A NOTE FROM MARINA...
It’s always a good idea to pair games with good food! This month’s recipes include a refreshing strawberry limeade drink, layered taco dip, baked sweet potato fries and a flavorful chicken and green chile burger. Super easy and yummy eats to snack on during your date night!
We would LOVE for you to share pictures enjoying your dinner!
Tag #datenightinbox & #marinamakeseats
Minute to Win It Shopping List
We understand that your TIME is valuable! If you choose to make any of the recipes below you can print out a complete shopping list! Enjoy!
Beverages
Spiked Strawberry Limeade (makes two drinks)
INGREDIENTS
2 cups of fresh or frozen strawberries, diced
Ice
2 cups of limeade juice
2 shots of vodka
4-6 mint leaves
DIRECTIONS
Using a blender or food processor, blend diced, frozen strawberries until mostly smooth. Pull out 2 glasses (that can hold 20 oz or more) and add ice. Fill each glass with a cup of limeade juice, a cup of the pureed strawberries, a shot of vodka and a few mint leaves. Stir with a spoon to combine.
Strawberry Limeade (makes two drinks)
INGREDIENTS
2 cups of fresh or frozen strawberries, diced
2 cups of limeade juice
4-6 mint leaves
DIRECTIONS
Using a blender or food processor, blend diced, frozen strawberries until mostly smooth. Pull out 2 glasses (that can hold 20 oz or more) and add ice. Fill each glass with a cup of limeade juice, a cup of the pureed strawberries, and a few mint leaves. Stir with a spoon to combine.
- Starter
Layered Taco Dip
Prep time: 20 minutes (includes cooking bacon about 15-20 mins)
Total time: 35-40 minutes
INGREDIENTS
4 oz of cream cheese
4 oz of pre-made guacamole
1/4 cup of sour cream
1 teaspoon of hot sauce
1 teaspoon of lemon juice
1-2 roma tomatoes, diced
1 cup of shredded, sharp cheddar cheese
1/2 cup of sliced olives
1 green onion, sliced
Bag of tortilla chips
DIRECTIONS
Using a hand mixer, whip cream cheese, guacamole, sour cream, hot sauce and lemon juice until combined and creamy. Scoop mixture into a medium-sized shallow bowl or baking dish (with edges).
Next, top the guacamole mixture with a layer of diced tomatoes, then cheese, olives and green onions. Place in the fridge and chill for 30 mins or until ready to serve. Serve with tortilla chips.
- Main Course
Green Chile Chicken Burgers with Lime Crema
INGREDIENTS/SUPPLIES
- 1/2 pound of ground chicken (vegetarian option: 15 oz can of black beans, olive oil, one egg lightly beaten, and 1/3 cup of cooked quinoa)
- 1/4 cup of shredded pepper jack cheese
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/8 teaspoon of garlic powder
- 2 oz of diced green chiles
- Olive oil (if you using a frying pan)
- 2 hamburger buns (GF option: GF buns)
Toppings
Lime crema (ingredients below)
1/4 cup of sour cream,
1/4 cup of half and half
Salt
Juice of half of a lime)
Shredded lettuce
Sliced roma tomato
DIRECTIONS
Green Chile Chicken Burger
In a medium bowl, mix the ground chicken, pepper jack cheese, cumin, paprika, salt, pepper, garlic powder and green chiles until combined. Form meat into four patties, pressing a thumb imprint in the middle of each patty, to allow the burgers to cook through evenly.
Heat your grill (or a frying pan with a tablespoon or two of olive oil) to medium heat. Wait for the grill to heat up for about five minutes. Place the burgers on the grill for about 6-8 minutes per side, turning only once.
Lime Crema
While the burgers are cooking, make the lime crema by whisking the sour cream, half and half, a pinch of salt and lime juice in a small mixing bowl.
To assemble the burger, place the patty on a bun and top with a couple tablespoons of lime crema, tomatoes and lettuce.
Black Bean and Quinoa Green Chile Burger
Drain and rinse the black beans. In a medium frying pan, heat one tablespoon of olive oil over medium-high heat. Add the black beans, cumin, paprika, salt, pepper and garlic powder, and stir to combine. Let the beans cook for about 5-7 minutes, stirring occasionally. Remove from the heat and using a fork, mash the beans. Add the cooked quinoa to the beans, stir to combine and set aside to cool.
Once bean and quinoa mixture has cooled, heat a tablespoon or two of olive oil to medium heat using the same frying pan you cooked the beans.
While the pan is heating, add the bean and quinoa mix to a medium-sized mixing bowl, along with the egg, green chiles and pepper jack cheese and mix together. Form two patties from the mixture. [Please note, the patties will be sticky and soft, so I recommend waiting until your pan is ready to form the patties and stick them right on the pan.]
Once the pan is heated, place the patties in the pan and cook for about five minutes per side, turning only once. When ready, let the burger cool for 3-5 minutes before assembling.
Lime Crema
While the burgers are cooking, make the lime crema by whisking the sour cream, half and half, a pinch of salt and lime juice in a small mixing bowl.
To assemble the burger, place the patty on a bun and top with a couple tablespoons of crema, tomatoes and lettuce
Baked Sweet Potato Fries
INGREDIENTS/SUPPLIES
2 small sweet potatoes
1 tablespoon of olive oil
1/4 teaspoon of salt
1/4 teaspoon of paprika
Freezer bag
Ketchup
DIRECTIONS
Preheat your oven to 425 degrees. Using a sharp knife and cutting board, cut the ends off the sweet potatoes and slice them into small sticks, leaving the skin on.
Add the sweet potatoes, olive oil, salt and paprika to a freezer bag. Close the bag and shake to coat the fries with olive oil and seasoning.
Place on a baking sheet and cook in the oven for about 20-25 minutes, flipping the fries halfway through to ensure they cook evenly.
Serve with ketchup or other desired condiment.
