Dinner

Spicy Lasagna Soup

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Hearty and full of flavor – lasagna in a soup!  This is a veggie filled one pot meal that will make EVERYONE happy. An easy one to please a crowd, and keep in mind for holiday guests.

There are hundreds of versions of Lasagna Soup out there, but this one is based mostly on another genius recipe from Tieghan Girard of Half Baked Harvest, https://www.halfbakedharvest.com/spicy-lasagna-soup/.  I changed it up quite a bit for our own taste.  It’s hearty and filling and tastes like you spent gobs of time when it really comes together in under 30 minutes.  I LOVED this.  My adjustments included the addition of carrots, spinach, and pesto, making no need for a salad on the side – just some good bread and you’ve got dinner!

Here’s my little video for how to make this!  https://www.tiktok.com/@walestable/video/7291079529844444459?_r=1&_t=8ghw0G2RjHH

The best part of this recipe is how adaptable it is – this one brings in a heat element that makes it special.  Between the pesto, the red pepper flakes and the nutty sharp provolone, you have a depth of incredibly delicious ingredients.  You can limit the spice factor by choosing sweet Italian sausage (or even ground chicken), and reducing or removing the red pepper flakes.  The flavors will still be amazing.

Shredded provolone isn’t always available in the grocery store, and honestly I try to avoid the fillers and stabilizers that are found in pre-shredded packaged cheese.  I encourage you to hit the deli counter for this one – grab a chunk of provolone (I chose sharp) about 1 inch thick and grate it yourself – it’s worth the effort and likely cheaper anyway.  

One more important note is that when you add the cooked pasta you want it to be VERY al dente, as it will continue to cook when added to the hot soup. If you are looking to make this ahead, I would keep the pasta completely separate and add when reheating.  

Spicy Lasagna Soup

Print Recipe
Hearty and full of flavor lasagna in a soup!

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 ribs celery, chopped
  • 3-4 carrots, thinly sliced
  • 6 cloves garlic, smashed and minced
  • 1 lb spicy or sweet Italian sausage you can use chicken sausage too
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp dried thyme
  • 1/2 tsp red pepper flakes (to taste)
  • 6 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken broth
  • 1 28 oz can crushed tomatoes (I like San Marzano)
  • 1/2 cup whole milk or cream
  • 3-4 Tbsp prepared or homemade pesto
  • 3/4 cup provolone cheese, shredded
  • 1/2 cup grated parmesan
  • 8 oz cooked pasta of your choice - I used farfalle **AL DENTE!! This will continue to cook in the soup
  • 3 oz baby spinach, chopped
  • fresh oregano, basil, and parmesan for topping

Instructions

  • Heat the olive oil in a large dutch oven over high heat. Add the onion, carrots, and celery, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
  • Add the sausage, breaking it up into the veggies as it cooks. This will take about 7-8 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper to taste (I used 1/2 tsp of each at this stage). Cook 10-20 minutes until thickened slightly.
  • Stir in the milk or cream, and the pesto, and cook until warmed through, 10 minutes.
  • Add the cooked pasta to the pot with the two cheeses, and finally wilt the spinach in. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

Notes

This recipe is a riff on Half Baked Harvest's Spicy Lasagna Soup, linked here:   https://www.halfbakedharvest.com/spicy-lasagna-soup/
This is a flexible recipe - I swapped some of the veggies (carrots for red peppers) but you can make it work for your taste.  Same thing goes for the pasta - many lasagna soup recipes call for broken up lasagna noodles, but I find them to be too big for easy eating.  Farfalle made a great substitute but you could use any type.
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Dinner

Pasta Alla Vodka with Pesto

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A spicy pasta alla vodka with pesto and fresh basil.  The ultimate version of everyone’s favorite pasta recipe.

Pasta Alla Vodka sounds like a grown-ups only dish, but in reality it’s a dream for any crowd you can imagine.  The vodka cooks out, the sauce is insane, and kids like it as well as adults.  It also comes together in under 30 minutes, can be made ahead, and freezes if you want to really meal prep.  This sauce is the BOMB.  

