Buttermilk Fried Chicken Sliders

**BXTCHES Gotta Warn: THIS IS A RECIPE THAT YOU WILL NEED TO ALLOW BETWEEN 1-2 HOURS TO MARINATE YOUR CHICKEN. PLAN ACCORDINGLY**

This recipe has become a favorite in our household. That sounds so cliché, right? Maybe, but true. 

Here’s the scoop. Sitting around one evening, watching some sort of show that focused on popular items that particular restaurants were known for and one of these restaurants (I have no idea the name, so sorry) made a copycat of the Chick-Fil-A chicken sandwich, but in slider form.

The unfortunate part was there was no actual recipe given. The fortunate part, he did tell us what it was he was putting in the recipe, we just had to figure out how much. Thank heavens I’m good for something. . .we played around with it and came up with something that worked. And now you get to enjoy the fruits of my hard mediocre labor. You’re welcome.

Spicy Mayo recipe here

Once again, please read the entire recipe and all notes provided before you even warm up your grease.

Buttermilk Fried Chicken Sliders
Juicy and delicious chicken, fried to a golden, crispy brown. Serve on a slider bun with a creamy spicy mayo and you may have yourself a winner.
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Ingredients
  1. 4 skinless, boneless chicken breasts (see notes below)
  2. FOR THE MARINADE
  3. 1 packet of ranch seasoning mix
  4. 1/4 cup white sugar
  5. 1 tsp salt
  6. 1 cup water
  7. 2 cups buttermilk
  8. 1-1/2 cups pickle juice
  9. FOR THE FRY MIX
  10. 2 1/2 cups all purpose flour
  11. 1/2 tsp onion powder
  12. 1/2 tsp garlic powder
  13. 1 tsp paprika
  14. 1 packet ranch dressing mix
  15. pinch cayenne pepper
  16. salt and pepper
  17. Vegetable Oil for frying
  18. FOR THE SANDWICH
  19. slider buns
  20. spicy mayo (see link)
  21. sliced dill pickles
Instructions
  1. If necessary, pound your chicken breast to an even thickness.
  2. Cut each breast into 3 equal pieces
In a large bowl combine the ingredients for your marinade
  1. Water
  2. Pickle Juice
  3. Buttermilk
  4. Ranch Mix
  5. Sugar
  6. Salt
  7. Place your chicken breast pieces in the marinade, cover and refrigerate for at least 1 hour.
  8. Once your chicken is marinated, remove from fridge and set aside. In a deep, heavy pot (one appropriate for frying), heat your vegetable oil to 360°. When filling you pot with oil, only fill to around the halfway mark.
It's time to get your fry mix ready. In a shallow dish (like maybe a casserole dish) combine
  1. Flour
  2. Onion Powder
  3. Garlic Powder
  4. Ranch Mix
  5. Paprika
  6. Cayenne
  7. Salt and Pepper
  8. MIX WELL
  9. Once your oil is at the right temperature, remove chicken from marinade and add to the fry mix, cover well, shake off excess and place in oil. Chicken is usually done when it begins to float to the top. But, of course, make sure that the internal temperature is 165°. Drain your chicken on a towel lined plate/sheet tray.
Notes
  1. By pounding out the chicken breast, it will allow them to cook more evenly. Because really, biting into raw chicken is not good eats for any BXTCH.
  2. I put down 4 chicken breasts, because that's what I use for my family. But, now that you know that you're going to get 3 sandwiches out of 1 breast, just plan according to your family size.
  3. We use slider buns for this delicious sandwich, another delectable alternative would be Hawaiian buns. Go ahead, you can thank me later.
  4. If this becomes one of your families favs (and let's face facts, it will), then I suggest (from experience) to start saving your pickle juice.
  5. When assembling your sandwiches, butter and toast your buns, use the spicy mayo, add some pickles, just do you.
Adapted from some guys restaurant
Adapted from some guys restaurant
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Crockpot Barbecue Pork Chops

Crockpot Barbecue Pork Chops | Recipe on www.bxtchesbeblogging.com

Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.

I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.

Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).

Remember to read through the recipe and all notes before you even plug in that crockpot.

