Best Hamburger Marinade

A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.

PREP TIME5 minutes

COOK TIME8 minutes

TOTAL TIME13 minutes

Ingredients

¼ cup Worcestershire sauce

2 tablespoons red wine vinegar

2 tablespoons brown sugar

2 cloves fresh garlic, minced

1 tablespoon vegetable oil

1 teaspoon onion powder

1 teaspoon black pepper

½ teaspoon salt

½ teaspoon liquid smoke (mesquite flavor)

1 pound ground beef

Instructions

Combine all ingredients except ground beef in a medium bowl. Mix together.

Add ground beef and use your hands to gently blend marinade into meat.

Be careful not to handle too much or meat will become tough.

Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they’re bigger than the buns.

Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)

Cover patties and let marinade in refrigerator for at least one hour.

Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

From the website infinetaste.com

Southwest chicken for Street tacos

Southwest Chicken 

Street Tacos

One of the best taco recipes out there! Chicken thighs are soaked in a bright well-seasoned marinade and grilled to perfection (you'll be fighting over those little charred crispy pieces). 

These chicken street tacos are so flavorful and so easy to make. I frequently serve these chicken tacos to guests and they always get compliments!!

Servings: 4

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Ingredients

• 1 1/2 lbs trimmed boneless skinless chicken thighs or breasts
• 1/4 cup fresh lime juice, or apple cider vinegar
• 1/4 cup olive oil
• 3 cloves garlic, peeled and smashed, or 1 tsp garlic powder
• 2 tsp ground cumin
• 1 1/4 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt 
• 1/4 tsp freshly ground black pepper
• 
  
• Orange juice or pineapple juice

For serving

• 12 mini corn taco shells, warmed (double up if desired)
• 1 large avocado,* cored and sliced
• 1 small red or yellow onion, chopped
• 3 Tbsp chopped cilantro
• Lime wedges, for serving (optional)

Instructions

1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, salt and black pepper.

2. 
   

3. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
4. 
   

5. GRILL: Preheat a GRILL over medium-high heat (it should come to 425 - 450 degrees). Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred)

6. 
   



11. BAKE: You can BAKE the chicken instead of grilling. Bake at 425ºF for 30 minutes on a sheet pan (or until cooked through and crisp on the edges).
    
12. 
    
13. Transfer to a plate, cover with foil and let rest 5 minutes
    
14. 
    

15. Dice grilled chicken into cubes. Add orange juice or pineapple juice to the chicken to taste

16. 
    

17. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 

18. 
    

19. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

Recipe Notes

• *Try homemade guacamole for another delicious option.
• Stick with chicken thighs for best results. They're more tender and juicier, they brown better and they have better flavor.
• Recipe source: Cooking Classy

Nutrition Facts

Grilled Chicken Street Tacos

Amount Per Serving

Calories 463Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Cholesterol 161mg54%

Sodium 192mg8%

Potassium 800mg23%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 2g2%

Protein 37g74%

Vitamin A 380IU8%

Vitamin C 12mg15%

Calcium 84mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

This awesome recipe is from CookingClassy.com

Veggie Pepperoni Pasta Salad

3 cups dry rotini pasta, cooked

1 small zucchini, de-seeded and sliced

1 small yellow squash, de-seeded and sliced

1 med red sweet pepper, diced or cut into 2 inch strips

½ white or red Onion, finely diced then pressed with salt

1 can 15 oz diced tomatoes rinsed and drained, or halfed cherry tomatoes

1 tsp dried oregano, or fresh oregano chopped

3 oz sliced pepperoni, quartered (optional)

½ lb cheddar cheese cubed, or shredded parmesean

1 cup bottled balsamic vinaigrette salad dressing, or Italian dressing

DIRECTIONS:

Cook pasta, rinse with cold water.

In a large bowl combine all ingredients. Toss gently to coat. 

Cover and chill for 2-24 hours.