4th of July Teriyaki Burger with Grilled Pineapple and Bell Pepper Rings with Provolone
I hope everyone had a fantastic 4th of July! We had an awesome day!
To start the day off Jimmy took Bay and I to Panera Bread for a yummy
breakfast. We ate outside because we took Bindi (our Papillon) with us.
Later for lunch we took both Bindi and Chip (our Chocolate Lab) to the
lake for a picnic lunch. The dogs loved getting out of the house and
romping all over the the park. We had all afternoon to goof off because
both Ty and Tan had to work most of the day. Mom came over about 3
while the rest of the family was in the backyard swimming. Finally,we
started on dinner preparations.
Jim and I had make the Teriyaki burgers a week before and tweaked the
recipe and it turned out awesome! My mom said it was the best burger
she had ever eaten. I have to agree! We served it with homemade sweet
potato fries and a low fat ramen noodle salad. It all had a slightly Polynesian
feel and went great together.
Teriyaki Burgers with Pineapple and Bell Pepper
Rings with Provolone
1 lb. lean ground beef
1/2 cup crushed pineapple, drained
1/4 cup Lawry's Teriyaki Marinade
pineapple slices
green pepper, sliced
4 slice provolone cheese
4 Hawaiian buns
mayo, to taste
In a bowl, combine ground beef, crushed pineapple and teriyaki.
Put in the fridge to marinate for at least 10 to 15 minutes.
Shape into 4 patties. Grill to desired doneness, after turning brush
with more teriyaki marinade and provolone cheese.
Add pineapple and pepper rings to the grill until browned, brushing pineapple with teriyaki sauce as well.
Top burgers with cheese with the pineapple and pepper rings.
Serve burgers on toasted Hawaiian buns spread with a little mayo.
We made a trek to Bed Bath and Beyond on Sunday to get some fun new
gadgets that worked really well! First I bought a pineapple slicer. It's great!
It cores and takes the pineapple right out of the shell. One slice down the
side and I had beautifully thick pineapple rings for my burgers. Next, I got a
french fry maker. It is just a little device around $15 and it makes cutting the
potatoes so easy! It took a minute to get the hang of it since sweet potatoes
are a little denser than regular potatoes. But once I quit trying to do such a
big piece it worked great. I highly recommend both pieces of equipment
most highly.
Sweet Potato Fries
Olive oil, to coat
6 large sweet potatoes, peeled and cut into fries
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon cinnamon
Preheat oven to 425 degrees.
Put cut fries into a large ziploc bag with olive oil, salt,
garlic and cinnamon.
Shake well.
Place fries on two baking sheets, leaving as much space
between fries as possible.
Bake for 10 minutes then flip them over. Place back into
the oven and bake for 10 minutes more.
They should be soft on the inside and browned on the outside.
Let cool for 5 minutes.
Low fat Ramen Noodle Salad
1 large head of cabbage, shredded or finely chopped
1 bunch green onions, chopped
1 cup slivered almonds
1 cup slivered almonds
1 tablespoon butter
2 (6 oz) pkgs instant ramen noodles, (any flavor)
8 oz. Newman's low-fat sesame ginger salad dressing
3 tablespoons toasted sesame seeds
Saute slivered almonds in butter until lightly browned, set aside.
Mix cabbage and onions and cooled almonds together.
Break up ramen noodles into small pieces and add to mixture.
Just before serving pour (about 1/2 a 16 oz bottle) dressing over
the mixture and toss.
Top with toasted sesame seeds.
I saw these gorgeous strawberries on someone's blog around
Memorial day. I'm trying hard to remember who's it was, when I
find it I will give credit. (It was Plain Chicken! I love her blog!)
They are fun to make using some melted almond bark and some
blue sugar crystals. They would be great use either Memorial Day,
the 4th of July or Labor Day. My daughter Bay went crazy over them!
I want to stop for a minute and thank all the men and women who put
their lives on the line everyday serving our wonderful country. Also a
prayer for all those who have given their lives for our freedom.
God bless you all....
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