Grilled Hawaiian Teriyaki Burgers…

5 Sep

Tonight we had one of our now deemed favorite meals we’ve ever made. We made homemade onion rings which I’ve posted in the past. Then we tried a new recipe from skinnytaste.com for Grilled Hawaiian Teriyaki burgers.  It fed our burger and fattening food craving without making us feel gross and it was super delicious!

We would have never thought to hide vegetables in the burger patty like this recipe calls for, and you couldn’t taste them. We both agreed we have a feeling we will be doing this more often in the future for us and for our future kids someday.  I wasn’t that good at shredding the carrots as we had baby carrots already, but even with bigger chunks, you couldn’t taste them and they were easy to eat through.

Corn on the Cob, Pineapple Teriyaki Burgers, and Homemade Onion Rings

Corn on the Cob, Pineapple Teriyaki Burgers, and Homemade Onion Rings

Ingredients:

  • 2 lbs Lean 93% ground beef (we had 1.5 lbs and made 7 burgers)
  • 1/2 cup grated carrots
  • 1/2 cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce (or more if you like it spicy)
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns (I used Martin’s)
  • 8 lettuce leaves

For the pineapple teriyaki sauce:

  • 1/2 tbsp cornstarch
  • 1/4 cup cold water
  • 1/4 cup low sodium soy sauce
  • 1/2 cup pineapple juice
  • 3 tbsp brown sugar
  • 1/2 teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced

Directions:

For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.

For the teriyaki sauce:  Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Yum! Super delicious. It was a bit labor intensive, but we definitely plan on making them again soon!

Visiting Wisconsin…

13 Aug

This year we were able to go up to Wisconsin to visit where I grew up as we haven’t been able to visit in a few years.  We were only there for a semi quick weekend trip. However, we got to see a lot of people and had a lot of fun.

We visited the Milwaukee County Zoo one of our days which is always one of my favorites.  I love the train, I love some of the buildings – it has lots of memories so I’m happy we were able to go again.

We also spent two days at the Wisconsin State Fair.  This fair has ruined me for all other fairs.  The options of food is simply amazing and beyond delicious.  When we went to the Florida Fair earlier this year, we were disappointed as the most unique thing there was pork – at least that we could find.  However, the Wisconsin State Fair has lamb sandwiches, bison burritos and sandwiches, honey ice cream, maple cotton candy, etc. So many delicious things!

The fair is known for its Cream Puffs which I didn’t love too much growing up, but they’ve grown on me the older I’ve gotten and I have to admit other cream puffs I’ve had have not been as good, so maybe I’ve just been spoiled – like so many other things!

Cream Puff

Cream Puff

 

Between my husband and I we ate a lot of delicious stuff over the two days.  His favorite item that he had was a pizza cone. However, the Ruben egg rolls that they had years before were delicious too.

pizzacone

sausage pizza cone

I played it pretty safe my first day – nachos and a taco hot dog.  However, the second day I went a bit more crazy.  I had a Fat Elvis on a Stick which was a peanut butter cup deep fried with banana, chocolate, and bacon.  I also had a turkey and cranberry doughnut – both were oddly delicious although!

Fat Elvis

Fat Elvis

Turkey Donut

Turkey Donut

We also stopped for Kopp’s burgers and custard one night on the way home.  I forgot how delicious their burgers are, definitely need to be a stop on our next trip!  All in all it was a deliciously fun weekend. It was good to see friends and family and a good trip to visit Wisconsin.

Music Mondays…

11 Aug

Chicken and Asparagus Stir Fry…

10 Aug

We tried another new recipe this weekend from skinnytaste.com since we are back home.  This week it was Chicken and Asparagus Stir Fry.

Ingredients:

  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

For 1.25 cups its under 300 calories which makes it super yummy!  We served it on top of some brown rice and it made enough so we have leftovers throughout the week for work.

First Attempt at Stuffed Chicken Breasts…

12 Jul

Another weekend, another recipe off of skinnytaste.com that my husband and I try. This weekend I picked that we try one of the stuffed chicken breast recipes – spinach and feta to be exact.  They were easier to stuff than we thought they would be and were super delicious! While my blog has become a lot of recipes lately, hopefully I will have some other posts in the future. I’ve been focusing on my other blog more lately.

Yum!

Yum!

Spinach and Feta Stuffed Chicken by skinnytaste.com

Ingredients:

  • cooking spray or oil mister
  • 1 tsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 1/4 cup chopped parsley
  • 1 tbsp fresh dill
  • 1/2 cup (2.5 oz) crumbled Feta cheese
  • 1/3 cup fat free ricotta
  • 1/4 tsp kosher salt and pepper, plus more to taste
  • 8 thin skinless chicken breast cutlets (1.5 lbs total)
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup whole wheat seasoned breadcrumbs

Directions:

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.

With them, we made Buttery Lemon Parsley Noodles from thepioneerwoman.com 

Ingredients

  • 1 pound Pasta (fettuccine, Linguine, Angel Hair)
  • 4 Tablespoons Butter
  • 1/4 cup Finely Minced Parsley
  • 1 whole Lemon
  •  Salt And Pepper, to taste

Preparation Instructions

Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.

Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, add in the parsley.

Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.

Add salt and pepper to taste, then toss around and serve.

Both of them were super delicious and a nice light dinner!

Music Mondays…

7 Jul

Edison & Ford Winter Estates…

6 Jul

On our way back from Sanibel, we stopped by the Edison & Ford Winter Estates in Fort Myers, FL.  We had to kill some time before heading to Culver’s for lunch so we looked what was around for us to do that would be cheap since we are Bok Tower Garden Members. (Love their reciprocal program – we save so much money!)  The Edison & Ford Winter Estates were on there so we decided to go. (There are plenty of other things nearby that I want to do, so I feel another Culver’s trip will be in our future!)

We went on a Sunday in the middle of summer. Most of the estates are outside, so you definitely don’t want to go if it’s raining or too hot. We got there around 10 a.m. and it wasn’t too busy. The suggested that we head out to do the outside part soon with our audio guides and come back to do the mini-museum later. We agreed and off we went.

IMG_4522

Edison’s house

It was amazing to see – to think that they only used it for a portion of the year! I would have definitely loved to work for Edison back in the day as he had electricity way ahead of everyone else. You can’t go in the actual estates, but you can go in some of the garage’s and see into the houses. A lot of the furniture is the original in the houses which is neat to see how it withstood time.

fig tree

fig tree

It was a gorgeous place to just walk around, reflect on history, relax, and work up a sweat for our delicious lunch!  It was also neat to see how the two were such close friends and old photos from the time period.

Edison's garage - Ford stored a lot of his vehicles in it.

Edison’s garage – Ford stored a lot of his vehicles in it.

pond area

pond area

Edison's Lab

Edison’s Lab

To get through the entire thing, take some photos, and go through the museum it took us about four hours. It wasn’t bad for the time period, and we were happy to just see a part of history. They apparently due more in depth lab tours on Tuesdays and Thursdays which could be interesting, but it was still neat just to see it all. I wish land and houses were still that cheap as they bought a lot of it for only $200.  However, that was a time in the past and you can’t dwell in it! However, you can definitely learn from it.

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