Cilantro Chicken Burgers

Healthy Cilantro Chicken Burgers that are anything but boring! These are packed with flavor from the cilantro, red onion, bell pepper and cumin. Cilantro Chicken Burgers are also great on the grill and high in protein to keep you going all day long.

Cilantro Chicken Burgers

Memorial Day is around the corner and I wanted to give some BBQ inspiration to you guys instead of your traditional beef patty or hot dog. If you missed it earlier this week I posted a Quinoa Tabouleh Salad, Spicy Chipotle Ketchup and today these Chicken and Cilantro Burgers.

Chicken Burgers are relatively easy to make. You start with your protein it could be ground turkey or chicken if you want a more lean protein, then you pick your add ins! I decided to go with a Mexican inspired burger with the cumin and cilantro. For extra veggies I threw in a small green bell pepper and half a red onion as well. You do not really need a binder for these they form really easily. The mixture may be a little wet and sticky, but don’t worry about it! Let them set in the refrigerator or freezer before you grill them.  They do, however, have the tendency to stick to the grill. Spray with non-stick and you should be fine.

The picture above also has a yellow heirloom tomato, sliced avocado, my spicy chipotle ketchup and cheese on a bakery made bun! Wow so many amazing flavors… you can pick your favorite toppings!

Cilantro Chicken Burgers 

Ingredients: (Makes about 6 depending on preferred size)

  • 1 pound of ground chicken OR turkey
  • 1 small green bell pepper diced very small
  • half a red onion or 1 small red onion
  • a large handful of cilantro, about 1 cup
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • food processor to make things easier
  • toppings of choice (heirloom tomato, avocado, guacamole, lettuce, cheese, spicy chipotle ketchup)

What to do:

  1. To make things easier and to get the veggies cut small I used a food processor. Take the bell pepper and remove the seeds and the stem cut it in half and put it in food processor. Pulse until you have small pieces (not mush) remove into a bowl. Take the red onion and remove the skip cut in half and do the same, into the same bowl. Finally take the cilantro leaves and run through the food processor to get cut evenly and small, put into the mixing bowl with other ingredients. (You can do this by hand it just may take longer and not be as even). **You only need to pulse the veggies otherwise they will be mushy**
  2. To the chopped cilantro, bell pepper, and onion add the ground chicken, cumin, salt and pepper. Mix by hand until all the ingredients are incorporated.
  3. Form about 6 patties or less if you want larger ones. The ingredients may seem a little wet but it is okay. I wrapped each patty individually in plastic wrap to I could use them as needed. You can leave them on a baking tray if desired. Place in refrigerator or freezer or until ready to cook.
    Cilantro Chicken Burgers
  4. Cook on the grill or in a saute pan (I tried both) until the chicken is cooked through and the burgers are slightly browned. (About 4-5 minutes on each side).
    Cilantro Chicken Burgers
  5. Assemble your cilantro chicken burgers, you can always make this bunless by serving on a bed of greens as well!
    Cilantro Chicken Burgers

ENJOY! Have a nice Memorial Day Weekend. Happy Grilling!

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Simple Grilled Shrimp with Vegetables

I am so excited to start grilling this summer and one of my favorite things has to be the simplicity of these perfectly grilled shrimp with vegetables. All you need is some lemon juice, dried or fresh herbs, red pepper flakes and good quality shrimp! Skewering the shrimp helps keep the shrimp in together and also cook evenly. Memorial Day is coming up and here is some inspiration for your backyard BBQ’s!

How to Perfectly Grill Shrimp

How to Perfectly Grill Shrimp

I’m starting the season off slow with grilled shrimp and I have to say I missed the amazing flavor that grilling adds to food!

My family loves to eat shrimp but  I was never sure the best way to grill it. I have a grill basket which works wonderfully for vegetables on the grill – not so much shrimp. You could put the shrimp directly on the grill but they may fall through – or if you have a lot of shrimp it can be difficult to manage. You could use a tinfoil pouch but you may not get those grill marks I crave…

The best way to cook Simple Grilled Shrimp with Vegetables is to skewer your shrimp then rub them with seasoned olive oil and cook them on the grill. The skewer keeps all the shrimp in place, they cook evenly, and makes it so easy to cook for a large crowd. If you are just starting your grilling season try these super easy grilled shrimp with lemon juice, it will be perfect.

Summertime Grillling

Grilling Shrimp

Serve your simple grilled shrimp with a grill basket stir-fry of green beans and mushrooms as well as some quartered bell peppers seasoned with salt and pepper. This meal could not be any easier, and that’s why I love it.

