Kickin' Chicken

Where did summer go? I can't believe it's time for me to setup the classroom for another school year. I am looking to squeeze in a few more weeks of grilling before the daylight disappears after work and the air chills.

This recipe was another Pinterest discovery. I was interested in the fact that there were few ingredients and they seemed tasty. I am so glad that we tried this. We've enjoyed this chicken on its own, on salads, and in wraps. This is a great recipe to grill marinated chicken and use it for the week in lunches and/or dinners. If you like Frank's sauce, then I think you will love this chicken. It is flavorful rather than very spicy. This recipe came from Sweet Little Blue Bird.

You will need:
*2-3 pounds of chicken (we used boneless, skinless chicken breasts. I think wings and thighs would work well too)
*1 cup Frank's Red Hot Original
*1/4 cup olive oil
*juice of 2 limes
*2 cloves of garlic, minced

1. In a medium bowl, mix together Frank's sauce, olive oil, lime juice, and garlic.  Place chicken in a pan, bowl, or Ziploc bag and cover in marinade.  Marinade in the fridge for at least four hours.

2. Preheat grill. Remove chicken from marinade and grill. With butterflied or thin chicken breasts, I usually cook them for about 5-7 minutes a side.

Recipe Swap: Grilled Pork Chops with a Balsamic-Maple Glaze

 

I joined my first recipe swap! Sarah at a Taste of Home Cooking hosts these recipe swaps through our cooking board and many blogs I read participate frequently. When I saw that this month's swap was grilling, I knew I should join in the fun. So I submitted the shrimp packets only to discover that someone else had already shared this great recipe. I then sent in our basic burgers that we still enjoy frequently. I'll admit that I was a bit nervous to be sent any grilling recipe. When I received these pork chops from Sweet Beginnings I was excited. We never think to grill pork chops so this meal was a great change of pace. Our grill has been having a few flame issues lately. I'm not quite sure why the front burner is a constant orange flame. The only change I made was pouring the glaze on top of these instead of grilling with it on at the end. I didn't want to risk dealing with a chop on fire. (This is also why the picture is sauce free. I forgot/was too hungry to take another. oops) This was a delicious dinner and it came together quickly.  I think we'll be making these again soon. Recipe swaps are also a fun way to try a new recipe that I might not have originally selected. I look forward to participating in more.

 You will need:
*2 good quality pork chops (I bought bone-in at our local butcher shop)
*ground coriander
*1/3 cup balsamic vinegar
*1/3 cup chicken stock
*1 tablespoon maple syrup
*1 teaspoon dijon mustard
*1 garlic clove, minced
*3-4 strings of thyme
*1 string of rosemary
*sprinkle of flour
*1/2 tablespoon butter

1. Heat the grill over medium-high heat. Season pork with the salt, pepper and ground coriander.

2. Grill the chops for 6-7 minutes per side. Rotate once during cooking.
For thinner chops, you do not need as long. You don't want to overcook them and dry out the pork. Pork continues to cook a bit when it sits after heating.

3. While your pork is grilling, prepare the sauce. Combine all remaining ingredients, except the flour and butter, in a medium sauce pan. Bring to a simmer. Then whisk in the flour to slightly thicken. Whisk in the butter until melted.

4. When the chops are almost done cooking, remove from grill. Top with a hefty spoonful of the stove top glaze. Allow them to rest for 5-10 minutes before serving. We enjoyed some of the extra glaze on a side dish of green beans.

Here are the dishes made in the grilling swap:

Chicken Caesar Burgers

Spring is here and I'm absolutely loving the daylight when I leave work. The temps may still be a bit chilly, but I can feel the shift coming. Grilling nights and dinners on the deck aren't too far off! Although I haven't been blogging much, we've been adhering to our goal to try at least one new recipe a week. This leaves me with tons to share on here. These chicken caesar burgers are from last summer. I'm looking forward to trying them again soon. I found this recipe on Sweet Tooth, Sweet Life.

You will need:
*1 pound ground chicken
*1/3 cup grated Parmesan cheese
*1/3 cup plain breadcrumbs
*3 tablespoons light Caesar dressing
*2 cloves garlic, minced
*1 tablespoon dried parsley
*1 tablespoon Worcestershire sauce
*1 tablespoon lemon juice

Optional toppings:
*freshly grated Parmesan cheese
*extra Caesar dressing
*Romaine lettuce
*red onion, sliced


1. In a bowl, combine all the needed ingredients (not toppings!) and mix well. Form the mixture into four patties, slightly indenting each center. Refrigerate the now formed burgers on a plate for about 30 minutes.

