Jerk Sweet Potato Black Bean Burgers #CookoutWeek

Another great company I was introduced to via #CookoutWeek was Swine Dining. They specialize in small batch, made-by-hand spice mixes – and they’re awesome. They sent us three spice mixes to try and we loved them all.

Their signature blend is “Wimpy’s BBQ Rub” – called Wimpy’s because there’s no heat. We used it last night to make up a batch of our favorite pulled pork. We didn’t miss the heat – and it made it much more toddler-friendly. It was an awesome dinner for the whole family. Wimpy’s is currently available via their Etsy shop. They have plans to launch the other two spice mixes we tried – Jamaican Me Hungry (which I used in these burgers) and Dilly Dust – via Kitckstarter.

As soon I as I saw they sent us a jerk seasoning, I knew I wanted to make some sort of sweet potato burgers. The patties were too soft to place directly on the grill so I opted to bake them and they came out fabulous. If you wanted to get the grilled flavor, you could make them ahead of time and reheat on the grill.

JerkSweetPotatoBurgers

Jerk Sweet Potato Black Bean Burgers
(a Kate’s Recipe Box original}
Serves 8

2 large sweet potatoes
1 can black beans, drained and rinsed
1 cup cooked quinoa
1/2 cup plain breadcrumbs
1 egg
3 Tbsp. Swine Dining’s Jamaican Me Hungry jerk seasoning
Fresh sliced pineapple
Lettuce
Burger buns

Preheat your oven to 400 degrees. Wash the sweet potatoes and poke all over with a fork. Place on a baking sheet and roast for 45 minutes – 1 hour, until very tender. Let cool until cool enough to handle. Scoop out the flesh and mash with a fork.

Reduce the oven to 350 degrees.

Mash half of the black beans and mix into the sweet potatoes. Mix in the remaining black beans, quinoa, breadcrumbs, egg and jerk seasoning until thoroughly combined. Divide into 8 patties and place on a parchment-lined baking sheet.

Bake for 45 minutes, flipping halfway.

Serve on a bun, topped with pineapple and lettuce.

SwineDining

 

Grilled Italian Sausages with Sweet and Sour Peppers and Onions #CookoutWeek

I’ve been sitting on this recipe for weeks because I wanted to save it for #CookoutWeek – I’m so sorry I’ve been holding out on you guys. But, I’ve officially found my favorite way to grill up sausage.

In the past, I’ve always sort of failed at sausages on the grill. It would sound like such a good idea and then they’d end up undercooked on the inside or overcooked on the outside – or both. Braising them on the grill and then just transferring them to direct heat at the end eliminates all of that – and it’s absolutely delicious.

I had picked up these sausages on a whim at the farmer’s market and they were hands down the best impulse purchase I’ve made in a long time. I already can’t wait to make these again!

SausageSweetSourPeppersOnions

Grilled Italian Sausages with Sweet and Sour Peppers and Onions
(from Serious Eats)
Serves 4

1 Tbsp. vegetable oil
1 large onion, sliced
2 red peppers, sliced
2 green peppers, sliced
3 Tbsp. apple cider vinegar
3 Tbsp. sugar
Salt and pepper, to taste
4 sweet Italian sausage links
Rolls, for serving

In a large skillet over medium-high heat, heat the oil until shimmering. Add the sliced peppers and onions and toss to coat in the oil. Cook, stirring frequently, for about 8 minutes – until softened and browning. Stir in vinegar and sugar until the sugar is dissolved. Season with salt and pepper and set aside.

Light one side of a grill and allow to preheat for about 10 minutes.

Transfer the peppers and onions to a 10″ disposable aluminum pan. Push the sausages into the pepper mixture.

Place the tray on the heated side of the grill until simmering. Move to the non-heated side and close grill. Cook over indirect heat for 20 minutes, flipping the sausages halfway through.

Use tongs to remove the sausages from the peppers and onto the hot side of the grill. Cook, turning often, until browned – about three more minutes.

Serve sausages in rolls, topped with peppers and onions.

Cheeseburger Burritos

I swear that every time I plan to grill out, it rains. Or at least it feels that way lately. I can’t remember the last time we’ve had so much rain!

It’s meant a few hiccups our meal plans. I was dreaming of burgers on the grill one night, but grilling in the pouring rain had zero appeal – so they became burger burritos instead. It wasn’t the juicy, grilled burger I was daydreaming about, but it was a good enough approximation for a rainy night – and Jake LOVED them.

BurgerWraps

Cheeseburger Burritos
(from Meals, Heels and Cocktails)
Serves 6

1 1/2 lbs. ground beef
1/2 cup mustard
1/2 cup ketchup
1/2 cup chopped dill pickle
1 cup chopped tomato
1 cup shredded cheddar
2 cups shredded lettuce
6 large tortillas

In a large skillet over medium heat, brown the ground beef and drain the grease. Stir in the mustard, ketchup relish and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in tomato and cheese.

