Grilled Pinapple Burgers

So Easy, and Yummy!
My kids polished these off!
Reminds me of a Burger you might order from Red Robin.

Ingredients:

Burgers grilled w/ Worcester Sauce and McCormick Steak Seasoning
Spicy Pepper Jack Cheese Slices
Grilled Fresh cut Pineapple rounds
Fresh Chopped Romaine
Sweet Baby Rays Raspberry Chipolte BBQ Sauce
Lime Cilantro Sour Cream Mayo Dressing:

*Cilantro-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

Directions:
Marinate and Season your Burgers
Grill your pineapple first and set aside
Grill your Hamburgers, top with cheese one minute before taking burgers off grill.

On either side of your buns spread cilantro Mayo dressing, add BBQ sauce to one side.
Layer hamburger and other ingredients...YUM!

Serve with:
Lime Garlic Potato Wedges

Grilled Coconut Chicken

So YUM!
I have tried two Coconut Chicken recipe's, one from the Ourbestbites.com girls, and one from the "It's good for you" Pampered Chef cookbook (Ok so there recipe was for Shrimp..but same concept)
I liked both, but the Our Best Bites had so much seasoning...I missed the Coconut...so here is a compromise of both recipe's that gave me the best of both worlds.

Ingredients:


NOTE:
(borrowed from Our Best bites)
If you're not familiar with Panko, it's a Japanese style bread crumb. I started using it in place of regular bread crumbs a few years ago and I just can't go back now. Panko makes everything SO light and crispy, you'll be amazed. Up until now I've always bought Panko in the Asian section of the grocery store. But I just found out that Progresso now makes Panko! I was so happy to see that because now you can find it next to the Progresso bread crumbs in the pasta isle.


"As many as you need"
Washed and Trimmed Chicken Tenders

2 cups sweetened flaked coconut
1-2 eggs (start with one and crack another if it runs out)
1 C flour
2 C sweetened coconut flakes
1 C panko bread crumbs
1 tsp garlic salt
1/2 tsp curry powder


Cover Grill with Tin Foil
preheat Grill to 450 degrees.


Give coconut a rough chop so it's about the same size as the panko pieces


Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.


Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...


then dip in egg...


And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.


Place chicken tenders on a foil-lined Grill (for easy clean up and keeps coconut from falling through the grill) that has been sprayed with non-stick cooking spray.

Bake in your 450 degree oven for about 10- 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

*We ate these with 1/2 Jalapeno Jelly mixed with 1/2 Apricot jelly for dipping sooo YUMMY!

Vegetarian Black Bean, Cilantro-Lime Mangolishious Burgers

Say that bad boy five times fast!
Sooo Simple and Yummy! Confession, in my younger years this Hippie, was a vegetarian for 3 years…and once the rainoids, and anemia set in…I once again became a MEAT girl…but, this dinner was gobbled by the kiddies and the grown-ups.
P.S. For the pure Carnivores I have faith these wouldn’t be to shabby with plain old hamburger patties either….(I might add a lil chili powder and Cumin to the meat though)…

*Tad bit Spicy Alert*.

Items Needed:
I box ala Costco of Morning Star Chipolte Black Bean Burgers
1 bag (ala Costco as well) Oro-wheat Sandwich thins… (We use these for EVERYTHING, with a lil’ fella with diabetes they limit the carbs…now I’m feeling guilty about the doughnut post)

For toppings:

*Cilanto-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

*Grilled Mango tossed on the grill next to the Burgers
Or Mango Salsa… (since I was being creative…all we had was Salsa, Grilled Pineapple slices would be killer on this too)

*Fresh Lettuce

*Sliced Monterey Jack Cheese

Directions:
DON”T DEFROST Burgers …throw em on the grill Rock Solid COLD…grill according to directions…add cheese slices a minute to the end…
I like my buns toasty …so I toss em face down on the grill for a minute or two.
Spread the Cilantro-Lime Dressing on booth faces of bread; add burger, mango, and lettuce…
I cut all of ours in half to make them easier for munching…ENJOY!

Chili-Lime Chicken and Lemon Asparagus ~Grilled EASY

Ingredients

• 1 pound fresh asparagus, trimmed and peeled
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• 2 teaspoon lemon juice
  

Directions

Preheat a grill.

Place asparagus in Gallon sized baggie: Drizzle oil over the asparagus, add lemon juice and salt shake bag until they are coated. Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn.

Ingredients:

• Chicken Breasts, washed and pat dry (as many as you are serving)
• lime wedges, one lime per chicken breast
• chili powder
• sea salt

Directions

Preheat a grill.

Put chicken on grill and Immediately squeeze lime juice over the top, sprinkle first with chili powder, next salt. Continue to coat at least four times while you flip and grill chicken.
Leaves chicken moist and YUMMMMY!