Soy Ginger Meatballs

If you've been following along, you already know I'm on a bit of a meatball kick lately. They're easy to
make, they reheat beautifully, and they freeze well for those nights when I don't feel like cooking. This recipe made a huge batch, so a good portion is headed to the freezer for future me.

These meatballs were absolutely delicious. With every bite, I kept thinking they tasted just like the filling inside a pork dumpling or gyoza. The only thing missing was the wrapper! Since pork dumplings are one of my favorite appetizers, that was a pretty big compliment. The combination of ginger, garlic, green onions, and seasonings gave the meatballs a bold, savory flavor that worked perfectly together.

But let's talk about the dipping sauce for a minute. Oh. My. Goodness. This is one of those recipes I'm filing away because it's too good not to make again. It had the perfect balance of sweet, spicy, and tangy. The original recipe called for maple syrup, but I swapped in honey instead. I'm just not a fan of maple flavor in savory dishes, and honey was exactly what I had on hand. I wouldn't change a thing.

And the aroma while these were baking? Incredible. My whole house smelled amazing, and I was counting down the minutes until they came out of the oven.

I didn't actually serve these as a bowl like the recipe suggested. Instead, I paired the meatballs with sliced cucumbers and some corn on the cob that needed to be used before it went bad. The cool, crisp cucumbers were the perfect contrast to the rich meatballs. In fact, I think next time I might toss the cucumbers in that dipping sauce as a quick marinade because it was just that good.

Would I make these again? Absolutely. They were packed with flavor, easy to throw together, and made enough for several meals. If you're a fan of dumplings or gyoza, I think you'll really enjoy these.

Soy Ginger Meatballs

Recipe from Two Peas in Their Pod

Serves 4

For the meatballs:

• 1 lb ground pork or ground turkey (can use ground beef or a mix)
• 3/4 cup panko breadcrumbs
• 1 large egg, beaten
• 2 green onions, sliced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon soy sauce or tamari
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• For the dressing:
• 1/4 cup avocado oil or olive oil
• 1/4 cup lite soy sauce or Tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon pure maple syrup, can use honey
• 2 teaspoons sesame oil,
• 2 cloves garlic minced
• 2 teaspoons freshly grated ginger
• Crushed red pepper flakes, to taste

For Making a Bowl:

• Vermicelli rice noodles or rice
• Cucumber slices
• Shredded carrots
• Shredded cabbage
• Thinly sliced red bell pepper
• Avocado slices
• Fresh herbs: cilantro, mint, and/or basil
• Sliced green onions
• Chopped peanuts
• Sesame seeds
• Lime wedges, for serving

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the ground pork, breadcrumbs, egg, green onions, cilantro, soy sauce, garlic, ginger, lime zest, salt, pepper, and crushed red pepper flakes. Using your hands, work the mixture until evenly combined.

Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.

Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.

To make the dressing, in a small bowl or jar, whisk together the oil, soy sauce, lime juice, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Taste and season with salt and pepper, if necessary.

You can serve the meatballs with rice and your favorite vegetables. Drizzle with the dressing.

You can also make a bowl. To assemble the bowls, divide the noodles or rice among bowls. Garnish with suggest toppings above and serve with the dressing.

Mongolian Chicken

Sunday nights always seem to sneak up on me. One minute it's Friday evening, and the next I'm wondering where the weekend disappeared to and trying to mentally prepare for Monday morning.

 This was the perfect Sunday night meal—quick to make, simple, and packed with flavor. It has all the sweet and savory notes you'd expect from Mongolian beef, but using chicken somehow made it feel a little lighter while still being just as satisfying.

I really enjoyed this recipe, but not every good recipe earns a permanent spot in the rotation. While I'd happily make it again, it didn't quite have that "I can't wait to make this again" factor that lands a recipe in my favorites collection. Still, if you're looking for an easy weeknight dinner with classic Mongolian-inspired flavors, this one is definitely worth trying.

Mongolian Chicken

Recipe from Small Town Woman

Serves 4

• 1¼ lbs boneless skinless chicken breasts cut into thin bite-size pieces
• ⅓ cup cornstarch
• 2-3 tablespoons vegetable oil
• 1 medium yellow onion cut in 8-10 wedges
• Sauce Ingredients
• 1½ teaspoon sesame oil
• 1 tablespoon fresh grated ginger
• 3 cloves garlic minced
• 1 tablespoon rice vinegar
• ½ cup low sodium soy sauce
• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup chicken broth or water
• 1-2 pinches red pepper flakes optional
• 4 green onions cut in ¾ inch segment

Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary, work in batches, adding more oil when needed. Plate the chicken.

Heat 1 tablespoon of oil over medium-high heat in the same skillet. Cook the onion for 2 minutes, stirring several times. Add the onion to the plate with the chicken.

Reduce the heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for 1 minute, stirring constantly. Add the rice vinegar, soy sauce, and brown sugar, stirring to combine.

In a separate bowl, whisk together the chicken broth and cornstarch. Whisk it into the skillet and cook until slightly thickened. If desired, add red pepper flakes. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.

BBQ Chicken Flatbreads

When it comes to pizza, I'm a pepperoni girl through and through. If I'm ordering from a pizza place, there's about a 99% chance pepperoni is coming home with me. But for some reason, when I'm making pizza at home, all bets are off. That's when BBQ chicken pizza becomes my go-to. Oddly enough, I can't remember ever ordering one from a restaurant, even though it's one of my favorite homemade pizzas.

BBQ chicken pizza isn't exactly complicated to make. Spread on the sauce, pile on the toppings, and bake. I've made it plenty of times over the years using everything from refrigerated pizza dough to tortillas and pita bread. This was my first time using flatbread, though, and I think I've found my new favorite pizza base. It gets wonderfully crisp while still holding up to all the toppings.

The biggest difference between this recipe and my usual version was the seasoning on the chicken. Normally I sprinkle on some Montreal Steak Seasoning and call it good. This recipe layers on a combination of spices that completely transforms the flavor. The sweet paprika and smoked paprika, in particular, add so much depth and just the right smoky sweetness. I never would have guessed those two spices would make such a noticeable difference, but they absolutely do. Don't skip them—you'll be missing the best part.