The genius of pasta alla vodka lies in the simplicity of using high quality, big flavor ingredients that make a big impact on a humble dish – with a healthy dash of Tito’s….

Feel free to sub in your fave Vodka, or use chicken (or vegetable) stock in place if you prefer to avoid the booze.  It will still be AMAZING.  

I’ve tested dozens of versions of this iconic pasta dish, and this one is my personal favorite.  The pesto is optional, but lends a depth of flavor that is a nice addition – if you look closely in the ingredient photo, you’ll see Costco pesto. It’s one of my favorite things to buy there – it lasts forever, tastes almost as good as homemade, and is a shortcut I’m always happy to use.  

Pasta Alla Vodka with Pesto

Print Recipe
A spicy flavor packed pasta alla vodka Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3 Tbsp olive oil
  • 1 shallot, minced
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1/2 cup tomato paste
  • 1/2 cup vodka
  • 1/2 cup basil pesto
  • kosher salt and black pepper
  • 1/2-3/4 cup heavy cream
  • 1 lb pasta - your choice!
  • 2 Tbsp salted butter
  • 1/2 cup grated parmesan cheese plus more for serving
  • 1/2 cup fresh basil, chopped or torn for serving

Instructions

  • Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
  • To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  • Divide the pasta among plates and top with basil and cheese. Enjoy!

Notes

This recipe is tweaked from several versions, but most closely based on Tieghan Girard's Spicy Pesto Pasta Alla Vodka linked here - https://www.halfbakedharvest.com/spicy-pesto-pasta-alla-vodka/
If you want to avoid cooking with vodka you can substitute chicken or vegetable broth in the same quantity.  
This recipe is easy to make ahead as a sauce that you can store or freeze for make ahead meal prep.  
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Appetizers/Snacks, Dinner, Lunch, Sweet

Labor Day Weekend Recipes

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The best recipes from Walestable for the perfect end of summer celebration.  Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days!  Appetizers, Salads, Dinners, and Desserts…

It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app!  Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!).  Just let it sit for a while before serving.  https://walestable.com/marinated-goat-cheese-appetizer/

Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs!  https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/

Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill.  It also makes a great lunch with a side of sliced prosciutto and fresh peaches!  https://walestable.com/greek-pasta-salad-with-basil-and-feta/

MAINE.  LOBSTER.  ROLLS.  https://walestable.com/maine-lobster-rolls/

One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives.  https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/

Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite!  https://walestable.com/spaghetti-alla-nerano/

Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here!  https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/

BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day!  Healthier with ground chicken, and full of all the barbecue flavor you want.  https://walestable.com/bbq-chicken-meatball-burgers/

This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date!  https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/

Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover!  Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/

Because we needed a bonus recipe, this is the cocktail for the win!  Dark Rum Southside’s…  https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/

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Dinner, Lunch

Basil Chicken Saltimbocca with Burst Tomatoes and Burrata

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Prosciutto and Basil wrapped Chicken Cutlets bathed in burst cherry tomatoes and melty burrata cheese.

This dish is perfect for the end of summer.  It’s light, easy to make, and uses the tomatoes and basil that are at peak performance in late August.  It’s a recipe combining a few favorites, but mostly adapted from Half Baked Harvest’s version here: https://www.halfbakedharvest.com/basil-chicken-saltimbocca/

These are essentially your basic chicken cutlets on steroids, with the delicious addition of both prosciutto and fresh basil cooked under the breadcrumbs – it’s a flavor explosion that pairs so well with the tangy tomatoes and melty burrata – perfection!

The tomatoes melt into the skillet to create a delicious balance for the saltiness of the chicken and prosciutto.  It’s possible you may even win over tomato-haters with this.  I know some of those.

