Nacho Burgers

Oozy nacho cheese sauce, jalapenos, and salsa. Need I say more? What if I put it on top of juicy burger and between two fresh, buttered, brioche hamburger buns? Did you drool a little? Because I did when I first saw this burger on the cover of Food & Wine. This burger is the sort of thing my dreams are made of.

After drooling over the photo on the cover of the magazine for almost a year, I finally made it for myself this weekend. I have to say, it was just as delicious as I thought it would be. Of course I did make a few small changes. First, the tomatoes at my grocer looked really pathetic, so rather than making my own salsa I bought some of the good pre-made stuff  from the refrigerated section (the kind in the plastic tub with flecks of real fresh cilantro and onions). I also added a dash of Worcestershire sauce and hot sauce (Cholula) to the burger meat.  Mmmm!

What else can you put between delicious homemade brioche buns?

BBQ Turkey Burgers
Homemade Sloppy Joes
Shredded BBQ Chicken
 

Fish and Chips

There are few foods that bring me right back to St. Patrick’s day and Irish pubs quite like Fish and Chips. The crispy and golden fried fish dipped in delicious tartar sauce. The fries soaked with malt vinegar. Mmm…. A little piece of Irish heaven.

I couldn’t let this year pass with satisfying my craving for this delicious meal. Of course the only way to make it even better is to make it homemade!

I have to admit that deep frying foods at home has always made me really nervous. The huge pot of basically boiling oil was super intimidating to me. But it was time to conquer my fear. Once I got all of my ingredients prepped, I was surprised at how simple it was. To make sure I was able to fully devote my attention to frying the fish, I decided to oven bake the fries. It was nice because I was able to have both things going at once and didn’t have to worry about keeping the fries warm, though I’m sure deep fried fries would be amazing. If you would like to fry your fries, check out Laura’s blog, Tide and Thyme, for those instructions.

Got Fish?
Foil Packet Soy-Lime Salmon with Green Beans
Foil Baked Fish with Black Beans and Corn
Homemade Fish Sticks
Pepper Jack and Cilantro Stuffed Swordfish

Greek Turkey Meatballs with Tzatziki Sauce

Despite the fact that the last 4 recipes I have posted have all been desserts, we are actually eating real food too! In fact we’ve had quite a few good meals lately. Unfortunately for the blog we’ve been eating when it’s already dark and my attempts at photographing food with an external flash have come up a little short lately. The good news is that one of our delicious dinners made for pretty delicious lunch leftovers, and I finally was able to get a decent photo. The sun is starting to stay out a little later so hopefully this won’t be an issue for too much longer!

These are flavorful and good-for-you meatballs. On the first night, I served them with roasted potatoes and asparagus (probably not Greek…). For lunch, I laid them on a bed of lettuce, onions, bell pepper, and tomatoes, and served them with (homemade!) pita bread. It was delicious both ways. I actually loved the way the roasted potatoes and asparagus tasted when dipped in the tzatziki sauce. But I also really loved the way the pita bread tasted with the tzatziki sauce. Win win situation if you ask me!

Note: I found the turkey meatball recipe over on Skinny Taste and she also had a tzatziki sauce recipe, but I’m a huge fan of  Elly’s recipe so I stuck with that. Below both recipes are listed as I made them.

 

 

Slow Cooker Chicken and Quinoa Chili

Even living in a slightly warmer climate, there’s just something about winter that makes me crave hearty, warm, soups and chilis. These warm and hearty dinners are even better when they basically prepare themselves. That’s one of the things I loved about this chili. I literally threw all of the ingredients in my slowcooker and let time do the rest. The other great thing about this chili is that its good for you! Loaded with good for you quinoa, black beans, tomatoes, and corn and have very minimal fat (especially if you top it with nonfat Greek yogurt and low fat cheese!). Oh, and they go perfectly with those Cheddar Jalapeno Drop Biscuits I posted last week!

I was excited when I found this recipe, but of course I had to make a few adjustments. First, I like a bit of smokey spicy taste to my chili, so I replaced the bell pepper with chipotle pepper. Second, I upped the smokey flavor by using fire-roasted tomatoes. If you can’t find fire-roasted tomatoes (or don’t care for them) you can of course use regular tomatoes, but I really loved the flavor they added. I also cut back just a bit on the chicken stock and added some tomato paste. I wanted a thick chili and I think the result was really great. Finally, I had a huge split chicken breast thawed, so I used that instead of boneless skinless. I’m sure the bones helped to add a little bit of flavor, but to be honest the breast was so tender it just fell away from the bones, and it was kind of a pain making sure that I got all of them out of the thick chili. Next time I’ll probably go the boneless skinless route (and the recipe below will reflect that).