Chorizo Chicken Burgers

31218e35-513f-480a-b863-c55948f68568

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.

DSC_00342

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.

DSC_0057

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
Assembly:
Pretzel bun, or your bun of choice
Sliced cheddar cheese
Holy Guacamole!
Salsa

DSC_0062-1

Advertisements

Holy Guacamole!

DSC_00402

Guacamole, you either love it or hate it… in my case, I love it! I think for most people it’s a consistency thing. I personally like to add diced tomatoes in mine to give it some texture. Guac is good with so many foods, chips, tacos, burgers, salads, the list could go on and on. Some say it has no flavor to it, but I guarantee this recipe will have lots of flavor! Give it a try, you will be surprised how your taste buds will react 😉

Take a medium sized bowl. Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Take a spoon and scoop out the pit. Then scoop inside of the skin with your spoon and place into the bowl. Mash with a fork. Mince the following: garlic, onion, jalapeño, and cilantro. Dice up your tomatoes. Add the lime juice, green chilies, vegetables, herbs, and spices. Mix well. Serve!

What you’ll need:
4-5 ripe avocados

1 clove garlic, minced
1/3 onion, minced
1/2-1 jalapeño, seeded and minced well (1/2 for less spicy)
1/2 tomato diced 
1/3 cup (or handful) of cilantro, minced
Juice of half a lime
2 tbsp canned mild green chilies
Salt & pepper

DSC_00392

Shrimp & Pork Spring Rolls

008-18_zps8df84c88

I decided to have a Christmas party with a White Elephant gift exchange, so I wanted to make a lot of yummy and different appetizers! You get tired of the same old dips and crock pot foods at these gatherings so I decided to branch out a little and serve some tasty foods you don’t tend to see very often. I ended up finding myself looking at the Martha Stewart recipes (she’s one of those people I wish I didn’t like, but I can’t help but love everything she makes!). These spring rolls were seriously gone as soon as they were set on the table! I was lucky enough to have a piece before it was all gone and it was so good! Next time I make these, I’ll be sure to leave a few pieces for myself 🙂

To get started, heat a small amount of oil on the pan and cook the sausage and break up into crumbles, cook until browned. Remove with a slotted spoon and set aside. Add onion, cook until soft, then add the celery, carrot, garlic, and fish sauce. Cook until soft about 2 minutes. Add the cabbage, snap peas, and shrimp until it’s pink and cooked through (about another 2 minutes.) Add the pork and salt and pepper. Set aside off heat and let cool for a bit for easier rolling.

Take your wrappers and if they are a bigger size you can pre-cut them, or you can do what I did and cut the spring rolls after they’re cooked.

Whisk the yolk and water in a small bowl. Place one wrapper on a cutting board or flat surface and take one wrapper with a corner facing you. Keep the rest of the wrappers covered with a damp cloth to prevent them from drying out. Place a tbsp or so of the filling in the middle of a wrapper and fold the bottom corner over the filling and fold the sides in halfway. Roll the wrapper to form a tight cylinder, leaving the top corner exposed. Brush the top corner with the egg wash and press to seal. Cover with a damp kitchen towel. Repeat until done.

Martha’s recipe calls for frying, but I chose the healthier route by baking.

To fry: heat 1/2 inch of oil in a deep skillet until it reaches 350°. Fry in batches until golden brown about 2-3 minutes rolling each side. Add more oil if needed, drain on paper towels.

To bake: Turn oven on 425°. Bake on baking sheets turning once halfway through baking. Bake until golden brown on all sides, about 30 minutes.

Serve with Sweet Chili Sauce, you can buy this in the international section at local grocery stores.

001-29_zps2d16254f

What you’ll need:

  • 1 tablespoon vegetable oil, plus more as needed and for frying (or not needed if baking)
  • 1/2 pound ground pork
  • 1/2 cup minced onion
  • 1/4 cup minced celery
  • 1/4 cup finely grated carrot
  • 3 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1/2 cup grated cabbage (3 ounces)
  • 1/2 cup sugar snap peas (2 ounces), thinly sliced
  • 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
  • Coarse salt and freshly ground pepper
  • 10 spring-roll wrappers (8-inch square)
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon water

Cranberry Eggnog Cupcakes

159_zps68554e36

It’s Christmas time!! My favorite time of year for many reasons, one of them is baking. Cookies, cupcakes, breads, cakes, you name it and I will probably be baking it! This post is a new baking item I tried out, and it turned out wonderfully! I found this recipe on pinterest and it did not disappoint! Super easy to make and can be festive too!! I bought these cute little santa cupcake liners at Target and I decided to add some sprinkled cranberry bits on top to give the icing some color and tartness. I highly recommend you do the same!

1. Preheat your oven to 350°.

2. Sift your cake mix and nutmeg into a medium sized bowl set aside.

3. Combine all of your wet ingredients (eggs, oil, eggnog, vanilla extract, sour cream) and mix until eggs are beaten and ingredients are combined.

4. Take your dry ingredients and slowly add to the mixer in batches. Mix until just combined.

5. Fold in the cranberries, do not mix them until just combined, then fill the cupcake liners with 3/4 of cupcake mix and bake for 17-22 minutes or until a toothpick or knife in the center comes out clean.

6. Frosting: beat butter for 2 minutes. Add cider mix, nutmeg, and eggnog. Slowly add powdered sugar in batches until you reach desired consistency of your frosting. You may add more cider or nutmeg if needed.

7. Once the cupcakes are cooled, pipe your frosting onto the cupcakes. Sprinkle with the cranberry bits and some pearl sprinkles, or anything you may want to use to decorate with!