I made one small change to the assembly because I have strong opinions about cheese placement. I like a light layer of cheese directly on top of the BBQ sauce before adding the chicken. Then I sprinkled just a little more over the chicken and onions so everything melted together nicely.

I also made a couple of ingredient omits. The bell peppers were an easy omission—because...gross. I skipped the cilantro, too, thanks to the lovely stomach bug making the rounds. That said, I have to admit this pizza really does benefit from the fresh pop of cilantro. It was the one ingredient I noticed was missing, although the pizza was still absolutely delicious without it.

BBQ Chicken Flatbreads

Recipe from Simple Home Edit

Serves 4+

CHICKEN

• 1 large boneless, skinless chicken breast, cut into small bite-sized pieces
• 1 tbsp olive oil
• 1 tsp sweet paprika
• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper

FLATBREADS

• 4 flatbreads (see note 2)
• ¼ cup store-bought BBQ sauce or homemade (I always use Sweet Baby Ray's. It's the best!)
• 1 cup shredded mozzarella
• 1 small red onion, finely sliced
• 1 small bell pepper, finely sliced
• 1 tbsp freshly chopped coriander (cilantro), to garnish (I avoided this considering the explosive diarrhea that's going on)

Preheat the oven to 400°F.

Place the chicken in a medium bowl and add the olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt and pepper. Toss with tongs until the chicken is evenly coated.

Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 6 minutes, or until the chicken is browned all over and cooked through. Set aside on a plate.

Line a baking tray (use two if you need to) with parchment paper. Place the flatbreads on the lined baking tray. Spread a layer of BBQ sauce over each flatbread.

Add the chicken and other toppings – Sprinkle the shredded mozzarella evenly over the flatbreads.

Top with the cooked chicken, red onion slices and bell pepper slices.

Bake – Bake the flatbreads in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden and crispy. If using two trays, place one tray at the top of the oven and one at the bottom, swapping halfway through cooking.

Serve – Sprinkle with coriander (if using), then serve immediately.

Grilled Steakhouse Kabobs

Photo from Creme
de la Crumb

Seattle has been serving up a couple of scorching hot days lately, and when it's that warm, the last thing I want to do is cook. I was busy those days anyway, so takeout and leftovers came to the rescue. But tonight the temperatures finally dropped, making it the perfect evening to fire up the grill.

As I was mixing up this marinade, it felt strangely familiar. Then it hit me—it reminded me of my all-time favorite "Better Than A-1" marinade that I first made way back in 2007. That recipe was in regular rotation for years before somehow slipping off my radar.

After comparing the two, I realized they're almost identical. The ingredient amounts vary just a bit, but the overall flavor is practically the same. It was like rediscovering an old favorite in a new recipe.

The kebabs turned out absolutely delicious. Even better, I managed not to overcook them for once! The steak stayed juicy and tender, the marinade added just the right balance of savory flavor, and dinner disappeared in no time. I'll definitely be adding this one back into my grilling rotation.

Grilled Steakhouse Kabobs

Recipe from Creme de la Crumb

Serves 4

• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 4 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 ½ pounds beef sirloin tips - (or similar grilling steak), cut into 1 ½ inch cubes
• 1 large red onion - sliced into 1 ½ inch pieces

Whisk together Worcestershire sauce, vinegar, soy sauce, Dijon mustard, garlic, brown sugar, and pepper. Add to a bag along with beef. Seal and marinate for 20 minutes or up to 14 hours (the longer the better!)

When ready to prepare, grease and preheat the grill. Skewer the onions and beef and grill over medium heat 8-10 minutes, turning throughout, until just cooked through or desired doneness is achieved. Serve garnished with parsley or cilantro if desired and steak sauce for dipping.

Pro tip: add mushrooms to take these to the next level!

Tandoori Chicken Skewers

Photo from Cooking
with Mima

While cleaning out my spice cabinet recently, I discovered that my favorite spice—garam masala—had lost its magic. Instead of that warm, fragrant aroma I love, it barely smelled like anything. Clearly it was time to toss the last little bit and buy a fresh jar.

The moment I opened the new container, my kitchen was filled with that unmistakable garam masala scent. It smelled so good that I immediately knew I needed to make something with it. Luckily, I already had the perfect recipe waiting.

I've also been experimenting with something else lately. A lot of Indian-inspired marinades use yogurt, and while I love the flavor it adds, I'm just not a fan of the texture it leaves on grilled meat. It can get a little gritty, which isn't my favorite.

Since I happened to have buttermilk in the refrigerator, I wondered if it would work as a substitute. After a little research (and a quick ChatGPT consultation), it sounded like it should provide the same tangy flavor while still tenderizing the meat.

I'm happy to report it worked beautifully. The first thing I noticed was what wasn't there—that gritty yogurt coating was completely gone. The chicken grilled up with a much smoother finish, and the flavor was nearly identical. The buttermilk delivered the same tanginess I was looking for without changing the overall taste of the marinade.

At this point, I'm not sure I'll be going back to yogurt. Buttermilk may have just become my new secret ingredient for grilled marinades.

Tandoori Chicken Skewers

Recipe from Cooking with Mima

Serves 4

• 1 cup yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon ginger and garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon turmeric powder
• 1 ½ lb skinless chicken thighs, cut into 1-inch size pieces

In a small bowl, combine the ingredients to marinate the chicken: yogurt, oil, lemon juice, garlic, ginger, red chili powder, cumin, garam masala, salt, turmeric, and black pepper.

Pour the marinade over the chicken pieces, ensuring they are well coated. Allow the chicken pieces to marinate for at least 30 minutes to absorb the flavors.

Thread the marinated chicken pieces onto wooden or metal skewers, pushing them until the end of the skewers. Make sure the chicken pieces are evenly distributed.

Preheat a griddle or grill pan over medium heat.

