Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!

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THIS GIVEAWAY HAS ENDED!

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Yup!  A brand spanking new Gooseberry Patch cookbook giveaway.  I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook.  The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team!  Scroll down past the recipe for all the contest particulars!

game day

I absolutely LOVE teriyaki burgers.  When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers.  That being said, I loved this recipe.  The flavor is out of this world good and it’s very easy to put together with no weird ingredients.

I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it.  Mr. Meat Eater did and he gave it two thumbs up.  I run hot and cold on mayo-based sauces on my burgers so I just left it off.  We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger.  I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice.  If you like the Banzai burger at Red Robin, this one is very, very similar.  Just add lettuce and tomato if you want.

Teri Burgers 2

Teri Burgers 3

Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA

1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill

In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.

Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.

Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.

Spread the mayo mixture on the bottom bun and top with a patty,

Makes 6 burgers.

Teri Burgers 1

GIVEAWAY

THIS GIVEAWAY HAS ENDED!

This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25.  I will pick a winner on 4/26 and notify the winner by email.

You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts 🙂
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.

If you have any questions, contact me at girard.nancy at yahoo dot com.

To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking

Happy Cooking!

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Lemon-Sugar Grilled Pineapple

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When we lived in Hawaii, we could get pineapples practically off the vine.  They were so sweet and delicious (and cheap!).  We ate so many of them that I’m surprised we still like them!  This recipe is perfect if you get a not-so-sweet pineapple like I did recently.  A super easy grilled dessert that only uses 3 ingredients. The hardest part is peeling and cutting the pineapple ~ although it’s not really hard, just time-consuming.

We grill the pineapple after we finish eating dinner so it’s still warm when we eat it. This would also be great with some vanilla ice cream.

I found the recipe in an old All You magazine.

Lemon-Sugar Grilled Pineapple

1 fresh pineapple
2 tbsps grated lemon zest
1/2 cup sugar

Trim off the top and bottom of the pineapple. Peel the rind off being sure to get as many of the eyes off as possible as they are hard to eat. When peeled, cut the pineapple in half lengthwise and then into sections, making sure to cut the rind off each section.

Mix the sugar and zest in a ziplock bag.

Put a couple of the pineapple sticks into the bag at a time and shake until coated. Transfer to the grill and cook for 5-7 minutes or until you have grill marks and pineapple is softening up.

Cool slightly before eating so you don’t burn your mouth.

Makes 8 servings.

Happy Cooking!

Grilled Chicken Tacos

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Yesterday I posted a recipe for chicken tacos that used a crockpot so today I am posting another version that uses grilled chicken.  This recipe is a little spicy but not too bad ~ just go easy on the red pepper flakes if you don’t like spicy.

I mixed up the rub and dumped it in a ziplock bag, added the chicken and smooshed it around to cover the chicken.  We had a thunderstorm when dinner time rolled around so I used my stove top grill pan to grill the chicken and it worked fine.

Grilled Chicken Tacos

2 tbsps chili powder
2 tbsps cumin
1 tbsp paprika
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
1 tbsp packed brown sugar
2 tbsps olive oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and pounded thin
16 soft taco size tortillas

Combine the chili powder, cumin, paprika, red pepper flakes, salt, pepper, and brown sugar in a small bowl. Mixture will look moist but will be crumbly.

Rub this mixture over all sides of the chicken breast and refrigerate for up to 1 day.

Grill chicken until thoroughly cooked and no pink remains. Let cool for 5 minutes and slice into thin strips.

Serve with warm tortillas and your favorite toppings.

Makes 6-8 servings

Happy Cooking!

Taco Burgers

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One day a week is burger night at our house so I am always on the lookout for new burger recipes.  Usually I just copy what I see on restaurant menus.  This week I got a new cookbook ~ 1,000 Easy Recipes; Super Fun Food for Every Day ~ that is put out by the Food Network and found this recipe in it.  It IS easy and Mr. Meat Eater and I both enjoyed the burgers.

The burgers really taste like tacos in a bun.  The next time I make these, I might mix the spice in the burger instead of just sprinkling it.

Taco Burgers

VIEW PRINTABLE RECIPE HERE!

1 1/2 lbs ground chuck
1/2 tsp kosher salt
Cumin
Oregano
Chili powder
White cheddar slices
Burger rolls
Guacamole, optional
Lettuce, optional
Salsa, optional
Sour cream, optional
Tortilla chips, optional

Mix the ground beef with the kosher salt and form into 4 patties. Don’t forget to make the indentation so they don’t puff up during grilling.

Sprinkle one side with cumin, oregano, and chili powder to taste.

Grill until they are done to your likeness. Place a slice of cheese on the burger and let melt while still on the grill.

Serve on buns with your favorite toppings.

Makes 4 burgers.

Happy Cooking!

Here’s to a New Year!

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I always love the new year.  This year we have my daughter’s wedding in June to look forward to.  We are all very excited about it!

