ML Interest Tag: chopped

Chicken Sliders with Tangy Yogurt Sauce

by writerredtri

Burgers be gone! After one bite, these mini chicken sliders are all your kids will be raving about. The yogurt (we like Greek yogurt) combined with the garlic and lemon adds flavor to the slider and is a much healthier condiment than mayo. You can even prepare the ground chicken mixture the night before and the next day all you need to do is fire up the grill or stovetop before dinnertime. It’s really that easy.

Ingredients
Chicken patties:
1 lb ground chicken
1/4 cup red onion, finely chopped
2 tsp lemon or lime juice
salt and pepper
1 tbsp oil
1 tbsp cold water
1-2 tbsp oil (for frying patties)

Optional:
2 tsp garlic, minced
1/4 cup cilantro, finely chopped

Yogurt sauce:
1 cup yogurt
1 clove garlic, minced
2 tbsp cilantro, finely chopped
2 tsp lemon or lime juice
salt and pepper
8-10 mini burger buns or dinner rolls

Method
1. In a large bowl, combine the ground chicken with all the ingredients for the chicken patties, except the oil needed for frying the patties. Knead the mixture well for 5-7 minutes (this helps to bind the patties naturally, without using eggs or bread crumbs). Let the chicken mixture rest in the fridge for at least 30 minutes, or overnight.

2. Divide the chicken mixture into 8-10 equal portions. With lightly oiled hands, start shaping each portion into little patties, about 2-1/2 inches in diameter.

3. Heat the oil in a large frying pan; fry the patties until golden brown, about 3-4 minutes on each side.

4. To make the yogurt sauce, mix all the ingredients for the sauce together. Serve immediately or keep covered in fridge for up to 2 days.

Do your kids like chicken sliders? Tell us your thoughts on this recipe in the Comments below!

Recipe adapted from Simply Reem.

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Slow Cooker Tropical Tacos

by Erin Lem

You don’t need to jet to a tropical island to enjoy a taste of paradise. Follow this recipe from Real Food by Dad blog for a burst of summertime flavor. To aid you in your next taco dinner is the slow cooker, which you’ll use to cook the chicken breast. Add avocado and the mango and strawberry salsa to your tacos for a true treat for your senses.

Serves 4-6

Ingredients:
4 chicken breast (2 lbs.)
salt and pepper
2 cups diced mangos (10 oz. about 3 large mangos)
½ cup diced red bell peppers ( 3 oz. about half a large red bell pepper)
¼ cup green onions
¼ cup chopped cilantro
2 tablespoons olive oil
Mango and Strawberry Salsa
2 cups diced mangos (10 oz. about 3 large mangos)
½ lb. strawberry, diced
⅓ chopped cilantro
3-4 tablespoons fresh lime juice
1 jalapeno, finely chopped (optional)

Method:
1. Salt and pepper both sides of chicken breast. Place chicken breast in slow cooker pot. Combine and toss remaining ingredients in a medium size bowl. Sprinkle mixture on top of chicken breast. Set slow cooker to high for four hours or low for 6 hours. Remove chicken and shred by hand or place in a stand mixer bowl with a paddle attachment and turn mixer to low for fast shredding.

2. To make mango and strawberry salsa: Place all ingredients in a bowl and toss to combine.

What are your kids’ favorite taco toppings? What are your other go-to slow cooker dishes? Share a comment below!

For more easy-to-make family meals visit Real Food by Dad, a food blog run by Matt, a husband, dad, coach, fitness & sports fanatic and budding chef. Check out Food by Dad here and make sure to follow him on instagram at @realfooddad.

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Ginger Ale Braised Beef

by scott wardell

When it comes to braised beef, what’s the secret ingredient to melt-in-your-mouth tenderness? Ginger ale! Not only will this fizzy addition make the meat unbelievably tender, but the pickiest eaters will get a kick out of knowing there’s soda in their meal. Recipe creator, Liza of Salu Salo Recipes, decided to simmer the meat instead of grilling, which gives you an hour and more to play the kids or do a little cleaning. Now that’s perfect meal planning.

