Need More Summer Salad Inspiration?

These Healthy Turkey Tacos with Pineapple Salsa were created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Ah, summertime... when the livin' is easy. There's nothing better than these couple of months I get to recharge my batteries before another school year begins. And yes, thank you. I know. Another school year is right around the corner. But we aren't going to talk about that right now. There's no need to get me all depressed, especially when I'm on vacation.

Actually as I write this, I'm sitting in a hotel room huddled in the bathroom while my wife and daughter are fast asleep in the pitch black abyss just beyond this lavatory door. I know, I lead a glamorous life.

It's our little family vacation to Sesame Place! We just arrived to the hotel. We planned it perfectly, leaving the house right after rush hour traffic was done. It's coincidentally also Olivia's bed time, and she loves sleeping in the car. No traffice + a sleeping toddler?! Life is good. #parentwin

However, for the first time ever, our little 2 year old decided to stay up for almost the entire 2 ½ hour car ride belting out "Let It Go" (not the whole song, just those words over and over again) and naming every Sesame Street character over and over again. I guess she's a wee bit excited.

But I digress. Before Olivia starts dragging us around Sesame Place these next few days, I need to tell you about this epic win I had in the meal planning department back at home last week. If you remember, I made this legit Huevos Rancheros Pizza with Turkey Chorizo for breakfast. Ermagherd. That breakfast pizza was unreal. I knew I was going to have a bunch of leftover "turkey chorizo", so I transformed it into perhaps one of my favorite dinner options of all time. TACOS!

These Healthy Turkey Tacos with Pineapple Salsa... ❤️❤️❤️❤️❤️

Okay, we have so much to talk about in this recipe. First, there's no need to actually make that breakfast pizza first if you don't want to (but I mean, why wouldn't you want to?). Just whip up a batch of the taco turkey for these Healthy Turkey Tacos with Pineapple Salsa (recipe is below). This seasoned ground turkey is also great for wraps, quesadillas, salads, omelettes, etc.

You may recognize the pineapple salsa. It's a staple around here (Pineapple Habanero Salsa, Pineapple Teriyaki Salmon). It's the most requested item for pretty much any of my parties throughout the year. The sweet and spicy combination is perfect on salty tortillas chips, various meats and poultry, and also it makes for an absurdly amazing taco with my Cowboy Beans (shout-out to my friend Steve for creating that winning combo).

Now I know the pineapple salsa does call for habaneros, but if you are serving this up to your family, I would definitely omit those. They are quite spicy. The poblanos in the recipe are mildly spicy, so if you have sensitive eaters, you can replace them with green bell peppers so the color is still there at least.

You know avocado is always a hit in my house, so they always make an appearance on taco night. Sometimes straight up, sometimes in my famous guacamole. The word famous in this case is complete unregulated, in case you were wondering. There's no declaration anywhere exclaiming my guac as famous. My mommy just thinks it is, so there.

You could totally use your favorite shredded taco cheese here (I'm looking at you cheddar and Monterey Jack), but I absolutely love the salty little kick of queso fresco. You only need a little bit because it packs a powerful punch of salty flavor!

Onto my big pet peeve with tacos. Listen up, friends. Don't go through all the trouble of making this epic meal, and then just serve tortillas out of the bag. They need some TLC before they are destined for taco greatness. Tortillas are best served up warm and toasty. Take the extra few minutes and do it up right. Your family deserves it... right?

My favorite way to warm tortillas is in a dry pan over medium-high heat (I spray a light coating of nonstick cooking spray between each tortilla). A few seconds on each side (you'll see the tortillas begin to puff as they warm and toast) is all they need! If you look at the bottom left photo below, the reason they look all toasty golden brown is because I heated them in a pan. BOOM.

When serving tacos for a crowd, it's easier to just wrap a stack of them in aluminum foil and let them heat up in a 350°F-ish oven for about 5-10 minutes. If in a real hurry, you could wrap them in a moist paper towel and microwave for a few seconds.

No matter what your approach, make sure those tortillas are ready for these Healthy Turkey Tacos with Pineapple Salsa.

Did I mention how I absolutely love how easy it was to simply reheat this turkey from the Huevos Rancheros Pizza and turn them into tacos? Like, all I had to do was slice up some avocado and quickly prep this pineapple salsa, which takes a whole whopping 15 minutes AT MOST. A delicious and healthy dinner on the table that quick? That's a huge win in my book.

Let's give it up to this Butterball Ground Turkey for a second, can we? I love using ground turkey because it's a good source of lean protein and something we all can feel good about serving up to our loved ones to help maintain a healthy lifestyle.

Speaking of healthy lifestyle, did I tell you I started running this week. Ugh, I hate exercising. Truly and completely, I do. In theory, I really really really want to be one of those runners that can just be like hey, I think I'm going to run a half marathon next week. In reality, a 5K seems like an impossible feat even after months of training. Anyway, more on my running (and by running I mean jog... walk... jog... walk... walk... jo-no-walk....) another time.

Back to this Butterball Ground Turkey. It's the perfect lean protein-packed solution for breakfast, lunch, and dinner. If you need some turketarian inspiration, here ya go:

Anyone else only give turkey a chance at Thanksgiving and on their boring lunchtime white bread sandwiches? Ugh, come on guys. We're better than that. Let’s give Butterball Turkey a permanent spot in our weeknight dinner rotation. And with tacos like these Healthy Turkey Tacos with Pineapple Salsa, that'll be an easy thing to do!

Healthy Turkey Tacos with Pineapple Salsa

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No reviews

Author: Chris Cockren
Total Time: 25 minutes
Yield: 4 Servings (about 12 tacos) 1x

Ingredients

Scale

12 small flour or corn tortillas
Taco Turkey (recipe below)
Pineapple Salsa (recipe below)
2 avocados, sliced
Queso Fresco, crumbled
Chopped cilantro
Lime wedges

for the Taco Turkey

1 pound Butterball ground turkey
1 tablespoon canola or vegetable oil
2 teaspoons chili powder
1 teaspoon Kosher salt
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon oregano
1 tablespoon apple cider vinegar

for the Pineapple Salsa

½ ripe pineapple, finely chopped
½ small red onion, minced
½ poblano chile, minced
½ red bell pepper, minced
1 habanero chile (scotch bonnet), seeded and very finely minced, optional
1 lime, juiced
½ tablespoon packed light brown sugar
Handful cilantro leaves, chopped
Pinch Kosher salt

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Instructions

Warm tortillas. Top with taco turkey, pineapple salsa, avocado, queso fresco, cilantro, and a squeeze of lime juice. Devour immediately.

for the Taco Turkey

Heat oil in a large skillet over medium-high heat. Add ground turkey, spices, and vinegar and cook, stirring occasionally until turkey is browned and cooked through.

for the Pineapple Salsa

Combine all ingredients in a medium-sized mixing bowl. Allow the flavors of the salsa to meld for at least 30 minutes, although an hour or two is optimal. You can also make the salsa several hours ahead of time (up to a day ahead), covering and storing in the refrigerator. Before serving, stir your salsa to redistribute the juices that have pooled at the bottom of the bowl.

