grilling Archives - Page 2 of 2

Spicy Chipotle Cheeseburgers

May 19, 2013 · by Ari ·

My mind has officially checked out into summer vacation land. Technically, I have 2 more days of classes before it becomes official, but mentally I am….so….there. And let’s face it, I’ve been there for a couple of weeks now.

There is something about summer when you work on the school calendar. I still work hard over the summer, but it all seems like so much FUN. Maybe it’s knowing it’s all only temporary, and eventually you will all go back to “real life”, but I just love it. Despite the hear here in Phoenix, it’s probably my favorite time of year.

It seems like no matter what I have on my meal plan these days, nothing sounds better than grilling up some burgers and eating dinner by the pool. It just makes my heart happy. Not to mention the flavor combinations for burgers are pretty much endless, leaving you with burger after burger recipe. Sorry I’m not sorry.

I do have a pretty sweet side dish coming your way later this week that you can eat along side these burgers during your Memorial Day festivities.

Spicy Chipotle Cheeseburgers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 burgers

Serving Size: 1 burger

Spicy Chipotle Cheeseburgers

Simple and easy spicy chipotle cheeseburgers are a perfect way to kick up your summer grilling!

Ingredients

For the burgers:

1 lb 96% lean ground beef (or lean ground turkey)
1 chipotle pepper in adobo sauce, finely chopped
pinch salt

For the creamy chipotle spread:

1 cup nonfat plain Greek yogurt
1 chipotle pepper in adobo sauce

Toppings/to put together the burger:

Whole grain buns (whole wheat, brown rice, etc.)
Sliced roma tomato
Lettuce
Extra sharp cheddar cheese

Instructions

To make the burgers, combine beef, chopped chipotle pepper and salt in a large bowl. Create 4 evenly sized patties. Gently press each patty down in the center with your thumb to create an indent--this promotes even cooking. Grill to desired doneness, about 4-5 minutes per side.
To make the sauce, blend Greek yogurt and chipotle pepper in a food processor or blender until well combined.
To assemble burgers, spread sauce onto the top side of the bun. Top bottom half with lettuce, burger, cheese and tomato slices (or whatever you'd like--it's your burger!) and finish off with the top half of the bun. Serve immediately. Leftover meat patties can be stored in an airtight container in the refrigerator for up to 5 days.

https://arismenu.com/spicy-chipotle-cheeseburgers/

Grilled Skirt Steak with Blackberry Avocado Salsa

April 11, 2013 · by Ari ·

Did I ever tell you about the time I gave up red meat? I was actually super strict about it for a couple of years. When I first started losing weight, it was one of those easy swaps that was easy to make, and for the most part, I still stick to lean poultry and fish, but I’m not so sure red meat deserves the bad rep it seems to get.

I had never even eaten skirt steak (to my knowledge), but we went out a couple of weeks ago for my step-dad’s birthday, and I ordered this salad with skirt steak and avocado. It had other things, but I can’t even tell you what they were. For me, it was all about the skirt steak and avocado.

It was so bold and flavorful that I immediately became obsessed with the idea of recreating my own at home. I’d also been dying to try a fruit salsa. A lot of people make them with strawberries, but I hate strawberries almost as much as I hate pineapple. I know, I’m so weird about the fruits I hate.

Anyway, I have a pretty serious blackberry obsession. Specifically blackberry jam on wheat toast with an egg white omelet whenever I go out to breakfast. Something about that perfect combination…I crave it. As soon as I sit down, I check to see if blackberry is in that little stack of jams. I’ve also recently put it in pancakes, muffins, and now….salsa. Weird, right?

If by weird you mean DELICIOUS, then yes. It’s totally weird. This is one of those instances where the flavors just magically work together. You can’t really explain it, it just works.

It was really easy to make. The longest part is marinating the steaks, but you just need to do it. You can totally do it in the morning before work, or even begin the night before, but the steak and the marinade need to become BFFs for at least an hour, preferably more. Give them time to fall deeply in love, which if you saw Les Mis, you will know it can happen unconvincingly after about 90 minutes of far more interesting exposition.

