Teriyaki Burgers

I've never made my own hamburgers before this recipe. We made these for Father's Day and they were a HUGE hit! I made some alterations to make it mine. Enjoy!

Teriyaki Burgers

INGREDIENTS:

½ cup ketchup

4 tbsp soy sauce

2 tbsp brown sugar

2 tbsp unsweetened crushed pineapple

1 1/2 tsp ground ginger

2 garlic cloves, minced

1 tsp sesame oil

BURGERS:

1 egg

2/3 cup dry bread crumbs

6 green onions, chopped

4 tbsp unsweetened crushed pineapple

4 lbs ground beef

10 slices unsweetened pineapple

10 King's Hawaiian Sweet Sandwich Rolls

HOW TO PREPARE:

In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic, and sesame oil; set aside. In a large bowl, combine the egg, bread crumbs, onions, crushed pineapple and 6 tbsp of the reserved ketchup mixture. Crumble beef over mixture and mix well. Shape into 10 burgers. Grill, brushing with remaining ketchup mixture. Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. 

Tandoori-Style Chicken and Indian Rice

 Tandoori-Style Chicken

INGREDIENTS:

8-10 boneless chicken thighs

¾ cup plain greek yogurt

1 lemon, zested and then juiced

4 cloves minced garlic

¼ cup olive oil

1 ½ tsp salt

¼ tsp pepper

1 tbsp paprika

2 tsp ground cumin

2 tsp ground ginger

1 tsp turmeric

Cilantro, for garnish (optional)

 

Put chicken thighs in a gallon-sized ziploc bag. Place all remaining ingredients (except for cilantro) in a food processor. Process until smooth and then pour into the ziplock bag with the chicken. Toss to coat all chicken pieces. Place in the fridge and marinate from 8-24 hours. Preheat grill to medium high heat. Lightly oil grates to avoid sticking. Grill until cooked through. 

 

Indian Rice

INGREDIENTS:

2 tsp olive oil

1 tsp onion powder

3 cups water

3 chicken bouillon cubes

1 tsp ground turmeric

½ tsp curry powder

1 cup jasmine rice

 

Place all ingredients in rice cooker. Stir. Cook. Serve with chicken.

Steak Fajitas

I haven't made fajitas in a long time. After making this recipe, we will be eating them more often. I served the fajitas with Mexican rice and crockpot refried beans. Oh, and some Mexican crumble cheese.

I found the recipe for the steak and marinade here. I found the tortilla recipe here. 

Steak Fajitas

Marinade

Juice of 2 limes

¼ cup olive oil

4 cloves garlic, peeled, minced

1 teaspoon ground cumin

1 jalapeño pepper, seeded, ribs removed, finely chopped 

1/2 cup chopped fresh cilantro, including stems

2lbs skirt steak

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Bell peppers, sliced

Onion, sliced

HOW TO PREPARE:

Marinate skirt steak in marinade for an hour on the

counter or in the fridge for longer. Grill until cooked and

slice steak into thin strips. In a skillet, add 1 tbsp oil and

sauté bell peppers and onion until soft. Stir in steak strips. 

Tortillas

6 cups flour

2 tsp salt

2 tsp baking powder

⅔ cup oil

2 cups warm water

Combine flour, salt and baking powder in the bowl of a

stand mixer. Using the dough hook, mix dry ingredients

until well combined.

Add oil and water with mixer running at a medium speed.

After about 1 minute, or when mixture comes together and

begins to form a ball, decrease mixing speed to low.

Continue to mix for 1 minute or until dough is smooth.

Divide into 24 equal portions. Cover dough portions with

a clean kitchen towel and allow to rest for at least 15 minutes

(or as much as 2 hours). After the rest period, heat a large

pan over medium heat. Roll out each tortilla, one at a time,

and cook for 1 minute on first side and 45 seconds on another

side. Look for brown spots to know it is cooked.

Grilled Drumettes

Grilled Drumettes

INGREDIENTS:

1 cup ketchup

1/3 cup soy sauce

4 tsp honey

3/4 tsp ground ginger

1/2 tsp garlic powder

3 lbs fresh or frozen drumettes, thawed

HOW TO PREPARE:

In a large ziploc bag, combine all ingredients. Turn over to coat the chicken. Refrigerate for at least 4 hours or overnight. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear. Enjoy!

Texas Flank Steak

If you have a grill and love steak - then this recipe is for you.

Texas Flank Steak

INGREDIENTS:

1/2 cup soy sauce

1/2 cup vegetable oil

3 tbsp cider vinegar

3 tbsp barbecue sauce

3 tbsp steak sauce

2 tbsp dried minced onion

1 tbsp liquid smoke flavoring

1/2 tsp garlic powder

1 (1 1/2 lb) beef flank steak

HOW TO PREPARE:

In a large resealable plastic bag, combine first 8 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness. Yum!

Green Chili Chicken

Green Chili Chicken

INGREDIENTS:

4 chicken breasts

2/3 cup soy sauce

¼ cup cider vinegar

2 tbsp sugar

2 tsp vegetable oil

1 small can green chilis

Monterey Jack Cheese, sliced

HOW TO PREPARE:

Pound chicken to flatten. Place in a large resealable bag.

In a 2 cup measuring pyrex (or a bowl), stir together soy sauce, cider vinegar, sugar, vegetable oil, & green chili. Set aside ¼ cup for basting. Pour remaining marinade into the resealable bag with chicken. Marinate in the fridge for 30 minutes. Grill uncovered on medium heat until done, basting throughout. At the end we put the sliced cheese on the chicken while on the grill so they will melt. Then we eat them with rice. Enjoy!