Best Ever Chicken Sliders (BBQ Chicken Thigh Recipe)

May 16, 2018 by April 23 Comments

These best ever chicken sliders using chicken thighs with my tangy BBQ sauce, melty Colby jack cheese, and creamy buttermilk coleslaw is a perfect way to make use of chicken thighs. EASY BBQ chicken sliders that are perfect for dinner, tailgating, appetizers, couchgating . These crowd pleaser chicken sliders are easy to prepare and ready in 20 mins or less!

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A FUN & TASTY WAY TO USE UP CHICKEN THIGHS.

I love chicken sliders, chicken thighs and I love BBQ chicken. I really do but sometimes I run out of chicken thigh ideas. When I’m out of recipe ideas, I always ask a friend or my family for ideas. This chicken thigh slider idea actually came from a woman on Facebook. She suggested chicken sandwiches. The first thing that came to my mind was BBQ chicken sliders. I love how fun and cute they are. Technically sliders are still sandwiches, right? Just smaller.

When I think about BBQ chicken sliders, I think of fun times at parties or BBQ, or cookouts. BBQ chicken sliders are also fun to eat at tailgates, game day or binge watching.

This chicken slider recipe has been on my mind for months now. I wish I had made them sooner because these BBQ chicken sliders are so darn good! I’m a bit embarrassed to tell the world but I ate 4 of them in one sitting. Ha! I love a good satisfying meal. These chicken sliders are perfect with red wine lemonade or tequila sunrise mocktail. My homemade buttermilk coleslaw recipe will be on the blog this week too so look out for it.

These BBQ chicken sliders are so tender, juicy and crave-worthy. A quick brine is all you need to make the chicken thighs nice and flavorful. Brine the chicken for 25-30 minutes.

HOW TO MAKE BBQ CHICKEN SLIDERS?

BBQ chicken sliders are super easy to make. I’ll quickly explain how I made these BBQ chicken sliders for ya. You can find the entire BBQ chicken slider recipe at the end of the post. I recently purchased some new BBQ sauces that I can’t wait to try.

1. Brining is optional but I strongly suggest you try it. Cut the chicken thighs to fit the buns. It doesn’t have to be a perfect cut just eyeball it. Add the chicken thighs to a Ziploc bag or bowl. Add water, salt, and sugar. Brine for about 30 minutes. Remove the chicken thighs from the Ziploc bag. Pat the chicken completely dry. Over medium-high heat, cook the chicken thighs for 4 minutes on each side or until golden brown. Add the BBQ sauce. By the way, I’ll have my quick and easy homemade BBQ sauce posted tomorrow. Cook until the sauce has thickened about 5 minutes. Spoon the thickened sauce over the chicken thighs.

2. Reduce the temperature to low. Add a slice of cheese on top of each chicken thigh. I love using Colby jack cheese.

4. Place brioche buns on the oven rack and toast for a couple of minutes. As the cheese is melting, spread a bit of the BBQ sauce on the bottom and top of each bun if you like. Add the chicken slider to the bottom bun.

5. Top with the coleslaw. Okay, I can’t even describe how good these chicken sliders are! Little warning, you will eat many if you’re not careful 🙂 ! Don’t they look so juicylicious! I love to use chicken thighs because they are packed with so much flavor!

6. Add the top bun and serve immediately. Need sides and drinks? See below for some suggestions.

WHAT GOES WELL WITH BBQ CHICKEN SLIDERS?

When I make BBQ meals like these chicken sliders, I also make a nice crunchy side like creamy buttermilk coleslaw, or corn on the cob. I also love a good pasta salad or Macaroni Salad. For a classic side dish, you can make Green Beans. For drinks, Tequila Sunrise Mocktail, Red Wine Lemonade with Berries or Grapefruit Cucumber Lemonade .

TIPS FOR BBQ CHICKEN SLIDERS (CHICKEN THIGH RECIPE).

Chicken: As I mentioned earlier if you only have bone in and skin on chicken thighs, just remove the bones and the skin. If you don’t like chicken thighs, feel free to use chicken breast. Make sure to flatten the chicken breasts before you brine or cook it.

Brine: Brine the chicken for 25-30 minutes. If you brine the chicken for too long it may turn out too salty.

Leftovers: Preheat oven to 325 Fahrenheit. Wrap the chicken in aluminum foil. Place wrapped chicken on a baking sheet. Place the baking sheet with the chicken thighs in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

These BBQ Chicken Sliders are a new family favorite meal. My family kept going back for seconds and thirds. My husband doesn’t like coleslaw or mayonnaise but he couldn’t get enough of it with these chicken sliders. It’s a super easy recipe that doesn’t require you to spend time shredding the chicken. It will take about 5-8 minutes to cut the chicken to fit the rolls. Not bad right? After you cut the chicken thighs to fit the dinner rolls everything else is a breeze. You can ditch cutting the chicken thighs and make full-sized bbq chicken sandwiches, just buy regular sized rolls I hope you can try these chicken sliders!

Save these BBQ Chicken sliders to your Pinterest Board and let’s be friends on Pinterest I’m always sharing mouth-watering recipes. You can also share to your Facebook to save this recipe!

Do you have any favorite fun summer recipes? If so, I would love to try it. If I like it, I’ll post the recipe on the blog.

