Tag Archives: jones

CRISP CUCUMBER SALSA

As promised yesterday, here is another super delicious recipe involving…. a cuke!
I saw this and it looked like a neat thing to try seeing as tho I just made a traditional salsa a few days ago. I already had all the ingredients needed in the fridge and I just love when that works out. Now, when I say, “this just may be the very best salsa in the world!” well, this is one of those times that you need to believe me! But you don’t have too. Give me just a few more minutes to tell you how to make it, then you give it a try and you be the judge. Seriously, if you like to cook or make stuff in the kitchen, heck ya you’re going to love it. If you’ve never made anything, then this is a perfect way to start. Regardless, please just try it.

Hubby had barely walked in the door yesterday and I had put it in front of him. He couldn’t stop eating it and he’s really not a big salsa guy. “Yes, success!”
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HERE’S WHAT YOU’RE GOING TO NEED:
2 CUPS CUCUMBER, PEELED, DESEEDED, FINE DICED
1/2 CUP ROMA TOMATOES, FINE DICED
1/4 CUP RED ONION, FINE DICED
1 JALAPENO PEPPER, DESEEDED, MINCED
4-1/2 TSP. MINCED CILANTRO
1/2 A SMALL PRE MADE HOMEMADE GARLIC BALL {or 1 clove minced garlic}
1/4 CUP FAT FREE SOUR CREAM
1-1/2 TSP. LEMON JUICE
1-1/2 TSP. LIME JUICE
1/4 TSP. CUMIN
1/4 TSP. SEASONING SALT
ORGANIC GLUTEN-FREE TORTILLA CHIPS, NO SALT

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HERE’S WHAT YOU’RE GOING TO DO:
In a mixing bowl add the cucumber, tomatoes, onion, jalapeno, cilantro and garlic.
In a seperate bowl combine the sour cream, lemon and lime juice, cumin and seasoning salt.
Add the sour cream mixture to the veggie mixture and gently toss to combine.
Enjoy with organic gluten-free tortilla chips.
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Last but not least, low sodium YO! The is mostly cucumber rather than tomatoes like a traditional salsa. Sure there’s seasoning salt in it but there is salt in traditional salsa also so this is definitely a win win.
Can’t wait for summer bbq’s with this one.

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CUCUMBER & GARLIC SALAD DRESSING

Oh so many wonderful things you can do with a cucumber…… 😊
Head out of the gutter!
Here is 1 fun thing, and tomorrow I’ll share another! Thanks for visiting and please help me out by clicking LIKE and SHARE on Facebook

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WHAT YOU’LL NEED:
2 CUCUMBERS {PEELED, DESEEDED AND PUREED, I used my food processor, and include the juice from the cucumbers}
1/4 CUP CHOPPED PARSLEY
1/4 CUP CHOPPED CHIVES
1/2 PRE MADE HOMEMADE GARLIC BALL {or 2 cloves minced garlic}
1 CUP FAT FREE SOUR CREAM
1/2 TSP. SEA SALT
1 1/2 TSP. GROUND PEPPER
WATER OR MILK TO THIN {optional}

WHAT TO DO:
I use a melon baller to deseed cucumbers but you can use a small teaspoon if you don’t have a melon baller. I then pureed the cucumbers in my food processor. Dump the pureed cukes and it’s juice into a mixing bowl.
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Add in the chopped herbs. Now if you’re like me and still learning to cook…. you might not use chives all that often. I bought freeze dried chives so that I don’t waste anything. Once you add them in they will soften and be just the same as if they were fresh so not to worry.
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Add the garlic to the mixing bowl. Cucumber, parsley, chives, and garlic. Starting to look like something the dog puked up? K then we’re on the right track. LOL
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Stir in the sour cream, salt and fresh ground pepper.
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Using a funnel and a rubber spatula, {how did I ever live without a funnel?} pour/scrape every drop of this easy, healthy homemade salad dressing into some type of pretty decanter. I picked up this glass beauty from my local $ store. 🙂 Garnished it with a cucumber peel twist 🙂
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Now, whip up a fresh salad with all those leftover veggies you have in the crisper drawer before they spoil and Hubby scowls at you….. not that that happens here or anything…. 🙂 JUST MAKE SURE TO USE UP ALL YOUR VEGGIES. I made up a great salad with romaine lettuce, mushrooms, cucumbers, celery, carrots, tomatoes and peppers.
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Serve this after it’s chilled up a little bit in the refrigerator. Then, sit back and enjoy clean eating and healthy living. Between my Chipotle Southwest Dressing and my Mom’s, MARIANNE’S HOMEMADE CAESAR SALAD DRESSING I doubt I will ever buy salad dressing again. Knowing exactly what we are putting into our bodies is comforting when it’s food like this.