Place the chicken skewers on the griddle or grill pan, making sure they are evenly spaced. Cook for 8-10 minutes, turning the skewers often to ensure even cooking and to achieve a nice char on the chicken.

Once the chicken is cooked through and has a golden color, remove the skewers from the heat.

Garnish the chicken skewers with freshly chopped cilantro and squeeze lemon wedges.

Italian Grinder Pasta Salad

Lunches are hard for me. You'd think they'd be easy since I work from hom. But oddly, they are the most difficult for me to plan. Thus I usually end up winging it and that never goes well. I'm not a huge fan of leftovers, so those don't always get eaten for lunch the next day (don't worry. I don't toss them. I freeze them for the Pantry Goat).

I saw a reel on Instagram of this woman making a pasta salad for her weeks worth of lunches. She loaded it up with veggies and pasta and protein. And it was an Italian Grinder pasta salad (based off the sandwich). Since I happen to love Italian Grinder sandwiches I thought I'd give this a try. 

The best part about this type of salad is you can either follow it exactly (not likely for me) or toss in what you have (more like me). I had cheese tortellini in the freezer that I thought I'd use instead of cavatappi - a decision I'd make every time. I also had whole black olives hanging out in the fridge from a recipe a week or so ago. In they go. I don't particularly care for cubed turkey so I opted to go (the less healthy route) and popped in some diced pepperoni. Again, another decision I won't regret. 

The way to make this a real salad lunch to me was the romain lettuce. That bulked it up a bit and stopped me from eating only pasta and salamis. 

Another thought I had after lunch was that the dressing - or salad - would do well with some parmesan cheese in it as well. Next time.

Italian Grinder Pasta Salad

Recipe from 12 Tomatoes

Serves 8-10

SALAD

• 1 (16 oz) box cavatappi shaped pasta, cooked and cooled
• 1 ½ cup roughly chopped romaine lettuce
• 1 cup assorted cherry tomatoes, chopped
• ½ cup diced provolone cheese
• ⅓ cup sliced pepperoncini peppers, drained
• ⅓ cup diced salami
• ⅓ cup diced deli-style turkey

DRESSING

• ½ cup mayo
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• Salt to taste

In small bowl, whisk together all dressing ingredients until well combined.

Add all salad ingredients to a large bowl and toss with dressing.

Cover and chill for 30 minutes before serving.

Flank Steak in Adobo

One thing I've learned after cooking hundreds of recipes is that I end up liking about 99% of them. The handful that don't make the cut are usually because I forgot an ingredient, made a substitution that didn't work, or somehow managed to outsmart the recipe.

So when I pulled out a recipe from Cook's Country, I was pretty confident this one was going to be a winner.

Unfortunately...it wasn't.

The hardest part is figuring out exactly why.

My biggest complaint was the sauce. The recipe starts by steeping dried chiles in hot water before blending them with the rest of the ingredients. Almost every other recipe I've made using dried chiles has one extra step: strain the blended chilis. That removes all the little bits of chile skin and leaves you with a silky, smooth sauce.

This recipe skipped that step, and I think it made a difference. The finished sauce was full of tiny pieces of dried chile, which gave it a gritty texture that just wasn't very appealing.

As for the flavor, it was...fine. It had the mild heat I expected and plenty of savory flavor, but nothing really stood out. It just never reached that "I can't wait to make this again" level.

One thing that did surprise me was the flank steak. I'd never used flank steak in a long, slow-cooked recipe before, but it actually held up well. It became tender and shredded easily, so I have no complaints there.

Not every recipe can be a home run, and this one just wasn't for me. I don't think it's a bad recipe—it simply didn't hit the mark for my taste buds.

Flank Steak in Adobo

Recipe from Cook's Country

Serves 4-6

• 1 ½ ounces dried ancho chiles, stemmed and seeded
• 1 ounce dried pasilla chiles, stemmed and seeded
• ¾ c salsa verde
• ¾ c chicken broth
• ½ c orange juice
• ⅓ c packed brown sugar
• ¼ c lime juice (2 limes)
• 1 ½ tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• 2 ½—3; pounds flank steak, trimmed and cut into 1 1/2-inch cubes
• Salt and pepper
• 2 T vegetable oil
• 1 onion, chopped fine
• 8 garlic cloves, minced
• 1 T ground cumin
• 12 (8-inch) flour tortillas, warmed
• 4 ounces queso fresco, crumbled (1 cup)
• ½ c coarsely chopped fresh cilantro

Keto Chocolate Peanut Butter Ice Cream

I finally did it...I bought a Ninja Creami!

Amazon had a deal that was just too good to pass up, so I took the plunge. As if that wasn't enough of a sign, the wonderful lady from All Day I Dream About Food posted this recipe right afterward. I mean...the universe was practically shouting at me.

Once I tracked down all the ingredients, it was time to give it a try. The hardest part? Waiting. You'll need to freeze the mixture for a full 24 hours before spinning it into ice cream, so a little planning ahead is required.

One piece of advice: don't skip the "optional" vodka. Seriously, add it. You won't taste it at all, but it helps keep the ice cream from getting icy and gives it a much creamier texture.

I did have to make one small substitution. The recipe called for a peanut butter drizzle, but I discovered I was completely out of peanut butter. Oops! I tossed in a handful of peanut butter chips instead, and they added little bursts of peanut buttery goodness throughout the ice cream.

This one is definitely going into my regular dessert rotation. It's rich, creamy, incredibly satisfying, and best of all, it's low carb. I have a feeling my Ninja Creami and I are going to become very good friends.

Keto Chocolate Peanut Butter Ice Cream

Recipe from All Day I Dream About Food

Serves 8

• 1 1/3 cups heavy cream
• 2/3 cup unsweetened almond milk
• 1/3 cup erythritol sweetener
• 1/3 cup allulose, or xylitol
• 6 tbsp cocoa powder
• 2 tbsp vodka, (optional)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum
• Salt
• 1/2 cup peanut butter
• 1/2 tbsp butter

Whisk the cream, almond milk, sweeteners and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Bring to a simmer and cook 5 to 10 minutes, until somewhat thickened.

