Lip Smackin' Ribs

Who needs a grill when you've got a crockpot to make those ribs tender and juicy!  These ribs were tasty and VERY easy to prepare.  They are a perfect 4th of July picnic dish, because while your slow cooker is doing the work, you have time to prepare some yummy side dishes and visit, PLUS you end up with "Lip Smakin' Ribs" in the end. Yum!
Happy 4th!

(I know this is probably a crime to admit, but I actually don't much care for ribs.  Yes, the meat is great, so much work to get to-- and so messy.  It just seems like a lot of fat, bone, and tendon.  I think when I try this recipe again, I will get a boneless cut of pork and enjoy it a whole lot more.  Mind you, this is just between you and me. :)

Lip Smackin' Ribs (Simple and Delicious)

3 tablespoons butter

3 pounds boneless country-style pork ribs

1 can (15 ounces) tomato sauce

1 cup packed brown sugar

1 cup ketchup

1/4 cup prepared mustard

2 tablespoons honey

3 teaspoons pepper

2 teaspoons dried savory

1 teaspoon salt

In a large skillet, heat butter over medium heat. Brown ribs in batches; transfer to a 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Yield: 8 servings.

Nutritional Facts

1 serving equals 474 calories, 20 g fat (8 g saturated fat), 109 mg cholesterol, 1,117 mg sodium, 43 g carbohydrate, 1 g fiber, 31 g protein.

Perfect Turkey Burgers

...And they are!!!  My kids avoid mushrooms and onions whenever possible, but I minced them really finely in the my food processor, and they didn't even noticed them; however, I did.  They added so much yummy flavor and moisture.  I have tried a couple turkey burger recipes and my hubby and I thought this simple, but tasty recipe was a winner!  Happy grilling!  It has been too hot here to do anything else! :)

Perfect Turkey Burgers (Food Network)

1 large portobello mushroom cap (I used a small can, drained.)

1 tablespoon coarsely chopped shallot (I just used an onion)

3 tablespoons lightly packed fresh parsley

1 1/4 pounds 85% to 93% lean ground turkey

2 tablespoons extra-virgin olive oil, plus more for brushing

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground pepper

8 thin slices manchego or white cheddar cheese

4 English muffins, split

Dijon mustard, mayonnaise and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Per Serving (does not include toppings): Calories: 500 ;Total Fat: 26 grams; Saturated Fat: 11 grams; Protein: 40 grams; Total carbohydrates: 28 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 100 milligrams; Sodium: 741 milligrams

Curly Spiral Hotdogs... because you can!

You don't have to be a hotdog lover to think that this is cool.  I can only handle dog pretty much annually, but even I succumbed to these curly-meaty-locks.  There is something all-together facinating about a hotdog to begin with; its astounding that pink fat can hold together so well, but when it still holds it's shape after intense spiral cuts... that does beat all!  Just one of those things I had to blog about.  So here she be, the curly dog.

Curly Spiral Hotdogs
hotdogs
kobob scures
knife

Scure the hot dog with the kabob stick, and spiral cut from one end of the hot dog around to the other.  Grill and eat... if you dare. :)

Here is a link to the tutorial: http://www.foodrepublic.com/2012/06/30/video-how-and-why-spiral-slice-your-hot-dogs

Grilled Thai Chicken Marinade

I'M BACK!  A month of vacation and I'm back in the saddle.  Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter.  My friend, and might I add, amazing cook, TiAnn made this for a fun get together.  It was delicious!  Easily the most flavorful grilled chicken I've yet encountered.  Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."

Thai Chicken Skewer Wraps (Cuisine at Home magazine)

*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.

Makes 16 skewers, about 2 cups sauce

Chicken Marinade

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 tsp red pepper flakes

Salt to taste

2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.

Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.

Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.

To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Grilled Bean Burgers

 

Here is a great meatless meal for the fam!  This one is packed with so much flavor (not to mention healthy veggies) you will never want to go back to those greasy, cardboard hockey-pucks.  It makes a big batch, and I actually froze about half of it.  It thawed out perfectly and made a delicious, quick meal a month or so later, so they didn't get tired of it.

