Grilled Chicken Burgers

I know there are many ways of making burgers. Today I decided  to make my own version.  I used the spices I felt like.and I needed to use up mushrooms I had left over. I kinda made it all up as I went along. I also had left over hot dog chili sauce left over from the other night . 
Hubby said they came out Great!  I don't know as I didn't have all the good stuff on it. The burger i had was very good, moist and juicy!

1 LB ground chicken or turkey
2 teaspoons garlic powder
1 tsp. onion powder
1 tsp. paprika
2 tsp. Italian seasoning
1/4 to 1/2 cup fresh bread crumbs
8 squirts of soy sauce
1 onion, chopped
1 cup fresh chopped mushrooms
4 slices of bacon
6 slices of bread
Hot Dog chili sauce ( or any chili sauce you prefer)

Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion and the mushrooms.
Broil the bacon and then crumble into the onion and mushroom mixture. Saute on low for 5 mins. Set aside.

In a large bowl, combine the chicken and the spices, bread crumbs and soy sauce.
Cover and refrigerate for at least 1 hour or up to 4 hours

Meanwhile, build a charcoal fire in an outdoor grill Or, preheat a gas grill on High, then turn to medium.
Shape the chicken mixture into six 4-inch-wide patties.

Spray grill with Pam. Cook burgers about 15 to 30 mins turning once.

Remove to plate. Toast bread on both sides and place on plate.

Put one slice of bread on plate top with chicken burger.

 Add Hot dog chili sauce 

when the onion, mushroom, bacon mix

 this was my dinner , hubby got the works 

I made Macaroni  Salad , I use small shells and 1 can white tuna fish and mayo.


Pork Spare Ribs

My hubby found this rub in the news paper the other day.
I figured since I was making a rack of ribs I would
give it a try. I did half with this rub and the other half with
BBQ sauce.  It turned out great! I didn't use the chipotle powder
as I didn't have any, and I am not one for spicy food.

Sperts Rub

1 TBSP. paprika
1 tsp. Chili Powder
1 tsp.  Salt
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. dried oregano
1 1/2 TBSP. brown sugar
1/2 tsp. chipotle powder ( optional)

Rinse ribs and pat dry with paper towel.
Combine all ingredients thoroughly. Rub on meat at least

1/2 hour before grilling. ( I did it over night)

Grill for about 45 mins turning every 10 mins or so.

Store left over rub in airtight container.
The recipe can easily be doubled or tripled.
Makes enough for 1lb of meat.

Just the right portions of spices and seasonings make Michele Marvin’s “Sperts Rub” by Michele Marvin,Saddle Brook NJ a winning recipe for the Saddle Brook resident who likes to add a little smoky flavor to steak, chicken and ribs.


I used Sweet Baby Ray’s Sweet Vidalia Onion BBQ Sauce. 

Poured some on bottom of a baking dish and then added ribs
and poured rest on top. 

Cover it and put in fridge over night.

Grill ribs over coals about 45 minutes or until done;
turn every 15 minutes or so.

I made Potato Salad to go with the Ribs.

Memorial Day
Don't forget why we celebrate this day
Freedom doesn't come Free Thank you to all the men and women who served our country and still do.
God bless


Baked Chicken Chimichangas

I saw these over at Pinterest and Just had to blog it. I love Chimichangas, but cant eat fried food, so when i saw baked I knew I would make these.


1 small onion, diced
1 cup salsa
3/4 tsp. ground cumin
1/2 tsp. Chili Powder
1 1/2 tsp. dried oregano
1 sm can green chilis, chopped (optional)
2 1/2 cups shredded cooked chicken breasts ( or beef)
6 (8-10") flour tortillas
1 cup shredded Cheddar cheese ( or Mexican mix)


In large saucepan, saute onion for 5 mins.Then add Salsa, cumin, chili powder, oregano to pan and shredded chicken. Mix together and saute for 3 mins.
Let cool.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks.

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake at 425° for 8 minutes; turn and bake 5 more minutes.

Remove picks; Toppings: guacamole, sour cream, shredded lettuce, diced tomato


Copy Cat BB Kings Blues Club BBQ Ribs

With Memorial Day around the Corner I was looking for something to grill, and i came across these YUM SO this is what we are grilling with some homemade potato salad and home made macaroni salad.



2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water


Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot.
Add ribs and cook, covered, for 3 to 5 hours.
Brush with sauce during last minutes of cooking.
Serve with remaining sauce.

BB King's Blues Club Dry Spice Rub

1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Copycat Outback Steakhouse Alice Springs Chicken and Honey Mustard

I am always looking for ways to "spice up" plain ol' chicken breasts as we eat chicken almost every night.

