16 Turkey Burger recipes

turkey-burger-recipesCheck out this and other grilling recipes on my Grilling Pinterest board

Turkey Burger Recipes

If you’re firing up the grill this summer turkey burgers can be a healthy choice and they are so flexible! You can add all sorts of fun ingredients to make them interesting.

Teriyaki Pineapple Turkey Burgers from Mom on Timeout

Hawaiian Turkey Burgers from Six Sisters’ Stuff

Grilled Jalapeno Pepper Jack Turkey Burger from Cooking on the Weekends

Feta Basil Turkey Burgers from Fifteen Spatulas

Mini Turkey Sliders from TrulySimple

Chipotle Turkey Burgers from Pinch of Yum

Spicy Grilled Turkey Burgers with Coleslaw from Simply Recipes

Turkey Burgers from BlogChef

Queso Turkey Burgers from Bev Cooks

Jalapeno Cheddar Burgers from Spend with Pennies

Swiss Turkey Burgers from Tried and Tasty

Mushroom and Turkey Burgers from NY Times

Tex Mex Turkey Burgers from Mom de Cuisine

Bacon, Sharp Cheddar & Roasted Red Pepper Turkey Burgers from Apples and Sparkle

Kentucky Hot Brown Burger from Call Me PMC

Lettuce Wrapped Turkey Burger with Goat Cheese from Adventures in Cooking

What are your favorite turkey burger recipes? 

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15 Grilled Chicken Recipes – Burgers, Kabobs, Fajitas, Gyros, more


Want more grilling inspiration? Check out my Grilling and Roasting Pinterest board.

15 Grilled Chicken Recipes

Grilled chicken is one of the easiest and most adaptable meals ever. This list could easily be pages and pages long, but I’m sticking to my favorite 15. I think the Grilled Chicken Caprese Sandwiches look especially good – especially with some balsamic vinegar/sugar drizzled over them.

Grilled Monterey Chicken from The Recipe Critic

Lemon Chicken from Mandy’s Recipe Box

Grilled Chicken from Sous Chef

Buffalo Chicken Ranch Burgers from Julie’s Eats & Treats

Spicy Sweet and Sour Grilled Chicken from Gourmet.com

Buffalo Chicken Wraps from Lisa’s Dinnertime Dish

Grilled Chicken Caprese Sandwiches from The Seasoned Mom

Grilled Sweet and Sour Chicken Kabobs from Six Sisters’ Stuff

Blackened Chicken Wings from The Art of Comfort Baking

Grilled Chicken Fajita Kabobs from Two Peas & Their Pod

Best Grilled Chicken Recipe from Freebie Finding Mom

Grilled Chicken Gyros from Melissa’s Cuisine

Balsamic Marinated Grilled Chicken from Rich and Sweet by Bia Rich

Grilled Honey Lime Chicken from Bless This Mess Please


And finally, one of my favorities, Grilled Honey Teriyaki Chicken from Queen Bee Coupons! 

What are your favorite grilled chicken recipes? I’d love to hear from you – leave a comment on this post!


Looking for more, reliable, grilling advice and recipes – check out The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes. Just released in April, I’ve always been a fan of New York Times recipe coverage!

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15 Foil Meal Recipes – Foil cooking for camping, grilling

Foil-Meals-Recipes-DinnersThis also lives on my Pinterest Board: Grilling and Roasting!

Foil Meal Recipes

Summer means it’s time for cooking in fire pits and on barbecues. Foil meals – made by cooking in foil packets – can be an easy way to cook on flames, without messes or extra dishes! Using foil you can do one-pot meals, desserts, breakfasts and more.

15 Foil Meal Recipes:

Grilled Pineapple Chicken Kabob Packs from Life Made Delicious

Warm and Melty Cheese Dip from Echoes of Laughter

Grilled Sweet Potatoes from Five Little Chefs

Mediterranean Salmon in Foil Packets from The Seasoned Mom

Baked Herb Salmon from The Mommy-Files

Chicken Fajitas from Cook Clean Craft

Barbecued Apple Crisp from Cooking with Jax

Foil Packet Hot Dogs from Growing Up Gabel

Green Chile Cheese Fries from Buried Carrots

Barbecue Chicken and Potatoes from Jamie Cooks it Up!

