Tag Archives: guacamole

Cilantro Jalapeno Chicken Burger with Chipotle Salsa & Guacamole

Makes 6 burgers

1 cup chunky salsa
1 tablespoon chipotle purée
Mix it up and chill it until you’re ready to serve.
{this makes just enough for 6}

2 soft avocado
2 tablespoons fat free sour cream
1 tablespoon fresh squeezed lime juice
Mix it up, we like ours slightly smooth and still a bit chunky…. your call.
Chill it until you’re ready to serve.

2lbs ground chicken breast {I used extra lean}
3/4 cup finely chopped onion
1/2 cup finely chopped fresh cilantro
1 Pre Made Homemade Garlic Balls {or 5 cloves of minced garlic}
3 teaspoons finely chopped jalapeños
1 1/4 teaspoons paprika
1 1/4 teaspoons cumin
1/4 teaspoon chili powder
1 teaspoon salt {or less, I used less and they needed more}
couple cranks of fresh cracked pepper
1/2 cup grated cheddar cheese {I used the smaller grate}

6 hamburger buns {sliced and toasted before serving}
Red onion rings
Light mayo
Bacon {this burger be beggin for bacon but my waistline was not 😦 }

In a large bowl add everything in the order listed.
Using your hands, gently combine all the ingredients.
Make 6 patties { I lined a dish in wax paper so they didn’t stick to each other}
I cooked mine on my Cuisinart Griddler, about 15-20 minutes {cooked through}
Would have used the bbq but it’s just too cold outside and I had wet hair from swimming.

Chipotle Salsa on the bottom of the bun
Add your burger
Top the burger with some Guacamole
Here’s where I would add the bacon if I had included bacon
Red onion
And finally, light mayo, on the top bun.20140128-222558.jpgI came across the idea for this on another site. I had been wanting to do something different with a chicken burger and this ground version seemed great for it. The original recipe called for 1 1/2 lbs of ground chicken, and since my 2 packages of chicken came to more than that, I had to adjust the rest of the ingredients.
1kg = 2.2lbs
Keep this in mind when shopping and referring to your recipes.20140128-222640.jpg20140128-224625.jpg20140128-222727.jpgEverything gets combined in a bowl. Don’t mix it too much. Just enough to incorporate everything.
20140129-195724.jpgMakes 6 patties.
I have to say…. I really don’t like the way ground chicken looks and feels compared to ground beef… Regardless these looked good and they were very tasty. Plus the Chipotle Salsa on these gives you a great mix of flavours in yo mouth!20140129-203530.jpg20140129-203540.jpg
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Love Haleykins

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Guacamole Chicken Tostada Bites

Saturday night was The Ultimate Fighter Finale and we love to watch our UFC and MMA so I made up a heavy duty lasagna complete with a broccoli meat sauce and a layer of fresh spinach. I’ll be posting the recipe soon. So if you’re interested stay tuned. For later on into the evening I had a yummy little snack planned for GalPal, Hubby and I. We were drinking us some rum so a snack was needed near the end of the evening. The crock pot had been busy for the last few hours with the chicken included in this little appy. I put this together based on a few things I saw on Pinterest


3 boneless, skinless chicken breasts
3 cups of your favorite salsa, I prefer a chunky type
3 Tbsp. of your favorite taco seasoning
Put all ingredients in a crock pot, give a little mix, and cook on high for 4-5 hrs, or low for 7-8 hrs until, chicken is falling apart and easily shredded.

2 avocados
2 Tbsp. of your favorite Salsa
Juice of 2 limes
3 tsp. cumin
1 tsp. chili powder
Peel and remove the pit from the avocados . Put all ingredients in a food processor and pulse till creamy.

Soft flour tortillas
Biscuit cutter
1 cup fat free sour cream
Fresh cilantro leaves
2 small Ziploc bags

Preheat oven to 350F
Use the biscuit cutter to cut out small round from the tortilla’s and place on a baking sheet
Bake till just crispy, DO NOT BURN
Scoop guacamole into a Ziploc bag
Scoop sour cream into a Ziploc bag
Trim one corner of the Ziploc bags to make a small ‘decorating tip’
When the tortilla rounds are toasted place on a serving tray
Squeeze guacamole in a circle around the tortilla’s and fill it in
Top with a small heap of the shredded chicken
Squeeze a tiny dollop of sour cream on top of the chicken
Garnish with a cilantro leave

You can also have these as tacos!! But this is a cute idea for a party of for when friends come by for the UFC fights 😉

Juicy and delicious!  I hope you enjoy them as much as we did!

Thanks for visiting!


Love Haley


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I just posted 2 food blogs I figured I might as well put tonight’s meal on the board as well and make it 3 food blogs in one day.  I’m not sure why I’m in love with cooking these days but it’s become one of the fun parts of the day for me.  I’m always looking for something new for me to try and I’m storing all my recipes in a big binder so I can hold on to them forever.  Plus flipping through a book full of recipes that I’ve already determined would be a gooder is great for grocery shopping time and dinner time.

I’m actually made 2 different tacos tonight… the shrimp ones and then fish tacos, chopping up the fish and frying it the same as the shrimp, sub’ing the yogurt, cayenne, lime juice, cilantro, & salt dressing for a chipotle mayo.  I just mashed a chipotle pepper with some low fat mayo and added some of the adobe sauce from the chipotle can.  So 2 different tacos.  I’ve never made these before but they were SUPER SIMPLE just as the recipe claims.

I served them with guacamole & salsa on the side.  Hubby loves his guacamole!


(source: http://cleananddelicious.com/)


1 lb of frozen shrimp, defrosted, peeled, & deveined

6 oz fat free Greek yogurt

¼ cup chopped cilantro

2 tbsp fresh lime juice

1/2 tsp cayenne pepper

½ a head of cabbage, thinly sliced (about 5 cups)

8 corn tortillas

4 tsp extra virgin olive oil

Salt and pepper to taste


  1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots.
  2. Set aside on a plate covered with a clean kitchen towel.
  3. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
  4. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
  5. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
  6. Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.

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