Teriyaki Whisky Burgers

Yesterday I decided I wanted to make burgers. Yes, in October. It’s been unseasonably hot here so I figure, why not? I was going for something a bit sweet and spicy with this.

I tried making this as gluten free as possible. I used GF teriyaki and GF whisky in this recipe. Since, I only have a gluten sensitivity and not full on celiac disease I would advise caution to those with celiac who may want to try the recipe. Everything should be okay, but I would hate to make anyone sick.


Pineapple Topping

1 20 oz Can Pineapple Tidbits in Juice

1 ½ Small Onion (sliced)

½ Tbsp Onion Powder

½ Tbsp Salt

½ Tbsp Pepper

½ Tbsp butter

  • Drain half of pineapple juice out of your can before starting.
  • Add your butter to a large pan; next bring the pan to medium high heat and melt butter.
  • Add all ingredients and combine until the butter is evenly coating the pineapple topping mix.
  • Sauté until pineapples turn golden brown.

Teriyaki Whisky Burgers

1 Lb Ground Beef

1 Egg

½ Small Onion (minced)Image

1 ½ Tbsp Garlic

1 Tbsp GF Teriyaki

2 Tbsp GF Whisky

1 Tbsp Onion Powder

1 Tbsp Salt

1 Tbsp Pepper

½ Tbsp Sage

½ Tbsp Paprika

1 Tbsp Butter

Pepper Jack Cheese (optional)

  • Combine beef, egg, onion, teriyaki (I used San-J brand), whisky (I used Johnny Walker Red Label), onion powder, salt, pepper, sage, and paprika in a large mixing bowl. Combine well, package inside a large Ziploc bag, place in fridge, and let marinade overnight.
  • Next day, form your beef mix into hamburger patties.
  • Heat the butter on medium high heat in a large pan.
  • Coat your pan as evenly as possible with the butter and add two-three patties.
  • Cook until slightly charred on both sides (3 minutes each), bring burner down to medium low heat, and cover with a lid. Cook for about 8 minutes.
  • Cover burgers with desired cheese (I used pepper jack) and melt in pan.
  • Plate your burger on a large lettuce leaf and top with pineapple.


Stuffed Peppers

Back in July, 2012 I posted a recipe for stuffed peppers. Since then, I have deleted and remade the recipe. Why? Not only was I highly disappointed with the presentation, but my execution of the recipe and taste of the peppers themselves was lacking. I’ve made a mental note to never try cooking while extremely ill ever again (unless it’s chicken broth, haha).

Stuffed Peppers


3 Green Bell Peppers

3 Multi-Colored Bell Peppers

1 Lb Ground Beef

2 Chicken Thighs (chopped small)

1 Tbsp Salt

1 Tbsp Pepper

½ Tbsp Rosemary

½ Tbsp Oregano

½ Tbsp Parsley

½ Tbsp Sage

½ Tbsp Onion Powder

1 ½ Tbsp Garlic (chopped)

1 ½ Tbsp Balsamic Vinegar

1 Tbsp Soy Sauce (gluten free)

1 Onion (diced)

1 Cup Rice (cooked)

1 Can Crushed Tomatoes (14.5 oz)

6 oz Mozzarella Cheese

Preferred Non-Stick Cooking Spray

  • ImagePreheat oven to 350°
  • Pre-cook rice and set aside in a large mixing bowl.
  • Cut the tops off the peppers, remove the seeds, and flesh from the inside. Spray your baking pan (I used a round 8” pan) with your non-stick spray and set your pepper
  • shells aside in the pan.
  • Combine the beef, chicken, salt, pepper, rosemary, oregano, parsley, sage, onion powder, garlic, balsamic, and soy sauce. Spray a pan with your non-stick spray and heat to a medium-high temp. Add your meat and brown.
  • ImageOnce meat is browned turn your burner down to medium heat.
  • Next, incorporate your onion into the meat; make sure it is evenly  distributed. Cook the onion until it is transparent.
  • Once the onion is cooked, add the
  • meat as well as your tomatoes and mozzarella to the rice. Thoroughly mix all the stuffing components together.
  • Stuff the peppers well, using a small spoon to press in the mix. Fill to the top and flatten, so you can add more mozzarella later on.
  • Bake for 50 minutes; right before serving sprinkle grated mozzarella over them and bake until melted.


Mango Salad


¼ Red Onion

1 Mango

1 Heart of Romaine

½ Cup Cilantro

1 8 Oz Pack Super Firm Tofu

2 Tbsp Vegetable Oil

1 Avocado

  • Remove the pit of the mango by slicing vertically along the center (around from the stem). Then carefully slice between the pit and the flesh of the mango.
  • Once you have the flesh removed slice it into long, thin strips.
  • Cut the red onion into halves and then halve one of those. Vertically slice the face of the onion (where you can see the rings) so it is in long strips.
  • Chop the romaine into bite size pieces and chop the cilantro very small.
  • Combine the mango, onion, romaine, and cilantro in a large mixing bowl.
  • In a large pan heat the vegetable oil over medium-high heat.
  • Cut the tofu into bite size chunks and stir fry it until it is lightly browned on all sides.
  • Cool the tofu to room temperature and toss it into with the rest of the salad.
  • Remove the pit from the avocado and slice it into long, thin strips (similar to the mango).
  • Set the avocado aside and squeeze some lemon juice over it to avoid browning.