Prep Time: 15
Cook Time: 10

Healthy Turkey Tacos with Pineapple Salsa

Sparkling Berry Rosé Sangria

This Sparkling Berry Rosé Sangria was created in partnership with Finlandia Vodka. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! Must be 21 or older to consume alcohol. Please drink responsibly.

Okay, Chris. Let's try not to freak out. You just saw a back to school commercial on TV. It's no big deal. You still have plenty of summer left. Half, to be exact. No need to panic.

Ohhhh my gosh why is it going so fast?!?!

That's a question every teacher asks themselves as soon as the end of July/beginning of August rolls around. From the end of June through July, every day feels like Friday. Now we're at the point where it's starting to feel a bit like Sunday. You know what I mean. Friday nights are great. It brings the hope of a nice long weekend. You feel like a million bucks on Friday night. On Sunday, it's like holy crap it's Monday tomorrow.

But it's true, though. There is plenty of summer still on the table.

The other day Asheley told me that it feels like we are hosting parties and get togethers at the house every single week lately. That's crazy, I said. It's more like twice a week. I love entertaining, and the summer gives me the perfect opportunity to bring family and friends together.

When I was a bit younger, I felt the need to impress my party guests by preparing these elaborate and time consuming recipes. I would spend days prepping and the entire party cooking. Since becoming a dad, I realized how dumb this truly is. Delicious food and drink is still a huge priority for me, but so is actually spending time with the people I invited over in the first place.

That's where make ahead recipes and super simple easy entertaining recipes come in handy. And today, I have a great one for you. This Sparkling Berry Rosé Sangria. It's bright, it's fruity, it's colorful. It's a great summer beverage. And best of all? It'll only take you about five minutes to put together way before your party even starts!

Getting back to my old way of entertaining. I loved to have a signature drink for the party. It would be something that I had to make... one or two at a time... over and over again throughout the whole party (while still trying to cook). Yea, dumb. I know this now.

Fast forward to my current easy summer entertaining style. I still like that signature drink idea, but now it's made ahead of time in a huge batch. Guests help themselves. They're happy. I'm happy. Victory achieved.

This Sparkling Berry Rosé Sangria is one of those awesome make ahead group party cocktails. Just mix together a few ingredients, let it sit in the refrigerator for at least two hours (or overnight to let those flavors really meld together nicely), and then serve it up with some bubbly seltzer for a refreshing summertime drink.

Let's talk options. You could definitely make this Sparkling Berry Rosé Sangria with a few different wines. If you don't have rosé on hand, feel free to use a dry white wine instead. You could definitely add in some different fruit if you have it on hand. Citrus, peaches, or other stone fruit would all work well here I think. If going the citrus route, I would change out the Chambord with some triple sec. With stone fruit, I'd use a peach schnapps or the like.

For seltzer options, I was able to find a strawberry seltzer that of course worked well with this Sparkling Berry Rosé Sangria. You could 100% use a different berry seltzer if you find it or even straight up plain unflavored seltzer. Don't fret too much... sangria is pretty darn forgiving and an easy recipe to play with!

With this Sparkling Berry Rosé Sangria I used Finlandia Classic Vodka. It has a clean, pure taste that lends perfectly for this sangria. I also love the design of their bottle. It's sleek and modern looking... so perfect to put out on display during the party! They also have berry flavored vodkas in their product lineup that would work well here!

So remember, spend less time cooking and prepping for that next get together and instead put together this easy make ahead Sparkling Berry Rosé Sangria!

Sparkling Berry Rose 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

Ingredients

Scale

1 (750 ml) bottle rosé wine
½ cup vodka
¼ cup chambord
2 tablespoons superfine sugar
2 cups sliced strawberries
1 (6 ounce) container raspberries
1 bottle strawberry or berry seltzer, chilled*

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Instructions

Combine rosé wine, vodka, chambord, and sugar in a large pitcher until sugar dissolves. Add sliced strawberries and place in refrigerator for at least 2 hours (or overnight to allow flavors to really meld together).
When ready to serve, fill up each glass with a bit of ice. Then pour enough seltzer to fill ⅓ of glass and add a handful of fresh raspberries. Top with sangria and some of the strawberries from the pitcher. Garnish with a spring of mint if desired and serve!

Notes

*if you cannot find straight up strawberry or berry seltzer, feel free to use any seltzer you think would add a nice flavor or just use plain. No worries!

Prep Time: 5 minutes (plus time in the refrigerator)

Sparkling Berry Rosé Sangria

Southwest Turkey Wraps

These Southwest Turkey Wraps are brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Can we be real for a second? Like no fluff, no BS, straight up real life? Great, I'd knew you'd be on board. Most days over the summer, lunch doesn't get much thought. My morning starts bright and early with our 2-year-old child alarm clock. Asheley goes to work, and daddy day care begins. We play, we have fun, and we make way more of a mess than Asheley is ever happy about. When it comes time for Olivia to eat, I'm all over it. I'm making sure she's eating a semi-balanced meal (no, you can't just have pretzels Olivia).

Meal time with a toddler is quite interesting. She's pretty independent now while eating, except she makes a tremendous mess. This includes "dipping" her corn in her water glass, spreading her mac n' cheese across the table, and touching every surface imaginable with her sticky watermelon hands. Needless to say, I have to stay on top of her in order to make sure our kitchen stays semi-presentable.

After she eats, she naps. That's my opportunity to eat something, but I'm usually wiped out and need something really quick and easy so I can get on my computer and bang out some work (editing photos, typing these words in this Southwest Turkey Wraps post, answering emails... you know, that kinda stuff). I refuse, however, even when tired and lacking energy, to eat food that's not delicious. Life's to short for that crap. I usually try to put something together that's full of flavor with using whatever ingredients I can find in the fridge and pantry. Enter these Southwest Turkey Wraps. They are the perfect quick and easy lunch wraps!

