Spicy Hawaiian Burgers
2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2" - 3/4" thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt
1/2 tsp ground cumin
1 clove garlic, minced
Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, minced garlic and cumin. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.
Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.
For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy!
Broccoli Salad
We love this recipe because it’s not too mayonnaisey like a lot of salads.
10 slices bacon (I used turkey bacon)
1-2 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup red seedless grapes, halved
3 tablespoons white wine vinegar
2 tablespoons white sugar (I used Splenda)
2/3 cup light mayonnaise
1/2 cup sunflower seeds
Cook bacon, crumble and set aside. In a medium bowl, combine the broccoli, onion and grapes. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.
No comments:
Post a Comment