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

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!

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

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.

Tequila Sunrise Mocktail Recipe

April 23, 2018 by April 20 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplyMothersDay #CollectiveBias

Mother’s day is all about brunch and pretty drinks. Make this mocktail recipe to show your mom how much you appreciate her. This tequila sunrise mocktail is a delicious non-alcoholic 4 ingredient, cold and refreshing drink that’s not only easy to make but it’s also beautiful. This mocktail recipe can be easily adapted to suit your taste preference.

Mother’s day is almost here but there’s still time to plan the big special day for the no 1 lady in your life. French toast, baked french toast, waffles or pancakes is perfect to make for mothers day. Or, maybe she’s more into something savory like grillades and grits.

Whatever breakfast spread you’re planning for her, make sure you serve her a delicious 100% fruit drink like orange juice or peach juice. If you really want to “wow” the mom in your life, you could use my mocktail recipe to jazz it up the juice to make a tequila sunrise mocktail.

I bought Simply Orange Juice and Peach juice and the rest of the ingredients to make this drink from Whole Foods Market. Real quick, did you know that Simply Juices are GMO free, has no added preservatives, colors or artificial flavors?

Simply Juices are a high quality, fresh natural juice that’s never sweetened or concentrated. For a limited time leading up to Mother’s Day, you can save $0.50 on Simply Orange Juice at Whole Foods.” The promotion begins on 5/2/18 and will end on 5/15/18.

You can get all your groceries for your mocktail recipe from your local Whole Foods Market. If you don’t have one nearby, it’s still a great store to visit. You’ll probably spend hours just perusing the aisles. I’m about 20 minutes away. Not bad. I just wish it was closer.

Even though it’s a bit of trip to get there I still love going there. I shop there about once a month because it’s a favorite of mine. I’ll be honest, I don’t care for shopping for groceries at all unless I’m shopping at my favorite stores.

Whole Food Market has so many food choices. I absolutely adore their fruits and vegetable and their specialty drinks, oh and the beauty aisle.

I always buy my oranges from there too because they taste like REAL oranges. So rich in flavor and never bitter. Whole Foods Market oranges are big and round and very orange in color and sweet. Just look at the photos of the oranges. That is their true color. Gorgeous huh? I bet they would taste amazing in this mocktail recipe.

My husband and I went shopping at Whole Foods Market recently. I should say, “I” went shopping there recently. My husband just knew that I was going to be in Whole Foods Market forever, so he waited for me in the car.

When I came back to the car with my groceries, I handed him a container of tasty spicy olives (he loves olives and anything spicy) to show how much I appreciated his patience. He has SO much patience. Bless his heart.

This tequila sunrise mocktail recipe is fresh and so delicious. I added a bit of Simply Peach to the tequila to help smooth out all the flavors. It’s crisp and refreshing.

I have many other ideas for this drink. Maybe next time I’ll turn it into a yummy strawberry tequila mocktail. You’ll be the first to know once the strawberry mocktail recipe post is up.

Have you ever tried adding cucumber and grapefruit to your lemonade? It’s absolutely amazing! You can find that recipe HERE. I am testing out a kiwi and strawberry lemonade recipe too.

I also love my tropical peach coconut and cream lemonade. I’m going to update the recipe soon because I made it even better! I can’t wait to share all my drink recipes with you! Don’t forget to subscribe so you don’t miss any of my recipes!

5 from 7 votes

Tequila Sunrise Mocktail Recipe

Prep Time

5 mins

Total Time

5 mins

Mother's day is all about brunch and pretty drinks. Make this mocktail recipe to show your mom how much you appreciate her. This tequila sunrise mocktail is a delicious non-alcoholic 4 ingredient, cold and refreshing drink that's not only easy to make but it's also beautiful. This mocktail recipe can be easily adapted to suit your taste preference.

Course: Drinks

Cuisine: Mocktails

Servings: 2 people

Author: April

Ingredients

1/2 cup Simply Orange Juice or your choice of orange juice Pulp free
1/3 cup Simply Peach or your choice of peach juice
1/8 cup Your choice of lemon soda
1/8 cup grenadine
ice

Instructions

In this order add the ice, the orange juice, peach juice lemon soda then the add the grenadine syrup. The grenadine will go to the bottom of the glass then rise to the top as you drink it. Garnish with cherries and oranges if you like.

