Fiesta burgers

Oh man, these were some good burgers. Having cheese (cream cheese, none the less!) put in the middle of the burgers made them extra tasty. The added kick of the taco seasoning in the meat gave extra flavor. I used ground turkey instead of ground beef-you can use whatever you have on hand or prefer.

Since it's the middle end of February, I decided to not take these out to the grill like the recipe recommends. I made them right on the stove top and they were just as tasty.

I do have to say that these make some big burgers :)

Fiesta burgers-adapted from Classic Recipes by Kraft Philadelphia
Total time: 30 minutes
Makes 4 burgers

• 1 pound ground beef or turkey
• 1 package taco seasoning mix
• 1/4 cup chive and onion cream cheese spread
• 1/3 cup cheddar cheese, shredded
• 4 hamburger buns, split
• 1/2 cup chunky, medium salsa
• 1 avocado, pitted, peeled and sliced

In a small bowl, mix meat and taco seasoning. Form meat into 8 thin patties.

In another small bowl, mix together cream cheese and cheddar cheese. Spoon about 2 tablespoons of the cheese mixture onto center of a patty, then top with a second patty, sealing the edges by pinching them. Repeat with remaining patties and cheese.

Cook or grill on medium heat 7-9 minutes on each side or until cooked to desired temperature.

Place burger on the bottom bun, then top with avocado slices, salsa and the top half of the bun. Repeat with remaining burgers.

Sugar-Grilled Steaks

This recipe was one of those that I was a bit hesitant to try. I mean, sugar....on steaks? Steak is one of my favorite foods so I'm always hesitant to try something new. Kind of like a 'If it's not broke, don't fix it' type mentality.

This was a wonderful new twist on steak that I'd definitely make again. The sugar glazed and almost tasted like a barbecue sauce to me.

Sugar-Grilled Steaks-adapated from Beer Can Chicken by Steven Raichlen
Total Time: 15 Minutes
Serves 4

• 4 boneless strip steaks
• Kosher salt and black pepper for seasoning
• 3-4 tablespoons granulated sugar

Season the meat to taste with kosher salt and pepper. Use a bit more than normal to off-set the sweetness. Then rub in 1/2 tablespoon of sugar to each side of the steak.

Once a grill is heated, grill about 4-6 minutes per side for medium rare. Transfer to a plate and let rest for 2 minutes before serving.

Raspberry Glazed Chicken

I don't know if I did something wrong, but I did not like this recipe. The sauce was just too sweet, and I don't think I'd make this again. If anyone gives it a try, let me know.

Raspberry Glazed Chicken-adapted from Fast & Healthy Cookbook by Pillsbury
Total Time: 30 Minutes
Serves 4

• 1/2 cup raspberry jam
• 1 1/2 teaspoons grated ginger
• 1 tablespoon red wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons canola oil
• 1 medium onion, chopped
• 4 chicken thighs

Heat your grill. In a small bowl, beat raspberry jam, ginger, vinegar and soy sauce with wire whisk until well blended. Set aside.

In a large nonstick skillet, heat oil over high heat about 1 minute. Add onion; cook and stir about 2 minutes. Reduce heat to medium, continuing to cook and stir until onion is tender and dark brown. Reduce heat to low and stir in raspberry mixture. Cook 1 minute, stirring constantly. Remove from heat and set aside.

Place chicken on grill over medium-high heat. Cover and cook 15-17 minutes, until juice of chicken is clear. Serve chicken  with onion-berry spread.

Pizza Burgers

Cheeseburgers are always a favorite of mine, but I never seem to like the ones I make at home. Whenever I get to make them on a grill, they turn out great. Unfortunately, I can't have a grill at our apartment. These were the best burgers I've ever made on the stove at home. The mix was great, but a little dry with all the parmesan but I think it helped a lot! This has a different flavors that just go really well together. Definitely something I'd make again!

Photo Courtesy of Taste of Home

Pizza Burgers-adapted from Taste of Home

Total Time: 30 minutes

Serves 4

• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1/4 cup minced fresh parsley
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 pound ground beef
• 4 slices provolone cheese
• 4 English muffins, split and toasted
• 1/2 cup pizza sauce

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.

Grilled Steak with Pineapple Salsa

So I know, I know, I've pretty much been neglecting this blog (and the whole 3 people that probably read this). I feel guilty. I really really do. But I have been cooking and planning on writing, just haven't gotten to it. But now I'm here and have apologized and will get on with the recipes!