5 from 10 votes

BBQ Chicken Sliders (Chicken Thigh Recipe)

Prep Time

10 mins

Cook Time

8 mins

Brine

30 mins

Total Time

18 mins

These best ever chicken sliders using chicken thighs with tangy BBQ sauce, melty Colby jack cheese, and creamy buttermilk coleslaw is a perfect way to make use of chicken thighs. These BBQ chicken sliders are perfect for dinner, tailgating, appetizers and couchgating . These crowd pleaser chicken sliders are easy to prepare and ready in 20 mins or less!

Course: Chicken, Dinner, Lunch

Cuisine: American, Southern, Western

Keyword: BBQ food, party food, tailgate food

Servings: 9 people

Calories: 400 kcal

Author: April

Ingredients

1 1/2 lb skinless chicken thighs cut to fit the dinner rolls
1 1/2 cup water
2 tbsp sugar
2 tbsp salt
1 cup BBQ sauce of your choice Link to BBQ sauce is in the instructions
coleslaw
brioche dinner rolls or your choice of rolls
colby jack cheese slices

Instructions

To brine the chicken sliders, to a Ziploc bag add the water, sugar, salt then add the chicken thighs. Refrigerate for 25-30 minutes. Remove the chicken thighs and pat to dry.
To make the BBQ chicken sliders, preheat oven to 400 degrees Fahrenheit. To a large skillet over medium-high heat, add the vegetable oil. Add the dry chicken thighs to the skillet and cook each side until golden brown about 3-4 minutes. Do not move the chicken thighs around as they are cooking. Add the BBQ sauce to the skillet. One the sauce has thickened toss chicken to coat.
This step is optional. While the chicken sliders are cooking prepare the cheese slices. Half each slice of cheese. You can add a whole slice of cheese to each slider if you prefer. I prefer to use smaller slices since these are sliders and not burgers.
To prepare the BBQ chicken sliders, top each chicken thigh with the cheese. You can cover the skillet if you like to melt the cheese faster but it's not necessary.
Place brioche buns directly on oven rack and toast until lightly browned, 2-3 minutes. As the cheese is melting, spread a bit of the BBQ sauce on the bottom and top of each bun if you like. Add the chicken slider to the bottom bun. Top with the coleslaw and top bun and serve.

Asparagus Beef Roll-Ups Recipe

January 15, 2018 by April Leave a Comment

Beef roll-ups and fresh mozzarella and asparagus. Keto friendly and they’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

It’s a New year and some people are trying to eat healthier so I wanted to share my inexpensive but healthy delicious and cute beef roll-ups but you don’t have to be on a diet to enjoy these. I love them and nope, I’m not on any special diet.

These steak roll-ups may look hard to make, but they are simple and they cook up in a blast. They’re perfect for date night dinner with the bae and a nice cocktail, perfect for summer bbq’s, picnics, and parties. If you’re like me then you’ll make them anytime. To make these quickly, purchase your choice of thin steaks or you check with your butcher, who should be able to cut them thin for you. You will also need toothpicks or kitchen twine to secure the roll-ups.

I usually use a very thin sirloin steak as I did with my cheesy steak rolls, but this time I used a cut of beef called milanesa. It’s cheaper than sirloin steak and it gets the job done because it’s nice and thin, however, some of the packages of milanesa beef aren’t perfectly round so if you’re a perfectionist, you may want to trim them real quick. If you don’t care about perfection then just roll and tuck the excess steak.

The idea behind these beef roll-ups actually started when I was making my quick cheesy crusted spinach and mushroom steak rolls. One evening, as I was making my steak rolls, I forgot that I had some frozen asparagus. I always blanch my asparagus then freeze them because they used to always go bad in the fridge. I hated when my veggies went bad. These days, just to be on the safe side, if I’m not sure if I’m using my vegetables right away, I prep them then into the freezer.

Anyway, I remembered watching Tia Mowry at Home. She made her own version of Asian style beef wraps. I ended up making my cheesy steak rolls and the asparagus beef roll-ups at the same time. The more steak for dinner, the better. My family loves steak so they’re always waiting impatiently for me to hurry up with the food.

I wanted to add cheese to my roll-ups so I used some fresh diced mozzarella cheese that I had leftover from a previous recipe. Once the beef roll-ups were done, I covered each roll-up in marinara sauce. FYI, As with a lot of recipes involving steak, the outside of the steak will be more cooked than the inside.

Beef roll-ups and fresh mozzarella and asparagus. They’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Beef Roll-Ups

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Course: Appetizer, Dinner

Cuisine: American

Servings: 4 People

Author: April

Ingredients

1 1/2 lb very thin steak I used milanesa thin steak
1 bunch asparagus
8 oz fresh mozzarella cheese or one cup or more for taste or use your favorite cheese
salt and pepper for taste
1 tsp onion powder
1 tsp garlic powder
3 tbs vegetable oil or more as needed
Your choice of a quality brand sauce. I use marinara or my Parmesan sauce recipe. Parmesan sauce recipe linked below

Instructions

If you are using fresh asparagus, In a saucepan, add water to reach about 1 inches. Don't forget to add salt the water until boiling then add the asparagus and cook about 5 minutes then rinse and pat dry.
If you are using frozen asparagus, add to boiling water and cook until tender.
Cut the steak into slices (I was able to get 5 slices out of my steak) then season each steak slice with the seasonings, or you can seasoning the steak first then cut it.
Place about 3-4 asparagus on each steak and then sprinkle fresh mozzarella all over the length of the steak. Tightly roll the steak up around the asparagus and cheese. Secure the steak with kitchen twine or toothpicks.
Add vegetable oil to a large cast iron or frying pan over medium-high. When the pan is hot heat add the beef roll-ups. Cook each side for about 2-3 minutes on each side or to desired doneness. Serve immediately with your choice of sauce. I used marinara sauce or Parmesan sauce

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Mozzarella Italian Sausage Sandwich

September 12, 2017 by April 25 Comments

Disclosure: This post is sponsored by Harris Teeter in conjunction with Blog Meets Brand.
All opinions are 100% my own.

