Chicken Parm Sliders

Posted on September 11, 2015 by cookingonthebrightside

I have been a burger-like mood lately. I mean way more than usual. The delicious burger I shared last week is great – but obviously, like I said, more of a “cheat day” type meal.

Lucky for you, this week’s post is still a between-the-buns offering, but is more on the healthy side. Best news? Perfect for a game day gathering – which is majorly important now that football is upon us (Woo hoo!). These savory sliders are easy to prep ahead of time, pop in the oven and during a time out, dress them up and plate them!

I had some ground chicken to use and I can only imagine your surprise that it didn’t go towards buffalo something or other. Instead, I added some sautéed onions and marinara sauce that keep the patties from drying out while cooking. I’ve done this as a dinner for two with some crispy zucchini chips as a side, and have also done a big batch for a larger gathering – easy to customize for any size group!

Chicken Parm Sliders (Makes 8 sliders / 5 WW points per slider)

2 tsp. olive oil

3/4 cup yellow onion, chopped.

2 Tbsp. Italian seasoning

2 tsp. minced garlic

1 pound ground chicken (I usually opt for ground chicken breast – leaner)

1/2 cup reduced-fat grated Parmesan

1 Tbsp. bread crumbs (I use whole wheat crumbs if possible)

1 cup Prego Light Smart sauce, divided

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

8 whole wheat slider buns

1/2 cup reduced-fat mozzarella, shredded

Fresh basil leaves for topping

Spray butter (I use “I Can’t Believe It’s Not Butter” spray)

Preheat oven to 375.

Heat olive oil in a small skillet over medium heat. Add garlic, onions and Italian seasoning and saute for 3-5 minutes until onions are softened.

In a medium bowl, add ground chicken, half of the Prego sauce, grated parmesan, sautéed onions, bread crumbs, salt and peppers. Mix together by hand until ingredients are dispersed evenly. Form into 8 small patties. Line a plate with wax paper and add patties. Cover and chill at least 20 minutes to ensure binding.

When you’re ready to cook, remove patties. Line a baking sheet with parchment paper and cook at 375 for 15 minutes. Flip and cook another 10-15 minutes until cooked through. Remove patties from the oven.

Add a cooked patty to the bottom half of each slider bun. (I also spray the top halves and put them in next to the patties to let them toast a little.)Top with about 1 Tbsp. of shredded mozzarella. Add 1 Tbsp. Prego sauce from the remaining 1/2 cup. Return to oven for 5 minutes or until the cheese has melted slightly. Top with a basil leaf and bun.

Then, well, you know what to do…

Have a great weekend y’all!

Homemade Potato Chips with Blue Cheese Sauce

Posted on April 25, 2014 by cookingonthebrightside

The day finally arrived friends.

My hubby hit the big 3-0 this month. I was pumped. Partly because I love birthdays in general. But mainly because, well, he can’t make fun of me from his 20’s anymore. The playing field has been leveled.

Woo hoo!

Anyways, apologizes for the lack of posting. For birthday celebration, we rented some cabins at a nearby state park and headed there with some friends for the weekend – so I was busy planning, cooking and packing to gear up for our big adventure in the woods! It was awesome. The kitchen was certainly a challenge. No dishwasher. I made it – but I can’t say the same for my manicure.

Then last weekend was spent playing catch up on another bathroom renovation plus Easter festivities!

So, now I’m back…with a delicious recipe.

I had been craving some blue cheese chips. Not like, out of a bag flavored stuff – I mean the appetizer you go out and buy for like, $8 a plate – fresh chips, warm blue cheese fondue. *Drool*

Well, I figured I’d attempt them myself and y’all – these are seriously yummy and easy! They went great with my buffa-faux chicken tenders too. Duh.

With some very thrilling NBA playoff games going on, this could be the perfect addition to your dinner table! GO GRIZZLIES!

Homemade Potato Chips with Blue Cheese Sauce (Serves 2 / 4 WW pts. each)

1 medium russet potato

1 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1/4 cup reduced-fat blue cheese crumbles

Salt and pepper to taste

2 green onions, chopped

Heat oven to 375.

