grilling Archives - Ari's Menu

Grilled Pork Chops with Balsamic Blackberry Sauce

September 4, 2014 · by Ari · 6 Comments

Perfectly grilled pork chops smothered with a sweet and simple balsamic blackberry sauce. This dinner looks so impressive, you’d never guess how easy it is! Healthy, paleo, and Whole 30 friendly!

I’m so conflicted. I want to eat pumpkin and apples, and wake up in the morning to a crisp breeze, and see leaves change color! Okay, so I live in Phoenix and the leaves are never going to change color, but a girl can dream.

Okay, so I’m conflicted because I really really want all of those things. And today it was 108*. I got into my car after work and my car said 117! Yikes. Also, I feel like it’s still technically summer, and I still want to soak up grilling season and fresh berries.

Also, this dish was the bomb. Yes, I just said the bomb. I’m stuck in 1999 or something. I tried to make something similar a few months ago, but I pounded out the pork chops really thin, and rolled them up, and then baked them. They looked like…crepes gone wrong… They still tasted delicious, but I couldn’t get over the fact that they looked like breakfast.

The good news? This way is so much easier! Seriously, my husband grilled up the pork while I made the sauce and we had dinner in under 30 minutes. It looks so fancy, but it couldn’t be more simple — win, win.

Grilled Pork Chops with Balsamic Blackberry Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1 pork chop

Grilled Pork Chops with Balsamic Blackberry Sauce

Perfectly grilled pork chops smothered with a sweet and simple balsamic blackberry sauce. This dinner looks so impressive, you'd never guess how easy it is! Healthy, paleo, and Whole 30 friendly!

Ingredients

4 pork loin chops
salt and pepper

For the Balsamic Blackberry Sauce:

1 cup balsamic vinegar
6 ounces blackberries, preferably organic

Instructions

To make the sauce, bring vinegar to a boil in a medium sauce pan over medium high heat. Reduce to a simmer. Add blackberries and use a spoon to mash them into the balsamic vinegar. Cook for 10-15 minutes until thickened, stirring often. Remove from heat.
Season the pork chops with salt and pepper. Grill until desired doneness, about 4-5 minutes per side. Top each pork chop with a generous helping of balsamic blackberry sauce.

http://www.arismenu.com/grilled-pork-chops-balsamic-blackberry-sauce/

French Onion Burgers

July 28, 2014 · by Ari · 9 Comments

Satisfy your craving for French onion soup in the summer time with these big, juicy beef burgers stuffed with caramelized onions, then topped with melty gruyere and even more caramelized onions.

Once upon a time, I’m pretty sure I thought caramelized onions actually had caramel in them. I mean, they’re sooo sweet and delicious. I just figured they at least had buckets of sugar to get them to that point!

Turns out, onions are kind of magical, and you probably already know that if you let em cook on low heat for a ridiculous amount of time, they transform into the sweetest and most tender veggie you will ever eat.

It does take a while, but it is soooo easy. Once I get them going, I generally prep everything else I have to do for dinner and then, if dinner is super easy, sometimes I just watch Netflix and go back to the kitchen to stir them around every now and then. They are totally low maintenance.

As much as I love onions, ya know what really makes French onion soup for me? That thick layer of bubbly cheese on top. Bubbling cheese is like the stuff dreams are made of. Put it on top of that thick slice of bread they put on top, and your meal is pretty much guaranteed to be awesome. Bread. Cheese. Onions. Done.

But I have to say, it’s all even better when sitting on top of a super juicy beef burger that has even more onions hiding inside! It’s so good, you totally don’t even need the bun. In fact, I won’t eat a burger unless it’s good enough to eat bunless. It’s kind of a rule in my house because 99% of the time I toss the bun after it serves its purpose of looking cute on camera, and eat my delicious burger nekked. 😉

French Onion Burgers

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 3-4 burgers

Serving Size: 1 burger

French Onion Burgers

Satisfy your craving for French onion soup in the summer time with these big, juicy beef burgers stuffed with caramelized onions, then topped with melty gruyere and even more caramelized onions.