Divide mixture between tortillas. Divide lettuce between tortillas. Roll up and serve.

Slow Cooker Honey Mustard Pulled Chicken

I had bought chicken to make something else – and then realized that my day was entirely too busy to make what was planned. After scrambling around Pinterest for a few minutes for something I already had ingredients, I found this recipe.

This is simple, but good. My toddler totally devoured it. And demanded most of the leftovers for himself.

HoneyMustardPulledChicken

Slow Cooker Honey Mustard Pulled Chicken
(from Wonky Wonderful)
Serves 6

2 lbs. boneless, skinless chicken breasts
1/4 cup honey
3 Tbsp. whole grain Dijon mustard
1/4 cup water +2 Tbsp., divided
2 tsp. cornstarch

2 cups shredded red cabbage
1/4 cup olive oil
3 Tbsp. apple cider vinegar
Salt and pepper, to taste
1 tsp. whole grain Dijon mustard
2 tsp. honey
2 tsp. sugar

Sandwich rolls, for serving

In a small bowl, whisk together the honey, Dijon and 1/4 cup water.

Add the chicken to the slow cooker. Pour the honey mustard mixture over and toss to coat. Cook on low for 4 1/2 hours, remove chicken and shred.

Whisk together the remaining 2 Tbsp. water and cornstarch until smooth. Whisk into the slow cooker. Return chicken and stir to coat. Cook for another 20 minutes, or until thickened.

While the chicken cooks, in a medium bowl, whisk together the olive oil, vinegar, salt, pepper, Dijon, honey and sugar. Toss with red cabbage. Refrigerate until ready to serve.

Serve pulled chicken on rolls, topped with cabbage slaw.

Shake Shack-Style Sliders

A Shake Shack opened in our town last year and it’s been… dangerous. It’s probably the easiest and tastiest to-go burger around. And then add a milkshake? Yeah, bad news to have that in your backyard.

I was craving some last week when I remembered Sarah had blogged a copy-cat version a few years back. When I looked at the recipe, I was skeptical they’d be really that simple – but they are. These hit the nail on the head and totally cured my craving.

Now I’m trying to decide if it’s more dangerous to have a Shake Shack so close or to know I can make them at home so easily.

ShakeShackSliders

Shake Shack-Style Sliders
(slightly adapted from A Taste of Home Cooking)
Makes 8 Sliders

1/4 cup mayonnaise
1 1/2 tsp. ketchup
1 1/2 tsp. yellow mustard
2 slices kosher dill pickle, finely chopped
1/8 tsp. garlic powder
1/8 tsp. paprika
Pinch cayenne pepper
1 1/4 lbs. ground sirloin
Salt and pepper, to taste
2 Tbsp. butter, softened
8 slider rolls, preferably potato
8  leaves lettuce, tops of leaves only
8 slices ripe Roma tomatoes
8 slices yellow American cheese

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, chopped pickle, garlic powder, paprika and cayenne. Set aside.

Split rolls and butter cut-side lightly. Broil until lightly toasted. After toasting, top with 1/2 – 1 tsp. of sauce, a slice of lettuce and a slice of tomato. Set the prepped buns on parchment paper.

Divide the ground sirloin into eight equal parts and form into patties. Season with salt and pepper and place seasoned-side down in a cast-iron skillet over medium-high heat. Press down and season again. Cook for about three minutes, until the bottoms have a nice crust and then flip, top with cheese and cover until cheese melts.

Transfer the cooked burgers to the prepped buns and wrap in parchment for a minute to let the juices absorb. (This is what really makes the burgers – don’t skip it!) Unwrap and serve immediately.

Grilled Pineapple Chicken Foil Packets

I’m so excited grilling season is back! I’ve been bookmarking grill recipes like crazy, but when one of my blogger friends mentioned they’d tried and liked this, it jumped to the top of the list. This is super easy to put together, which makes it perfect for a weeknight, and Jake downed it so it’s toddler-approved.

I’m pretty sure this blog is going to be all about the grill this summer. Jake LOVES playing outside and will happily hang out in the back yard for hours. I’ve been loving watching him from the window as I prep and then joining him in the backyard to grill. It’s looking like it’ll be a pretty mellow summer – at least until the new little sister gets here!

PineappleChickenPackets

Grilled Pineapple Chicken Foil Packets
(from Crème de la Crumb)
Serves 4

1 1/2 lbs. chicken breasts cut into 1½ inch pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 15 oz. can pineapple chunks
1 cup teriyaki sauce
1 cup Asian toasted sesame dressing
Sesame seeds, optional, for serving
Rice, for serving
4 12″x12″ sheets of foil

Preheat the grill to medium heat.

In a small bowl, whisk together the teriyaki sauce and Asian dressing. Set aside.

