Poblano-Stuffed Burger with Mango Salsa and Guacamole

A roasted poblano and jack cheese-stuffed burger topped with mango salsa and guacamole.  Just too good.Try something new this Fourth of July. 

Ingredients:

Burgers:

2 lbs. ground meat (we used turkey, but use whatever you prefer)

1 to 1 1/2 cups grated or thinly sliced jack cheese

2 large poblano peppers

4 good hamburger buns, lightly toasted

Guacamole:

2 large ripe avocados, mashed

2 tablespoons chopped cilantro

1 to 2 tablespoons lime juice (to taste)

Salt and pepper

Mango Salsa:

2 cups chopped pitted peeled mango (2 mangos)

1 cup chopped red bell pepper

2/3 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons olive oil

Directions:

Roast the poblano peppers over a flame or in the oven until blackened.  Place in a bowl, cover with plastic wrap and let steam for about 20 minutes.  When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.

For the burgers, divide the meat into 8ths and form 8 thin patties.  Top 4 of the patties with slices of poblano chile and then grated jack cheese.  Top with the other 4 patties.  Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.

For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups

Combine guacamole ingredients last.

Grill the burgers 5 to 6 minutes per side.  Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa.

Raspberry Red Wine Parfaits

 These are delicious as parfaits or on top of your favorite ice cream. (Recipe courtesy of The Fresh Fridge)

Serve as a refreshing dessert after Grilled Steak with Avocado Sauce on Independence Day.

Ingredients:

16 oz. raspberries (fresh or frozen/defrosted)

8 oz. fresh raspberries (for topping)

3/4 cup white sugar

1 tablespoon cornstarch

1 1/2 cups red wine (if sweeter wine, reduce sugar slightly)

12 oz. fat-free vanilla yogurt

Garnish: fresh sprigs of mint

Directions:

In a large pot (preferably with high side walls) mix together sugar and cornstarch. Next stir in red wine and bring to a boil, stirring occasionally. It will begin to boil and rise at this point, continue to stir 2-3 minutes until it begins to thicken.

Next, stir in 16 oz. raspberries (fresh or thawed) and bring the mixture to a boil again, stirring occasionally. Cook for another 1-2 minutes until mixture begins to thicken, then remove from heat. Strain in a fine mesh strainer and pour into a container. Cover and chill in fridge for at least 1 hour.

To prepare parfaits: In a small glass pour in 1 layer vanilla yogurt, then layer with fresh raspberries, pour in a drizzle of the red wine sauce, then repeat. Top off with a few extra fresh raspberries and a sprig of mint. Serve cold.

Five Minute Patriotic Pie

When we view the flag, we think of liberty, freedom, pride, and Betsy Ross. The American flag flies on the moon, sits atop Mount Everest, is hurtling out in space. The flag is how America signs her name. Sign her name this 4th of July by making this 5 Minute Patriotic Pie.

Flag Facts:

Q: Who cut the American flag into pieces and was honored for doing it?

A: Robert Peary, who left pieces of the flag scattered at the North Pole. Ref

Q: The American flag first flew over a foreign fort in what country?

A: Libya — over Fort Derne, on the shores of Tripoli.

Q: What is done with worn or outdated flags?

A: Flags are used until they are worn out and then they are destroyed, preferably by burning.

Ingredients:

1 prepared pie crust (I just use Marie Calendar’s for crust cooked according to the package)

1 1/2 lb. fresh strawberries

1 cup water

1/2 cup sugar

1/2 tsp strawberry Kool-Aid

4-5 Tbsp of Ultra Gel or Ultimate Gel

1/2 cup whipped cream

1 heaping Tbsp. powdered sugar

dash of vanilla

18 or so fresh blueberries

Directions:

Wash the strawberries, remove the tops, and slice in half.

In a large bowl, combine the water, sugar, Kool-Aid until sugar is dissolved.  Then add  the Ultra Gel or Ultimate Gel one Tbsp at a time, whisked to mix in each time.  One you have reached the desired thickness fold in the strawberries and pour into the pie crust.

Whip the whipping cream, sugar, and vanilla until firm peaks form.  Pipe the whipped cream around the pie and add a squeeze in the middle.  Decorate with blueberries and enjoy.

Grilled Steak with Avocado Sauce

Steak so tender. Seasoning just right.  Avocado sauce? To die for. 

That's why this recipe from Life's Ambrosia is the perfect match for your Independence Day celebration!