Crockpot Barbecue Pork Chops
Yields 8
Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 8 Pork Chops
  2. Salt and Pepper
  3. 2 TBSP vegetable oil
  4. 28 ounce can peeled crushed tomatoes
  5. 1 cup ketchup
  6. 1/2 cup brown sugar
  7. 4 TBSP worcestershire sauce
  8. 4 TBSP prepared mustard
  9. 1 tsp salt
Instructions
  1. Season pork chops (both sides) with salt and pepper.
  2. In a large skillet, heat oil over medium high heat.
  3. Once oil is heated, place chops in skillet, just browning on both sides (you're not trying to cook all the way through).
  4. Once out of the skillet, place the chops on a towel lined tray. Let's get the sauce ready. . .
In a large bowl mix
  1. Tomatoes
  2. Ketchup
  3. Worcestershire Sauce
  4. Mustard
  5. Salt
  6. Mix Well
  7. Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
Notes
  1. For this particular recipe/test, I used the center cut, bone-in pork chops. Since I'm not the boss of you, feel free to use what every sort of pork chop that wets your whistle.
  2. I think that the sauce here is fantastic, but I'm also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.
  3. In my particular crockpot, I was able to layer these by 3's. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.
  4. When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.
  5. This recipe can easily be cut in half or even doubled. A little math and you're good to go.
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Another Chicken Salad

Another Chicken Salad

I already know what you’re thinking. . .”Don’t these BXTCHES already have a chicken salad recipe on here?” And the answer to that question would be, yes, yes we do. But, that recipe is a tad healthier than this particular chicken salad, not that this recipe is gonna give you heart disease or anything, it does have fruit and chicken in it, that makes it healthy, right?

Two out of my three kids love both recipes, but the youngest only prefers this recipe and every time it gets made, it’s gone in a day.

This is another great lunchbox recipe and if you happen to have a great insulated thermos, you can pack it the night before and it should still be good and chilled by the time their lunch rolls around.

As always, please read through entire recipe and notes before starting.

Another Chicken Salad
Serves 4
Great for lunch or dinner. This creamy chicken salad will leave you and yours wanting more.
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Ingredients
  1. SALAD
  2. 1 1/2 chicken breasts (cooked and diced or shredded)
  3. 2 small apples-I use either Granny Smith or Red Delicious-(cored and diced)
  4. 3 green onions
  5. 2 stalks celery
  6. 8 ounce can water chestnuts (drained and chopped)
  7. 2 ounces fresh spinach (cut into ribbons)
  8. 1 1/2 cups grapes-I use red or green-(halved)
  9. DRESSING
  10. 1 cup mayonnaise
  11. 1/4 cup sour cream
  12. 1/4 cup coconut milk
  13. 1/4 tsp garlic powder
  14. salt
  15. pepper
In a small mixing bowl add all of the ingredients for the dressing
  1. Mayonnaise
  2. Sour Cream
  3. Coconut Milk
  4. Garlic Powder
  5. Salt
  6. Pepper
  7. Mix well, taste and adjust seasonings if needed.
In a large bowl, add all of the ingredients for the salad
  1. Chicken
  2. Apples
  3. Green Onions
  4. Celery
  5. Water Chestnuts
  6. Spinach
  7. Grapes
  8. Toss all ingredients together, then add the dressing. Mix well (great time to use your hands). Refrigerate, then serve.
Notes
  1. I tend to use the opposite colors with apples and grapes. If I use green apples, I try to use red grapes and vice versa. It's really just an aesthetics thing.
  2. This recipe is just a great jumping off point for your imagination. There are a lot of things you can add that will make it delicious. For example, I would love to add pecans, but I leave them out because my kids aren't big fans. So run wild, add what you think your family will love.
  3. Once you add the dressing, the salad is going to seem a bit loose, but stick it in the fridge and let it all tighten up some.
  4. If the amount of mayo is too much for your waistline, feel free to substitute greek yogurt.
  5. I always add a little lemon juice to my apples after I cut them, just to slow down the browning process.
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Chicken Salad

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Chicken Salad

This isn’t the normal Chicken Salad that I make for my kiddos. My sister and brother-in-law are the super healthy ones in this family and sent me a recipe for a healthier version of Chicken Salad. I thought,”why not?” and decided to give it a try.

While I thought this was a really good recipe and 2 out of 3 kiddos liking it are pretty good results, my suggestion is to read through the ingredients and adjust what you need to adjust to accommodate your families preferences. The great thing about a recipe like this, is it makes a really good canvas for your imagination.

