Summer is upon us. What better way to bring in the season than with some simple and tasty recipes for that summer shindig?
Teriyaki Burgers with Pineapple!
40 Minutes
Ingredients: For 4 to 6 burgers:
- Two pounds of lean ground meat (vegan optional)
- Brioche or other buns
- Canned pineapple rings in water or pineapple chunks
- ¼ cup brown sugar, ¾ cup cold water
- 1 tablespoon cornstarch
- 2 teaspoons honey
- 1 teaspoon ground ginger
- 1 teaspoon pressed garlic
- ¼ cup low salt soy sauce
- optional ¼ cup unsweetened coconut flakes
Tools Needed:
- Skillet or BBQ,
- Spatula
- Small saucepan
- Cooking spoon
Prep and Serve: Prepare the Teriyaki sauce > whisk cornstarch and water in a saucepan, add honey, ginger, garlic, brown sugar, soy sauce – optional coconut flakes.
Cook on low heat, stirring regularly until thickened, i.e., a clean line can be drawn on a dipped spoon with a finger.
Set aside. Cook burgers, place burgers on a bun with a meat patty topped with pineapple and Teriyaki.
Enjoy!
Hot and Spicy Cornbread with Honey Butter!
60 minutes
Ingredients:
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar or monkfruit
- ½ cups corn kernels
- optional ¼ cup oil if you want it more fluffy
- 1.5 tablespoons baking powder
- ½ cup butter
- 1 ¼ cup oatmilk or milk
- 3 eggs
- ¼ Jalapeno minced
For butter spread
- ¼ cup honey
- ½ cup butter
Tools needed:
- Mixing bowl
- Spoon
- 9 X 12-inch pan
- Saucepan
- Spoon
Prep and Serve: Preheat oven to 350. Mix flour, cornmeal, monkfruit, baking powder, butter, oatmilk, cooked corn, optional oil, eggs and jalapeno. Place in a greased pan, cook for 35 min. or until a toothpick comes out clean, let cool for 15 minutes. For the sauce, melt butter and honey in a saucepan, cut cornbread squares, and drizzle with sauce.
Enjoy!
Too lazy to cook alternative: Head over to Barbarella’s in the Shores!
