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Best Family Restaurants in San Diego

By Chris Cockren Leave a Comment

collage of photos for best restaurants in San Diego
collage of photos for best restaurants in San Diego

Even for a Type A planner and researcher like myself, planning a family vacation, albeit exciting and fun, can be daunting and exhausting.  And that’s for someone that actually enjoys it!  Everyone in our family has different priorities for what they want to do on vacation, so balancing everyone’s expectations is always a balancing act.  For me, food is king.  When I visit a new city, I want to try the very best food.  ALL. OF. IT.

My wife?  She loves history and culture.  Museums (me: yawn).  

My kids?  Fun. Fun. and more FUN.  

When planning any of our vacations, and in this instance our San Diego family vacation, here is what my beginning Google and Reddit research always begins with:

  • Best food in San Diego
  • Best family restaurants in San Diego
  • Best ice cream in San Diego (I love ice cream)
  • What food is San Diego known for?   And then once you find out that, the follow-up research:
    • Best tacos in San Diego
    • Best breakfast burritos in San Diego
    • Best fine dining in San Diego 
  • What to do in San Diego with a family
  • Best family hotels in San Diego

I keep a Google Doc with all the information I find in my initial research, and then I start to zone in on what attractions I think my family would like to do most as a framework for where to eat in San Diego!   

After going through everything San Diego has to offer and taking into consideration our specific family, here’s the attractions that were a must see for us:

  • San Diego Zoo
  • Hop On/Hop Off Bus
  • Old San Diego
  • Seaport Village
  • Legoland
  • Seaworld
  • Padres Game (unfortunately it was All Star week so the Padres didn’t have anything scheduled)

Note: there was also one other major factor when planning this specific vacation.  We were going to San Diego specifically for my daughter’s figure skating competition.  She had two days of competition, which ate up a large portion of both days.  Figure skating is also a very EARLY sport, which means we had to be in bed the night prior nice and early for 4am wakeups. 

Once I had decided on attractions, I started to do more detailed research for both where we were going to eat in San Diego:

  • Where to eat by San Diego Zoo
  • Best family restaurant by SeaWorld
  • Best family restaurant by Leoland
  • Best food by insert your hotel name

I then started to cross reference all the restaurants and eateries that kept popping up over and over again, which helped me make my short list of food I have to eat in San Diego.  

From there, it was a simple matching game of what restaurants and eateries were closest to the attractions we were visiting, and then which San Diego ice cream spots were nearby (because you know I’m obsessed with ice cream.  

See below for our travel itinerary, and then at the bottom see a complete list of San Diego food I had on my list.

One quick note - this is by no means a complete or exhaustive list.  This is just one traveler’s findings on what was the best food options for my family, within our travel itinerary, by the attractions we were visiting.  Sometimes I had to forego the BEST option for a secondary solid restaurant because it just worked better for my family’s schedule/location. 

One more quick note: reservations at all sit-down restaurants we visited were a must, especially since we traveled with 7 people at the beginning of our trip (3 extended family members came to support our daughter at her competition)

Day 1. Travel Day

city tacos ocean beach san diego, including the restaurant, margarita, and lawn games
Food, including tacos, beans, guacamole, and salsa bar at City Tacos Ocean Beach San Diego

Knowing my family would be ravenous upon landing and the kids would need to unwind a bit after a long flight and rental car process, I wanted our first lunch to be somewhere they could spread out, eat pretty casually, and be close to the hotel 

One of the best tacos in San Diego options was City Tacos, which has multiple locations throughout San Diego.  City Tacos OB Playground is under 10 minutes away from our hotel (Mission Bay Resort) and was an outdoor “playground”.  Seemed like the perfect casual spot where we could eat and stretch our legs to play a bit.

We found street parking within 5 minutes (parking was relatively easy throughout our time in San Diego, with a few exceptions I’ll mention as they come up)  What struck us first was what a fun vibe this corner concrete lot had.  It’s dog-friendly and very family-friendly.  The kids could run around, be as loud as they wanted, and there were a bunch of lawn games to play (but no actual jungle gym playground fyi).  

The food was a great start to my San Diego foodie vacation… I mean, our San Diego family vacation.  

I appreciated that you could customize flour or corn tortillas, since our family definitely prefers flour.  We loved the Quesabirria Taco and the Mexicali Taco.  The Chile Relleno Taco was also solid, oozing with cheesy flavor.

Mexicali Taco - grilled angus steak, onions, and poblano peppers over melted asadero cheese and mashed potatoes, finished with a crema fresco and cotija cheese.  I know, the mashed potato sounds weird… but it was shockingly fantastic!

Quesabirria Taco - traditional Guadalajara style pulled beef with cilantro and onions over a bed of melted asadero cheese finished with a creamy serrano salsa on a semi fried a just infused corn tortilla.  I turned this into a mulita (it was an upgrade option the employee recommended) and it was basically more like a quesadilla… AMAZING.

Chile Relleno Taco - beer battered chile guero filled with oaxaca and cotija cheeses topped with arugula, tomato, onion, cilantro, and lime aioli.  So much cheese in the best way possible!

Frijoles Charros - pinto beans with chorizo, bacon, and carnitas, topped with asadero and cotija cheeses, tomato, onion, cilantro, and grilled chili pepper.  This was FANTASTIC and honestly really impressive.  Highly recommend it.  For an at home version, check out my Frijoles Charros recipe.

Guacamole - it was actually very good.  If I sound surprised, it’s because I am.  Usually I find restaurant guacamole either needs more lime and/or more salt, but this one was well seasoned.

Margarita - it was just okay.  I wouldn’t get it again to be honest.  

I loved their little salsa bar, where you could customize and sample as many sauces as desired.  The mango habanero hot sauce was exceptional.  It had tremendous flavor for that perfect sweet heat kick, without the overbearing spiciness a habanero can sometimes bring.  

After lunch we took the opportunity to explore the hotel (i.e. the kids wanted to go in the pool and of course check out every square inch of our hotel room).  

The menu, food, and decor at Cesarina restaurant in San Diego

Dinner was planned at the super cute and delicious Cesarina.  Only about 10 minutes from our Mission Bay Resort, it was one of the family-friendly San Diego Italian Restaurants that I saw pop up on multiple lists.  We dined outside on their nicely decorated patio and everyone loved Cesarina’s colorful, eclectic plates!

The meal started off strong with a solid bread basket along with fantastic cocktails and mocktails.  Looking back at the menu, it looks like the drink list does rotate seasonally, but we sampled several and they were all fantastic!  

For appetizers we ordered:

Polpo Croccante - honey glazed crispy octopus, romesco sauce, “patate cacio e pepe”, crispy broccoli, capers, roasted cherry tomatoes, red onions, almonds.  If it sounds like a lot of ingredients… it is.  But they all worked so well together and also provided great textural components!  The octopus was also very tender!

Ricotta e Caponata - traditional Sicilian caponata, whipped basil ricotta, “Lingua croccante sale e pepe”.  This was good, but we didn't realize it had olives, which we aren’t a fan of.  Totally our faul.  If you like olives, this will be a home run.  

One of the reasons Cesarina was perfect for a family was that they have lots of options, including a robust kids menu.  Both our kids went with classic pasta and meatballs, which we all loved (I had to have a taste… dad tax).  For the adults, besides a set menu of dishes, they offer a pick your own pasta shape and sauce option.  So much fun, albeit a bit overwhelming for the indecisive ones in the family.  I had Arrabiatissima, which is a spicy tomato sauce with Calabrian peperoncino, traditional Calabrian pork “Nduja”, and burrata.  I asked for a pasta shape recommendation, which they suggested lumache.  So comforting, so good. 
We skipped dessert here because right around the corner was an ice cream shop that was high on my list to try… Stella Jean’s. 

a look at the menu and counter at Stella Jean's San Diego
ube ice cream adn guava cream cheese ice cream at Stella Jean's San Diego

For those that know me, ice cream is my thing.  It’s probably the food I’m most passionate about, so believe me when I tell you, this place is special.  It is definitely in my all-time top 5 ice cream shops I’ve visited in the country, and it hands down one of the best ice cream in San Diego (and San Diego has a lot of great ice cream from what I experienced in my week there)!  

Stella Jean’s has a solid mix of standard flavors along with globally inspired flavors.  My kids loved the s’mores and milk & cookies.  My wife was feeling something light and went with the strawberry oat crumble, which was surprisingly vegan.  Usually vegan ice creams are… well… let’s just say you can tell they are vegan.  This was delicious.  


However, the star of the show, and honestly, my whole vacation… the ice cream flavors I still am thinking about 6 months later… are the Ube + Pandesal Toffee along with the Guava + Cream Cheese.  The ice cream was super creamy, with the most perfect mouthfeel and texture you want in your ice cream, and the flavors were so vibrant and incredibly balanced and unique.  I loved it so much that I had both of these flavors at least 3 other times during our trip at some of the various other Stella Jean locations.  

Day 2. Zoo Day

This was something the wife and kids were incredibly excited for.  It’s a MUST SEE San Diego attraction, and the one attraction that anyone and everyone will tell you that you must visit when you mention you are going to San Diego.  

 A few quick tips for visiting the zoo that I found helpful:

  • Get there when it opens
  • Download their app and check it for the daily schedule, including shows and feeding schedule
  • Take the 35 minute guided bus tour first to get the layout of the zoo.  The top deck has better views
  • Skyfari Tram is included in admission… do this at the end to go from the back of the zoo to the front without walking with tired kids
  • You can bring in snacks!!!  This was incredibly helpful for the wife kids (but really wife)

Although you can leave and come back (some people recommended walking around Balboa park to find lunch and then return), that was too much for the kids.  We just ate the standard park food, which tasted as expected.

Menu, restaurant, and cocktails at Herb and Wood, San Diego
6 different food dishes at Herb and Wood, San Diego

We didn’t actually have reservations for this night because I was unsure how the day would unfold with zoo time, but the kids were done exploring after about 4-5 hours.  I consulted my list of restaurants I wanted to potentially try, and was pleasantly surprised I could get an early dinner reservation at Herb and Wood the same day for a large party of 7.  Bonus points for being only about 10 minutes from the zoo and our hotel!

This ended up being one of our favorite dining experiences.  Parking was a bit more difficult in this neighborhood, so leave a little extra time for that.  This is definitely a bit more upscale for a family-friendly restaurant, but they welcomed us with open arms and our kids had an excellent fancy dining experience here.  

The space is stunning.  It’s open and airy with layers of beautiful details.  You immediately are struck by their grand bar that serves as an anchor to their barrel-vaulted dining room.  

The cocktail menu changes seasonally, but the Strawberry Basil concoction I had was the best cocktail I had on the entire trip.  It was amazingly smooth, with what I believe contained clarified milk.  If you see it on the menu… get it.  

The Baba Ganoush, which is a classic roasted eggplant dip, was topped with these amazing pickled peppers and an addictive wood fired pita.  Everyone at the table raved about this appetizer.  My only complaint was I wish it came with two (or three or ten) of those pita! 

The seasonal Melon Salad with farmer’s market melon, stracciatella, lemon, lime, mint, pistachio, and basil oil was extremely fresh and was a home run.  Our daughter, who is a budding wannabe foodie, loved trying something “new” and gave this a 10/10. 

I was shocked that she also wanted to try the Pork Belly appetizer, which had a vadouvan mustard aioli, stone fruit, red onion, and pickled mustard seeds.  Be still my heart, she is now a huge pork belly fan thanks to this dish.  I don’t blame her.  This appetizer is special!  Usually my wife hates pork belly because she finds it overly fatty, but this was the most perfect ratio of meat to fat.  The flavors, which I know look like a lot, were perfectly balanced.  Truly one of the best appetizers in San Diego!  

I was so happy with my main course.  The Beef Cheek Tagine with tomato, saffron, chickpea, goIden raisin, aleppo, yogurt, and dill was the declared the best entree at our table.  SO good. 

A few people at our table ordered their pastas.  The flavors were definitely more delicate and subtle than the other items on the menu we tried, but it was all thoroughly enjoyed.  

Although there wasn’t a kids menu here, they were very accommodating with making the kids a cheese pizza!

We skipped dessert here, because, you guessed it, there was an ice cream shop right across the street I wanted to try (it’s like I actually researched all of this ahead of time or something). 

Interior and gelato at Bobboi San Diego

Bobboi Gelato, which I know is not technically ice cream, is a small San Diego chain with locations in Mission Beach, Little Italy, and La Jolla.  The kids loved that they were welcome to try flavors.  The Stracciatella was excellent.  The Olive Oil was also very good (although I had a better olive oil gelato at Mario Batali’s Otto in NYC back in the day).  The Chocolate Sorbet (non-dairy option) was surprisingly very good and rich in chocolate flavor.   

Side note: we all were intrigued watching the planes fly overhead as we walked back to our cars.  One comes every 60 seconds, and we later found out that the San Diego airport is home to the busiest single lane runway in the United States.  I hope residents are able to tune out the airplane noise after a while! 

Day 3. Competition Day

Early morning for our daughter’s skating competition (so proud… she earned the bronze medal in this national event that had a lot of amazing skaters).  On the way back to the hotel, the 4am wake up time caught up to the kids and they fell asleep in the backseat.  We figured we’d be having a relaxing pool afternoon and the kids were excited to order food there… but me, not so much.  I took this as the perfect opportunity to stop for a San Diego must… BURRITOS!  

Oaxacalifornia and King Kong Burrito from La Perla #2, San Diego

When researching the best burritos in San Diego, one place that was recommended several times was La Perla Cocina #2 and La Perla Cocina #3.  #2 was on the way home from the rink to the hotel, so I stopped in for some takeout.  

La Perla #2 is a no frills establishment that doesn’t have a budget for their exterior or interior design, yet looks exactly how I would want an epic burrito spot to look and feel.  I already knew exactly what I had to order from my fact-finding mission during the planning phase of finding the best San Diego food.  

We were here for the Oaxacalifornia + the King Kong.  

The Oaxacalifornia Burrito is stuffed with carne asada, cheese, guacamole, pico de gallo, and French fries all wrapped in a cheese quesadilla.  You heard that right.  A quesadilla-wrapped burrito.

The King Kong Burrito is jam packed with carne asada, chile relleno, cheese, guacamole, and pico de gallo.

I couldn’t wait to get back to the hotel to dive into these two monsters…  literal monsters, these things were HUGE.  Even with 4 of us we couldn’t finish them!  The high cheese quality was apparent, and the chile relleno in the King Kong was spectacular.  I asked for red salsa (not spicy) and green salsa (little kick) for the burritos.  Both were very good accompaniments.  
After a quick dip in the pool, we decided to make the most of the rest of the day without having to really do anything because we were up early for skating… sitting on a trolley while it took us around San Diego sounded perfect!  We hopped on the San Diego Old Town Trolley at the Old Town stop, which was a really quaint side of San Diego full of your typical tourist souvenir shops that our kids loved.  We were able to relax on the trolley while our guide talked through all the major sights as we were guided throughout the 90 minutes or so.  You had the option to hop off and explore each neighborhood if you wanted (and hop back on another trolley), but we were all very content to just sit and relax.  We did explore Coronado for about a half hour, which honestly we weren’t too impressed with because it reminded us a lot of the higher end towns and villages in our native Long Island (i.e. the Hamptons area).

Red White and Blueberry Ice Cream from Wild Child, San Diego

Upon returning to Old Town, we ate a restaurant right in town for convenience, and that was a big mistake.  It was mediocre at best!  To make up for the meal, we headed over to try one of the closeby ice cream shops on my list.  Just six minutes from Old Town, Wild Child Ice Cream is a simple walk up window with a small flavor list that rotates throughout the year.  It’s worth the visit for sure if you’re in the area.  The Red, White, and Blueberry Crisp Ice Cream had a nice mixture of ice cream, sorbet, and granola crumble.  It was creamy and refreshing simultaneously!

Day 4. More Skating, Plus Mom + Dad Date Night

Another early start to the day at the rink for her jump competition and spin competition (in which she earned silver and gold, respectively), followed by a lazy pool afternoon.  Asheley and I decided to not have a big lunch because we were saving all available stomach space for our big date night out.  One of the perks of traveling with other family members is they are usually very gracious in allowing us the opportunity to enjoy a date night out while they take the kids for an overnight sleepover in their hotel room.  I made them reservations for Siamo Napoli, a highly rated San Diego Italian restaurant that they all seemed to enjoy.  

Meanwhile…

This was the hardest night of food to select for reservations, because San Diego is home to many high quality fine dining restaurants that I wanted to try.  Usually I’ll narrow down all my options into two recommendations, from which I’ll then let Asheley pick the final winner.  There were lots of potential winners, but it ultimately came down to Animae or Callie and Asheley chose the latter.

Before heading to dinner, I wanted to make sure to check out one of the several amazing San Diego tiki bars and cocktail bars that I read all about.  I had several on my list to try and get a reservation, including Younblood and False Idol, but they were all booked even weeks in advance.  

Views of the interior bar and decor and bathroom at Mothership, San Diego
Cocktails at Mothership, San Diego

Even though we could only secure an early reservation at the bar stand-up tables, Mothership was an awesome cocktail tiki-esque bar.  An unassuming exterior leads way to something completely different and surprising on the inside.  As you walk in the rather ordinary looking facade on the outside, you are immediately transported to a crashed starship containing reinspired tiki cocktails along with vegan nosh. Lighting is dim and the extraterrestrial theme is in full effect.  There is SO much to look at, and don’t you dare pass up on visiting the restroom for some more thoughtful interior design (it wins best bathroom in San Diego from what I saw).   We didn’t partake in any food, but the entire menu resembles a flight manual.  We loved the fruity Polaris as well as the refreshing non-alcoholic Tang and Tonic. Next time I’d ask to add vodka to that drink to make it into a great cocktail.  I wasn’t a huge fan of the Warbird.  It was okay but had a weird flavor we couldn’t pinpoint. 

cocktails and menu at Callie, San Diego
Fattoush, Watermelon Salad, Babaganoush, Hummus, and Avocado Labneh at Callie, San Diego
corn ravioli, aleppo chicken, lamb chops, and dessert at Callie in San Diego

Callie was an incredibly special meal.  

We ordered A LOT of food, but no judgment because remember, we didn’t eat lunch.  Here’s a rundown of what we got:

C’est La Vie - this cocktail contains California vodka, bergamot, cucumber, lemon, and mediterranean tonic.  It was VERY cucumber forward, which my wife loved.

Kook Juice - with mezcal, blanco tequila, passion fruit, aleppo pepper, and lime, was also great.  

Hummus - roasted garlic + spicy green zhoug

Babaghanoush - smoky eggplant,roasted onion, za’atar

Avocado Labneh - pistachio, nigella seeds, and local vegetable crudité

Both the hummus and babaghanoush was incredible with a really good depth of flavor.  The included pita was light and fluffy, and felt like heaven on earth.

I was shocked how much we loved the super bright and creamy Avocado Labneh.  We knew we’d like the labneh, which if you’ve never had before, it’s a must try.  It’s a thick, tangy, spreadable Middle Eastern dip made from strained yogurt.  The addition of avocado (and I’m guessing some lemon) was incredible.  What made it really memorable, though, was the vegetable crudité.  The vegetables were SO flavorful, nothing like what you get at the food store.  The pickled watermelon radish, banana tomatillo, and lemon cucumber were ridiculous! 

Watermelon, Feta & Mint - candied walnuts, summer pickles, temecula lemon oil

Tomato “Fattoush” - spicy red pepper hummus, pita chips, sumac dressing

Corn & Shishito Ravioli - pecorino romano, grilled morel mushrooms, crispy caraway onions

Harissa Grilled Lamb Chops - cucumber, tzatziki

Aleppo Chicken - sumac pickles, yogurt, coriander honey

Both the salads were excellent.  The perfect fresh and bright bites we needed to complement the chicken + lamb.  I’m amazed how much corn and shishito flavor they were able to cram into those little delicious pasta pockets.  SO SO SO good.  

Full disclosure - we were going to order the hanger steak, and our waiter told us that missing out on the lamb chops would be a huge mistake.  With that kind of confidence, we had to go with his recommendation.  I’ve never been so happy being wrong in my life.  The lamb chops were MAGICAL.  The chicken, which my wife said was just okay, I found to be equally MAGICAL to the lamb chops.  The aleppo spice rub combined with the sweet and herbaceous coriander honey was such a unique and satisfying combination.    I’d order both again in a heartbeat.

Passion Fruit Pavlova - rose meringue, honey labneh, pistachio havla

Warm Chocolate Chip Tahini Cookie - fig leaf-labneh gelato

Both desserts were thoroughly enjoyed, although I think we liked the pavlova more.  This was most likely due to us being absolutely stuffed and the pavlova being a lighter and brighter dessert.

Day 5. La Jolla

Exterior and interior of Wayfarer Bread, San Diego La Jolla
pastries at Wayfarer Bread, San Diego

When looking for the best San Diego bakery, Wayfarer Bread & Pastry kept creeping into the conversation.  They sell out of many items, so you either need to show up early to get in line or you can also pre-order items.  We tried to pre-order one day in advance and unfortunately several items I wanted to try were no longer available, so if going that route make sure to order a few days in advance.

We arrived at 8:25am on a Saturday (they open at 8am) and thankfully nothing had sold out yet, even though there was a line of about 15 people down the street.  Typical Chris… I ordered way too many pastries.  Asheley grabbed a latte and said it was the best she’s ever had.  As you can see in the photo above, we tried a BUNCH of different gluten-laden delicacies, including their famous almond croissant, chocolate chip cookie, and pillowy English muffins.  

We actually kept these pastries for a snack later in the day, as we had a reservation at Shorehouse Kitchen for brunch before heading to La Jolla Shores.   

Exterior and menu and several brunch dishes at Shorehouse Kitchen, La Jolla Shores San Diego

I’m not a big breakfast person, but this was a solid choice if visiting La Jolla Shores.  We ordered:

Pork Carnitas & Poblano Cornbread Eggs Benedict

Mango Pancakes with Lemon and Blueberries

Caramelized Tahitan Vanilla Bean French Toast 

Parking was incredibly difficult at La Jolla Shores, and to be honest, we were highly underwhelmed by the beach.  It was very crowded and incredibly foggy, even though the weather app said La Jolla would be sunny all day.  As we soon learned, La Jolla has its own microclimate and the weather app is rarely accurate there.  Maybe if it was sunny and if we weren’t spoiled from having tons of beaches right by our home on Long Island, we’d be more impressed?  

The idea of driving to La Jolla Cove to try and find parking again for the next part of the day was not desirable, so we decided to go back to our hotel and take a $30 uber to the cove.   After walking through the town, we headed to the cove to see the seals and sea lions.  This was AWESOME, as you can get pretty darn close to these beautiful creatures.  We also recommend taking the short walk to Shell Beach.  The kids (and grandma) loved searching for shells and we were one of only like 5 people at this small beach exploring. 

Sea Lions and Sunset at La Jolla Cove, San Diego
Several menu items at Dukes, La Jolla Cove San Diego

When looking for La Jolla family friendly restaurants, I was between Georges on the Cove or Dukes, and we settled on Dukes purely because the reservation time available worked better for us.  I was also interested in trying Puesto, but I felt the menu was too adventurous for some of the people in our party.

Was it spectacular or memorable?  No.  But was the food totally fine and was it a solid choice for a La Jolla Cove family friendly restaurant. You betcha.  By the way, the Lavender Yuzu Lemonade and Lavender Colada were both very good for cocktails!  

Before heading back to the hotel, we also made sure to finish off the night with some gelato at the La Jolla Cove location of Bobboi!

Day 6. Relax and Family Photo Shoot

Exterior of Devils Dozen Donut Shop, San Diego along with 4 of their donuts

Even though I don’t love breakfast, I am a big fan of donuts!  On our way to Seaport Village to do some souvenir shopping for the kids (and to check out the USS Midway), we stopped at a San Diego donut shop called Devil’s Dozen Donuts.  A simple walk up window with a huge display of the rotating selection of daily doughnuts, I went for the Guava Cream Cheese and it was GOOD.  The excellent crunch of the exterior gave way to a tender interior crumb and a really fresh tasting guava topping.

brunch items at Trust, San Diego

One of the San Diego fine dining restaurants that way high on several lists was Trust.  I didn’t think it was a great choice with our kids for dinner, so we decided to try them for a late brunch (i.e. really it was lunch).  Bad idea.  It was truly mediocre.  I have a hard time fully judging the quality of a restaurant based on their brunch, as they usually don’t have their “A team” working in the kitchen for this shift, but at the same time a place of this supposed caliber should be capable of a higher quality product for brunch service.  

The Ultimate Sticky Bun, which rotates in flavor and is limited per day, was very good.  Was it worth $16?  No, but still very good.  The Smoked Pork Shoulder Hash, which was recommended to me by the server, was very one note and underwhelming in both flavor and texture.  This was shocking considering the amount of flavorful ingredients listed in the dish.  Our kids ordered the wood grilled burgers cooked medium… they came out well done.  At $20 for each burger… unacceptable.  This, to me, is a great test of the quality of a restaurant.  If you have a small focused menu, you have to do everything great.  Greatly overcooking both burgers, which is a most basic kitchen skill for a restaurant, is a giant fail.   

Whenever we go on vacation, we love (well, I love… the kids tolerate it) a family photo shoot with a local photographer.  It’s a great way to update the yearly growth of our family, support local business, and it’s my favorite souvenir from each trip we take.  Because we were focused on the photo shoot at sunset, we didn’t really eat a proper dinner (grabbed the kids some sushi to eat in the car on the way), but you better believe we made sure to head to a local Stella Jean’s on the way home! 

Day 7. Legoland

The final two days of our trip were all about the kids having fun.  And for them, fun = amusement parks.

Breakfast burrito and interior of JV's Mexican Food in San Diego

On the way to Northern San Diego for a day at Legoland, we stopped for a San Diego breakfast burrito at JV’s Mexican Food.  The unassuming restaurant is in a small strip mall very close to the Mission Bay Resort, and you can tell everything is made fresh to order.  The Chipotle Crunch Breakfast Burrito was legit.  It was hearty, flavorful, and the perfect way to start the day.  If I had this for breakfast every day… I think I may become a breakfast person!  

Exterior and Interior of Campfire Restaurant, San Diego
Appetizers and Cocktail at Campfire Restaurant, San Diego
Brisket, Chicken, and S'mores at Campfire San Diego

After a family fun day at Legoland, we headed to Campfire, one of the highest rated San Diego family restaurants, conveniently located very close to the amusement park.  With a market-driven menu cooked over live fire in a semi-open kitchen and a nicely decorated interior (albeit the wire chairs which were uncomfortable), this was one of the restaurants I was looking forward to most on our trip.  

Flamekeeper - gin, blood orange, pomegranate, sirene, lime, soda.  This was fantastic!!!

Porridge Bread - whole wheat, rye, sea salt, charcoal butter.  Excellent, although not sure if the charcoal in the butter actually added any flavor.  

Quail - grilled & skewered, rum glazed pineapple, tamarind.  Sounded good, but extremely small with minimal meat (less than a chicken wing).  Not worth the $9.

Crudo - blue fin, cherries,  celery, pine nut, urfa biber.  VERY good, would definitely order again.

Asparagus - grilled, burrata, peach, focaccia, basil.  FANTASTIC… MUST ORDER

Broccoli - chermoula, lime, peanut.  GREAT… MUST ORDER

Kids Brisket - overcooked and dried out, chewy.  One of the things that drew me to Campfire was that they had a thoughtful kids menu that included more than your typical kids menu fare.  Our daughter wanted to try the kids brisket, and unfortunately she received a dried out piece of chewy meat.  Very disappointing, so we ordered her the grilled cheese (definitely elevated from your standard grilled cheese) and it was excellent.

Chicken - charred, chipotle, cacao, yogurt, grilled eggplant, oaxaca spices.  Good solid entree.  

Brisket - smoked, steady state coffee rub, polenta, pickled green tomato.  Just like my daughter’s, it was dry and overcooked, but the polenta and pickled green tomato wa great.  

Yes, We Have S’mores - chocolate, mallow, graham.  Very cool and fun.  Every part of this was homemade.  

All in all, I think this is a solid restaurant if you’re in the Northern San Diego area, but the appetizers were actually better than the mains.  
Although Handel’s ice cream is literally a 2 minute walk from the restaurant, I wanted to check out another highly suggested San Diego ice cream shop on our way back to the hotel: An’s Hatmakers.  The line was decently long (out the door and almost to the curb), and it moved very slowly as most people wanted to sample different flavors.  I honestly forget what flavors we ordered, but I remember it being SOLID. 

Exterior and Interior and Gelato at An's Hatmaker San Diego

Day 8. Seaworld

Seaworld Day!  The kids were very excited, we had a great time.  We had a terrible experience with food here.  I’m hoping it was just a bad day with a lack of staff but just be forewarned even if you mobile-order and they text you that the food is ready, it won’t be.  Along with a ton of other people, we waited in line for 30 minutes for the “ready to be picked up” food, and after seeing no progress in the line,  I gave up and got a refund.  Thankfully we brought snacks and then found a very quick lunch for my very hangry family outside the park at none other than In N’ Out Burger. 

Exterior, interior, and Animal Style burger at In N Out Burger, San Diego

In N’ Out Burger is a must for anyone that is a fan of fast food.  They are an icon in the fast food world on the west coast.  It always hits the spot, and I was very pleasantly surprised at the very reasonable prices.  