Basil Chicken Saltimbocca with Burst Tomatoes and Burrata

Print Recipe
Basil and Prosciutto Wrapped Chicken Cutlets bathed in roasted cherry tomatoes and melty burrata
Course dinner, Lunch
Cuisine Italian
Keyword caprese chicken, chicken cutlets, chicken saltimboca
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4 boneless, skinless chicken breasts, pounded thin
  • kosher salt and black pepper
  • 8 thin slices prosciutto
  • 8 large fresh basil leaves, plus more for finishing
  • 2 large eggs
  • 1 cup Panko bread crumbs
  • 3/4 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp butter
  • 1 tsp red pepper flakes (to taste - optional)
  • 2 cloves garlic, minced
  • 2 large shallots, thinly sliced
  • 1 pint cherry tomatoes
  • 2 Tbsp white or regular balsamic vinegar
  • 1-2 Tbsp honey
  • 2 tsp fresh thyme leaves
  • 2 balls burrata cheese torn

Instructions

  • Sprinkle the chicken breasts with salt and pepper. Wrap each piece with 2 large basil leaves, and then prosciutto, like an envelope. This should adhere fairly easily.
  • Place the eggs in a shallow bowl, and beat with 1 Tbsp water. In another shallow bowl, combine the panko with the grated parmesan. One at a time, dredge the chicken breasts through the beaten egg wash, and then the breadcrumb mixture, setting on a plate until ready to cook.
  • Heat a large cast iron skillet over medium heat, and add 2 Tbsp of olive oil with 1 Tbsp of butter - cook the chicken two cutlets at a time, flipping when golden brown, about 5 minutes per side. Finish the chicken and set aside to make the tomatoes. Add more olive oil and 1 Tbsp of butter for cooking the second round.
  • In the same skillet, add 2 Tbsp more of olive oil, and toss in the shallots, garlic and red pepper flakes, followed by the cherry tomatoes. Cook for several minutes until the tomatoes burst their skins and start to loosen a bit. Add the balsamic, a touch of honey, and the fresh thyme leaves. You should be left with a silky sauce surrounding the tomatoes.
  • To serve, plate each cutlet with a small mound of the tomatoes and sauce, and finish with fresh burrata and torn basil leaves. Enjoy!

Notes

This recipe is adapted from one at Bon Appetite, and then mostly from this one at Half Baked Harvest https://www.halfbakedharvest.com/basil-chicken-saltimbocca/
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Dinner, Lunch

Thai Chicken Lettuce Wraps

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Spicy Ground chicken, bathed in a soy and hoisin sauce and wrapped in butter lettuce leaves – the perfect easy healthy dinner for any summer night.

This recipe has becoming something I make every week over the past year, mostly due to its versatility and incredible ability to sit for days in the fridge, only getting better with time.  It’s a healthy, easy to make dish that works for lunch or dinner, and works well as a rice bowl too.  I tend to make things spicy, so scale it back a bit if you tend to prefer less heat. 

The best part about this easy dinner is that it comes together in about 10 minutes.  You simply brown the ground chicken and add the sauce, and you are done!  

Thai Chicken Lettuce Wraps

Print Recipe
Spicy Ground Chicken Bathed in a soy hoisin sauce, wrapped in butter lettuce leaves.
Course dinner, Lunch
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 2 Tbsp olive oil
  • 1 pound ground chicken (ground turkey works too)
  • 1 onion, small diced
  • 3 cloves garlic, minced
  • 1/3 cup hoisin sauce
  • 2-3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp freshly grated ginger
  • 1-2 Tbsp Asian Chili Paste - Sriracha can be substituted
  • 1 8-ounce can whole water chestnuts, drained and diced
  • 1/4 cup chopped scallions
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup chopped cilantro
  • 2 Tbsp sesame seeds
  • 1 head butter lettuce
  • 2 cups cooked Jasmine Rice optional for serving

Instructions

  • Heat olive oil in a large skillet over medium high heat. Add ground chicken and cook until browned. Add the chopped onion, cooking until slightly soft. Add the garlic, and cook for one minute before adding the sauce.
  • To make the sauce, combine the hoisin sauce, soy sauce, rice wine vinegar, ginger and chili paste - add to the cooked chicken mixture and simmer for about 3 minutes.
  • When the sauce has reduced a bit, turn off the heat and stir in the chestnuts and green onions, allowing the hot chicken to soften them. At the finish point, top the mixture with the chopped cilantro and sesame seeds.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Use rice if you like to add some heft to the dish.

