Teriyaki Chicken Burgers with Piña Colada Sauce

Two of my favorite "take out" foods I love (and prefer) to make at home are pizza and hamburgers. Pizza, obvs, because I can put whatever crazy toppings I want, not just pepperoni and cheese.  Hamburgers because, hello, PRETZEL BUNS!!  No seriously, they are the bomb.  I discovered them at Costco last year and now it's the only thing I use for my homemade burgers. Actually I think the taste of a homemade burger far surpasses that of anything you'd get at a fast food joint.  And, I'm choosy about my ground beef and like to know where it comes from.  I have been using this recipe for years and I love it.  It's great to build on.

Buuuuut, I wanted to step outside the norm with this one, do chicken and amp up the flavors a bit.  The thought of this burger had me drooling and I could not wait to make it. It was seriously delish, maybe not something for a quick weeknight dinner, but definitely something to plan for the weekend!

While these burgers are fabulous with the pretzel buns, they are not necessary, you can use any ol' bun you'd like.  And the teriyaki sauce I used was thicker like a glaze or dipping sauce.


Teriyaki Chicken Burgers with Piña Colada Sauce

for the burgers:
1 1/2 lbs. ground chicken
2 Tbsp. onion, finely diced
1/4 cup chopped cilantro
2 cloves garlic
2 tsp. jalapeño, finely diced
1/2 cup panko bread crumbs
1 egg
1 tsp. salt
1/2 tsp. fresh ground pepper
3 Tbsp. teriyaki sauce

6 pretzel buns, sliced in half
6 slices colby jack cheese
6 slices cooked bacon
6 slices fresh pineapple (core intact)
extra teriyaki sauce

for the piña colada sauce:
1/2 cup fresh pineapple chunks
2 Tbsp. cream of coconut
1/2 cup sour cream


In a bowl, gently mix the ground chicken with the rest of the burger ingredients. Make 6 patties.  Refrigerate about 30-60 minutes to help them firm up a bit, they will be very soft.

Prepare outdoor grill.  Place chicken patties as well as pineapple slices on the grill.  Grill chicken 4-7 minutes each side.  Grill pineapple 2-4 minutes each side. *NOTE: Grilling the pineapple with the core intact helps it not fall apart while cooking.  Once removed and cooled, use a pairing knife to remove the core.

Meanwhile, puree pineapple chunks, cream of coconut and sour cream together for the piña colada sauce.  Pour into bowl or squeeze bottle for serving.

Remove burgers from grill once done cooking; place a slice of cheese on each patty to melt. Turn heat down on grill and place buns, cut side down, to toast up a bit. Just keep an eye on them, it should only take a minute or two.

To assemble burgers, spread a spoonful of teriyaki sauce on each half of the bun.  Next, spread the piña colada sauce, add a patty, slice of pineapple and bacon and top with the lid. 

Enjoy every last bite!  It's worth it!

Grilled Citrus Chicken

What is your favorite thing to do on vacation?  Don't laugh but mine is to watch Food Network since we don't have cable.  We even sat and watched it on our honeymoon because back then we didn't even have TV! No Netflix, no HULU, nothing.  The last time we stayed in a hotel it wasn't really a vacation, it was actually a funeral, but we were in a hotel nonetheless and it had cable and a pool and we were all pretty thrilled to be out of our element for just a little bit.

While we didn't actually spend much time in the hotel I was able to catch a few glimpses of one of Guy Fieri's shows while I was getting ready. He was making citrus chicken and it looked so delicious with lots of fresh herbs and citrus juice and zest.  I couldn't wait to get home and make a go of it with my own twist. 

I thought of my dad and my husband while making this because they have the same complaint about eating a big piece of meat, particularly chicken; there's not much flavor.  So, I was bound and determined to make it right and get bursting flavor all throughout it.  I think I scored pretty well, hubby liked it!  The key is to use chicken thighs and give it enough time to marinate.  With spring just around the corner and grilling season upon us, you'll want to give this a try.


