Roasted Brussel Sprouts with Pancetta


Now, before you get all “ew brussel sprouts” on me, just give them a try! I know they aren’t for everyone, but if you’ve never had them roasted you need to try it! I know a number of people who don’t like brussels when they are steamed, but love them roasted. This recipe kicks it up a few notches and adds balsamic vinegar, goat cheese, and pancetta. Because brussels can taste a bit bitter, the balsamic cuts through the bitterness and really brings out all of it’s wonderful flavors.

If you’ve never had pancetta before, it’s a lot like bacon, but thicker and has a peppery taste. It also tends to have less fat. I decided to add goat cheese crumbles to subside the saltiness of the pancetta and add a creamy touch to the dish. If you don’t like goat cheese, feel free to substitute your favorite kind of cheese, or no cheese at all!

To get started, preheat your oven to 450°. Take your brussels and using a perry knife, cut the buds off of the ends. Then peel away a few of the outer leafy layers until there are no holes or broken leaves. I like to place mine in a colander when I am finished. Once you are finished, rinse the brussels with cold water. Shake to rid any excess water. Then, cut them horizontally in half.

Take a baking sheet and drizzle the bottom with olive oil. Place your cut brussels on the sheet. Drizzle the balsamic vinegar and a little more olive oil and cracked pepper over top and take a spoon or spatula and toss them to evenly coat. Cut your pancetta into thick squares and place them on the sheet mixing them in with the brussels. Before placing your sheet in the oven, make sure your brussels are laying evenly and flat.


Bake until brussels are slightly browned and crispy as pictured above, usually about 30 minutes. You want to take your baking sheet out every 10-15 minutes to mix up the brussels in order to evenly cook and brown all sides.

Once the brussels are roasted to your desired crispiness, place your roasted brussels and pancetta in a bowl and add your crumbled goat cheese, serve and devour!


This dish will pair perfectly with some burgers off the grill or a nice steak. What I love most about roasted brussel sprouts are that they pair well with everything, even seafood! This recipe is good all by itself, so you be the judge!  You will never think the same about brussels once you give this a try!

What you’ll need:
1 bunch of brussel sprouts, buds cut, washed and cut lengthwise
6 thick slices of pancetta at your local deli counter, cut into square pieces
Balsamic Vinegar
Olive Oil
Goat cheese (I used garlic & herb), or your favorite cheese substitute



Pork Tenderloin wrapped in Turkey Bacon


I wanted to make something that was quick, healthy and tasty! You can never go wrong with pork tenderloin, always juicy and tender! I bought the pre-marinated apple bourbon and it was fantastic! To give it a different taste, I wrapped it in turkey bacon (jennie-o style!). Nothing goes better with pork than mashed potatoes and roasted veggies! I chose asparagus. Because I wanted to make it a quick dinner, I bought instant mashed potatoes, and they turned out really good surprisingly!


Pretty simple, preheat your oven according to package directions on the pork. Mine was 350°.  Just wrap the pork with the turkey bacon and enclose the bacon with toothpicks. Place in the oven for 35-40 minutes or until the bacon is crispy on the outside and the middle is cooked through. While your pork is roasting, take a pan and cover with olive oil, lay your asparagus on the pan and sprinkle with salt and pepper. Cover a little more with olive oil over top. Roast for 30 minutes or until the asparagus is soft but crispy on the tips. Make sure to turn them around with a spatula every 10 minutes. To make the mashed potatoes, cook according to package directions. And you’re done!! Pretty easy, and healthy!! Great dinner for a night after a long day at work and much healthier than buying some take out!

What you’ll need:

Pork Tenderloin, pre marinated if you’re looking to save time
Jennie-O Turkey Bacon
Bunch of Asparagus, washed and ends snapped
Instant Mashed Potatoes (I used Idahoan)
Olive Oil
Salt and Pepper

Italian Meatball Sliders

Football time is here! This calls for some hearty warm soups, cheesy fattening dips, and yummy appetizers! I made these sliders for a perfect addition on a Sunday filled with football. Messy, cheesy goodness that you eat with your hands, nothing gets any better! I basically took a favorite meatball recipe and added a cube of fresh mozz in the middle. Made the meatballs super large and turned them into sliders! I was able to use my favorite sauce, LaRosas! This meal is super easy to make, and for a lighter finish serve with an italian salad with some feta cheese, tomatoes, and italian dressing.