Ingredients

2 large sweet onions, sliced
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
generous pinch salt and pepper
1 pound extra lean ground beef (94-96%)
pinch thyme (fresh or dried)
pinch paprika
2-4 ounces sliced or shredded gruyere cheese
whole grain buns for serving (if desired)

Instructions

In a large pan, cook onions and garlic in olive oil and balsamic vinegar over medium-low heat. Season with salt and pepper. Cook until soft and caramelized, stirring occasionally, about 40 minutes.
In a medium bowl combine ground beef, 1/4 of the caramelized onions, thyme, paprika, and an extra pinch of black pepper. Form into 3-4 even patties (depending on how big you like your burgers).
Grill burgers to desired doneness. Top immediately with gruyere and allow to melt slightly then top with a generous portion of caramelized onions. Serve immediately.

Notes

For even cooking in your burgers, gently press your thumb into the center of each patty before cooking.

http://www.arismenu.com/french-onion-burgers/

Spicy Bacon Guacamole Dogs

July 13, 2014 · by Ari · 8 Comments

Spicy grilled hot dogs smothered in roasted jalapeno and garlic bacon guacamole and topped with cotija cheese. These hot dogs take typical grilling to the next level with their spicy, bold flavors and perfectly contrasting textures.

It’s not like you need a reason to make fancy, delicious, to-die-for guacamole. In fact hunger is reason enough for me, and a fork is a totally acceptable vehicle. However, a spicy sausage may be an even more delicious vehicle.

For a while I was on the fence about hot dogs. Somewhere along the line they became one of those gross foods in my mind that you don’t eat past the age of 7. Ummm, that was a big mistake because for years I missed out on the amazingness that is hot dogs and sausages.

I also believe that all things are better with guacamole. Even the most delicious things can become instantly more delicious when you add guacamole. Juicy burger? Add guac! Simple grilled chicken? Totally different when smothered with avocado-y goodness. A spoon the size of your face? I think you know the answer. 😉

My friends from Fork in the Road happened to send me some of their products to try, and after absolutely loving them at BTP, I knew I was in for a treat! I ended up using the hot links which are perfect for this flavor combination, but you can use any hot dog or sausage you like!

Spicy Bacon Guacamole Dogs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 hotdog/sausage

Spicy Bacon Guacamole Dogs

Ingredients

6 hotdogs or sausages
1 batch Roasted Jalapeno & Garlic Bacon Guacamole
freshly crumbled cotija cheese
whole grain buns, optional*

Instructions

Grill hotdogs/sausages to desired doneness, about 5 minutes. Toast buns if desired. Place hotdogs/sausages in buns or on a plate, smother with guacamole, and top with a generous pinch of cheese. Serve immediately.

Notes

Buns are totally optional. They look prettier, but I ate these bunless and they were absolutely delicious!

http://www.arismenu.com/spicy-bacon-guacamole-dogs/

Disclosure: This is not a sponsored post. I was supplied with free sausages from Fork in the Road, but was not in any other way compensated for this post. Recipe and opinions are my own.

Greek Lamb Burgers

June 22, 2014 · by Ari · 5 Comments

Bold, flavorful and tender half lamb/half beef burgers stuffed with feta cheese and topped with creamy tzatziki sauce. Everything you love about a classic gyro in healthy, summer burger form!

I F-ing love a gyro. When I worked at my last school, we did our shows at the MAC which is dangerously close to this little hole in the wall Greek restaurant. I had actually never (whaaaaat???) eaten a gyro (and I still pronounced it with a j sound…shhhh…), but my friend Emily raved about it, and I have to tell you, I have not stopped thinking about that damn gyro ever since.

