Tag Archives: Garlic

Hawaiian Pork Burgers

I wanted to obtain great flavor and a savory taste to a traditional pork burger.

We don’t eat them much since our local grocery store makes their own and their sausage is so addicting!

Either way, this is my version and its savory and full of flavor! I guarantee this will be a favorite!

Aloha!!

hawaiian burger

Here’s what you’ll need:

1 lb pork sausage, ground

1/2 bell pepper, diced

1/2 onion, diced

1-2 garlic cloves, minced

2 tbsp. soy sauce

1 tbsp. crushed pineapple

1/4 – 1/3 cup pineapple juice (add to your liking)

1 tbsp. minced jalapenos

1/4 – 1/3 cup breadcrumbs (depends on moisture)

Directions:

Mix all ingredients into a bowl, add breadcrumbs last and add more if needed. You want the burger to be held together really well since there is plenty of moisture in these burgers.

Grill over 325-350. Grill until the burgers are no longer pink and cooked through (165 internal temp).

 

 

Honey Mustard Chicken

Its been snowing since last night, it’s cold and unfortunately I have house cleaning to do, but part of making me happy while being snowed in…….making dinner and posting on my most favorite blog. This recipe called for all things comfort but of course I went my own way to make it mine. I omitted white vinegar (2 tablespoons) and I added Apple cider vinegar instead (1 tablespoon). I also used local honey from an Amish topiary close to town, and I added an extra clove of minced garlic. 

SERVES: 4-6      Cook: 6-7 hours on LOW; 4-5 on HIGH

Here’s what you’ll need:

2 – 2 1/2 pounds of boneless, skinless chicken breasts 

1/2 cup honey

1/4 cup soy sauce (low sodium)

1/4 cup mustard

1 tbsp. Apple cider vinegar

4 cloves garlic, minced

1/2 tsp black pepper

OPTIONAL: To thicken sauce, add the ingredients below in a cup then pour in slow cooker 1 hour before chicken is finished cooking.

2 tbsp water

2 tbsp cornstarch

Directions:

Place chicken breasts in slow cooker. Turn slow cooker on LOW. Meanwhile, whisk the honey, soy sauce, garlic, mustard, vinegar, and black pepper until well blended. Pour over chicken, cover, and cook for 6-7 hours. 

You can serve this over pasta, shred or cube it and serve over rice and vegetables, or shred it and serve on sandwich buns! 

**We shredded it and put it on a hoagie bun with bell peppers and onions! 



Slow Cooker Chicken Gyros

I have made these before and this is my first attempt at cooking the chicken via slow cooker for this recipe. They have turned out succulent and full of fresh flavors. I hope you give these a try and please let me know what you think?! I would love to hear from you!

Here’s what you’ll need:

Chicken:

2 lbs. boneless, skinless chicken breasts

2  tsp lemon juice

3 cloves garlic, minced

1/2 tsp. dill

1 1/2 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. coriander

salt & black pepper, to taste

6-8 flatbreads (I used store-bought)

Tzatziki sauce, homemade or store bought (recipe follows)

Feta Cheese crumbles

Cilantro

Diced:

  • 3 roma tomatoes
  • 1/3 cup red onion
  • 1 medium cucumber
  • kalamata olives
  • romaine lettuce

Directions: 6-8 hours

Place chicken breasts along with minced garlic, thyme, oregano, coriander, lemon juice, and dill in bottom of slow cooker.

greek chicken gyros

Cover and turn on LOW. Let cook for 6-8 hours.

Shred the chicken and stir with the juices it made while cooking.

Tzatziki Sauce:

1 medium cucumber, chopped

1 tsp salt, plus more to taste

1 cup plain fat-free Greek yogurt

1 clove garlic, minced

1 tbsp. fresh lemon juice

1 tbsp. EVOO (Extra Virgin Olive Oil)

1 tsp red wine vinegar

1 tbsp. chopped parsley

1 tsp dried dill

black pepper

Directions: Prep time 10 minutes

Place a diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat the cucumber then allow to rest at room temperature for 30 minutes. (I peeled the cucumber, sliced it lengthwise, and used a spoon to clean out the seeds then proceeded with dicing).