Children and adults will enjoy this cheesy Mozzarella Italian Sausage Sandwich!
It takes only minutes to prepare yet tastes so delicious!

If you love chicken or meatball Parmesan subs then you’ll love this time saving recipe!
No need to make the meatballs or season the meat since the sausages come already seasoned!

Hi there! Today I am going to share with you one of my favorite childhood foods, ( actually it is still a favorite of mine) Italian sausage sandwiches! I grew up in the northern part of New Jersey and one of the best things about living up north was all the great Italian food. My family used to take my siblings and I to an Italian restaurant which had the best Italian hot dogs and sausages.

They were so simple to make but sooo delicious. The hot dogs and sausage sandwiches were filled with yummy hot dogs or sausages of course, caramelized onions and green/red peppers with fried crisp but soft potatoes then drizzled with ketchup and mustard. MMMmm mmmm! I’m getting hungry just thinking about it! The rolls that they used were soooo good too! It’s the simplest foods that taste so darn good!

Friday night dinners in my home are usually something simple, fun, budget friendly and easy to prepare like this mozzarella Italian sausage sandwich. Even though this recipe is not exactly what I had at that wonderful Italian restaurant, it is kind of close, so every time I make this I get nostalgic.

Nothing like a good Italian hot sub sandwich! For this recipe I stopped at Harris Teeter. While there, I noticed they had a buy one get one free sale. I was in luck because they had a buy one get one free deal on their mozzarella! I picked up the whole milk mozzarella cheese. As you know, mozzarella can get pretty expensive, so I was thrilled to purchase two of them for only $1.69!

Woot woot! Harris Teeter’s Private label brands are actually inexpensive, so next time you shop for groceries stop at Harris Teeter and see for yourself. As you can see in the above photo, I purchased all Harris Teeter’s private label products.

I don’t always buy leading brands products when private-label brand products are just as good or even better. The whole mozzarella cheese I mentioned earlier and everything else I purchased is proof of that. Check out some of Harris Teeter’s low priced items.

I first heard of Harris Teeter several years ago when I lived in Columbia Maryland. It was a new supermarket in my old neighborhood. The first time I visited the store I noticed the prices were less than what other supermarkets charge. Long story short, after all these years, Harris Teeter is still relevant to me.

One reason it’s one of my go to stores is because their private label items are priced low while still maintaining high quality.

This recipe is very easy to make and forgiving. All you have to do is cook the onions and garlic or whatever vegetables you decide to use then set to the side. Cook the sausages for about 3-4 minutes on each side then set to the side for later.

Add the seasonings, onion and garlic and red peppers, tomato sauce and water to the same pan the sausage was cooked. Add more seasonings if you prefer. Spoon the sauce over the sausages then place it into the oven with a lid on 325 degrees Fahrenheit for 50-60 minutes or until done.

Lastly, cut each baguette in half then cut lengthwise on the top of the roll ¾ way through the roll and place on a baking sheet.

Add sauce to both sides of the bread. Place a sausage inside each baguette then top with cheese. Broil the cheese until melted about two to three minutes. Remove from the oven and top with basil (optional).

Oh yea, feel free to use whatever type of sausage you want. I used Harris Teeter’s huge Italian chicken sausages. I bought 6 of them for about 7 bucks! Yup, less than a dollar each! Definitely can’t beat Harris Teeter’s low prices.

I love using sausages to make my hoagies because number one, it’s so much faster then making a ton of meatballs for a meatball sub. Don’t get me wrong, I love meatballs and all but sometimes I want something much faster to prepare. Oh and number two, I don’t have to worry about seasoning them. One less thing I have to worry about. I love shortcut recipes!

Disclosure: This post is sponsored by Harris Teeter in conjunction with Blog Meets Brand. All opinions are 100% my own
#TeeterTreats, #TeeterRecipes

Made this recipe? We want to see it! Snap a photo and hashtag #whiskitrealgud on Instagram!

Mozzarella Italian Sausage Hoagies

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Author: April

Ingredients

2 lbs Italian sausage in their casings do not remove the casings
2 small 15 inch baguettes
4 garlic cloves optional
1 onion optional
16 oz tomato sauce
1 14.5 oz can whole unsalted tomatoes
3 tbs vegetable oil
1/2 cup of water
14 oz can red peppers roughly chopped drained (use half of the can)
1 tsp crushed red pepper
1-2 tsp sugar
salt for taste
pepper for taste
3 tbs fresh basil minced
2 tsp dry parsley
1/2 tsp thyme seasoning powder
1/2 tsp sage seasoning powder
1 tsp garlic seasoning powder
1 tsp onion powder
1 bay leave
1/8 tsp rosemary seasoning powder
feel free to substitute Italian seasonings for the last 8 ingredients if you prefer

