Fiesta Burgers

Are you a burger lover whose looking for a way to change things up?  Check this out!

4 russet potatoes                                                             4 Roma tomatoes
2 shallots                                                                         1 lime
1 tsp dried Cilantro                                                          1/2 cup Miracle Whip
1 tsp Mesquite seasoning                                                 1 1/2 lb ground beef
6 sandwich buns (I like deluxe Bunny Bread buns)        1 cup shredded Chihuahua cheese

Preheat your oven to 450 degrees.
Wash the potatoes and cut them into 1/4" fries.
Toss them with 2 Tbsp olive oil and salt and pepper to taste.
Place them in a single layer on a foil lined baking sheet sprayed with cooking spray.
Bake for 20 minutes and then toss.  Bake for 10 - 12 minutes longer.
Remove from oven and garnish with lime zest

Core tomatoes and cut into 1/2" dice for Pico de gallo.
Peel and halve shallots.  Cut into small dice.
Zest lime, halve and juice.
Combine Miracle Whip and 1 tsp Mesquite seasoning in a small mixing bowl.

In a small mixing bowl, combine ground beef, 1 tsp salt and a pinch of ground pepper.
Form into six patties.
Drizzle cut sides of buns with olive oil.
Heat a non-stick pan over medium heat.
Place buns cut-side down in hot pan and cook until lightly toasted, 2 - 3 minutes.
Set buns aside and add patties to hot pan.  Cook until done, 3 - 4 minutes per side.
Divide the cheese between each burger and cover pan to melt cheese, 2 - 3 minutes.

Combine tomato, shallot, 1 tsp lime juice and cilantro, salt and pepper in another small bowl.

Spread mesquite mayo on bottom bun and add a burger patty on top.  Add a serving of Pico de gallo and top with remaining bun.

Place on a plate and serve with a healthy serving of fries.

Chicken Marsala

Having company for dinner and looking for a dish that is sure to impress?  Chicken Marsala is simple, yet elegant.

4 garlic cloves
12 oz Portabella mushrooms
1/2 oz parsley
4 boneless skinless chicken breasts
1/2 cup flour
12 oz spaghetti
1 1/2 cup Marsala wine
4 tsp chicken base
4 tbsp butter

Preheat your oven to 375 degrees.
Peel and mince your garlic. 
Slice mushrooms into thin slices. 
Stem and coarsely chop the parsley.

Place a non-stick skillet with 2 tbsp olive oil over medium-high heat. 
Place flour on a plate. 
Season the chicken breasts on both sides with salt and pepper and then dip in flour to coat.
Shake off excess flour and place chicken in hot pan.
Cook until golden brown, 2  - 3 minutes per side.  You want it to look golden brown.

Transfer chicken to a baking sheet lined with foil. 
Roast chicken for about 8 minutes.  Check for doneness.  It should be 165 degrees internal temp. 

Bring a pot of lightly salted water to a boil. 
Add pasta to boiling water and stir for about 30 seconds.
Cook 8 - 10 minutes until al dente.
Drain in a colander and return to pot. 
Toss with 1 tsp olive oil to prevent sticking and set aside. 

In the same pan used to sear the chicken, add 2 tsp olive oil and the garlic.  Cook until aromatic.
Add mushrooms and cook 2 - 3 minutes.
Add Marsala wine, chicken base and 1/2 cup of water.
Stir occasionally until liquid is reduced by half (about 5 - 8 minutes). 
Remove from burner and stir in butter until it melts.

Add a serving of spaghetti to a plate. 
Spoon Marsala sauce and mushrooms on top of pasta.
Garnish with parsley. 
Top with a chicken breast.
Enjoy!

Chicken Caesar Salad in a New Way

Another summertime salad that we love to eat when it's just too hot to keep the oven on for long.

4 oz Italian bread cubed
3 tbsp olive oil (divided)
2 tbsp of your favorite garlic rub
1 lb boneless, skinless chicken breasts
2 1/2 cups chicken broth
8 oz uncooked bowtie pasta (about 2 cups)
1/2 cup shaved Parmesan cheese (divided)
1 1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 romain lettuce hearts
1/4 cup thinly sliced red onion
4 oz bacon

Prep your ingredients
Preheat your oven to 425 degrees.

Cut the bacon into 1/2 inch sections and fry them to crispy bacon bits.  Remove them to a plate with paper towel to drain.

Slice the Italian bread into 1" cubes.  Toss them with 2 tbsp of olive oil and 1/2 tbsp of the garlic rub.  Place them on a foil lined sheet pan and bake for 5 minutes.

Dice the chicken breasts into 1" pieces.  Mix chicken and 1 tbsp of garlic rub until coated.  Heat remaining 1 tbsp olive oil in skillet and cook chicken over medium-high heat for 4 - 6 minutes. Remove chicken to a salad bowl.

Add chicken stock and pasta to skillet and cook, covered  over medium-high heat for 8 - 10 minutes or until pasta is tender.

For sauce, place 1/4 cup shaved Parmesan cheese, sour cream, mustard, Worcestershire sauce and remaining 1/2 tbsp garlic rub in bowl.  Mix well until smooth.

Assemble your salad
Tear lettuce into bite sized pieces to measure 4 cups.

Remove skillet of pasta from heat.  Add sauce and chicken to skillet and mix well.  Top pasta with lettuce, croutons, Parmesan cheese and bacon bits. Stir and serve.

Grilled Apple & Spinach Salad

It's just about summertime and summer means salad in our house.  This is one of our family favorites.  It not only looks great -- it's absolutely delicious!

Salad
2 medium Gala apples
5 cups (5 oz) fresh baby spinach (washed and dried)
1 medium carrot peeled
1/2 cup dried cranberries (I like Craisins)
1 cup sugar snap peas (trimmed and cut in half)

Dressing
2 1/2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp maple syrup ( the real stuff is the best)
1/2 tbsp Dijon mustard
1/4 tsp salt

2 boneless, skinless chicken breasts
2 tsp of a smoky BBQ rub

Coat a grill pan with olive oil.  Slice the chicken breasts in half.  Season both sides with salt and the BBQ rub.  Grill chicken 4 minutes on each side or until cooked through.  Remove chicken to cutting board and let rest. 

Cut your apples into wedges with an apple slicer.  Brush the grill pan with olive oil.  Place the apples, cut-side down on the grill pan and cook 3 - 6 minutes per side or until grill marks appear and apples are tender/crisp.  Remove the apples and let them rest on a cutting board while you prepare the salad.

Place spinach in a salad bowl.  Peel the carrot into strips using your vegetable peeler.  Add cranberries, snap peas and grilled apples.

Combine dressing ingredients and mix until well blended.  Drizzle half of the dressing over salad and toss. 

Slice the chicken into thin slices.  Plate the salad and top with the chicken.  Drizzle remaining dressing over meat or serve on the side. 

Enjoy!