Turkey Burgers with tomato corn salsa

Salsa: 12 cherry tomatoes finely chopped
1/2 t salt
1/2 cup cooked fresh corn or thawed frozen corn
1 T lime juice
1 clove garlic minced
1 T chopped cilantro

Mix it all together season with additional salt and pepper to taste. ( I threw everything except the corn in the food processor and pulsed it until I liked the consistency then stirred in the corn.)

Burgers:
1 small onion finely chopped
1/2 red bell pepper finely chopped
1 T creole seasoning
1 t salt
1 lb. ground turkey

Saute the onion and pepper until soft. Combine turkey, veggies, seasoning, salt. Season with some pepper. Shape patties. Cook on grill or skillet. Top burgers with tomato corn salsa. ( I also cut up a few slices of avocado and added them on top of the salsa)

Texas BBQ

4-5 lb 7-bone or chuck roast

2 chopped onions

3/4 c. chopped celery

2 chopped bell peppers

2 c. ketchup (hot, optional)

1/2 c. burgundy cooking wine (may substitute tomato juice or cooking sherry)

3 T balsamic vinegar

3 T Worcestershire sauce

2 T Fresh lemon juice

2 T brown sugar

3/4 c. water

2 T chili powder

1 t. liquid smoke

2 T parsley flakes

2 T prepared mustard

Brown roast in 2 T olive oil. Place in crock pot or roasting pan. Mix together all ingredients and pour over browned roast. Cover and simmer for at least 4 hours. Shred meat/remove bones. Serve on a bun.

Serves 10+

7-Up Marinade for Chicken

6 lbs. chicken strips
1 cup soy sauce
1 cup water (or enough to cover meat)
1/2 cup canola oil
1 tsp. horseradish
1/2 tsp. garlic powder
1 12 oz. can 7-Up

In large container, mix together soy sauce, water, oil, horseradish and garlic powder. Slowly pour in 7-Up (or whatever soda pop on hand). Add meat, making sure liquid covers all of it. Marinade over night. Grill.

Grilled Lime and Chile Chicken

Makes 4 servings

4 boneless, skinless chicken breasts- trimmed and scored
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder (Ancho Chile powder from Penzeys)
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin
2 T Worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Serve hot, with Mango Salsa with Red Bell Peppers

Source: Kalyn's Kitchen