We’re talking years here people. When I love food, I don’t forget about it. Trust me, I still talk about this Italian restaurant I ate at in London when I was 14. I can’t remember to return pretty much any emails, but I can remember the meal I ate 5 zillion years ago that was “life changing”. It’s a gift. You know, like how Karen in Mean Girls can tell the weather.

Okay, so we all know I have a bit of a burger problem, yes? I have actually heard my man food and meat loving husband utter the words “burgers….again?”. Yes. Once June hits (okay…May…), burgers multiple times a week are not only normal, but expected. I mean, sometimes I change it up. With a hot dog.

But this was not a “burgers…again?” moment. This was one of those getting feisty and fighting over the leftovers all week long moments. I’m serious. It gets crazy over here. Like a race to the fridge to claim the good leftovers. We’re both very considerate and grown up human beings.

Okay, let’s discuss what makes these burgers so flippin fantastic. First of all, they are half lamb, half beef. Lamb is delicious. If you haven’t gotten on board yet, I highly suggest it. I find lamb to be one of the juiciest, most tender and flavorful meats. Well, this has a lot to do with the high fat/calorie content. Now, if you don’t care about that sort of thing, feel free to use all lamb. That would be delicious. While I don’t count calories, or any macronutrients, or even really anything past the #8 (dancer joke…see what I did there? 😉 ), I still do think about that sort of thing, and I would prefer to get all the flavor, but keep it a little on the leaner side.

That being said, in the name of “health”, obviously I had to stuff them full of freshly crumbled feta and smother them with creamy tzaziki because…obviously? Oh, and you can totally use a bun. I never do. I buy them for photos. It’s pretty silly. But these babies looked gorgeous on their own with just some fresh greens, the grilled onions, black olives, green onion and fresh parsley. There was so much going on, I just wanted to show them off for exactly what they were. I can tell you that these will definitely be making their way back into my burger rotation, and they will take your next grill night not just to the next level, but like a lot of levels up. 😉

Greek Lamb Burgers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 burgers

Serving Size: 1 burger

Greek Lamb Burgers

Bold, flavorful and tender half lamb/half beef burgers stuffed with feta cheese and topped with creamy tzatziki sauce. Everything you love about a classic gyro in healthy, summer burger form!

Ingredients

For the burgers:

1 lb ground lamb
1 lb extra lean ground beef (93% or higher)
2-3 ounces freshly crumbled feta
3 tablespoons minced onion
generous pinch oregano (finely chopped or dried)
generous pinch thyme (finely chopped or dried)
3 large cloves garlic, minced
generous pinch each salt and pepper

For serving:

1/2 red onion, sliced and grilled
fresh greens
tratziki
fresh chopped parsley
sliced olives
chopped green onion

Instructions

In a large bowl, combine all ingredients for the burgers. Mix until just combined. Form into burger patties and grill to desired doneness, about 3-5 minutes per side. Lamb, like beef, does not need to be cooked well done, but do make sure it reaches 160 for food safety.
Serve over fresh greens (or on tops of your favorite buns) and grilled onions. Top with tzatziki, parsley, olives and onion. Leftovers may be refrigerated in an airtight container for up to 5 days.

http://www.arismenu.com/greek-lamb-burgers/

Spicy BBQ Chicken Marinade

August 22, 2013 · by Ari · 12 Comments

Hello from Oregon! I know, I know, I just got back from Oregon like 3 weeks ago, but I can’t stay away. I actually contemplated staying the 3 weeks in between for a hot minute, but I came right back to starting a new job and there was no way I could just take the first 3 weeks off, so I sucked it up, spent the last 3 weeks hating everything about Phoenix in the summer, and bought a plane ticket back to my favorite place.

I’ve actually been pretty quiet about the fact that I am running Hood to Coast. Mostly because I had no idea how my training would go. I started running again in May beginning with literally 1 mile at a time. Actually, that’s a lie. I was allowed to run (shuffle) for 10 minutes, and I was so out of running shape that I believe my first time I only got to .87. It’s been a very slow build up in mileage from there with plenty of obstacles along the way, but it is happening. This weekend I will run/walk/crawl my total of *gulp* 20 miles over 3 legs from the top of Mount Hood to the gorgeous Oregon coast. I can’t think of a more beautiful location to run. Not to mention I get to be with an amazing group of people.

Okay, so let’s talk about chicken. We eat a lot of chicken in my house. My husband is definitely a “meat guy”. When I try to tell him a portobello mushroom can be a burger, he raises an eyebrow in judgement. He likes his dinners to be meat with a side of meat, and since chicken is an easy, healthy option, we eat a lot of it.

I actually, can’t even really take credit for this recipe. While I was gone in Oregon the last time, I’m pretty sure Steve lived off grilled chicken, pork chops and Chipotle. When he came up to visit at the end of my time in Portland, we were grilling with friends, and he couldn’t wait to share his latest marinade secret.

Ummm, it was AWESOME. Way to show up my cooking skills. Thanks, Steve. But really, it was. It’s so simple with only 3 ingredients, but it just works, and it creates the most flavorful, juicy chicken you will ever taste. We didn’t do a thing with the chicken in these photos other than grill and marinate, and they were absolute perfection. Dinner doesn’t get much easier than tossing some chicken on the grill and cooking up some veggies to go along side. You will love how this simple marinade transforms chicken from a boring dinner to something you will want to make again and again!

Spicy BBQ Chicken Marinade

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 servings

Serving Size: 1 6-8oz chicken breast

Spicy BBQ Chicken Marinade

Ingredients

2 6-8 oz chicken breasts
1 1/2 cups low sugar barbecue sauce
1 tbsp dijon mustard
1 tsp Sriracha (use less if you don't like a lot of spice)

Instructions

Place all ingredients in a gallon freezer bag. Seal and lightly shake to coat.Refrigerate for 1 hour or up to 1 day.
Grill chicken over medium heat until cooked throughout, about 3-4 minutes per side.

http://www.arismenu.com/spicy-bbq-chicken-marinade/

Lemon Rosemary Grilled Artichokes

August 14, 2013 · by Ari · 15 Comments

I took 5 pictures of artichokes and they all look the same. Forgive me?

Actually, I took more like 20 pictures of artichokes which is surprisingly low for me. Usually I take close to 40 photos per shoot until I’m either 100% positive I got the shot I wanted, or I give in to frustration and call it quits, decide I hate photography and I am going to delete my blog. Sometimes I’m a little dramatic.

And actually, they don’t all look exactly the same. I moved, like, an inch to the right which obviously makes it a completely different photo. Then I just really liked them all, and I couldn’t choose. Usually I show them all to Steve over and over and over until he tells me which one(s) to delete, but he was boycotting. So that’s what you get. Five pictures of artichokes that all look extremely similar.

Grilled artichokes. Uuugghh…you guys. They are THE BEST. I could eat a whole grilled artichoke for dinner and be totally content. They are huge, filling, healthy, and they force you to eat slow and enjoy the experience. They are not an impatient food, which makes it a little strange that I enjoy them so much, because we all know I am an impatient person. They are a process. The cooking part is a piece of cake. Boil, remove the weird hairs (I know…I wish they made hairless artichokes, like pitted dates or hairless cats…), grill, voila! Then you get to take your time. One leaf at a time, until you get to where all the action is–the heart!

Once your artichoke has been cooked, you scrape the inside of each leaf with your teeth, then discard the leaf into a side dish. Repeat with all of the leaves until you get to the heart, then pick that baby up and chow down! If you’ve never tried a whole artichoke, seriously, you must! And the lemon and rosemary?? To die for. A totally impressive meal that is more time consuming to eat than it is to cook!