I’m going to be completely honest and maybe a little vain but I am smiling…. I’m smiling because I’m proud of the change we are making. We were always conscious of the crap food we would eat but we let our tastebuds make the decisions. We can do this, we can continue this.
Today this blog passed 7000 views. I just can’t believe that it’s been looked at over 7000 times. Today my Facebook page, Cooking With Hay, reached a new high as well. Over 100 people have kindly LIKEd my FB page. Thank you Thank you Thank you. The higher these numbers grow, the more inspired and eager I get. I’m constantly browsing for new things to try and yet they are things that are quite basic, fairly common, and well, really good. But it’ real food for real people. When I start whipping up Crown Roasts….
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…then it’s a whole different kinda ballgame. {Although I hear they aren’t as hard as they look… 🙂 }
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This dressing came out with a thicker consistancy that most salad dressings. We like it this way but it was pretty thick. You can thin it with a little bit of water or skim milk if it’s too heavy for you. I’m going to leave mine as is and use it as a dip for the rest of the remaining veggies, as it’s just the perfect consistancy for a dip as well.

Found on Pinterest from Taste Of Home

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NOOCH POPCORN ~ Butter-Free Goodness

All my life I’ve loved popcorn. Just the smell of it alone can make me smile. I know alot of you feel this way too. Walking into the theatre and you get hit with a wave of buttery yummyness. Ok, nevermind the theather, it hits you when get to the parking lot.
However, a night at the movies has been a thing of the past around here. We simply can’t go see the newest flick and NOT have that buttery-fresh-hot-mouthwatering-tongue dribbling, popcorn. So we choose not to go. I’ve ordered it without butter and that just doesn’t go over very well. Plus then you get so thirsty that water doesn’t cut it…. blah blah blah… then I came across a blogger who was writing about butter-free popcorn and her and her friends were addicted and since it uses….. NUTRITIONAL YEAST, they call it NOOCH POPCORN. I like it. I like it alot. The name and the snack.
Some of you may think we are a bit crazy but these are the sort of sacrifices WE need to make it life. Healthy eating, healthy body, healthy happy people. We feel better for doing it, and when those “I don’t care I want it” nights come about… and they do….. then we don’t feel so guilty.

This last christmas, one of my sisters gave me some natural items to try. Bee Pollen and Nutritional Yeast. Both are outstanding healthy products, in fact they are said to be superfoods. This recipe today features the nutritional yeast. So if you like your popcorn and you want to try something that isn’t terrible for you, or perhaps you’re a vegan…. no butter here 🙂 then check this out. I had never heard of nutritional yeast on popcorn before and yes I know that some of you have known forever, so please bear with me while I explore these new avenues in our quest for healthier eats.

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WHAT YOU’LL NEED:
1/2 TBSP. OIL {high heat oil – coconut oil, grapeseed oil, canola oil, etc.} see below for more info!
1/4 CUP POPCORN KERNELS
2 TBSP. NUTRITIONAL YEAST {adjust to your tastebuds}
1-2 TSP. SALT
OLIVE OIL SPRAY
CAYENNE PEPPER {totally optional of course and only a little… burn your lips off}

WHAT TO DO:
Heat the oil in a large pot over high heat.
When the oil is warm, add the kernels.
Shake the pan so that they form a single layer on the bottom of the pot.
Put a lid on it.
Shake it every 15-30 seconds until there is no more popping.
Remove from heat.
Spritz with olive oil spray.
Sprinkle with yeast and salt and if you feel brave, a tiny dash of cayenne.
Put the lid back on and shake it up.
Put it in a clean bowl.
Put the butter-free goodness in your belly!