Exterior and menus and interior of Tribute Pizza, San Diego
foccaccia, brussels sprouts, panzanella salad, Tribute Pizza San Diego
Pizza and Cocktails at Tribute Pizza, San Diego

For dinner, we headed to one of the best San Diego pizza restaurants that I found in my research: Tribute Pizza.   Located in the old North Park Post Office and retaining the original signage and barrel vault ceiling with exposed steel trusses, Tribute Pizza has a full seasonal menu of “Neo-Neopolitan” pizza (hybrid of New York and Neopolitan techniques) and appetizer inspired by local Farmers markets.  

Here’s a run down on what we ordered:

Seven Caves Saturn - local San Diego tropical gin infused with passion fruit, pineapple, and orange, shaken with passion fruit, fresh lemon, almond orgeat, and velvet falernum.  This was AWESOME! 

Seasonal Special Drink - totally forget what it was, but I remember it was equally great.  

Stone Fruit Panzanella Salad - this was a seasonal appetizer and it was absolutely incredible. We were all fighting over the last bites, and Asheley won. 

Wood Fired Focaccia Bread - as you can see in the photos, the focaccia had a fantastic crust and hole structure, leading to a beautifully crisp exterior with a light and fluffy interior.  You can also order dips with the bread: we got the Burrata Stracciatella and Balsamic, which was incredible.  The Vodka Sauce, however, had way too much garlic and was served cold.  Pass.  

Roasted Garlic Brussels Sprouts - deep fried and dressed in roasted garlic, whole grain mustard, white balsamic, chili flakes, and pecorino romano.  This was ridiculously amazing and quite possibly one of the best Brussels sprouts we’ve ever had, which is saying a lot because we typically order a brussels sprouts app/side every time we see it on a menu.  

Pizzas - they were both very good, but honestly the apps were even better and the highlight of our meal.

The kids and Asheley got the Kevin McCallister, which is your classic pizza.  I got a half and half pie custom pie (love that I could do this), with half Dirty Dancin’ and half Bees Mode.  The Dirty Dancin’ had red onion, jalapeno, fresh pineapple, and ranch.  The Bees Mode had pickled sweet peppers, ricotta, soppressata, mike’s hot honey, and parmigiano reggiano.  

Highly recommend getting to Tribute Pizza for a great family dinner in San Diego!

There’s several after dinner San Diego ice cream options by Tribute Pizza:

Hammonds - you can do ice cream flights here! 

Stella Jean - you already know I’m obsessed

Mutual Friend - this is one ice cream joint I really wanted to get to, but I just didn’t have enough time

Ans Dry Cleaner - one of the highest rated ice cream shops in San Diego, but even on the weeknight we attempted to go here, the line was VERY long and barely moving.  I overheard from a local in the line that this was actually a SHORT wait time, and that weekends are much longer.  The line was at least 30 minutes long.  With tired kids, we decided to pass and headed to Stella Jean (again).

Day 9. Go Home (the end)

As you’re planning your own amazing San Diego Foodie Family Vacation and are planning your eating itinerary on a family vacation in San Diego, here’s some things to remember:

What are your must haves?  Mine were:

  • Tacos
  • Seafood/Fish Tacos (didn’t get to this because the kids don’t love fish)
  • Ice Cream
  • San Diego Family Friendly Restaurants with exciting menus for adults
  • Upscale Restaurant
  • Breakfast Burrito
  • Tiki Bar / Mixology Bar

What are your must go-to attractions?  My short list (and we didn’t get to all of this because of my daughter’s figure skating schedule):

  • Hop On/Off Trolley
  • Beaches (Coronado, La Jolla, etc.)
  • Gaslamp - USS Midway, PETCO Park for a Padres Game
  • Balboa Park - playgrounds, carousel, science museum
  • Old Town San Diego - The Whaley House, El Campo Cemetery
  • San Diego Zoo
  • LegoLand
  • Seaworld

Here’s a full list of San Diego eateries and restaurants I researched and were on my list:

BREAKFAST

  • Morning Glory - some people swear by it, some say it’s overrated.  Highlight dishes are the japanese pancakes, wagyu and eggs, dirty tots
  • Shorehouse Kitchen
  • Wayfarer Bread & Pastry
  • Parkhouse
  • Dodo Bird Donuts
  • Little Frenchie
  • Cotixan - breakfast burritos, has 3 locations
  • Donut Bar 
  • Sayulitas - breakfast burritos
  • Werewolf - breakfast balls, homer pancakes

TIKI/MIXOLOGIST 

  • False Idol - reservations needed
  • Young Blood - reservations needed
  • Mothership - reservations needed

RESTAURANTS

  • Herb & Wood
  • Callie
  • Campfire
  • Juniper and Ivy 
  • Cicera Ostrai (has a kids menu)
  • Jeune Jolie
  • Market Del Mar
  • A.R. Valentien at Lodge Torrey Pines
  • Fort Oak
  • Kettner Exchange
  • King Fisher
  • Animae
  • Cowboy Star
  • Rare Society
  • Trust 

RAMEN

  • Menya Ultra - tonkotsu ramen
  • RakiRaki
  • Underbelly

TACOS / MEXICAN 

  • City Tacos Ocean Beach (has multiple locations around San Diego)
  • JV’s Mexican Food
  • La Perla #2 or #3
  • Ed’s 
  • Tacos el Gordo
  • Tacos el Trompo
  • Tacos el G on Highland Ave. In National City for adobada tacos and mulas
  • Juanita’s Encinitas
  • Oscars Mexican Seafood - fried fish taco, taco especial
  • Seafood Kikos Place - fish taco
  • Lola 55 
  • Las Cuatro Milpas 
  • TJ’s Oyster Bar - fish tacos
  • Tahona 
  • Lucha Libre
  • Lolitas - carne asada fries
  • Tacos el Gordo, downtown location specifically
  • Rubio's Mission Bay - fish tacos

ICE CREAM

  • Stella Jean
  • An’s Hatmaker
  • An’s Dry Cleaning 
  • WIld Child
  • Mutual Friend Ice Cream
  • Hammonds
  • JoJos
  • Sunday Ice Cream
  • Handel’s
  • Niderfranks
  • Mariposa

 ITALIAN

  • Cesarina
  • Siamo Napoli
  • Buona Forchetta
  • Cori Pasta

Smashed Avocado Toast with Dukkah and Pickled Onions

By Tyler Leave a Comment

smashed avocado toast
 smashed avocado toast

Let’s be honest—avocado toast has become the brunch staple of the decade. But this version? It’s not just a brunch dish—it’s an experience. We’re going beyond basic with this Smashed Avocado Toast with Dukkah and Pickled Onions, and trust me, every bite delivers a perfect combo of creamy, crunchy, tangy, and toasty goodness.

We start with thick slices of crusty sourdough (because basic toast just won’t cut it), pile on rich, lemony smashed avocado, and then here’s the fun part—top it with a generous sprinkle of dukkah. If you’ve never had it before, dukkah is a Middle Eastern spice-nut-seed blend that brings bold, nutty crunch to every bite. Add in some quick pickled onions for a punch of brightness and acidity, and boom—you’ve just leveled up your breakfast game in a big way.

This isn’t just pretty food for the ’gram. It’s fast, filling, and packed with healthy fats, fiber, and flavor. Whether you're serving it up on a lazy Sunday morning or whipping it together between Zoom calls, this avocado toast doesn’t just satisfy—it shines. Let’s make some brunch magic.

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smashed avocado toast

Smashed Avocado Toast with Dukkah and Pickled Onions


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  • Author: Tyler
  • Total Time: 20 minutes
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Description

This smashed avocado toast with dukkah and pickled onions is the ultimate flavor-packed brunch. Creamy, crunchy, tangy, and ready in 15 minutes—it’s avocado toast, leveled up.


Ingredients

Scale

2 slices crusty bread (like sourdough)

1 ripe avocado

Juice of ½ lemon

Salt and pepper, to taste

2 tablespoons dukkah (store-bought or homemade)

¼ cup quick pickled red onions (see below)

Drizzle of olive oil

Optional: crumbled feta, chili flakes, poached egg


Instructions

Pickle the Onions (make ahead): Combine vinegar, water, sugar, and salt. Add onions, let sit for at least 15 minutes.

Toast Bread: Get it golden and crisp—pan, toaster, or oven.

Smash Avocado: Scoop into a bowl, add lemon juice, salt, pepper. Smash to your desired texture.

Assemble: Spread avocado on toast. Top with pickled onions, sprinkle dukkah, drizzle olive oil.

Add Optional Toppings: Feta, poached egg, or chili oil. Serve immediately.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: lunch

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

What Is Dukkah and Why You Need It

Okay, so let’s talk about dukkah (pronounced DOO-kah). If it’s not already a pantry staple in your kitchen, prepare to fall in love. This Middle Eastern blend of toasted nuts, seeds, and warm spices is like the secret weapon you didn’t know your toast (and honestly, your whole life) was missing.

dukkah spices

At its core, dukkah is typically made with hazelnuts or almonds, sesame seeds, coriander, cumin, and a little salt. Everything’s toasted, crushed—not powdered—and mixed into this wildly aromatic, crunchy sprinkle that adds instant wow to pretty much anything it touches. Avocado toast? Check. Roasted veggies? Yes. Hummus, salads, soups, eggs? All better with dukkah.

You can find it at many specialty grocery stores or make a batch at home in 10 minutes flat. I usually toast up a few ingredients, blitz them in a food processor until chunky, and keep it in a jar for sprinkling on everything. It keeps for weeks and adds such a punch of texture and flavor—it’s like edible confetti for grown-ups.

If you’re looking to take your avocado toast from “nice” to whoa, this is it. Dukkah brings that nutty, toasty, spiced depth that balances perfectly with creamy avocado and zingy onions. It’s the flavor move that makes this toast totally next-level.

How to Make the Ultimate Smashed Avocado Toast

This toast looks fancy, but it couldn’t be easier to make. You’re only a few steps away from a brunch-worthy plate that hits all the flavor notes. Let’s break it down.

Step 1: Pick Your Bread

Start with a good slice of bread. I’m talking thick, sturdy stuff—like sourdough, multigrain, or a rustic country loaf. You want something that can hold the weight of all those toppings without turning soggy. Toast it until golden and crisp, either in the toaster or a pan with a little olive oil if you're feeling bougie.

Step 2: Smash That Avocado

Grab a perfectly ripe avocado (soft but not mushy), slice it open, and scoop the flesh into a bowl. Add a squeeze of lemon juice, a pinch of salt, and a crank or two of black pepper. Now smash it up with a fork until it’s creamy but still has some texture. You’re going for “rustic,” not guacamole.

Step 3: Layer It Up

Spread that dreamy green goodness generously over your toasted bread. Don’t be shy—go edge to edge. Then comes the magic:

  • Sprinkle a healthy spoonful of dukkah over the top.
  • Add a tangle of bright pink pickled onions.
  • Drizzle a little olive oil if you like things silky.

Optional (but amazing): Top with a soft-boiled or poached egg, crumbled feta, or a pinch of chili flakes if you want heat.

Step 4: Serve and Savor

Serve it right away—this toast is best when everything’s warm and crisp. Slice in half for maximum visual effect and that perfect cross-section. Eat it with your hands, fancy brunch-style fork and knife, or straight over the sink (no judgment here).

Quick Pickled Onions – Easy and Essential

red onion

Let’s be real—pickled onions are the unsung hero of this whole dish. They bring that sharp, tangy brightness that cuts through the rich avocado and nutty dukkah like bam. Plus, they’re ridiculously easy to make. Once you try these, you’ll want to throw them on everything from tacos to grain bowls to grilled cheese.

I always use my go-to Easy Pickled Onions recipe. It takes just a few minutes and adds that crave-worthy bite and pop of color that makes this toast feel restaurant-level.

Why They Work:

These pickled onions hit that perfect balance of sweet and tangy, with just enough bite to wake up your palate. They also make your toast look chef-y with that bold pink glow.

Pro Tip:

Make a big batch and keep them in the fridge for up to 2 weeks. They only get better over time—and they’re your new go-to topper for everything.

Quick & Easy Smashed Chicken Caesar Wraps for TikTok Fame

By Tyler Leave a Comment

Chicken Caesar Wraps
Chicken Caesar Wraps

Alright, let’s talk about these Smashed Chicken Caesar Wraps—because if you haven’t seen them blowing up on TikTok yet, just wait. They’re about to be your next obsession. Picture this: juicy, golden-brown smashed chicken, crispy tortilla edges, creamy Caesar dressing, crunchy romaine, a punch of Parmesan, and yes—maybe a bit of bacon if you’re feeling extra. All wrapped up and toasted to perfection. It’s like your favorite Caesar salad took a trip to flavor town and came back as a wrap.

And the best part? This recipe is ridiculously easy. We’re not roasting garlic or slow-cooking anything. You just smash, sear, stuff, wrap, and crisp. Done in under 20 minutes. Perfect for a quick lunch, a post-gym protein hit, or when you want to impress your friends with something that looks gourmet but really isn’t. And hey, if you film the wrap smash with a cheese pull? You’re basically guaranteed TikTok fame. Just don’t forget to tag me, alright?

Whether you’re cooking for one or meal prepping a batch, this wrap hits all the right notes—salty, crunchy, creamy, and totally craveable. Let’s make lunch go viral.

How to Make Smashed Chicken Caesar Wraps

Making these wraps is honestly as satisfying as eating them—especially the smash part. That’s where the magic happens.

Step 1: Smash That Chicken

raw chicken

First things first, grab your chicken breasts and give them a good pounding. Not like “take out your rage” pounding, but enough to flatten them evenly—about ½ inch thick. I use parchment paper and a rolling pin or the bottom of a skillet. This not only helps the chicken cook faster, but it also creates more surface area for that golden crust.

Step 2: Season & Sizzle

Once your chicken is flattened, season it up. I go with salt, pepper, garlic powder, and smoked paprika—it’s simple but flavorful. Heat a nonstick skillet or grill pan over medium heat, add a touch of oil, and sear each piece of chicken for about 4–5 minutes per side. You’re looking for a crispy edge and juicy center. Air fryer? That works too—400°F for about 9–10 minutes should do the trick.

Step 3: Build the Wrap

Lay out your tortilla and mentally divide it into sections. Start with a swipe of Caesar dressing, add chopped romaine (the crunch is key), then lay down your chicken, shredded Parmesan, and—if you’re going for greatness—a slice or two of crispy bacon. Want bonus points? Crush some croutons in there. Yeah, I said it.

Step 4: Fold & Smash

Now wrap it up burrito-style—tuck the sides, roll it up nice and tight. Heat the pan back up and place the wrap seam-side down. Press it with a spatula (or something heavy like another skillet) and let it crisp for 2–3 minutes per side. That’s your smash. It gets the outside golden and gives it that signature flattened look TikTok loves.

Step 5: Serve It Up

Let it cool just slightly, then slice it in half. That cross-section? It’s money. Serve with extra Caesar for dipping, or a squeeze of lemon if you're feeling fancy.

Let’s Talk Caesar Dressing

Homemade Caesar dressing

The soul of this wrap? 100% the Caesar dressing. It’s creamy, garlicky, a little tangy, and basically the flavor glue that holds the whole thing together. Use a good one, and your wrap will taste like it came straight from a trendy lunch spot. Use a bland one… and, well, let’s not go there.

Store-Bought vs. Homemade

If you’re in a rush, no shame in grabbing a quality store-bought Caesar. Look for one with real Parmesan, anchovy paste, and lemon juice near the top of the ingredient list—those are the bold flavors that punch through. Brands like Tessemae’s, Ken’s Steakhouse, or Primal Kitchen (for a dairy-free option) are solid picks.

But if you’ve got five minutes and a blender? Homemade Caesar dressing is a next-level upgrade. Here's a quick recipe I love:

Quick Homemade Caesar Dressing:

  • ½ cup mayo
  • 1 clove garlic, minced
  • 2 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1–2 teaspoon anchovy paste (optional, but traditional)
  • ¼ cup grated Parmesan
  • Salt & black pepper to taste

Blend it all up or whisk until smooth. Boom—restaurant-style Caesar without the mystery ingredients.

Pro Tips:

  • Want it thinner? Add a splash of water or milk.
  • Like it spicy? Add a few dashes of hot sauce or a pinch of cayenne.
  • No anchovies for you? Use extra Dijon and a little Worcestershire for depth.

No matter which route you take, just make sure it’s punchy, creamy, and something you’d want to dip your finger in. Because when that dressing hits warm chicken, crunchy romaine, and that crispy tortilla wrap—it’s chef’s kiss.

Optional Tweaks & Flavor Variations

One of the best parts about this smashed chicken Caesar wrap? You can totally make it your own. Whether you're trying to eat cleaner, spice things up, or just use whatever's already in your fridge, these wraps are super versatile. Here are some fun and tasty variations to try:

Make It Spicy

If you're like me and think Caesar could use a little kick, go ahead and mix in some hot sauce with the dressing. Buffalo Caesar is chef's kiss. Sriracha or chili crisp drizzled on top before you wrap? Instant flavor bomb.

Bacon Swap or Boost

Don’t eat pork? Use turkey bacon or even crispy prosciutto. Want to go extra? Add both bacon and a sprinkle of crumbled feta for a tangy bite.

Add More Veggies

Chopped cherry tomatoes, shredded carrots, or even some thin-sliced red onion can add freshness and crunch. A little avocado goes a long way too—it adds creaminess and richness that balances the salty dressing.

Go Vegetarian

Grilled tofu, air-fried tempeh, or plant-based chicken cutlets can totally sub in for the real thing. Just season them well and give them that same smash-and-sear treatment. You’ll still get all the texture and flavor.

Low-Carb or Gluten-Free Options

Swap the tortilla for a big romaine leaf or use a low-carb wrap if you’re watching carbs. Gluten-free wraps work great too—just be careful not to overfill since they can be a little more delicate.

Cheese It Up

Parmesan’s the classic move, but don’t stop there. A sprinkle of shredded mozzarella or sharp provolone inside the wrap before toasting gives you that gooey melt that everyone loves.

Caesar Remix

Out of Caesar dressing? No problem. Mix mayo with lemon juice, garlic powder, anchovy paste (if you’re into it), and some grated Parm. Boom—instant Caesar hack.

Final Thoughts

Whether you keep it classic or go wild with your own remix, the foundation is solid. You really can’t mess this one up.

These Quick & Easy Smashed Chicken Caesar Wraps? Total game-changers. They're fast, flavorful, and absolutely crush it when you want a lunch or dinner that feels way fancier than the time you actually spent making it. Between the juicy smashed chicken, crisp romaine, creamy dressing, and that golden, griddled tortilla—you’ve got all the textures and flavors you crave in every single bite.

Whether you’re cooking solo, feeding the fam, or trying to make TikTok magic happen, this wrap is here for it. Customize it, stack it, smash it—just don’t forget to film it if you’re in it for the clout. And if you do go viral? Tag me. I’ll be cheering you on from the comments with heart-eyes emojis and a big ol’ appetite.

Now go forth and wrap like a pro. And hey—if you loved this one, check out my other easy viral recipes for more scroll-stopping meals. Happy smashing!

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Chicken Caesar Wraps

Quick & Easy Smashed Chicken Caesar Wraps for TikTok Fame


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Tyler
  • Total Time: 25 minutes
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Description

he Caesar dressing is the real MVP here—creamy, tangy, and loaded with garlic and Parmesan. Whether you use a high-quality store-bought brand or whip up a quick homemade version, it brings the whole wrap together with bold, crave-worthy flavor.


Ingredients

Scale

2 boneless, skinless chicken breasts

Salt & pepper to taste

½ tsp garlic powder

½ tsp smoked paprika (optional)

2 large flour tortillas

½ cup Caesar dressing

1½ cups chopped romaine lettuce

¼ cup shredded Parmesan cheese

4 strips cooked bacon (optional but recommended)

1 tbsp olive oil or spray for cooking

Crushed croutons (optional for crunch)


Instructions

Prep Chicken: Place each chicken breast between parchment or plastic wrap and pound until thin (about ½ inch thick). Season both sides with salt, pepper, garlic powder, and paprika.

Cook Chicken: Heat a pan with a bit of oil over medium heat. Cook chicken for 4–5 minutes per side until golden and cooked through. You can also grill or air-fry.

Build the Wraps: Lay out tortillas. Spread Caesar dressing down the center, top with chopped romaine, cooked chicken, bacon, Parmesan, and optional crushed croutons.

Wrap + Smash: Roll tightly like a burrito. Place back in the pan (seam-side down) and press with a spatula or heavy pan to crisp and flatten slightly, 2–3 minutes per side.

Serve Hot: Slice in half and enjoy while warm and crispy!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Cuisine: American

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

From Scratch: How to Make an Easy Tomato Sauce with Fresh Tomatoes

By Tyler 1 Comment

Making sauce

One of things I love most in this world is making pizza and all great pizza starts with the Sugo (sauce). . You can also use this method for making tomato sauce for pasta.

Making Sauce
Chris, Steve and I making sauce in my garage.

Here are a few reasons why Roma Tomato's are the best for making sauce.

  1. The low water content: Roma tomatoes have a firmer flesh & fewer seeds, they produce a thicker, richer sauce without being too watery.
  2. They have a rich flavor, sweet, slightly tangy flavor, which is perfect for making a flavorful tomato sauce. The thick flesh also means they have a higher concentration of flavor, making the sauce more robust.
  3. The dense, meaty texture of Roma tomatoes means they hold their shape well when cooked down into sauce, rather than turning mushy. This texture also helps the sauce cling better to pasta and other dishes.
  4. Roma tomatoes are also a popular choice for making sauce because they are easy to process. The firmer flesh means they are easier to peel, chop, and puree than other tomato varieties.
Me peeling tomatoes

We ordered these tomatoes from a local farm on the east end of Long Island New York. Here is the process on how to break the tomatoes down into sauce. The sauce will last for a week or two in the fridge or a year if you can them. The type of tomato I use is a Roma Tomato (Plumb tomato).

Steve running the tomatoes though a tomato strainer or food mill.
Steve using a tomato strainer (food mill)

How to use a food mill

A food mill is a kitchen tool for making tomato sauce from fresh tomatoes. it is used to grind, puree, or strain food items, such as fruits, vegetables, and herbs. It's a great tool to use when making tomato sauce because it can separate the seeds and skin from the pureed tomatoes, resulting in a smooth and flavorful sauce. Here's how to use a food mill for making tomato sauce:

  1. First, wash and roughly chop your tomatoes, removing any stems or leaves.
  2. Place the chopped tomatoes in a large pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 20-30 minutes, or until the tomatoes have broken down and released their juices.
  3. Remove the pot from the heat and let the tomatoes cool slightly.
  4. Set up the food mill over a large bowl or pot, with the finest disc in place.
  5. Ladle the cooked tomatoes into the food mill, and use the hand crank to turn the blade and push the tomatoes through the sieve.
  6. As you turn the crank, the pureed tomato will pass through the fine holes of the sieve, while the skin and seeds will be left behind.
  7. Continue until you've processed all of the cooked tomatoes.
  8. Season the sauce with salt and pepper to taste, and use it immediately or store it in an airtight container in the refrigerator or freezer.

Using a food mill can be a little messy, but it's a great way to make a smooth and flavorful tomato sauce. Plus, the process of cranking the handle can be a fun and rewarding activity for cooks of all ages!

Overall, Roma tomatoes are an excellent choice for making sauce because of their low water content, rich flavor, meaty texture, and ease of processing. The best type is a san marzano tomato sauce. They are often the go-to tomato variety for people who want to make delicious, homemade tomato sauce. Buying a good food mill will help the process along. I think this is the best tomato sauce making process out there.

Tomato sauce
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Roma tomato

From Scratch: How to Make an Easy Tomato Sauce with Fresh Tomatoes


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  • Author: Tyler
  • Total Time: 1:10mins
  • Yield: a few jars of sauce
  • Diet: Vegan
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Description

This is a very easy to make  fresh tomato sauce from scratch.


Ingredients

A few pounds of Roma Tomatoes


Instructions

1. Start by washing your Roma tomatoes under cold running water to remove any dirt or debris.

2. Cut off the stem end of each tomato, and then cut a shallow "X" in the opposite end.

3. Prepare a large pot of boiling water and have a large bowl of ice water ready.

4. Carefully lower the tomatoes into the boiling water and blanch for 30-60 seconds, until the skins begin to peel back from the X mark.

5. Using a slotted spoon, remove the tomatoes from the boiling water and immediately place them in the ice water to cool down and stop the cooking process.

6. Once the tomatoes have cooled down, use your fingers or a paring knife to peel off the skins.

7. Cut the tomatoes in half and scoop out the seeds and watery pulp with a spoon.

8. Chop the tomato flesh into small pieces or puree them in a blender or food processor, depending on the texture you prefer.

9. Use the processed Roma tomatoes to make your sauce, either by cooking them down with other ingredients or storing them in the fridge or freezer for later use

 

Notes

Processing Roma tomatoes for sauce can be a little time-consuming, but it's well worth the effort to get that delicious, homemade tomato sauce flavor!

  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Category: Sauce
  • Cuisine: Italian

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Spicy Honey Butter Shrimp Tacos

By Tyler Leave a Comment

Shrimp honey slaw
honey butter shrip2

Every Tuesday night, our family gathers around the table for Taco Night—it’s a ritual that’s become sacred in our house. A few months back, I whipped up these Spicy Honey Butter Shrimp Tacos on a whim, and they were an instant hit. Now, my kids beg for them weekly, and my spouse has dubbed them “the best tacos ever.” It’s chaos in the best way: the kitchen fills with the sizzle of shrimp, the kids argue over who gets the last tortilla, and we all laugh over sticky fingers and spicy-sweet bites.

Spicy Honey Butter Shrimp Tacos

The slaw adds a fresh crunch that balances the rich sauce, and we’ve even started a little tradition of topping them with whatever’s in the fridge—avocado one week, pickled onions the next. It’s quick enough for a weeknight but feels special, like a mini celebration to break up the routine. Taco Tuesday wouldn’t be the same without these shrimp tacos now—they’re our family’s flavor-packed love letter to togetherness.

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Spicy Honey Butter Shrimp Tacos

Spicy Honey Butter Shrimp Tacos


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  • Author: Tyler
  • Total Time: 25 minutes
  • Yield: 4 (2-3 tacos per person) 1x
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Description

a quick, flavorful twist on taco night. Juicy shrimp are cooked in a sweet and spicy honey-butter sauce with a kick of sriracha, then tucked into warm tortillas with a crunchy lime-cabbage slaw. Ready in under 30 minutes, they’re perfect for a fast, delicious meal with just the right balance of heat and sweetness.

Ingredients

Scale

For the Shrimp:

    • 1 lb large shrimp, peeled and deveined (tails off for easy eating)
    • 2 tbsp unsalted butter
    • 2 tbsp honey
    • 1-2 teaspoon sriracha or gochujang (adjust for heat preference)
    • 1 tsp soy sauce
    • 1 garlic clove, minced
    • ½ tsp smoked paprika
    • Salt and pepper, to taste

For the Slaw:

  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tbsp)
  • 1 tbsp olive oil
  • Salt, to taste

Instructions

  • Make the Slaw: In a medium bowl, toss cabbage, carrots, and cilantro with lime juice, olive oil, and a pinch of salt. Set aside to let the flavors meld while you cook the shrimp.
  • Cook the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt, pepper, and smoked paprika. In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in honey, sriracha, and soy sauce until combined.
  • Sear the Shrimp: Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque, letting the sauce thicken and coat the shrimp. Remove from heat.
  • Assemble the Tacos: Warm tortillas (on a skillet or in the microwave). Spoon a small amount of slaw onto each tortilla, top with 3-4 shrimp, and drizzle any extra sauce from the pan. Add optional toppings like cotija cheese or jalapeños if desired.
  • Serve: Plate with lime wedges on the side and enjoy immediately!

Notes

  • For extra crunch, toast the tortillas on a dry skillet or over an open flame.
  • Swap shrimp for chicken or tofu if you want variety—adjust cooking time accordingly.
  • Make it a meal with a side of Mexican street corn or cilantro-lime rice.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Cuisine: Mexican

Nutrition

  • Serving Size: 4 (2-3 tacos per person)
  • Calories: 380
  • Fat: 14g
  • Carbohydrates: 42g
  • Protein: 25g

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

More Taco Recipes to Spice Up Your Taco Tuesday

If you’re loving these Spicy Honey Butter Shrimp Tacos, you’ll find plenty more taco inspiration on Shared Appetite to keep your Taco Tuesday rotation fresh and exciting. For a smoky twist, check out my Chipotle Lime Grilled Chicken Tacos, where tender chicken meets a zesty marinade and cool avocado crema. Craving something hearty? My Slow Cooker Carnitas Tacos deliver melt-in-your-mouth pork with crispy edges, perfect with a tangy pineapple salsa. For a veggie-packed option, try the Roasted Sweet Potato and Black Bean Tacos—earthy, spiced, and topped with a zippy cilantro-lime dressing. Each recipe brings bold flavors and easy prep, so you’ll never run out of taco night ideas!

Home made Tortilla's

Want to perfect your tortilla game for these tacos? I’ve learned a ton from the experts at Serious Eats, where they share genius tips on warming tortillas to get that soft, pliable texture every time.

