Spinach Feta Burger

Spinach Feta Burger

Today is National Hamburger Day………….let’s celebrate!!!!

This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.

Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.

Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.

We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.

The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.

Spinach Feta Burger Collage

Spinach Feta Burger

Spinach Feta Burger

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Burgers
  • Method: Grill
  • Cuisine: American


  • 1 lb lean ground chicken
  • 1 large egg
  • 6 cups chopped spinach
  • 1 tablespoon fresh dill, chopped
  • 1/2 cup crumbled feta
  • Grilled French Bread Slices


  1. Combine all ingredients in large bowl using your hands.
  2. Form patties.
  3. Grill for 4-5 minutes per side until cooked through.
  4. Grill sliced french bread.
  5. Place burger on grilled bread and top with roasted red pepper sauce.

Keywords: feta, spinach, ground chicken, french bread, burger, good for you

Spinach Feta Burger

Roasted Red Pepper Sauce

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups
  • Category: Sauce
  • Method: No Cook
  • Cuisine: American


  • 15 ounces of jar of roasted red peppers, drained and blotted dry
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons parsley,chopped
  • Juice of 1/2 a lemon
  • 2 teaspoons capers, drained
  • 2 cloves mashed garlic
  • Salt & Pepper to taste


  1. Combine all ingredients in food processor.
  2. Pulse until incorporated, stopping occasionally to scrape down the bowl.
  3. Taste and adjust the seasoning.
  4. Sauce will keep for a week in the refrigerator.

Keywords: red peppers, capers, garlic, sauce, topping, no cook


Middle Eastern Chicken Couscous Wrap

Middle Eastern Chicken Couscous Wrap

Middle Eastern Chicken Couscous Wrap

We had company this past Sunday. Our niece Linzy brought her beautiful daughter Lily to meet us. She is a sweet and precious little girl. We had a great time with her and look forward to seeing her again.They will be here all summer and her brother Jayden will be joining them soon…….the lucky ducks live in Hawaii, but are here for the summer.



We invited them for lunch, so it was an opportune time to try out a new recipe. I have been wanting to make a Middle Eastern dish for some time. Since it was lunch, I thought a sandwich or a wrap would be nice. I decided on a wrap. I used Naan bread, if you haven’t tried it you really should, it’s like pita bread, but It has a softer texture and it’s a bit bigger than a pita. Being softer allows you to fold it much easier, and of course you can add a bit more filling.

Middle Eastern Chicken Couscous Wrap 1

Chicken is always a safe bet, because after all who doesn’t like chicken? Marinating the chicken in a spicy yogurt mixture made it flavorful and juicy. The couscous was an added flavor layer using olives, pistachios, sun dried tomatoes, a bit of spinach, some cilantro and pomegranate. I did cheat with the couscous, it comes frozen at my local grocery store, so all I had to do was heat it up in the microwave and add it to the other ingredients. Also it is the pearl couscous which I happen to like better………it’s something about the texture.

Tahini………I have never used or tasted it before, but in all my research about Middle Eastern cuisine it gets mentioned…….a lot. I added lemon juice, garlic,olive oil, and a bit of yogurt, I thought it would add a creamy texture…….not so much, but it still had a really good flavor.

The best thing was, that I was able to prepare it all ahead of time, and just reheat everything and warm the Naan bread, and lunch was served. I let everyone assemble their own, having extra, cilantro, pistachios, and pomegranate to top, and goat cheese if you wished. Truth is I forgot the goat cheese,being so excited about baby Lily. Next time I will remember as I think it would add one more great tasting element.

We all enjoyed the Middle Eastern Chicken Couscous Wrap and I was glad my test subjects enjoyed the visit and the meal!

I will plan another get together soon and see what other ethnic meal I can try……….hmmmmm.

Middle Eastern Chicken Couscous Wrap Collage

Middle Eastern Chicken Couscous Wrap

Middle Eastern Chicken Couscous Wrap

  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 Wraps
  • Category: Sandwich
  • Method: Cook
  • Cuisine: Middle Eastern


  • Chicken
  • 1 pound boneless skinless chicken, sliced into strips
  • 2 tablespoons coconut oil
  • 1/2 cup plain greek yogurt
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • Couscous
  • 1 bag frozen pearl couscous, cooked
  • 1 cup spinach, chopped
  • 1 tablespoon honey
  • 1/3 cup oil packed sun-dried tomatoes, drained and sliced, reserve 1-2 tablespoons of the oil
  • 1/3 cup kalamata olives, sliced
  • 1/3 cup roasted shelled pistachios, chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 3 tablespoons pomegranate arils
  • Tahini Spread
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoon greek yogurt
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 4-8 pieces of Naan bread for serving
  • Goat cheese, chopped cilantro, chopped pistachios and pomegranate arils for garnish


  1. To marinate the chicken. In a medium bowl combine the olive oil, greek, yogurt, ginger, garlic, pepper, cumin, crushed red pepper, cayenne and cinnamon. Add the chicken and toss well. Cover the bowl and place in the fridge for 30 minutes.
  2. To make the couscous. Cook according to package directions. Stir in the spinach, honey, olives, sun-dried tomatoes, and sundries tomato oil, pistachios, cilantro salt and pepper. Set aside and keep warm. Just before serving stir in the pomegranate arils.
  3. To make the Tahini Sauce. In a small bowl whisk together the tahini, olive oil, garlic, greek yogurt, lemon and a pinch of salt and pepper until smooth. Set aside until ready to use.
  4. Heat a large skillet over high heat and add 1 tablespoon of coconut oil. When hot remove the chicken from the marinade and shake off just a little of the excess. Add the chicken to the skillet and cook for 4-6 minutes or until cooked through.
  5. To assemble the wraps, warm the Naan bread,spread a little of the tahini sauce down the center of the warmed naan. Add the couscous and chicken and then top with crumbled goat cheese. Garnish with chopped cilantro, more pistachios and pomegranate arils.


Everything can be prepared ahead of time and warmed just prior to serving.

Keywords: chicken, yogurt, spices, naan bread, couscous, pomegranate, sun-dried tomatoes, spinach


Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????

I know I was amazed too! I have made plenty of cream soup, but they have all got their creaminess from heavy cream. But heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??

I have seen recipes what have used instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. The only other thing it needed was salt and pepper.

Cream of Asparagus Soup 1

Now, I have have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender but with NO, I repeat, No big mess to cleanup after, just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.

Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.

I garnished the soup with some beautiful reserved asparagus tips that I blanched until just tender crisp, and just a few slivers of parmesan cheese.

Serve it with a rustic loaf of French bread, and it’s a great light lunch or dinner.

Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!

Cream of Asparagus Soup Collage

Cream of Asparagus Soup

Cream of Asparagus Soup

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Soup
  • Method: Cook
  • Cuisine: American


Cream Soup with out the cream!


  • 1 pound asparagus
  • 2 teaspoons butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 medium russet potato, peeled and diced
  • 4 cups chicken stock
  • 3 tablespoons low fat sour cream
  • Parmesan cheese
  • Salt and pepper to taste


  1. In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
  2. Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
  3. Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
  4. Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
  5. Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.

Keywords: asparagus, soup, healthy,