Popper Burgers

All I can say is.....crazy good!!!! Serve these burgers up with some homemade french fries and you have a winner on your hands my friends!

Popper Burgers

3 fresh jalapeno, seeded

1 bell pepper, sliced

6 oz cream cheese

2 tbsp grated onion

1 large garlic clove, grated

1/4 cup cilantro leaves, finely chopped

1/2 tsp cumin

salt and pepper

2 lbs ground beef

4 oz sharp cheddar cheese, sliced

4-6 hamburger buns

Heat some evoo in a skillet over med-high heat. Add peppers and toss for a few minutes until tender and slightly charred.

In a bowl, combine cream cheese, onion, garlic, cilantro, and cumin.

Season beef with salt and pepper and form into 4-6 patties, depending on how big or small you want them.

Heat grill pan or skillet with evoo and grill burgers 3-4 minutes on each side. Top burgers (while still in pan and after they are cooked) with cream cheese mixture and slices of cheddar cheese. Tent with foil until cheese has melted.

Serve burgers on buns, topped with cooked peppers.

Serves 4-6

adapted from Rachael Ray

Hawaiian Chicken and Coconut Rice

I am trying to get the most out of our grill before the weather starts turning cold. Although, being almost 6 months pregnant, I am ready for some cold weather! I am tired of sweating when I am sitting still.

The sweat was worth standing over a grill last night! We loved this delicious chicken and rice!

Hawaiian Chicken

3 lbs boneless, skinless chicken breasts, (or you could use thighs)

2 cups Aloha soy sauce

2 cups water

1 1/2 cups brown sugar

1 bunch green onions, plus more for garnish

1/4 cup white onion, chopped

1/2 tsp minced garlic

1 tsp sesame oil

1 can (13.5 oz) coconut milk

Trim the chicken of any fat. In a large bowl, combine soy sauce, water, sugar, onions, garlic, oil, and coconut milk. Place chicken in large ziplock bags and pour marinade over chicken, sealing bag and placing in refrigerator until ready to cook. Marinade 4 hours to overnight.

Grill chicken at low heat so the marinade doesn't burn, about 5-7 minutes per side or until done. Serve with coconut rice and garnish with additional green onions.

Coconut Rice

Coconut rice can be made by replacing half of the water in your recipe with coconut milk.

Dishes serve: 4-6

adapted from: girlwhoateeverything

Baked Zucchini

We still have zucchini coming out of our ears in our little garden! I saw this recipe on Food Network and made it to go with dinner last night. It was good and easy. Yet another way to use up all that zucchini!

Baked Zucchini

food network

1 tsp olive oil

1 lb zucchini, sliced about 1/4 inch thick

kosher salt and pepper

pinch of paprika

1/2 cup panko bread crumbs

1/4 cup parmesan cheese

1 tsp dried thyme

1 tbsp olive oil

Heat oven to 350 degrees. Brush 1 tsp of olive oil on the bottom of an 8x8 baking dish. Arrange sliced zucchini in the dish with an overlapping pattern. Sprinkle with salt, pepper, and paprika.

To make the topping, combine panko bread crumbs, parmesan cheese, thyme and sprinkle with a little salt and pepper. Add 1 tbsp of olive oil and stir until bread crumbs are soaked with a yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the topping is golden brown, about 30-35 minutes.

Holy Guacamole!

These were so big and so good! I could hardly get my mouth around it to take a bite.

Guacamole Burgers

4 hamburger buns

2 lbs ground beef

salt and pepper

season salt

4 slices pepperjack cheese

8 slices bacon

3 avocados, diced

1/2 cup chopped onion

2 garlic cloves, minced

3-5 tbsp fresh cilantro, chopped

2 tsp lemon juice

2 roma tomatoes, diced

1 tsp salt

pinch of cayenne pepper

Cook bacon in skillet until crisp. Combine beef, salt, pepper, and season salt (to taste) and form into 4 patties. Clean out skillet from bacon grease and cook burgers. Place cheese on cooked burgers and tent with foil until cheese is melted. While burgers are cooking, combine avocados, onion, garlic, cilantro, lemon juice, tomatoes, salt, and cayenne pepper. Combine with fork until avocados are mashed. Refrigerate until ready to use.

