summer Archives | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

June 28, 2018 by MamaHarris 12 Comments

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own. I hope you enjoy this recipe for chili rubbed ribeye tacos with esquites.

Summer is officially here, which means grilling season is underway! One of my favorite things about summer is the abundance of fresh fruits and veggies that are in season that compliment all of those tasty grilled meats so perfectly. Every time I go shopping I am always grabbing all types of colorful fresh ingredients, I just can’t help myself! This Fourth of July will be spent enjoying family time together over some super easy chili rubbed ribeye tacos with esquites (think of an elote in salad form!). For summertime get-togethers I love to create easy meals that taste amazing and are such a cinch to put together. More often than not we have guests over that offer to help, so simple recipes make it so much easier for anyone to help put them together. Plus you get to enjoy your company a bit more that way!

For this amazing meal, I ventured over to Save Mart for all of my grilling essentials. Save Mart always carries high quality fresh ingredients at a reasonable price, sourcing from local Northern California farmers. They even carry some harder to find ingredients, like the jicama that I used for the fruit cups that was served with this meal!

In addition to the huge variety of fresh ingredients, Save Mart has a robust assortment of fresh meats available in the meat department. I also love that if you find a particular meat you want, they will slice or dice it how you want and there are so many premade marinades available. The service in the meat department is always friendly and helpful. If you don’t know exactly which cut you might need for a particular recipe, they will help guide you! If you’re really short on time you can also purchase meat that’s already prepared with marinade and seasonings, so all you have to do is cook or grill it!

For this meal I went with Save Mart’s Angus 43 Thin Cut Boneless Ribeye. This meat is great for a quick grill and doesn’t need to be marinated for hours. Perfect for an easy summer meal!

The Angus 43 Ribeye is placed in a dish and covered with lime juice for 30 minutes. That’s it! The lime juice helps to tenderize the meat helps keep it moist during the grilling process, and adds such a great flavor when paired with the chili rub. A quick 10-12 minutes of cooking on a hot grill and ten minutes to rest and you’re left with a delicious, finger licking flavor!

While the meat is marinating in the lime juice, we put together these ingredients for esquites. We love elotes, however with two kiddos in braces it can get a bit tricky. If you’re not familiar with elotes, they are ears of corn slathered with mayonnaise and/or sour cream, topped with a combination of chili powder, paprika and/or tajin, with lime juice, cilantro, hot sauce and crumbled cheese (like cotija). They are amazing, however they can be a bit messy! Esquites is basically the same thing as an elote, but in a bowl or salad form. I’ve added a few extra ingredients like jalapeno, red bell pepper and green onions. Esquites is perfect for a side dish for an outdoor barbecue, especially for folks that prefer smaller portions or smaller plates!

Since I’m grilling the corn, I combined all of the ingredients for the esquites in a bowl before grilling the corn, adding the cotija when I added the grilled corn kernels after they’ve been shaved off the husk.

The grilling time for this meal is minimal, just 10-12 minutes for the meat. The corn may take a few more minutes to get the char you need, but by the time the meat is ready to cut the corn will be ready as well. Since kids can be picky, I didn’t char my corn too much. Just enough to give it some color. I keep the husks on while grilling because it gives something to grab when turning on the grill, and also when slicing the corn off the husk.

Once the corn has cooled enough, cut it off the ears and add to the bowl with the cheese. Stir it all together and it’s ready to serve!

The meat is so easy to slice into strips. It took all I had not to snack on it while getting it ready to serve. This rub is so flavorful and smells simply amazing!

For summer get-togethers, create a taco bar with all the ingredients you need and everyone can self-serve! I made a delicious peach pico de gallo, threw together my guacamole, added some sliced radishes, lime wedges, Mexican crema, chopped cilantro and a bit more crumbled cotija cheese with some warmed street taco corn tortillas.

I also cut up some mango, watermelon and jicama into strips and added to plastic cups with a bit of lime juice and Tajin to serve as a refreshing side.

This is the perfect Fourth of July meal!

Enjoy!

5.0 from 12 reviews

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Warm up your grill and get ready for these chili rubbed ribeye tacos with esquites (aka elote salad), the perfect meal to entertain with this summer!

Author: Mama Harris' Kitchen

Recipe type: Barbecue

Cuisine: Mexican

Serves: 12 tacos

Ingredients

Chili Rubbed Ribeye Tacos

2 lb Angus 43 Thin Cut Boneless Ribeye from Save Mart
juice of 3 limes
zest of 1 lime
1 tablespoon sea salt
1 teaspoon brown sugar
¾ teaspoon ancho chili powder
¾ teaspoon fresh ground pepper
¾ teaspoon dry oregano
¾ teaspoon ground cumin
½ teaspoon lemon pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
pinch of nutmeg
12 street taco corn tortillas
homemade guacamole (check my recipe!)
Mexican crema
sliced radishes
peach pico de gallo (check my recipe!)
crumbled cotija cheese
chopped cilantro
lime wedges

Esquites (Elote Salad)

3 green onions, chopped
1 jalapeno with seeds removed, chopped
1 garlic clove, minced
½ red bell pepper, diced
½ cup fresh cilantro, chopped
¾ cup Mexican crema
3 tablespoons mayonnaise
1½ teaspoons ancho chili powder
¾ teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
5 ears sweet corn, grilled then corn cut off the ear
1 cup crumbled cotija cheese

Instructions

Chili Rubbed Ribeye Tacos

Place the Angus 43 Thin Cut Boneless Ribeye steaks in a large dish and cover with the juice of all three limes.
While the meat is marinating in lime juice, combine lime zest, sea salt, brown sugar, ancho chili powder, fresh ground pepper, dry oregano, ground cumin, lemon pepper, smoked paprika, onion powder, ground cayenne pepper, ground cinnamon and nutmeg in a small bowl.
Prep the grill and bring it to about 400-420 degrees.
After 30 minutes discard lime juice and rub the chili powder mix onto both sides of the meat.
Brush oil or spray the grill with oil, then place the steaks on the grill just next to where the hottest part is. (This is when you can add the corn as well.)
After about 5-6 minutes, flip the meat to the other side and let cook an additional 4-5 minutes.
Remove the steaks from heat, and place in a dish or on a sheet and tent with foil for about 10 minutes.
Cut against the grain into slim strips that are suitable for tacos, squeeze another lime all over the meat.
Place the tortillas for the tacos on the grill to warm prior to serving.
Add meat to the insides of each tortilla, then top with guacamole, crema, sliced radish, peach pico de gallo, crumbled cotija cheese and a bit of chopped cilantro. If you like a bit more heat, add your favorite hot sauce too!
Serve with a few more lime wedges, and enjoy!

