My house smells like garlic bread right now, at 8:30 pm. Rich, buttery garlic bread. But it’s not. What I’m smelling are these amazing sliders. I haven’t even tried them yet, though I’ve been tempted. The cheese is oozing from within, dripping down the side. Yet another reason to be excited for Tahoe! Just like my Chicken Enchiladas – Tahoe Meal Prep #1, I used prepackaged, shredded rotisserie chicken. This is an incredible time saver that I will use again and again.
These would be fantastic to take on a picnic, tailgating, or that beautifully sunny day spent at the beach. There are so many ways to mix it up, too! Be sure to let me know how these BBQ sliders worked for you and anything you changed or would do different next time. ¡Salud!
2 ½ cups shredded roasted chicken
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 cup BBQ sauce (my family loves Kinders® Organic Mild BBQ Sauce)
12 Hawaiian rolls
12 slices your favorite cheese (I used Havarti)
¼ cup butter
2 garlic cloves minced
Preheat oven to 350°. Coat a 9×13 baking dish with cooking spray. Set aside. In a small bowl, add butter and garlic. Microwave until melted. Set aside. In a medium add shredded chicken, smoked paprika, Worcestershire sauce, and BBQ sauce. Add salt and pepper to taste. Stir to combine.
Cut slider buns in half. I’ve found this work bests when they’re cut all as one. This way they are all uniform in thickness. Place bottom half of slider buns in 9×13 dish. Layer half of the cheese on the buns, top with BBQ chicken mixture, then layer with the rest of the cheese. Top with other half of slider buns.
Brush tops of slider buns with melted garlic butter. Bake until cheese is melted and buns are a golden brown, 10-15 minutes.
Servings: 12 Sliders
Prep time: 10 minutes; Cooking time: 15 minutes
*Derived from BestRecipeBox.com
There comes a moment in cooking when you realize you’re a cooking nerd. Ok, admittedly I pretty much already knew that. But making this meal last night, as I stood their whisking the warmed chicken stock into the butter and flour, I got excited. I got really excited. It was thickening perfectly. No lumps. It just all came together exactly how I wanted. After the week I had been having (and it was only Tuesday), this little task made me positively giddy. Of course, my family looked at me like I was loco for being so excited about something as mundane as a roux. What can I say? I happily concede to the fact that I’m a cooking nerd.
Tonight, I’d like to share with you one of my favorite comfort foods. I hope it brings you as much joyfully nerdy moments as it does me.
1 ½ lbs boneless, skinless chicken thighs, cut into thick slices or chunks
Salt (to taste)
Black pepper (to taste)
½ tsp paprika
¾cup flour (divided)
Canola oil (I used olive oil)
10 oz cremini mushrooms, sliced (save yourself some time and buy the ‘shrooms that are already sliced)
4 Tbs unsalted butter
2 shallots, finely chopped
2 cloves of garlic, minced
3 cups chicken stock, warmed (I use the low sodium)
Sour cream to taste (the recipe called for 3 Tbs, but that’s just not enough for me, I used at least 1/3 cup. Add as much as you would like)
Egg noodles (I use what I have on hand, this time it was penne)
Cook pasta according to package directions.
Add chicken pieces to a bowl and sprinkle with salt, pepper, and paprika; add ¼ cup of flour and toss everything to coat well.
Heat a large skillet to medium-high heat and drizzle with 3-4 Tbs of your chosen oil. When the oil is hot, work in batches to sear the chicken until golden brown on all sides. As the chicken is browned, remove from pan and set aside. Don’t worry if it’s not quite cooked through, it will finish when added back to the sauce.
Once all chicken has been browned, add a touch more oil if needed and the mushrooms. Sauté until golden brown and somewhat caramelized. Remove with a slotted spoon and add to chicken.
Reduce heat to medium-low and add unsalted butter; once melted add shallots and garlic and sauté until aromatic. Sprinkle remaining ½ cup of flour, stirring it into the butter until a soft paste forms. Slowly add the chicken stock, whisking continually to avoid lumps and allow the sauce to thicken.
Add the chicken and mushrooms back to pan and simmer for 3-4 minutes, turn heat off and stir in sour cream. Serve mixed with cooked noodles.
Wine Pairing Suggestions:
Total time: 45 minutes
*Derived from The Cozy Apron
Before I started grilling I kind of thought it was really simple. I mean, why else would that be most men’s sole form of cooking? I’m learning, however, how wrong I was. I’ll give you that burgers and dogs are simple, once you get used to the grill. And that’s the key, getting used to your grill. Like oven and stove tops, they are all pretty unique in how they heat. Some can take forever, such as the case with my crappy stove top, while others heat like a stove top is supposed. I’m finding this pretty much sums it up with grills, too. Also, finding that perfect spot to grill where the outside doesn’t get charred while leaving the inside raw. And timing, when to turn it, when to move it, etc. I’ve found a whole new appreciation for those that grill, and grill well. But don’t tell them or I’ll deny it. 🙂
4 chicken pieces, with bone & skin, about 10-12 oz each piece
1½ lb asparagus
1 lemon, cut into 6 wedges (for garnish – optional)
½ cup (1 stick) unsalted butter, softened
3 Tbs finely chopped fresh Italian parsley (as a time saver sub Litehouse freeze-dried parsley)
2 tsp finely grated lemon zest
2 Tbs fresh lemon juice (which is super simple since you just zested one)
2 garlic cloves, minced
In a small bowl mash the lemon butter ingredients, including ¼ tsp each of salt and pepper, until thoroughly blended. (This can be a bit challenging as the lemon juice and butter do no naturally combine well)
Carefully lift the skin of each piece of chicken, being careful to not puncture the skin. Spread 1 tablespoon of lemon butter around under the skin. Lay skin back in place.