Lyd's Tip:  If you're like me, you want to save a buck so you use dry beans... and if you're like me even more, you're also a little forgetful when it comes to soaking the beans over night.  The solution:  slow cooking the beans!  Rinse them and throw them in the crockpot- fill the water almost to the top, and cook on high for about 4 hours (maybe less).  Drain and rinse the beans when they are soft and you're set.  I usually store the extra in a Tupperware in the fridge to use in other things that week.

Grilled Bean Burgers (Taste of Home)

1 large onion, finely chopped

1 tablespoon olive oil

4 garlic cloves, minced

1 medium carrot, shredded

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 can (15 ounces) pinto beans, rinsed and drained 

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups quick-cooking oats

2 tablespoons Dijon mustard

2 tablespoons reduced-sodium soy sauce

1 tablespoon ketchup

1/4 teaspoon pepper

8 whole wheat hamburger buns, split

8 lettuce leaves

8 tablespoons salsa

In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.

In a large bowl, mash the pinto beans and black beans. Stir in oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa. Yield: 8 servings.

Nutritional Facts

1 burger equals 307 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 723 mg sodium, 53 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.

Jalapeno Steaks

Time to pull out those grills.  Here's one to wake up your mouth with a burst of spicy Spring flavor!

Jalapeno Steaks (Allrecipes)

4 jalapeno peppers, stemmed

4 cloves garlic, peeled

1 1/2 teaspoons cracked black pepper

1 tablespoon coarse salt

1/4 cup lime juice

1 tablespoon dried oregano

1 1/2 pounds top sirloin steak

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grill grate.

Drain and discard marinade. (I always pour a bit on while I'm cooking- I also added some of the sme seasoning after marinating as a bit of a rub.) Grill steak 5 minutes per side, or to desired doneness.

Brats in a Bun

It's my Dad's birthday, so it seems appropriate to post something "manly" that reminds me of he and my brothers.  I remember the boys heating up a "Polish-dog" or "brats" many a time.  When all the boys were home, Dad would get those really big economy packs, and I never believed they would get through them, but amazingly enough, they did.  Can you tell that this is something that I've never quite acquired a taste for?  Hot dogs and polish sausages rarely excite me.  Mr. Stumme and A.P. History ruined hot-dogs for me after the class reading "The Jungle" by Upton Sinclair just before a school lunch of hot-dogs, so I felt I was being generous to give them a second chance.  I bought a package on sale and gave it my best shot, and.... not too bad.  I could almost join in with the big boys if it tasted like this... almost. :)
Happy Birthday Dad!

Brats in a Bun (by Lyd)

1 onion, roughly chopped

1-2 garlic cloves minced

1 T olive oil

1 tsp vinegar

2 T apple juice

1 package of brats

toasted buns

Pull out "George" or if you have a real grill, use it. :)  Throw on the brats (and no, I'm not recommending the naughty children, however tempting it may be, abstain.) Cook about 7-10 minutes until cooked through.  Meanwhile, saute onion and garlic in oil until transparent.  Add vinegar and apple juice and simmer for a minute or two.  Toast your buns (not yours, the bread buns, silly!)  Slop it all together on a bun and eat it like a man.

Easy Traditional Jamaican Jerk Chicken Recipe

We had a really fun Relief Society activity where my friend Michelle, a native of the Caribbean, shared a few recipes with us. She adds her own twist of spices to this dish, but this is the basic recipe she used. We also had some delicious “rice and peas” on the side. It was all so yummy! I can’t handle too much heat, but she made a mild version, and it was perfect. Just a mouth-watering mixture of flavor! So fun to add some culture to the mix! Thanks for sharing Michelle!

