4th of July Chile-Lime Chicken Burgers

Hello again! It’s been a while since the last post, but summer adventures, travel, and family weddings are to blame for the lack of home-cooked meals and time spent blogging. Lauren and Bill took a West coast road-trip vacation where they got to explore Seattle, Portland, and San Francisco. I took a East Coast trip to visit family in Boston and stay with friends in New York City, where I had a reunion with the girls I traveled to Prague with three years ago! And just this past week, Lauren and I got all dolled up for a Southern wedding in North Carolina where we watched our older cousin tie the knot! Needless to say, we’ve been busy in a good way. Summer is a time for reconnecting with old friends and distant family, rekindling the love with exciting new adventures, and definitely eating light (to look our best in that brand new polka-dot bikini… or whatever it is). Haha.

I figured 4th of July was a good excuse to get back to the blogging, since food is such an important part of this big celebration. Cookouts, burgers, potlucks, American beer, watermelon, star-spangled cakes and treats… it all about traditional American food, light and fresh to reflect the season. Let’s face it, no one wants to turn on the oven or even cook indoors at all (with the exception of assembly) unless absolutely necessary.

For this 4th of July I decided to make chili-lime chicken burgers. True, they are not your traditional  burger, but it reflects the area I happen to live in, San Jose.. so American it is! I got the patties from Trader Joes and dolled them up with avocado, arugula, heirloom tomatoes, feta cheese, and bell peppers. I also made a simple corn black bean pepper salsa on the side for my quinoa tortilla chips. Nom nom… great snack while cooking.

After preparing my burger I made some strong lemon green tea (I thought about beer, but who wants to drink alone) with lots of ice and mint and sat down to my all-time favorite and very holiday-appropriate movie, Braveheart! Half way through the movie, I got my own personal firework show from my apartment window. I’ve never spent a 7/4 alone, but I have to say, this was one of my favorites. : )

Chili-lime Chicken Burgers

Trader Joe’s Chili-lime burger patties

Arugula, rinsed and dried

Avocado, thinly sliced

Heirloom tomatoes, thinly sliced

Yellow bell pepper

Crumbled feta cheese

Plain yogurt or greek yogurt

Store-bought pita bread, halved

Black bean and corn salsa (optional)

Grill or pan-fry burgers 3-4 minutes on each side. Meanwhile, arrange fixings neatly inside pita bread leaving space for burger patty. When done cooking, place patty inside pocket and drizzle yogurt on top and serve immediately with salsa and chips, and more veggies on the side. Grab a cold drink and enjoy! Happy 4th!

 

 

 

 

 

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Smørrebrød: The Danish Sandwich

Lauren,

In preparation for our upcoming trip, I’ve been experimenting with Danish food and trying my hand at the Smørrebrød (originally smør og brød, meaning “butter and bread”). As you may know, these open-faced sandwiches consist of a buttered rye bread (rugbrød) and pålæg (“that which goes on top”). The toppings range from meats and fish, to veggies, cheeses and other spreads. I think the big draw to these is not only their simplicity, to showcase the fine-quality ingredients, but also their decorativeness, which has shaped their international reputation. According to Wiki: “A slice or two of pålæg is placed on the buttered bread and decorated with the right accompaniments to create a tasty and visually appealing food item.” YUM

Here are my versions of the Smørrebrød. I found this great “European-style” rye bread at Trader Joe’s, of all places. It’s packed with cracked rye, crushed whole wheat, raw hulled sunflower seeds, and flax seeds. I’ve practically swapped out my normal bread for this one and love eating it with homemade hummus and almond butter.

Tuscan Tuna (or chicken) Smørrebrød

Canned tuna in water, low-sodium

Artichoke hearts, marinated or in water

Extra virgin olive oil

Lemon juice

Fresh parsley

Salt & Pepper, to taste

Kalmata olives

Roma tomatoes

Rye bread (rugbrød)

Do ahead: Drain tuna and pat try with paper towel. Shred tuna (or chicken, if using) and place in a medium bowl. Chop artichokes, pat try with paper towel, and place in bowl with tuna. Drizzle with extra virgin olive oil, lemon juice, and season with salt and pepper to taste. Chop fresh parsley and add to mixture, stirring well and refrigerating for a couple of hours to allow flavors to come together.

Toast bread and arrange on plates. Top with a layer of sliced ripened tomatoes, getting rid of extra moisture. Scoop tuna mixture on top and arrange sliced olives for garnish. Remember, presentation counts!

Other great topping ideas: Hummus & Red Pepper, Pate & Gouda Cheese, Prosciutto & Mozzarella, Cream Cheese & Cucumber, Tomato & Basil, Boiled Egg & Goat Cheese (above), Smoked Salmon & Tomato, Butter & Salted Radish, Pork & Giardiniera (pickled veggies)