Well, grilling season is here! We recently grilled great turkey burgers and tonight, chicken. Chicken can get boring very quickly! So when I see interesting ideas like this one, I’m always eager to try them right away. This recipe uses ingredients already on hand, so it makes this dinner even easier. We paired with grilled asparagus and potatoes for h and it was a perfect meal!
2/3 cup balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 (4 ounce) chicken cutlets
2 tablespoons chopped green onions
1 to 2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh Italian parsley
Whisk together balsamic vinegar, garlic and red pepper flakes in a small bowl. Drizzle evenly over chicken cutlets in a large shallow dish. Let stand 15 minutes.
Combine green onions, pine nuts and parsley in a small bowl; set aside.
Cook chicken, discarding marinade, over medium high heat on a grill or sauté pan 4 minutes on each side until desired degree of doneness. Top with pine nut mixture.
Note: This can also be made on a grill.—we made ours on the grill. It was great!
We’ve had a very mild winter. With minder temps comes more outside time and more grilling time. Because we seems to have a long grilling season, I try to come up with a variety of new grilling recipes! Recently, I’d seen this recipe and knew right away I’d want to make it as I prefer turkey burgers over beef burgers. Sure, as you know I love burgers but always, if given the choice, always choose turkey over beef! This recipe was fantastic and one we’ll make again!!
I put mine in a low carb wrap, h on a ww bun! Top as you like. We used mozzarella cheese, avocados, spinach, and tomatoes!
1 1/3 pounds ground turkey, 85% lean
2 4-ounce can green chiles
1/4 cup finely chopped cilantro
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Worcestershire Sauce
1/2 teaspoon Mexican oregano
Freshly ground black pepper
Toppings as suggested in recipe, our choices above:
4 potato rolls
4 slices pepper jack cheese optional
1 4-oz can green chilies optional
Place turkey, chiles, cilantro, garlic, chili powder, cumin, Worcestershire, and oregano in a large bowl. Using your hands, mix together until fully incorporated. Scoop out 1/3 lb of meat mixture and form into a patty. Repeat with remaining meat mixture. Season patties on both sides liberally with salt and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill burgers until well browned on both sides and an instant read thermometer registers 165 degrees when inserted into the middle of the burger, about 5 to 7 minutes per side. Place slices of pepper jack cheese on top of burgers in the last few minutes cooking, if using.
While the burgers are grilling, place the buns cut side down on the grill and cook until lightly browned. Remove from grill. Place burgers on buns, top with additional green chiles, if using, and serve.
Ok seriously make these burgers now! I mean these are fantastic. I didn’t use the bun to keep it low carb and gluten free, husband enjoyed his pictured below in a bun. We did add spinach and tomatoes instead and instead of chopping the sausage I was lazy and threw all the burger ingredients into a fp and just ground it all up. Easy peasy!
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce-I doubled this
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)-I used 96/4
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar-I used splenda brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops-we used spinach and tomatoes instead
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
Do ahead: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
We have had a very mild winter. So, with that comes lots of BBQ time. Normally BBQs are filled with high sodium, calorie laden items, but they don’t have to be! Try this clean eating mag recipe for a great marinade for poultry or white fish/seafood. Easy, delicious, and won’t kill your waist line!
Original recipe is below. But I tossed all ingredients for marinade after it cooled in a dish and added chicken. Let it marinate for an hour or so then grilled it. We really enjoyed it this way or you can follow below!
2 tsp olive oil
1 red onion, chopped
3⁄4 tsp sea salt, divided
1 medium tomato, peeled, seeded and chopped
1 mango, peeled and cubed
2 tbsp plus 1 tsp apple cider vinegar
1 tbsp Sucanat
2 tsp Dijon mustard
6 4-oz boneless, skinless chicken breasts
1 lemon, halved
Olive oil cooking spray
1⁄2 tsp fresh ground black pepper, divided
In a medium saucepan, heat oil on medium. Add onion and 1/4 tsp salt and cook, stirring, until softened and lightly browned, 10-12 minutes. Stir in tomato, mango, vinegar, 1/4 cup water, Sucanat and dijon. Bring to a boil, then cover and reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Remove from heat and let cool slightly before processing in a blender or mini food processor until smooth. Pour 1/2 cup mango bbq sauce into a bowl to brush on chicken while grilling. Reserve remaining sauce to serve at table (can be made up to 1 day in advance and stored in a covered container in refrigerator). (I marinated the chicken).