Whisk in the vodka, if using, the vanilla extract, and a pinch of salt. Sprinkle the surface with the xanthan gum and whisk quickly to combined.

Let cool to room temperature, then refrigerate until chilled, about 2 hours.

Pour mixture into canister of an ice cream maker and churn according to manufacturer's directions.

While the ice cream is churning, melt the peanut butter and butter together in the microwave, or in a pan over low heat on the stove.

Working quickly, transfer about half of the churned ice cream to a freezer safe container. Drizzle with about half the peanut butter. Add the remaining ice cream and the remaining peanut butter and swirl with a knife to spread evenly.

Freeze until firm, another 3 to 4 hours.

Asian Cucumber Salad

Photo from
Well Plated

I was making an Asian-inspired dinner tonight, so an Asian cucumber salad seemed like the perfect side dish. It turned out to be a great pairing and definitely didn't disappoint.

I've made several cucumber salads this year, and while they're all a little different, they have one thing in common—I love a cucumber salad with a little kick. The cucumbers combined with the sweet, tangy, and spicy dressing are always a winning combination.

The one ingredient that set this recipe apart was the addition of honey roasted peanuts. I didn't have any on hand, so I substituted dry roasted peanuts instead, and they worked just fine. I don't think the honey coating is essential; it's really the crunchy texture that takes this salad to the next level and adds a nice contrast to the crisp cucumbers.

If you're looking for a quick, refreshing side dish to serve with grilled meats, stir-fries, or any Asian-inspired meal, this one is definitely worth adding to your rotation.

Asian Cucumber Salad

Recipe from Well Plated

Serves 4

• 6 Persian or Japanese cucumbers* often labeled “mini cucumbers”
• ½ cup honey-roasted peanuts chopped
• ½ cup rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)
• 2 teaspoons minced garlic
• 1 teaspoon sugar
• Crushed red pepper flakes for serving
• Diced avocado optional – have been adding more often lately

Using a sharp knife or mandolin, slice the cucumbers into 1/4-inch pieces, transfer to a bowl.

Add the peanuts.

In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.

Add the dressing to the cucumber slices and peanuts and toss to combine. Add a sprinkling of crushed red pepper flakes to taste and serve.

Indonesian Chicken Skewers

Let’s just kick things off with some honesty: this recipe was weird. There, I said it!

In a classic move that will surprise absolutely no one who knows me, I didn't read the instructions all the way through before diving in (shocker, I know). If I had, I might have noticed that the entire base of the marinade was peanut butter. And we aren't talking a subtle, background-note hint of peanut butter—we are talking a lot of it.

Now, I’ve been trying to be more open-minded about unique flavor profiles lately, but peanut butter just doesn't scream "meat marinade" to me. Still, in the spirit of culinary adventure, I decided to trust the process and follow the recipe exactly as written. Mostly. I did cut it in half.

The verdict? Needless to say, I wasn't exactly impressed.

It was just way too overwhelmingly peanut butter-y. It totally hijacked the dish. If I ever make this one again, my first order of business will be cutting way back on the peanut butter so the other ingredients actually get a chance to stand out and shine.

Indonesian Chicken Skewers

Recipe from Tasty Kitchen 

Serves 4

• 4 Boneless, Skinless Chicken Breasts
• 1 cup Peanut Butter
• ½ cups Soy Sauce
• ½ cups Sweet Chili Sauce
• ¼ cups Brown Sugar
• ¼ cups Fresh Lime Juice
• 3 cloves Garlic
• 2 Red Bell Peppers
• 8 Green Onions
• 1 bunch Fresh Cilantro
• Salt And Pepper
• Red Pepper
• Unshelled Peanuts

Start with the marinade

Combine the peanut butter, chili sauce, soy sauce, brown sugar, lime juice, garlic (finely chopped), cilantro finely chopped (about a 1/3 cup), green onions finely chopped, salt, black and red pepper in a gallon zip block bag or large container with lid. 

Next cut the chicken breast into about 2 inch chunks and add to the marinade-make sure its fully submerged. Let it marinade in the fridge for one hour minimum to overnight. 

While its marinading take 8-12 cooking skewers and let them soak in water-this will prevent splintering when the skewers are cooking. Take the bell peppers and cut into 1/2 inch pieces. 

Chop up more cilantro and peanuts if you wish to garnish. 

When the chicken has marinaded for at least an hour or more, its time to assemble the skewers. Take 2-3 cubes of chicken and thread onto the skewers than slide on a piece of bell pepper, repeat those steps again. Once you have all the skewers assembled they are ready to put on the grill over high heat. Turn them on the grill every 2-3 minutes or so. They are done when you cut into them and the juices run clear.

Grilled Pollo Asado

Lately I've traded my meatball obsession for something new: Pollo Asado. I ordered it at one of my favorite Mexican restaurants not too long ago, and after the first bite I found myself wondering where it had been all my life. I followed that with collecting recipes. Before I knew it, I had saved ten different versions to try.

All these recipes for Pollo Asado start with the same foundation of orange juice and lime juice. They say us fresh, but I did not. From there, they all put their own spin on it. Some, like this recipe, use achiote paste (or powder) for that signature color and earthy flavor. Others rely on paprika, and a few skip both altogether. It's amazing how many variations there are on what is essentially the same dish.

This recipe was very similar to the one I made back in early July. The biggest difference was the addition of onion powder. To be honest, I'm not convinced it made a noticeable difference in the finished dish, but it certainly didn't hurt anything.

If you've read my blog for any length of time, you already know my thoughts on marinades. While you can get away with marinating the chicken for as little as 30 minutes, I still think five hours is the sweet spot. It gives the flavors plenty of time to work their way into the meat without overpowering it.

The original recipe also suggested setting aside some of the marinade before adding the chicken so it could be used for basting on the grill. I actually remembered to reserve it...and then completely forgot about it while cooking and dumped it down the drain. Oops! Maybe next time I'll remember to use it. Even without the basting, though, the chicken turned out flavorful and another delicious addition to my growing Pollo Asado recipe collection.

