BBQ Chicken Meatball Sliders

BBQ Chicken Meatball Sliders

A couple weeks ago my best friend and I got together for a little horror movie watching and cooking (a couple of our favorite activities). We made a few treats for the horror-themed blog we write together, check it out here! We decided to watch Friday the 13th, and made a few delicious recipes to go along with the movie. While perusing recipe ideas for our dinner and a movie night, I came across these BBQ chicken meatball sliders and while we ultimately decided on making some awesome chicken parm sliders instead, I still wanted to try out this recipe, especially since we had just been gifted some Texas barbecue sauce and smoked cheddar cheese by Ron’s grandparents. These sliders turned out wonderfully! The smokiness of the barbecue sauce was especially good with the smoked cheddar cheese. They were great for a dinner, but would be an awesome appetizer to serve as well. Wouldn’t a make-your-own slider bar be a fun idea for a party? After making a couple recipes for these little sandwiches, I’ve gotta say I’m hooked.

BBQ Chicken Meatball Sliders

BBQ Chicken Meatball Sliders

Makes about 16 meatballs

Ingredients:

1 lb ground chicken

2 large cloves garlic, minced

1 large egg

1/2 cup dried breadcrumbs

1/2 tsp chili powder or chipotle chile powder

1/2 tsp smoked paprika

1/2 tsp salt

Freshly ground black pepper

1 cup barbecue sauce

1/2 small onion, minced

1/4 cup vegetable oil

To assemble:

Slider rolls, toasted

Shredded cabbage or lettuce

Grated cheese (I used smoked cheddar)

Tomato slices (optional)

Pickles (optional)

Directions:

1. Mix together the ground chicken, garlic, egg, breadcrumbs, chili powder, smoked paprika, salt and black pepper in a large bowl, until combined.

2. Form meatballs, by rolling 1-2 tbsp of the chicken mixture into balls.

3. Set a large skillet over medium-high heat and add the oil. When the oil is heated, add the meatballs and brown on all sides. This will take about 5 minutes total.

4. Remove the meatballs to a plate, and set aside.

5. With the skillet still on medium-high heat, add the onion, and saute a few minutes until translucent. Add the meatballs back to the pan, and then add the barbecue sauce. You can add about 1/2 cup water if the sauce is too thick.

6. Bring the sauce to a simmer, lower the heat to medium-low, cover, and simmer for about 15-20 minutes until the meatballs are cooked through.

7. Assemble sliders by placing on a slider roll and adding toppings of your choice.

Source:chickenrecipebox.com

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Cheddar-Jalapeno Chicken Burgers with Guacamole

Cheddar-Jalapeno Chicken Burgers with Guacamole

I really love a good burger recipe, and I love experimenting with new combinations of toppings/flavor profiles. I am a big fan of classic burgers (Five Guys makes one of my favorite burgers), but when I come across an interesting-looking burger recipe it’s pretty much guaranteed that I’ll try it at some point. So far on this blog I have recipes for turkey burgers with cheddar and smokey aioli, jalapeno popper sliders, chipotle turkey burgers, Good Stuff melts, and taco pockets… and I can only see more recipes for burgers appearing here in the future. It’s just one of those foods that’s endlessly adaptable, and soooo delicious! I really would love to try making some vegetarian/vegan burgers as well! (Actually- the black bean-brown rice patties could be classified as a burger- those were awesome!) When I came across this recipe on What’s Gaby Cooking, I knew I would be making it soon- it has some of my favorite things right in the title- cheddar, jalapenos and guacamole. These made a very flavorful burger, with all the spices, and the cheddar, onion and jalapeno being added to the patty itself. This helps keep the burgers from drying out, as chicken is a very lean meat. The toppings that are added (all customizable of course), just make it that much better!

Cheddar-Jalapeno Chicken Burgers with Guacamole

Cheddar-Jalapeno Chicken Burgers with Guacamole

Cheddar-Jalapeno Chicken Burgers with Guacamole

Cheddar-Jalapeno Chicken Burgers with Guacamole

Serves 4

Ingredients:

1 lb ground chicken

1/2 cup yellow onion, finely chopped

1/4 cup fresh cilantro, finely chopped

2 garlic cloves, finely chopped

2 tsp jalapeno, finely chopped

1 tsp ground cumin

1 tsp paprika

1/4 cup cheddar cheese, finely shredded

Salt and freshly ground pepper

4 hamburger buns

Optional Toppings

Guacamole

Sour cream

red onion slices

lettuce

tomato

Salsa

Directions:

1. Add the chicken to a large bowl. Add the onion, cilantro, garlic, jalapeno, cumin, paprika, cheddar cheese, salt and pepper. Combine gently with hands. Form 4 patties.

2. Heat a grill pan, or large skillet on medium heat. Spray with a nonstick cooking spray, or add a little bit of oil and swirl so it coats the pan. Add the patties, and cook about 5-7 minutes per side.

3. Serve on a bun with any desired toppings.

Source: What’s Gaby Cooking

Taco Pockets

A few years ago Ron’s mom gave me a cookbook filled with recipes she loves and uses frequently in her own kitchen. It is wonderful!! It has recipes for things like chicken stock, beef stock, vegtable broth, buttermilk dressing, homemade mayonnaise, pasta sauce and a bunch of other great recipes! She put it all in a binder so that it’ll be easy to add more recipes throughout the future. These taco pockets are one of the recipes she included, and has told me many times how great they are, but it has taken me til now to make them! I blame my terrible tendency to procrastinate. I am so glad that I finally made them though. They are just as good as she said they were, and Ron and I both thoroughly enjoyed them, They are a spin on a burger, but they are spiced up with taco seasonings, and wrapped in a tortilla instead of a bun. A very fun twist on a couple of my favorite things- tacos and burgers!

Taco Pockets

Taco Pockets

Serves 4

Ingredients:

1 lb ground sirloin, turkey, or chicken

1/2 medium Spanish onion, grated

2 tsp water

2 Tbsp ground cumin

2 Tbsp chili powder

A pinch of cayenne pepper, or a dash of hot sauce

1 tsp garlic powder, or 2 cloves minced fresh garlic

1 tsp salt

4 12-inch flour tortillas

4 oz. cheese (Monterey jack, pepper jack, cheddar or smoked cheddar)

1 head Romaine lettuce, shredded

1 large tomato, chopped

Chopped fresh cilantro, optional

Avocado or guacamole, optional

Salsa, optional

Directions:

1. In a medium bowl, combine the ground meat with the water, onion, spices and salt. Form into 4 patties.

2. Heat a nonstick skillet over medium heat and spray with cooking spray, or brush with a little oil. Place the patties in the skillet and cook about 5-7 minutes on each side.

3. To assemble pockets, place a tortilla on a plate. Put any toppings you’d like in the center of the tortilla, and then lay the patty on top. Fold the tortilla over the patty on all four sides. Flip over, and cut in half.

Source: Adapted from Rachel Ray