Dinner, Lunch

Lemony Pesto Chicken Noodle Soup

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Classic Chicken Noodle Soup with Lemon and Pesto.  It’s January and it seems everyone I know is sick, or taking care of someone else who is down for the count.  We need this soup right now!

Chicken soup is more than just a cliche for curing the common cold, flu or whatever you’ve got going on.  Super health benefits range from hydration, added electrolytes, nutritious vitamins, boosted collagen and even increased anti-inflammatory benefits from white blood cell reactions to the magic elixir.  And this one – it’s delicious too!

I made one change to the recipe which was to use bone-in, skin on chicken breasts instead of boneless tenders.  You can use whatever you have on hand, but I like the idea of the added boost of collagen and nutrients you’ll get from using the bones in the cooking process.  Don’t skip the pesto or lemon – I also love the dill at the end.  

Lemony Pesto Chicken Noodle Soup

Print Recipe
Classic chicken noodle soup with pesto and fresh lemon juice.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 yellow onion chopped
  • 2 shallots sliced
  • 6 cloves garlic chopped
  • 4 ribs celery chopped
  • 6 carrots chopped
  • 2 Tbsp fresh thyme leaves
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp crushed fennel
  • kosher salt and black pepper
  • 8 cups chicken bone broth
  • 3-4 split chicken breasts, bone-in and skin on
  • 2 cups chopped broccoli florets (I used frozen)
  • 1/2 cup prepared basil pesto (I buy mine at Costco)
  • 2 cups baby spinach chopped
  • 2 Tbsp lemon juice
  • 2-3 cups egg noodles
  • 1/4 cup chopped parsley
  • grated parmesan and fresh dill for serving

Instructions

  • Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes.
  • Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 - 30 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
  • Remove the chicken from the pot, discard the skin and bones, and shred the meat. If you used a parmesan rind, remove that and discard. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parsley. (Note - if making ahead, read below notes)
  • Serve the soup with parmesan and dill, if desired.

Notes

This recipe comes from Half Baked Harvest, and the main swap I did was to use bone-in skin on chicken breasts instead of chicken tenders - you can use whatever you. have on hand though.  The recipe is easy and adaptable for your veggie preferences.  https://www.halfbakedharvest.com/pesto-chicken-noodle-soup/
Also - I cook the pasta separately and add before serving if you plan to make this ahead...
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Dinner, Lunch

Winter Minestrone

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Veggie packed minestrone with Swiss chard, pesto and sausage.  This is twist on the Barefoot Contessa’s classic recipe, perfect for all winter long and easy to make ahead for a crowd.

This is a quietly profound recipe, that makes a regular appearance in our home.  It’s one of those recipes you can always rely on for a comforting healthy meal using whatever you have on hand – the sausage isn’t necessary, and often I just use pancetta or bacon to start the base.  Vegetables are all interchangeable, so make this your own, but don’t skip the pesto!  It’s the best little trick at the end.

Big flavor game changers include the pesto, but also a splash of white wine, and a parmesan rind that melts into the soup with a buttery texture.  

Minestrone is traditionally made with pasta, but I find it turns mushy as the soup sits, so if you aren’t eating this all at the time you make it, I suggest either not using it (I added potatoes to this version) or adding it when serving.  After all, the best part about this soup is it’s lasting quality as high end leftovers!

Winter Minestrone

Print Recipe
Minestrone with Swiss Chard, Sausage, Pesto and loads of veggies!
Course dinner, Lunch, Soup
Cuisine American, Italian
Keyword minestrone, soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1-2 Tbsp Extra-virgin olive oil
  • 3/4 lb chicken or pork sausage, removed from casings
  • 1 onion, chopped
  • 4 medium carrots, chopped
  • 3 ribs of celery, chopped
  • 1 1/2 cups chopped butternut squash
  • 1 sprig fresh rosemary
  • 1 small bunch of fresh thyme
  • 4-5 cloves garlic, minced
  • 2 cups chopped Yukon gold or baby potatoes
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1 28 oz can diced tomatoes
  • 6-8 cups chicken stock
  • 1 bay leaf
  • 1 parmesan rind
  • 1 15 ounce can cannelleni beans, drained and rinsed
  • 2 cups chopped Swiss chard or spinach
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup pesto
  • 1/2 bunch fresh parsley leaves. chopped
  • 1 French baguette loaf
  • 2 Tbsp olive oil
  • parmesan to sprinkle on the bread

