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Entries in Grill (10)

Wednesday
Jul012015

Greek Salad Bowls with Spiced Lamb Burgers

 

Joel made a comment not too long ago about being happy with never eating a salad for dinner again. While sometimes I agree that a salad doesn't sound the most appetizing, there are times that I crave something as light and refreshing as a salad for dinner, especially in the summer. Because of his comment, I was a bit apprehensive about adding this recipe to our menu this week, but I thought that the burger would win him over. The other day, I rattled off 4 options and asked which he would prefer that night for dinner. To my surprise, he instantly decided on this salad. With just a little bit of mixing, grilling, slicing, and assembling and the salad was ready to go, making it a perfect weeknight meal. A nice cold glass of white wine paired perfectly with this insanely flavorful salad. It was such a filling salald that we both had a tough time finishing our portions! While the salad was great, the burgers were really the star of this meal. I will most definitely be making these burgers again, perhaps as actual burgers, topped with tzatziki, on a naan. Oh yes, that would be delicious. Is next week too early for a repeat meal?

For the Burgers
1 pound Ground Lamb
1 Small Onion, peeled and grated
1/2 cup Fresh Parsley, minced
1 Garlic Clove, grated
2 tablespoons Dried Oregano
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Crushed Red Pepper Flakes

In a large bowl, using your hands, combine all of the ingredients, being careful not to overmix. Form the mixture into 4 patties and grill until fully cooked. Cool for 10 minutes before slicing. 

For the Dressing
1 cup Plain Yogurt
1/4 cup Olive Oil
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dried Oregano
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Whisk all of the ingredients in a bowl and refrigerate until ready to use.

For the Salad
8 cups Spring Mix
1 English Cucumber, sliced
1 Red Bell Pepper, sliced
1 cup Cherry Tomatoes, halved
1/2 Medium Red Onion, thinly sliced
1/2 cup Kalamata Olives
1/2 cup Crumbled Feta

Divide the spring mix between 4 bowls. Arrange the remaining salad ingredients over the spring mix, then top with the sliced burgers. Drizzle the dressing over the top and serve.

SOURCE: An Edible Mosaic 

Tuesday
Jun302015

Spicy Chicken Thighs with Cucumber Avocado Salsa

 

Since getting our grill, we've been grilling every single night. To say that we are putting it to good use is an understatement! We've grilled the typical things like burgers and sausage, but we've also roasted vegetables and made a pizza. I can't wait to share all of grilled goodness with you throughout this summer. One of the delicious grilled meals that we have enjoyed is this chicken dish. Chicken thighs are a bit newer to me than chicken breasts, and they are so much more flavorful. I don't know what took me so long to get on that train! Being that chicken is a blank canvas, it offers many opportunities to spice it up as you wish. This particular spice mix gives the chicken the perefct amount of kick, and this particular salsa helps to cool down said kick! These flavors offer the perfect balance. Bonus, this meal can be prepared so quickly that it is the perfect weeknight meal! 

For the Salsa
1 tablespoon Lime Juice
2 teaspoons Honey
1 1/2 cups Cucumber, small dice (I used a whole seedless cucumber)
3/4 cup Red Bell Pepper, small dice (I used a whole pepper)
1 Avocado, diced
2 tablespoons Cilantro or Parsley, minced (I used parsley)
Salt and Pepper, to taste

In a bowl, whisk together the lime juice and honey. Add the remaining ingredients and toss to coat, adding salt and pepper as needed. Set aside.

For the Chicken
1 tablespoon Ancho Chile Powder*
2 teaspoons Cumin
1/4 teaspoon Cayenne Pepper
Zest of 1 Lime
1 teaspoon Salt
1/2 teaspoon Black Pepper
8 Chicken Thighs, boneless/skinless, trimmed

In a small bowl, mix together the chile powder, cumin, cayenne, lime zest, salt, and pepper. Rub the mixture over both sides of each of the chicken thighs. Grill the chicken for about 4-5 minutes per side, or until cooked through. Alternatively, you can cook the chicken in a skillet on the stove or broil it in the oven. Spoon the salsa over the top of the chicken before serving. 

*As noted by Elly: Ancho chile powder is made from ground ancho chiles. If you use a commercial chili powder, as I did, note that it includes cumin. Therefore, you may want to cut back on the cumin and increase the cayenne a little bit. I used the following measurements: 1 tablespoon Chili Powder, 1 teaspoon Cumin, and 1/2 teaspoon Cayenne. 