To get started preheat your oven to 400°. Take a large bowl and combine the onion, seasonings, Worcestershire, egg, parsley, ketchup,  and bread crumbs. Mix together well (i like to use my hands, washed of course!) and form into large fist sized meatballs. Once formed, take a cube of mozz and place in the middle, then form the meat around the cheese placing the cheese in the center. Repeat this until all of your meatballs are formed. Take a  baking sheet and place parchment paper on top. Place the meatballs on the parchment paper. Bake in the oven for 15-20 minutes or until browned on the outside and cheese is melting out.

While the meatballs are baking, place your favorite sauce in a saucepan and heat on med-low. Prevent boiling because it will make a mess! Stir occasionally. Take your slider buns and brush with some olive oil. Sprinkle garlic powder and parsley flakes on both sides. At the last 5 minutes of baking place the buns in the oven to toast them.

Assembly is super easy! Take your bun, add your meatball, top with sauce, then a slice of mozz, then a piece of basil and top with the other side of the bun! And it’s that easy, and sooo good! You’re going to need a whole lot of napkins with this meal! But I find that the messiest  sandwiches are always the yummiest! So next football game, sit back, relax, grab a beer and chow down!

What you’ll need:

1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley
2/3 cup grated Parmensean cheese
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
16 ounces ground beef
2 ounces smoked mozzerella cheese, cut into 16 (1/2-inch) cubes
slider buns
your favorite spaghetti sauce
basil leaves

(*beer and football is optional)

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

Baked Black Bean & Chorizo Rice Bowl

Mexican food is definitely one of my favorites. What I love best is there are so many different directions you can go! There are about a million different combinations of tacos, quesadillas, burritos, etc. This type of food gives us cooking lovers a chance to be creative and unique, and come up with some seriously tasty food!

This recipe is one of those examples.

So simple to make! Half of the time is spent in the oven to bake. And the chorizo is perfect with the black beans and cheese. I will definitely be making this again!

To get started, preheat your oven to 425°. Heat a large skillet over med-high heat with oil, swirl to coat. Add the chorizo and saute for 2-3 minutes, remove from pan onto a plate with paper towels to soak up excess grease. Coat the pan with cooking spray and add the onion and jalapeño, saute for 4-5 minutes, stirring frequently. Add the seasoning, garlic, broth and beans, stir and bring to a boil. Cook for 5 minutes. Mash the black beans to form a paste, sort of like refried beans. Spoon into a round baking dish sprayed with cooking spray and top with the chorizo, tomato, and cheese.

Bake in the oven for 30 minutes, or until bubbly and cheese is lightly browned. Top with green onions and serve!! I had a bag of Archer Farms cilantro-lime rice with corn and green chilies, so I steamed that up in the microwave and served my black bean and chorizo goodness on top of the rice with a side of tortilla chips for dipping! You could also try this inside a tortilla and baked in the oven like a burrito! I think that’s what I will do next time.

You will not be disappointed on this one, I guarantee it!

What you’ll need:
1 tbs olive oil
2 links spanish chorizo, casings removed (I got the spicy kind)
Cooking Spray
half an onion, chopped
1 jalapeño, seeded and chopped
1/2 tsp cumin
1/2 tsp ground red pepper
1/2 tsp cajun
5 cloves of garlic, minced
3/4 c fat free low sodium chicken broth
2 cans of black beans, rinsed and drained
1 cup chopped, seeded tomato
1/2 c Monterrey jack and sharp cheddar cheese
sliced green onions
tortilla chips
rice, see above for what I used

Flank Steak with Herb Chimichurri & Tomato Galette

So you’re thinking..”What’s a Galette??”