I almost always have the makings of this wrap in the fridge and pantry:

Salsa. Yup, all the time.
Guacamole... uhm yes, doesn't everyone have a supply in their fridge at all times? Oh, maybe just me. Pro tip: just mash up some avocado if you don't have guacamole on hand (or don't have the energy to make it).
Cream cheese, usually. If you don't have cream cheese, feel free to use cheddar cheese or something like that... but I really like cream cheese in this wrap.
Lettuce, always. It's a staple feel like you're eating healthy green to have on hand.
Turkey, when I remember to grab it. Usually it's for Asheley, so she can make sandwiches for herself. You can always feel free to use leftover roasted/grilled chicken if you have that hanging out in the fridge.
Frozen corn... have you seen my freezer? It's pretty much all corn. Olivia LOVES the stuff. And I refuse to find out what would happen if the moment comes where she wants it and I don't have it. Thus, corn is always in our house.

And that's it, a wrap of epic proportions, without the whole need to plan and stress out. The wrap takes me all of 5 minutes to put together, and it's an instant flavor party for my taste buds. Then again, I'm obsessed with southwest flavors.

I can't even tell you how many times at this point Flatout Flatbread has literally saved a meal for me. Whenever I'm in a rut or can't figure out what to eat, my eyes always land on Flatout.

Best of all, with Flatout’s full line of flatbreads, fold-its, and pizza crusts, I always have plenty of inspiration for a last minute meal! Proof? Just look at all these Flatout recipes I've created over the last couple years!

Some ideas to ponder... Flatout flatbreads make great wraps, burritos, quick crepes and duh, quesadillas! Their Fold-it’s are the perfect substitute sandwich bread, pita, and burger buns. And of course the Thin Crust Pizza is the perfect canvas for whatever flavors I can whip up together for a legit flatbread experience!

Anyone else trying to eat a little better? It’s a constant struggle for me (gosh why does food have to taste so good and exercising stink so much). Flatout makes it easy, because they are the official wrap for Weight Watchers! These Flatout Light Original Flatbreadwraps are just 90 calories (say what?!), high in fiber, and have 9 grams of protein!

Make sure to check out all of Flatout’s products and flavors… you can grab them at the deli section of your local grocery store. To make sure your store stocks them before making the trip, check out the Flatout Store Locator here.

And if you need some Flatout recipe inspiration, check out their jam-packed recipe center!

Southwest Turkey Wraps

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No reviews

Author: Chris Cockren
Total Time: 5 minutes
Yield: 1 Wrap 1x

Ingredients

Scale

1 Flatout flatbread wrap
2 tablespoons cream cheese, softened
2 slices deli turkey
1 ½ tablespoons salsa
1 ½ tablespoons guacamole
2 tablespoons frozen corn, thawed
2 leaves green leaf lettuce

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Instructions

Spread cream cheese in the middle of the wrap. Top with deli turkey, salsa, guacamole, corn, and lettuce. Fold into a wrap and either slice in half or into pinwheels!

Prep Time: 5

Southwest Turkey Wraps

Huevos Rancheros Pizza with Turkey Chorizo

This Huevos Rancheros Pizza with Turkey Chorizo was created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Raise your hand if you are a breakfast person! Did you really just raise your hand to a computer screen?

Don't judge me (you will anyway), but I'm 100% not a breakfast person. That's right, you heard me. I rarely, if ever, crave breakfast. Growing up, I wasn't even a fan of those sugary cereals or pop tarts. Muffins and doughnuts I was all over, but the usual breakfast stuff... ehhh.

I honestly still don't understand the breakfast for dinner thing (but side note: I would totally be on board with dinner for breakfast). As an adult, I happily eat eggs, bacon, pancakes, waffles, and even some cereals. But I don't crave them. I don't wake up super excited for a meal. It's just not really worth the effort to me.

That doesn't mean I'm not a morning person. I love love love the mornings. I'm super productive in the morning. I'm always on the go, ready to accomplish the next project. Eating though, is a complete afterthought. Most times it's just a yogurt or something. Breakfast, unfortunately, just isn't my thing.

HOWEVER. Once in a while, I get the itch. And when the breakfast itch comes on, I scratch... hard. Case in point: all of these epic breakfast recipes. When I can combine my love for southwest flavors with that rare breakfast itch... HOLY COW where has breakfast been all my life?!?! This Huevos Rancheros Pizza with Turkey Chorizo might just be my favorite new breakfast recipe to date.

HUEVOS RANCHEROS PIZZA. Ermagherdddddddddd it's so darn good.

Not going to lie, this definitely isn't a quick weekday morning breakfast recipe. It takes a bit of time to whip together, but it's still ready and done in under 30 minutes! Actually, what am I saying. I'm a teacher. I totally CAN make this throughout the week. Ha, suckers with your Monday through Friday jobs. Just kidding, don't hate me.

This pizza. It all starts with some store bought dough because really, who has time in the morning to make their own. You can probably score some at your local supermarket, or just buy one from your neighborhood pizzeria. Just make sure to let the dough come to room temperature before trying to stretch it out... it's way easier to work with that way.

The "sauce" for this pizza is simply some chunky salsa. You could go crazy with making your own, but don't. It's easier to just buy a decent jar for a couple of bucks. Top with some thawed frozen corn and turkey chorizo (more on that later), this Huevos Rancheros Pizza is just a hefty sprinkling of cheese away from the oven.

The oven. This is important. Do you have a pizza stone? I keep one in my oven at all times (I read once it helps regulate the temperature of the oven a bit), and it's a necessity for oven baked pizzas! If you don't own one and can't get one, you can still make this pizza on a baking tray, but just adjust cooking times according (it'll take longer probably). You'll also want to make sure to grab a pizza peel. It makes pizza prep to oven transfer a breeze.

Let's go back to that turkey "chorizo" for a second. Is it real chorizo? No, not even close. But is it freaking delicious? Heck to the Y-E-S. The seasoned ground turkey is the perfect addition to this Huevos Rancheros Pizza, and will taste equally great on tacos, nachos, salads, and more!

So why did I use turkey chorizo here? Two reasons. First, I already had some ground turkey on hand and wanted to make good use of it. Second, ground turkey is a good source of lean protein and something we all can feel good about serving up to our families to help maintain a healthy lifestyle.