Lemon Rosemary Grilled Artichokes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1/2 artichoke

Lemon Rosemary Grilled Artichokes

Ingredients

2 large lemons
2 large artichokes
1 sprig rosemary, finely chopped
2 tbsp olive oil
salt and pepper

Instructions

Cut off the stems of each artichoke leaving about 1" of stem remaining. Slice off the top quarter of each artichoke to create a flat top. Fill a very large pan or dutch oven with water and juice from one lemon. Add a pinch of salt if desired. Bring water to a boil, and add artichokes. Boil for about 15 minutes, until softened. Remove, and let stand for 5-10 minutes until they have slightly cooled.
Slice each artichoke in half, and use a spoon to remove the choke (the part in the center just about the heart that looks like little hairs--they will scoop right out). Drizzle each half with 1/2 tbsp olive oil, then zest remaining lemon over the artichokes (I used about a tablespoon of zest). Season with rosemary, and a pinch each of salt and pepper.
Grill artichokes over medium heat until browned and softened, about 5 minutes per side. Serve immediately.

Notes

Some people wish to trim the spiky leaves on the outside of the artichoke before cooking. You may do this, but I find it to be a waste of time. I find that they soften when cooked, and if they don't I simply discard them after cooking.

Often the first layer or two of the artichoke won't have any of the good stuff. You may with to discard the first several leaves. When you get to the good ones, the "meat" will scrape off easily.

http://www.arismenu.com/lemon-rosemary-grilled-artichokes/

Thai Chicken Kabobs

July 31, 2013 · by Ari · 11 Comments

Is there anything more fun than food on a stick? I mean, sure, eating it can be tricky and you run the risk of stabbing your husband while playing swords with your food (because that’s a totally normal and acceptable thing to do, yes?), but really, how many foods can you make into a sword anyway?

I’ve actually never made kabobs before this one, and let me tell you, I am in love. I loved having my chicken on my veggies all on one stick. I loved how fun they were to eat and dip in the peanut sauce, and I also loved how food on a stick meant there were next to no dishes to clean up. Seriously, I hate cleaning almost as much as I love cooking.

The chicken marinates in the peanut sauce to soak up all that delicious Thai peanut flavor, then gets grilled up with your veggies and dunked in lots more peanut-y deliciousness as you eat. You end up eating a lot less of the calorie-dense peanut sauce than if you were to eat traditional Pad Thai. Not to mention getting rid of the noodles and adding a bunch of veggies gives you all the flavors of classic Pad Thai with a fraction of the calories, and sticking it all on kabob skewers to grill up gives them an awesome summery touch!

They are topped off with fresh cilantro (my favorite food–I don’t care if you say it’s an “herb”, it’s still my favorite) and drizzles with sriracha for an extra spicy kick. Of course, those are option if you’re one of those weirdos who doesn’t like spicy food, or worse, you have that genetic “mutation” where you don’t like cilantro. Have you heard about that? Apparently it’s a genetic thing where to some people it tastes like soap. So glad I pulled the long straw on that one. 😉

Thai Chicken Kabobs

Prep Time: 1 hour, 15 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 9 kabobs

Serving Size: 3 kabobs

Thai Chicken Kabobs

Ingredients

1/2 cup peanut butter
1 1/2 tbsp fresh lime juice
1 tbsp coconut aminos or soy sauce
1 tsp sriracha + extra for drizzling
approx 1/2 cup water, divided
1 1/2 lbs boneless skinless chicken breast, cut into 1" chunks
1 large red bell pepper, cut into 1" chunks
approx 1 cup sugar snap peas
1/2 red onion, cut into 1" chunks
fresh cilantro, optional

Instructions

In a medium bowl, whisk together peanut butter, lime juice, coconut aminos, sriracha and 1/4 cup water. Remove half the mixture (eyeball it), cover and set aside.
Add 1/4 cup water to remaining mixture. Whisk to combine. Continue to slowly add water until it has reached the consistency of a marinade. I used about 1/4-1/3 cup. Place chicken and marinade in a large freezer bag or medium tupperware and marinate in the refrigerator for 1 hour (alternately, feel free to do this step up to 24 hours ahead of time).
If using wooden skewers, soak skewers for 30 minutes before cooking (if you use metal, this is not necessary). Alternately place chicken, bell pepper, onion, and snap peas onto your skewers (you will most likely have room for about 2 of each) close together, but not crowding.
Grill on medium-high heat until chicken is cooked throughout, about 5-7 minutes. Sprinkle with fresh cilantro and drizzle with srirach. Serve immediately with remaining peanut dipping sauce.