Instructions

Preheat oven to 325 degrees Fahrenheit. Add the whole tomatoes to a food processor and puree. Heat 1 tbsp vegetable oil in a large pan. Add onions and cook until translucent. Set the onions to the side. Add the garlic and cook stirring until fragrant. Remove and set to the side.
Add 2 tbsp vegetable oil to the pan. Once the pan is hot add the sausages and cook each side for 3-4 minutes or until golden brown. Remove the sausages from the pan and set to the side. Add the tomato sauce, red peppers and whole pureed tomatoes and water to the pan. Add the seasonings adjust seasoning to your preference if needed. Add the sausages back to the pan and spoon the sauce over the sausage. Place the pan with a lid in the oven for 50-60 minutes or until done.
Cut each baguette in half then cut lengthwise on the top of the roll ¾ way through the roll and place on a baking sheet. Add sauce to both sides of the bread. Place a sausage inside each baguette then top with cheese. Broil the cheese until melted about two minutes. Remove from the oven and top with basil (optional).

Easy Teriyaki Baked Crispy Chicken Legs

August 16, 2017 by April 13 Comments

This Teriyaki crispy chicken is a perfect back to school recipe. The teriyaki sauce is cooked in minutes and the crispy chicken legs are easy too, plus it’s healthier than fried chicken because it is baked. Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it’s crispy, tender and juicy then slather on the sweet sticky savory teriyaki sauce! Both kids and adults will love this oven baked crispy teriyaki chicken!

I love fried chicken but let’s be real, frying chicken is messy and eating fried foods all the time is not too healthy. I fry chicken every now and then but I prefer baking my chicken in the oven. The baked chicken still comes out nice and crispy without all the greasy mess. Baked chicken is so much easier and faster cleanup.

I use an easy method to get the skin of my chicken to crispy up and you can read about my method below in the recipe.

Summer is coming to an end and school is either back in session or about to start. If life is getting in your way right now you are probably looking for an easy and delicious weeknight meal so I’m sharing my go to baked chicken recipe with you. I am sure you have most of the ingredients ready to be used. I absolutely love teriyaki sauce. It’s so versatile that it can be used on meats and vegetables.

My teen started school on Monday and he came home hungry as usual. I made extra teriyaki chicken the night before so that when he came home from school, he’d have something quick to eat. We had it for dinner too. I still can’t believe I like chicken legs now. I actually disliked them as a child but now I’m all for them now because they make pretty great easy dinners, they are inexpensive and I usually have leftovers. I like to cook 2 packages of drumsticks and that will usually last about two days. Things tend to get hectic on weekdays, so I’d rather not worry about dinner too much.

Teriyaki sauce:
1 cup water
1/2 apple cider vinegar
1/2 cup soy sauce
1 cup water
3 tbs flour or cornstarch
Pinch or two of garlic powder (optional)
4 garlic cloves
1/2 tsp crushed red peppers (optional)
salt for taste
pepper for taste

Crispy chicken legs:
3 tbs oil
3.5 lb chicken legs
1 1/2 tbs onion powder
1 tbs garlic powder
salt for taste
pepper for taste
3 tbs vegetable oil

Directions:
Preheat oven to 425 degrees Fahrenheit. Season the chicken legs with salt, pepper, onion powder and garlic powder. Add chicken to a bowl and add oil to the chicken and coat the chicken well with the oil. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Alternatively, you can add the sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer (I like how the cast iron skillet coats the chicken). Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with green onions and sesame seeds (optional).

Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water in a bowl. Once the sauce mixture starts to boil add the cornstarch mixture stir well then simmer for 5-10 minutes.

Teriyaki Crispy Chicken Legs

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

This Teriyaki chicken is a perfect plan B recipe. The easy teriyaki sauce cooks up in minutes and the chicken is simple too! Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it's crispy, tender and juicy then slather on the sweet sticky savory sauce!

Course: Chicken

Author: April

Ingredients

Teriyaki sauce:

1 cup water
1/2 apple cider vinegar
1/2 cup soy sauce
1 cup water
3 tbs flour or cornstarch
Pinch or two of garlic powder optional
4 garlic cloves
1/2 tsp crushed red peppers optional
salt for taste
pepper for taste

For the crispy chicken legs:

3 tbs oil
3.5 lb chicken legs
1 1/2 tbs onion powder
1 tbs garlic powder
salt for taste
pepper for taste
3 tbs vegetable oil
1 tsp sesame seeds optional
1 green onion sliced thinly. green parts only optional

Instructions

Crispy chicken legs:
Preheat oven to 425 degrees Fahrenheit. Season the chicken legs with salt, pepper, onion powder and garlic powder. Add chicken to a bowl and add oil to the chicken and coat the chicken well with the oil. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Alternatively, you can add the sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer (I like how the cast iron skillet coats the chicken). Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with sesame seeds and green onions.
Teriyaki Sauce:
Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water in a bowl. Once the sauce mixture starts to boil add the cornstarch mixture stir well then simmer for 5-10 minutes.

West African Beef Suya

April 27, 2017 by April 4 Comments

13 lovely minutes in the oven. That’s all the time you need to make this mouth watering
Beef Suya, A West African spicy street food kebab with a nutty, seasoning blend.