Vegetable Pasta

March 19, 2018 by April 4 Comments

Vegetable Pasta made with cheese tortellini – quick easy and delicious! Adding a buttery garlic Parmesan cheese sauce to your tortellini vegetable pasta is a great and way to incorporate more veggies into your diet. This creamy cheese sauce vegetable pasta is a 20 minute super easy recipe!

What is Tortellini?

Tortellini comes from Italy. They are small rounds of pasta that are stuffed with either cheese or meat. I’ve even seen some stuffed with mushrooms. The are then rolled into small rings that resemble a navel. That’s right. Tortellini looks just like someones belly button. I love to use Tortellini to make this vegetable pasta. More on that below!

Vegetable Pasta

Tortellini please! I adore tortellini. I also love meaty pastas but I also love veggie only pastas. I’ve been making this vegetable pasta & garlic butter Parmesan tortellini for years. I remember the first time I made tortellini pasta with vegetables. That was way back in the day (years ago) when I didn’t cook a lot, but I still knew how to whip up easy dinners. Back then, I first experimented with my favorite vegetable, broccoli. Once I started making it more often I would experiment with other vegetables like cauliflower and carrots, or asparagus with mushrooms, or peas. Sometimes I would also add chicken to the veggie pasta.

Everyone used to go crazy over my vegetable pasta. If you’re the type that love meaty pastas (like my husband) feel free to add chicken. I normally make chicken breast for the Mr. because he NEEDS meat with all his dinner and lunch meals. If I make him meatless pasta, he’ll look at me in confusion then ask that question. Can you guess his question? If you guessed, “where is the meat” then you’re right.

This vegetable pasta & garlic butter Parmesan is so delicious! You’ll think you’re dining at a 5 star restaurant. If you love this pasta, you’ll probably love this one and this amazing Chilis copycat spicy Cajun Parmesan pasta.

What kind of vegetables to add to pasta?

Some good choices besides carrots and broccoli are mushrooms with spinach (mushrooms and asparagus is delicious too). Snap peas and zucchini are perfect in vegetable pasta too. The add ins are all up to you. When I want to make vegetable pasta I always use whatever I have in the fridge and cabinets. If I’m out of tortellini, then I’ll use rigatoni, elbows, ziti, etc. So to make this vegetable pasta yours, use whatever pasta or vegetable you have available.

How to make vegetable pasta?

This vegetable pasta & garlic butter Parmesan cheese tortellini pasta is super easy to make. The cooking time depends on the type of tortellini you have. Make sure you cook the tortellini according to the package instructions. Since there isn’t any meat in this recipe, you’ll have dinner on the table in no time. Delicious and fast. Less than 20 minutes!

Prepare the tortellini per the instructions but substitute chicken broth for the water. 2-3 minute before the pasta is cooked, add in the broccoli and sliced carrots. Add the tortellini back into the pot. FYI, to make this recipe vegetarian, substitute vegetable broth for the chicken broth. I always reach for Better than Bouillon chicken base or their vegetable base. It’s so much more flavorful than boxed broth. If you happen to use Better than Bouillon be mindful of the amount of salt you use. There is already salt in the BTB.

The cheese sauce is simple to make: To a large saucepan melt the butter over medium heat. Add the red pepper flakes and minced garlic and parsley. Stir frequently until fragrant (about a minute). Gradually whisk in the heavy whipping cream and cornstarch whisking constantly until thickened. Fyi, Add the tortellini with veggies to the saucepan and toss. Stir in Parmesan cheese and gently stir. Season with salt and pepper. Serve the vegetable pasta immediately with additional Parmesan cheese.

5 from 3 votes

Vegetable Pasta

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Vegetable Pasta & Garlic Butter Parmesan (Cheese Tortellini) - quick easy and delicious! Adding a buttery garlic Parmesan sauce to your tortellini vegetable pasta is a great and way to incorporate more vegetables into your diet.