This is a recipe from one of those cookbooks you get from the grocery store by Pillsbury. But I couldn't find the recipe on their website, and therefore there is no picture, and since I failed at bringing out my camera last week, I don't have a picture for this post. But either way, the dish was good! I didn't actually make the salsa. For some reason I didn't think to buy the actual, pico de gallo type salsa, and realized once I got home that jarred salsa probably wouldn't work. I still grilled the steak and pineapple. The flavors were awesome together! Overall I'd give it a 3/5. It was easy and nice to eat. I do want to try it again though to actually make the salsa!

Grilled Steak with Pineapple Salsa-adapted from Pillsbury
Total Time: 30 Minutes
Serves 4

• 8 ounces sliced fresh pineapple
• 2 tablespoons packed brown sugar
• 1/2 teaspoon salt
• 1 boneless beef chuck flat-iron steak (1 pound)
• 3 large green onions
• 1/2 cup fresh salsa (pico de gallo)

Heat grill. Sprinkle pineapple slices with brown sugar and 1/4 teaspoon salt. Sprinkle steak with additional 1/4 teaspoon salt.

Place steak, pineapple and onions on grill over medium-high heat. Cover grill; cook 6 to 8 minutes, turning once, until steak is of desired doneness and pineapple and onions are tender.

Remove steak from grill to cutting board; let stand 5 minutes. Meanwhile finely chop pineapple and onions; place in small bowl. Stir in salsa. Cut steak diagonally across grain into thin slices. Top steak with pineapple salsa.

Greek Potato Salad

We've been on a Greek-flavor kick ever since I made the Greek Chicken and Pasta back in May. I never really thought of myself as a Greek-inspired food lover, but I think I am! This potato salad definitely has some awesome flavors. Many of the comments on the Taste of Home website suggest substituting feta for mozzarella cheese. I personally enjoyed the mozza more, but you could do your preference!

We, once again, do not have a grill, so I steamed all of the vegetables on a large skillet instead. And I cooked the potatoes to almost done, and then I steamed the rest of the vegetables too! The one mistake I would say I did was not cutting the veggies small enough. Make them as close to bite-size as you can to fit the most in your mouth at one time! Yum! Overall rating: 3.5/5--we just need to perfect it!

Greek Potato Salad

Total Time: 45 Minutes

Servings: 16

• 3 pounds small red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large sweet yellow pepper, chopped
• 1 large sweet red pepper, chopped
• 1 medium red onion, halved and sliced
• 1 medium cucumber, chopped
• 1-1/4 cups grape tomatoes, halved
• 1/2 pound fresh mozzarella cheese, cubed
• 3/4 cup Greek vinaigrette
• 1/2 cup halved Greek olives
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.

Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.

Asian Grilled Chicken Drummies

Sorry for the delay in posting. I've just been lazy, and truthfully, not in the mood. I'm still cooking and am going to post everything I've done the last couple weeks. I almost always forget to look at the recipe the night before I'm going to make it. I did that on this recipe and didn't realize it was a marinade. I did the bare minimum time frame, which turned out fine, but truthfully I think it would be better a little longer marinating.

We aren't allowed to use a charcoal grill at our apartment complex and we don't have a gas grill, so we often times compromise when it comes to grill recipes. I usually use the broiler or a griddle. This time I used the broiler. It would've turned out fine, but we got distracted and we definitely burned the chicken a bit. The not burnt portions were pretty good though!

Overall, we would give this a 3.5/5. It was good, but needs a little bit of work/we need to try it again. This time either on the grill, or making sure it doesn't burn! I did also substitute the chicken wings for drummies, but if I was going to make this for a large group, I would do the drummies.

Adapated from Pillsbury's 5 Ingredient 15 Minute Recipe book.

Asian Grilled Chicken Drummies

• 1/2 cup teriyaki sauce
• 1 tablespoon Thai red curry sauce
• 24 chicken wing drummettes (about 2 1/2 pounds); or 3 pounds chicken wings
• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons chopped salted dry-roasted peanuts

In resealable food-storage plastic bag, mix teriyaki sauce and curry sauce. Add chicken; seal bag. Shake to cool chicken evenly with sauce mixture. Refrigerate 1 hour.