Ingredients:

1 1/2 teaspoon garlic powder

1 1/2 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1 1/2 pounds flat iron steak

1 avocado, skin and pit removed, diced

1/3 cup chopped cilantro

2 cloves garlic

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon kosher salt

juice from 1 lime

Directions:

Combine first 5 ingredients in a bowl. Rub all over the steak.

Preheat grill to medium heat.

Place remaining ingredients in a food processor and process until smooth. Place in the refrigerator until ready to use.

Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes.

Slice steak and spoon avocado sauce over the top. Serve.

Barbecue Chicken Burgers

Don't want beef? Fair enough, here's a chicken burger!

Ingredients:

1 pound ground chicken breast

1/4 cup finely grated sharp cheddar cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup BBQ sauce – use homemade or your favorite!

4 whole wheat buns

1 onion, sliced

1 tablespoon olive oil

BBQ sauce for topping

gouda cheese for topping

Directions:

In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through. 

While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.

When burgers are ready, place on a toasted bun & top with gouda (or more cheddar), onions, BBQ sauce and fresh romaine.

Summer Lovin': Chicken Caesar Sandwiches, Grilled Corn on the Cob, & Peach Cobbler Bars

Chicken Caesar Club Sandwiches

2 chicken breasts (whole or boneless, skinless)

Olive oil

Kosher salt

Freshly ground black pepper

1 large clove garlic, chopped

2 tbsp. fresh flat leaf parsley, chopped

1-1½ tsp. anchovy paste

1 tsp. Dijon mustard

1½ tbsp. freshly squeezed lemon juice

½ cup mayonnaise

1 long loaf ciabatta bread, or 4 ciabatta sandwich rolls

Romaine lettuce leaves, washed and dried (or baby spinach or arugula)

Shaved Parmesan cheese

Sliced bacon, cooked until partly crisp

Preheat the oven to 350˚ F.  Lightly rub the chicken breasts with olive oil and season with kosher salt and pepper.  Roast for 30-40 minutes, until cooked through.  Let rest 10 minutes, then slice thickly.  Set aside.

To make the Caesar dressing, combine the garlic and parsley in the bowl of a food processor.  Pulse until finely minced, scraping down the sides as needed.  Add the anchovy paste, mustard, lemon juice and mayonnaise.  Process until smooth and well blended.  Adjust seasonings to taste if necessary.  Refrigerate the dressing if not using right away.

Slice the bread in half horizontally.   Toast if desired.  Spread both cut sides of the bread lightly with the Caesar dressing.  Layer the bottom half of the bread with the romaine leaves, then top with shaved Parmesan, cooked bacon slices, and sliced chicken.  Top with additional romaine if desired.  Place the top half of the bread on top, enclosing the sandwich fillings.  If using a loaf of ciabatta, slice the assembled sandwich into individual servings.  Serve immediately.  

Grilled Corn on the Cob

8 fresh corn on the cob (in their husks)
water

Cilantro lime butter:
1 cup softened butter
¼ cup cilantro (chopped)
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper

In a mixing bowl cream butter. Mix in cilantro, lime juice and cayenne pepper. Cover and refrigerate for 1 hour.  

Peel back corn husks within 1 inch of the bottom (be careful not to peel them completely off). Remove the silk from the corn. Roll the husks back up into their regular position. Soak the corn in cold water for 20 minutes, and drain.  

Heat an outdoor grill to medium heat. Place corn onto the grill, and grill covered for 20-25 minutes until tender. Make sure to turn the corn often to make sure it doesn’t burn. Spread with cilantro lime butter when serving.

Peach Cobbler Bars

Yields: about 20 bars

For the bars:

1 cup unsalted butter, room temp

2 cups sugar

1 tsp. vanilla

1 tsp. almond extract

4 eggs

3 cups flour

3/4 pinch tsp. salt

For the filling:

6 - 8 peaches, peeled and thinly sliced

1/4 cup brown sugar

1/2 tsp. cinnamon

For the glaze:

1 cup powdered sugar

2 tbsn. cream

1 tsp. vanilla

Preheat oven to 350 F. Grease a large cookie sheet, set aside. Cream together the butter and sugar until smooth and fluffy. Add in eggs one at a time making sure well incorporated after each addition. Add in vanilla and almond extracts. Slowly add flour and salt and mix until incorporated. Spread 3/4 of the mixture into the prepared pan. Mix peaches, brown sugar and cinnamon together then evenly distribute over the batter. Drop the rest of the batter by tablespoons over the peaches and bake for 25 - 30 minutes or until edges start to turn brown. Whisk together the powdered sugar, vanilla and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares and drizzle over the remaining glaze.