Grilled Pollo Asado

Recipe from Cookin' with Mima

Serves 4

• ½ cup fresh orange juice
• ½ cup fresh lime juice
• 3 tablespoons vegetable oil, or avocado oil
• 2 tablespoons minced garlic, or 4 large cloves
• 1 ½ tablespoons achiote powder or Mexican red chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon salt
• ½ teaspoon black pepper powder
• 2 lbs. chicken thighs, boneless & skinless
• 2 tablespoons chopped cilantro, to garnish
• Lime wedges, to garnish

In a small bowl, whisk together the orange juice, lime juice, oil, garlic, red chili powder, onion powder, oregano, cumin powder, salt, and pepper. Preserve a little bit of the marinade. JW Note: Because I used achiote paste, whisking won't work. I zipped them in the bullet, but a food processor would work as well.

Add the chicken thighs to the bowl and allow them to marinate for at least 30 minutes.

Preheat a grill pan or outdoor grill. Place the marinated chicken thighs on the grill pan or grill over medium heat. Cook the chicken for 4-5 minutes on each side until it is fully cooked and has beautiful grill marks. Brush with some of the preserved marinade before taking it out.

Transfer the grilled chicken thighs to a serving platter. Garnish the chicken with chopped cilantro and serve it with lime wedges on the side.

Cuban Picadillo

I've made quite a few picadillo recipes over the years, and while they all have their own little twists, they also have one thing in common—they're always delicious.

Before making this one, I got curious about what actually makes Cuban picadillo different from all the other versions I've tried. So, naturally, I asked AI. The biggest difference, apparently, is the balance of sweet and savory flavors, usually thanks to ingredients like raisins and green olives.

The funny thing is, when I searched my own blog for "picadillo," several of the recipes I'd already made were labeled as Cuban. Who knew? Now I'm intrigued. I think I need to go on a little picadillo tour and try versions from different countries to see how they all compare. Stay tuned—that sounds like a fun cooking project!

As for this recipe, it was exactly what I expect from a good picadillo. It was hearty, flavorful, and made for a comforting meal, but it didn't really do anything to set itself apart from the others I've made. There wasn't a big "wow" factor, but that's not necessarily a bad thing. It was still a solid, satisfying dinner and made plenty of leftovers—some for me and, of course, some for the Pantry Goat.

Cuban Picadillo

Recipe from Kevin's Cooking

Serves 8

• 1 tbsp vegetable oil
• 1 1/2 lbs ground beef
• 1/2 tsp kosher salt
• 1 tbsp chili seasoning
• 1 tbsp ground cumin
• 1 large white onion diced
• 2 cloves garlic minced
• 1/4 cup tomato paste
• 16 oz tomato sauce
• 1 large carrot peeled and diced, about 1 cup
• 1 large White or Yukon Gold potato diced, about 1 cup
• 1/2 cup green olives drained
• 1/4 cup capers drained
• 1/4 cup raisins

Over medium high, heat the oil in a dutch oven or large stock pot and add the ground beef, kosher salt, chili powder and cumin. Cook until no longer pink, about 6-7 minutes.

Stir in onion, garlic and tomato paste. Cook for several minutes. Stir in tomato sauce. Reduce heat to low and cook for 15 minutes covered.

Add diced carrot, potatoes, olives, capers and raisins. Stir and continue cooking for another 20 minutes covered. Stir occasionally and add some water if it gets too thick and does not scorch bottom of pot.

Open-Face Chicken Burgers with Basil Mayonnaise

Have I mentioned that I've been trying to cut back on beef? Lately I've been making a conscious effort to work more chicken, pork, and fish into my weekly menu. These days I'm averaging about two beef meals a week, with everything else coming from those leaner proteins. 

There was a time when ground chicken was something I merely tolerated. It always seemed a little bland and uninspiring. But I've learned that it's all about how you season and prepare it. Give it the right flavors, and it becomes anything but boring.

This recipe actually takes me back about 20 years. I made it with a group of friends, and according to the notes I scribbled in the recipe note, we declared it "bombdiggity." (Yes, that definitely dates the recipe!) When I was searching through my collection for more ground chicken ideas, I was surprised to find this one tucked away. Even more surprising? I'd never posted it on the blog. Back then I wasn't nearly as consistent about sharing recipes online as I am now.

I'm so glad I gave this one another try because it's every bit as good as I remembered. It's filling without feeling heavy, and the combination of juicy ground chicken, crusty bread, fresh tomato, and a flavorful pesto mayo makes for one seriously delicious sandwich.

I did make one change, and honestly, I think it's an improvement. Instead of making a basil mayo, I used pesto. After all, pesto is basil's more flavorful cousin. Plus, I had an open jar in the refrigerator that needed to be used. I mixed about 2 to 3 tablespoons of pesto into the mayonnaise, but this is definitely one of those "measure with your heart" situations. I wanted the pesto flavor to shine, and it absolutely did.

If you're looking for a new way to use ground chicken, add this one to your menu. I have a feeling it'll earn a spot in your regular dinner rotation just like it has in mine.

Open-Face Chicken Burgers with Basil Mayonnaise
Recipe from Epicurious

Serves 4

•  Olive oil(for brushing)
• 1 c mayonnaise
• 1 1/4 c chopped fresh basil plus 8 large leaves, divided
• 3 T chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
• 2 green onions, finely chopped
• 1 1/4 lb ground chicken
• 4 1/2-inch-thick slices country white bread
• 4 1/3 -inch-thick slices from large red or orange heirloom tomato

Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil

Braised Pot Roast with Vegetables

Photo from Melissa's
Southern Style Kitchen

My dad loved pot roast. In fact, it was his birthday dinner every single year. The funny part? He'd request it... and then he'd make it himself. Nobody complained because the man made one heck of a pot roast.

I've spent years trying to recreate it. I've made some really good roasts along the way, but they were never Dad's pot roast. There was always something missing.

Until tonight.