Course: Dinner, Lunch

Cuisine: American, Italian

Servings: 4 people

Author: April

Ingredients

9 oz package refrigerated cheese tortellini
1 1/2 cup sliced carrots (about 3 carrots)
5 cups broccoli florets
2 tbsp chopped fresh parsley
3-4 garlic cloves minced
4 tbsp unsalted butter
1/4 tsp crushed red pepper or more, if needed
2 tbsp all-purpose flour
1 1/2 cup heavy whipping cream or more, if needed

Instructions

Prepare the tortellini per the package instructions but substitute chicken broth for the water. 2-3 minutes before the tortellini is done, add the broccoli and sliced carrots. Drain well. Add the tortellini back into the pot.
To a large saucepan melt the butter over medium heat. Add the red pepper flakes and minced garlic and parsley. Stir frequently until fragrant (about a minute).
Gradually whisk in the heavy whipping cream and flour whisking constantly until thickened. Add the tortellini with veggies to the saucepan and toss. Stir in Parmesan cheese and gently stir. Season with salt and pepper.
Serve immediately with additional Parmesan.

Recipe Notes

For a vegetarian option substitute vegetable broth for the chicken broth.

I always reach for Better than Bouillon chicken base or their vegetable base. It's so much more flavorful than bland boxed broth. If you happen to use Better than Bouillon be mindful of the amount of salt you use since there is salt in the BTB broth.

Red Wine and Berries Lemonade

March 15, 2018 by April 4 Comments

*Disclaimer, I received this product for free. This post is not sponsored by Zach & Zoe. All opinions are true and of my own.

An easy recipe for red wine and berries lemonade. Red wine and fresh berries lemonade is a refreshing cocktail perfect for gatherings. Red wine lemonade is like my version of sangria but without all the fuss. One of the ingredients in this “signature drink” is delicious wildflower raspberry raw honey! Perfect with creamy macaroni salad. and southern buttermilk fried chicken.

Do you have a sweet red wine laying around? Or maybe you want to try something new with your red wine? If so, you can turn it into a delicious lemonade, of course! There’s not a lot of alcohol in this drink, so it’s great to sip while you’re outside on the grill, watching your kids play outside, enjoying a good book or gossiping with your girls on the deck. Feel free to add more wine if you like.

My family and I are moving to Kansas for a year in late June (for work reasons) and I cannot wait until we are settled into our new place. Once we are settled we’ll be able to enjoy the nice weather while sipping on this lemonade wine cocktail more often!

So let’s talk about how easy it is to make this easy red wine lemonade cocktail/wannabee sangria cocktail. It’s so easy to make. All you need is lemonade obviously. Homemade is my preferred choice but I definitely understand if you decide to use a store brand, just make sure it’s a good quality lemonade. The other two ingredients are sweet red wine (you can also use Moscato), honey if you like and mixed berries or you can use blackberries, strawberries or raspberries.

Add all the ingredient to a pitcher and mix well. Add a couple of berries into a glass. Add some ice the pour in the cocktail. Top with more berries and garnish with lemon and mint. So delicious!

My friends over at Zach & Zoe sent me their wildflower with raspberry raw honey to try out. I’m so glad they sent it to me because it’s so freaking delicious. The huge jar is practically empty! I couldn’t stop eating it. I ate it straight from the spoon. It’s that good! I can’t wait to try out their other flavors. Zach & Zoe honey is perfect for cocktails of course, non alcoholic drinks, tea, biscuits, cakes, pancakes and more.

I don’t boast about a product unless I truly love it and I truly love this honey! I bet you’ll eat it straight from the spoon too! I should also mention that all of Zach & Zoe products are GMO free.

You can find out more about Zach & Zoe amazing rich honey flavors on their website.

Don’t forget to save and share this adult version red wine lemonade cocktail! Summer gatherings will be here soon. You’re going to want to make this lemonade cocktail. Your guest will love this drink!

5 from 2 votes

Red Wine and Berries Lemonade

Prep Time

10 mins

Total Time

10 mins

An easy recipe for red wine and berries lemonade. Red wine and fresh berries lemonade is a perfect refreshing cocktail perfect for gatherings. Red wine lemonade is like my version of sangria but without all the fuss. One of the ingredients in this "signature drink" is delicious wildflower raspberry raw honey!

