With the summer grilling days coming to a quick end these Chicken Apple Bacon Sliders are sure to be a hit.  So heat up that grill and head over to my guest post on Smithfield.com for the complete recipe.

Full recipe for these Chicken Apple Bacon Sliders is on Smithfield.com and be sure to leave a comment and let me know what you think of the recipe.

Have a wonderful weekend everyone!!

What a weekend!  It was so hot here in South Florida.  You would think after living here for almost 8 years that I would be accustom to the heat, but no I’m not.  With it being so hot I often find myself out of ideas to entertain two 2 1/2 year olds.  My goal this weekend was to at least stay in the nice air conditioning as much as possible.  So I the girls and I got in the car and we headed to the store.  I think the best part about our local Whole Foods is they have these carts that look like cars.  I think it’s the best thing ever and I think every mommy is so thankful for those carts, at least I know I am.  The girls love them and if we get there early enough they can decide between the green or blue one.  This weekend it was green.  They climb in, fastened their seat belts, honk the horn and we are off to tackle the shopping.  And if we are lucky enough and the nice florist is there the girls usually get a flower.  I have to tell you that florist saved me one day when the girls were in a bad mood and I still had a lot of shopping to do.  She handed them a flower and it was like I suddenly had two different children.  It was wonderful.  So she is my favorite!  I will always be grateful to her.  This trip she wasn’t there but luckily the girls were to involved in driving their cars.  Off we went on our shopping adventure and we all ended up having a great time and staying nice and cool inside.

On our trip to Whole Foods I picked up some shrimp.  I love shrimp and that it’s makes a quick and delicious dinner!  I added tomatoes, spinach, and garlic and layered it over cheese grits.  Yummy!  A meal my husband thinks I spent a lot more time preparing.  In the end we are all happy.  Enjoy everyone!       

Spinach Tomato Shrimp with Cheese Grits

Print Recipe

2 Tbsp Olive Oil

1 tsp garlic, minced

1 pint cherry tomatoes, halved

1 pound shrimp, peeled and deveined

4 ounces baby fresh baby spinach

2 Tbsp fresh basil, chopped

1/4 tsp fresh ground pepper

1/4 tsp salt

1 Tbsp fresh lemon juice

Cheese Grits

2 cups water

1/2 cup Quick Grits

1 cup shredded cheddar cheese

salt and pepper to taste

Instructions:

Heat olive oil over a medium-high heat in a large non-stick skillet.  Add tomatoes and cook, stirring often until softened, about 2 to 3 minutes.  Add garlic and toss.  Add shrimp and cook until cooked through, about 4 to 5 minutes.  Add spinach, basil, salt and pepper, stir until spinach has cooked down.  Remove from heat and add lemon juice.

For Grits:  In a saucepan, bring water to a boil.  Slowly stir grits into water, reduce heat to medium-low; cover.  Let cook 5 to 7 minutes or until thickened, stirring occassionally.  Add cheese, salt, and pepper and stir until cheese is melted.

Today, May 28 is National Hamburger Day! Heat up your grill or go out and show your burger love today!  If for no other reason than to revel in burger happiness.  Today at Whole Foods they had pre-made burgers on sale, even a better excuse to heat the grill up and make a burger.

In my house, my husband eats red meat and I don’t.  So I’m always looking and testing out recipes with turkey or chicken.  This recipe is something that I started to play around and is a new favorite.  My husband will even bypass the red meat in order to eat this Kickin Chicken Burger.  It’s packed with vegetables and flavors and even has a slight kick.  These burgers can also be made in your nice air-conditioned kitchen.  You see the weather is heating up here in South Florida so in order to stay sweat free and cool I made these inside.  However, you are more than welcome to take these outdoors to your grill.  I would maybe just recommend you not include the layer of breadcrumbs and taco seasoning.  Like I said, these burgers are a favorite in my house and recently we can’t get enough of them.  They are even on the menu this Memorial Day weekend.  After all, Memorial Day wouldn’t be the same without a burger!

I would love to hear what all of you have planned on your menu this Memorial Day weekend?  Potato Salad, Cole Slaw, Corn, or BBQ??  Those are some of the things that I’m used to having on the table for Memorial Day.  My mom will be here on Monday so my husband is super excited to have her potato salad, it’s one of his favorites!  And what about dessert?  Ice Cream maybe?  I still have a peanut butter and chocolate chip ice cream recipe to share so stay tune, I’ll have it up in the next day or two.

Have a wonderful long holiday weekend everybody and…..Happy National Burger Day!!

Kickin Chicken Burgers

Print Recipe

1 1/2 tbsp. of olive oil

1/4 cup(s) of red bell pepper, finely diced

1/4 cup(s) of green bell pepper, finely diced

1/3 cup(s) of onion, finely diced

2 tsp. of garlic, minced

1/3 cup(s) of fresh sweet corn, removed from cob

1 pound(s) of ground white chicken meat (or turkey or meat)

1 cup(s) of dry unseasoned breadcrumbs, divided

2 tbsp. of fresh cilantro, chopped

2 tbsp. of fresh chives, chopped

1 egg

6 ounce(s) of Philadelphia Cream Cheese, softened and divided

1 packet taco seasoning, divided

1/4 cup(s) of 2% greek yogurt (or mayo)

1/4 cup(s) of vegetable oil

4 hamburger buns, toasted

Instructions:

In a large nonstick skillet on medium-high heat, heat 1 1/2 tbsp olive oil. Once oil is warm add red bell pepper, green bell pepper, and onion and cook 4 to 6 minutes until tender. Add 2 tsp garlic and 1/3 cup corn to skillet and cook an additional 1 to 2 minutes until heated through. Set aside.

