Some weeks go by slower than others, work, kids, errands - everything seems to drag some weeks and you find yourself just counting the minutes until the weekend officially begins. I find that a good way to get rid of the mid-week blues is by bringing in a little pizazz to your mid-week dinner table.
As I always am, I am always looking for ways to do a different spin on a regular meal to surprise my family with. Last week we talked burgers ... to stay a little on topic, we are going to do a spin on a burger -- this week we are spinning towards chicken. Now, this recipe calls for ground chicken - however I find that the grocery store doesn't always offer a great selection in ground chicken some weeks, so feel free to substitute with boneless, skinless chicken breasts if you just aren't excited by the selection your store has. I have been known to even ring the bell for the butcher and ask that he fresh grind 2 lbs of chicken breasts for me -- usually they are more than happy to oblige.
Now, when you work with chicken you have to remember that it is really a bland meat. You must, must, must season liberally when cooking with chicken! I take my ground chicken and season with salt, pepper, cumin, garlic powder and fresh flat leaf parsley, finely chopped. Mix, but don't over mix. Form regular size burger patties and place on wax paper and place in the fridge for about 20 minutes in order to keep them together when placed on the grill.
While that is chilling in the fridge a great side to these burgers are a fresh cole slaw. You can certainly do a shortcut here with help from the store -- they sell pre-packaged cole slaw mix and right next to those pre-packaged salad kits are also the dressings - they have a pre-made cole slaw dressing that you simply open the jar and mix with the salad kit - poof - instant cole slaw. If you are looking for a homemade slaw, here's where you start: take a head of red and green cabbage - chop to the size you prefer. Peel two carrots and use a cheese grater to grate -- or if you are a lucky girl who owns a shiny food processor, you can simply throw all your ingredients in there and process. Put all your shredded mixture into a large bowl and in a separate bowl begin your dressing. Take a 1/4 cup mayonnaise, dash of sugar, salt, pepper and about 2 teaspoons cider vinegar. Mix. I usually combine with my shredded ingredients and then cover and place in the fridge until it is time to serve -- this allows all the flavors to really mix well and marry together.
Take your chicken patties out of the fridge and place on your grill. While those are grilling up you will want to get your buffalo sauce ready. I will admit -- this is one part that I do take the help from the store. I usually purchase a buffalo sauce and then I simply add lemon zest just to give it a little boost. Take your sauce and baste your patties liberally with your sauce on both sides. Once your patties are just about done, take a small handful of crumbled blue cheese and top the patties while still on the heat to allow the cheese to melt slightly on your burgers. Remove and serve on your favorite bun garnished with ranch dressing and celery stalks. Plate with your cole slaw and enjoy all the flavors of buffalo chicken right at home!
Cheers!
As I always am, I am always looking for ways to do a different spin on a regular meal to surprise my family with. Last week we talked burgers ... to stay a little on topic, we are going to do a spin on a burger -- this week we are spinning towards chicken. Now, this recipe calls for ground chicken - however I find that the grocery store doesn't always offer a great selection in ground chicken some weeks, so feel free to substitute with boneless, skinless chicken breasts if you just aren't excited by the selection your store has. I have been known to even ring the bell for the butcher and ask that he fresh grind 2 lbs of chicken breasts for me -- usually they are more than happy to oblige.
Now, when you work with chicken you have to remember that it is really a bland meat. You must, must, must season liberally when cooking with chicken! I take my ground chicken and season with salt, pepper, cumin, garlic powder and fresh flat leaf parsley, finely chopped. Mix, but don't over mix. Form regular size burger patties and place on wax paper and place in the fridge for about 20 minutes in order to keep them together when placed on the grill.
While that is chilling in the fridge a great side to these burgers are a fresh cole slaw. You can certainly do a shortcut here with help from the store -- they sell pre-packaged cole slaw mix and right next to those pre-packaged salad kits are also the dressings - they have a pre-made cole slaw dressing that you simply open the jar and mix with the salad kit - poof - instant cole slaw. If you are looking for a homemade slaw, here's where you start: take a head of red and green cabbage - chop to the size you prefer. Peel two carrots and use a cheese grater to grate -- or if you are a lucky girl who owns a shiny food processor, you can simply throw all your ingredients in there and process. Put all your shredded mixture into a large bowl and in a separate bowl begin your dressing. Take a 1/4 cup mayonnaise, dash of sugar, salt, pepper and about 2 teaspoons cider vinegar. Mix. I usually combine with my shredded ingredients and then cover and place in the fridge until it is time to serve -- this allows all the flavors to really mix well and marry together.
Take your chicken patties out of the fridge and place on your grill. While those are grilling up you will want to get your buffalo sauce ready. I will admit -- this is one part that I do take the help from the store. I usually purchase a buffalo sauce and then I simply add lemon zest just to give it a little boost. Take your sauce and baste your patties liberally with your sauce on both sides. Once your patties are just about done, take a small handful of crumbled blue cheese and top the patties while still on the heat to allow the cheese to melt slightly on your burgers. Remove and serve on your favorite bun garnished with ranch dressing and celery stalks. Plate with your cole slaw and enjoy all the flavors of buffalo chicken right at home!
Cheers!
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