So, moral of the story: marinate your meat. Longer is better. In the end, the star is going to be the blackberry avocado salsa anyway. It’s sweet, citrusy, spicy and creamy from the avocado. It’s pretty much the thing dreams are made of.

Grilled Skirt Steak with Blackberry Avocado Salsa

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 6

Grilled Skirt Steak with Blackberry Avocado Salsa

Bold marinated and grilled skirt steaks topped with a sweet and spicy blackberry avocado salsa.

Ingredients

For the steak:

1 1/2 lbs skirt steak, fat trimmed as much as possible
1 cup red wine
2-3 cloves garlic, finely minced
2 tbsp worcestershire sauce
3 tbsp balsamic vinegar
1 tbsp dijon mustard
heavy pinch each of salt and pepper

For the Blackberry Avocado Salsa:

12 oz blackberries, chopped
1 medium avocado, cubed
1/4 cup red onion, finely chopped
handful fresh cilantro, finely chopped
1 lime, zest and juice
1 jalapeno, seeded and finely chopped

Instructions

Begin by making the steak marinade. In a large bowl, whisk together wine, garlic, worcestershire, vinegar, mustard, salt and pepper. Transfer with steaks to an airtight container. Make sure there is enough liquid to cover your steaks. If not, add extra red wine. Refrigerate for at least one hour or up to overnight.
To make the salsa, gently toss all ingredients together in a large bowl. Do not over mix or you will lose the chunks of avocado. Cover and refrigerate for about 30 minutes to allow flavors to meld.
Grill meat until desired doneness. I like mine medium and it took about 4 minutes per side. Serve topped with blackberry avocado salsa.

Notes

You may use any cut of steak (or any meat, or non meat) you like. The salsa would be great with a filet, or sea bass, or even over some cooked quinoa if you want to keep it vegetarian!

https://arismenu.com/grilled-skirt-steak-with-blackberry-avocado-salsa/

BBQ Ranch Turkey Burgers

June 5, 2012 · by Ari ·

Once upon a time, ranch dressing was my food of choice. Have I ever mentioned my undying love for french fries dipped in ranch? I actually used to eat cheese fries dipped in ranch. From Denny’s. Clearly, I’ve always been an example of clean, intuitive eating. What body doesn’t need cheese fries dipped in ranch?!?! Freaks. Weirdos. Crazies.

You know what else ranch is delicious on? Pizza. Is that weird? Maybe. I swear, unless it was ice cream, I put ranch on it. Ice cream is good enough on its own, I guess. Actually, it’s probably the only food I loved more than ranch and cheese. Mmmmmmmm, ice cream. Okay, but seriously. Burger. Barbecue. Bacon. Ranch. Heaven. Just like you’d find at any burger joint.

Only, you know, more delicious. And minus the side of heart attack 😉

This is one of my favorite ways to cook. Taking my favorite meals from my unhealthier days, and turning them into something equally (and often more) delicious that I can feel good about enjoying! I spent a long time thinking that eating healthy meant I had to give up everything I loved, and that healthy food would be gross, and unsatisfying, but I have proven myself wrong time, and time again. These burgers are no exception–they taste like comfort food, and leave you feeling energized, rather than weighed down. Perfect for summer!

BBQ Ranch Turkey Burgers

yield 5 servings

20 oz lean ground turkey (at least 93%, but 99% ground turkey breast is the best)
1 tbs egg substitute
1/4 cup + 2 tbs all natural barbecue sauce, divided
1/2 cup finely chopped red onion + more for topping
3 slices center cut bacon, cooked and chopped + (extra slices for topping–optional)
freshly ground salt & pepper
1/3 cup nonfat plain Greek yogurt
1-2 tsp ranch seasoning
5 100% whole grain buns (whole wheat, brown rice, etc.), toasted

Directions:

Preheat grill. In a large bowl, combine ground turkey, egg substitute, 2 tbs barbecue sauce, 0nion, chopped bacon, salt and pepper. Thoroughly combine, and form into 5 even patties.
Grill until cooked throughout (approx 5 minutes per side). Meanwhile, in a medium bowl, Greek yogurt, 1/4 cup barbecue sauce, and ranch seasoning. Mix until well combined.
Place cooked patties on toasted wheat buns, then top with barbecue ranch sauce, bacon, onions, and any other desired toppings (lettuce, tomato, cheese, bell pepper, etc.)

Thai Peanut Turkey Burgers

May 29, 2012 · by Ari ·

So I’ve been really mad that it’s summer time. Lots of whining and complaining about the heat, and how it affects my running, and blah blah blah. But I forgot how much I LOVE some things about summer! Like burgers!

And swimming!

Tuesday evening, Jason came over with my dog niece and nephew, and we seriously had the best time playing around outside with the puppies. They got so hyped up about the pool!

Nico and Winston have a love connection. They will play for hours on end.

Every time Jason was in the pool and would make eye contact with Nico, she would immediately go crazy and start barking, and then all the other dogs would start going crazy too.

Clementine is hiding under the chair. She wants to play, but she’s scared. It’s hard to be a Clementine.

Anyway, before all the fun dog playing, there were seriously amazing, delicious burgers.

Made with extra lean ground turkey, and homemade Thai peanut sauce.

Savory and spicy, with just a hint of sweetness.

Have I ever mentioned how much I also love Thai food? Give me some take out Chicken Pad Thai with extra cilantro, and I am a happy girl. I used to eat it all the time because someone told me Thai food was healthy once. Now, I figure out my own ways to use the flavors that are actually healthy, and not 7 servings of noodles 😉

Also, if you are one of those people who loves a beef burger, and thinks turkey burger are dry and gross (ahem…Steve), try these turkey burgers. I haven’t always loved the ones I’ve made at home (why do they never seem to turn out like the one at Zin Burger??), but I absolutely freaking love these. Like I can’t wait to make them every day for the rest of ~~the summer~~ my life kind of love.

Thai Peanut Turkey Burgers

yield 5 servings

20 oz ground turkey breast
1 tbs egg substitute
1/2 cup diced onion + more for topping
1/2 cup diced red bell pepper + more for topping
2 tbs chopped fresh cilantro + more for topping
1 tbs peanut butter
1 tbs Better’n Peanut Butter (or pb2, or more regular peanut butter)
1 tbs reduced sodium soy sauce (use gluten-free is applicable)
1 1/2-2 tsp chili paste
1 tbs fresh lime juice
1/2 cup nonfat plain Greek yogurt
1 tsp honey
1/2-1 tbs Sriracha
5 100% whole grain hamburger buns (whole wheat, brown rice, etc.), toasted
crushed peanuts, sliced scallions, and bean sprouts for topping

Directions:

Preheat grill. In a large bowl, combine ground turkey breast, egg substitute, onion, bell pepper, and cilantro. Set aside.
In a medium bowl, combine peanut butter, Better’n Peanut Butter, soy sauce, chili paste, lime juice, and honey. Pour 2 tsp of sauce mixture into turkey mixture, and set the rest aside.
Thoroughly combine turkey mixture and sauce (I recommend getting in there with your hands!), and form into 5 even patties. Press lightly in the center of each patty with your thumb, so they are slightly thicker on the edges to ensure even cooking.
~~Send your husband outside to~~ Grill until cooked throughout (approx 5 minutes per side). Meanwhile, add Greek yogurt and Sriracha to leftover peanut sauce, and mix until well combined.
Place cooked patties on toasted wheat buns, then top with yogurt peanut sauce, crushed peanuts, sliced scallions, bean sprouts, and extra onions, bell peppers and cilantro.