Grilled Citrus Chicken
for the marinade:
6 bone-in chicken thighs, skins removed
juice and zest of 1 orange
juice of 1 lemon
juice of 1 lime
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh mint, chopped
1 Tbsp. minced onion
1 Tbsp. white balsamic vinegar
1/2 tsp. salt
few cracks of fresh ground black pepper

for the glaze:
1 Tbsp. olive oil
1 Tbsp. minced onion
1 tsp. fresh ginger, grated or minced
1 Tbsp. white balsamic vinegar
1/4 cup jalapeno jelly
1/4 cup sweet chili sauce
reserved marinade

In a mixing bowl, combine all marinade ingredients, except chicken.  Whisk together.  Pour into a gallon ziploc bag, add chicken and refrigerate about 6-8 hours, up to overnight.

Remove chicken from marinade, reserving remaining marinade for glaze.

Heat 1 tablespoon olive oil in small saucepan over medium-high heat.  Add onion and ginger and saute about 2-3 minute.  Add remaining ingredients and bring to a boil.  Reduce heat and let simmer 5-10 minutes.  Depending on how thick your jelly is will help you determine cook time.  Mine was homemade and pretty thick so I didn't simmer it long.  If it is thinner, opt for the longer cook time.

Preheat outdoor grill.  Lay chicken on grill and baste with glaze.  Cook about 6 minutes.  Flip, baste other side and cook another 6-7 minutes.  Remove chicken from grill and allow to rest at least 5 minutes before serving. Serve warm.


SOURCE: Adapted from Guy Fieri

Grilled Greek Chicken

Wow, wow, wow!!! I will never look at Greek Chicken the same again.   When I see this picture I want to call it Chicken Bruschetta, but in Greek.  However, I don't speak Greek and wouldn't trust an online translation, so I'm calling it Greek Chicken...I know, original right? Believe me though, it's a party in your mouth!

The chicken is actually pretty simple and no-fuss, but what makes it amazing is the tomato salsa that tops it.  Now I've made plenty of tomato, cucumber and feta-type salads to go with our occasional Greek meal, but this one blows them away.  The key ingredient??? MINT! Oh, how lovely. 

Grilled Greek Chicken
for the chicken:
2 chicken breasts, butterflied
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
juice of a lemon
3-4 cloves garlic, minced
1 tsp. Dijon mustard
1 Tbsp. dried oregano
a pinch of salt and pepper

for the salad:
1 pint cherry tomatoes, halved
1/3-1/2 cup crumbled feta cheese
1/2 cup olives, halved (kalamata if you choose, I don't care for them)
1/2 cup mint leaves, chopped
1 Tbsp. olive oil
salt and pepper, to taste

For the marinade, whisk together olive oil, vinegar, lemon juice, garlic, mustard, oregano, salt and pepper.  Place chicken in a shallow dish and pour marinade over the top, turning to coat. Marinate on the counter up to 30 minutes if cooking the chicken right away.  Cover and marinate 3 hours, up to overnight otherwise.

For the salad, combine tomatoes, feta, olives and mint in a small salad bowl. Drizzle with olive oil, sprinkle with salt and pepper.  Toss to coat.  Set aside.

Preheat outdoor grill and cook chicken until no longer pink inside; about 4-5 minutes per side.  Place chicken on a serving platter and let it rest about 5 minutes.  Spoon salad mixture over the top. Serve warm.

SOURCE: Laa Loosh

The Perfect Hamburger

What is summer without the perfect burger?  I've been making these burgers forever.  They are so simple but really the best homemade burger I have ever made.  My oldest daughter asks for hamburgers about once a week at least so I'm glad I have this simple recipe to throw together.  They are so quick, you'll be finished making them before the grill heats up!

I like to serve my burgers on whole wheat buns, I use this recipe and substitute whole wheat flour, with just lettuce, tomato, mayo and ketchup.  I know, pretty plain, but there are some things that just don't need to be complicated.


The Perfect Hamburger
1 lb. ground sirloin
2 Tbsp. finely chopped yellow onion (I use dehydrated since it's just a small amount)
1 clove garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-2 dashes Worcestershire sauce

Place everything in a mixing, bowl. Mix together with your hands until well incorporated.  Form into patties; I do about 5-6 per pound.

Preheat outdoor grill over medium-high heat.  Oil the grates of the grill.  Place the patties on the heated grill and cook 4-5 minutes.  Flip and cook another 3-4 minutes.

