#SundaySupper: Healthy Green Recipes for Saint Patrick’s Day

St. Patrick’s Day is Friday and the Sunday Supper crew has over 35 healthy recipes from breakfast to dessert to make you feel less guilty about all of that Guinness and Bailey’s you’re likely to indulge in over the weekend. Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event.

I tried something completely new to share today and am happy to say that my “bravery” paid off with a side dish that we’d be (and have been) happy to repeat.

Grilled and wilted greens isn’t exactly a new phenomenon but it’s one that’s always kinda made me cringe. Lettuce is supposed to be crisp and refreshing. How can grilling it be a good idea and why is it so popular?

As for cabbage – that’s a green that can be served warm and often is, but I’ve never really cared for it hot. That’s the only reason I didn’t like my mom’s cabbage rolls growing up (though I should revisit them now that I’m a food blogging adult).

Yet here I am, sharing a recipe for grilled cabbage. And it’s fantastic! It’s warmed through, charred to a level of near sweetness, and maintains texture. Topped with a fresh dressing makes it nearly addicting. This side dish is quite easy to do in 10 minutes and can be done indoors on a grill pan. But if you’re out grilling already, just throw that cabbage on the grill while you’re at it!

IMG_2508

Grilled Cabbage with Spicy Lime Dressing

Ingredients:

  • 1 head of cabbage
  • canola oil, for brushing
  • 1/4 C lime juice
  • 1/4 C extra virgin olive oil
  • 1/4 C fresh cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sugar
  • lime wedges

Steps:

  1. Clean the outer leaves from the cabbage. Cut into 8 wedges, leaving the core intact for easy handling.
  2. Brush wedges with oil.
  3. Grill cabbage 4-5 minutes on each side, until charred and warmed through.
  4. Make the dressing: Combine lime juice, olive oil, cilantro, garlic, salt, cayenne, and sugar in a blender and blend until smooth.
  5. Spoon dressing over the grilled and serve with lime wedges.

*This recipe is adapted from Faith at http://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671*

Grilled Cabbage with Spicy Lime Dressing for #SundaySupper from Sew You Think You Can Cook

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Dominican Chimichurri Burgers

Did you enjoy watching the Olympics earlier this month?

I’m sorry to say that I wasn’t able to watch as much of the competition as I’d have liked. Being on the West Coast [for the first time] made watching Prime Time a little difficult as I saw everything on social media posted by my friends and family and NBC in the afternoon before it was finally broadcast out here.

And to add insult to injury, Prime Time happens to be bed time for my boys. I’d hit “record” on the DVR but by the time I sat back in front of the TV I was definitely falling asleep.

What does any of this have to do with the recipe I’m blogging about today?

For the Opening Ceremonies we were invited to an Olympics party. Everyone was to bring a dish representing a different country; the hosts were taking care of America.

I took on both the Dominican Republic and Poland – taking the opportunity to delve into my family’s heritage. (My dad is Dominican and my mom Polish.)

Unfortunately we had to back out the day of the event due to the hectic-ness that had been my husband’s work that week. I’d even had to take two attempts at my Polish dish (which I’ll share during the holidays)!

The dish representing the DR: Chimichurri Burgers! My dad thought I was insane when I told him what I was making. “The DR is not known for their burgers.” A Google search tends to disagree. The “chimi” is quite a popular street food burger.

The chimi, as it’s known, is also now quite popular in my house! As I do with all burgers now, 1/4 of the mixture was formed into meatballs for the boys. The remaining three patties were were devoured! Yes, I had a burger and a half myself. Yes, I want more.

Dominican Chimichurri Burgers

Ingredients for burgers:

  • 1 lb ground beef
  • 3 1/2 tbsp soy sauce, divided use
  • 2 tbsp Worcestershire sauce
  • 3 tsp garlic powder, divided use
  • 2 tsp onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil
  • 3 C sliced cabbage
  • 1 tomato, thickly sliced
  • sliced red onion
  • 4 hamburger buns, toasted
  • 1/4 C ketchup
  • 1/4 C mayonnaise

Steps:

  1. In a large bowl, mix ground beef, 1 1/2 tbsp soy sauce, Worcestershire sauce, 1 tsp garlic powder, onion powder, salt and pepper. Divide mixture into 4 patties.
  2. Grill burgers 4 minutes on each side, or to desired doneness.
  3. Heat in a large skillet over medium heat. Saute the cabbage with remaining soy sauce and garlic powder until tender, about 5 minutes. Remove from skillet and set aside.
  4. Add olive oil to the same skillet and sear tomato slices and onion slices for a minute on each side.
  5. In a small bowl, whisk together the ketchup and mayonnaise with a dash of soy sauce.
  6. Assemble burgers: Spread some of the ketchup mixture on the bottom hamburger buns. Top with a burger patty, tomato, onion, cabbage, and more ketchup mixture.

