What makes these sliders so tasty is all the yummy ingredients added to the ground chicken. Another simple, easy recipe from The Simple Celebration!
Ground Chicken Sliders
Servings 3
Calories 543kcal
Ingredients
- 1/4 cup chopped celery
- 1/4 cup chopped yellow onions
- 2 Tbsp chopped fresh basil
- 1/4 cup olive oil mayonnaise
- 1 tsp kosher salt
- 1/8+ tsp red pepper flakes
- 1/8+ tsp fresh ground pepper
- 1/3 cup feta cheese crumbled
- 1 lb ground chicken breast
- 1/2 cup panko style bread crumbs
- 6 slider buns
- 6 slices tomatoes from small round tomatoes
- Sliced avocado
- Stone ground mustard
- Arugula
Instructions
- Gently stir together the first eight ingredients.
- Add chicken breast and panko. Mix using your hands.
- Make the mixture into 6 slider size patties.
- Make a small indentation into each patty to avoid shrinkage while cooking.
- Grill patties until chicken is cooked through - about 8 to 10 minutes.
- Serve with slider buns, tomatoes, avocado, mustard and arugula.
Notes
Assumes 2 sliders per person. You can also make these in to 3 large patties and either grill or sauté them in a pan.
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Putting this colorful dish together takes less than 10 minutes. It has simple ingredients, but has great taste and color!
Mini Tomato and Feta Frittata Starters
Servings 6
Calories 237kcal
Equipment
- Muffin tin
Ingredients
- 3 ½ ounce feta cheese crumbled
- 1/4 cup finely grated parmesan cheese
- 1/3 cup coarsely chopped fresh basil
- 2 Tbsp snipped fresh chives
- 6 eggs
- 2/3 cup heavy cream
- 9 cherry tomatoes sliced lengthwise in half
- 5 ounces butter lettuce
Instructions
- Preheat oven to 350°.
- Grease a large six hole (3/4 cup) muffin pan and line bases with parchment paper.
- Place cheeses, basil and chives in muffin cup.
- Whisk eggs and cream in a medium bowl; pour into muffin cups.
- Top each frittata with three tomato halves.
- Bake about 25 minutes or until set. Let stand in pan 5 minutes.
- Place lettuce on six appetizer size plates, top with frittata and enjoy!
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This dish comes together in no time. As a plus, nearly the entire recipe can be made in advance!
Mediterranean Shrimp Salad
Calories 308kcal
Ingredients
- 1 lb large cooked shrimp tails intact (if frozen, defrost in cold water)
- 2 garlic cloves minced
- 1 1/2 Tbsp drained capers
- 1/3 cup pitted Kalamata Olives halved
- 1/4 cup minced fresh chives
- 1/3 cup chopped fresh Italian parsley
- 1/2 cup crumbled Greek feta
- Kilauea Black Sea Salt or any sea salt
- freshly ground black pepper
- good quality olive oil
- avocado cubed
- spring lettuce mix
Instructions
- Mix together the first 7 ingredients and season with the salt and pepper to taste.
- Pour enough olive oil to moisten the dish.
- This portion of the recipe can be made several hours in advance.
- Immediately before serving, add the avocado and gently stir.
- Serve over mixed greens along with pita crisps, bread, or crackers.
Cooking while on vacation? Yes! And it is a blast (especially when you have the men do the dishes). We recently visited a little slice of God’s heaven, Costa Rica. We were fortunate to have accommodations with a beautiful kitchen, so we took full advantage. Believe it or not, we actually cancelled a dinner reservation at the Four Seasons so we could make this meal together! Cooking with friends or family while on vacation makes for wonderful memories – especially if there’s rum involved! So the next time you’re vacationing with a kitchen available, cancel those reservations, turn up the music, pour the cocktails, and let the fun begin.
Shrimp, Feta and Fennel Dinner
Servings 6
Ingredients
- 2 cups fennel diced
- 5 Tbsp olive oil divided
- 5 garlic cloves minced
- 1/2 cup white wine
- 1 can diced tomatoes 14 ounce, fire roasted if possible
- 1/2 cup cherry tomatoes halved
- 1 1/2 tsp dried oregano
- 2 Tbsp rum
- 1 1/2 tsp kosher salt
- 1 tsp fresh ground pepper
- 2 pounds jumbo shrimp 12-24 per pound, peeled and deveined with tails left on
- 8 ounce feta cubed
- 5 slices whole wheat bread dried out and crusts removed
- 4 Tbsp fresh parsley minced
- 2 tsp lime zest
- 2 limes
Instructions
- Preheat oven to 400°.
- Heat 3 Tbsp of the olive oil over medium heat in a large oven-proof fry pan. When oil is hot, sauté fennel for around 5-8 minutes until it is soft.
- Add the garlic and sauté for an additional minute.
- Add the wine and cook for about 2 minutes.
- Then add diced canned tomato with the juice, cherry tomatoes, oregano, rum, and salt and pepper to the pan. Simmer on low for about 10 minutes.
- While this dish is simmering, put bread in a food processor and pulse until bread crumbs form.
- Place crumbs in a bowl and mix with the lime zest and parsley. Pour 2 T. of olive oil in the bowl, mix, and set aside.
- Place shrimp tails up in the pan (on top of the tomato/fennel mixture) and cover with feta.
- Sprinkle bread crumb mixture over the top.
- Bake in the oven for 15-20 minutes.
- Remove from oven and squeeze the juice of one time over the top.
Notes
Serve with herbed white rice and lime wedges. A nice side dish is sautéed French green beans with fresh dill.
Serves 6.
This dish is perfect for picnics – it can be made the day ahead and it is best served room temperature.
Mediterranean Rice Salad
Servings 6
Ingredients
- 1 1/2 tsp salt divided
- 1 1/2 cup jasmine rice
- 1/4 cup fresh lemon juice about 2 lemons
- 1/3 cup olive oil
- 1 clove garlic minced
- 1/2 tsp dried oregano or 1 tsp fresh oregano
- 1 tsp fresh chives or mint
- 1/4 tsp fresh ground pepper
- 1/4 tsp crushed red pepper flakes
- 2-3 cups spinach leaves chopped
- 1 red bell pepper finely chopped
- 1 cucumber peeled, seeded and diced
- 1/2 cup green onions sliced
- 1/2 cup chopped kalamata olives optional
- 1 cup crumbled feta cheese
Instructions
- Bring 2 1/2 cups of water to boil in a medium saucepan. Once boiling add rice and 1/2 t. salt. Turn heat to low, cover and simmer for 15 minutes.
- Remove from heat and let sit, still covered, for 5 minutes. Fluff with a fork and put in large bowl.
- While rice is cooking, make the dressing by whisking together the lemon juice, olive oil, garlic, oregano, chives/mint, 1 tsp salt, black pepper and red pepper flakes.
- Add the dressing to the rice, mix, and immediately add the spinach and toss. Let this sit until the dish is no longer steaming, about 15-20 minutes.
- Add remaining ingredients and stir. Serve at room temperature.
Notes
To make this dish a meal, sprinkle 1 1/2 pounds of shrimp (deveined and shelled, tails on) with kosher salt and fresh ground pepper. Sauté in a tablespoon of hot oil until shrimp curls and turns pink. You can also use sautéed chicken breasts instead of shrimp.
What is more refreshing on a hot summer day than watermelon? This salad made with watermelon, feta, arugula and a drizzle of balsamic glaze is refreshing and tasty. Don’t skip the balsamic glaze, it is the secret to this salad’s success!
Watermelon and Arugula Salad
Servings 12
Ingredients
- 1 medium-size seedless watermelon cut in 1/2 inch cubes - about 8 to 10 cups
- 8 ounces Greek feta cheese cubed
- 8 - 10 ounces arugula
- balsamic glaze
Instructions
- If you are taking this on a picnic, transport the cubed melon and cheese in separate containers as well as the arugula.
- Once you are ready to serve, place arugula on a plastic platter. Mix melon and cheese together and place on arugula.
- Drizzle balsamic glaze on top.
This versatile side dish is a great accompaniment to our pork tenderloin recipe. Not only is it tasty, but also healthy and low-calorie. Looking for something different to serve for lunch? Make this dish your main course along with thick sliced Cuban bread. Enjoy!
Healthy Black Bean Salad
Servings 6
Ingredients
- 2 cans black beans 15 oz. each
- 1 clove garlic minced
- 1/4 tsp chipolte or regular chili powder
- 1 tsp cumin
- 3/4 cup feta cheese
- 1 tomato chopped
- 2 scallions thinly sliced
- 1 avocado cubed
Instructions
- Drain one of the cans of beans and place in a sauce pan. Add the other can, undrained.
- Add garlic, chili powder and cumin. Heat through.
- Add the remainder of the ingredients and serve warm.