Servings: 6 people

Author: April

Ingredients

7-8 cups lemonade
1/4 - 1 cup sweet red wine(or Moscato)
1/4 cup Zach & Zoe wildflower raspberry honey add more for taste if you like
lemon slices for garnish optional
mint for garnish optional

Instructions

If the raspberry honey is too thick, microwave it in 5 second increments. Add the honey to the lemonade with wine and mix well. Add berries to the pitcher if you like.
To serve, add couple berries to each glass. Add ice then add the red wine lemonade. top with a couple more berries if you like. Garnish with lemon and mint (optional).

Recipe Notes

This drink is perfect with creamy macaroni salad.

Ina Garten Fresh Salmon Cakes

February 9, 2018 by April 14 Comments

Delicious delicate, crisp and fresh salmon cakes are easy to make. These old bay seasoned salmon cakes with bite-sized chunks of salmon are small but bursting with flavor. Salmon cakes made with fresh salmon are perfect for lunch, dinner, as an appetizer or a snack.

Fresh salmon cakes are so good, plus they taste so much better than canned salmon cakes. I grew up eating canned salmon cakes but I couldn’t bring myself to like it. I just ate it because I didn’t want to end up hungry plus I didn’t want my mom to get on me about not eating my dinner.

Fresh salmon is just that. It’s fresh with a more distinct salmon flavor. The first time I tried fresh salmon cakes, I fell in love with it. My friend and I was out eating at a restaurant. She told me that she was going to order salmon and a salad. I frowned my face at her. She said that the salmon at that particular restaurant was extremely delicious. I told her that I DO NOT like salmon.

My friend was pretty positive that I would like the salmon. She said that the salmon was not canned but fresh and filled with peppers and celery, onions, capers, etc. I still wasn’t convinced so I ordered pasta. Our food came out and everything looked amazing. She insisted that I try the salmon out. I gave in and tried a tiny piece. I was pleasantly surprised that the salmon cake was actually very good. She let me taste a bit more. Long story short, I ended up buying a salmon cake to go. From that day on I have been in love with salmon cakes. I’ve also been searching for a recipe that tasted similar to the one I tried at the restaurant and this Ina Garten’s recipe is pretty close.

Salmon cakes are so easy to make and they are delicious with a sauce and a simple salad, rice potatoes, asparagus. I’m getting hungry just thinking about salmon cakes. Below is a quick rundown on how I make them.

First, I bake the salmon until just cooked through.
Let it cool then refrigerate it for 30 minutes.
Cook the vegetables with the seasonings.
I mix the fresh flaked salmon with the cooked veggies mixture, mayo and eggs.
Shape into 10 (2 1/2 to 3-ounce) cakes. You can also use a 1/4 and scoop the mixture instead of measuring it.
I coat the fresh salmon patties in flour then I fry them and serve with either mayo and lemon juice, thai chili sauce, or Thai chili mayo.

You’re going to want a sauce for these fresh salmon patties so I posted a couple of quick recipes for you below in the recipe below.

I love frying salmon cakes. They fry up delicate but nice and crisp with tiny piece of FRESH salmon, a good dose of sweet bell peppers, onions and celery. So tasty! The vegetable amount in the recipe may seem like a lot but it’s not. The sweet bell peppers, onion and celery really boosts the flavor in the fresh salmon cakes. I love to serve salmon cakes simply with fresh lemon juice with mayonnaise. I also love it with Thai chili sauce. or with remoulade sauce. Salmon patties and Thai chili sauce go SO well together. I think that’s my favorite way to serve them. Give it a try and see for yourself.

5 from 4 votes

INA GARTEN FRESH SALMON CAKES

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

Delicious delicate, crisp and fresh salmon patties/cakes are easy to make and perfect for lunch, dinner or a snack. These patties with bite-sized chunks of salmon are small but bursting with flavor.