*This recipe is adapted from Erin at http://thecrumbycupcake.com/dominican-chimichurri-burger/*

"The Chimi" is a popular burger from the Dominican Republic, flavored with soy and Worcestershire, topped with sauteed cabbage, onion, and tomato. | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Hamburgers and Hotdogs

4th of JulyWhen we found out how big the Fourth of July is here we knew that we’d be hard pressed to leave our home via vehicle that weekend. We also knew that we’d be able to see multiple firework shows from our balcony. With that in mind we were on the hunt for patio furniture. And we cut it close. Father’s Day weekend we drove all over town stopping at different furniture stores doing price checks. We did not purchase anything. We then re-measured the patio because I was quite skeptical that what we were thinking would actually fit. I’m glad I did because we would have definitely over purchased seating! The following weekend we went to Home Depot in the hopes that what we wanted would be in stock or delivered in time for the following weekend. Luck was on our side and we managed to fit all items in the back of the van. We then spent a couple of nights that week assembling chairs after the boys went to bed. Mission accomplished, we watched fireworks under Old Glory while the boys dozed off to sleep in our laps. It was the only thing that went right that weekend as I had come down with a 30 hour stomach bug – there wasn’t any company, grilling, sangria, or rice krispie treats.

IMG_9435The following week, we finally broke out the grill! And just in time, too, for today’s themed Sunday Supper of Hamburgers and Hotdogs. July is National Hotdog month, but the tastemakers at Sunday Supper Movement broadened the recipes to include the hotdog’s best friend, hamburger. Be sure to scroll past my recipe to see more great ideas for your next summer grilling bash. This event is hosted by Christie of A Kitchen Hoor’s Adventures.

I am not afraid to admit that I love a good hotdog. I enjoy mine topped with mostly yellow mustard and just a little bit of ketchup.  but, if it’s really good (aka Boar’s Head all-beef) I don’t require anything to dip it in either. I’ve never tried any fancy toppings, so I am sharing a fun hamburger with you instead.

A miso glazed chicken burger. This chicken burger is full of flavor and incredibly moist. Stuart labeled it our best executed burger yet! Instead of 4, I divided the meat into 5 patties, taking that 5th one and turning it into meatballs for the boys. The original recipe served these burgers with a cabbage apple slaw. Unbeknownst to me, my husband took our last apple to work that day! I ended up just “winging it” and created a dressing from the glaze for the coleslaw. The apple would have provided an extra crunch and freshness, but we had no complaints. There’s celery in the patty (which I thought was quite strange) that helps provide some of that texture anyway.

Miso Glazed Chicken Burgers

Ingredients:

  • 1 lb ground chicken
  • 1 rib celery, finely diced
  • 1/3 C finely diced onion
  • 1/2 C panko breadcrumbs
  • 1 egg white
  • 1 tbsp sesame oil
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 1/4 C miso paste
  • 5 tbsp apple cider vinegar, divided use
  • 1 1/2 tbsp brown sugar, divided use
  • 2 C coleslaw or shredded cabbage
  • 4-5 sesame seed hamburger buns

Steps:

  1. In a large bowl mix the chicken, celery, onion, panko, egg white, sesame oil, S+P with your hands until combined. Divide into 4-5 patties. Cover and put in refrigerator at least 30 minutes to firm up.
  2. In a small bowl combine the miso, 4 tbsp vinegar, and 1 tbsp brown sugar.
  3. In another large bowl, combine 1/3 of the miso glaze from Step 2 with the remaining vinegar and brown sugar. Add the slaw and toss to coat. Set aside.
  4. Grill burgers 6 minutes on each side. Brush the burgers with the remaining glaze from Step 2. Cook another 2 minutes, flip, brush with more glaze, and cook 2 more minutes, or until an internal temperature of 165 degrees F is reached.
  5. Place burgers on a sesame seed bun and top with the dressed cabbage.

*This recipe is modified from Cheryl at http://www.countryliving.com/food-drinks/recipes/a3885/miso-glaze-chicken-burgers-cabbage-apple-slaw-recipe-clv0612/*

Miso Glazed Chicken Burgers for #SundaySupper from Sew You Think You Can Cook

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Blogger CLUE: Sweet Potato Turkey Burgers

blogger CLUE

The sun is shining, the warm air is blowing, and Blogger CLUE is hitting the grill!

This month I was assigned the blog Anna Dishes. Anna’s blog is so bright and cheery it just invites you in to take a look around. She has a wide variety of recipes, beautiful floral arrangements, and even some travel posts!