Homemade Jamaican Jerk Chicken (Suite101.com)

• 1 whole chicken, sectioned and with each piece containing a few ½ inch deep slashes
• 1 chopped onion
• 1/2 cup chopped green onions
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 seeded and finely chopped habanero or Scotch bonnet pepper for a very hot flavor or a jalapeno pepper for a milder spice
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar

Cooking Directions for Jerk Chicken

1. Combine all the ingredients, except the chicken, in a food processor and blend into a smooth puree to form the jerk marinade.
2. Place the sectioned chicken in a large bowl and cover each piece completely with the marinade.
3. Cover the chicken and marinate for at least six hours. Leave overnight for best results.
4. When the chicken is fully marinated, remove it and grill it over a hot grill until the chicken is fully cooked.

If one does not have a grill, the chicken can also be baked in a 425° oven until it is fully cooked. (Michelle bakes hers in the oven in a casserole dish.)

For the perfect meal, pair this jerk chicken with a cold, crunchy coleslaw or salad and Jamaican rice. Make sure to have plenty of cold drinks on hand as this recipe is spicy. For a less spicy version, leave the hot pepper out all together. This marinade can also be used with pork if desired.

Asian Marinated Steak

I wanted to make a nice Asian meal for Doug a while back… ok Valentine’s Day, I think it was—I know, I’m a little behind on some of my posts. :) Anyway, I ended up cooking up these yummy steaks- this recipe was for flank steaks, and I can’t remember what cut this was, but it wasn’t that. They still tasted good and I used my “George Forman” to grill them up. They had a yummy flavor, and I mixed up some yummy Asian veggies to go on the side- I used broccoli, zucchini, peppers, carrots, and onions, and I flavored it with teriyaki sauce and thickened it with a bit of cornstarch—nothing too fancy, but it made a great side dish with the steaks.

Asian Marinated Steak (grouprecipes.com)

Ingredients

---

• 1/4 c low-sodium soy sauce
• 2 tsp liquid honey
• 1 tsp ground ginger
• 2 tsp lemon zest
• 2 minced cloves garlic
• 1 tbsp red-wine vinegar
• pinch crushed chili flakes
• 1 lb beef flank steak

How to make it

---

• Mix all ingredients in a Ziploc baggie.
• Add steak and turn to coat.
• Refrigerate 24 hours.
• Bring out meat from fridge, let stand 30 minutes.
• Pat steak dry, place under broiler or on hot grill 4 minutes a side.
• Remove from heat, let stand 5 minutes before cutting and serving.

Slow-Roasted Grilled Sirloin (Tips from my Daddy!)

After a couples times of sampling my Dad's AMAZING roasted meat that he has slowly cooked in the BBQ Grill, and finally talked him into sharing his thoughts and secrets. I'm not big on meat just to eat meat- I like an occasional stake now and then, but sometimes it is just too much and too chewy, but this meat melts like butter in your mouth. It is so tender and it has just enough flavor. My sis-in-law Catherine has mentioned to me that it is hard to make meat look good. I agree, but whether or not this looks good, it is worth the time it takes for some DELICIOUS meat!

Slow-Roasted Grilled Sirloin Tips By Daddy Ben Romney
1 tri-tip, sirloin, or round roast
For the Rub: garlic, black pepper, and salt. (Or Tone's Canadian Steak Seasoning)

The cut of meat was a tri tip roast. I have also used top sirloin, and round. They will all work ok. the tri-tip has a lot of lovely marble in it--surely adds flavor, but there is that matter of animal fat, and the resultant shape of our hips, bellies, and bottoms...
I do not marinate this meat. I use a simple rub of garlic, black pepper, salt. You can purchase a mix that I like from Tone's that is called "canadian steak seasoning" that contains "salt, dehydrated garlic, black pepper, dehydrated onion, spices, and red pepper." The "spices" are not specific, so there are potential variants on this simple rub. I think that sometimes too much spice can take away from the flavor of the meat, so I prefer the simple salt, pepper, and then either garlic, onion, shallots, or a combination. They can be dehydrated, or fresh. I sprinkle the spices on, rather than rubbing it all over the meat. I sprinkle one side, flip the meat over, sprinkle the other side, then flip it back and forth to pick up all the seasoning.

