My search to spice up everyday meals have two requirements….they have to be super quick and super flavorful. This great recipe for a juicy and delicious turkey burger tickled my fancy.
I loved the combo with the pineapple, but it turned the bun into huge mess. My Steve wasn’t a huge fan of the pineapple, so he ate it on the side wrapped in a lettuce bun. I also went a little crazy with the Soy Vey Very Teriyaki, actually a lot crazy….the whole bottle at the end. LOVED IT!
TERIYAKI TURKEY BURGERS with GRILLED PINEAPPLE
Makes 4 burgers
1/2 cup dry bread crumbs
1/3 cup diced onion
1 Tbsp. minced fresh garlic
4 Tbsp. teriyaki sauce, divided
1/4 tsp. onion powder
1 lb. ground turkey
8 oz. sliced fresh pineapple or 1 can (8 oz.), drained
4 hamburger buns, split, buttered, and toasted (I recommend wrapping in lettuce)
Green leaf lettuce
Teriyaki sauce, (Soy Vey Very Teriyaki)
Preheat grill to medium.
Combine egg, bread crumbs, onion, garlic, 2 Tbsp. teriyaki sauce, and onion powder in a bowl. Add turkey and mix until combined; shape
Baste patties with remaining 2 Tbsp. teriyaki sauce (or the rest of the bottle) during the last 5 minutes of cooking.
Grill pineapple slices until grill marks appear, 3–4 minutes per side. Assemble burgers on buns with lettuce, or wrap in lettuce, pineapple, and additional teriyaki sauce.
As summer draws toooo quickly to a close, I hope to keep my grill running as long as I can, filling my days with family, friends and yummy cocktails!
I saw a cute saying for this time of year….”Keep your pumpkin spice away from my margarita!” I like it and am happy to wait for cool fall nights….so until then….
I spent this past weekend visiting my daughter, Jodi and her boyfriend Neil. While Steve had a seminar, we galavanted around the city, making most of the little time we have together.
Visiting Chicago, or any city for that matter, with Jodi is always an experience! Some people take the time to smell the flowers, but with Jodi we take the time to….(just a little photo journey of our time together)…..
Lunch was an assortment of creative and healthy salads. The most amazing was the cauliflower with jalapeño and parmesan pesto.
MINI LOBSTER ROLLS WITH HERBED MAYO
Makes 15 rolls
FOR THE ROLLS
2 lobster tails, thawed if frozen (8 oz. each)
3 cups water
1 lemon, zested and juiced (zest reserved)
1 tsp. Old Bay seasoning
5 hot dog buns, sliced length- wise and cut into thirds
3 Tbsp. unsalted butter, melted
FOR THE MAYO
1/4 cup mayonnaise
2 Tbsp. each minced celery, fresh chives, tarragon, and parsely
1 Tbsp. minced shallots
2 tsp. fresh lemon juice
1/2 tsp. Old Bay seasoning
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
Combine water, juice of 1 lemon, and 1 tsp. Old Bay in a large sauce- pan. Insert steamer basket in pan, bring water to a boil, place the tails in steamer, and cover.
Steam tails 8–10 minutes until shells are red and meat is cooked. Remove tails from pan and cool slightly.
Cut shells lengthwise with kitchen shears. Chop meat into chunks. Preheat broiler with rack 5 inches from the element.
Mix mayonnaise, celery, chives, tarragon, parsley, shallots, 2 tsp. lemon juice, 1/2 tsp. Old Bay, salt, black pepper, and cayenne in a bowl. Fold in lobster meat.
Brush rolls with melted butter and broil until toasted, 1–2 minutes. Spoon filling onto toasted rolls and garnish with reserved lemon zest.
Then, of course, on our way to the airport, we HAD to stop for the one and only Shake Shack burger! A delicious patty of perfectly cooked beef topped with cheese and a FRIED CHEESE PORTOBELLO STUFFED MUSHROOM!!! One bite into this massive deliciousness is what I think heaven would be like as the lava fountain of cheese oozes out with each bite….ok. I’m done…😋 (Shake Shack…put it on your bucket list!) People say the secret’s in the sauce, but I say its in the mushroom!
