It’s hard to update the new recipes we try while I’m at the beach house, so here’s a little recap of the past few weekends! (Our main themes seem to be BBQ and quinoa…all good stuff!)
This BBQ Chicken Quinoa Salad from Iowa Girl Eats was probably the #1 dish of the summer so far. We BBQed up some tofu for my father, and he said his was also amazing. Surprisingly the corn was fantastic; since it’s not really jersey corn season yet we were a little nervous. And the greek yogurt/bbq sauce dressing is pure genius!
BBQ Chicken Quinoa Salad
- 1 cup quinoa, rinsed very well
- 2 cups chicken broth
- 2 chicken breasts
- salt & pepper
- 2 ears corn, shucked (or 1 cup corn kernels)
- 1/2 cup black beans, drained & rinsed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup BBQ sauce (we used Stubb’s)
- Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
- Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
- Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture.
Source: Iowa Girl Eats
I have been eyeing up this BBQ Cheddar Chickpea Burger recipe for a long time now (damn Pinterest!) and finally decided to conquer them on Father’s Day. They were phenomenal. A little tough staying together…you have to cook these in a pan instead of on the grill (we tried both). And we also bought these amazing brioche buns and topped it with avocado. They look a little charred in the photo, but I assure you, they were perfect.
BBQ Cheddar Chickpea Burgers
makes 4 burgers
- 1/4 cup chopped red onion
- 1/2 teaspoon olive oil + 1/2 tablespoon
- 1/2 cup broccoli
- 1 medium-sized peeled carrot, chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup freshly grated cheddar cheese + more for topping
- 2 tablespoons barbeque sauce + more for topping
- 1 teaspoon honey
- 3 tablespoons whole wheat pastry flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika (I used cayenne instead)
- 1/8 teaspoon onion powder (I omitted)
Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. Remove from heat and set aside.
In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.
Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, avocado and sauce.
Source: How Sweet It Is
The next recipe is really just a sandwich. But it’s an amazing sandwich. We owe this gem all to my cousin Mim, who introduced us to this deliciousness when we were living in San Diego. You can really top it with anything you want (add some ham, turkey, etc) but we kept ours simple with a nice Italian loaf, fresh mozzarella, and some jam. And butter, obviously. Pictures courtesy of Dan since I was at work while these were being made. Then Dan hopped on his bike and rode me down TWO of these for lunch. And I ate them both…oops.
We also have a new favorite shore house side dish – Smashed Potatoes! I got these adorable little organic baby yukon gold potatoes and you can take my word for it…they were good.
Heading back to the beach tomorrow and hoping to do some more cooking this weekend!