Orange Balsamic Chicken Kabobs

Orange Balsamic Chicken Kabobs

Grilling season is almost done with. *Sigh   Although we grill here when it’s -25 degrees outside. How bout you? ;)

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I was browsing my pinterest boards and saw this recipe for orange basalmic glazed chicken, and then I thought it would be really fun to make chicken kabobs. It’s fun to put food on a stick. Food is better on a stick. Kabobs take no time to make on the grill. For chicken all it takes is 4 flips, with 2 two minutes per side. The chicken comes out really moist.  So, I used the glaze from that recipe, and made some kabobs. Kabobs is a fun word to say too. KAH BOBS. KAH BOBS on the BARBIE B Q. Ok, I sound like an idiot so I’ll stop now.

If you’re looking for ways to get rid of left over jam in your fridge this glaze is good for that. I want to try different jams like raspberry or apricot next time.


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Orange Balsamic Chicken Kabobs
  • ¾ cup orange marmalade or sugar free orange marmalade
  • ⅓ cup balsamic vinegar
  • 1 tablespoon honey
  • ⅛ tsp crushed red pepper
  • ½ tbs cornstarch
  • 8-10 boneless, skinless chicken thighs, thawed (can use skin-on chicken if you prefer it)
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp extra virgin olive oil
  1. Place chicken in a 9X13 in pan. Brush both sides with olive oil then sprinkle with salt and pepper. Heat grill to medium high and place chicken on the grill. Cook for 4-6 minutes, then flip and continue to cook for another 3-4 minutes (until chicken is cooked through).
  2. While chicken is on the grill, whisk orange marmalade, balsamic vinegar, honey, and crushed red pepper together over medium-high heat. Bring to a boil, and reduce heat to low. Whisk in cornstarch and let simmer for several minutes (should thicken up).
  3. Remove chicken from grill and place in a large shallow dish (or baking pan). Drizzle orange-balsamic glaze all over the chicken. Season with more salt and pepper if needed. Serve
Recipe adapted from Sweet Treats and More

Weight Watcher's Points Plus: 5
Use sugar free jam and 1 tablespoon of honey
Nutrition Information
Serving size: 4 Calories: 188 Fat: 1g Carbohydrates: 23.82g Fiber: 9g Protein: 26.02g


Burgers with Applewood Smoked Bacon and Bang Bang Sauce

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For lunch I like to go to the grocery store and usually I’ll get a salad. Hornbacher’s has some pretty awesome egg salad and I’m pretty certain that they put pickle juice in it. It’s so good. They have this egg salad sandwich on top of a pretzel bun and it is to die for. I never knew the store had homemade pretzel buns and homemade pretzel hot dog buns. I freaking seriously love pretzel buns! I was so happy when the lady at the deli counter told me that you could buy these pretzel buns at  the bakery so I automatically got some for some burgers tonight.

There was a little Bang Bang sauce left over from the shrimp that I made last week. Bang Bang sauce on anything will make it twice as good. It’s just mayo, sriracha sauce, and chili sauce. Super easy to throw together in a bowl. On my pretzel bun burgers, I put Applewood smoked bacon, sauce, lettuce, tomatoes, and cheese. Super tasty. It brought the bus to flavor town!

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Grilled Burgers with Applewood Smoked Bacon
  • 1 pound of ground beef
  • 2 tsp of garlic
  • 5 dashes of Sriracha Sauce
  • 3 dashes of Worcestershire Sauce
  • 4 pretzel buns
  • 4 slices of Apple Wood Smoked Bacon
  • 1 large tomato, sliced
  • lettuce
  • Bang Bang Sauce (optional)
  1. Preheat Grill
  2. In a bowl combine the ground beef, garlic, Sriracha Sauce, and Worcestershire Sauce. Divide the ground beef evenly into 4 patties.
  3. Grill the burgers until done.
  4. Assemble the burgers. Top the burger with cheese, lettuce, tomatoes, and bacon and spread the bang bang sauce on top of the bun. Enjoy!



