Red Wine Marinated Burgers

red wine marinated burgers

Ah! These are the fancy burgers that I remember my mom making for a very large family party at our house when I was a kid. We used to serve these with French  bread as the bun and with optional onions which is also delicious. However, these can be so yummy served "bun-less" on their own alongside some oven fries and some vegetable or pasta salad. YUM!! 

Take your family barbecue to the next level with these tasty burgers! You will not regret it!! 

Marinated Red Wine Burgers: 

Adapted from: The Sunset Book of Entertaining

Note: This recipe makes 12 burgers. You may reduce it to make fewer burgers if you wish. 

4 pounds grass fed beef (80% lean and 20% fat) 

1/2 cup (heaping) of chopped green onions

1.5 tablespoons sea salt

1/4 teaspoon  freshly ground black pepper

1/2 a bottle of red wine of your choice

Optional: Crumbled blue cheese for the top

1. Mix the beef, onions, salt and pepper together in a bowl. Don't over mix. 

2. Form 12 patties and put a "dimple" with your thumb in the center of each one. 

3. Place the patties in a large rectangular glass dish. 

4. Pour the wine over the burgers. 

5. Cover the dish with foil and place the dish in the fridge. Marinate the burgers 2-4 hours. 4 hours is best. 

6. Heat your grill to medium heat. Grill the burgers, flipping only once. Make sure the internal temperature reaches 145F. Then, take the burgers off the grill and top with optional blue cheese. YUM!! 




Mexican Street Corn Salad with Grilled Lime & Pepper Chicken and Avocado Lime Dressing

Mexican Street Corn Salad with Grilled Lime and Pepper Chicken

Ah! I love how delicious and colorful ideas come together all of the sudden, as if in a dream! The other day I was really thinking about how delicious Mexican Street Corn is and I wondered about making a salad out of it by adding chicken to top it and including a yummy, creamy dressing! 

The best part about this salad is- you can customize it. You could add grape tomato halves instead of peppers and you can omit the cotija cheese for a dairy free entree. You may also choose to top the salad with grilled polenta or grilled tofu for a vegetarian/vegan entree. The sky is the limit with this amazingly healthy and colorful salad! YUM!! 

Get out grilling and enjoy one today! 

Mexican Street Corn Salad with Grilled Lime Pepper Chicken and Avocado Lime Dressing: 

Makes 2 salads (You may double this to make 4) 


2 cups chopped romaine lettuce

2 ears of grilled corn, corn cut off of the cob with a knife and placed into a bowl. 

1/2 of a red or orange bell pepper, diced

1/2 cup of canned black beans

1-2 tablespoons fresh lime juice (add more to taste) 

1-2 teaspoons chili powder

3+ tablespoons crumbled cotija cheese

1. Place the lettuce on each plate. Sprinkle pepper pieces onto each portion. 

2. In a small bowl combine the grilled corn kernels, lime juice, chili powder and cotija cheese. Add salt, pepper and lime juice to taste. 

3. Top the lettuce/peppers with the corn mixture. Top that with the black beans.

4. Then, add a sliced, grilled chicken breast and serve the dressing on the side. 

Grilled Lime Pepper Chicken: 

1 large chicken breast, sliced in half crosswise to create 2 flat fillets (place them on a cutting board, top with plastic wrap and pound with a meat mallet until they are around 1/3-1/4 inch in thickness

1/4 cup fresh lime juice

1 tablespoon pure maple syrup

1/2 tablespoon freshly ground pepper

1/2 tablespoon olive oil

1/2 teaspoon salt

1. Place the chicken in a large bowl with the marinade. Marinate for 30 minutes. 

2. Heat your grill to high & oil the grill.

3. Place the chicken breasts on the heated grill and cook, turning only once until the internal temperature reaches 165F. 

4. Take off the grill to rest 5-10 minutes before slicing into strips to place on top of the salads. 

Avocado Lime Dressing: (makes enough for about 4 servings) 

1 large avocado

1/4 cup olive oil

1 handful fresh parsley or cilantro

1 teaspoon chili powder

2 cloves garlic

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1/8 cup (or more) water

1. Place all of the ingredients in a food processor or blender. Process until smooth. Add salt, pepper, lime juice or more chili powder to taste. Serve on the side of the salads. 