I placed an order for some products about three weeks ago. Can you believe it took almost 3 weeks for my stuff to ship? I ordered back on April 14, then about a week after that, I sent the company an email asking them when is my stuff shipping. The CSR said that they didn’t expect the sale to go so well and it was very busy, but they would ship as soon as possible. I waited and waited and waited and then like almost 3 weeks later, I sent another email to the same CSR but this time I didn’t get any response.

I sent them another email telling them that I wanted to cancel my order, still, no response. Can you believe two days later days later, I received a message telling me, my order is shipping! Ummm what about my cancellation request CSR lady. I was immediately annoyed because it seemed as though they totally ignored my emails. What a way to treat customers.

So, I should have my products delivered by tomorrow. I guess the only thing to do right now is to return it. I don’t know. I’m so torn because I absolutely love their products.

All this company had to do was acknowledge my emails and give a prompt status update. When I’m annoyed, I love to talk about food so, I feel it’s a good time to talk about this amazing recipe called beef suya. Beef suya is a West African street food with a spicy, nutty, seasoning blend. I love making all types of food from all over the country.

On this blog, you’ll find obviously, American but also, Caribbean, German recipes, Hawaiian, Asian, African recipes (more ethnic recipes to come). I wanted to make this post about African food especially since my teen is part West African and he absolutely loves these kebabs. He asked me to make a dipping sauce for them next time, now dipping sauce is on my super long to do list.

If you’re interested in trying out this other African recipe called Akoho Sy Sakamalao/Madagascar Chicken, you can find it here. Stay tuned for more international recipes. I think it’s time for some Peruvian fried rice. I always order Peruvian fried rice when I feel like having takeout. Oh my goodness, it’s so good! I got the recipe and I can’t wait to share it!

Okay, this spicy African kebab is adapted from, Jacob Fodio Todd’s “Food From Across Africa Recipes to Share”. To be honest, the only issue I had with the suya recipe, was that it was tooooo spicy and I love spicy food. I still managed to enjoy it with a gallon of water to wash it down.

Since then, I’ve made some changes and additions. I absolutely love this beef Suya recipe. I love that the meat is juicy tender, FLAVORFUL and just the right amount of heat AND it’s so easy to make! Literally, only 10-13 minutes to cook, depending on your oven.

I hope you can try these beef Suya kebabs. Beef Suya is very simple to make. You can either thread the meat onto the skewer first, or you can season the meat then load it onto the skewer. It’s now one of my new favorites.

Traditionally beef suya is served with cherry tomatoes and red onions, but I also love to serve suya with thinly sliced cucumbers seasoned with salt and just a sprinkle of Tajin Chili Lime seasoning. I also like to add a bit Tajin seasoning to the meat although it’s not traditional. I really love the flavor of Tajin Chili Lime seasoning on meats, veggies and even fruits!

Tajin chili lime seasoning on cucumbers is so delicious

I seasoned the meat first and then I threaded it onto the skewers. Just my preference. The video tut below will show you how to make these spicy African kebabs. I hope you like them! Enjoy the rest of your week!

If you make this Beef Suya, snap a photo and hashtag #whiskitrealgud on Instagram!! I would love to see it!

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Beef Suya

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Adapted from Duval Timothy and Jacob Fodio Todd's "Food From Across Africa Recipes to Share".

Cuisine: African

Author: April

Ingredients

1 1/4 tsp ginger
2 1/2 tsp onion powder
3 tsp garlic
2 1/2 tsp paprika
1 tsp red pepper
1/4 tsp white pepper
5 peppercorns
1/8 tsp Tajin Chili Lime seasoning not traditional but I like to add it
1/3 cup roasted peanuts add up to 1/2 cup if you like
2 tsp Better Than Bouillon Chicken Base
1/2 lb ground beef thinly slice or cut into 1/2 cubes sirloin steak or other steak
2 tbs olive oil
1/2 red onion
a handful of cherry tomatoes any other tomato is fine

Instructions

Mix the Better Than Bouillon chicken base with the beef. Add the first 9 ingredients to a food processor and process for a 10 seconds or maybe even less until you have a coarse powder.
Spread the peanut mixture on a flat surface or plate.Cut the beef into thin slices or 1/2 cubes. You can either go ahead and thread the meat onto the skewers first, or dab the meat into the mixture then load them onto the skewers. Make sure you lay them flat as possible. Drizzle with olive oil,vegetable oil or peanut oil (whatever oil you have).
Let the meat rest for 15 minutes at room temperature. Preheat oven to broil. Cook the meat for 10-13 minutes flipping every 5 minutes or so. Make sure you check to make sure the meat isn't burning or getting to hot. In the meantime, slice the onions and tomatoes thinly. Remove the skewers from the oven allow to cool to room temperature then serve with the onions and tomatoes. I also love to serve this with thinly sliced cucumbers seasoned with salt and a sprinkle of Tajin Lime Seasoning.

Quick Cheesy Crusted Spinach and Mushroom Steak Rolls

January 3, 2017 by April 26 Comments

Impressive? Maybe. Simple? Very! These steak rolls are made using every day ingredients like salt and pepper (or add your fav seasonings) and filled with diced red onions, mushrooms and spinach. No need to butterfly these gems. Cheesy crisp crusted cheese forms on the top and bottom of the steak rolls. You are going to love these steak rolls! Looking for a recipe to wow your friends and family? This is it!

This is one of my most pinned recipes. Just check out the Pinterest reviews. I hope you can try it. If you do try this recipe please let me know how it went! Happy Holidays!