~~Happy Cooking and Eating~~

Grilled chicken breast topped with bacon, honey mustard sauce, sautéed mushrooms, Monterrey Jack and Cheddar.
You can also turn this into their delicious Alice Springs Chicken Quesadilla. Simply slice thin and place inside of a flour tortilla along some bacon, honey mustard sauce, sauteed mushrooms and Mexican cheese blend. Grill until crisp and serve with some additional honey mustard sauce.

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
seasoning salt
6 slices bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese

Combine the mustard honey and 1 tablespoon of the oil along with the lemon juice and mix. Mix vigorously .
Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top. Refrigerate for 2 to 24 hours.
Save and chill the remaining marinade to serve later with the chicken.
After the chicken has marinated:

Preheat your oven to 375°F.
Place the remaining oil in a frying pan, heat and sear chicken on both sides.
Put the chicken in an oven safe pan and brush liberally with the marinade.
In the same frying pan and add the butter and sauté the mushrooms.
Season chicken breasts with salt and pepper.
Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 of a cup of cheese on each backspace.
Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard

 Alice Springs Chicken Quesadilla


Crock Pot Ranch Chicken & Mashed Potatoes

I found a recipe for Ranch Pork Chops but I didn't have any so i decided to use chicken. I also changed it up some. It came out great! Hubby loved it! I don't care for mashed potaoes so I had mine over rice. Was Yummy!
                          ~~Happy Cooking~~    ü 

4 chicken breast, boneless 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup
1 soup can of water
8 peeled, potatoes
5 Tbsp. real butter
3 Tbsp. Sour cream
1 cup milk ( might not need all of it, or might need more depending on consistency of potatoes)
 1/4 cup of Parmesan cheese
1/2 tsp. of garlic powder
1 tsp. salt, or to taste
1 tsp. pepper, or to taste …………

Place Ranch seasoning, soup, soup can of water, chicken and potatoes into crock pot, high heat for 4 hours or low heat for 6 hours

 Transfer potatoes to a bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add sour cream, butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop chicken onto serving plates and top mashed potatoes soup gravy from crock pot.

I am not a mashed potato fan , so I made plain white rice and placed the chicken on top of that.

While you were at work...Smoking Time Jazz Club performs on Royal Street

New Orleans Royal Street Musicians

Chicken Fat Ball

I went to the Chicken Fat Ball with my dad, brother and (aunt)Betty. We had a wonderful time and the music was outstanding!! I grew up on classic jazz as my dad is a Jazz buff! He has reel to reel and tons of old 78's & 33 records plus..he has taken over my old bedroom and made it into his music room.

 Derek Smith on Piano, Gary Mazzaroppi on Bass,Chuck Riggs on drums, Paul Midiri on Xylophone, and Dave Bennett on the clarinet

My dad, Betty and my brother ken


Chicken Spaghetti

 I didn't know what to make for dinner tonight so I went to pinterest and  looked around. This is what i found and I decided t make it.
This meal is very simple to throw together and you can change it up or add what ever veggies you want. Also you can use Rotel Tomatoes if you like it spicy. You can also use any cheese you like as well. 
My Hubby loved it and he is my critic.       ~~ ENJOY~~    ü 


1 tablespoon chopped garlic ( I used jar chopped garlic)
3/4 cup chicken, cut up 1" pieces

1/4 cup onion, diced
1/4 cup green pepper, diced
1 small can sliced mushrooms

1 (12oz) package of uncooked spaghetti 
1 can 98% Fat Free Cream of Chicken  soup
1/2 cup grated cheese,( what ever kind u like I use mixed )
1 (14.5 oz) can diced tomatoes (you can also use fresh!)
1/2 can chicken broth
1/2 teaspoon Italian seasoning
1/2 teaspoon Garlic Powder

2 slices bread cut in cubes
1 tablespoon butter, melted
1/4 tsp garlic powder
1/4 tsp grated cheese
1/4 cup mozzarella cheese


Break noodles into 2-3" pieces and cook according to package directions.
While the spaghetti is cooking, spray frying pan with Pam add the garlic and  the  chicken , cook till chicken is cooked. Add the onion and pepper and cook for another 5 mins over med-low heat.

Place cooked noodles into a large bowl,add chicken mixture and toss together.

Add cream of chicken soup, tomatoes,cheese, Italian seasoning,and Garlic Powder . Mix all together. Now slowly add  the chicken broth. You want to be able to stir it, but you don't want it to be too soupy.

Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. 

Melt butter, some garlic powder and grated cheese, mix together and pour over bread cubes. Lightly toss. Sprinkle over mixture. Sprinkle Mozzarella cheese over mixture.

Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

                                     It was absolutely Delicious