Butterball Ground Turkey is the perfect lean protein-packed solution for breakfast, lunch, and dinner. I've been busy whipping up Greek Turkey Burgers, Korean Turkey Burgers, and Korean Lettuce Wraps with the stuff lately... and it's all SO delicious.

Anyone else only give turkey a chance at Thanksgiving and on their lunchtime sandwiches? Well snap out of it peeps. Let's give Butterball Turkey a permanent spot in our weeknight dinner rotation. There’s a little turketarian in all of us… so embrace it! Grab some Butterball Ground Turkey the next time you are at your grocery store and whip up this Huevos Rancheros Pizza for breakfast!

Did your heart just skip a beat? That happens to me too when I see a glorious golden runny yolk. I'm totally craving this pizza again right now.... but wait, it's dinner time. Does that mean ::gasp:: I'm not a breakfast for dinner person?!?!

Depending on the size of your pizza, you'll be able to fit either one or two eggs on your pizza. Don't add it right away... you'll want the pizza to be partially cooked first. That way once the whites of the eggs are just set, the pizza will be golden brown and crispy. Top it with some avocado, cilantro, and hot sauce, break into that yolk... and DEVOUR.

Huevos Rancheros Pizza with Turkey Chorizo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: One 12"-14" Pizza 1x

Ingredients

Scale

1 (15 ounce) pizza dough
¾ cup chunky salsa
¼ cup frozen corn kernels, thawed
¾ cup Turkey "Chorizo" (recipe below)
1 cup shredded monterey jack cheese
2 eggs
1 avocado, chopped
Chopped cilantro
Hot sauce

for the Turkey "Chorizo"

1 pound Butterball ground turkey
1 tablespoon canola or vegetable oil
2 teaspoons chili powder
1 teaspoon Kosher salt
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon oregano
1 tablespoon apple cider vinegar

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Instructions

Preheat a pizza stone in your oven to 500°F*. Bring pizza dough to room temperature if previously in refrigerator. Generously flour dough and a pizza peel and roll/stretch out dough into a round-ish pizza shape. Top with salsa, corn, turkey chorizo, and cheese. Carefully slide pizza onto pizza stone and cook for 5 minutes.
Remove from oven and top with eggs. Place back in oven on pizza stone and bake for 5-7 minutes more, or until whites on eggs are just set.
Remove from oven and top with chopped avocado, cilantro, and your favorite hot sauce. Break those beautiful runny yolks and serve!

for the Turkey "Chorizo"

Heat oil in a large skillet over medium-high heat. Add ground turkey, spices, and vinegar and cook, stirring occasionally until turkey is browned and cooked through. This will make more than you need for the pizza. Refrigerate the leftovers and use the extra for tacos, nachos, or another dish!

Notes

*if you don't have a pizza stone, you should get one! That doesn't help for now though. So just line a baking sheet with aluminum foil and spray with nonstick cooking spray. Cook pizza on the baking sheet... you may need to adjust cooking time longer.

Prep Time: 15
Cook Time: 15

Huevos Rancheros Pizza with Turkey Chorizo

Grilled Watermelon Salad with Arugula and Feta

This Grilled Watermelon Salad with Arugula, Feta, and Pickled Onions is sponsored by Bota Box. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Asheley and I decided to take the plunge and get a pool heater this year. Our backyard doesn't get a ton of full sun, so the pool typically stays on the more frigid side. That's all good and fine when it was just the two of us and the pool was only rarely used when entertaining family and friends. But now with Olivia, that all has changed. We are in the pool at least once a day. Olivia might just have some polar bear blood, because she'd go in the pool regardless of temperature. Asheley and I, on the other hand... yeah, so we got a pool heater.

It's actually pretty glorious, because now it's a balmy 85°F all day, every day. Sure, I'll probably hate myself when my summer electric bill comes in the mail, but for the first time ever I'm actually enjoying our pool. And not going to lie, we kind of want to ~~show it off~~ invite all of our friends over to enjoy this delightfully warm pool with us.

Almost all of Olivia's friends have parents that are also teachers (hmm, weird how that worked out), so we're taking full advantage of lots of weekday pool play dates this summer. It's not so much planned events as a text blast mid morning... hey, do you guys want to come over later today and lounge by the pool? Uhm yes, of course everyone does. First, because they know their kids will have fun. Second, because they know that while the kiddies play, the adults feast.

What's a spontaneous pool party without a good spread of summertime eats? And listen, I have to share this new recipe with all of you (and also my new summer entertaining secret weapon: Bota Box) because it got rave reviews the last few times I made it. It's the perfect light lunch fare that a pool party deserves (you know, so we can eat ice cream after). This Grilled Watermelon Salad with Arugula, Feta, and Pickled Onions isn't all good looks... it tastes AMAZING.

Growing up, I always viewed salad as something to adhere copious amounts of thousand island dressing to. It's definitely delicious in its own right (who doesn't love a trashy salad now and again), but in my age of enlightenment (I can't believe I turn 33 THIS Friday!) I like a little more refinement in my salads. I want to build a salad like I do any other recipe. It's gotta have bold flavors, lots of different textures, and has to make my taste buds dance.

This Grilled Watermelon Salad is just that. Arugula is such a vibrant lettuce, with a subtle peppery bite. I dress it up in a bit of olive oil and season in gently with Kosher salt for a base that stands up to this tremendous flavor bomb I put on top:

grilled watermelon: Yes, you heard that right. I grilled watermelon. It may sound weird, but it actually imparts a subtle smoky flavor and caramelizes some of those sugars. If you're freaked out by grilling watermelon, ~~suck it up~~ feel free to just use plain ole' cubed watermelon instead.
barrel aged feta: This is way better stuff than the regular feta cheese you see at your local mega mart. It's like going from shopping at the dollar store to Saks Fifth Avenue. Barrel Aged Feta is such a flavor explosion. Of course, if you can't find it, feel free to use the normal stuff. We won't judge you.
pickled onions: These are the bomb dot com. I seriously use them on everything I can because they are so freaking good. They pack a powerful acidic punch that brightens up any dish.
pine nuts: honestly, I had them on hand and they taste great. They are buttery little nut nuggets, but are kinda expensive. Scratch that, they are stupid expensive. If your last paycheck is leaving your bank account a little thin, feel free to swap in some chopped walnuts or almonds. That'll work just fine.
mint: because a salad needs a little herbaceous lift, and mint pairs so well with watermelon and feta.
balsamic glaze: i know, you don't see any balsamic glaze in these photos. That's because I serve it table-side so people can add however much they want. If you've never indulged in balsamic glaze before, just know that you have not fully experience life. It's what happens when you reduce balsamic vinegar into a sweet syrupy sticky submission. SO. GOOD.