Esquites (Elote Salad)

Add the chopped green onions, chopped jalapenos, minced garlic, diced red bell pepper, chopped cilantro, Mexican crema, mayonnaise, ancho chili powder, sea salt, smoked paprika, ground cumin and ground black pepper to a medium sized serving bowl. Stir until combined.
Add the ears of corn directly to the grill over indirect heat as you're grilling the meat. Turn every 5 minutes or so until you are satisfied with the amount of char on the corn. Remove from heat and allow to cool.
Using the husks to grip, take a sharp knife and carefully shave the corn off the ear of corn.
Add the cut corn to the bowl with the cotija cheese and stir until well combined.

Notes

Cooking time and prep time does not account for the 30 minutes of non-active cooking time when the meat is marinating.

Nutrition Information

Serving size: 2 tacos

What is your favorite cut of beef?

See what’s on sale this week at your local Save Mart and find out how you can get rewards from your purchases with Save Smart Rewards.

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I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart Although I have been compensated, all opinions are my own.

Shrimp Tacos with Cilantro Lime Cream

June 27, 2016 by MamaHarris 13 Comments

Next month will mark four years of creating recipes and publishing them to this site. Wow! Sometimes I still marvel at how I’ve managed to continue to come up with more creative ways to feed our family with easy to find ingredients. Throughout these past four years, one recipe continues to be the source of so much traffic. My fish tacos! When I first decided to begin a website where I could share my own recipes, this one was one of the first I’d planned to share. It was an absolute favorite in our house, and we could never get enough of all that flavor!

I actually have a funny story to share about those fish tacos! My mom and her best friend from high school had their first children within just a few months of each other. Her best friend had a son “J” and my mom had me! Well fast forward to just a few years ago and J realized he had made my fish tacos months prior, without even realizing it was my website he had searched and found the recipe! Isn’t that amazing? Oh, and he and his wife loved them!

I absolutely love fresh ingredients and light flavors, especially in the summer months. These shrimp tacos are just as tasty and flavorful as my fish tacos without being too much of the same thing. I actually removed cheese completely, added a little bit of sweetness to the cabbage and the sauce with a touch of honey, and the shrimp are smoky and flavorful. They’re delicious, and would be a great alternative to their fish counterpart. Try for yourself!

These shrimp tacos are ready in thirty minutes or less and use many fresh ingredients. Pair with my slow cooker “refried” beans for a light and tasty feast!

Ingredients for Shrimp Tacos:

corn tortillas
shredded cabbage mix (recipe below)
avocado corn mixture (recipe below)
cooked shrimp (recipe below)
cilantro lime cream (recipe below)
cut limes
cilantro (for garnish)

Ingredients for Shredded Cabbage Mix:

2 cups shredded red cabbage
1 cup shredded green cabbage
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
salt and pepper

Ingredients for Avocado Corn Mixture:

1/2 cup corn
2 avocados, diced
1/2 medium cucumber, diced
1/2 medium tomato, diced
1 green onion, chopped
juice from 1/2 a medium lime
salt and pepper

Ingredients for Cooked Shrimp:

3/4 lb fresh shrimp, peeled, deveined and tails removed
1 teaspoon lemon pepper
1 teaspoon garlic salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried cilantro
juice from half a lime
1 tablespoon extra virgin olive oil
1/2 tablespoon salted butter

Ingredients for Cilantro Lime Cream:

1/2 cup sour cream
2 tablespoons ranch dressing
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 teaspoon honey
1/4 teaspoon smoked paprika
salt and pepper

Directions:

Begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.

In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt and pepper.

For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram and cilantro. Squeeze the lime all over the shrimp.

In a medium saute pan, add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.

Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix.

Top it with a few spoonfuls of the avocado corn mixture.

Add a few pieces of that gorgeous shrimp to each taco.

Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish!

Be generous with the cream, it sure is tasty. Enjoy!

Shrimp Tacos with Cilantro Lime Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3-4 servings

Serving Size: 2 shrimp tacos

Shrimp Tacos with Cilantro Lime Cream

The ultimate taco for the season, light and flavorful with a bit of sweetness and zest! These shrimp tacos are sure to impress!

Ingredients

For the Shrimp Tacos:

corn tortillas
shredded cabbage mix (recipe below)
avocado corn mixture (recipe below)
cooked shrimp (recipe below)
cilantro lime cream (recipe below)
cut limes
cilantro (for garnish)

For the Shredded Cabbage Mix:

2 cups shredded red cabbage
1 cup shredded green cabbage
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
salt and pepper

For the Avocado Corn Mixture:

1/2 cup corn
2 avocados, diced
1/2 medium cucumber, diced
1/2 medium tomato, diced
1 green onion, chopped
juice from 1/2 a medium lime
salt and pepper

For the Cooked Shrimp:

3/4 lb fresh shrimp, peeled, deveined and tails removed
1 teaspoon lemon pepper
1 teaspoon garlic salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried cilantro
juice from half a lime
1 tablespoon extra virgin olive oil
1/2 tablespoon salted butter

For the Cilantro Lime Cream:

1/2 cup sour cream
2 tablespoons ranch dressing
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 teaspoon honey
1/4 teaspoon smoked paprika
salt and pepper

Instructions

Begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.
In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt and pepper.
For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram and cilantro. Squeeze the lime all over the shrimp.
In a medium saute pan, add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.
Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix.
Top it with a few spoonfuls of the avocado corn mixture.
Add a few pieces of that gorgeous shrimp to each taco.
Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish!
Be generous with the cream, it sure is tasty. Enjoy!

https://mamaharriskitchen.com/2016/06/shrimp-tacos-cilantro-lime-cream/

What kind of tacos are your favorite?

Sweet Backyard Fun in the Sun!

June 23, 2016 by MamaHarris 3 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TopYourSummer #SoHoppinGood #CollectiveBias

It’s officially summer and there’s record temperatures all over the lovely state of California to prove it. I have a feeling this will not be a mild summer, it’s definitely going to be a hot one! Unfortunately our backyard doesn’t have a pool, but that doesn’t stop us from having some sweet backyard fun in the sun!

Some things are just better together, like sunshine and water, family and fun, outdoor activities and ice cream… you get the idea! Even though we can’t go swimming in our backyard, we can have a pretty epic summer just enjoying each other and having some creative fun at home. We’re fortunate to live in an area where there’s practically a park at every corner, but sometimes nothing compares to the comforts of home, especially when you’re able to put together a pretty awesome ice cream buffet to go with all the fun to be had outdoors!

We headed to our local Walmart armed with one plan and one plan only. We wanted some easy activities the kids could enjoy all summer long, and we wanted some easy ways to cool off. We definitely found what we needed!

We ended up with a kiddie pool, water balloons, hula hoops, bubble shooters and bubbles and Blue Bunny® Homemade Vanilla ice cream with Smucker’s Magic Shell® Chocolate Flavored Topping, Smucker’s Strawberry Spoonable Ice Cream Topping, Smucker’s Caramel Flavored Spoonable Ice Cream Topping and Smucker’s Microwaveable Hot Fudge Topping. I prepared some brownies and cut them into bite sized pieces and we included bananas, whipped cream, sprinkles, nuts, and maraschino cherries. We also made sure we had enough dessert cups and plastic spoons for all the deliciousness we were about to experience. The flavor combinations would be endless!