How to Grill Shrimp Perfectly

What you need:

  • 1 pound of cleaned and deveined large shrimp (tails on)
  • 1/4 cup of extra virgin olive oil
  • 1/2 teaspoon of garlic powder
  • 1/8 teaspoon red pepper flake
  • 1 tablespoon dried parsley
  • half a juice of a lemon
  • salt and pepper to taste
  • 1 pound of trimmed green beans
  • a couple mushrooms sliced
  • 2 bell peppers cut into fourths

What to do:

  1. Wash and pat dry your shrimp and begin to skewer them by placing 4 shrimp per skewer in the same direction. (I did not soak my skewers because the shrimp only cook for a few minutes on each side – if you cook them longer they will be black and burn).  Makes about 6 skewers.
  2.  Season shrimp with salt and pepper both sides. Whisk together the olive oil, lemon juice, parsley, red pepper flake and garlic powder. Use a basting brush and baste both sides of the shrimp liberally with olive oil mixture. If preparing a head of time then you can cover these and refrigerate for up to 1 hour.

    Summertime Grilling

    Grilled Shrimp

  3. Preheat grill to 400 degrees and prepare your vegetables. Toss the green beans and mushrooms with 2 tablespoons olive oil, salt and pepper. (I like to keep it simple)
  4. Quarter your bell peppers and brush with the remaining olive oil mixture that was on the shrimp.
  5. Leave the grill basket on the grill while it’s preheating and once hot place the green beans and mushrooms in the basket. Next place the bell peppers skin side down to get charred.  Put the other half of the lemon on the grill flesh side down.
  6. After about 5 minutes put the shrimp on the hot grill. Grill shrimp about 2 minutes on each side or until cooked through.
  7. Remove the shrimp on to a serving platter and place the bell peppers and green bean mixture on the same plate. Squeeze grilled lemon on top of the shrimp and serve.
Grilled Shrimp and Vegetable Platter

Grilled Shrimp and Vegetable Platter

Happy Grilling!


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Herb and Lemon Grilled Chicken Wings


Chicken Wings with Fresh Herbs, Lemon, and Olive Oil.

This is a lighter take on a traditional fried chicken wing that is smothered with sauce. In my house we usually make an asian chicken wing when grilling but today I decided to go for more of an italian marinated chicken wing.

This herb chicken wing is a great change to a traditional chicken wing and are great as an appetizer, a for dinner, or an outside BBQ. Herbed chicken wings are great when you have a lot of herbs laying around that don’t get used frequently enough. These were crispy, herby, and delicious!

Here’s What You Need: 

  • 1 1/2 pounds of chicken wings and legs about 24
  • 3 sprigs of thyme
  • 3 tablespoons fresh chopped parsley
  • 3 rosemary sprigs chopped
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 3 cloves of garlic minced
  • 1/4 of olive oil enough to marinade
  • 1 tablespoon dried oregano
  • sea salt and ground black pepper

What to do:

  1. Rinse and pat dry chicken. Then prepare marinade by combining chicken, leaves on thyme sprigs, parsley, rosemary, zest of lemon, juice, garlic, olive oil, oregano, salt and pepper. Mix until coated and let marinade for at least 1 hour or over night.
  2. When ready to make chicken wings prepare grill to medium high heat. Remove wings from marinade and cook on one side crispy and brown flip occasionally until both sides are cooked about 15-25 minutes. If cooking other sides keep wings warm in a tin foil tray while other food is cooking.
    herbchickenwingsServe as an appetizer with carrots and celery or for dinner with grilled vegetables.

Smashed Potatoes with Rosemary

Smashed Potatoes with a crispy skin and fresh rosemary. This recipe was something I first saw on the Food Network. I never thought of making smashed potatoes before but boy were they delicious.

smashed potatoes

Potatoes are definitely a comfort food and one of the most important food staples around the world. However, potatoes these days have been turned very greasy. French fries or potato chips loaded with butter, sour cream, fats, and melted cheeses. If you are going to eat potatoes and you are watching what you eat make sure it is in the purest form possible. Try to stay away from processed french fries and potato chips.

I found this recipe for smashed potatoes from the Pioneer Women. In her blog she smashed the potatoes a little bit more then I did. This is because I was originally going to grill them. If you do choose to grill them then make sure not to smash them too much so they don’t fall apart on the grill.

Here’s what you need

  • A pound and a half of red white and purple potatoes
  • 3 tablespoons fresh rosemary
  • olive oil
  • salt and pepper

What to do

  1. Bring a pot of water to a boil with salt
  2. Put potatoes in a pot and cook until slightly tender about 20-25 minutes. To check if tender use a fork.
  3. Once potatoes are cooked remove from pot and let cool before working with them. About 20 minutes.
  4. The steps above can be made ahead if you do want to make things easier before dinner. Once ready preheat oven to 450 degrees.
  5. To smash potatoes you can use the palm of your clean hands or a potato smasher. Smash potatoes then line on a baking sheet sprinkle with salt pepper, a little olive oil and top potatoes with fresh rosemary.
  6. Bake in oven for 25 minutes or until skin is crispy.
  7. Serve right away.

smashed potatoes

If you wish to grill your potatoes instead of bake you can!



