Lime chicken Marinade

Lime chicken Marinade from blog chef

1 ½ lbs boneless skinless chicken breasts
¼ cup red wine vinegar
1 lime (juiced)
2 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
3 green onions (chopped)
4 garlic cloves (minced)
Zest from ½ lime

Cooking Instructions:

Step 1: In a sealable plastic bag or bowl combine red wine vinegar, lime juice, sugar, salt, pepper, green onions, garlic and lime zest. Add chicken. Seal and refrigerate for 6 hours to overnight.
Step 2: Once chicken is done marinating, heat and grease an outdoor grill (or indoor grill pan) and grill chicken until it is fully cooked and has reached an internal temperature of 165 degrees.

Review: The marinade was great. I marinaded mine overnight and it was delicious!As the blog chef suggested this chicken would be great in a quesadilla or taco. We had it grilled, but may use leftovers in quesidalls tomorrow!

Mandarin Chicken Recipe

Mandarin Chicken Recipe from here

Ingredients:
2 boneless skinless chicken breasts
vegetable oil or cooking spray
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder
Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch

Cooking Instructions:

Step 1: Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.

Step 2: In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.
Step 3: Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly.

Review: This reciepe was AMAZING!I cut abou 1/4cup of sugar. The sauce taasted great~

Mushroom Blue Cheese Turkey Burgers

Mushroom Blue Cheese Turkey Burgers from Allrecipes

1 pound ground turkey
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup crumbled blue cheese (I used sharp cheddar)




Directions
1. Preheat grill for high heat.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

Review: These where great very flavorful! I did not use blue cheese because of the fact that nobody in my family, except for me cares for it, but even with the cheddar it was great!

Marinated Garlic and Lime pork chops

Marinated Garlic and Lime pork chops from Skinny on a Dime

•4 (6 oz) lean boneless pork chops
•4 cloves garlic, crushed
•1 tsp cumin
•1 tsp chili powder
•1 tsp paprika
•1/2 lime, juice
•lime zest
•salt and fresh pepper
Directions

1.Mix all ingredients into a bowl.
2.Dip each pork chop in the mixture, covering both sides. Once you’ve “dipped” all pork chops, place them in a large bowl to marinate for about 20 minutes. Just about the time your grill is ready. Oh, I forgot to mention to get your grill ready. So go do that now, hehe.
3.Cook them on the grill for about 20 minutes or until done. You can use the broiler if you choose to, it was just nice outside and I wanted to cook on the grill.
4.Serve them to your hungry family!

Review: The marinade was great! I used the juice of one lime. I allowed it to marinade for an hour. The flavor was great, supper quick fix!

Unbelievable Chicken

Unbelievable Chicken from here

1/4 cup cider vinegar
3 Tbsp prepared coarse-ground mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 tsp salt
ground black pepper to taste
6 Tbsp olive oil
6 skinless, boneless chicken breast halves

In a large glass bowl, mix all ingredients except olive oil and chicken. Whisk in olive oil. Place chicken in the mixture. Cover and marinate 8 hours or overnight.

Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6-8 minutes per side until juices run clear. Discard marinade.

Philly Steak N’ Cheeseburgers

Philly Steak N’ Cheeseburgers

Philly Steak N’ Cheeseburgers
Serves: 6 Prep Time: 20 minutes Cook Time: 15 minutes

6 burger patties

2 T steak seasoning

1 onion sliced thin

1 bell pepper sliced thin

2 T olive oil

2 T butter

2 T flour

1 1/2 cup milk

1/2 cup cheddar cheese

1/2 t ground nutmeg

S&P

6 sub rolls

Turn on your grill and heat it to medium high to grill your burgers. (I used a George forman) Let the meat sit on the counter for about 10 minutes before you put them on the grill.

Sprinkle with steak seasoning and drizzle with a bit of olive oil. Grill to desired doneness. Let rest under some tin foil for about 5 minutes.

Meanwhile heat 1 large skillet and a medium saucepan over medium high heat . Add 1 1/2 T olive oil to the skillet and 2 T butter to the saucepan.

When the skillet is hot add your onions and peppers. Season with steak seasoning and allow to saute for about 10 minutes or so, until nice and soft.

Once the butter has melted in your saucepan, whisk in your flour. Cook for about 1 minute.

Slowly stir in your milk whisking constantly. Bring to a boil then roll the heat back to about medium low and allow it to simmer for 5 minutes.

Season with S&P and grated nutmeg. Stir in your cheese and allow to simmer on low until your burgers are ready to go.

Split a sub roll in half, toast if desired. Top with burger, pile on your onion and peppers, then slather on your cheese mixture. Philly Cheese burger style!

Review: This was a great way to dress up a burger and it tasted great to!

Cheddar Ranch Burgers

Cheddar Ranch Burgers from here

2 pounds hamburger meat (beef, venison or turkey)
3/4 cup shredded cheddar cheese
2 Tablespoons ranch dressing mix
Whole wheat hamburger buns

Stir all ingredients together in a bowl. Shape burger into 8-10 patties. Fry in a skillet until cooked through and through.