I found this recipe and made a couple of little tweaks—plus I accidentally left out two ingredients. Sometimes my cooking adventures are less "following a recipe" and more "let's see what happens."

My intentional change was adding baby potatoes. I know... cue the dramatic gasps. But I had a bag that needed to be used, and honestly, who makes pot roast without potatoes? They belong in the pot. End of discussion.

The unintentional change? I completely forgot to add the bay leaf and thyme. They were sitting on the counter the whole time, patiently waiting for their moment that never came. Oops.

You know what? I don't think it mattered one bit.

This roast was everything I want pot roast to be—fork tender, rich, comforting, and packed with flavor. It instantly brought back memories of Dad's birthday dinners. Is it exactly his recipe? Probably not. But it's the closest I've ever come, and that's a pretty big deal.

So, without any hesitation, this recipe is getting the coveted "Favorite" label. It'll be tucked safely into my "make again and again" file because this one is absolutely staying in the rotation.

Thanks, Dad, for setting the pot roast bar so incredibly high. It only took me years, but I think I finally found one that would have made you smile.

Braised Pot Roast with Vegetables

Recipe from Melissa's Southern Style Kitchen

Serves 10

• 4 lb beef chuck roast
• 3 tablespoon seasoning i.e. Meat Magic or Montreal steak seasoning
• 1 tablespoon Olive oil
• 2 tablespoon butter
• 1 lb carrots peeled and diced
• 3 ribs celery sliced
• 1 large Vidalia or sweet onion cut into thin wedges
• 3 garlic cloves minced
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoon Worcestershire sauce
• 2 cup low sodium beef broth
• 1 tablespoon Kitchen Bouquet Browning Sauce
• 1/4 cup all purpose flour
• 1/4 water or milk

Preheat the oven to 300°F. Rinse and pat dry the chuck roast with paper towels. Season liberally on all sides with Meat magic seasoning or similar.

In a 6 quart Dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.

Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.

Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.

Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.

To thicken the braising liquid remove the roast and vegetables from the Dutch oven with a slotted spoon. Cover and keep warm.

Skim any visible fat from the top of the liquid then bring to a boil. Make a flour slurry by dissolving the flour in cold water or milk depending on your preference.

Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. Cook for 5 minutes until thickened. Drizzle over the roast just before serving.

Easy Grilled Butter Chicken Kebabs

Photo from 
Bonappeteach

If you've been around here for a while, you already know my feelings about Butter Chicken—it's absolutely da BOMB. It has officially claimed the top spot as my favorite thing to order at an Indian restaurant. But with restaurant prices these days (seriously... have you seen them lately?), I'm trying to eat out less, which means it's time to recreate those favorites at home.

When I came across this recipe, I thought it was a fun twist on traditional Butter Chicken. Instead of simmering the chicken in the sauce, you grill it and serve the butter chicken sauce on the side for dipping. I loved the idea.

Well... that was the plan.

The Pantry Goat made an unexpected visit, and by dinnertime I just wasn't feeling ambitious enough to make the dipping sauce. The chicken had already been marinating, so I fired up the grill and called it good. Honestly? I don't think I missed it all that much. The marinade packed plenty of flavor on its own.

The seasoning was exactly what I was hoping for, with all those warm, familiar butter chicken spices. My only complaint wasn't about the flavor—it was the texture. I'm beginning to realize that Greek yogurt marinades aren't my favorite for grilling. Because they're so thick, they tend to cook onto the chicken with a slightly grainy texture that I'm just not crazy about.

Even so, the chicken turned out juicy, flavorful, and definitely worth making again. Next time I'll probably make the dipping sauce just to see how much it adds, but even without it, this recipe was a winner.

Easy Grilled Butter Chicken Kebabs

Recipe from Bonappeteach

Serves 4

• 2 lbs. Skinless/Boneless Chicken Thighs sub with chicken breast

Butter Chicken Marinade:

• 1 cup Labneh or Greek Yogurt
• 1 Lemon juiced
• 1 tsp Lemon Zest
• 1 tbsp. Tomato Paste
• 1/2 tsp Fresh Ginger minced
• 2 Garlic Cloves minced
• 1 tsp. Garam Masala
• 1 tsp. Tumeric
• 1 tsp. Cumin
• 1/2 tsp. Paprika
• 1 tsp Salt
• 1 tsp. Black Pepper

Butter Chicken Sauce:

• 3 tbsp. Butter
• 1/2 small Yellow Onion grated or pureed
• 2 Garlic Cloves minced
• 1/2 tsp. Fresh Ginger minced
• 1 tbsp Tomato Paste
• 1/4 cup Tomato Puree
• 1/2 cup Full Fat Coconut Milk or heavy cream
• 3 tbsp. Labneh
• 1 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Salt

For The Marinade:

Trim the chicken thighs to remove any excess fat and dice into equal one-inch size pieces.

In a mixing bowl, whisk together the labneh or yogurt, lemon juice, and tomato paste. Then add in the ginger, garlic, spices, salt, and black pepper and whisk again until combined. This should be a fairly thick mixture.

Fold in the diced chicken pieces until fully coated and place them in the refrigerator to marinade for a minimum of two hours or overnight.

For The Butter Chicken Sauce:

In a pan over medium heat, add the butter and allow it to fully melt. Add the grated onion, garlic, and ginger into the pan to cook with the butter for 1-2 minutes.

Add in the dried spices and cook for another 1-2 minutes or until the spices are fragrant and aromatic.

Stir in the tomato paste and tomato sauce and continue to cook, reducing the temperature a bit if needed.

Slowly pour in the coconut milk and labneh and whisk everything together until fully combined. Keep stirring to prevent the sauce from burning and let it cook over low heat until thickened.

Remove from the heat and set it aside to cool slightly. You can brush this sauce onto the chicken at the end of the grilling process and serve with extra sauce on the side.

How To Grill Butter Chicken Kebabs:

Preheat the grill to medium-high heat (around 400 F) and set the grill for two-zone cooking (having a direct heat and indirect heat side of the grill).

