Tag Archives: meatloaf

Stuffin’ Sliders

Stuffin’ Sliders

What’s cuter than mini burgers? Ok, there’s a lot that’s cuter:) But really, anyone who knows me well, knows that I have a weakness for mini food.

Tiny crackers. Teeny pasta. You name it– I love it if it’s bite-sized.

So yeah, these burgers could be made regular -sized too, but it’s a whole lot more fun to make em mini.

These burgers are laced with yummy mushrooms and celery and spices that will remind you to stuffing. This mix can be formed into meatballs or meatloaf too. Or to keep it extra moist stuff it in a pepper and bake it (see the recipe here).

Shopping List:

1 lb. chicken

4 large button mushrooms

1 celery rib, chopped

1/3 cup breadcrumbs

1/3 cup parmesan

1 teaspoon poultry seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon onion powder

Instructions:

1. Place the mushrooms the celery, the chicken, the breadcrumbs, the parmesan and the seasonings in a medium mixing bowl. Smoosh all of the ingredients together with your hands to get everything evenly distributed.

3. Form these into golfball-sized meatballs, then flatten to about 1/2-inch thick with your palm. This will end up making about 12 patties 2 1/2 -inches in diameter.

Freeze them on a cookie sheet lined with wax paper. Then transfer to a freezer-safe bag to store for up to 3 months. Defrost in the refrigerator when you're ready to use them.

4. Fry these in a skillet (or on a grill) on medium-high heat 3-4 minutes per side. Top with a bun and your favorite condiments. 

Serves 3-4.

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I Stuffed My Chicken in a Pepper!

Stuffed Peppers

 Who doesn’t love stuffing? Come on, it’s the best part of Thanksgiving dinner, right? Ok, maybe that’s the pumpkin pie, but really I do love my stuffing. And, I have made many variations of stuffing over the years, but nothing stands up to the basic, celery,  onion and sage mix.

This is not a recipe for stuffing! It is a recipe for Chicken Stuffed Peppers.

Ok, so it’s not a stuffing recipe, but this one certainly fooled my discerning 5-year old into thinking it tasted a lot like stuffing. Yay! Success! One more favorite food twisted in to a more adult friendly dish. Not to mention that this versatile recipe requires very little prep time and is on the table in less than 45 minutes, start to finish.

Shopping List:

1 lb. chicken

4 large button mushrooms

2 large red peppers

1 celery rib, chopped

1/3 cup breadcrumbs

1/3 cup parmesan plus 2 tablespoons for the tops

1 teaspoon poultry seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon onion powder

Instructions:

1. Heat the oven to 375 degrees and spray an 8 x 8 baking dish with cooking spray.

2. Chop the mushrooms. The first time I made this I did a rough chop, but someone made me pick out all of the mushrooms. So the second time I did a quick pulse in the food processor to be sneaky.

3. Place the mushrooms, celery, chicken, breadcrumbs, 1/3 cup of the parmesan and the seasonings in a medium mixing bowl. Smoosh all of the ingredients together with your hands to get everything evenly distributed.

4. Cut the peppers in half and fill each with the chicken mixture. Sprinkle the tops with the remaining parmesan cheese.

5. Bake  uncovered for 35 minutes then test for doneness (no pink in the center and a firm texture, like the base of your thumb).

Serves 3-4.

Variation: Instead of stuffing this mixture in a pepper, click for Stuffin’ Sliders.