Course: Dinner, Lunch, Snack

Cuisine: Southern American

Author: April

Ingredients

1/2 lb fresh salmon
Kosher salt and ground black pepper
4 tbsp unsalted butter
3/4 cup small-diced red onion (1 small onion)
1/2 cup small diced red bell peppers (small pepper)
1/2 cup small-diced yellow bell pepper (small pepper)
1/4 tsp good quality olive oil
1 tbsp capers drained
1/4 cup parsley
1 1/2 tbsp 3 celery stalks diced small
1 1/2 tsp old bay seasoning
1/4 tsp cayenne pepper
1/4 tsp hot sauce
1/2 tsp Worcestershire sauce
1 cup 3 slices of bread, ends trimmed that has been processed in the food processor
1/2 cup good quality mayonnaise
2 tsp Dijon mustard
2 extra-large eggs, lightly beaten
1/8 cup cornmeal optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Place salmon on a sheet pan skin side down. Brush with olive oil. Sprinkle with salt and pepper. Bake the salmon for 15-20 minutes until just cooked through Remove from the oven cover with foil. Let the salmon rest for 10 minutes then chill in the refrigerator until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil and all the vegetables, parsley, the seasoning, hot sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper sauce in a large saute pan over medium low heat until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mustard and and mayonnaise and eggs. Add the vegetable mixture and mix well. Cover with foil or saran wrap and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Sprinkle both sides of the salmon patties with cornmeal. (optional) This step is not in Ina's recipe but I like to add it.
Heat remaining 2 tablespoons of butter and two tablespoons of olive oil in a large saute pan over medium heat. Cook patties for 3-4 minutes on each side or until cooked through and browned. Drain salmon cakes on paper towels. Serve hot with your choice of sauce. See notes for sauce recipes/recommendations.
Remoulade sauce:
4 tbsp plus 1/2 tsp good quality mayonnaise
2 tbs Dijon mustard
1/4 tsp pickle juice (optional)
4 pinches of Cajun seasoning
Add all ingredients to a bow and mix well.
**********************************************************
Thai Chili sauce: Homemade or a good quality sauce
********************************************************
Thai Chili Mayonnaise:
4 tbs mayonnaise
2 tbs Homemade Thai chili sauce or a good quality (Add more for taste)
Add all ingredients to a bow and mix well.
**********************************************************
Simple lemon and mayo:
4 tbsp mayonnaise
1/2 tbs fresh lemon juice, (Add more for taste)
Add all ingredients to a bow and mix well.
Recipe adapted from Ina Garten aka Barefoot Contessa

Recipe Notes

FYI: Recipe inactive time is 30 minutes.

Freezer instructions: Shape into patties but do not cook them. Place patties on a baking sheet until they firm up some. Using wrapping paper wrap each patty in the plastic wrap then place them in a freezer Ziploc bag. Store for up to one month. Defrost overnight in the refrigerator. Cook the salmon per the recipe instructions.

YOU MAY ALSO LIKE: SOUTHERN FRIED FISH (WHITING FISH RECIPE)

SALMON WITH RHUBARB SWEET CHILI SAUCE

PARMESAN FISH WITH BROCCOLI, CORN AND TOMATO SALSA

EASY SWE ET THAI CHILI SAUCE

HERBY GARLIC BUTTER SIDE OF SALMON

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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Green Beans and Potatoes With Bacon

November 6, 2017 by April 20 Comments

Fresh green beans cooked in a skillet with onions, potatoes and bacon. So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

I grew up eating lots of fresh green beans and other fresh vegetables because my grandmother grew everything in her garden. I loved most of the vegetable the she grew except for tomatoes and a couple other vegetable. These days, I love tomatoes! If you love tomatoes then you have to try my baked tomato Parmesan, or my 7 ingredient Italian dressing chicken with roasted grape tomatoes.

One of my favorite vegetables was and still is, string beans/green beans. Back then it was my duty to trim the string beans. I didn’t mind it at all because I enjoyed my every minute of my grandmothers company. Today, string beans are now called green beans because the strings was bred out of them over 30 years ago.