The real trick to the supple nature of this meat treatment is how it is cooked. This I have learned by observing my colleagues in the Animal Science Department over several years. The simple rule for the temperature of the grill: hold your hand over the surface, count slowly to 4. If you can't make it to 4, it is too hot, and if you count past 4, it is not warm enough. Then make sure that the grill plates are cleaned and oiled--I use canola oil usually for this. In Bolivia, we used to grab a sour orange from the tree, split it in half, then wipe the juice and peel up and down the grates to clean and oil them--plus it adds a nice flavor to the grill. You can do the same with lemon, grapefruit. Lime peel becomes a bit bitter.

Anyway, on the oiled grill, the meat is placed, where it should sizzle for three minutes, then it is turned over, seared for another three minutes, then turned every three minutes after that. Keep track of the direction of the meat so that when turned over, it is also rotated. When we are cooking a large batch, we holler out "fat to the north, fat to the south, east, west, etc. so everyone is on the same rotation. We may have as many as twenty or thirty or so slabs of meat going at a time for a big group barbecue. Remember, three minutes and turn. This goes on until one of the thinner pieces is sacrificed a few slices at a time, and the cooks moan with delight at the burst of juicy flavor. I use a digital cooking thermometer, and want to be close to 150º F. Then it is good to let the meat rest for a few minutes to absorb the juice and complete cooking. Each grill is different, gas versus charcoal is different. I have cooked over a fire using a stick and follow the same principle.

The final, and very important requirement for serving is to slice the meat on an angle perpendicular to the grain of the meat. Cutting across the grain makes the texture more desirable for masticating the meat, prevents any stringiness that might arise, and makes a beautiful presentation on either a serving platter, or on the plate of the consumer.

Lime-Marinated Chicken and Tomatillo-Corn Salsa

I came across this recipe and thought it would be a fun one to try. The salsa sounded really different and good. I didn't realize it would require so much TLC- a little too many steps for my typical cooking, but I thought it was delicious. The chicken marinade was simple and it gave the chicken such a fresh burst of flavor. I am also now a BIG FAN of grilled corn-- really like! This isn't your typical salsa either- had the spice, but a sweet taste in there too- kind of fun for a change! Over-all this one is a little too labor intensive for me to want to make very often, but so good if you have the time... or decide to make the time.

Lime-Marinated Chicken and Tomatillo-Corn Salsa (Better Homes and Gardens)
6 boneless, skinless chicken breasts
1/4 cup olive oil
Juice and zest of one lime
1 Tbsp. minced garlic (about 6 cloves)
1-1/2 tsp. kosher salt
1/2 tsp. ground pepper
Tomatillo-Corn Salsa
2 1/2-inch-thick slices yellow onion
5 tomatillos, (about 1/2 lb.) papery skins removed, rinsed
1 ear fresh sweet corn, husked
1 medium poblano chile, 3 to 4 inches long
1/4 cup tightly packed fresh cilantro leaves
1/2 tsp. brown sugar
1/2 cup sour cream (I was low on sour cream so I used about half ranch and it was really good!)
Tbsp. extra virgin olive oil
Fresh lime wedges, sliced jalapeño peppers, and cilantro sprigs