Grilled Packet Potatoes from Spoonful

Campfire Quesadillas from Dirty Gourmet

Chicken Foil Dinner from Don’t Eat Wheat

Tin Foil Chicken Fajitas from One Sweet Appetite


And one of my favorites – Grilled Halibut with Lemon and Capers from Queen Bee Coupons!

Do you like to cook using foil packets? Do you have favorite foil meal recipes? I’d love for you to share your favorite recipes using tin foil packets.


Other resources for tin foil meals (from Amazon): 

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Grilled Stuffed Zucchini recipe – bacon, mushrooms, parmesan

Originally published August 2012, I’m bringing this back for those of you harvesting zucchinis!

Got zucchini? We do. We’ve been harvesting zucchini from our garden for the last few weeks – and while I was admittedly getting tired of it, this recipe has re-kindled my love for zucchini.

We started with a recipe from Vegetables from an Italian Garden: Season-by-Season Recipes (Amazon), one of my favorite Italian cookbooks. And we modified it to fit our preferences – including adding bacon and grilling, instead of roasting, because it’s just too stinkin’ hot to be turning on the oven.

[Read more…]

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Grilled Halibut with Lemon and Capers recipe

Grilled-Halibut-With-Lemons-CapersPin it.

Grilled Halibut with Lemon and Capers

I grew up in Alaska – so we ate a lot of halibut growing up. I think I’ve had it a dozen different ways – but one of my favorite ways is one of the easiest ways to make halibut – Grilled Halibut with Lemons and Capers.

You can prep it and get it on the grill in under five minutes. Really. It’s easy. Then it only takes another six to 10 minutes to cook. Rachael Ray doesn’t have anything on this 20 minute meal. :)


Halibut fillet, fresh

Large lemon

Lemon pepper

Capers, drained
Honestly, these are not required. If you don’t have them. It will still taste amazing with the lemon juice and lemon pepper!

Optional: Dried basil, onion and garlic


1.) I like to rinse my fish fillet. I have no idea if this is breaking the rules, it probably is. But often mine comes from the freezer and I like to rinse off any thawed fish slime. I pat it dry with a paper towel.

2.) Place halibut on a big piece of aluminum foil. You want a big enough piece that you can fold it up and cover it all.

3.) Squeeze half a lemon over the halibut. I don’t think you can ever have too much lemon juice. Use fresh, definitely.

4.) Sprinkle lemon pepper on top of halibut, as much as you’d like.

5.) Slice lemons very, very thinly and place lemon slices on top of halibut.

Grilled-Halibut-With-CapersPin it. 

6.) Sprinkle with capers. If you like onions, add your onion slices (my husband doesn’t, so I only put them on mine). I like to add dried basil or even garlic powder.

Grilled-Halibut-Lemon-aluminum-foilPin it.

7.) Wrap aluminum foil up and cover the fish. Crimp the sides so the fish doesn’t fall out. We want it to make a little packet – so it steams while it grills. I like to take two long pieces and make a + sign, this seems to be perfect, especially if you have multiple fillets in the packet. Then fold the bottom aluminum foil piece in and then the top piece over it. Crimp it.

8.) Grill on medium heat until the meat is opaque and flakes apart with a fork. I always seem to overcook halibut, since I’m nervous about it being cooked all the way thru. A general rule of thumb is a 1″ fillet will take about 9-10 minutes.

My halibut fillets, since it’s fish we’ve personally caught and filleted, usually has the skin on one side. So I just cook on one side. I think if you use the aluminum foil technique it steams it will enough that you don’t have to flip it. Which works well for this type of recipe, that has toppings. :)

What is your favorite way to grill or bake halibut?