Instructions

  • Coat a large dutch oven with the 1-2 Tbsp olive oil. Add the sausage, crumbling and breaking up with a big spoon until fully cooked, and remove to a plate. Add the chopped onion, celery, carrots, and squash, sautéing until softened and lightly browned on the edges, about 7-8 minutes. Tie the thyme and rosemary into a bundle, and add it to the pot with the garlic and potatoes, stirring to combine with the other vegetables. Season with 1 tsp each of kosher salt and cracked black pepper.
  • Add the 1/2 cup wine to the pot to deglaze, and then the crushed tomatoes (with their juices), bay leaf and the chicken stock. Last, throw in the parmesan rind! Bring to a simmer uncovered for 25 -30 minutes, stirring occasionally.
  • When the vegetables are all fully cooked, add the beans, the cooked sausage, the chopped chard or spinach, the pesto, and the grated parmesan. Stir to combine, and finally add the parsley. Season to tase with additional salt and pepper as needed. Discard the bay leaf and herb sprigs.
  • To serve, preheat the broiler. Slice the baguette into 12 1 inch slices, and arrange in a single layer on a baking sheet. Coat each slice with olive oil, parmesan cheese, kosher salt and pepper, and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. Finish with extra parmesan and parsley.

Notes

This is a recipe mash up of about six of my favorite versions, including the heavy weight with Tyler Florence's Hunter's Minestrone https://www.foodnetwork.com/recipes/tyler-florence/hunters-minestrone-recipe-1947500, and the ubiquitous Barefoot Contessa's Winter Minestrone https://barefootcontessa.com/recipes/winter-minestrone-garlic-bruschetta
This soup sits well as a leftover - make extra!
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Dinner, Lunch, Salad

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

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A hearty make ahead salad that is perfect for the holidays and all winter long!  Bacon, Parmesan and Pomegranate make this healthy salad feel special and decadent.

The giant stalks of Brussels sprouts at the Farmer’s Market inspired this salad last week – they are like cartoonish tree’s and beg to be purchased!  I used the food processor to thinly shave these, though you could use a mandolin or even a good sharp knife – the size of the shavings is totally based on your preference – I prefer them to be super thin, making them. more pliable and lettuce-like.  

The vinaigrette for this dish is a spin on my every day dressing, which combines shallots with apple cider vinegar, grainy or dijon mustard, olive oil and fresh thyme.  The acidic apple cider vinegar gives a slightly sweeter taste than the usual rice wine vinegar I use.

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

Print Recipe
A hearty fall salad full of flavor with parmesan and pomegranate
Course dinner, Lunch, Salad
Cuisine American
Keyword arugula salad, brussels sprouts, fall salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Equipment

  • Food Processor or Mandolin

Ingredients

  • 6 slices cooked bacon chopped
  • 3 cups shredded Brussels sprouts (about 1 lb)
  • 4 cups baby arugula or baby kale (one box)
  • 3/4 cup shaved parmesan cheese
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas optional

Cider and Shallot Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 shallot, minced
  • 1/2 tsp grainy dijon (or plain dijon) mustard
  • 2 Tbsp chopped fresh thyme leaves
  • kosher salt and black pep
  • 1/2 cup olive oil

Instructions

  • To Shave the Brussels Sprouts, wash and trim the woody ends off about 1 lb. of sprouts - slice them in a food processor or use a mandolin creating thin shavings.
  • To make the vinaigrette, finely mince the shallot, and place it in a small jar with the apple cider vinegar, allowing it to sit and macerate for about 20 minutes. Finish by mixing in the mustard, thyme, salt, pepper and olive oil.
  • To assemble the salad, mix the shaved sprouts with the arugula, tossing with the dressing. Finish with the shaved parmesan, pomegranate arils, chopped bacon, and pepitas. The dressing will keep in the fridge for at least a week.

Notes

This recipe was inspired by Half Baked Harvest's Shaved Brussels Sprout Salad with Candied Bacon - I've changed several things to reduce the sweetness, and balance out with more savory flavors - it's great either way! 
https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/
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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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