BBQ Onion Burger & Roasted Ratatouille Part 2

I made these burgers for Mel on the 7th.  I accidentally erased the picture of the ingredients.  It was basically a homemade BBQ sauce for some sautéed onions and then you add cooked bacon cut into bite-size pieces.  The burgers themselves were pretty basic with minimal seasoning, I think it was cumin, paprika, salt & pepper.  Mel loved this a lot and said it is a definite 10!

I also made this on the 7th.  It is my re-made version of the ratatouille from my previous blog entry.  I don't know if it can technically be called ratatouille, but it is even better than before!  I didn't take a pic of the ingredients because they were the same except no egg plant, and instead I used butternut squash and Brussels sprouts.  The squash enhanced the flavor by at least double and the sprouts were awesome.  Next time I make this, I will combine both recipes and use all the veggies from both dishes!!  Also, I didn't place it over pasta this time, but Mel (who also thought this was even better) put it in tortillas. 

Tex-Mex Bacon Burgers, Roasted Ratatouille, & Banana Fritters

All three of these recipes came from this Rachael Ray magazine (I got it for free at the library), so I'm just going to include them all in one entry.  I have become a quick fan of Rachael Ray's recipes.  All I have tried from this magazine are wonderful.  I am making another new burger today from one of her other issues.  (Thank you to whoever donated these magazines!)

 

Mel loved these burgers - gave them a 12 out of 10!  I can't remember if I changed anything in the recipe, but I think I followed it pretty close.  I'm sure I'll be making these (as well as all of Rachael Ray's burger recipes) again!

 

The day I made the burgers (Oct. 27) I also made this ratatouille for me.  I also give this dish a 12 out of 10!  A vegetarian's dream dish!  The only thing I changed was that I forgot to buy the red peppers, and I added dill.  Also, I decided to use angel hair pasta instead of the orecchitte pasta that it called for because I thought a thinner noodle would taste better (Which I'm sure it did; I don't think a thick pasta would have been as good).  Also, I added some Italian cheese blend after baking.  I am going to make this again today after I make a new burger for Mel.  However, I am going to substitute the egg plant for butternut squash, and add Brussels sprouts (I got the squash & sprouts at the food bank this week) and still use zucchini & Onion (also from the food bank) and the same herbs and tomatoes.  I am out of angel hair, so I'll use the spaghetti.  I'll blog about it with the burger and let y'all know how it turns out!  P.S.  Mel also tried this and gives it a definite 10!

 

 

I made these on Nov. 1 as a breakfast treat.  And what a treat!  Yum!  Mel and I both give them a huge 10!  They were a pain to make as they were fried (which I rarely do) and therefore, messy, so I won't make them often, but they are worth the effort.  The only thing I changed was adding ginger & nutmeg to the cinnamon (I think she called for cinnamon, if not, I added that too) and I also added vanilla & almond extracts.  They were like puffy little fluffy donuts.  Did I already say, "yum!"?