Greek Chicken Burgers

A few months ago I saw this recipe on a blog I read.

I don't use ground chicken often, but it sounded so good!

I purchased everything I needed just a few days later,

and made these burgers two nights in a row!!!

I changed just a few things from the original recipe,

but they were just as delicious as I thought they'd be.

The Goods:

Hamburger Buns

Ground Chicken

Bread Crumbs

Egg

Cucumber

Red Onion

Lemon

Red Wine Vinegar

Plain Greek Yogurt

Feta (Not Pictured)

Fresh Dill

Parsley Flakes

Salt

Pepper

In a small bowl, combine the following:

1 cup Greek yogurt, juice and zest from 1/2 lemon,

2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill,

salt and pepper to your liking.

In a container with a lid, combine the following:

3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced,

1 to 2 teaspoons fresh dill - chopped.

Let sit at least 15 minutes, or up to a few days

In a large bowl, combine the following:

1 pound ground chicken, 1/4 red onion - diced, 

1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 

1 to 2 teaspoons fresh chopped dill, 1 teaspoon dried parsley flakes. 

Once mixed, divide into 6 portions and form into patties.

Spray grill and then cook fully.

Toast your buns on the grill too!

Add a little feta cheese and melt for a minute or so.

Spread yogurt mixture onto both buns, 

add thinly sliced cucumbers, 

chicken burger and the pickled onions.

It sadly doesn't look like anything too special...

But man oh man does it sure taste amazing!!!

Greek Chicken Burgers

With Yogurt Dill Sauceand Quick Pickled Onions

Adapted from An Uncomplicated Life

Hamburger Buns

1 Pound Ground Chicken

1/2 cup Bread Crumbs

1 Egg

1 Cucumber

1 Red Onion

1 Lemon

3/4 cup Red Wine Vinegar

1 cup Plain Greek Yogurt

Feta Cheese

Fresh Dill

Parsley Flakes

Salt

Pepper

1. In a small bowl, combine 1 cup Greek yogurt, juice and zest from 1/2 lemon, 2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill, and salt and pepper to your liking.
2. In a container with a lid, combine 3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced and 1 to 2 teaspoons fresh dill - chopped. Let sit at least 15 minutes, or up to a few days
3. In a large bowl, combine 1 pound ground chicken, 1/4 red onion - diced, 1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 1 to 2 teaspoons fresh chopped dill and 1 teaspoon dried parsley flakes. Once mixed, divide into 6 portions and form into patties.
4. Spray grill and then cook fully. Toast your buns on the grill too!
5. Add a little feta cheese to top of burgers and melt for a minute or so.
6. Spread yogurt mixture onto both buns, add thinly sliced cucumbers, chicken burger and the pickled onions.

Sunday Night Dinner: Take 24

It's been a few weeks, but I'm back for a NEW Sunday Night Dinner post. And I'm back with an AMAZING recipe that I tried for the first time and I will without a doubt be making it again! The flavors of everything just went together so well and I couldn't have been happier with all my food decisions. 

Now that I've told you about the delicious dinner, take a look at the meal for yourself!

Kabobs!!!

Homemade Pesto Chicken Kabob, Bell Pepper and Red Onion Kabob, Grilled Zucchini and a Homemade Feta Herb Baked Rice Pilaf! 

It was SO good and I'm quite excited that I have so much to eat for leftovers the next few days!!

Grain Greek Salad

One of my go-to lunches (and favorite lunches in fact) is a Greek Salad grain mixture. You can use any grain you'd like - but I tend to prefer quinoa and have recently decided I liked the combination of quinoa and Israeli couscous. The vegetable chopping takes a little time, but I always make a BIG batch and get to enjoy the salad all week! It's so easy once it's made and I'm full for hours after eating it. 

Take a look at the salad making process and you'll be amazed at how simple AND delicious it is!

The Goods:

Quinoa

Israeli Couscous

Olive Oil

Balsamic Vinegar

Lemon

Salt

Cherry/Grape Tomatoes

Persian Cucumbers

Green Onions

Feta

Kalamata Olives

Cook the grains...

Israeli Couscous

And Quinoa for me!

Chop the Cucumbers

Chop the Green Onions

Chop the Tomatoes

Chop the Olives

(I ran out of Kalamata so used Green Queen ones too!)

Add the Feta! 

And the Quinoa.

And FINALLY the Israeli Couscous.

Toss it all together with fresh squeezed lemon juice, olive oil and balsamic vinegar.

Add a little salt for flavor if necessary. 

The finished product! 

This salad can be eaten alone, or enjoyed on a bed of mixed greens tossed in fresh lemon juice as I usually do!

Grab some spring mix.

Toss it with more fresh squeezed lemon juice.

And add the mixed grain salad on top!

Dig in and enjoy!!!

YUM!

Adventures With Rice: Feta and Herb Orzo Pilaf

You didn't think I'd let the blog go thiiiiiiis long and not come back with another rice post, did you??? I hope not! If you haven't figured it out yet - I'm a big fan of rice. :)

The rice in this post is based off this recipe, but I modified it quite a bit. It's one of my favorite rice recipes and I really don't make it enough!

Here's how to make this super easy, but amazingly tasty rice pilaf!

The Goods:

Butter (Not Pictured)

Green Onions

Garlic

Long Grain White Rice

Orzo

Chicken Broth

Salt and Pepper

Fresh Herbs (Basil, Parsley, etc.)

Feta

Melt the butter

Add the sliced green onions

And the garlic!

Sauté a couple of minutes.

Add the orzo and sauté 2 minutes.

Add the rice and sauté 2 more minutes. 

Pour in the chicken broth.

And add the salt and pepper!

Pour it all into a covered casserole dish.

Bake at 350 for about 35 minutes.

Let the rice sit for about 10 minutes

Add the feta!!!

And the herbs.

And give it one last stir to combine everything.

Now enjoy!!!

Pasta Salad Like Mom's

When I was growing up, my mom made a pasta salad that was so amazing, yet so simple. I loved it then and I'm sure I'd love it now. No matter how many times I've tried to recreate it, it's never come out exactly the same. Since I'm not able to recreate her recipe exactly - I've modified it a bit and made it my own.

Every time I make MY pasta salad, it comes out a bit different. It really depends on what I have and trying to use up, or what I'm craving at the time. The one thing that is constant is the fact that I use spiral, usually Rotini, pasta. More recently, I've started using the whole wheat kinds and like it just as much as the regular not so great for you pasta. :)

Here's a look at how I made my most recent batch of pasta salad. Note: this makes a VERY large batch, so be prepared to share or eat it for days! 

The Goods:

Rotini, Asparagus, Green Pepper, Cucumber, Tomatoes, Red Onion, 

Green Olives, Black Olives, Feta, Lemon Juice, Italian Dressing, Salt and Pepper

(This can be modified very easily. Use whatever vegetables you want, 

but blanch raw ones that would be too hard like Asparagus and Broccoli)

Cut Up Veggies!

Veggies covered in cooked, cooled pasta!

With a little bit of Feta thrown on top.

Lemon squeezed on top, followed by Italian Dressing and then mixed!

Ready for consumption. Oh yum!