Chicken Tequila Burgers

Since trying Chicken Parmesan Burgers, I have been wanting to try many more burger recipes using ground chicken. This recipe caught my eye and I was anxious to try it out. Last summer I made Ina Garten's recipe for Tequila Lime Chicken, which was very flavorful so I was excited to see if those flavors could be captured in burger form. I also added in a condiment of mayonnaise mixed in with some lime zest to add even more citrus flavor to the burger. I chose to cook the burgers using a grill pan, but they could also be cooked under a broiler. Also, for those that aren't keen on using alcohol in the recipe, you can always use chicken broth as a substitute. Overall, I was pleased with the taste of the burger, although I will say that the Chicken Parmesan Burger is still my favorite chicken burger!

Chicken Tequila Burgers

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2 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 Red bell pepper

1 onion

Romaine lettuce

3 to 4 tablespoons cilantro

zest of 1 lime, divided

1 oz tequila

dash of soy sauce

Kosher salt and freshly ground black pepper

1/2 cup Panko bread crumbs

1 lb ground chicken

1/2 cup mayonnaise (optional)

Hamburger buns

Preheat the broiler. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeño, ground chicken, cilantro, zest of 1/2 lime, tequila, soy sauce, panko, and salt and pepper to taste using a food processor or by hand.

Form the mixture into 4 to 5 patties and place them on the prepared baking sheet. Broil the burgers for about 12 to 15 minutes, flipping halfway through, cooking to brown both sides. Check for doneness before serving.

While patties are cooking, sauté bell pepper and onion in olive oil until tender.  Optional: Combine mayonnaise and the remaining 1/2 of lime zest, stir to combine.

Serve on buns with red bell pepper, onion, lettuce and mayonnaise mixture, as desired.

Source adapted from: Annie’s Eats, originally from Cara’s Cravings

Crab Cakes with Orange-Butter Sauce

I've had many a crab cake in my lifetime. Every recipe is a little different. At restaurants there is usually a specialty sauce lightly drizzled over the crab cakes, making for a pretty presentation and for enhancing the flavor of the crab, but never before have I seen anything like the recipe I'm sharing with you today. Leave it to my Mother-in-law to find the one recipe that defies the normal...crab cakes lying in a pool of  orange butter sauce, simply AMAZING!!! This really was the best crab cake combo I've had, and on special occasions can be a wonderful appetizer or meal. Speaking of special occasions…

…today marks five years with my wonderful husband Michael. I won't bore you with the details, but I am so happy he picked me and I am blessed to have such wonderful memories and moments with him. I can only hope the next 5 years are just as good!

Crab Cakes with Orange-Butter Sauce

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For Crab Cakes:

1/4 cup milk

2 slices white bread

1 pound fresh crabmeat

1/2 cup mayonnaise

1 large egg, lightly beaten

1 1/2 tablespoon finely chopped red bell pepper

1 1/2 tablespoons finely chopped green onions

1 1/2 tablespoons finely chopped pickled ginger

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups panko

1/2 cup vegetable oil

For Orange-Butter Sauce:

1/2 cup orange zest (about 3 oranges)

1 1/2 cups fresh orange juice

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 cup butter, chilled and cut into 1 inch pieces

To make the Crab Cakes:

Pour milk over bread in a small bowl.

Stir together crabmeat, mayonnaise, egg, red bell pepper, green onion, ginger, salt, and pepper in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture and toss gently.

Shape mixture into 8 patties; dredge in breadcrumbs. Press additional breadcrumbs onto each cake. Cover and chill at least 2 hours or overnight.

Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425 degrees for 5 minutes.

To make the Orange-Butter Sauce:

Stir together orange zest, juice, salt, and pepper in a nonaluminum saucepan; bring to a boil. Cook over medium-high heat 25 minutes or until mixture is reduced to 1/4 cup. Remove from heat.

Gradually whisk butter into orange sauce. Serve immediately.

To Plate:

Spoon Orange-Butter Sauce evenly onto serving plates. Place crab cakes over sauce.

