Dinner, Lunch

Crispy Folded Buffalo Chicken Quesadilla’s

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Buffalo Chicken Quesadilla’s folded with a cilantro ranch and pepperjack cheese.

Over the last couple of years there have been countless variations on this folded quesadilla method – this one is based on a Half Baked Harvest recipe, and it’s absolutely delicious.  The recipe is adaptable for your own tastes – you could do a Mexican spin or a blackened seasoning, swap out the ranch for another sauce – whatever you like.  The method is fun, and I like it best with the cheese on both of the outer layers, so place the ingredients in the correct order as shown for the best melting ability.  

Here’s a video!

https://www.tiktok.com/@walestable/video/7096536229113711918?_t=8SKuwzoHKl4&_r=1

Crispy Folded Buffalo Chicken Quesadilla

Print Recipe
Crispy Fried Buffalo Chicken Quesadilla with Cilantro Ranch and Pepperjack
Course dinner, Lunch
Cuisine American
Keyword folded wrap, buffalo chicken, quesadilla

Ingredients

  • 3 split chicken breasts, bone-in and skin on
  • olive oil, salt and pepper
  • 3/4 cup Franks Red Hot Sauce
  • 2 Tbsp sour cream
  • 6 slices pepperjack cheese (use cheddar if you prefer)
  • 8 oz shredded cheddar and jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1 bunch scallions, chopped
  • 2 Tbsp chopped chives
  • 2 cups chopped romaine or butter lettuce
  • 6 burrito size tortillas (large)

Cilantro Yogurt Ranch

  • 1 cup greek yogurt
  • 1 cup sour cream
  • 1/2 cup chopped cilantro
  • 2 Tbsp chopped chives
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • kosher salt and black pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Rinse and pat dry the chicken breasts, place on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until internal temp reaches 165 degrees. Set aside to cool.
  • When the chicken has cooled, remove the skin and bones, and shred the meat into small pieces by hand. Combine the torn chicken with the Frank's Red Hot and 2 Tbsp of sour cream, along with a pinch each of salt and pepper. Set aside for assembly.
  • Make the Ranch - combine all ingredients and stir together into a smooth consistency. This will make WAY more than you need, but it's great to serve along side and use for veggies afterwards.
  • To assemble the Quesadilla's, lay the tortilla out on a cutting board, and cut one slit into the center of the disc. You are working with four quadrants, and you want both of the outside pieces to have cheese for melting, so place ingredients as pictured, in the following order. Lower left, chicken and sprinkle with chopped chives; upper left, a smear of ranch, topped with chopped lettuce, scallions and cilantro. Upper right, a slice of Pepperjack cheese; lower right a combination of grated cheese.
  • Fold the wrap up into one triangle with four layers - starting with the lower left, fold the chicken up over the romaine and ranch, then fold over to the top right, and finally lower right. You will have a wedge of stacked quesadilla to pan fry and melt the cheese.
  • In a cast iron or non-stick skillet over medium heat, coat the pan with olive oil, and sear the outsides of the wrap on both sides, taking care to keep all ingredients tucked inside safely. Serve alongside with extra ranch and a drizzle of Frank's, with chopped chives and cilantro to top.

Notes

This recipe is SUPER flexible - you can make the chicken with any type of seasoning (Mexican, blackened), mix in any cheese or spreads you prefer - it's a great method for a fun take on a quesadilla.  
This recipe is based on Half Baked Harvest's Folded Crispy Buffalo Chicken Wrap, though I changed a few small parts.  https://www.halfbakedharvest.com/buffalo-chicken-wraps/
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Dinner, Lunch

Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce

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Simply Grilled Chicken Tenders in a bowl with a fresh avocado cucumber salsa and a spicy sriracha sauce

Weeknights often demand a meal that can sit and wait happily, be served in several rounds to a crowd with differing tastes, and still maintain integrity.  “Bowls” fit the bill in all categories, allowing everyone to customize to their own likes, making this a very easy family dinner.  This post is a method as much as it is a recipe – you can customize this with whatever protein you prefer.  

To me, the star of this post is the grilled chicken.  The marinade is flexible, but flavorful, and allows overnight resting due to a low acid content.  The chicken, once cooked, can be kept for several days for future salads, bowls, or sandwiches.  My favorite ingredient in the marinade is by far the Worcestershire – not always something people use with chicken, but it works great here.

