Herbed, Roasted Chicken Salad Fresh Raspberries, Crumbled Gorgonzola, Praline Pecans, Chopped Fuji Apple, Shaved Red Onion, Spring Lettuce Mix, + Creamy Poppy Seed Dressing

Springtime is quickly approaching the South, y'all. This can only mean that I can enjoy the weather outside on our porch for hours on end, go to the local farmer's market, and make yummy meals that are so fresh that they don't weigh you down. It's truly a gorgeous sight to see when all of Buckhead's flowers begin to bloom and I can actually enjoy it with the top down of my convertible. So when we went to the grocery store yesterday, we were craving something light and refreshing, and ultimately a salad is what we decided on. It begins with herbed, roasted chicken that is unbelievably moist. The rest of the recipe is easy-peasy. You just add all of the ingredients into a large salad bowl and toss it together. I love the balance of flavor that you get when adding fruit and cheese... one is slightly acidic + sweet while the other is creamy + salty. Raspberries and Gorgonzola just seems to be a match made in heaven, quite honestly. And hey, all cheese pairs beautifully with apples as well. But the other ingredients play their part as well, the thinly shaved red onion gives the dish a pop, the praline pecans give it some crunch, and the spring lettuce mix just soaks all of that goodness up. I love to pair creamy poppy seed dressing with any kind of fruit salad, so I made a classic recipe that is boosted up with some garlic, lemon zest, and white balsamic reduction. Really all you have to do is toss the salad together and enjoy :)

For the Herbed, Roasted Chicken:

2 Skin-On, Bone-In Chicken Breasts

2T Dried Herbs (we used a mixture of basil, thyme, oregano, & cilantro)

2T Olive Oil

Salt & Pepper, To Taste

2-3T White Balsamic Reduction

¼C Fresh Herbs (we used a mixture of basil, thyme, parsley, & oregano

¼t Dried Red Pepper Flakes

For the Creamy Poppy Seed Dressing:

¾C Mayo

¼C Buttermilk or Heavy Cream (you can add a little more or a little less if you want it thicker)

3T White Balsamic Reduction

6T Sugar

8t Apple Cider Vinegar

1 Lemon, Zested

1 Garlic Clove, Finely Grated using a Microplane

4t Poppy Seeds

Kosher Salt + Fresh Cracked Pepper, To Taste

For the Salad:

Prepared Herbed Roasted Chicken, Pulled into Pieces

6oz Spring Lettuce Mix

8oz Fresh Raspberries

1C Praline Pecans (roughly chopped)

½C Crumbled Gorgonzola

½ of a Red Onion, Thinly Shaved or Sliced

1 Fuji Apple, Diced

Prepared Poppy Seed Dressing

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with tinfoil and spray with Pam.

2. For the Herbed, Roasted Chicken: Start off by washing and drying the chicken breasts and then toss them in the mixed dried herbs, olive oil, salt, and pepper. Roast the chicken breasts in the prepared pan in the oven at 350 degrees for 35-45 minutes. Once they have cooled, discard the skin, remove the meat from the bones, and pull the chicken into bite size pieces by hand. Place the pulled chicken into a small mixing bowl and toss it with the white balsamic reduction, fresh herbs, and dried red pepper flakes. Season it to taste with more salt and pepper if needed. Set the chicken aside while you assemble the salad.

3. For the Creamy Poppy Seed Dressing: Put the mayo into a mixing bowl and whisk until it is smooth with no lumps remaining. Slowly drizzle in the milk, whisking to combine; until you have reached you desired thickness. Finely grate a lemon for its’ zest and a large clove of garlic using a Microplane, and add it into the mayo mixture. Stir in the remaining ingredients and season to your liking. Set aside while you make the salad.

4. For the Salad: In a large salad bowl, add in the spring mix, fresh raspberries, chopped praline pecans, crumbled Gorgonzola, shaved red onion, diced Fuji apple, and herbed roasted chicken. Toss those ingredients together until they are evenly distributed throughout the spring lettuce mix. Lastly you can either add the dressing, and then coat the entire salad with the dressing or you can serve the salads individually and drizzle the dressing over the top of each portion. 