2. Grill chilled burgers over medium-high heat, 6-8 minutes on each side. Top cooked chicken burgers with desired toppings. Serve atop a salad or on hamburger buns.

Garlic Lemon Chicken Kabobs

We've been in our house for two years now, but I still get giddy every time I use our grill. Growing up, summer dinners were almost always grilled. I think a few years of third floor apartment living made me realize just how fortunate it is to have outdoor space to cook. Poor Dave will sometimes try and man the grill, but I often politely push him out of the way and take charge. In my opinion, almost any vegetable tastes better when it is chopped and grilled on a stick. I always prefer to do my vegetable and meat kabobs separately so that I can cook them properly. This simple chicken marinade provides a great flavor. You can marinate the meat in the morning and then grill it quickly after work. Or, if you are like me, you will probably forget to do that and give it only about 1-2 hours of time to marinate. Don't worry if that happens to you, it will still be tasty! This great grilling recipe was discovered on Annie's Eats. I altered it to include a bit less oil and to be made on a gas grill.

You will need:

*1.5 tablespoons extra-virgin olive oil
*zest of 1 lemon
*3 cloves garlic, minced
*1 tablespoon fresh parsley (I used 1 teaspoon dried)
*1 teaspoon kosher salt
*1⁄2 teaspoon ground black pepper
*1 pound boneless, skinless chicken breasts, cut into pieces (about 3/4 inch-1 inch)
*skewers (if wooden, soak in water for 20 minutes or more before grilling)


1. In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper.  Add the chicken pieces to the bowl and toss to coat with the marinade.  Cover and refrigerate for at least 1 hour or up to 8 hours.

2. Lightly oil the grill grates. Preheat the grill burners to the medium settings. 

3. While the grill is heating, place the chicken pieces onto skewers, discarding the extra marinade.  Place the kabobs on the grill, cover, and cook until the chicken is cooked throughout. This will probably take about about 10-12 minutes. Rotate the skewers at least once during cooking.  Serve immediately.

These skewers can be served as a salad topping, a main dish with vegetables, or over a rice dish. In the photo above, I made a simple dinner of chicken and veggies. I used green and red peppers, mushrooms, and vidalia onions on my vegetable skewer.

Shrimp, Black Bean, and Pineapple Foil Packets

It's spring in New England. Last week I was grilling these foil packets in beautiful, warm weather, and this week I needed to wear my down jacket again as the morning temperatures were below freezing. Mother Nature just wanted to remind us that we weren't anywhere close to summer yet!

This recipe from Cara's Cravings was perfect. I can already predict that this will be repeated for lunches and dinners throughout summer. It comes together easily and is quite flavorful. If you're tempted to try this before your grill is ready, you could also heat the packets in the oven.

You will need:
*8oz raw, medium-sized shrimp (peeled, deveined)
*1 cup canned black beans
*3/4 cup pineapple, diced
*1/3 cup red onion, diced
*2 tablespoons jalapeno, minced
*1 tablespoon fresh ginger, grated
*2 tablespoons fresh lime juice, divided
*1/2 teaspoon ground coriander
*3/4 teaspoon ground cumin, divided
*1/4 teaspoon chili powder
*pinch of salt
*freshly ground black pepper
*2 tablespoons chopped cilantro (omitted, but I'd use if I had it on hand)
*1/2 avocado, diced
*rice or other grain for serving

1. Preheat grill at medium. It should reach about 350-400 degrees.

2. Rinse shrimp and pat dry. In a small bowl, combine shrimp with 1/4 teaspoon cumin, chili powder, salt, and pepper. Set aside.

3. In another larger bowl, combine the black beans, pineapple, red onion, jalapeno, and ginger. Stir in 1 tablespoon lime juice, coriander, and remaining 1/2 teaspoon cumin.

4. Spray 2 large pieces of aluminum foil with olive oil. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Seal the foil by bringing the edges together and folding down to make the packets. Make sure it is sealed well on all sides.

5. Place the foil packets on the grill and cook, covered, for 10-12 minutes.

6. Remove the packets from the grill. Carefully open the foil packets and stir the contents. Top with the diced avocado and serve over rice.

If you'd like to see the nutritional information for this recipe, please visit the original recipe via the link above.

Ginger Soy Turkey Burgers

Happy Friday!

