Taste Tester Notes: this is also very good when made without the chicken, for the best flavor use grilled chicken

Servings 6-8

INGREDIENTS:

3  chicken breasts, cooked and cubed

1 (3 ounce) package hot and spicy ramen noodles

4 cups shredded cabbage

2 cups broccoli coleslaw mix

3 green onions, chopped

2 tablespoons sesame seeds, toasted

2 tablespoons sliced almonds, toasted

salt, to taste

DRESSING:

5 to 6 tablespoons sugar

1/4 cup reduced-sodium soy sauce

9 teaspoons cider vinegar (2 tablespoons plus 1 teaspoon)

1 tablespoon water

5 teaspoons canola oil

pinch cayenne pepper (or to taste, can omit)

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS:————————————

Set aside seasoning packet from ramen noodles (you will add to the dressing mix later).

Break noodles into small pieces; place in a large bowl.

Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and cooked chicken; toss to combine

In a bowl whisk all the dressing ingredients starting with 5 tablespoons of sugar; mix in the contents of the seasoning package (you can add in more sugar if desired).

Pour over the salad; toss to combine, then season with salt.

I use the jalapeno peppers in the jar for this,  you can use 1-2 fresh finely minced jalapeno peppers but beware of the extreme heat! you can assemble the burgers  up to 24 hours in advance, cover and refrigerate until ready to grill in fact I recommend doing so the flavors will marinade together for a better flavor..

You can also add in some shredded cheddar or mozzarella cheese in the middle along with the mushroom/onion mixture

Yield 12  burgers

INGREDIENTS:

2 cups coarsely chopped fresh white button mushrooms

1 medium onion, chopped

1/4 cup butter

3 pounds ground pork (I use half regular and lean ground pork)

6 large garlic cloves, minced

1 teaspoon crushed chili flakes

1/4 to 1/3 cup chopped jalapeno peppers (use the ones from the jar, or you can use 1-2 fresh jalapeno peppers, seeded and finely chopped)

1 tablespoon prepared yellow mustard

2 tablespoons Worcestershire sauce

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper, or to taste

This is the recipe I have been using for years, it makes the best grilled pork! I sometimes sprinkle Montreal Steak seasoning over the pork just before grilling, if you like spicy add in crushed chili flakes to the marinade that is what I always do along with the cayenne pepper!

Plan ahead the pork needs to marinade for 24 to 48 hours

Servings 4

INGREDIENTS:

1/4 cup wine vinegar

3/4 cup olive oil

1/4 cup fresh lemon juice (NO bottled for this!)

1-1/2 tablespoons Worcestershire sauce

1 tablespoon dried oregano (rubbed between fingers to release the flavors, do the same for the dried thyme)

1 teaspoon dried thyme

6 large garlic cloves, minced

1/4 teaspoon cayenne pepper (or adjust to heat level, can omit)

1 teaspoon fresh ground black pepper

1 teaspoon salt (I use seasoned salt)

2 pounds boneless pork (cut into about 1-1/2-inch squares)

large cherry tomatoes (use as many as you want)

INSTRUCTIONS:————————————

In a bowl mix the first 10 ingredients until well blended.

Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 24-48 hours turning the bag occasionally to coat pork cubes evenly with the marinade.

Brush the cherry tomatoes with olive oil then sprinkle lightly with salt.

Remove the pork cubes from the bag and thread on metal skewers alternately with the cherry tomatoes.

Grill over medium-high heat turning occasionally for about 5-7 minutes or until the pork is cooked to desired doneness.

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