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I did some digging on what the best oil to use on popcorn and here’s what I found on realsimple.com

*Coconut or palm oil gives you the taste of movie popcorn, since those cholesterol-raising oils are what theaters used exclusively until 1994. That’s when the Center for Science in the Public Interest blew the lid on the movie corn’s fat content―about 80 grams of fat for a large tub. For something less artery-clogging, try canola oil. Its mild, clean taste doesn’t overwhelm popcorn’s natural flavor, and it has a medium to high smoking point, so there’s little chance of scorching. It’s also inexpensive. Most important, canola oil is low in saturated fat and high in monosaturated fat, which helps reduce levels of (bad) LDL cholesterol. You might want to try olive oil, a nutritional equivalent of canola oil, because it is high in good monosaturated fat and gives popcorn a richer flavor, but olive oil has a low smoking point and tends to burn quickly. Corn and other vegetable oils don’t offer the same nutritional advantages as olive or canola.*

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GRILLED CHICKEN FAJITA SKEWERS WITH CILANTRO AND LIME

In keeping with the spirit of Mexico, how about another easy meal idea using some of that homemade Fajita Seasoning we made last month?
I will never buy a store bought packet after using this simple recipe. The seasoning is very mild, feel free to tip the chili powder shaker a little more if your tongue likes to dance as much as mine. Make this up and then carry on below for the Grilled Chicken Skewers with Cilantro and Lime recipe.

🌵

FAJITA SEASONING
2 tablespoons – cornstarch
4 teaspoons – chili powder
2 teaspoons – salt
2 teaspoons – paprika
2 teaspoons – sugar
1.5 teaspoons – chicken bouillon crushed
1 teaspoon – onion powder
1/2 teaspoon – garlic powder
1/2 teaspoon – cayenne powder
1/2 teaspoon – cumin

Mix it all together and keep it in a dry container.

Approximately 2 tablespoons of this mixture equals a packet of that store bought stuff.
This recipe made just over 6.5 Tablespoons.

This will save you money too as those packets can start to add up after a while.

Please give it a try!
If you do make it, please leave me a comment below and let me know what you think.
Click here to see my previous blog post for FAJITA SEASONING

🌵

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The great thing is that there is no oil or butter used in this one, therefore super healthy. Wooooo Hooooo Anything to keep the waistline from growing. Don’t fret, these are so good you’d never know they weren’t drizzled in expensive olive oil or dipped in seasoned butter. You can thank me later, no worries 😉

Here’s what you’re going to need:
1 green pepper
1 yellow pepper
3 roma tomatoes
1/4 onion
cilantro
lime
Fajita Seasoning