The best part about this whole recipe is that everything can be made in advance.  You could even assemble it a day or two ahead, allowing for a great busy weeknight meal or a crowd pleasing dinner party treat.  This could also be a great dinner for Cinco De Mayo.  

Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce

Print Recipe
Marinated Chicken Tenders served with a fresh Avocado Cucumber Salsa and Spicy Sriracha Sauce
Course dinner, Lunch
Cuisine American
Keyword grilled chicken, burrito bowl, avocado cucumber salsa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

Grilled Chicken Tenders

  • 3 lbs chicken tenders, or sliced chicken breast meat
  • 1/2 cup olive oil
  • 4 cloves garlic, finely chopped
  • 3 Tbsp Worcestershire sauce
  • 1 lemon, grated zest and juiced
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt, plus more for sprinkling later
  • 1 tsp black pepper, plus more for sprinkling later

Avocado Cucumber Salsa

  • 2 avocados, chopped
  • 1/2 English cucumber, chopped into small bites
  • 2 Tbsp chopped fresh cilantro
  • juice of one lemon or lime
  • 1 Tbsp olive oil
  • kosher salt and black pepper
  • tabasco sauce (4-10 dashes, to taste)

Spicy Sriracha Sauce

  • 1/2 cup mayo
  • 2 Tbsp Sriracha
  • 2 Tbsp buttermilk to thin (optional)
  • kosher salt and black pepper to taste

Bowls and Assembly

  • 3 cups cooked basmati or jasmine rice
  • halved cherry tomatoes, sprinkled with salt
  • chopped fresh cilantro or basil
  • lime or lemon wedges

Instructions

Grilled Chicken Tenders

  • To marinate the chicken, combine all ingredients (olive oil through salt and pepper) and pour over the chicken tenders, letting them sit for at least 15 minutes, and up to overnight.
  • Heat a grill, grill pan, or cast iron skillet over medium/high heat. When ready to cook the chicken, remove it from the marinade, sprinkle with extra salt, and cook each piece until done. Remove and set aside, repeating until all of the chicken is cooked. This can be done up to two days in advance.

Avocado Cucumber Salsa

  • Start by coating the chopped avocado with the juice of lemon, then add the remaining ingredients, stirring gently to not mash the avocado - this is more of a chopped salsa than a guacamole. Set aside until ready to use. If making ahead, make sure to cover with plastic wrap (direct contact to prevent oxidization). This will keep for a couple of days in the fridge.

Spicy Sriracha Sauce

  • In a small bowl, use a whisk to combine all ingredients until you have reached desired consistency. The buttermilk is only there to thin the mixture, feel free to substitute with a little water, or just leave it thicker. This can be done up to three days in advance, and also makes a great sandwich spread.

Bowls and Assembly

  • To serve, place 1/2 cup of rice in each bowl, top with chicken, avocado salsa, and any other desired toppings. Drizzle with the Spicy Sriracha Sauce and enjoy. These are great warm or at room temp.

Notes

As noted, all ingredients can be made in advance, so this is a great dinner party or busy weeknight dinner when needed.  
Parts of this recipe are loosely based on a few different ones from Half Baked Harvest, per usual!  
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Appetizers/Snacks, Dinner, Lunch

Oven Baked Nashville Hot Honey Chicken Tenders

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A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard.  These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top!  This is a crowd pleasing favorite.  

This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven.  The sauce becomes part of the crust, and flavors the chicken intensely.  The combination of sweet from the cornflakes balances everything perfectly.  

The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread – this recipe makes a lot, but you will like having some leftover.  

Oven Baked Nashville Hot Honey Chicken Tenders

Print Recipe
A healthier version of Nashville Hot Honey Chicken with Homemade Honey Mustard
Course dinner, Lunch
Cuisine American
Keyword chicken tenders, nashville hot honey chicken
Servings 6

Ingredients

Chicken Tenders

  • 3 lbs chicken tenders
  • 3 cups buttermilk
  • 2 tsp kosher salt
  • 4 cups cornflake crumbs (12 cups cornflakes ground into 4)
  • 1/4 cup flour
  • 1 tsp chopped fresh thyme
  • 2 tsp kosher salt
  • 3-4 Tbsp olive oil
  • 8 Tbsp salted butter, melted
  • 3 Tbsp Honey
  • 3 tsp cayenne pepper
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp paprika

