Archive for the ‘Barbeque Option’ Category

This came from my friend Eva at work.  I made her tell me the ingredients ‘off the top of her head.’
“This is an attempt at a recipe for chicken burgers. The beans are a good way to stretch a pound of meat for that hungry family 😉
I do the same when making meatballs. The quantities are all guestimation. 1.5 cans seems like an odd amount for beans, but I usually have cooked beans in the freezer so I dump a bunch in the processor. “
1 lbs ground chicken
1.5 cans black or navy beans
1 medium onion
1 egg, scrambled
3 tbsp olive oil
seasoning (I use 1 chipotle pepper, but different herbs & spices)
bread crumbs (plain or use herbs & spices in here instead of in the meat)
toppings (tomato, lettuce, pickle, avocado, condiments)
In a large bowl, mash beans with potato masher or in a food processor until almost smooth
Finely dice onion and mix with beans, or put in food processor and buzz a few times
Add in meat seasonings
Mix egg into bean mixture
(empty contents into large bowl if using food processor)
Combine ground chicken
Add oil and mix
With wet hands, form patties. Pat burger in bread crumb mixture. Place on oiled aluminum foil lined pan and drizzle little bit more olive oil on top. Cook in 350 degree oven 30 mins.

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Pauline swears by these burgers.  Leave out the hot stuff for the kids.

These are burgers with attitude! Jalapeño pepper and hits of cayenne add kick to mild turkey while avocado relish soothes. Teeny burgers can be made into dynamite nibbles to serve with drinks and numerous enough to feed a crowd? (see Tip below).


1 ripe but firm avocado
½ tsp (7 mL) freshly squeezed lime juice
¼ tsp (1 mL) salt
1 plum tomato, seeded and finely diced
1 green onion, thinly sliced
2 to 3 tsp (10 to 15 mL) seeded and minced jalapeño pepper
2 tbsp (25 mL) chopped fresh coriander (optional)


1 lb (500 g) ground turkey or chicken
1 egg, beaten
1 clove garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) cayenne
¾ cup (175 mL) fresh bread crumbs
2 green onions, thinly sliced
1 to 2 tbsp (15 to 25 mL) canola oil
4 buns, preferably Italian
4 lettuce leaves

1. Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.

2. Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.

3. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).

4. Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. Serve with potato or tortilla chips.

Tip: To make into a nibble, shape burger mixture into scant 1-inch (2.5-cm) balls. Flatten and sauté as above for 2 to 3 minutes per side. Then cover and refrigerate for up to 2 days. To serve, reheat burgers in a hot frying pan over medium-low heat for 3 to 4 minutes. Slip into a warmed mini-pita half or place on a crostini. Dab with avocado relish. Makes about 60 substantial nibbles.

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My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

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I made this to go with the barley risotto recipe.  My kids don’t eat the shrimp, but Joe and I devoured it.  Super fast and super tasty.

2 tbsp fresh chopped cilantro
3 cloves of garlic – pressed
1/4 cup lime juice
1 tbsp evoo
salt and pepper
1 lb shrimp

Mix all the ingredients and pour over shrimp.  Leave shrimp to marinade (only takes a few minutes) while you prepare the grill or heat up the frying pan.

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Robin made this for Joe and I when Addie had her surgery.  It has become as staple in our house.  The girls are hit and miss, but I often will just make their fish and rice separately.  It’s also nice to serve to guests because you can prepare it early and just throw it in the oven when you’re ready to eat.

2 firm fish fillets (I’ve used salmon and tilapia)
1 cup cooked rice
2 cups coursely chopped bok choy
2 scallions chopped
1 TBSP vegetable oil
1 TSP freshly grated gingerroot
1 garlic clove minced
2 TBSP soy sauce
2 TBSP dark sesame oil

Preheat oven to 450 (this can also be made on the bbq)
Take 2 large sheets of foil and fold in half to make a double-thick square.
Brush with oil over the centre of each square.
Rinse the fish.

Spread half the rice over the centre of each square and then layer the greens, fish and scallions on top of the rice.
In a small bowl, combine the oil, ginger, garlic, soy sauce and sesame oil.
Pour half the sauce over each serving.

Fold the foil into airtight packets.
Bake for 20 minutes in the oven or bbq.

NOTES:  I sometimes make extra rice, sauce and boky choy and make the packets bigger.  This is even better the next day for lunch!  So extras never go to waste

Recipe from Moosewood Restaurant Cooks at Home, by The Moosewood Collective

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Kudos goes out to my buddy Dan at work, who is the only male to have contributed a recipe to the blog.  This was originally for use on the BBQ with the shrimp on skewers (hence shell-on), but Dan has done it several times by shelling the shrimp and frying them up on the stove.  My kids don’t like shrimp, but yours might.

2 tbsp. olive oil
Juice of 1 sm. lemon (2 tbsp.)
2 tbsp. finely chopped fresh parsley
1 tbsp. ground fresh ginger root
1 tbsp. Dijon mustard
2 tsp. ground coriander seeds
1 tsp. coarse salt
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1 tsp. chopped thyme or 1/2 tsp. dried thyme
45 lg. shrimp (2 lbs.), deveined but NOT shelled (*unless you plan to fry on the stove)

Combine ingredients and coat shrimp.
Can prepare ahead and leave shrimp in fridge until you’re ready to eat.
Fry in the pan and serve hot.

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Take store bought pitas and smear with pesto.

Add sundried tomato, diced peppers, grilled zuchinni (or any other combo of veggies).
Slowly sauteed onions in wine make a nice adult topping.
Cover with feta cheese or cheddar.

Grill on low heat until cheese is melted.

For us meatarians just add leftover grilled chicken or some thinly sliced prosciutto.

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