Teryaki Chicken Burgers

Paleo.  It has been the most rewarding lifestyle we have tried.  Not to mention, it is quite satisfying since you get to eat so much protein.   The only issue I have run into is figuring out enough interesting ways to cook meat.  One fail-proof option is burger patties!  You just have to be constantly thinking of creative new ways to prepare them to keep it interesting!

Lucky for me, I found this book at my favorite store for cook book shopping, Five Below:

 

Grill It

(Feel free to check it out here)

 

Since it is a book of grilling recipes, most of them are protein-based.  And there are plenty of burger recipes, just waiting to be adapted to clean-eating standards.  Now I would like to share one of those with you!!  I love how there is a great flavor…but also veggies snuck in there!  And another thing I just adore about burger patties is that, even though we are transitioning to cooler days, you can still rock these puppies!  Be it an outdoor grill, grill pan, or a good old fashioned cast iron skillet…burgers will satisfy your tummy and your taste buds!

 

So, here’s what you need:

  • 1 lb Ground Chicken
  • 1 Carrot, Peeled and Grated
  • 2 Green Onions, Minced
  • 2 Garlic Cloves, Minced
  • 2 Tbsp Coconut Aminos
  • 1 Tbsp Rice Vinegar
  • 2 tsp Ginger Paste (or fresh grated)
  • 2 tsp Sesame Oil
  • A few shakes Red Pepper Flakes
  • Toppings of choice

 

And here’s how you do it:

  1. Combine all the burger ingredients in a large bowl.  Divide mixture into 4 even portions, and form into patties.  If needed, you can form them right on your plate over some foil or wax paper, because the mixture WILL be more moist than regular burgers.  Place them in the freezer just a few minutes until you are ready to grill.  This helps them stay formed.
  2. Preheat an outdoor grill, or a cast iron grill pan or skillet with a small amount of grass-fed butter in the bottom.  Place burgers on your cooking surface and cook for 6-7 minutes per side, until juices run clear and the temperature is at 170*.  I’m sure you know this, but these are not beef burgers so they MUST be cooked all the way through!
  3. Top with whatever you please and eat away!!

 

Peectures!

 

Mix everything together and form your patties:

 

Teryaki Chicken Burgers 1

 

Cook 6-7 minutes per side, or until done!

Teryaki Chicken Burgers 2

 

And devour!!  Pretty easy, right?!

 

Teryaki Chicken Burgers 3

Grilled Garlic Dijon Chicken!

Grilling.  It’s summer at its finest.  All the smells as you drive down the sunny streets.  That unmistakeable scent, laced with the fresh cut grass, that makes your tummy grumble until you fire up your own barbecue just to appease it.  It’s one of my favorite things in the world!  It always has been!!  There is something else that is one of my favorite things in the world, but is a new addition.  Dijon.

I used to not be a fan.  So spicy!  But since turning our health corner, I have realized that mustard is one of the very few condiments the Rodgers can keep around!  And slowly I have bee falling in love.  Those who know me can attest to the fact that I rarely have a salad dressing without dijon mixed in!  And so…I have started working it into all sorts of things!

And so this beauty was born!  It was kind of one of those Amelia Bedelia (if you know that reference, you are awesome) recipes, where you just start throwing in a little bit of this, and a little bit of that…so my measurements are approximate, please feel free to adjust how you see fit!  🙂

 

So, here’s what you need:

  • 3 Garlic Cloves
  • 2 Tbsp Dijon Mustard
  • 1 tsp Red Wine Vinegar
  • 1 tsp Butter, softened
  • 1 Small Green Onion
  • Squeeze of cilantro paste (or fresh if you have it)
  • 1 tsp Herb of choice (I believe I used thyme or herbs de provence)
  • Salt and Pepper
  • 2-3 lbs Boneless Chicken Breast

And here’s how you do it!

  1. Preheat Grill over medium.
  2. Place all ingredients (other than chicken) into a small food processor and pulse until everything is combined and creamy.
  3. Place chicken on grill.  Baste with sauce and cook until done (internal temp to at least 170* to be safe), turning at least once and basting other side.

