Grilled Chipotle Chicken Burger with Adobo Aioli

 A juicy burger flavored with chipotle in adobo and served with pepper jack cheese and a chipotle aioli.

Ingredients

For the Burgers

1 Tablespoon chopped flat leaf parsley

1 Tablespoon adobo sauce (from the canned chipotle in adobo peppers)

2 minced garlic cloves

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp pepper

2 Tablespoons milk

2 Tablespoons mayonnaise

2 slices white or wheat bread, crusts removed and cut into small dice (1/8")

1 pound ground chicken

4 or 5 slices pepper jack cheese

For the Aioli

1/2 cup mayo

3/4 tsp sugar

2 or 3 chipotle in adobo peppers, finely chopped

1 garlic clove,  minced

Juice of 1/2 lime

Serving

Brioche buns

Toppings such as lettuce, tomato, red onion

Instructions

In medium bowl, combine parsley, adobo sauce, garlic, onion powder, salt, pepper, milk and mayo. Stir to combine. Add in bread crumbs and mash the mixture together with a fork until it forms a chunky paste. Add the ground chicken and gently mix together until just combined.

Form into four or five patties. They will be sticky.

Grill the burgers over direct heat for 4  minutes per side or until internal temperature reaches 165. Top with cheese the final  minutes.

To prepare aioli mixture, combine all ingredients in small bowl.

To serve, place grilled patty on bun. Top with cheese and other toppings.

Cheeseburger Sliders

 Guaranteed to be a hit with kids - and adults too!

Ingredients

1 dozen slider buns

1 T. olive oil (divided)

1/2 yellow onion, chopped

1 pound ground beef

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 T. Worcestershire sauce

1/4 cup mayonnaise

2 T. ketchup

1 T. mustard

1 1/2 cups shredded cheddar cheese ( or cheddar-jack mix)

Dill pickle slices

1 T. everything bagel seasoning

Instructions

Preheat broiler. Remove rolls from packaging. Separate tops from bottoms and place bottom half of rolls on a sheet pan, cut side up. Broil until lightly toasted. Watch them carefully so they don't burn.

Heat one Tablespoon olive oil in skillet. Add onions and cook until softened. Add ground beef and cook, breaking up into small pieces as it cooks. Increase heat to medium-high. Add Worcestershire sauce and salt and pepper. Stir to combine and cook until meat is no longer pink and most of the liquid is evaporated, about 8 minutes. Spoon out any accumulated grease.

Preheat oven to 375 degrees. Combine mayo, mustard and ketchup in small bowl.

Place toasted bottom half of buns in 9x13 inch baking dish. Spread the mayo mixture over the sliced buns in pan. Top with half of the cheese.  Layer the meat mixture over the cheese, then top with remaining cheese and a pickle on each one. Cover with the top half of the bun.

Brush the tops of the buns with remaining olive oil. Sprinkle everything bagel seasoning on top.

Bake 10- 12 minutes or until cheese is melty and tops are toasted. Pull sliders apart and serve warm.

These can be prepared ahead and baked just before serving. Store covered in refrigerator until ready to bake.

Instant Pot Chicken Salad

 Chicken salad and the instant pot may not seem a likely pair, but use of the pressure cooker to cook the chicken results in tender, flavorful meat. This recipe does not require use of the stove - a bonus for summer meals.  Serve it on a bed of lettuce or a croissant roll.

This recipe comes from instantpoteats.com and serves 4.

Ingredients

2 large boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp. pepper

1 cup chicken broth

2 cloves garlic, diced

1 tsp dried thyme

1 cup diced celery

1 cup diced red grapes

1/2 cup chopped green onions

1/3 cup sliced almonds

1/2 cup mayonnaise

1/3 cup sour cream or Greek yoghurt

1 Tablespoon Dijon mustard

1 tsp onion powder

1/4 tsp salt and pepper (or to taste)

Instructions

Cut each chicken breast into two pieces (through the thickest part of the meat)  to make them thinner and more even. Season with salt and pepper.

Add a cup of chicken broth, thyme and sliced garlic to the instant pot. Nestle the chicken in the broth.

Secure the lid. Set pressure cook for 10 minutes. Once the timer has finished, release the pressure naturally for 10 minutes and then manually let off the remaining steam.

Remove the chicken to a cutting board and allow to cool.  Dice into small pieces.