Serves 4

Ingredients
2 lbs. boneless beef short ribs, cut into chunks
4 cloves garlic, chopped
1 c ginger ale
1 tsp freshly ground pepper
2 tbsp soy sauce
1 tbsp sea salt
1/2 c brown sugar
1/2 c vinegar

Method
1. Place all ingredients in a heavy pan and bring to a slow simmer. Cover, lower the heat and simmer for 1 1/2 hours or until the beef is very tender. Stir constantly and add more water as needed. If preferred, skim off excess oil before serving.

2. Serve with steamed rice.

Simple to cook, easy to find ingredients, and delicious dishes. These are the criteria that Liza uses when she’s in the kitchen. Food and family go hand in hand for this cook, so that’s why she started a food blog all about sharing in communal meals. Salu Salo Recipes is Liza’s way of cataloging and sharing the recipes of her own childhood, with influences from the Philippines and China. Find more of her culinary creations over at Salu Salo Recipes. 

Recipe and photo courtesy of Liza at Salu Salo Recipes

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Creamy Chicken Enchilada Grilled Cheese Sandwich

by Christal Y.

Quick, easy and delicious this remastered creamy chicken enchilada grilled cheese makes one filling meal. Brought to you by the food blog, The Nutritious Kitchen, the recipe reuses pasta sauce in a creative way so that your family won’t have to eat the same meal days in a row.

Serves 1

Ingredients:
For the Enchilada Cream Spread
1-2 Tbsp enchilada sauce
1.5 tbsp cream cheese
1 Tbsp greek yogurt

For the Enchilada Grilled Cheese
Olive oil or butter for greasing pan
Red bell pepper, roughly chopped
Onion slices, chopped
Shredded and cooked chicken
1 Tbsp enchilada sauce
2 slices whole wheat bread
Shredded cheddar cheese (a mix of cheddar and jack)

Note from the Chef: The amount of chopped onion, bell pepper and shredded chicken used is based on your preference.<

Method:
1. First prepare your enchilada cream spread by whisking ingredients with a fork until smooth. Set aside.

2. Sauté your bell pepper and onion in a greased pan over medium high heat. Once veggies have wilted, about 4 minutes, add in your cooked chicken and enchilada sauce. Mix together and cook for an additional minute.

3. Spread enchilada cream spread on one slice of bread. Spread cheese on the other slice of bread and place on a heated and greased skillet over medium heat. Add chicken mixture to one slice of the bread and continue to cook until cheeses are melted. Place other slice of bread on top of chicken mixture, press down with a spatula and serve immediately.

What do you think of this mix between an enchilada and grilled cheese?

This recipe comes from The Nutritious Kitchen, a healthy food blog run by Selena. Visit her website for more wholesome recipes that keep meals fun, clean and family-friendly. 

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Chickpea and Rosemary Soup

by drealestercontributor

Nothing pairs better with the winter season more perfectly than a hearty soup. Stir up this delicious chickpea and rosemary soup from Little Yumminess as an appetizer or pair it with some salad and hearty bread for a full dinner time meal. Hear the “Mms…” from your taste tester as they fill up their tummies with a warmth that goes down to their toes.

Ingredients:
4 large garlic cloves, chopped finely leaves from two sprigs of rosemary, chopped finely
1 15 ounce can of diced tomatoes
2 15 ounce cans chickpeas
1 quart chicken broth (you can use vegetable broth if you want to keep it vegetarian)
Salt to taste
small piece of Parmegiano Reggiano rind (optional)

Method:
1. Saute garlic, rosemary, and a big pinch of salt.
2. Cook until the garlic is softened and golden.
3. Add the tomatoes (breaking them up a bit with the back of a spoon).
4. Stir well and simmer on low for 15-20 minutes.
5. Add the chickpeas, stir well and simmer 10 minutes.
6. Add broth and simmer for at least 15 minutes. For extra flavor, throw in a small piece of parmegiano reggiano rind.
7. Remove the cheese rind and discard.
8. Ladle about a third of the soup into a blender or food processor. (Beware of pureeing hot food because it can spray out, so let it cool before proceeding). Puree and return it to the pot, stirring well.
9. Adjust the seasoning to taste.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Be sure to visit their blog for more fab, kid-friendly recipes!

Adapted from the recipe in Marcella Hazan’s “Essentials of Classic Italian Cooking.”