161_zps31e14c74

Cake:

1 box white cake mix
1 tsp. nutmeg
3 eggs
1/3 C. oil
1 C. eggnog
1/2 C. plain yogurt or sour cream
1 tsp, vanilla extract
2 C. fresh cranberries, chopped
1 C. butter, softened
1/2 tsp. spiced apple cider mix, optional
1 tsp. nutmeg
3 Tbsp. eggnog
3-4 C. powdered sugar
174_zps836bd077

Fresh Green Beans with Lemon Butter Sauce & Sun Dried Tomatoes

 I love vegetables! I think one of the easiest and best fresh-tasting veggies out there are green beans. Nothing beats that satisfying crunch when you bite into a crisp beautifully green bean. You may think it’s easier to just buy a can and pop it in the microwave, but I can guarantee that it will take you almost just as much time when making them fresh! And it tastes 100% better! Not to mention you don’t skimp out on those vitamins and minerals you may be missing out with the canned version.

I made this particular recipe with my Steak Involtini (ahhhmazing!) and I thought it went perfectly together!! But, you don’t have to make these with just Italian dishes, it would taste good with almost any dish! The lemon butter sauce really brings out that green bean flavor and the sun dried tomatoes give it that extra bite! I promise you will not be disappointed with this side dish!

First you want to rinse off all of your green beans well. Then, snap off the ends of each bean, almost like you would the ends of asparagus. Then, add salt to some water in a medium sauce pan and bring to a light boil. Add your green beans, being sure to stir often, and lightly boil for 4-5 minutes. (If you like your green beans on the softer side, just boil for an extra 2-3 minutes) Once it’s done, you will see that they turned a bright green color. Drain the green beans then place in a bowl of ice water, or run ice cold water over the beans for a few minutes. This is called blanching and it basically keeps the green beans bright color and also keeps it crisp

In the same saucepan, melt about 2 tbsp of butter on medium heat. Once melted, turn your heat down slightly (to med-low) and add your green beans, lemon zest, sun dried tomatoes, salt & pepper, and stir. Once stirred, add lemon juice. Stir constantly for about 1-2 minutes, or until the sauce is well mixed and the sun dried tomatoes are warm. Serve and enjoy!!

What you’ll need:
1 lb fresh green beans (or less depending on how many people you’re feeding)
2 tbsp butter
Zest of half of a lemon
Juice of 2 lemons
1/4 cup of sun dried tomatoes (about a hand full)
Salt & pepper to taste

Teriyaki Chicken Salad

Today is the day your teriyaki dreams come true!! This is a new twist on a very common favorite: chicken salad. My future mother-in-law gave me this amazing recipe. She made this for me when I was visiting over Christmas time and came down with a little fever (She’s the best!!)

This is super easy to make, just takes a crock pot and about 4 hours and voila! For about 4 servings worth, (I tend to over due it on the salad portion) you will need 4 boneless skinless chicken breasts (trimming fat and rinsing of course!) Place the chicken and all of the ingredients into a slow cooker. Cook on low for about 4 hours. After about 1 1/2 hours you should be able to shred the chicken, this way all of the flavors will blend in together and taste delicious 🙂

Once it’s all cooked, drain the liquid remaining and place the chicken into a bowl. Add mayo until it reaches the right consistency for you. And Enjoy on some toast, crackers, whatever you would like!!

What you’ll need:

4-6 boneless, skinless chicken breasts
1/2 cup soy sauce
4 Tbsp honey
1 clove garlic
1 tsp ginger
1/8 tsp onion powder
1/4 cup olive oil
Toast (I thought our Honey Wheat bread tasted great with this!)

  

Lightened-Up Paella

Paella is a traditional Spanish dish that combines a mouthwatering combination of sausage, chicken, and seafood accompanied with rice. This dish is similar except I substituted turkey sausage, skinless chicken thighs, and shrimp!! If you are cooking for two, you may want to cut this recipe in half (unless you like leftovers! It tastes great heated up the next day!)

Let’s get cooking!! Place chicken broth in a saucepan over medium heat. Rub saffron threads with your fingers crushing them as you sprinkle in the broth. If you don’t have saffron threads, you can use some turmeric powder (Just a dash). Whisk the broth. Bring to a low simmer, reducing the heat to low and keep warm.

Heat 2 tbsp of olive oil in a paella pan (or a large wide skillet) on medium heat. Add the turkey sausage and cook stirring occasionally about 2 minutes. Next add the chicken and saute until lightly browned for about 3-4 minutes, season with salt and pepper. Remove with a slotted spoon and set aside.

Add another tbsp of olive oil in the same skillet, add onions and bell peppers stirring occasionally until they soften. Add garlic and paprika. Cook for another minute. Add the rice, stir to coat with oil and lightly toast.

Gently add the chicken broth, stirring well and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes being sure to stir occasionally.

Raise the heat to medium and add your sausage and chicken. Mix well. Add the tomatoes and bring to a simmer. If you are running short on liquid, add more broth or water. Simmer for 5 minutes.

Stir in the peas, shrimp, and parsley. Simmer until the rice is tender and the liquid has been mostly absorbed, the bottom of the pan should be lightly crusted (not burned).

What you’ll need:

4 cups reduced sodium chicken broth
Pinch of saffron threads (you can also substitute a dash of turmeric powder)
3 tbsp olive oil-divided
8 ounces of mild or hot Italian turkey sausage, halved length-wise, sliced crosswise.
6-8 boneless skinless chicken thighs, fat cut off and cubed
Salt and black pepper
1 small onion, chopped
1 large red and yellow bell pepper, seeded quartered and sliced
4 cloves of garlic, minced
1 tbsp smoked sweet paprika (regular also works well!)
2 cups of paella or arborio rice
1 can (14.5 oz) fire-roasted tomatoes
2 cups of fresh or frozen peas
8 ounces of medium sized shrimp