Taco night at our house wouldn’t be complete without these Spicy Honey Butter Shrimp Tacos, and they’ve quickly become the star of our Tuesday lineup. The magic happens when plump shrimp soak up that irresistible honey-butter sauce, spiked with just enough sriracha to keep things exciting. Paired with a crisp slaw, these Spicy Honey Butter Shrimp Tacos are a breeze to whip up, even on busy weeknights. Want to mix it up? Try swapping the shrimp for scallops or adding a dollop of guacamole. Trust me, once you taste these Spicy Honey Butter Shrimp Tacos, you’ll wonder why you didn’t make them sooner!

20 Best Desserts to Bring to Christmas

By Tyler Leave a Comment

Christmas Dessert Cookies
Christmas Cookies

Our 20 great Christmas desserts list

It is that time of the year again! Christmas is the time for merry-making and it is incomplete without delicious desserts!

Whether you’re hosting or attending a holiday gathering, bringing a dessert is sure to help you win hearts and spread joy. But with so many delicious desserts to choose from, it can be hard to decide which one to make for Christmas.

Don’t worry. Here’s a list of some of the best desserts to bring to Christmas or make for yourself.

1. Christmas Pudding

There’s no Christmas without a traditional Christmas pudding. This decadent dessert is made with dried fruits, spices, and a few “special” ingredients, like brandy. It’s usually served with custard, cream, or ice cream, making it a truly indulgent holiday treat.

And, you just cannot go wrong with it. This is a great make ahead dessert for Christmas.

2. Mince Pies

Another classic Christmas dessert is mince pies.

These individual pastries are filled with sweet mincemeat, topped with a dusting of castor sugar, and glazed with the goodness of melted butter. They’re the perfect finger food for a festive gathering, and they’re sure to be a hit with everyone at the table.

3. Bûche de Noël

If you’re looking for something a bit more unique, try making a batch of Bûche de Noël.

This French-inspired dessert is a combination of sponge cake and frosting. It is usually decorated with marzipan, chocolate, or other festive ingredients.

It’s a great way to celebrate the holidays with a touch of elegance. You can make your own Bûche de Noël or find a local bakery that specializes in these festive treats.

4. Gingerbread Cookies

Gingerbread cookies are a classic Christmas dessert that everyone loves! They’re easy to make and even easier to eat. You can decorate them with icing, sprinkles, or other festive toppings, and even hang them as decorations on your Christmas tree. This is a great example of a traditional Christmas dessert.

5. Christmas Cake

A Christmas cake is a must-have for all of your holiday parties. It’s easy to make and can be decorated to match your Christmas décor. Plus, it’s sure to be a hit with all of the guests. Spike it up with some brandy or rum to make a sweet and boozy adult version - no one will complain.

6. Chocolate Fondue

Chocolate fondue is a decadent and playful dessert that is sure to be a hit in any gathering. Gather around the fondue pot and dip your favorite fruits, cookies, and other treats into the warm, melted chocolate for a truly special and lip smacking experience. I love any chocolate Christmas dessert I can get my hands on.

7. Apple Pie

A timeless dessert, an apple pie can sweeten just about any Christmas celebration. It’s easy to make and you can use store-bought crust and filling to make baking it an easy affair. Plus, it’s always a hit with everyone at the table. Another great option is the Caramel Apple Pie Tacos we made a few years ago.

8. Christmas Trifle

If you’re looking for a show-stopping dessert, a trifle is the way to go. It’s a layered dessert made with slices of cake, fruit, custard, and cream. This dessert is also another perfect way to end a festive Christmas meal, albeit it requires a fair bit of elbow grease.

9. Eggnog Cream Pie

Nothing says Christmas like the flavors of eggnog in a creamy and delicious pie. Rich and decadant, it combines the classic flavors of eggnog with a flaky pie crust for a delicious treat. Enjoy a slice of this comforting and indulgent pie to get into the yuletide spirit and wow your guests too.

10. Cranberry Cheesecake

A delicious Cranberry Cheesecake is another perfect way to finish off any holiday meal. The combination of tart cranberries and creamy cheesecake creates a unique flavor that is sure to please even the fussiest eaters. Enjoy a slice of this delightful dessert and share the joy of the season.

11. Pecan Pie

Pecan Pie is a classic Southern dessert, perfect for the holiday season. This decadent treat is made with a sweet, rich filling and loaded with crunchy pecans. The perfect combination of sweet and salty, you can enjoy the unique flavor of this nutty pie and make it a staple at your holiday gatherings.

12. Chocolate Yule Log

A classic French cake, a yule log is as festive as it gets. It is made with a light and fluffy meringue-based sponge, filled with a rich and creamy chocolate ganache, and then rolled into a log shape.

The log is then finished with a chocolate frosting, giving it the illusion of a fallen log. This is a show-stopping dessert like no other and is sure to be a hit with family and friends this holiday season!

13. Peppermint Bark

Peppermint Bark is a delicious holiday treat made of layers of white and dark chocolate swirled together and covered with crushed candy cane pieces. It's a perfect combination of sweet and minty flavors, making it a great after-meal dessert or snack to enjoy during this time of the year.

If your guests like After Eights, they will dig the peppermint bark.

14. Hot Cocoa Cake

A Hot Cocoa Cake is a luxurious and indulgent treat. Made with rich, dark chocolate and topped with a creamy frosting, it is very sweet and sticky - perfect for satisfying anyone with a massive sweet tooth.

You can serve it as an after-dinner treat or cut yourself a slice with your evening tea, this delicious cake is great for any time of the day.

15. Shortbread Cookies

Made with just a few basic ingredients - butter, sugar, and flour, shortbread cookies are light, crumbly, and melt in your mouth with each bite you take. The perfect accompaniment to a cup of hot cocoa, these classic cookies are sure to bring a smile to everyone during the holiday season.

16. Peanut Butter Blossoms

Peanut Butter Blossoms are a delicious and classic cookie with a soft and chewy peanut butter cookie base and a Hershey's Kiss perched on top. Simple to make but incredibly delicious, these “blossoms” make for an excellent gift too.

So if you plan on surprising your mailman or building super with Christmas cookies, go with this one and win them over.

17. Snickerdoodles

Snickerdoodles are soft and chewy cookies that are rolled in cinnamon and sugar. They are a great addition to any holiday cookie tray but can be enjoyed all year round!

18. Thumbprint Cookies

Thumbprint cookies are a great way to make cookies special for the holidays.  The dough is shaped into balls and then pressed with the thumb to make a shallow indentation. The cookies can then be filled with your favorite jam or melted chocolate before being topped with festive sprinkles.

You can bake them with your family and make a ritual out of it.

19.  Chocolate Chip Cookies

Chocolate chip cookies are always a hit with kids and adults alike. They can be made with festive-colored chips and shaped into holiday designs using cookie cutters. Plus, who doesn’t love chocolate chip cookies, eh?

Make them as chewy or crunchy as you want and stow some away for later. It’s a win-win!

20. Sugar Cookies

Sweet and classic sugar cookies are a must for any Christmas celebration. They can be decorated with holiday-themed sprinkles, icing, candy canes, and other similar decorations.

No matter what dessert you decide to make for Christmas, have fun in the process. Anything you make with love is sure to be a hit with all of your guests. So pull out your apron, preheat your oven, and start baking.

The Christmas bells will start tolling before you know it. What are some of your favorite Christmas dessert to bring to friends and family.

Grilled Salmon Delight: A Perfect BBQ Recipe for Seafood Lovers

By Tyler Leave a Comment

Grilled Salmon
Grilled Salmon

I have been looking for a few different things to BBQ in the summer and stumbled upon this recipe for Grilled Salmon on the BBQ. I was tired of the old hotdog and hamburger combo and wanted to switch it up for something a little more healthier.

Let me start out on the biggest issue with grilling Salmon on the BBQ. How to get the Salmon to not stick on the BBQ Grates. Here are a few tips.

To prevent salmon from sticking to the grill grates, here are a few tips:

  1. Preheat and clean the grill: Ensure that your grill is preheated to the appropriate temperature before placing the salmon on it. Cleaning the grates with a wire brush will remove any debris or residue that could cause sticking.
  2. Oil the grates: Before placing the salmon on the grill, lightly oil the grates with a high smoke point oil like vegetable oil, canola oil, or grapeseed oil. Use a folded paper towel dipped in oil and use tongs to rub it onto the grates. This helps create a non-stick surface.
  3. Oil the salmon: Brush a thin layer of oil on both sides of the salmon fillets. This will further reduce the chances of sticking.
  4. Start with a clean and well-oiled fish: Ensure that the salmon fillets are free of any excess moisture by patting them dry with a paper towel before oiling. Moisture can lead to sticking.
  5. Don't disturb the fish too early: Once you've placed the salmon on the grill, let it cook undisturbed for a few minutes. This allows the fish to develop a sear and naturally release from the grates.
  6. Use a fish spatula: When it's time to flip the salmon, use a fish spatula—a thin and flexible spatula specifically designed for delicate fish—to gently lift and turn the fillets. This helps prevent them from breaking apart.

By following these tips, you can minimize the chances of the salmon sticking to the grill grates and ensure a smooth grilling process.

outdoor bbq

Other Shared Appetite Grilled Salmon recipes.

  1. Pineapple Teriyaki Salmon {plus a Spring Entertaining Giveaway!}
  2. 40 Creative Healthy Recipes for 2015

Table of Contents

  • To prevent salmon from sticking to the grill grates, here are a few tips:
  • Other Shared Appetite Grilled Salmon recipes.
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Grilled Salmon

Grilled Salmon Delight: A Perfect BBQ Recipe for Seafood Lovers


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  • Author: Tyler
  • Total Time: 20 minutes
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Description

Grilled salmon is a versatile dish that pairs well with various side dishes such as grilled vegetables, rice pilaf, or a fresh salad. Enjoy your delicious and healthy grilled salmon straight from the BBQ!


Ingredients

Scale

4 salmon fillets (about 6 ounces each)

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, minced

1 teaspoon dried dill

Salt and black pepper to taste

Lemon wedges, for serving

Fresh dill, for garnish (optional)


Instructions

Preheat the BBQ to medium-high heat.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried dill, salt, and black pepper.

Place the salmon fillets on a large plate or shallow dish. Pour the marinade over the salmon, making sure to coat each fillet evenly. Let it marinate for about 15 minutes to allow the flavors to infuse.

Meanwhile, lightly oil the BBQ grates to prevent the salmon from sticking.

Once the BBQ is heated and the salmon has marinated, place the salmon fillets directly on the preheated grill, skin side down. Close the lid and cook for about 4-5 minutes, or until the salmon easily releases from the grill grates.

Carefully flip the salmon fillets using a spatula, being cautious not to break the fish. Close the lid and continue grilling for another 4-5 minutes, or until the salmon is cooked to your desired level of doneness. The internal temperature should reach 145°F (63°C) for perfectly cooked salmon.

Remove the salmon from the BBQ and transfer to a serving platter. Garnish with fresh dill (if desired) and serve with lemon wedges on the side

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: BBQ
  • Cuisine: American

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Quinoa Power: 10 Healthy and Delicious Recipes to Fuel Your Day

By Tyler Leave a Comment

Quinoa-in-bowl

One of the biggest reasons we try to cook with quinoa all the time is its health benefits.

Quinoa-in-bowl
Quinoa-in-bowl

A list of 10 healthy ways to use quinoa:

  • Quinoa Salad: Toss cooked quinoa with a variety of fresh vegetables, herbs, and a light vinaigrette for a refreshing and nutritious salad.
  • Quinoa Bowl: Create a nourishing bowl by combining quinoa with roasted or sautéed vegetables, protein of your choice, and a flavorful sauce or dressing.
  • Quinoa Stuffed Bell Peppers: Fill bell peppers with a mixture of cooked quinoa, vegetables, and lean protein, then bake until tender for a wholesome and colorful meal.
  • Quinoa Breakfast Porridge: Cook quinoa in almond milk or your preferred dairy-free alternative, add some fruits, nuts, and a drizzle of honey or maple syrup for a satisfying and healthy breakfast option.
  • Quinoa Stir-Fry: Use quinoa as a base for a vegetable stir-fry by sautéing your favorite vegetables with cooked quinoa and a splash of low-sodium soy sauce or tamari.
  • Quinoa Energy Bites: Combine cooked quinoa with nut butter, honey, and mix-ins like dried fruits or chocolate chips to make portable and nutritious energy bites.
  • Quinoa Veggie Burgers: Make homemade veggie burgers using cooked quinoa, mashed beans or lentils, and a variety of finely chopped vegetables for a wholesome and protein-packed meal.
  • Quinoa Sushi Rolls: Swap out rice for quinoa in homemade sushi rolls, and fill them with fresh vegetables, avocado, and your choice of protein for a healthy twist on sushi.
  • Quinoa Cakes: Mix cooked quinoa with eggs, breadcrumbs, and herbs, then shape into patties and bake or pan-fry for a delicious and nutritious alternative to traditional patties.
  • Quinoa Desserts: Incorporate quinoa into desserts like quinoa pudding, quinoa cookies, or quinoa granola bars for added texture and nutritional benefits.

Quinoa Salad

This Salad is packed with fresh and vibrant ingredients, offering a delightful combination of flavors and textures. It's a nutritious and satisfying dish that can be enjoyed year-round. Feel free to customize the salad by adding or substituting vegetables according to your preference.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup diced bell pepper (any color)
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup crumbled feta cheese (optional)
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. Rinse the quinoa under cold water to remove any bitter residue.
  2. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed.
  3. Remove the cooked quinoa from the heat and let it cool to room temperature.
  4. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, bell pepper, red onion, parsley, and mint.
  5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  6. Pour the dressing over the quinoa salad and toss gently to combine.
  7. If desired, sprinkle the crumbled feta cheese over the salad.
  8. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if needed.
  9. Serve the quinoa salad immediately or refrigerate for a few hours to allow the flavors to meld together.
  10. Enjoy as a light and refreshing meal on its own or as a side dish with grilled chicken, fish, or tofu.

Quinoa Bowl

This Bowl is a well-balanced and satisfying meal, packed with protein, fiber, and a variety of colorful vegetables. Feel free to customize the bowl by adding your favorite toppings or swapping out vegetables based on your preferences. It's a versatile recipe that can be easily adapted to suit your taste.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cooked chickpeas
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 2 cups mixed greens
  • Optional toppings: sliced avocado, cherry tomatoes, crumbled feta cheese, chopped fresh herbs

Instructions:

  1. Rinse the quinoa under cold water to remove any bitter residue.
  2. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
  4. Add the minced garlic, red bell pepper, and zucchini to the skillet. Cook for a few minutes until the vegetables are tender-crisp.
  5. Stir in the cooked chickpeas, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
  6. Remove the skillet from heat and squeeze the lemon juice over the vegetable mixture. Stir well to combine.
  7. In serving bowls, assemble the quinoa bowls by layering cooked quinoa, the vegetable mixture, and a handful of mixed greens.
  8. Top with optional toppings like sliced avocado, cherry tomatoes, crumbled feta cheese, and chopped fresh herbs.
  9. Drizzle with additional lemon juice or a light dressing, if desired.
  10. Serve the quinoa bowls immediately and enjoy!

Quinoa Breakfast Porridge

This breakfast porridge is a healthy and filling option to kick-start your morning. The combination of quinoa, almond milk, and sweet flavors creates a comforting and satisfying bowl of goodness. Customize it with your preferred toppings to add extra texture and flavor. It's a nutritious and delicious way to incorporate quinoa into your breakfast routine.

Ingredients:

  • 1 cup quinoa
  • 2 cups almond milk (or any milk of your choice)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Toppings: fresh berries, sliced banana, chopped nuts, shredded coconut

Instructions:

  1. Rinse the quinoa under cold water to remove any bitterness.
  2. In a saucepan, combine the rinsed quinoa and almond milk. Bring to a boil over medium heat.
  3. Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
  4. Stir in the honey or maple syrup, vanilla extract, and ground cinnamon. Mix well to combine.
  5. Remove from heat and let it sit for a few minutes to thicken.
  6. Serve the quinoa breakfast porridge warm in bowls.
  7. Top with your favorite toppings, such as fresh berries, sliced banana, chopped nuts, and shredded coconut.
  8. Enjoy a nutritious and delicious start to your day with this quinoa breakfast porridge!

Mediterranean Eggplant Dip

By Chris Cockren 7 Comments

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Bursting with flavor, this healthy Mediterranean Eggplant Dip is equally perfect as an easy entertaining party appetizer as it is a vegetarian weeknight dinner main course!

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

I fell in love with Michael Solomonov's cooking after trying his hummus bar DIZENGOFF in NYC's Chelsea Market. The hummus. The pita. The toppings. They were all AMAZING.

Sadly, Dizengoff ended up closing here in New York, but you can still visit his other location in Philadelphia (along with his wildly popular upscale Israeli restaurant, Zahav and the renowned donut shop Federal Donuts).

Philly's a bit far to fulfill my hummus cravings, but thankfully I found some incredible recipes in his book entitled Zahav. One such recipe, for his "Twiced Cooked Eggplant", I've slightly modified and adapted into this Mediterranean Eggplant Dip.

It's perfect as an easy entertaining party appetizer (my preferred use for it), but I've also been known to make it for a healthy vegetarian weeknight dinner.

My favorite part of this recipe? It's JAM PACKED with flavor and it has converted SO MANY of my friends (who previously were indifferent to eggplant) into eggplant lovers.

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

You'll want to salt your eggplant slices about 30 minutes prior to cooking it. The salt will help draw out excess moisture and after about 30 minutes the surface of the eggplant slices will be a little wet. You can then go ahead and blot the moisture away with paper towels.

As you cook the eggplant, you'll see that it will suck up the olive oil. I typically will continue drizzling in olive oil periodically as needed to encourage browning. Be patient, it will take anywhere between 3-6 minutes per side for it to get to the desired doneness. Usually the first side of the first batch takes the longest. Make sure to watch your pan because it can overheat (and the house can get smoky) as you progress if not careful. You'll know the eggplant is done when it's fall apart tender and getting that beautiful dark golden brown caramelization on the outside.

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Once you're done cooking the eggplant, you'll sauté up the peppers and onions in coriander and paprika, which adds such a nice depth of flavor to this Mediterranean Eggplant Dip. And although the original recipe calls for sherry vinegar, I personally rarely have it in the pantry and always use red wine vinegar.

Parsley often gets viewed as an unnecessary garnish, it's really essential here. It adds a beautiful pop of color and a fresh herbaceous bite to the Mediterranean Eggplant Dip!

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

My favorite way to serve this Mediterranean Eggplant Dip is over a smooth and creamy hummus. Making your own is always a great idea, but I honestly often use store bought for convenience! The local Costco by our home sells a really great one called "Hannah Organic Hummus".

Another important detail: your pita!

We absolutely love the way Souvlaki GR serves up their pita in NYC. The easiest recreation I've found at home is to take your favorite store bought pita (Kontos Pocketless Pita is my go-to choice) and brush them lightly with olive oil. Give a little sprinkle or dried oregano and Kosher salt and pop them directly on the oven racks of a preheated 350-375°F oven. Let them get lightly toasted for a few minutes and absolute perfection!

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Feel free to make this Mediterranean Eggplant Dip ahead of time (sans the parsley) and refrigerate it! I often do this for parties for really easy entertaining! Just make sure to reheat the dip, add fresh parsley, and also allow the hummus to come to close to room temperature for optimal enjoyment!

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com
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Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Mediterranean Eggplant Dip


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Chris Cockren
  • Total Time: approximately 1 hour
  • Yield: 5 cups, serves 4-6 1x
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Ingredients

Scale
  • 2 medium eggplants, cut into thick rounds
  • Kosher salt
  • ½ - ¾ cup olive oil
  • 1 red bell pepper, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon sweet paprika
  • ¼ cup red wine vinegar
  • ½ cup chopped parsley
  • Half of lemon, juiced

Instructions

  1. Sprinkle eggplant slices generously with Kosher salt.  Let stand for 30 minutes and then blot with paper towel to remove moisture on surface.  
  2. Heat a large nonstick skillet over medium-high heat and pour in about 2-3 tablespoons of oil.  Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3-5 minutes per side.  Add more oil as needed.  Remove cooked eggplant to a plate.  
  3. Once eggplant is all cooked, lower heat to medium and add 2 tablespoons olive oil.  Add red pepper, onion, coriander, and paprika to skillet.  Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes.  Add eggplant and vinegar to skillet, breaking eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until vinegar has evaporated, about 8-10 minutes.  
  4. Remove from heat and stir in parsley and lemon juice.  Serve warm or at room temperature over hummus with pita*.  Can be made ahead of time, refrigerated, and reheated as needed.  

Notes

*for restaurant quality pita, preheat oven to 350°F.  Meanhwile, brush pita lightly with olive oil and sprinkle dried oregano and Kosher salt on top.  Place directly on oven racks for 2-3 minutes, until warmed through and slightly toasted.  

  • Prep Time: 30 minutes
  • Cook Time: 30-40 minutes

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Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Mediterranean Eggplant Dip

Summer BBQ Hot Dog and Burger Charcuterie Board

By Chris Cockren 2 Comments

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

This recipe for Summer BBQ Hot Dog and Burger Charcuterie Board is sponsored by The New York Beef Council. As always, all thoughts, opinions, and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

It’s rare to have a quiet day here at home during the summer.  Our house (and more specifically, our pool) becomes a social hub for family and friends trying to stay cool throughout these hot summer days.  Personally, I could take or leave the pool… but I absolutely LOVE to entertain.  

Nothing makes me happier than feeding the people I love.  But, let’s be real.  That takes a lot of work and energy to make happen on an almost daily basis, so summer entertaining for me is all about quick + easy.   That’s what makes this Summer BBQ Hot Dog and Burger Charcuterie Board so perfect!

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

Here’s why this epic Summer BBQ Hot Dog and Burger Charcuterie Board is perfect for easy entertaining:

  • no indoor cooking
  • prep is almost all done way ahead of time
  • it’s a full meal in itself… no need for extra sides
  • guests can eat at their leisure

Summer eating is all about casual.  My kids don’t want to stop splashing to come to a table, sit down, and eat.  

Food seems to taste better poolside anyway!  Am I right?! 

When it comes to having a successful ultimate Hot Dog and Burger Charcuterie Board, it’s all about the options!

summer bbq hot dog and burger charcuterie board 1 1
Sahlen Hot Dogs

Sure, a straight up grilled beef hot dog or juicy burger with the usual accompaniments are 100% acceptable and downright delicious.  And sometimes, those classic flavor combinations are all I want on a hot summer day.  

But have you ever walked into a donut shop or ice cream parlor and gotten that giddy feeling seeing ALL. THE. FLAVORS.  That’s what this creative charcuterie board provides:  an epic assortment of visual, textural, and flavorful possibilities!  

The goal is that WOW factor.  And although I of course want all my guests to have creative freedom with how they put together their epic hot dog and burger creations, I also know some people get a wee-bit overwhelmed with options.  That’s why you’ll see some specific flavor combination recommendations below.  At the end of the day, though, there are no rules.  Even the listed ingredients are just suggestions.  Use this opportunity to show off your creative side.

No matter what toppings you choose, make sure that the vast majority of them can be prepared ahead of time.  You can just put them in separate bowls and keep in the fridge until ready to serve! 

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

Here’s a quick guide to make sure your Summer BBQ Hot Dog and Burger Charcuterie Board is a raging success:

  • use your favorite beef hot dogs and burgers!  
  • bacon is always a good idea!
  • don’t underestimate the power of buns! Potato buns are my gold standard, but sliced baguette, hoagie rolls, pretzel buns, naan, and even tortillas are fun options!
  • topping options should include fresh, pickled, crunchy, sweet, creamy, savory, and spicy. You want to hit as many taste buds as possible!
  • cook up a big tray of fries and tots for easy sides (and use them to fill in the visual “gaps” between toppings so that the board looks full!  
Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com
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Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

Summer BBQ Hot Dog and Burger Charcuterie Board


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Chris Cockren
  • Total Time: 60 minutes
  • Yield: Serves 8-12 1x
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Ingredients

Scale
  • 8 Hamburgers
  • 8 Beef Hot Dogs
  • Variety of Buns (Potato Rolls, Multigrain Buns, Baguette, Brioche Buns, Mini Naan, etc.)
  • ½ package french fries, cooked according to package directions
  • ½ package sweet potato fries, cooked according to package directions
  • ½ package tater tots, cooked according to package directions

Toppings:

  • 1 (16 ounce) package bacon, cooked
  • sliced cheese (American, cheddar, Swiss, etc.)
  • shredded cheddar cheese
  • prepared macaroni and cheese
  • thinly sliced cucumber
  • pickled carrots
  • fresh cilantro
  • shredded cheddar cheese
  • crispy fried onions
  • finely diced pineapple
  • sliced scallions
  • sesame seeds
  • prepared chili
  • chopped kimchi
  • hummus
  • tomato-cucumber salad (Israeli salad)
  • salsa
  • guacamole
  • teriyaki sauce
  • bbq sauce
  • spicy mayo
  • feta
  • thinly sliced red onion
  • tzatziki
  • sliced avocado

Instructions

  1. Season burgers with Kosher salt.  Grill burgers and hot dogs over medium-high heat until cooked as desired. 
  2. Place all toppings, sauces, and buns in separate bowls and/or plates to create an Ultimate DIY Summer BBQ Hot Dog and Burger Bar!

Notes

Some pairing suggestions:

  • Mac n’ Cheese - topped with BBQ Sauce or Spicy Mayo
  • Banh Mi – fresh cucumber, pickled carrots, cilantro, and spicy mayo
  • BBQ Bacon – bacon, cheddar, BBQ sauce, and fried onions
  • Hawaiian – pineapple, teriyaki sauce, scallions, and sesame seeds
  • Chili – chili, cheddar, scallions
  • Southwest – cheddar cheese, topped with salsa and guacamole
  • Mediterranean – tomato cucumber salad, hummus, and feta
  • Greek - tzatziki, cucumber, red onion, and feta on mini naan
  • Korean – bacon, kimchi, scallion, and spicy mayo
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

Summer BBQ Hot Dog and Burger Charcuterie Board

Top Food Trends of 2021

By Tyler 1 Comment

bread

Here are the top food trends every foodie should know about in 2021:

In the past year, people all around the world who would normally dine out have had to rely on their own devices. Nights at the best Italian restaurant in town have turned into nights at home making pasta from scratch. This phenomenon has caused a dramatic shift in the way that people shop for groceries and eat at home.

Kitchen novices who used to stick to frozen dinners and Hamburger Helper have become home cooks through a longing to recapture the globally-inspired flavors they craved. With more people than ever cooking at home and getting more creative with their meals, the food industry has seen a number of new food trends on the rise.

COVID-19 has played a significant role in many, if not all, of these trends. The world was already shifting towards a more health-focused take on food and the global pandemic has only heightened the world’s desire for healthier and more affordable foods.

From superfoods with healing powers to plant-based alternatives, the top food trends of 2021 will likely become permanent staples in the culinary landscape going forward. Let us know in the comments which of these you have tried, which ones you are dying to try, and which ones you think we left out. Now, let’s get into it!

1. Low Carb Swaps.

Food trends, Rice and veggies

Keto, Paleo, Whole30, oh my! There are countless diets out there that have amassed a cult following, but not everyone is ready to commit to a total lifestyle change. The concept of wanting to “have your cake and eat it too” has made its way into the diet world, with low carb swaps for common foods popping up all over the place.

Recipes like zucchini lasagna and pre-packaged foods like cauliflower gnocchi are more prevalent now than ever before, with more and more people wanting to balance out some of their high carb favorites with lower carb alternatives. Pork is also a great alternative for a low carb meal. Try this awesome pork belly tacos recipe.

2. Recipes for Mental Health.

Running

With anxiety and depression on the rise all over the world, many people have begun to seek out food as a source of healing. Superfoods that are packed with B vitamins, antioxidants, probiotics, and omega-3 fatty acids have become especially popular in this arena.

From smoothies made with omega-3 rich flaxseeds to Greek yogurt bowls loaded with probiotics, we are seeing a huge increase in recipes geared towards improved mental health this year. This new concept of mental health-oriented recipes is a food trend that is likely here to stay.

3. Take-out.

burger king chicken sandwich

Let me first clarify this by saying that I’m not talking about takeout from TGI Friday’s. When COVID-19 took over in 2020 and shut down in-house dining all over the world, many local businesses turned to take-out as a way to stay afloat. And people ate it up! (Yes, pun intended.)

For many people, ordering take-out was not just an option for when they didn’t feel up to cooking. It was a way for them to support local businesses during a time when the restaurant industry needed help. Even with restaurants opening back up, many people have grown accustomed to enjoying their favorite noodles from the comfort of their couch from time to time. In other words, this food trend is likely not going anywhere.

opnion

Vegans are no longer the only ones reaching for plant-based foods at the grocery store. In 2021, we have seen a huge influx of people opting for more plant-based meals—meat eaters included. Enter: the flexitarian diet. Between the concerns surrounding the environment and our overall well-being, people are getting more educated on the benefits of eating fewer animal products.

Does this mean that meat eaters across the nation are suddenly swearing off beef? Negative. What it does mean, however, is that people are beginning to decrease their consumption of animal products by swapping out a few of their usual weekly meals for plant-based ones. Check out this awesome Vegan and Dairy-Free Dark Chocolate Peanut Butter Mousse recipe.

