A Taste of Summer

By: Jenifer Metzger

Summer is upon us and that means busy schedules for many. We have two sons who both play baseball and if you are a baseball mom, you know that means running like crazy many nights. Nights with late games, we eat a quick dinner at the table before we rush out the door. Nights with early games, I cook and pack it up to eat either in the car or at the ballpark. So today I want to share three easy recipes that make for great dinners on the go. These are super easy to make, wrap up, and take to the games with you.

Teriyaki Burgers

1/4 c. finely chopped onion

tbsp. soy sauce
2 1/2 tsp. dried marjoram
1/4 tsp. ground ginger
Dash garlic powder
1 lb. ground beef
1 can (8 ounces) sliced pineapple, drained
4 sandwich rolls, split (or hamburger bun)

1.  In a large bowl, combine the first 6 ingredients.  Crumble (raw) ground beef over mixture and mix well.  Shape into 4 equal patties.

2.  Grill, covered, over medium heat or broil 4" from the heat until they reach your preferred level of done.

3.  Grill or broil pineapple rings until lightly browned.  Place burgers on roll bottoms.  Top with pineapple and lettuce, if desired and roll tops.

As an added level of flavor, spread a little butter on the cut side of the rolls and grill or broil them until lightly browned.

Grilled Bacon Cheeseburger Calzones

1 pound refrigerated pizza dough

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 pound ground beef

4 slices bacon

1/2 small onion, finely chopped

3/4 cup shredded cheddar cheese

Salt

2 plum tomatoes, chopped

   ***any tomato will work

1. Preheat a grill to medium-high. Divide the pizza dough and form into 2 balls. Place in a large bowl greased with 1 tablespoon olive oil, cover with plastic wrap and let rest at room temperature for 15 minutes.

2. Meanwhile, in a large skillet, cook the beef over medium heat, breaking up the meat, until browned, about 5 minutes. Drain and transfer to a large bowl.

3. In the same skillet, cook the bacon until crisp. Transfer to paper towels to drain. Reserve the drippings in the skillet. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes; add to the beef. Crumble the bacon into the beef mixture and stir in the cheese; season with salt.

4. On a lightly floured surface, roll out 1 ball of dough into a 12-inch round and transfer to a large oiled baking sheet. Place half the beef mixture on one side of the round. Top with half the tomatoes. Fold over the dough to form a half moon; crimp the edge to seal. Repeat with the remaining dough. Brush the calzones with olive oil. Pierce a vent in the top of each calzone. Transfer the baking sheet to the grill, cover and bake until golden-brown, about 20 minutes.



Chicken Sandwich

Boneless skinless chicken breasts
Lemon Pepper Marinade
Mozzarella cheese slices
Ranch dressing (our family has a strange obsession with ranch dressing)
Wheat buns

{I had pictures of this yummy sandwich for y'all but a little someone played with my phone and deleted some pictures}

Either bake or grill (I have done both) your chicken breasts with the lemon pepper marinade. Once done, add a slice of mozzarella cheese to the top and let them cool just a little bit. Add ranch dressing both side of the bun (one side may get jealous if you don't do both). Add your chicken to the bun and voila`!

For a different taste we have added lettuce and tomato or pineapple slices. A wonderful sandwich perfect for a quick dinner or hot summer night. We have served with cottage cheese or potato salad or chips.

What is your favorite meal on the go?