On my Facebook page for A Recipe A Day, I said that I don’t like resolutions.  In fact, I hate the word.  It sets me up for failure.  I usually make goals and my goals for this year are more cooking, more blogging, more reading, more crocheting, teach myself to knit, and work on that household organizing that always seems to get away from me.   What are your goals for this year?

I decided to start the new Gooseberry Patch giveaway tomorrow instead of today since it’s a busy day.  We are taking down the few decorations I put up this year and watching football and basically sitting on our butts.

Last night, Mr. Meat Eater and I stayed home and grilled steaks and watched movies.  I made garlic mushroom steak which is one of my favorite recipes.  It’s super easy, can be used on any cut of steak, and is delicious!

I got this recipe off a now non-existent message board on AOL years ago.

Garlic Mushroom Steak

Steak:
1/4 cup steak sauce
1 small onion, chopped
1 tbsp brown sugar, packed (use more if you want it sweeter)
3 New York strip steaks (use your favorite cut)

Mushrooms:
2 (8 ounce) pkgs mushrooms, sliced
2 tbsps olive oil
2 tbsps soy sauce
2 tsps steak sauce
3 cloves garlic, minced
2 tbsps chopped fresh parsley

Steak: Mix the steak sauce, onion, and brown sugar in a ziplock bag, add the steaks, and smoosh it around (after closing the bag) to make sure all the steak is covered. Marinate at least 30 minutes in the refrigerator. I usually marinate about 5-6 hours.

Mushrooms: Mix the sliced mushrooms with all the ingredients except the parsley in a baking dish. Cover with foil and bake at 350º for 10 minutes, uncover and stir, return to oven for another 8-10 minutes.  You can also put this all in some heavy-duty aluminum foil and toss on the grill with the steaks.

Remove the steaks from the marinade (throw away any leftover marinade) and grill to your desired degree of doneness.

Makes 3 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Will I Ever Find the “Right” Burger Recipe?

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I am forever trying to recreate restaurant burgers with little success.   I’m sure part of the problem is using the correct type of ground beef and I just won’t buy really fatty ground beef so I should just give up this quest of mine.  I saw this recipe in the latest issue of Simple and Delicious and it was like I had to try again to find that elusive burger.  This recipe wasn’t it BUT it is a very delicious burger in it’s own right.  Friday is usually burger night at my house (at least in the summer) so with some tweaking, I made these over the Labor Day weekend.  They are easy and good.

If YOU have that perfect recipe, please send it my way so I can stop searching!

I will be starting a Gooseberry Patch giveaway later this week so watch for it!

Almost Steak House Burgers

5 tbsp mayonnaise
4 1/2 tsps prepared horseradish
3 tbsp butter, softened (may need more)
garlic powder
4 hamburger buns, split
1 1/2 lbs ground beef
1/4 cup steak sauce
4 1/2 tsps onion soup mix
4 slices Swiss cheese

Mix the mayo and horseradish in a small bowl; cover and refrigerate until serving.

Spread the insides of the burger buns with the softened butter and then sprinkle with the garlic powder. Set aside.

Combine the beef, steak sauce, and onion soup mix and shape into four patties. Remember to make a dent in one side with your thumb so you won’t get that burger bump.

Grill burgers until they are done to your liking, adding a slice of Swiss cheese towards the end of cooking. Grill the buns for a few minutes while the burgers are cooking making sure they don’t burn.

Serve burgers on the buns, adding the mayo/horseradish mix on top and your favorite toppings like lettuce and tomato.

Makes 4 burgers.

Happy Cooking!

Chipotle Sliders

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I love sliders and I love that you can buy slider rolls in the grocery store now.  These little guys are SPICY so if you don’t like spice, I would skip this recipe.  They are really easy to make, of course, and are equally good as an appetizer or the main dish.

Chipotle Sliders

Burgers:
1 lb ground beef
2 chipotles in adobo sauce, diced
salt and pepper to taste
4 slices American cheese, cut into fourths
8 slider buns
8 slices tomato, if desired
8 small pieces lettuce, if desired

Special Sauce:
1/3 cup sour cream
1 tsp adobo sauce from the can of chipotles

Mix beef, diced chipotles, salt and pepper in a medium bowl then form into 8 small patties.

Grill, turning occasionally, until done to your desired degree of doneness. Top each burger with a square of cheese and let melt slightly.

Place burger son bottom bun, add a dollop of special sauce, lettuce, and tomato, and top bun.

To make the sauce, mix the sour cream and the adobo sauce until well mixed.

Makes 8 small burgers.

Happy Cooking!

Grilling Pizza

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We LOVE grilled pizza.  In fact, we make it about once a week.  We usually make pepperoni but sometimes we throw on whatever veggies we have on hand.  It’s really not hard to make.  I know the first time I did it, I was convinced the dough was going to fall through the gates and make a huge mess of the grill but it’s never happened.