Heat gas or charcoal grill. Remove drummettes from marinade; discard marinade. Place drummettes on grill over medium heat. Cover grill; cook 20-25 minutes until chicken is golden brown on outside and no longer pink in center.

Place drummettes on serving platter. Sprinkle with cilantro and peanuts.

Ginger Salmon Fillets

This sweet and spicy glaze is awesome! Gives you a taste you don't expect!

Ginger Salmon Fillets
Total Time: 25 Minutes
Serves 4

• 2 tablespoons honey
• 2 tablespoons ketchup
• 2 tablespoons finely chopped ginger root
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 1 1/14 pounds salmon fillets, thawed

Heat broiler. In a small bowl mix all ingredients except for salmon

Place salmon on broil pan, and brush with honey mixture. Place in oven for 8-10 minutes, or until flaky.

The Changes

The original recipe calls for grilling the salmon fillets, but in my directions I put the broiler way. You could probably do it on the stove as well

The Lessons

Everything was great and easy to do!

The Verdict

4/5. People will either hate or love the sauce. It is definitely not for everyone. But if you like a little kick, you will LOVE this glaze! It's super easy and fool proof too!

Individual Campfire Stew

I was really excited to make this meal! It was something completely different that I had never tried before! I don't know if I would make this again, because I did not like it, but everyone else I made it for enjoyed it!

The Changes
I used ground turkey instead of ground beef. Normally I do not have a problem, but for this recipe I would definitely suggest using ground beef for both the texture and the visual aspects.

The Lessons
It was hard to tell with this recipe if the meat was cooked thoroughly. It was partially because of the stew, and I think partially because of the turkey, which is why I would suggest using beef.
Like I said before, I would add some cheese, onions or garlic to the beef for extra flavor. The beef itself ends up kind of bland.

The Verdict
3/5 Stars. That rating is by everyone else that ate this meal. I was not a fan of the texture for the most part. Definitely try it though!

Individual Campfire Stew-Picture by Taste of Home

Individual Campfire Stew

• 1 egg, lightly beaten
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 3/4 cup dry bread crumbs
• 1 teaspoon seasoned salt
• 1 pound lean ground beef (90% lean)
• 2 cups frozen shredded hash brown potatoes, thawed
• 1 cup diced carrots
• 1 cup condensed cream of chicken soup, undiluted
• 1/4 cup milk

• Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
• Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Open foil carefully to allow steam to escape.

Serves 4

Total Time: 35 minutes

Garlic and Soy Pork Chops

This recipe was awesome! I haven't had pork chops in ages, and this is definitely a great one to get back into eating them! The flavors are simple, but delicious. I marinated the chops for close to two hours. I was going to grill them, but got sidetracked until it was too late! I put them in the broiler and they were fantastic! After marinating I would say this recipe only takes about 15 minutes! I got this recipe from a fellow blogger, Recipe Hunter Lisa!

Garlic and Soy Pork Chops-adapted from Recipe Hunter Lisa

Total Time: 35 Minutes

Serves 2

• 2 boneless center-cut pork loin chops, trimmed of all visible fat
• 1/2 tablespoon light soy sauce
• 1 teaspoons minced garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Fresh herbs, for garnish

Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt, and pepper. Cover and refrigerate at least 20 minutes or up to 2 hours.

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.

Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear. Garnish with the herbs

 

Guacamole Burgers

This burger is a nice twist on your everyday, average burger. If I made them again, I honestly think I would put the cheese in between the burgers more like a juicy-lucy. As long as you like a little spice, and guacamole, I would definitely recommend this recipe!  I have started exclusively using ground turkey instead of beef in recipes. I do my best to buy the leanest turkey available. I even have been using turkey bacon!

Four Servings
Total Time: 30 minutes

Guacamole Burgers

• 8 bacon strips
• 1/2 cup chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 pound ground beef
• 4 slices Monterey Jack cheese
• 4 sandwich buns, split and toasted
• 1/4 cup guacamole

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, combine onion and green chilies; set aside. Shape beef into eight patties. Top half of patties with onion mixture. Cover with remaining patties and firmly press edges to seal.
• Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top each with bacon and cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with guacamole. 

Grilled Fish with Bruschetta

So I don't have a grill, but I got the Taste of Home Best Barbeque book as a trial offer, so I try to make as much as I can anyway.  The fish cooked fine on the griddle, but the Bruschetta did not turn out whatsoever. I'm still putting the recipe here, as I still think this would be very good!  It is also gluten-free if you don't make the bruschetta!