Serve warm with toasted buns and toppings of your choice.


SOURCE: Williams Sonoma

Grilled Chicken with Balsamic Bell Peppers over Creamy Polenta

 

One of my favorite things about making dinner during the hot summer months is using the grill!  It's quick, easy and doesn't heat up the house.  The best thing about using the grill is how it makes whatever you're grilling taste absolutely fabulous. I cook whatever I can outside these days and I love it.

My kids are finally to the point where they actually like eating meat occasionally and I think they adored this chicken as much as I did.  The chicken is great with the peppers, but combined with the creamy polenta and it was over the top!

Grilled Chicken with Balsamic Peppers
for the chicken:
1/2 tsp. salt
3/4 teaspoon fennel seeds, crushed

1/4 tsp. freshly ground black pepper

1/4 tsp. garlic powder

1/4 tsp. dried oregano

2 Tbsp. olive oil

2 large skinless, boneless chicken breasts, butterflied

for the peppers:

3 cups thinly sliced red and yellow peppers

1/2 cup thinly sliced red onion

1 tsp. dried basil

1/2 cup chicken broth

1 Tbsp. balsamic vinegar 

 

for the polenta:

3/4 cup polenta (or coarse cornmeal; not instant)

3 cups water

1/3 cup heavy cream

1/2 cup freshly shredded parmesan cheese

 

Bring water to a boil in a medium saucepan.  Add salt and whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on the grain of the polenta, it will thicken in about 15-25 minutes.

 

In a shallow dish, combine salt, fennel, pepper, garlic powder, oregano and olive oil.  Add chicken and toss to coat.  Set aside while the peppers are prepped.  Preheat outdoor grill and cook chicken until no longer pink; about 4-5 minutes per side.

 

Drizzle a tablespoon or so of olive oil into a frying pan.  Add bell peppers, onion and basil.  Saute about 3 minutes over medium-high heat.  Stir in broth, scraping pan to loosen browned bits.  Reduce heat and simmer about 5 minutes.  Increase heat to medium-high.  Stir in vinegar, a pinch of salt and pepper and cook another minute or two.

 

Once polenta is finished cooking, add in cream and cheese.  Add salt as necessary.

 

Divide polenta between 4 serving dishes.  On each place a piece of chicken, a spoonful of peppers and some of the liquid from the peppers.

 

 

SOURCE: Adapted from Cooking Light

Berry Chicken Salad with Arugula and Basil

This was another one of those dinners on the fly.  It was getting late, everyone was getting hungry, it was hot and I didn't want to heat up the house.  So, I actually came up with it right before I had to whip it up and feed my family before they all starved to death!  I had just picked up a bunch of fresh berries and thought they would go perfect in a chicken salad.  The rest just came to me as I put it together.  Luckily it all worked out and the salad was mouthwatering!

This salad will be perfect for spring and summer, definitely going to find it's place into the dinner rotation.  And who doesn't love dinner done in under 20 minutes?


Berry Chicken Salad with Arugula and Basil

for the salad:
2-3 chicken breasts, butterflied
1/2 head of romaine lettuce, chopped and washed
3 oz. arugula (3-4 big handfuls)
1/2 lb. strawberries, hulled, rinsed and sliced
small clam shell fresh blueberries
small clam shell fresh raspberries
thinly sliced red onion (some like more, I like less, so however much you want)
handful of large basil leaves, about half a cup, chopped
1/2 cup sliced almonds
1/4 cup grated parmesan cheese

for the dressing:
1/4 cup light olive oil
1/4 cup balsamic vinegar (really versatile though; you can use red wine vinegar, rice or white wine vinegar or even fresh lemon juice)
2 Tbsp. good quality strawberry jam (I prefer homemade freezer jam)
pinch of salt
a few good cracks of black pepper; about 1/4 tsp.

Preheat outdoor grill or indoor grill pan.  Drizzle chicken with olive oil and liberally salt and pepper.  Cook chicken until no longer pink.  Allow to cool and chop into bite-size pieces.

In a large salad bowl, gently toss salad ingredients together.  Whisk dressing ingredients together and serve with salad.  Store leftovers in the fridge.

