Tuesday, October 29, 2013

Greek Chicken Burgers with Tzatziki Sauce

This is a super-fast meal that is perfect for busy weeknights.  I served the burgers over a bed of arugula, but you could also use burger puns, pita bread, or tortillas.  Top the burgers with a generous amount of the tzatziki sauce!

Greek Chicken Burgers with Tzatziki Sauce


1lb ground chicken
1/2 red pepper diced
1/4 cup Kalamata olives, diced
1/4 cup red onion, diced
1/4 cup feta cheese
1/4 cup of plain breadcrumbs 
1 egg, beaten
1 tsp oregano
1 tsp coriander 
1/2 tsp cayenne
1 tsp dill
1 tsp paprika
1 tsp fresh mint, chopped
salt, pepper


Preheat oven to 350 degrees.  

Mix all ingredients together and form into 4 burgers.  Press the burgers with a spatula so that they aren't too thick.  Coat a skillet with olive oil and heat over medium.  Cook the burgers approximately 3 minutes per side until crisp.  Transfer the burgers onto a baking pan and cook for another 10 minutes in the oven.  


In a medium bowl combine the following:

1/2 cucumber, peeled and diced
1 clove garlic, minced
1/2 of a lemon, juiced
1 8 oz container of plain greek yogurt
1/2 tsp oregano
1/2 tsp dill
1 tsp fresh mint, chopped
1/2 tsp paprika
salt, pepper 

Wednesday, October 2, 2013

Spiked Pumpkin Soup

Now that it is officially October, I figured it was time to jump on the pumpkin bandwagon!  Most pumpkin recipes fall under the dessert category, but I was looking for something a little different.  In my recipe binder I came across this soup recipe from a past issue of Cooking Light and adapted it.  This soup is simple to make and it will give your tastebuds a chance to savor those fall flavors that you have been craving!  Happy Cooking!

Spiked Pumpkin Soup
Serves 9


2 T coconut oil
1 cup chopped onion
1/2 tsp peeled, minced ginger
1/2 tsp ground cumin
2 garlic cloves, minced
1 1/2 cups apple cider
1/3 cup bourbon (optional)
1/4 cup pure maple syrup
1 29oz can of pure pumpkin
1 14 oz container of low sodium chicken broth
2 cups milk (can sub almond, soy, etc)
1 tsp flour
1/2 tsp salt
1/4 tsp black pepper
9 T plain Greek yogurt
3 T chopped parsley 


Heat a large Dutch oven over medium-high heat.  Coat the pan with 2 T of coconut oil.  Add ginger, cumin, and garlic; sauté for 5 minutes or until lightly browned.  Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.  Reduce heat and simmer for 10 minutes.  

Place half of the pumpkin mixture in a blender and process until smooth.  Pour pureed mixture into a large bowl.  Repeat the process with the remaining pumpkin mixture.  Return mixture to the pan.  Stir in milk, flour, salt, pepper, and cook until heated (do not boil); stir frequently.  Serve with Greek yogurt and parsley.  Serving size=1 cup soup