Place the marinated grilled chicken onto the skewers and set them over a wire rack. Place the chicken skewers (leaving them on the rack) onto the indirect side of the grill to begin cooking (this helps the marinade bake onto the chicken and not burn).

Let the skewers cook like this for about 10-15 minutes or until they reach an internal temperature of about 165 F. While this is cooking over indirect heat, you can prepare the sauce.

Once the chicken thighs have reached an internal temperature of about 165 F. (they are technically cooked) move them to the direct heat side of the grill to cook for 1-2 minutes per side, flipping often to caramelize and develop a nice smoky char.

Continue to do this until the chicken thighs reach an internal temperature of 180-185 F. (This makes the texture of chicken thighs much more palatable. If using chicken breast only cook to 165 F.).

Brush with the prepared butter chicken sauce and serve with garnished cilantro and enjoy!

Glazed Steak Bites & Garlic Fried Rice

Fried rice is one of those dishes that's either absolutely amazing or completely forgettable. It all depends on the restaurant. Some places serve fried rice that's packed with bold, savory flavor, while others leave you wondering where the seasoning went. I'll take the flavorful version every single time.

The good news is that great fried rice is surprisingly easy to make at home. The biggest secret is using cold, day-old rice. In my case, I always cook extra rice and stash the leftovers in the freezer specifically for recipes like this. It's one of my favorite meal prep tricks because I always have perfectly chilled rice ready to go. The key is remembering to get it out of the freezer.

At first glance, this recipe looks like it has a lot of moving parts, but don't let that scare you away. It actually comes together pretty quickly. I do recommend following the recipe in the order it's written, though. I thought I could streamline things my own way, and all I accomplished was creating extra dishes to wash. After making it once, I completely understood why the recipe was written the way it was.

If I could offer one tip, it would be to go a little lighter on the black pepper in the beef marinade, especially if you're using freshly ground pepper. It packs a lot more punch than the pre-ground pepper I usually cook with. I also have to admit that I eyeballed the measurement instead of actually measuring it, so that's on me. The beef ended up just a bit too peppery for my taste, but otherwise this recipe was a winner and one I'd happily make again.

Glazed Steak Bites & Garlic Fried Rice

Recipe from Moribyan

Serves 3

STEAK BITES

• 1 pound tenderloin steak, cut into bite-sized cubes
• 1 tablespoon neutral oil, additional for pan
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda

SAUCE

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons beef broth
• 1 tablespoon light brown sugar
• 1/2 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon cracked black pepper

GARLIC FRIED RICE

• 2 cups cooked jasmine rice (preferably day-old)
• 1 1/2 tablespoons unsalted butter, divided
• 2 teaspoons minced garlic
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon gochujang
• Salt, to taste
• Black pepper, to taste
• 3 eggs

Green onions, sliced (for garnish)

GARLIC FRIED RICE

In a small bowl, whisk the eggs together with a pinch of salt and black pepper. Set aside. Heat a wok over medium heat. Add half of the butter and let it melt.

Add the minced garlic and cook for about 30 seconds until fragrant.

Add the cooked jasmine rice and break it up, tossing to coat in the garlic butter.

Add the soy sauce and gochujang. Toss until evenly combined.

Season with salt and black pepper to taste.

Push the rice outward to create an empty space in the center of the wok. Add the remaining butter to the center.

Pour the whisked eggs into the center and let them set slightly, then gently scramble.

Once softly scrambled, mix the eggs into the rice.

Toss everything together for another 1 to 2 minutes until heated through.

Remove the fried rice from the wok and set aside.

GLAZED STEAK BITES

In a bowl, toss the cubed tenderloin with oil, paprika, salt, black pepper, and baking soda. Let sit for 10 minutes.

In a separate bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, sesame oil, rice vinegar, and black pepper.

Heat the wok over high heat until very hot. Add a light coating of neutral oil.

Add the steak in a single layer and sear without moving for 1 to 2 minutes.

Toss and continue cooking until browned on all sides and cooked to your preferred doneness, about 5 to 7 minutes total.

Reduce heat slightly and pour in the sauce. Toss continuously as it thickens and coats the steak, about 1 to 2 minutes.

Remove from heat once glossy and sticky.

ASSEMBLE

Spoon the garlic fried rice into a large serving bowl or divide onto plates.

Add the glazed steak bites right in the center.

Garnish generously with sliced green onions.

Crispy Garlic and Mushroom Green Beans

I had some leftover French green beans from book club and a package of mushrooms that needed to be used up, so I went looking for a recipe that would put both to good use. This one ended up being the perfect side dish for dinner.

I used baby bella mushrooms because they're my favorite. They have a rich and are pretty much the only mushrooms I buy these days.

This recipe comes together quickly with just a handful of ingredients, making it an easy weeknight side. 

The flavor was exactly what you'd expect from a garlic mushroom green bean dish. If I make it again, I'd probably add a little extra garlic since I can never seem to get enough of it. Other than that, it was a simple, tasty way to use up a couple of ingredients that were hanging out in the fridge.

Crispy Garlic and Mushroom Green Beans

Recipe from Cooking Light

Serves 4

• 1 T olive oil
• 1 1/2 tsp unsalted butter
• 2 T sliced garlic
• 2 c sliced shiitake mushroom caps or cremini mushrooms
• 1/3 c water
• 12 ounces haricots verts (French green beans), trimmed
• 1/4 tsp kosher salt

Heat a large skillet over medium. Add oil and butter; swirl until butter melts. Add garlic; cook 2 minutes or until golden, stirring occasionally. Remove garlic from pan with a slotted spoon.

Add mushrooms to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add 1/3 cup water and haricots verts; cover and cook 4 minutes. Uncover; cook 30 seconds or until liquid has evaporated. Sprinkle with garlic and salt.

Kielbasa Bites

I've mentioned before that I'm on a mission to eat my way through everything that's been hiding in my freezer. During my latest freezer inventory, I came across a package of kielbasa that was dangerously close to being tossed out. Then, as if Facebook was reading my mind, this recipe popped into my feed.

I've made several recipes from Butter Your Biscuit before, so I had pretty high expectations. 

