Chorizo Chicken Burgers


Can I just say, this burger may not be made from angus or kobe beef, but it is so good! By far the best chicken burger I’ve ever had! I took the original recipe from my favorite food blog annie’s-eats. I added a few more ingredients to make it my own, and to give it more flavor and spice! What I love about burgers is you can make so many unique flavors, for this recipe if you want more heat you can add more jalapeño, or leave it out for a more mellow taste. The chorizo and green chilies I added produce a lot of heat and flavor! I also mixed things up and used a pretzel bun. I found them in the bread aisle, it’s aunt millie’s brand and they turned out great! There’s also a cheese and buffalo brand i will try soon.


To get started, mix together all of the ingredients in a medium sized bowl. Be careful not to over mix and make sure the ingredients are mixed evenly. The chorizo tends to stick together in clumps so try to get those separated. I find it’s best to use your hands! It may be gross, but it’s the best way to mix the ingredients!

Take a grill pan or non stick skillet and spray lightly with PAM. You do not need to use any oil, the chorizo is oily enough for the burgers to not get stuck in the pan. Cook on medium-high heat for 4-5 minutes on each side. Flipping once to prevent any loss of juices and flavor. With a few minutes left of cooking, add your sliced cheddar cheese and place a lid over top to melt the cheese. I found my burgers to be a bit on the oily side when they were done cooking, so I laid them on paper towels to soak up some of the oil.


Assemble with toasted pretzel bun, homemade guacamole (here is the link for my holy guacamole! recipe), and salsa! Serve and let your tastebuds go to a happy place!

This recipe makes 4-5 burgers.

What you’ll need:
1 lb. ground chicken
2 links of chorizo, casing removed
½ yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced or pressed
1 jalapeño, seeded, cored and minced well
2 oz.(half a 4oz. can) mild green chilies (I like La Preferida brand comes roasted, peeled, and diced)
1 tsp. cajun seasoning 
1 tsp. cayenne pepper
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
Pretzel bun, or your bun of choice
Sliced cheddar cheese
Holy Guacamole!



Quick&Easy Pulled Pork BBQ


I had a few days off from what seemed like a long time, so of course I had tons of errands and chores to do. I wanted to make dinner, but didn’t know how much time I would have at the end of the day, so I thought I would make things easy and make a crockpot meal. I have had a craving for pulled pork recently, and happened to come across this Hormel pre packaged pork shoulder. Already marinated and ready to go! All you have to do is get out your crockpot and put in the pork and cook! Instead of using some fattening coleslaw, I decided to try something different to put on my sandwich. I decided to try this corn & jalapeno “slaw” with feta cheese. I lost the recipe so I kind of just made it up as I went (with lots of taste testing) It ended up tasting better than I thought! The sandwich and “slaw” give you an amazing combination of sweet and spicy. I promise you won’t be disappointed!

Not only does this meal taste great, it’s super quick and easy and involves very little dirty dishes! (Something my husband was thankful for.)

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This is the pork package that I found at the grocery, directions are on the label and very simple! Slow cook on low for 6-8 hours or on high for 4-5 hours. I decided to add some honey on the pork with the pre-marinated sauce which ended up being a very good idea!

After the pork has been cooking for a few hours, take a fork or spatula and shred the pork in the crock pot. Doing this will break up the meat and it’s juices and help the marinating sauce absorb the meat better. I also added more honey at this time and mixed well.


Once the pork is done, take a medium size bowl and get out all of your ingredients for the “slaw”. I bought frozen roasted corn so I didn’t have to buy corn on the cob, cut it, then roast it. It’s a huge time saver and tastes just as good! Cook your frozen corn according to package directions. Take your jalapeno and mince into small pieces. You can use more or less depending on how spicy you like your food. Add your feta, lime, and siracha. (Siracha is spicy, so if you’re not big on spicy foods I would omit it or omit the jalapenos).


I would suggest adding red onion to this recipe, I forgot to buy one at the store and had to do without! Add half a red onion, minced. Once done mixing, place on your sandwich and enjoy a healthier way to eat bbq sandwiches!

What you’ll need:
boneless pork shoulder (pre marinated or you can marinate your own!)

1/3 cup of honey (give or take, I didn’t measure it out)
1 package of whole wheat hamburger buns
For the “slaw”:
1 package roasted frozen corn
1/2-1 jalapeno, minced 
crumbled feta cheese (just go by how much you’d like in your mixture)
juice of 1 lime
1 generous squeeze of siracha sauce
salt & pepper

Carne Asada Burritos


I sort of have this obsession with the Whole Foods by our house. I’ve been to many organic grocery stores, but this one is like a mecca for organic food shoppers! It has everything and anything you need and with multiple options! My personal favorite is their ready made seafood soups, all from local Florida seafood markets and fisheries!

I wanted something quick to make for after work, so I bought some pre-marinated carne asada. I also like corn and black beans so I found some frozen rice with black beans and corn. And of course you need some cheese and I happen to love goat cheese on my tacos so I bought some that was on sale, you know it’s good when it just falls apart at the slightest touch! If you’ve never had goat cheese, it has a very tart taste to it and is very soft, like butter. I use it on what I call “fancy” tacos, with really good meat such as carne asada or steak. But feel free to use anything you like!