Cheesy Fries Burger!

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Guys, I made the most ridiculous burger last night and it was probably one of the best burgers I’ve ever made. For my meat I added in some Sriracha sauce, a couple dashes of Worschestire Sauce, and some garlic. I really want to get one of those patty makers. I tried using a medium sized jar ring and that worked, but then the burgers shrank and didn’t quite fit the bun when they were cooking in the oven. Do any of you have any tricks for getting the right size burger?

I baked some crispy curl fries in the oven and made some cheese sauce for the top of them. Arby’s has a good frozen crispy curl and they are seasoned. Those went on top of the burger and then the cheese sauce with some crispy bacon of course! Can’t forget the bacon. These were delicious and I’d definitely make them again. Can you just see the cheese sauce oozing out of the burger in all it’s glory?

Cheesy Fries Burger!
  • 4 Hamburger Buns
  • 4 Hamburgers (however you make them)
  • Recipe for Cheese Sauce (see below)
  1. Directions
  2. Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in ¼ cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in ¼ cup lager beer or chicken broth, 1 teaspoon hot sauce and ½ teaspoon kosher salt. Add the fries and toss. Top on burgers.
  3. Read more at:

This burger was on the front cover of Food Network’s magazine and when I saw it, I knew I had to make it once. Just making it once is fine, went to the gym today to burn off all those calories! :)

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Grilled Pineapple

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Grilled Pineapple is a super healthy dessert that can be made on the grill. If you’ve never had grilled pineapple or have tried grilling fruit before try it soon. You can top the pineapple with low fat ice cream/low fat vanilla frozen yogurt/cool whip topping. I used light cool whip topping for mine.

It felt like it was Summer here today with a high of 56 degrees. It has been  a long Winter here and everybody is sick of it. On Wednesday it’s supposed to get to 66 degrees outside but usually after it starts warming up there’s a storm after that. Either a mixture of sleet/snow/freezing rain etc… Just wish it would warm up for good already so we can grill and smoke some more!

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1 fresh pineapple – peeled, cored and cut into 1 inch rings

1/4 teaspoon honey

3 tablespoons melted butter


Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Top with ice cream!


Humpty Dumpty Burger

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There is a restaurant here in Fargo called JL Beers. It’s this small tiny narrow building that when you first look at it from the outside you wonder how they sit people in there. They serve beer and burgers. There is this one burger with a fried egg on top called the Humpty Dumpty. It was good, thought it reminded me of a breakfast sandwich at Mcdonald’s minus the sausage. The burger could have used some seasoning on it and I prefer my burgers medium rare, which that burger was not. Was kind of disappointed when the egg yolk didn’t ooze out all onto my burger like they always seem to do on the television shows.

I decided to make my own version using English muffins as the bun, cheddar cheese, an actual over easy egg, and some of the best bacon I’ve ever had in my life that my brother gave me for Christmas. I still have some of it leftover. This is probably one of the tastiest burgers I’ve made in a long time. If you like your burgers with a little bit of seasoning on them, I just sprinkled them with some Weber grill seasoning Ben and I add just to about every burger we make. Too bad it’s -14 degrees outside right now, it would have been nice to grill them.

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1 pound of 80/20 ground beef
4 English muffins
Cheddar cheese slices
8 slices of cooked bacon
4 fried eggs
salt and pepper
olive oil


Shape burgers into round patties that are equal in size. Season with salt and pepper. In a skillet on a medium high heat, cook the burgers in some olive oil until they are done. Whatever way you like them.

While the burgers are cooking fry the 4 eggs in a non-stick skillet until the egg yolks are runny and the egg whites are no longer runny.

Toast the English muffins in the toaster while the eggs and burgers are cooking.

Layer the burgers. One English muffin, the burger, cheese, egg and bacon, and then the top of the English muffin. Repeat with the next 3 burgers. Enjoy with some oven cooked fries.