Citrus Dressing

½ Cup Orange Juice

1/3 Cup Lime Juice

2 Tbsp Olive Oil

1 Garlic Clove

1 Tsp Cilantro

1 Tsp Fresh Ginger

  • In a cup or small bowl whisk together orange juice, lime juice, and olive oil.
  • Finely chop the garlic, cilantro, and ginger; add these to the juice mixture and whisk until thoroughly combined. Re-whisk if the dressing separates.
  • Serve with a spoon so you may use as needed.
  • If any is left over put in a container, store in fridge, and re-whisk when ready to use.

Drizzle salad dressing over the salad, set some avocados (season with a dash of salt and pepper).

Serves around four to five people.


Kabob Salad

I’m not going to lie, this meal was a direct result of having no air conditioning and temperatures reaching the high 90s. I’d originally planned a fried potato dish, but my kitchen was virtually unusable today. The silver lining is that kabobs are one of my favorite summer meals – I’d always ask my parents to make them for my birthday dinners. I think there’s just something awesome and fun about eating your food off sticks.


2 Cloves Fresh Garlic

1 Cup Scotch Bonnet Peppers

1 Cup Onion

½ Cup Cilantro

½ Cup Extra Virgin Olive Oil

½ Cup Fresh Lime Juice

1 Tsp Salt1 Cup White Cooking Wine

1 Tsp Fresh Cracked Pepper

2 Lbs Beef

2 Lbs Pork

3 Medium Onions

3 Stop Light Peppers

1 Pineapple

1 Pack of Bamboo Skewers

  • Combine the garlic, peppers, onion, cilantro, olive oil, lime juice, and white wine in a blender; blend well to create marinade, mix in salt and pepper.
  • Cut your beef and pork into bite size chunks; put each in a large Ziplock bag (respectively) and add marinade
  • Put bags in fridge and let sit overnight.
  • Soak skewers for thirty minutes before adding your meats and vegetables; preheat your grill.
  • Cut the onions, peppers, and pineapple into bite size chunks.
  • Skewer the onions and peppers together, pineapples alone, pork alone, and beef alone.
  • Grill your kabobs on medium heat for an hour and a half; moving them around as necessary.


1 ½ Hearts of Romaine

1 Beefsteak Tomato

  • To cut the romaine, begin by making three vertical slices so it is evenly divided into thirds; stop cutting right above the base.
  • Next, cut horizontally into bite size pieces until you reach the white part of the romaine; put lettuce in a medium mixing bowl.
  • Dice the tomato and add to the romaine, toss together.


½ Cup Extra Virgin Olive Oil

½ Cup Red Wine Vinegar

2 Packets Goya Salad and Vegetable Seasoning

  • In a cup or small bowl whisk together all ingredients until creamy.
  • Serve with a spoon so you may use as needed.
  • If any is left over put in a container, store in fridge, and re-whisk when ready to use.

Use the salad as a base; remove the onions, peppers, and pineapple from their skewers to place on top. Set the meats on top and drizzle with salad dressing.

Serves around four to five people.


Chicken Piccata

Here’s another meal I find myself making quite frequently, mostly because I always have the ingredients and my boyfriend loves it – hope you do too!

Chicken Piccata


4 Split (2 Whole) Boneless Skinless Chicken Breasts

½ Cup Flour

¾ Cup Crushed Saltines or Corn Meal

2 Eggs

2 Tbsp Extra Virgin Olive Oil

  • Preheat oven to 400°
  • Put flour in a small bowl.
  • Beat eggs in a small bowl and place next to flour.
  • Place saltines or corn meal in a third bowl at the end of the assembly.
  • Bread the chicken by covering evenly in flour, dipping in eggs, and covering evenly again in saltines/ corn meal.
  • Heat the olive oil on high in a pan; test a small piece of chicken by placing it in the oil, when ready oil will bubble around it.
  • Add the chicken breasts and brown them on both sides; about 5 min. per side.
  • While cooking the sauce put the breasts on a baking sheet and bake for about 10 minutes.


3 Tbsp Unsalted Butter

½ Onion Chopped

½ Cup White Wine

1/3 Cup Lemon Juice (1 Large or 2 Small Lemons)

1 Tbsp Capers

1 Tsp Basil

1 Tsp Salt

1 Tsp Fresh Cracked Pepper

½ Tsp Oregano

½ Tsp Rosemary

½ Tsp Onion Powder

  • Using a paper towel wipe out the crumbs from the pan you previously used for the chicken.
  • Heat the butter on medium, once fully melted add the onion.
  • Sautee the onion until translucent then add the wine and lemon juice; reduce heat to low.
  • While sauce is simmering add the capers, basil, salt, pepper, oregano, rosemary, and onion powder.
  • Continue to simmer on low, stirring occasionally (I do this by lightly turning the pan in a circular motion), until the chicken is finished cooking.

Serve on a bed of pasta (fettuccini is pictured above) and garnish with a slice of lemon. Serves around three to four people.