Trader Joe’s Chili Lime Chicken Burgers

A copycat version of a Trader Joe’s fave… chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don’t wanna miss!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

If you’ve ever stepped foot into Trader Joe’s, you have probably seen tons of delicious-looking treats. At Trader Joe’s, I’m always tempted to buy so many more convenience foods than I ever would in a regular grocery store. I don’t know what it is about that insanely crowded grocery store with a death trap parking lot, but everything inside sounds SO FREAKING GOOD. I mean, seriouslyyyy. Is it just me? I sure hope not.

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

One of my favorite things to get at TJ’s is their Chili Lime Chicken Burgers. Alright, I know they’re probably everyone’s favorite. Maybe that’s not true but I literally know SO many people who love them. After buying them one too many times, it’s no surprise that I sought out a homemade copycat version. Because… why not? These burgers are just as good (if not better) than their counterpart, and come together in a flash in your kitchen! Be sure to dress them up with all your favorite burger toppings–avocado is a must for me! Oh, and p.s. I suggest using non-smashed buns (don’t be like me–but I hate food waste so…yeah). ENJOY!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

one year ago: Buffalo Chicken Lettuce Wraps
two years ago: French Toast Casserole
three years ago: Tasty Mexican Lentils
four years ago: Quick Chocolate Pudding
five years ago: Alice’s Vanilla Tea-Infused Granola
six years ago: Roasted Tomato and Black Bean Soup

Trader Joe's Chili Lime Chicken Burgers

  • Servings: 4
  • Time: 30 minutes
  • Print

from Iowa Girl Eats

Ingredients:

  • 1 pound ground chicken
  • 2 green onions, sliced
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • zest and juice of half a lime
  • hamburger buns
  • avocado, tomato, lettuce, cheese, etc. for topping as desired

Directions:

In a medium bowl, combine ground chicken, green onions, red bell pepper, cilantro, garlic, red pepper flakes, and lime zest and juice. Use your hands to mix together, then divide into four equal portions. Press into patties and coat each side with nonstick spray or brush with olive oil.

Cook in a skillet, set over medium-high heat, for approximately 3-4 minutes per side until cooked through. Alternatively, you can use a George Foreman-type grill.

Serve on a bun with desired toppings.

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Menu Plan: Spring Style

Spring has sprung! And with that, here are some great eats to make your spring season a little tastier. 🙂 Enjoy!

Check out this spring-themed meal plan and celebrate with us! :)

Brunch

Check out this spring-themed meal plan and celebrate with us! :)

Check out this spring-themed meal plan and celebrate with us! :)

Check out this spring-themed meal plan and celebrate with us! :)

Entrees & Sides

Check out this spring-themed meal plan and celebrate with us! :)

Check out this spring-themed meal plan and celebrate with us! :)

Desserts

Check out this spring-themed meal plan and celebrate with us! :)

Check out this spring-themed meal plan and celebrate with us! :)

Check out this spring-themed meal plan and celebrate with us! :)

This month’s recipe round up was brought to you by:

The Pajama Chef | Ninja Baker | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | Kelly Lynn’s Sweets & Treats | Savory Moments

Pin this to your meal planning board for easy access all month long!

Check out this spring-themed meal plan and celebrate with us! :) Check out this spring-themed meal plan and celebrate with us! :)

 

Fantastical Food Fight: Baked PB + J Pie

Your favorite childhood sandwich… in PIE form! Enjoy PB&J in a whole new way. It’s not Pi Day anymore but that doesn’t mean we still can’t enjoy some pie. 🙂

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

Hey hey! It’s PB&J… not on bread… but in a PIE. Yes, you read that right. Peanut butter and jelly… in pie. Whaaaaat? I made this delicious pie for the PB&J themed Fantastical Food Fight this month. (New to Fantastical Food Fight? Check out all the details here–this is my first time joining in and I’m sure it won’t be my last.) This pie combines the best of the sweet childhood sandwich with a little bit of adult sophistication.

