Luckily we had some spicy Thai chilies growing in our garden, so we picked two of them for this dish. If you know your chilies are extremely spicy, just use one!

We used about 1 lb of flap meat, but use whatever stir-fry beef you prefer. Cut it into thin strips. Saute the meat for 3 minutes, then add 4 cloves of minced garlic, 3 shallots, and 2 chilies.

Since we had some mini bell peppers left in the fridge, we used this to add color and texture to the dish. Here we used about 1.5 cups of sliced bell peppers. Toss this together with the rest of the ingredients for another few minutes until the meat and peppers are just tender.

In a separate bowl, mix together these ingredients to create the sauce: 1/4 cup soy sauce, 1.5 tsp fish sauce, 1 tbsp brown sugar, 1 tbsp mirin, and 1 tbsp cornstarch. Mix it well and then pour it into the pan to coat the meat and vegetables. You will see the sauce thickening up. Add some cracked pepper.

Turn off the heat and toss in about 1 cup of Thai basil leaves. Don't cook the basil or it will turn black.

This is a great dish to serve with rice. Use this recipe as a template for your own stir fry adventures in the kitchen. You can change up the meat and use chicken or shrimp, and use broccoli and carrots instead of bell peppers. The cooking time is ridiculously fast so you can have dinner ready in no time. Hope our friends who likes fast and easy recipes enjoy this one!

The most work you have to do is chopping up all of the ingredients! Here we have some roma tomatoes, garlic, red onion, button mushrooms, and marinated artichoke hearts. These all go well together, but you can definitely use other veggies like roasted red peppers or sun-dried tomatoes. Cook all of the veggies in a pan with olive oil and butter. Season with salt and pepper until desired. The flavors that stand out the most in this dish were the artichokes because they are already seasoned with herbs and soaked in oil.

We used about a pound of salmon fillets which we cut up into bite-sized portions. Sprinkled with a little bit of salt & pepper, onion powder, garlic powder, and drizzled with olive oil. This goes into the broiler for about 5-7 minutes.

Keep in mind to generously salt the water when you boil the pasta so that you can get some flavor to it. We also chopped some fresh basil from the garden and added some freshness and color to the salmon pasta. Sometimes it's nice to go back to the basics and keep things simple and healthy.

We love our new Kitchen Aid food processor! It's so sleek and sexy, don't you think? The efficiency and quietness of this processor is incredible. Anyway, I digress. We used about 5 oz of salmon and chopped it in cubes, then it went into the food processor to mince, but not too minced.

The salmon should have this kind of consistency. In to the mixing bowl, we added 2 chopped green onion, 1 tbsp cilantro, 2 tbsp Old Bay Seasoning, 1 egg white, 4 tbsp panko bread crumbs, 1 tsp garlic powder, 2 tbsp olive oil, 1/2 cup roasted red peppers, 1 tbsp fresh basil, and 1 tsp pepper. (We got a little carried away, but everything went well together!). Oh, keep in mind this makes like 8 salmon patties.

Luckily we had some nice Portobello mushrooms in the fridge, so it went perfectly with this burger. Season with some salt and pepper and drizzle with olive oil and cook over the stove, flipping it so it cooks evenly, until soft.

We formed 1/2-inch thick patties and cooked it in a frying pan (you can also grill outside if you want to put the effort). Cook about 4 minutes on each side (depending on the thickness).

To complete our masterpiece, we toasted an English muffin, added the salmon patty with melted provolone cheese on top, then layered it with our chipotle mayonnaise we made (we mixed mayo with the Chipotle Garlic Sauce from All Spice Cafe we used for the previous post), tomato, arugula from our backyard, and finally the portobello mushroom. What burger is complete without some fries? Sweet potato fries to be exact!

It's definitely a bit of a challenge working with fish to create a burger, but we successfully managed to make it moist and flavorful, for the sake of our friends who were there to test them!