My grandmother and my mother made their traditional southern style green beans. They were pretty darn good. Back then, my grandmother only used water, butter, sauteed onions and salt and pepper to make her green beans and potatoes. She cooked her green beans and potatoes longer than I normally would.

My recipe is simple and not much different than my grandmothers. I love a bit of heat, so I always add a pinch or two of Cajun seasoning, a bit of balsamic vinegar, a teaspoon or two of sugar (to balance out the flavors) red onions and beef broth (instead of water) , salt and pepper (lots of pepper is great on string beans) and bacon crumbled on top.

I prefer my green beans a bit firm, so I cook them for about 10-15 minutes. Plus, less cooking helps to retain nutrients. Depending on your preference, you may want to cook your green beans and potatoes for a shorter period of time or longer. Once my potatoes and green beans are done, I add my seasonings.

Ingredients:
1 lb green beans ends trimmed
1 lb red potatoes or creamer potatoes quartered or halved or diced
6 slices of cooked bacon crumbled (pork or beef bacon. I used beef)
2 tbsp unsalted butter
1/4 cup diced red diced
1 cup beef or chicken broth (I used Better Than Bouillon Beef Base)
2 tbsp of reserved bacon fat ( do not get rid of all the fat from the bacon you cooked)
pinch or two of cajun seasoning (optional)
1-2 tsp of balsamic vinegar (optional)
1-2 tsp white sugar (optional but if you are adding the balsamic vinegar sugar will help balance out the flavors)
salt for taste
pepper for taste

Directions:
Cook the onions in the 2 tablespoons of reserved bacon fat and butter until softened about 2 minutes. Add the potatoes, balsamic vinegar and beef broth. Let it come to a boil then cover and simmer for 15-20 minutes or until desired tenderness. Add the string beans, cover and simmer for 15-20 longer or until desired doneness, stirring ocassionally. Add all of the seasonings and mix. Add more seasonings for taste if needed. Add crumbled bacon on top. Serve with cornbread.

Note: You can use canned green beans if that is all you have. Although they are still good, canned green beans will not taste the same as fresh green beans. Once the potatoes are done, add the canned green beans and cook until the green beans are heated through.

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5 from 1 vote

Fresh green beans cooked in a skillet with onions, potatoes and bacon. So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

Pan Fried Green Beans and Potatoes With Bacon

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Fresh green beans cooked in a skillet with onions, potatoes and bacon. So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.

Course: Dinner, Side Dish

Cuisine: Southern

Author: April

Ingredients

1 lb green beans ends trimmed
1 lb red potatoes or creamer potatoes quartered or halved or diced
6 slices of cooked bacon crumbled pork or beef bacon. I used beef
2 tbsp unsalted butter
1/4 cup diced red diced
1 cup beef or chicken broth I used Better Than Bouillon Beef Base
2 tbsp of reserved bacon fat do not get rid of all the fat from the bacon you cooked
pinch or two of cajun seasoning optional
1-2 tsp of balsamic vinegar optional
1-2 tsp white sugar optional but if you are adding the balsamic vinegar sugar will help balance out the flavors
salt for taste
pepper for taste

Instructions

Cook the onions in the 2 tablespoons of reserved bacon fat and butter until softened about 2 minutes. Add the potatoes, balsamic vinegar and beef broth. Let it come to a boil then cover and simmer for 15-20 minutes or until desired tenderness. Add the string beans, cover and simmer for 15-20 longer or until desired doneness, stirring ocassionally. Add all of the seasoning and mix. Add more seasonings for taste if needed. Add crumbled bacon on top. Serve with cornbread.
*See notes below

Recipe Notes

Note: You can use canned green beans if that is all you have. Although they are still good, canned green beans will not taste the same as fresh green beans. Once the potatoes are done, add the canned green beans and cook until the green beans are heated through. I prefer my green beans a bit firm, so I cook them for about 10-15 minutes. Plus, less cooking helps to retain the green beans nutrients. Depending on your preference, you may want to cook your green Omit the sugar if you like, but it does help balance out the flavors.

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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

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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.

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MEET APRIL

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A FUN & TASTY WAY TO USE UP CHICKEN THIGHS.

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MEET APRIL

*Amazon Associates Disclosure*

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