Notes

You may wish to heat the peanut sauce before serving. It can get quite thick while it sits, so microwaving for about 15 seconds and adding a tablespoon of water should get it back to your ideal consistency.

http://www.arismenu.com/thai-chicken-kabobs/

Green Chile Guacamole Burgers

June 30, 2013 · by Ari · 16 Comments

Disclaimer: This is a sponsored post. Recipe and all opinions are my own.

You guys, it is hot. I’m in Portland and it’s supposed to be perfect weather all summer long, but instead there is a heat wave, and it’s in the 90s which wouldn’t even be bad except for the fact that we live upstairs and there is no ac. It is gross. I want to be swimming in a pool with a margarita in hand eating burgers for dinner. Can we make that happen?

Before I left for Portland, I’m pretty sure we ate at least 2 hamburgers a week for about a month. I wish I was kidding. I never got sick of them because there are 5 billion combinations so it always feels like something new!

I’m pretty bad about waiting to decide what to make until the last minute, then I have to bat my eyelashes and beg Steve to go to the store and pick up whatever we need. Luckily, there is a Fresh & Easy right around the corner that we can get to in no time, and makes it incredibly easy to pick up last minute items. Their store brand fresh&easy is all natural ingredients, and super affordable, so it’s a win, win. With the last minute idea to make the burgers, I sent Steve to the store to get fresh&easy buns and guacamole.

The burgers came out AWESOME! Bold and spicy, and the fresh&easy guacamole was AWESOME!! The roasted green chiles and so much flavor and also help the burgers not to dry out (which can easily happen when using lower fat meat), and the grilled onions on top are like the icing on the cake!

Fresh & Easy has tons of options for summer grilling, and really is insanely easy to get in and out of quickly (think the oposite of going through Walmart, but still with great prices), and I even have a coupon for you! Click here to receive a $5 off coupon (expires 7/7/13).

Green Chile Guacamole Burgers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 1 burger

Green Chile Guacamole Burgers

Ingredients

2 green chiles, roasted, seeds removed
1 lb extra lean ground beef (or turkey)
2 cloves roasted garlic, finely minced
generous pinch cumin
pinch each salt and pepper
4 fresh&easy whole wheat buns (gluten-free may be substituted)
Approximately 1 cup fresh&easy guacamole
1/2 onion, sliced
2 roma tomatoes, sliced

Instructions

Half roasted green chiles. Finely chop 1/2 of one of your chiles and slice the rest.
In a medium bowl, combine finely chopped green chile, ground beef, garlic, cumin, salt and pepper until ingredients are just incorporated. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent.
Grill over medium heat until burgers have reached desired doneness, about 5 minutes each side. Simultaneously grill the onion slices until browned. This will also take about 5 minutes on each side.
Top buns with guacamole, cooked burgers and onions, reserved green chile slices and tomato. Serve immediately.

http://www.arismenu.com/green-chile-guacamole-burgers/

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

BBQ Bacon Cheddar Dogs

June 25, 2013 · by Ari · 19 Comments

I’ve developed this kind of ridiculous hot dog obsession. Kinda like the hamburger one, but ya know, with hot dogs. A couple of weeks ago after the 3rd consecutive hot dog recipe, Hermano asked when the heck I decided I liked hot dogs so much.

The truth is, I’ve always been a fan, but unless it was an enormous Cost Co hot dog, it just never seemed like a full meal to me, and I always wanted a hamburger to go with it.