I have no idea, but the picture looked good, so I made it! And let me tell you, it was better than good, more like amazing! But because I am curious too: Per Wikipedia: Galette is a term used in the French Cuisine to designate various types of flat, round or freeform crusty cakes.

This particular galette is made with cornmeal, giving it a buttery cornbread-like taste. Add the tomatoes, goat cheese, and basil and you’ve got yourself a tasty side dish! I went with flank steak because my husband loves steak and I thought I could bargain with him, he tries my galette and I make him steak! I think it turned out pretty well!

I started with the galette because you have to chill the dough for 30 minutes, then bake it. First bring out your food processor and add the flour, cornmeal, butter, and salt. Then, process until it resembles coarse meal. Slowly add the ice water until just combined, do not let it turn into a ball. Take out and gently press into a 4 inch circle onto a plastic wrap, cover and chill for 30 minutes in the refrigerator. 

Next preheat your oven to 425°. After chilling, take the dough out and cover a rolling pin with flour, as well as your flat surface. Then take the dough and place it over the flour to prevent from sticking. Roll the pin until about 13 in or so circle and about an inch to 1/2 inch in thickness.

Carefully place the dough on parchment paper and place the tomatoes evenly cut side up, on the dough leaving a 1-1/2 in border. Sprinkle with salt and pepper. Gently fold the edges of the border over top of the tomatoes and place in the oven on a baking sheet for 25 minutes or until golden brown. Sprinkle with cheese and place back in the oven for another 5 minutes. Let cool for 5 minutes, then sprinkle with basil leaves.

The original recipe called for feta, but I love goat cheese, and I thought it would taste better with tomatoes and steak! You know I’ll always have to add my own little touches 😉

This flank steak is so easy to make! Just rub with spices and slap on the grill pan! For a medium rare steak, it grills for 4 minutes on each side. But before you grill, go ahead and make your chimichurri sauce. I received this mortar hand made from Afghanistan, a gift from RJ’s dad when he went overseas to serve our country, such a cool gift!! Roughly chop your parsley, rosemary, and garlic. Add your salt and garlic to the mortar. Grind and mash for a few minutes until you start to make a paste. Add your herbs and mash for a minute or two. Lastly, add your lemon juice, pepper, and olive oil. Mash and grind for another minute, or until desired consistency. You will need to taste to make sure it is what you like, you may need to add more seasoning or juice. This is supposed to taste very strong by itself, but with the steak it tastes great!

Take your steak and combine all of your spices in a bowl, brush the steak with olive oil, then rub spices on both sides of the steak. Turn on your burner to medium-high and do not place the steak on the grill pan until it’s hot. Coat with cooking spray, then grill 4 minutes on each side.

Let stand for 5 minutes to let the juices marinate the steak. You’ll want to cut thin diagonally along the grain of the steak. Serve with the chimichurri sauce (I added goat cheese as well!) and galette.

What you’ll need:
For the Galette:
3/4 cup all-purpose flour

1/4 cup yellow cornmeal
3 1/2 tbsp chilled, unsalted butter, cut into small cubes
3/4 tsp salt, divided
3 tbsp ice water
1 pint of cherry tomatoes, cut in half lengthwise
Ground black pepper
Herb flavored goat cheese (I use Chevre)
Small basil leaves
For the Chimichurri:
3 cloves garlic, coarsely chopped
1 tsp salt
1/2 bunch of fresh parsley, coarsely chopped
1 sprig of fresh rosemary, stem removed, coarsely chopped
Juice of half a lemon, or more to taste
2-3 tbsp olive oil
Black pepper, ground
Goat cheese over top, on steak, if desired
For the Flank Steak
1-1 1/2 lbs flank steak
1 tsp garlic powder
2 tsp ground cumin
2 tsp paprika
1 tsp chipotle
1/2 tsp cinnamon
Ground black pepper and salt
Extra virgin olive oil
Cooking spray 

Some of these recipes are adapted from Cooking Light.