Roasted Strawberry Caprese Pasta Salad with Basil Chiffonade, Fresh Mint, Mozzarella Pearls, Smoked Almonds, Shaved Red Onion, & Homemade Roasted Strawberry-White Balsamic-Poppy Seed Dressing

Roasted Strawberry Caprese Pasta Salad with Basil Chiffonade, Fresh Mint, Mozzarella Pearls, Smoked Almonds, Shaved Red Onion, & Homemade Roasted Strawberry-White Balsamic-Poppy Seed Dressing

Memorial Day is right around the corner. Who's excited? I am! Just another excuse to throw a party and cook yummy comfort food. What are y'all cooking? I normally make fried chicken or BBQ with a pasta salad or potato salad on the side. Most likely, it's always a potato salad. So, I decided to change it up a bit and make a sweet + savory pasta salad filled with fresh, summery ingredients. In the end, I knew I wanted to whip up a Caprese inspired dish, but with a slight twist. But, this Caprese salad wouldn't have no stinkin' tomatoes, it would have beautifully roasted strawberries instead. Yep, strawberry caprese salads are in... actually any fruit would work and it'd be absolutely delish. Oh by they way, roasting fruit is ah-may-zing. I do it almost every time I want to boost the fruity flavor of a component in any of my dishes. But, if you aren't feeling the whole roasting fruit thing, don't worry we added in some fresh strawberries as well. The remaining ingredients include the following: a whole mess of basil, mint, shaved red onion, smoked almonds, mozzarella pearls, & a homemade roasted strawberry-white balsamic-poppy seed dressing. I love poppy seed dressings because of their sweet nature, but also the sensation you get when popping them in your mouth. My take on a poppy seed dressing isn't thick, but more like a creamy vinaigrette. It is thinned out with a white balsamic reduction and boosted in flavor with some mashed, roasted strawberries. It really packs a delightful punch! This recipe would be ideal for any celebrations this weekend or perfect for a picnic!! Enjoy :)

For the Roasted Strawberries:

24oz Fresh Strawberries, Halved & Hulled

6T Maple Syrup

6T Extra Virgin Olive Oil

1t Salt (a scant teaspoon)

3T Port

Homemade Balsamic Reduction

For the Roasted Strawberry-White Balsamic-Poppy Seed Dressing:

¼C White Balsamic Vinegar

1T Honey

 ¼C Mayo (or you can increase it to ½C for a creamier dressing)

1T Poppy Seeds

8oz Roasted Strawberries

Salt & Pepper, To Taste (and a pinch of sugar if needed)

For the Roasted Strawberry Caprese Pasta Salad:

1lb Pasta, Cooked Al Dente & Cooled

16oz Roasted Strawberries

8oz Fresh Strawberries, Halved & Hulled (this is optional, but I like the combination)

1 Bunch of Fresh Basil, Chiffonade (we like a whole mess of basil)

2T Fresh Mint, Minced

24oz Mozzarella Pearls

½C Red Onion, Thinly Shaved

1C Smoked Almonds, Roughly Chopped

Prepared Roasted Strawberry-White Balsamic-Poppy Seed Dressing

Directions:

1. For the Roasted Strawberries: Preheat the oven to 350 degrees. Use two rimmed baking sheets and line them with a silpat or parchment paper. In a mixing bowl, whisk together the maple syrup, olive oil, salt, and port until incorporated. Cut the strawberries in half and hull them. Place the strawberry pieces into the bowl with the maple syrup mixture and toss to cover the berries. Arrange the strawberries in a single layer on the prepared baking sheets. Roast for 30-45 minutes or until their juice begins to thicken, but do not burn. Gently scrape the strawberries into a boll and fold in the port and balsamic reduction.

2. For the Roasted Strawberry-White Balsamic-Poppy Seed Dressing: Add the white balsamic vinegar and honey to a small saucepan and cook to reduce for 5-10 minutes, or until thick and syrupy. Set this aside until ready to use. In a large bowl, whisk together the mayo and poppy seeds until they are fully incorporated. Slowly drizzle in the white balsamic reduction while whisking to form a smooth & slightly creamy dressing. Add in 8oz of the roasted strawberries and mash with a fork to break them up into small to medium pieces. Taste the dressing and season to taste, adding salt, pepper, sugar, or a splash of vinegar to taste if needed.

3. For the Pasta Salad: To the large bowl that has the dressing in it, add in the cooked pasta, roasted strawberries, fresh strawberries, basil Chiffonade, minced mint, mozzarella pearls, shaved red onions, and smoked almonds. Gently toss the ingredients together until the dressing has completely coated everything. Chill until you are ready to serve.

