Burgers or Bust

Love grillin' up a good burger. After years of making them, I think we've come up with a nice tasting seasoning that is easy and very yummy!

SERVES: 6

INGREDIENTS:
2 lbs of lean ground beef
1 tbs Kikoman Roasted Garlic & Herb marinade
1 tbs Thick Worcestershire sauce
1/3 c bread crumbs
garlic powder
onion flakes
rosemary
sesame seed buns
lettuce
cheddar cheese
ketchup and mustard
red onion

DIRECTIONS:
1) Start up BBQ grill.

2) In a medium bowl add ground beef, and mix in Kikoman marinade and thick Worcestershire with a wooden spoon. Next add in the bread crumbs, to help bind the beef. Lastly, add in to your liking garlic powder, onion flakes and rosemary.

3) With clean hands, mix everything together, beat it down and half the amount. Then with half of the beef, portion into three equal balls of beef. Mold into a burger patty and place on a plate. Do this same thing with the rest of the beef.

4) Place on the grill on indirect heat and flip every 10 minutes for a good half hour. Add regular Worcestershire sauce for more seasoning if you like.

5) After the burgers are complete, toast the buns on the grill for a few minutes, slice some cheddar and add all toppings to the buns and eat!

Grilled Chicken and Veggies w/ Pasta

One of our favorite meals when we were first dating in 2004. This is a staple in our house and we've continued too bring new things into it and make it a bit healthier than how we used to prepare it.

SERVES: 2

INGREDIENTS:
2 chicken breasts
1/2 box whole wheat rotini or penne pasta
1 whole yellow squash
20 grape tomatoes
Worcestershire
parmesan cheese
garlic powder

DIRECTIONS:
1) Prepare your outdoor grill to start cooking. Once ready, place chicken on indirect heat and flip every 5-10 minutes seasoning with Worcestershire sauce for 35-40 minutes or until chicken temperature reads 170 degrees at center.

2) While grilling, about 20 minutes in, start to boil water in a medium sauce pan in kitchen. Once boiling add pasta, stir, bring to boil again then reduce heat to low for 10 minutes.

3) Wash vegetables. Cut squash horizontally into circles, then cut those in half. Next take out 2-3 metal skewers and alternate the tomato and squash on them.

4) Place on grill for 10-15 minutes.

5) When pasta is complete, drain and place in a large bowl then top with parmesan cheese and garlic powder. Take off chicken and vegetable kabobs from the grill and serve with the pasta.

Chicken & Veggie Egg Rolls

Great appetizer for a group of friends.

SERVES 10-15

INGREDIENTS:
Egg Roll wraps
Pre-cooked chicken
cabbage
carrots
vegetable oil
various dipping sauces (ie. sweet & sour, soy, hoisen)

DIRECTIONS:
1) Shred chicken so it is small and not bulky. It helps to buy a pre-cooked chicken at the store, then shred it yourself.

2) Chop finely cabbage and carrots and place in a bowl for easy access.

3) Take an egg wrapper (square shape) and place in front of your diagonally on a chopping board or plate. Take a small amount of shredded chicken and veggies and place in the center of the egg wrapper. Fold the bottom to the top of the veggies and tuck it under the mix tightly. Next, fold in each side, left and right, and roll.









4) Place each wrapped up roll on a plate. When all of them are wrapped add about 1/2 of vegetable oil to a skillet, make sure it's crackling good and add about 5-6 egg rolls, to the pan. Let them fry a few minutes on each side. Turn with metal tons, then place on a plate with a paper towel on top to drain the excess oil.







5) Let cool slightly, then serve with your favorite dipping sauces.

Italian Summer Salad

My grandma made this sort of salad and I made my own variation on it. This is great to set out for a family get together or bar-b-que. You can make it in less than 10 minutes and it's a light refreshing salad. Some suggestions for another time would be to add diced red bell pepper and capers.

SERVES 6-12

INGREDIENTS:
1 can of large black olives
1 bottle of green olives
1 container of Athenos Feta cheese
1 large zucchini
1 head of broccoli
1/3 c of Italian Dressing

DIRECTIONS:
1) In a large bowl mix together all the olives.

2) Next, wash the zucchini and slice. Then slice all the pieces in half. Wash broccoli and cut off the stems. All both to the bowl.

3) Add the Italian dressing of your choice and mix the ingredients together. Lastly, top off with the feta cheese and toss the salad.