Tag: mixture

Grilled Hawaiian Teriyaki Burger

If you’re looking for a new way to enjoy a burger, then I think you’ll love this Hawaiian inspired teriyaki burger made with Laura’s Lean ground beef^[1], carrots, scallions and topped with a homemade pineapple teriyaki sauce and a grilled pineapple.

Last weekend I spent four days in Disney World with my husband and youngest daughter Madison. I attended the Food Blog Forum which was truly inspirational, and we stayed at the Grand Floridian Resort which was a lovely place to stay. One of those nights we ate dinner at the Kona Cafe at Disney’s Polynesian Resort, where I had a delicious teriyaki steak topped with pineapple; which was the inspiration for this burger recipe.

^[2]^[3]

I did a little research into what goes into a Hawaian teriyaki sauce, and after reading many recipes I came up with my own version which was so good, this will certainly be a regular. You could of course buy teriyaki marinade to speed this up, but making it from scratch tastes sooo much better.

I’m a huge fan of Laura’s Lean Beef^[4], because it’s low in fat and saturated fat, and free of hormones and antibiotics, which is important to me when choosing meat. Their beef is available in many supermarkets, and I even found it at Target. I’m also running a giveaway over at Skinny Bits^[5] for two $25 vouchers so if you haven’t tried Laura’s Lean Beef, here’s your chance (click link for giveaway^[6])

And I just have to share this contraption that easily cuts pineapple into perfect rings. My girlfriend Gabbie bought this for me a few years ago, and I love it; it’s called the Pineapple Easy Slicer^[7]. It’s simple to use and it’s awesome. If you prefer canned pineapple, be sure it’s packed in juice and not syrup.

By the way, this is also great without the bun if you’re watching your carbs, just serve it on a bed of lettuce and drizzle the teriyaki sauce on top. Without the bun, the burgers are Weight Watchers 6 points plus.

Grilled Hawaiian Teriyaki Burger
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 burger • Old Points: 7 pts • Weight Watcher Points+: 8 pt*
Calories: 330 • Fat: 10 g • Carb: 37 g • Fiber: 6 g • Protein: 29 g • Sugar: 21 g
Sodium: 584 mg • Cholest: 60 mg *without bun: 6 PP

Ingredients:

2 lbs Laura’s Lean 93% ground beef
1/2 cup grated carrots
1/2 cup chopped scallions
1 tsp fresh grated ginger
1 tbsp reduced sodium soy sauce
1 tsp sriracha sauce (or more if you like it spicy)
8 slices fresh pineapple
8 whole wheat 100 calorie buns (I used Martin’s)
8 lettuce leaves

For the pineapple teriyaki sauce:

1/2 tbsp cornstarch
1/4 cup cold water
1/4 cup low sodium soy sauce
1/2 cup pineapple juice
3 tbsp brown sugar
1/2 teaspoon fresh grated ginger, very fine
1 small garlic clove, minced

Directions:

For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.

For the teriyaki sauce: Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Teriyaki sauce recipe adapted from Food.com^[8]

Disclosure: This post is sponsored by Laura’s Lean Beef^[9].
I only share products I am passionate about and use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so, hope you enjoy!

References

^{^} Laura’s Lean ground beef (www.laurasleanbeef.com)
^{^} Grand Floridian Resort (disneyworld.disney.go.com)
^{^} Kona Cafe (disneyworld.disney.go.com)
^{^} Laura’s Lean Beef (www.laurasleanbeef.com)
^{^} giveaway over at Skinny Bits (www.skinny-bits.com)
^{^} click link for giveaway (www.skinny-bits.com)
^{^} Pineapple Easy Slicer (www.amazon.com)
^{^} Food.com (www.food.com)
^{^} Laura’s Lean Beef (www.laurasleanbeef.com)

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Southwestern Black Bean, Quinoa and Mango Medley

Happy Monday, hope everyone had a nice weekend. Today is the first day of April and Spring is in the air! I started my morning with a two mile run which felt great, and I thought it would be the perfect day to enjoy this delicious quinoa salad which I am reviving from the archives.

Black beans, sweet mango, and lots of colorful vegetables make a delicious zesty salad that has wonderful texture, color and flavor. Serve this as a side dish at a potluck or enjoy this as a meatless main course with some corn tortillas (perfect for Meatless Mondays!!) Leftovers are perfect for lunch on the go as the flavors only get better the next day.

Packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it’s not just tasty, it’s good for you.

This recipe is from The Plant-Powered Diet^[1] by Sharon Palmer, RD who I met in California on my trip to the Dole Blogger Summit^[2]. If you are interested in adding more vegetables and plant-based foods to your diet, this is the book for you.

Southwestern Black Bean, Quinoa and Mango Medley
gordon-ramsay-recipe.com
Servings: 6 Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 164 • Fat: 4 g • Protein: 6 g • Carb: 27 g • Fiber: 7 g • Sugar: 11.6 g
Sodium: 93 mg

Ingredients:

15-ounce can black beans, no salt added, rinsed and drained
1 cup cooked quinoa (according to package directions)
1 cup fresh or frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric

Directions:

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until ready to serve.

References

^{^} The Plant-Powered Diet (www.amazon.com)
^{^} Dole Blogger Summit (www.skinny-bits.com)

Linguine with Clam Sauce

by Pam on March 6, 2013

I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen^[1] by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons^[2] and a Creamy Caesar Dressing^[3] for a delicious and comforting meal.

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Print^[4]

Save^[5]

Linguine with Clam Sauce

Yield: 5

Cook Time: 10 min.

Ingredients:

8 oz dry linguine, prepared per instructions
1/2 tbsp olive oil
1 large shallot, minced
3 cloves of garlic, minced
2 6 oz cans of chopped clams, drained with 1/2 cup juice reserved
1 whole lemon, juiced
1/4 tsp red pepper flakes
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, grated, to taste
Fresh parsley, chopped

Directions:

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Eat, Live, Run at Tasty Kitchen

References

^{^} Tasty Kitchen (tastykitchen.com)
^{^} Caesar Salad with Homemade Garlic Croutons (www.gordon-ramsay-recipe.com)
^{^} Creamy Caesar Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)