Also, this is a great recipe for the kiddos lunch. Just pack it in a cold thermos and serve with some crackers. It’ll be a hit.

As always, make sure to read through the entire recipe and notes before starting.

Chicken Salad
Serves 8
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Ingredients
  1. For the Creamy Coconut Dressing:
  2. 1 (14oz) can coconut milk, full fat
  3. 1/3-1/2 cup mayo (optional)
  4. 1/4 cup fresh cilantro, chopped
  5. 1 tbsp. apple cider vinegar
  6. 1 tbsp. coconut oil, melted
  7. 1/8 teaspoon garlic powder
  8. lemon zest (all you can get from one small lemon)
  9. 1 tsp. lemon juice
  10. Salt and Pepper to taste
  11. For the Salad:
  12. 1 cup celery, finely chopped
  13. 1 cup red grapes, halved
  14. 1/2 cup pecans, chopped
  15. 1 apple, finely chopped
  16. 4oz can mild chopped green chiles
  17. 1 lb roasted chicken, chopped
Instructions
  1. For the Creamy Coconut Dressing:
  2. Combine all of the ingredients in a medium bowl. Whisk well and then set in the fridge to chill while you prepare the salad.
  3. For the Salad:
  4. Combine all of the ingredients in a large bowl. Add the creamy coconut dressing and mix well. Season with salt and pepper. Serve with large lettuce leaves.
Notes
  1. Like I said before, use your own taste preferences. The original recipe didn't call for mayo, but I thought it would be best to add a little just to tighten up the dressing a bit, but you could also use a bit of greek yogurt as well.
  2. This is a great recipe to use up any leftover chicken or to use a rotisserie chicken you picked up from the grocery store. But no worries, you could also just use some chicken breasts that you roast yourself OR even use the can chicken if you have some of that on hand.
  3. If I had any chance of having my son try this Chicken Salad, I had to leave out the pecans and the green chiles. And while I didn't leave out the cilantro, I did think it was a bit overpowering.
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Pulled Pork

Pulled Pork

I very seldom (which means, never) cook Pulled Pork in a smoker or a grill. And I live in Texas, so I believe it’s almost against some religion or something. I don’t cook it outside, because I don’t know how. But I do like to eat it. 

So we cook it inside and problem is solved. For this particular recipe, I used the oven, but I have also cooked this in a crockpot, both are equally delicious.

The original recipe is here.

As always, read through the recipe and notes first. Click for Homemade BBQ Sauce recipe.

Pulled Pork
Serves 8
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Prep Time
2 hr 15 min
Cook Time
4 hr
Total Time
6 hr 15 min
Prep Time
2 hr 15 min
Cook Time
4 hr
Total Time
6 hr 15 min
Ingredients
  1. One 4 pound boneless pork butt or shoulder roast
  2. 2 TBSP brown sugar
  3. 2 TBSP paprika
  4. 1 1/2 TBSP salt
  5. 1 1/2 TBSP black pepper
  6. 1 TBSP cumin
  7. 1 tsp. garlic powder
  8. 1/2 TBSP liquid smoke
  9. 2 cups apple juice
  10. 1 cup apple cider vinegar
  11. 1 1/2 TBSP Worcestershire sauce
  12. Homemade BBQ sauce (or your favorite bottled)
In a small bowl combine
  1. brown sugar
  2. paprika
  3. salt
  4. black pepper
  5. cumin
  6. garlic powder
  7. Place the pork in a large bowl and rub the dry mixture all over, being sure to coat all of the meat.
  8. Cover the bowl with plastic wrap and place in refrigerator anywhere from 2 hours to overnight.
  9. When it's time to cook the pork, preheat your oven to 325°.
  10. Pour the apple juice, vinegar, Worcestershire, and liquid smoke into a large Dutch oven.
  11. Place the pork in the pot and cover tightly with foil, then the lid.
  12. Bake until the meat is fork tender and shreds easily (about 4 hours).
  13. Be sure to baste the pork with the cooking juices about every hour.
Notes
  1. The pictures posted are with a 9 pound pork, the recipe listed is for a 4 pound. So, adjust the recipe accordingly depending on the size of your pork.
  2. I listed the recipe how I actually prepared my pork. The original recipe calls for cayenne pepper and dry mustard. You can link back to the original recipe for all of the dry ingredients and quantities used.
  3. For my pork, I let it sit in the fridge for about 6 hours and I cooked it for about 7 hours. The longer you allow it to cook, the more tender it will be.
  4. I actually don't own a Dutch oven big enough to hold a 9 pound pork, so I had to use a roasting oven (you know the kind you plug in and use for the holidays), and it worked perfectly. If you don't own a Dutch oven at all, then I would suggest to buy an aluminum roasting pan (throw away kind) and just be sure to cover the hell out of it.
  • BBQ isn't the only dish this is good for. You can use this for
    1. Pork tacos
    2. BBQ Spaghetti (so, this is BBQ, but it's a little different)
    3. Nachos
    4. Jazz up a grilled cheese
    5. Pack in the kiddos lunch
    6. Use your imagination people
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    Pulled Pork