We had such a great time, just the first of many summer days together with our family enjoying bubbles, water and each other. There’s really nothing better!

What you’ll need for your own sweet backyard fun in the sun:

beach towels
swim clothes
kiddie pool
bucket
water balloons
bubble machine or bubble shooters
bubble solution
hula hoops
sidewalk chalk
prepared brownies
bananas
large serving tray
ice
Blue Bunny® ice cream
Smucker’s Toppings
frozen tub of whipped cream
sprinkles
nuts
maraschino cherries
disposable dessert cups
plastic spoons

Fill up the kiddie pool with water, also filling the large tub full of water as well. The tub will be used for the water balloons, so be sure it’s big enough to fit them comfortably so none of them pop. Fill up the water balloons and store them in the tub.

Get the bubble machine or shooters prepared and keep the bubble solution in a place that’s easily accessible. Our shooters had to be dipped in bubbles pretty often, so be sure you have a surface to do that on.

Prepare a table area for the sweets. I used a pop up canopy for shade and filled up a large serving tray full of ice and plopped the Blue Bunny ice cream in the center of it.

I also decided to use a frozen tub of whipped topping since it will hold shape better than the spray cream, I just put some of the topping in a bowl and added it to the ice tray. We picked up a variety of Smucker’s flavors and I put them near the ice cream. I also prepared some brownies and cut them up into bite size pieces to add to the ice cream cups with choices of bananas, sprinkles, nuts and cherries.

Now it’s time for the fun part! Build everyone’s sundae’s however they choose, this is why I got so many toppings!

Have some fun! There’s enough activities to last a few hours!

Enjoy those sweet treats, they’re better together!

Blue Bunny ice cream can be found in the frozen section and the Smucker’s toppings are usually one aisle over in the toppings section. I love that they’re so close by, because they really are better together! There’s so many Smucker’s flavors to choose from that add such a delightful creative touch to dessert time.

Earn cash back on Smucker’s Ice Cream Toppings with the free Ibotta app!

The kids will love to customize their ice creams and toppings and it’s even more fun at home!

What are some of your favorite simple ways to enjoy summer?

Watermelon Pineapple Margaritas

June 16, 2016 by MamaHarris 4 Comments

‘Tis the season for watermelon! Our local grocery store had personal watermelons on sale so I bought one, then my husband came home with one too! That same night my mother in law called and told us to come pick up half of the full size watermelon she’d just bought! Needless to say, we had more watermelon than we knew what to do with. It was then I decided that we needed to think up a refreshing summer cocktail to include this delicious fruit, and that’s when I decided to try my hand at making some watermelon pineapple margaritas.

What a refreshing and light flavored drink that is absolutely perfect for a summer soiree! I actually had a can of pineapple chunks in my cabinets and everything else to make this I already had on hand. If you prefer a fresh pineapple, that would probably be just as delicious. I have to say that this flavor was perfect! Lightly sweet, slightly fizzy, with a mild tartness from the lime and the tequila. Be sure to use a good quality brand for a smooth taste, and I added some local honey for a bit of sweetener. This makes a large quantity of margaritas, so if you just want to serve a few you can halve the recipe, or play with the measurements a bit if you prefer a stronger or milder drink. Instead of honey you can also use a simple syrup or agave as well.

The glasses were dipped in a bit of pineapple juice and rimmed with sugar for a sweet and sassy summer cocktail!

Ingredients:

5 cups cubed watermelon with seeds removed (plus juice if available)
3 cups pineapple chunks (plus juice if available)
2 cups silver tequila
2/3 cup triple sec
1/2 cup lime juice
1/4 cup honey
ice
sugar (for rimming glasses)
sliced limes for garnish

Directions:

Begin by adding the cubed watermelon to a blender.

Add pineapple.

Add tequila, triple sec, lime juice and honey.

Blend until smooth, adding ice to the mix for a frozen margarita or to the individual glasses after they’re poured for a margarita on the rocks.

Dip the rims of the glasses in a bit of pineapple juice, then sugar and serve with watermelon ball, pineapple chunk and a slice of a lime for garnish.

Enjoy!

Watermelon Pineapple Margaritas

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 servings

Serving Size: 1 watermelon pineapple margarita

Watermelon Pineapple Margaritas

Lightly sweet and refreshing, these watermelon pineapple margaritas are the perfect seasonal cocktail for fun summertime soirees!

Ingredients

5 cups cubed watermelon with seeds removed (plus juice if available)
3 cups pineapple chunks (plus juice if available)
2 cups silver tequila
2/3 cup triple sec
1/2 cup lime juice
1/4 cup honey
ice
sugar (for rimming glasses)
sliced limes for garnish

Instructions

Begin by adding the cubed watermelon to a blender.
Add pineapple.
Add tequila, triple sec, lime juice and honey.
Blend until smooth, adding ice to the mix for a frozen margarita or to the individual glasses after they're poured for a margarita on the rocks.
Dip the rims of the glasses in a bit of pineapple juice, then sugar and serve with watermelon ball, pineapple chunk and a slice of a lime for garnish.
Enjoy!

https://mamaharriskitchen.com/2016/06/watermelon-pineapple-margaritas/

What’s your favorite seasonal summer fruit?

Sweet & Savory Drumsticks

June 6, 2016 by MamaHarris 15 Comments

This time of year is a great one to stock up on great sales offered at grocery stores. Between Memorial Day, 4th of July and grilling season, it’s a great time to buy up some chicken. I love to get the picnic packs that have a combination of drumsticks and thighs, and right now they’re always available at a great price.

However, I don’t always want to grill. We have a great barbecue grill, but it’s a charcoal grill which means it takes some planning to get started. We also live in an are where the average summer temperature is over 100 degrees, and well.. I like to stay cool.

With all of this in mind, I created a delicious and simple recipe for those great priced chicken drumsticks without having to go in the heat to grill or turn on the oven. All you need is a good cast iron skillet, preferably one that’s been broken in and is seasoned because the sauce is a bit sticky. if you need one, look here (affiliate link). The cast iron skillet works well at a high heat and distributes the heat very well, which is necessary for this sweet and savory chicken that’s made right there in the pan on top of the stove. It’s great for a quick meal, served with some simple white rice and an easy seasonal salad. This is a great dinner, or even a lunch! And because there’s no skin to crisp, it tasted just as good reheated for the next day.

Sweet & Savory Drumsticks Ingredients:

8 drumsticks, skin peeled off
salt and pepper
1/4 cup soy sauce
1/4 cup light brown sugar
3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dry ground mustard
1 teaspoon dry ground ginger
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 green onions, sliced thinly

Directions:

If needed, peel the skin off of fresh drumsticks. I find that using a paper towel to better grasp the skin helps make the process much faster. Season all sides of the chicken lightly with salt and pepper.
Using a cast iron skillet over medium heat, add the soy sauce, brown sugar, honey, mustard, sherry, lemon juice, vinegar, dry mustard and ginger, red pepper flakes and minced garlic.