Slice potato into very thin slices, not quite transparent – you can always use a mandolin, but I just rocked it by hand. Spray a baking sheet with nonstick spray, add slices and sprinkle with salt and pepper. Bake for 10-12 minutes on a low rack, then move to upper rack and bake another 10 minutes.

While potatoes are baking, pour milk in a small saucepan. Bring heat to medium-low and whisk in flour. Then whisk in blue cheese crumbles until melted. Add salt and pepper to taste.

Once your potatoes are crisp, remove from oven and add to plate. Pour blue cheese sauce over top and sprinkle with sliced green onions.

And of course, devour.

Have a great weekend y’all!

BBQ Potato Skins

Posted on April 4, 2014 by cookingonthebrightside

So my fair city of Memphis, Tennessee just came in 2nd. In worst cities for allergies.

Imagine my surprise. As I gasp through my watery eyes and itchy throat. And sneeze. Three times in a row. Boo on allergies.

But I can endure allergies this time of year. You know why? Cause Memphis ranks #1 in something else – barbecue. We know our barbecue. We take it very seriously. I mean, have you ever had BBQ nachos at a ball game? If not – you just haven’t lived my friend.

This is the time of year when outdoor festivals boast tons of delicious food. We have several crawfish festivals. We have a hot wing festival. And of course, there’s Memphis in May World Championship BBQ Cooking Contest, celebrating all the “swine” things in life. Yes, I went there.

I had to satisfy my craving for BBQ the other night and needed to do so in healthy way! It was a beautiful weekend – and being a Memphian, I know that nothing goes with beautiful weather like hot BBQ and cold beer. So I whipped up these beauties which are great as an appetizer or for a dinner (since I love eating finger food for dinner!).

BBQ Potato Skins (Makes 10 skins / 2 WW Points each)

6 oz. boneless, skinless chicken breast

5 small/mini russet potatoes

1/2 cup shredded cheddar cheese, fat-free

1/2 cup barbecue sauce, divided (I use Corky’s – a local BBQ establishment)

1/3 cup chopped red onion

BBQ seasoning (I use Rendezvous – another local BBQ establishment.)

Salt and pepper.

Heat your oven to 400. Slice your potatoes in half and scoop out the centers, leaving a thin border around each one. I use a melon baller and throw the extra potato in some water so I can make mashed potatoes later in the week.

Sprinkle the insides of each potato skin with salt, pepper and some barbecue seasoning. Place the potato skins on a cookie sheet and bake for 10-12 minutes, then flip each one and bake another 10 minutes until “flesh” is tender when pierced with a fork.

While the skins are cooking, cook your chicken breast. Allow to cool and then shred. Mix with 3-4 Tbsp. of barbecue sauce and a few dashes of seasoning.

Once your skins are ready, divide shredded chicken between each skin. Sprinkle with red onion and cheddar. Bake another 8-10 minutes and then you are in business…

I hope y’all have a great weekend!

Recipe Round Up: “The Big Game”

Posted on January 31, 2014 by cookingonthebrightside

This Sunday is kind of a big deal.

I mean there’s Groundhog Day. Obviously we’re all pumped for that – who doesn’t love chubby little Phil?

There’s also the Super Bowl – which I am always pumped for, since it combines one of my passions with my profession (that would be football and marketing).

Both are probably marked on your calendar for grocery shopping and wardrobe planning, but do you know what else happens Sunday? This little blog celebrates 2 years!

Obviously a day this epic deserves a recipe round-up – so if you’re looking for some snacks to whip up for “The Big Game” – you have come to the right place. Should I even mention the fact that this might be the best blog to come to for all things buffalo, which is like, a staple for Super Bowl Sunday? That and the game is being played in close proximity to the origin of “Buffalo Wings“. Boom. Droppin’ knowledge.

I’ll stop now.

The Game Plan

The Warm-Up

Buffalo Hummus

Buffalo Egg Rolls

Buffalo Chicken Potato Sins

Buffalo Chicken Cheese Fries

Faux Fried Pickles

The Big Game

Buffalo Chicken Enchiladas

Buffalo Chicken Lasagna

Game Time Chili

New York (close enough) State of Mind

I had to put this in there because I’m a sucker for a theme. When I think New York – a few staples come to mind. Italian delights – mozzarella sticks and pizza. And of course salmon, bagels and cream cheese, which comes to you in flat bread form below! Maybe I’ll drum up my own creation with some pastrami this weekend!