1. Remove tenders from underside of each breast if present (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap. Pound to even 1/2-inch thickness (see "pounding chicken," below).
2. In large resealable bag combine the 1/4 cup olive oil, 2 Tbsp. of the lime juice, the garlic, salt and pepper. Add chicken, press air out of bag, and seal. Turn to coat evenly. Marinate, refrigerated, for 1 to 2 hours.
3. Prepare grill for direct cooking over medium heat (about 400 degrees F). Prepare Tomato-Corn Salsa: Brush onion, tomatillos, corn, and chile with olive oil. Grill vegetables over direct medium heat, with lid closed as much as possible, until onions are lightly charred, tomatillos soften and begin to collapse, corn is tender, and chile is softened and lightly charred, turning as needed. (About 10 minutes for onion, and 12 to 15 minutes for tomatillos and chiles.) Place chile in bowl. Cover with plastic; let steam 10 minutes.Peel off skin from chile; discard. Remove stem and seeds. Place vegetables (except corn), cilantro, brown sugar, and 1/4 tsp. salt in food processor or blender. Whirl until pureed; stir in corn. Add more brown sugar or salt to taste.
4. Increase grill temperature to high (about 500 degrees F) or add additional coals and heat until high heat is reached. Remove chicken from bag, letting excess liquid drip back into bag; discard liquid. Grill chicken, smooth side down, over direct high heat, with lid closed as much as possible, until well marked, 3 to 4 minutes. Turn; grill just until cooked all the way through, 1 to 2 minutes more. Transfer to a platter.
5. In bowl whisk together sour cream, the 1 Tbsp. olive oil, lime zest, remaining juice, 1/4 tsp. salt, and 1/4 tsp. pepper. To serve, spoon salsa over chicken. Pass lime sour cream, lime wedges, sliced jalapeños, and cilantro. Makes 6 servings.
Pounding Chicken:Jamie pounds his chicken, so that it cooks faster and more evenly. Place chicken breasts between two pieces of plastic wrap. Using a flat meat mallet or rolling pin, gently pound meat, starting at the thicker end of the breast and pounding to an even 1/2-inch thickness.
Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cut that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Nutrition Facts
Calories 328,
Total Fat (g) 16,
Saturated Fat (g) 4,
Monounsaturated Fat (g) 9,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 96,
Sodium (mg) 579,
Carbohydrate (g) 10,
Total Sugar (g) 2,
Fiber (g) 1,
Protein (g) 37,
Vitamin C (DV%) 1.07,
Calcium (DV%) 5,
Iron (DV%) 10,
Percent Daily Values are based on a 2,000 calorie diet

BBQ Bacon Burgers

I found this recipe in Family Circle, and I adapted it a bit. This was a fast way to make a very flavorful burger. I have been anxious to break out the grill! Let the grilling begin...

BBQ Bacon Burgers
4-5 slices cooked, crumbled bacon
1 1/2 lbs hamburger (or turkey burger)
½ c. (1 oz.) French's fried onions
2-3 T BBQ Sauce (I used Honey BBQ) Plus additional for serving, if desired
1 tbsp. Worcestershire sauce
¼ tsp pepper
6 100 calorie english muffins or thin sandwich buns

Cook bacon in a medium-size nonstick skillet over medium heat, 7 minutes. Set aside and crumble when cooled. Place crumbled bacon in large bowl and add ground meat, fried onions, 2 tbsp. of the BBQ sauce, the Worcestershire sauce and the black pepper to bacon in bowl. Stir to evenly blend. Divide mixture into 6-8 patties. Grill hamburger patties for 6 minutes. Flip over, grill for another 5 minutes or until thermometer inserted into center reads 160 degrees. (Or let George Foreman work his magic. :) Meanwhile, broil English Muffins for 3 minutes, turning once. Stack and serve with hamburger toppings. You can also cook extra bacon and add that too if you want- more bacon is always a good idea. :)

Grilled Chicken with Creamy Honey Mustard

Hello, my friend buttermilk-- making yet another debu. I wasn't kidding. I make all my buttermilk recipes at once. I found this in a Rachel Ray magazine and I thought I would give it a try. I have to say that although the buttermilk gave the chicken a tender texture, I didn't think there was much by way of flavor. I think I would definitely marinate it in something else next time. (A waste of that good buttermilk! :) However, the dipping sauce was excellent. And can I just say I love the George Forman grill- I makes me feel like I am a grilling expert! (Which by the way, I am not... just to clarify. :) And it makes me not worried that I am eating raw meat! Love it!