"Everything" Brioche Burger Buns

"Everything" Brioche Burger Buns

I can't stop thinkin' about that stinkin' burger we made yesterday. It was so good. And one of the biggest reasons why is because it was all stacked on a homemade bun. Not any ole' burger bun y'all, a brioche bun. If you've researched making some buns for your burger at home, then you have obviously come across this recipe. It was featured on blogs, such as Smitten Kitchen and Annie's Eats, and well, countless others. Each of them ranted and raved about these "light brioche burger buns", and when you keep hearing about 'em, well you eventually have to make them! I finally gave in this last week for the Jimmy Buffett concert and it was sooooooo worth it. They are buttery, soft, yet sturdy enough to hold a juicy burger. All are important qualifications, trust me. These buns would be just as good plain, so don't worry about the extra touch I put on them. But, if you're gonna make them, why not go all out?! Instead of just topping them with boring sesame seeds or poppy seeds... I heavily sprinkled the golden buns with an "everything" bagel topping. Who doesn't love "everything" bagels? Well, okay probably all of your friends who have to smell your breath for the rest of the day, but that's why they are your friends, right? Right. Everyone's reassured... good. Between the sesame seeds, poppy seeds, dried garlic, dried onion, sea salt, and fresh cracked pepper, you have got one seriously-flavored bun. And for a burger purist like me, who likes to only season a patty with just some good salt + fresh pepper, these buns add a lot of flavor while still keepin' everything classic. In other ways, the way it was intended to be. I can't rave about these enough, and you can certainly add me on to the list of bloggers who will be making these for years to come!! Enjoy :)

Amazing "Everything" Burger Topping

Aren't they just so gorgeous?

For the Brioche Buns:

3T Whole Milk, Warmed

1C Water, Warmed

2t Instant Yeast

2 ½T Sugar

1 ½t Salt

1 Large Egg

3C Bread Flour

1/3C AP Flour

2 ½T Unsalted Butter, Softened

For the “Everything” Topping:

1 Large Egg

1T Water

4t Poppy Seeds

4t Sesame Seeds

4t Dried Garlic (minced or flaked)

4t Dried Onion (minced or chopped)

2t Sea Salt

1t Fresh Cracked Pepper

Directions:

1. Making the Dough:In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg.  Mix briefly to combine.  Add the bread and AP flours to the bowl, and mix until incorporated.  Mix in the butter.  Switch to the dough hook and knead on low speed for about 6-8 minutes.  The dough will be somewhat tacky, but you want to avoid adding too much extra flour, which will create tough buns. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

2. Prepping for the Buns:Line two baking sheets with parchment paper or a Silpat (I prefer Silpats).  Using a dough scraper, divide the dough into 10-12 equal parts. Gently roll each portion of dough into a ball and place on the two baking sheets, 2-3 inches apart (I put 5-6 dough balls on each baking sheet, which ensures that they won’t touch). Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

3. For the “Everything” Topping:In a bowl, mix together the poppy seeds, sesame seeds, dried garlic, dried onion, salt, and pepper until completely incorporated. In another bowl, whisk together the egg and water. Set these both up in a station, along with a pastry brush, for quick assembly. Just a side note, you will not have to use all of the topping, just save the rest for another batch of buns or homemade bagels.

4. Baking the Buns:Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚F with a rack in the center. Place one of the baking sheets in the oven and bake the buns for 7 minutes. Remove them from the oven, and then brush them completely with the egg wash and heavily sprinkle the tops with the “everything” seasoning topping. Rotate the pan halfway and return the seasoned buns to the oven and to cook for another 8-10 minutes or until they are perfectly golden brown on top and thoroughly cooked through in the center.

5. Once they are done, remove the buns to a cooling rack to cool completely. After they have cooled, gently slice the buns in half and store them until you are ready to use them.

source: light brioche burger buns.

Pulled Pork Sliders with Pulled Pork, BBQ Sauce, Pineapple-Honey Mustard Coleslaw, Pickles, + Red Onion-Poppy Seed Buttered Slider Buns

Pulled Pork Sliders with Pulled Pork, BBQ Sauce, Pineapple-Honey Mustard 

Coleslaw, Pickles, & Red Onion-Poppy Seed Buttered Slider Buns

Last night's Super Bowl party cam and went, and I'm definitely feeling the effects of it. You know you had a blast when you wake up with a semi-broken rib! Ha, probably not the best idea, but I'm unfortunately a little clumsy. We had a shit-ton of tailgatin' food last night... it was certainly unhealthy! Here's some of the food we had: pulled pork sliders, caramelized onion dip, spicy bacon-peanut caramel corn, mexican seven layer dip, hot corn dip, candied bacon wrapped sausages, and homemade beergarita's.