Chicken Bruschetta

I love seasonal food for all different reasons and summer food is no different. I love that it is fresh, bursting with flavor, you don't have to cook it most of the time and it is usually quick to prepare.

Some of my favorite hallmark flavors of summer include anything grilled, fresh herbs (mostly basil), garden fresh tomatoes, cucumbers, corn and fresh picked peaches and raspberries. I got to play farm girl for a couple of years a while back while we rented a house and it ruined me forever! Now all I want to be when I grow up is a farmer.

So, anyway, back to the topic of this delicious chicken. As you can tell from the list above, this has many of my favorite summertime flavors all wrapped up in one. My mom made something similar for me a while back when we were at her house for dinner and I couldn't wait to recreate something at home, just as delicious. I got to share this chicken with some friends a few weeks back and got thumbs up all around, even two from the chicken-haters club. So I'd say it's pretty tasty!


Chicken Bruschetta
For the chicken:
4 boneless, skinless chicken breasts, butterflied to make two thin halves
olive oil
Garlic butter seasoning (Like Johnny's)

For the bruschetta topping:
1 Tbsp. Olive Oil
5 cloves Garlic, Finely Minced
2 pints grape tomatoes, halved lengthwise
1 Tbsp. balsamic binegar
handful of fresh basil leaves, chiffonade
salt and pepper, to taste

freshly grated parmesan cheese


Prepare chicken breasts by slicing them thin. Place them in a large baking dish. Generously drizzle them with olive oil and give them a good sprinkle of the garlic butter seasoning. Using your hands, make sure all the chicken is evenly coated with the mixture. Cover and chill several hours. (Make sure you take chicken out of fridge about a half hour before you are ready to grill them.)

In a small skillet, heat 1 tablespoon og olive oil over medium-high heat. Add garlic and stir, lightly frying for about 30 seconds. Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed, making sure not to over-salt. Cover and refrigerate for an hour or two, if possible.

Preheat outdoor grill or indoor grill pan, then grill until done in the middle; about 4 minutes per side.

To serve, give the tomato mixture a final stir. Arrange chicken breasts on a plate then spoon a generous amount of bruschetta topping over the top. Sprinkle with fresh grated parmesan cheese.

Use extra topping on slices of grilled baguette!


SOURCE: Slightly adapted from Pioneer Woman

Lemon Basil Penne with Grilled Chicken

One of the things I love to cook with most of all is fresh basil. Is that weird? I love the bright, fresh flavor that just makes a dish pop! I've tried growing it on my window sill, but we don't get very much direct sunlight here and we don't have a yard (because believe me I would be growing mounds of it if we did). I have a couple of local grocery stores near me that sell fresh basil for a reasonable price, so I splurge every once in a while.

Fresh basil is one of those hallmark flavors of spring and summer fare and pairs perfectly with fresh lemon. I grabbed my basil at the store the other day, not knowing before hand I was going to with it (even though I just had to have it). When I got home and found three lemons in my fridge that needed to be used, I immediately knew I wanted to make this pasta dish. It is so quick and easy and delivers up tons of flavor! I love how just a few fresh and simple ingredients can make some of the best food. This pasta can be served with or without the chicken.


Lemon Basil Penne with Grilled Chicken
for the marinade:
4 chicken breasts, pounded to an even thickness
good drizzle of olive oil
juice of 3-4 lemons
a good squirt of Dijon mustard (about 1 Tbsp.)
dash of salt

for the pasta:
1 pound penne Pasta
4 Tbsp. butter
3 whole lemons, juiced
1 cup heavy cream
1 1/2 cup grated Parmesan cheese
salt and freshly ground black pepper, to taste
20 basil leaves, chopped into ribbons
1 pint cherry tomatoes, halved

Pour all the marinade ingredients into a gallon zip-top bag and add chicken, tossing to coat. Marinate several hours, up to overnight.

Cook pasta according to package directions, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

While pasta is cooking, grill chicken either on an outdoor grill or indoor grill pan. Cook until no longer pink. Let cool at least 5 minutes, then slice into strips.

