Archive for the ‘30 minute meal’ Category

Sirloin Sliders, aka Mini Hamburgers

sirloin sliders- much more fun than your average burger!!

Well, this is not rocket science but it puts a fun spin on your standard hamburger. The mini burger idea is appealing because it is so versatile, depending on the occasion and setting. While one can make sliders as the main course, they are also a fun appetizer for entertaining and are great for tailgating as the burgers cook quickly due to their diminutive size. These are a low commitment burger- you get to satisfy your craving for a burger, but you still have room to sample a hotdog, eat large amounts of dip, and drink large amounts of beer. You may even have room for a guinness float afterwards.

Here’s a fun idea for your next gathering: make a “slider-bar”.

Cook the burgers (I prefer sirloin meat obviously) with various cheeses (cheddar, american, pepper jack) and some without; serve with toasted rolls- the kind that look like mini hamburger buns that you buy in the bakery at the grocery store.

Put out a variety of toppings for Southwest burgers, philly burgers, you name it:

• jalapenos
• guacamole
• salsa
• blue cheese
• bacon
• pepperoni
• various mayos- sriracha mayo, garlic mayo, etc
• arugula
• tomatoes
• grilled red onions
• roasted peppers
• (mustard, ketchup)
• pickles
• banana peppers
• sundried tomatoes

 The opportunities are endless and this puts a fun spin on your traditional cook-out. Happy Grilling and Happy eating!!!

Share on Facebook

Grilled Chicken Enchiladas

Fancy footwork on the grill!!

Well, if you think about it, there really isn’t anything you can’t cook on the grill. In essence, the grill is a big oven you use outdoors. But, cooking over flames lends a flavor that cannot be accomplished from an oven. This recipe puts a Mexican spin on your average grilled boneless chicken breasts.

Ingredients:
4 boneless chicken breasts
2 poblano peppers
2 cans enchilada sauce
1 8 oz. block of pepper jack cheese, grated (or buy it grated cheese already- make this easy on yourself!)
2 8” X 8” aluminum pans for roasting the chicken
Corn- 4-5 ears
1 package flour tortillas, this recipe will utilize approximately 8

Heat the grill

After the grill is heated, make sure to add the poblano peppers first – they take the longest to cook

Put chicken and corn on the grill
cook chicken for approximately 6-8 minutes each side (this is going to vary depending on how hot your grill is so keep that in mind)
Put one can of enchilada sauce in each aluminum pan
Put the pans on the grill and let the sauce get hot
Transfer chicken once it is 3/4 done into the enchilada sauce pans
Pull the peppers off the grill and take them inside. Place them in a paper bag to steam them for a few minutes and this will make the skin easier to remove.
Now, slice the poblano peppers and divide them equally to be placed on each chicken breast.
Add cheese to the chicken/poblano creation.
While the cheese on the chicken melts, toast the flour tortillas on the grill.

Once the cheese is good and melted, the corn and tortillas should also be ready to take off the grill.

Serve chicken breasts with ample amounts of sauce, corn and grilled tortillas for mopping up all the yummy sauce. Massive amounts of hot sauce recommended.

Salud!

Share on Facebook

This recipe is easy and makes enough to take to work for a few days or for a second night of leftovers. I pair this soup with a salad and bread for a full meal, or you can have this as an appetizer before a larger course. This recipe is vegetarian but the addition of sausage or chicken make this a heartier meal. I adapted this recipe from Real Simples recipe collection and added chili peppers, and spiced rum bay leaves (South Florida specialty). This recipe would also be great with the addition of chipotle peppers in adobo sauce. Enjoy!

Ingredients:

1 tsp. olive oil
2 cups fresh salsa (usually in the produce or deli section of your grocery store)
2 15 oz. black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16 oz. can refried black beans (sometimes you have to poke around in your grocery store a bit to find these- usually in the Ethnic food section)
* 1/2 cup sour cream (optional)
* 1/4 cup fresh cilantro, roughly chopped (optional)
* 1 chopped small jalapeno

Heathe the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes.

After you ladle the soup into bowls, top it with any remaining salsa, sour cream and cilantro, and diced chilis.

9ne58hdafp

Share on Facebook