To get started, take a small grill pan and coat with PAM or non stick spray. Turn the heat onto medium high and wait for the grill to get hot. Once it’s hot enough, grill the carne asada 5 minutes on each side for a total of 10-12 minutes total (unless you don’t like your meat pink in the middle) for medium rare I grilled mine for 10 minutes. You want to be careful to not turn the meat too often for it will lose it’s flavor and tenderness.

While the meat is cooking, place your rice bag in the microwave and cook according to directions. Let sit for a few minutes to steam. I mixed my salsa in with the rice to give it some moisture and flavor. Heat your tortillas for about 5 seconds on each side to get them soft and warm (You can also place them in the oven on 350 wrapped in foil).

All there’s left to do now is assemble! Tortilla, meat, rice mixture, and top it off with goat cheese crumbles. And voila!! You have an amazing burrito in 15 minutes! Not to mention it’s very healthy for you, whole grain tortillas, beans, corn, lean meat, all organic… what a healthier way to make a burrito!


What you’ll need:

  • Whole grain tortillas
  • Carne Asada or some type of lean, tender meat
  • Frozen bag of rice mix with black beans and corn
  • Your favorite Salsa
  • Goat cheese crumbles


Pimento Cheese Burgers with Fried Green Tomatoes

So one of the many gifts we received for our wedding was a burger press. You place part of the meat on one side and whatever you want to put in the middle, then the another part of the meat on the other side, press and voila!! It’s truly a must-have kitchen staple. It’s available at Williams Sonoma and you could also probably find something similar at Bed Bath and Beyond.

But seriously… go get it!

Heat up your grill (or have your husband do it like me 🙂  ) To get started, take your meat and combine the worcestershire and seasonings in a bowl. Take your meat press, and place a portion of the meat on one side of the press then take the same amount and press on the other side of the press. Take a spoonful of pimento cheese and place in the middle of one side. Then press the two sides together and slide the burger out. If you don’t have a burger press, make a patty with your hands, then add the pimento cheese on top of the burger once it’s cooked.

When the grill is ready place your burgers on the grill and cook to desired wellness.

While the burgers are on the grill, take your green tomatoes and cut thick slices, about 1/4 inch thick. Take a baggie and mix the flours and seasonings. Place a tomato slice and close the baggie, mix well to coat all sides. Repeat until all of the slices are done. Take a skillet with olive oil and turn on med-high heat. Take your tomatoes and cook on the skillet until golden brown on both sides, about 5-10 minutes. Spray with additional olive oil in between batches.

Take your toasted bun and place your lettuce, then burger, then fried green tomatoes. If you don’t have the burger press, add your cheese in between the burger and tomatoes. For a healthier dish, serve with a side salad.

One of the best burgers I’ve had!! The pimento cheese and the fried green tomatoes go perfectly together!! And you don’t need any condiments!

These Southern style burgers will not disappoint!

What you’ll need:
For the burgers:
4 burger buns
4 burger patties, about 1/3 lb each
1 tbsp worcestershire sauce
1 tsp each of garlic salt, dried minced onion, and cajun
salt and pepper
a spoonful of pimento cheese with jalapenos for each burger
a burger press, if available.
For the fried green tomatoes:
1-2 green tomatoes, sliced 1/2 in thick
2 tbsp flour
2tbsp cornmeal
salt and pepper
olive oil

Grilled Pork Tenderloin and Caribbean Rice

I just grilled out for the first time ever and I am so proud of myself!! We had a charcoal grill left at the house we moved into and I have been excited to use it ever since! I have made the Caribbean rice before and it is amazing, it literally tastes like Jamaica, I honestly have never had rice with this much flavor!

I bought pre-marinated Teriyaki Pork Tenderloin, and I highly suggest you buy this brand of rice for your Caribbean rice! I know it says Spanish, but adding the coconut milk and raisins gives it that Caribbean taste!

Get your grill ready by stacking up the charcoal in a pyramid. Leave the grill open while it’s heating up, the more air you have the hotter the charcoal gets and the faster it will be ready! Once all of the charcoals look gray with red embers underneath, flatten the pyramid to a flat level. Take your pork tenderloin and place it in the middle of the grill rack. Close the lid.

While your tenderloin is grilling, start your rice! Combine the coconut milk, chicken broth, raisins, and jerk seasoning, cover and bring to a boil. Stir in the rice, cover and reduce to low, cook for 22-25 minutes (make sure to keep the lid on the whole time!!)

While your rice is cooking, now is a good time to check your pork! I turned mine over after 10 minutes in the grill. It should look dark brown and pretty much amazing! Cook for another 10 minutes.

Back to the rice, after the lid has been on and cooking for 22-25 minutes, stir in the peas, cover and cook another 4-5 minutes or until the peas are heated through. Fluff the rice with a fork and serve!!

Your pork should be ready after grilling for 20-30 minutes. If you have a meat thermometer, insert into the thickest part of the pork, the temp should read 145º F.  Take a look at this beauty!

It was perfectly grilled, juicy and tender! The rice was perfect with the teriyaki pork!  I hope you enjoy this dish and picture yourself in the Caribbean!

What you’ll need:
Teriyaki marinated pork tenderloin
1 (13.5 oz) can coconut milk

1 1/2 cups reduced sodium chicken broth
1/4 cup raisins
1 1/2 tsp jerk seasoning
1 (10 oz) package of yellow rice mix (I suggest the one pictured above!!) 
1 cup frozen sweet green peas