Moroccan Spiced Grilled Chicken

While searching for something new and yummy to make tonight, Barry came across this. I won't be marinating for six hours. We'll see how they turn out (should be fine)!


Moroccan Spiced Grilled Chicken

1/2 c plain yogurt
1/2 c chopped fresh cilantro
1 T olive oil
2 cloves garlic, minced
1 1/2 t paprika
1 1/2 t ground cumin
1/2 t salt
1/2 t fresh ground pepper
4 boneless, skinless chicken breasts

Mix marinade ingredients (everything but the chicken) in a medium-sized bowl. Add chicken and coat thoroughly. Cover in plastic wrap and chill in refrigerator overnight. Grill over high heat and cook through; a few minutes on each side. Be careful not to overcook, as it will dry the chicken out.

Beer Burgers

Still trying out different burger recipes! This one caught my eye because I thought using beer might make the burgers extra moist and yummy! I'll let you know after tonight...

Beer Burgers

1 lb ground beef

1 small onion, finely chopped

3 cloves garlic, minced

1 T Worcestershire sauce

1 t salt

1/4 t black pepper

1/4 c beer

Mix the beef, onion, garlic, Worcestershire, salt and pepper together in a bowl. Mix in beer until absorbed by the meat mixture. Form into patties. Enjoy the remaining beer while your hubby/significant other grills the burgers :)

Balsamic Pork Tenderloin

Since the weather is absolutely beautiful, we are taking advantage and grilling out. We're also trying a new recipe!

Balsamic Pork Tenderloin

1/4 c olive oil

1 c balsamic vinegar

3 T fresh rosemary, sage or thyme (I'm using rosemary)

1 t chopped garlic

2 pork tenderloins

salt and pepper to taste

Combine oil, vinegar, rosemary and garlic in a Ziploc bag. Add tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Grill over a medium-hot fire, turning occasionally for 15-25 minutes or until meat thermometer inserted reads 155-160 degrees F. Slice and serve.

Mediterranean Lamb Burgers

In my quest to try different burger recipes, I came across this. Since Barry and I are fans of lamb meat, I think we will spice up our Labor Day cookout, Mediterranean style!

Mediterranean Lamb Burgers

1 lb ground lamb
1/2 lb ground beef
3 t chopped mint
1 t minced ginger
1 t minced garlic
1 t salt
1/2 t ground black pepper

1 16 oz container Greek yogurt
1/2 lemon, zested
1 clove garlic, minced
1/2 t salt

Garnish:
sliced onion
sliced green tomato
feta cheese
arugula

Mix the ground lamb, ground beef, mint, ginger, 1 t garlic, 1 t salt and pepper in a large bowl. Divide equally into four portions. Shape into large patties. Set aside. Mix yogurt, lemon zest, 1 clove garlic and 1/2 t salt in a bowl. Cover and refrigerate. After burgers have been grilled, spread with yogurt sauce and garnish accordingly. Opa!

Pesto Turkey Burgers

I am on a mission to find the best and most diverse burger recipes I can. Barry and I are trying a new kind each week since the weather is nice and we (ok--he) love(s) to grill. I am excited about these...they sound great and I love pesto!

Pesto Turkey Burgers

1 1/4 lbs ground turkey (I use extra lean)
2 T pesto
1 t garlic
1/2 c feta cheese
1 1/2 t salt
1/2 c breadcrumbs
1/2 t seasoned salt (I am leaving this out...it doesn't seem necessary)

Mix all ingredients and enjoy!

Asian Turkey Burgers

I was at a cookout a couple of weeks ago, and my friend, Tracy, made these. They were so good, I dug around on the internet to find a recipe so I can make them for the Thompsons tonight.

Asian Turkey Burgers

12 oz ground turkey
1 egg white
1 T soy sauce
1/2 c bread crumbs
1 T chopped onion
1 clove garlic--minced
1/4 t ground ginger
1/8 t pepper

Mix all ingredients and form into patties. Grill and enjoy!

Spicy Blue Cheese Hamburgers

I am making these for the first time tomorrow night. They sound awesome!

Spicy Blue Cheese Hamburgers

1 lb lean ground beef (I'm using 96/4)
1/2 c crumbled blue cheese
1/2 c minced onion
1/2 c hot chicken wing sauce
1 T Worcestershire sauce
1 t ground pepper
1 t yellow mustard
4 hamburger buns

In a medium bowl, mix beef, blue cheese and onion. Season with Worcestershire sauce, mustard and pepper. Mix well. Form into 4 patties. Cover and refrigerate for an hour.

Remove patties from the refrigerator and pour wing sauce over them (be sure top surface is covered). Allow to sit for 10 mins. Grill and enjoy!

Grilled Vidalia Onion and Steak Sandwiches

Sorry I've been MIA lately! I've been a busy bee! Things are finally starting to settle down, so you can expect to see more recipe posts in the near future. This is a summertime favorite!

Girlled Vidalia Onion and Steak Sandwiches

1 1/2 lbs flank steak, trimmed
6 1/2 in thick slices of Vidalia onion
6 Kaiser rolls
cooking spray

Steak Marinade:

3/4 c cola
2 T red wine vinegar
1 t ground black pepper
1/2 t salt
1/2 t ground chipotle chile pepper (I use red pepper flakes instead)
4 crushed garlic cloves
1 crushed bay leaf

Dressing:

3/4 c minced arugula
1/2 c mayonnaise

To prepare steak, combine the marinade ingredients in a large zip-lock bag.. Add steak. Seal and marinade in the refrigerator for 2 hrs, turning occasionally. Remove steak from bag, reserving marinade. Pour reserved marinade into microwave-safe bowl. Microwave on high for 2 mins or until boiling. Set aside.

Prepare the dressing by combining the arugual and mayonnaise. Set aside.

Grill steak on a grill rack coated with cooking spray. Grill 8 mins per side for medium-rare steak. Remove steak from grill. Cover and let stand for 5 mins. Place onion slices on grill rack. Grill 4 mins per side, basting occasionally with reserved marinade.

Cut steak diagonally across grain into thin slices. Spread 2 T dressing on Kaiser rolls. Add tomato if desired. Makes 6 sandwiches.

Lexington-Style Grilled Chicken

This recipe is from my mom. This is the first time I am trying it, but I can't wait--should be delish! For the record, I am halving the recipe and using 4 boneless, skinless chicken breasts. I am serving with mashed potatoes and sour cream green beans (you can find that recipe in my first post).

Lexington-Style Grilled Chicken

2 (2 1/2-3 lb) cut up chickens or 8 boneless, skinless chicken breasts or thighs
2 c cider vinegar
1/4 c firmly packed dark brown sugar
1/4 c vegetable oil
3 T dried crushed red pepper
4 tsp salt
2 tsp pepper

Stir together all ingredients minus the chicken until blended. Place vinegar mixture & chicken in zip loc bags; seal. Use 1/2 mixture & 1 chicken or 1/2 mixture & 4 breasts or thighs per bag. Chill chicken at least 2 hrs or up to 8 hrs, turning occasionally. Remove chicken from marinade, discarding marinade. Grill chicken on a covered grill over medium-high heat (350-400 degrees) for 35-40 mins or until done, turning occasionally.