5. Homemade Bread.

Home made bread

All the cooking pros out there may be going, huh? For those of you who have been whipping up bread from scratch for years, this may not seem like much of a new food trend. However, one of the most popular trends begat by quarantine cooking was the rise of homemade bread recipes.

In early 2020 around the start of the pandemic, bread was one of the first items to disappear from grocery store shelves. Many of us (me) initially panicked, wondering what we would do without our sandwiches and avocado toasts. Once the panic subsided, the lack of available store-bought bread quickly led to a drastic increase in home-baked bread and the sale of bread-making kits. Now that so many people know how simple and rewarding it is to make homemade bread, I don’t see this food trend disappearing anytime soon. Check out our recipe for no knead bread.

6. Mocktails.

Drink

Mocktails have never quite gotten the praise they deserved. Until now, that is. Let’s be honest here, most of us drank a little too much at home last year. With a global pandemic taking over the world and our bar-hopping days a distant memory, who can blame us? In the new year, many people decided to take a break from drinking (Dry January, anyone?) or simply cut back on their alcohol consumption.

With the rise in awareness surrounding the effects of alcohol consumption and the growing popularity of craft beverages, the Mocktail is finally having its moment. Bars are adding booze-free drinks to their cocktail menus and food bloggers are coming up with non-alcoholic versions of their favorite boozy recipes. It’s a beautiful moment for the Mocktail, one that we can see sticking around for a while!

There you have it, folks. Those were some of the top food trends we’re seeing in 2021, many of which I can almost guarantee are here to stay. I would love to know your thoughts on these new food trends and which ones you plan to try out this year. As for myself, I will definitely continue to support my local businesses from my couch.

If you’re looking for more trendy food inspo, be sure to check out the Recipes section here on Shared Appetite! 

The 7 best Recipe trends in 2021

By Tyler Leave a Comment

Recipe trends are changing all the time and if you want to impress your guests at your next dinner party you need to keep up; whimsical fruit baskets simply will not cut it anymore. So, what are some of the biggest food trends in 2021? What can you prepare to make your dinner guests think “wow”? Keep reading to find out.

The age of avocado.

avocado food trends

Can you imagine life in the 21st century without avocados? This delicious and nutritious fruit seems to be everywhere you look. Many cafes now serve the trendy “avocado on toast” sometimes topped with a poached egg for extra decadence. It is almost as if liking avocado has become the new rite of passage in among the “cool kids” of today. Whether you like to eat it in the form of guacamole, incorporated into a healthy wrap, on toast, or in some other form, it does not matter. As long as your menu features some avocado you’ll earn some cool points.

Pickles, pickles, and more pickles.

Pickling and fermenting food has been popular for millennia. And the number of food items you can preserve through pickling is vast. Eggs, onions, carrots, cucumber, garlic, tomatoes; I can go on and on.

Pickling your produce at home briefly fell out of fashion in the beginning of this century. It was considered to be something done only by the grandmas living in the countryside. But in recent years fermenting food at home has taken the world by storm. And we are all better for it. Not only does pickling preserve food for a long time but it also imparts that irresistibly delicious flavor that goes so well with many other dishes (especially meat).

In addition pickled food has a lot of health benefits, which is probably one of the main reasons it is held in such high esteem by the current health-conscious generation. Pickled and fermented food helps the proliferation of good bacteria in your body; it keeps your gut healthy. And healthy digestive system is one of the main prerequisites of healthy immune system.

But do keep in mind that pickling is not as easy as it seems at first glance. If you are planning to consume your pickled food straight away then sure, all you need is some salt, boiling water and empty glass jars. But, if you want to keep the pickles for a few months then you must make sure that the equipment you are working with is sterile and the lid is air-tight; otherwise your creation might make you sick.

Fancy ramen.

Ramen noodles have been sustaining millions of students throughout the world for many decades now, but in the 21st century they are getting a makeover. Simply pouring boiling water and mixing in the contents of the tiny packets is not enough. People are getting creative with their noodles and turning this humble food into some truly Instagram-worthy dishes. You can add almost anything to your bowl of ramen: onions (either pickled or fresh), herbs, veggies, spices, boiled eggs, bacon, etc. not only is this very affordable and adds a lot of flavor but it also makes the dish visually appealing.

Charcuterie boards.

The first thing you need to make a charcuterie board is, well… a board. Once you have got that you can place pretty much anything your heart desires on it; thinly sliced cured meat, pickled onions, an assortment of various cheeses, nuts and seeds, a blob of your favorite jam, some bread, etc. These food trend is a visual delight and it is perfect for a small gathering of friends. You can all gather around your beautiful board, help yourselves to anything you like and share stories.

Even if you are a vegan you can throw together a nice looking charcuterie board filled with delicious vegan substitutes; nobody is excluded from the fun.  

One-pot pasta.

pasta with cheese

Everyone is extremely busy nowadays, so as delicious as pasta dishes may be nobody has the time to stand over a stove for hours reducing the tomato sauce and seasoning it to perfection. This is why one-pot pasta dishes have been gaining popularity in the recent years. If you go on YouTube you will come across dozens of home cooks and professional chefs sharing their favorite quick pasta recipes with you. If you have the knack for cooking, you can improvise, just make sure there are no Italian grandmas in the room or there will be trouble.

No-bake desserts.

Similar to the aforementioned one-pot pasta dishes, the no-bake desserts were born out of convenience. What to do if you are craving something sweet but you don’t have time to bake a proper cake? The answer is simple, go online and search for some no-bake dessert recipes.

The classic no-bake sugary treat is cheesecake; the cooks on the internet will tell you that all you need to do is to crush some biscuits, whip up the creamy topping and if you want incorporate some jam or fresh fruit. But there are other no bake dessert recipes as well. Everything from microwave cupcakes to full on chocolate cakes “baked” in a deep pan on the stove top.

Plant based meat substitutes.

plant-based meat

You have probably heard of the Impossible Burger. Well, it is not the only plant based meat substitute taking the world by storm in 2021. Every large supermarket nowadays provides some sort of meat free version of traditionally meaty dishes. You can buy meat free sausages, burger patties, even bacon! If you are not satisfied with their flavor you can even make your own. There are numerous tutorials online that teach you how to make plant based food. Even if you are not a vegetarian yourself, those are some useful recipes to have in your arsenal. Maybe you will invite a vegetarian for dinner one night, and you will be able to impress them with your homemade plant-based meat substitutes.

These are the food trends all the cool kids are following nowadays, and for a good reason. All of the recipes will leave you with affordable and delicious meals that will delight your friends and family. 

The Best History of Espresso Coffee

By Tyler Leave a Comment

espresso cup
Coffee beans

Espresso: the coffee drink that took the world by storm—and that continues to enamor countless people around the globe thanks to its rich, deep flavor that can be anything. A good coffee can be the best company for a good meal, a delicious dessert or even a meal itself.

Today, we’re taking a good look at espresso. Specifically, we’re going to be taking a look at newer, more home-friendly ways of making espresso. Before we get into that, a brief history of the espresso.

Cup of espresso

Where it all started

It all started, as you may have guessed, in Italy. It was in Milan where the culture of coffee flourished like nowhere else, and there was the first coffee machine ever created in 1902.

Keep in mind that espresso back then was a much different thing than what it is today. Preparing espresso is impossible without the use of special (steam driven) machinery, which mostly reduces the amount of water needed to make coffee. While a regular coffee has about 15 parts of water per 1 part of coffee, espresso only has 1 part water to 1 part coffee.

This is the reason for the flavorfulness of coffee. Water, of course, dilutes flavor. So by having less water in it, the coffee becomes infinitely more flavorful. And that, ladies, and gentlemen, is the secret of espresso: water. Or rather the partial absence of it.

This steam-driven machine’s patent was bought by a man named Desiderio Pavoni, who then founded La Pavoni, a coffee machine manufacturing brand. La Pavoni still operates to this day and makes retro-style machines that are regarded highly by the community.

Espresso soon became a big hit, taking Europe by storm. It still is to this day the most common way to drink coffee in most of Europe. The United States was late to the party, as we had grown very fond of drip coffee: we’re still big believers in it and consume more of it than any other country in the world. Even so, espresso is today the favorite coffee of Americans—even if we like it sweeter than others.

The Aeropress - The birth of a new espresso

Espresso, for all of its great qualities, it’s hard to make. You need a machine that can produce a lot of water pressure—that’s exactly what allows us to use very little water. In the past, as we mentioned, we created steam for this. It’s sort of how the moka pot (link to moka pot article here) works: steam is produced, which pushes water out.

Except now coffee machines have dedicated pistons which create the pressure. They also need a boiler, to heat up the water. And a water tank. And a portafilter, and… You get it. They are big, chunky machines that take a big chunk out of your savings account. So not many people were able, at first, to afford an espresso machine. They were made only for commercial use and cost upwards of tens of thousands of dollars.

The 1990s were pivotal in working towards a solution. Espresso had by now become the favorite coffee drink in America, thanks to Starbucks, and people wanted that kind of coffee at home. It was this decade that saw the invention of Nespresso, and other sorts of “home espresso machines”.

These were smaller, modestly equipped, and cost only a few hundred dollars. It was the most reasonable solution.

But some people thought bigger. Some, like Alan Adler, went as far as to revolutionize the way Coffee is made.

Alan invented the Aeropress, a device so simple it’s almost ridiculous. In just a few pieces of super-durable plastic, the Aeropress can churn out espresso without the use of electricity, nor steam, nor anything like that. Instead, you are the one providing the pressure.

The Aeropress relies on you to create pressure by pressing down on the plunger. This allows us to make a coffee by using very little water, just like with an espresso!

The best espresso machines

In my opinion here are a few of the best machines available on the market today.

  1. DE1PRO - Decent Espresso
  2. R58 - Rocket Espresso
  3. Pl162t - Bianca
  4. Pro 700 - Profitec

One thing that's really important is to make sure you do not make espresso powder when grinding your coffee beans.

A few questions anwsered

  1. Is espresso stronger than coffee?
    • Yes one ounce of espresso has approximately 63 grams of caffeine where coffee has about 16 grams.
  2. What is difference between coffee and espresso?
    • Besides it being stronger espresso is made with a special machine that pushes the water through the beans at a much higher pressure.
  3. Is espresso black coffee?
    • No
  4. Is there milk in espresso?
    • Some types of drinks have milk in them.

Conclusion

Is it perfect? No, definitely not. Any seasoned barista will tell you that an Aeropress coffee could never replace actual espresso made with a Faema E61. But it comes close. And besides, that would be missing the whole point: you’re able to create espresso.

And Aeropress espresso has its own qualities. It may not be exactly like espresso machine coffee, but that may very well be where its strengths lie. You can more easily tweak things to create a different result. And you can do this with a $10 device, meaning that it is at the very least a thousand times cheaper than a coffee machine. It never really breaks, it’s super light and it’s as portable as can be.

There’s even the World Aeropress Championship, the WAC, which brings together baristas from all over the world to battle it out with their own unique Aeropress brews.

IMG 0003 1

Also check out our post on the Moca Pot

Quick and Easy Taco Dip

By Chris Cockren 1 Comment

Quick and Easy Taco Dip | sharedappetite.com

This super simple appetizer for Quick and Easy Taco Dip requires only 5 ingredients and 10 minutes of prep time!

Quick and Easy Taco Dip | sharedappetite.com

This taco dip is quite possibly the easiest and quickest appetizers in my arsenal of simple entertaining recipes. It's the dish I have on repeat for any time of year, get togethers big or small, when I have minimal time to prep but want to deliver maximum yummmm factor.

Quick and Easy Taco Dip. 5 ingredients. And that includes the tortilla chips! Is it fancy? Nope. Is it gourmet? Heck no. Is it ridiculously addicting and comforting? To. The. Max.

Quick and Easy Taco Dip | sharedappetite.com

Here's my top tips for the layers:

Cream Cheese.

Use an offset spatula to spread out your room temperature cream cheese in the dish in lightning speed. If you're like me, you probably didn't plan the room temperature part out. Just microwave your cream cheese (not in the metal foil though!) for about 10-15 seconds and it should be perfectly spreadable. I've also used that ⅓ less fat cream cheese and it works perfectly fine as well!

Tomatoes.

Use roma or plum tomatoes. The other varietals have a lot more of that watery inside, which makes the taco dip runny. When cutting up the tomatoes, I try to discard as much of the watery seeds as possible.

Onions.

Any type of onion will work for this taco dip. White, vidalia, yellow, red... it's all good. The goal is to have roughly the same amount of chopped onions as you do chopped tomatoes.

Taco Sauce.

My go to brand is Ortega Taco Sauce. I typically reach for mild, but once in a while if you want a little heat I've been known to let loose and go for medium. If you can't find taco sauce (I had the same problem actually when photographing this recipe), just go for any standard salsa. The smoother the salsa, the better.

Cheese.

I typically stay with either straight up cheddar or a Mexican cheese blend. Freshly shredded cheese definitely tends to melt better, but who am I kidding. I use pre-shredded bagged cheese 9 times out of 10 since it's so darn easy.

Other Tips.

You can assemble this dip several hours ahead of time and just bake it when ready to serve.

The taco dip calls for cooking at 350°F, but often when making this for a party, the oven needs to be at 375°F for other dishes. This quick and easy taco dip is pretty versatile when it comes to heating temperatures. 375°F is totally fine, just adjust the overall cooking time by about 5-10 minutes less.

When this first comes out of the oven, it's the temperature of volcanic magma. Do not. I repeat, do NOT try to eat it right away. You're going to want to. But I promise you... you'll burn your face off. Let it sit for at least 5 minutes before digging in.

Top food trends of 2021

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Quick and Easy Taco Dip | sharedappetite.com

Quick and Easy Taco Dip


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Chris Cockren
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 (8 ounce) block of cream cheese
  • 1 medium yellow onion, chopped
  • 3 plum tomatoes, seeded** and chopped
  • 1 (8 ounce) jar taco sauce, mild or medium*
  • 1 (8 ounce) package shredded cheese
  • Tortilla Chips

Instructions

  1. Preheat oven to 350°F.
  2. Spread cream cheese in a thin, even layer in a 8x8" baking dish.  Layer in tomatoes and onions, and then drizzle a thin even layer of taco sauce.  Top with shredded cheese and bake in oven until bubbling and cheese on top is melted, about 30 minutes.  Allow to cool at least 5 minutes before serving.
  3. Serve with tortilla chips and devour! 

Notes

*depending on the level of heat you want

**imagine you're cutting the tomatoes like an apple, discarding the "core" where most of the seeds and watery inside are.  You preferably want the firm flesh only since the watery seeded area just makes the dip a bit more soggy.  If you end up using the whole tomato, that is totally okay as well, just know the dip may be a bit more runny.

  • You can assemble this taco dip several hours ahead and just pop it in the oven when ready.
  • I've also heated this taco dip at 375°F when I have other things going in the oven and it works totally fine at that temperature as well.  Just note it may be ready to serve sooner since you're heating it at a higher temperature.
  • If you don't have taco sauce available, I've used salsa in it's place successfully (smooth is better than chunky, in my opinion)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Quick and Easy Taco Dip | sharedappetite.com

Quick and Easy Taco Dip

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30 Epic Game Day Recipes

By Chris Cockren Leave a Comment

Satisfy everyone's appetite while you cheer on your favorite team with these 30 Epic Game Day Recipes that are easily shareable!

30 Epic Game Day Recipes 1

Ah, the one glorious day a year where it's 100% socially acceptable (and expected) to make a huge spread of crave-able apps! Apparently there's also a pretty major sporting event happening on TV as well, but let's be real. I'm here for the food. And the commercials.

Here's some of my favorite game day recipes:

30 Epic Game Day Recipes

Doritos Mac and Cheese Balls with a Sriracha Mayo! One of my kids favorites! They love helping crunch up the doritos for the extra crispy and cheesy coating!

Grabbing a Doritos Mac and Cheese Balls | sharedappetite.com

Korean Fried Chicken Sandwiches with Kimchi Slaw, Avocado, and Gochujang Aioli. These are one of my all-time favorites. The spicy chicken is so full of flavor. In total honesty, a lot of times I skip the avocado, slaw, and gochujang aioli and just do a slather of good quality mayo (Duke's is my favorite brand) along with some quick pickles (Google "David Chang Quick Pickles" for my go to recipe).

Korean Fried Chicken Sandwiches with Kimchi Slaw and Gochujang AIoli | sharedappetite.com

Bee Sting Pizza - this Spicy Honey Soppressata pizza is a recreation from one of my favorite NYC pizzas from Roberta's. It's a little spicy, a little sweet, and a whole lot of flavor. This is a favorite of my friends!

Spicy Honey Soppressata Pizza, also know as the Bee Sting Pizza after Roberta's Pizza in Brooklyn | sharedappetite.com

Whiskey Glazed Burgers with Brown Sugar Bacon, Avocado, Fried Egg, and Crispy Shallots - yes, it's extra. And yes, it's worth it. A perfect game day food!

Whiskey Glazed Burgers with Spicy Brown Sugar Bacon, Avocado, Crispy Shallots, and a Fried Egg! A perfect Father's Day EPIC burger | sharedappetite.com

Buffalo Chicken Tater Tot Nachos - the cool kids call them totchos. Top your favorite store bought tater tots with my Slow Cooker Buffalo Chicken (see further down for recipe link), blue cheese dressing and crumbles, and chopped scallions!

Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.com

Bacon Wrapped Buffalo Chicken Jalapeno Poppers - use up the extra slow cooker buffalo chicken to make these little spicy bites. Warning, they are highly addictive and one of my favorite game day recipes.

buffalo chicken stuffed jalapenos

Spicy Caramelized Pineapple Bacon Guacamole - I love guac (and you can omit the pineapple and bacon in this recipe for my regular go-to guacamole recipe), but the BIG GAME requires some BIG FLAVOR. The spicy pineapple and salty bacon just add that something special!

Spicy Caramelized Pineapple Bacon Guacamole | sharedappetite.com

Bulgogi Korean Steak Nachos with Kimchi + Gochujang Aioli - if you've never experienced kimchi or gochujang (staple flavors in Korean cuisine), this is a great way to introduce them to your friends and family. I make these nachos at almost every party because my friends LOVE them. And that bulgogi...ermagherd.

Bulgogi Korean Steak Nachos with Kimchi and Gochujang Aioli | sharedappetite.com

Ultimate DIY Hot Dog Bar - there's something so satisfying about letting people make their own concoctions. Put out this giant spread of toppings, and let your family and friends make up their own flavor combos! I include a bunch of my favorites in here as well!

Ultimate DIY Hot Dog Bar

Loaded Pulled Pork Cheese Fries - it's hard to go wrong with pulled pork, cheese, fries, and a fried egg...especially when they are combined in an epic game day recipe!

Loaded Pulled Pork Cheese Fries with a Fried Egg | sharedappetite.com

Chicken Enchilada Crescent Ring - I'll happy chow down on pretty much anything wrapped in that addictive crescent dough!

Chicken Enchilada Crescent Ring | sharedappetite.com

Garlic Knot Meatball Sliders - it doesn't get more comforting than this. Meatballs. In garlic knots. I'm a fan.

Garlic Knot Meatball Sliders

Honey BBQ Chicken Nachos with ranch dressing, of course. This is everything right about game day eating. Salty, cheesy, meaty, and creamy. Yup.

Honey BBQ Chicken Nachos with Bacon, Scallions, Corn, and Ranch Dressing | sharedappetite.com

Fire Roasted Chili with Beer Braised Short Ribs - not going to lie, this chili is a process. But it's WELL worth it and I always make a double batch every year (freezing them for future meals). This is such a great "leave on the stove on low" and let guests help themselves throughout the game type of recipe.

short rib chili

Slow Cooker Dr. Pepper BBQ Pulled Chicken Sliders - sliders are always a good idea. Small enough to have multiple and to allow stomach room to graze on other apps!

Slow Cooker Dr. Pepper BBQ Pulled Chicken Sliders | sharedappetite.com

Bacon Cheeseburger Tater Tot Nachos - your favorite flavors of a Big Mac... in totchos! It's all about that special sauce.

Bacon Cheeseburger Tater Tot Nachos with Bic Mac Special Sauce | sharedappetite.com

Chimichurri Skirt Steak Fries - my good friend is obsessed with steak with chimichurri, so I made these for him last party and he planted himself in front of the serving tray and transformed a shareable dish into a platter-for-1.

Chimichurri Skirt Steak Fries

Sausage Bánh Mì - the flavors in a bańh mì are so incredible. The fresh cucumber, the pickled carrot, the spicy mayo... and even though I'm not a big cilantro fan... it works SO well in these sandwiches.

Spiral Cut Sausage Bánh mì with turkey sausage, pickled carrots, cucumber, sriracha mayo, and cilantro | sharedappetite.com

Doritos Crusted Mozzarella Sticks - fried cheese. Yes. Fried cheese surrounded by crunchy nacho cheese Doritos. SIGN. ME. UP.

Doritos Crusted Mozzarella Sticks | sharedappetite.com

Sriracha Bacon Fried Rice Balls - this happened when I had leftover fried rice from our local Chinese take-out place. And now I find myself ordering fried rice just to make these Sriracha Bacon Fried Rice Balls.

Sriracha Bacon Fried Rice Balls | sharedappetite.com

Quick and Easy Buffalo Garlic Knots - because I'll happily "buffalo-ize" anything and everything.

Quick and Easy Buffalo Garlic Knots | sharedappetite.com

BBQ Meatball Subs - if you've never made Dr. Pepper BBQ Sauce, you're missing out. And if you're making Dr. Pepper BBQ Sauce, you might as well just make these subs. They are legit.

bbq-meatball-subs-dr-pepper-bbq-sauce | sharedappetite.com

Loaded Taco Potato Chip Nachos - just when I thought I couldn't love potato chips any more...I found out they make pretty killer nachos.

Skillet Loaded Taco Potato Chip Nachos | sharedappetite.com

Bacon Wrapped Jalapeno Popper Hot Dogs - I'm drooling just thinking about these. That is all.

Favorite Recipes of 2014 | sharedappetite.com

Stuffed Jalepeno Popper Bacon Cheeseburger - the jalapeno popper is INSIDE the burger and it's the greatest surprise you can give your guests.

stuffed jalapeno popper bacon cheeseburger 6

Slow Cooker Buffalo Chicken - this is the buffalo chicken I make for every single get together. It's the EASIEST thing you'll ever make and everyone goes crazy over it.

crockpot pulled buffalo chicken

Caramelized Onion Dip - you'll never buy onion dip ever again. This is what onions dream about being when they grow up. It's a must game day recipe.

onion dip

How To Make Perfect Carnitas - another great option for easy entertaining for THE BIG GAME. Make a big pot of these and use them for nachos, tacos, sandwiches, and more.

carnitas

Vegan Thai Peanut Potato Skins - because even vegetarians and vegans need something on game day. Right?

Vegan Thai Penaut Sweet Potato Skins

Trader Joe's Spinach & Kale Greek Yogurt Dip - when you want to party but you're watching your waist line.

Healthy Spinach and Kale Greek Yogurt Dip copycat recipe from Trader Joe's

Easy Weeknight Chicken Tikka Masala

By Chris Cockren 3 Comments

Easy Weeknight Chicken Tikka Masala

A great way to introduce Indian cuisine to your family, this rich and creamy EASY Weeknight Chicken Tikka Masala is moist, flavorful, and SO comforting!

Chicken Tikka Masala

Chicken Tikka Masala.  This, along with Butter Chicken, are probably the two standard dishes I would encourage anyone new to the flavors of Indian food to try.  When I serve it up at parties (it's so easy to cook up ahead of time and then keep warm in the slow cooker), I explain to my suspecting friends that it's pretty much just the Indian version of vodka sauce.  

The flavors are more exotic and complex to their palates, but at it's core there's still that addicting creamy tomato-based sauce that's rich, comforting, and downright addicting.

There are no shortage of great Chicken Tikka Masala recipes out there, and this one has just been slightly modified from Food & Wine's recipe here.  However, there are some small but mighty differences I've changed to help simplify the process for the typical working parent that wants to make something fancier than the average weeknight meal without spending a ridiculous time in the kitchen.

chicken tikka masala

A few notes:

I've tried making Chicken Tikka Masala with both boneless, skinless breast meat and thigh meat.  I strongly urge (scratch that, I insist) you make this with thigh meat.  The breast always seems to dry out and just isn't nearly as flavorful.  The thigh meat in this recipe can be overcooked, reheated, run over by a Mack truck and still be freaking awesome.  I speak from experience. 

The night before (usually right before I go to bed) or even right in the morning before I run out the door for work, I'll marinate the chicken.  Because I'm always in a rush for this step and don't have the patience to cut garlic and ginger (and then have to do MORE dishes), I use a quick replacement of dried garlic and ginger.  I've tried it both ways and the difference is indistinguishable. 

I serve this Chicken Tikka Masala with a big batch of Coconut Rice (I usually make a double batch of this Instant Pot version because we go through it so fast (I use 3 teaspoons of sugar instead of 1, though).

It's also a necessity to serve naan.  Trader Joe's sells GREAT frozen options (plain or garlic) that my wife and I love.   If you can't find naan, pocketless pita that has been warmed in the oven also works great.

This Chicken Tikka Masala reheats incredibly well.  When I make this for parties, I'll either make it a day or two ahead and reheat it, OR if making it just a couple hours ahead of time I'll keep it warm in a slow cooker.  

Last thing... it takes 2 minutes for this Quick and Easy 4 Ingredient Mango Lassi and it's 100% worth it.  It took me a long time to get the flavors right and it tastes just like the one from our local Indian restaurant here in town.  

chicken tikka masala
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chicken tikka masala

Chicken Tikka Masala


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Chris Cockren
  • Total Time: 1 hour, 10 minutes + marinating time
  • Yield: Serves 4
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Ingredients

Scale

For the Chicken Marinade

  • 2 ½ pounds skinless, boneless chicken thighs, trimmed
  • 1 cup plain low-fat yogurt (unsweetened)*
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • ¾ teaspoon granulated garlic (or ½ teaspoon garlic powder)
  • ¾ teaspoon dried ground ginger
  • ¼ teaspoon ground tumeric
  • Kosher salt

For the Tikka Masala

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 ½ tablespoons garam masala
  • 1 ½ teaspoons chile powder
  • ¾ teaspoon granulated garlic (or ½ teaspoon garlic powder)
  • ½ teaspoon dried ground ginger
  • ½ teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes or tomato sauce
  • 1 - 1 ½ cup heavy cream
  • Kosher salt

Instructions

TO MARINATE CHICKEN

  1. Stir together all ingredients besides chicken in a large bowl or ziploc bag and season with Kosher salt.  Add chicken, turn to coat.  Cover and chill overnight (or at least 8 hours).  

FOR THE TIKKA MASALA

  1. Heat oil over medium heat in a large skillet or dutch oven.  Add onion, season with Kosher salt and cook, stirring occasionally, until softened, about 8 minutes.  Add spices and cook, stirring constantly, for 1 minute.  Add canned tomato, season with Kosher salt and cook, stirring occasionally, about 20 minutes.  Add 1 cup of heavy cream and stir.  If more cream is desired, you can add the other ½ cup.  Lower heat to low and cook, stirring occasionally, for about 10 minutes. 
  2. Meanwhile, preheat your oven broiler on high.  Remove chicken from marinade and place in a single layer on an aluminum foil lined baking sheet.  Broil chicken, until just cooked through and browned in spots, about 6 minutes per side.  Transfer to a cutting board and chop.  
  3. Stir chopped chicken into the tikka masala and simmer gently, for about 10 minutes.  
  4. Serve with rice** and naan***

Notes

slightly adapted from Food & Wine's recipe here.

*plain Greek yogurt will also work.  I tried it once accidentally and it worked great!

**I like to make coconut rice in the Instant Pot with this recipe but I use 3 teaspoons of sugar instead of 1. 

***the best I've found is either the frozen plain or garlic naan at Trader Joe's.  If you can't find naan, good quality pocketless pita (heated in a 400°F oven wrapped in foil for a few minutes) works well too! 

  • Prep Time: 20 minutes + marinating time
  • Cook Time: 50 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

chicken tikka masala

CHICKEN TIKKA MASALA

Garlic Knot Meatball Sliders

By Chris Cockren Leave a Comment

Garlic Knot Meatball Sliders

This recipe for Garlic Knot Meatball Sliders is sponsored by McCormick®. As always, all thoughts, opinions, and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Garlic Knot Meatball Sliders

I have a weak spot for garlic knots. It's something I automatically order every time we get a pizza. There's not even an option in our house to get pizza delivery sans garlic knots. Those garlicky butter-doused carb nuggets are my kryptonite, and it was only a matter of time until I combined them with quick and easy homemade meatballs for comfort food nirvana. Yes, you heard that right. Garlic knot meatball sliders.  Ermagherd.  

A showstopper app for your next party? An exciting and unexpected weeknight family dinner? A comforting night of Netflix and Chill Garlic Knot Meatball Sliders? Yes, yes, and yes (disclaimer: please follow social distancing guidelines provided by your local government, of course)!  And thanks to McCormick® Perfect Pinch® Italian Seasoning and McCormick® Parsley Flakes, these Garlic Knot Meatball Sliders are jam packed with flavor and come together in just 30 minutes! I got all of these ingredients from my local Stop & Shop. Shop now!

