Buffalo Chicken Burgers

Today was a big day! After a month of working part-time, I’ve offically transitioned out of the working world. Tomorrow I’ll swap my black work pants for yoga pants and I’ll be a full-time stay at home mom. Although it feels a little weird to be closing one chapter, I am so excited for the next. Tonight I celebrated with my coworkers at happy hour.

In the last month since I’ve been part-time, I’ve already found some extra time to try out a few new recipes. My new favorite recipe of the minute is this Buffalo Chicken Burger recipe from Cooking Light. I made a few modifications to the original recipe, based on my preferences (aka no blue cheese), but the outcome was finger-licking good. I’ve mentioned before that I love almost all things with buffalo sauce, and these burgers were no exception. The burgers were juicy and flavorful and smothered in amazing wing sauce. Speaking of wing sauce, I’m loving Bella’s Wing Sauce (purchased at Whole Food’s), which is short on weird ingredients but long on taste. My husband and I both agreed we could have eaten two of these burgers – we enjoyed them so much!

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Buffalo Chicken Burgers

Yield: 4 burgers

What You Need

  • 1 pound ground chicken breast
  • 1/3 cup panko breadcrumbs
  • 1/3 cup shredded carrot
  • 1/3 cup shredded celery
  • 1/3 cup shredded cheddar cheese
  • 1/2 teaspoon paprika
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • Cooking spray
  • 1/2 cup Bella's Wing Sauce, or other store-bought wing sauce
  • 4 whole-grain buns, split and toasted
  • 16 spinach leaves
  • 4 tablespoons ranch dressing

What To Do

  1. Place chicken in a medium bowl; add panko, carrot, celery, cheddar cheese, paprika, egg, and garlic. Mix just until combined. Divide into 4 portions; shape each into a 5-inch patty.
  2. Heat a grill or grill pan over medium-high heat. If using a grill pan, lightly coat pan with olive oil spray. Add patties to grill or pan; cook 5 minutes on each side or until done.
  3. Place warmed wing sauce in shallow dish. Dip grilled patties into the wing sauce, flipping unit coated.
  4. Layer bottom half of each bun with one patty, 4 spinach leaves, and 1 tablespoon ranch dressing, and then top half of bun.

Notes

When shredding the celery (so that it incorporates nicely), you'll have to stop occasionally to pull and discard the strings.

http://glorioffood.com/2014/07/31/buffalo-chicken-burgers/

PB & J Parfait

IMG_7703Since having a baby almost a year ago, I wake up in the morning absolutely starving. I don’t know if its the earlier wake up time that makes me hungrier earlier, or the nursing – likely both – but beside coffee, breakfast is one of the first things on my mind! While most mornings an english muffin or a quick KIND Bar will do, sometimes I need a little something more.

This PB & J Parfait was born on one of those mornings when I needed something more. We were out of granola and I wanted to add something to my yogurt for a little crunch. Enter crushed graham crackers! The grahams added the crunch I was looking for and I loved that it was different from my usual. The “J” in my parfait is actually fresh strawberries, but you could add jelly to the yogurt or any other fresh fruit. The peanut butter swirled into the Greek yogurt brings this all together, making the parfait a special breakfast treat.

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PB & J Parfait

Yield: 2 parfaits

What You Need

  • 1 1/2 Greek yogurt
  • 2 tablespoons natural peanut butter
  • 1-2 teaspoons of honey (optional)
  • 2 graham crackers
  • 1/2 cup sliced strawberries

What To Do

  1. Swirl peanut butter into Greek yogurt until completely mixed throughout. Add honey to yogurt if desired.
  2. Place graham crackers into zip lock and crunch them up until there are small pieces.
  3. Construct parfait by putting 1/4 of the yogurt into the bottom of two parfait glasses. Layer 1/4 of the graham crackers on top of the yogurt. On top of the grahams, place 1/4 of the strawberries.
  4. Repeat layers with the remaining yogurt, graham crackers and strawberries.
http://glorioffood.com/2014/07/29/pb-j-parfait/

Tuscan Chicken with Israeli Couscous Salad

There are only a couple handfuls of recipes on this blog that I make repeatedly, simply because I enjoying trying new dishes. Additionally, the majority of recipes on the blog have been posted after only trying it for the first time. The recipe I am sharing with you today, I can confidently say, I’ve made numerous times before, and it will be made many times again.