Paleo Grilled Meatballs with Basil Sauce

Paleo Grilled Meatballs with Basil Sauce

These super yummy and healthy meatballs are one of the best grilled recipes that I have come up with yet! I love these! I ended up choosing to serve these for one of my Josephine meals last week and they were a big hit! 

I am so excited to share the recipe for the meatballs and the basil sauce that I made to accompany them. 

This is a super fun recipe that you can use as a main dish alongside some veggies as pictured here, or also as a fun appetizer that you can put on little toothpicks for a barbecue party. Any way that you eat these, it will be a guaranteed party in your mouth! :) 

These are very simple to put together and can easily be made for a crowd. Instead of grilling them you can also broil them in the oven and they turn out so yummy as well! I hope that you enjoy this summer recipe. 

If you are hungry and too tired to cook, make sure to check out my local- Beaverton/Hillsboro, Oregon Josesphine meals on:

Paleo Grilled Meatballs: 

Makes 12-16 meatballs

1 pound organic ground beef

1 cup chopped fresh spinach

1/2 onion, finely chopped

2 garlic cloves, minced

1 organic egg

1 teaspoon fresh thyme

1 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1. Mix all of the above ingredients well in a medium bowl. Form meatballs. 

2. Heat up your gas grill to medium-high. Brush the grill with melted coconut oil. 

3. Cook meatballs on one side, then flip over. It takes 2-3 minutes per side to cook depending on the heat of your grill. 

4. Take the meatballs off of the grill to serve. Serve with fresh basil sauce. 


Basil Sauce: 

2 garlic cloves, minced

1/4 cup fresh basil leaves, packed

1/4 cup red wine vinegar

2 teaspoons organic sugar or honey

1/2 cup olive oil

1/2 teaspoon freshly ground black pepper

1. The bowl of a food processor or a blender, pulse the garlic 4-5 times. 

2. Add in the fresh basil, pulse to combine well. 

3. Add in the red wine vinegar and sugar or honey. 

4. Add in the olive oil bit by bit and process or blend until well combined. 

Re-whisk the sauce before serving over the meatballs if it has separated. 



Pork Satay Skewers with Spicy Peanut Sauce

Pork Satay Skewers with Spicy Peanut Sauce

Oh my goodness- how I love grilling! Although our summer lately has been a bit cloudy, I am glad that it has been dry enough to get out to grill as much as possible. One of my most happy places is near my grill, in my backyard. I can gaze out at the flowers and trees while I cook my favorite meals- what could be better? 

If you love grilling, you will love this recipe that has been in my family recipe notebook for a long time- it is about to make it's debut here on the blog and I am very excited to share it with you! 

I love any type of skewer- it is super easy to put together, yummy to eat, such fun for a party and simply divine! 

And, I adore any type of peanut sauce. This one may be made without the spice to make it a milder sauce for all ages of guests at your party or table. I usually omit the chili sauce if my son is going to eat these so that they won't be too spicy for his tastes. :) 

I hope that you enjoy this recipe & get grilling! 

If you are too busy to cook, I'm making this meal this Tuesday and will repeat it again soon for Josephine meals:

Check out my meals in the Beaverton/Hillsboro/Oregon area. I am in the Aloha neighborhood. 


Pork Skewer Marinade: 

Makes about 4 servings

1 pound pork tenderloin, cut into small cubes

1/2 teaspoon lime peel, grated

1 tablespoon water

1 tablespoon honey

1 teaspoon curry powder

1 clove garlic, minced

1. Trim any visible fat from the meat and discard. Cut the meat into 4-1/2 inch strips. 

2. Combine all of the marinade ingredients mix to coat meat cubes. Cover and marinade 1-3 hours in the refrigerator. While the meat is marinating, soak the wooden skewers in water for 30 minutes. 

Peanut Sauce: 

3 tablespoons creamy peanut butter (I use natural peanut butter, no sugar added) 

2 tablespoons honey

2 tablespoons soy sauce (gluten free) 

2 tablespoons water

1 tablespoon rice wine vinegar

1 tablespoon fresh ginger, minced

1/8 teaspoon hot pepper sauce (optional) 

Mix all of the sauce ingredients together and blend well with a wire whisk. Taste the sauce and adjust the seasonings as needed. 


1. Remove meat from marinade. Reserve marinade. 

2. Place marinade in a small saucepan and heat to brush on kabobs. 

3. Preheat your grill to medium high and skewer meat onto skewers. Cook well on each side. 

4. Serve with steamed brown rice and drizzle with peanut sauce.