Terrific Teriyaki Burgers

Ahh it's finally time..... grilling season is upon us!  I love it because it is the best way to add flavor without fat or sodium.  Especially with recipes with leaner meats.  Grilling locks in the taste.  Also, making vegetables on the grill is my other favorite.  You can simply brush or mist the grill before placing your veggies directly on the racks or toss a pound of veggies in about a teaspoon of oil with foil or if you prefer to use absolutely no oil, wrap your veggies in foil.  It is time to try a new grilling recipe!

Ingredients:

1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar

1 tablespoon unsweetened crushed pineapple
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon sesame oil

BURGERS:
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
2 tablespoons unsweetened crushed pineapple
3/4 pound ground beef
3/4 pound lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices tomato

Directions:

1. In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside. 
2. In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers. 
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture. 
4. Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato. Yield: 6 servings.

Tupps Tidbits:A good ratio is two parts beef to one part other meat. Turkey is probably one of the least stable burger materials you can find, so mix it 50/50 with ground beef to keep those burgers in one piece on the grill. Best way to mix up the meats is with your hands, use a large bowl to make is easy.

The best burger! It was amazing! To me, it was the perfect burger.  We had never tried mixing the ground turkey with the ground beef and we really liked that.  The leaner meat varieties produce burgers that are drier with a denser, tighter texture.  Be careful not to over grill.  KEEPER AT OUR HOUSE!

Where did we find this?  tasteofhome.com

Easy Grilled Chicken

It is fun trying and preparing new ways to grill chicken.  So, get the grill out and enjoy less dishes!  This looks like an easy to make marinade and packed with flavor.

Ingredients
1/4 cup balsamic vinegar
Juice of 1 lemon
2 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons brown sugar, packed
1 Tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves

Instructions

• In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic thyme, oregano and rosemary; season with salt and pepper, to taste.
• Reserve 1/4 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken;  marinate for at least 1 hour to overnight, turning the bag occasionally.  Drain the chicken from the marinade.
• Preheat grill to medium high heat.  Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
• Serve immediately, garnished with parsley, if desired.

Tupps Tidbits:   We used the bone-in chicken, cooking time takes a little longer

The chicken was super moist, but it did not pack a lot of flavor.  We were disappointed.
Honestly we would have liked it marinated in Italian dressing better than this. NOT A KEEPER at our house!


Where did we find this one?  http://damndelicious.net/2015/06/22/easy-grilled-chicken/

Pork Chop Supper

You can find hundreds of pork chop supper recipes from baked to grilled.  What I like about this meal is you can let the pork chops simmer on the stove top while you do other chores.  Also, pretty inexpensive for a complete dinner.

Ingredients
1/2 cup all-purpose flour
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoons pepper
4 large potatoes (about 2-1/4 pounds)
5 medium carrots, sliced 1/4 inch thick
1 medium onion, cut into wedges
3 cup beef broth



Directions:

1. Place four in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper.

2. Peel potatoes and cut into 3/4-in cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat cover and simmer for 40-50 minutes or until a meat thermometer reads 160


Tupps Tidbits: You will need to use a really large skillet to fit all the pork chops in it


We purchased the pork chops from Fareway Foods.  The pork chops by themselves were awesome but this flour coating was very mushy and added no additional flavor to the chops.  We would definitely not use this recipe again, NOT A KEEPER!

Where did we find this? Originally published as Pork Chop Supper in Taste of Home February/March 1996, www.tasteofhome.com

Cowboy Spaghetti Bake

This looks like a fabulous casserole.  Not sure what it has to do with Cowboys, but YAHOO, let's give it a try and see what we are missing.

Ingredients
1 lb uncooked spaghetti
Olive Oil
2 slices bacon, chopped
1 onion, diced
4 jalapeno chiles, diced
1 lb lean ground beef
1 Tbs. chili powder
Dash salt
1 can (28oz) Muir Glen organic fire-roasted crushed tomatoes
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup sliced green onion (4 medium)
1/4 cup pickled jalapeno chiles

Directions:

1. Heat large stockpot of water to boiling. Add generous dash of salt and the spaghetti. Cook about 3 minutes less than cooking time stated on box. Drain; return to stockpot. Toss spaghetti with a drizzle of olive oil; set aside
2. Heat oven to 375F. Lightly spray 13 x 9 inch glass baking dish with olive oil cooking spray
3. In deep 10-inch skillet, cook bacon over medium-high heat, heat until crisp. Using slotted spoon, remove bacon from skillet; drain on paper towel-lined plate, Set bacon aside.
4.  Pour off all but 2 tsps. bacon drippings from skillet. Add onion and diced chiles to drippings; saute over medium about 2 minutes. Add beef; cook 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked. Add chili powder and dash salt; stir to combine. Stir in tomatoes. Heat to a simmer. Taste sauce for salt; add more if needed. Cover; simmer 15 minutes longer. Remove from heat.
5. Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon.
6.  Bake 15 to 20 minutes or until cheese is melted and bubbly.

Tupps Tidbits: I was unable to find fire-roasted crushed tomatoes.  I ended up just using normal crushed tomatoes.

When I read this recipe online, it stated to double this recipe and set one aside for quick freezing. I would definitely agree that is a good idea.  The heated up leftovers wereawesome.  All in all, though this was okay, it was probably not worth the hour in making it, when basically it is just spaghetti.  Not a KEEPER in our house!

Where did we find this one? bettycrocker.com

Triple Chocolate Chip & Butterscotch Skillet Cookie

Just another day, another cookie and what not a better day to try this recipe out than Valentine's day! Cookie LOVE! We took a break from our non stick pan and pulled out our versatile cast iron skillet that was tucked away in our camping gear. Iron skillets are renowned for their superior heat retention, that is why we normally use it when camping and cooking over the open fire.  Also, an iron skillet means you can start a meal on the stove, finish it in the over--then take it right to the table. Less dishes, yahoo!

Ingredients
8 Tbs. (1 stick) unsalted butter, softened
1/2 cup brown sugar
2 tsp. vanilla extract
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
10-12 caramels, unwrapped
1/4 cup white chocolate chips
1/4 cup dark chocolate chips
1/4 cup semi-sweet chocolate chips
1/2 cup marshmallow fluff
Vanilla ice cream and honey for serving (optional)


Directions:

• Preheat oven to 350
• Beat together the butter, brown sugar, and vanilla until smooth and creamy.  Beat in the egg until combined. Add in the flour and baking soda and salt until no more white streaks appear.
• Stir in the caramels, white chocolate chips, ark chocolate chips and semi-sweet chocolate chips.  Fold in marshmallow fluff.
• Spread the batter out into 10-inch, greased cast iron skillet.
• Bake for 20-25 minutes or until lightly golden.
• Serve warm wiht a scopp of ice cream and drizzle of honey

Tupps Tidbits: I do not think the ice cream is optional, make sure to pick some up! :)

The dish turned out perfect! Beautiful. It is best served warm, right out of the oven. Have a few people by your side to help you indulge. I am now ready for another cast iron skillet recipe...how about deep dish pizza ?? Keep checking the blog...This recipe is a KEEPER IN OUR HOUSE, we will definitely make this again.

Where did we find this one? www.bettycrocker.com