Meet my secret weapon for easy poolside entertaining this summer (besides the Grilled Watermelon Salad, of course). There's nothing that says disaster like having a bunch of glass wine bottles and glasses by the pool. Trust me, I learned that lesson the hard way. It was terrible. That's why I stocked up this summer with Bota Box wine! Guys, this is revolutionizing my summer entertaining game!

When I was growing up, I remember my parents always bought this really low quality boxed wine for every backyard shindig. They didn't drink wine, and the only two people in my family were perfectly happy with the crappy stuff. Well guess what? Times have changed and now boxed wines are kicking butt and taking names.

Bota Box serves up the premium stuff, and they have an impressive lineup of wine varietals! It's high quality wine that actually has earned 30 Gold Medals in competitions since 2011, as well as 35 “Best Buy” ratings from Wine Enthusiast magazine. That's impressive.

I absolutely love that it's super safe around the pool, incredibly easy to bring around on adventures (pack a few Bota Minis into your backpack for a hike/outdoor concert or bring along a Bota Brick to the beach for an evening picnic)! It's environmentally friendly too, which is super cool. The 100% recyclable packaging features BPA-BPS free wine bags and it creates 85% less landfill waste than traditional glass packaging. BOOM. We are helping the environment while drinking wine.

Okay, you ready? Best part. When I open up a bottle of win, there's always this pressure to finish the bottle because once you open a bottle of wine... it can't sit for more than a day. With Bota Box's state of the art bag-in-box technology, it keeps wine fresh for up to FOUR WEEKS after opening opening. That's insanely amazing! Every glass is fresh!

With Bota Box, there's something for everyone... everywhere!

I paired this Grilled Watermelon Salad with Bota Box Pinot Grigio. It's a medium-bodied wine that had fruity flavors that's refreshing, bright, and clean. I can't think of anything more perfect for an impromptu poolside get together!

What's super cool is that Bota Box's are 3 liters! That equals 4 bottles! I can put out one bota box (along with reusable plastic wine glasses... remember, glass and pools don't mix in my experience) and my guests are taken care of for the entire party! LOVE that.

And hey, if I have one of those pesky picky guests that doesn't drink Pinto Grigio and insists on a red, with Bota Box I have so many options to choose from! And who cares if there's leftovers, because it stays fresh for up to 4 weeks anyway! Bota Box (and Grilled Watermelon Salad) for the win!

Grilled Watermelon Salad with Arugula and Feta

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No reviews

Author: Chris Cockren
Total Time: 13 minutes
Yield: Serves 4-6 1x

Corn, Blueberry, and Goat Cheese Salad

Ingredients

Scale

1 (5 ounce) package baby arugula
8 to 10 slices seedless watermelon
8 ounces barrel aged feta cheese, diced
Easy Pickled Onions
⅓ cup pine nuts
Few sprigs mint, torn
Extra virgin olive oil
Kosher salt
Balsamic glaze*

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Instructions

Preheat grill to medium-high heat. Spray watermelon slices with nonstick cook spray and lightly season with salt. Grill for approximately 1 minute per side, until grill marks appear. Let cool completely. Cube watermelon into bite-sized pieces.
In a large serving bowl, drizzle arugula with a little extra virgin olive oil and lightly season with Kosher salt. Toss to coat. Top with grilled watermelon, feta, pickled onions, pine nuts, and mint. Right before serving, drizzle with balsamic glaze. Devour.

Notes

Trader Joe's sells a great balsamic glaze! You can also easily make your own (just use trusty Google for recipes!)

Prep Time: 10 minutes
Cook Time: 3 minutes

Grilled Watermelon Salad

Thanks to my friends at Bota Box for this recipe collaboration!

Need More Summer Salad Inspiration?

4 Healthy Chicken Salads

Stone Fruit Caprese Salad with Grilled Corn

Vegan Grilled Corn, Plum, and Avocado Grain Salad

Corn, Blueberry, and Halloumi Grain Salad

Sweet Potato Bacon Salad

Grilled Lamb Chops with Mint Chimichurri

These Grilled Lamb Chops with Mint Chimichurri were created in partnership with the American Lamb Board. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It's Friday! No, not really. But every day over the summer sure feels like it. The past few weeks, my wife and I have entertained and had backyard get-togethers... on weeknights. There's just something so innately and incredibly satisfying to have family or friends over and to cook for them. I love to entertain, so my grill has been working overtime lately.

Olivia is totally on board as well. She is obsessed with swimming around in the pool (thanks to this awesome swimmer helper thing... HIGHLY recommend). She happily swims all the way down to the deep end and all the way back. By swim I mean float and her little legs kick furiously under the water. It's super cute. And while she swims with Asheley or whatever friends are over at the time, I'm manning the grill.

Burgers and hot dogs are good and all, but let's get real. Sometimes you want something a bit fancier. Something a bit more refined. Something that's a showstopper of a dish. Enter these Grilled Lamb Chops with Mint Chimichurri.

Here's the beauty of these Grilled Lamb Chops with Mint Chimichurri.

They look (and taste) like some high end culinary masterpiece. I mean, just look at them. That's the epitome of elegant summer eating. But here's the secret. These Grilled Lamb Chops with Mint Chimichurri are incredibly easy to pull off.

If you can cook a burger, you can cook these lamb chops.

The key to a great lamb chop? Make sure to season them generously with salt and pepper and have a good quality instant read thermometer. Cook them to 145°F for lamb that's super moist and tender with a perfect rosy interior!

The biggest secret of all when it comes to a great lamb chop? The lamb. When you're working with a superior product, you don't need to do much to it.

American lamb is just that... superior.

It makes me so bummed that a lot of the lamb sold here in the states is actually from Australia and New Zealand. What the what?! I know, it's crazy. We are buying meat from the opposite side of the world when we have BETTER lamb right here! And it's LOCAL!

How local, you ask? American lamb is produced in almost every single state. I had the honor to tour a lamb ranch in California last year and I can tell you this... raising lamb is a labor of love and passion. It's not some get rich quick scheme or anything like that. These guys work incredibly hard, and I personally am so happy to support our local farmers by keeping it local.