Breakfast Pizza

Breakfast pizza…or is it?? We call this tasty meal, Brinner (breakfast for dinner!) Creative, yes…super tasty…yes, easy to make?? YES! This pizza gives you that breakfast craving you find yourself longing for on occasion and doesn’t disappoint! I decided to stray a bit from your ordinary pizza and make individuals for myself and RJ. I thought the smaller dough‘s would look better with the egg on top giving each of us our own egg and not to mention all of the other amazing ingredients included. The best part about this meal is that you can have endless ideas and options to toppings. I went with protein packed and veggie loaded.

The dough is Boboli, ready made. All you have to do is place it in the oven, and it’s super fresh and tasty~ (I still haven’t knocked down homemade dough yet). The sauce however, is homemade and amazing! It’s super easy to make and doesn’t take much time! The best part about it is that you have extra for other quick weeknight meals. I used the Jimmy Dean‘s turkey sausage for a healthier option, and the bacon.. well that’s just impossible to get healthy, but it’s a staple for my pizzas!

I start with the sauce. Mince your garlic (your fingers will smell for the night, it’s a lot!! But just enough for the sauce) Saute with some olive oil, on medium high. After a minute or two add the paste and fry with the garlic on medium. Then pour in your tomato puree, wine, and water. Add your spices. Turn on low and simmer.

Turn your oven onto the highest setting, mine is 550 and that would be ideal. I would suggest using a pizza pan, they cook the best. Take your sauce and place some in the middle and gently spoon in a circular motion towards the outside, (as you can see the one on the left was much better) Next add your ricotta in clumps throughout, it will melt out during baking. If you like goat cheese, add this as well. Next add your veggies and meats. Lastly, sprinkle with shredded mozz or more goat cheese whichever one you desire (the left has no mozz, just the right).

Place in the oven for 5-10 minutes. Take out and crack an egg in a cup, then gently pour the egg on top of the pizza. As you can see, my pizza on the right was a sad casualty, but that will happen! It still tasted just as good! Place back in the oven for another five minutes, and I actually put my oven on high broil for these last five minutes to give the toppings a nice crisp to them. Careful not to cook too long, unless you don’t want your eggs a sunny-side up style.

That’s it!! You’re done, and how easy was that?! Did I mention how good it tastes? Something unique and different than any other pizza I have ever had! Definitely a first for me with the egg on top, and I loved it and I hope you do too!

What you’ll need:
For the sauce:
10 cloves of garlic, minced
2 tbsp tomato paste
28 oz can of tomato puree
1/2 cup red wine
1 cup water
1/4 cup olive oil
fresh parsley, basil
dried Italian seasoning
For the pizza:
Boboli pizza dough (I used individual size)

homemade pasta sauce
whole milk ricotta cheese
goat cheese (or mozzarella if preferred)
Your favorite pizza toppings!
2 eggs

Seafood Quesadillas

I love seafood.

If I had a choice, I would eat it everyday and it would never get old!! So you can imagine my excitement when I moved to FL for the first time. Growing up in Cincinnati/Northern KY, you don’t necessarily have access to good seafood. Just your run of the mill imported fish. Now that I have lived in Corpus Christi TX, Pensacola, FL and now Jacksonville I can tell you that I’ve been in seafood heaven! According to my husband, I haven’t had good seafood until I get to the New England states, but for now I think I’ll live it up to my own opinions until I’m proven wrong.

I wanted fresh seafood, not from the grocery store but straight off the boat!! So I headed to Safe Harbor Seafood Market in Mayport, right by RJ’s Navy base. It is a restaurant and market, and all of their seafood is caught fresh off the boats they have on the docks. Everything from whole fish, to fillets, to shrimp and squid. They have a ton of selections and it’s very moderately priced!

So you’re asking… What made me think of this amazing idea to combine seafood and Mexican food? I had something similar to this at a small restaurant by the beach a few weeks ago, it was an alright meal, a little too much cheese and not enough seafood if you ask me, but I love to find ways to make dishes more, well me! So I decided to ex-nay the regular salsa and make a pineapple-mango salsa. I also decided to add more than one type of seafood, so I got the works! I knew I wanted a white fish, and the Mahi was on sale, so I went with Mahi Mahi, shrimp, and crab. I used my favorite cheese from the deli Boar’s Head Chipotle Smoked Ghouda (has a good kick to it and it melts beautifully!)