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    Outback Chicken

    Outback Chicken

    I kind of feel that we eat a lot of chicken, but there’s only so many ways to prepare the bird. So, I’m always on the look out for a recipe that’s not only tasty, but will please the whole family, which is not always an easy task. 

    I actually really didn’t think that this recipe was going to be a winner, but I was pleasantly surprised when, not only did this recipe turn out wonderfully, but the WHOLE family enjoyed it as well.

    As always, be sure to read entire recipe, PLUS tips before beginning.

    Inspiration can sometimes hit us unexpectedly, find the inspiration for this recipe, here.

    Outback Chicken
    Serves 4
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    Prep Time
    45 min
    Cook Time
    35 min
    Total Time
    1 hr 15 min
    Prep Time
    45 min
    Cook Time
    35 min
    Total Time
    1 hr 15 min
    Ingredients
    1. 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
    2. Seasoning Salt
    3. Salt and Pepper
    4. 4 bacon slices
    5. 2 cups shredded cheddar
    SAUCE
    1. 1/4 cup regular mustard
    2. 1/3 cup honey
    3. 2 Tbsp. mayonnaise
    4. 2 teaspoons dried onion flakes
    Instructions
    1. After pounding chicken, season chicken breasts with seasoning salt/salt/pepper, then place in ziploc bag and refrigerate for 30 minutes.
    2. PREHEAT OVEN TO 350 degrees F.
    3. Cook bacon using your preferred method (either on stove or in oven).
    4. Sauté the chicken. If you cooked your bacon on the stove, use the grease from that, otherwise, use a little vegetable oil. Once sautéed, place on paper towel lined plate.
    5. Prepare the sauce. Whisk all of the ingredients together in a medium sized bowl.
    6. Place chicken in a casserole dish, spoon sauce over each breast.
    7. Cover with bacon, then top with cheese.
    8. Bake in 350 degree F oven for approximately 30 minutes.
    Notes
    1. I used seasoning salt as well as salt and pepper to season my chicken. But use whatever seasoning tickle your taste buds.
    2. I say 4 pieces of bacon, because it's 4 pieces of chicken. My recommendation, cut the bacon in half, then criss cross it on top of the chicken.
    3. For the sauce, the pictures below are of the sauce doubled. And that had none leftover. I recommend that you actually triple the sauce and maybe even leave a little out for dipping.
    4. If planned properly, this meal can really be put together ahead of time and then put into the oven at dinner time.
    5. I say cook for 30 minutes, but as with all meat, especially chicken, make sure the proper internal temperature is reached (165 degrees for chicken)
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    Outback Chicken

    Outback Chicken

    Outback Chicken

    Outback Chicken

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    Four Cheese Manicotti

    Four Cheese Manicotti

    I am not a really big fan of Spaghetti Warehouse. But, when we decide to dine out there, I always get Manicotti. This is one of the dishes that I’ve never really thought about making at home, but I came across a recipe and thought “why not?”

    My son is the picky eater in the house (along with the hubby), but the daughters ate this up. They loved it. We chose to make 2 different pans, using only one box of pasta, but one pan was with our Crock Pot Marinara Sauce and the other was with our Alfredo Sauce. Both turned out so much better than what I get at Spaghetti Warehouse. The only thing missing was their delicious bread.

    This is pretty easy to put together, just make sure to read the notes before preparing.

