Beer Can Chicken

chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Grilled Marinated Flank Steak

extra virgin olive oil

garlic,

red wine vinegar

soy sauce

honey

flank steak

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Tandoori Chicken

Tbsp vegetable oil

coriander

cumin

turmeric

cayenne

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

lemon juice

garlic cloves

Tbsp ginger

salt

Seafood Paella

chicken stock

saffron threads,

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

You would never guess this Turkey Burger from Delish.com isn't made from beef. 

Best-Ever Turkey Burger

turkey

egg,

Worcestershire sauce

tbsp. parsley

Kosher salt

Hamburger buns

Lettuce

Mayonnaise

I've made this several times. The only change I've made is replacing the Worcestershire sauce with Soy Sauce. It is the best turkey burger recipe that I've found, so far.

Good use of herbs to supplement the turkey flavor. We added a little Swiss and sauteed mushrooms to ours.

I've made this recipe many times - we love them! These truly are the best ever turkey burgers.

Seriously one of the best turkey burgers I've ever tasted. Substituted soy for Worcestershire sauce, and think soy is the key. Cannot recommend more highly.

I pride myself with a good turkey burger but every time I make them I put in different ingredients in it so how can I say its good?  Thank you thank you thank you for your recipe, it was terrific.  Made it just like you said and I was in heaven.   Your readers really need to try your recipe.  Thanks again!!!

These were amazing! I made them as sliders. Had no parsley or garlic so I used garlic powder. It was thin and so juicy! I used leftover Hawaiian rolls instead of bread. My kids scarfed them up and they’re giving you a big thumbs up for this successful and quick lunch. I used only 1/2 lb of ground turkey for 5-7 sliders then topped with carmelized onions lettuce and tomatoes. I even forgot the mayo but just tasting the marinated turkey meat was scrumptious!

I have made this recipe at least 3 times.  So good and juicy.  I use the air fryer.  They turn out amazing

These were delicious!  My daughter who does not like beef burgers, ate the entire thing and said how much she liked it, that's a win!  5pts for a WW burger is awesome, now when I want a burger this is a perfect option. Thanks for a super simple and great reciepe.

We made these as sliders, because we had the buns already. Cooked them inside on the Forman grill (since we're experiencing 20° temps tonight) instead of frying in oil... So good!  ...Very juicy! ...And great flavor! 
We each prefer our own toppings - I like traditional mayo, tomato and onion, and my husband makes them a bit spicier with banana peppers or pickled jalapeños.  Although this recipe doesn't need any additional help.
I followed the recipe exactly, and the mixture started to get a bit gummy when I added the egg. I lost hope but just kept going at that point... and  I'm so glad I did!  *I think the smaller size may have been helpful, and prevented them from falling apart like many others have mentioned. 
One other tip - I always make my patties on wax paper (if you don't have molds this works great). Cut or tear squares slightly bigger than buns. After I make a meatball, I sandwich it between two of the squares to flatten into a patty. It makes handling much easier. If you prepare everything in the morning, you can stack them in the fridge until dinner time. This allows your flavors to come together and also sets the shape, to keep them from falling apart. Cheers!

Turkey burgers where moist and delicious and I grilled them

Delicious! Used the soy sauce, but used dried cilantro because we had no parsley. Added a few tablespoons of Panko to firm the mixture for the grill and used hickory chips to smoke up a fine flavor.

I made these burgers today and they were extremely good. I only made one change, I added 1/2 cup bread crumbs to keep them from falling apart in the pan. Everyone enjoyed it in my family!!

Absolutely delish!! Would not bother trying any other recipe for turkey burgers. Love the flavour, definitely add the worstershire it brings the yumminess to next level. They were sloppy when first made but left in fridge for a good few hours and cooked perfectly - so juicy! Tastier than a beef burger and I love a good beef burger. Highly recommend. In this case, less is best!

I made these and they were delicious. I didn’t use the Worcestershire or garlic and replaced the turkey with chicken drumsticks and instead of the bun I used chips. Thanks for the recipe.

Third time I have made these.  Definitely a keeper recipe.  They are delicious and very low in points if you follow the WW Plan.

These burgers have great flavor and are quite tasty but they fall apart while cooking.  I even added bread crumbs the second time I made them and they still fell apart.  For that reason I give them 3 stars

https://streaming.hearstdigitalstudios.com/15f1c5fb-067c-4ecf-ab71-b23748588e28/video_rover_16x9_1080p_hd_1556556547_78783.mp4

These perfectly spiced turkey burgers are our new favorite summer recipe. Check them out on Delish.com!