Source: The Coastal Living Cookbook, Oxmoor House, 2004

Lemon Ginger Drop Cookies

You may remember the Ginger scones I posted about last month. I still had some crystallized ginger in the pantry to use up so I decided to try a new cookie recipe. I made the cookies the same night as the Lemon Chicken Pasta and they didn't stay in the cookie jar for long! I baked the cookies a little longer than I like (unintentionally), but it actually worked out better. The crunch of the cookie along with the amount of ginger was perfect. The ginger was present in each bite and worked well with the lemon. I'm always excited for a new cookie recipe and this one will definitely be making future appearances!

Lemon Ginger Drop Cookies

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1 stick unsalted butter, room temperature

3/4 cups plus 2 tablespoons sugar, and more for sprinkling

1 large egg

1 tablespoon freshly grated lemon zest

1 1/3 cups all purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup diced crystallized ginger

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Place 3/4 cup sugar in a mixing bowl. Add zest and rub with sugar until fragrant and damp. Cream butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl. Add egg; mix on high speed to combine.

In a small bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.

Drop about 2 teaspoons of batter on baking sheet. Bake for 7 minutes. Pull out trays, sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack, let cool for 15 minutes.

Source: Food Librarian, originally from Martha Stewart Living, December/January 1995/1996

Lemon Chicken Pasta

First, let me start by saying, I love this pasta! Lemon has been on my mind ever since the weather turned warmer. The lemon flavor is both refreshing and light, the perfect dinner on a warm day! This was my second attempt at this dish. The first time I made it, it called for grilled chicken seasoned with some salt and pepper, which there is nothing wrong with, but I thought the chicken had more taste potential with a marinade. My mind immediately thought of a lemon poppy seed dressing. I had trouble finding a similar dressing in the store, so I ended up purchasing a poppy seed dressing and adding the zest of a lemon to create the marinade I was looking for.  What a difference the marinade made. The chicken was moist and flavorful and the fresh lemon juice added to the pasta made this meal so light and tasty!

Lemon Chicken Pasta

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1 pound dried penne

2 boneless, skinless chicken breast

Salt and freshly ground black pepper

1/2 cup Poppy seed dressing

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

3 tablespoons olive oil

3 tablespoons roughly chopped fresh parsley, for garnish

2 lemons

1/2 cup grated Parmesan

Place about 1/2 cup of poppy seed dressing into a plastic zip-top bag. Add the zest of one lemon. Place chicken in bag and marinate for 2 to 4 hours.

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Remove chicken and discard marinade. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and allow chicken to rest for a few minutes before slicing.

Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with parmesan.

Source adapted from: www.foodnetwork.com/down-home-with-the-neelys

Peppered Flank Steak with Onion Marmalade

I have been in a sandwich/burger mood lately, so we have been trying lots of new different types. This particular sandwich is one that I made for the men in my family. Most men can’t say no to steak, add in the onion marmalade and the sandwich becomes gender neutral! The marmalade was seriously delicious. I almost wished that I had doubled the marmalade recipe, I couldn’t get enough piled on my sandwich. If you have steak lovers in the family, I’m positive this will be a great new spin on steak sandwiches.

Peppered Flank Steak Sandwich with Onion Marmalade

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1/3 cup granulated sugar

1 teaspoon vegetable oil

3 cups finely chopped yellow onion

1/2 teaspoon salt, divided

1/4 cup fresh orange juice

1 tablespoon bourbon (optional)

2 teaspoons Dijon mustard

5 garlic cloves, crushed

1 1/2 pound flank steak

1 to 2 tablespoons coarsely ground blank pepper

6 hamburger buns, split and toasted

Cook sugar in oil in a large skillet over medium heat, stirring constantly, about 10 minutes or until golden.

Add chopped onion and 1/4 teaspoon salt and cook 20 minutes or until golden, stirring often.

Stir in orange juice and, if desired, bourbon; cook 5 minutes or until liquid evaporates. Set aside and keep warm.

Combine Dijon mustard, the remaining 1/4 teaspoon salt, and garlic; spread mixture over both sides of steak. Sprinkle steak with pepper, and press gently into mustard mixture.

Grill steak over medium, direct heat for about 10 to 12 minutes, turning once. Cut steak diagonally across the grain into thin slices.

Spoon steak onto bottom halves of buns; top evenly with onion mixture, and cover with bun tops.

Source: Everyday Grilling, Oxmoor House, 2006