Whisk ingredients together and bring the mixture to a low boil.

Add the seasoned drumsticks and let them simmer in the sauce. Cover the pan and flip the chicken to the other side after about 15 minutes.

Once both sides have browned, turn the heat up and remove the cover. Flip the chicken every few minutes until the sauce has thicken.

Remove from heat and sprinkle with the chopped green onions.

Serve with some white rice and a seasonal salad for an easy and delicious meal. Enjoy!

Sweet & Savory Drumsticks

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 2 drumsticks

Sweet & Savory Drumsticks

Sweet and savory drumsticks made easy in a cast iron skillet on the stove top! Perfect for warm weather cooking and great with rice and a quick salad.

Ingredients

8 drumsticks, skin peeled off
salt and pepper
1/4 cup soy sauce
1/4 cup light brown sugar
3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dry ground mustard
1 teaspoon dry ground ginger
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 green onions, sliced thinly

Instructions

If needed, peel the skin off of fresh drumsticks. I find that using a paper towel to better grasp the skin helps make the process much faster. Season all sides of the chicken lightly with salt and pepper.
Using a cast iron skillet over medium heat, add the soy sauce, brown sugar, honey, mustard, sherry, lemon juice, vinegar, dry mustard and ginger, red pepper flakes and minced garlic.
Whisk ingredients together and bring the mixture to a low boil.
Add the seasoned drumsticks and let them simmer in the sauce. Cover the pan and flip the chicken to the other side after about 15 minutes.
Once both sides have browned, turn the heat up and remove the cover. Flip the chicken every few minutes until the sauce has thicken.
Remove from heat and sprinkle with the chopped green onions.
Serve with some white rice and a seasonal salad for an easy and delicious meal. Enjoy!

https://mamaharriskitchen.com/2016/06/sweet-savory-drumsticks/

Do you prefer grilling or quick and easy recipes made indoors?

Street Style Grilled Hot Dogs

April 18, 2016 by MamaHarris 16 Comments

This post is sponsored by Hebrew National via Mode Media.

Every year in the Harris household starts off with a bang. It’s almost as though we hit the ground running! 4 out of the 5 kids in our home celebrate birthdays during the first four months of the year, then my birthday and Mr. Harris’ soon follow in May. It feels as though it’s the holiday season, we blink, and it’s summer. With all of the celebrating that we do during those months, food is always served. Luckily we live in a part of California that keeps the weather separated into two categories year round – rain and sunshine – and when it’s not raining, we love to grill. Actually, we’ve even been known to grill in the rain too!

This year Spring began early for us; we hit almost 90-degree weather just a few short weeks ago, so we’ve been enjoying our family time by grilling up some goodness. Some of our favorite things to slap on the grill are hot dogs, and my own personal favorite is Hebrew National® All-Beef Franks.

Hebrew National just tastes good. No added seasonings, no special tricks. Made of wholesome, quality ingredients, they’re tasty through and through. We are in a part of California that grows quality fruits and veggies that are so affordable that I don’t mind paying just a little bit more for all-beef hot dogs. To me the taste alone is worth it. And a quality frank deserves quality ingredients to go with it!

I remember the very first time I bit into a Hebrew National® All-Beef Frank. My taste-buds were on overload! I didn’t know a hot dog could taste so good!

I was obsessed from that day forward and love to add them to our grilling repertoire at every opportunity.

Of course I like to create my own spin on traditional favorites, so I can’t just serve a hot dog on a bun and call it a day. I took a cue from popular food trucks and decided to create my own extreme hot dog, overloaded with all my pantry staples. Onions, garlic, red and green bell pepper and even a bit of jalapeño for a little kick.

The result? A delicious, memorable hot dog we can celebrate year round. Cheers to that!

Ingredients for Street Style Grilled Hot Dogs:

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Directions:

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.

While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant – the onions should be a bit on the translucent side.

After you’ve turned the hot dogs the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional). Once done, put the franks in the buns and top with ketchup and mustard.

Generously add the cooked veggies and serve with some kosher dill spears.

Enjoy!

Street Style Grilled Hot Dogs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 7 Street Style Grilled Hot Dogs

Serving Size: 1 Street Style Grilled Hot Dog

Street Style Grilled Hot Dogs

Grilled hot dogs prepared "street style" with all beef franks and plenty of tasty toppings. This is sure to be a summer staple.

Ingredients

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Instructions

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.
While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant - the onions should be a bit on the translucent side.
After you've turned the franks the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional).
Once done, put the franks in the buns and top with ketchup and mustard.
Generously add the cooked veggies and serve with some kosher dill spears.
Enjoy!

https://mamaharriskitchen.com/2016/04/street-style-grilled-hot-dogs/

What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.

Spicy Gazpacho

August 20, 2015 by MamaHarris Leave a Comment

The very first time I tried gazpacho was a few years ago when I traveled to Texas during the hot summer months. It was early in the summer so the weather really wasn’t much warmer than what I’m used to in the hotter parts of Northern California. My hair would tell you otherwise because it couldn’t decide if it wanted to be frizzy and big or flat at the roots. I ended up fixing my hair about 5 times a day just to be prepared for any photo opps, but that’s another story for another time.

I had traveled to Texas for a conference, it was actually my first time and it was for an annual food bloggers conference. I was still new to this blogging thing and had no idea what to expect. One of the evenings I had been invited to dine at an urban farm located in Austin, Texas. They set up a beautiful tablescape with an assortment of eclectic dishes that didn’t quite match but was adorably cute. There were little strings of white lights all over and the tables were nestled where the trees opened up. Everything served that evening had been grown on that very farm, and it was quite the experience. It was an intimate dinner, with about 30-40 people dining, and it was an assortment of bloggers, farmers, and even a celebrity chef.

The gazpacho that started it all that fateful night in Texas.

I remember choosing my place to sit and taking a variety of photos of all of the tablesettings, but once the food came out I almost forgot to take pictures. The very first thing that was brought out was a few large bowls of gazpacho, and I remember looking at it and being surprised at soup on a summer night in Texas. I didn’t realize at first that this soup is served cold. After my first taste, I was sold. It was a simple soup and tasted so fresh. It reminded me of freshly made salsa because of the tomato flavors and fresh herbs and spices, but it was blended into a smooth and tasty soup. It was perfect for that warm summer night and I never forgot that experience. Since then I’ve paid more attention to gazpacho and I’ve seen it made in a variety of ways, however I prefer that smooth, almost creamy texture of the original one I had back in Texas.

