Hamburger Patties

 2 lbs. ground chuck

1/2 cup crushed saltine crackers or Panko breadcrumbs*

1 large egg

2 T. Worcestershire sauce

2 T. milk

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

Instructions

In a large mixing bowl, add the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (overmixing can create a dense heavy mixture)

Press the meat down in the bowl into an even disk. Use a knife to cut and divide the hamburger patty mixture into six 1/3 lb patties. 

Set out a baking sheet line with wax paper. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you are using. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.

Preheat grill to medium heat (350-400 degrees)

For thick patties: grill for 3-4 minute per side

For thin patties: cook on a griddle for 2 minutes per side

Stack the patties on hamburger buns, and top with favorite toppings.

*if you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup as they are denser and will create a "meatloaf texture".

via: A Spicy Perspective

Chicken Fajita Marinade

1/2 cup vegetable oil

2 T. chili powder

2 T. lime juice

2 T. honey

2 T. garlic powder

1/2 tsp. paprika

1/2 tsp. black pepper

3 lb. boneless, skinless chicken breasts, cut into strips
**variation: add jalapeno & cilantro & omit honey

1. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken strips from marinade; discard used marinade.
4. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Marinade for Pork Chops

1 cup olive oil

2 cups white wine

5 cloves garlic

1 bay leaf

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1 tsp. pepper

Combine all ingredients & add pork chops.

Refrigerate for at least 4 hours, then grill. 

Spicy Honey Chicken

Spicy Honey Chicken

Recipe by Our Best Bites

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now.

Marinated Chicken Breasts

4 boneless, skinless chicken breast halves

1/2 cup brown sugar

1/3 cup light olive oil

1/4 cup cider vinegar

2 garlic cloves, crushed

3 T. coarse grain prepared mustard

1 T. lime juice

1 tsp. salt

1/4 tsp. pepper

Place chicken breasts in a large shallow dish. Combine remaining ingredients; stir well & pour over chicken. Cover & refrigerate, for no longer than 2 hours. Remove chicken from marinade, discard marinade. Grill for about 8 minutes on each side.