 

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Dutch Oven Stuffed Peppers

by writerredtri

Your kids will love digging into these morsels packed with vegetables and protein. Get the little ones involved in mixing the filling, cutting the veggies, and topping the peppers with ketchup and cheese. Or prepare them ahead of time and wrap them to make for even easier prep when dinnertime rolls around.

Ingredients
6 bell peppers
2 tablespoons olive oil, plus more for greasing the dutch oven
1 large onion, chopped
2 cloves garlic, minced
10 ounces mushrooms, chopped
14 ounces ground beef or turkey
4 cups cooked rice
1-15 ounce can tomato sauce
salt and pepper, to taste
2 tablespoons ketchup
3/4 cup shredded extra sharp cheddar

Method
1. Grease your dutch oven. Prep your campfire so there is a flat bed of hot coals to place the dutch oven on.

2. Cut the tops off the peppers. Discard the seeds from the main part of the pepper, and set the hollow peppers aside. Trim the remaining pieces of pepper off of the pepper tops. Chop and reserve for stuffing.

3. Saute the onion in olive oil until translucent. Add garlic, mushrooms, and chopped peppers. Cook until vegetables are softened, about 5 minutes. Stir in the ground meat and cook through. Mix in the rice and half of the can of tomato sauce. Season with salt and pepper to taste.

4. Place the stuffing inside the peppers and put the peppers into the dutch oven. If you have any additional stuffing, you can put it around the peppers (just be sure to grease your dutch oven well).

5. Add the ketchup to the remaining tomato sauce and stir to combine. Spoon some of the tomato sauce mixture on top of the stuffed peppers. Sprinkle the peppers with cheese.

6. Place dutch oven on hot coals, making sure it is stable and level. Cook the peppers until they’re softened and the stuffing is heated through.

Recipe adapted from Dirty Gourmet.

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Peri-Peri Chicken

by writerredtri

Whether you call it Peri-Peri Chicken or Piri-Piri Chicken (toe-may-toe, toe-mah-toe, anyone?) this dish is undeniably tasty. The secret’s in the sauce, which hails from Portugal. Simply marinate the chicken in lemon juice and that zesty spice mix and you’ll end up with a meal that’s bursting with flavor. Throw in a side salad or rice, and you’ve got a weeknight dinner winner.

Serves 4

Ingredients:

1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes)
8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc)
4 cloves garlic, chopped
1 inch piece of ginger, chopped
1 lemon, zested
5 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 lemon, cut into wedges (for serving)

Method:

1. Wash and dry the chicken and score each piece several times. In a bowl combine chicken, and spice mix.

2. Add garlic, ginger, lemon zest and salt. Mix.

3. Add olive oil and lemon juice. Mix until chicken is thoroughly coated.

4. Place in fridge for 1-2 hours (or more).

5. Preheat oven to 425 degrees F. In a single layer place chicken on a roasting tray and cook for 15 minutes. Flip chicken over and cook for another 15 minutes or until cooked through.

6. Serve with lemon wedges and salad/rice.

Will you try this recipe? Tell us what you think in the Comments below.

Recipe and photo courtesy of Vicky at Avocado Pesto. Vicky believes in healthy eating without the standard diet, low fat, no fat, fake sugar products. Her food blog, Avocado Pesto, is full of recipes from various ethnic cuisines as well as food groups, with newly added nutritional information and many vegan, gluten-free, and paleo-friendly recipes. Follow Vicky as she shares interesting recipes and stories about her traveling adventures.

For more tasty, easy-to-make recipes click here!

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Rustic Tuscan-Style Sausage Soup

by Erin Lem

tuscan-sausage-soup

Nothing warms you up faster on a cold winter day than a bowl of hearty soup. This recipe for rustic Tuscan-style sausage soup, courtesy of Prevention RD, features ingredients you likely already have in your pantry. Plus, the addition of low-sodium chicken broth and whole wheat pasta make for a delicious soup with a healthy twist.

