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!! 




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. 



Savory Sage and Raspberry Skillet Cornbread

Savory Sage and Raspberry Skillet Cornbread

Did you know that you can turn your gas grill into an oven during the summer? It's true! I first experienced this last year when I made a cake and a fruit crisp on the grill! It's really fun! 

Here are my tips: 

1. Make sure that you either have a grill with a thermometer built in, or one that you can attach to the grill. 

2. Your temperature may not hold or get up to an exact temperature like an oven. It will be ballpark. Try to lower the flame to adjust the temperature. 

3. Place a pizza stone on the grill to place your skillet on when baking. 

4. Check your baked goods often. Give it 10-15 minutes with the lid closed, then check. 

I hope you have fun baking on your grill this summer! It is super fun and beats heating up the house on a hot day! 

I love this cornbread! It is a little unusual in flavor but I love the fresh sage that makes the cornbread taste like cornbread stuffing and the slight sweetness when you bite into one of the raspberries. You can even make the cornbread without the raspberries. Enjoy! 

Savory Sage and Raspberry Skillet Cornbread: 

1 cup gluten free flour mix ( I really like Namaste brand) 

1 cup polenta (cornmeal) (I like to buy whole grain polenta)

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 tablespoon finely chopped fresh sage

1 egg

1 1/2 cups coconut milk

4 tablespoons coconut oil, melted and cooled + extra to grease skillet

1 cup fresh raspberries to dot on top before baking on the grill

1. Preheat your gas grill so that it reaches a temperature of between 350F and 400F. This cornbread baked at around 350F-375F on the grill. Place a pizza stone on top of the grill to set your skillet on. 

2. Grease your a 9" cast iron skillet with coconut oil. Make sure to get the oil all over the bottom of the pan as well as up the sides. 

3. Mix together the dry ingredients including the fresh sage in a  medium bowl. Whisk with a wire whisk to combine. 

4. Add in the egg, coconut milk and melted coconut oil. Stir to combine. 

5. Heat the cast iron skillet on top of the pizza stone on the grill for about 5 minutes. 

6. Bring the cornbread mixture and raspberries out to the grill. Spoon the mixture into the heated skillet. Place the raspberries on top in a pretty, circular pattern. 

7. Bake in the grill for about 15 minutes- check to see if the cornbread is done by inserting a toothpick in the middle of the cornbread. If it comes out clean, it is done. If not, bake for about 5 minutes more. The sides will be golden brown and it will be done in the center. My cornbread took about 20 minutes to bake.