I started by making the salsa. Super easy! Cut up your pineapple, mango, red pepper, red onion, jalapeno, and cilantro. Add your lime juice and mix well. Easy Peasy and did I mention, amazing?!

Next, wash off your fish and shrimp. I cut my fish into three pieces to help it cook faster. Rub Cajun seasoning on the fish and add salt and pepper. Place some olive oil on the skillet and cook for 10 minutes and an additional 5 on the skin side. It should be white and flaky and shouldn’t see any pink.

Once it’s cooked, place on a plate to cool. While your fish is cooling, place your shrimp on the skillet and add cajun salt and pepper. Cook for about 5 minutes being sure to move around every minute or so to cook evenly. Once done, your shrimp should have a pink look to them.

RJ didn’t want crab on his, so I had to cook it separately, but you can definitely add the crab to the shrimp on the skillet and cook them together. The fish should now be cooled, take a fork and peel off the skin of the fish. Then with your fork flake into pieces. Take your bottom tortilla and place the cheese evenly. Take your shrimp, crab, and mahi and place evenly on top of the cheese. Take some cilantro and sprinkle.

Take your top tortilla and place over the fish. Take a grill pan and coat with some olive oil on medium-high. Once it’s hot, place your quesadilla on the pan and press down with another heavy skillet or something flat that is heavy. Wait 1-2 minutes and gently take the quesadilla and flip over to grill the other side. Wait another 1-2 minutes and place on a plate to serve!

Take your pineapple-mango salsa and place on each quesadilla triangle. I whipped up a Mexican staple of mine, sour cream, taco sauce and cajun seasoning. I use it with anything Mexican!

Now I think that regular salsa would be good with this meal, but the mango-pineapple salsa just gives it that sweet and spicy collision of flavors that every mouth craves! The sweetness from the salsa pairs perfectly with the spicy kick of cajun. This is absolutely one of my favorite dinners so far! And it is super easy and quick to make! I will definitely be using this salsa again!

What you’ll need:
pineapple-mango salsa:
1/2 mango, cubed
1/2 cup pineapple, chopped
1/2 red onion, minced
1/2 red pepper, chopped
1/2 jalapeno pepper, seeds removed, minced
A bunch of cilantro, minced
the juice of one lime
seafood quesadillas:
Mahi Mahi Fillet
1/2 pound of shrimp
1 cup of crab (real, not imitation)
Cajun seasoning
Chipotle Ghouda Cheese (or any cheese you would like to add!)
sour cream/taco sauce/cajun mixture (for dipping)

Chipotle Chicken Panini

Deep breath… now wipe the drool off your mouth…
and try not to scream in utter excitement when you realize you can have Panera in your home, all from scratch!

Yes… I am serious, and no it’s not difficult!
Panera is seriously an addiction for me. I could eat there everyday and not get sick of it! My favorite sandwich is their Chipotle Chicken Panini. So, naturally I had to try and best them and make my own! And I was very happy with my results!

I’ll tell ya one thing, you will need either a panini maker, or a grill pan. Everything else is easy peasy and most items you will find already stocked in your kitchen! We purchased this amazing grill pan on clearance at Williams Sonoma, it’s Le Creuset brand (aka. very expensive but totally worth the quality!) and worked just as great as a panini maker would.

I started out by making the chipotle mayo. Take your food processor and place mayo (or greek yogurt for a lighter touch), chipotles, adobo sauce, lime juice, garlic, salt and pepper. Process until a mayo consistency results, just a brief moment.

Take your chicken and if you didn’t find cutlets, pound your chicken breasts until they are about 1 inch thick, Take your rub and sprinkle over chicken on both sides and gently rub evenly. Heat your grill pan with some olive oil on medium-high. Wait a few minutes until the grill pan is hot. Take your chicken and grill for about 5-8 minutes on each side.