In the same pot used to cook the pasta, melt butter over medium heat. Squeeze in the juice of 3 lemons. Whisk together. Pour in cream and whisk until hot. Add cheese and whisk until melted. Add salt and pepper, to taste. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta back into the pot, along with the basil and tomatoes, stirring to coat. Pour into a large serving dish. Top with sliced chicken breasts. Serve immediately.


SOURCE: Lightly adapted from Pioneer Woman

Grilling Favorites

Memorial Day is a time of year where lots of things are just happening. It's the end of school, the start of pool season and warmer weather and when most people break out the grill. I personally love to grill and love to do it all summer and even into fall. For me, there's nothing tastier than meat or veggies that have been grilled on an outdoor grill. I've put together some of our favorite grilling recipes that I hope you enjoy. They are all really tasty! I hope you all have a wonderful holiday weekend.


Lemon Linguini with Grilled Chicken















Chipotle Lime Shrimp















Feta and Sun-dried Tomato Turkey Sliders














Basil Chicken Burgers

Pesto Panini

Last month I went to this woman's conference down town and we had to eat lunch "on campus." There wasn't a whole lot to choose from and everything was way over-priced. One of the lines was a vendor that was making paninis and since that was the only thing that sounded remotely appetizing I stood in it, even though it was the longest.

Time passed and as the other lines were getting smaller, the line I was in didn't seem to be moving AT ALL! However, I was bound and determined to get my panini so I stayed. Finally, I think I was about the last person in line, everyone was clearing out of the eating area and the conference was about to start back up again, but, hey, I got my panini. It was small for the price I paid for it but at least it came with a bag of chips.

So, long story, well, long, I got to eat my panini and loved every bite of it. I have been dreaming of it ever since. I finally got to make my own version of it it the other day, using the leftover pesto I made for this pizza. I don't have a panini press but I do have a grill pan. I just set a frying pan on top, with two cans in it to weigh it down and it worked like a charm. If you need a break from all the sugar and holiday sweets, give this fresh and herby sandwich a bite.

Pesto Panini
1 loaf country-style bread, sliced about 1-inch thick (or ciabatta sliced lengthwise)
olive oil for brushing
2-3 vine-ripened tomatoes, sliced
8 slices mozzarella cheese
balsamic vinegar
Basil Pesto (about 1/2-1/3 cup)
salt and pepper

Preheat electric panini maker, grill pan or non-stick skillet. Brush one side of each slice of bread with olive oil. Lay slices, oiled side down on a clean work surface. Spread about 1 tablespoon of the pesto on every other slice of bread, followed by the tomato slices, a splash of balsamic and mozzarella. Place the remaining slices of bread on top of the sandwiches, oiled side up.

Depending on the size of your pan, place one sandwich at a time in the pan and cook until the bread is golden. If you're not using a panini pan, flip the sandwich and cook on the other side until bread is golden and cheese is melted. Remove to a cutting board and cut in half. Serve immediately.

Chipotle Lime Shrimp

Wow, is it already Thursday? My, this week has flown by. We are still having 80 degree weather here and although I am liking it, I am really anxious for fall. I have many many things lined up to bake that are fall-inspired and I can't wait to share them with you all. However, it is not quite fall and the recipe I have to share today is more summer-inspired.

We had a family barbecue the other day and kind of made this shrimp on the go. I didn't want to have to go out once to the grocery store and then again to pick up my husband from work and drive to my in-laws. So, I picked up the frozen shrimp and let them thaw on the way there, then threw them in the marinade once we got there. Everything was very easy and fast to throw together.

Almost anything on the grill is wonderful, in my opinion, and these shrimp were no exception. There's just a little heat with the chipotle and the cilantro and lime just make the flavor pop even more. Don't put your grills away quite yet, give these a try. You can eat them with a side of pasta salad or throw them in some soft tacos with some beans and corn and Spanish Rice. Your tummy will thank you!

Chipotle Lime Shrimp
1 chipotle chili in adobo; chopped
1 Tbsp. olive oil
1 tsp. cumin
1 Tbsp. brown sugar
1 lime (juice and zest)
2 Tbsp. cilantro; chopped
1 pound shrimp; peeled and deveined

Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes. Skewer the shrimp. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.


