Tag: garlic

Teriyaki Burger with Pineapple Mango Salsa

Teriyaki Burger with Pineapple Mango Salsa

Teriyaki Burger

Burgers, burgers, burgers,…………Teriyaki Burger with Pineapple Mango Salsa.

Now that the weather is warm, I have two things on my mind……Salads and burgers. It is all we have eaten recently. Ok, we have had the obligatory pizza……several times.

We still have to get our grill up and running……….just lazy we are! But, we have a grill pan so……….sorta the same? Ok, not really, but these burgers were really great even without the aid of the outdoor grill.

My conception for these really came from pineapples and mangos being on sale at the store, and they were beauties. If cutting the pineapple and mango is not your thing, you can use canned or frozen, but it really is perfect with the fresh.

So, since I wanted to make a burger, and pineapple goes with an Asian flare, that was my direction. I added green onions, garlic, ginger, soy and a touch of red pepper flakes for heat to the beef. Now, I have made these twice, first time with ground beef, and the second time with ground chicken. Both were equally yummy, so what ever your taste is, go with that. A turn on the grill, and the burgers were done.

Teriyaki Burger Chicken

For the salsa……the pineapple and mangos were mixed with avocado, red pepper, onion, jalapeño, cilantro and a squeeze of lime. Then mixed all together and set it aside.

When I think of burgers, I always think of ketchup and mustard, but not with these and we do like something on a burger. The sauce was simple with the aid of my trusty imitation Bullet. We bought a cheap version, just to be sure, we would use it and liked it before we shelled out the cost for the real deal. Well, the cheapo has worked really well, so why spend over a hundred when you can spend twenty?

I just put all the ingredients for the sauce……fresh pineapple, soy, ginger, garlic, rice wine vinegar, and a touch of sesame oil. Gave it a whirl in my handy, dandy, cheapo Bullet and I had a sauce…….well almost. I heated it to a boil and added a cornstarch mixture to thicken.

Lightly toasted Kings Hawaiian Buns were perfect for this burger. The burger, the sauce, and the salsa……..oh la la…….oh wait thats French………well anyway there were a tasty, tasty burger.

Teriyaki Burger Collage

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Teriyaki Burger

Teriyaki Burger with Pineapple Mango Salsa

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  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Burgers
  • Method: Grill
  • Cuisine: American
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Ingredients

Scale
  • Burgers
  • 1 pound ground beef (you can also use chicken or turkey)
  • 1/4 cup chopped green onions
  • 1 tsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 1/4 tsp red chili flakes
  • 1/2 tsp salt
  • 4 Hamburger buns
  • Salsa
  • 1 cups fresh pineapple, diced into ½” cubes
  • 1/2 cup fresh mango, diced into ½” cubes
  • 1/2 avocado, diced into ½” cubes
  • 1/2 cup red bell pepper, diced into ½” pieces
  • 1/8 cup onion, finely diced
  • 1 teaspoon jalapeño minced
  • 1 tbsp fresh cilantro, minced
  • 1 tbsp fresh lime juice
  • Salt to taste
  • Sauce
  • 1 cup fresh pineapple
  • 1/2 cup soy sauce
  • 1 tablespoon fresh ginger
  • 3 tablespoons brown sugar
  • 2 cloves garlic
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon each cornstarch and water

Instructions

  1. Burgers:
  2. Preheat your grill to medium high heat.
  3. Combine all of the ingredients for the burgers in a medium bowl,and shape into 4 patties. Place your patties on the grill and cook 10-15 minutes or until well done, flipping half way through. Grill buns if desired.
  4. Salsa:
  5. Combine all ingredients in a medium bowl. Mix thoroughly and set aside.
  6. Sauce:
  7. Place first 7 ingredients in a blender or food processor. Blend until smooth. Pour mixture into a medium saucepan. Over medium high heat, heated cook mixture until bubbly, about 1-2 minutes. Meanwhile, blend cornstarch and water until smooth. Add cornstarch mixture to saucepan. Heat stirring constantly until mixture thickens. Remove from heat and set aside.
  8. Assemble the Burgers:
  9. To assemble burger place each burger on grilled bun. Spoon sauce over burger and top with salsa. Serve.

Notes

We like large burger so the serving size is 2. But if you like a smaller burger you can get 4.

Keywords: ground beef, pineapple, mango, burger, grill

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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

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Cream of Asparagus Soup

Cream of Asparagus Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American
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Description

Cream Soup with out the cream!

Ingredients

Scale
  • 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

Instructions

  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,

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Corned Beef Tacos

Corned Beef Tacos

Corned Beef Tacos

St. Patricks Day………or the Feast of Saint Patrick……..how fitting for a food blog. 

Back in the day St. Patricks day meant green beer and partying. Corned Beef and Cabbage and partying. Wearing green and partying. Well time changes everything. Now it’s still corned beef……..I might wear green,although it is not my favorite color in clothing…………..but, the partying and green beer are gone!

Well, maybe I am wrong about the partying because, these Corned Beef Tacos are a party for your mouth!  Cooking the corned beef was easy peasy in the crock pot. I used the spice packet from the corned beef and covered it with Guiness Stout.

A slaw recipe ……cabbage, sounded right and has just the right amount of spice in the dressing. I saw a recipe for the Mustard Seed Salsa I thought ……hmmmm. But It really is just the right condiment for the corned beef. Boiling the whole mustard seed softens it to just burst in your mouth. Green chiles add the zing, and when you combine it all together…………… the Corned Beef Taco is born.

I hope you will try this taco twist on the traditional corned beef St Patricks Day fare……….and maybe wear some green!

Corned Beef Taco Collage

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Corned Beef Tacos

Corned Beef Tacos

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Tex Mex
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Description

You can also fry the tortillas until they are crisp and have Corned Beef Tostada’s.

Ingredients

Scale
  • For Tacos:
  • Prepared Corned Beef
  • 8 –6” corn tortillas
  • Curtido
  • Mustard Seed Salsa
  • For Corned Beef:
  • 2 pound package of corned beef with the picking spice packet
  • Guiness Stout (enough to cover the corned beef, I used 3 cans)
  • Curtido:
  • 1 package ready to use cole slaw mix
  • 1/2 small red onion sliced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon oregano
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon cilantro
  • Mustard Seed Salsa:
  • 1teaspoon olive oil
  • 1 tablespoon onion, diced
  • 1/4 cup water
  • 6 tablespoons whole mustard seeds
  • 1 tablespoon green chilies
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. For the Corned Beef: Place corned beef in crock pot. Sprinkle the space packet over the meat. Pour in enough beer to cover the meat.
  2. For the Curtido: Place all the ingredients in a large bowl and combine. Transfer to a storage container and refrigerate until serving.
  3. For Salsa: sauté onion in olive oil until translucent. Allow to cool. Place water and mustard seed in a small non stick saucepan. Bring to a boil. Reduced heat to low and simmer 10-12 minutes. Place in a fine mesh strainer and rinse under cool water. Allow to drain. Place mustard seeds, sautéed onions, green chilies, vinegar, garlic, and salt in a small bowl. mix throughly. Sore in a non-reactive container in the refrigerator until serving.
  4. To Assemble Tacos:
  5. Heat tortillas. You can microwave them, heat them on a skillet, or fry them.
  6. Place 1 1/2 – 2oz of corned beef on each tortilla, top with curtido, and mustard seed salsa.

Notes

Prep and cook time do not include cooking the corned beef.

Keywords: tortillas, corned beef, tacos, mustard seed, Guiness Stout beer, cole slaw mix

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