Let's review. Lamb from 10,000 miles and 30 days away from our supermarkets... or lamb that was raised right here on American soil by family-owned ranches AND tastes better? Uhm, yea. No duh. American lamb for the win!

Next time you are at the butcher counter… make sure you let them know that you want AMERICAN lamb.

Speaking of lamb, it's once again time for Summer LAMBventures! The American Lamb Board wants to know what type of Summer Lambventure personality you are...

Grilling Guru
Fit Foodie
Outdoor Adventurer
Patio Party Planner

Head over to their contest page by and enter their Summer Lambvetures contest by August 1, 2017 to win some serious swag and prizes! We're talking a $250 gift card AND lamb! It literally takes less than 60 seconds to enter the contest, so make sure to go there now! Winners announced August 15, 2017!

Want to win the grand prize worth $2000?! Complete two of your summer bucket list items and share photos of it to Instagram, Facebook, and/or Twitter. Use the hashtag #summerlambventures and you'll be entered to win the grand prize... a large Green Egg and 4 seasonal Lamb Party Pack Shipments!

I'm thinking about which personality I am. Definitely not the Fit Foodie. I want to be fit and think being fit is super important, but in all honesty I like ice cream a lot more. I'm also definitely not the Outdoor Adventurer. I much prefer being inside with the air conditioning thank you very much. But Grilling Guru and Patio Party Planner? Yes and yes. I absolutely LOVE grilling and LOVE entertaining. I'm pretty sure we've had at least one party or get together every week since summer started.

It's no secret that lamb goes extremely well with mint. Even people that don't eat lamb regularly know that lamb and mint is a classic pairing. You often see chimichurri sauce with steak in Argentinian cuisine, but I created a mint chimichurri for these grilled lamb chops. It's like a chunkier version of pesto and is super bright and herbaceous.

It's the perfect condiment for these Grilled Lamb Chops with Mint Chimichurri. The lemon and red wine vinegar cuts right through the richness of the lamb, and the parsley and mint brighten up your tastebuds. It's a serious flavor party and you're all invited.

The chimichurri comes together in under 10 minutes (under 5 minutes if you're quick in the kitchen) and can be made hours ahead of time.

Up to this point, you have a paleo-friend, gluten free, and dairy free meal on your hands. This last part is totally optional (and isn't paleo friendly or gluten free), but it's darn good.

My favorite summer salad of all time is this Blueberry and Corn Grain Salad, so I adapted a version for these Grilled Lamb Chops with Mint Chimichurri.

Regular couscous is alright, but Pearl (or Israeli) Couscous is the bomb dot com. The corn and zucchini are basically summer in vegetable form, and the walnuts add a great crunch and the scallions are the perfect delicate onion-y bite. I dress the salad in a bright lemon vinaigrette and top it with a bit of fresh mint, which ties in the salad perfectly to the lamb and chimichurri.

All together, this is one epic meal filled with LEGIT bold flavors!

And listen, if you've never had lamb before or had a bad experience with it in the past, you need to try it again. Lamb chops are super tender and have a very mild lamb flavor. It's not "game-y" at all and is like the filet mignon of the lamb world. These little gems are highly addictive!

If you've never cooked lamb before, what are you waiting for? It's just like cooking a steak, except these lamb chops come with their own little handle! Just take care not to overcook it (that's where I highly recommend an instant read thermometer) and you'll be a lamb-cooking ninja in no time!

Grilled Lamb Chops with Mint Chimichurri

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No reviews

Author: Chris Cockren
Total Time: 35 minutes
Yield: 4 Servings 1x

Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad

Ingredients

Scale

1 rack of lamb cut into 8 chops
1 cup loosely packed parsley
½ cup loosely packed mint
½ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 ½ tablespoons red wine vinegar
1 clove garlic
Kosher salt
Freshly ground black pepper

for the Pearl Couscous Salad

1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
2 ears corn, cooked and kernels removed
1 zucchini, chopped
1 teaspoon olive oil
¼ cup plus 1 teaspoon extra virgin olive oil, divided
½ cup walnuts, chopped
4 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
Kosher salt
Freshly ground black pepper
¼ cup fresh mint leaves, chopped

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Instructions

Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don't want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.
Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.

for the Pearl Couscous Salad

Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining ¼ cup olive oil. Drizzle into salad and toss to coat. Top with mint.

Prep Time: 15
Cook Time: 20

Grilled Lamb Chops with Mint Chimichurri

Need More Lamb Ideas?

Southwest Braised Lamb Shanks in Adobo Sauce

Southwest Ancho Chile Crusted Lamb Chops

Mexican Lamb Tacos

Pulled Pork Bacon Cheeseburgers

These Pulled Pork Bacon Cheeseburgers were created in partnership with Kingsford. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I think I've talked enough about how great summer is being a teacher and all. There's nothing better than the two month vacation! But if I'm being completely honest, I'm only on break from one of my three jobs. Teaching might be on hiatus, but Shared Appetite and Ashe Photography Studio are in full swing. It's a packed summer of creating and developing epic summer recipes and photographing (and editing... oh the editing) a bunch of engagements and weddings.

But my most important job over the summer? Olivia. There's nothing more important and nothing remotely as special as being her daddy. I love it. Whether it's spending way too much time in the pool or going on an adventure somewhere together, every present moment is a future memory. Just the other day I was cooking with her in the kitchen, and she wanted to help me with the entire recipe, from start to finish. It was ridiculously adorable.

Not going to lie. It's tiring work. Olivia's a super active toddler and trying to be a good dad while at the same time getting work done can be a struggle. Juggling it all can be trying at times. #adulting

That's why I'm a big fan of celebrating all summer long with family and friends. Not a birthday or a holiday or anything like that. Just a chance to randomly hang out together and enjoy the summer. It's especially great getting to hang with some of my teacher friends who have kids the same age of Olivia. The kiddies can all play together while us big kids unwind a bit from all the adult responsibilities from the day.

Entertaining, though, has changed quite a bit since having Olivia. I don't have the freedom to just prep recipes all day long. I need to serve something that has high impact without all the high maintenance. It's all about doing it up right, without all the work. We'll talk about my secret time saving weapon in a second (I'm looking at you Kingsford^® Match Light^® Charcoal), but first let's break down my current favorite burger this summer... these Pulled Pork Bacon Cheeseburgers!

Yup, you read that right. Meat on meat on meat.