Since then I’ve expressed my love of this cold soup to my family. I’ve explained what’s in it and that it’s perfect for summer months, and my family was open to trying it out so I wrote my own recipe for a little bit of a spicier version than what I had that night in Texas. I also swirled in some crème fraîche and added a bit of avocado and Italian parsley to the dish once served and it is perfect. For this spicy gazpacho all you need is tons of fresh ingredients and a good blender to get it smooth. The prep time is only about ten minutes because the blender does most of the work, and then you just chill it for at least an hour. We had a lot left over and I noticed by the next morning the flavor was even better and the cucumber smell really stuck out. If you’re not into spicy, you can always cut out the jalapeno and cayenne and it would still taste amazing! I feel like gazpacho is the perfect soup for August because it’s known to be one of the hottest months and tomatoes are full and ripe. It’s also a great way to use a lot of items from your own garden if you happen to grow tomatoes, peppers, cucumbers, onions, garlic or parsley!

Ingredients for Spicy Gazpacho:

1/2 medium red onion
3 cloves garlic
3 tablespoons red wine vinegar
2 lbs. tomatoes (on the vine)
1 small cucumber, peeled
1 jalapeno, deveined and deseeded
1 red bell pepper
1/4 cup fresh chopped Italian parsley
1.5 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne powder
1/3 cup sliced almonds
1 slice of Texas Toast, or other thick bread
3 tablespoons extra virgin olive oil + extra for drizzle
crème fraîche
avocado slices

Directions:

Begin by adding the red onion and garlic to your blender, then adding the red wine vinegar.

Blend until smooth. This allows the onion and garlic to really break up and adding the vinegar early on helps begin these steps with some liquid so it’s easier to blend throughout the process.

Next add all the tomatoes, seeds included. I roughly chop all the veggies up in order to make the blending process easier.

Then add the cucumbers..

…and finally the jalapenos. I did take the seeds out of these, but you can leave them in if you want even more of a kick!

Blend again until mostly smooth.

Now add the bell pepper, Italian parsley, and spices.

Don’t forget the slivered almonds! This gives it a bit of a nuttier taste and a lot of depth.

Then add your bread, tearing it apart first. The bread also helps thicken the soup just a bit, I know it sounds funny but TRUST ME!

Blend it all together until smooth as possible.

Then add the olive oil and pulse for just a few seconds.

Store and cover, then chill at least an hour. Preferably overnight. This does make a lot of soup, so no worries! You can try it in an hour, then try again the next day and be as surprised as me how it continues to taste fresher and the flavors intensify.

Serve in a pretty bowl.

Swirl in some crème fraîche and a few drops of olive oil then add a few slices of avocado.

Add some parsley for garnish and serve!

This is a perfect way to enjoy lunch on the warm patio or as a light dinner. You can even serve this as a side dish in place of the traditional salad. In Texas we had scooped it into little teacups for our appetizer before our main dish, but the gazpacho can be the star too. Add some crunchy bread and you’re set!

Enjoy!

Spicy Gazpacho

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 9 cups

Serving Size: 1-2 cups

Spicy Gazpacho

Gazpacho is a summertime staple for August, but this smooth and spicy gazpacho is one you absolutely must try!

Ingredients

1/2 medium red onion
3 cloves garlic
3 tablespoons red wine vinegar
2 lbs. tomatoes (on the vine)
1 small cucumber, peeled
1 jalapeno, deveined and deseeded
1 red bell pepper
1/4 cup fresh chopped Italian parsley
1.5 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne powder
1/3 cup sliced almonds
1 slice of Texas Toast, or other thick bread
3 tablespoons extra virgin olive oil + extra for drizzle
crème fraîche
avocado slices

Instructions

Begin by adding the red onion and garlic to your blender, then adding the red wine vinegar.
Blend until smooth. This allows the onion and garlic to really break up and adding the vinegar early on helps begin these steps with some liquid so it's easier to blend throughout the process.
Next add all the tomatoes, seeds included. I roughly chop all the veggies up in order to make the blending process easier.
Then add the cucumbers..
...and finally the jalapenos. I did take the seeds out of these, but you can leave them in if you want even more of a kick!
Blend again until mostly smooth.
Now add the bell pepper, Italian parsley, and spices.
Don't forget the slivered almonds! This gives it a bit of a nuttier taste and a lot of depth.
Then add your bread, tearing it apart first. The bread also helps thicken the soup just a bit, I know it sounds funny but TRUST ME!
Blend it all together until smooth as possible.
Then add the olive oil and pulse for just a few seconds.
Store and cover, then chill at least an hour. Preferably overnight. This does make a lot of soup, so no worries! You can try it in an hour, then try again the next day and be as surprised as me how it continues to taste fresher and the flavors intensify.
Serve in a pretty bowl.
Swirl in some crème fraîche and a few drops of olive oil then add a few slices of avocado.
Add some parsley for garnish and serve!
This is a perfect way to enjoy lunch on the warm patio or as a light dinner. You can even serve this as a side dish in place of the traditional salad. In Texas we had scooped it into little teacups for our appetizer before our main dish, but the gazpacho can be the star too. Add some crunchy bread and you're set!
Enjoy!

Notes

***prep time does not include the one hour chill time!

https://mamaharriskitchen.com/2015/08/spicy-gazpacho/

What are some of your favorites hot weather dishes?

Nectarine and Plum Cobbler

June 21, 2015 by MamaHarris 3 Comments

Disclosure: I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

When I was little I had two very distinct favorite fruits, nectarines and plums. My mom would always purchase these fruits and I would bite into them just like you would an apple. In fact, to this day, I much prefer a plum or a nectarine to an apple and really only like my apples either cooked or already sliced. There’s just something about the sweetness of a plum or a nice, firm and ripe nectarine. A few weeks ago I tried my hand at a peach cobbler, and shared the finished product on Instagram. I ended up with messages and requests to share the recipe for the peach cobbler that I decided to rework the dessert just a bit and create a nectarine and plum cobbler. I had also recently received some P.A.N. Cornmeal and wanted to see if I could work that into the biscuit dough for a slightly different texture. The results? DIVINE!

My first task was to purchase my fruit. You want to pick fruit that is still firm so it will hold it’s shape in the oven, but also ripe enough to have a lot of natural sweetness and juiciness to lend to the flavor of the dish. So we want them slightly firm but not crisp, and sweet but not overly juicy. Easy, right? Well, this also helps with the task of peeling. One of my plums was far too juicy and made a bit of a mess, so err on the side of firm!

Now, let’s talk about P.A.N. Cornmeal. It’s the number one selling cornmeal in South American and is a staple in most Venezuelan homes. Although corn is native to the Americas, due to its rich nutrients and versatility it’s a staple in countries around the globe. P.A.N. Cornmeal has existed for many years and now it’s making its debut in the U.S. If you’re like me and like to try new ingredients and textures, be sure to add this to your shopping list! I found it to be a bit of a finer ground cornmeal than what I usually use in cornbread, so I think it’s perfect for these little cobbler biscuits. It lends a bit of a crunch to the batter which was missing from the original peach cobbler I had made, and I really like the contrast of flavors and textures between the nectarine plum filling and the cornmeal biscuit topping. Not only is it delicious, this dessert is quick and easy. Making the dough is a simple process that can be completed in the ten minutes that the fruit is cooking in the oven. I like the versatility that P.A.N. Cornmeal lends, as it can be used in such a wide variety of recipes.