Grilled Chicken Tenders with Creamy Honey Mustard

Ingredients:

• 2 pounds chicken tenders
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• Salt and pepper

Directions:

1. In a large bowl, toss the chicken in the buttermilk. Cover and refrigerate for 1 hour.

2. Meanwhile, in a medium bowl, combine the mayonnaise, mustard and honey.

3. Heat a grill to medium-high and lightly brush with oil. Drain the chicken tenders; pat dry and season with salt and pepper. Grill, turning once, until cooked through, about 5 minutes. Serve with the honey-mustard dipping sauce.

Caesar Chicken Burgers

I cannot possibly begin to tell you how amazingly good this one is! If I ever urged you to try a recipe- THIS WOULD BE THE ONE! This one has inspired me to create a "Lyd's Favorites" list. I had no idea what was coming when I decided to make this one for dinner on a busy night. I pulled out the "George" and grilled some chicken up with just a bit of Montreal Seasoning, and it just kept getting better! When I sat down and took that first bite... time stood still. The kids might have been calling me... the world might have still been turning, but it stopped for me. All that existed for about 10 minutes was me and the burger. I slobbered and dueled like baby over this one, licking my fingers and savoring ever last bite. I had no idea food could taste this good! This was restaurant quality coming out of my kitchen in about 10 minutes or less. When Doug got home from class, I just sat him down, put the burger in front of him, and said, "ZONE OUT!" And he did. He was equally impressed, and the taste and the memory lingered for the rest of the night... and morning... and the following day, until I posted it for you to enjoy the same experience. I BEG you to do so! You might need a bib for this one! :)

Caesar Chicken Burgers (simple and delicious)

• 4 boneless skinless chicken breast halves (4 ounces each) (You can use a whole chicken breast per sandwich, but I cut two big ones up and it make it go a lot further.)
  
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices red onion
• 2 tablespoons butter, softened
• 4 hamburger buns, split (I used those thin whole wheat sandwich buns I like!)
  
• 2 cups torn romaine
• 1 tablespoon grated Parmesan cheese
• 1/2 cup creamy Caesar salad dressing, divided (I used Ken's Steakhouse brand- it was fabulous!)
  

• Sprinkle chicken with salt and pepper. Grill on an indoor grill coated with cooking spray for 4-5 minutes or until juices run clear. Grill onion slices for 4-5 minutes or until tender.
• Meanwhile, spread butter over cut sides of buns. Place buttered side up on an ungreased baking sheet. Broil 3-4 in. from the heat for 1 minute or until golden brown.
• Toss romaine with cheese and 1/4 cup dressing; spoon onto bun bottoms. Top with onions, chicken and remaining dressing. Replace bun tops. Yield: 4 servings.

Nutrition Facts: 1 burger equals 416 calories, 22 g fat (7 g saturated fat), 89 mg cholesterol, 760 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.

Opened-Faced Texas Burgers

This is another one I found in this last edition on Simple and Delicious. I love that magazine- I find so many fun things to try! We liked this twist on a hamburger, and I used the whole-wheat thin sandwich bun rather then the Texas Toast (although I bet that would be delicious! I just can't handle the heavy grease.) to give it a healthier kick. I also made them a little smaller and added just a bit more meat to make it stretch for our family of five. I ended up making 8 burgers total, and I grilled them up on "George"- there is something so satisfying about seeing all that grease drain and I knowing I don't have to eat it! :)

Opened-Faced Texas Burgers

• 2 tablespoons chopped onion
• 1 small garlic clove, minced
• 1/8 teaspoon dried thyme
• 2/3 cup shredded Colby-Monterey Jack cheese, divided
• 2/3 pound ground beef
• 2 slices frozen garlic Texas toast
• 1/2 cup tomato sauce
• 1-1/2 teaspoons packed brown sugar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon A.1. steak sauce

• In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties.
• In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions.
• Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Yield: 2 servings.

Chinese Barbecued Pork Strips

I love some of the Lion House recipes. I have one of their international cookbooks and sometimes I find fun things in there. I tried out this pork and it was really yummy. It reminded me a lot of the pork you get on the kabobs sticks at the Farmers Market that you just can't pass up because the smell is wafting through the booths and making your mouth water. Imagine that smell in your house. Then imagine a very happy husband walking through the door. :) I can't make any promises, but I'm sure good things will come.