Here is a
FAKE SHAKE SHACK HACK RECIPE FROM SERIOUS EATS!(It has everything but the portobello.)
INGREDIENTS 8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes 4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes 4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes 2 tablespoons butter, melted 4 Martin’s Sandwich Rolls 4 tablespoons Shack Sauce (recipe follows) 4 leaves of green-leaf lettuce, clipped 8 center-cut slices ripe plum tomatoes 1/2 teaspoon vegetable oil Kosher salt and fresh-ground black pepper 4 slices yellow American cheese Sauce Ingredients 1/2 cup mayonnaise 1 tablespoon ketchup 1 tablespoon yellow mustard 4 slices kosher dill pickle 1/4 teaspoon garlic powder 1/4 teaspoon paprika Pinch cayenne pepper DIRECTIONS 1. Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
2. Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.
3. Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.
4. Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.
5. Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.
6. Shack Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.
Cheers to sunsets, birthdays, and just about anything you want to toast to….burgers, lobster…anything. Thanks for stopping in and I hope you enjoyed todays read.
Balmy summer nights and all of the wonderful fresh produce have made me hungry for a variety of savory dinner salads. This whole obsession began with Steve, my husband of ten years this month! Steve decided that WE are getting a little chubby……(we???), so he would like to have salads for dinner. Most salads aren’t exactly low cal and diet friendly, however, loving fresh salads and vegetables (we could easily be vegetarians except for and occasional big ass burger:) I accepted the challenge!
Last night, Steve and I were having a refreshing cocktail on the deck while I grilled the chicken to top our Greek Cobb Salad. So light and flavorful, it was a hit! I plated it on an oval serving dish and we each had our own side. I am not a big egg fan, and Steve isn’t a big cucumber fan, so we each had our own side of the dish! It was perfect! So perfect, in fact, that we ate to the middle and he took the middle for lunch today:)
OnPinterestthis morning, I went a little wild in the salad department. I counted 21 pins on my SALAD BOARD!I decided to hold off until I had time to try a few of the recipes.
Here’s the favorites!
Greek Cobb Salad
Serves 6 servings
FOR THE VINAIGRETTE, WHISK:
1/4 cup red wine vinegar
3 Tbsp. each fresh lemon juice and extra-virgin olive oil
12 chicken tenders, seasoned with salt and black pepper (11/4 lb.)
4 pitas (6-inch), brushed with olive oil and seasoned with salt and black pepper
5 cups chopped hearts of romaine (about 1 head)
Preheat grill to medium-high. Brush grill grate with oil. For the vinaigrette, whisk together vinegar, lemon juice, 3 Tbsp. oil, garlic, and oregano; season with salt and pepper. For the salad, toss tenders with 2 Tbsp. vinaigrette, then grill, covered, until cooked through, 3 minutes per side. Transfer tenders to a plate, tent with foil, and let rest 5 minutes. Chop tenders, then toss with any residual juices.
grill heat to medium. Grill pitas until marks appear, 1 minute per side. Cut pitas into 6 wedges. Arrange romaine in a large serving dish. Arrange eggs, tomatoes, feta, olives, red onion, cucumber, chicken, and pitas on same dish; drizzle vinaigrette over the top.
I am ALL OVER this one for tomorrow night from Pinterest!
Buffalo Chicken Salad 1 recipe Buffalo Chicken (see below), sliced or chopped 1 large head romaine lettuce, chopped (about 8 cups) Fresh corn kernels from 1 ear of corn 1 red bell pepper, chopped 1/2 cup matchstick carrots 3 stalks celery, chopped 1 large avocado, chopped or sliced
Blue Cheese Cilantro Ranch 1/2 cup real mayonnaise (I use lowfat) 1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar) 3 tablespoons blue cheese crumbles 1/4 cup cilantro, packed 2 garlic cloves, peeled 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons dry parsley 1 teaspoons dry chives 1/2 teaspoons dry dill milk (as needed)
An easy shortcut would be to use purchased ranch dressing, seasonings & blue cheese crumbles.