 

Garlic Knot Meatball Sliders

Garlic Knot Meatball Sliders

Yes, seriously. 30 minutes. Let me explain how to plan out this dinner so you reach maximum efficiency. 

  • Heat up a small skillet as you chop up the onion and garlic (I mince the garlic for the meatballs and garlic knots all at once to save time) 
  • Preheat oven as you sauté onion and garlic, and get the rest of the meatball ingredients in a bowl, as well as prep the meatball and garlic knot baking trays with non-stick cooking spray
  • Mix together meatballs and scoop out onto the tray (I use an ice cream scoop with one of those release levers), then put in oven to bake
  • Form garlic knots, place on the other baking sheet, and then melt butter in microwave and stir in garlic and herbs. Brush and bake
  • Heat up marinara sauce while meatballs and garlic knots finish baking
  • Remove everything from oven and serve

You'll notice below I didn't give an exact recipe for the marinara sauce. That's because I know everyone has their preference. It may be a jarred sauce. It may be your own recipe that you made a huge vat of a month ago and have a freezer full of perfectly portioned sauce rations for quick weeknight meals (me!). Or just maybe you have a Nonna that made sure she took good care of you the last time you were there and sent you home with a container of her gravy. Whichever way you go, the sauce is simply a condiment to the main flavors of this dish.  

Garlic Knot Meatball Sliders

Don't be intimidated by shaping these garlic knots for the sliders. It's just as easy as tying a shoelace. And real talk... if they are a bit misshapen, just go ahead and call these Rustic Garlic Knot Meatball Sliders. Win-win.  

Also, speaking of garlic knots. You have some options with the dough. While at the supermarket, you can find refrigerated pizza dough in those canisters that pop open, and the dough unfolds and rolls out for maximum ease. That's what I used here, because I was already at the grocery store picking up all the other ingredients. If you want a more elevated garlic knot experience, I highly recommend stopping by your local pizzeria the day you plan on making these Garlic Knot Meatball Sliders. They'll happily sell you a pizza dough for a few bucks. Make sure to let them know exactly when you plan on making your knots, because they will select a dough that will be perfectly risen and will stretch nicely, given your timeline.  

Garlic Knot Meatball Sliders

I'm a fan of big, bold flavors. And throughout all my escapades in the kitchen, I know that I can always rely on McCormick® spices to deliver in the flavor department.  

You can find McCormick® Perfect Pinch® Italian Seasoning and McCormick® Parsley Flakes at your nearby supermarket. My local Stop & Shop has a huge variety of McCormick® spices just down the aisle from all the baking supplies. They of course have all my pantry spice staples, but I love that I always discover a new McCormick product to try every time I'm there. 

The McCormick® Perfect Pinch® Italian Seasoning is a perfectly blended seasoning that adds the flavor of the Italian kitchen to your dishes. It's a classic combination of aromatic herbs such as thyme, oregano and basil; and is great for use in cooking or at the table. I love how it adds so much depth of flavor to the meatballs and garlic knots! 

Not sure if you've noticed this lately about your local Stop and Shop, but I love love LOVE that they recently renovated a bunch by me and added a perpendicular aisle at the halfway point, or supermarket equator if you will. It makes it so much easier to find everything I'm looking for and saves me a lot of time while food shopping!  

Garlic Knot Meatball Sliders

When it comes to serving up these Garlic Knot Meatball Sliders, I love just piling all the garlic knots on one plate and then the meatballs with sauce in a separate bowl. Our kids love "picking out" their favorite garlic knots and making their own sliders!  

And of course, if you want to sprinkle your meatballs with a little parm for that extra visual appeal, or even add a slice of mozzarella in your sliders, that's never a bad idea!

Garlic Knot Meatball Sliders

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Garlic Knot Meatball Sliders

Garlic Knot Meatball Sliders


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 30 minutes
  • Yield: 12 sliders (4 servings) 1x
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Ingredients

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for the Meatballs

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 egg
  • ½ cup shredded parmesan cheese
  • ½ cup panko breadcrumbs
  • ⅓ cup milk
  • 3 teaspoons McCormick Parsley Flakes
  • 1 teaspoon McCormick Perfect Pinch Italian Seasoning
  • 1 teaspoon Kosher salt
  • 2 cups marinara sauce

for the Garlic Knots

  • 2 (13.8 ounce) canisters pizza crust (or 1 large pizza crust from local pizzeria)
  • 5 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon McCormick Perfect Pinch Italian Seasoning
  • 1 teaspoon McCormick Parsley Flakes
  • ¾ teaspoon Kosher salt

Instructions

for the Meatballs

  1. Preheat oven to 400°F.  Heat olive oil over medium heat in a small skillet.  Cook onion until softened, stirring occasionally, about 4-6 minutes.  Add garlic and cook for 1 minute, stirring frequently.  Remove from heat and let cool.
  2. Combine onion mixture with beef, egg, parmesan cheese, breadcrumbs, milk, parsley, Italian seasoning, and salt.  Stir until just fully incorporated.  Scoop (I used an ice cream scoop) meatballs (you should have 12 in total) onto a greased baking tray.
  3. Bake meatballs until the internal temperature reaches 165°F, approximately 20 minutes.

for the Garlic Knots

  1. Preheat oven to 400°F.  Using a pizza cutter, slice dough into 12 strips.  Shape dough into into knots.  Place knots on a greased baking sheet.
  2. Mix together remaining ingredients in a small bowl.  Brush half of garlic herb butter on knots.  Bake for 12-14 minutes, until golden brown.  Brush with remaining garlic herb butter and slice.

 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Garlic Knot Meatball Sliders

Garlic Knot Meatball Sliders

Greek Chicken Meatballs with Hummus and Israeli Salad

By Chris Cockren 1 Comment

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

A quick and easy healthy weeknight family-friendly dinner featuring Greek Chicken Meatballs with Hummus and Israeli Salad!  Don't forget the pita!

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

These Greek Chicken Meatballs have been on repeat at our house all summer long, and it's a meal I'll be keeping in my year round rotation.  They are SO quick to come together with just 15 minutes of prep, which means it's a great oh crap Mommy will be home from work in a little bit and we need to get out of the pool and get dinner going.  Or more accurately now that school has started.... AHHHHHHHHHHHHHHH. 

The kids love to help, too.  Meatballs are a great dump and mix recipe, which is perfect for my little kiddos to feel like they are really helping.  Of course the two of them fight over who's going to get to crack the egg, but I digress.

Equally exciting about these Greek Chicken Meatballs with Hummus and Israeli Salad?  They are approachable enough for our little ones' palates but sophisticated enough for the adults (and even a recipe I would be proud to serve up at a dinner party for my foodie friends).  The meatballs are jam packed with big Mediterranean flavors and the Israeli salad gives fresh, bright, and acidic flavors that cuts through the richness of the meatballs.  If you're some sort of super parent, feel free to make homemade hummus.  I mean, if making for a dinner party I'd go all out too, but for our usual weeknight dinner routine, I reach for our favorite store-bought creamy hummus. 

The one thing I refuse to negotiate with these Greek Chicken Meatballs?  Serving it with lots of piping hot toasty pita bread.  Dipping is necessary.  

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

A couple of notes:

If you've never had Israeli Salad before, it's freaking awesome.  I often make Hummus with Israeli Salad as a quick and easy healthy appetizer for parties.  Everyone always raves about it, which I find so amusing because it's always the easiest thing to make on the menu.  Chop up equal parts tomato and cucumber, spike it with lemon juice, olive oil, salt, and fresh parsley, and boom.  DONE.  It's the best fresh and bright crunchy compliment to creamy hummus.  

You have some options when it comes to cooking these meatballs.  The easiest way is just to pop them in the oven and bake them until they reach 165°F.  You'll notice the time I made them to photograph, though, I pan fried them first before finishing them off in the oven.  Is it an extra step?  Yes.  Does it make more dishes to wash?  Yup.  Does oil splatter a little on your stovetop and make you have to clean up more?  Sure does.  But it also gives another layer of flavor and texture.  100% not necessary if you're going for convenience, but an option if you're into going extra.  

Oh, and these Greek Chicken Meatballs work equally well with ground turkey! 

I hope your family enjoys these Greek Chicken Meatballs with Hummus and Israeli Salad as much as mine does!  Happy eating!

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

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Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

Greek Chicken Meatballs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Chris Cockren
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

Scale
  • 1 (1.25 to 1.5 pound) package ground chicken
  • 1 egg
  • ⅔ cups panko breadcrumbs
  • ½ cup crumbled feta cheese
  • ½ red onion, grated or minced
  • 4 cloves garlic, minced
  • ½ lemon, zested
  • ¼ cup finely chopped fresh mint or parsley OR 1 tablespoon dried parsley or mint
  • ¾ teaspoon coriander
  • ¾ teaspoon cumin
  • ½ teaspoon dried oregano
  • Kosher salt

Hummus and Israeli Salad

  • 1 large family-sized container (around 16 ounces) hummus
  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • Kosher salt

Instructions

  • Preheat oven to 400°F.  Combine all ingredients gently in a medium mixing bowl.  Using an ice cream scoop, scoop meatballs into a ball shape and place onto a parchment lined cookie sheet.  Cook using one of the methods below and then serve meatballs on top of hummus and Israeli salad sprinkle with freshly chopped parsley:
  • Pan Fry + Bake - Heat 2 tablespoons of olive oil in a skillet over medium high heat.  Pan fry              meatballs until golden brown, about 1-2 minutes per side.  Transfer back to the parchment lined cookie sheet.  Finish cooking meatballs in the oven until they reach an internal temperature of 165°F using a meat thermometer, about 10 minutes.
  • Bake - place meatballs in the oven and bake until they reach an internal temperature of 165°F using a meat thermometer, about 20 minutes.  

Hummus and Israeli Salad

  1. Combine cucumber, tomato, olive oil, lemon juice, and parsley in a small mixing bowl.  Season with Kosher salt.  Let sit at room temperature for flavors to meld for at least 10 minutes, then serve atop hummus.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

GREEK CHICKEN MEATBALLS

Healthy California Breakfast Tacos

By Chris Cockren Leave a Comment

Healthy California Breakfast Tacos

This recipe for Healthy California Breakfast Tacos is sponsored by Bob Evans Farms®. As always, all thoughts, opinions, and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Healthy California Breakfast Tacos

This summer has been all about creating and maintaining a healthier lifestyle (especially after a bit too much indulgence during quarantine). We're cooking healthier, eating lighter, and exercising regularly. And it feels great. 

The morning is usually a tough part of the day to get a quality healthy meal in. Everyone is rushing to get to where they need to go and breakfast is usually an afterthought. But when it comes to quick and easy breakfasts, Bob Evans® Egg Whites has been a convenient way to start off the day with high-quality protein!  

Our whole family loves these Healthy California Breakfast Tacos. It's easy to sell kids on new foods when it's wrapped in the familiarity of a tortilla! And for those like me who are looking to cut down on calories even more, swapping out the tortilla for a lettuce cup is a great way to still enjoy these Healthy California Breakfast Tacos! 

Healthy California Breakfast Tacos

These Healthy California Breakfast Tacos are full of wholesome foods: sliced tomatoes, baby spinach, chopped avocado, and Bob Evans Egg Whites! I love how quick and easy it is to grab the carton of Bob Evans Egg Whites from the fridge, season with some Kosher salt and freshly ground black pepper, and scramble them up in my nonstick skillet until just set. If you want an extra spicy kick, you can even add a bit of chili powder or crushed red pepper to your Bob Evans Egg Whites.

For a bit of extra flavor, they are topped with a spicy "aioli" made with Greek yogurt to keep it light (or if you aren't counting calories as much you can 100% use mayo).  

Let's talk tortillas. You deserve better than a room temperature tortilla for your tacos. If you have a few minutes (and really, all you need is a few minutes), heat up a nonstick pan over medium heat. Working one at a time, you'll get your tortillas all warm and toasty with just about 30 seconds per side in the pan. If you don't have that sort of time, just about 15 seconds in the microwave will get your tortillas warmed through.

Healthy California Breakfast Tacos

Bob Evans Egg Whites contain only one ingredient... 100% liquid egg whites! With 5 grams of protein per serving, they are fuel for my day and help give me energy to support a healthy, active lifestyle. I love how convenient they are and they are also a cholesterol-free, fat-free food!  

You can find Bob Evans Egg Whites in the refrigerated section of your local Walmart. I found them right next to the milk where all the eggs are located. If you are an online shopper, you can easily add Bob Evans Egg Whites—and the rest of the ingredients for these tacos—to your cart for pickup and delivery through Walmart's website and app! 

You can shop Bob Evans Egg Whites at Walmart here: grocery.walmart.com/ip/Bob-Evans-Egg-Whites-32oz/821371418

Healthy California Breakfast Tacos

Healthy California Breakfast Tacos

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Healthy California Breakfast Tacos

Healthy California Breakfast Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 15 minutes
  • Yield: Serves 4
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Ingredients

Scale
  • 8 tortillas or lettuce cups (bibb/boston lettuce)
  • 1 Bob Evans® Egg Whites 32oz Carton
  • 2 tomatoes, sliced
  • 2 avocados, chopped
  • 2 cups baby spinach
  • ½ cup Greek yogurt or mayo
  • 3 teaspoons lemon juice
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • few drops of your favorite hot sauce
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Cook Bob Evans Egg Whites in a large non-stick pan, stirring occasionally and seasoning with Kosher salt and freshly ground black pepper, until just cooked through.  Meanwhile, heat tortillas.
  2. As eggs are cooking, combine Greek yogurt (or mayo) with lemon juice, chili powder, cumin, hot sauce, and a pinch of Kosher salt in a small mixing bowl.
  3. Divide cooked egg whites between the tortillas and top with tomato, avocado, spinach, and the aioli.  Devour immediately.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Healthy California Breakfast Tacos

Healthy California Breakfast Tacos

Lunch Line Brownies

By Tyler Leave a Comment

Lunch line Brownies

 

Lunch line Brownies

As social distancing continues, so does our urge to bake. And also our urge to eat everything we bake. So, in our quest to eat all the sweets, we decided a brownie would be a good next step. A soft, fudged, iced brownie to be exact. 

 
When these brownies came out of the oven, I realized they were very similar to the brownies we would get in the lunch line at school if you were lucky enough to have an extra dollar or two. Or maybe closer to the Little Debbie's snack cakes we would eat when we got home, the price instead for a whole package costing an extra dollar or two. 
 
Either way, these brownies will be a great addition to your quarantine baking roster. Extra dollars may not be required in this case, however, extra chocolate could be a different story...

Lunch line Brownies

Add frosting a few minutes after the brownies come out of the oven.

Lunch line Brownies

Keep in mind the frosting should melt into the brownies. 

Lunch line Brownies

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Lunch line Brownies

Lunch Line Brownies


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  • Author: Tyler
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Description

These are just like the brownies I would get in grade school.


Ingredients

Scale

The Brownies

  • 1 cup of room temperature butter
  • ½ cup cocoa powder
  • 4 eggs
  • 1 ½ tablespoon vanilla
  • 2 cups granulated sugar
  • 2 ¼ cups all purpose flour
  • ¼ cup of hershey's fudge ( or any other type of liquid fudge sauce )

Frosting

  • ¼ cup of  room temperature butter
  • ¼ cup milk
  • 2 ½ cups powdered sugar
  • ¼ cup cocoa powder

Instructions

  1. Pre heat the oven to 350f
  2. Mix the butter and cocoa powder in a stand mixer until there are no lumps
  3. Add eggs one at a time until they are incorporated
  4. Add vanilla extract
  5. Add sugar and whip until incorporated
  6. Mix on slow and add flour in small amounts
  7. Butter a 9×13 pan
  8. For the frosting; beat the cocoa powder and butter until incorporated, then add milk and powdered sugar until it looks like frosting.
  9. Put the brownies in the oven for 20-25 minutes. Check the center before you take them out.
  10. Once the brownies are out of the oven wait a few minutes before adding the frosting.
  11. Wait until they are cool before cutting them.

 

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Quick and Easy Four Ingredient Mango Lassi

By Chris Cockren Leave a Comment

How to Make Quick and Easy Four Ingredient Mango Lassi

Making a restaurant quality creamy mango lassi is a piece of cake with this Quick and Easy Four Ingredient Mango Lassi recipe!

How to Make Quick and Easy Four Ingredient Mango Lassi

I first fell in love with the yogurt-based Mango Lassi at Disney's Epcot Food and Wine Festival a couple years back.  It was an incredibly hot day and those mango lassis went down smooth.  Ever since, I've been obsessed.  One of my local Indian take-out joints makes an EXCELLENT mango lassi and I've been working on creating a version at home.  

My initial attempts for a quick and easy mango lassi were... lackluster.  After several attempts over the course of a couple months, I've created a super Quick and Easy Four Ingredient Mango Lassi that rivals that of my favorite local Indian restaurant.   

How to Make Quick and Easy Four Ingredient Mango Lassi

My first attempts included yogurt and fresh ripe mango.  NOPE.  Even with my pretty darn decent blender, I couldn't get the consistency to be anything better than "stringy" with shreds of the fibrous mango strewn throughout the mixture.  Even though the mango on it's own was definitely sweet and perfectly ripe, in the drink it didn't taste nearly sweet enough.  Adding sugar definitely helped the flavor, but the silky smooth texture I was after was still subpar.

Replacing fresh mango with mango nectar was definitely a step in the right direction in the flavor and texture departments.  Unfortunately, it made the drink to thin and runny, not the creamy thick almost milkshake consistency I wanted in a Quick and Easy Mango Lassi.

Using mango nectar with fresh mango was definitely the way to go, then, in my mind.  To get the consistency right, I decided to freeze the freshly chopped mango.  It helped add body to mango lassi without making it stringy (you will need to make sure the mixture is fully blended to get rid of all the fibrous-ness of the mango).  I've found my sweetness tolerance level requires the addition of a little sugar.  However, depending on how sweet your fresh mango is, you will need to adjust the amount to your taste.  I also like adding a little pinch of salt to these quick and easy mango lassis.  Just like adding salt to your cookies and other baked sweets, it helps balance the drink and bring out the flavors even more.  

How to Make Quick and Easy Four Ingredient Mango Lassi

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How to Make Quick and Easy Four Ingredient Mango Lassi

Quick and Easy Four Ingredient Mango Lassi


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  • Author: Chris Cockren
  • Total Time: 5 minutes
  • Yield: 4 Mango Lassis 1x
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Ingredients

Scale
  • 3 cups (24 ounces) mango nectar
  • 2 cups plain unsweetened yogurt
  • 1 ½ cups chopped frozen mango
  • 1 tablespoon sugar
  • Pinch of Kosher salt

Instructions

  1. Blend all ingredients until very well combined and smooth.  Taste and add additional sugar, if needed (depends on how sweet your frozen mango is).

Notes

*you can find mango nectar usually with the Mexican foods in your grocery story.  I can usually find the "Goya" brand in either cans or a cardboard container.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes

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How to Make Quick and Easy Four Ingredient Mango Lassi

Quick and Easy Four Ingredient Mango Lassi

Spicy Dip Recipe: Easy and Flavorful Party Dip with a Kick

By Tyler Leave a Comment

Easy and Flavorful Party Dip with a Kick
spicy dip

When it comes to hosting a party or gathering, having a variety of appetizers on hand is a must. And what better way to add some excitement to your appetizer spread than with a delicious, spicy dip? Whether you're a fan of bold Mexican flavors or prefer a more classic buffalo wing sauce, these spicy dip recipes are sure to please.

Classic Favorite: Spicy Buffalo Chicken Dip

 Spicy Buffalo Chicken Dip

First up is a classic favorite - spicy buffalo chicken dip. This recipe is easy to make and only requires a few simple ingredients: shredded chicken, cream cheese, ranch dressing, hot sauce, and shredded cheddar cheese. Simply mix all the ingredients together in a slow cooker and let it cook on low for a few hours. Serve it with tortilla chips, crackers, or even celery for a delicious and satisfying appetizer.

Heat Things Up with Spicy Jalapeno Popper Dip

Next, we have a recipe for a spicy jalapeno popper dip. This dip is a delicious blend of cream cheese, jalapenos, bacon, and cheddar cheese. It's perfect for those who love a little heat with their appetizers. Serve it with tortilla chips or crackers for a perfect party snack.

Bold and Flavorful: Spicy Mexican-Style Dip

Spicy Mexican-Style Dip

Another great option is a spicy Mexican-style dip. This recipe combines black beans, corn, diced tomatoes, jalapenos, and cheddar cheese. It's perfect for those who love bold Mexican flavors. Serve it with tortilla chips or even as a topping for nachos.

Unique Twist: Spicy Thai-Style Dip

If you're in the mood for something a little different, why not try a spicy Thai-style dip? This recipe combines peanut butter, coconut milk, red curry paste, and lime juice for a delicious and unique dip that's perfect for serving with fresh veggies or pita chips.

How to Make the Best Spicy Dip Recipe: Easy and Flavorful

When it comes to entertaining, having a go-to party dip recipe in your back pocket can be a lifesaver. And if you're a fan of spicy food, this Spicy Dip recipe is sure to become a favorite. With just a few simple ingredients, you can whip up a flavorful dip that will have your guests coming back for more.

To start, this Spicy Dip recipe calls for a combination of sour cream and mayonnaise as the base. These two ingredients create a creamy and tangy foundation for the other flavors to build upon. You can use full-fat or reduced-fat versions of either ingredient, depending on your dietary preferences.

The star of this dip is the hot sauce, which gives it its signature kick. You can use any type of hot sauce you like, from classic Tabasco to fiery Sriracha. Just be sure to adjust the amount to your taste – start with a smaller amount and add more gradually until you reach your desired level of heat.

In addition to the hot sauce, this Spicy Dip recipe also calls for garlic powder and onion powder, which add depth and complexity to the flavor profile. These pantry staples are easy to find and can be used in a variety of other recipes as well.

Once you've combined all the ingredients, give the dip a taste and adjust the seasoning as needed. You can add a pinch of salt and pepper to bring out the other flavors, or a dash of cayenne pepper for even more heat.

One of the great things about this Spicy Dip recipe is how versatile it is. You can serve it with a wide variety of dippables, from tortilla chips to celery sticks. You can also use it as a spread for sandwiches or burgers, or as a topping for baked potatoes or nachos.

Tips for Customizing Your Spicy Dip Recipe

If you're looking to add a little variety to this recipe, there are plenty of ways to customize it to your liking. For example, you could add diced jalapenos or roasted red peppers for extra flavor and texture. Or, you could mix in some shredded cheese for a cheesy twist.

In terms of storage, this Spicy Dip recipe can be kept in an airtight container in the refrigerator for up to a week. Just be aware that the flavor will intensify over time as the ingredients meld together, so you may need to adjust the seasoning if you're serving it later in the week.

A few other Ideas for Dips

  1. Serious Eats - How to Make Hot Sauce: https://www.seriouseats.com/2014/06/how-to-make-hot-sauce.html
  2. Bon Appétit - 17 Recipes That Use Sriracha Sauce: https://www.bonappetit.com/recipes/slideshow/sriracha-recipes
  3. Food Network - 50 Game-Day Dips: https://www.foodnetwork.com/big-game/big-game-appetizers/game-day-dips
  4. The Spruce Eats - 10 Easy Dip Recipes for Parties and Potlucks: https://www.thespruceeats.com/easy-dip-recipes-for-parties-and-potlucks-4164449
  5. Epicurious - 22 Nacho Recipes for Every Occasion: https://www.epicurious.com/recipes-menus/nacho-recipes-gallery

These links cover topics such as hot sauce making, recipe inspiration for using hot sauce, other party dip ideas, and complementary snacks like nachos. They could provide additional value to readers who are interested in the Spicy Dip recipe and looking for more information or recipe ideas.

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Spicy Dip Recipe: Easy and Flavorful Party Dip with a Kick


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  • Author: Tyler
  • Total Time: 30 minutes
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Description

This Spicy Dip is perfect for game day, parties, or anytime you want a little kick in your snack. Feel free to adjust the amount of hot sauce to your personal preference, or experiment with different types of hot sauce for different levels of heat and flavor. Enjoy!


Ingredients

Scale
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2-3 tablespoons hot sauce (depending on your spice tolerance)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper, to taste

Instructions

  1. In a medium mixing bowl, whisk together the sour cream, mayonnaise, hot sauce, garlic powder, and onion powder until smooth and well-combined.

  2. Taste the dip and season with salt and pepper to your liking. Keep in mind that the hot sauce may already contain some salt, so you may not need much extra.

  3. If the dip is too thick for your liking, you can thin it out by adding a little milk or water, one tablespoon at a time, until you reach your desired consistency.

  4. Serve the Spicy Dip with your favorite dippables, such as tortilla chips, veggies, or crackers.

  • Prep Time: 15
  • Cook Time: 15
  • Category: dips

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Quick and Easy Chocolate Chip Muffins

By Chris Cockren 6 Comments

Chocolate Chip Muffins | sharedappetite.com

So excited to be sharing my mom's classic Quick and Easy Chocolate Chip Muffins. Just 10 minutes of prep and my little kids love to help to bake them up!

Chocolate Chip Muffins | sharedappetite.com

My mom made these exact quick and easy chocolate chip muffins for our family once a week during my childhood.  They bring back such amazing memories.  I vividly remember coming down the stairs and instantly being enamored with the scent of freshly baked muffins cooling on the counter.  Fast forward to when I had kids of my own, it was one of the first recipes I asked her to share with me.

Olivia and Bennett cannot wait for muffin day.  As soon as I excitedly yell who wants to help me make muffins, they drop EVERYTHING and run at their respective top speeds to the kitchen counter.  It's at the point that they start going into the pantry and taking out everything we need all on their own.  They fight over who gets to stir, who gets to pour in the ingredients, and of course... who gets to crack the egg.

Their favorite part?  When I "accidentally" (ever single time) pour a few mini chocolate chips on the counter and their little hands scoop them up with such incredible speed that it leaves you wondering why it takes them so long to clean up a single toy later in the day.

My favorite part?  Getting to instill the joy of cooking with my little ones.  Planting the seed so that hopefully, maybe, one day, they'll get to have the same bonding experience with their own children.  Oh, and the chocolate chip muffins are pretty darn delicious.

Chocolate Chip Muffins | sharedappetite.com

These super quick and easy chocolate chip muffins take all of 10 minutes to prep.  While my 1 year old independently puts the paper liners in each hole in the muffin tin, Olivia and I whisk together the egg, milk, and oil.  We then let Bennett pour in the dry ingredients, and then Olivia and Bennett take turns stirring.  I pour in the chocolate chips, which you better believe I measure 100% with my heart.  Sure the recipe says ¾ cup, but I just pour until I see the batter studded with enough chocolate.

If you're familiar with baking, you know that 2 cups of flour can have a decently large margin of error depending how packed the flour is.  I give the flour a little stir in the bag before adding it to the measuring cup to make sure it's not to densely packed.  If after you incorporate all the dry ingredients into the wet and you feel like the dough is too stiff, no biggie.  It's happened to me on occasion.  Just add in a smidge (official measurement term) more milk to loosen the batter a little.

My mom's chocolate chip muffins are pure comfort food.  Especially with a glass of milk.  Or I guess coffee if that's you're thing.  Spoiler alert: I've never had coffee.  I know, weird.

Thankfully these muffins freeze VERY well, so they last us a few days in our house.  You just need to microwave them for about 45 seconds on half power (every microwave wattage is different so experiment until you find your sweet spot).  I typically find when reheating them from frozen that the bottom gets hot before the top does, so sometimes I'll flip the muffins upside down halfway through.  Can't say that I do that every time... just if I think of it.

Chocolate Chip Muffins | sharedappetite.com

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Chocolate Chip Muffins | sharedappetite.com

Quick and Easy Chocolate Chip Muffins


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2.7 from 3 reviews

  • Author: Chris Cockren
  • Total Time: 29 minutes
  • Yield: 12 muffins 1x
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Ingredients

Scale
  • 1 egg
  • ¾ cup plus 2 tablespoons milk
  • ½ cup canola or vegetable oil
  • ⅓ cup sugar plus more for sprinkling
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • ¾ cup mini chocolate chips

Instructions

  1. Preheat oven to 400°F.  Place a cupcake liner into each cup of the muffin tin.
  2. Whisk together egg, milk, and oil.  Stir in flour, sugar, baking powder, and salt until just incorporated.  Stir in mini chocolate chips until just even dispersed throughout batter.  Fill each muffin cup ¾ way full.  Sprinkle each muffin with a pinch of sugar.
  3. Bake for 18-20 minutes, until the tops just start turning golden brown.  Remove from oven and let cool in muffin tin for about 5 minutes, then transfer to a cooling rack and cool until ready to eat!  Muffins best served warm.

Notes

*the recipe calls for ¾ mini chocolate chips, but I 100% measure that with my heart.  Just make sure you have enough chocolate studded throughout the batter!

*make sure to use MINI chocolate chips.  I've tried to use regular sized chocolate chips in a pinch and they are not nearly as good

*these muffins freeze VERY well.  Just put in a ziploc bag once completely cool and freeze.  To reheat from frozen, place muffin in microwave and heat on half power for about 45 seconds.  Every microwave is different though so it may need a little more/less time.