So I decided to make a hot dog that sounds sinful and over the top, but is really healthy enough to eat 2, or eat 1 with a big ol’ side of veggies which is more my style these days.

The low fat beef hot dogs combined with the center cut bacon add healthy meat options that are full of flavor. The sweet barbecue sauce and roasted corn pair perfectly with the salty dog, and then everything is better with cheddar cheese. It’s like a fact. These babies are perfect for 4th of July, any summer cookout, or any time you feel like firing up the grill!

BBQ Bacon Cheddar Dogs

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 hot dogs

Serving Size: 1 hot dog

BBQ Bacon Cheddar Dogs

Ingredients

2 low fat beef or turkey dogs (I used Hebrew National 45 calorie beef)
2 whole grain hot dog buns (use gluten-free if applicable)
1 slice center cut bacon, cooked and crumbled
2 tbsp low sugar barbecue sauce
2 tbsp roasted corn kernels
2 tbsp roasted corn kernels
2 generous pinches grated reduced fat sharp cheddar cheese
2 pinches finely chopped scallions

Instructions

Grill hot dogs over medium heat until warmed throughout, about 5 minutes.
Place hot dogs inside buns and top each dog with ½ slice cooked bacon, 1 tbsp barbecue sauce, 1 tbsp roasted corn, a generous pinch of cheddar cheese and a pinch of chopped scallions. Serve immediately.

http://www.arismenu.com/bbq-bacon-cheddar-dogs/

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

June 10, 2013 · by Ari · 11 Comments

You can take a moment and judge my insanely long title, per usual. Okay, now that we’ve gotten that out of the way, I’m sure you think I’ve gone off the deep end. When I told my husband what I was making for dinner last week, he raised an eyebrow, and gave me a look that can only be described as “WTF”, then he said “You’re really on a burger kick, aren’t you?”

Guilty. And I guess after making countless burgers, you have to do something a little weird and put fruit inside. Or at least I do.

I’m pretty much obsessed with anything sweet and savory. I used to think it was weird, but ever since people starting salting things (I soooo judged that salted caramel hot chocolate at the bux for a good 2 weeks), I haven’t tired of the depth of flavor adding an unexpected taste or ingredient can bring to your dish.

Did anyone watch that season of Top Chef with the watermelon gorgonzola salad? I don’t remember who made it, but I remember that he tried something unique, something most people would never do. I remember Tom Colicchio hated it, and said it was totally wrong, but Chef Tom ain’t got nothin’ on these burgers. 😉

I’ve always loved the fig/gorgonzola combo, so I stuffed them inside my burger, then I wrapped that sucker in center cut bacon to add smokiness and some extra bold, salty flavor–wrapped around where it can stand out and be an attention whore, not tucked inside with the lesser-known ingredients. Then to bring it all together, and add an extra hint of sweetness, I reduced some balsamic vinegar on the stove until it was thick, syrupy and sweet. Careful, the fumes are INTENSE (think vinegar straight up your nose), but the end result is totally worth it. A unique burger that you won’t find at you local burger joint, with rich depth of flavor, yet still deceptively simple and easy to put together. There is nothing like it.

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 burgers

Serving Size: 1 burger

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Ingredients

For the burgers:

1 lb extra lean ground beef (96% preferred)
1/3 cup chopped dried mission figs
1/4 cup crumbled gorgonzola cheese
pinch each salt and pepper
4 slices center cut bacon

For the balsamic glaze:

1/2 cup good quality balsamic vinegar

To assemble:

4 whole grain buns (whole wheat, brown rice, etc)
2 roma tomatoes, sliced
lettuce of choice

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
In a large bowl, gently combine ground beef, figs, gorgonzola cheese, salt and pepper until ingredients are just incorporated. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent. Wrap each burger with a slice of bacon.
Grill over medium heat beginning with the edge of the bacon side facing down until burgers have reached desired doneness, about 5 minutes each side. Transfer to buns and add lettuce and tomato. Drizzle with balsamic glaze.

http://www.arismenu.com/bacon-wrapped-gorgonzola-fig-burgers-with-balsamic-glaze/

Looking for some other burger recipes for summer? Like I said, I’ve been on a bit of a kick…

Buffalo Turkey Burgers

Spicy Chipotle Cheeseburgers

Thai Peanut Turkey Burgers

BBQ Bacon Ranch Burgers

Or if you don’t eat meat, I have a few veggie options too!