(Hint: save the broth for a future recipe. You can freeze it)

Dice the remaining ingredients.  Toast the almonds until golden brown for added flavor. Almonds can be mixed into the salad or sprinkled on top.

In small bowl, combine mayonnaise, sour cream, Dijon and onion powder.

Combine all ingredients gently. Add salt and pepper to taste.

Optionally add 1 T lemon juice for an extra tang.

Serve on a bed of lettuce or as a sandwich on a croissant roll.

Buffalo Chicken Burgers with Blue Cheese Sauce

 From "Simply Recipes", these burgers have everything you love about buffalo wings, but in a burger. The secret ingredients to avoid a dry chicken burger is grated carrots and celery. Top them with blue cheese sauce and a drizzle of hot wing sauce. I prefer them served on a bed of lettuce, but they would be great on a toasted bun. Or make sliders with smaller burgers for your next tailgate party!

INGREDIENTS

FOR THE BURGER

1 pound ground chicken

1/2 cup panko bread crumbs

2 Tablespoons grated carrot

2 Tablespoons grated celery

2 Tablespoon wing hot sauce, plus extra for sercing

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

FOR THE BLUE CHEESE SAUCE

3 ounces crumbled blue cheese

3 Tablespoons buttermilk

1 clove garlic, minced

1 tsp. lemon juice

1/2 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/4 tsp. dry mustard powder

1/4 tsp. salt

INSTRUCTIONS

Combine all chicken burger ingredients. Shape into four evenly=sized patties, each about 1/2 inch thick.

Heat grill to medium-high and oil grates. Grill burgers about 4-5 minutes on each size. Chicken burgers can overcook easily. Use a meat thermometer to monitor the temperature of the center of the burger and remove from heat at 165 degrees.

Combine all sauce ingredients in bowl. Refrigerate 30 minutes to blend flavors. This can be served cold or warm on top of the burgers. If warmed,  do so over low heat, stirring constantly.

Serve with or without a bun along with lettuce, blue cheese sauce and a drizzle of the wing hot sauce.

Crescent Chicken Pockets

 A chicken sandwich done better.

Ingredients

4 ounces cream cheese, softened

1 small jar pimientos

1/4 tsp salt

1/8 tsp pepper

2 Tablespoons milk

1 Tablespoon chopped chives

2 cups cooked chicken, chopped

1 can ( 8 ounce) crescent rolls

2 Tablespoons butter

1/4 cup bread crumbs

Instructions

Mix together the cream cheese, pimentos, salt, pepper, milk and chives until well blended. Mix in chicken.

Unfold crescent rolls and separate into rectangles, Press seam to create solid rectangle pieces. Divide chicken mixture evenly in middle of dough and fold up corners to make a pocket. Brush with melted butter over the top. Bae at 350 degrees for 20-25 minutes.

Sloppy Janes

Sloppy Janes are a turkey version of the traditional ground beef sloppy joes. I think they taste even better.

Ingredients

1 Tablespoon olive oil
1 cup minced onion
1 teaspoon chili powder
1 pound ground turkey
1 cup tomato sauce
1/2 cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Hamburger buns

Directions:

Heat the oil in a 12-inch skillet. When hot, add the onion and saute until softened. Add ground turkey and continue to cook until turkey is cooked. Add chili powder and continue cooking for about one minute more.
In separate bowl, combine, tomato sauce, ketchup, Worcestershire sauce, brown sugar, vinegar, salt and pepper. Add to ground turkey mixture. Simmer until sauce is slightly thickened, about 10 - 15 minutes. Divide mixture among hamburger buns and serve.

Sheet Pan Sliders

Perfect for a tailgate or football party, these sheet pan sliders are easy to make and delicious. This recipe comes from Better Homes and Gardens One-Pan Recipes publication.

Ingredients

12 Sweet Hawaiian rolls
12 ounces thinly sliced Black Forest Ham
6 ounces thinly sliced swiss cheese or white cheddar cheese
1 (5.2) ounce container semi-soft cheese with garlic and fine herbes
6 Tablespoons butter
2 Tablespoons finely chopped shallots
1 clove garlic, finely minced
1 teaspoon Dijon mustard

Instructions

Preheat oven to 350 degrees. Arrange bottoms of rolls in 9x13 inch baking dish. Layer bottom of rolls with ham and cheese.
Spread cut sides of roll tops with semi-soft cheese and then place top on each slider.
Melt butter and combine with shallots, garlic and Dijon mustard.
Drizzle over sandwiches. Cover pan with foil.
Bake covered for 15 minutes. Then, uncover, and bake an additional 10 minutes until tops are light brown and cheese is melted.