I was not particularly fond of the flavor of the fish-it was just too sweet for me. But I decided to post it as someone might have another idea. You may like it anyway, it wasn't terrible, just not my taste!

Grilled Fish with Bruschetta-adapted from Taste of Home
Total Time: 20 Minutes
Serves 4

• 1 medium onion, thinly sliced
• 6 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 3 red snapper fillets (6 ounces each) I used Tilapia
• 1/4 cup olive oil
• 8 slices French bread (1 inch thick)
• 8 ounces Havarti cheese, sliced 
• 2 cups salsa

In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated.

Place each fillet on a double thickeness of heavy-duty foil. Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork.

Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until the cheese is melted. Top with salsa.

Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.

Mustard-Marinated Steak

I was slightly worried about making this recipe. I'm not a huge mustard or Italian fan, but thought I would give it a whirl anyway. I was awesomely surprised! The marinade is super easy and cheap, and it just gives the steak even more flavor. Again, I don't have a grill, so made it on a flat top but it still turned out delicious! The original recipe from Better Homes & Gardens calls for yam fries, which I did not make (I made mashed potatoes instead).

Mustard-Marinated Steak
Marinate: 2 hours
Cook time: 17 minutes

• 1 1/4-1 1/2 pound beef flank steak
• 1/2 teaspoon black pepper
• 1 cup bottled Italian salad dressing
• 1/2 cup yellow mustard

Trim fat from steak. Rub pepper into steak. Place steak in a resealable plastic bag set in a shallow dish.

For marinade, in a small bowl stir together Italian dressing and mustard. Pour marinade over steak; seal bag. Marinate in the refrigerator for 2-24 hours, turning bag occasionally. Drain steak, reserving marinade.

Grill steak to medium doneness, turning and brushing once with marinade half-way through grilling.

French Tarragon Burgers

I loved this recipe! The mayo spread is extremely tasty! I forgot I was only going to make half of the recipe and made the normal amount of the mayo-so now I think I'm going to use it for sandwiches as well! I don't have a grill so I just made the burgers on a stove top and they were still amazing!

I used ground turkey instead of beef since it was what I had on hand. And the buns are just bread because the french bread I bought got old and hard, but it still ended up delicious! I also omitted the spring mix salad-although I think it can only add to the dish!

French Tarragon Burgers
 Serves 6
Total Time: 30 minutes

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 3 teaspoons chopped shallot, divided
• 2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
• 2 garlic cloves, minced
• 2 loaves (1 pound and 20 inches each) unsliced French bread
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds ground beef
• 4 cups spring mix salad greens

 In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate.

Meanwhile, cut one loaf of bread into five 4-in. pieces. Cut one 4-in. piece from the second loaf; set aside remaining bread for another use. Cut bread pieces in half horizontally; set aside.

In a large bowl, combine the salt, pepper and remaining shallot. Crumble beef over mixture and mix well. Shape into six patties.

Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear.

Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.

Herbed Lamb (or Pork) Kabobs

I do not have a grill and I live in an upstairs apartment, so I was kind of second guessing if I really wanted to try a 'grilled' recipe. I'm so glad I did! This marinade is absolutely delicious and I feel as though it would go well with just about anything!

I cut the recipe in half because it is for eight servings, and I live all alone. I like left-overs, but not that much! I also used olive instead of canola oil, and switched out the lamb for pork. I just don't have the money (and I couldn't find) the lamb! And after I started grilling I realized I would've really liked to have added mushrooms to the kabobs. I'm super sad I didn't and definitely will next time! I didn't end up using all of the reserved marinade, so I might cut down the spices and onion a little more, but keep the oil and juice as it got to be kind of dry.

Herbed Lamb Kabobs
Serves 8
Prep Time: 15 minutes + marinade
Grill Time: 20 minutes

• 1 cup canola oil
• 1 medium onion, chopped
• 1/2 cup lemon juice
• 1/2 cup minced fresh parsley
• 3-4 garlic cloves, minced
• 2 teaspoons salt
• 2 teaspoons dried marjoram
• 2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 2 pounds boneless lamb
• 1 medium red onion, cut into wedges
• 1 large green pepper, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces

In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches the desired doneness, basting frequently with reserved marinade.