Azoresgal~Life on an Island

Nothing says summer like burgers. Now imagine burgers made with chicken, lime, tequila  and with a few extra yummy things added in! How could it not be good? While you have the tequila out, why not make some margarita's to sip on !




1 kilo//2 lbs ground chicken (I ground up fresh boneless/skinless chicken breasts)

1 large jalapeno pepper, seeded and finely chopped

4 cloves garlic minced

1 lime (juice)

1 tbsp soy sauce

1 cup panko bread crumbs

1/2 cup chopped cilantro

2 oz Tequila



Mix all the ingredients together in bowl. Let flavors mingle, about an hour in the fridge. When you are ready to grill/ or pan fry, form into patties, I got about 10. When burgers are almost done, top with cheese and allow to melt.  Remove from grill/fry pan and place on toasted bun.  Top with your favorite toppings and enjoy!



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A very delicious and simple salad! You’ll be surprised how well these flavors go together, the saltiness of the feta cheese and the sweetness of the watermelon. The best part, how fresh and cool this salad is on a hot  summer's day.




 watermelon, ice cold and cubed
 red onion, peeled and thinly sliced
 feta cheese
 balsamic vinegar/ or balsamic glaze
 fresh basil, snipped / or mint

Directions:

1. In a bowl, combine the watermelon, onion, and feta.

2. Snip the herbs into the bowl. Drizzle the vinegar over the salad and toss well to coat.



*** make a little salad or a great big salad if you please, the amounts are up to you !

Well the month of August has already snuck in, and I have to say it tugs at my heart, somehow I feel like summer is slipping away. One look at the vegetable garden, confirms this, the tomatoes are here in full force. While everything else has already been picked, the onions, the green beans, the potatoes. The lettuce is starting to go to seed, and all the peppers and pumpkins are now waiting for their turn to shine, once this month rolls into September. So in effort to hold on to summer, I made this lovely tart for lunch today. It´s fresh and fragrant and simple to make.






1 package puff pastry
3-4 tablespoons breadcrumbs
1 small onion thinly sliced
3-4 tomatoes thinly sliced
200 grams goat cheese or feta or mozzarella
olive oil
thyme or basil


Preheat oven 200ºC

Unfold the sheet of puff pastry onto a baking sheet lined with parchment paper.
Sprinkle with the breadcrumbs.
Layer with the thinly sliced onions.
Next crumble and sprinkle half of the goat cheese on top.
Next layer the slices …

This salad is easy to make and has a wonderful fresh flavor. It is a great salad to bring to BBQ's or parties, and great as an quick meal. Serve two or serve twenty, just by adding more or less orzo and veggies. Grill up some chicken  or shrimp and add it to the salad to make it a one dish meal. We are still enjoying summer, so after a day at the beach, this salad hits the spot, quick and delicious !









2 cups dry orzo, cooked in salted water and drained
1 cup quartered cherry tomatoes
½ cup finely diced purple onion
3 Tbsp chopped fresh dill / 1 tsp dry
 ½ cup sliced black olives
1 cup crumbled feta

Cook pasta according to directions.

While pasta is cooking chop vegetables and dill.
Toss all ingredients together.
Toss with  as much dressing as you like.


Dressing:

¼ cup red wine vinegar
Juice of one lemon
Sea salt and ground black pepper to taste
4 Tbsp of  honey
¾ cup extra virgin olive oil

Put all ingredients in a salad dressing bottle or in a jar with a lid and shake well.

*** So …

Happy birthday, Mr.G !

Although it’s your birthday, my mind is filled with all of the gifts that you’ve given me. The gift of Friendship, we were friends before we even dated, you are my best friend. The gift of Laughter, you can still make me laugh at the drop of a hat. The gift of Music, your beautiful voice and guitar strumming fill our life with a beautiful melody. The gift of family, our children, they could not have a better father. The gift of Time, always driving somewhere, picking up someone, your free time is often for errands. The gift of Strength, you are my pillar, how many times have you held my hand, picked me off the floor, and put me together again. The gift of Stability, all your hard work , makes it possible for me to stay home, and take care of our family. The gift of Acceptance, having me just as I am. The gift of Love, you picked me, and have defended me tooth and nail, all these years, you take care of me and show me love in so many ways.
You see, since you entere…

Polenta is new to me. It just sounded so fancy, so complicated and for some reason it just scared me. But this week, I finally bought some, made it and discovered that’s so …NOT TRUE!  This dish was easy and delicious ! This week I have made it twice already. I am hooked and the whole family loved it.  I will not lie, this creamy cheesy polenta, served with a fried egg on top, was just out of this world!





4 cups water/ chicken broth

1/2 tsp salt (to taste)

1 cup quick cooking polenta/ cornmeal

2 Tbsp butter

1/2 cup fresh grated Parmesan cheese

Fresh grated Parmesan cheese, for serving


To make the polenta, bring the water and salt to a boil in a large, deep pot. (Polenta  will bubble and splatter.) Reduce the heat to medium and slowly whisk in the cornmeal to avoid lumps. Whisk until it thickens, about 5-7 minutes. Remove from heat. Stir in the butter and cheese and serve.


 Don't be afraid to add a little more hot water/broth if it gets too thick.

I must warn you the following is yet another zucchini recipe! 3....2...1... Are you still there ? Oh good you are, I promise this one is a keeper. If you’ve got a bunch of zucchini you have to use up or you just can’t get your family to eat zucchini, this is your recipe! Even the pickiest non vegetable eater will love these crispy coated bites of hot zucchini goodness.




 3 small to medium zucchini, sliced into sticks
2 large eggs, beaten
1/2 cup flour
1 cup panko or bread crumbs
4 Tbsp. grated Parmesan cheese
1/4 tsp. garlic powder
Salt and pepper, to taste

In a small bowl, beat eggs with a fork until frothy. In another bowl, place flour, and in a third bowl, place your bread crumbs. Toss the breadcrumbs with garlic powder and Parmesan cheese, salt and pepper and set aside.

Dip the zucchini sticks into the flour, then egg, and then into the bread crumb mixture. Make sure all sides get coated well..

I fried them in olive oil( just enough to cover the sticks about 2 inches). When the oil…