Sweet Love and Ginger

Condiment

Chicken Caesar Buger & Simple Caesar Dressing

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I really love these burgers, for one they remind me of home
since Miss Amy used to make them all the time, and secondly since the price of
beef right now is sky high, using chicken is a great alternative, while still
getting by burger cravings covered, plus it’s a little leaner.
The burgers themselves are clean, as is the whole wheat
roll, and the veggies, the thick Caesar dressing I made to top the burgers
however….
Whatever, a tablespoon isn’t gonna kill you and it’s SO good
together! Plus you can use the dressing on a salad the next day.

Chicken Caesar Burgers

1 lb Ground Chicken

3 cloves of garlic, minced

4 anchovies, finely Chopped

1 tbsp Worcestershire Sauce

2 tbsp chopped flat leaf parsley

1 tsp pepper

In a large bowl combine all ingredients. Using your hands shape
the meat mixture into 3-4 burger patties. Place on a preheated grill and cook
for 5-6 minutes a side, or until patties are firm anc golden brown. Serve warm
on bread, with your choice of toppings.

Simple Caesar Dressing

2 cloves of Garlic, minced

4 anchovy fillets, minced

2 tsp salt

1 tsp pepper

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 cup mayonnaise

1/3 cup grated parmesan cheese

In a small bowl whisk together all ingredients, until well
combined. For a finer dressing place whole cloves of garlic, chopped anchovies,
and parsley into a blender with a little oil first. The dressing can be kept in
the fridge for about a week.

D41: Tuna, Pea Mac & Cheese

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This summer heat has me not wanting to cook a whole lot,
even while Chuck is out of the house. So for this meal I am sharing one of my
favorite all purpose cheat meals. I call it an all purpose cheat meal, because it’s
so dang easy, you can make it on a stove top, in a microwave, or over a
campfire, and well coming mostly prepackaged it’s not the healthiest, but I could
do worse. I’ve done it probably every way.

Microwave/easy mac: I would suggest either using half the
tuna and pea or doubling the easy mac for a balanced meal.

For backpacking: I usually like Velveeta. I know that
draining the water has some people discouraged but I just bring some hot cocoa
mix, and drain the excess water into my nalgene. It works to stop the waste and
is a tasty treat.

Cheaters Tuna &
Pea Mac & Cheese

1 box packages mac & Cheese

1 can tuna, drained

1 /2 cup green peas, frozen or fresh


Prepare mac & cheese according to package instructions.
Gently stir in tuna, peas and serve. (Serves 2)

Now tell me that was not the
easiest recipe like ever?!

On a side note I was featured today on my friend Heathers
blog Run Like a G! She is currently running a promo to help other small blog
get some love. When I say friend I mean real life friend, we’ve met several
times in real life, through one of my high school besties Amanda. Heather
mostly blogs about running, and her path to finding herself, with finding a teaching
job, getting healthy, being married, and all that other stuff that goes into
life. She’s really good at writing about her emotions and really showing the
world who she is.

Spinach Pesto tossed Pasta with Lemon Shrimp

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This dish is one that I actually made quite a while ago, for
a friend and just never got the chance to share. What I like best about it is
that it is simple and super quick but it gives an air of refinement and purpose
that hides my true intentions; for it to be quick and easy.

I don’t know about you but at the end of nearly every week I
am trying to use up the last bit of spinach in our house before it goes bad. I haven’t
been successful in growing it yet (darn rabbits!) but I still buy it every
week. For the main reason that leafy greens are important in your diet and this
way we are sure to eat them. This recipe is one of the best for using up
spinach, plus it makes whatever you are cooking so green and pretty. I have
used it as a puree under a steak, or chicken before but in this particular case
I just tossed some pasta in it and added some Lemon Thyme Shrimp from mygrilled Tapas recipe, and viola! A full beautiful and seeming complicated meal
that actually takes less than 20 minutes, or the amount of time it takes to
make pasta.

Spinach Pesto

1 package baby spinach

1 clove of garlic

1 tbsp pecorino romano cheese, grated

1 tbsp Extra Virgin olive oil

1 tbsp sliced almonds

Place all ingredients in a food processor and blend for 20
or 30 seconds until smooth and creamy. You may need to add more oil, but be
sure to do it in teaspoon increments. Add some additional cheese for garnish, and serve. (Serves 4)

Asian Glazed Chicken Legs & Carrot Ginger Dressing

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Right now I am basking in the wonder that is the great
Adirondacks in upstate NY, completely void of technology. This post I have had
ready and waiting in the wings for a while, and so it is posting on auto pilot
while I am away enjoying the awesomely long 4th of July weekend. I
hope you  like it!
These quick and easy Asian Glazed Chicken Legs are an
awesome new twist for tossing chicken on the grill, and this zingy Asian style
dressing over a salad is the perfect pairing for a quick and simple summer
meal.
Asian Glazed Chicken Legs

¼ cup honey

1/3 cup low sodium soy sauce

1 tbsp fresh grated ginger root

4 cloves garlic, minced

6 chicken legs

In a large bowl stir together honey, soy sauce, ginger, and
garlic. Place chicken in the bowl and refrigerate for at least an hour (can be
left over night). Once marinated place chicken on a preheated grill over medium
high heat for 20-30 minutes, rotating every 5-10 minutes, until well done.
While the chicken is cooking pour the remaining marinade into a sauce pan and
simmer over low heat for about 10 minutes until it thickens. Use this liquid to
baste the chicken once it’s done. Serve warm.
The dressing may look complicated because you have to cook
down the carrot, but leftover grilled, or roasted carrots work as well, and you
can always make the dressing a few days ahead, and use it as a dip, or on
additional salads throughout the week.
Carrot Ginger Dressing

¼ cup carrots, cooked

1 tbsp minced ginger

1 small garlic clove

1 tbsp minced onion

2 tbsp rice wine vinegar

2 tsp low sodium soy sauce

1 tsp lemon juice

1 tbsp oil

Place all ingredients in the blender and blend until smooth.
Serve chilled.

Steak Salad with Dijon Vinaigrette

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Simple, clean delicious what more could you ask for? With spring
in the air I have been looking forward to some lighter dishes and this is one
of my favorites to make in the spring and summer months. The vinaigrette is
good for sandwiches and dips as well.

I did a simple marinade of soy sauce, Worcestershire sauce,
and pepper before cooking it on a cast iron pan for roughly 4-5 minutes a
side.  Then an even simpler salad of
whatever looked the freshest in the store, and of course some spinach.

Dijon Vinaigrette

1 tbsp Extra-virgin oil

1 tbsp Dijon mustard          

2 tbsp champagne or white wine vinegar

1tsp thyme

Salt & pepper to taste

In a small bowl whisk together all ingredients. Serve.

Note: this can be made ahead and will keep in the refrigerator
for about a week.

See that Open Faced French Onion Grilled Cheese? Doesn’t it
look great? Don’t worry that’s coming soon!