Rice, Black Bean, and Feta Salad

I really think this recipe could use some red in it--maybe some tomato or red pepper.  Next time.  Still very good.

Rice, Black Bean, and Feta Salad

1 can (15 oz) black beans, rinsed and drained
1-1/2 c. cooked brown rice
1/2 c. celery, diced
1 jalapeno, diced
1/2 c. green onion, diced
3.5 oz crumbled feta cheese
1/2 c. Zesty Italian dressing
1/4 c. chopped fresh cilantro or parsley

Mix everything together.  Refrigerate for a few hours and enjoy!

Jalapeno Cheddar Turkey Burgers

As usual, I was craving burgers tonight.  Hadn't had one in over a week.  Ryan and I decided to go with turkey to be a bit healthier.  Then we thought adding some spice would be good...unfortunately the jalapeno we bought was really mild.  But the burgers were still yummy in my tummy!!  I forgot to take a picture of my burger all made up, so I'll try to get one of the leftover tomorrow.

Jalapeno Cheddar Turkey Burgers
Patties:

• 1 lb. ground turkey
• 1 jalapeno, diced
• 1/2 c. shredded cheddar
• Spices--use best judgement:
• garlic powder
• onion powder
• smoked paprika
• chili powder
• sea salt
• pepper

Other Ingredients:

• 4 whole wheat buns
• condiments (ketchup, BBQ, mustard, etc)
• fixings (pickles, lettuce, tomato, etc)

To make the patties, combine all of the patty ingredients.  Divide meat mixture into four balls.  Press each ball into a patty.  Grill until cooked through.  Place on a bun and top with your favorite condiments and burger fixings.  

Ultimate Grilled Quesadilla

Mexican food - mmmm!  One of my favorite genres.  I like to eat it at least once a week.  Hahah.  I generally succeed at that.  :)  Ryan and I made these grilled quesadillas the same night he made the Fire-Roasted Salsa.  To the right is a picture of how he arranged everything on our awesome charcoal grill!  I love cooking on charcoal grills.  I think they are easier to control than gas grills, but maybe I just don't have enough practice with gas.  The quesadillas were a bit messy.  We probably shouldn't have put the salsa inside of the tortilla, which is why I listed it as a topping below instead.  When we were grilling them, it kept dripping down into the coals.  Lesson learned.

Ultimate Grilled Quesadilla

• Chicken
• Silva's Taco Spice
• Salt and Pepper
• Onion
• Red Pepper
• Cheese
• Flour Tortillas (try wheat ones)

Toppings:

• Fire-Roasted Salsa
• Sour Cream
• Guacamole
• Pickled or Fresh Jalapenos

Heat grill.  Season chicken with Silva's Taco Spice, salt, and pepper.  Cut red pepper and onion into quarters.  Stick a toothpick through each onion quarter to help hold in tack.  Grill chicken until no longer pink inside.  Grill onion and red pepper until tender.  Cut pepper into slices.  Sprinkle half of the tortilla with Silva's Taco Spice and cheese.  Top with chicken, onion, and peppers.  Place on grill; cook for a few minutes on both sides until crispy.  Serve with Fire-Roasted Salsa, Sour Cream, Guacamole, and Pickled or Fresh Jalapenos.  

Fire-Roasted Salsa

Seriously, some of the best salsa I've ever tasted!  Delicious when it's still a little warm from the grilling.  Also delicious after it's been chilled.  Make it and enjoy it!  The first night we ate this salsa, we put it on Ultimate Grilled Quesadillas.  The second night, we used it as a topping on Parmesan Turkey Burgers.

(Pictured with guacamole and pickled Jalapenos)

Fire-Roasted Salsa

• 4 Roma Tomatoes
• 1 Jalapeno pepper
• 2 Anaheim pepper
• 2/3 Onion (any variety) 
• Cilantro (handful or to taste)

Heat grill.  Slice open and seed the Anaheim peppers.  Slice the top off the Jalapeno. Quarter the onion; poke toothpicks through to keep layers in tack.  Place everything but cilantro on the grill over high heat.  Grill Anaheims skin side down until skin is charred. Grill the Jalapeno, onion, and tomatoes until charred on all sides.  Place all ingredients in a food processor and pulse to desired consistency (we like ours a bit chunky).