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For the 5 skewers I used 4 chicken breasts. I cut the breasts in half so they were thinner then sliced those up to make bite sized pieces. The thinner the pieces the faster the will cook. You don’t want to completely burn your veggies on the bbq while you’re waiting for the chicken to cook. Does this make sense. Some of the chicken pieces were ultra thin so I stacke 3 pieces together. This make for juicy chicken bites. I hope this make sense. Look at the pic above to understand.
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Remove the ribs and seeds from the peppers. This is how I do it. Flip the pepper onto it’s stem and slice down the lovely pepper lumps. Check it out! 🙂 This leaves the ribs and seeds intact, less mess and less work for you.
Slice the tomatoes in half lengthwise and scoop out the seeds and rib stuff with a spoon. I like the tomatoes to be very thin. I used a sharp knife and sort of fillet the tomatoes. For the onions pull off some of the wider outer layers. Cut them up the same size as everything else. My pieces were about 1″ x 1″. Layer the veggies and the chicken, alternating as you go. Push them together real tight and you’ll have less burny bits. 🙂
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Lay your skewers in a nice big dish. I made these up early so they were going to be going in the fridge….. be sure to make room in the fridge before hand if this is your situation. Nothing worse than having your hands full with an oversize tray of something and no where to put it and no hands free to move things about. Or don’t, and then bitch about it later like I do almost everytime.
Sprinkle on some of the homemade Fajita Seasoning that you made up earlier…. if you didn’t make it, I suppose you could use a store bought packet. I won’t tell anyone…..
Flip the skewers over and sprinkle the other side. This was enough for us but like I said way up there at the top, the seasoning is quite mild for my tastebuds. You could sprinkle more on the other 2 sides if you want more. This was just nice and light and allowed for the veggie flavour to come through.
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Chop up some fresh cilantro or don’t if you get your knickers in a knot over it 🙂 Now squeeze on some fresh lime juice
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Grill these babies on med-high I did 8 minutes then flipped and did 3 minutes then flipped to one of the other sides and did 3 minutes. They were cooked thru by this time and I took them off. But you could put the last side on for a couple of minutes if you wanted.
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Here’s a “Visual Summary” I made this for Pinterest 😉 😉 Wham, Bam, Thank You, Ma’am!
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We served this up with some light and fluffy rice. That’s it that’s all. Clean eating is best and still so tasty. I use a rice cooker that my sister gave me years ago. However I created my own directions because everytime I did as I was told the rice was hard and not yet done. So I don’t know what I do wrong but it never ever turned out so here’s what I do now. I measure 2 cups of dry rice and rinse under cold water in a strainer for close to 5 minutes. This removes alot of the starch and then when it cooks you won’t get that browned or scortched bottom. Although I was reading up on some Dominican cuisine and it said that some rice dishes are delberately cooked to have that type of browned bottom. I was intrigued. Here read up for yourself My Dominican Food Drain the rinsed rice and dump it in the rice cooker. Then I add twice as much cold water. So 4.5 cups…. ya, weird right…. the directions all say equal? Or at least mine does. How do you make your rice?
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As you can see, Hubby enjoyed. I too enjoyed and even though it was cold and rainy out on the deck manning the bbq like a boss…. I knew it was much milder here than my friends weather back east. So I mustered up my big girl panties and put on some boots. Yup that’s it some booty shorts and boots, oh and well a hoodie (I refuse to cover up these tanned legs while they are still tanned legs) and grilled those babies to Hubby’s preference. Hope you enjoy them like we did.
PS this is a beautiful christmas gift from mom! My Gordon Ramsay Rectangular Roaster/Dish from the Royal Doutlon Collection!!! EEEeeeeek It’s massive and I love love love it.
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🌵

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SIMPLE SALSA

Hello Everyone!! It’s been quite a while since I did a post. I apologize for the hiatus, my mind has been preoccupied with my trip to Mexico. Ok let’s be real. I spent some weeks going through the pantry and freezer putting together things, I had to create some meals…. It was time to clear out a bunch of those one off cans of who knows what mixed with a little of this and a little of that. Nothing pretty, a little weird, but it was food in the belly and that’s all that matters. Really tho my mind had been in the clouds counting down the days to our little vacation in the sun. We are home now and yet the spirit of Mexico lives on in our home. We purchased a wooden bowl set for salsa, guac, and chips and I just love them. I’ve wanted a set for a long time now. Ever since our first trip to Mexico back in 2011. I was so excited to pull them out of our suitcases that I hoped in the truck and took of to the market for supplies. Simple Salsa is up next.
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🌵 SIMPLE SALSA 🌵

