5. Chipotle Sweet Potato Sliders
Ingredients
For the burgers
1 lb ground beef or ground turkey or ground chicken
chipotle peppers in adobo sauce, chopped (Use 1 pepper + sauce, and up to 3 + sauce if you like spicy food)
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 Tablespoon black pepper
1/4 cup cilantro, finely chopped
For the sliders
1-2 medium sweet potatoes
1 teaspoon of each for seasoning: paprika, garlic powder
hefty pinch of salt
pinch of black pepper
Tablespoon of oil, for drizzling on potatoes
Instructions
Preheat oven to 375 degrees.
In a large bowl, mix in the chipotle peppers and sauce, garlic powder, salt, black pepper, cilantro with the beef. Then form small, thin patties, about one inch in diameter and set aside while you prepare the sweet potatoes.
Cut the potatoes about a 1/2 inch thick and spread on a cookie sheet. Drizzle oil on both sides of the potatoes and season with the paprika, garlic powder, salt and pepper. Bake for 30-35 minutes until soft. To get them crispier, broil them on high for 2-3 minutes after baking. (I usually do this a day in advance, or early morning the day of my BBQ, Then I just put them on the grill for a second to warm them up before serving)
Cook the burgers: Drizzle about a teaspoon of oil on a large skillet and allow it to fully heat before adding the meat. Cook the burgers on medium-high for 3 minutes on each side.
Take the potatoes out of the oven and assemble with your favorite toppings!
4. BABY HEIRLOOM TOMATO AND CUCUMBER SALAD
Ingredients:
1 pint baby heirloom tomatoes (halved)
1/2 of a English/hothouse cucumber (sliced into thin disks)
1/4 cup sweet onion (sliced paper thin)
1 tablespoon fresh dill (stems removed and coarse chopped)
2 tablespoons seasoned rice wine vinegar.
Salt and pepper to taste.
Directions:
Simply combine the prepared ingredients in a covered bowl suitable for you refrigerator, toss and refrigerate for at least one hour before consuming. Overnight is best!
Recipe notes:
The rice wine vinegar is what really makes this simple salad special. It’s much more subtle than traditional white vinegar, and has a nice sweet aroma. White vinegar will do in a pinch, but will be much more acidic, and should be used very sparingly (1 TBS).
3. Sriracha Glazed Grilled Chicken Skewers with Peaches and Basil:
(Serves 4)
Ingredients:
8-16 bamboo skewers (You may want to use 2 per skewer for extra stability.)
1½ tablespoons low-sodium soy sauce
1 lime, juiced and zested
1 tablespoon plus 2 teaspoons honey
1 tablespoon Sriracha (plus more for serving)
4 boneless skinless chicken breasts (about 1½ pounds total)
2 peaches, cut into 16ths
24 fresh basil leaves
Preparing your Sriracha Glazed Grilled Chicken Skewers with Peaches and Basil:
-Start by soaking the bamboo skewers in a shallow dish filled with water for 30 minutes. (Do not skip this step people, or your skewers will catch fire on the grill, which isterrifying.)
-In a small bowl, whisk together the soy sauce, lime juice and zest, honey and Sriracha. Briefly set aside.
-Slice your chicken breasts into approximately 1-inch chunks
-Place them in a large Ziploc bag and pour the marinade over them. Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes. (Obviously, the longer you let the chicken marinate the more it will soak up the glorious flavors, but 30 minutes will do in a pinch.)
-Slice your peaches into 16ths. Just to break it down: Cut each peach in half (removing the pit, duh). Then slice each half into four segments. Slice each of those four segments in half. Voila!
-Once the chicken is marinated, it’s time to assemble the skewers. Thread a piece of chicken, followed by a basil leaf, and a peach segment onto a soaked bamboo skewer. (Fold large basil leaves in half before threading them onto the skewers.)
-Repeat this pattern about 3 times per skewer. (You should be able to get 4 pieces of chicken, 3 peaches, and 3 leaves of basil on each skewer, but you can do less if you prefer, okay?)
-Heat a clean, oiled grill or grill pan over medium heat. When hot add the skewers and cook, rotating occasionally until the chicken is cooked through, about 12-15 minutes.
*KEEP AN EYE ON YOUR SKEWERS, PLEASE! The honey in the marinade burns easily, so you need to watch them carefully. If they start to brown too quickly, turn the heat down a little bit.
2. Sweet Red, White, & Blue QUINOA FRUIT SALAD
Quinoa
-1 cup of quinoa (red quinoa is fun to use here, but any will do)
-2 cups of water
-Pinch of salt
For the dressing:
-Juice of 1 lime
-Orange zest from an orange
-3 tbsp of agave, honey, or stevia
-2 tbsp of fresh chopped mint
-2 tbsp of balsamic dressing
For the fruit:
-1 ½ cups of blueberries
-1 ½ cup of strawberries
-1 ½ cup of jicama (you can also add in blackberries, raspberries or mango for added fruits)
Directions:
Rinse quinoa well, and then add to the 2 cups of water in a sauce pan with a pinch of salt. Bring to a boil for about 5 minutes, then turn heat down to a simmer and cover. Let it simmer for about 10-15 minutes until no water is left and the quinoa is fluffy. While it is cooling, whisk together all of the dressing ingredients. Once the quinoa is cool, add the fruits and fluff together, pour dressing over the top and mix together. Cover and store in the fridge to keep cold until it is ready to be eaten, and then ENJOY!
Summer Herb & Chickpea Chopped Salad
(serves 4)
Ingredients
4-8 cup butter lettuce, chopped (I use 4 cups)
1/2 cup fresh basil + parsley, chopped
2 tablespoons fresh thyme, chopped
2 ears grilled corn, kernels removed from the cob
1 1/2 cups tom-tom tomates, halved
1 red pepper, chopped
3/4 cup fresh blackberries or blueberries
1 peach, finely chopped
1 jalapeño, seeded + chopped
1 1/2 cups cooked chickpeas, also called garbanzo beans (or one 14 oz can rinsed + drained)
1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios
1/4 cup olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2-1 teaspoon chipotle chili powder
1-2 cloves garlic, minced or grated
1 lemon, juiced
salt and pepper, to taste
1 avocado, pitted + chopped
4-6 ounces goat cheese, crumbled
Instructions
In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tom-tom tomates, red pepper, blackberries or blueberries, peach, jalapeño and chickpeas.
In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.
Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.
*One thing I like to do is toss everything but the lettuce together (dressing included) and store in the fridge for a couple of hours to let the flavors mend together. Then just before eating, add the lettuce.
*Recipe can easily be doubled and tripled.
*** BONUS!!! ICE CUBES!
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