 

SO EASY!  And delicious to eat as-is, or chopped on a salad!!  Yummy!  I hope you enjoy!!

 

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Place all sauce ingredients in a small food processor and pulse until combined and creamy.

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See?  Yum!

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And grill them suckers!!  YUM!  This was so garlicky and tangy and amazing!  I wish I had some right now!!

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Pile o’ chicken!

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See my cute little puppy hoping I’ll drop a scrap?  Adorable little stinker!!

 

Spring Shish Kabobs!

This is a recipe I cooked in defiance.  Defiance to winter.  Defiance to cold and snow.  No, I’m not complaining.  I love where I live.  However.  I am ready for sun.  The day I made these, it was a whopping 39 degrees, and the sound of the snow melting from the roof literally sounded like a waterfall.  I knew that snow was forecasted for the next day.  But in my defiance I declared it the first day of grilling season.  I mean, it IS Spring for goodness sake!  The weather seems to have missed that memo.  And just so you know…we did get like 5-6 inches of snow the next day.  BUT.  Our glimpses of sunshine are coming more often now.  So I think I spoke it into existence.  Grilling season is here, haha!!

These were SO tasty.  My man was really sick and had laid in bed for three days straight slurping on soup from a can (I don’t know why he loves it so, but whenever he is sick, it’s all he wants!) and nibbling on oyster crackers.  He hadn’t eaten “real” food in days.  So I was making them for myself, and for lunches the next day.  However, when he saw them, he decided that trying to eat may not be such a bad idea.  And when I gave him a plate with two of these bad boys on them…and when they had disappeared in a matter of minutes…he gently asked if there was any more.  Hehe!  Good sign!

The funny thing is…I actually made a mistake with these, but it worked out beautifully!  I knew I wanted a somewhat thin cut steak.  I must have been in a hurry at the grocery store, and grabbed the first good looking “thin cut steak” I found that looked about the right thickness.  Well when I went to open it, I noticed that it said “carne asada.”  I LOVE carne asada but was nervous, because I didn’t know if it would grill well.  Then when I took it out of the package, I realized that it was folded in half, and was a lot thinner than I was planning.  I got real nervous then.  But it ended up working PERFECTLY and be so so so so so so tasty!

 

So, here’s what you need:

  • 1 – 1 1/2 lb thin-ish cut steaks (Like I said, I used carne asada), sliced into inch-wide strips
  • 2 Bell Peppers, preferably of different colors, Cut into approximately inch chunks
  • 2 Sm White Onions, Cut into approximately inch chunks
  • 1 Lg Zucchini, sliced into rounds, 1/2 inch thick
  • Olive Oil
  • 1 1/2 Tbsp Lemon Juice
  • 1 1/2 Tbsp Coconut Aminos
  • 1 Clove Garlic, minced
  • 1/2 Tbsp Sesame Oil
  • Salt
  • Pepper
  • Mrs. Dash
  • Organic Quinoa for serving
  • Bamboo Skewers, soaked

 

And here’s how you do it!

  1. Place skewers in water an hour before grilling.  This helps keep them from burning up!
  2. Whisk together lemon juice, coconut aminos, sesame oil, garlic, and a glug of olive oil.  Place steak in a Ziploc baggie and dump marinade over.  Put in your fridge and marinate at least half an hour while you prep everything else.
  3. Cut all your veggies and toss in a large bowl.  Dump just enough olive oil over the veggies to coat them.  Toss.  Season generously with salt, pepper, and Mrs. Dash.  This made them SO tasty!
  4. Take your skewers and rotate stabbing on veggies and meat.  Because the meat is in strips, you can skewer one end, then fold it back and skewer again if that makes sense.  You’ll see on the pictures.  😉
  5. Place skewers on a medium heat grill and cook about 10 minutes, turning often…until you get a little char on everything, veggies are tender crisp, and steak is cooked to your liking.  Serve over a nice pile of hot quinoa and enjoy!

 

Peectures:

Photo (1)

Whisk together lemon juice, coconut aminos, sesame oil, garlic, and a glug of olive oil.  Pour over the meat in a Ziploc and marinate while you prepare everything else.