Homemade Creamy Honey Mustard

  • 1 cup plain greek yogurt (with some fat)
  • 2 Tbsp dijon mustard
  • 2 Tbsp Honey
  • 1 Tbsp Whole grain mustard
  • 1 tsp kosher salt
  • 3/4 tsp paprika
  • 2 tsp buttermilk

Instructions

Chicken Tenders

  • Place the chicken tenders in a large glass bowl with the buttermilk and kosher salt, allow to sit in the fridge for at least 20 minutes, up to overnight.
  • Pulse 12 cups of cornflake cereal in a food processor until you have about 4 cups of crumbs. Place in a shallow dish and mix in the flour, thyme, and salt.
  • When ready to make, preheat the oven to 425 degrees. Line two baking sheets with parchment paper
  • Remove the chicken tenders from the buttermilk, and dredge in the cornflake crumb mixture. Place them with space between, on the baking sheets. Drizzle the tenders with olive oil, and bake for 15 minutes. Flip the tenders, continue to bake for another 10 minutes until thoroughly cooked (165 degrees).
  • While the chicken is baking, heat the butter in a small saucepan, and stir in the other ingredients for the hot honey (butter through paprika). When the chicken is done, spoon the hot honey sauce over the tenders while hot - sprinkle with extra kosher or flaky salt. Allow to set for a few minutes.

Homemade Creamy Honey Mustard

  • Combine all ingredients in a bowl, using the buttermilk at the end to thin to your desired consistency. This will keep in the fridge for several days.

Notes

These chicken tenders are based on a recipe from Tieghan Girard at Half Baked Harvest. https://www.halfbakedharvest.com/oven-fried-chicken/ Her idea's are amazing - I have only tweaked a few things, but the honey mustard is my own.  
The Honey Mustard is great on a turkey sandwich too!
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Dinner, Lunch

Buffalo Chicken Pizza

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March is here and we are still on a buffalo chicken kick!  This time in a pizza.  This one has everything you love about wings, with the bonus of being on pizza, and it’s topped with fresh garlic and herbs – can we call that healthy?  

This is a recipe from Half Baked Harvest, she’s the queen of game day food, and I have only changed a few things here.  The key to this pizza is that herb topping – you can use whatever you have on hand – cilantro, basil, parsley, chives, scallions – just chop them up finely and mix with the red pepper flakes, fennel seeds and fresh garlic and you will love it.  This is so good I plan to use it on all kinds of pizza’s!

One short cut for this pizza is using rotisserie chicken – I often buy it at Costco in sealed packages of all white meat already pulled off the bones!  Alternatively, you can roast skin on, bone in chicken breasts at 375 for 30-35 minutes and just pull the meat off yourself.  Either way, it’s pretty easy.  

Buffalo Chicken Pizza

Print Recipe
Buffalo Chicken Pizza topped with green herbs and fresh garlic
Course dinner, Lunch
Cuisine American, Italian
Keyword buffalo chicken pizza
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 lb pizza dough at room temp I like Whole Foods or Trader Joe's
  • 1 cup shredded cooked chicken I use Rotisserie
  • 1/2 cup Frank's Red Hot Sauce
  • 2 Tbsp chopped fresh chives, divided
  • 1 tsp dried parsley flakes
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 Tbsp chopped fresh basil
  • 1/2 tsp red pepper flakes
  • 1 clove garlic, grated
  • 1/2 tsp fennel seeds
  • 1/3 cup ranch dressing See notes for homemade
  • 1 cup freshly grated whole milk mozzarella don't use fresh
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 500 degrees, at least 30 minutes ahead of cooking. Position a rack in the center of the oven.
  • Using your hands, stretch the pizza dough into a large rectangle, and then use a rolling pin to spread it to fit a 1/2 sheet baking pan, or a cookie sheet with edges. I like to coat the bottom of the baking sheet with a tablespoon of olive oil as well.
  • Mix the torn chicken in a small bowl with the Frank's Red Hot Sauce, 1 Tbsp of the chopped chives, and the dried parsley flakes.
  • To make the Herb topping, combine the chopped cilantro (or parsley), basil, red pepper flakes, garlic, and fennel seeds. Set aside.
  • To build the pizza, use a spatula to spread a thin layer of the ranch dressing, then scatter the chicken over the top, distributing evenly. Top with all three kinds of cheese, and finally top with the herb blend.
  • Bake at 500 degrees for about 12-15 minutes, until the edges are golden brown and the cheese is bubbling. Remove and let sit for a few minutes to allow it to cool. Top with extra chopped basil, cilantro, ranch and Frank's as you like it!

