Spinach, Artichoke, Chicken Burgers

I bought some of this type of burger at Costco and they are really tasty. So I decided to try and find a recipe that would be similar.

The Costco burgers have 10 grams of carbs per burger and each burger is a generous size. Not including the crusty bread, in this recipe, I would think the carb count would be comparable. Just stay away from the crusty bread

This sounds pretty close. Fire up the grill and enjoy!

Rachel Ray’s No Joke Spinach-Artichoke Burgers

• 4 Servings – Prep 10 min – Cook 20 min

Ingredients:

• 1 pound ground chicken or turkey breast
• Salt and freshly ground pepper
• Zest of 1 lemon
• A couple handfuls of freshly grated Parmigiano-Reggiano cheese
• 2 garlic cloves, 1 finely chopped and 1 peeled
• One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
• 1 tablespoon fresh thyme
• Extra-virgin olive oil (EVOO), for liberal drizzling
• 4 thick-cut slices of crusty bread
• Four 1/2-inch-thick slices of ripe beefsteak tomato
• One 14-ounce can artichoke hearts in water, drained and thinly sliced
• 8 thin slices of provolone cheese

Directions:

1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.

2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

4. In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Grilled Asparagus and Asiago Salad

Ingredients

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon chopped chives
• 3/4 teaspoon salt
• 1 pinch black pepper
• 20 asparagus spears, washed, stems trimmed
• 2 ounces asiago cheese, shaved

Directions

In a medium bowl, whisk together the vinegar, olive oil, salt and pepper.

Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness.

Place on four on a salad plate and, drizzle with remaining dressing and garnish with cheese.

 

Photo Credit: WikiMedia

Guamanian Chicken

Grilling season is just starting so I thought I would share this goodie with you.  It seems simple enough and tasty.

Guamanian Chicken
By: Finneus Fudge

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

SERVES 10

Ingredients

    * 5 lbs chicken legs with thigh
    * 2 cups soy sauce
    * 5 lemons, juice of
    * 1 bunch green onion, chopped
    * 1 1/2 teaspoons crushed garlic
    * hot sauce, to taste

Directions

   1. Mix all ingredients but chicken.
   2. Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
   3. Refrigerate over night or longer.
   4. Remove chicken, discarding the marinade.
   5. Grill until about half done.
   6. Dip each piece into the reserved marinade and finish cooking.

Chicken Thighs with Curry & Yogurt

Grilled Chicken Thighs with Curry and Yogurt

INGREDIENTS:

1 package boneless, skinless chicken thighs (2-3 thighs)**
1/2 small cucumber diced
2 TBSP. curry powder
1 tsp. ground cumin
1 TBSP. olive oil
1 dash of salt
1/2 cup lowfat/nonfat Greek yogurt

*****can use boneless skinless chicken breasts, if desired)

DIRECTIONS:

1. Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid.

2. Mix the cucumber and cumin with the yogurt; chill if desired.

3. Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes.

4. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.

5. Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates.

6. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat).

7. Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW.

8. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.

9. Serve with Yogurt Sauce on the side.

NOTE: I am sure this can be done in in indoor grill. I am not a grilling expert but I think it would work.

Majestic Steakhouse Rib Eye

Majestic Steakhouse Rib Eye
by: Charlie#5

photo credit: WikiMedia

Ingredients

    * 1 cup sour cream
    * 1/3 cup prepared horseradish, minced
    * 1/4 cup roasted red pepper, pureed **See Note
    * 2 tablespoons Worcestershire sauce
    * 4 drops Tabasco sauce
    * 1 1/2 ounces cracked black pepper
    * 1/2 ounce salt
    * olive oil
    * 6 (12 ounce)  rib eye steaks
    * salt
    * pepper

Directions

   1. Combine sour cream, horseradish, roasted peppers, Worcestershire, Tabasco, pepper and salt in a mixing bowl. Set aside.

   2. Heat a grill. Brush the steaks with olive oil. Season with salt and pepper. Grill to desired doneness. Serve with the sauce.

NOTE: Charlie #5 had this to say “You can use jarred roasted red peppers or roast your own by grilling 6 red peppers until charcoal black. Chill for 5 minutes in ice water. Remove skins, stem, seeds and puree.”