And just for fun, here is a photo of me and my son in May of 2009 right after we went halibut fishing in Homer, Alaska. It’s one of the most beautiful places I’ve ever been. I love visiting Homer. Ever been to the Salty Dog Saloon there?


I took this photo on the beach near where we stayed. There were bald eagles everywhere.  It was a magical trip with my family!

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Recipe: Grilled vegetables and couscous

I haven’t been posting as many recipes lately because we’ve been doing a lot of grilling and simple salads – nothing too exciting or worth sharing. But last night we changed it up a little bit by grilling my discount peppers (yay!) and zucchini from my garden, and adding it to some couscous! Total cost was under $5!


1 – 2 colored bell peppers – $0.33 each (discounted)

1/2 – 1 red onion – $0.40 cents

1 – 3 small zucchini – FREE from garden, but probably $1-2 if purchased in store

1 tablespoon olive oil or canola oil

1/2 teaspoon cumin

1 cup couscous – This is available in bulk $1.78/lb at Winco

1 1/4 cup chicken stock – $0.50 – $1

Salt, pepper to taste

Optional – feta, kalamata olives


1.) Throw quartered vegetables into a large bowl and coat with olive oil, cumin and a sprinkle of salt.

2.) Grill vegetables on grill, about 15-20 minutes, until they are charred and softened slightly.

3.) Meanwhile, cook couscous according to instructions. Basically you boil 1 1/4 cup chicken stock (or water) and once it starts boiling, add couscous, remove from heat and cover. Let stand for 5 minutes, then fluff with fork.

4.) Once vegetables are done, dice finely and mix in with cooked couscous.

5.) I would have loved to add some feta for a little extra flavor to this dish.

Do you make a variation of this? What would you recommend we add or do to improve this? Here’s a variation of Grilled Vegetables with Couscous and Yogurt Sauce and I am a big fan of this Moroccan Chicken with Couscous which I posted in the past!

Couscous and Other Good Food from Morocco – $13.59 (reg. $19.99) from Amazon.

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Grilled corn, avocado, tomato salad recipe

Corn on the cob is just coming into season and with sales we’ll be getting it for a quarter or less! This recipe is a great way to make a hearty salad for not a lot of cash! You’ll grill the corn to give it a smoky flavor – mix it up with some avocado, tomatoes, olives and beans and it’s a flavorful salad that’s easy to make.


3 corn on the cobs, grilled

3 avocados, peeled, pitted, diced

2 tomatos, we used On the Vine tomatoes, diced

1 cup garbanzo beans, drained and rinsed

1/2 cup kalamata olives, diced

1/4 white wine vinegar

1/4 cup extra virgin olive oil

1 teaspoon cumin

1/2 teaspoon paprika


  1. Grill corn on the cob. Then cut corn off of cob. We used a fancy tool that I had from my Pampered Chef days that is an actual Corn Cob Kernel Cutter (say that three times fast) but I think a knife will work just as easily.
  2. In a small bowl whisk up the wine vinegar, olive oil, cumin and paprika.
  3. Lightly toss all the ingredients together. The avocados will get mushy – but don’t sweat it, they will still taste good! I think this would be extra special with some bacon sprinkled on top. You could also eat this like a salsa!

This salad is best eaten the day of – because the avocados and tomatos probably won’t sit well overnight in the fridge. The smoky flavor of the corn, with the smooth avocado and the saltiness of the olives makes for a yummy salad. Hope you like it!

Recipe adapted from Bobby Flay’s Crunchy Avocado salad 

Do you have a summer recipe you’d like to share? If it’s featured here on the blog, you could win a $10 Amazon gift card! Learn more about the summer recipe series here.

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Grilled strawberries with balsamic vinegar and sugar recipe

With strawberries coming into season here in the Northwest this is an inexpensive, easy-to-make, relatively healthy dessert – Grilled strawberries with balsamic vinegar. Served with homemade whip cream (recipe coming tomorrow) – it’s divine!