Garnish Blue cheese crumbles freshly squeezed lime juice bacon crumbles (optional)
Easy Croutons 1/2 loaf garlic/herb French bread olive oil
Buffalo Chicken: Prepare Buffalo Chicken according to directions (see below) Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, adding milk as needed to reach desired consistency. Chill until ready to use. Croutons: Preheat oven to 400 degrees F. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden. Assemble: If not expecting leftovers, add all of the Salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine. Garnish with blue cheese crumbles and croutons. If you are expecting leftovers, toss all of the salad ingredient together in a large bowl except avocados. Garnish individual servings with avocados, croutons and dressing.
Buffalo Marinade 1/4 cup Frank’s Hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat 2 tablespoons honey 1 tablespoon lime juice 1 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon pepper
Buffalo Glaze Reserved marinade (in directions) 1 tablespoon honey 1 1/2 teaspoons lime juice INSTRUCTIONS
Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use. STOVETOP DIRECTIONS Let chicken sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze. GRILLING DIRECTIONS Let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze. NOTES *The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken *Try tossing the chicken with your favorite BBQ sauce – amazing! *Chicken is incredible on sandwiches, in wraps, salads, tacos, etc. *Total time does not include marinating chicken as this time will vary per individual.
I hope you enjoyed today’s read and have a chance to try these amazing main course salads. I always aim for little fuss, and great flavor, so these two have definitely nailed it!
Ahhhh Summer.Sun shiny days and warm balmy nights are the memories we cherish. And the songs of summer….keeping those memories alive throughout our lives.
So many songs sung about summertime…to name a few:
Summer Nights (1978)
Hot Fun in the Summertime (1969)
Summer Breeze (1972)
Summer in the City (1966)
Summer of 69 (1985)
Summertime Blues (1958)
Lazy, Hazy, Crazy Days of Summer (1963)
Summer Love (2007)
A Summer Song (1964)
“In the Good Old Summertime,” is perhaps the song that resonates with me; conjuring up memories of lemonade and the days spent during my summer vacation in middle school when I would volunteer at a Rockyknoll Nursing Home. We wore an apron of red and white stripes with pockets and were called ‘candy stripers,’ but the residents referred to us as ‘friendly visitors.’ It was my first experience that instilled my looming fear of growing old.
Candy stripers or friendly visitors had jobs: read mail to the patients, wheel them into the group areas for bingo, and just be ‘friendly.’ I vividly recall my first day; carefully unfolding the crisp uniform and placing our name tag on, we were sent out to roam about the fourth floor. We were only permitted on certain floors. I heard screams coming from one of the rooms. It was an elderly woman screaming, “I WANT TO DIE! D-I-E DIE!” over and over. We were told to ignore her and not enter the room. Curiosity got the best of me, as it often does, and I entered the room where I was met by a flying tissue box. I quickly decided to not be so curious.
The group sing alongs were the best. Lead by a retired music teacher, playing songs on an old oak spinet piano, I saw new light and life coming into the eyes of people who would be slumped and sleeping in their wheel chairs throughout the day. It reminded me of the song, ” When I grow too old to dream, I’ll have you to remember…” I quickly noticed that some of these people who couldn’t remember what they had for breakfast, were singing words to these songs with great enthusiasm. Amazing.
Life Lessons are just that. The realization that growing old is inevitable. The fear of growing old pales by comparison to the thought of not growing old. Celebrate the little things and make the most of every day.
Let’s add a little flavor to our
GRILLED CAPRESE SALAD with BASAL VINAIGRETTE
This is a delicious dish I adapted from the blog, ‘Steamy Kitchen.’ Fresh and simple to prepare and beautiful presentation. No one will know it took very little time.
2 C. fresh basil leaves
1/2 C. olive oil
1/2 C. white wine vinegar
3 T. Parmesan grated
salt & pepper to taste
4 large tomatoes, sliced horizontally into thirds
6 oz. fresh tomatoes cut into 8 slices
Process basil, 1/3 C. oil, vinegar, parmesan, salt & pepper in a food processor until smooth.
Coat tomato slices with remaining oil, season with salt and pepper & grill on 1 side for 1 minute then flip (do not flip the tops).
Place cheese on tomato slices and grill until it begins to melt, 1-2 min.
Assemble stacks with 2 cheese topped slices and 1 top. (Add fresh basil leaves to each layer and on top if you wish) Serve with basil sauce.
This delicious flank steak recipe I found on Pinterest from Elyse at Simply Recipes takes little time to prepare and is a crowd pleaser!
Combine marinade in a bowl and add your flank steak making sure the flank steak is evenly coated on all sides. Cover and refrigerate for 2 hours or overnight.
For the Marinade:
1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper
For the Steak:
2 lb. flank steak & 1/2 C. cracked whole peppercorns
Combine marinade in a bowl and add a 2 lb. flank steak making sure the steak is evenly coated on all sides. Cover and refrigerate for 2 hours or overnight.
Heat grill on high. Spread peppercorns on both sides of the flank steak and place it on the hot side of the grill. Grill for 1-2 min. on each side to get a good sear. Move the steak to the cooler side of the grill until its done to your liking. (125 to 130°F for rare, 140°F for medium rare, and 150°F for medium)
Cut the meat across the grain in thick slices and serve!
I feel so blessed to have both of my parent’s still living. My mom is 85 and my dad will be 89 this August. Married for 64 years and still living in the same home I grew up in, I find that their needs are so simple and their wants are few. The greatest gift is time spent together. I have tried, with not great success, to purchase gifts for my dad, Paul. His comfort zone is pretty small, and still drives, so he pretty much gets what he wants for himself.
I can’t believe some of the things I’ve tried to buy for both my parents and my visiting Grandparents from New York over the years. One year, I went to F.W. Woolworths, the five & dime store, and purchased cool bottles of cheap cologne for everyone. That didn’t go well, and it was hard not to show my hurt feelings when it was ‘suggested’ that I return them. One year, I creatively purchased everyone Hawaiian button down collared shirts, carefully choosing ones that were a little different from each other! Yikes! I really never realized that as we get older, we need so much less and frivolous spending is just that.
The picture above shows Paul regifting to my Steve a treasured gift from past Dad’s Days! Regifting is a great way to share past memories with family members!
My Jodi celebrating every day she can with Lynn & Paul. She loves to brighten their day.
And now for the fun part….DAD’S DAY DINNER!
Paul has a simple palate….depending on the restaurant. Shrimp & lobster sauce for Chinese, lasagna roll ups for Italian, hot pastrami on rye piled high for Deli, and then there’s the grill! Aside from ribs, hot sausage sandwiches oozing with grilled onions and peppers are the hit of the day. Throw in some grilled redskin potatoes and corn on the cob…..you have our Paulie’s heart!
GRILLED HOT & SWEET ITALIAN SAUSAGE SANDWICHES with ROASTED ONIONS & PEPPERS
SUPER SIMPLE AND A GREAT DO AHEAD! SERVES 6
1 pound sweet Italian sausage 1 pound hot Italian sausage 2 tablespoons extra virgin olive oil 2 large cloves garlic, crushed 4 large onion, sliced in 1/2 inch slices 1 cubanelle pepper, sliced and seeded 1 each red, yellow & orange bell pepper, seeded and sliced in 1/2 inch slices 1/8 t. salt and pepper
6 crusty submarine sandwich rolls
Pre-heat oven to 400*F. Combine cut up peppers & onions in a roasting pan. Drizzle with olive oil, salt and pepper, & toss to combine.
Roast, turning occasionally for 30-40 min. until soft but not mushy.
While the onions & peppers are roasting, light the grill to med-high heat. Grill the sausages until lightly browned on all sides and cooked through, approximately 10 min. total. Split the sub rolls and place open side on the grill for about 1 min.& set aside.
Combine sausage with onions & peppers and serve!
Make it a one pot, super easy meal! Throw in 1 1/2 lb. quartered small redskin potatoes with the onions & peppers and roast as directed above.
