Spiced-Up California Burgers

By the time summer rolls around, all I want to do is grill, grill, grills.  For reals!  There is just something about that smoky, fresh, grill taste.  It makes everything taste better.  Food + Grill = Happiness for the Tastebuds and Drooling from the Neighbors.  Just the smell of someone grilling, makes me want to invite myself to their house.  I love it.  Since we are BARELY rolling into summer in the Pacific NW (Depressing, I know.  How's a Vegas girl supposed to live with no SUN?), we are finally trying out some new recipes.  These burgers are fabulous!  A perfect way to start our grillin' season.  For dessert with this, you have to try this Grilled Pineapple.  It is to die for or at least worth donating your liver for.

Spice-Up California Burgers

Ingredients:
1 lb. lean ground beef
5 medium green onions, sliced (1/3 cup)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup barbecue sauce
4 slices pepper Jack cheese
4 hamburger buns
4 leaves romaine lettuce
4 slices tomato
1/2 cup French-fried onions

Directions:
1.  Heat gas or charcoal grill.  In large bowl, mix beef, green onions, salt and pepper.  Shape mixture into 4 patties, about 1/2 inch thick. 

2.  Place patties on grill over medium-high heat.  Cover grill; cook 8 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees F.  Top each burger with 1 tablespoon barbecue sauce and 1 slice cheese.  Cover grill; cook about 30 seconds longer or until cheese begins to melt. 

3.  Remove burgers from grill; cover to keep warm.  Place buns, cut sides down on, on grill.  Cover grill; cook about 1 minute or until golden brown. 

4.  On bun bottoms, layer lettuce and tomato.  Top with burgers and French-fried onions.  Cover with bun tops. 

Recipe Source:  Betty Crocker's "Best Meal in Minutes"

Linked to:  Full Plate Thursday, Friday Potluck

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Talk about a PARTY in my "boca". This BBQ chicken salad with the incredible dressing was an explosively great combination of flavors in my mouth.  I adore this salad!  It has definitely become a favorite of mine.  The dressing seriously makes the salad....absolutely IRRESISTIBLE!

BBQ Chicken Salad
Ingredients:
3 cups cooked, shredded chicken
2 cups BBQ sauce
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey Jack cheese, cubed small or shredded

Directions:
1.  Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

2.  In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

Creamy BBQ Cilantro Lime Dressing
Ingredients:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

Directions:
Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source:  Mel's Kitchen Cafe

Linked to:  Tuesday Night Supper Club

BBQ Chicken Enchiladas

I am a total sucker for all things with BBQ in the title. This recipe had me from those 3 blessed letters.  Then you add chicken...and enchiladas???  Yep, I'm sold.  Well, do I even need to proceed and tell you how I much we enjoyed these?  They were fabulous and a good change from all our standard enchiladas we make around here.  I thought the addition of the BBQ sauce to the red enchilada sauce made the sauce way, WAY better than it is alone.  Made it...loved it...blogged it!

Quick Enchilada Sauce

When I decided to make this for dinner on a whim, I was so glad this recipe included a homemade enchilada sauce to go with it so I didn't have to run to the store to buy anything. 

Ingredients:

1/2 cup vegetable oil

4 tablespoons flour

3 tablespoons chili powder

1 16 oz. can tomato sauce

2 cups water or chicken broth

1 teaspoon ground cumin (I love cumin!  Anyone else feel the love?)

3-4 cloves garlic, freshly pressed

1 teaspoon onion powder or flakes

salt to taste

Directions:

1.  Heat the oil in a skillet over medium-high heat.  Reduce heat to medium and stir in the flour and chili powder. Cook until lightly browned, stirring constantly to prevent burning. 

2.  Gradually add the rest of the ingredients, continuing to stir to prevent the sauce from sticking and burning.  Cook for approximately 10 minutes, or until sauce begins to thicken. 

BBQ Chicken Enchiladas

Ingredients:

Enchilada Sauce, above (or a 28-ounce can of commercial sauce)

1/2 cup BBQ sauce

2 cans (14 ounces each) of shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded

1 medium sweet onion, chopped

1 tablespoon BBQ seasoning

1/8 teaspoon cayenne pepper (more or less to taste)

6 ounces of shredded cheese (I used cheddar, but feel free to mix it up a bit.)

10 tortillas

Directions:

1.  Preheat the oven to 375.

2.  Whisk the BBQ sauce into the enchilada sauce you just prepared or in a bowl with the canned sauce. 

3.  In a large skillet, saute the onion for 7 to 10 minutes or until it is soft.  Add the shredded chicken and spices to the onion.  Mix well.  Add 1/2 of the enchilada sauce and 1/2 of the shredded cheese to the chicken mixture and stir. 

4.  Coat the bottom of a 9x13 inch baking dish with some enchilada sauce. 

5.  Fill each tortilla with about 1/3 cup of chicken mixture, roll it up, and place it seam side down in the baking dish.  Pour the remaining enchilada sauce over the rolled up enchiladas, and top with the rest of the cheese. 

6.  Bake at 375 for 25 minutes or until the cheese and sauce are bubbly. 

Recipe Source: http://www.feelslikehomeblog.com/2011/03/bbq-chicken-enchiladas/?pfstyle=wp

Linked to:  Tuesday Night Supper Club

BBQ Chicken Ranch Spaghetti

I found this recipe and knew I had to try it. I love BBQ Chicken, and it sounded so easy. It was easy and delicious!

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti
Adapted from Picky Palate

1 lb thin spaghetti noodles
4 Tablespoons extra virgin olive oil
1/2 large red onion, peeled and finely chopped
2 Tablespoons dry Ranch Dressing Mix
3/4 Cup chopped fresh cilantro leaves

Shredded BBQ Chicken

Mozzarella Cheese (grated)

Parmesan Cheese (grated)

1. Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking. Place olive oil into a large pot over medium heat. Saute red onions until softened and golden. Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves. Season with a pinch of salt and pepper to taste. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaf, shredded parmesan and mozzarella cheeses, and serve.