Cheeburger Cheeburger (Newark, DE)

After having the Chuckbox as our go-to-burger-place in Tempe, we were quite spoiled when it came to finding the perfect burger.  Chuckbox is absolutely the perfect place for college students to get a burger, beer and onion rings (or fried zucchini in my case).  This one-of-a-kind (and location) restaurant cooks the burgers to order on their huge fire pit, and lets you dress it yourself at the fixin's bar.  We pretty much took everyone who ever came to visit us there.

(couldn't find a pic of us there, but here's my brother-in-law and sister-in-law there)

There is really no comparison to it here in Delaware.  And the first few years we were here there were really no burger places at all on Main St. (though there is a Jake's just out of town).  But, as luck would have it, when we crossed the line from needing a college joint to a family atmosphere, Cheeburger Cheeburger came to Main St.  This is a chain restaurant, that seems mostly to be in our area and some of the south.  Some random airports across the country also have a location.  With a 50s décor, their shtick is to have you "invent" whatever you would like to eat.  Their menu boasts over 1.285 million milkshake combinations, and there are about 30 different toppings to choose from for your burger (I like the black olives!).  They have regular French fries, sweet potato fries, and really thin delicious onion rings. 

We took Brian's parents there last weekend, and it was probably our third visit to the new restaurant.  We have yet to be disappointed. 

You get your picture on the wall with this burger if you eat their big burger in one sitting.

Theo loves the car that his meal comes in, it keeps him occupied for a while. 

 Even Eli had a good time!

In Search of Shepherd's Pie

Last night the hubby and I decided to eat somewhere on Main Street. We'd missed a happy hour for scientists at Kildare's Irish Pub earlier in the week, so we decided to go there. Though I would have preferred a quieter place (it was Friday night in a college town) the atmosphere was pretty good. Brian would have prefered to actually hear the music though. He ordered a Philly cheesesteak boxty, and thought it was pretty good, just salty. I almost always ordered shepherd's pie at Irish places, so I went ahead and ordered it. I was slightly disappointed-it was okay, but not a great dish. The fried onions that were on top were really great, and they did carry my favorite (and hard to find) cider, but the pie just let me down. I think if we'll return, we'll just go for appetizers. Which we should get for free, for joining their fan club.
In downtown Tempe, our favorite Irish place, with music you can hear, is the famed Rula Bula. Their shepherd's pie is awesome.

I have also been making my own shepherd's pie a lot recently. This recipe is modified from one in my Rachel Ray cookbook.

2 tablespoons olive oil
¼ pound bacon, chopped
1 lb of ground lamb
1 ½ teaspoons paprika
1 ½ teaspoons cumin
1 tablespoon thyme
coarse black pepper
salt
1 medium onion, chopped
2 carrots, diced
3 celery ribs, chopped
1 small red bell pepper, chopped
2 cups frozen peas
2 tablespoons flour
2 cups beef stock
½ cup sour cream
10 fresh chives, chopped

Heat a deep, large skillet over medium-high heat. Add the olive oil to the skillet, then add the bacon and brown it up. Drain off the excess fat, then add the lamb to the pan. Season the meat with the paprika, cumin, thyme and a sprinkle of salt and black pepper. When the turkey is browned, add the onions, carrots, and celery. Season the veggies with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the peppers and peas and cook for another 5 minutes. Stir in the flour and cook for 2 minutes. Add the stock and combine. Stir in ½ cup of the sour cream and simmer the mixture over low heat for at least 10 minutes.

Serve with mashed potatoes, and chives on top.