Divide the chicken, peppers, onions and pineapple chunks between the foil packets. Fold up the edges of the foil a bit, add the sauce and close up completely.

Grill for 10-15 minutes, turning halfway through. Remove from heat and check chicken for doneness – cook longer if neede.

Cheeseburger Pizza

When I was pregnant with Jake, all I wanted to eat was pizza. I tried to shake it up by making as many different pizza-flavored dishes as I could find, but I’m pretty sure Mark was sick of pizza after first trimester.

This pregnancy, burgers have been the big hit. I joked with Mark early in the pregnancy that maybe it was a girl this time since I was craving something different – but I didn’t really expect to be right!

This pizza was one of my I’m-trying-to-pass-this-off-as-not-burgers-again meals. It was a huge hit here – and one we’ll make again even after the burger cravings are gone!

CheeseburgerPizza

Cheeseburger Pizza
(adapted from The Girl Who Ate Everything)
Serves 4-6

1/2 lb. ground beef
1/3 cup diced red onion
1 tsp. Worcestershire sauce
1 lb. pizza dough
1/2 cup ketchup
1/4 cup prepared mustard
1 Tbsp. mayonnaise
1 Tbsp. dill relish
2 cups shredded cheddar cheese
Dill pickle slices for topping

Preheat the oven to 400F degrees.
In a medium skillet, brown the ground beef and onion. Drain the grease and stir in the Worcestershire.
Roll out the pizza dough and bake for 8 minutes. While baking, whisk together the ketchup, mustard, mayonnaise and relish.
Once pre-baked, remove the crust from the oven, spread the sauce over evenly, top with the ground beef, cheese and pickle slices. Return to the oven for an additional 6-10 minutes, until cheese is melted and the crust is golden-brown.

Chipotle Ranch Turkey Panini

I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.

The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.

I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.

TurkeyPanini

Chipotle Ranch Turkey Panini
(a Kate’s Recipe Box Original)
Makes 1 sandwich

3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll

In a small bowl, toss together the  turkey, cranberries, onions, bacon bits and dressing until evenly combined.

Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.

One-Pan Ranch Pork Chops and Vegetables

There was a running joke in college that I would only do the dishes if I had been drinking. I hate washing the dishes and apparently that was the only way it was tolerable. Now, I don’t have to do the dishes often because Mark and I have a deal worked out – if I cook, he’ll clean up.

The problem is that he’s been working late a lot lately so I’ve been having to do both. Solution? One pan (or pot) meals. And lots of them. This was one of the best I tried – super easy and super flavorful. Tiny and I loved them!

RanchPork

One-Pan Ranch Pork Chops and Vegetables
(adapted from Damn Delicious)
Serves 2

2 pork chops
2 large white potatoes, dices
8 oz. green beans
1 Tbsp. olive oil
2 Tbsp. Ranch Seasoning and Salad Dressing Mix
2 cloves garlic, minced
Salt and pepper, to taste

Preheat the oven to 400F degrees.

Coat a baking sheet with nonstick spray. Add the  pork chops, potatoes and green beans to the pan and drizzle with olive oil. Sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Toss then shake into a single layer. Bake for about 20 minutes, until pork is cooked through and vegetables are soft. Serve immediately.

 

Chicken Tortilla Soup with Hatch Chilies

I’m really having a love/hate relationship with this cooler weather in the morning. I love fall and this summer was humid beyond belief so the break is so, so welcome. But it’s also reminder that winter’s knocking on the door. I feel like my favorite season is going to get crowded out fast this year so I’m trying to savor every minute of it.

This quick and easy soup is our first of the fall season. I always anticipate soups taking a lot time to prep but using a rotisserie chicken sped this along nicely. I loved the kick the hatch chilies gave it, but you could also use canned, chopped green chilies or omit the chilies altogether.

HatchTortillaSoup

Chicken Tortilla Soup with Hatch Chilies
(from The Wicked Noodle)
Serves 8

4 large tomatoes
1/4 cup olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
1 tsp. cumin
32 oz. chicken broth
4 hatch chiles, roasted, peeled, stemmed and seeded, then diced
4 cups shredded chicken (or one whole rotisserie chicken)
Toppings: sour cream, crushed tortilla chips, avocado

Preheat the broiler. Half the tomatoes and place them cut-side down on a rimmed baking sheet. Drizzle with 2 Tbsp. olive oil and season with salt. Broil until the skins are beginning to blister and blacken, about 5 minutes.

In a large pot, heat the remaining olive oil over medium heat. Add onion and cook for about five minutes. Stir in garlic and cumin and cook for another minute, stirring frequently. Add the roasted tomatoes and their juices along with the chicken broth to the pot. Stir to combine and let simmer for 15 minutes. Puree with a hand blender, then stir in hatch chilies and chicken. Simmer for an additional 15 minutes and then serve.