Thursday, June 04, 2015

Greek Chicken Burgers with Pickled Red Onion and Greek Yogurt Sauce

The Menu:
Greek Chicken Burgers
Assembled Burger. Yum!!
Precooked, mixed-in ingredients
Nicely Grilled!
On the left are the Quick Pickled Onions. On the right is the Greek Yogurt sauce with fresh herbs.


 

The Original Recipe:
My boys bought me some fresh herb plants for Mother's Day. I have been using them in everything I can find. This hit the spot!! I found this on NutmegNanny found through Pintrest. Of course, I changed a few things. My way will follow down below after this original recipe. These were so good! I do recommend grilling them. I love love love the fresh herbs!!

I served it with Greek Roasted potatoes, carrots and green beans. I just chopped up the potatoes and carrots, added the green beans all to a bowl. I drizzled with olive oil, lemon pepper seasoning, oregano, garlic powder, dill and salt. I roasted on 425 for about 30 minutes and then broiled them for about 5 minutes to crisp up the top.

Greek Chicken Burgers {with pickled red onion and Greek yogurt sauce}

These Greek chicken burgers are slathered with Greek yogurt sauce and and homemade quick pickled red onions. This sandwich is packed full of flavor!
Yield: 6-8 sliders
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

For pickled red onion:
  • 1/4 cup apple cider vinegar
  • 2 teaspoons brown sugar
  • 3/4 teaspoon kosher salt
  • 1/2 cup water
  • 1/2 thinly sliced large red onion
For Greek yogurt sauce:
  • 1 (6 ounce) plain Greek yogurt
  • 1 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon finely minced parsley
  • 1 tablespoon finely minced mint
  • 1/2 teaspoon kosher salt
For chicken burgers:
  • 1 pound ground chicken
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon finely minced mint
  • 1 tablespoon finely minced parsley
  • 1/4 cup finely diced red bell pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Baby spinach
  • 6-8 slider buns

Directions:

For pickled red onion:
In a small bowl whisk together vinegar, brown sugar, salt and water. When you no longer see any sugar or salt in the mixture add your onion and let sit on the counter for at least an hour.

Store leftovers in the fridge with a little bit of the pickling juice.
I like to do this first so it can pickle while I put together and cook the burgers.
For Greek yogurt sauce:
In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.

(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)
For chicken burgers:
In a large bowl add ground chicken, feta cheese, mint, parsley, red bell pepper, salt and black pepper.

Using your hands mix together until thoroughly combined. Divide meat mixture into 6 - 8 slider sized burgers.
Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}
To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach and a few pickled red onions.



The Way I Made It My Own:
I added a few things like more seasonings into the burgers. I felt it needed jazzed up a bit with some more seasonings, and could hold on to the dried herb flavors well.

Greek Chicken Burgers {with pickled red onion and Greek yogurt sauce}

These Greek chicken burgers are slathered with Greek yogurt sauce and and homemade quick pickled red onions. This sandwich is packed full of flavor!
 
Yield: 6-8 sliders
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

For pickled red onion:
  • 1/4 cup apple cider vinegar
  • 2 teaspoons brown sugar
  • 3/4 teaspoon kosher salt
  • 1/2 cup water
  • 1/2 thinly sliced large red onion
For Greek yogurt sauce:
  • 1 (6 ounce) plain Greek yogurt
  • 1 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon Chives
  • 1 tablespoon finely minced parsley
  • 1 tablespoon finely minced mint
  • 1/2 teaspoon kosher salt
For chicken burgers:
  • 2 pound ground chicken
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon finely minced mint
  • 1 tablespoon finely minced parsley
  • 1 teaspoon dried oregano ( tbls. fresh if you have it)
  • 1/4 teaspoon garlic powder
  • 1/4 cup finely diced red bell pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
 
  • Baby spinach
  • 8-10 buns

Directions:

For pickled red onion:
In a small bowl whisk together vinegar, brown sugar, salt and water. When you no longer see any sugar or salt in the mixture add your onion and let sit on the counter for at least an hour.
Store leftovers in the fridge with a little bit of the pickling juice.
I like to do this first so it can pickle while I put together and cook the burgers.
For Greek yogurt sauce:
In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.
(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)
For chicken burgers:
In a large bowl add ground chicken, feta cheese, mint, parsley, garlic, dried oregano, red bell pepper, salt and black pepper.
Using your hands mix together until thoroughly combined. Divide meat mixture into-10 burgers.

Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}
To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach and a few pickled red onions.

Tuesday, June 02, 2015

Green Chili with Pork

The Menu:
Green Chili with Pork
 


The Original Recipe:
My past recipes have been posting the Original Recipe, and then showing how I have changed it to make it my own. This recipe is my own, at it's start. I don't even remember where an original was from, but I created it just from eating this dish and guessing what was in it. Voila! It's delicious!

Green Chili with Pork

2lb.s Pork Stew meat
4-6 Tomatillos
1 Poblano Pepper
3 Cloves Garlic
Fresh Cilantro (about 1 cup)
4 green onions
1 1/2 cup chicken broth
1 can Hominy
salt and pepper to taste
2 tsp. cumin
1 tsp. coriander

Peel Tomatillos and cut in half. Place tomatillos, poblano and garlic (still in paper) on baking sheet. Broil until charred a bit on outside. Pull out of oven and let rest. Peel skin off of poblano. Place roasted tomatillo, peeled garlic (will slide right out of paper at this point), green onions and cilantro in blender and blend. Meanwhile, sauté pork with salt and pepper in some olive oil until crispy on outsides. Pour in chicken broth to scrape up bottom of pan. Add tomatillo mixture, cumin and coriander (more salt and pepper to taste). Add hominy. Stir to combine and simmer for 30 minutes until pork is tender and flavors meld... Serve with rice or cornbread.

Slow Cooker Italian Beef Sandwiches

The Menu:
Slow Cooker Italian Beef Sandwiches

The Original Recipe:
You cannot go wrong with this delicious crockpot meal! I love Italian Beef Sandwiches. While you cannot get them here, in Florida, I can certainly make them like back in Chicago!

Slow Cooker Italian Beef Sandwiches Ingredients
2-3 lb bottom round beef roast
1 cup water
1 tablespoon Italian seasonings
1 packet McCormick Au Ju
1 small jar pepperoncini rings

To Serve:
Provalone Cheese
 French Rolls
Giardiniera (Optional as you will have pepperoncini rings)

Place roast into the slow cooker. Add water, Italian seasonings, Au Ju packet and small jar pepperoncini rings. Cook on low 6-8 hours until roast falls apart. Serve on French rolls topped with Cheese and Giardiniera if desired. Make sure you soak that bun with the Au Ju! YUM!!