Homemade Trader Joe’s Chili Lime Chicken Burgers

I have always loved TJ’s chili lime chicken burgers, but they would be so much better if they were organic! So when I found this recipe at Iowa Girl Eats I was thrilled! I could make them myself with all organic ingredients! They were easy to throw together and they tasted fantastic! I will surely make these again, they are healthier and yummier than regular burgers.

Ingredients:

  • 1lb ground chicken
  • 2 green onions, chopped
  • 1/4 cup chopped red bell pepper
  • 2 Tablespoons chopped cilantro
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 lime, cut in half
  • 4 buns, toasted

Directions:

  1. Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl.
  2. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.
  3. Heat a large grill pan or skillet over medium-high heat.
  4. Grill burgers for 3-4 minutes a side, or until cooked all the way through.
  5. Top with slices of avocado and serve with salad.

 

 

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Strawbeery Granita

So, I’m no mixologist or anything, but I do like to drink. And have fun with my drinks! This post will be the first of drink recipes I post!

Granitas are like slushies, but for grown-ups! What could be more fun than that? You can throw pretty much anything into them, so long as you have a blender.

For this granita, all you need is Strawberry Harvest Abita and a handful of fresh strawberries.  Mix them together in a blender until well combined.  Then pour the mixture into an 8×8 baking dish and put the dish in the freezer.  Ice will begin to form from the edges into the center, every 10 minutes or so scrape the ice off the edges and stir the liquid until just frozen, about 1 hour. Next time I may try it with a different beer, because this was a little too strawberry.  I think it would be great with a pale ale or IPA.

Serve and enjoy!

Homemade Funfetti Cupcakes

I made these for Employee Appreciation Week at my work, and they really were fun to make (as you’ll see from the many photos I took)!  This recipe for funfetti from scratch comes from Freutcake, and it is fabulous!

Matt takes a bite!

I made the silly mistake of buying sprinkles with brown sprinkles in the mix, and I did not want brown spots in my funfetti so I spent a good hour picking out the brown sprinkles before I even began baking. So, for all of you readers, if you decided to make these, do not buy sprinkles with brown ones unless you are okay with brown spots in your otherwise colorful funfetti cupcakes!

Ingredients for Vanilla Funfetti Cake:

  • 5 large egg whites at room temperature
  • 3/4 cup whole milk, at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 2 1/2 cups sifted cake flour
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes
  • 1/3 cup rainbow sprinkles

Ingredients for Vanilla Frosting:

  • 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
  • 3 cups sifted powdered sugar
  • 3 tablespoons milk (I used nonfat)
  • 1 1/2 teaspoon pure vanilla extract
  • generous pinch of salt

Directions:

  1. Preheat oven to 350°F. Line cupcake tins with paper liners
  2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside (somewhere your cat can’t get to it-mine did and quickly threw it up, making more work for me).
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
  5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
  6. Divide the batter between cupcake tins filling cups 3/4 of the way full.
  7. Bake 15-18 minutes, rotating tins half way through baking.
  8. When the cupcakes are completely cool, frost them!
  9. For the frosting: whip butter for 8 minutes on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Butter will become very pale & creamy.
  10. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  11. Once cupcakes are frosted, top with sprinkles to make them more fun!

Irish Beef Stew with Mashed Potatoes

Ever since I went to Ireland last summer, I have had an inkling for more delicious Irish food.  This is my first attempt at making some myself!  This recipe is from Lauren’s Latest, and it is FANTASTIC.  It takes a while to make, but is not too hard at all.

Ingredients:

  • 2 tablespoons olive oil
  • 1 lb. stew meat
  • 4 large carrots, peeled & chopped
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • salt & pepper, to taste
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 2 cups beef broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • heaping 1/3 cup frozen peas
  • mashed potatoes

Directions:

  1. In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes.
  2. Pour in onions, carrots, garlic and spices. Cook another 5 minutes.
  3. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender.
  4. When you are ready to serve, in a small bowl stir softened butter and flour together until smooth and incorporated.
  5. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it’s done.
  6. Serve hot over mashed potatoes.
  7. Have some Irish beer (with your food of course)!