These Turkey Burgers Are Perfect For Potluck Season

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

rice vinegar

Asian sesame oil

peanut butter (I

Sriracha sauce (optional)

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

<strong>Make-Ahead Instructions:</strong> The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Tender, flavorful, and delicious Instant Pot Ribs, cooked in just about 30 minutes! A great, easy meal made with your pressure cooker.

Instant Pot Ribs

pork

chili powder

water

apple juice (, or 1/4 cup apple cider vinegar)

liquid smoke (, optional*)

barbecue sauce (, homemade

Remove membranes from the back of ribs, if needed.

Rubs seasonings over both sides of ribs.

Place wire trivet rack in the bottom of the instant pot.

Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great smokey flavor).

Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.

Secure lid and close vent.

Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.

When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release.

Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.

Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.

https://content.jwplatform.com/videos/EGZeCG1f.mp4

These Instant Pot Ribs are so tender, flavorful, and delicious, it’s really hard to believe they cook in just about 30 minutes! Another great, easy meal made with your pressure cooker.

Instant Pot Pork RIbs

This marinade has a slightly sweet, tangy, and just a touch of spice flavor. It&#039;s extremely versatile and pairs well with chicken, pork, or beef. I used chicken breasts and cooked this on the stove. It grills beautifully too.

Huli Huli Chicken Recipe

chicken breasts (boneless, skinless)

brown sugar (light

ketchup

chicken broth

apple cider vinegar

ginger (fresh, grated)

garlic (fresh, minced)

Combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic in a small bowl.

Cut the chicken into 1 to 2-inch cubes. Place the chicken in a ziptop bag. Reserve 1/2 cup of the marinade and pour the remaining over the chicken. Gently toss it to cover all the chicken.

Refrigerate 6 to 24 hours. The longer you can marinate it the more flavor the chicken will have. Toss the chicken occasionally.

Allow the chicken to come to room temperature before cooking.

Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add part of the chicken to the hot skillet. Don&#039;t crowd the chicken in the skillet, it&#039;ll steam instead of brown is you do.

Allow the chicken to cook 4 to 5 minutes per side until it&#039;s brown and easily releases from the skillet. Turn and cook on each side. Cook remaining chicken.

Heat reserved sauce in the microwave. Serve immediately with warmed sauce.

A healthy and incredibly tasty vegetarian and vegan alternative to pulled pork or chicken. Quick and easy to make. Even carnivores love it!

6 Ingredient Pulled Jackfruit

green jackfruit,

yellow onion, (sliced)

garlic, (minced)

vegetable broth

BBQ sauce

Preheat your oven to 400F (200C). Lightly grease a baking pan.

Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture (see photos).

Add the olive oil to a large frying pan or skillet over medium-high heat, and when hot add the onions and garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with potato masher, until it breaks apart and looks pulled or shredded.

To finish the jackfruit spread in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over 1/2 cup BBQ sauce and stir to combine. Toss it back in the oven for about 10 minutes, until it looks delicious and golden and even a few strands get a bit burnt. Remove from the oven and if desired stir in the remaining 1/4 cup of BBQ sauce to make it even saucier.

Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Grilled Beef and Mushroom Burger

beef

mushrooms

kosher salt (add

large onion, sliced thin (about 2 cups)

Swiss cheese

Burger buns

"Will the recipe still work if I leave out the worcestershire sauce?  I usually don't have it because I don't like the flavor."

"Oh.....I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread.  The flavors went great with the burger!"

"This is delicious! I don't have a coffee grinder and used a food processor to grind the \"flower mushroom\" from Asian store (I just remove the stalk and they are so much cheaper)  It keeps the burger moist despite no need for oil in the meat.  Grilling the buns with olive oil is such a great idea too!  This is a keeper!  Thanks Elise!"

Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Form into patties: Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Sauté the mushrooms, then the onions: Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.
Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers on high, direct heat to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

"I've had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places."

"We grilled these up last night.  I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste.  The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns......yum! A keeper for sure, thanks!"

Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.

Grilled Asparagus

asparagus

tablespoons extra virgin olive oil

"Grilled asparagus with grilled haloumi makes a great entree (starter).  If you want to add some more colour, think about a few tiny tomatoes and mint leaves."

Preheat your grill for high, direct heat.

Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard).
Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill).

Coat them with olive oil and sprinkle salt over them.

Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.
Alternatively, you can use a grill pan, heat on high.
Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.

Remove from grill and serve.

"Perfectly al dente and full of flavor.\r\nI used a grilling pan and added some baby belle's halved mmmmmm good!"

"I came across your blog this morning Elise, and decided to try your simple recipe for lunch to accompany my grilled salmon. It was perfect, charred nicely and had a bite. Thank you."

Get your smokers and grills ready for summer with this classic Carolina mustard bbq sauce recipe from South Carolina. It goes perfectly with pork or grilled chicken.

Grill and Bbq

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