Oh sweet baby Jesus, these burgers are legit eats. It's not a light or dainty recipe, so get your big boy and big girl shorts on and grab a seat at the table. A napkin too, because you'll most likely need that too.

It all starts with an 80/20 blend of ground beef. Please oh please don't grab the "lean ground beef". It might as well read "dry burgers". The fat is needed super juicy burgers. And listen, now's not the time to skimp on the salt. If you want super flavorful burgers, salt 'em right. By right, I mean generously.

Towards the last minute of cooking, I top these Pulled Pork Bacon Cheeseburgers with some pulled pork and good 'ole fashioned American cheese. You could totally go for cheddar or any of your favorite cheeses here... I just love the perfect meltability of that American cheese.

Slap these burger flavor bombs on a bun with some lettuce (I love the peppery bite of arugula when I have it on hand like I did today for these Pulled Pork Bacon Cheeseburgers) and top with a few strips of crispy bacon.

As far as condiments go, you have some options. Standard ketchup will always work with these Pulled Pork Bacon Cheeseburgers. Your favorite BBQ sauce would also be a great choice here. I'd also be down with some spicy mayo.

So back to that secret weapon I was telling you about. I love the taste of grilling on charcoal. Gotta admit, though, the traditional process can sometimes be a bit time consuming... more trouble than what I want for a random get together celebration. Not to fear. Kingsford has our back. They developed the Kingsford^® Match Light^® Instant Light Charcoal Briquettes and it lights instantly every time.

No lighter fluid. No chimney starters. You literally just fire up the briquets with a match and you're ready to cook in 10 minutes! That's the same amount of time it takes my gas grill to preheat and there's no denying the superior taste of cooking over charcoal! You'll be drooling over these Pulled Pork Bacon Cheeseburgers in no time!

So listen, Kingsford wants you to share your favorite adulting moments and non-holiday celebrations. Screw just partying it up for special occasions. Let's decide that we are going to celebrate the mundane everyday. Make sure to tag Kingsford the next time you share your favorite adulting moment or non-holiday celebration!

Instagram @Kingsford | Facebook @KingsfordCharcoal | Twitter @Kingsford

You can find Kingsford^® Match Light^® Charcoal at your local Walmart!

Pulled Pork Bacon Cheeseburgers

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No reviews

Author: Chris Cockren
Total Time: 20 minutes
Yield: 4 Burgers 1x

Mexican Street Corn Burgers

Ingredients

Scale

4 hamburger patties
1 cup pulled pork
4 slices American cheese
8 slices cooked bacon
4 buns
Lettuce, condiments, and other toppings as desired

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Instructions

Season burgers generously with Kosher salt and grill over medium-high heat, flipping once, until desired doneness is reached.
Meanwhile, heat pulled pork. During the last minute of cooking the burgers, carefully add ¼ cup of pulled pork on each burger and top with American cheese. Cover grill with lid to allow the cheese to melt quickly. Remove burgers from grill and allow to rest for 5 minutes.
Place pulled pork cheeseburgers on buns and top with bacon, lettuce, condiments, and any other toppings desired. Devour.

Prep Time: 10
Cook Time: 10

Pulled Pork Bacon Cheeseburgers

Need More Burgers?

Fajita Burgers

Lamb Kefta Burgers

Whiskey Glazed Burgers

Spicy Roasted Pineapple and Avocado Bacon Burgers

Korean Kimchi Burgers

The Fat Tyler

This is a sponsored conversation written by me on behalf of Kingsford®. The opinions and text are all mine.

Mini Caramel Pretzel Ice Cream Trifles

These Mini Caramel Pretzel Ice Cream Trifles were created in partnership with Edy's Ice Cream. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Man, I love the summer.

I don't even know what day it is today. Honestly! And I don't care. Being a teacher, every day over the summer feels like Friday. Well, that is, until back to school commercials start up. Then fear and panic starts to set in.

The best part of summer? Impromptu get togethers. Family and friend time no longer has to be planned out months in advance and crammed into the precious little weekend time we have during the school year. Our backyard patio and pool are filled throughout the week now, whether it be a last minute play date with one of Olivia's friends or a late evening grill session with some of mommy and daddy's peeps.

So here's the thing with summer entertaining. I don't want to work too hard. Less time cooking, more time enjoying being together. I've been finding lately that it's the simple things in life that bring me the most joy. Watching Olivia laugh in the pool as the jets splash her in the face. Watching her problem solve a very simple obstacle but finding so much satisfaction in seeing that she did it all by herself. Watching a movie with Asheley on a ::gasp:: weeknight... a luxury usually reserved only for weekends.

Dessert. Anyone that truly knows me will tell you that I am obsessed with ice cream. I love the stuff. It doesn't matter if it's -10°F outside, I still crave ice cream. So when it comes time for summer dessert, you know my freezer is stocked with the good stuff. When I have guests over, I love making super quick and easy ice cream desserts... like these Mini Caramel Pretzel Ice Cream Trifles, featuring Edy's Slow Churned Caramel Delight light ice cream.

Mmm hmm, these Mini Caramel Pretzel Ice Cream Trifles are amazing. There's something so perfect about a salty sweet combo in dessert, and I'm totally digging the flavor party happening between creamy ice cream, luscious caramel, chewy chocolatey brownies, and the salty crunch of pretzels.

And let's talk trifles for a second. You may be thinking that these Mini Caramel Pretzel Ice Cream Trifles kinda resemble a brownie sundae. You're right. They do. There's nothing wrong with a sundae. I enjoy them regularly, trust me. But a trifle is a little bit more refined and composed in my mind. I love that you get all the flavors in each bite, because the dessert is divided into perfect little layers.

These Mini Caramel Ice Cream Trifles come together in under 10 minutes. Yes, you read that right. 10 MINUTES!

They look elegant and well thought out, but actually are perfect for last minute "whoops, what's for dessert" moments. You can even have your family and friends help make these trifles, making it a fun and interactive experience. And really, throughout the summer, it's all about experiences.

The star of these Mini Caramel Ice Cream Trifles? Edy's Slow Churned Caramel Delight Light Ice Cream. Just look at the stuff. It's smooth and creamy. It's rich tasting. And oh my word those caramel swirls. Hello beautiful, come home to daddy and get in my belly.

Added bonus. Since it's slow churned, the ice cream has ½ the fat and ⅓ fewer calories! BOOM. Gotta love that!