Rinse cucumbers and place over several layers of paper towels. Squeeze some moisture as if you’re wringing out a cloth. You can place cucumber in a large mixing bowl, add Greek yogurt, garlic, dill, lemon juice, olive oil, red wine vinegar, parsley, and salt & pepper to taste. (If you want it more blended, you can always put these ingredients in the food processor).

This sauce can be stored in an air tight container for up to 3 days in the refrigerator.

Here comes the most anticipated part of this decadent and succulent meal…………

THE ASSEMBLY:

Layer chicken in a row in the middle of the flatbread, top with lettuce (optional), tomatoes, cucumbers, Kalamata olives, red onion, feta cheese, Tzatziki sauce, and cilantro.

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)

Sauce:

  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves

Directions:

Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in large saucepan, whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa

 

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

enchilada and other stuff 041

Veggie Fried Rice

I love fried rice but when we are cooking some teriyaki pork chops on the grill….Mmm, I don’t want any meat in my fried rice. Agree?? Ok…glad we got that debate out of the way…haha! I found a recipe on Eating Well .com and I adjusted it…(of course).

Here are the changes that I made:

  1. 1/8 tsp chinese five spice
  2. 2 Tbsp soy sauce
  3. 1 Tbsp honey
  4. 1/3 cup frozen sweet peas
  5. 1 cup chicken broth (1 cup hot H2O, 1 chicken bouillon cube)
  6. 2 cloves garlic
  7. omitted sesame oil

Makes: 4 cups

Here’s what you’ll need:

veggie fried rice 001

1 cup instant whole grain brown rice

1 cup hot water + 1 chicken bouillon cube

2 eggs, lightly beaten

1 Tbsp canola oil

1/3 cup frozen peas

1/4 – 1/2 bell pepper, chopped

2 slices red onion, chopped

2 cloves garlic, minced

1/8 tsp chinese five spice powder

2 Tbsp soy sauce (prefer low-sodium, but not recommended)

2 Tbsp rice vinegar

Directions:

Combine rice and chicken broth in a small saucepan……

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Bring to a boil over high heat….once it starts to boil, remove from heat, cover, and let sit for approximately 15 minutes to absorb all liquid…..

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After all liquid is absorbed, spread cooked rice out on a plate and let stand for 5 minutes……

veggie fried rice 008

While the rice is cooling, coat a large skillet with non-stick cooking spray and place over medium heat. Pour in lightly beaten eggs and cook, stirring gently until just set, 30 seconds to 1 minute and then transfer to a small bowl…..

veggie fried rice 004

Heat canola oil in the pan over medium-high, add onions, peppers, and peas, stirring and cooking for 2-3 minutes……

veggie fried rice 006

Add garlic and chinese five spice powder, stir and continue cooking until tender…..

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Add the cooked rice…..

veggie fried rice 009

Soy sauce…..

veggie fried rice 010

Rice vinegar…..

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Cook until all the liquid is absorbed (30 seconds – 1 minute) then fold in the eggs and add 1-2 Tbsp honey and then stir, (I like to balance out the vinegar with something sweet, honey is the perfect compliment)…..

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Remove from heat and serve. We served ours with grilled Teriyaki pork chops! Mmm…..ENJOY!

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Here are the original ingredients for this dish:

  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 2 eggs, lightly beaten
  • 2 tsp canola oil
  • 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
  • 1 medium red bell pepper, cut into 1-inch slices thinly
  • 4 scallions, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 4 tsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Hot sauce to taste

** Any vegetables would be great in this dish.

Hamburger, Macaroni, & Bean Soup

It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

Hamburger, Mac, and Bean soup 001

1 pound lean ground beef

3/4 cup chopped onion

1 garlic clove, minced

1/2 bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth or beef stock

1 tsp worcestershire sauce

1 (5.5 oz) can V8 vegetable juice (optional)

1/2 tsp dried basil leaves

1 Tbsp taco/chili seasoning

1 tsp salt

black pepper to taste

1 cup uncooked elbow macaroni noodles

1 (15 oz) can drained and rinsed kidney beans

Directions: 

In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..

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Add taco seasoning…..

Hamburger, Mac, and Bean soup 003

Add remaining ingredients and bring to a boil…..

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Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..

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Cover and keep warm over low heat until ready to serve.

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We served ours with garlic bread…Mmm!

**You can also omit the kidney beans if you prefer beanless soup. 🙂

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