Notes

This recipe is a tweaked version of many found on the internet copying the iconic PF Chang dish.  I have adjusted things here and there, and make this weekly - it feeds a crowd, and sits well in the fridge.  
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Dinner, Lunch

Charred Corn Salad with Creamy Shallot Dressing

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Charred corn, tossed with arugula, tomatoes, and a creamy shallot dressing.

When corn is in season, I’m always looking for ways to incorporate it into summer dinners.  This salad is a twist on one I’ve been making for years, and has the added creaminess from a dollop of greek yogurt. This gives the salad a hint of the ever popular Elote corn craze, and takes everything up a notch.  

The trick to making this salad is charring the corn, but only for about a minute.  You want to blister the outsides of the kernels only a tiny bit, This will allow the corn to maintain a bit of a bite.  It’s also important to allow the corn to fully cool before tossing with the dressing and arugula.  It’s best when just tossed, so if you need to make it ahead, wait to assemble everything later.  The dressing can easily be made a day before.

Charred Corn Salad with Creamy Shallot Dressing

Print Recipe
Charred Corn tossed with arugula, tomatoes and a creamy shallot dressing
Course dinner, Lunch
Cuisine American
Keyword corn salad, summer salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 people

Ingredients

  • 5 Tbsp olive oil, divided
  • 6 ears fresh corn, husked and kernels removed from cobs
  • 1 shallot, sliced thin into rings
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper
  • 5 Tbsp fresh squeezed lime juice (2 limes)
  • 2 Tbsp whole milk greek yogurt
  • 1/2 pint small cherry or grape tomatoes, halved
  • 4 oz baby arugula
  • 1/4 cup ground parmesan

Instructions

  • Heat a large cast iron skillet over medium high heat. When hot, add 1 Tbsp olive oil to the pan, and add the corn kernels, stirring frequently until slightly blistered and barely softened. You want to maintain a little bite to the corn, so don't fully cook them, one to two minutes total. Remove from the heat and toss with a little salt, pepper, and red pepper flakes in a large bowl for the salad.
  • To make the dressing, toss the sliced shallots into a bowl with the lime juice, some salt and pepper. Let this stand for at least 5 minutes, and up to one hour. Add the yogurt and remaining 4 Tbsp olive oil, stirring to combine into a creamy consistency.
  • When ready to serve, combine the arugula and tomatoes with the charred (and cooled) corn kernels, and toss with the dressing and grated parmesan cheese. Give a final grind of black pepper, and enjoy!

Notes

This recipe is a twist on a charred corn salad from Bon Appetite, and the dressing is undeniably delicious.  
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Breakfast, Dinner, Lunch

Puff Pastry Quiche

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Fluffy Quiche baked into a buttery puff pastry crust.

Today’s recipe is great for any meal of the day – breakfast, lunch or dinner, and can be made ahead for easy summer entertaining.  Make it for Father’s Day and fill it with whatever you want – it’s a flexible base recipe that works in many ways!

I needed an easy lunch to feed some friends, and was leaning toward a frittata, but wanted something a little more special.  I also didn’t want to spend time making a crust from scratch, and figured I’d see if I could make puff pastry work as a base for what ended up being a really easy trick!  If you have worked with puff pastry before, you know it’s forgiving, and more importantly, DELICIOUS!  

Some great things to serve along side this dish are prosciutto wrapped melon, a green salad, or chopped tomatoes tossed with basil, lemon and olive oil.  Have fun with the fillings – this works with whatever you have lying around!

