Jalapeno, Avacado and Bacon Burgers

These are not burgers for a night when you're in a hurry, but if you have the time they are truly magnificent. Seth's favorite for sure!!!

• 6 jalapeño chiles
• 6 slices bacon
• 3 pounds ground beef chuck
• Salt and pepper
• 1/2 cup (about 2 ounces) crumbled queso fresco
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons extra-virgin olive oil
• 2 avocados, pitted and thinly sliced
• 1 bunch cilantro, chopped
• 1/2 onion, thinly sliced
• 6 hamburger buns, split

Can’t find queso fresco in your supermarket? Use crumbled feta or goat cheese instead.

Directions:

1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.

2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.

3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.

4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.

5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.

6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Grilled Pizza

Okay so the picture doesn't do it justice, but this was REALLY GOOD! Here's a basic outline of how I did it in case you want to try.

First I started with 1 batch of Rapid Rise Pizza Dough
Instead of making 1 large pizza I rolled it out into 4 small ones. Roll them pretty thin.
While the dough is rising preheat your grill to medium and grease it well with olive or vegetable oil.
Once grill is heated lay 2 crusts directly on the grill. Close lid and let cook for 2-3 minutes or until the bottom is golden brown and dough is bubbly. Then flip. Working quickly put the toppings on. I used ranch dressing for sauce, then added cheese and tomato (I was low on pizza toppings). Then close the grill and cook another 2-3 minutes. (My cheese was frozen so I put them on the top rack off the heat for about 2 more minutes while I started the next two so they'd melt a bit more.)
Repeat steps with your next two crusts.
Eat and enjoy!

Your favorite?

Looking for good marinades for grilling this summer. What do you suggest?

Grilled Lemon Lime Chicken over Angel Hair Pasta

I found the following recipe online at bigoven.com when Kyle and I were looking for a good pre-race meal to have the night before our big day. This is extremely easy and so incredibly good! I think you will like it!


Ingredients
2 each Chicken breasts
4 tablespoon Olive oil
2 each Lime juice of
2 each Lemon juice of
2 cloves Garlic crushed
2 tablespoon Parmesan for garnish
4 servings Angel Hair
1 tablespoon Butter
3 teaspoon Fresh parsley for garnish
1 teaspoon Garlic salt

InstructionsCombine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.

Prepare hot grill, and bring large pot of water to boil.

Grill chicken 5-6 minutes on each side.

When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately