Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Style Burgers. These quick pan-fried mini chicken burgers are a simply flavored spin on chicken parmesan. But In handheld form! Perfect for your next gathering or game night. Chicken parmesan is one of my family’s favorite meals for me to prepare. So I loved creating this fun and delicious spin on a classic. Ground chicken is mixed with some simple seasonings, fresh basil and pan-fried until cooked through before topping it with fresh mozzarella, more basil and a slathering of marinara sauce. Let me know what you think in the comments below.

Enjoy,
Xo- Ayesha

 

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Burgers

1lb ground chicken (ground chicken thighs pack a lot of flavors.)
Two tablespoons fresh chopped basil. Plus more for topping.
One tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
One tablespoon Italian seasoning
Pinch crushed red pepper flakes (optional)
Salt and pepper to taste
Mozerella ball, sliced.
Marinara sauce, for topping. (Store-bought. Shortcuts are everything!)
Slider buns or rolls for serving.

 

In a large bowl add in ground chicken. Toss in seasoning, chopped basil and gently mix. I like to use a 1/4 measuring cup to scoop out even sized burgers and form shape.

Tip- You can moisten your hands before forming burgers. It will help keep the burger from sticking to your hands.

Heat olive oil in a large skillet over medium-high heat.

Add in chicken burgers and allow to cook 4-5 minutes per side until each side has browned and is cooked through.

Assemble burgers by placing on the bottom of the bun and topping with mozzarella, basil, and marinara, Serve immediately.

Warm Green Bean Salad

Warm Green bean salad. There is nothing I love more than a no-fuss recipe. Now everyone knows how much I love to garden and use fresh produce as much as I can. Fresh green beans in the spring are a must. They are loaded with nutrients and fiber. Also, my kids favorite vegetable to prep with me. What kid wouldn’t love snapping off the ends of green beans for you?! When shopping for green beans remember that they should snap when they are fresh not bend. Pancetta, shallot, brown sugar, dijon, vinegar, and other goodies give these tender green beans a slightly sweet and spicy flavor — the perfect side for a weeknight dinner or your upcoming Easter meal. You can even make the sauce and brown the pancetta and shallot the night before to save some time. Let me know what you think in the comments below.

Xo- Ayesha

 

Warm Green bean salad

Warm Green bean salad

One pound fresh green beans, trimmed.
4 ounces pancetta
One shallot, finely minced.
Two tablespoons brown sugar
One tablespoon dijon mustard
Two tablespoons red wine vinegar (You could substitute apple cider vinegar.)
Two teaspoons soy sauce

Pinch black pepper

Pinch red pepper flakes, optional.

In a small bowl, whisk together brown sugar, vinegar, dijon, soy, and seasonings. Mix well and set aside.

Bring a large pot of salted water to a boil. Quickly blanch green beans in boiling water for 2-3 minutes. Or longer if you prefer a more tender green bean.

Cook diced pancetta in a skillet over medium heat until crispy. Remove from the skillet and set aside. Cook shallot in the rendered fat and saute for about 1 minute.

Add drained green beans, pancetta and sauce mixture into the skillet. Toss and coat thoroughly before cooking for 1-2 minutes more and remove from heat. Serve immediately.

10 Minute Pasta!

Here is a throwback recipe to make something fresh, light, quick and EASY! This simple recipe uses things that I already have in my refrigerator. Turns out amazing! It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

Ingredients 
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
A handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano-Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med-high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add the rosemary, cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add to your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!

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Jack London Fun!

Riley and I decided to check out the Jack London Square farmers market this weekend in Oakland, CA. It was fantastic! There was live music, a cute little water fountain and plenty of grass to sit on and take in all of the sites. I picked up some fresh flowers, cherry tomatoes and beets (I LOVE beets! Not sure why so many people are afraid of them). Riley ate some pears and I sipped on  fresh papaya juice while we explored our little local farmers market. It was the perfect way to spend our sunday afternoon together.

The farmers market is a great way for you to get fresh organic LOCAL produce. They come from farms located right in your state! The produce is so much more affordable than the grocery store. If you juice, it’s the perfect place to stock up and buy bulk.

Jack London and the Ferry Building are two great places to go if you are in the bay area. If you know of any other awesome farmers markets in the east bay let me know and comment below!

Here are a couple of pictures I snapped over the weekend. Happy Monday !  🙂

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