To pile these burgers: place cooked burger with melted cheese on bottom bun. Top with 2 slices cooked bacon, desired amount of guacamole and top with bun.

Eat and enjoy!!!

Peach Shakes

It is time for a dessert post! These shakes left us wanting seconds and thirds!

Peach Shakes

Juice from 1/2 an orange

3 cups ripe peaches, peeled and sliced

1 1/2 cups good quality vanilla ice cream

Enough ice cubes to reach desired consistency

2 tbsp sugar (you may need more or less depending on how sweet your peaches are)

Place the juice, peaches, ice cream, and ice in a blender and blend until desired consistency is reached. Add sugar as needed and serve immediately.

Makes 2 really large or 4 smaller shakes.

Tuscan Chicken

I had a hard time getting good lighting for this picture. But don't let my bad photography fool you. This dish is delicious! You can't go wrong with chicken and pasta in a cream sauce!

Tuscan Chicken

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp basil

1/2 tsp oregano

4 chicken breasts

5 tbsp evoo, divided

2-3 garlic cloves, minced

1 bell pepper, cut into strips

1/2 cup chicken broth

6oz fresh spinach

1/2 cup heavy cream

2 tsp cornstarch

1 cup lowfat milk

1 cup freshly grated parmesan cheese

1 lb fettuccine

Preheat oven to 350 degrees. In a pie plate, combine flour, salt, pepper, basil, and oregano. Dip chicken in flour mixture until well coated. In a large 12 inch skillet, heat 3 tbsp evoo. Carefully place chicken in skillet, cooking them 2-3 minutes on each side or until browned, but not cooked through. Gently remove chicken to foil-lined baking sheet, lightly greased, and bake about 15 minutes or until chicken is cooked through.

While chicken is cooking, cook noodles to al dente. Clean out skillet and add 2 tbsp evoo. Add garlic and pepper and saute 2-3 minutes.

Stir in 1 tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a measuring cup, whisk together cornstarch and cream. Add spinach, milk and cream mixture to skillet. Simmer, stirring occasionally until spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in cheese.

Toss cooked pasta and half of cheese sauce. Place some coated pasta on each plate. Top with chicken and more sauce.
Serve immediately.

Serves 4-6

mel's kitchen cafe

Taco Pasta

I will be feeding a crowd later this week and am looking forward to doing so. This is one of the meals I will be making. It is tasty and filling and super fast and easy. A perfect summer dinner!

Taco Pasta

1 lb med shell pasta
1 lb ground beef or turkey
1 cup chopped onion
1 small jalapeno or half of a large jalapeno, seeded and finely chopped 1 garlic clove, minced
14 oz can diced tomatoes
1 packet taco seasoning
3 oz cream cheese
1/2 cup sour cream
1/4 cup cilantro
salt and pepper
shredded cheddar cheese

Bring a large pot of water to boil. Cook pasta to al dente. Before draining, reserve 1/2 cup hot pasta water.
Meanwhile, Cook beef, onion, and jalapeno till meat is cooked and onion and jalapeno are tender. Add minced garlic and saute until 30 seconds or until fragrant. Add tomatoes and taco seasoning and simmer 3-5 minutes. Stir in cooked pasta, cream cheese, sour cream, and reserved water. Stir until blended. Season with salt and pepper and simmer about 5 minutes or until sauce thickens up.
Before serving, stir in chopped cilantro. Serve with shredded cheddar cheese.

(if you want to keep the heat level down, omit the jalapeno pepper.)

Served 6
adapted from girl who ate everything