These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.
I first made this crowd-pleasing dessert for our last summer beach day and sunset before the start of school. I’ve already made them again! Insanely delicious.
The bars are not overly sweet and they have an amazing texture. I weighed the dry ingredients to ensure perfection. This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I modified the method. Fabulous!!
Yield: 24 blondies
nonstick cooking oil spray
9whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
1 ¼cups/160 grams all-purpose flour
1 ¼teaspoons baking powder
1teaspoon fine sea salt
1cup/225 grams unsalted butter (2 sticks), at room temperature
1packed cup/220 grams dark brown sugar
½cup/100 grams granulated sugar
2large eggs, at room temperature
1tablespoon vanilla extract
8ounces/225 grams bittersweet chocolate, coarsely chopped into chunks (I used 78% cacao Lindt)
2 ½cups/150 grams mini marshmallows
Heat oven to 350 degrees, preferably on convection, and arrange oven racks in the upper and lower thirds of the oven.
Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor.
Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
Add the vanilla and mix to combine.
Turn the mixer to low and add the graham crumb mixture and mix just to combine.
Add about ¾ of the chocolate to the mixer and mix to incorporate.
Transfer the dough to the prepared pan. Use damp hands or a small offset spatula to press the dough into an even layer.
Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 25 minutes on convection or about 30 minutes in a standard oven.
Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven.
Bake until the marshmallows have softened and are lightly toasted and the chocolate is melted and gooey, 10 to 14 minutes.
Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily.
Transfer the pan to a wire rack and let cool, 45 minutes.
Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies.
Let cool another 10 minutes, then slice into 24 even pieces and serve.
I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.
This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.
Yield: Serves 6 to 8
For the Pulled Chicken:
1 cup apple cider
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 garlic cloves, finely grated
freshly ground black pepper
3 pounds boneless, skinless, chicken thighs (about 8 to 10)
potato sandwich rolls, split, toasted if desired, for serving
slaw (recipe below), for serving
For the Slaw:
1/3 cup mayonnaise
3 T apple cider vinegar
3/4 tsp celery seeds
12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
1 large Ruby Frost or Granny Smith apple, cored and julienned
1 very firm Anjou or Bartlett pear, cored and juilienned
freshly ground black pepper
To Make the Chicken:
In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
Add the chicken thighs and mix well.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.
To Make the Slaw:
In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
Season with salt and pepper and mix.
Chill until ready to serve.
Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.
Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.
This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉
Yield: Serves 4
For the Glaze & Salmon:
1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup prepared horseradish, drained
2 tablespoons honey
four 6-ounce skinless salmon fillets
canola oil, for rubbing
coarse salt and freshly ground black pepper
Light a grill.
In a small bowl, mix the mustard, horseradish and honey.
Rub the salmon with oil and season with salt and pepper.
Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
Turn and grill until glazed, about 30 seconds.
Serve the remaining glaze on the sandwiches, below.
Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.
For the Sandwiches:
4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
4 red lettuce leaves
8 thick bacon slices, cooked until crisp, as below
1/2 Granny Smith apple, cut into 12 thin slices
Preheat the oven to 350 degrees, preferably on convection.
Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉
This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂
Yield: 2 dozen 2-inch cookie-cakes
2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
2 cups granulated sugar
2 large eggs
1/2 cup canola, grapeseed, or other neutral oil
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1 tsp coarse salt
1 tsp baking soda
1/2 cup whole milk
2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
Preheat the oven to 350 degrees, preferably on convection.
Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
Scatter the cinnamon-sugar or sprinkles on top generously.
Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
Cool completely in the pan.
Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.