Nectarine and Plum Filling Ingredients:

5 yellow nectarines
5 red plums
1/4 cup granulated white sugar
2 teaspoons brown sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Cornmeal Cobbler Ingredients:

1 cup all purpose flour
1/3 cup P.A.N. White Cornmeal
3 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1/2 cup plain yogurt (I used 1/2 cup whipping cream + 1/2 tablespoon lemon juice instead)
1-2 teaspoons raw sugar

Directions:

Begin by peeling the nectarines with a vegetable peeler. Once peeled, cut in quarters lengthwise like you would an apple or orange, then cut each quarter in half. Carefully separate each slice from the seed and add to a medium bowl.

Now cut the plums in half, removing from seed. Carefully cut each half into quarters, then cut or peel the skin off of the plum. Add the plums to the mixing bowl with the nectarines. Measure out the white and brown sugars, and mix them into the fruits and let sit for about half an hour stirring a few times as it sits.

Strain the fruits in a colander over a bowl, and measure out about 1/4 cup of juice. Discard any additional juices if you have more than 1/4 cup, then mix the cornstarch and lemon juice in with the reserved 1/4 cup of juice.

Preheat the oven to 425 degrees, add the fruits back to the original bowl and mix in the juices that are combined with the cornstarch and lemon. Carefully toss it together, then spread it around in an 8×8 square baking dish that is lightly sprayed with non-stick cooking spray.

Move the middle rack in your oven down to a lower position and put the baking dish on the lower rack. Bake for about 10 minutes, until juices are bubbling and the liquid is thick.

While the fruit is cooking, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a food processor. Pulse until mixed through, then cut the COLD butter into small squares and add them to the food processor. Quickly pulse them about 5-6 times until the mixture is coarse, then stir in the yogurt.

*Quick tip: If you don’t have plain yogurt, just combine 1/2 cup whipping cream with 1/2 tablespoon lemon juice and let sit for 5-10 minutes until it’s thickened. Be sure to stir it occasionally every few minutes.

Divide the mixture into 6-9 rough biscuit rounds, and drop them on top of the cooked fruit. Sprinkle with coarse raw sugar and bake in the preheated oven (425 degrees) for about 18-20 minutes, once the biscuit topping is golden.

If you like your cobbler with a softer topping, reduce cooking time by 2-4 minutes.

Serve with whipped cream or vanilla ice cream on top, or you can serve it on top of some vanilla yogurt.

Enjoy!

Nectarine and Plum Cobbler

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 6-9 servings

Serving Size: 1 large spoonful

Nectarine and Plum Cobbler

With a slight twist on a classic dessert, this nectarine and plum cobbler has a savory cornmeal biscuit topping. A perfect dessert for summertime enjoyment.

Ingredients

Nectarine and Plum Filling Ingredients:

5 yellow nectarines
5 red plums
1/4 cup granulated white sugar
2 teaspoons brown sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Cornmeal Cobbler Ingredients:

1 cup all purpose flour
1/3 cup P.A.N. White Cornmeal
3 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1/2 cup plain yogurt (I used 1/2 cup whipping cream + 1/2 tablespoon lemon juice instead)
1-2 teaspoons raw sugar

Instructions

Begin by peeling the nectarines with a vegetable peeler. Once peeled, cut in quarters lengthwise like you would an apple or orange, then cut each quarter in half. Carefully separate each slice from the seed and add to a medium bowl.
Now cut the plums in half, removing from seed. Carefully cut each half into quarters, then cut or peel the skin off of the plum. Add the plums to the mixing bowl with the nectarines. Measure out the white and brown sugars, and mix them into the fruits and let sit for about half an hour stirring a few times as it sits.
Strain the fruits in a colander over a bowl, and measure out about 1/4 cup of juice. Discard any additional juices if you have more than 1/4 cup, then mix the cornstarch and lemon juice in with the reserved 1/4 cup of juice.
Preheat the oven to 425 degrees, add the fruits back to the original bowl and mix in the juices that are combined with the cornstarch and lemon. Carefully toss it together, then spread it around in an 8x8 square baking dish that is lightly sprayed with non-stick cooking spray.
Move the middle rack in your oven down to a lower position and put the baking dish on the lower rack. Bake for about 10 minutes, until juices are bubbling and the liquid is thick.
While the fruit is cooking, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a food processor. Pulse until mixed through, then cut the COLD butter into small squares and add them to the food processor. Quickly pulse them about 5-6 times until the mixture is coarse, then stir in the yogurt.
*Quick tip: If you don't have plain yogurt, just combine 1/2 cup whipping cream with 1/2 tablespoon lemon juice and let sit for 5-10 minutes until it's thickened. Be sure to stir it occasionally every few minutes.
Divide the mixture into 6-9 rough biscuit rounds, and drop them on top of the cooked fruit. Sprinkle with coarse raw sugar and bake in the preheated oven (425 degrees) for about 18-20 minutes. Once the biscuit topping is golden. If you like your cobbler with a soft topping, reduce cooking time by 2-4 minutes.
Serve with whipped cream or vanilla ice cream on top, or you can serve it on top of some vanilla yogurt.
Enjoy!

https://mamaharriskitchen.com/2015/06/nectarine-and-plum-cobbler/

What are some of your favorite fruity desserts?

Do you have any special summer favorites? Share some of your favorites with me, or anything you might want to see me make. I’d love to create something special for you and share the recipe!

For more P.A.N. Cornmeal recipes and inspiration, visit the P.A.N. Tumblr page at panrecipes.tumblr.com.

Black Bean Burgers with Chipotle Mayonnaise

June 18, 2015 by MamaHarris 2 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #KingsfordFlavor #CollectiveBias

Now that grilling season is upon us, I’ve discovered that sometimes coming up with recipes for the family can be a bit difficult. Especially since RiRi has been a vegetarian since last Fall and the rest of the family loves our traditional grilling meals. I’ve played around with a few different recipes here and there that she’s been happy with, but I wanted to make her a black bean burger that even the meat eaters in our house can enjoy. Whenever we go out to eat she’ll always order a garden burger or veggie burger, and she tried one that was a black bean burger and really enjoyed it. So I decided I’d make it my mission to come up with my own that we can all love, no more making one meal for her and one for the rest of the family!

A few weeks ago we bought Mr. Harris a new grill. He deserved it, we saw it on sale and agreed this was an early Father’s Day gift. It was a great size, and charcoal only. We were excited about that!

Well, I also discovered that you can purchase a Kingsford Original Twinpack at The Home Depot between 6/18-6/21 for only $9.88!! That price is insane! It’s just about half the price of what it normally sells for and it’s just in time for Father’s Day, which is great for our family since we like to hang out at home and entertain in our own backyard. I figured since we’d already gotten the grill for Father’s Day, I’d stock up on some charcoal! Of course he was happy, it doesn’t take much.