These tasty burgers were cooked up on our indoor grill-the Cuisinart Griddler. This tool was what kept us happy in our apartment, but now that we have an outdoor Weber, it was neglected since the move. We are entering the season for this to function regularly in our kitchen again. These burgers were something we both enjoyed. I made a side of kale chips to go with them. I found this recipe on Homemade by Holman.

You will need:
*1 pound lean ground turkey (I used just over a pound-however it comes packaged)
*2 tablespoon sesame oil
*1 tablespoon rice wine vinegar
*2 tablespoons soy sauce
*1 clove garlic, minced
*1 teaspoon fresh grated ginger
*1/2 teaspoon black pepper
*1/4 cup panko bread crumbs
*4 hamburger buns
*Greens for a topping or side

1. Preheat grill on medium low heat.

2. In a large bowl, whisk together oil, vinegar, and soy sauce. Add garlic, ginger, and black pepper; stir to combine. Remove about 1/3 of the mixture and set aside.

3. Add ground turkey and bread crumbs to remaining 2/3 of the mixture. Lightly mix with your hands until incorporated (be careful not to over mix). Form into 4 patties.

4. Cook about 5-6 minutes a side, or until cooked through. Grill your buns in the last 2 minutes of cook time.

5. Serve each burger with a drizzle of the remaining sauce. Topp with any greens or cheese if desired. (Originally recipe calls for feta)

Enjoy!

Turkey Taco Burgers with Guacamole

We enjoyed these burgers back in August, and I just realized I never shared them. These were delicious. In my book, almost anything topped in guacamole is a winner. We are hoping to pull out a few more grilling recipes before the cooler weather settles here. This week isn't looking good because everyday is showing rain! The other obstacle we now run into on a weeknight is how early it is getting dark. We will be making these burgers again soon, whether it is on the grill or indoors on our griddler.

These are a Rachael Ray recipe that I spotted on Adventures in Marriage.

For the burgers you need:
*1 pound ground turkey breast
*1 small red onion, 1/2 grated and 1/2 minced
*1 cup shredded cheddar cheese
*1 1/2 teaspoons ground cumin
*1 1/2 teaspoons ground coriander
*1 1/2 teaspoons chili powder
*1/4 cup taco sauce
*Salt and pepper
*4 Kaiser rolls

For the guacamole you need:
*3 ripe avocados, flesh removed from skin, pit removed and discarded
*2 large cloves garlic, minced
*juice of 1 lime
*3 plum tomatoes, seeded and finely chopped
*1/4 cup cilantro leaves, chopped

1. Place the ground turkey in a mixing bowl. Add the grated red onion, shredded cheddar, ground cumin, ground coriander, chili powder, taco sauce, salt and some pepper. Mix to combine; divide into 4 patties.

2, Grill burgers on each side for 6-7 minutes, or until cooked through.

3. While the burgers are cooking, make the guacamole. Place the avocados in the bottom of a mixing bowl. Add the minced garlic, and the lime juice. Mash together, add more salt and pepper to taste. Stir in the tomatoes, remaining minced onion and cilantro.

4. Toast rolls if desired. Place the burgers on the bottom of the toasted rolls, then top with a spoonful of guacamole.

Enjoy!

RR's Pesto Chicken Grill Packets

It's the inevitable approaching end to August. The back to school excitement, anticipation, and stress is coming! I love the newness of a new class, new classroom setup, and unpacking all of the new supplies. I always say in January when people make resolutions that my new year officially starts in September just after labor day. At this point, the to-do list is ambitious, and I am trying to balance accomplishments for work with enjoying the last moments of a flexible schedule. I am using our grill as much as possible these next couple weeks. Before we know it, we will be getting home from work in the dark and craving fall foods. The first week of school is always so draining, and I think I will remake this simple Rachael Ray recipe one night. It is taken from the blog Everything Rachael Ray. If you like pesto, then I think you will like this recipe. I used full sized chicken breasts and increased the cooktime to 40 minutes. We enjoyed these with some grilled corn on the cob.

You will need:
*Olive oil
*4 skinless, boneless chicken breast halves (about 2 pounds)
*Salt and pepper
*1 cup pesto
*2 zucchini, thinly sliced
*3 plum tomatoes, chopped
*8 scallions, trimmed

1. Preheat a grill to medium.

2. Cut four sheets of heavy-duty foil, each about 1 foot long. Drizzle 1 teaspoon olive oil into the center of each sheet.

3. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.

4. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Add 3 tablespoons pesto over each mound of veggies. Fold the foil over the chicken and vegetables pinching the edges to seal.

5. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully. (I did closer to 40 because I didn't half the chicken breast, and I am terrified of undercooked chicken!)

Buffalo Chicken Burger

We love most things buffalo, so it was no surprise we enjoyed these burgers. My goal this summer is using our grill as much as possible, and I think I am succeeding! I found this recipe on The Tiny Tyrant's Kitchen. As soon as I saw it, I knew it would be a simple, tasty meal. This was great served with some bleu cheese dressing and raw vegetables on the side.

You will need:
*1 pound ground chicken
*2 - 4 oz. bleu cheese crumbles (I just topped the burgers and didn't measure)
*1 egg
*1/2 cup bread crumbs
*1/4 cup - 1/2 cup buffalo wing sauce (Frank's Red Hot is my favorite!)
*salt and pepper, to taste

Directions:
1) Preheat the grill to medium-high.

2) Mix ground chicken, bread crumbs, egg, wing sauce, salt, and pepper in bowl until well mixed. Divide mixture into eight even patties.

3) Top four of the patties with the bleu cheese crumbles and top with another patty. Seal the sides.

4) Place burgers on on the grill over indirect heat. Cook them for about 8-12 minutes a side.

5) Serve on a bun with extra bleu cheese crumbles or dressing.

Basic Burgers

(The burger is photographed above with my favorite summer beverage-Sam Summer
and on my favorite new outdoor space-our deck)

I am posting this from my NEW laptop! I am so excited because everything is working smoothly again. I loved my old iBook that my parents gifted to me to start grad school. After 6 years, the machine still worked pretty well, but I filled the hard drive with pictures, music, and documents. I couldn't even upgrade my operating system for the past year. So overtime websites failed to load.

Also getting an update recently was my go-to burger recipe. I have been browsing the Home Goods store frequently now that I am a home owner, and on my last visit Everyday Food: Great Food Fast caught my eye. I love this cookbook! It is separated by seasons and each recipe has a wonderful picture. I just look cookbooks with pictures. The first recipe I made from this book was the "Best Beef Burgers." They are simple, cheap, and tasty. I grilled some onions to serve on ours, and I also topped them with pickles, cheese, and ketchup.

You will need:
*2 pounds ground chuck (I used 1.5 pounds of lean)
*1 tablespoon dijon mustard
*1 tablespoon Worcestershire sauce
*course salt and pepper

1) Heat grill to high.

2) In a medium bowl, use a fork to gently combine beef, mustard, and Worcestershire sauce; season with salt and pepper.

3) Gently form mixture into four 1-inch-thick patties. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until desired doneness, 4 to 8 minutes per side.
(This method never works for me! I tried it again without much success, and I hope you have better luck. I prefer to set the grill to medium-high and cook the burgers about 7-9 minutes a side)

4) Serve with any toppings you desire.

1 tablespoon Dijon mustard

1 tablespoon Worcestershire

Coarse salt and pepper

Read more at Marthastewart.com: Best Beef Burger and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Salsa Verde Turkey Burger

Wow, life has been busy. I have missed updating my food blog! We are in the process of buying a house, and we will be moving in the next couple of weeks. This, on top of the usual end of the school year craziness, is not leaving me with much free time. I am happy to say that we are still cooking at home quite regularly, and I am excited to be cooking in our new home in June! My parents already purchased our housewarming gift-a fabulous grill! I can't wait to try even more grilled recipes throughout the summer. These burgers were made on a busy weeknight, and we loved them! The recipe comes from Sing For Your Supper who altered it from Rachael Ray. I love trying a variety of turkey burgers, and these are now in our regular rotation.

You will need:
*1 avocado, halved and pitted
*1/2 cup mayonnaise
*1 clove garlic, minced
*Salt
*1 pound ground turkey thigh meat
*1/2 cup salsa verde
*4 slices pepper-jack cheese
*4 rolls
*1 cup fresh cilantro leaves, coarsely chopped
*1 red tomato

1) Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside. ( I am not a fan of mayo. I did enjoy a little bit of this with my burger. I made a slightly smaller amount and opted to top the avocado on the burger)

2) In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form 4 patties.

3) Grill the patties over medium-high heat for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for about 4 minutes more. (I used my Cuisinart griddler, and I would also make these on the grill. I am not a fan of stove top burgers, but it is possible to do this step in a large skillet on the stovetop)

4) Spread the avocado aioli on the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices.