Mango Chicken

*picture stolen from weheartfood.com

Mango Chicken

Recipe from champagnemango.com

4-8 Chicken breast (grilled and sliced)

2 Tbsp chopped fresh ginger

1 Tbsp chopped garlic

1 Tbsp cilantro

1 Tbsp soy sauce

1 Cup Thai sweet chili sauce

1 Medium red bell pepper (julienne)

1 Fresh green Thai Chilies, minced (optional for spicy)

1 Ripe mangos, diced

In a medium pan, saute the ginger and the garlic. Add the rest of the ingredients except the mano and simmer for 4 minutes. Finally, add the mango and let simmer for an additional 2 minutes. Serve immediately.

Serve over rice.

Pineapple Bacon Burgers

Pineapple Bacon Burgers

Recipe and picture from Our Best Bites

1 lb. ground beef

4 slices bacon

4 slices pineapple

BBQ sauce

4 Hamburger buns

Combine beef and 2-3 Tablespoons BBQ sauce. Form into patties (add some breadcrumbs if it is having a hard time forming into patties). Cook both sides on the stove or grill until cooked through.

Meanwhile, fry the bacon and grill pineapple (although I didn't cause I only had crushed pineapple and wasn't cooking on the grill).

Put the burger on the bun, followed by some more BBQ sauce, pineapple, and bacon.

Samburgers

Samburgers

Recipe and picture from Our Best Bites

1 1/4 Ground beef

3 Tbsp A1 Sauce (I used Worchester sauce)

1 Tbsp Dijon mustard

1/2 tsp salt

1/4 tsp pepper

2 Cloves garlic, minced

3/4 tsp oregano

1 Tbsp dehydrated onion

Other burger condiments

Mix all ingredients together and form into patties. Cook both sides on the stove or BBQ until cooked through.

Baked Salmon

Baked Salmon

Recipe from an old cookbook...I can't remember the name off the top of my head

4 Salmon fillets

4 Tbsp butter (I tend to use less)

Lemon pepper

Preheat oven to 450. Take out 4 squares of aluminum foil. Place a salmon fillet on each square. Sprinkle lemon pepper on top and place a Tbsp of butter on each. Gently cover each salmon with aluminum foil and stick in the oven for 10-15 minutes or until flakes easily.

Adobo Peach BBQ Chicken

Adobo Peach BBQ Chicken
Recipe from Picky-Palate.com

18 chicken tenders (I cut up chicken breasts into strips)
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced

1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.

2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.

(I broiled mine in the oven on a baking sheet lined with tin foil...same way, both sides for 3-4 minutes. I also tried to spread as much sauce on as I could before baking each side.)

Herb and Cheese Stuffed Burger

Herb and Cheese Stuffed Burger
Recipe from Taste of Home Magazine

1/4 cup shredded cheddar cheese
2 Tbsp cream cheese, softened
2 Tbsp minced fresh parsley
3 tsp Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp dry bread crumbs
2 Tbsp ketchup
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried sage leaves
1 lb lean ground beef
4 rolls or buns
Lettuce and tomato slices, optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 tsp mustard, set aside.

In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve burgers on rolls with lettuce and tomatoes if desired.

Grilled Santa Fe Burgers

Grilled Santa Fe Burgers
Recipe from Jackie Williamson
Makes 4 patties

1 Lb. ground beef
3/4 Cup cheddar cheese
1/4 Cup salsa
1/4 Cup crushed tortilla chips
1/4 Cup sliced green onions (optional)
1 teaspoon ground cumin
1/2 teaspoon garlic salt

Combine all ingredients in a medium bowl and mix. Shape into patties and grill until cooked through. Serve as is or on toasted buns.

Roasted Asparagus

*Tips: Try to find the skinniest asparagus at the store for best taste. When you get home from the store, stand the asparagus up in a wide mouthed jar with about a half inch of water at the bottom. Cover the tips loosely with plastic wrap. When ready to cook the asparagus, don't cut off and throw away the tough bottoms. Peel the bottoms to the white part beneath.

Roasted Asparagus
Recipe (and tips) from Prudence Pennywise

Asparagus
Olive oil or cooking spray
Salt and Pepper

Preheat the oven to 450. Toss asparagus with olive oil, lightly coating. Sprinkle with salt and pepper. Bake in the oven for 10-15 minutes or until browned and crispy in places.

To grill: Wrap lightly in tin foil.

Mom's Teriyaki Chicken or Beef

Mom's Teriyaki Chicken or Beef
Recipe from Mom

1 Cup soy sauce (if using Kikkoman, do 3/4 cup soy sauce and 1/4 cup water)
1 Cup sugar
4-5 Chicken thighs and/or legs or 1 cut up chicken or thinly sliced beef
1 teaspoon fresh ginger grated or 1/2 teaspoon powdered ginger (optional but recommended)
1 Clove of garlic, minced

Mix all ingredients together (make sure the mix fully covers the chicken/beef, if not, make more sauce). Cover and marinate in the fridge for an hour or more (overnight works well or freeze at this point and cook it up at a later date). Put in baking dish, cover, and bake at 350 for 1 hour, turning occasionally. OR cover and cook on the stove. Put on high heat until it comes to a boil. Cover and turn to low heat for about 45 minutes. OR grill it until crisp on the edges.

*Don't have to marinate before cooking, just do all you can.
*Chicken breasts are much tougher than the thigh, you can use it but it's not nearly as good.