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Tag Archives | Recipe

Make These Five Delicious Chicken Burgers Now

Burgers: One of summer’s all stars and one of our very favorite things to eat any season of the year. But if you’ve realized that eating all that ground beef might not be the healthiest way to get through the warmer months, there’s another way to eat burgers without the guilt: Chicken burgers.

Now, before you go running away because of a flashback to a super dry, flavorless patty of the past, remember that using great ingredients and a little cooking sense will keep you on track and sated. For all of you trying to be a little healthier, we salute you. Here are five delicious chicken burgers you should make now.

Rachael Ray’s Chicken Sausage Burgers with Balsamic Onion BBQ Sauce
Honey, fennel seed, garlic, balsamic… what’s not to love about something so flavorful? Start with ground chicken and pancetta, and build from there with this rad recipe from Rachael Ray.

Chicken Sausage Patties with Apple and Sage
A classic combination, apples and sage are great with everything from pork to fish to apple sauce. So, of course they turn ground chicken breast into one of your next favorite summer burgers. Try this Epicurious recipe and tell us what you think.

Greek Chicken Burgers
Greek food is one of our very favorites, with bold, fresh flavors kicking our mouths into gear. Oregano, basil, feta cheese, and sundried tomatoes are the key to this super highly rated AllRecipes recipe for Greek chicken burgers. Bonus: Including prep time, they take under 30 minutes to make.

Green Chili Chicken Burgers
Ready to get zesty? A mix of green chilis, jalapeños, and green onions give plenty of zip and pizzazz to these excellently rated AllRecipes burgers. Not enough flavor for ya? Well, fear not, because they’re topped with cheese and guacamole, to make up for the super healthy chicken base, we suppose…

Serious Eats’ Spicy Buffalo Chicken Burgers
There are few sites we trust more with a recipe than Serious Eats. So, when they put together this Spicy Buffalo Chicken Burger recipe, you know it’s going to be good. All the classic flavors you love with your wings are accounted for, minus all that fryer oil. Plus, there’s plenty of that buttery saucy goodness mixed right into the burger. Yes please!

What’s your favorite chicken burger made with Isernio’s Ground Chicken?

Easy Sausage Vegetable Bake – Fall Comfort Food

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Rusted Van Photography

There’s a definite chill in the air these days, the leaves are starting to turn yellow, and at least here in the Great Northwest the rainy days have returned – that means it’s time again for our favorite fall comfort foods.  There’s nothing better than a warm, hearty dinner this time of year, and with such a bounty of vegetables available from the fall harvest, the time is perfect for a recipe like this one for a Sausage & Vegetable Bake.  This recipe was developed by our friends Kim H. and Cicely W. (of Rusted Van Photography) – not only is it full of fresh colorful vegetables and delicious sausage, it has the added bonus of being super easy!  We’ll turn it over to Kim and Cicely from here to share their recipe:

 

Easy Sausage Vegetable Bake

Adapted by Kayotic Kitchen: http://www.kayotic.nl/blog/lazy-sunday-casserole

We love this easy recipe! A delicious combination of vegetables and sausage links that bakes up to perfection in the oven. It is so easy to adapt to your family’s tastes and we can almost guarantee you will find yourself adding it to your regular dinner rotation during the fall!

 

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Rusted Van Photography

 

Ingredients:

  • 4-6 Isernio’s Hot Italian Sausage Links (Pork or Chicken)
  • 5 red potatoes
  • 2 sweet potatoes
  • ½ pound carrots
  • 1 red bell pepper
  • 1 large onion
  • 2 garlic cloves
  • 2 tbsp oil
  • salt (to taste)
  • freshly cracked black pepper
  • 1 1/2 tsp Italian herbs
  • 1/2 cup chicken broth
  • 4 tbsp balsamic vinegar
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Rusted Van Photography

 

Instructions:

Preheat oven to 450 degrees.

Wash and chop all of your vegetables into similar sized chunks (1 1/2 inch-ish chunks), evenly spreading into a large roasting pan. Cut onion in wedges in order to keep them in “chunks”.

Grate the garlic and add to a small bowl with the oil, italian herbs and chicken broth. Pour over all of the vegetables, gently tossing to ensure all vegetables are covered. Season with salt and pepper to taste.

Cover with foil and bake for approximately 45 minutes.

While your vegetables are baking, prepare your sausage, according to package directions and cutting each sausage into 2-3 pieces. No need to cook entirely through, just until browned on all sides as the sausages will finish off in the oven.

When your vegetables are fork tender, add sausages. Pour balsamic vinegar over entire mixture. Bake uncovered for an additional 25-30 minutes, flipping sausages and gently tossing vegetables halfway through this final bake time.

 

Note: Do yourself a favor and take the time to get regular carrots vs. pre-washed baby carrots – the difference in the flavor is WELL worth the extra effort

 

This recipe has endless combinations! If you don’t like something, leave it out or replace it with another root vegetable! Diced butternut squash, acorn squash, fennel, turnips, beets, brussel sprouts, and rutabaga all work wonderfully in this recipe! Even an apple would be a yummy and unexpected addition to this vegetable bake! The key is to keep them all similar in size to ensure even cooking.

 

(Thanks again to Cicely at Rusted Van Photography for the photos!)