Photo (2)

Chop your veggies…

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Give a nice coating of olive oil, then season generously with Mrs. Dash, Salt, and Pepper (This is before I tossed it…but I did use a good amount!)

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Now you are ready to create your food art!  Skewer the ingredients, alternating meat and veggies…

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Like so!  Yummy!  I’m starving and these pictures aren’t helping!

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Spring is in the aiiiiiiiir!

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Turn your grill on to medium heat…

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Toss on your skewers and cook about 10 minutes, turning often.  Or until meat is done to your liking, everything has a little char, and veggies are tender crisp.

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Throw on top of a hot pile of quinoa…

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And enjoy!  SO good!

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And don’t forget your little “helpers” outside!  These two were SO excited about the sun shine!  Though you can see the blinding white in the yard…which is our pile of snow that is still there.  But Candy seems quite interested in the stream of water flowing from the roof.  Frizz, as always, is more interested in the food, haha!

 

Hope you guys love this recipe!!! What are your favorite shish kabob ingredients?!

 

Summer Skewers (Summer Grillin’!)

One of my favorite memories growing up: when my parents  led a group for single people in our church that wanted to get together, have fun, grow in God, and serve the community.  They would meet at our house often, and there was always lots of fun, lots of people that would pass me around cause I was so cute (hehe!), and LOTS OF FOOD!  The best was our shish kabob parties!!!  Everyone would gather around, grab a skewer, stab what they want, and dad would grill all day long!  I could never wait for our shish kabob parties!!!

So I have decided…to try and give you some inspiration for your own shish kabob party!!!  Obviously shish kabobs are the kind of thing that you can make up as you go…the possibilities are literally endless…if it can be stuck on a stick and grilled, then its fair game.  But just in case you don’t wanna think too hard…or just want a combo that someone else has tried and enjoyed…then read on!  It was real tasty, and one thing I loved about it was how far it stretched…I prepped everything I thought I would need for Jay and I to eat, then we ended up with two of our friends at our house!  I was so nervous that we wouldn’t have enough….and then we ended up with too much haha!

So, here’s what you need:

Steak:

  • 1 lb steak, cubed
  • 1/3 C Olive Oil
  • 2 Tbsp Amino Acids (our soy sauce substitute)
  • 2 Tbsp Worcestershire Sauce
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Parsley, minced
  • 2 Leaves Basil, minced
  • 3 Garlic Cloves, minced
  • Pepper to taste
  • A pinch of pepper flakes

Chicken:

  • 1-2 Large Chicken Breasts, Cubed
  • 1/2 C Olive Oil
  • 2 Tbsp Cilantro, minced
  • 2 Cloves Garlic, minced
  • 3 Tbsp lemon
  • 3 Tbsp honey
  • 1/2-1 tsp cumin
  • 1/2 tsp oregano

Additional Goodies:

  • 1 Onion, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Green Pepper, cut into chunks
  • 1/2 Fresh Pineapple, cut into chunks
  • Bamboo Skewers

Now I know that sounds like a lot, but it really isn’t complicated or scary I promise!!  And if you are a foodie, you will probably have most of those things in your kitchen any ways!  It’s so worth it!!

So, here’s how you do it!

  1. To get the full affect, start prep somewhere between 3 hours to the night before.
  2. Chop your steak into bite size pieces.
  3. Whisk the rest of the “steak” ingredients together in a bowl.
  4. Pour about 2/3 of the marinade over the meat in a ziploc bag or bowl.  Seal and put it into the fridge until ready.  Save that remaining marinade!
  5. Chop your chicken into bite size pieces.
  6. Whisk the rest of the “chicken” ingredients together in a bowl.
  7. Pour about 2/3 of the marinade over the meat in a ziploc bag or bowl.  I’m sure you can see where this is going .  Seal and put it until the fridge until ready.  Save that remaining marinade!
  8. About an hour before grilling, soak your skewers in water so they will not burn.
  9. Next, when you are ready to start assembling, prep your veggies.  Put your onions in one bowl and your peppers in another.  Now it’s time for the remaining marinades!
  10. Take the reserved steak marinade and toss it with the bell peppers.
  11. Take the reserved chicken marinade and toss it with the onions.
  12. Now…gather the family!  Place everything out in bowls and let everyone build their own custom skewers!  Treasure a fun moment together in the kitchen!  A nice break from being alone in the kichen until everyone sits down to eat.
  13. You’re good to go, grill away!  I would say medium heat, about 10 minutes…until the chicken is cooked through and there are little bits of char throughout.  Feel free to baste with something…barbecue sauce, maybe more marinade if you have more left over…but it works just how it is as well!

Yummm!  How fun is that?!

Pictures! Pictures! Pictures yaaaay!

First, the night before (or at least a few hours in advance) prep your meats!  Cut both meats into bite sized pieces.

Summer Skewers 1

Mix up your steak marinade, toss 2/3 of it with the meat, and put it in the fridge until ready.

Summer Skewers 2Repeat with the chicken marinade…

Summer Skewers 3When ready to get things rolling, get your skewers soaking, then prep your veggies!  Toss the bell peppers with the reserved steak marinade…

Summer Skewers 4And your onions with the reserved chicken marinade…Summer Skewers 6

Now put everything out in bowls and gather the people you love most to have a skewer party!  He’s so cute.  Though I don’t necessarily recommend his method hehe.  This is one of his favorite meals ever.  🙂

Summer Skewers 5

Make sure to enjoy the moment.  Heheheee.  Laugh a little.  I love that there Mr. Rodgers.

Summer Skewers 7

Now take them out to your grill and toss them on, I’m thinking medium heat for 10-15 minutes.  Just make sure the chicken is done and you have a little char! 😉

Summer Skewers 8

Like so!  Yummmmyyyyyyyyyyyyyyy!  I boiled some quinoa with ours and it was all we needed!

Summer Skewers 9

Pile o’deliciousness.  Fantastic.  Enjoy!!  Be inspired!!  What is your favorite shish kabob combo?!

Jalapeno Cheddar Chicken Burgers (Summer Grillin’!)

So. Wow.  These were another gem, folks.  Truly a thing of beauty.  I was trying so hard to come up with a new, fun name for them to mix it up since I changed a few things.  But no.  To take away any of the words in this title would be a travesty.  (That’s the Rodgers family word of the week.  I dunno why.)  I mean.  Come on.  What is Cheddar without Jalapeno?  What is Chicken without Cheddar?  What is summer without burgers?!  AAAAH!!!!  So here it is.  My new friend.  Wonderful, wonderful friend.  I love finding new burger friends.

Not too long ago, I had never really thought of any way to make a burger other than beef, bbq, and cheese.  Then I found a blogger favorite, turkey feta burgers.   My life was forever altered.  And THEN I was blogging one day, and put on Food Network in the background.  Well Paula Dean came on, and it was a burger special where she was featuring the winner of a burger competition, Brigitte Nguyen.  The winning burger was an Asian Chicken Burger!!!  What?!  Who knew.  And get this.  She won 50 THOUSAND DOLLARS!!  WHAAAAT?!  After I heard that, I decided to start experimenting with burgers more.  I wanna make 50 thousand dollars from a burger recipe, haha!!  THEN a couple of days ago I purchased my first magazine ever.  Don’t laugh at me.  Growing up I made a silent protest of sorts against them.  Just because I saw so many of my friends flip through them, even seemingly harmless ones, then go look in the mirror and cry or harm themselves.  So me, being my extreme self, avoided all magazines at all costs because they hurt people.  However, the last time I went grocery shopping I was eyeing the cover of a food magazine and my husband caught me…and bought it for me!  🙂  Good news, it made me happy and inspired, no hurt. 😀  ANYWAYS.  Back to burgers.  All that to tell you that in said magazine, I found a list of the 25 most popular burgers!  Cue Disney music: “A WHOLE NEW WOOOOOOOOOOOOOOOOOOORLD!!” Burgers with all different kinds of meats, countless fillers, crazy toppings with buns, without buns, all different kind of buns, oh my gosh!  YOU CAN DO SO MANY THINGS WITH BURGERS!!!  AAAAAAAAAH!  AND THIS ONE WAS REALLY GOOD!!!  Did I mention that it is smothered in fresh guacamole?!

