For the burgers:
1½ lbs. ground chicken
½ cup yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced or pressed
1 jalapeño, seeded, cored and minced
1 tsp. ground cumin
1 tsp. paprika
Juice of ½ lime
1/3 cup shredded cheddar cheese, plus more for topping
½ tsp. kosher salt
½ tsp. pepper
Minced fresh cilantro
• Heat a grill to medium-high heat. Oil the grates to prevent the burgers from sticking. To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined. Form the mixture into 4-5 patties.
• Cook the patties on the heated grill, about 3-4 minutes per side, flipping once. A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese (if desired). Cook until an instant-read thermometer inserted in the center registers 160˚ F. Remove the burgers to a plate and let rest a few minutes before serving. Assemble with burger buns, guacamole, salsa, and/or minced fresh cilantro as desired.
Jalapeno Chicken Burgers with Guacamole August 9, 2013
For the burgers:
Hawaiian Turkey Burgers September 5, 2012
These were a great find on pinterest , and great for a hot August Day! And who doesn’t love grilled pineapple?/ Yumm!
Here is a pic of Max with his new outdoor Grill! Yay!!
2 lbs of ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2″ – 3/4″ thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt (I use Lawry’s)
1/2 tsp ground cumin
1 clove garlic, minced
Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.
Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.
For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy
Chicken Cutlet Sandwich June 2, 2011
I couldn’t even tell you how many of these I ate when living in Philadelphia… They quickly became one of my most absolute favorite things! Although this is not the traditional way to make this ( usually you use broccoli rabe and sharp provolone) , it was what I had on hand, and it was delicious and hit the spot!
For the chicken cutlets:
- 4 chicken cutlets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated parmbutter
- olive oil
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through
For the topping –
1/2 bag fresh spinach
1 garlic clove minced
olive oil to coat the pan
salt and pepper
pinch of red pepper flake
2 slices fontina cheese
Saute all ingredients, but the cheese, together until wilted. Place chicken on sandwich then layer with spinach, then cheese. Heat in oven until cheese is melted and the bun is toasty.
I don’t know if I was happy that it was memorial day weekend and 1. I was off without any appointments for FOUR DAYS, 2. It was freaking 100 degrees, and my favorite weather – Hazy, Hot, and Humid! or 3. It just smelled like summer, BUT, this to me could be one of the BEST THINGS I HAVE EVER MADE!!!
It was so good, so perfect, so delicious. I put it in my dutch oven early in the morning, and it instantly smelled like heaven. After coming in from drinking coconut rum drinks all afternoon, it ws so nice to just pull this out of the oven and enjoy! The first day we made sandwiches out of the pork with buns… the second day I put it in a quesadilla with green onions, cheese, and cilantro! Yummy either way! Even though the ingredients sound sooo weird – trust me , you will be so happy you made this!! Thank you Pioneer Woman!
- 1 whole Large Onion
- 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Apple Cheddar Panini September 28, 2009
Me and Mike needed a quick lunch on Sunday before the big football Sunday… This was perfect and easy! Makes 2 sandwiches:
1 apple cut into slices
1 tablespoon cinnamin
2 tablespoons sugar
1 tablespoon butter
4 slices bread
4 slices sharp cheddar cheese
Saute apples in butter, cinnamin, and sugar until coated. Place slices on bread and place cheese on top. Press down on panini press until bread is crispy and cheesy is gooey!
Day After Thanksgiving Panini’s December 2, 2008
1 loaf olive oil bread
Left over Turkey Breast
Left over Stuffing
Left over gravy
Left over cranberry sauce
Provolone Cheese – ( this sandwich calls for Mayo, but I thought the cheese would be so much better on a hot panini – – – it was!! )
Butter both sides of bread that will be on the panini press. Starting from the bottom up – add Turkey, Cheese, Stuffing, Gravy – and then spread Cranberry sauce on the top of the bread. Smoosh together and place on panini press – wait for about 3-4 minutes and Voila! Thanksgiving dinner in a sandwich!
April is Grilled Cheese Month! April 24, 2008
This was Panini weekend for me and Mike! Not the best picture – but BOY was it good! I have a deep love for panini’s and Mike was definitely thrilled that I was making them for lunch on both Saturday and Sunday. On saturday I made my “Italian Grilled Cheese” –
Sliced focaccia bread
few leaves of fresh basil
1 sliced tomato
homemade pesto ( that I made of ton of a few weeks ago and froze )
Buffalo Mozzerella sliced
S & P
Spread pesto on both slices of bread. Stack basil then tomato and sprinkle with salt and pepper. Next place mozzerella and pour some balsalmic over the cheese. Put sandwich together and put on the panini press. Wait for a few minutes, until golden brown and try to resist this delicious sandwich!
On sunday, I made one with some Boars Head Honey Glazed Turkey, Sharp Provolone, and some TJ’s Roasted Red Pepper and Eggplant spread. YUMMY!
Turkey Breast – chipped
Trader Joe’s Roasted Red Pepper Spread
Spread the spread on 2 slices of bread. Place turkey, Arugula, then sharp provolone and make into sandwich. Place on Panini press and Voila! Instant lunch!