Bison/Beef Burger with Avocado Dipping Sauce and Kale Chips

This dinner was amazing – I didn’t even miss the carbs and cheese! 😉  I used a pound each of bison and lean beef for the meat mixture, which I gently mixed, and formed into patties, then generously sprinkled fresh black pepper and pink salt on top. My husband expertly grilled them up; while I fried my egg – I’m not ashamed to admit that runny yolks are my favorite!

 

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For my Paleo plate, I placed a piece of Romaine lettuce, some dip, two slices of tomato, the burger, more dip, and then the lovely fried egg. I could not wait to dig into this meal. And the kale chips? They’re so light and crispy, salty and savory and complimented the avocado dipping sauce perfectly. Thanks for reading, enjoy!

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Avocado Dipping Sauce – adapted from Quick and Easy Paleo Comfort Foods

  • 1 medium ripe Hass avocado
  • juice and zest of one lime
  • 1 clove garlic, peeled
  • 1 TBSP Dijon mustard
  • salt and pepper to taste
  • 4 TBSP extra virgin olive oil

Directions –

1. Halve the avocado, and remove pit and peel.

2. Place the avocado halves and the rest of the ingredients in a food processor and pulse until smooth and creamy. Serve as a spread, dip or dressing.

 

Kale Chips – adapted from Kansas City Mamas

  • 1 large bunch of kale
  • 1/4 cup olive oil
  • salt and pepper to taste

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Directions –

1. Preheat oven to 350 degrees.

2. Lay each kale leaf on cutting board and cut out hard stem with a sharp knife.

3. Place leaves in a large bowl and wash well. Drain kale well, or spin in a salad spinner. Place leaves in a large bowl and coat with oil, salt and pepper and toss to coat.

4. Divide leaves onto two cookie sheets if necessary- you don’t want the leaves to steam. Roast for 15 minutes, being careful not to burn.

 

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The money shot!

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Grilled Steak Tacos with Chimichurri

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These are the best steak tacos I have ever eaten and chimichurri is a new surprise fave 🙂 I used this pico de gallo recipe, caramelized onions, and this tortilla recipe. Thanks for reading, enjoy!

Grilled Steak Tacos – adapted from Feasting at Home

Steak and Marinade-

  • 2 lbs Flank Steak ( or pounded skirt steak)
  • 1 sliced sweet onion for grilling (optional)
  • Juice of 1 orange
  • Juice of 2 limes
  • 1/3 C soy sauce
  • 1/3 C olive oil
  • 1/2 tsp sugar
  • 4 smashed, chopped garlic cloves
  • 1/2 C chopped cilantro (stems ok)


Directions:
In a bowl, mix together ingredients for marinade. Place steak in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, (grill the tortillas in the mean time) then thinly slice the meat across the grain.
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Cilantro Chimichurri-

  • 1 bunch Cilantro or about 1 cup packed (stems OK)
  • 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
  • 1/4 C fresh lime juice (1-2 limes)
  • 1/2 C olive oil
  • 1/4 C chopped onion
  • 2 garlic  cloves
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • salt 3/4 tsp kosher
  • jalapeño -1/2 a pepper

Directions:
In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro and Italian parsley, pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

Tequila Lime Chicken

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Sorry for the radio silence! We recently came back home from our two-week long trip to California. I am really glad to be home again and I’m sure my kitchen missed me as much as I missed it. My husband sustained himself on one meal a day (not home cooked), and these goodies that I made for him before I left! What would he do without me? 😉 Since I’ve been back home, I have tried several new and successful recipes which I will share with you in the next few weeks.

Anyway, on to the recipe! This marinade gives the chicken amazing flavor and it’s a new family favorite. I used chicken thighs and served these tacos with pico de gallo, my fave Mexican rice and refried (in bacon grease!) pinto beans with lots of Monterey Jack cheese. I will make this again and again! Thanks for reading, enjoy 🙂

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Tequila Lime Chicken – adapted from The Pioneer Woman

  • 2 limes
  • 1/2 cup tequila
  • 1/4 cup olive oil (*I used grapeseed*)
  • 1 teaspoon kosher salt
  • 3 cloves garlic
  • 1 jalapeno, seeded and sliced
  • 1/2 bunch chopped fresh cilantro
  • 6-8 boneless, skinless chicken thighs (*If you have a few more pieces, this makes plenty of marinade*)
  • Corn tortillas
  • Monterey jack cheese
  • pico de gallo

Directions –

Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side. Serve with corn tortillas, fresh pico de gallo, beans and rice.