Notes

This recipe is based on Tieghan Girard's Half Baked Harvest Sheet Pan Buffalo Chicken Pizza - I adjusted a few ingredients, but it's her genius idea of the herb seasoning that  makes this pizza over the top delicious!  
 homemade ranch dressing use 1/2 cup each of greek yogurt and sour cream, add 2 Tbsp buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.  This will make extra for topping and eating veggies on the side!
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Appetizers/Snacks, Dinner, Lunch

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

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Crispy Seared Goat Cheese medallions served on salad greens tossed with a shallot vinaigrette.

This salad is one of our favorites – there’s no better way to get everyone to eat their greens, than by topping it with fried goat cheese!  Kids and grown ups will love this one – it’s a riff on the classic Barefoot Contessa Salad with Warm Goat Cheese, from her Parties cookbook.  The dressing comes from Erin French, and I think it pairs well with the goat cheese, and is simpler than Ina’s.  Erin French is the genius behind the famed Lost Kitchen, in Freedom, Maine. 

This dressing is always on hand in our fridge – it’s literally one shallot minced, covered with rice wine (or white wine) vinegar, then finished with olive oil, salt, and pepper.   The beauty of it comes from the tanginess of the shallots after macerating in the vinegar for about 20 minutes – they break down a bit and add great flavor  to salads.  You can also spoon it over grilled fish or chicken.  

The goat cheese medallions get coated in fresh soft white breadcrumbs, and then are pan seared in olive oil and butter.  Ideally you would make these right before serving, but if you must make them ahead, it’s possible to fry them and store for reheating later at 300 degrees for about 8 minutes.  You will want the insides to soften but maintain a crispy crust on the outside.  

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

Print Recipe
Crispy Goat Cheese Medallions on Salad greens tossed with a shallot vinaigrette
Course Appetizer, dinner, Lunch
Cuisine American, French
Keyword goat cheese salad, vinaigrette, shallot vinaigrette
Servings 6 people

Ingredients

Macerated Shallot Vinaigrette

  • 1 shallot, minced
  • 1/4 cup Rice Wine Vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup olive oil

Warm Goat Cheese Medallions

  • 11 oz log of plain goat cheese, cold
  • 4 slices soft white bread
  • 2 large eggs
  • 2 Tbsp each, butter and olive oil, for frying

For the Salad

  • 6 cups mesclun greens, arugula, or spinach

Instructions

For the Macerated Shallot Vinaigrette

  • Combine the shallots with the rice wine vinegar in a small jar, allowing it to rest and macerate for at least 20 minutes, while you make the goat cheese medallions.
  • After 20 minutes, add the kosher salt, black pepper, and olive oil. Place the lid on the jar and shake vigorously to combine - set aside.

Warm Goat Cheese Medallions

  • Cut the crusts off of the bread, and chop into small cubes. Load them into a food processor, and pulse until you have small soft breadcrumbs. Pour them into a shallow bowl for dredging.
  • In a small bowl, whisk the two eggs with 1 Tablespoon of water.
  • Using a small sharp knife, or a piece of dental floss, slice the goat cheese into 12 even slices. Dunk each slice into the egg wash fully, then coat with the breadcrumbs, pressing to adhere. Set all 12 slices on a plate and refrigerate for at least 15 minutes to make sure they are cold when you cook them. This way the cheese won't melt before the coating cooks.
  • When ready to cook, heat 1 Tbsp each of olive oil and butter, and evenly space 6 slices of the breaded goat cheese medallions. Cook until the breadcrumbs are golden brown on each side, and the goat cheese is just starting to melt inside. Set aside on a plate and cook the remaining goat cheese slices.

Assemble the Salad

  • When ready to serve, toss the greens with the dressing, adding salt to taste as needed. Top each salad with two goat cheese medallions, and finish with cracked black pepper.