Here's the feast. 

Our favorite appetizer of the night were these Pulled Pork Sliders. I kind of based them off those ham & cheese sliders that everyone always raves about. So I put my little twist on it by turning them into scrumptious pulled pork sliders. I layered homemade pulled pork, tangy BBQ sauce, our favorite pineapple coleslaw, and some pickle chips all on some sweet Hawaiian dinner rolls that have been doused with a mustard-butter sauce and garnished with minced red onion and poppy seeds. These sliders were perfectly toasty and had all the essential elements that we all love and cherish from classic BBQ sandwiches. These suckers were gone in 15 minutes, no lie. I will see that they aren't the prettiest and easiest sliders to assemble, you kind of have to work with them a little and just move fast, making sure to compress them in a little to keep all the components inside. We also found it extremely helpful to stick a toothpick in the center the hole them all together. How were your Super Bowl parties? Did y'all make any yummy food like us? I would love to hear about it!! Enjoy :)

For the Dry Rubbed-Pulled Pork:

2T Salt

4T Brown Sugar

4t Garlic Powder

4t Onion Powder

2t Ground Cumin

2t Chili Powder

2t Black Pepper

1 5lb Boston Butt

For the Pineapple-Poppy Seed-Honey Mustard Coleslaw:

1 16oz Bag of Coleslaw Mix

3 Green Onions, Thinly Sliced

8oz Crushed Pineapple (squeezed of all excess juice)

3T Mayo

2T Dijon Mustard

1T Grainy Mustard

3T Honey

1t Creamy Horseradish

Salt & Pepper, To Taste 

For the Red Onion-Poppy Seed Butter Sauce:

8T Unsalted Butter, Melted

1T Yellow Mustard

2T Brown Sugar

½t Worcestershire Sauce

2-4T Red Onion, Minced

Poppy Seeds, For Sprinkling

For the Sandwiches:

24 Hawaiian Dinner Rolls, Split in Half

Mayo, For Spreading

Warmed Pulled Pork

Your Favorite BBQ Sauce

Prepared Pineapple-Honey Mustard Coleslaw

Pickles, For Garnishing

Directions:

1. To Make the Oven-Roasted Pulled Pork: Mix together all of the seasonings and rub the spice blend all over the pork and marinate the pork overnight, covered, in the refrigerator. The next day, preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for 6 hours, or until an instant-read thermometer registers to 170 degrees. Remove the pork from the oven and transfer to a large platter and allow the meat to rest for about 10 minutes. While still warm, take 2 forks and pull the meat to form shreds.

2. To Make the Pineapple Coleslaw: In a medium-mixing bowl, whisk together the mayo, drained pineapple, Dijon mustard, grainy mustard, honey, and horseradish. Toss this mixture with the coleslaw and green onions until completely coated. Set it aside until ready to assemble the sandwiches.

3. Baking the Sliders: Preheat the oven to 350 degrees. Split the dinner rolls in half and spread one of the sides with a thin layer of mayo. Place some pulled pork on top of the bun with mayo (making sure to press it in, so it’s compacted). Close the rolls with the top bun. Place them into a large baking dish or a cookie sheet that has been lined with a Silpat (make sure that they are very close together). Meanwhile, in a mixing bowl, whisk together the melted butter, yellow mustard, maple syrup, minced red onion, and Worcestershire sauce. Season it with a little salt and pepper if needed. Using a spoon, drizzle the sauce over the sliders evenly, using just enough to cover the tops of the buns. Try to spoon the minced red onions on top for pretty presentation. Sprinkle the tops with poppy seeds. Let the butter sauce sit until it sets slightly. Bake the sandwiches for 10-15 minutes or until the tops are slightly brown and beginning to crisp up.

4. Assembling the Sliders: Once they have baked, remove them from the oven. Open the sliders back up, and then drizzle the pulled pork with some of your favorite BBQ sauce. Next, top the sauced pork with a pickle chip and a scoop of slaw. Close them back up with the top bun. For easier serving, stick a long toothpick into the middle of the slider to hold them together. These sliders can be a little messy to assemble, but you just have to keep stacking and pressing! Enjoy them while they are still slightly warm!

source: ham + cheese sliders