Take your chicken off the pan, and cut into strips. Cut your bread lengthwise, then cross wise into the size of your desired panini sandwich. Spoon your chipotle mayo on the bread, add your lettuce, then chicken, then cheese. Top with second piece of bread. Drizzle olive oil on the pan and turn the heat down to medium. Place your panini on the pan, take a spatula and press down to flatten the sandwich. Press hard for about 2 minutes, then carefully flip over and repeat for another two minutes on the other side.

Enjoy with a side of chips or apple and you’re practically in Panera!

Next time I will try a take on a Pick Two Soup and Half Sandwich so stay tuned!!

Things you’ll need:
 Chipotle Mayo:
1 cup mayo (or greek yogurt)
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 juice of a lime
1 clove of garlic
pinch of salt & pepper

2-4 boneless skinless chicken cutlets (or breasts, pounded with a tenderizer) 
Chipotle or spicy rub
Chipotle Mayo (see above)

Cheese of your choice (I used Boar’s Head Chipotle Ghouda.. amazing!)
French Bread 
Olive oil for grill pan 

Southwest Burgers


I hardly ever eat burgers. But every once in a while I will get a craving for one. They are undoubtedly the picture of American food. And the best part is, there are endless options to make them! Burgers are too boring to me when they have meet, cheese, and a bun. You can make California burgers with avocado and bacon, or Mexican burgers with Nacho cheese, salsa, and sour cream! So many options, and so much creativity! My favorite thing about cooking is that it gives everyone an opportunity to be creative and explore the amazing quality of flavors!

Our grill wasn’t working too well at this time, it was small and old and left at our house when we moved in. So with the help of my sister, we ended up making these tasty burgers on the skillet! And you wouldn’t have known the difference!


To start, take a small bowl and make the corn relish. I added a few extras to mine from the recipe I found, and it added the best flavor! If you have a grill, I suggest grilling corn on the cob and then cutting the corn off for this relish. Since we didn’t have one, I turned the oven on 425 and placed the corn and chopped bell pepper on a baking sheet, drizzled with olive oil and sprinkled with salt and pepper. Take it out every 15 minutes and stir on the sheet until the corn and pepper are fully roasted. Mix the corn, chopped bell pepper, and red onions with the juice of one lemon, a drizzle of olive oil, salt and pepper. I also added a few dashes of red wine vinegar, chopped cilantro and chopped tomato. Mix lightly and set aside.


Next make your ground beef patties! In a medium bowl, mix your ground beef, garlic salt, pepper, onion powder, cajun seasoning, and cumin. Handle into patty shapes, generally about 1 inch in thickness. Place in the skillet or on the grill. If using a skillet, place on medium high. Cook for about 4 minutes on each side. Same goes for the grill. This will be for a medium well burger, just a little pink in the middle is what it should look like when it’s done cooking. Make sure not to press down on the burgers while cooking because the burger will dry out very easily and all of the juices and flavors will go into the skillet or on the bottom of the grill and it will lose its flavors.


While your burgers are cooking, make the sauce. Take a small bowl and add mayonnaise, lemon juice, and minced chipotles. Take out your buns and brush the inside with either butter or olive oil. Place on the grill for a few minutes, or in the already preheated oven on a baking sheet.

When your burgers are done, assemble!! Serve on buns with chipotle mayo, and corn salsa!


What you’ll need:

Corn salsa:
Cup of roasted/grilled corn
Cup of roasted/grilled chopped red bell pepper
Chopped tomato (about half of one)
Chopped red onion (about 1/4 of one)
Chopped Cilantro
Juice of one lemon
Drizzle of olive oil
2 Dashes red wine vinegar
Salt & Pepper

Burger meat:
1 1/2-2 lbs ground beef
A few dashes each of:
Onion powder
Garlic salt
Cajun seasoning

Chipotle Mayo:
1/4 cup Mayonnaise
1 tbsp minced chipotles in adobo sauce
Juice of one lemon

Burger buns of your liking!