I went ahead and made RiRi her black bean burgers, but since they do have a bit of a kick to them I also made some hot dogs for the younger kids. This is a recipe my husband makes often and always receives many compliments. He actually marinates the hot dogs, and they are SO GOOD! So between the black bean burgers and the tasty hot dogs, we’re beginning our Father’s Day weekend early and just the way we like it. Good food and great family!

If you’re in the grilling mood this Father’s Day, you can head on over to your own The Home Depot for your bag of Kingsford Charcoal. Click here for the store nearest you.

Black Bean Burgers Ingredients:

1/2 medium yellow onion
1/2 red bell pepper
1/4 medium Granny Smith apple
3 cloves garlic
1 cup crushed Ritz crackers
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
1 teaspoon dry oregano
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 baby bella mushrooms
1 large egg
1 can low sodium black beans – rinsed, drained, patted dry

Chipotle Mayonnaise Ingredients:

2 tablespoons light mayonnaise
1.5 teaspoon chipotle sauce

Build Your Burger:

hamburger buns, toasted
chipotle mayonnaise
romaine lettuce
black bean patty
colby-jack thin sliced cheese
hot house tomato, cut into thin slices
red onion, cut into thin slices
avocado, sliced
bbq sauce (optional)

Directions:

Begin by combining the onion, bell pepper, apple and garlic in a food processor until blended. Remove all ingredients from the food processor and squeeze any excess liquid out. This will help the mixture not be so liquid. Place ingredients back in food processor and pulse 1-2 times with the crackers.

Next up is the cilantro and lime zest. Pulse once or twice until the cilantro is shredded.

Pulse all the spices in, then add the mushrooms.

Rinse black beans, then be sure to dry.

Add the beans to the processor last, pulse until they are roughly chopped. You don’t want them too smooth.
Once mixture is combined, divide into four sections and mold them into a patty shape on wax paper. Place on a flat surface on the wax paper and freeze for an hour. Once frozen, if you don’t plan on making them right away you can cut the wax paper with patties and store in freezer bags until ready to use. You can place them on the grill straight from the freezer, and this will help keep their shape.

Stack up the Kingsford charcoal in a pyramid shape, add lighter fluid and light your flame. Once the charcoal is about 3/4 gray, spread it around in the areas you want your heat.

Once grill is about 375-400 degrees, place the frozen patties on lightly sprayed foil directly above the heat of the grill.

Close the grill to allow the heat to stay in, and let the burgers cook. Since they are on foil and have been frozen it will take about 10-15 minutes on each side to fully cook.

Once you’ve flipped the patties and both sides are cooked through, add the cheese slices and leave the patties on the grill till cheese has melted.

This would also be great with a pepper jack cheese, go ahead and play around with different flavors!

Toast the buns lightly in a small pan with a bit of butter, that way the inside of the bun doesn’t get soggy and it adds a bit of depth to your burger. Top the bottom bun with chipotle mayo, lettuce, black bean burger patty topped with cheese.

Add another layer of the chipotle mayo on top of the cheese, then add tomato slices, onion, and avocado slices.

Spread a nice thick layer of chipotle mayo on the inside of the top bun so it drips down nicely once the top is on. You can also add some barbecue sauce or any other condiments you desire. However, I preferred it just like this.

I mean that’s a whole lot of YUM!! Serve with some pasta salad or fries.

Enjoy!

Black Bean Burgers with Chipotle Mayonnaise

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Black Bean Burgers with Chipotle Mayonnaise

Perfect for summertime grilling, these black bean burgers are full of flavor topped with an easy chipotle mayonnaise!

Ingredients

Black Bean Burgers Ingredients:

1/2 medium yellow onion
1/2 red bell pepper
1/4 medium Granny Smith apple
3 cloves garlic
1 cup crushed Ritz crackers
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
4 baby bella mushrooms
1 teaspoon dry oregano
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1 can low sodium black beans - rinsed, drained, patted dry

Chipotle Mayonnaise Ingredients:

2 tablespoons light mayonnaise
1.5 teaspoon chipotle sauce

Build Your Burger:

hamburger buns, toasted
chipotle mayonnaise
romaine lettuce
black bean patty
colby-jack thin sliced cheese
hot house tomato, cut into thin slices
red onion, cut into thin slices
avocado, sliced
bbq sauce (optional)

Instructions

Begin by combining the onion, bell pepper, apple and garlic in a food processor until blended. Remove all ingredients from the food processor and squeeze any excess liquid out. This will help the mixture not be so liquid. Place ingredients back in food processor and pulse 1-2 times with the crackers.
Next up is the cilantro and lime zest. Pulse once or twice until the cilantro is shredded.
Pulse all the spices in, then add the mushrooms.
Rinse black beans, then be sure to dry.
Add the beans to the processor last, pulse until they are roughly chopped. You don't want them too smooth.
Once mixture is combined, divide into four sections and mold them into a patty shape on wax paper. Place on a flat surface on the wax paper and freeze for an hour. Once frozen, if you don't plan on making them right away you can cut the wax paper with patties and store in freezer bags until ready to use. You can place them on the grill straight from the freezer, and this will help keep their shape.
Stack up the Kingsford charcoal in a pyramid shape, add lighter fluid and light your flame. Once the charcoal is about 3/4 gray, spread it around in the areas you want your heat.
Once grill is about 375-400 degrees, place the frozen patties on lightly sprayed foil directly above the heat of the grill.
Close the grill to allow the heat to stay in, and let the burgers cook. Since they are on foil and have been frozen it will take about 10-15 minutes on each side to fully cook.
Once you've flipped the patties and both sides are cooked through, add the cheese slices and leave the patties on the grill till cheese has melted.
This would also be great with a pepper jack cheese, go ahead and play around with different flavors!
Toast the buns lightly in a small pan with a bit of butter, that way the inside of the bun doesn't get soggy and it adds a bit of depth to your burger. Top the bottom bun with chipotle mayo, lettuce, black bean burger patty topped with cheese.
Add another layer of the chipotle mayo on top of the cheese, then add tomato slices, onion, and avocado slices.
Spread a nice thick layer of chipotle mayo on the inside of the top bun so it drips down nicely once the top is on. You can also add some barbecue sauce or any other condiments you desire. However, I preferred it just like this.
I mean that's a whole lot of YUM!! Serve with some pasta salad or fries.
Enjoy!

https://mamaharriskitchen.com/2015/06/black-bean-burgers-with-chipotle-mayonnaise/

If you’re still reading, I have a special bonus recipe for you! My husbands marinated hot dogs are always a winner, and I’m sharing the recipe here, in honor of him, for Father’s Day!

Marinated Hot Dog Ingredients:

1 package of quality hot dogs
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon steak sauce
1/2 teaspoon Creole seasoning
1/4 teaspoon St. Louis BBQ Seasoning
1/4 teaspoon lemon pepper.