Notes

This recipe is a spin on the Barefoot Contessa's Salad with warm goat cheese, using a slightly tweaked version of Erin French's Macerated Shallot Vinaigrette.  I love how Ina uses the fresh breadcrumbs to coat the goat cheese, as they lend a great consistency to the coating when pan seared.  The dressing is classic Erin French (The Lost Kitchen) where simplicity rules.  
This is one of my daughter's absolute favorite things to eat - I have worked on how to make extra for eating later, and while nothing beats fresh out of the pan goat cheese, you can store these (fully cooked) in the fridge, and reheat for 5 minutes in a 325 degree oven.  The dressing keeps great for at least a week.  
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Appetizers/Snacks, Dinner, Lunch

Seared Flank Steak and Blue Cheese Quesadillas

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Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions.  A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd.  Even if the Pats aren’t playing this weekend…

 

When I first got married, I really wasn’t much of a cook.  This was one of the first things I came up with when I started figuring things out.  It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly.  It remains one of our favorite dinners, and now our kids love it too.  It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.  

The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.  

Seared Flank Steak and Blue Cheese Quesadilla's

Print Recipe
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
Course dinner, Lunch, Snack
Cuisine American
Keyword steak quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1.5 lbs flank steak
  • Avocado oil, Salt & Pepper for the steak can also use canola oil
  • 8 oz freshly grated sharp cheddar cheese
  • 8 oz crumbled blue cheese
  • 1 small red onion, halved, then sliced very thin
  • 2 bunches scallions, chopped
  • 12 flour tortilla's I like Trader Joe's Homestyle
  • sliced avocado, sour cream and cilantro for serving

Instructions

  • Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
  • When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
  • Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.

Notes

These can be made ahead and either kept warm in a low oven, or reheated for later use.  They are great as leftovers, and you could cut into small triangles for a game day appetizer.  
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!
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Dinner, Lunch

Game Day Beef Chili

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The ultimate beef chili recipe, no beans, rich and hearty and perfectly balanced in flavor.

Most everyone loves chili this time of year, and it’s the perfect meal to make ahead for busy weekends, and it lasts for days as easy leftovers.  I’ve made dozens of recipes, and we have always had a tradition of this on Halloween – I hoped to get this up ahead of time, but better late than never!  This has become our favorite recipe by far.  No beans, all beef, loads of flavor – don’t skimp on the 6 Tablespoons of chili powder!  I promise it’s not too spicy.  This is almost an exact replica of Geoffrey Zakarian’s Game Day Chili – I adjusted the tomatoes a bit for consistency.  https://www.foodnetwork.com/recipes/geoffrey-zakarian/game-day-chili-2306029

I try to use good quality beef for this – it cooks for a while, and anything honestly will work, but the flavor of grass fed works really well here.  This makes a HUGE batch, so definitely plan to invite friends over for dinner.  

Game Day Beef Chili

Print Recipe
Rich and hearty beef chili
Course dinner, Lunch, Soup
Cuisine American
Keyword chili, beef chili
Servings 10

Ingredients

  • 3 Tbsp olive oil
  • 3 lbs ground beef use grass fed if you can
  • salt and pepper
  • 6 cloves garlic, minced
  • 2 large yellow onions, chopped
  • 2 bunches scallions, chopped reserve some for topping
  • 2 Tbsp tomato paste
  • 6 Tbsp chili powder
  • 1 12 oz bottle of beer
  • 1 28 oz can of crushed tomatoes
  • 1 28 oz can of fire roasted diced tomatoes
  • 2 cups chicken or beef stock
  • 2 Tbsp Red Tabasco Sauce
  • 2 Tbsp Green Tabasco Sauce

Toppings

  • cilantro
  • sliced jalepeno or serano pepper
  • full fat greek yogurt, or sour cream
  • sliced avacado

Instructions

  • In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally, breaking up until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Don't skip this long cooking step with browning the beef. Season with salt and pepper, about 1 Tbsp salt and 2 tsp black pepper.
  • Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
  • Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

Notes

This recipe is almost exactly the same as Geoffrey Zakarian's Game Day Chili - I swapped one can of tomatoes for crushed, as I prefer the consistency, but this recipe is perfect as it is!  
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Appetizers/Snacks, Dinner, Lunch

Everything Bagel Seasoned Grilled Cheese Sandwiches

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Grilled Cheddar and Mozzarella Cheese Sandwiches crusted with grated Parmesan and Everything Bagel Seasoning

My daughter’s 18th birthday brought a crowd of 20 hungry teenagers to my back deck, and grilled cheese was on the menu.  Not just any grilled cheese, this is the real deal, all grown up with the most delicious crust imaginable – a melty layer of grated parmesan and Everything Bagel seasoning makes this SPECIAL.