  • Prep Time: 10 minutes
  • Cook Time: 19 minutes

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Chocolate Chip Muffins | sharedappetite.com

Quick and Easy Chocolate Chip Muffins

Banana Oat Muffin

By Tyler Leave a Comment

banana muffin

Banana Oat Muffins

Social distancing with 18 month old twins involves a lot of repetition. Constant listening to Baby Shark. Ongoing viewings of Frozen 2. Reading through the book shelf over and over again. One of the stories we are always revisiting is an ongoing refrain about making muffins and all of the steps; scoop it, pour it, mix it... 

After reading about muffins and seeing a little hand reach toward the pantry for the tenth time that day, I decided to bring the story to life. Along with their favorite snack to request ("'nana?")This recipe for banana oat muffins was an immediate hit with the toddler crowd in our home. 

Banna Oat Muffins

 Sour cream has become something of a secret ingredient for muffins in our house as it keeps them very moist.  Our family also loves the Trader Joe's chocolate bars so we often chop them into small pieces when making muffins or cookies.

banana oat muffin 2

Make sure you use very ripe bananas. The banana on the left is not ready to use.

banana oat muffin batter

The batter should be a little thicker than pancake mix. We also use an ice cream scoop to make sure we have even sized muffins.  Make sure you use butter or cooking spray before you pour the muffin batter to make sure they do not stick (unlike when I made these LOL ).

banana oat muffin

Fill each cup with the batter. We like overflowing muffins. 

Baby approved muffin

These muffins passed the toddler approval rating system in our house. 

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Banana oat muffin

Banana Oat Muffin


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  • Author: Tyler
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Description

These are basic Banana Oat Muffins with added chopped chocolate.


Ingredients

Scale
  • 1  cup all-purpose flour
  • ¾ of a cup rolled oats
  • 1¼ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup (packed) light brown sugar
  • ½ cup cup white sugar
  • ½ cup sour cream
  • ½ stick unsalted butter, room temperature
  • 2 large eggs
  • 4  very ripe bananas
  • ½ cup chopped semisweet chocolate (optional)
  • 1 teaspoon of vanilla extract

Instructions

  1. Pre heat oven to 350f
  2. In a large mixing bowl add the dry ingredients. flour, oats, baking soda and salt
  3. In a stand mixer add both sugars and room temperature  butter and mix on medium for 2-3 minutes
  4. Mash bananas and add them to the mixer
  5. Add the eggs, sour cream, vanilla extract and chocolate. Mix on low.
  6.  Once everything is incorporated add the dry ingredients and mix on low just till everything is mixed. Try not to over mix.
  7. Butter muffin tin
  8. Use ice cream scoop to add batter to each muffin cup
  9. Bake on middle rack for 45-50 minutes
  10. Once muffins come out of the oven place on a metal cooling rack for an hour

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Chicken Fajita Crescent Rolls

By Chris Cockren Leave a Comment

Chicken Fajita Crescent Rolls | sharedappetite.com

I love to transform boring leftovers with these quick and easy, family-friendly, and super FUN Chicken Fajita Crescent Rolls!

Chicken Fajita Crescent Rolls | sharedappetite.com

"Leftovers are for quitters." 

I saw a t-shirt the other day with those amazing words of wisdom on it and it made me laugh out loud.  My wife LOVES leftovers, but I loathe them.  Transforming leftovers into a brand new meal, though?!  I'm 100% down for that!  

Ever get to the point in using up your leftovers where there's not nearly enough left to feed the family but you realllly don't want to cook a whole another meal?  Yup, that was me the other day.  

These One Pan Baked Chicken Fajitas happen at least once every two weeks in our home.  The kids LOVE them and they are such a quick and easy weeknight dinner.  We got two full dinners out of them, and then I was left with the tiniest amount of scraps on day 3.  And that's when I noticed a can of crescent rolls hidden deep in the fridge immediately followed by my four year old whining in my ear, Daaaad what's for dinner?!?! 

Chicken Fajita Crescent Rolls!  

Chicken Fajita Crescent Rolls | sharedappetite.com

Making these Chicken Fajita Crescent Rolls are incredibly easy and an activity you can get the whole family involved with.  5 minutes of prep (10 if your kids are helping because they slow EVERYTHING down... am I right?!) and just 12 minutes in the oven.  Boom, instant dinner.  

And really, what's not to love... tender fajita chicken.  Sautéed onions and peppers.  ALL the cheesy goodness.  And of course those buttery flaky crescent rolls.  

Serve up these Chicken Fajita Crescent Rolls with guacamole, sour cream, and/or salsa!  

Let's review:

  1. Make and enjoy One Pan Baked Chicken Fajitas.  Margaritas also welcomed 🙂 
  2. Use up those leftovers with a family friendly weeknight dinner... Chicken Fajita Crescent Rolls!  (margaritas still welcomed).

Chicken Fajita Crescent Rolls | sharedappetite.com

 

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Chicken Fajita Crescent Rolls


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No reviews

  • Author: Chris Cockren
  • Total Time: 22 minutes
  • Yield: 16 Rolls (Serves 4) 1x
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Ingredients

Scale
  • 2 (8 ounce) cans of crescent rolls
  • ½ cup leftover chicken from One Pan Baked Chicken Fajitas, chopped
  • ½ cup onions and peppers from One Pan Baked Chicken Fajitas, chopped
  • 1 cup shredded cheddar cheese
  • Guacamole, sour cream, and/or salsa for serving/dipping

Instructions

  1. Unroll crescent rolls and top with a sprinkle of cheddar cheese and a little bit of the chopped fajita chicken, onions, and peppers.
  2. Tightly roll each crescent roll, tucking the end underneath.  Place on a parchment-lined baking sheet and bake in a preheated 375°F oven for 12 minutes, until just golden brown.  Let cool for a a couple minutes and then devour with guacamole, sour cream, and/or salsa!
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes

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Chicken Fajita Crescent Rolls | sharedappetite.com

Chicken Fajita Crescent Rolls

 

Best Halal Food on Long Island

By Chris Cockren Leave a Comment

Best Halal Food on Long Island

Best Halal Food on Long Island

What's your favorite thing to eat?  It's a question that I hear often, and one that is near impossible for me to answer.  My favorite food is variety, and I love the option to choose between a myriad of amazing cuisines here on Long Island on any given night.  However, my current favorite meal over the past year or so?  Halal food.  It's cheap (always under $10 for a TON of food, usually closer to $8) and it's ridiculously delicious.

Halal food, as the majority of people here in New York know it, usually consists of some combination of rice, lettuce, and chicken and/or lamb in a disposable dish or pita, with red and white sauce on top.  Halal food really is much more than that.  Halal, meaning proper and permitted, refers to the whole category of food that Muslims are allowed to eat and drink under Islamic law and also instructs how the food must be prepared.  However, for the purposes of the Best Halal Food on Long Island, we are talking about the halal food take-out that we've come to know here in NY.

For anyone walking through the city over the past decade or two, they are very familiar with the ubiquitous sight of cart vendors selling what has been coined street meat.  Beginning as street carts and now expanding to several brick & mortar restaurants, it's easy for all halal food to start looking identical... meat, rice, greens, sauce.  However, the nuances each establishment adds to their dish really helps to separate the best from the not-so-great.  

Although each halal food joint on Long Island has their own unique offerings on their menu, the standard (at least for me) in this world of cuisine is the combo.  And no matter what restaurant you walk into, no matter how their menu is configured, you can simply say combo and they'll know what you want.  

Lamb + chicken over rice and salad.  White sauce and red sauce.  Add a pita on the side.  DONE. 

So what's the Best Halal Food on Long Island ... let's get to it:

Best Halal Food on Long Island: Noor Food Huntington West Babylon

Disclaimer: this is not an exhaustive list of halal offerings on Long Island.  I'm only one person with one stomach, and although I love to eat, I haven't had the chance to try it all yet.  There are definitely some halal food restaurants on Long Island that I've tried and are not on this list (sorry, they didn't make the cut), but if you know of any great places that I should try, please comment below or drop me an email at chris@sharedappetite.com

Noor Food.

This was my introduction to halal food on Long Island, and although I assumed for a while that my affinity for its flavor must have something to do with nostalgia, the more and more combo platters I consume, the more I am convinced in its superiority.  

My buddy Tyler once asked our friend group what our death row meal would be.  In other words, if you got the choice to pick your last meal on earth, what would you choose?  Noor Food was (and still is) my answer. 

What makes Noor Food my favorite?  The spice mix on the meat, the crunchy bits on the exterior of the lamb and chicken from the flat top griddle, the absolutely PERFECT (and I mean perfect) white sauce. 

Huntington's Noor Food is the original location, and it's very easy to miss when trying to find it.  The nondescript storefront is in a small strip of stores across from a car dealership, and it's as much a mini halal grocery store as it is a take-out eatery.  The place is always busy and the meat is constantly being cooked, so you know the food is fresh every single time.  

If you're visiting the Huntington location, make sure you order naan.  It's made FRESH and by hand in a traditional tandoor (and its low price... I think around $1.50 is a steal).  The West Babylon location naan is definitely a reheated-from-frozen product, which although disappointing, is understandable for a quick serve establishment (and is still better than the usual pita most places serve up with their combo platters).  

1056 E Jericho Turnpike   Huntington NY 11743   

84 Route 109 Farmingdale Road   West Babylon NY 11704

https://www.noorfoods.com/

 

Hamza & Madina Halal Food.

With nine locations on Long Island and into Queens, Hamza & Madina is a major player in this region's halal food game.  With good reason, of course.  It's freaking delicious.  My first Hamza & Madina experience was very late at night driving home from an event.  Not wanting the typical late night fast food fare, I remembered hearing about this halal food truck that sets up shop in the parking lot of a We Sell Gold property.  I was amazed, that even on a random Tuesday night at midnight in the most random of places, there was a decently long line of people waiting for their Hamza & Madina fix.  And as I learned on repeat visits, the line wasn't a random occurrence, it's the norm.

My second Hamza & Madina exerpience was when I had a sudden halal food craving while in Commack.  While we were on the Starbucks drive-thru line for my wife (I've never tried coffee... yup, freak status), I frantically checked Google to see if there were any halal places nearby.  Sure enough, there was one just down the street in a... wait, this can't be right... in a gas station.  BUT YES, I WAS RIGHT.  Hamza & Madina Commack... attached to a gas station (absolutely amazing).  

I'm beyond ecstatic that Hamza & Madina's most recent storefront opening in Ronkonkoma is just minutes from my home.  Because of it's close proximity and constant high quality, it's my current go-to during the week. 

At the Ronkonkoma location, I love that beyond the typical salad lettuce you get on a normal platter, they also have other options to add into your bowl.  I love adding their chopped tomato + cucumber salad, which gives a nice fresh flavor with lots of crunch that helps to offset the richness of the meat and white sauce.  The chicken at Hamza & Madina is made ahead of time and kept warm in a gigantic serving container in the quick service line counter (like Chipotle), and the par-cooked  lamb is finished off on the flat cook top to order.  If you order a pita (yes, of course you should order a pita), it's also heated on the griddle for you.

One of Hamza & Madina's signature moves is that they will pour on as much white sauce onto your platter as you want.  Super generous of them for sure, and something I always appreciate.   

Multiple Locations

http://hmhalal.com/

 

Naz's Halal.

Full disclosure.  I've only had Naz's one time.  Full disclosure. It was really good and I can't wait to go back.  Definitely one of the top three halal experiences (along with Noor Food nad Hamza & Madina, above) I've enjoyed. 

Yes, I know I need to go back and try it again.  And even with 5 locations, they just are not located in spots I'm normally in or driving through.  

I love Naz's Halal's story.  Founded by two cousins are are also public school teachers (hey, so am I.. woot woot!), they opened up a food truck as a side business.  This side business has turned into a food truck PLUS four restaurants.  

Multiple Locations

 https://nazshalal.com/

Best Halal Food on Long Island The Halal Guys

The Halal Guys. 

If you know halal food, you know about the legendary The Halal Guys.  All you needed to say back in the day was hey let's go to 53rd + 6th (for the halal cart at 53rd Street and 6th Avenue in NYC).  Everyone knew what you meant, as was confirmed by the city block long line waiting for their fix of The Halal Guys.  

Beginning in 1990 when three founding partners opened up a hot dog cart, they recognized a huge demand from Muslim cab drivers looking for a halal food meal.  The famous chicken platter was born and fast-forward 25 years, they now have 5 carts, 2 NYC restaurants, and are now franchising all over the country with 2 right here on Long Island.  

The Halal Guys is definitely good and worth the stop when you're in the area.  The customer service I experienced in the Farmingdale location (I've never been to the one in East Meadow) was fantastic, with an employee coming around to each table asking if they want extra white sauce.  Uhm, yes! 

However, and I'm speaking 100% on the experience I had in Farmingdale multiple times and not from the original cart in NYC... although satisfying and a perfectly enjoyable meal, the flavor is definitely more tame and underwhelming than the three I mentioned above.  

2565 Hempstead Turnpike   East Meadow, NY 11554

911 Broadhollow Road   Farmingdale, NY 11735

https://thehalalguys.com/

Best Halal Food on Long Island Naz Halal Halal on Wheels Shah's Halal Hamza and Madina

Halal on Wheels.

I've only had Halal on Wheels twice, and honestly can't remember much about it other than it was an enjoyable meal.  Is it a place that I purposely search out?  No, probably not.  However, when I'm in the area and ready for grub, it's definitely got my vote.  

1295 Middle Country Rd, Selden, NY 11784

 

Shah's Halal

The company with the largest halal food presence on Long Island, with 10 locations, is Shah's Halal.  Starting with one food cart in Queens back in 2005, they expanded to LI in 2016.  It's definitely delicious and definitely hits the spot every time... but the best way I can describe Shah's... imagine you have a friend that's never tried halal food and isn't the most adventurous of eaters.  You want them to have a very safe first experience where the flavors are very mild, almost to a fault for those with a discerning palate and understanding of other halal joints.  You walk in and it presents itself almost in a Chipotle-esque style service counter, with a ton of side options to round out your platter.  

Multiple Locations

https://www.shahshalalfood.com/

Best Halal Food on Long Island

Okay Long Island foodies.  Let me know.  What spots am I missing?  What other spots need to be mentioned here on the Best Halal Food on Long Island?  Let me know! 

Best Halal Food on Long Island

Best Halal Food on Long Island

California Breakfast Sliders

By Chris Cockren Leave a Comment

California Breakfast Sliders

This recipe for California Breakfast Sliders is sponsored by KING'S HAWAIIAN®. As always, all thoughts, opinions, and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

California Breakfast Sliders

How's your breakfast routine? I don't know about you, but we have been stuck in a ... well, routine. And I'm so bored with it, as are our two little ones.  

Our daughter, Olivia, who is severely allergic to peanuts, is currently going through this amazing treatment at the allergist in order to de-sensitize her body to peanuts so she can hopefully safely eat them by the end of this school year. It requires daily micro-doses of peanut powder but before she can "dose," there need to be some carbs in her stomach. After months of this, we had to start getting creative to keep her (and our) taste buds happy.  

That's why these California Breakfast Sliders with KING'S HAWAIIAN Original Hawaiian Sweet Rolls have been an amazing and MUCH needed addition to our breakfast rotation! They are packed with flavor, offer a lot of nutritious elements that I'm proud to serve up to my family at the start of the day, and are really quick and easy to prepare.  

California Breakfast Sliders

Bacon and eggs are a match made in heaven. This has been well established. But, if I'm being honest, it's a flavor combo that can get a bit boring and could use an upgrade. So, think of these California Breakfast Sliders as bacon and eggs version 2.0! 

We're talking about adding some fresh vine-ripe tomatoes, creamy slices of avocado, peppery arugula, pickled onions, and a lemon aioli.

SO. GOOD.  Ermagherddd! 

If you've yet to experience pickled onions, I implore you to make a batch right now. Report back if your quality of food life has not greatly improved because of these little slices of magical goodness. Put them on tacos, nachos, salads, sandwiches, and yes, of course, these California Breakfast Sliders. Everything they touch gets a major flavor upgrade!

And a note about this lemon aioli. Don't worry. It's just lemon-flavored mayo with a fancier name. Sshhh, our little secret. 

California Breakfast Sliders

But, even with all of these harmonious tastes hitting your palate at once, like a masterful symphony awakens your ears, they are nothing without the perfect roll. I beg you, don't overlook the importance of finding the proper bun for your California Breakfast Sliders.  

For me, the choice hit me right when I walked into my local Stop and Shop and saw the KING'S HAWAIIAN display just steps inside the door. There they were: those glorious 12-pack's of KING'S HAWAIIAN Original Hawaiian Sweet Rolls that I love so dearly. They will make any of your breakfast ideas irresistibly delicious! 

California Breakfast Sliders

I was a KING'S HAWAIIAN fan for life from the first time they touched my lips a few years back. The recipe has stayed true to the original island version after all these years. These rolls are incredibly soft and fluffy, and they have just the right touch of sweetness that goes perfectly with these California Breakfast Sliders! 

Just remember: you can find KING'S HAWAIIAN products in the deli/bakery section of your local retailer. That's where the display is always located at my local Stop and Shop! So convenient, too, because I can get all my essentials in the cart right away ... produce and KING'S HAWAIIAN!  

California Breakfast Sliders

California Breakfast Sliders

I know getting breakfast on the table can be incredibly hard during the week, so quick and easy is key! Don't be afraid to make a batch of bacon over the weekend and store in the fridge until ready to serve these California Breakfast Sliders. Just reheat your bacon in the oven, wrapped in aluminum foil, while your scrambled eggs are cooking! That goes for the lemon mayo ... err, I mean, aioli as well! It will store in the fridge for 5 days, no problem at all! 

 

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California Breakfast Sliders

California Breakfast Sliders


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  • Author: Chris Cockren
  • Total Time: 25 minutes
  • Yield: 4-6 Servings 1x
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Ingredients

Scale
  • 1 (12-pack) King’s Hawaiian® Original Hawaiian Sweet Rolls
  • 8 eggs, scrambled and seasoned with salt and pepper
  • 4-6 strips of cooked bacon
  • ½ avocado, thinly sliced
  • 6 slices of vine-ripe tomatoes
  • ¾ cup arugula
  • ⅓ cup pickled onions
  • Lemon Aioli (recipe below)

for the Lemon Aioli

  • ½ cup mayonnaise
  • ½ lemon, zested and juiced
  • ½ teaspoon garlic powder
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Slice King’s Hawaiian® Original Hawaiian Sweet Rolls in half lengthwise.  Top with an even layer of scrambled eggs, bacon, avocado, tomato, arugula, and pickled onions.  Spread the desired amount of lemon aoili on the other cut half of the rolls.  Place on top and slice sliders to separate and serve.

for the Lemon Aioli

  1. In a small mixing bowl, combine mayonnaise, lemon zest and juice, and garlic powder. Season lemon aioli with Kosher salt and pepper.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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California Breakfast Sliders

California Breakfast Sliders

 

 

Thai Peanut Chicken Lettuce Wraps

By Chris Cockren Leave a Comment

Thai Peanut Chicken Lettuce Wraps

This recipe for Thai Peanut Chicken Lettuce Wraps is sponsored by Naked Truth Chicken. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Thai Peanut Chicken Lettuce Wraps

The BIG GAME is just 2 days away.  Are you ready?  Got your menus planned?  

I've been trying to be way better in the eating department lately.  Let's just say that I was a little over zealous in the enjoyment of ALL the holiday foods.  Thankfully I've been able to drop 18 pounds the last few weeks, and although I want to definitely slim down more, it's a good start.  

But now, of course, comes the hiccup that occurs every year.  Game day food.  All that glorious, greasy, comforting trays and platters of cheesy goodness.  Will I partake in those epic game day eats?  You bet I will.  It's going to be my cheat day.  But I also don't want to completely derail the momentum I've built up with my better eating habits.  

That's where trying to focus on some really big, bold-flavored game day appetizers comes in clutch.  With these Thai Peanut Chicken Lettuce Wraps, with Naked Truth Flame Grilled Chicken Breast Fillets, I (and everyone else that's clinging on to those New Year's resolutions) can still eat great grub without the tremendous amount of guilt that follows the typical football tailgating grub.  

Thai Peanut Chicken Lettuce Wraps

These Thai Peanut Chicken Lettuce Wraps are jam packed with flavor.  The peanut sauce, although it has a good amount of ingredients (most of which you probably already have in the pantry), comes together in minutes because you just need to dump into a blender and give it a whirl until smooth. 

That super colorful Asian Slaw? It's not just looks.  It provides a wonderful fresh crunch and acidic punch to cut through the richness of the peanut sauce.  

And of course,  Naked Truth Flame Grilled Chicken Breast Fillets never disappoint.  They are ridiculously convenient (just heat, slice, and serve!). And more importantly, they are tremendously juicy and have a great flavor.   They are pretty perfect all on their own, but top it with a drizzle of peanut sauce and spoonful of Asian slaw... and it becomes nothing short of magical!

See the full recipe for these Thai Peanut Chicken Lettuce Wraps on Naked Truth's website now! 

Click HERE for the full recipe!

Thai Peanut Chicken Lettuce Wraps

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Thai Peanut Chicken Lettuce Wraps

Thai Peanut Chicken Lettuce Wraps


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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: Serves 6-8 1x
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Ingredients

Scale
  • 4 Naked Truth Flame Grilled Chicken Breast Fillets
  • 2 heads Bibb Lettuce, rinsed and patted dry
  • Peanut Sauce (recipe below)
  • Asian Slaw (recipe below)
  • Chopped peanuts
  • Lime Wedges

for the Asian Slaw

  • 3 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup frozen shelled edamame, thawed
  • 1 bunch scallions, chopped
  • ¼ cup chopped cilantro
  • 1 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • Kosher salt

for the Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 cup canned unsweetened coconut milk
  • 2 cloves garlic
  • 1 1” piece peeled ginger
  • 1 tablespoon soy sauce
  • ½  tablespoon rice vinegar
  • ½ tablespoon sugar
  • ½ teaspoon red pepper flakes
  • 1 lime, juiced

Instructions

for the FULL RECIPE, see Naked Truth Chicken's website!

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Thai Peanut Chicken Lettuce Wraps

Thai Peanut Chicken Lettuce Wraps

Coconut Curry Chickpea-Lentil Dal

By Chris Cockren Leave a Comment

Coconut Curry Chickpea-Lentil Dal

This Coconut Curry Chickpea Lentil Dal with Cilantro Raisin Chutney will instantly become one of your favorite winter soups!

Coconut Curry Chickpea-Lentil Dal

I've made a very strong effort since the New Year to eat better and shed some a lot of extra baggage I've been carrying around this last year.  I'm proud to report that I'm down 18 pounds and although I still have a ways to go, I'm thrilled with the progress so far.  

I wish I could say it's because I've been exercising like crazy, but to be honest it's mostly because of a big change in my food intake.  I'm not one to eat boring food.  I just... can't.  So I need meals that will deliver HUGE in the flavor category, but can still help me stay on track with the new and healthier me.  

I saw this recipe for Coconut Curry Chickpea-Lentil Dal in a recent Bon Appetit magazine and instantly knew this was a dish I needed to add to my new healthy meal planning regimen.  

Coconut Curry Chickpea-Lentil Dal

They suggested a few different topping ideas for this Coconut Curry Chickpea-Lentil Dal, but I was immediately drawn to the Cilantro Raisin Chutney.  It sounded perfectly weird... and I was intrigued.  The sweetness of the golden raisins.  The herbaceous cilantro.  The bite of the shallot and lime.  It's the PERFECT condiment to cut through the richness of the soup.

Friends.  I'm OBSESSED with this comforting bowl of creamy goodness.  It's jam packed with flavor, is accidentally vegan (and by that I mean I am not searching out vegan recipes... it just happens to be be vegan), and is pretty darn healthy. 

I wish I could say this is a quick and easy recipe that's on the table in under 30 minutes, but I'd be lying.  It does take some careful planning (you need to soak dried chickpeas overnight), but it's SO worth it.  Besides the chickpea soak, you'll need about 1 hour to get this soup ready... but it's almost all inactive time of the soup just simmering away. 

This recipe for Coconut Curry Chickpea-Lentil Dal is very close to the original as created by Bon Appetit, but I really like the slight changes I made to the recipe.  

Serving suggestion: Trader Joe's sells excellent frozen Naan.  Either goes perfectly with this Coconut Curry Chickpea Lentil Dal, but the garlic one is especially good. 

Coconut Curry Chickpea-Lentil Dal

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Coconut Curry Chickpea-Lentil Dal

Coconut Curry Chickpea-Lentil Dal


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  • Author: Chris Cockren
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Description

Recipe slightly adapted from Bon Appetit here.


Ingredients

Scale
  • 3 tablespoons olive oil or coconut oil
  • 2 medium onions, diced
  • 6 cloves garlic, minced
  • 1 2" piece ginger, peeled and minced
  • 1 tablespoon curry powder
  • ½ teaspoon cayenne pepper
  • 1 ½ cups dried chickpeas, soaked overnight and drained
  • 2 (13.5 ounce) cans unsweetened coconut milk
  • 1 ½ cups split red lentils

for the Cilantro Raisin Chutney

  • 2 shallots, finely minced
  • 6 tablespoons chopped golden raisins
  • 2 tablespoons minced cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Kosher salt

Instructions

  1. Heat oil in a large soup pot over medium heat.  Cook onions, stirring occasionally and seasoning with a generous pinch of Kosher salt, until softened, about 4-6 minutes.  Add garlic and ginger, stirring frequently to prevent burning,  about 1-2 minutes.  Add curry powder and cayenne pepper and cook for 1 minute, stirring constantly.
  2. Add soaked and drained chickpeas along with 5 cups of water, stirring to release any bits stuck to the bottom of the pot.  Season generously with Kosher salt and bring to a simmer, at which time cover most of the pot with a lid (leaving a little bit of space for the steam to escape).   Maintaining a gentle simmer , cook for 25 minutes-30 minutes.
  3. Add coconut milk and lentils to the pot, seasoning again with Kosher salt.  Return to a simmer and cook, partially covered again, until chickpeas are tender and the lentils have broken down to form a thickened broth, 30-35 minutes.  Taste and season with more salt if needed.
  4. Ladle Coconut Curry Chickpea-Lentil Dal into bowls and top with Cilantro Raisin Chutney

for the Cilantro Raisin Chutney

  1. Combine all ingredients in a small bowl and season with Kosher salt.  Can be made up to one day ahead of time.  Cover and chill until ready to use.

Did you make this recipe?

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Coconut Curry Chickpea-Lentil Dal

Coconut Curry Chickpea-Lentil Dal

One Pan Cranberry Rosemary Chicken with Near East Quinoa

By Chris Cockren Leave a Comment

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

This post for One Pan Cranberry Rosemary Chicken with Quinoa Rosemary & Olive Oil is sponsored by Near East®. As always, all thoughts, opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

The holidays are officially over, which means it's time to get back on track with cooking delicious weeknight meals that the whole family can enjoy. Bonus for recipes that can help me detox from the over-extravagant eating that the last few weeks always seems to bring on! But here's the problem with weeknight dinner. There's no time!  

Oh, you too? 

That's when I turn to one pan recipes that only take about 5 minutes of prep, like this One Pan Cranberry Rosemary Chicken with Near East® Quinoa Rosemary & Olive Oil. It's full of big, bold flavors and only takes a few minutes to prep!  

So here's the deal. Successful weeknight dinners in my book have to be really quick but at the same time really flavorful. By the time we get home from after school activities, I have about 1% of energy left to get dinner on the table and do our night time routines. Boring bland food, though, is also just not an option. That is why I love this one pan dish!

Want to make this One Pan Chicken Rosemary Chicken with Near East Quinoa? Click to Buy Now!

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

This One Pan Cranberry Rosemary Chicken is beautiful enough to share at your next dinner party, but simple enough to pull off during the week. Also, let's be real. We all have a leftover bag of fresh cranberries in the fridge from these last few weeks of holiday entertaining and this is a great way to reduce holiday food waste. That makes my wife extremely happy, as she always cries a little on the inside when she sees any food being wasted in our home.  

Also, did we mention ONE PAN?! Let's not underestimate the power of a great one pan dinner, because you and I both know that if we are pressed for time cooking dinner, we are definitely not in the mood to for washing dishes. 

My plan when making this One Pan Cranberry Rosemary Chicken? In the morning before I leave for work, I take 5 minutes (yes, it truly only takes 5 minutes) to blitz together the super simple marinade that consists of pretty much everything I already have in the pantry. Pour it over some chicken in a pan, and let it marinade all day.  Get home from work and throw it in the oven. 30 minutes later... boom dinner is ready!  

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

While the One Pan Cranberry Rosemary Chicken is baking, I take literally take 1-2 minutes to prep the Near East® Quinoa Rosemary & Olive Oil and then let it boil for 15 minutes. That's why I love Near Easts products. When you're pressed for time, it delivers a layer of convenience and approachability to cooking to make it SO easy! 

Near East products are globally inspired and help bring authentic tastes of the world to everyday meals. Also, let's be real. Side dishes that we can conveniently whip together without any hassle is a HUGE win.  

And something I feel really good about with this Near East Quinoa Rosemary & Olive Oil? It's Non-GMO Project Verified and Fair Trade Certified. 

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

It's a new year, which means like mostly everyone else I have a bunch of goals. Having more time in the day is just never going to happen, but I know that I can get better at making great weeknight meals happen with some careful planning and simple quick meals in my back pocket. You better believe this One Pan Cranberry Rosemary Chicken is one of them, and I'm excited to try swapping in different fruit flavors throughout the year as different produce come in season! 