Directions:

Place all of the hot dogs in a dish that has a cover. Make 3-4 cuts on one side of the dog about halfway through at a 45 degree angle. Pour each sauce on top of the dogs, then each seasoning. Once seasoned, roll the dogs around with the seasoning, being sure all sides are seasoned and some of the seasonings are worked through into the cuts.

Place on top rack of grill, in indirect heat, and turn after about 3-4 minutes until cooked to your liking. Enjoy!

Tell me some of your favorite summertime grilling foods!

You can also find more recipe inspiration here. Kingsford is also on Facebook and Pinterest for more details and grilling fun!

Try Orange Sweet and Sour Sauce at Your Next Party!

May 12, 2015 by MamaHarris 10 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser.
As always, all opinions are mine alone.
#WhereFunBegins #CollectiveBias

Yesterday was a minimum day for my kids, so I decided that we should all head to the park up the street for some fun. The days are getting longer so the sun is up until just a little past 8 pm, which means we had plenty of time for a lot of fun in the sun. Since the day prior was Mother’s Day, I invited a few of my girlfriends in the neighborhood to meet up with us so we could catch (sort of as a belated Mother’s Day together) while all our kids played together and I even provided some goodies at the park to keep us occupied.

I’d picked up a few things from a recent shopping trip to Sam’s Club, like the new 24 packs of Tangy Original SunnyD that come in cute little 6.75 ounce bottles that are just perfect for little hands while they’re on the go. I brought out some chips, a bucket and ice for the SunnyD, and even made a fun sparkling punch with some of the SunnyD. I also made these fun fruit skewers and the kids had fun helping me cut the melons in fun shapes with cookie cutters. We went ahead and stuck the skewers in the other half of the watermelon that we hadn’t used and I had picked up some frozen egg rolls, so I used some of the SunnyD to make some orange sweet and sour sauce. It came out so good and complimented the punch in such a fun way. Everyone was thrilled!

The kids just loved helping me set up. The youngest two had a blast helping me make the punch. First we sliced one lemon and one orange. Then we cut a watermelon in half and used my melon baller on the surface of the watermelon halve. Then we sliced up a few handfuls of strawberries and dropped them into my beverage dispenser on top of a bunch of ice. Then we poured equal parts SunnyD, pineapple juice and sparkling lemonade and it created the perfect sparkling punch. I served it with a few plastic tumblers and straws, but also kept some disposable cups nearby as well.

We also made these fun fruit skewers with cantaloupe, honeydew, watermelon and strawberries. We just cut the other half of the watermelon in slices as well as the melons and used cookie cutters for shapes. The kids loved making fruit shapes and threading them onto the skewers in fun patterns, and we decided to stick them in the half of the watermelon that we’d used the melon baller on for a fun display.

I found this fun party bucket with a stand when I was at Sam’s Club and decided to fill it with ice and throw all the cute SunnyD’s in so anyone could just grab and go. We want simplicity at the park, not time for fussing or extravagance. It worked out perfectly and the drinks were just what everyone needed for a refreshment after playing hard!

We were so proud of this cute fruit display. This would work well as a fun centerpiece for many summer parties!

Just setting up got D-Man thirsty, and he couldn’t wait to try that punch! Kids love to dump drinks together, it was hilarious watching them pour it all in.

Lil G had fun clowning around and directing everyone on how to help before our friends arrived. He’s always on the go, so the little SunnyD bottles are great for him too!

My sweet RoRo claimed this bowl of chips to himself while he waited patiently for his friends to arrive.

We brought a few kites for the kids to play with and it was RiRi’s job to get the kites put together. Of course, she is a great kite flyer too and there was the perfect amount of wind to get this kite flying high!

RoRo couldn’t wait to join her!

D-Man even snuck some fruit while we were still setting everything up, of course I didn’t mind!

RoRo got his kite up, and he was loving every second seeing it whip around in the wind!

D-Man was inspired by the SunnyD and got out his sidewalk chalk to draw a sun!

We had already had a lot of fun, and our friends hadn’t even arrived yet! Kites, sidewalk chalk, the park playground and lots of food are enough to make a party anytime!

RiRi had worked up an appetite flying kites, so she decided to try some punch too!

We had brought bubbles to play with as well, which is RoRo’s Favorite!

Yum!

Once our friends arrived it was time to have fun and relax. The kids all had a blast and everyone loved the food and drinks. They also enjoyed my Orange Sweet and Sour Sauce and were stunned when I told them there was SunnyD right in the mix, and it only took a few minutes to whip up. Of course they all asked me for the recipe, and I’m sharing that with you as well!

Orange Sweet and Sour Sauce Ingredients:

2/3 cup SunnyD Original Tangy Flavor
1/3 cup rice vinegar
1/3 cup brown sugar
3 tablespoons ketchup
2 tablespoons orange zest
1 tablespoon soy sauce
1 tablespoon corn starch
1 tablespoon water

Directions:

In a small saucepan, add the SunnyD, rice vinegar, brown sugar, ketchup, orange zest and soy sauce. Mix them well with a small whisk over medium/high heat until boiling. While waiting for it to boil, combine the corn starch and water in a small bowl, and pour into the saucepan once the mixture is boiling. Stir together, reduce heat just a smidge, and remove from heat once it begins to thicken. Place in a covered bowl and refrigerate for an hour or two before serving.

Orange Sweet and Sour Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Orange Sweet and Sour Sauce

Nothing says "party time" like some finger foods, and this orange sweet and sour sauce is sure to be a hit at your next soiree, it's fast AND easy!

Ingredients

2/3 cup SunnyD Original Tangy Flavor
1/3 cup rice vinegar
1/3 cup brown sugar
3 tablespoons ketchup
2 tablespoons orange zest
1 tablespoon soy sauce
1 tablespoon corn starch
1 tablespoon water

Instructions

In a small saucepan, add the SunnyD, rice vinegar, brown sugar, ketchup, orange zest and soy sauce.
Mix them well with a small whisk over medium/high heat until boiling.
While waiting for it to boil, combine the corn starch and water in a small bowl, and pour into the saucepan once the mixture is boiling.
Stir together, reduce heat just a smidge, and remove from heat once it begins to thicken.
Place in a covered bowl and refrigerate for an hour or two before serving.

https://mamaharriskitchen.com/2015/05/orange-sweet-and-sour-sauce/

What are some of your kids favorite outdoor activities?

We had such a great time just with bubbles, chalk, kites and the playground at the park. One of my favorite summertime memories was a few years ago when we took the kids to a beach that wasn’t as popular so we basically had the whole beach to ourselves. We brought kites to fly, buckets to collect seashells, and snacks, towels and blankets. Kids love simplicity, and we had fun showing them how to fly a kite! Do you have any simple outdoor activities your kids just love?

I found these cases of SunnyD at my local Sam’s Club in the beverage aisle. A 24-pack of 6.75 ounce bottles is $5.98, but when I went they were on rollback for $5.38 each. We decided to get a few cases, not just for our little get together with our neighborhood friends, but it’s great to have on hand during the summer when all the kids are home and we’re on the go with summer activities!