Wanna try?  Yeah?  Yeah?  Yeaaaaah?  Dooooo it!

Adapted from http://cookbook-recipes.org.

So, here’s what you need for the burgers:

  • 2 lbs Ground Chicken
  • 2/3 C Shredded Cheddar Cheese
  • 2/3 C Red Onion, Finely Chopped
  • 1 Jalapeno, Minced
  • 6 Cloves Garlic, Minced
  • 1/2 C Cilantro, Finely Chopped
  • 2 tsp Cumin
  • 2 tsp Paprika

Guacamole (For topping.  Yummy!)

  • 3 Avocados
  • Hot Sauce
  • Salt and Pepper
  • Mrs. Dash
  • Fresh Lime Juice (1 lime)
  • Onion Powder
  • Garlic Powder

Other toppings of choice!!  We don’t do buns often any more, but we used lettuce and tomatoes along with the guacamole.  That’s really all it needed because of all the stuffins inside, but you can use whatever you want!  I’m sure there’s lots of things that would be yummy!

And here’s how you do it:

  1. Prep all your veggies.
  2. Make your guacamole.  Cut your avocados in half lengthwise, twist the halves apart, and remove the pits (reserve one.)  Using a knife, cut the flesh of the avocado halves into cubes without cutting through the skin.  Use a large spoon to scoop between the flesh and skin and drop the cubes into a bowl.  Sprinkle with a generous coating of all the seasonings, the juice of one lime, and a dash of hot sauce.  Mash lightly with a fork, or until it becomes the consistency you desire.  Taste and adjust until you get it just right!  Place reserved pit back in the middle of the bowl (it helps it stay green) and put it in the fridge to chill until your burgers are done.
  3. Heat up your grill or grill pan, medium heat.
  4. Mix all the burger ingredients together until just combined.  Form into patties, making a divet in the middle so they won’t shrivel up.  🙂
  5. Place on your grill and cook until done, about 5-7 minutes.
  6. Remove, top, and serve!  Yummyyyyy!!!!

Let’s get to pictures!  Yum!

Prepare your veggies and cheese.  Things go so much smoother when it’s all ready before hand.  🙂

Jalapeno Cheddar Chicken Burgers 3

Make your guacamole!  Really, you can do it any way you want, but these are the seasonings that I recommend 🙂Jalapeno Cheddar Chicken Burgers 2

Cut your avocados in half longways.  Twist the halves apart and remove the pits (reserving one.)  Take a knife and gently cut the flesh into cubes, not cutting through the skin.  Take a large spoon and scoop between the skin and flesh and drop the cubes into a bowl.

Mexican Haystacks 3

Sprinkle a generous layer of the seasonings over the avocado, along with a dash of hot sauce and the juice of a lime.  You can do this to your own tastes, I never measure…just taste and go. 😉  Mash it together lightly so it’s creamy, but still chunky!  Yumm!  Place one of the pits back in the guacamole to help it stay green, and plop it in the fridge till your burgers are ready.Jalapeno Cheddar Chicken Burgers 1

Place all of the burger ingredients in a large bowl.  Yes, there’s lots…but it will work!Jalapeno Cheddar Chicken Burgers 4

Mix together until just combined, you want to handle your meat as little as possible.

Jalapeno Cheddar Chicken Burgers 5

Form into patties, making a dent in the middle.  It should make seven or eight.

Jalapeno Cheddar Chicken Burgers 6

Place on your grill and cook until done, 5-7 minutes per side.

Jalapeno Cheddar Chicken Burgers 7

Now choose your toppings!  We did this burger bar style!

Jalapeno Cheddar Chicken Burgers 8

Yummy!!!  Doesn’t that look fantastic?!Jalapeno Cheddar Chicken Burgers 9

Jalapeno Cheddar Chicken Burgers 10

So pretty 🙂

Jalapeno Cheddar Chicken Burgers 11

I hope you love this as much as I did!  You could serve with buns, tortillas, salsa, sour cream…whatever!!