Best Grilled Chicken Sandwich EVER

I could eat these weekly! I love grilled chicken sandwiches and there are two things necessary to make these truly amazing. You must marinade your chicken and you must put all this goodness in between bakery fresh ciabatta rolls! I need to find a recipe for these, but I have no hesitation about purchasing these from our local club store. As long as I can pronounce all the ingredients, I will happily pay whatever price!
I love these ingredients for my chicken marinade. It’s so easy and extremely flavorful and it hasn’t failed me yet! Fresh ingredients are best with anything, especially when you’re using those ingredients are the main flavor component. I marinade my chicken for at least four hours, longer if I’m using thighs and I try to watch the amount of acid I use in marinating. If there is too much acid, you can run the risk of “cooking” your meat and changing the texture of the final product….yuck! I don’t measure my marinade ingredients because I have made this so many times, but I will give some estimations of amounts for you. Thanks for reading, enjoy!
Chicken Marinade –
  • 1 1/2 lbs – 2 lbs boneless, skinless chicken breasts, split in half
  • the zest and juice of one lemon
  • fresh garlic (2 cloves, roughly chopped)
  • fresh thyme (8-10 sprigs, pull the leaves off if you’d like)
  • white wine (a splash – maybe 2 TBSP)
  • 1/4 cup olive oil (more if needed)
  • kosher salt and pepper to taste

Sandwich toppings –

  • cooked bacon
  • avocado
  • lettuce
  • tomato
  • sliced Swiss cheese
  • split and toasted ciabatta rolls, *once these are off the grill, rub with cloves of garlic*

Place prepared chicken pieces into a zip top bag. Mix all marinade ingredients together and pour over top the chicken pieces. Mush the bag to distribute marinade and place in a glass baking dish. Be sure to mush the bag ever hour or so.

Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. Assemble sandwiches as desired ( you’re going to lose some while eating – there are lots of slippery toppings in these )

Soy-Ginger-Lime Chicken with Cilantro-Lime-Ginger Rice

Quick Post: The title is a mouthful! The combination of these two recipes was a hit at my house and it’s healthy, fresh and easy to make. Thanks for reading, enjoy!
Soy-Ginger-Lime Marinade – adapted from Simply Scratch
  •  2 – 3 cloves of Garlic, smashed and peeled
  • 1 large Shallot, peeled and quartered
  • 1 Lime, juiced
  • 3/4 inch of Ginger, peeled, and roughly chopped
  • 1/4 cup low sodium soy sauce
  • 1/4 cup grapeseed oil
  • 1 tablespoon Honey
  • salt and pepper to taste
Directions:
Combine all ingredients (using a stick blender makes quick work of this). Pour the mixture over the chicken and marinade for at least 4 hours. Preheat grill to medium heat and cook for 6 to 8 minutes per side or until done.
Cilantro, Lime and Ginger Rice –
  • 1 cup uncooked long-grain white rice
  • 1 inch of ginger, peeled and thinly sliced
  • the zest and juice of one lime
  • 1 1/2 cups water
  • kosher salt to taste
  • 4 tablespoons fresh chopped cilantro

Directions:

In a a saucepan combine rice, ginger slices, salt and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. Stir in cilantro and lime zest. Serve warm.

Flank Steak Tacos with Avocado Dressing

I haven’t eaten red meat in almost two months! I haven’t been craving it at all, but this recipe sounds good to me. Besides that, we haven’t had a taco night in months, so I know my son will be happy. I’ll serve this with baked brown rice and black beans doctored up with some onion, cilantro and jalapeno.

Verdict: Yum! This was really good. Next time, I’ll make sure to start marinating the steak sooner than I did today (only about 3 hours). The avocado dressing was really good, and will get even better as it sits. Today I tried some of it on this red lentil soup and it complimented the flavors so well. I plan on using the leftovers for sandwiches, salads or as a dip for veggies. Thanks for reading, enjoy!

Flank Steak Tacos – adapted from Love at First Bite
For the Marinade:

  • 1 pound flank steak (or skirt steak)
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 jalapeno (seeds and all), chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons vegetable oil, or olive oil

For Avocado Dressing:

  • 2 avocados, seeds and skin removed
  • zest and juice of 1 lime
  • 1 small clove garlic
  • pinch of salt and pepper
  • 1 teaspoon honey
  • 1/2 jalapeno, seeds removed
  • 1/4 cup cilantro
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil

Serve with:
Corn tortillas, feta cheese, shredded cabbage, cilantro, and lime wedges

In a ziplock bag or glass container, add all ingredients for the marinade, plus the steak. Marinate the meat at least 30 minutes, and up to 6 hours. In the meantime make the dressing.

In a food processor or blender, add all ingredients for the dressing and pulse until smooth and creamy. Put in a sealed container or jar, and place in fridge to let the flavors mix.

Heat a grill, or grill pan to high heat. Grill the steak for a couple of minutes on each side, until steak is seared on the outside and pink in the middle. It will take anywhere from 5-10 minutes depending on the thickness of your steak. Take off the heat and let rest for 5-10 minutes before you slice it (make sure to slice against the grain).

Serve the meat in a corn tortilla (for gluten-free, or whole wheat if you prefer), and top with crumbled feta cheese, lettuce or cabbage, lime juice, cilantro, and avocado dressing.

Grilled Chicken Sandwiches with Sun Dried Tomato Pesto

Yup – I’m using this again 😉 As we were eating this dinner, I started thinking of ways to use the rest of the pesto. It’s not a stretch as far as recipes go, but I already know the flavors will work together.

Verdict: Yum! This sandwich was so good! It’s so full of flavor and it’s a new favorite in this house. The sun dried tomato pesto is so worth making. I still have an 8 ounce jar of this left, so I’m sure I will be posting a new recipe with it soon. I don’t want it to go to waste after all. Thanks for reading, enjoy!

Grilled Chicken Sandwiches with Sun Dried Tomato Pesto –

For Marinating the Chicken:

  • 1 pound chicken breast cutlets
  • zest of one lemon
  • juice of half a lemon
  • Italian seasoning
  • Kosher salt and pepper
For Assembling the Sandwiches:
  • Ciabatta rolls, split and brushed with olive oil
  • sun dried tomato pesto
  • goat cheese
  • garlic and herb cream cheese spread
  • organic spring mix
  • sliced tomatoes
Directions:
1. Place the chicken cutlets in a sealable container or a zip top bag. Mix all the ingredients and pour over top of chicken. Marinade for at least 30 minutes, but no more than a few hours (*depending on how thick your pieces are – or the acid will start to “cook” the meat).
2. Preheat your grill to medium-high and grill the chicken for about 4 minutes a side or until done. Place the bun halves oil side down to toast.
3. To assemble:  On one half of the roll, slather on a good amount of the garlic and herb cheese spread and pile salad greens on top and then the grilled chicken on top of that and then tomato slices. Spread the sun dried tomato pesto on the top bun and place it on top of the sandwich – enjoy!

Tuscan Chicken Sandwich

This sandwich was amazing – and I’m not ashamed to admit that! 😉 I was inspired by a sandwich that I love to order – something I have never done before. I like the idea of recreating and improving on a favorite meal and this was a successful first attempt. Thankfully the menu listed all ingredients that this sandwich requires so there was no guessing involved. I changed up some of the ingredients to accommodate what I had in my fridge. I didn’t make the ciabatta rolls at home, but these are bakery fresh and full of ingredients I can pronounce. I also didn’t make the cream cheese spread, but I bought it at my favorite specialty food market where they make so much on site. It’s a garlic and herb cheese spread that has cream cheese, basil, parsley and garlic – so it’s easy enough to make if you chose to. It’s basically a Boursin cheese spread, but I checked the ingredients on that and it’s not made with fresh herbs or garlic – pass! It’s not worth 5 plus dollars in my opinion…The basil pesto mayonnaise was super easy to make especially because I had about a cup of this pesto in my freezer.

Tuscan Chicken Sandwich – inspired by Common Grounds Cafe

For the marinade:

  • 1 pound boneless, skinless chicken breast, pounded to an even thickness
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • Italian seasoning
  • kosher salt
For the Sandwich:
  • basil mayo
  • garlic and herb cheese spread
  • sun dried tomatoes
  • salad greens or baby spinach
  • baby swiss
  • 4 ciabatta rolls, brushed lightly with olive oil for toasting on the grill
Directions:
1. Place your pounded chicken in a zip top bag. Mix all the marinade ingredients together and pour over top the chicken. Mush the bag to disperse the marinade, place the bag in a container and place in the refrigerator for at least 4 hours.
2. Preheat your grill to 350 – 400 degrees. Grill the chicken for 7 to 8 minutes a side and at about 5 minutes before the chicken is cooked through, toast your ciabatta rolls if desired. Take the rolls and the chicken off the grill and place a piece of baby swiss on each chicken breast (my slices are super thin so they melt quickly).
3. On one half of the roll, slather on a good amount of the garlic and herb cheese spread and place a piece of chicken on top. On top of the chicken, top with salad greens and sun dried tomatoes. Spread the pesto mayo on the top bun and place it on top of the sandwich – enjoy!