Variations on Sheet Pan Sliders:

Smoky Pizza Sliders
Use ciabatta rolls.. Layer bottoms with 1 (12 ounce) jar marinated artichokes, drained and chopped; 1 cup thin sliced green peppers, 3 ounces pepperoni and sliced black olives. Top with smoked mozzarella cheese.
Spread cut sides of roll tops with pizza sauce. For drizzle, combine 1/2 cup grated parmesan cheese, 1/4 cup olive oil, 2 T. melted butter, 1 minced clove garlic and 1/2 t. crushed red pepper flakes.
Baked 25 minutes covered and 5 minutes uncovered.

Sweet Spicy Barbeque Chicken Melts
Use 3-inch slider rolls. Combine 1.5 pound cooked and shredded chicken breast with 1 cup chopped pineapple,2/3 cup barbeque sauce and 1/4 cup pickled jalapenos. Spoon onto roll bottoms. Top with 1 1/2 cups shredded Monterey Jack cheese. For drizzle, combine 6 Tablespoons melted butter, 2 T. honey, 1 T. Worchestshire sauce, and 1/2 t. black pepper.  Bake 15 minutes covered and 10-15 minutes uncovered.

Italian Roast Beef Melts
Use 3-inch sourdough rolls. Layer bottom with thin sliced deli roast beef and 1 1/2 cups giardiniera (pickled vegetables). Top with thin sliced provolone cheese. Spread cut sides of tops of rolls with cream cheese spread with garden vegetables. For drizzle, combine 1/4 cup olive oil, 2 cloves minced garlic, 1 t. dried Italian seasoning and 1/2 t. crushed red pepper. Bake covered 30 minutes.

Italian Meatball Sandwich

Ingredients

1/2 pound ground beef or ground turkey
1/2 pound bulk Italian sausage
1/4 cup breadcrumbs
1 small onion, chopped
1 egg
1 (15 ounce) can pizza sauce
1 cup shredded mozzarella cheese
4 hoagie buns

Instructions

Combine meats, breadcrumbs, onion and egg. Mix well. Shape into 16  1.5-inch meatballs. In medium skillet over medium heat, cook meatballs for five minutes or until browned, turning frequently. Drain any grease. Add pizza sauce. Reduce heat and simmer for 15 minutes or until meatballs are no longer pink inside.
Place 4 meatballs in each hoagie bun. Spoon sauce over meatballs. Sprinkle with cheese.

Make 4 sandwiches.

Ham Divan

Quick and easy....

Ingredients

1 bunch fresh broccoli
4 English muffins
Thin sliced ham
1 cup sour cream
1 Tablespoon mustard
1/2 cup grated cheddar cheese

Instructions

Slice broccoli into spears. Cook in boiling salted water until tender-crisp.
Toast English muffins in toaster. Butter each toasted half.
Place English muffins on cookie sheet. Top each with several slices of ham, folding ham if needed to fit on top of muffin. Top with hot broccoli spears.
Blend sour cream with mustard in small bowl. Spoon on top of each sandwich. Top with grated cheddar cheese.
Bake in 400 degree oven for 15 minutes or until heated through and cheese melts.

Chicken Caesar Wraps

Ingredients

1 pound Italian-seasoned deboned chicken breasts, cooked and cut into bite size pieces
1 cup water
1 cup instant rice
3/4 cup creamy Caesar salad dressing
Flour tortillas
2 cups shredded romaine lettuce
2 chopped tomatoes
1/2 cup seasoned croutones

Instructions

Bring water to boil. Add rice. Cover and remove from heat. Let stand for 5 minutes or until water is absorbed.
Add chicken and salad dressing.

Fill each tortilla with lettuce, chicken-rice mixture, tomatoes and croutons by placing in the center of the tortilla. Fold in both sides. Holding in folded sides, roll the wrap tightly from the bottom to the top, keeping ingredients firmed packed as you go. Slice each wrap in half and serve.

Serves 4.

Grilled Chicken Sandwiches with Cheddar Cheese and Bacon

Ingredients for four sandwiches

For the Marinade:

1/4 cup lemon juice
1/4 cup  oil
2 teaspoons chopped parsley
1 teaspoon horseradish
1/2 teaspoon dried basil

For the Sandwiches:

2 boneless chicken breasts
4 buns
Butter to toast the buns
4 slices cheddar cheese
4 slices tomatoes
4 slices cooked bacon

Instructions

In a glass dish, combine all the marinade ingredients. Mix well.
Cut each chicken breast in half. Place each half between two pieces of Saran Wrap. Working from the center of the chicken, gently pound the meat with a meat mallet until it is about 1/4 inch thick.
Place the chicken in the marinade, turning to coat on all sides. Cover and refrigerate for 4 - 6 hours (longer will make the chicken tough)
Remove chicken from marinade and discard marinade. Cook the chicken on grill or under broiler - about 5 minutes on each side. Check to make sure chicken is no longer pink inside. . During the last two minutes of cooking, place a cheese slice on each piece to melt.
Spread butter on buns. Place on grill or until broiler to toast.
Assemble sandwiches by placing tomato, bacon and chicken on each roll.

Slow Cook Barbequed Turkey Sandwiches

Ingredients

3 pounds turkey tenderloins, cut into bite-sized pieces
2 cups chopped onions
2 cups chopped green peppers
1/2 cup brown sugar
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
3 teaspoons chili powder
1/4 cup cider vinegar
2 teaspoons Worchestshire sauce
1 (6 ounce) can tomato paste

16 Sandwich buns

Instructions

In slow cooker, combine all ingredients (except buns). Stir to combine. Cook one hour at high setting. Reduce heat to low setting and cook an additional 7 - 9 hours or until turkey is tender.
Serve on buns.

Chicken Florentine Panini

There are a lot of steps involved in this recipe, but the end result is great and worth the effort.


Ingredients for 4 sandwiches

1 tube refrigerated pizza dough
1 (9 ounce) package frozen chopped spinach
1/4 cup mayonnaise
2 garlic cloves, minced
1 Tablespoon olive oil
1 cup chopped red onion
1 Tablespoon sugar
1 Tablespoon apple cider vinegar
2 boneless chicken breasts
1/2 teaspoon Italian seasoning
4 slices provolone cheese

Instructions

Heat oven to 375 degrees. Unroll pizza dough and place in ungreased 15x10 inch baking sheet.
Starting in center, press dough out to the edges of the pan.
Bake for 10 minutes. Cool for 15 minutes.

Cook spinach according to package instructions. Drain well. Squeeze out any additional water with your hands or paper towels.

In small bowl, combine mayonnaise and one minced garlic clove.

Heat oil in skillet. Saute onions until tender. Add sugar and vinegar. Reduce heat to low and simmer for 3 - 5 minutes or until most of the liquid is gone.

Flatten each chicken breasts by placing in a plastic bag and pounding with a meat mallet until about 1/4 inch thick. Sprinkle with Italian seasoning and remaining minced garlic clove.

Spray skillet with cooking spray and heat over medium heat until hot. Add chicken and cook about 8 minutes, turning once,  until browned and cooked thoroughly.

Cut cooled pizza crust into 4 rectangles. Spread each with 1 Tablespoon of the mayonnaise mixture. Top two of the rectangles with chicken, spinach, onion mixture and cheese. Top with remaining crust rectangles, mayonnaise side down.

Heat large skillet over medium heat. Place sandwiches on skillet. Place a small heavy skillet on top of the sandwiches to press them. Cook 1 - 2  minutes or until crisp and heated through, turning once.

Cut each sandwich in half to make four sandwiches.




This recipe was included in the 2002 Pillsbury Bake-Off.

French-Toasted Tuna and Hummus Sandwiches

Ingredients

6-ounce can tuna, packed in water
3/4 cup hummus
1 cup shredded fresh spinach leaves
1 cup grated carrots
1 teaspoon cumin
8 slices multi-grain bread
1/2 cup low fat milk
1 egg
2 egg whites
1 teaspoon olive oil

Instructions

Press all liquid from tuna. Crumble tuna into bowl. Add hummus, spinach, carrots and cumin. Mix thoroughly. Make four sandwiches with the bread and tuna mixture.
In shallow bowl, combine milk egg and egg whites.
Dip one side of sandwich at a time into the egg mixture until it is lightly soaked. You should use all the egg mixture with the four sandwiches. In a large, non-stick skillet over very low heat, heat oil.
Add sandwiches and cover the skillet loosely with lid or foil. Cook until bread is nicely toasted, about 8 - 10 minutes. Turn the sandwiches over and cook other side, still covered, until toasted (about 8 more minutes).
Slice in half and serve.