Chorizo Burgers again

I was inspired to make these by Bob over at icookstuff.com who made some guacamole burgers...

Chorizo Burgers again

1/2 pkg. (1/2 lb.) chorizo sausage
1 lb. ground turkey
1/2 t. garlic powder
1 egg

1. Mix ground turkey with some garlic powder and one egg.
2. Use one section of the chorizo; I decided to pre-cook the chorizo.
3. And then added it to the turkey mixture.
4. Mix well and shape into patties.
5. Freeze for an hour before grilling (they fall apart easy) or cook in a frying pan until nicely done.
6. Serve on a bun (or bread) with cheese, guacamole, and a dab of sour cream. (you can also add onion and tomatoes; I just didn't have any that night.)

Previous post: Chorizo Burgers

Lamb on the grill

Grilled Lamb with steamed veggies

Not really a recipe....just an idea and some photos...

Sorry about the over-exposure on the photo...damn sunlight!


Leftovers the next night, with some polenta fried in olive oil, with a dash of garlic salt and black pepper...

Asian Catfish

I made this kinda spur of the moment...it turned out well...

Asian Catfish

2 catfish fillets (I didn't weigh them; I'd guess they are about 3-4 oz. each?)
soy sauce
paprika
onion powder

1. Marinate thawed fish in soy sauce; add seasonings.
2. Then we just cooked them on the George Foreman Grill at 350˚ for about 6-8 minutes. They don't need to go for very long at all—you don't want to overcook them, either.

I served this with some homemade egg bread and I think we had steamed green beans on the side, although they are not on my plate there...

Chorizo Burgers

I had a taste for chorizo and eggs (no photos, sorry!), and then I didn't know what to do with the second half of the chorizo package. It turned into some FANTASTIC burgers!

Chorizo Burgers

1/2 pkg. (1/2 lb.) chorizo sausage
1 lb. ground turkey
1/2 t. garlic powder
1 egg


Use one section of the chorizo:


Mix ground turkey with some garlic powder and one egg:


I decided to pre-cook the chorizo:


And then added it to the turkey mixture:


Mix well and shape into patties:

Cook until well done, and slightly browned on the surface, if you like it that way (it's good!!!)

The chorizo is spicy, so I served it with some (homemade) cole slaw to cool things down in my mouth in between burger bites. Also, I did not put ketchup directly on the burger, I used it on the side as a dip, in case it didn't go well. Ketchup was a good addition. I think the taco sauce I was considering would have been too much. A side of sour cream for dipping might have been another good idea, but I don't think we had any in the fridge.


burgers topped with:
thinly sliced onion, tomatoes, and Monterrey-Jack cheese:




NOTE: I think these could also be made on the grill, although the meat is a little gushy, so you might have to partially freeze the burgers before grilling, so they don't fall apart.

Orange-Molasses Grilled Chicken

I made this up, spur of the moment, after taking a pre-dinner cat nap with Thumper.

Orange-Molasses Grilled Chicken
and Potato Foil Packets

2 boneless, skinless chicken breasts
2 or 3 T. frozen orange juice concentrate
1 t. molasses
1 heaping T. brown sugar
dash of garlic salt

Melt OJ in microwave, then stir in other ingredients. Marinate chicken in this sauce for at least an hour. Grill chicken as usual. You can baste the chicken with the sauce as it cooks, but we didn't and it still had a lot of orangewang flavor.

Potato Foil Packets

2 medium potatoes, thinly sliced
2 slices from an onion, minced
1/2 a package of turkey kielbasa, cut into chunks
optional: I added some leftover sauteed cabbage

Tear off two large sheets of aluminum foil. Coat with non-stick cooking spray. Pile ingredients on foil, fold ends over, then crimp up sides to seal, so that it won't leak. Leave on one side of the grill as you are cooking the chicken.



Sorry the photo is of my partially eaten dinner...you're actually lucky I was able to pull myself away from the table and grab the digital camera off the kitchen counter to take these pictures.


Thumper was dismayed to only get a tiny taste of the chicken, but I want to be careful not to upset his little kitty digestive system since he's doing so well now and putting weight back on.

Fajita Grilled Chicken

Sorry I didn't get a photo of this, but we made it and then we sat down to eat. It was too good for me to even think of stopping to go get the digital camera! LOL!

Fajita Grilled Chicken

2 boneless, skinless chicken breasts
1/4 c. olive oil
1/4 packet taco seasoning (probably about one tablespoon, maybe?)

In medium bowl, mix olive oil with taco seasoning. Place chicken in bowl and turn with fork to coat chicken completely. (I also stab the chicken with the fork a little, to help tenderize the meat.) Allow to stand in this marinade for at least 30 minutes. Grill as usual; discard leftover marinade.


NOTE: Leftover chicken would make a great salad addition!

Greek Chicken on the Grill

Portion control. This is actually A LOT of food for me, though! LOL! Along with the chicken there is a salad with Raspberry-Hazelnut vinaigrette, sauted cabbage, corn, and baked beans.

Greek Chicken on the Grill

2 boneless skinless chicken breasts
1/4 c. lemon juice
1 t. crushed Greek oregano
1/4 t. salt
2 T. olive oil
dash of black pepper (to taste)

1. Combine all ingredients in Ziplock bag and allow to marinate at least 30 minutes, or overnight if preferred.
2. Heat grill to high temperature, then turn down to medium-low.
3. Place chicken on grill and cook for 6-8 minutes; flip and continue cooking until chicken is firm and juice coming from within is no longer pink.

Options:

• Cube the chicken in place it on pre-soaked wooden skewers to cook as shish kabobs.
• Slice cooked chicken breasts and put on a salad with cucumbers, tomatoes and feta cheese.
• Slice cooked chicken and put on pita breads with sour cream and onions.
  

Grilled Salmon in Foil Packets

That's a grilled turkey sausage and some scalloped potatoes with my salmon fillet.

Grilled Salmon in Foil Packets

2 (4 oz.) salmon filets
salt
olive oil
optional: BBQ sauce

1. Preheat grill to hot.
2. Tear off two pieces of foil, large enough to enclose each filet.
3. Spread a teaspoon or so of olive oil on the foil with a pastry brush.
4. Salt the salmon filets on both sides and place each in the center of each piece of foil. Top with BBQ sauce, if desired.
5. Close foil to seal everything in.
6. Place packets on grill and turn heat down to low. Keep lid closed and allow salmon to cook for 12 to 15 minutes. Fish will flake easily when it is done.