Ingredients: 
1 tsp olive oil
3 sweet Italian turkey sausage links, casings removed
2 carrots, peeled and finely chopped
½ onion, chopped
4 cloves garlic, minced
7 cups low-sodium chicken broth
1 (14.5 oz) can no salt added diced tomatoes (undrained)
1 (15 oz) can cannellini beans, drained and rinsed
½ Tbsp dried basil
8 oz dry whole wheat shell pasta
5 oz fresh spinach
¼ tsp black pepper, or to taste

Method:
1. Heat the olive oil in a large stock pot over medium heat. Once hot, add the sausage. Using a wooden spoon, break the sausage into pieces, cooking it until browned, about 5-6 minutes.

2. To the pot, add the carrots and onion and saute for 5-6 minutes or until softened and beginning to brown. Add the garlic and stir for 30 seconds.

3. Add the broth, tomatoes, beans, and basil; turn the heat up to high and bring to a gentle boil. Stir in the pasta and cook for 7-9 minutes or until al dente.

4. Stir in the spinach and black pepper; cook an additional 1-2 minutes. Serve hot.

Tell us how your rustic tuscan-style sausage soup comes out in the comment section below!

recipe and photo courtesy of Prevention RD.

For more delicious recipes like this one, click here!

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Cream of Tomato Soup

by Erin Lem

When food blogger Mary of The Cake Chica was craving winter comfort food she turned to this recipe for cream of tomato soup. Using the freshest ingredients (and organic when possible) this soup, which is guaranteed to warm you up on a winter day, takes only two steps. And, it’s made even easier with the help of a blender or food processor. Mary suggests serving with grilled cheese or a ham sandwich for a complete comfort meal.

Serves: 6

Ingredients:

Soup:
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
2-28-ounce canned organic whole peeled tomatoes, not drained
1/2 cup beef stock
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 1/2 cups organic heavy cream

Garnish:
1 medium tomato, cored, seeded, and finely chopped
Chopped fresh parsley
Heavy cream

Method:
1. In a large saucepan, over medium heat, melt the butter. Add onion and garlic and sauté for about 5 minutes or until tender. Stir in the tomatoes, beef stock, sugar, salt, baking soda, pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.

2. Transfer soup to a food processor or blender, cover, and puree until smooth. Return the soup to the pan and stir in the cream. Cook over medium-low heat for about 5 minutes, but do not boil. Ladle soup into bowls and garnish with chopped tomatoes, parsley, and a swirl of cream.

To see more great recipes that use just fresh ingredients, hop on over to Mary’s food blog, The Cake Chica, where you’ll never see any Hamburger Helper, spam, or canned soup recipes.

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Easy and Healthy Fried Rice

by Erin Lem

fried-rice

Simple, healthy and delicious fried rice. Is it possible? Our friend Leah Singer of Leah’s Thoughts (she’s also Red Tricycle’s San Diego Editor) shared with us her favorite kid-approved fried rice recipe, which is broken down into 5 easy steps. So the next time you want to order out greasy Chinese food, opt for Leah’s version instead.

Ingredients:
2 cups rice, cooked (both brown and white rice works equally well)
2 Tbsp. oil (peanut or vegetable oil)
2 tsp. minced garlic
2 tsp. minced ginger (I use pre-crushed jarred ginger — so much easier!)
1/4 tsp. red pepper flakes (more if you want it spicy)
1/2 tsp. sesame oil (dark)
2 Tbsp. soy sauce
1 egg
2 scallions, chopped
1 Tbsp. sesame seeds

OPTIONAL: Chopped cooked chicken, shrimp, bacon

Method
1.  Heat the oil in a wok or large saute pan. Turn the heat down and add the garlic and ginger, stirring quickly so they do not burn.

2.  Once the spices are browned, add the cooked rice and toss to coat. Add to the rice mixture: red pepper flakes, sesame oil and soy sauce. Stir together.

3.  At this point, make a hole in the middle of the rice and crack an egg into the hole. As the egg heats, scramble it together; and once it’s cooked, combine with the rice. Turn off the heat, and add the scallions and sesame seeds.

4.  If you want to add meat to this dish and make it a main course, add chopped cooked chicken, shrimp or bacon now.

5.  Taste the rice to see if it needs more soy sauce, salt or pepper. Do not add salt until after you’ve tasted because soy sauce can be quite salty.

 

Leah Singer is Red Tricycle San Diego Editor, a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: www.leahsthoughts.com.

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