3 ROMA TOMATOES (choose the harder ones over the soft ones)
1/4 WHITE ONION
1 SERRANO PEPPER
1 JALAPENO PEPPEER
1/2 LIME
1 PRE MADE HOMEMADE GARLIC BALL {or 4 minced cloves of garlic}
CILANTRO
SEA SALT
20140306-193406.jpgStart with the tomatoes, hard roma tomatoes work best. I cut them in half lengthwise and then cut those in half lengthwise again. Scrape out all the seeds and juice. Dice them up really fine. Smaller bits are easier to scoop up.
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Dice up the onion really fine as well. Same size as you did the tomatoes.
20140306-154853.jpgWhen chopping up peppers be sure to wear gloves. Bell peppers, you’ll be fine but these hot peppers require gloves. I burnt my left thumb with burns from these peppers once before and lets just say I’ve learned my lesson. My fingerprint is not the same as it once was. These are the best ways to cut up peppers like these ones. For Jalapeno’s, cut off the top part with the stem and slice off the parts not attached to the ribs. See the first 2 pictures above. For Serrano’s, since these ones are even thinner, cut of the top part again with the stem and then cut the pepper in half lengthwise. With the tip of a sharp knife, carefully run it under the ribs of the pepper, removing them in one clean cut. Take a look at the 3rd picture above.
20140306-154859.jpgOnce again, dice up the peppers nice and fine…. I like these to be very very tiny. Mince them. That’s a more appropriate word.
20140306-154926.jpgSqueeze the juice from half a lime into the bowl and let the very merry tomato marinating party begin. Add in the thawed PRE MADE HOMEMADE GARLIC BALL
20140306-154933.jpgChop up a few fresh cilantro leaves or if you are one of those people that says “I don’t like cilantro” that I shake my head at well then simply omit the cilantro from your Simple Salsa. Easy Breezy…
20140306-154941.jpgThe whole thing comes together all quite quickly and look it’s even the colours of the Mexican flag.
20140306-154950.jpgLet this marinade together for at least a few hours in the fridge before serving in and airtight container. Don’t worry about it not being to ‘wet’ as the salt will draw out the liquids in the tomatoes, onions and peppers and mix with the lime juice. It’s to die for delicious and worth the wait.
20140306-154956.jpgWe opted for organic tortilla chips, gluten free and that had the lowest calorie content. Que Paso chips from the organic section of the grocery store. I just love how it looks in the new mexican salsa bowl we brought home.
Scarf it up and imagine a mariachi band playing, the ocean waves crashing and the sun beaming down warming your skin.
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Ahhh Mexico, we love and miss you already.
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BAKED TURKEY & SPINACH MEATBALLS

Hello Everyone. Since adding a Facebook Page, Cooking With Hay, {please come by and LIKE my page} I have some more followers this time around and I just wanted to take this opportunity to say ‘Hello and Thank You’
I appreciate every single one of you, and any LIKE or SHARE that you can throw my way as well. You keep this fun for me.

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In just 10 days Hubby and I will be off to Nuevo Vallarta, Mexico. If you’re on my personal FB, you’re most likely annoyed with my daily countdown photos… sorry about that. I’m just super excited! The point to this rambling… I’ve been trying to empty out the freezer before we go. Don’t ask me why, because I don’t have an answer. 😜 One of the last few things In the freezer was 2 lbs of extra lean ground turkey breast!! Awesome. I bought this for one purpose and one purpose only…. our favorite meatballs, Baked Turkey & Spinach Meatballs to be exact! So lean, so good! I will serve these with some turkey gravy, garlic mashed potatoes made with no butter or milk. {I use chicken stock, salt and garlic} and sweet corn.
You may remember an older post about these meatballs, but it didn’t contain any pictures and I’ve since jacked up the spinach and the seasonings a bit. I hope you like this new tweek!

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BAKED TUREY & SPINACH MEATBALLS

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (optional – adjust to your preference)
  • 2 x 16 oz pkg. frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs lean ground turkey
  • 1 cup bread crumbs, {I make my own from the loaf ends if my favorite 12 grain bread.
  • 2 large eggs

 
INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
  • In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender.
  • Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out. Remove from heat and allow to cool to room temperature.
  • In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat.
  • 5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. If you don’t need this many, you can freeze them after baking or cut this recipe in half.
  • Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.