Happy New Year! Do you have any new year resolutions? My new year resolution is to start posting more step by step pictorials and post more desserts. I love sweets so its only right! I love visuals too! They’re so handy, especially when I’m reading a recipe and totally confused.

Step by step photos are a HUGE help for me, so I thought, “If I love them and I know a lot of bloggers do it, then I need to follow suit.” Below is my first, actually second (I think) step by step of the new year!

I love steak, but I don’t eat it quite often, which is why I was excited to make these steak rolls. I have quite a lot of chicken recipes on my blog (if you can tell) but now it’s time to make room for some beef and some other foods. So in 2017 you will see a lot more beef recipes.

I can’t wait to show you! Don’t worry, chicken recipes will be in rotation too, as well as lamb aaaaand yummy desserts.

These steak rolls may look fancy and all, but trust me they are so simple to make! The steaks are pretty thin so they cook fast. Only 5 minutes to prepare. Cook each side until brown for about 3 minutes then pop them into the oven for about 5-10 minutes. In the past, I would use thicker steaks because I suck so bad at butterflying them, so this time I wanted to use thinner steaks. It’s a win for me because I didn’t have to butterfly it and they cooked faster. I love saving steps.

Make these steak rolls your own by adding maybe garlic, kale or your choice of greens. If you have time. For more intense flavor, marinated the steak overnight then season with your favorite seasonings. There are so many options.

Ingredients:
salt for taste
pepper for taste
1-2 cups of mushrooms diced
2 small red onions diced
a couple handfuls of spinach
1lb beef sirloin steak
Provolone cheese
2-3 tsp butter or vegetable oil

Directions:
Preheat oven to 400 degree Fahrenheit.
Flatten out the steak then season both sides with salt and pepper (and/or your favorite seasonings of your choice). Set to the side.

Heat skillet over medium high heat. Add butter or vegetable oil. Once you hear sizzling add the onions and mushrooms and cook for about 2-3 minutes.

Turn off the stove then add the spinach and mix it up until wilted. Alternatively, you can wait to add the raw spinach on top of the steak.

Add the onion, mushroom and spinach mixture onto the flattened steak but do not spread the mixture too close to the edges (see photo below) You want to leave a one inch border.
At this point, if you haven’t added the spinach to the skillet, you can add the raw spinach on top of the onion mixture.

Place the provolone cheese on top of the spinach and onion mixture.

Roll the steak up away from you carefully but tightly.

Once rolled up, push the skewer through the seam, then all the way into the other side of the steak leaving about two inches between each skewer. You can also use twine if you have it. I didn’t have any short skewers so I used my long ones and broke them in half.

If using twine, you want to roll up as usual then tie every two inches with kitchen twine. Carefully cut in between (in the middle) of the twine or skewers.

Add another tsp of oil or butter to the same skillet you used to cook the onions and mushrooms (if needed). Heat pan over medium high heat. Once you hear sizzling, add the steak rolls and cook each side for about 3 minutes.

Place skillet into the oven and cook for 5-10 minutes. Since the steak is pretty thin, make sure you check them after 5 minutes, to prevent the steak from overcooking. Serve with salad.

Hope you have a joyous New Year!

Make sure you pin this recipe and check out the great Pinterest reviews! I hope you can try it. If you do try this recipe please let me know how it went!

4.75 from 4 votes

Cheesy Spinach and Mushroom Steak Rolls

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

These steak rolls may look impressive but they are super easy to make. Simple ingredients but BIG flavors! They're filled with diced red onions, mushrooms and spinach. If you are not a fan of those ingredient I trust that you will once you try this recipe. Once the steak is done the the cheese creates a delicious crust on top and the bottom of the steak. If you are looking for a recipe to wow your friends and family this is it!

Ingredients

Ingredients:
salt for taste
pepper for taste
1-2 cups of mushrooms diced
2 small red onions diced
a couple handfuls of spinach
1 lb beef sirloin steak
8-10 slices of Provolone cheese slices
2-3 tsp butter or vegetable oil

Instructions

Directions:
Preheat oven to 400 degrees Fahrenheit.
Flatten out the steak then season both sides with salt and pepper (and/or your favorite seasonings of your choice). Set to the side.
Heat skillet over medium high heat. Add butter or vegetable oil. Once you hear sizzling add the onions and mushrooms and cook for about 2-3 minutes.
Turn off the stove then add the spinach and mix it up until wilted. Alternatively, you can wait to add the raw spinach on top of the steak.
Add the onion, mushroom and spinach mixture onto the flattened steak but do not spread the mixture too close to the edges (see photo below) You want to leave a one inch border.
At this point, if you haven't added the spinach to the skillet, you can add the raw spinach on top of the onion mixture. Place the provolone cheese on top of the spinach and onion mixture.
Roll the steak up away from you carefully but tightly. Once rolled up, push the skewer through the seam, then all the way into the other side of the steak leaving about two inches between each skewer. You can also use twine if you have it. I didn't have any short skewers so I used my long ones and broke them in half.
If using twine, you want to roll up as usual then tie every two inches with kitchen twine. Carefully cut in between (in the middle) of the twine or skewers. Add another tsp of oil or butter to the same skillet you used to cook the onions and mushrooms (if needed). Heat pan over medium high heat. Once you hear sizzling, add the steak rolls and cook each side for about 3 minutes.
Place skillet into the oven and cook for 5-10 minutes. Since the steak is pretty thin, make sure you check them after 5 minutes, to prevent the steak from overcooking. Serve with salad.