Faux Fried Mozzarella Sticks

Barbecue Chicken Pizza

Pizza Soup

Smoked Salmon Flatbread

And let’s be honest, I could LIVE off snack foods along – so don’t be ashamed if you just make a bunch of appetizers and call it your meal. That may be exactly what happened in my household last year…and I certainly did not hear any complaints!

Hope you find something you enjoy! Have a great weekend and enjoy the festivities!

‘Tis the Season

Posted on December 20, 2013 by cookingonthebrightside

Is it just me or did the really late Thanksgiving just throw the normal holiday rush into super sonic speed?

Today is December 20th. Christmas is in 5 days. I was out for almost 4 hours last night running errands and am still not done with all of the things I need to do.

What does an ulcer feel like? Does chocolate help one? Cause that’s what I’m doing – eating chocolate as a coping mechanism. At least until I get home. Then I break out the hard stuff – wine ice cream.

If you’re finding yourself in a bit of a holiday tizzy and stretched a bit thin running from party to party feeling guilty for considering a bag of Doritos as your edible contribution – then let me give you a few easy, delicious and festive ideas. If you know me and are having a party, don’t be surprised if I show up with something from the list below!

Candy Cane Crinkle Cookies – makes 2 dozen

Ingredients

5 candy canes, crushed

1 stick unsalted butter, softened

1 cup sugar

1/2 tsp. vanilla extract

1 egg

1/4 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

1 1/2 cups flour

1/2 cup powdered sugar (for rolling)

Preheat oven to 350.

Place candy canes in paper bags and smash with a rolling-pin or flat side of mallet. This is a fun way to take out your aggression. 🙂

In a small bowl, mix together flour, salt, baking powder and baking soda.

In a medium bowl, cream together butter and sugar. Beat in egg and vanilla until just combined. Then add flour mixture and mix until incorporated.

Pour in crushed candy cane and fold in with a rubber spatula. Grab about 1 Tbsp. worth of dough and roll into a ball (if you get these too big, they split on the ends!). Add powdered sugar to a plate and roll the dough balls in the sugar, shaking off any excess.

Add dough to baking sheet and bake for about 10 minutes. Remove and let sit for 3 minutes to solidify before removing to cool.

(Hint: Line baking sheets with parchment paper or baking mats for easy clean up!).

Add a few candy canes to the serving plate for a little added touch and enjoy!

A Christmas Tree Veggie Platter – take maybe 20 minutes to assemble. Use your favorite veggies on as borders or to put in hollowed out bell peppers:

Cranberry Brie Tartlets – recipe makes 15, but super easy to double or triple! This has become a family favorite! Only 1 WW point per bite!

Wasabi Shrimp Bites – pretty fancy looking, but super easy and loads of flavor. Only 1 WW point per bite!

So go home, make one (or two or ten) of these recipes, scoop up a bottle of wine and get your Merry on!

Have a great weekend and Merry Christmas my friends!

Deviled Egg Spread

Posted on September 27, 2013 by cookingonthebrightside

My sanity has been less than even-keeled this week.

Okay, that’s a lie. For the past 3 weeks. And okay, while we’re being honest – even-keeled went “bye-bye” a while ago.

As I have mentioned, we tackled our first “DIY” project this month: re-doing our half bath off the kitchen. You know, the bathroom all of our guests see. It is almost done – barring any more unforeseen issues. And we’re hosting a couple’s shower at our house in 8 days.

8 DAYS PEOPLE!

As in, I’ve been so busy with the reno – that I almost forgot I needed to like, plan a party. You know, invitations, food, beverages, decor. Oh, and we’re heading out of town in a few weeks and need to plan our itinerary. Oh, and we’re attending 3 weddings in the next 4 weeks.

Why did I just now discover that Wine Ice Cream exists? I still haven’t tried it…but I’d be surprised if I made it home without a pint (or 5) to add to my freezer. I need it in my life now – I’m lookin’ at you Chocolate Cabernet.