Thai Tuna Burgers with Ginger-Lemon Mayonnaise

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My brother introduced me to Food and Wine magazine this past weekend because that is where he got his shrimp taco recipe from. I started to browse through their website, and became addicted pretty fast. I decided to give these burgers a try but use salmon instead. I used pretty much all the same ingredients, but added two things: bread crumbs and an egg. The salmon patties were not sticking well together when I tried to form them into burgers. So, I threw all the ingredients into a food processor with the egg and bread crumbs and that helped the burgers form better.

The pickles and onions gave the burger a nice crunch and I felt like I wasn’t eating anything fattening at all. The burger it’s self wasn’t really spicy either, and the lemon/ginger mayonnaise really complimented the burger and the onions. Just don’t put too much of it on, I did, and it was kind of a mess, but a good mess. It may seem like a lot of ingredients at first, but the only ingredients I had to pick up were the vegetables and buns, because I had everything else on hand. Mayonnaise, grated ginger, garlic, soy sauce, fish sauce etc…

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Ingredients from Food and Wine

2 Kirby cucumbers, thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon sugar
Kosher salt and freshly ground pepper
2 teaspoons finely grated fresh ginger
1 garlic clove, smashed
1 Thai or serrano chile, seeded and minced
2 tablespoons Asian fish sauce
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped basil
1 1/2 pounds sushi-quality tuna
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons Asian sesame oil
4 hamburger buns
2 tablespoons finely chopped dry-roasted peanuts


In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.

In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.

Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.

Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.

Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.

Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 3 hours.

Ginger-Lemon Mayonnaise

1 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped scallion greens
1 tablespoon black sesame seeds or toasted sesame seeds
2 teaspoons finely grated fresh ginger
Finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
Freshly ground pepper

In a medium bowl, combine all of the ingredients.

Jamaican Jerk Burgers

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Have you ever tried grilling pineapple before? If you haven’t, you should start now. It is delicious on this burger and I like to think of it as replacing the tomato on a normal burger. This burger also has jerk seasoning, a serrano pepper, and some garlic inside of it. I thought it was plenty spicy the way it was, but Ben wanted more spice. Serve with some cheese or bacon if you like.

I have been trying to figure out how to get a flat burger for quite some time now. No matter how nicely I shape the burger it still ends up not looking like those nice patties you get at fast food restaurants. I think it’s time to invest one of those burger presses that do that for you. :) What method do you like to use to make your burgers flat?


This blue jay thought the burgers were pretty tasty also.

Jamaican Jerk Burgers

1 pound of 80/20 lean ground beef
1 1/2 tablespoons of jerk seasoning (store bought is fine)
2 garlic cloves
1/2 serrano pepper
1 pineapple
Romaine Lettuce
4 whole wheat buns


In a bowl combine the ground beef, jerk seasoning, garlic, and pepper. Mix the meat and spices together with your hands. Divide the meat into 4 equal patties.

Prepare your pineapple. Cut the sides of the pineapple off and then slice the pineapple into a circle and cut out the pits.

Grill the burgers to however well done you like them. Then grill the pineapple on each side for about 2 minutes each.

Serve the burgers with whatever you like. Buns, lettuce, cheese, mayo… etc.. Enjoy!

Grilled Chicken Breasts with Spicy Peach Glaze

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Yay, if you haven’t noticed yet… all my categories are back on the side! I had no idea what happened to them but I’m happy they’re back.

Grilled Spicy Peach chicken is a perfect dish to add to your summer grilling menu. This glaze would be good on pork and could be a sauce for dipping anything as well. IF you don’t have peach preserves on hand maybe try orange marmalade or raspberry preserves. I always have left over preserves in the fridge and this is a great way to get rid of those by making marinades!

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Recipe from Bobby Flay

Spicy Peach Glaze:

2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched” chicken breasts
4 ripe peaches, cut in half and pitted


Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.

Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.

Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

Per Serving: Calories: 415 ;Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 28 grams; Total carbohydrates: 61 grams; Sugar: 55 grams; Fiber: 1 gram; Cholesterol: 68 milligrams; Sodium: 255 milligrams

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