SOURCE:My Baking Addiction

Sticky Coconut Chicken

My cooking tends to go through themes and lately I've had this thing for coconut ANYTHING! I think it all started when I made this Thai Coconut Rice that I absolutely fell in love with, to go with my mom's Honey Curry Chicken. It's divine! Then, I saw this sticky coconut chicken from Amber @ This Mommy Cooks and I knew I wanted to try it. I love how moist this chicken is and the glaze makes it yummy and sticky. My husband doesn't usually say too much about the food I make, even though he eats it without complaint, but he said he really liked this chicken. This is so easy and quick to prepare; I'll be adding this to my menu more often.

Ingredients:
4 boneless chicken breasts
1 cup canned coconut milk
1/2 tbsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinate chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (You could probably get away with marinating it overnight). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Once it starts getting really thick, immediately take it off the heat. Glaze both sides of chicken the last few minutes of grilling.

SOURCE:This Mommy Cooks

Lemon Linguine with Grilled Chicken

I think I am officially back to cooking regular meals. It feels good. I don't like being in limbo, but I think we've got a little more stability around here now and I can actually get to my kitchen and cooking utensils.

Now on to the meal. I have eaten this lemon linguine many times but I have never made it! This is one of my mom's regular meals and I always ate it when she made it. It is so delicious and refreshing. The fresh flavors of the lemon, tomato and basil just shout spring.

For the tomato mixture:
2 cups cherry tomatoes, quartered
1-2 tsp. salt
2-4 leaves fresh basil
2 Tbsp. dry basil
2 Tbsp. parsley
2-4 garlic cloves, minced
4 Tbsp. olive oil
juice of 2 lemons

For the sauce:
4 Tbsp. butter
1 cup half and half
juice of 2 lemons
zest of 1 lemon

For the chicken:
1 lb. boneless, skinless chicken breasts or tenders
olive oil
your favorite grill seasoning, such as Montreal Chicken Seasoning, or Johnny's Garlic Spread seasoning

1/2 lb. linguine*
Parmesan cheese

2-3 hours prior to mealtime, combine all ingredients of the tomato mixture and let sit on the counter until you're ready to eat.

For the sauce, heat cream and butter in a medium skillet until cream begins to boil. Add lemon juice and zest. Reduce sauce over medium-high heat until reduced by half; stir occasionally.

In the meantime, preheat outdoor grill and fill a large stockpot with water. Salt the water, cover with a lid and bring to a boil. Drizzle olive oil over chicken and sprinkle with seasoning. Place chicken on grill an cook until no longer pink; about 5 minutes on each side.

When the water comes to a boil, drop the pasta and cook according to package directions. Remove chicken from grill and let rest. Cut into thin slices.

Drain pasta and place in a large serving dish. Pour in sauce and toss to combine. Top with grated Parmesan cheese.

To serve, spoon pasta onto a plate, followed by the sliced chicken and topped with the tomato mixture.

*I think my mom may use close to a whole pound of pasta for this sauce but I like a lot of sauce on my pasta so 1/2 lb. is just the right amount for me.

This recipe linked to Potluck Sunday @ Mommy's Kitchen.

Feta and Sun-Dried Tomato Turkey Sliders

I love it when I spy a new recipe and have all the ingredients to make it on hand! I think this is going to be the end of my Greek streak for a while because I about used up the last of my feta. Even though I've made a lot of Greek lately, I just couldn't resist these flavors; the feta and the sun-dried tomatoes with the fresh spinach, they just go so well together. I actually didn't know what a slider was until recently, but I've seen them popping up a lot in the blogging world lately. A slider is simply a mini burger.

I absolutely LOVE these burgers. My mouth had a little party when I took the first bite. It almost became my favorite burger for a split second, but then I remembered the basil chicken burgers I made last summer (amazing) and decided this would have to take a close second. I personally think grilling them on an outdoor grill is a must; you just can't beat the flavor the outdoor grill adds to meat. However, I'm sure they'd be great cooking them indoors as well. Go have yourself a party and make these little sliders.