Needless to say (silly phrase, since I’m about to say what is needless to say) – I haven’t been whipping up masterpieces in the kitchen lately. However, I do have a recipe I forgot to blog about a while back to share with you. Who knew my absent-mindedness would save the day?

This is a great snack to serve for a small group – but beware if you have deviled egg lovers like my dad. This could disappear quite quickly!)

Deviled Egg Spread (Serves 4-6 / 7 total WW points for the spread + cracker of choice)

3 medium eggs

1 Tbsp. white vinegar

1 1/2 Tbsp. fat-free mayonnaise

1 Tbsp. yellow mustard

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. curry powder

Paprika for topping

Place eggs in a medium pot and cover with water. Add 1 Tbsp. vinegar (helps seal the egg in case of a crack!). Bring water to a boil and allow to boil about 1 minute. Reduce heat to low, allowing the water to simmer 1-2 minutes. Remove pan from heat, cover and sit 10 minutes. Once the eggs have cooled, tap shell on a hard surface and peel the shell off the egg. Repeat, and then slice hard-boiled eggs in half.

Remove yolks and add to a mini food processor. Add 3 halves of the egg whites in with the yolks. Add mayonnaise, mustard, dry mustard, curry powder, salt and pepper. Pulse the processor a few times until the ingredients are blended well. Begin with half of the measurements above – and just add as texture and taste dictate. (Example – I usually start with 1 Tbsp. mayonnaise add if the mixture needs to be smoother).

Take the remaining halves of the egg whites and give them a coarse chop. Add to small bowl, then stir in the yolk mixture.

Refrigerate at least 30 minutes, sprinkle with Paprika and serve! I used the Everything Pretzel Crisps and found them to be the perfect pairing…

Have a great weekend y’all!

Buffalo Quinoa Cakes

Posted on August 30, 2013 by cookingonthebrightside

Y’all.

Do you even know what tomorrow is? I mean – other than the last day in August. And Saturday.

It’s pretty much my favorite day of the year. My 2nd Christmas if you will. Today, my friends, is my Christmas Eve.

Tomorrow is the first College Football Saturday of the year. I know there was some action last night (apologies to all of our neighbors last night who were NOT watching the Ole Miss game) – but Thursday night football is kind of like an appetizer. Tomorrow, we feast.

“His & Hers”

Not just in the metaphorical sense either – because clearly, this is a cooking blog so I have some goodies to share with you. Now some football weekends, you give in to the bar food and beer and couch and swear to yourself you’ll work it off the next day.

But what if you could have your “cake” and eat it too?

Thanks to my Biffer’s recent quinoa kick – I remembered a recipe I made a few weeks ago and had not gotten around to sharing with you yet. And what perfect timing, because you know what goes great with college football? My favorite food group – buffalo chicken everything. This one is a little different, but I promise you – it’s delicious and filling and is perfect to serve as a little appetizer, or do what we did and serve it as a main course (with my ranch baked fries, duh).

Buffalo Quinoa Cakes (Makes 9 cakes – 2 WW pts. per cake + 2 pts. for 1/3 cup Ranch)

1/2 cup uncooked quinoa

1 cup water

1 egg, beaten (I used about half)

4 Tbsp. Frank’s Red Hot Sauce

1/4 cup minced yellow onion

2 small stalks celery, minced

1/2 cup fat-free shredded cheddar cheese

1/3 cup reduced-fat blue cheese crumbles

1/4 cup whole wheat bread crumbs (panko or regular)

Salt and pepper to taste

1/2 Tbsp. olive oil

1/3 cup fat-free ranch

Begin by cooking your quinoa according to directions. Add to a medium bowl and let cool for 5-7 minutes.

Add onion, egg, blue cheese, shredded cheddar, celery, bread crumbs, salt and pepper to the quinoa. Mix together using a rubber spatula, then stir in hot sauce.

Using your hands, form about 9 cakes out of the quinoa mixture.

After you wash off your hands (trust me, you’ll need to) heat olive oil in a medium skillet over medium heat. Add cakes and saute 3-4 minutes per side until lightly browned.

Serve with some ranch for dipping, and enjoy!

With that, happy Game Day to all! I’ll be wearing my Blue and White and cheering on Penn State to victory tomorrow afternoon – who are you supporting this weekend?!