For Spread:In a medium bowl, mix together 4 ounces of softened Philadelphia Cream Cheese, greek yogurt, and 1 tbsp taco seasoning. Set aside.

For burgers: In a large bowl, add ground chicken, breadcrumbs, cilantro, chives, egg, 1 tbsp taco seasoning, 2 ounce cream cheese, and vegetable. Mix together to combine all ingredients. Form 4 (to 5) patties 1/2-inch thick.

In a small bowl mix together 1/2 cup breadcrumbs and 1 1/2 tbsp taco seasoning. Place breadcrumb mixture onto a plate and take a burger and coat the burger in the breadcrumb mixture on both sides. Repeat with remaining burgers.

In a large nonstick skillet on medium-high heat add 1/4 cup vegetable oil and heat until hot. Once hot, place two burgers at a time and cook 5 to 6 minutes on each side. The last 2 to 3 minutes place lid on skillet to insure burgers are cooked through. Burgers should be golden and cooked through. Remove and place on a paper lined plate. Repeat with remaining burgers.

To assemble burgers:Take a toasted bun and on tops of bun place 1 tbsp of the Kickin Spread. Place cooked burger on bottom on bun and top with toppings of choice. Repeat with remaining burgers. Serve warm with side of choice. Enjoy!

I absolutely love getting in my kitchen and creating.  It’s so much fun!!  This pasta dish came about one night when I needed a side dish to a chicken I was making.  I looked in my pantry and refrigerator and this dish is what came of it.  I love getting in my kitchen and creating like this.  I really think that’s why I enjoy cooking because you can get in your own kitchen and create dishes of your own and have a whole lot of fun doing it.  Of course, it’s a whole lot of fun eating it too.  This dish has since become a go to side dish.  It uses a lot of fresh ingredients which I love and the girls love it which for me, makes it that more special.  It’s a super delicious side dish or you can even add chicken or shrimp and make it a main dish.  Our house even loves it cold as leftovers. 

Now go have fun in your kitchen and create something of your own.  And have blast doing it!  I hope you enjoy this pasta dish too. Happy creating everybody!

Creamy Tomato Basil Pasta

Print Recipe

2- 9 ounce packages of cheese tortellini

1 tbsp olive oil

1 1/2 tsp fresh garlic, minced

1 1/2 cups (1 pint) cherry tomatoes, halved

2 cups fresh spinach, chopped

1 cup tomato basil pasta sauce

4 ounces cream cheese (I used 1/3 less fat)

1/4 fresh basil, chopped

1/4 cup parmesan cheese

Instructions:

In a large pot bring water to a boil and place cheese tortellini in and cook according to package instructions, about 8 to 10 minutes.

In a large nonstick skillet, heat 1 tbsp olive oil. Once warm add garlic and let cook about 30 seconds, or until fragrant.

Add tomatoes and spinach into skillet and cook 2 minutes, stirring frequently. Spinach should cook down and the tomatoes should be tender. Add pasta sauce and cook for another minute.

In a large bowl, add drained pasta. While pasta is still warm add cream cheese and basil and stir until creamy. Add tomato and spinach mixture into bowl and stir all together until well combined.

Add to serving dish and top with parmesan cheese. Enjoy!

I hope everyone had a wonderful weekend.  It seemed to fly by.  Hard to believe tomorrow is Monday and another work week is ahead.  I’m going to quickly forget that and track back to the weekend.  After all there are a few more hours left of the weekend.  Right? 

Ok, so tonight after putting the girls down I needed a quick dinner to make the hubby and I.  Lately I have been all about quick and easy dishes since most nights the girls are going down for bed around 8:30.  Quick and easy dinners are perfect because that way we can eat before it’s too late.  Tonight I made Ellie Krieger’s Shrimp Orzo from her latest cookbook So Easy.  I was going through my recipes last night and came across it and couldn’t have been happier!  This recipe wins hands down for being easy, fast and delicious.  It takes just 10 minutes to cook, you hardly have to chop a thing, and you get a plateful of garlicky shrimp and warm plump tomatoes in a lovely light white wine sauce.  Delicious!! 

If your looking  for a quick and easy dinner and love shrimp, tomatoes, basil, garlic and orzo give this a try.  It was winner in my house!

Have a great week everyone!

Tomato Basil Shrimp Orzo

Print Recipe

2 Tbsp olive oil

1 pound large shrimp (20 to 25), peeled and deveined

3 garlic cloves, minced

1/8 tsp crushed red pepper flakes, or more to taste

3/4 cup dry white wine

1 1/2 cups grape tomatoes, halved

1/4 cup finely chopped fresh basil

1 cup fresh spinach, finely chopped

salt and fresh pepper to taste

1 1/2 cups orzo

Instructions:

In a large pot bring water to a boil.  Once water is boiling add orzo and cook 8 to 10 minutes or as package intructions.

Heat oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning once, until just cooked through, about 2 minutes.  Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.  Add the wine and cook over high heat, stirring occasionally, for 3 minutes.  Stir in the tomatoes and bail and season the sauce with salt and peper.  Return the shrimp to the pan and cook just until heated through.  Serve with orzo.

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