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

When tasked with making a peanut butter and jelly themed recipe for Fantastical Food Fight this month, I had so many ideas… cookies, cake, muffins, candy… the sweet treats go on and on! I even considered some kind of savory peanut butter pasta that incorporated berries somehow… or even a peanut butter-dressed kale salad with fruit. But then… somehow, someway… peanut butter and jelly PIE started sounding awfully appealing. I think it was the leftover cubed butter I had in the freezer from Thanksgiving that started it. See, my go-to pie crust requires cubing butter and chilling it in the freezer, so there you have it. To make the crust a little more interesting, I substituted some of the flour for crushed graham crackers to mimic some of the super-sweetness of the childhood version of the PB&J.

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

Most Peanut Butter Pies are no-bake concoctions, featuring lots of whipped cream, powdered sugar, and fluffy sweetness. But for some reason, I wasn’t feeling that lightness–I wanted something creamy and thick, more like the peanut butter and jelly sandwich that I still have for lunch on occasion. So I consulted my friend Google and found a few baked peanut butter pies and decided to give it a whirl! Turns out baked peanut butter pie is AWESOME, my friends! The texture is similar to pumpkin pie or even a homemade pudding/custard pie… it is rich and delicious. When you add a layer of jam between the graham cracker-laced crust and the creamy peanut butter pie filling, you’ll be in heaven. Each bite is better than the last. I used cherry preserves in this layer and the tartness pairs so well with the sweet peanut butter filling… but any kind of jam/jelly/preserves would go well I do believe. 🙂

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

I would say one slice is enough… but it really isn’t! Haha. We couldn’t get enough of this pie and hope you feel the same way. 🙂

one year ago: Coffee Chocolate Chip Streusel Muffins
two years ago: Mujaddara: Mediterranean Lentils and Rice with Carrot Slaw
three years ago: Apple Rubies in Coconut Milk
four years ago: Double Blueberry Walnut Muffins
five years ago: Quinoa Pancakes
six years ago: Lemon Blueberry Bread

P.S. Are you loving my custom stamped fork? Check out my college friend Nicole’s awesome Etsy shop, Tattooed Silver. #GiftIdea

Find more PB&J deliciousness at the link below!

Baked PB + J Pie

crust adapted from Simply Recipes, pie from Magnola Days

Ingredients:

for crust:

  • 3/4 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • pinch of salt
  • pinch of sugar
  • 8 tablespoons chilled unsalted butter, cut into 1/2 inch cubes (I like storing mine in the freezer for at least 1 hour)
  • 3-4 tablespoons ice water, very cold

for pie:

  • 2 eggs, at room temperature and separated
  • 1/2 cup light brown sugar, packed
  • 3/4 cup creamy peanut butter
  • 1/4 cup corn syrup
  • 5 ounces evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 cup jam or preserves of choice (I used cherry preserves)

Directions:

Begin by making your pie crust. If desired you can just use storebought or use your favorite recipe.

Pulse flour, graham cracker crumbs, salt, and sugar in a food processor. Add about half of the butter cubes and pulse 6-8 times, then add the rest and do the same. The butter should be pea-sized at this point. Add water (minus the ice cubes) one tablespoon at a time, pulsing between additions, until the mixture starts to clump together. The dough is ready when you pinch it and it holds together. I usually use about 4 tablespoons water–don’t add too much or crust will be tough.

Turn dough out onto a clean countertop and shape into a disk. Dust with flour on all sides, then cover with plastic wrap and refrigerate for at least an hour or up to a couple days. When ready to use, bring to room temperature for about 10-15 minutes, then unwrap. Sprinkle some flour on the dough and countertop so the dough doesn’t stick. Use a rolling pin to roll out dough to a 12 inch circle. Gently fold in half before transferring to a pie pan, then press dough into pan. Alternatively, you can skip the rolling out process and just press this dough into the pan–sometimes that is easier, though it won’t be as pretty. Keep handling to a minimum for ultimate dough flakiness.

Preheat oven to 350 degrees F.