Steak and Vegetable Kabobs with Tzatziki

steak kabob with tazikiTender steak and vegetable kabobs marinated in a blend of olive oil, spices, herbs, and lemon juice. Served with cucumber and mint Tzatziki sauce.

I love to go to Greek Restaurants and have lamb kabob with Tzatziki and lots of hummus. Yum! My favorite Greek Restaurant is on Long Island, NY and called It’s Greek to Me. The restaurant is very small and run by a close Greek Family. The first time I dined at It’s Greek to Me I was a skeptic but you know what they say- Don’t judge a book by it’s cover. This small restaurant is known more for takeout but the lamb kabob, gyro, and hummus are all delicious.

Originally this recipe was going to be made with lamb. However, I had the hardest time finding lamb in the supermarket that wasn’t 20 dollars a pound. Lamb cubes are hard to come by I guess. So after visiting like three supermarkets the game plan switched to steak kabobs. The kabobs were inspired by the flavors of my favorite lamb kabob dish and Tzatziki sauce.

Why Tzatziki?

In case you are not sure what Tzatziki sauce is…. Tzatziki sauce is a Greek sauce served with grilled meats or as a dip. Usually made with yogurt, garlic, cucumber, salt, pepper, mint, and parsley. The Greek yogurt and cucumber make the Tzatziki a healthy and light sauce that goes perfectly with grilled steak kabobs and vegetables.
Tzatziki sauceHere’s what you will need:

  • About 1.5 pounds of cubed steak or your preferred protein
  • 1 red bell pepper
  • 1 pint of grape tomatoes
  • 1 zucchini
  • 2 onions
  • olive oil
  • 2 tablespoons fresh rosemary chopped
  • juice of 1 lemon
  • 1 cucumber remove the seeds
  • handful of mint and parsley
  • about 1 1/2 cups of plain Greek  Yogurt
  • 2 garlic cloves
  • salt and pepper to taste

What to do:

  1. Begin  by marinating steak cubes in olive oil, fresh rosemary, salt, pepper and lemon juice. Let sit for up to 3 hours or as little as 30 minutes. If you are using wood sticks make sure to soak them so they do not burn.
  2. While steak is marinating cut vegetables to go on skewers in medium size cubes.
  3. When ready to make kabobs take meat out of refrigerator and take vegetables out. Make kabobs filling them up alternating between meat and vegetable. Once finished sprinkle with olive oil salt and pepper make sure to coat vegetables.
  4. When finished making kabobs you can let them sit for a minute and start to make the Tzatziki or cucumber sauce. Get a food processor out and prepare cucumber by removing seeds. I left the skin on because I do not mind it. Once you remove seeds put into food processor with plain Greek yogurt, garlic, salt, pepper, and a lot of fresh herbs. Process until it is at your desired consistency. Keep cold in refrigerator.
    Tzatziki sauce
  5. Preheat Grill to high and then grill kabobs for about 10  minutes or until vegetables and steak are charred but not over done on the inside.
    grilled kabobs
  6. Remove from heat and serve steak kabobs with Tzatziki sauce.
    grilled steak kabobEnjoy!!!

Grilled Soft-Shell Crab

Grilled Soft-shell crabs with lemon herb marinade. Served with grilled sweet potato cube and string beans. Wow was this delicious! I love when summer rolls around and soft-shell crabs come in season. The last time we made soft-shell crabs it was sautéed, but grilling was also yummy!

soft-shell crabsWhenever I am at a restaurant that has soft shell crabs I always want to order it. However, that can be as much as 50 dollars an entree. These soft shell-crabs were 2 dollars each! So I could not resist!

Soft-shell crabs have a outer shell that is soft and you can eat the whole crab. This makes things very easy no cracking necessary. The shell crabs are soft because the crabs have recently molted, or shed their shell. You must remove the mouth, gills, and abdomen. My local fish market removed it for me so make sure to ask if you buy soft-shell crabs from a fish market.
RSCN0604I love having different colors on my plate so I decided to have grilled sweet potato and green beans with the s0ft-shell crabs. This added a few different colors to my plate. I always have greens on my plate! You can serve this with whatever you like though.