    I KNOW THAT THERE IS NOT ONE THING ABOUT THESE DISHES THAT SCREAM “HEALTH FOOD”, MODERATION FOLKS, MODERATION!

    The impulse for this recipe came from here.

    Four Cheese Manicotti
    Serves 7
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    Prep Time
    30 min
    Cook Time
    30 min
    Total Time
    1 hr
    Prep Time
    30 min
    Cook Time
    30 min
    Total Time
    1 hr
    Ingredients
    1. 1 box (12 to 14 shells) manicotti noodles
    2. 15 ounces ricotta cheese
    3. 4 ounces cream cheese
    4. 1/2 shredded Parmesan cheese
    5. 8 ounces of Mozzarella (this will go into your filling)
    6. 2 large eggs
    7. 1 to 2 cups of shredded Mozzarella (this is going to top your dish)
    8. salt and pepper
    9. 3 to 4 cups of Crock Pot Marinara or jar sauce of your choosing.
    10. 3 to 4 cups of Alfredo Sauce
    Instructions
    1. Preheat oven to 350 degrees F
    2. Prepare Manicotti noodles according to package directions. Lay out on sheet pan to allow to drain and cool down.
    In a large bowl combine
    1. Ricotta
    2. Cream Cheese
    3. Parmesan Cheese
    4. Mozzarella Cheese (8 ounces)
    5. Eggs
    6. Salt and Pepper
    7. Make sure ingredients are well mixed, then place filling in either a pastry bag or a gallon ziploc bag. You will cut just enough off of the tip to allow the filling to flow well into the manicotti shell (about 3/4 in.).
    8. In a 9x13 pan, ladle about 1 cup of whatever sauce you are using. Spread around until the bottom is covered.
    9. Taking your piping bag and a manicotti shell, pipe the filling into one side of your shell until it is 1/2 full, then turn around and fill the other 1/2. Place shell in pan and continue to fill remaining shells.
    10. Once all shells are placed in pan, cover with the remaining sauce, then top with Mozzarella cheese.
    11. Bake in 350 degree oven, uncovered for 30 minutes.
    Notes
    1. When I prepare this dish, I use half the shells for Marinara Sauce and half for Alfredo Sauce. I'm only using 1 box of pasta. They will each use a 9x13 pan. If you choose to only use one sauce, you will probably still need a second pan.The filling should be enough for (1) box of shells.
    2. For the sauce amounts, if you are making both types of Manicotti and are going to use a jar sauce, 1 jar of each should be enough (depending on how saucy you like it). I used my recipes for Crock Pot Marinara and Alfredo Sauce for this recipe, so honestly, I just ladled sauce onto the bottom of the pans, and then topped with sauce until I was satisfied.
    3. When it says to use 2 cups shredded Mozzarella for the toppings, that is 1 cup for each pan. This is your dish, use more, use less, totally up to you. Hell, you don't even have to use Mozzarella if you don't like it, but are there really people who don't like Mozzarella? Hmmm, crazy.
    4. You don't really have to cook your shells, I do because I prefer it that way. If you choose to not cook your shells before baking, you will need to bake for about 60 minutes.
    5. I choose to bake my dish uncovered because I only bake mine for 30 minutes. However, if you are going in with uncooked noodles, then you probably should cover your dish(es) with foil for the first 45-50 minutes of baking, then uncover for the remaining 10-15 minutes.
    6. On a very unhealthy note, make sure you serve with some good, crusty bread to sop up all of your sauce, but throw in a side salad to balance it all out.
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    Manicotti

    Mancotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Marinara Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

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    Meatballs

    Meatballs

    So, this is my go to meatball recipe AND I have no shame in saying that I snaked it from Bobby Flay. 

    I used to buy my meatballs frozen, but once I made them from scratch and realized just how simple it really was, there was no going back to buying frozen. Here’s the other thing, you can adjust to your family’s liking.