GRILLED CORN ON THE COB
This is a perfect way to grill corn on the cob adapted from Bobby Flay!
Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with butter on the side.
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All of those delicious summertime treats remind us of warm sunny days spent outside grilling, gardening, swimming, baseball games and having cocktails on the porch with friends. I love seasonal cooking and summer foods are my favorite! BBQ chicken & ribs, especially baby back, fresh salads and refreshing drinks make for the perfect meal.
LET’S START WITH THE RIBS!
Oozing with flavor, saucy, saucy meat, falling off the bone…yum. The messier the better. Everyone has their own special rub and sauce recipe. There are people who precook their ribs in beer, root beer, coke, and even Dr. Pepper, before putting them on the grill. Some like their ribs dry with well seasoned rub, while others like their ribs dripping with sauce. Some like the to cook them in the oven, some like to cook them on the grill, but I like a combo.. (this sounds like a Dr. Seuss book).
RUBBED & GLAZED RIBS!
Makes 2 racks
Reading the ingredients on most ready made bbq rubs and sauces from the store, not recognizing or being able to pronounce some, have inspired me to make my own sauces which are more amazing, flavorful and healthy.
FOR THE RIBS
2 racks baby back spareribs, about 7 lb.
3 T. each brown sugar, chili powder, kosher salt & pepper
1 T. each paprika, dried thyme
Preheat oven to 300 degrees.
Trim the excess fat, and pierce the meat between the bones using a fork.
Place ribs on a baking sheet .
Combine seasonings and rub on both sides of racks.
Cover baking sheet tightly with foil & roast for 2 hours.
While cooking, make the sauce.
FOR THE SAUCE
1 T. vegetable oil
2 T. minced garlic
1 C. chopped onion
1 C. ketchup
2 T. brown sugar
1/4 C. apple cider vinegar
1 T. Worcestershire sauce
1 T. prepared mustard
2 T. water
1/2 t. siracha or Tabasco sauce (optional)
Sauté onion in oil in a saucepan over med. heat, 3 min. Add garlic and cook 1 min.
Add vinegar and simmer 4 min. Stir in remaining ingredients & simmer 10 min.
Season with salt.
Preheat the grill to med-high.
Remove ribs from oven & coat with sauce.
Grill about 15 min. total, flipping and basting with sauce.
Remove from grill, rest for 2 min. & slice between the bones.
SHORTCUTS THAT I L-O-V-E !
Recently I was having last minute company with little time to prepare, so I ran across these ‘ready-made’ Tony Roma’s baby back ribs in the refrigerated meat section of the grocery store. They are also available at Wal-Mart. I Recognized the brand name and remembered that I devoured these ribs at Tony Roma’s restaurant years ago, so I decided to try them. WHAT A HIT!
These saucy, flavorful ribs come fully cooked & grilled, and vacuum sealed in their own pan. Each pack contains 1 slab of ribs. Preheat your oven to 400 degrees, peal the plastic & bake for 15 min. That’s it! Slice & serve! (& don’t forget extra napkins!).
Now for the sides:
GRILLED REDSKIN POTATO WEDGES
Makes 4-5 Cups
Super easy, tasty and makes great use of the other side of the grill. While the ribs are cooking, toss 1/14 lb. red potatoes cut into wedges with 2 T. olive oil & salt & pepper to taste.
Grill until cooked through, turning often, about 20 min.
ROMAINE SALAD WITH PEARS, BLUE CHEESE & WALNUTS
Wash and pat dry 1 large head of romaine lettuce.
Tear into bite size pieces.
Combine & put in a bowl:
1 T. red wine vinegar
1/8 C. crumbled blue cheese (about 1 oz.)
4. Mash the cheese with a fork & blend with the oil & vinegar.
5. Add & toss throughly
1/4 C. blue cheese
1/2 C. coarsely chopped walnuts
8 cherry tomatoes, halved
Place in individual bowls, or a platter and garnish with:
1 pear thinly sliced into 8 wedges
This is a refreshing salad that you can make ahead, and serve chilled.
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