Puff Pastry Quiche

Print Recipe
Fluffy Quiche baked into a buttery puff pastry crust.
Course Breakfast, brunch, dinner, Lunch
Cuisine American
Keyword puff pastry, quiche
Prep Time 15 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 4 oz package diced pancetta
  • 1/2 yellow onion, diced
  • 3 oz chopped baby spinach
  • Kosher salt and freshly ground black pepper
  • 9 large eggs
  • 1 1/2 cups half-and-half, or whole milk
  • 3/4 cup sour cream
  • One 17.3-ounce package 2 sheets frozen puff pastry, thawed
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In a skillet over medium-high heat, add the olive oil and sauté the onion with the pancetta cooking until the onions are softened and the pancetta has crisped a bit. Add the spinach, stirring to wilt, then remove from the heat to cool a bit.
  • In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper.
  • Spread each sheet of puff pastry on a floured surface, and using a rolling pin, stretch the pastry about an inch in each direction. The goal is to make the pastry wide enough to go up the sides of a 9 x 13 baking dish. You will end up using about 1 1/2 of the 2 sheets in total. As you place the pastry in the dish, push the edges up to form a crust that will hold the egg mixture. You will need the second piece to complete this, and can simply press the sheets together to form a light seal. Discard the leftover, or save for another use.
  • Top the pastry with the shredded cheddar cheese, then the sautéed onion mixture, and finally fill the dish with the egg mixture. Cover with tinfoil. Carefully transfer the dish to the oven, and baked covered for 20 minutes. Remove the foil, and bake for another 20-25 minutes until the filling has set and the pastry is golden on the edges. The eggs will look very runny when you remove the foil - don't worry - it will all work out!
  • Allow to sit for 10 to 15 minutes before serving. Top with lightly dressed arugula salad, or chopped tomatoes with basil.

Notes

This recipe mimics the fillings of my favorite mini muffin frittata's, and just happens to be what I have on hand.  You can adjust the fillings for whatever you like - grilled vegetables, ham, etc...  
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Dinner, Lunch

BBQ Chicken Meatball Burgers

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Delicious Chicken Burgers topped with BBQ Sauce and homemade slaw.

This is the burger for summer.  Lean, but hearty, and absolutely full of flavor and all the things we want right now.  The chicken “meatball” mixture is topped with bbq sauce and a homemade Cole slaw, and it all gets nestled perfectly into a buttered brooch bun.  Summer Dinner Pefection. 

Let’s start this off by saying summer is the time for shortcuts.  In a world of delicious BBQ sauce sitting on the grocery store shelves, I see no point in spending an hour making your own.  If you want to, good for you.  This recipe has enough scratch elements to balance out this store-bought staple.  Above is my favorite one…

This recipe is a tweaked version of a slider featured on Smitten Kitchen YEARS ago… This is the link to her recipe, which is amazing. https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/ I’ve changed things for 6 full size burgers, and adjusted some seasoning, including adding celery salt to the simple slaw dressing, which I think makes nice difference.  

BBQ Chicken Meatball Burgers

Print Recipe
Chicken Burgers with BBQ Sauce and homemade slaw
Course bbq, dinner, Lunch
Cuisine American
Keyword bbq chicken burger, chicken burger
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

Chicken Meatball Burgers

  • 2 lbs ground chicken
  • 2/3 cup breadcrumbs (panko)
  • 2 tablespoon milk or water
  • 3 garlic cloves minced
  • 1 bunch scallions (2 if small) minced, divided
  • 1 teaspoon smoked paprika
  • 2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large eggs

SLAW

  • 2/3 cup buttermilk well-shaken
  • 2/3 cup mayonnaise or plain yogurt
  • 4 TBSP cider vinegar
  • 1 TBSP granulated sugar
  • 3-4 cups thinly-sliced or diced cabbage
  • 1 cup grated carrot
  • Celery salt and freshly ground black pepper

ASSEMBLY

  • Butter to toast buns; oil to cook meatballs
  • 6 Brioche Burger Buns
  • 3/4 cup Barbecue sauce bottled is FINE!
  • PICKLES! all flavors welcome

Instructions

BBQ CHICKEN BURGERS

  • Combine chicken, breadcrumbs, milk (or water), garlic, half the scallions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw.
  • Remove chicken meatball mixture from fridge and, using wet hands for a smoother shape, form 6 patties (about 1/3 pound each). Sprinkle the tops with salt and pepper.
  • Heat a large frying pan over medium-high heat (I like to use cast iron but any non-stick skillet works well), then coat with about 2 tablespoons oil when it's hot. Place your first three burgers in the pan and let them cook for about 6 minutes until starting to cook through on the outside edges, and the first side is done. Season the tops with an extra dusting of salt and pepper again, and then flip for another 4-5 minutes - you want them relatively crisp and browned on the outside, and cooked through in the middle (165 degrees on a meat thermometer).
  • Meanwhile, toast the buns so they are ready when the burgers are done - I like to spread butter on the insides of the buns before toasting. You can also do all of this on the grill...
  • When the burgers are cooked through, place each on a toasted bun bottom, and top with a thick spreading of your favorite BBQ sauce.