Review: We added a 1/2 chopped onion and 1 tsp of minced garlic. This was good, the burger was flavorfull.

Grilled Meat Loaf Packets

From Betty Crocker

1.5 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1/2 cup Progresso® plain bread crumbs
1 egg
3/4 cup of milk
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired


1. Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.

2.Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

3. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.

Review: I love meal packets because they are a hearty meal all in one dish. This was simple and tasted great.

Teriyaki Turkey Burgers

From a Taste of home
Ingredients
1 egg
1/2 cup dry bread crumbs
3 green onions, chopped
4 tablespoons teriyaki sauce, divided
1/4 teaspoon onion powder
1 pound ground turkey
1 can (8 ounces) sliced pineapple, drained
4 hamburger buns, split and toasted
Directions
1.In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties.

2.Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes.

3. Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns. Yield: 4 servings.

Review: These where simple and tasted great. I added onion and mushrooms to the mix.

BBQ Pepper Jack Chicken

From: Here
boneless chicken breasts
seasoned salt
BBQ sauce
pepper jack cheese slices

If the chicken breasts are frozen, go ahead and put them on the hot grill. Let them thaw a bit and then sprinkle them with seasoned salt. If they’re already thawed you can add the seasoned salt before you put them on the grill. Cook them until they are nearly done, then baste with barbecue sauce. I like Kinder's , but you can use any kind you like. I do think the sweet taste compliments the peppers and spice.

Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.

Review: Simple and a great way to dress up a grilled recipe for the summer. My husband dose not like Pepper jack cheese but said it tasted good in this recipe. I also thought ahead and made him a breast with Mozzarella cheese. He said it also tasted good.

These are spectacular tasting burgers. The combination of the mushrooms in the wine sauce and the smoked gouda make these a burger worth making.

Ingredients:
1 lb. ground sirloin or beef
1/2 Tbsp. Worcestershire sauce
garlic powder and freshly ground pepper
1 Tbsp. butter
1 shallot, sliced
1 clove garlic, minced
6 oz. cremini mushrooms, sliced
3/4 cup marsala
1/2 cup beef broth
4 slices smoked gouda or sharp cheddar cheese (I used the gouda)
French baguette or crusty rolls, for serving (I just used regular wheat hamburger buns because that's what I had on hand).

Lightly mix together the ground sirloin and Worcestershire. Form the mixture into four patties. Season on both sides with garlic powder and fresh pepper.

Heat grill to medium heat (can also fry in a pan if you don't want to grill them). Cook the burgers until they are just undercooked to your liking (so if you like your burgers medium, cook until medium rare). Remove from the grill and set aside.

In a large skillet, add the butter, the shallot, garlic, and mushrooms. Saute until tender and the mushrooms have lost all their juices. Increase the heat to medium-high and add the marsala. Scrape up any browned bits from the pan and reduce the liquid by half. Add the broth and reduce again by half. Season to taste with salt and pepper.

Add the burgers into the pan and continue cooking another minute or so. Top with the cheese and melt (cover with a lid if you have one to make this easier). Serve the burgers on the baguette/rolls and top with the mushroom mixture.

Posted by Cynthia Matzat at 2:44 PM
Labels: grill, ground beef, main dish, sandwiches

Cowboy Burgers

Cowboy Burgers

2 pounds ground beef
8 ounces bacon, cut in 1/2-inch pieces
8 ounces sharp cheddar cheese, coarsely shredded
1/2 cup finely chopped red onion
2 jalapeno peppers, finely chopped
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper


Directions:

In a large mixing bowl, combine the first 8 ingredients. Divide the mixture into burger portions. Using your hands or a hamburger press, form each portion into a patty. Fry on a hot grill until desired doneness. Sautee mushrooms and serve over burger. Cook onion rings and serve over patty. Top with cheese of your choice.

Review: These are a recipe that I adapated. I love all the added flavor of adding mushrooms and onion rings.

Garlic and Ranch Turkey Burgers

Garlic and Ranch turkey Burgers from allrecipes
Ingredients
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce
seasoned salt and pepper and red pepper flakes to taste

Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Review: Oh my goodness I think I perfer turkey burgers over beef. These tasted great and where simple. I added red pepper flakes for some kick, I would also add bread crumbs next time to make the patties easier to handle. Overall a great dinner and it came together very quickly!

Mushroom Stuffed Burgers
Ingredients:
• 1 1/2 pounds lean ground beef
• 1/4 cup finely chopped onion
• 2 eggs, slightly beaten
• 3/4 cup soft bread crumbs
• 1/4 cup ketchup
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 6 slices Cheddar, Mozzarella, or American cheese
• 6 split buns, toasted
Preparation:
Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into into twelve thin (about 1/4-inch thick) patties. In a skillet, melt the butter and sauté the mushrooms until just tender. Place mushrooms on 6 of the patties. Top with remaining patties and seal edges. Broil or grill the burgers to desired doneness. Top each with a slice of cheese and let melt. Serve on split toasted buns.


Review: These were favor flavorful! Yummy! Will be making these again soon!