Now, let me confess to a classic Jenn cooking moment. Someone (and we'll just leave that person unnamed) didn't read the ingredient list carefully before getting started. I only had one package of kielbasa, so I made the recipe with what I had. It wasn't until I was wondering why there seemed to be an excessive amount of sauce that I looked back at the recipe and realized the very first ingredient called for two packages of kielbasa.

Mystery solved.

That also explains why the sauce didn't get quite as thick and sticky as I expected at first. After letting it sit for a couple of minutes, it eventually thickened up nicely, but it definitely would have coated the sausage better if I had actually used the correct amount.

The sauce was a little sweeter than I personally prefer, but overall this was a really tasty recipe. I can easily see serving these at a party as an appetizer, and I don't think they'd last very long. Even with my accidental sauce-to-kielbasa ratio, they were still a hit.

Kielbasa Bites

Recipe from Butter Your Biscuits

Serves 6

• 2 pkgs beef kielbasa
• 1 ½ cups brown sugar
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• ½ red pepper flakes optional

Preheat the oven to 350 degrees

Slice the kielbasa links into ½ inch slices and place them on a foil lined baking sheet

Heat a medium sauce pan on medium low heat. Add the brown sugar, vinegar, mustard and red pepper flakes. Let the brown sugar melt, stirring every couple of minutes.

Pour over the sausage and toss them with a spatula until coated

Bake 15 minutes, give them another toss and bake another 15 minutes.

BBQ Chicken Smash Burger

Happy Fourth of July!

Photo from The 
Wooden Skillet

If you're like most people today, you're probably standing over a grill with burgers, hot dogs, or maybe even a nice steak. Me? I zigged while everyone else zagged and stayed inside to make these BBQ Chicken Smash Burgers.

The truth is, this recipe wasn't really planned. I bought myself a new burger smasher and was way more excited about it than any grown adult probably should be. Obviously, I needed an excuse to use it, so smash burgers it was!

I actually followed this recipe almost exactly, which doesn't happen very often around here. The only thing I skipped was toasting the buns. I know that's practically a requirement for smash burgers, but I was hungry and decided I'd survive without that extra step.

These were really good. Chicken burgers can sometimes end up dry, but the butter and mayo mixed into the ground chicken kept these nice and juicy. The white American was definitely the right choice for this burger intead of orange. I can't scientifically explain why they taste different, but they absolutely do, and white American just worked better with the smoky BBQ flavors.

I'll definitely make these again. They're perfect for those times when I'm craving a burger but don't really want beef. Plus, now I have another excuse to pull out my new burger smasher, and I'm calling that a win.

BBQ Chicken Smash Burger

The Wooden Skillet

Serves 4

Chicken Burgers:

• 1 pound ground chicken
• 1/4 cup white onion, shredded & moisture squeezed out
• 2 tablespoons butter, shredded
• 2 tablespoons mayo
• 2 tablespoons parmesan cheese, finely shredded
• 2 teaspoons garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground black pepper

Buns & Toppings:

• 2 or 4 hamburger buns
• 1-2 tablespoons butter, room temperature (regular or plant-based)
• bacon slices, halved
• 4 slices of white American cheese
• red onion slices
• fresh cilantro, chopped
• BBQ sauce

Make Burger Balls: Put all of the burger ingredients in a large bowl. Mix to fully combine. Divide the burger mixture into 4 equal-sized balls. Place them on a parchment-lined baking sheet and set in the freezer for 15 minutes.

Butter both sides of the hamburger buns. Have the cheese and toppings prepped and ready because the cook time will go very fast.

Cook Bacon desired crispness; 3-4 minutes or more. 

Remove the burger balls from the freezer. Keep the griddle at a medium high heat and place the burger balls on top. Place a parchment paper square on top of one burger and use a burger press to slowly push down and flatten until the patty is roughly 1/4 inch thick. Continue this process with the other burger balls. Let them sit and cook for about 40 seconds. Flip and add a slice of cheese to each smash burger. Put the buns, buttered sides down, on the cooktop next to them. Close the lid and let them cook for 1-2 minutes (the buns may need to be removed before the burgers). Remove all the burgers and toasted buns.

Place a smashed burger patty on a toasted bun and add all your desired toppings! Option to make 2 double burgers or 4 single burgers.

Pollo Asado

About a month ago, my friend France and I met up at our favorite Mexican restaurant for what was supposed to be a quick queso fix. Of course, queso turned into dinner, and instead of ordering one of my usual favorites, I decided to branch out and try their Pollo Asado.

One bite and I was hooked.

Not long after, the Facebook algorithm did what it occasionally does best and dropped a Pollo Asado recipe right into my feed. Since I already had almost everything I needed, adding it to this week's menu was an easy decision.

The only ingredient I was missing was achiote paste, which probably isn't something most people keep tucked away in their pantry. Thankfully, Amazon came to the rescue, and a jar showed up on my doorstep a couple of days later.

So what exactly is achiote paste?

According to Google, "Achiote paste, also known as recado rojo, is a vibrant, earthy seasoning staple in Mexican, Central American, and Caribbean cuisines. It is made by blending ground annatto seeds (which give it its deep red color) with vinegar, citrus juice, and warm spices like cumin, garlic, and cloves."

If you've never used it before, don't let the bright red color fool you. It's not spicy at all. Instead, it adds a rich, earthy flavor that gives dishes a distinctive depth. I've used it in a few other Mexican-inspired recipes over the years.

As for this recipe? It was an absolute winner. I can't say whether it tasted exactly like the Pollo Asado from our favorite restaurant, but honestly, I didn't care. It was incredibly flavorful, juicy, and one I'll definitely be making again.

The best part? I currently have seven different Pollo Asado recipes waiting in the wings. They all take a slightly different approach, and now I'm on a mission to find my ultimate favorite. Stay tuned—this Pollo Asado adventure is just getting started.

Pollo Asado

Recipe from Kevin's Cooking

Serves 6

• 5 lb whole chicken cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).

Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.

For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.