Then, make your pie filling. Beat egg whites in a large bowl until stiff peaks form–I used my stand mixer for this, but a hand mixer would be fine too. In another large bowl, whisk egg yolks and brown sugar together. Mixture should be thick and light brown in color. Add peanut butter and corn syrup, then stir to combine. Mix in milk and vanilla, then gently fold in egg whites.

Spread jam or preserves directly on pie crust, then pour peanut butter mixture on top.

Bake for 30-35 minutes until filling is set. Allow to cool for at least 30 minutes before cutting. Store leftovers in the refrigerator.

Menu Plan

Menu Plan | thepajamachef.com

Week of March 13

I’m back to sharing my personal menu plans. The way I’m menu planning these days is a little different than before… I’ve adopted a meal rotation (or at least, am trying to) so that weeknights are easier. I’m committing to making only tried and true recipes on Mondays-Thursday night. We’ll see how it goes, but for the past two weeks it’s been good. 🙂

Monday: Szechuan Green Beans
Tuesday: Turkey Sloppy Joes
Wednesday: leftovers
Thursday: Mexican Cornbread Pot Pie
Friday: homemade pizza for Ben’s birthday!
Saturday: Crockpot Chinese Pork with Noodles –> made this as a freezer meal before #BabyVolde was born and it’s become a family favorite!!
Sunday: out to eat

Apple Cheddar Bacon Soup with Cheesy Croutons

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

At first glance, this is an unlikely soup. Apples, cheddar, and bacon? “Pass!” you might be thinking. But hold up just a minute… cheddar and bacon is a classic combo, right? And you’ve heard of the whole cheddar cheese with apple pie thing, right? And applewood smoked bacon is totally a thing. So let’s put it all together–apples, cheddar, bacon. Not so unlikely after all! (And pssttt… I made a fabulous Maple Apple Pie Crisp with Cheddar Crust and Bacon Crumb Topping a couple years back!) And if you need further convincing, just think of it this way: this soup has the sweet and salty thing down pat.

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

And it’s utterly delicious. Next time you’re in the mood for an interesting new soup recipe, check out this one! I’m sure you’ll love it. 🙂

one year ago: Spicy Ranch Chicken Rice Skillet
two years ago: Chocolate Coffee Bundt Cake
three years ago: Strawberry Yogurt
four years ago: Cumin-Scented Cabbage Salad
five years ago: Extraordinary Grilled Cheese
six years ago: Best Egg Salad

Apple Cheddar Bacon Soup with Cheesy Croutons

  • Servings: 4
  • Time: 30 minutes
  • Print

from What Megan’s Making

Ingredients:

  • 3 slices bacon
  • 1 1/2 cup diced onion
  • 2 cups apples, peeled and chopped (about 2 medium)
  • 1 large potato, peeled and diced
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups no-sugar-added apple juice
  • freshly ground black pepper
  • 8 ounces shredded sharp cheddar cheese
  • 2 slices sourdough or rye bread, toasted
  • 1 teaspoon whole grain dijon mustard

Directions:

Cook bacon in a large stockpot set over medium heat until crisp. Remove to paper towel to drain. Meanwhile, remove most of grease from pot, leaving about 2 tablespoons.

When bacon is cool, chop into small pieces and set aside.

Combine the onion, apples, and potato in the stockpot and saute over medium high heat until onion and apples are soft, about 8-10 minutes. Pour in chicken broth and apple juice, then bring to a boil. Reduce heat to a simmer and cook until potato is soft, about 10 minutes. Remove from heat and season with pepper, then stir in almost all the cheese, reserving 3 tablespoons. When cheese is melted, use an immersion blender to puree soup until smooth.

Meanwhile, preheat the broiler. Spread the toasted bread with dijon and evenly divide reserved cheese between slices. Broil–watching carefully!–until cheese is bubbly and melted. Remove from oven, cool for a couple minutes, then slice into bite-sized squares. Serve soup with bacon, cheese croutons, and lots of black pepper. Enjoy!