Chinese Barbecued Pork Strips
(Lion House International Recipes)

2 lbs pork, cut into 2 inch strips
3 T soy sauce
2 T honey
2 T sugar
2 T orange juice (apple, white grape, or pineapple juice may be substituted)
1 tsp salt
1/2 tsp Oriental Five Spice Powder (recipe follows)
1 clove garlic, minced
1 tsp minced fresh ginger root, or 1/2 tsp ground ginger
1/2 tsp red food coloring (optional)

Put meat strips in a medium bowl. In a small bowl, combine soy sauce, honey, sugar, juice, salt, Five Spice Powder, garlic, ginger, and food coloring. Pour mixture over meat and stir to coat well. Cover and place in refrigerator to marinate 3 to 4 hours or overnight, turning occasionally if necessary.

When ready to cook meat, preheat oven to 325 degrees. Place meat strips in a roasting pan; reserve marinade. (Promise me you will save yourself some scrubbing and put foil under it.) Roast in a preheated oven for 1 1/2 hours, basting occasionally with reserved marinade.

Oriental Five Spice Powder
1 tsp cinnamon
1 tsp anise seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/4 tsp ground black pepper or crushed Szechuan pepper
1/8 tsp ground cloves

Mix ingredients together. Store in tightly covered container. Use in Oriental cooking.

Better Burger with Green Olives

This is another one by Ellie Krieger. It was terrific!!! I thought it was better then a regular burger! The fresh parsley really makes a differnce! I was surprised at how easy it was to mix together and how well it held together, too- and so much less grease! I just grilled it up on my George Foreman Grill, but you can fried it up in a pan too. This is definitely one I will make again! It was a hit with all of us!

Better Burger with Green Olives

• 1 pound lean ground turkey or beef (at least 90 percent lean)
• 1/2 cup coarsely chopped pitted green olives (2 ounces) (I don't care for green olives, so as you can see, I used black. They were delicious.)
  
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground pepper
• Cooking spray
• I also added a pinch of salt and hamburger seasoning
  

Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.

Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.

Serving size 1 burger

Teriyaki and Ginger Pork Tenderloins

This was actually a "grill-meal" but I turned it into a crockpot. Feel free to grill it though, just marinate the pork in the sauce and grill.

Teriyaki and Ginger Pork Tenderloins
1/2 cup teriyaki sauce
1/3 cup olive oil
4 tsp brown sugar
2 pork tenderloins (or other cut)
2 tsp. minced fresh gingerroot
3/4 tsp. pepper

In a small bowl, whisk the teriyaki sauce, oil, brown sugar, and ginger. Place pork in crockpot and sprinkle with pepper. Pour sauce over top and cook on low for 4-5 hours.

Grilled Zucchini Strips

We had a BBQ while I was home, and my Dad grilled up some zucchini. I thought it was a really fun way of having, so I thought I would share the idea.

Grilled Zucchini Strips
Zucchini, sliced in about 4 strips, lengthwise
olive oil
kosher salt
basil

Coat the strips in olive oil and sprinkle with salt and pepper and basil. Grill for about 10-25 minutes, or until tender.

Fruit-Glazed Pork Chops

I found this in Simple and Delicious and thought I'd try it out. It was really good. I actually used raspberry preserves and it gave it a good flavor. Don't over-cook the chops!

Fruit-Glazed Pork Chops
1/3 cup hickory smoke-flavored barbecue sauce
1/2 cup apricot or peach preserves
1 Tbsp. corn syrup
1 tsp. prepared mustard
1/4 tsp. ground cloves
6 bone-in pork loin chops (3/4 in thick and 8 oz. each)
1/2 tsp. salt
1/2 tsp. pepper

In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside.

Coat grill rack with cooking spray before starting the grill. Sprinkle pork chops with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160, basting frequently with sauce mixture.