I created this Tuscan Chicken with Israeli Couscous Salad after ordering a similar version of this dish at Nordstrom’s Cafe. I loved the salad so much, I had to recreate this at home. The flavorful grilled chicken on top of arugula, couscous, and tomatoes creates a complete meal. Although the marinade and seasoning are all store-bought, the sum of the parts equals a dish that’s too good not to repeat.
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Tuscan Chicken with Israeli Couscous Salad

What You Need

  • 2 boneless skinless chicken breasts
  • 1/4 cup Garlic Expressions salad dressing, or other Italian salad dressing
  • 2 tablespoons good Italian seasoning
  • 1 3/4 cups Israeli couscous
  • 2 cups chicken broth
  • 3 cups baby arugula
  • 1 cups cherry tomatoes, cut in half
  • 1 tablespoon toasted pine nuts
  • 1/3 cup sun-dried tomato salad dressing + more for serving

What To Do

  1. In a small baking dish or zip lock bag, coat the chicken with Italian salad dressing. Sprinkle Italian seasoning over chicken so it is generously coated, using the seasoning as a rub. Marinate chicken for at least 30 minutes, up to 6 hours.
  2. Preheat grill to medium-high heat.
  3. Cook couscous according to package directions, replacing water with chicken broth. When couscous is cooked, transfer to a large bowl to cool. Toss the couscous with 1 tablespoon of the sun-dried tomato salad dressing to avoid sticking.
  4. Meanwhile, place marinated chicken on the grill, cooking roughly 7 minutes on each side, or until cooked through. When fully cooked, slice chicken in 1/2-inch thick pieces.
  5. Once couscous has cooled, add arugula, tomatoes, and pine nuts; toss with remaining sun-dried tomato salad dressing.
  6. Soon couscous mixture into bowls and top with sliced chicken. Serve with additional salad dressing on the side.
http://glorioffood.com/2014/07/22/tuscan-chicken-with-israeli-couscous-salad/

Pesto Shrimp Kebabs

I seriously do not know where this week went! I was in Minneapolis this past weekend for a friend’s wedding, and I didn’t get home until Monday afternoon. From there, with working part-time, the days just flew. Now, before the weekend begins, I’m enjoying a quiet moment on the couch, by myself, eating boxed peace sign mac & cheese for dinner! Yes, it was one of those weeks.

Speaking of dinner, I have a very easy dinner recipe to share with you, which is convenient for weeks when cooking seems like an impossible task. These Pesto Shrimp Kebabs from Cooking Light are so easy, yet so delicious, thanks to store-bought pesto and the grill. Before I made these, I thought they’d be good, but I was shocked by just how good they really were! If you’re really crunched for time, you could even toss the shrimp and peppers in a grill basket to skip the step of threading these on skewers. I served the kebabs with bagged brown rice, which I seasoned with lemon juice, olive oil, salt, pepper, and parsley. In very little time, an impressive meal is born!
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Pesto Shrimp Kebabs

What You Need

  • 3 tablespoons pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon kosher salt
  • Cooking spray or olive oil spray

What To Do

  1. Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes.
  2. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt.
  3. Place skewers on a grill rack coated with cooking spray or olive oil spray. Grill 7 minutes, turning skewers occasionally for an even char.
http://glorioffood.com/2014/07/10/pesto-shrimp-kebabs/

Happy 4th

It’s not until the 4th of July that summer really feels like summer. All the traditions surrounding the holiday are synonymous with summer: barbecues, fireworks, and having a day off to be outside and go to the pool. When it comes to summer foods, I always think of sweet corn, and not just because I’m from Iowa! Corn, whether on the cob or in a salad, always makes it’s way in to our summer menus.

I made this Confetti Corn a few weeks ago, and I loved how simple the flavors were but how beautifully it turned out. This side dish would be a welcome addition to a 4th of July bbq or any summer meal. I first had this recipe at my aunt’s house several years ago, and I have wanted to recreate it every since. My own version adds green onion and a sprinkling of parmesan cheese, which brings it all together.

(Corn is always on the brain during the 4th of July – here’s a corn salad recipe from 2 years ago)
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Confetti Corn

What You Need

  • Kernels cut for 8 ears of yellow corn
  • 1 small red pepper, finely diced
  • 2 green onions, thinly sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons of butter
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste

What To Do

  1. Melt 2 tablespoons of butter in a large sauté pan; add garlic and sauté until garlic is fragrant, 1-2 minutes
  2. Add red pepper to pan, and sauté for 2-3 minutes, until tender
  3. Add corn kernels, mix with red pepper and butter, making sure it is evenly coated;
  4. Add Salt and Pepper
  5. Sauté corn on medium heat 5-10 minutes until no longer hard, but still slightly crunchy - Do Not Over Cook or it will taste like canned corn!
  6. When corn is almost done, stir in sliced green onion and sauté 1-2 more minutes
  7. Transfer corn to a bowl and sprinkle with parmesan cheese
  8. Serve warm or room temperature
http://glorioffood.com/2014/07/04/happy-4th/

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