For the burgers:
1 lb ground turkey
1/3 cup crumbled feta cheese
*1/4 cup sun-dried tomatoes, rehydrated and chopped
1/2 Cup fresh baby spinach leaves, chopped
1-2 tsp. Greek seasoning
olive oil

mini hamburger buns, or dinner rolls
mayonnaise
fresh spinach leaves

Place sun-dried tomato slices in a small saucepan and cover with water. Boil for 5 minutes. Drain and chop.

*I used my own sun-dried tomatoes that I dehydrated, but you can also use the same amount of oil-packed tomatoes.

In a mixing bowl combine all ingredients for the burgers, except the olive oil. Mix until just combined. Form 1/4 Cup patties and place onto a plate or cookie sheet. Meat mix should make about 12 mini patties.

Prepare outdoor grill. Just before grilling the patties, brush a little oil on the rack to prevent sticking. Grill about 3-4 minutes per side. You can also cook the patties on an indoor grill or frying pan.

Serve burgers on rolls spread with mayonnaise and layered with fresh spinach leaves.

12 Servings (1 patty)
Calories per serving: 79

SOURCE:Adapted from Picky Palate

Greek Tostadas

Tostadas: (recipes for each to follow)
Pita crisps
Grilled Greek Chicken, chopped
Chopped Greek Salad
Kalamata Olives


To assemble tostadas, lay out each pita crisp. Top with chopped chicken, Chopped Greek Salad and Kalamata oilves. Serve with Rice Pilaf, if desired.

Pita Crisps:
6 whole, prepared pitas (or make your own pitas)
4-5 Tbsp. olive oil
1-2 Tbsp. lemon juice
1-2 Tbsp. greek seasoning

Turn on broiler in oven. Lay out pitas on a cookie sheet. Combine olive oil, lemon juice and greek seasoning in a small bowl. With pastry brush, brush oil mixture liberally on top of each pita. Place under broiler for about 3 minutes, watching carefully! Take out when golden (they go from golden to burnt really quickly so don't walk away).


Greek Chicken:
1-1 1/2 lbs. boneless, skinnless chicken breasts (or chicken tenders)
olive oil
Greek seasoning (your favorite)
skewers

Preheat outdoor grill. Trim fat from chicken breasts and cut into strips (or just use chicken tenders which are already cut). Slide each piece onto a skewer and line up on a large plate or in a baking dish. Drizzle with olive oil and sprinkle with Greek seasoning. Flip and do the same on the other side. Place skewers on grill and cook on medium-low 3-4 minutes on each side. Remove to a plate and let rest 5 minutes.


Chopped Greek Salad:
2 cups roma tomatoes, cubed
1 cup cucumber, peeled and cubed
1/2 cup feta cheese, crumbled
2 Tbsp. fresh mint leaves
basic vinagrette or greed salad dressing

In medium salad bowl, put chopped tomatoes and cucumbers and crumble feta cheese on top. Chiffonade the mint leaves and gently mix in with a basic vinagrette or Greek salad dressing.

Basil Chicken Burgers

We made this last week and loved it so much. I made my own pesto because I have basil plants and happened to have the Parmesan and pine nuts. I also used Parmesan instead of Cheddar in the burgers. I think the Parmesan goes better with the flavors of pesto anyway. I also served the burgers on whole wheat buns and it was great! I found this recipe in the June/July 2009 issue of Family Fun magazine.

1 1/2 lbs. ground chicken
3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 cup mayonnaise
2 Tbsp. pesto (store-bought or try my recipe)
Oil for brushing the burgers
6 burger rolls
lettuce
sliced tomatoes

For the pesto mayonnaise:
1/2 cup mayonnaise
2 Tbsp. pesto

In large mixing bowl, combine the ground chicken, cheese, salt and pepper, gently tossing the mixture with your hands or a large fork, until evenly blended.
In a small bowl, mix the mayonnaise and pesto, then add it to the ground chicken mixture and combine until evenly blended. Shape the meat into six 1/2-inch thick patties. Refrigerate them for at least 30 minutes to firm them.(The patties will be softer than traditional hamburgers.)
While the meat is chilling, prepare the grill and make the pesto mayonnaise. Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside. Serve the burgers on the rolls, dressed with lettuce, tomatoes and pesto mayonnaise.