 
20140214-142852.jpgOne my favourite smells is onions in a frying pan. Adding in the garlic and seasonings and you are suddenly transported to a very happy happy land. Haha. Ok it’s good, but maybe not that good… No, it IS that good!!

20140214-142839.jpgWhen they are done they are golden and smell divine. Here’s the before and after!
20140214-142901.jpgHa! I’m supposed to freeze some if these. Dude, by the time we are finished with these, there won’t be enough to bother freezing!!

20140214-142912.jpgLike I said ,way back there up above, I served these with garlic mashed potatoes {no butter, no milk}. I put in 1 Garlic Ball {click this link to make them yourself} add in some salt. I use Sea Salt and some of that leftover chicken stock because I know what you were thinking when you had so much stock left… “What am I going to do with this leftover stock?” {Ok maybe you’re not thinking that, but I’m always trying to use everything. Waste not want not after all.}. So you should still have stock left after the meatballs, and the mashed potatoes so tomorrow morning you can add it to some fresh cut hash brown potatoes in a ‘barely’ oiled hot pan. So you don’t need as much oil! Hahaha! Oh, I got sidetracked…. I also served this with turkey gravy, spiced up with oregano and red pepper flake because I idolize red pepper flake hahaha and sweet juicy corn!

20140214-142925.jpgHere, I used my fork and broke one of these scrumptious meatballs open. I have doubled the amount of spinach originally called for to 2 packages. This ensures lots of Popeye strength, and so much healthy goodness and flavour! Your call. I say use 2 packages of spinach and if it’s too much for you cut it down next time but it’s not like it’s intolerable, I swear, you’ll thank me! Hehe!

20140214-143048.jpgI thought there would be some sort of drippings in the pan that I could use to make some good gravy but check out this cooking sheet…. Dem are some lean mean healthy machines…. Depending on how much gravy you put on! Another reason to make a shitload of gravy at Christmas time. Freeze it in portions for occasions such as this. I just said ‘shitload’ on my blog. Is that completely inappropriate, it’s just that that seemed like the most appropriate wording. I don’t know. I’m still learning…..

20140214-143059.jpgSeriously hearty, mostly healthy and your tummy will be forever thankful! Please hit me up with a comment below if you make these and what your thoughts were! I love feedback.

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209 Views Yesterday! That’s a Record Breaker For Me!

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The most views in one day, on my blog, was 171.

Yesterday, with your help, I beat it around 4pm. With plenty of time to spare!

The number of views continued to grow to 209 by midnight.

My new number to beat in one day is 209. I may need a small army for that. Haha.

THANK YOU!

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Tandoori Chicken Pizza

Tonight’s Dinner…. My man’s favorite!!!
Tandoori Chicken Pizza
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COOKING WITH HAY on Facebook

Yes, It’s finally ready. I have been working on a Facebook page for all my recipes. It’s easier for most to just use FB as a goto so I decided that would be my next step.
Please find me as COOKING WITH HAY on Facebook and click LIKE to get updates of what goes on in my kitchen.

I am currently trying new foods and spices. Learning about other cultures and I really enjoy new methods of madness and techniques. haha

The love and support thus far has been so cool! Thank you! I hope you can help take me higher! I follow a great blog that has been an inspiration to me and I hope, when I’m finally upstairs in a real kitchen with lots of natural light, that I can one day have the blog and page I am after.

Click the pic to take you to my FB Page


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Cilantro Jalapeno Chicken Burger with Chipotle Salsa & Guacamole

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CILANTRO JALAPEÑO CHICKEN BURGER WITH CHIPOTLE SALSA & GUACAMOLE
Makes 6 burgers

CHIPOTLE SALSA
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}

LIGHT & SIMPLE GUACAMOLE
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.

BURGER INGREDIENTS
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}

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

BURGER DIRECTIONS
In a large bowl add everything in the order listed.
Using your hands, gently combine all the ingredients.
DO NOT OVER MIX OR OVERWORK
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.

BURGER ASSEMBLY
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
Lettuce
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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