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Slow Cooker BBQ Pulled Beef (An easy shredded beef)

August 7, 2016 by April 12 Comments

This slow cooker BBQ pulled beef is tender, juicy, saucy, tangy, flavorful and super EASY! Perfect for feeding large crowds!

Slow cooker pulled bbq beef is the best and easiest recipe you can make. The recipe for this pulled beef basically goes like this: season the roast, sear both sides, add the roast to the slow cooker and then add more seasoning. Slow cook for 4 hours or so then shred the roast. Lastly, add your favorite BBQ sauce. Now you have all this delicious tangy and flavorful pulled beef. Now what to do with it all? Read below for that answer?

WHAT CAN I MAKE WITH PULLED BEEF?

Name: BBQ Chicken Sliders (Chicken Thigh Recipe)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 9 people
Ingredients: 1 1/2 lb skinless chicken thighs (cut to fit the dinner rolls); 1 1/2 cup water; 2 tbsp sugar; 2 tbsp salt; 1 cup BBQ sauce of your choice (Link to BBQ sauce is in the instructions); coleslaw; brioche dinner rolls or your choice of rolls; colby jack cheese slices

Well, I love to use pulled beef to make sandwiches, sliders, tacos. The possibilities are endless. My favorite way to eat pulled beef is in a sandwich. I usually use any type of bread but I love to use brioche bread, wheat bread or white sandwich bread.

WHAT KIND OF MEAT CAN I USE FOR BBQ PULLED BEEF?

Most people use beef chuck roast, chuck shoulder or you could even use brisket.

HOW LONG TO COOK BBQ PULLED BEEF?

You should expect to cook the pulled beef for at least 8 hours. If you are using any of the cuts of meat I mentioned right above, the cooking time is also about 8 hours.

WHAT TO SERVE WITH BBQ PULLED BEEF?

I love to serve pulled beef with corn on the cob, Macaroni Salad, Tortellini Pasta salad, a light salad or my favorite, Buttermilk Coleslaw or cornbread. For a refreshing drink, I love Tequila Sunrise Mocktail, Red Wine Lemonade, Grapefruit and Cucumber Lemonade or cherry lemonade.

It’s so nice outside today which makes it a perfect day to go outside on the deck and enjoy a good meal like this pulled beef. Get all your sides ready and prepare the pulled beef then sit back and relax with one of my cold drinks and enjoy the warm nice weather.

This shredded beef BBQ is so good! My spoon and I kept going back for more and more! It’ super easy to make and the recipe is pretty forgiving. I hope you can try it!

Slow Cooker BBQ Pulled Beef (An easy shredded beef)

Prep Time

5 mins

Cook Time

8 hrs

Total Time

8 hrs 5 mins

This slow cooker BBQ pulled beef is tender, juicy, saucy, tangy, flavorful and super EASY! Perfect for feeding large crowds!

Course: Dinner, Lunch

Cuisine: American, Southern American

Servings: 7 people

Author: April

Ingredients

For the roast

2.5 lbs boneless chuck roast
1/2 tbs salt plus 1/4 tsp
1/4 tsp pepper
3/4 tsp cumin
2 tsp dry mustard
1/ tsp thyme
1 bay leave
1 tbs smoked paprika
1/4 tsp coriander seeds
2 tbs brown sugar
1 clove of garlic
1 tbs butter
2 tbs apple cider vinegar
1/2 cup water
1 onion diced
1 tbs oil for pan
*Brioche bread or your favorite type of bread See notes.

For the sauce

Sweet Baby Ray's Vidalia Onion BBQ Sauce
Salt to taste optional
Pinch of thyme
couple pinches of cayenne pepper optional
1/4 tsp smoked paprika

Instructions

Season the roast with salt and pepper. Add oil to a pan over medium high heat. Sear both sides of roast for about 3 minutes on each side
Add water to a bowl. Add all the roast ingredients to the bowl and mix.
Add roast to the slow cooker. Pour the water with the spices over the roast.
Cook on high for about 3.5 hours to 4 hours. Check the roast at about 3.5 hours. Don't overcook the roast or it will get tough.
Remove roast from the slow cooker then shred it with two forks. Add the roast back into the slow cooker then add the BBQ sauce and seasonings. Mix well serve on your favorite bread.

Recipe Notes

I always purchase brioche bread from Aldi's supermarket. Also, as I noted in the instructions, make sure you don't overcook the roast. Check the roast at about 6 hours. This recipe is pretty forgiving so you can use your favorite bbq sauce and omit the bbq seasoning if you like.

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Salmon Recipe With Rhubarb Glaze

June 8, 2016 by April 7 Comments

Sweet and savory salmon with rhubarb glaze is a perfect quick and easy meal! Rhubarb season is here. Time to add this savory and easy salmon with rhubarb glaze recipe to your dinner menu right away!

Who loves salmon? I know I do! Especially savory salmon with a great tasting glaze. I could eat salmon every day! It’s one of my favorite fish, well that and whiting fish. Both are just so good!

In my last post, I mentioned that I had leftover rhubarb which I needed to use up. Well, I ended up turning the rhubarb into a sweet tangy and a tad bit spicy glaze which actually tastes so amazing combined with salmon. Rhubarb and salmon is a match made in heaven. It’s seriously good! Did I mention that this recipe is super easy?