8 whole strawberries, hulled and left whole

1 tablespoon balsamic vinegar

1 tablespoon sugar (you could use Splenda or brown sugar if you like)

Wood skewers – you can soak in water if you want, but they aren’t on the grill very long

Optional garnishes – toasted almonds, mint, basil, chocolate chips


1.) Preheat grill to high

2.) In a bowl, coat strawberries with balsamic vinegar and sugar.

3.) Skewer strawberries down the middle.

4.) Grill on high for one to two minutes, until warm. Don’t grill too long, they’ll get mushy.

5.) Serve with homemade whip cream and garnishes of your choice

Recipe adapted from Grilled Strawberries Ala Mode recipe 

What is your favorite fruit to grill? 

Find other recipes here.

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Grilled asparagus with garlic and olive oil recipe

If you’ve followed my recipes at all – you know I love garlic. This recipe didn’t disappoint in the garlic department and it’s sooo easy! This recipe is sooo easy.



Olive oil

Fresh garlic, peeled and minced – as much or as little as you like. I think you can never have too much garlic. We used 5 or 6 cloves.

Rock salt

Optional: Parmesan cheese garnish


1.) Cut off bottom tips of the asparagus. This are generally stringy and fibrous.

2.) Put the asparagus tops in a glass pan or dish (with lid) or a large resealable bag.

3.) Drizzle olive oil over asparagus, add minced garlic. Let it sit. If it’s in a resealable bag you can occasionally move bag around for good coverage. If they are in a pan, move them around a couple times.

4.) Sprinkle with a little salt, place on grill medium-low heat and grill for about 6 to 7 minutes until tender.

5.) Garnish with shaved parmesan cheese (optional)

We enjoyed this recipe with grilled honey-teriyaki chicken!

Sunshine and grilling. That's what I'm talking about. :)

What’s your favorite way to way to make asparagus?

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Grilled Honey Teriyaki Chicken recipe

Mr. Queen Bee made this for dinner last night and it was so yummy! We admit we are grilling amateurs – we do the basics like burgers, hot dogs, chicken breasts and the occasional steak. But last week Fred Meyer had grill packs for $0.88 a pound, so we figured we’d give grilled teriyaki chicken a try – my oh my, we hope you like it as much as we do!

Recipe credit goes to the Food Network’s Grilled Honey-Teriyaki Chicken recipe.


We used a grill pack filled with different cuts of chicken.

2 cups water
1 cup light brown sugar (We used regular)
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up. (We ended up using jarred ginger, because we didn’t have fresh)
2 tablespoons kosher salt
8 sprigs fresh thyme

2 cups teriyaki sauce
1/4 cup honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up (We ended up using jarred ginger, because we didn’t have fresh)
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/2 cup
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish


1.) Make your brine. Combine water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and mix to dissolve your sugar. We ended up using a glass cake pan with a lid.

2.) Rinse your chicken, pat dry with paper towels. Add to brine for a couple hours in the refrigerator. You can shake it up every once in awhile to really coat the chicken.

3.) When you’re ready – preheat your grill on low-medium heat – not too hot!

4.) Make your teriyaki glaze in a small saucepan, over medium-heat. Combine teriyaki sauce, honey, ginger, garlic, and one teaspoon of sesame oil. Simmer until rich and slightly reduced.

5.) Remove chicken from brine and pat it dry. Toss the brine, you won’t use it again. Add chicken to large bowl, drizzle with 1/4 cup toasted sesame oil and season with fresh ground black pepper.

6.) Toss to coat and grill on low-medium heat for up 17-20 minutes per side until cooked through. You are going to baste with the teriyaki glaze only the last 5-7 minutes of cooking. This is a key to cooking with sugary glazes – cook the meat slow and low and then only baste toward the ends – otherwise the sugars easily burn on high heat.

7.) You can garnish with scallions and toasted sesame seeds. If you cut the scallions on a bias and soak in ice water they curl up all artsy.

8.) We served with grilled asparagus.

Recipe credit goes to the Food Network’s Grilled Honey-Teriyaki Chicken recipe.

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