Buffalo Hummus

Posted on July 19, 2013 by cookingonthebrightside

I know y’all have been worried about me.

I mean, there are likely several reasons you could worry about me.

My fear of balloons is a a cause of concern for some. My ability to get sucked in to a book and polish it off in a single day could raise eyebrows. Or how about the fact that whether I’ve watched the movie or tune in to the last 5 minutes, I can still break out into a straight-up ugly cry at the end of Rudy?

We haven’t even breached the subject of my bizarre talent of coming up with odd commercials, slogans or just ridiculous rhymes. Just ask my Biffer (whose latest blog post talks about the day she could have felt old) about the compilation I made for her as she went off to college. It was an epic combination of our favorite hits from the 80’s and 90’s, along with some of my super special commercials and jingles – and it was on a mixed tape. Let that one marinate for a while. Do cars even come with tape decks anymore?

All of that aside, I know you’ve been worried because it’s been almost two months since I’ve posted a buffalo chicken flavored recipe.

Today, we’re rectifying that issue. I made this recipe a few weeks ago as a bit of an experiment, and the husband and I went crazy for it! We both love hummus, and obviously you know about the buffalo obsession – so this was the perfect combination. It makes a ton so it was perfect for us to snack on throughout the week – give it a try and let me know what you think!

Buffalo Hummus (6 servings / 3 WW pts. each + chips, celery, etc.)

1 16 oz. can Garbanzo beans/Chickpeas (reserve 1-2 Tbsp. liquid, drain the rest)

2 tsp. minced garlic

1 Tbsp. olive oil

1 Tbsp. sesame oil

1-2 Tbsp. fresh lemon juice

1/2 tsp. smoked paprika

1/4 tsp. garlic salt

3 Tbsp. Frank’s Red Hot Sauce

1/4 cup reduced-fat blue cheese crumbles

I made hummus once before in college and for some reason forgot how easy it is. It makes good amount, doesn’t require much prep work and only leaves one dish to be cleaned. How awesome is that?

To begin, drain the chickpeas, reserving 1 or 2 tablespoons of the liquid. In a food processor (I use my precious mini one) add chickpeas and garlic. Pulse a few times to break everything up a little.

Next, add your oils, 1 Tbsp. chickpea liquid, hot sauce, lemon juice, paprika and garlic salt. Then chop on full speed, making sure everything is blending together. I rotated “chop” and “grind” a few times to switch up the direction of the blade to ensure the chickpeas were smoothing out a little.

Adjust seasoning to your taste buds. I played around with the paprika and garlic salt, and probably added another tablespoon of hot sauce to make sure we got the heat – so use the recipe above as a starting point and adjust. If it’s too thick, add a little more liquid/oil/hot sauce.

Scoop into a serving dish leaving a shallow well in center. Add blue cheese crumbles. Refrigerate at least 30 minutes before serving with pita chips, pretzel crisps, veggies (I recommend celery), etc.

Try making some this weekend or at your next gathering and watch people who normally scoff at hummus devour it!

Shrimp and Crab Dip

Posted on June 14, 2013 by cookingonthebrightside

Do you ever come across a recipe and think “that looks so incredibly amazing I want to eat it all right now” and then you start reading the ingredients and kind of cringe at the mental calorie count?

For instance, when you see a recipe by a certain Southern baroness of butter, do you automatically cast it aside?

I often do – but recently, I found one I knew I could makeover into a tasty and lightened up dish!

Y’all may have caught on to the fact that I LOVE appetizers and finger foods. I’m talking I get excited when I throw a party and have leftovers because I can make meals of fingers foods the next day or two.

So last weekend during the golf tournament, it was time for a little shindig to kick off the festivities. I had come across this recipe and figured it was time to give it a try. I made a few adjustments – mainly reducing the fat content, but also adding a little flavor. I don’t like to toot my own horn or anything, but um, beep beep – cause this dip was delicious. I’m honestly wishing I had some in front of me right now.

The best part about dips is that they don’t require assembly after they cook, and this one is great for cookouts or fancier meals – so I’m sure it would go perfectly with whatever meal you have planned for Father’s Day! I served it with some blue corn tortilla chips and original flavor Pretzel Crisps, and it disappeared rather quickly.

