Phoodos: Jerk Chicken Burgers

This recipe hasn't been posted on Casey's Blog, but it is her recipe.  These burgers were delicious and I will definitely be making them again!!

Ingredients:

• 1 pound ground chicken
• 1 lime--the zest and the juice
• 1 Tbsp KC Masterpiece Caribbean Jerk Marinade
• 1 Tbsp dry jerk seasoning--I had a hard time finding this, so I actually used Mrs. Dash Caribbean Citrus seasoning
• 1 egg--Casey recommends you skip the egg if you are grilling on an outdoor grill.  I was grilling inside.
• sliced pepper jack cheese
• sliced pineapple
• Hawaiian Bread buns or rolls, depending on what size burgers you make
• sliced jalapeños

Directions:

1. Squish together the chicken, lime zest, marinade, seasoning, and the egg.  
2. Grill the burgers until the juices run clear.  (I actually don't have a grill pan, so I just cooked them in a pan.)
3. Top with pepper jack, and warm in the oven to melt.  
4. Grill the pineapple.  Casey recommends topping the slices with brown sugar, hubert, or agave nectar if you use fresh pineapple--I used canned.
5. Butter and grill the buns, if you like your buns toasted.  
6. Top the burger with the grilled pineapple, sliced jalapeños, and some lime juice and enjoy!!

Phoodos: Crispy Breadsticks!!

Today I made Casey's Crispy Breadsticks, with a little twist.  I used Crescent Roll dough because that is what I had in the fridge.  I pinched it back together and rolled it out just like bread stick dough.  I separated my dough into two batches.  The first I brushed--spooned, actually--with olive oil, and sprinkled with garlic salt and Mrs. Dash Italian Medley (I didn't have any parm), and then the tops I just sprayed with Olive Oil Pam.  For the second batch, I melted 2 tablespoons of unsalted butter (I wanted to use it up so I can get it out of the fridge), and sprinkled with cinnamon sugar.  My bread sticks took 10 minutes to cook, and they turned out splendidly!!  

With garlic and Italian seasoning

With Cinnamon and Sugar