I was on a mission to find something to throw on the grill and I settled on her Sriracha and Sweet Potato Turkey Burgers. I made a couple of changes to her recipe, though. Instead of Lawry’s seasoning and garlic salt I used Caribeque Island Thyme. I also omitted the Sriracha from the burger itself and instead made a Sriracha mayo as the burger’s condiment. The reasoning behind doing so was to control the amount of heat in the patty for my 1 year old. I am disappointed to say my little man did not have any interest in the burger and hope that he’ll try the leftovers with me for lunch tomorrow! My husband and I greatly enjoyed the unique flavor profile of this burger. The sweetness of the potato pairs with the subtle spiciness of the Island Thyme and helps keep the burgers perfectly moist.

Sweet Potato Turkey Burgers

Ingredients:

  • 1 lb ground turkey (I used 85/15)
  • 3/4 C mashed sweet potato (I peeled, boiled, and mashed)
  • 3/4 C panko
  • 2 tsp Caribeque Island Thyme
  • 1 egg
  • 1 tsp olive oil
  • 1/4 C mayonnaise
  • 1 1/2 tsp Sriracha (or to taste)
  • cheese (optional)
  • 6 hamburger buns
  • favorite burger toppings: lettuce, tomato, onion, etc

Steps:

  1. In a large bowl combine turkey, potato, panko, seasoning, egg, and olive oil until fully incorporated. Form in 6 equal sized patties.
  2. Grill 5-6 minutes on each side, or until an internal temperature of 165 degrees F is reached. Add cheese during last minute of cooking time if using.
  3. Make sriracha mayo: whisk mayo, sriracha, and a pinch of salt.
  4. Assemble burgers: place burger toppings on bottom bun, top with patty, and spread sriracha mayo on the top bun.

*This recipe is modified from Anna at http://www.annadishes.com/sriracha-and-sweet-potato-turkey-burgers/#sthash.YLkvIG5n.MgYhoZtj.dpbs*

Sweet Potato Turkey Burger for Blogger CLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

Disclaimer: I received Caribeque Island Thyme in participating in #HotSummerEats. All opinions are my own. 

#HotSummerEats: Herby Chicken Burgers

HotSummerEats#HotSummerEats hosted by Camilla of Culinary Adventures with Camilla continues through the weekend! While it’s technically still spring, the weather is warm (or well, it’s supposed to be – Ohio needs to get its act together!) and the pull to get grilling is strong. I couldn’t go through this entire event without heading outside and throwing some burgers on the grill.

I decided to use the blank canvas of chicken to form my patties so I could fill them with lots of flavor thanks to #HotSummerEats sponsor Gourmet Garden. 07f54-gourmet2bgardensI love using their stir-in-pastes and am also falling in love with their lightly dried herb selection. Gourmet Garden herbs are a perfect way to add fresh herbs to dishes – I don’t have an herb garden as I have a thumb as black as it gets and I don’t like spending the money on fresh herbs unless I know I’ll go through the whole bunch because otherwise it ends up being a waste and weeks later I find green mush hiding in my fridge.

Next time you have people over for burgers and dogs offer up this moist and flavorful chicken burger.

An Original Recipe

Herby Chicken Burgers

Ingredients:

Steps:

  1. In a bowl mix chicken, panko, milk, Italian herbs paste, parsley paste, garlic paste, salt, pepper, and chili flakes. When burger mixture is combined divide into four equal sized patties.
  2. Grill over medium heat 7 minutes per side, or until an internal temperature of 165 degrees F is reached.

Herby Chicken Burgers for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil

That’s quite the fancy recipe title, isn’t it?! There aren’t very many fancy recipes on Sew You Think You Can Cook because we’re just not that fancy of people. And fancy usually takes way more time and effort than I have patience for.

So why am I sharing such a fancy dish with you today?

Because today is the 5th anniversary of my marriage to a man who makes me laugh (don’t tell him I said that), makes me smile, and makes my dreams come true. photography by Cher Hanna

Photography by Cher Hanna

A little over 5 years ago we thought that today we’d be laying in a hot tub looking at the mountains and ocean in St. Lucia. It’s amazing how much happens in 5 short years! Instead of taking that anniversary trip we are expecting our second child and at a point in my husband’s career where taking a long vacation just isn’t possible. So get ready St. Lucia, we’re coming for you in 5 years! (Grandparents, clear your calendars.)

We aren’t doing anything tonight either. Similarly to last year, Stuart signed up for a race this weekend. Although this one is only 12ish miles and not 30 hours in the woods. Also – family is coming into town to attend our son’s baptism on Sunday (finally!).

