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

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

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