I use my usual dough recipe ~ Pizza Dough I always make it in my bread machine but I’m sure it would work making it by hand although I have never done it.  I would think that frozen dough, dough from a can, and the dough you can sometimes buy at a pizza place would work as well but I haven’t tried it.

When the dough is done in the machine, I take it out and put it in a greased bowl and cover it with greased plastic wrap and let it rise until doubled.  I punch it down, and take it out of the bowl onto a floured surface and roll it out.  I brush olive oil on the WRONG side of a cookie sheet and put the rolled out dough on it.  I take it out to the preheated grill (Somewhere between 375º and 400º) and slide it onto the grill.

Dough ready to go on the grill:

Dough on the grill:

I close the grill and let it cook for a few minutes.  Using tongs with rubber ends, I check the bottom of the dough every few minutes and when it looks crisp and has grill marks, I carefully turn it over.  Don’t be surprised if the top of the dough bubbles up ~ you don’t have to pop them as they will go away on their own.

The dough after is it turned over:

Now I am ready to add toppings:

I use my regular pizza sauce recipe ~ Super Easy Pizza Sauce I put toppings on in this order:  sauce, cheese (2 cups) and half a bag of pepperoni.  I like to put the cheese under the toppings since it helps them to stick but you can do it in whatever order you like.  It also has to be done rather quickly so the bottom of the crust doesn’t burn.  I may help to turn your grill down a bit.

Toppings on and ready to finish baking:

Close the lid and let it continue baking until the cheese is nice and melted and it looks done.  Here’s the finished pizza:

Using the tongs again, slide the pizza back onto the back of the cookie, let it sit for a minute or two and it will be easier to cut.

A couple of things I have learned along the way:

*Use tongs with rubber ends.  Regular tongs will rip the dough.

*Saute any veggies that you want to put on the pizza.  It cooks so quick that the veggies will still be very crunchy (unless you want it that way, then don’t saute).

*The dough can be made early in the day and put in the fridge until later.  Make sure it has come to room temperature and has risen some before rolling it out.  Cold dough will not roll out ~ it will keep shrinking back.

*Don’t be afraid of trying this ~ my DH and I have lots of fun doing it and we’ve done it enough that we have it down to a science, LOL!

Happy Cooking!

Bourbon Marinated Rib Eyes

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We had a REALLY bourbon-y Fourth of July this year and this recipe was the star of the show!  The steaks turned out so good ~ we are really looking forward to having them again.  The marinade is on the sweet side but not overly so.

Bourbon Marinated Rib Eyes

1 cup water
2/3 cup bourbon
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tbsps Worcestershire sauce
2 tbsps fresh lemon juice
4 rib eye steaks, bone-in or boneless just use your favorite

Put all ingredients except the steaks in a ziplock bag and smoosh is all around until it is mixed. Place the steaks in the bag and smoosh around making sure all the meat gets marinated. Put the bag in the refirgerator and marinate at least 8 hours or overnight.

Preheat grill to medium high heat. Remove the steaks from the bag and throw away the marinade and bag.

Grill the steaks until they reach your desired degree of doneness.

Makes 4 servings.

Happy Cooking!

The Neeley’s Barbecued Pork Chops

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If you like pork, you have GOT to try these pork chops.  I am NOT a pork lover (except for bacon, of course) but I LOVED these chops.  It does take some time to make the barbecue sauce.  I made the sauce the day before, put the chops in to marinate the next day.  They came out so tender and delicious.  The Neeley’s have a winner here!

The Neeley’s Barbecued Pork Chops

4 center cut pork chops (not thin sliced or the super thick ones)
Neeley’s seasoning, recipe below
Neeley’s barbecue sauce, recipe below

Rub the seasoning into the chops on both sides. Put the chops in a ziplock bag and add two cups of the barbecue sauce. Marinate in the fridge all day. Grill until chops arae cooked through ~ we grill ours for about 30 minutes on medium. If you want more saucy chops, reapply the sauce after cooking and before serving. The sauce recipe makes enough for the marinating and a little extra to apply before eating. The seasoning makes quite a bit so I put the extra in the freezer.

Neeley’s Seasoning

1 cup paprika (two bottles of paprika is a little more than 1 cup ~ I used it all)
3 1/2 tbsps sugar
1/2 tsp onion powder

Mix all ingredients together in a bowl. I put all the extra in a ziplock and put it in the freezer for next time.

Neeley’s Barbecue Sauce

2 cups ketchup
1 cup water
6 tbsps brown sugar
5 tbsps white sugar
1 1/2 tsps black pepper
1 1/2 tsps onion powder
1 1/2 tsps dry mustard
1 1/2 tsps paprika
1/2 of a fresh lemon, juiced
1 tsp Worcestershire sauce
1/2 cup apple cider vinegar
1 tsp light corn syrup

Combine all ingredients in a saucepan and bring to a boil over high heat, stirring to prevent sticking. After sauce comes to a boil, reduce heat to low and let it simmer, uncovered, for at least two hours.

Makes 4 pork chops.

Happy Cooking!