SLAW

  • Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half of scallions in a large bowl and add cabbage, and carrots, tossing to evenly coat it. Season to taste with celery salt and pepper (you can also use regular salt, but celery salt gives it a great flavor).

FINAL ASSEMBLY

  • Top each BBQ sauce covered chicken burger with a heaping mound of your delicious coleslaw, add a few pickles, and crack open a beer. ENJOY!

Notes

This recipe is a slightly tweaked version of Smitten Kitchen's Smashed Chicken Meatball Sliders, which you can find here.  https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/. I have increased the size of the burgers to be full size, and changed a few ingredients, but it's an amazing base recipe.  
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Dinner, Lunch

Spiced Grilled Chicken Thighs with Garlic Yogurt Sauce

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Marinated Chicken Thighs, served with pickled onions and a garlic yogurt sauce.  This is a slightly tweaked version of Molly Baz’s Spiced, Grilled & Swaddled Chicken Thighs with the Works from her book, “Cook This Book”.  Molly is amazing, and this is her site https://mollybaz.comhttps://mollybaz.com, which requires subscription, but I highly recommend it and also buying her book – so many good recipes!

This recipe is meant to mimic the middle eastern style of chicken shawarma, which is folded into grilled pita breads and served street taco style.  The marinade of the garlicky yogurt sauce tenderizes the chicken deliciously, and the combination of warming spices is perfectly complimented by the pickled onions, fresh mint, and I even like a splash of tabasco at the end.  

A couple of years ago when I was just starting this blog, a friend (TY SB!) gave me a heads up on Molly Baz, who up until then I’d only known as a contributing writer to Bon Appetit Magazine.  I quickly bought her book, and this was the recipe she recommended to me – I think her words were “you MUST make the swaddled chicken!”.  Man, was she right…  

Spiced Grilled Chicken Thighs with Garlic Yogurt Sauce

Print Recipe
Marinated Chicken Thighs in Pita's with Yogurt Sauce and Pickled Onions
Course dinner, Lunch
Cuisine American, middle eastern
Keyword grilled chicken.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 red onions
  • 1 cup distilled white vinegar
  • 1 Tbsp kosher salt, plus more for the chicken
  • 1/2 cup sugar
  • 5 cloves garlic
  • 3 lemons
  • 2 cups plain whole milk greek yogurt
  • 1 Tbsp olive oil, plus more for grilling
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2-3 lbs skinless boneless chicken thighs
  • 6 pita breads
  • parsley leaves and fresh mint for serving

Instructions

Pickled Red Onions

  • Slice 2 red onions into 1/4 inch thick rings. Put into a heat safe glass bowl.
  • In a small saucepan, heat the vinegar, 1 Tbsp salt, 1/2 cup sugar, and 1 1/2 cups water over medium heat, stirring frequently with a whisk until everything dissolves, and the mixture has come to a simmer. Immediately pour the hot liquid over the sliced onions, leaving to soak until cooled to room temp. Drain when complete - these can be made up to several days in advance, and make great toppings for salads and sandwiches as leftovers.

Garlic Yogurt Sauce

  • Grate 1 clove of garlic into a small bowl, and then stir in 1 cup plain greek yogurt. Season with salt and pepper, and a squeeze of lemon juice. Set aside until ready to serve.

Grilled Chicken

  • Grate or finely chop the remaining 4 cloves of garlic into a large bowl. Stir in 1 cup of greek yogurt, the juice of two lemons, 1 Tbsp olive oil, 3 tsp kosher salt, 1 Tbsp smoke paprika, 1 Tbsp cumin, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper, and whisk until well combined.
  • Add the chicken thighs to the marinade, turning to coat each piece evenly. Allow to sit at room temp up to 30 minutes, until ready to grill. You can also marinate this in the fridge for up to 6 hours.
  • Preheat a grill to medium heat, and lightly oil the grates. Using tongs, place the chicken thighs on the hot grates, rotating as needed to balance out hot spots. The chicken wants to be 165 degrees, which should take 5-6 minutes a side.
  • When through cooking the chicken, quickly grill the pita breads to get some grill marks and heat through.
  • To assemble, using a warm pita as the base, build a pile of thinly sliced chicken, pickled red onions, yogurt sauce, and a few leaves of parsley and torn fresh mint. Roll 'em up and enjoy with LOTS of napkins!!