SOURCE: Elly Says Opa

Sunday
May042014

Buffalo Chicken Burgers with Spicy Celery Slaw

Buffalo Chicken Burgers

Summer is quickly approaching, which means I need to beef up my collection of burger recipes for causal cookouts. I’ve said it before, but being from Buffalo, normally the “buffalo” flavor isn’t really our thing, but on a whim, I gave these burgers a try. Man, am I glad I did, though I never should have doubted how amazing they would be, since the recipe comes from a Buffalo-native! The burgers themselves have the perfect amount of spiciness, and the coolness from the slaw on top brings everything together to make one outstanding burger for your next cookout. Placed on homemade whole wheat burger buns, this easily has become one of our favorite burgers! 

For the Burgers
2 1/2 tablespoons Butter (I used less)
1 Onion, finely diced
2 Garlic Cloves, minced
1 pound Ground Chicken Breast
2-4 tablespoons Hot Sauce, to taste (I used Frank’s)
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute, stirring constantly. Cool slightly. In a large bowl, add the onion mixture, chicken, hot sauce, salt, and pepper. Combine the mixture with your hands, being careful not to over-mix. Divide the mixture into four portions and shape each into a patty. Grill the burgers until the chicken has cooked completely, being careful not overcook. Place each burger on a bun and top with slaw (recipe below).

For the Slaw
1/4 cup Mayonnaise
1/4 cup Greek Yogurt
1-3 teaspoons Hot Sauce, to taste (I used Frank’s)
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
3 Celery Stalks, thinly sliced
1 Carrot, shredded
4 Scallions, thinly sliced
3 ounces Blue Cheese, crumbled

In a large bowl, combine the mayonnaise, yogurt, hot sauce, garlic powder, salt, and pepper; stir well. Add the celery, carrot, and scallions and stir until coated with the sauce. Gently fold in the blue cheese crumbles. Add additional salt, pepper, and hot sauce, to taste. 

SOURCE: An Edible Mosaic

Monday
Apr082013

Cheddar Jalapeño Burgers

 

Cheddar jalapeno burger

Mother Nature finally got the message that it is spring and not winter because our temperatures have been on the rise these past few days! Even though we use our grill all year, even in the snow, there is something about the first warm spring day that makes the grill scream "use me!" So, today we did! Despite some rain, we had a craving for burgers. Being that we are always searching for new flavor combinations for our burgers, I decided to give these a try. They came together very quickly and were absolutely delicious! These were the perfect way to welcome spring. Now, I just hope that this weather sticks around for a while!

1 1/2 pounds Ground Chicken (I used ground turkey)
1/2 cup Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 teaspoons Jalapeño, chopped (I used 1/2 of a large jalapeño)
1 teaspoon Ground Cumin
1 teaspoon Paprika
1/3 cup Shredded Cheddar Cheese
Salt and Pepper

Place all ingredients in a large bowl. Using your hands, mix everything until well incorporated, taking care not to over mix. Form the mixture into four equal-sized patties. Cook the burgers on a grill over medium heat until cooked through, about 5-7 minutes on each side. Serve each burger on a bun topped with sour cream and guacamole, if desired (I put a little bit of bbq sauce on mine and it was delicious).

SOURCE: What's Gabby Cooking

Thursday
Sep062012

Grilled Garlic and Herb Bread

I made this recipe as a side to a pasta dish, and couldn't have been happier with how it turned out. Grilled bread, fresh garden herbs and garlic make for a winning combination. It can also be used as a springboard for your imagination: tomato and olives would taste great, and fit in perfectly. If you make the bread yourself, and use your garden for everything else, this recipe can feed about four people as a side dish for around thirty cents.

8-10 garlic cloves
Olive Oil
Handful of Fresh Herbs (Rosemary, Parsley, Basil), chopped
1 Loaf of Bread

Wrap garlic cloves and olive oil in a foil packet and grill until soft and browned, flipping the packet periodically.Cut the bread in half along the long axis so that you have two sections of loaf. Drizzle olive oil on the newly cut surface of both sides. Place the two slices of bread loaf face down on the grill, until slightly browned and charred, but not burnt. Smash the softened garlic cloves with a fork, and spread them along the entire surface of the bread. Sprinkle the chopped herbs on top of the garlic-smothered bread.