Red Wine Marinated Flank Steak
filled with Prosciutto, Fontina, and Basil

Ingredients:

  • 3 shallots, diced
  • 3/4 C Cabernet red wine
  • 3 tbsp olive oil
  • 1 1/2 lb flank steak, butterflied
  • 4 oz thinly sliced prosciutto
  • 4 oz thinly sliced fontina cheese
  • approximately 14 fresh basil leaves

Steps:

  1. Whisk together shallots, wine, and olive oil. Place in a large casserole dish (or a resealable plastic bag). Add the steak and marinate in the fridge a minimum of 4 hours.
  2. Remove steak from the marinade and dry with paper towels. Lay cut side up and season with S+P. Cover with prosciutto, fontina, and basil leaves. Roll the steak around the filling on the long side. Tie with kitchen string in 4-5 places.
  3. Brush the outside of the roulade with a little bit of olive oil and season with S+P.
  4. Grill the steak over medium-high heat on all sides for a total of 10 minutes. Move the steak away from direct heat and cook another 20 minutes, or until an internal temperature of 125 (or greater) is reached depending on your preference.
  5. Cover the roulade with foil and allow to rest for 5 minutes before slicing. Serve with Cabernet-Shallot Reduction (recipe below).

Cabernet-Shallot Reduction

Ingredients:

  • 1 tbsp olive oil
  • 1 1/2 shallots, diced
  • 1 2/3 C Cabernet red wine
  • 1/2 tsp black peppercorns
  • 1 tbsp honey

Steps:

  1. In a small saucepan over medium-high heat saute the shallots in olive oil until tender. Add the wine and peppercorns. Bring to a boil and cook 15 minutes, or until the sauce has reduced to 1/2 C. Strain. Stir in the honey and season to taste with salt.

*These recipes are adapted from Bobby Flay’s Grill It!*

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links. 

#SundaySupper: Red, White, and Blue

Let the grilling season begin! Tomorrow is Memorial Day and to help you celebrate the #SundaySupper crew have just the menu to get you feeling festive. Everything is red, white, blue or any combination of the three! This clever concept is thanks to our host  DB aka Foodie Stuntman of Crazy Foodie Stunts.

I wanted to make a recipe from a cookbook I’ve had in my collection for a couple of years now. Southern Plate by Christy Jordan. My mother-in-law gave me an autographed copy! My MIL has quilted with Christy’s mom for over 20 years!

I figured southern food would fit in nicely with an American holiday. I don’t know why, but when I think “American” I think of southern-inspired decor and food. I picture mason jars, bandanas, burlap, and of course, the American flag. I didn’t grow up “southern” and “home-style cooking”, to me, is not southern food. Maybe Pinterest is to blame for this “country” vibe? Whatever the reason, I was determined to try one of Christy’s recipes!

I searched through the summer section of her book in search of something red, white, and blue. I found a couple salads that I could alter to fit in all three colors but then I went back and checked out the “rules” for today’s event. I didn’t have to have ALL colors in my dish – I could use just one or two. Perfect. I knew exactly what I wanted to make!

Alabama barbecue sauce. This sauce is unlike anything you’ve ever had (unless you’re from Northern Alabama). The first (and only) time I’d even seen this sauce was my senior year in college. I had a great group of friends in my major and we would study together almost daily. Once a month we’d get together for a “family dinner.” In November we put together a huge Thanksgiving spread and invited the significant others and roommates to join in the fun. One of the guys hosted the party and he made white barbecue sauce to go with a fried turkey! (I didn’t know that was a thing either!)

AUAE10It’s hard to believe that was over 5 years ago. I am eternally grateful for that group of friends, for without them I never would have made it through our aerospace classes without them! Our degree program was very competitive, a quality that isn’t my strongest, and finding 4 other friends who genuinely wanted to see each of us succeed was a great comfort. For that I am ever grateful.

Alabama Barbecue Sauce

Ingredients:

  • 1/8 C sugar
  • 1 tbsp black pepper
  • 2 1/4 tsp kosher salt
  • 3 tbsp lemon juice
  • 3 tbsp white vinegar
  • 1 C mayonnaise

Steps:

  1. In a bowl whisk together sugar, pepper, salt, lemon juice, and vinegar until sugar dissolves. Whisk in the mayonnaise until smooth. Refrigerate a couple of hours before use.
  2. Use for dipping chicken, pork, french fries, etc.

*This recipe is adapted from Christy Jordan*

alabama bbq sauce | sew you think you can cook

Food Using One Color
Red Food

White Food

Blue Food

Food Using Two Colors
Red and White Food

Blue and White Food

Red, White and Blue Food

5 Tips for Potlucks by Sunday Supper Movement

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: This post contains affiliate links.