I tested this recipe a couple times. The first time I threw the minced garlic, ginger, chopped onions and the other sauce ingredients into my blender then placed the sauce into a medium saucepan over medium heat.

The second time, I cooked the garlic, ginger, onions then added the other sauce ingredients to the pan. Once the salmon sauce was done cooking, I let it cool off some then poured it into my blender and mixed it until smooth.

Both ways tasted the same. I really didn’t notice a difference. With that said, I know next time to keep it simple and just throw all the sauce ingredients in the blender. Easy peasy. I’m really starting to love rhubarb. I’m already thinking of other ways to use it as I write up this post.

Don’t let the rhubarb intimidate you. I’m a newbie rhubarb cook. The first time I saw rhubarb I thought it looked like a large red celery and it smelled a little strange. I’m so glad I tried it because this recipe is one of my favorite ways to make salmon in the spring and summer.

HOW TO COOK SALMON

This recipe is so easy and delicious to make!

Preheat the oven to 400F.
Slice your salmon into about 6-7 fillets (depending on the size of your salmon you may get more slices or less).
Add a bit of grapeseed oil or vegetable oil over each salmon. Lightly season with salt and pepper.
Chop up the rhubarb, ginger, and onion.
Add all the sauce ingredients, plus the rhubarb, ginger, and onions into the blender.
Pour the sauce into a medium saucepan over medium-high heat until it boiling then let it simmer for about 10 minutes stirring occasionally.
Add spoonful or two of sauce on top of each salmon. Place the salmon in the oven for 10-15 minutes. Add more sauce if you like Serve with jasmine rice.

Save this Salmon with Rhubarb Glaze to your Pinterest Board and let’s be friends on Pinterest I’m always sharing mouth-watering recipes. You can also share to your Facebook to save this recipe!

Salmon Recipe With Rhubarb Glaze

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sweet and savory salmon with rhubarb glaze is a perfect quick and easy meal! Rhubarb season is here. Time to add this savory and easy salmon with rhubarb glaze recipe to your dinner menu right away!

Course: Dinner, Lunch

Cuisine: American, Fish

Servings: 7 slices of salmon

Calories: 515 kcal

Author: April B

Ingredients

Salmon

7 salmon fillets
1/2 tbs grapeseed oil
salt and pepper for taste

Rhubarb Glaze

1 cup of diced rhubarb
1 small onion diced
2 garlic clove minced
1/2 tbs minced fresh ginger
1/4 cup sugar
1/4 tsp of salt
1/4 tsp crushed red pepper
2 tbs sweet chili sauce
1/2 tbs apple cider vinegar
1 tsp rice vinegar
1/2 tbs fish sauce
1 tbs Worcestershire sauce
2 tbs honey
1/4 tsp mustard

Instructions

Preheat oven to 400F
Drizzle grapeseed oil all over each salmon and rub it all over front and back
Season salmon with salt and pepper (lightly but just enough for taste)
Place the salmon in a 9x13 baking pan. Set to side.
Add all of the rhubarb sauce ingredients into a food processor and mix until well combine (I used my nutri bullet)
Pour the rhubarb sauce into a medium saucepan over a medium high stove until boiling then simmer for 10 minutes stirring occasionally.
Add half the sauce over the salmon and place into the oven for 10 -15 minutes
Add the rest of the sauce over the fish and garnish with green onions. (warm up the sauce if necessary before adding it on top of the salmon.)
Serve with Jasmine rice (feel free to adjust seasoning if needed.)

Best Ever Chicken Sliders (BBQ Chicken Thigh Recipe)

A FUN & TASTY WAY TO USE UP CHICKEN THIGHS.

HOW TO MAKE BBQ CHICKEN SLIDERS?

WHAT GOES WELL WITH BBQ CHICKEN SLIDERS?

TIPS FOR BBQ CHICKEN SLIDERS (CHICKEN THIGH RECIPE).

Asparagus Beef Roll-Ups Recipe

Mozzarella Italian Sausage Sandwich

Easy Teriyaki Baked Crispy Chicken Legs

West African Beef Suya

Quick Cheesy Crusted Spinach and Mushroom Steak Rolls

Slow Cooker BBQ Pulled Beef (An easy shredded beef)

WHAT CAN I MAKE WITH PULLED BEEF?

WHAT KIND OF MEAT CAN I USE FOR BBQ PULLED BEEF?

HOW LONG TO COOK BBQ PULLED BEEF?

WHAT TO SERVE WITH BBQ PULLED BEEF?

Salmon Recipe With Rhubarb Glaze

HOW TO COOK SALMON

MEET APRIL

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A FUN & TASTY WAY TO USE UP CHICKEN THIGHS.

HOW TO MAKE BBQ CHICKEN SLIDERS?

WHAT GOES WELL WITH BBQ CHICKEN SLIDERS?

TIPS FOR BBQ CHICKEN SLIDERS (CHICKEN THIGH RECIPE).

You may also like these Asparagus Beef Roll-Ups

WHAT CAN I MAKE WITH PULLED BEEF?

WHAT KIND OF MEAT CAN I USE FOR BBQ PULLED BEEF?

HOW LONG TO COOK BBQ PULLED BEEF?

WHAT TO SERVE WITH BBQ PULLED BEEF?

HOW TO COOK SALMON

MEET APRIL

*Amazon Associates Disclosure*

Amazon Associates Disclosure