One problem with grilled cheese for 20, is you don’t want to make it ahead as it will get soggy.  However, this one can be fully prepped in advance, so the quick cooking can take place right before serving.  I found the crust almost stuck better after resting in the fridge for a while.  If you absolutely need to make everything ahead, you could try using a rack nested inside a baking sheet, in a 200 degree oven.  I didn’t quite have room for 20 that way!

Everything Bagel Seasoning Grilled Cheese

Print Recipe
Cheddar and Mozzarella Grilled Cheese, Crusted with Grated Parmesan and Everything Bagel Seasoning
Course dinner, Lunch, sandwich, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • 4 slices sourdough or French country bread
  • 4 Tbsp room temp butter
  • 1/4 cup grated parmesan
  • 2 Tbsp Everything Bagel Seasoning I like Trader Joe's "Everything but the Bagel"
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella

Instructions

  • Preheat a cast iron skillet over medium or medium-low heat, depending on how your burner runs - you don't want to burn the bagel seasoning, so go with lower to be safe.
  • In a pie plate, combine the grated parmesan and everything bagel seasoning to coat the outside of the bread. Spread a layer of butter on the outsides of the bread for the sandwich (one side only) and then press to adhere to the grated parmesan and bagel seasoning on the outside of the bread.
  • Heat 1 Tbsp of butter in the skillet, and lay the bread down, top with cheese (1/2 each of the cheddar and mozzarella), then top with the other slice of bread and cover with tinfoil or a lid to help melt the cheese. Flip after a few minutes when the cheese has formed a golden crust.
  • Serve warm with ketchup on the side!

Notes

There are many variations of everything bagel seasoned grilled cheese, and many of them use the bagels themselves.  This variation is credit to Half Baked Harvest, using the parmesan to help form a golden crust - it's literally sandwich perfection, and goes great with creamy tomato soup....
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Appetizers/Snacks, Dinner, Lunch

Turkey Burger Sliders

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Oprah’s favorite turkey burgers, downsized and done right!   Hands down the winner for all turkey burgers I’ve come across.  These are kid friendly, adult approved, and full of healthy ingredients that come together brilliantly!

This recipe is a spin on the iconic Maralago Turkey Burger, which Oprah made headlines with in 2008, declaring it her favorite turkey burger.  It’s deserving of the spotlight, and the reason I know about them is my awesome sister Alyssa!  She made these for us when our third child was born (13 years ago) as a prepped meal for easy dinners with a new baby, and we have been making them ever since!

Turkey burgers get a bad rap, and they often should.  Unusually dry and bland, they can taste like cardboard.  These are the complete opposite – flavorful and juicy, with warm spice and hints from fresh flavors that balance them perfectly.  They are easy to prep in advance and cook later, as they benefit from resting in the fridge.  They also freeze well, which makes them a great make ahead meal for busy weeknights.  They are also a great dinner option to lend a hand to someone in need, whether it’s a new baby, job, or whatever else life is throwing at us lately.  (I forgot to put the lemon in this pic!)

 

Trader Joe’s sells the most adorable tiny seeded slider buns for burgers, and they work great with these turkey sliders.  It’s a fun meal that makes a great leftover after school snack too, when downsized like this.   The ingredients to the right are for serving and topping – including the TJ’s slider buns.

