Chicken Burgers and Black Bean-Corn Salsa

As promised, this is the second part to last night's two part post!

I decided to divide these posts up into two postings because of the sheer length that the post would have been had they been combined. Plus, it makes it easier to find later if they're named according to which recipe is in the post!

This recipe is a pretty easy, straight forward, recipe and is very summery and light. Oh yeah, and it's YUMMY!!

Without further ado...

Chicken Burgers with Black Bean-Corn Salsa
By: Vance and Angela Bailey

Photo Credit: Me

Black Bean-Corn Salsa
Ingredients:

• 1 Can of black beans (drained and rinsed)
• 1 Can of Corn (drained and rinsed)
• 1/2-1 Tomato
• 1 Chalet
• 2-3 Gloves of Garlic
• 2 Tbls Olive Oil
• Salt and Pepper (to taste)

Instructions:

Photo Credit: Me

1. Drain and rinse both the black beans and the corn. 
2. Add the beans and corn in a medium sized mixing bowl.
3. Peel chalet and chop finely. Add to bowl.
4. Peel garlic and chop finely. Add to bowl.
5. Wash tomato and slice finely. Add to bowl.
6. Mix ingredients thoroughly.
7. Season with salt and pepper to taste.
8. Add olive oil and mix thoroughly. (Set aside.)

Photo Credit: Me

Chicken Burgers

Ingredients:

• 1 lb Ground Chicken
• 1 Tsp Paprika
• 2-3 Shakes Each of Salt and Pepper
• Slight Sprinkle of Cayenne Pepper (optional)
• Monterey Jack Cheese (Sliced)
• Olive, canola, or vegetable oil (your preference)

Instructions:

Photo Credit: Me

1. Open package and put meat into a medium mixing bowl.
2. Add paprika.
3. Add salt and pepper.
4. Mix thoroughly with hands.
5. Form 4 medium sized burgers with hands.
6. In a frying pan, lightly cover the face of the pan with oil. (Using medium heat, allow oil to heat thoroughly before adding meat, to prevent sticking.)
7. Add burgers to oil, browning both sides.
8. After cooking, place burgers on a plate covered with 2-3 paper towels or napkins to absorb the grease.
9. Lightly sprinkle cayenne pepper on top of the burgers.
10. Lay sliced cheese on top of the cayenne.
11. On a greased cookie sheet, place all of the burgers and heat in the oven at 300 degrees F for 10 minutes or until cheese is fully melted. 
12. Serve burgers on toast or on buns with a generous serving of black bean-corn salsa on top.
13. Enjoy!

Photo Credit: Me

The hubs and I thoroughly enjoyed this meal! It was quick, easy, and pretty darn healthy! We ate a side of mac and cheese, but had we planned ahead a little better, we would have served it with peas, homemade chips, and/or a salad. The strawberry lemonade from the post previous to this one, went VERY well with it! We will certainly have this one again soon!

Happy cooking!

Photo Credit: Me

When Life Hands You Lemons...

(This post is part 1 of 2 postings! Be sure to check back tomorrow for the other half of this post!)

Today was a bright, sunny, WARM day here in good ole NC! The high was around 89 and the sun felt HEAVENLY! Today, also, was a lemonade day! All day I craved it. I read blog entries from others about lemons. Then I remembered...WE HAVE LEMONS! So...I made lemonade. :-)

Yesterday, the hubs and I discussed tonight's dinner. We decided on chicken burgers with black bean-corn salsa. We have never made this before. We have never eaten this before. We really have never heard of it before. This recipe is a compilation between some online recipes and our own brain child. See tomorrow's posting for this recipe!

 Please comment below if you're planning on trying either recipe and especially if you do try it! I KNOW lots of you read my blog, so show some lovin'!!! (And remember that if you post this recipe elsewhere, to link back to this blog!)

(Really. I am an attention whore, like my pug. We just NEED attention!!!)
Photo Credit: Me

Ahem. Anyway...for your drinking pleasure, I give you...

Homemade/Freshly Squeezed Strawberry Lemonade

Photo Credit: Me

By: Angela Bailey
Makes 1/2-3/4 Gallon

Ingredients:

• 8 Lemons
• 1- 1 1/2 c Sliced Strawberries
• 1 c Sugar

Instructions:

1. Slice strawberries. (I suggest doing this the day before and let them sit in their own juices in a ziplock bag in the fridge, but if you have to do it at the time of creation, no big deal!) Add them to the pitcher you plan on using.
2. Cut 1 lemon into thin slices. Add slices on top of sliced strawberries in the pitcher.
3. Roll the remaining lemons between your hand and counter several times each, to loosen the pulp and juices of the lemon. 
4. Cut each lemon in half.
5. Using a juicer, juice each lemon. (If you do not have a juicer, just squeeze each lemon into a bowl making sure to loosen as much pulp as possible.)
6. Add the juice and pulp to the pitcher. (Before pouring the lemon juice and pulp into the pitcher, be sure to remove the seeds!)
7. Add sugar on top of the ingredients already in the pitcher. (I usually clean up before doing this step so the strawberry and lemon juices have time to mix a bit.)
8. Using a large wooden or plastic spoon, mix the ingredients in the pitcher.
9. While continuing to mix, put pitcher under running water and fill to about 3/4 of the way full. 
10. Stop water flow and stir thoroughly. 
11. Remove spoon and fill the pitcher the remainder of the way.



Photo Credit: Me

12. Add ice cubes and place in the fridge until time to serve. (I also freeze glasses in the freezer for a more chilled beverage!)

Tune in tomorrow for the second part of this post...chicken burgers with black bean-corn salsa! YUM! :-)


Cheers!
~A

Photo Credit: Me