Sweet & Spicy Tangerine Glazed Grilled Chicken

Bobby Flay had me for a twofer — those amazing grilled potatoes are merely a side to complement this fabulous chicken. The chicken is seasoned in two ways: first a spice rub that forms a delicious crust while the chicken is grilling, and secondly the glaze which is sticky and sweet.

This balance of spicy crust + sweet glaze is absolutely the right way to do BBQ. I will be honest: my normal routine for grilled chicken breasts is this: salt, pepper, Italian seasoning out of a jar, olive oil, put on grill. That’s it. Simple and tasty.

But when you are looking for more. For that extra special something. For a break from the ordinary. This is it!

By the way, if you have trouble with grilled chicken breasts becoming too dry, check out my article on keeping chicken moist and tender, even when grilling.

With summer (i.e. barbecue season) coming to an end, I suggest you make this now. Otherwise you’ll regret it for the entire year.

Read the recipe and the rest of the post here…

Southwest Turkey Burgers with Chipotle Mayo

So it was turkey burgers again the other other night. I love turkey burgers — they can be so moist and flavorful if you make them right. I found a recipe for a chipotle mayo online and decided the patties needed some spicing up as well. So instead of just salting and peppering the ground turkey, I mixed in a bunch of spices for flavor, an egg and onion for moisture, and crushed tortilla chips to keep with the southwestern theme.

The star of this recipe is the chipotle mayonnaise. It’s creamy and tangy but has a lovely crunch from small pieces of onion. It has a background of fiery heat, which you can increase by adding adobo sauce if you like more heat.  It didn’t take too long to put together and only needs a bun, some greens, and maybe a tomato slice to make you happy.

The chipotle mayonnaise also makes a yummy dipping sauce for french fries and keeps up to 2 weeks in the fridge.

Read the recipe and the rest of the post here…

White Turkey Chili

white turkey chili with sour cream and cheddar cheese

This dish is excellent – warm, a little spicy, rich, and delicious. With everyone in the northeast still blanketed in snow, what better dish to make than a filling chili?  This dish is a great way to eat heartily if you’re trying to cut red meat out of your diet or looking for something lighter in calories but full of flavor. (especially if you top with cilantro and red onion for flavor, and avoid the cheese and sour cream)

Double (or triple) the recipe. The leftovers taste even better than the initial dish. I think it’s because the flavors have time to meld together in the fridge.

I kind of forgot about this chili and left it on the stove top too long so mine didn’t have a very liquidy texture. But it was still delicious!

Top with any combination of the following: sour cream, parsley, cilantro, green onions, cheddar or jack cheese, chopped red onions, crumbled tortilla chips, avocado, chopped tomatoes, sliced chiles, or a spoonful of salsa. It’s also excellent with some white rice mixed in.

Click here to read the recipe and the rest of the post…

Mom’s Turkey Meatball Soup

Mom's turkey meatball soup

My mom is great at making soup. I, like many people, will never be able to cook quite like my mother. She came up with this recipe for a quick weeknight meal and it’s been in regular rotation at our house for some time now. I tried making it the other day and let me just say, it wasn’t as good as when mom makes it.

I love the recipe though, because it comes together quickly and uses a hunk of frozen spinach that you don’t even have to thaw ahead of time. I also like that the meatballs get thrown in the soup raw, although if you have the time and don’t mind getting another pan dirty, you can certainly brown them before adding to the stock pot.

Essentially, this is a shortcut recipe — a way to get a homemade soup quickly. Of course, the meatballs would taste better if they had garlic, parsely and parmesan mixed in. Of course, it would be better to brown them rather than to cook them in the soup. And it uses a bare minimum of ingredients, stuff I always have laying around. It doesn’t even call for chicken broth! Because sometimes, you just want a quick dish without all the fuss and this is a great way to do that.

With this recipe, I’m going to include notes from my mom. I’m not going to edit them because I love her Ukrainian take on the English language.

Read the recipe and the rest of the post here…