Here’s what I did:

You will need:

  • 4 soft shell crabs
  • few leaves of parsley
  • 1 lemon
  • olive oil
  • 1 sweet potato
  • string beans
  • 1 clove garlic
  • salt and pepper


  1. Make sure your crabs are cleaned of the guts and head. Then prepare the marinade. Combine 2 tablespoons of oil, juice of a lemon, parsley, salt and pepper in a bowl. Add the soft-shell crabs.
  2. Prepare potatoes chop into cubes season with olive oil, salt and pepper. Very simple.
  3. Cut the ends of the green beans. Combine with 1 tablespoon oil, garlic minced, salt, and pepper.
  4. Preheat the grill to 400 degrees or very hot.
  5. Put potatoes in basket on the grill or directly on the heat and cook until tender.
  6. To cook the crabs grill for about 4-5 minutes on each side. Baste with oil and herb mixture half way through.
  7. Once crabs are flipped add string beans to another basket and cook for about 5 minutes.
  8. Enjoy your delicious soft-shell crabs with sweet potatoes and string beans.What’s your favorite way to cook soft-shell crabs?



Grilled Chicken with Sweet Potato

I love grilling in the summer time. Especially as it starts to get really hot for the Summer in New York. Why turn on the oven and have to preheat it along with my whole apartment at the same time. Grilling is a great way to avoid this while also enjoying simple and easy food. Enjoy this grilled chicken and sweet potato slices with a nice big green salad!


Sweet potato is a simple yet inexpensive staple to have on hand. The potato or yam is jammed pack full of health benefits such as high fiber, a large amount of B6 which is good for you heart, rich in beta-carotene or also known as vitamin A, a great source of manganese which help support healthy blood sugar levels. To read more on sweet potato click here. 

I love this because you do not really need a recipe and it only takes two seconds to whip up when you are in a rush. I also have been trying to use all the herbs in my garden as much as possible. Dried herbs would work fine in replace of fresh though. Look out for a garden post coming soon!

Here’s what I did:


  • 1 Pound sweet potato – I used one large
  • 1 pound of chicken cutlets
  • fresh rosemary
  • fresh thyme
  • olive oil
  • grill spray


  • Preheat Grill while you prepare chicken and potatoes.
  • Cut potatoes into wedges or long slices
  • Toss potatoes with 2 tablespoons olive oil and fresh thyme (from the garden). Leave until ready to grill


  • Prepare chicken: sprinkle with salt and pepper and table spoon of olive oil. Chop fresh rosemary and add to chicken.


  • Put potatoes on grill 5 minutes on each side. Then move potatoes to top part of grill to continue cooking


  • Add chicken to grill. If they are thin then only a few minutes on each side until cooked through.


  • Enjoy!

Comment your favorite things to grill!

Grilled Swordfish with Asparagus Pepper Sauté and Fingerling Potatoes

Now that grilling season has officially begun I have been loving the simplicity and easiness of grilling almost anything!  Fish is one of my favorite things to grill in the Summer because it is easy and very healthy. Grilled Swordfish with vegetables and fingerling potatoes is so quick and perfect for any summer BBQ!

grilledswordfish(Basil Grilled Swordfish with Asparagus Pepper Sauté and Fingerling Potatoes)

There are many benefits to grilling seafood. Fish are low in calories and fat, yet provide a good source of omega-3 fatty acids. Salmon, is another fish i love to grill. Today, I decided to go with Swordfish. Having fresh fish is important in any summer BBQ. Make sure to pick whatever looks freshest at your local market.

Yellow and orange peppers sautéed with asparagus go deliciously with this grilled Swordfish. One of my favorite ways to serve vegetables are mixing different colors and textures. Today I grilled fresh asparagus with yellow and orange peppers. Bell Peppers are a good source of vitamin C and also contain fiber, protein and iron. Yum! Asparagus are also packed with loads of healthy nutrients and a good source of fiber.

I will definitely make this again, here’s what i did:


1. Prepare fish and marinade for at least 1 hour

Salt and pepper both sides of fish and then place in ziplock bag. Add half the juice of a lemon, 2 tablespoons of water, 1 tablespoon chopped fresh basil, 1 teaspoon of garlic powder or fresh garlic to bag. Slice other half of lemon and place on top of fish.



2. While fish is marinating cut up 1 orange pepper, 1 yellow pepper, and 1 bunch of asparagus add to mixing bowl. Put 2 tablespoons of olive oil, salt, pepper, and italian seasoning.


3. Prepare potatoes in tin foil pouch with olive oil, salt, pepper, and chopped fresh rosemary.


4. Prepare grill to 400 degrees and begin to cook potato pouch first, add grilled vegetables to grill sauté, cook for about 10 minutes.


5. While vegetable and potatoes are cooking and almost done prepare grill for fish about 3-4 minutes on each side.



6. Remove fish, vegetable, and potato from grill and enjoy!