And with a whole line of Near East products to choose from, I know they have my side dishes covered! 

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

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One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

One Pan Cranberry Rosemary Chicken


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  • Author: Chris Cockren
  • Total Time: 35 minutes
  • Yield: Serves 6
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Ingredients

Scale
  • 3 pounds (about 6 pieces) bone-in chicken thighs
  • 2 cups fresh cranberries, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons light brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon chopped fresh rosemary
  • ¼ cup chicken broth
  • 1 teaspoon Kosher salt
  • 2 packages Near East® Quinoa Rosemary & Olive Oil, prepared according to package directions

Instructions

  1. In a blender, combine ½ cup of the cranberries with 2 tablespooons oil, brown sugar, garlic powder, rosemary, chicken broth, and salt.
  2. Lay chicken thighs in a oven-proof bakings dish in a single, even layer.  Pour marinade over chicken and coat.  Let marinade for as long as you can, up to overnight.
  3. Preheat oven to 400°F.  Scrap marinade off of top of chicken thighs as best you can and brush on remaining oil on chicken skin.  Season with Kosher salt.  Add remaining 1 ½ cups cranberries between chicken thighs.  Bake chicken for approximately 25 minutes or until just cooked through.  Heat broiler to high and brown skin, watching very carefully and constantly to avoid burning, about 3-5 minutes.
  4. Serve chicken with the pan sauce, cranberries, and Near East Quinoa.
  • Prep Time: 5 minutes (plus marinating time)
  • Cook Time: 30 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Want to make this One Pan Chicken Rosemary Chicken with Near East Quinoa? Click to Buy Now!

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

One Pan Cranberry Rosemary Chicken

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

By Chris Cockren Leave a Comment

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

This recipe for Slow Cooker Cranberry Chicken Sliders is sponsored by Naked Truth Chicken. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

It's the most wonderful (and stressful!) time of the year!  For obsessed entertainers like myself, this is prime party time as well!  We just had one get together this past weekend for some extended family, and by the time New Year's Day arrives, we will have had at least 4 more holiday parties between family and friends.  

It's times like these that it's imperative to have an arsenal of quick and easy, super impressive recipes that deliver big on bold flavors that will wow the taste buds!  

These Slow Cooker Cranberry Chicken Sliders are the perfect seasonal holiday appetizer that come together with just 15 minutes of prep! 

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

It's one of those dump 4 ingredients into a slow cooker and let it do it's thing kinda recipe.  And with the craziness of the holidays, I'm all about easy slow cooker recipes!  

If you're anything like me, you probably have some leftover cranberry sauce in the pantry and a bag of fresh cranberries in the fridge.  Apple cider is also a pretty big staple in our house this time of year.  And chicken broth... yeah, we always have that on hand too. 

The mixture of cranberry sauce, apple cider, and chicken broth makes this chicken not only look beautifully festive, but have a slightly sweet taste that's pairs perfectly with the pickled cranberry walnut salsa!

If you've never had pickled cranberries before... ermagherdddddd.  It's my favorite way to enjoy them!  And when combining pickled cranberries with toasted walnuts, fresh mint, and the zing of fresh lemon zest.  Pure magic.  And yes, this pickled cranberry walnut salsa would be good with a variety of meats and is the perfect condiment for holiday dinner parties and charcuterie boards! 

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

Make sure to head over to Naked Truth Chicken to see the full recipe!  

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

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Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 4 hours, 15 minutes
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Ingredients

Scale
  • 3 pounds boneless skinless chicken breast
  • ¼  cup apple cider 
  • ¼ cup chicken broth
  • 1 can whole berry cranberry sauce
  • Slider buns
  • Pickled Cranberry Walnut Salsa (recipe below)

for the Pickled Cranberry Salsa

  • 1 ½ cups fresh cranberries
  • 1 cup water
  • ½ cup apple cider vinegar
  • 1 tablespooon sugar
  • 1 ½ teaspoons salt
  • Pinch black peppercorns
  • ¾ cup chopped roasted walnuts
  • ⅓ cup chopped fresh mint
  • ½ lemon, zested and juiced

Instructions

For the full recipe, visit Naked Truth Chicken here!

  • Prep Time: 15 minutes
  • Cook Time: 4 hours

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Slow Cooker Cranberry Chicken Sliders with Pickled Cranberry Walnut Salsa

Slow Cooker Cranberry Chicken Sliders

How To Create An Epic Fall Charcuterie Board

By Chris Cockren Leave a Comment

How To Create an Epic Fall Charcuterie Board

How to Create an Epic Fall Charcuterie Board is sponsored by Emerald® Glazed Nuts. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

How To Create an Epic Fall Charcuterie Board

It's here. THE BIG SHOW. This is pretty much the busiest time of year for hosting get-togethers for family and friends. It is prime time entertaining season, and I could not be more excited to share this Fall Charcuterie Board with Emerald® Glazed Nuts!  

There's something so thrilling and insanely satisfying in hosting a party. Making the guest list. Creating a menu. Mapping out all the prep and the cooking schedule. I love every minute of it. But I also know that for many people, the thought of being in charge of a shindig brings great anxiety and undesired stress. I get it. Truly, I do. With two small kids at home, I find myself struggling nowadays to find time for it all.  

Here's my favorite easy entertaining secret: Epic Charcuterie Boards. It brings about maximum results with minimal effort. That's a huge win in my book, and I know it will be for you too... so let me show you How to Create an Epic Fall Charcuterie Board.  

How To Create an Epic Fall Charcuterie Board

How to create an epic fall charcuterie board? It's easier than you think, but it does require some thoughtful planning beyond the typical mundane cheese plate. You want to have a myriad of different flavors that complement and balance each other: creamy, salty, umami, buttery, spicy, fresh, crunchy, and sweet! 

When it comes to your charcuterie board planning, we can break it down into the following categories:

CHEESE.

4 is the magic number for an epic fall charcuterie board. You'll want a variety of different flavors and textures, so here's a good guide:

  • Hard/Aged - my go to is always a good Parmigiano Reggiano. It's perfectly salty and is very high in glutamate, which means it's got a lot of that umami flavor we crave.
  • Soft - my wife is a huge fan of triple creme goat cheeses
     

    , but any soft and creamy cheese (think goat cheese, brie, etc.) will do! 

  • Blue - personally, I despise blue cheese—but it's extremely popular and a lot of guests will love it. A classic Danish blue cheese will do the trick, as will something like Gorgonzola.
  • Funky or Seasonal - one of my favorite cheeses this time of year is the Wensleydale with Cranberries. It's so perfect for the fall and winter! 

MEAT.

  • Prosciutto - you won't find anyone complaining at the party if you're serving up some legit buttery prosciutto!  
  • Something Spicy - soppressata or a spicy salami are my favorite meat options on a charcuterie board. The spiciness of the meat pairs so well with those creamy cheeses!
  • Pâté - a spreadable meat pâté is so upscale and fancy. It'll make your guests feel like they are dining at a Michelin star restaurant! 

FRUIT.

The richness of meat. The salty and creamy cheese. Your guests will be craving something fresh fruit to reset their taste buds. That's where in-season produce shines. Three great choices for a fall charcuterie board? Red seedless grapes (it adds a great pop of color), sliced bosc pear, and sliced honeycrisp apple (my all-time favorite snacking apple).  

BREAD AND FRIENDS.

Your standard buttery crackers have no place on an epic charcuterie board. Maybe on Great Aunt Betty's mediocre holiday cheese plate, but not on this Fall Charcuterie Board. A high-quality thinly sliced baguette is KEY, as is an artisan cracker that's seasonally appropriate. I found these stunning dried cranberry crackers studded with all sorts of seeds at my local food store. Not only do they add gorgeous visual appeal, but they reinforce those fall flavors that your guests will crave.  

SPREADS AND DIPS.

I'm a big fan of options. The more opportunities I have to create different flavor combinations on my holiday charcuterie board, the better! The easiest way to do that is to add in little bowls of dips, spreads, and condiments. 

  • Whole grain mustard and honey (plain, spicy, or truffle) are always great choices and are a must-have on all my boards.  
  • Some sort of jam adds a great fruity and sugary punch. In the fall, my go-to is apple butter.  
  • Semi-homemade sweet potato hummus (hummus + roasted sweet potato + lemon) screams autumn and is beyond delicious.

How To Create an Epic Fall Charcuterie Board

The one component we didn't talk about yet? Crunchy! And there's nothing better for that than some delicious, high-quality nuts.  

Emerald® Glazed Walnuts are flavorful, sweet, smooth, and absolutely crave-worthy. It's definitely not your ordinary nut! Not going to lie... it was quite difficult to stop snacking on these long enough to photograph them!  

Make sure to check out the full line of Emerald® Nuts at your local grocery store!  Emerald® Glazed Pecans, Emerald® Honey-Glazed Cashews, or Emerald® Honey-Glazed Almonds would also be great choices for your Fall Charcuterie Board! 

Save $1 off one Emerald® Nuts item at your local grocery store with this coupon!

Emerald Nuts Glazed Walnuts - How To Create an Epic Fall Charcuterie Board

You'll never regret spending the time to source all the best ingredients you can for an epic fall charcuterie board. It is, hands down, the most impressive and show-stopping appetizer spread you can put together at your next get together. Best yet, all the work is done before any of your guests arrive! Take your entertaining to the next level with these beautiful, inspiring charcuterie boards your guests will love!

Less time in the kitchen = more time with the people you love!

That's a win in my book!

How To Create an Epic Fall Charcuterie Board

 

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How To Create an Epic Fall Charcuterie Board

How To Create An Epic Fall Charcuterie Board


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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: Big Enough For A Party!
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Ingredients

Scale
  • thinly sliced baguette
  • artisanal crackers
  • hard or aged cheese (like parmigianno reggiano)
  • soft cheese (like triple cream, brie, etc.)
  • bleu cheese (like danish or gorgonzola)
  • prosciutto
  • spicy salami or soppressata
  • high quality meat pâté
  • Emerald Glazed Walnuts
  • whole grain mustard
  • honey (plain, spicy, or truffle)
  • sweet potato hummus (recipe below)
  • apple butter
  • thinly sliced honeycrisp apple
  • thinly sliced bosc pear
  • red seedless grapes

for the Sweet Potato Hummus

  • 1 (8 ounce) container hummus
  • 1 cup cooked sweet potato
  • 1 lemon

Instructions

  1. Creatively lay out all ingredients on a large serving platter.  Let guests devour!

for the Sweet Potato Hummus

  • Combine sweet potato and hummus in a food processor.  Blend until smooth.  Add in fresh lemon juice, to your personal taste.  Refrigerate until ready to serve.
  • Prep Time: 20 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Enjoy all the sweet and savory goodness of your favorite snacks with creative charcuterie boards

How To Create an Epic Fall Charcuterie Board

How To Create An Epic Fall Charcuterie Board

Greek Chicken Flatbread

By Chris Cockren Leave a Comment

Greek Chicken Flatbread | sharedappetite.com

This recipe for Greek Chicken Flatbread is sponsored by Naked Truth Chicken. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Greek Chicken Flatbread | sharedappetite.com

Olivia is at the age where she LOVES to cook.  Yes, it takes a bit longer to make whatever it is that's on the menu that day with a four year old's "help", but how can you say no?!  Not only is it absolutely adorable to have my little helper by my side, it also helps her try new foods.  

My daughter loves to judge food with her eyes long before it ever touches her taste buds.  To combat that, I've found that having her help me in the kitchen is the #1 way to get her interested in trying something new.  Put that something new in an already loved favorite (I'm looking at you pasta, pizza, quesadillas, and fajitas), and it's almost guaranteed to be a huge win!  

I had a huge craving for Greek flavors this past month, so when it came time for pizza night, I knew I wanted to make this Greek Chicken Flatbread.  There's a lot of new flavors going on here for a 4 year old, so I quickly said yes when Olivia asked to help me prep dinner! 

Greek Chicken Flatbread | sharedappetite.com

It's hard not to love the flavors of Greece.  Creamy hummus.  Salty feta.  The fresh taste of the tomato-cucumber salad studded with parsley.  The sharp tzatziki.  Briny olives.  And of course, a lot of lemon!  Especially on the lemon-oregano glazed chicken! 

Put all that together and you have one visually stunning flatbread AND a flavor party for your taste buds!  

Were these a lot of flavors for a 4 year old to process?  Yes.  Did Olivia love everything on this Greek Chicken Flatbread?  Well, no.  And I'm 100% okay with that, because she learned what she did like, what she wasn't a big fan of, and was excited to cook another Greek inspired pizza soon with the customized toppings she wanted.  That's a huge parenting win right there!

Greek Chicken Flatbread | sharedappetite.com

My #1 shortcut for this weeknight quick and easy Greek Chicken Flatbread?  Naked Truth Grilled Chicken Breast Chunks.  These little grilled chicken nuggets are extremely moist, super tender, and best of all... come fully cooked and ready to heat & serve!  

In order to reinforce the Greek flavors in this flatbread and to sort of mimic chicken souvlaki, I brushed these Grilled Chicken Breast Chunks with a simple mix of olive oil, lemon juice, and dried oregano before heating in the oven.  

Another great shortcut for weeknight pizza dinners?  Grab a pizza dough for just a couple bucks from a local pizzeria!   

Greek Chicken Flatbread | sharedappetite.com

The base for this Greek Chicken Flatbread is a good-quality store bought hummus.  You'll probably need one standard size container in order to achieve a nice even layer of hummus on your flatbread.

Next you, scatter those tender Naked Truth Grilled Chicken Breast Chunks all over and spoon the Israeli salad (i.e. the Mediterranean equivalent of pico de gallo) all over.   It's super fresh-tasting, super simple to prep, and delivers big on flavor.   Also, psst.  If you have extra hummus and Israeli salad, save for a great snack the next day.  They are a match made in heaven!  

I've never met a store bought tzatziki that I love, so I'm a fan of spending the 5 minutes needed to whip up a quick homemade version.  I promise it's extremely easy and SO worth it!  

The final touches?  Some sliced olives, a sprinkle of delicious feta cheese, and a little parsley for garnish!  

Greek Chicken Flatbread | sharedappetite.com

Find the full recipe for this Greek Chicken Flatbread at Naked Truth Chicken!

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Greek Chicken Flatbread | sharedappetite.com

Greek Chicken Flatbread


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  • Author: Chris Cockren
  • Total Time: 30 minutes
  • Yield: Serves 4
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Ingredients

Scale

For The Greek Chicken Flatbread

  • 1 package Naked Truth Grilled Chicken Breast Chunks
  • ½ lemon, juiced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • Kosher salt
  • 1 pizza dough
  • 1 - 10 ounce container good-quality hummus
  • Israeli Salad, recipe below
  • Tzatziki, recipe below
  • ¼ cup sliced black olives
  • Crumbled feta cheese
  • Chopped parsley, for garnish

For The Israeli Salad

  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • Kosher salt

 

For The Tzatziki

  • 1 cup plain Greek yogurt
  • ½ cucumber, peeled
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh mint
  • ¼ teaspoon dried oregano
  • Kosher salt

 


Instructions

  1. Visit Naked Truth Chicken for the FULL RECIPE.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Greek Chicken Flatbread | sharedappetite.com

Greek Chicken Flatbread

 

 

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Quick and Easy Chicken Cordon Bleu Crescent Rolls

By Chris Cockren Leave a Comment

This is a sponsored post written by me on behalf of Jarlsberg. All opinions are 100% mine.

This recipe for Quick and Easy Chicken Cordon Bleu Crescent Rolls is sponsored by Jarlsberg. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Quick and Easy Chicken Cordon Bleu Crescent Rolls

I know the fall season has been here for over a month at this point, but now that I had to give in and finally turn on the heat in the house it is 100% unequivocally FALL.  As I trade in my grilling tongs for oven mitts and head back into the kitchen for meal time prep, I'm especially excited for quick + easy meals (after all I have two small kids in the house!) that are cozy and comforting! 

Between day care, pre-K, and an absurd amount of after school activities keeping us insanely busy during the week, I jump on the chance to slow down for just a second and cook up lunch for the little ones on the weekends or a rare weekday off.  Olivia loves cheese and anything on bread, and Bennett has a serious affinity for cold cuts.  These Quick and Easy Chicken Cordon Bleu Crescent Rolls were the perfect mash-up to keep them both happy at lunchtime!  Best of all, they take less than 5 minutes to assemble!  That's the kind of lunch prep I'm taking about!  Even better, I send the leftovers to day care because these Chicken Cordon Bleu Crescent Rolls reheat well! 

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu is a traditional dish that dates back to the 1940s.  There's plenty of variations to the original recipe, most of which involves a boneless chicken cutlet, cheese, and ham.  To make these quick and easy crescent rolls extra simple to prepare (and using the staples I have on hand in my fridge 90% of the the time), I decided to use sliced chicken breast and ham from the supermarket deli along with shredded Jarlsberg cheese.  

Assembling the Chicken Cordon Bleu Crescent Rolls is as easy as layering the deli ham, chicken breast, and shredded cheese on each crescent roll segment, rolling, and placing on a parchment-lined baking sheet.  After a quick stint in the oven, these golden brown beauties are ready to be devoured!

Making these Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls

Jarlsberg® is a specialty cheese that’s too enticing to just be for special occasions.  It's famous around the world for its mild, sweet and nutty taste and resembles a Swiss Emmental with its large round holes.  Of Norwegian origin, it's quite versatile - perfect for sandwiches, salads, cheese boards, and snacks, and is available in wedges, slices, and chunks.  And for my dairy-intolerant little man, I'm thrilled that Jarlsberg is naturally lactose-free!  You can find Jarlsberg in your supermarket deli section.  

For these Quick and Easy Chicken Cordon Bleu Crescent Rolls, I love how Jarlsberg melts so well and gives these lunchtime bites all that cheesy comforting goodness you want on a cold brisk day.

Jarlsberg Cheese

Ham, Chicken, and Jarlsberg for Chicken Cordon Bleu Crescent Rolls

You are of course welcome to enjoy these Chicken Cordon Bleu Crescent Rolls straight-up out of the oven.  That's how my kids like them!  Asheley and I like to dip them in a super simple homemade honey mustard that I whip up.  And if I'm planning on serving these cordon bleu bites for a party as an appetizer and want to fancy them up a little bit, I sometimes serve them with a parmesan cream sauce (think queso but with parmesan).  

Dipping and eating Chicken Cordon Bleu Crescent Rolls

 

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Quick and Easy Chicken Cordon Bleu Crescent Rolls


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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: 16 Crescent Rolls 1x
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Ingredients

Scale
  • 2 (8 ounce) cans of crescent rolls
  • ¼ pound of deli chicken breast, sliced thin
  • ¼ pound of deli ham, sliced thin
  • 8 ounces Jarlsberg cheese, shredded

for the Honey Mustard

  • ¼ cup dijon mustard
  • ¼ cup mayonnaise
  • ¼ cup honey
  • ½ tablespoon white wine vinegar

Instructions

  1. Unroll crescent rolls and top with one layer chicken breast and one layer of ham.  Top with Jarlsberg cheese.
  2. Tightly roll each crescent roll, tucking the end underneath.  Place on a parchment-lined baking sheet and bake in a preheated 375°F oven for 12 minutes, until just golden brown.  Let cool for a a couple minutes and then devour!

for the Honey Mustard

  1. Whisk all ingredients together in a small bowl.  Refrigerate until ready to use.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

 

closeup of me holding a Chicken Cordon Bleu Crescent Roll

Quick and Easy Chicken Cordon Bleu Crescent Rolls

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DIY Loaded French Fries Bar

By Chris Cockren 1 Comment

DIY Loaded French Fries Bar | sharedappetite.com

This DIY LOADED FRENCH FRIES BAR with McCain© Dip'n Wedges™ is sponsored by McCain Foods USA, Inc©. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

DIY Loaded French Fries Bar | sharedappetite.com

I've always had a passion to entertain. Hosting parties, bringing together family and friends to eat and drink together, and creating grand menus with elaborate recipes has been a long-standing love of mine. The problem, though, is that I spent all my time tending to the food and ignoring the people that came to enjoy it.

Balance. It's taken me years to figure out how to create delicious food, all the while staying present during our get togethers. And that, I believe, is the definition of easy entertaining: serving amazing food with the freedom to actually socialize with your guests.

My favorite way to master easy summer entertaining lately has been with epic DIY spreads (I'm looking at you hot dogs, s'mores, and charcuterie boards!). They feature big and bold flavors with make-ahead items so that guests can help themselves and I can minimize my time in the kitchen!  When I came across these McCain© Dip'n Wedges™, I knew that this DIY Loaded French Fries Bar was happening at my next backyard bash!

Look for your closest McCain© Potato, Dip’n Wedges™ retailer here

DIY Loaded French Fries Bar | sharedappetite.com

This DIY Loaded French Fries Bar is everything I love about summer. Tons of colors, flavors, and textures. The freedom to change up the flavor combos once your taste buds need a shift. And best of all, it's nosh type food... you know, the type of meal where you can graze for a bit, then jump in the pool before returning for some more bites after a few belly flops and lounges on the giant swan pool float.

The center of the DIY Loaded French Fries Bar? Dip'n Wedges! These battered v-shaped potato wedges are made with 100% real potatoes and have no artificial flavors or colors. Most importantly, they are perfect for dipping in all my favorite sauces and ready to be piled high with toppings! I love that McCain has figured out a way to turn fries into the perfect vehicle to scoop up dips and build little flavor boats!

DIY Loaded French Fries Bar | sharedappetite.com

How simple is it to bring together this DIY Loaded French Fries Board for your next party? Prepare an arsenal of make-ahead toppings and put them in separate cute bowls for extra presentation points, bake up a good amount of these crispy and fluffy Dip'n Wedges, and then be prepared for endless compliments from your family and friends for weeks to come.

The toppings you choose are entirely up to you, but the ones I've suggested below are a great start! I treat creating this DIY Loaded French Fries Board just like I would a charcuterie spread. You'll want to hit on all the flavor and texture components: salty, sweet, savory, acidic, sour, rich, crunchy, smooth, fresh, spicy, fatty, and herbaceous. And remember, you want to pick toppings that can be made entirely ahead and can either be served up directly from the refrigerator or very quickly reheated. Less time in the kitchen and more time with guests!

DIY Loaded French Fries Bar | sharedappetite.com

You'll surely think up countless flavor combo ideas for your DIY Loaded French Fries Bar, but here are just four quick ideas I came up with:

  • LOADED TACO - taco meat, queso, pico de gallo, and guacamole (pickled jalapeños, sour cream, and lettuce are also great ideas!)
  • CHIMICHURRI SKIRT STEAK - grilled skirt steak, make ahead chimichurri, and sautéed corn
  • PULLED PORK - pulled pork, shredded cheddar, pickled onions, pickled jalapeños, and sriracha mayo
  • BUFFALO CHICKEN - slow cooker buffalo chicken and avocado ranch

DIY Loaded French Fries Bar | sharedappetite.com

 

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DIY Loaded French Fries Bar | sharedappetite.com

DIY Loaded French Fries Bar


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  • Author: Chris Cockren
  • Total Time: 40 minutes
  • Yield: Enough for a Party!
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Ingredients

  • McCain© Dip'n Wedges™
  • slow cooker buffalo chicken
  • pulled pork or carnitas
  • taco beef
  • grilled skirt steak
  • queso
  • sour cream
  • guacamole
  • pico de gallo
  • chimichurri
  • avocado ranch*
  • sriracha mayo**
  • pickled onions
  • pickled jalapeños
  • bbq sauce
  • crumbled bacon
  • shredded cheddar cheese
  • crumbled blue cheese
  • crumbled feta or queso fresco
  • sliced black olives
  • sautéed corn
  • chopped parsley
  • chopped cilantro

Instructions

  1. Bake Dip'n Wedges according to package directions.  Place all toppings in separate small bowls and serve alongside a platter of Dip'n Wedges.  Allow guests to help themselves in creating their own loaded french fry creations!

Notes

*avocado ranch: in a food processor, combine one avocado with one bottle ranch dressing

**combine mayonnaise with as much sriracha as desired (taste until you reach desired spiciness)

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

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DIY Loaded French Fries Bar | sharedappetite.com

DIY LOADED FRENCH FRIES BAR

 

The Art of the Moka Pot

By Tyler Leave a Comment

moka pot

Learn how to appreciate the classic coffee maker as well as how to make the perfect cup of moka pot coffee

The moka pot—otherwise called a stove-top espresso maker—has a richer history than it might let on at first. What do we really know about the moka pot? It has a classic design that really stands out from all other household coffee makers. The moka pot is, in fact, almost a hundred years old. And it still remains one of the most popular ways to make coffee.

Moka Pot

In order to better understand and better appreciate the moka pot, let us take a brief look at its history.

The history of the moka pot

In the first half 20th century, early (steam driven) espresso machines were all the rage in Italy. Italians cherished all forms of coffee, but the coffee that espresso machines produced was intense in flavor and aroma, and people flocked to coffee houses and restaurants that had one of these wonderful machines.

They were, however, too big and expensive for most people to own. Nobody came up with a solution to this problem for decades, until Alfonso Bialetti finally had a breakthrough in 1930. He had invented a small device that harnessed the power of steam in a similar way to how espresso machines did it. And it was inexpensive enough and small enough for everyone to own one! It quickly became a phenomenon in Italy.

Bialetti industries continues to be a moka pot producer to this day.

How it works

In essence, it works exactly like any espresso maker: it uses force to push the water through the grounds, brewing a strong cup of coffee. In old coffee makers, you would use a lever—modern ones use levers. Some modern espresso makers rely on manual force, like the Aeropress or the Flair espresso maker.

But the moka pot is the only coffee maker that defies gravity. Coffee is brewed upward, and into a container sitting above the grounds. In most other coffee makers, it’s the complete opposite! Here’s how it works in more detail:

  1. The lower chamber is filled with water. A funnel is then placed on top, which contains the ground coffee.
  2. The upper chamber has a small duct that connects the bottom half to the very top of the moka pot.
  3. As the water is heated, it creates steam. When there’s enough steam, it forces the hot water out—and the only place it can go is up. So it goes up, through the coffee grounds, and finally reaches its destination at the upper chamber. All the brewed coffee is deposited in this chamber.

And that is how this little miracle works. It’s simple enough that anyone can successfully use it at home to make homemade espresso—although it’s not exactly the same, and moka pot coffee has gained a reputation of its own right.

Now, let’s go through a recipe and a few tips and tricks on how to make the perfect moka pot coffee:

Moka pot brew guide (+tips)

Ingredients:

  • Hot water.
  • Medium fine ground coffee.

Instructions:

  1. Heat up water to about 60°C.
  2. Unscrew the upper and bottom chamber and take the funnel out.
  3. Fill the bottom chamber with water up to ¾ of its capacity. If there is a small valve, fill it just below the valve.
  4. Place the funnel on top and pour the ground coffee.
  5. Screw the moka pot together and place on the stove. Turn the heat to high.
  6. Leave the top lid of the moka pot open so you can see when it starts brewing. It should start pouring after a few seconds. The whole process should take less than a minute.
  7. Once done, serve immediately.

Use hot water

As the recipe says, using hot water is a must. All moka pots are made of aluminum, which heats up very quickly—if you use tap water, it takes much longer to heat to the proper temperature. By using already hot water, you cut the brewing time in half and prevent the whole moka pot from heating up so much that it burns your coffee.

This is a very simple trick that immensely improves the quality of your coffee.

Don’t let your machine gurgle

If there’s one thing that people instantly associate with moka pots is the distinctive gurgling sound they make.

Some people think that the sound is simply the sound of the coffee coming out—a sign that everything is going well. But the case is actually the opposite: this gurgling sound is made by a combination of water and steam coming out of the tube. The pressure is too great and, instead of just water passing through the coffee grounds, steam makes its way up, diluting your coffee.

As soon as your machine gurgles, take it off the stove, and your coffee is done.

cup of coffee

Chimichurri Skirt Steak Fries

By Chris Cockren Leave a Comment

Chimichurri Skirt Steak Fries

This recipe for Chimichurri Skirt Steak Fries is sponsored by the New York Beef Council.  As always, all opinions and recipes are my own.  Thanks for supporting the brands that support Shared Appetite!

Chimichurri Skirt Steak Fries

You all know that besides my deep, deep love of food (and more importantly, eating food), I also co-own a wedding photography studio and am a full-time music teacher.  For the first 12 years of my career in education, I taught elementary school band, but this past year I just finished my first year as a band director in the high school.  It was pretty freaking amazing and I'm beyond excited to have made the jump to teaching the big kids as my four-year-old daughter tells me.  One of the best changes to my job?  I now have a music teacher colleague that I co-teach the bands with... and we have become such great friends over this past year.

Dan has quite the affinity for skirt steak with chimichurri, and he's introduced me to two local restaurants that serve amazing versions.  Now that it's summertime and grilling season is in full swing, I've been working on upping my skirt steak game.  I'm pretty darn happy with my version of skirt steak with chimichurri, but then I got thinking about the last time I went to Dan to the local Portuguese restaurant.  They serve up their chimichurri skirt steak with fries, and I found myself sopping up all those delectable steak juices and chimichurri remnants with my starchy fried spuds.

:: light bulb moment ::

Chimichurri Skirt Steak Fries!  Can I get an amen?!