Green Chili Cheeseburgers

I got this in email and my friend said she found it on a Perdue wrapper. I checked Perdue’s site and I found it. Click the Recipe title and it will take you to the original Perdue recipe.  Anyway, sounds simple and I think you will like it.

Green Chili Cheeseburgers

Ingredients

    * 1 lb ground turkey
    * 1 (4 ounce) can chopped green chilies
    * 1/2 cup shredded cheddar cheese (about 2 ounces)
    * 1 teaspoon ground cumin
    * 1/2 teaspoon garlic powder

Directions

   1. If grilling, grease grill. Preheat grill or broiler.

   2. In medium bowl, combine all ingredients until blended. Shape into 4 burgers.

   3. Grill or broil, turning occasionally, 10 minutes or until meat thermometer inserted in center registers 165°F

Chili Rub for Chicken

Chili Rub for Chicken

Ingredients

    * 1 teaspoon kosher salt
    * 1/2 teaspoon ground cumin
    * 2 teaspoons minced garlic
    * 1 teaspoon dried oregano
    * 2 tablespoons  chili powder
    * 2 tablespoons olive oil

Directions

   1. Combine all ingredients and mix well.
   2. Rub evenly over chicken at least 30 minutes prior to grilling.

Ginger Lime Pork Chops

Ginger Lime Pork Chops
by: Irmgard

Ingredients

    * 4 pork loin chops, around 1-inch thick
    * 2 limes
    * 1/4 cup vegetable oil
    * 1 tablespoon fresh ginger, grated
    * 1 teaspoon ground coriander
    * 1/2 teaspoon ground cumin

Directions

   1.Trim the fat from the pork chops.

   2.Place in a single layer in a dish.

  3.Grate the zest and squeeze the juice from the limes.

   4.Combine the juice and zest with the oil, ginger, coriander and cumin and mix well.

   5.Pour over the chops, cover and refrigerate for at least 1 hour, or preferably over night, turning occasionally.

   6.Barbeque over medium hot coals about 8 to 10 minutes on each side or until faintly pink on the inside, basting often with the marinade.

 

photo credit: WikiMedia

Wrapped & Stuffed Grilled Jalapeños

Wrapped & Stuffed Grilled Jalapeños
by JedenC

SERVES 2 -3 (this recipe can be doubled or quadrupled as needed)

Ingredients

    * 3 medium jalapeno peppers
    * 3 slices bacon
    * 3 tablespoons cream cheese
    * 2 tablespoons shredded sharp cheddar cheese
    * 2 tablespoons crabmeat (Chicken of the Sea has some good stuff in pouches by the tuna)
    * 1 teaspoon lemon juice
    * 1/2 teaspoon Dijon mustard
    * 1/4 teaspoon sea salt
    * 2 pinches black pepper
    * 1-2 pinch cumin
    * toothpick

Directions

   1.Heat a skillet on stovetop to medium setting and fry the bacon for about five minutes.

   2.In a small bowl, combine cream cheese, cheddar cheese, lemon juice, mustard, salt/pepper, and cumin.

   3.Combine well using a fork for the cream cheese.

   4.Stir in crab.

   5.Set in fridge while you prepare jalapeños.

   6.Rinse and then cut the jalapenos in half length-wise. Remove the seeds. Depending on how much heat you prefer, you can leave in the rest of the “guts” or take some or all of it out.

   7.Next, spoon in the cheese mixture. Do not overfill unless you want to clean up a big mess.

   8.Put the halves back together and wrap with bacon, securing with toothpicks.

   9.Grill for about five minutes on each side, or until the bacon has browned.

Chicken Bryan

Chicken Bryan like Carrabba’s®

INGREDIENTS:

1 Tbls. minced garlic
1 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter – sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
6 boned, skinned chicken breast halves
extra virgin olive oil – for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. caprino OR other goat cheese – room temperature

DIRECTIONS:

Sauté garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.

Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.

Reduce heat to low and stir in cold butter, one slice at a time.

Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.

Brush chicken breasts with olive oil and sprinkle with salt and black pepper.

Grill chicken over hot coals 15 – 20 minutes, or until cooked through.

A couple of minutes before chicken is done, place equal amounts of cheese on each breast

Spoon prepared sun-dried tomato sauce over chicken.