    Cook up some spaghetti noodles and Crock Pot Marinara and your meal is ready. This is another recipe that freezes wonderfully. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Find Bobby’s original recipe here

    Meatballs
    Yields 28
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    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Ingredients
    1. 1 lb. ground pork
    2. 1 lb. ground beef
    3. 1/8 cup dried basil
    4. 2 large eggs, lightly beaten
    5. 1/3 cup grated Parmesan
    6. 4 cloves garlic, finely chopped and sauteed
    7. 1/4 cup dry bread crumbs
    8. 1/4 cup finely chopped Italian parsley
    9. salt and pepper to taste
    Instructions
    1. Preheat oven to 350 degrees F
    In a large bowl combine
    1. Ground Pork
    2. Ground Beef
    3. Dried Basil
    4. Beaten Eggs
    5. Grated Parmesan
    6. Sauteed Garlic
    7. Bread Crumbs
    8. Parsley
    9. Salt and Pepper
    10. Using about 1 1/2 - 2 tablespoons of meatball mixture, form ball and place on broiler pan (I spray mine with cooking spray). Cook for approx. 30 minutes or until internal temperature reaches 165 degrees F.
    11. **I use a broiler pan to allow the fat from the meatballs to drain as they cook. If you don't have a broiler pan, it's ok. Just use a rack of some sort (a cooling rack will work here, just spray very well) and place on a sheet pan covered in foil.
    Notes
    1. I usually shop at Kroger and my particular store doesn't carry Italian Parsley. I just buy the parsley that they offer and it works.
    2. Cooking time will depend on the size of your meatball. I use about 2 tablespoons of mix to make my meatballs, so mine take around 30 minutes.
    3. Kids LOVE to help cook. And I personally think that it is becoming a lost art. This is a perfect recipe to have the kids help with. Don't be afraid to allow your kids to handle raw meat. Just make sure they understand the importance of clean hands before and after. My youngest is 6 and he helps. Plus, they are more likely to eat something that they helped prepare.
    4. If you are making a batch of these for dinner tonight, double the recipe and freeze. That way you have a quick and easy meal on a busy night. Use for: Meatball Subs/Pizza Toppings/Appetizers/Ziti/Spaghetti & Meatballs
    5. Wanna get fancy? Cube up some mozzarella cheese and form the meatball around the cheese.
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    Meatballs
    Meatballs
    Meatballs

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    Chicken Teriyaki Meatballs

    Chicken Teriyaki Meatballs | Recipe on www.bxtchesbeblogging.com

    Chicken Teriyaki Meatballs

    I really, really love these meatballs. They’re very kid friendly and super simple to whip together. I’m not sure about you, but I hate for my kids to buy lunch at school. Not only do school lunches lack nutrition, but have you seen one in a while? Let’s just say that they are not going to win culinary awards any time soon. So this is another recipe I can put in a thermos, along with some teriyaki sauce in the morning, add a small container of rice, and my kids are able to bring a hot lunch to school. 

    So all around, this recipe is a winner.

    I use ground chicken (obviously), so to add some fat to that, I added 1/4 lb. of ground pork. This recipe that can be doubled easily, which I recommend. That way if you are cooking this for dinner tonight, make an extra batch and freeze them up. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Inspired by recipe found here

    Chicken Teriyaki Meatballs
    Yields 15
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    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Ingredients
    1. 1 lb. ground chicken + 1/4 lb. ground pork
    2. 1 large egg, beaten
    3. 1/2 cup plain breadcrumbs
    4. 1 clove garlic, minced
    5. 2 inches fresh ginger, grated
    6. 1/2 tsp. soy sauce
    7. 2 green onions, chopped
    8. salt and pepper to taste
    Instructions
    1. Preheat oven to 400°
    2. Line a sheet pan with aluminum foil and spray with non-stick spay
    3. Place all ingredients in a large bowl
    4. Using your hands, mix until all ingredients are combined
    5. Shape into equal size meatballs
    6. Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
    Notes
    1. You can use ground turkey here instead of chicken. Even when I use ground turkey, I still add 1/4 pound of ground pork for every pound of ground turkey.
    2. My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
    3. For the size of my meatball, the cooking time was 30 minutes. You may need to adjust this depending on the size of the ball
    4. My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
    5. When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
    6. Because they were relentless in their pursuit to assist, my kiddos actually helped me with this recipe. I just scooped the mixture, then gave it to them and let them form the balls. Of course, I made sure that they washed their hands thoroughly before and after this process.
    7. Serve with Teriyaki Sauce over rice, noodles, on a hoagie roll, or make mini-meatballs and stick a toothpick in them and you have a great appetizer.
    8. I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs
    BxtchesBeBlogging http://www.bxtchesbeblogging.com/
    Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
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