Turkey Burger Sliders

Print Recipe
Oprah's favorite turkey burger, downsized and done right!
Course dinner, Lunch
Cuisine American
Keyword turkey burger, maralago turkey burger, sliders
Servings 6

Ingredients

  • 1/8 cup chopped scallions
  • 1/8 cup chopped celery
  • 1 Granny Smith apple, peeled and chopped
  • 1/8 cup canola oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs dark ground turkey meat
  • 1 tsp tabasco
  • 1/2 lemon, zest grated and juiced
  • 1/2 cup chopped fresh parsley
  • 1/8 cup mango chutney SEE NOTES**
  • burger buns I use slider buns from Trader Joe's
  • 12 slices cheddar or Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 2 Tbsp mango chutney
  • 2 dashes tabasco
  • sliced avocado, for serving if desired

Instructions

  • To start, you need to soften and cook the vegetables that will make these burgers so tasty! Preheat a 12 inch skillet over medium heat, add the canola oil, scallions, celery, and apples, seasoning with the salt and pepper to release the juices. Cook over medium heat, avoiding browning, just until everything is soft and pliable. Remove, and cool on a separate plate.
  • When the vegetables are cooled, add them to the turkey meat in a large bowl, along with the tabasco, lemon zest and juice, parsley, and mango chutney (if you are using Major Grey's brand, be sure to puree it in a blender before incorporating). Form the mixture into 6 large or 12 smaller slider size burgers. and refrigerator for at least one hour, preferably several hours.
  • I prefer cooking these in a heavy cast iron skillet vs. a grill, but you can do either. For the skillet, preheat over medium high heat, and for sliders, you will want to cook about 5 minutes per side, tenting with foil to cook through, or using a lid on the pan that vents to prevent steaming (leave a one inch gap at least). For full size burgers, this will take about 7-8 minutes per side. Flip, and cover with cheese at the end to melt during the last minutes of cooking. If you are using a grill, the same cooking times will likely apply over a medium level of heat.
  • For serving, I like to combine 1/2 cup of mayonnaise with 2 Tbsp of mango chutney and 2 dashes of tabasco - this is a great spread to go on the buns - like a spicy aioli. I top with micro greens and that's it - avocado is delicious on these as well.

Notes

  •  This recipe originates from the Maralago resort, and was featured by Oprah as her favorite turkey burger.  I have made a couple of minor adjustments.
  • The original recipe calls for Major Grey's Chutney, which I find to be too chunky, and it needs to be pureed before incorporating.  I prefer Sukkhi brand (Whole Foods carries it) - simply called Mango Chutney - it's already smooth.
  • Thanks to my awesome sister, Alyssa, for introducing our family to this amazing recipe!
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Appetizers/Snacks, Dinner, Lunch

Make-Ahead Tailgate Dogs

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Hot dogs for a day at the game, the beach, boat, or any other time you want a quick and easy meal on the go.  Summer is winding down, so let’s make the most of it and keep things simple.  Leave more time for the fun stuff!

This is hardly a recipe, but rather a simple suggestion on how to make a fun picnic lunch for whatever your adventures are this weekend.  Nothing tastes better than a hot dog on the beach, but it’s not always easy to bring a grill along for the trip.  While this won’t be exactly as hot as a fresh off the griddle dog, it’s close and makes a simple lunch that feeds a crowd of all ages.  This could also work in a ski lodge for a mid-day lunch – options abound for how to use this recipe – get out there and enjoy the weekend!

While I won’t take any credit for the recipe (it’s just hot dogs and buns), the method of transport is the key here.  If you pan grill or fry the hot dogs ahead, wrap them in foil, and then stick them all into a cooler, it becomes a traveling warming oven, and works exactly as you would hope – to keep your hot dogs hot!

Make Ahead Tailgate Dogs

Print Recipe
Hot Dogs for the road, grilled and wrapped for the perfect lunch on the go!
Course Lunch
Cuisine American
Keyword hot dogs, make ahead, picnic food
Servings 10

Equipment

  • a small to medium sized cooler, for keeping the hot dogs warm

Ingredients

  • 16 hot dogs
  • 4 Tbsp butter
  • 16 hot dog buns
  • mustard and onions for serving

Instructions

  • Preheat a cast iron skillet, grill pan or fry pan over medium heat, melt 2 Tbsp of the butter, and cook the hot dogs until golden brown and slightly blistered, about 7-8 minutes total, turning every few minutes for even cooking.
  • Remove the hot dogs from the pan, and grill the buns in the remaining butter in the pan, about 30 seconds a side. Assemble the hot dogs individually, and wrap each fully in it's own tinfoil package. Stack the wrapped hot dogs into a cooler (withOUT ICE!), which will become a warmer for the hot dogs - they should stay warm for several hours, depending on the quality of your cooler.
  • Enjoy with the toppings of your choice!

Life is short, so let’s eat hot dogs.

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