Date Night In

October 24, 2011 · by Ari ·

One of the main questions I get from people when I discuss my work schedule with them is “How does your husband feel about it?” or “How does it affect your marriage.” I usually smile and say it’s fine and he gets it and blah blah blah. The truth is, he does “get it” and honestly it is what it is, but it does affect our relationship, and lately we’ve been in a little bit of a rut because of it. I am left feeling spread pretty thin which makes me feel needy and he is left getting nothing from me because I don’t have a whole lot left to give, and it is not ideal. But the truth is, come December I will have more free time than I know what to do with and I will be back to being a much better wife and be able to refocus my energy and effort more onto the relationship. In the meantime, we just have to make this work. Luckily, I married the perfect man. Seriously, perfect, and although he may not always get things ~~in a timely manner~~ immediately, he always eventually understands what I need and then goes above and beyond to make me feel special.

Yesterday before I left for work we discussed how we were both feeling about things. Okay, that’s a lie. I talked in overly dramatic circles about how I wasn’t getting what I needed and I don’t feel important and blah blah blah. What can I say? Sometimes I’m a disaster. Anyway, it was ~~all~~ mostly legitimate feeling/concern and when I left, Steve asked if he could take me on a date. I said yes, but honestly was in no mood to get dressed out of my rehearsal clothes and be out in public. But he was trying so I went with it. While I was at rehearsal he was talking about reservation times and finding a place. I got home at about 5 and he banished me to the office while he got out my “surprise”. In case you didn’t know, surprises are the way to my heart. I don’t like to know they’re coming (my dad used to always TELL ME he had a surprise for me and it drove me crazy because I don’t like to not know things!), but when I walk in to a note or an iced coffee, I feel totally loved and special.

Finally I was allowed to leave the office and I came out to this

SURPRISE!!!!! If I would have been able to tell Steve exactly what I wanted, I would have asked to stay home and have dinner cooked for me. Good thing he is a genius. I think seeing him in my apron was maybe my favorite part. I’m sorry, but I think men are cute in aprons–does that make me a weirdo? Anyway, he had gone to my favorite store (Whole Foods) and stocked up on my favorite things!

Turns out, he had googled 2 of my very favorite foods (I don’t have an absolute favorite. I just can’t choose. It would change every day.)

Chilaen sea bass

and

Sweet potatoes

Have you ever had Chilaen sea bass?! It tastes like butter. Seriously. It’s pricey, but oh so worth it!

I got to play photographer while Steve cooked–it was a fun! But I realized that taking amazing pictures the way he does is way harder than it looks!

This amazing buttery brown sugar sauce was used to brush the sweet potatoes. I almost never use real butter so I kept sniffing all of the sauces and saying “Butter! Butter! Everything smells like butter! mmmm! Did you get this recipe from Paula Dean?!”

The good thing about staying in? Spending time with our ~~children~~ puppies! “Dad! What are you cooking? Can I have some? I want to surprise mom too with my amazing eating skills. I will share with her if you just give me a bite!”

“Look mom, I’m sitting! Now can I have some foods? Or at least have you carry me around like a prince? That would be nice too.”

“But excuse me mom and dad, when do I get my dinner? I don’t think you understand that the big bowl of dog food I just devoured was merely a snack. An amuse bouche, if you will…”

Once all the prep work was finished, it was time to take everything out to the grill! I love this part–I know nothing about grilling, so I get to stand there and watch in awe, and occasionally flip something.

I have a confession: When I watch Steve cook, I find it so hard not to give him notes/tips/direction! I HATE when people tell me how to cook, but I have such a hard time letting go of control and not being the one in charge. Guess that’s why I became a director haha. Anyway, it is much easier with the grill because I have no tips or intelligent input.

Prettttttyyy fire!

Of course the puppies were near by. “Dad dad dad dad dad!!! Did you drop anything for me? Look, I’m sitting. Would it help if I acted extra cute?”

At this point, I was practically drooling. I’m sure one classy date.

I am seriously so lucky to have the most amazing husband ever. Thank you babe for the PERFECT night and for always making me feel important and special! XOXO

What is your idea of a perfect date?

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