Sun-dried Tomato & Basil White Bean Burgers (vegan + gluten-free)

Chipotle Black Bean Burgers (vegan + gluten-free)

Drink & Dish: Buffalo Turkey Burgers

June 6, 2013 · by Ari · 14 Comments

Bold and spicy buffalo turkey burgers topped with a creamy buffalo sauce and crumbled blue cheese. A simple, easy weeknight meal that everyone in your family will enjoy!

Growing up, I always wondered “Why is my dad SO weird????” He wore two different color socks, he was never on time, he listened to weird music, and he didn’t dress like any of the other dads.

But let’s be honest here…I am totally weird, and nothing like other humans, and I wouldn’t have it any other way. My dad taught me to be myself, the importance of birthdays, and how to be the most sentimental human on the planet. I’m not entirely sure I’m grateful for that last one…

My dad doesn’t eat meat, so he would actually hate this recipe (sorry dad…), but I figured I’d pick a Father’s Day dish that most dads would appreciate, and most guys I know love a good burger. Maybe I was a man in a former life?

Anyway, these would be perfect for (almost) any man in your life, and ummm you MUST go immediately over to Nicole’s blog to check out her BACON BROWN SUGAR OLD FASHIONED. Yes, I DID just say that. Best.Drink.Ever. Check out the latest episode of Drink & Dish to see the secret to making a perfectly cooked burger, and how Nicole makes the world’s best drink!

Buffalo Turkey Burgers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 1 burger

Buffalo Turkey Burgers

Ingredients

For the buffalo ranch dressing:

1/2 cup nonfat plain Greek yogurt
1 tbsp buffalo sauce (more or less depending on desired spiciness)
1/2 tsp ranch seasoning

For the burgers:

1 lb lean ground turkey (93-96%)
2 tbsp buffalo sauce

Extras:

4 whole grain buns (whole wheat, brown rice, whatever you like)
1/4 cup crumbled bleu cheese
1/4 cup finely chopped celery
Mixed greens (about a small handful per burger)

Instructions

To make the buffalo ranch sauce, combine yogurt, buffalo sauce and ranch seasoning in a small mixing bowl. Set aside.
In a medium bowl, combine ground turkey with 2 tbsp buffalo sauce. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent.
Grill over medium heat until completely cooked throughout, about 5-7 minutes each side.
Transfer burgers to buns, and top each burger with about 2 tbsp buffalo ranch sauce, a handful of greens, and a tablespoon each of bleu cheese and celery. Serve immediately. Leftover burgers and sauce can be stored in separate airtight containers in the fridge for 5-7 days.

Notes

Taste the sauce before serving--if it is too spicy, add more yogurt. If it is not spicy enough add more buffalo sauce.

Extra lean ground beef may be substituted for ground turkey.

Buns may be omitted, and burgers may be served salad style if desired.

http://www.arismenu.com/drink-dish-buffalo-turkey-burgers/

Drink & Dish: Loaded Baked Potato Salad

May 21, 2013 · by Ari · 17 Comments

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. 😉

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.

Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

2 lbs red skinned potatoes
1/2 tbsp olive oil
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/3 cup reduced fat shredded cheddar cheese
Generous pinch salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

http://www.arismenu.com/drink-dish-loaded-baked-potato-salad/

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Drink & Dish: Buffalo Turkey Burgers

Drink & Dish: Loaded Baked Potato Salad

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