Shrimp and Crab Dip (Serves 10 / 3 pts. per serving + chips/crackers/pretzels)

Original recipe “Shore is Good Seafood Dip” found here.

2 Tbsp. reduced-calorie margarine

1 green bell pepper, chopped

1 small yellow onion, chopped

2 medium ribs celery, chopped

1 6 oz. can lump crab meat

1 6 oz. can shrimp, roughly chopped

1/2 can of condensed Cream of Shrimp soup (use bottom half and discard top half)

1 cup fat-free mayonnaise

6 oz. reduced-fat Parmesan cheese

1/2 tsp. white pepper

1/2 tsp. Tabasco sauce

Preheat oven to 350.

In a large skillet, melt margarine over medium heat. Sauté bell pepper, onion and celery 5-7 minutes until softened.

In a large bowl, mix together crab, shrimp, mayonnaise, Parmesan, pepper and Tabasco. Add sautéed vegetables and stir until ingredients are blended well.

Pour mixture into a medium-large baking dish and bake for 30 minutes.

Serve with crackers, chips, pretzels, vegetables, etc.

Seriously give this one a try at your next party – even if you’re the only guest!

Have a great weekend y’all, and happy Father’s Day to my “Duddy” and all of the other Daddies and Daddies-to-be out there!

Buffalo Chicken Cheese Fries

Posted on May 24, 2013 by cookingonthebrightside

Why is it that I can’t get enough of buffalo-chicken-flavored things?

Oh, right – because they’re awesome…

I ordered something “buffalo-style” last week at lunch and my co-worker laughed and said “You seriously have an obsession with buffalo flavor don’t you?” Um, yes…have you read my blog?

Well, just when you thought I couldn’t possibly come up with another thing to layer with blue cheese, celery and hot sauce – I went and did it again.

With my Memphis Grizzlies in round 3 of the NBA Playoffs, it’s tough to want to make like, roasted fish with vegetables for dinner when a game is on – I need (faux) bar food!

So I’ve sliced up potatoes before to make my own cheese fries, but my Tuesday evening did not warrant that kind of effort after my workout. Then I remembered seeing a recipe on a blog I follow (“My Life as a Mrs.” check her out!) for buffalo cheese fries using frozen french fries, so I gave it a shot.

Excellent choice.

Y’all, these are so delicious – and I portioned it out to make sure it was enough food without being totally horrible for you! I’m sure they’d be a welcome addition to any party you are attending this holiday weekend!

Buffalo Chicken Cheese Fries (Serves 2 for a meal / 13 WW pts. per serving)

Slightly modified from original recipe found here.

10 oz. Alexia Waffle Cut Fries

1 cup shredded chicken breast (boneless and skinless)

1/3 cup Frank’s Red Hot sauce (+ about 2 Tbsp. for drizzling)

1/4 cup celery, chopped

1/3 cup reduced-fat blue cheese

1/3 cup reduced fat shredded cheddar

1 Tbsp. chopped green onion

2 Tbsp. fat-free Ranch (for dipping)

Heat your oven to 400. Layer fries on a baking sheet and bake according to directions.

Chop your veggies and mix your chicken with the hot sauce.

When fries are done baking, move them close together and top with chicken and celery. (I separated mine into 2 portions because the hubby was studying and wanted to eat later, so this portion is allll for me.) Then top with blue cheese crumbles and shredded cheddar.

Bake another 5 minutes, or until cheese has melted.

Sprinkle with additional hot sauce and add green onions and serve with ranch on the side for dipping.

I barely needed any ranch, as these were so full of flavor!

Try it out if you’re a buffalo chicken ~~freak~~ fan like me, or if you just want to try a new (and healthy!) twist on a classic.

Have a wonderful Memorial Day weekend everybody!

cookingonthebrightside

Adventures in Eating, Drinking and Being Mary

Category Archives: Appetizers

Chicken Parm Sliders

Homemade Potato Chips with Blue Cheese Sauce

BBQ Potato Skins

Recipe Round Up: “The Big Game”

‘Tis the Season

Deviled Egg Spread

Buffalo Quinoa Cakes

Buffalo Hummus

Shrimp and Crab Dip

Buffalo Chicken Cheese Fries