Chimichurri Skirt Steak Fries

Chimichurri is quite possibly the greatest hybrid sauce/condiment for grilled meat.  Originally from Argentina, this green magic concoction combines fresh herbs with shallot, garlic, olive oil, and red wine vinegar.  The fresh and acidic bite cuts right through the richness of grilled meat and is simply one of life's greatest pleasures.  I've used it with this Sous Vide Steak with Chimichurri and also made a great mint version for Grilled Lamb Chops with Mint Chimichurri.  And now... chimichurri is ready for it's debut in these Chimichurri Skirt Steak Fries.

A note about this chimichurri: traditionally you would chop up everything by hand very finely.  This is without a doubt an amazing technique for superb chimichurri.  However, I have two small kids running around the house so I've succumbed to the necessity of having to simplify and expedite certain recipes.  For this chimichurri, I simply pulse all ingredients in a food processor.  Not totally "authentic", but still ridiculously tasty.

Chimichurri Skirt Steak Fries

And let's talk about skirt steak for a second.  It's cut from the plate, which is directly under the ribs in the belly of the cow and between the brisket and flank.  It's a long and relatively flat piece of meat and is packed with tremendous flavor.

Skirt steak loves direct high heat.  You need to sear + cook the cut quickly and definitely not past a medium doneness (medium rare is perfection).  All you need is about 3 minutes per side over hot grill grates and it's ready to go.  Because it cooks so quickly, it's a great cut of steak for weeknight cooking!

One of the biggest mistakes I see when people cut their skirt steak is they slice it with the grain.  It seems counterintuitive how to slice because the steak has a short side and a long side that will make you want to naturally cut it with the grain.   Instead, you'll need to cut the steak into like 3" to 4" pieces with the grain, and then turn it perpendicular and slice to eat.  This is how you get the most tender bite out of the beloved skirt steak.

Chimichurri Skirt Steak Fries

I had the opportunity thanks to the New York Beef Council to visit with the butcher at a local grocery store to talk all about the meat case.  I learned so much from my time there:

  • all beef is carefully inspected for safety by the USDA and ensures only healthy animals enters the food chain (and there are very strict penalties for ranchers that bring cattle that are sick to be processed)
  • not all beef has to be graded but when you do see it here's the breakdown: prime means the beef has the most marbling and produced in small quantities, choice is still high quality and produced in high quantity but had less marbling than prime, and select is leaner, has less marbling, and often has less tenderness, flavor, and juiciness as compared to choice and prime (and would benefit from slow-cooking or marination)
  • all cattle, whether grass or grain-finished, spend the majority of their lives eating grass on pastures and are natural sources of more than 10 essential nutrients including protein, iron, and zinc.
  • cuts often times have multiple names depending on the butcher and region (i.e. NY Strip is the same as Kansas City Strip)
  • don't be afraid to talk to your butcher any questions!  They LOVE to help!

Make sure to visit Beef.  It's What's For Dinner for a whole lot of beef recipe inspiration as well as cooking lessons, learn more about different cuts of beef, and nutrition information!

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Chimichurri Skirt Steak Fries

Chimichurri Skirt Steak Fries


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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: Serves 4
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Ingredients

Scale
  • french fries, cooked according to package directions
  • skirt steak
  • Kosher salt
  • Chimichurri (recipe below)
  • chopped scallions
  • crumbled feta cheese

for the Chimichurri

  • 1 cup packed fresh parsley leaves
  • 1 cup packed fresh cilantro leaves
  • 3 cloves garlic
  • 1 small shallot
  • ½ cup extra virgin olive oil
  • 2 ½ tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat grill over high heat.  Generously salt skirt steak on both sides with Kosher salt.  Grill steak over high heat until well seared on both sides, about 3-4 minutes per side or until you reach desired doneness (personally I aim for medium-rare).  Remove to a cutting board and let rest for 5-10 minutes.  Slice steak into 3-4" portions with the grain, then slice against the grain into strips.
  2. Top cooked fries with skirt steak, chimichurri, chopped scallions, and crumbled feta cheese.  Devour immediately.

for the Chimichurri

  1. Combine all ingredients in a food processor and puree until combined but still a bit chunky.  Season generously with Kosher salt and freshly ground black pepper.  Allow flavors to meld for at least 15 minutes before serving.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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Chimichurri Skirt Steak Fries

Chimichurri Skirt Steak Fries

Ultimate DIY Hot Dog Bar

By Chris Cockren 1 Comment

Ultimate DIY Hot Dog Bar

This Ultimate DIY Hot Dog Bar is sponsored by Huhtamaki, Inc. makers of the Chinet® brand. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Ultimate DIY Hot Dog Bar

Summer break is imminent. As a teacher, I cannot wait for these couple of months. I have a big list of projects to accomplish around the house, the most important of which is spending lots of time with my two little ones. Asheley has one of those jobs where she actually has to work all year long, which means it's daddy day care for these couple of months!

Both Olivia and Bennett love being outside, and I really LOVE having friends over and cooking up a big spread. Obviously, preparing a feast becomes a little harder with two kids under the age of four running around—but I'm super excited to share one of my biggest entertaining secrets with all of you today.

The key to summer entertaining:

  • no indoor cooking
  • minimal prep time
  • guests eat at their leisure
  • easy setup and cleanup

It's really that simple.

Meet the Ultimate DIY Hot Dog Bar. The entire spread comes together in under 30 minutes (with only 10 minutes of cooking time on the grill), and cleanup is a dream thanks to the entire line of Chinet® Classic White™ products! Just toss when done!

Ultimate DIY Hot Dog Bar

So, here's the deal. Summer eating is all about casual. No one wants a stuffy sit-down meal. Let's just hang out poolside, munch on some delicious eats, and keep cool with a beverage. Am I right?! 

Since most of our get-togethers at this point consist of play-dates for our children, I always try to create our backyard menus around food that both the kids and parents will enjoy. Hot dogs are an iconic summer food, and I'm taking it up a notch with this Ultimate DIY Hot Dog Bar!

Ultimate DIY Hot Dog Bar toppings

Ultimate DIY Hot Dog Bar

When it comes to having a successful Ultimate DIY Hot Dog Bar, it's all about the options. Think about when you walk into an ice cream shop. What's the first thing that gets you excited? It's the thrill of seeing all the different flavors and figuring out... what should I get?!  

Get ready for your friends and family to get excited as they look at all the different flavor combos they can chow down on! I've suggested a bunch of topping ideas below, but don't feel like you need to be limited to what I suggest. Get creative! Here's my guide to an epic Hot Dog Bar:

  • Pick 3 meat options (I went with hot dogs, bratwurst, and chicken sausage)
  • bacon wrapped hot dogs will always impress guests and it's so ridiculously easy
  • don't underestimate the power of buns! I like potato buns for my standard, but sliced baguette, hoagie rolls, pretzel buns, and even tortillas are fun options!
  • topping options should include fresh, pickled, crunchy, sweet, creamy, savory, and spicy. You want to hit as many taste buds as possible!
  • make cleanup EASY

Chinet for Ultimate DIY Hot Dog Bar

The more and more I entertain, the more I realize what the important aspects are to throwing an amazing get-together. Less prep time. Less cook time. Less setup and cleanup time. Why? Because I want MORE hangout time.

I invited these people over to my home because I enjoy their presence. They agreed to come over because they hopefully enjoy mine (well, that and the Ultimate DIY Hot Dog Bar)! There's nothing worse than having a great meal with friends and then having to disrupt social time to spend a half hour cleaning everything up.

And that is why the products in the Chinet Classic White line are hands-down my absolute favorite and my #1 choice for easy entertaining all summer long.

Oh Chinet Classic White line, how do I love thee?!

You are consistently reliable. I never have to worry about a mess from plates bending, folding, or leaking, even when guests go back for seconds. Every item, from your plates and cutlery to cups and napkins are premium and have a thick and sturdy design.

Leftovers? Yup, Chinet Classic White plates are also microwave-safe!

The Chinet Classic White line also has my back with a ton of different plate sizes! Round dinner, all occasion, appetizer and dessert, compartment plates and trays, platters... they have them all!

I'm STOCKED UP with Chinet Classic White plates, napkins, cutlery, and cups for a summer full of parties. Now, the only question is... who's coming over?!

Yes, I'll have this Ultimate DIY Hot Dog Bar waiting for you!

Ultimate DIY Hot Dog Bar

As a teacher, I have a very strict schedule all school year. One of the joys of summer vacation are laid-back, schedule-free days! That's why, when it comes to entertaining, I don't want to tell my friends when to eat. Putting out a hot dog bar like this is perfect because guests can help themselves and graze + nosh however they'd like!

And listen, I always try to give a little help and guidance whenever I put out a DIY spread like this. That's why, with the toppings I list below, I also gave topping pairing suggestions. Totally not a requirement, but I feel like my friends always appreciate knowing which flavors would definitely work well together!

Ultimate DIY Hot Dog Bar

Ultimate DIY Hot Dog Bar

For more ideas and inspiration, visit MyChinet.com

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Ultimate DIY Hot Dog Bar

Ultimate DIY Hot Dog Bar


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  • Author: Chris Cockren
  • Total Time: 30 minutes
  • Yield: Enough to Feed A Party!
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Ingredients

  • variety of hot dogs, sausages, and bratwurst as desired
  • variety of buns (hot dog buns, sub buns, baguette, pretzel buns, etc)
  • bacon
  • prepared macaroni and cheese
  • thinly sliced cucumber
  • pickled carrots
  • fresh cilantro
  • shredded cheddar cheese
  • crispy fried onions
  • finely diced pineapple
  • sliced scallions
  • sesame seeds
  • chili
  • chopped kimchi
  • hummus
  • tomato-cucumber salad (Israeli salad)
  • salsa
  • guacamole
  • teriyaki sauce
  • bbq sauce
  • spicy mayo

Instructions

  1. Grill hot dogs, sausages, and bratwurst according to package directions.  If desired, tightly wrap 1 slice of bacon around some of the hot dogs.  Grill over medium-high heat, turning occasionally, until bacon is cooked through, about 8-10 minutes (watch them carefully as flare-ups tend to occur).
  2. Place all toppings, sauces, and buns in separate bowls and/or plates to create an Ultimate DIY Hot Dog Bar!

Some pairing suggestions:

  • Mac n' Cheese topped with BBQ Sauce or Spicy Mayo
  • Banh Mi - topped with fresh cucumber, pickled carrots, cilantro, and spicy mayo
  • BBQ Bacon - bacon wrapped topped with shredded cheddar, BBQ sauce, and fried onions
  • Hawaiian - topped pineapple, teriyaki sauce, scallions, and sesame seeds
  • Chili Dog - chili, cheddar, scallions
  • Southwest - wrapped in a tortilla with cheddar cheese, topped with salsa and guacamole
  • Mediterranean - tomato cucumber salad, hummus, and feta
  • Korean - bacon wrapped with kimchi, scallion, and spicy mayo
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Ultimate DIY Hot Dog Bar

Ultimate DIY Hot Dog Bar

Five Minute Instant Sangria

By Chris Cockren 3 Comments

This better than restaurant quality secret FIVE MINUTE INSTANT SANGRIA is ready to drink in minutes and doesn't require an extensive amount of time in the refrigerator before serving!

Five Minute Instant Sangria

I know.  There are plenty of traditional sangria recipes out there.  And usually when sharing a recipe with you I'll find a new twist or flavor combination to tell you about.  But not today, because I have found sangria perfection.

Welcome to the nirvana of quick and easy sangria!

But unlike most classic sangria recipes, it doesn't require an extensive amount of time in the refrigerator before serving.  This Five Minute Instant Sangria is exactly that.  It takes all of 5 minutes to prepare, and then you are ready to instantly serve it to your family and friends (or just keep it all for yourself... I won't judge).

Five Minute Instant Sangria

Every time I tried to make sangria at home, it always resulted in underwhelming disappointment.  It never tasted like my favorite versions at restaurants.  Then, after dining out with a teacher colleague of mine (who used to be a really excellent bartender back in the day), I learned why.

She ordered a sangria with her dinner and after taking one sip, immediately motioned to the server that it was old and she wanted the sangria to be made fresh.  The server had the same response that I did in my head... sangria tastes better as time passes, you can't serve it fresh.  It would just take like red wine with some fruit in it!

Christine knew something that I (as well as our server and that restaurant's bartender) didn't.  She knew the secret to the best Five Minute Instant Sangria.

And since that moment I've enjoyed Christine's sangria on numerous occasions.  It's ridiculously perfect every single time, and literally takes just a few minutes to prepare.   I've watched Christine make her Five Minute Instant Sangria quite a few times now, and although she does it completely by expert feel (her "6 count" pour is a true ½ cup every single time), I've converted it to traditional measurements for consistent at-home results.

BIG thank you to my friend Christine for sharing her recipe with me and then giving me permission to share it with all of you!

Your sangria life just got a major upgrade!  Cheers!

pouring Five Minute Instant Sangria

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five minute instant sangria 1 copy

Five Minute Instant Sangria


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Chris Cockren
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
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Ingredients

Scale
  • 1.5 liter magnum red wine (or two standard 750ml bottles)*
  • 2 to 2 ½ cups orange juice
  • ⅔ cup peach schnapps
  • ½ cup triple sec
  • ½ cup blackberry brandy
  • 16-20 ounces club soda
  • 3 ounces sprite
  • 3 ounces ginger ale
  • sliced or chopped fruit, for garnish (such as oranges, apples, etc).

Instructions

Stir together red wine, 2 cups orange juice, peach schnapps, triple sec, and blackberry brandy in a large pitcher.  Taste and add extra ½ cup orange juice if desired.  Stir in 16 ounces club soda, sprite, and ginger ale.  Add additional 4 ounces of club soda if a little more sparkle is desired (if not serving right away, leave out club soda, sprite, and ginger ale until ready to serve).  Add chopped fruit for garnish if desired.

Notes

A red blend, merlot, or other light and fruity red wine is best.  Make sure not to use anything expensive!  $5-8 bottles of wine is PERFECT for this sangria.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes

Did you make this recipe?

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 A few secrets to this Five Minute Instant Sangria:

  • the chopped fruit is just garnish... it's not really adding flavor
  • all that fruity flavor comes from the triple sec, peach schnapps, blackberry brandy, and orange juice!
  • don't use expensive red wine for this, just like you wouldn't use premium vodka for a mixed drink.  $5-10 bottles of red blends, merlot, or other  light and fruit red wine is best!

Five Minute Instant Sangria

Five Minute Instant Sangria

Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage

By Chris Cockren Leave a Comment

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

The perfect St. Patrick's Day appetizer is here with these Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage!

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

I can count on one hand the amount of times my family has celebrated St. Patrick's Day since I was a little kid.  It just wasn't a big thing in our home, and even for the over-zealous celebratory adult I've become (i.e. I'm quick to celebrate pretty much everything and anything), St. Patrick's Day still is very low on the holiday totem pole.

Of course now that Olivia is at the age where she's learning about each and every holiday (and makes countless art projects that she enthusiastically decorates our house with... definitely my kid), we've become more apt to celebrate anything she's excited about.  She's all about St. Patrick's Day, so this year we're going to a parade, running walking a family-friendly St. Patty's Day 5K, and going to her friend's house (they are all Irish) for a little play date - holiday edition.

Throughout the years I've tried cooking corned beef a few times, and each time I'm always highly underwhelmed.  I didn't get it.  And cooked cabbage... still don't get it.  But then last night as I was trying to think about what Irish appetizer I could bring over to this St. Patrick's Day celebration, I had an epiphany.  Let's combine my love for Mexican food with the traditional flavors that we have come to associate with March 17th... and this St. Patrick's Day appetizer for Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage was born.

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

Let's talk chips.

You can 100% use tortilla chips for these Corned Beef Nachos, but I decided to go with potato chips to help mimic the Irish Nacho feel.  Some people argue that potato chips are more delicate and go soggy.  They definitely do have a soggy factor if you let these nachos sit for awhile, but let's be honest.  When's the last time you were at a party and there was a nacho board that wasn't devoured almost immediately?

Say Cheese.

To be honest I'm not a huge Swiss cheese fan, but I knew that if it's good enough for the reuben, it's gotta be the right choice for these Corned Beef Nachos.  Holy crap it was.  Swiss Cheese Queso for the win.  It paired so well with the flavors of the corned beef.

Cabbage.  Really?

You know what I've never seen a human being get excited for?  Boiled cabbage.  Gross.  I knew that cabbage had to make an appearance on these St. Patrick's Day nachos, and remembered how epic of a flavor punch pickled cabbage had on these Mini Mediterranean Veggie Sliders Mini Greek Vegetarian Sliders a couple years back!  The pickled cabbage helps cut right through the richness of the corned beef and cheese, and it provides a great crunch and freshness to the nachos!

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

How To Cook Your Corned Beef...

Really, it's up to you.  Many people have their preferred tried and true recipe at this point.  This year I decided to give my buddy Gerry's recipe a try.  He's the super talented guy behind Foodness Gracious.  I saw him post a recipe for Instant Pot Corned Beef the other day and knew I had to try it.  The corned beef gets braised in Guinness and beef broth and is done in 90 minutes!  I've never had corned beef as good as how his recipe came out.  So good!

The End Result.

Not going to lie.  I wasn't sure if these nachos were going to work.  I mean, I knew that people who like corned beef and swiss cheese would like them, but I wanted to like them!  I skeptically took a bite and my taste buds went into immediate party mode.  The combination of salty potato chips, smooth queso, rich corned beef, and pickled crunchy cabbage makes for the perfect flavor combination!

I have a feeling we'll be celebrating St. Patrick's Day a whole lot more in our house moving forward.  And these Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage will be front and center!

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

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Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage


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  • Author: Chris Cockren
  • Total Time: 25 minutes
  • Yield: Serves 4
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Ingredients

Scale
  • cooked corned Beef, chopped*
  • potato chips or tortilla chips
  • Swiss cheese queso (recipe below)
  • pickled cabbage (recipe below)
  • chopped parsley, for garnish

Swiss Cheese Queso

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ pound sliced Swiss cheese

Pickled Cabbage

  • ½ small cabbage, finely shredded and then roughly chopped
  • ½ cup red wine vinegar
  • 1 cup hot (but not boiling) water
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt

Instructions

  1. Top potato/tortilla chips with Swiss cheese queso, chopped corned beef, pickled cabbage, and sprinkle with chopped parsley.  Devour immediately!

Swiss Cheese Queso

  1. Melt butter over medium heat in a small saucepan.  Add flour and stir constantly, until mixture is smooth.  Cook, stirring constantly, for about 1 minute (avoid it getting brown).
  2. Add milk and stir until the butter mixture is fully incorporated into the milk.  Cook, stirring occasionally to prevent the milk from scorching on the bottom, until it has slightly thickened and slightly reduced, about 6-10 minutes.  The milk should leave a definite trail on the back of a spoon.
  3. Turn off heat and add Swiss cheese a few slices at a time, stirring to help it melt into the queso.

Pickled Cabbage

  1. Add red wine vinegar, hot water, sugar, and salt into a small bowl.  Whisk until sugar and salt is dissolved.  Add cabbage and stir, fully submerging cabbage into the pickling liquid.  Let sit at room temperature for 1 hour, but preferably cover and store in fridge overnight (up to a week).

Notes

Feel free to cook your corned beef by any preferred method.  I used my friend Gerry's (Foodness Gracious) Instapot Corned Beef recipe, which braises it in the instapot with beef broth and Guinness, and it was hands down the best corned beef recipe I've ever tried!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day | sharedappetite.com

Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage

 

Slow Cooker Salsa Chicken Tacos

By Chris Cockren Leave a Comment

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

These Slow Cooker Salsa Chicken Tacos are sponsored by CHI-CHI’s®.  As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

I'm not a fan of Taco Tuesday.  It's too limiting.

In our house, every day has the potential to be a taco day.  Olivia shares my taco obsession (#proudparent).  You can pretty much put anything on a tortilla and she'll happily gobble it down for dinner.  Her favorite part is putting on all the toppings.  And let's not lie... that's every adult's favorite part as well.

Even better is that these Slow Cooker Salsa Chicken Tacos are just 3 ingredients and take 5 minutes to prep.  That's a HUGE win when it comes to weeknight dinner.  There's such a small window between when we get home from Olivia's after school activities (who knew a 3-year-old could have such a packed social calendar) and when bedtime rolls up on us, so quick and easy taco dinners are totally helping us win at this parenting thing.

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

My love for tacos isn't new.  They are SO versatile.  I've created a ton of taco recipes over the year (you'll see a bunch of them listed at the bottom of this post for some extra taco inspiration), and now these Slow Cooker Salsa Chicken Tacos.  I'm so excited to welcome them to the family!  

Just check out how easy it is to make the salsa chicken.

Making this Slow Cooker Salsa Chicken Tacos | sharedappetite.com

The longest part is literally taking the slow cooker out of the cabinet!

A neat trick I learned along the way is to always spray the inside of your slow cooker with nonstick cooking spray before cooking in it.  This makes washing it after a BREEZE!  Then just add in the chicken, salsa, and taco seasoning, give it a good stir, and let it do its thing!

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

I'm not using just any salsa for these Slow Cooker Salsa Chicken Tacos.  These tacos call for CHI-CHI’s® Fiesta Style Smoky Chipotle Salsa!  It’s the perfect blend of jalapeño peppers, chipotle chiles, roasted onion, garlic and tomatoes.

We're no stranger to the CHI-CHI’s® Brand in our house!  They are just as passionate about taco dinner time as we are!  They’re all about creating fun and festive occasions with its delicious Mexican foods, including crowd-pleasing salsas, tortillas, and chips.  The perfect celebration doesn’t require a lot of time or money to plan with CHI-CHI's® —just their tasty food, some lively entertainment and, of course, your friends and family.  And you better believe CHI-CHI’s® Brand products make it easy and convenient to add festive flavor to any dish with quality ingredients, including real tomatoes, vegetables and flavorful seasonings.

You can find CHI-CHI’s® Fiesta Style Smoky Chipotle Salsa at your local grocers throughout the North East such as Price Chopper, Topps Markets, Hannaford, Acme Markets, Redner's Market and Giant Eagle!

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

When it comes time to top your Slow Cooker Salsa Chicken Tacos, don't be shy.  We went with a classic combo of sliced avocado, chopped cilantro, and crumbled queso fresco for ours.  With the smoky and slightly spicy chicken, the avocado adds creaminess, the cheese a salty kick, and cilantro that fresh bite.

But there's PLENTY of other topping options to get creative with.  Hot sauce, sour cream, guacamole, corn, black/pinto/refried beans, lettuce, cheddar cheese... the list goes on and on!

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

One of my favorite TIPS for next level tacos?  Take the time to heat your tortillas properly.  Sure, you could just wrap a stack of tortillas in a dampened paper towel and pop 'em in the microwave for a bit to get the warm (or wrap in aluminum foil and heat in the oven), but you're missing out on that little something extra to elevate your taco game.  Heat up a dry skillet over medium/medium high heat.  Once it's nice and hot, add your tortillas, one at a time, for a few seconds per side.  Your goal is to get the toasty brown spots that you see on the tortillas in these images.  It really makes a huge difference!

Slow Cooker Salsa Chicken Tacos | sharedappetite.com

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Slow Cooker Salsa Chicken Tacos | sharedappetite.com

Slow Cooker Salsa Chicken Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 4 hours 5 minutes
  • Yield: Serves 6-8 people 1x
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Ingredients

Scale
  • 2 pounds boneless, skinless chicken breast
  • 2 cups (1 jar) Chi Chi's Smoky Chipotle Salsa
  • 2 tablespoons taco seasoning
  • flour or corn tortillas, heated
  • sliced avocado
  • crumbled queso fresco
  • chopped cilantro

Instructions

  1. Spray slow cooker with nonstick cooking spray.  Add chicken, salsa, and taco seasoning to slow cooker and stir to combine.  Cook chicken on HIGH for 4-6 hours, until chicken falls apart and shreds easily with a fork.  Shred chicken with two forks.
  2. Layer tortillas with salsa chicken and desired toppings.  Devour!

Notes

Feel free to top your Slow Cooker Salsa Chicken Tacos with your favorite toppings!  I used sliced avocado, cilantro, and queso fresco here, but there's PLENTY of other options, such as:

  • shredded lettuce
  • sour cream
  • guacamole
  • corn or corn salsa
  • black, pinto beans, or refried beans
  • pico de gallo
  • Prep Time: 5 minutes
  • Cook Time: 4 hours

Did you make this recipe?

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Picking up ready to eat these Slow Cooker Salsa Chicken Tacos | sharedappetite.com

You love tacos as much as me?  Here are some taco creations to keep your tastebuds dancing over the next few weeks!

  • Greek Lamb Tacos
  • Healthy Turkey Tacos with Pineapple Salsa
  • Channa Masala Vegetarian Indian Tacos
  • Slow Cooker Corned Beef Tacos
  • Mexican Lamb Tacos with Tequila Soaked Raisins
  • Huevos Rancheros Sausage Breakfast Tacos
  • Pork Belly Tacos with Spicy Caramelized Pineapple
  • Animal Style In-N-Out Bacon Cheeseburger Tacos
  • Korean Steak Tacos with Gochujang Aioli

I even love tacos for dessert with these Caramel Apple Pie Tacos and 4 Ingredient Nutella Choco Tacos!

Chi Chi's Chipotle Salsa for Slow Cooker Salsa Chicken Tacos | sharedappetite.com

SLOW COOKER SALSA CHICKEN TACOS

 

Breakfast Superfood Yogurt Bowls

By Chris Cockren 7 Comments

Breakfast Superfood Yogurt Bowls | sharedappetite.com

These Breakfast Superfood Yogurt Bowls is sponsored by FAGE.  As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Breakfast Superfood Yogurt Bowls | sharedappetite.com

Valentine's Day just passed us by...  and it's officially the month of love.

Our daughter Olivia is now at the age where she understands and gets excited for holidays, birthdays, and pretty much any reason to decorate the house for a celebration.  When she started seeing heart decorations appear at every store and in the windows of several neighbors' houses, Olivia immediately became curious.  I explained that Valentine's Day was a day that we got to tell all the special people in our lives how much we love and appreciate them.

Although I'm right with Olivia in my love of decorating the house and having a reason to celebrate pretty much anything, I try to make it a point to make my family feel important and appreciated on a daily basis.  Being the fan of food that I am, that love is usually shown through the food I serve.

We are big fans of yogurt in this house.  It's our go-to weekday breakfast routine.  When we want to feel extra fancy, we dress it up like these Breakfast Superfood Yogurt Bowls.  It contains our favorite rich and creamy variety... FAGE Total 5% plain Greek yogurt along with some especially nutritious and tasty toppings!

Breakfast Superfood Yogurt Bowls | sharedappetite.com

When I think luxury in the yogurt aisle of our local grocery story, my eyes (and stomach) always goes to FAGE.  The all-natural Greek yogurt is unmatched in its rich and creamy texture and delicious taste.  Made with only milk and live active yogurt cultures, FAGE Total 5% plain Greek yogurt is full of protein, contains no added sugar, is a good source of calcium, and is Non-GMO Project Verified!

Best of all, it pairs perfectly with your favorite toppings!

Breakfast Superfood Yogurt Bowls | sharedappetite.com

The topping options are pretty much endless when it comes to yogurt bowls, but we have our tried and trusted favorites around our house.  Hands down Olivia's favorite topping is sprinkles (i.e. chia seeds).  That's right.  In quite possibly our greatest feat as parents to date, Olivia thinks that superfood-tastic chia seeds are indeed sprinkles.

With Olivia's peanut allergy, we've been digging almond butter around here lately.  It's a flavorful and healthy addition to theseBreakfast Superfood Yogurt Bowls!

Asheley is a fan of crunchy granola and those powerhouse flaxseeds, which contain a whole bunch of fiber, omega-3 fatty acids, B vitamins, and antioxidants.

Me?  I'm a fruit topping kind of guy.  Give me all the superfood power that strawberries, blueberries, tangerines, and bananas have to offer.  Of course I swap out fruit depending on what looks good at the supermarket, but these are definitely some of my favorites!

When it comes time to create aBreakfast Superfood Yogurt Bowls that the whole family will enjoy, we make sure to include it all on top of our favorite FAGE Total 5% plain Greek yogurt!  It's such a luxuriously nutritious way to start our day and keeps us going strong all morning long!

Breakfast Superfood Yogurt Bowls | sharedappetite.com

Check out how versatile FAGE Total 5% Plain Greek Yogurt is with all of these recipes!

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Breakfast Superfood Yogurt Bowls | sharedappetite.com

Superfood Breakfast Yogurt Bowl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Chris Cockren
  • Total Time: 5 minutes
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Ingredients

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  • 1 cup FAGE Total 5% plain Greek yogurt
  • ½ tablespoon flaxseed meal
  • ½ tablespoon chia seeds
  • 1 tablespoon almond butter
  • 1 cup assorted fresh fruit (sliced strawberries + bananas, nectarine wedges, blueberries, etc.)
  • 2 tablespoons granola
  • drizzle of honey
  • sprinkle of coconut flakes

Instructions

  1. Scoop yogurt into a bowl and top with toppings.  Devour.
  • Prep Time: 5 minutes

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Breakfast Superfood Yogurt Bowls | sharedappetite.com

Breakfast Superfood Yogurt Bowls | sharedappetite.com

Breakfast Superfood Yogurt Bowls

 

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