Transfer remaining lemon butter to small saucepan and melt over medium heat. Set aside
Prepare grill for direct and indirect heat over medium (350° to 450°F).
Remove and discard the tough bottom of each asparagus. This is done easiest by taking one and bending it gently at the bottom until it snaps at its natural point, then line the rest up and cut them at about the same location. Drizzle asparagus with olive oil and season with salt and pepper.
Brush chicken with oil and season with salt and pepper. Grill chicken, skin side up over direct medium heat, with the lid closed, until nicely marked on the bottom, about 5 minutes. Without turning the chicken, move it over to indirect medium heat, close the lid and continue cooking until the meat is opaque all the way to the bone, about 30 minutes. About 5 minutes before the chicken is done, brush the tops with some of the melted lemon butter and then turn chicken over to skin side down. Slide over to direct medium heat, close the lid, and continue cooking until the skin is brown, basting once more with the lemon butter. Remove from the grill, cover, and let rest 3 – 5 minutes.
Grill asparagus over direct medium heat, with the lid closed, until crisp tender, 6 – 8 minutes. Turn occasionally. Arrange asparagus on serving platter and drizzle with remaining butter. Serve chicken warm with asparagus and garnish with lemon wedges.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Prep time: 20 minutes / Grilling time: 43 minutes
*Derived from Jamie Purviance
Chicken thighs are so easy to work with. And always are juicy. I always make sure I’ve got a ready supply in my freezer. And this is easily one of those “what do I make tonight?” recipes. If you plan ahead, you can marinate these in the refrigerator while you are toiling away in the office, or you can simply marinate them when you get home and are getting the sides ready. This recipe is so versatile, you can easily serve with either rice or potatoes. A green salad. Maybe a veggie or two, and I’d call it dinner! Enjoy!
3 Tbs olive oil
3 Tbs low sodium soy sauce
5 Tbs honey
4 cloves garlic minced (time-saving tip: use pre-minced, such as Spice World)
½ tsp ground ginger (time-saving tip: use ginger paste, such as Gourmet Garden)
½ tsp fresh ground black pepper
3 Lbs chicken thighs (feel free to sub your preferred chicken meat)
Salt to taste
Preheat oven to 425°. Mix everything, except the chicken, in a large zip lock bag. Add chicken, be sure to mix it around in the bag so each piece is thoroughly coated. Place bag in the refrigerator until ready to cook (this can either be all day while at work, or simply while getting the rest of the dinner going. I did not marinate mine all day and it was still wonderful!)
When ready to cook, coat baking dish with nonstick cooking spray. Place chicken, skin side up, in baking dish and bake for 25 minutes. Turn chicken over and continue to cook additional 15 minutes. Turn chicken once more to skin side up and bake a remaining 10 minutes, to crisp the skin. Serve with either potatoes or rice.
Wine Pairing Suggestions:
Pinot Gris / Pinto Grigio
Total cook time: About an hour
It seems like lately I’ve had those, “This recipe says what?? How am I going to do that??” only because when preparing my menu I haven’t thoroughly read the recipe. This is one of those times. I pulled a great looking recipe from Annie’s Eats on Pinterest. I quickly scanned the ingredients, no worries there. And that is where I went wrong. The recipe called for marinating 2 hours. Yes, I gave the kids a snack but not a great enough snack that I could add 2 hours to the dinner prep. Sure, we could get more homework done in that 2 hours, but dinner would be ready at bedtime! So, below is what I came up with by morphing two recipes together. And wow, it was a huge hit!
2 small lemons; zested and juiced
2 cloves minced garlic
2 tsp each thyme and crushed rosemary
1 tsp Kosher salt
4-6 Tbs olive oil
2-4 lbs bone-in, skin-on chicken thighs or drumsticks (I used mostly drumsticks)
Preheat oven to 425°. Combine garlic, lemon zest and juice, herbs, salt, pepper, and olive oil in a large ziplock bag. Add chicken and move it around in plastic bag to ensure even coverage. Let sit for about 20 minutes (enough time to start your side dishes).
Remove chicken from marinade and place in a baking dish lightly coated with non-stick cooking spray. Use the marinade to brush over the top of each piece. Bake for 50 – 55 minutes, until skin is well-browned. Let stand for 10 minutes and then transfer to a serving platter. Garnish with lemon slices.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Total Time: 1 hour