Pre-heat gas or charcoal grill to medium. Arrange chicken breasts in a single layer on a tray. Squeeze juice from half of lemon over chicken, then mist lightly with cooking spray (I omitted this step and don’t really see the need for it). Sprinkle 1/4 tsp salt and 1/4 tsp pepper evenly over chicken. Flip chicken breasts over and repeat with remaining 1/4 tsp salt and 1/4 tsp pepper.
Grill chicken for about 15 minutes or until cooked through and no longer pink, flipping once. Brush with mango bbq sauce during final 5 minutes of cooking. Let chicken rest for 10 minutes before serving. While chicken is resting, reheat remaining sauce. Serve chicken with sauce on the side.
As you know, I love burgers, especially turkey burgers. So when I find a new recipe for one, I have to try it. This one was no only delicious when freshly grilled, but we had leftovers and they were great reheated the next day for lunches! The dressing really makes this a perfect burger!
We topped our burgers with the dressing, provolone cheese, spinach and tomatoes..YUM!
1 lb ground turkey breast
1/2 cup whole wheat breadcrumbs
4 oz can diced green chiles
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
1 tsp pepper
Combine all the ingredients in a large bowl. Using your hand, mix until all the ingredients are blended together.
Cook the burgers either on an outdoor grill or an indoor pan; you want to cook them about 6 minutes on each side until completely cooked through.
1 Hass avocado
1 cup 0% fat Greek yogurt
1 lemon, juiced
1 clove garlic, minced
salt and pepper, to taste
1 Tbsp fresh dill, finely chopped (optional)
1 Tbsp flat leaf parsley, finely chopped (optional)
Mash avocado in a bowl. Mix in remaining ingredients and refrigerate until ready to use. Yield: 2 cups (16 servings – 2 tablespoons each).
Top burgers and enjoy!
I love burgers. Turkey burgers, steak burgers, chicken burgers, salmon burgers, etc. So when I saw this recipe I knew I had to try it. I did change a few things about the recipe tho. Instead of canned tuna, I used tuna steaks and chopped them in my food processor. I did use fewer eggs than suggested and instead of eggs, I used egg beaters. I posted my recipe below, but click the link above and you can find the original recipe!
You can grill or skillet cook these patties. I find a skillet with a bit of evoo works the best!
2 (4-6-ounce) tuna steaks
1/2 cup breadcrumbs-I used ww panko
2 large eggs, lightly beaten-I used only 1 egg’s worth of egg beaters
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon chopped pimento, optional-I omitted this
1 tablespoon fresh lemon juice
1 1/2 teaspoons prepared horseradish
1 clove garlic, minced
1/4 teaspoon pepper
1 tablespoon olive oil
White extra sharp cheddar
Throw all ingredients into a food processor and coarsely chop.
Once chopped, mix by hand throughly to incorporate and well mix all ingredients.
Make patties. Chill patties at leat 30 mins to firm up.
Heat grill or pan and brush with a bit of evoo.(I found a skillet heated with a bit of oil works the best on these patties) Add patties, salt and pepper to taste, and grill or cook on both sides about 5 mins each side.
Top with cheese and let melt about one minute.
Serve immediately with lettuce (we used spinach) and tomatoes.
As you know I love love LOVE salmon, really most fish and seafood, but love salmon. I could eat it every day if I tried or let myself. I also love love LOVE blueberries so when I saw this recipe on Bon Appetit I had to make it. It was PERFECT…totally delicious and one of my new go to recipes for salmon.
1 tablespoon olive oil plus additional for brushing
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse kosher salt plus additional for seasoning
1/4 teaspoon chopped fresh thyme plus additional for seasoning
1/8 teaspoon ground allspice plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced fresh mint, divided
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.