Southwest Burger

by OurBestBites


Burgers:
1 1/2 lbs ground chuck or ground sirloin (turkey burger is good too)
1 1/2 chipotle peppers canned in adobo sauce, cut up
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 cup grated onion (I just minced mine with my food chopper)
1 tsp garlic powder
1/2 tsp cumin
1 1/2 tsp kosher salt
1/4 tsp pepper

Chipotle-lime Mayo:
1/2 cup mayonnaise
2 tsp lime juice
1 1/2 tsp adobo sauce (from the canned chipotle chilis)
2 T chopped fresh cilantro

4-6 good quality buns
1 tomato, sliced
1-2 avocados, sliced
lettuce

optional: jack, cotija, or queso fresco cheese

To make the mayo, just put ingredients in a small bowl and mix together. Place in the fridge until ready to use. You can also make this ahead of time.

Gently crumble meat into a bowl. Add the other ingredients and gently work together. They give a great tip that if you overwork it, the meat gets a gross texture, so just mix until it is worked through.

Then divide into 4 patties (or 6 small patties) and place on your preferred cooking surface, be it grill, indoor grill, or skillet.

In the last few minutes of grilling, add your cheese. When done, remove from grill and let cool for about 5 minutes. Meanwhile, toast your buns and lather the prepared mayo on both sides. Then place burger on bun, add avocado, tomato, and lettuce and eat away into bliss!

Stephen’s Pasta

found on Southern plate

2 boxes tri color rotini (or whatever you prefer)
Olive oil
1 red pepper
1 orange pepper
1 yellow pepper
3 green peppers
3 zucchini
4 cloves garlic (crushed or garlic powder)
1 onion (or onion powder)
Salt and Pepper to taste
Large pinch of crushed red pepper
Large pinch of Basil
Cut all veggies (do not peel). In large skillet (we used a wok because it was the largest pot we had) add olive oil. when olive oil starts to shimmer add garlic, onion then cut veggies. Keep stirring and add crushed red pepper and basil. Boil water and add pasta while veggies are cooking.
Add a little olive oil as needed to keep veggies coated while cooking.
Add a few ladles of pasta water to veggies. Drain pasta, toss with veggies….serve with Parmesan cheese and crusty seeded Italian bread.

This recipe can be made with any vegetables you like. All seasonings are to taste.

mall orange chicken

Hmm.... have I alreading posted this?
from real mom kitchen


Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ C all purpose flour
1 eggs (beaten)
¼ tsp salt
¼ tsp pepper
Oil (for frying)
Orange Sauce-
1 ½ C water
2 Tbsps orange juice
¼ C lemon juice
1/3 C rice vinegar
2 ½ Tbsp soy sauce
1 Tbsp orange zest (grated)
1 C packed brown sugar
½ tsp ginger root (minced)
½ tsp garlic (minced)
2 Tbsp green onion (chopped)
¼ tsp red pepper flakes
3 Tbsp cornstarch
2 Tbsp water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions