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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Wow – we made this side dish the other night and it was a perfect ten! Everyone loved its fresh, bright flavors. Serve it along fish, meat, chicken, pork – perfect with them all!
Sugar Snap Peas and Tomatoes
Servings 4
Calories 110kcal
Ingredients
- 12 oz sugar snap peas de-stringed
- 1/3 cup chopped red onion
- 2 garlic cloves minced
- 1 large tomato chopped
- 2 Tbsp olive oil
- 1 Tbsp basil shredded
Instructions
- Place peas in a pan with water and steam over medium heat for 5-7 minutes. Drain and set aside.
- Add oil to pan and sauté onions and garlic for 5 minutes.
- Add tomatoes and cook for an additional 3 minutes.
- Return cooked peas to the pan. Season with salt and pepper and top with basil.
Notes
This is the perfect side dish for the Lobster and Shrimp Entrée.
It’s easy to make this recipe into a meal, just add cooked shrimp or chicken before baking. This makes a great lunch reheated the next day!
Tomato, Basil and Ricotta Appetizer .. or Make it a Meal!
Servings 8
Calories 256kcal
Ingredients
- 1 large yellow tomato sliced into fourths
- 1 large red tomato sliced into fourths
- cracked black pepper
- olive oil
- 6 ounces ricotta cheese
- 3/4 cup parmesan cheese grated
- 2 eggs
- 3/4 cup fresh basil shredded, plus torn leaves for topping
- 1 sheet frozen puffed pastry thawed
Instructions
- Preheat the oven to 350°.
- Place tomatoes on a baking sheet. Brush each with olive oil and sprinkle with pepper. Bake for 30 minutes, or until soft and slightly dried.
- Once tomatoes are done, raise oven to 375°.
- In a food processor, mix ricotta, parmesan, and eggs until smooth. Stir in shredded basil.
- Place pastry on a baking sheet lined with parchment paper. Spread filling on pastry, leaving a 3/4 inch border. Press tomatoes into filling and place torn basil on top. Bake for 40 minutes.
- When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.
Don’t have a panini press? No worries, just use a non-stick skillet and remember to press down on your sandwich with a metal spatula.
Tomato & Triple Cheese Panini
Servings 2
Equipment
- Panini Press
Ingredients
- sourdough bread cut in 4 - 1/2 inch slices
- 1 package Boursin cheese spread - garlic & herbs
- fresh mozzarella sliced into 6 thin slices
- 4 slices provolone
- 4 slices tomato sliced thin
- 1/2 avocado sliced
- fresh basil 4-6 large leaves
- fresh ground pepper
- 1 Tbsp olive oil
Instructions
- On 2 slices of bread, spread a generous amount of Boursin.
- Top with mozzarella, provolone, tomato, avocado and basil. Sprinkle with pepper. Top with remaining bread.
- With a brush, spread half of the olive oil on each of the top slices of bread.
- Place oiled side down in preheated panini press (or skillet) then brush plain bread with oil and close press.
- Cook until cheese melts and bread in golden brown.
Notes
If you make this recipe in a fry pan, be sure to push hard on the bread while it cooks to get a nice flattened sandwich with gooey cheese.
Serve with our tomato and basil soup.
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This linguine dish is so good it would be great for a family meal or perfect for company. And it will be ready in 30 minutes!
Quick Spicy Tomato and Bacon Linguine
Servings 6
Ingredients
- 1/3 pound thick-sliced bacon chopped
- 3 Tbsp olive oil
- 1/2 cup water
- 1 1/2 cup sweet onions roughly chopped
- 6 medium tomatoes roughly chopped
- 1 cup dry white wine
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 2 tsp dried basil
- parmesan cheese
- 1 pound fresh linguine cooked
Instructions
- Sauté bacon until almost crisp.
- Remove bacon and drain on a paper towel.
- Leave 2 Tbsp bacon drippings in pan and add olive oil, water, and onions. Sauté for 3 minutes.
- To pan, add tomatoes, wine, garlic powder, red pepper flakes, and bacon. Sauté for 3 minutes.
- Finally, add basil and simmer for 5 minutes.
- Serve over pasta with freshly grated parmesan cheese.
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