Notes

This recipe is taken from Molly Baz's "Cook This Book" and the original is called "Spiced, Grilled and Swaddled Chicken Thighs with the Works".  I updated things to serve 6, and added lemon juice to the yogurt sauce - other than that, it's perfection - thanks Molly!  her recipe's can be found here also... https://mollybaz.com/club/
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Appetizers/Snacks, Dinner, Lunch

Stromboli’s

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The best Italian American portable calzone.  This recipe is a gift from my dear friend Sue Cronin, a real Italian Queen in the kitchen, who taught me how to make these in our North End apartment in the fall of 2006.  My older girls were so little they used play-dough scissors to cut the pizza dough.  Thank you Sue, for this recipe, which is truly more a method than anything else – it has been a favorite ever since!

This picture doesn’t do the scene justice – Sue came into our apartment with plastic bags of her homemade dough, and all of her Italian secrets in her head.  She made risotto, Stromboli’s, and truly inspired me.  I think I need another visit from Sue, but for now, here’s a treat for everyone from her!

The whole idea of this recipe is simplicity at it’s finest, which perfectly suits the Italian approach to cooking.  You can fill the dough with anything you desire – I’ve put in two of our favorite versions into this post, but honestly could have done 6!  Another favorite is using leftover chicken parmesan, and honestly this dish would make for an incredible filling – https://walestable.com/slow-cooker-chicken-parm/.  Regardless, get creative and have fun with this – use up whatever you have and make a great Saturday picnic out of it.  

See the green play dough scissors!?  Lucy is the tiny one holding on from behind, and the next picture is her today…  She’s been helping with the blog for her senior project, along with her buddies Carlin and Sydney…

Stromboli's

Print Recipe
The Ultimate Italian American portable Calzone
Course Appetizer, dinner, Lunch, Snack
Cuisine American, Italian
Keyword calzone, stromboli
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Italian Cold Cut Stromboli

  • 1 lb pizza dough (I use store-bought usually)
  • 2 Tbsp flour, for dusting the rolling out surface
  • 2 tsp olive oil for greasing the bowl
  • 6 slices good provolone
  • 12 slices deli-style Italian ham
  • 12 slices deli-style pepperoni (this is MUCH bigger than regular - if you are using small slices you'll probably need about 24)
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds, or bagel seasoning for topping the dough

Sausage, Pepper & Onion Stromboli

  • 1 lb pizza dough
  • 2 Tbsp flour, for dusting the rolling surface
  • 3 Tbsp olive oil, divided
  • 6 slices good provolone
  • 1 lb. sweet or hot Italian sausage, removed from casings
  • 2 bell peppers - any color
  • 1 large yellow onion
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds or bagel seasoning for topping the dough

Instructions

Italian Cold Cuts Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with the olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the ham, covering the cheese. The next layer will be the pepperoni, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Sausage, Pepper and Onion Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with 1 Tbsp olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • Heat a large skillet over medium-high heat, and coat with 2 Tbsp olive oil. Add the sausage, breaking up into crumbles as it cooks. When the sausage is no longer pink, add the peppers and onions to the pan, cooking until softened, about 5 minutes longer. Remove from the heat to cool a bit before assembly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the cooked sausage, peppers, and onions, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Notes

This recipe is more of a method than an exact set of instructions - you can fill the dough with anything you want; just veggies, leftover chicken parmesan, etc..   The only rule is to stick to ingredients that aren't too high in water content (no fresh mozzarella, and use roasted or cooked veggies instead of raw) to avoid a soggy mess.  This recipe is a gift from my dear friend Sue Cronin, who taught me the art of the Stromboli in my North End apartment in the fall of 2006, along with my two oldest daughters, who, at the time, used play-dough scissors to cut their versions.  Thank you Sue!
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