Edy's has a TON of different flavors available, and they have some serious ice cream inspiration on their Pinterest page for future get togethers! But let's not rush things. For this get together, you need to make these Mini Caramel Pretzel Ice Cream Trifles!!!

And hey, did I mention these Mini Caramel Pretzel Ice Cream Trifles are kid friendly and perfect for the whole family? Olivia loved helping me add the pretzels to the top of each trifle. Just look at those little fingers. Ahhh, love that kid so freaking much.

She can seriously be playing with her absolute favorite toy in the other room, but if I yell out Olivia do you want to help daddy? she will drop everything and run into the kitchen. LOVE that. She's my little sous chef 🙂

Mini Caramel Pretzel Ice Cream Trifles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: 8 Servings 1x

Ingredients

Scale

4 cups Edy's Slow Churned Caramel Delight Ice Cream
2 cups chopped brownies
1 ¼ cups caramel sauce
48 mini salted pretzels, slightly crushed
1 cup whipped cream

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Instructions

In very small glass bowls or 4 ounce canning jars, layer 2 tablespoons chopped brownies, ¼ cup ice cream, 1 tablespoon caramel sauce, and two crushed pretzels. Repeat with one more layer of each, and then top with 2 tablespoons whipped cream and remaining caramel sauce and crushed pretzels.

Prep Time: 10

Mini Caramel Pretzel Ice Cream Trifles

Korean Turkey Burgers with Kimchi Slaw

These Korean Turkey Burgers with Kimchi Slaw were created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Summer is in full swing and I seriously couldn't be happier. Being off from work for two months is a major contributing factor to my overall summer excitement. My alarm clock has been unplugged. My wardrobe currently consists of mesh shorts and t-shirts. Most importantly, I get to spend a TON of time with my little sidekick. Yesterday we took a trip to the local aquarium out east and today we spent all morning in the pool. Life is good.

Next up for today? Olivia's first ever dance class. Yup, that's right world. Here comes Dance Dad. I've got her tights and leotard. Ballet shoes... check. It's going to be amazingly cute. Or a complete and utter disaster. Either way, it'll be an unforgettable experience.

After dance, I'll need to whip up something quick for dinner. Asheley will be getting home from work and she'll be hangry. That's right, not just hungry. HANGRY. There won't be any time to spend prepping a big gigantic meal, but I'll still be craving something BIG on flavor. Enter these super quick and easy Korean Turkey Burgers with Kimchi Slaw. Heck to the yes. Get in my belly.

These Korean Turkey Burgers are the perfect solution to weeknight eating when you need to get dinner on the table fast with minimal effort (but without sacrificing your culinary integrity). The flavors are big and bold. You've got all your textures covered to keep your tastebuds happy. And it's a great way to introduce some new ethnic flavors at the dinner table under the guise of a familiar summertime staple.

Just how easy are these Korean Turkey Burgers to pull off? They take less than 10 minutes of prep and cook in just 15 minutes! That's dinner... from start to finish... in under 30 minutes. BOOM.

So let's break this down. Have you ever had kimchi before? It's a staple in traditional Korean households. The fermented cabbage is definitely an assertive flavor, but it's one that I've grown to love and is actually extremely good for you. If I'm being completely real, I'm not at the point where I'll just open up a jar and start downing it (again, it's a strong flavor), but I love adding kimchi into different composed recipes. For instance, this Bacon Kimchi Fried Rice or Spicy Korean Kimchi Ramen. SO good. Adding kimchi to a crunchy slaw is the perfect way to introduce your family to the stuff!

If you've ever had sriracha but haven't ventured into the world of gochujang, just know your life is not yet complete. Gochujang is like sriracha's more refined older cousin. It's got a deeper more complex flavor and I absolutely LOVE making aioli with it. Oh, side note... aioli is basically just a fancy way of saying flavored mayo. Don't be intimidated... it's just a way of making something sound more fancy.

So we've got the crunchy, slightly spicy and fermented kimchi slaw. We've got the fresh bite of radish and the smooth creamy avocado. Our gochujang aioli ties everything together with it's complex sriracha-like flavors. But the real star of these Korean turkey burgers? Well, it's what make them turkey burgers in the first place.

The best way to ensure a huge win in the quick & easy weeknight dinner department? Keep a box of these Butterball Natural Inspirations Turkey Burgers in your freezer. They go directly from freezer to grill and are done in just 15 minutes! The turkey burgers are 100% white meat and 93% lean! I love that there's no added hormones, nitrates, or artificial ingredients going on in these burgers, and they are gluten free for my wheat intolerant friends (obviously you'll need to score yourselves some gluten free buns to make these burgers happen).

I know turkey is one of those things you usually only think about around the holidays or when you're building yourself a nice lunch time sandwich, but I think turkey should get a permanent spot in our weeknight dinner rotation. I mean hey, there's a little turketarian in all of us... so embrace it! Go ahead, grab a box of these Butterball Natural Inspirations Turkey Burgers in your local grocery store's freezer aisle (enter in your zip code here to find the nearest place you can grab a box). Once you have them, grill yourself these Korean Turkey Burgers with Kimchi Slaw. Your tastebuds will thank you for it.

Korean Turkey Burgers with Kimchi Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 25 minutes
Yield: 4 Burgers 1x

Korean Turkey Lettuce Wraps

Ingredients

Scale

4 Butterball Natural Inspirations Turkey Burgers
4 hamburger buns
Kimchi Slaw (recipe below)
1 avocado, sliced
4 radishes, sliced
Gochujang Aioli (recipe below)

for the kimchi slaw

3 cups sliced cabbage
1 cup sliced kimchi
¼ cup mayonnaise
1 tablespoon brown sugar
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon sesame seeds
Kosher salt

for the gochujang aioli

¼ cup mayonnaise
¼ cup sour cream
2 tablespoons gochujang
½ teaspoon garlic powder
Kosher salt

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Instructions

Grill or cook turkey burgers according to package directions. Place each burger on a bun and top with kimchi slaw, avocado and radish slices, and gochujang aioli. Devour immediately.

for the kimchi slaw

Combine all ingredients in a medium mixing bowl and season with Kosher salt. Let sit for at least 15 minutes to allow flavors to meld. Can be made up to one day ahead of time and refrigerated.

for the gochujang aioli

Mix all ingredients together in a small bowl. Season with Kosher salt. Can be made ahead and stored in refrigerator until ready to use.

Prep Time: 10
Cook Time: 15

Korean Turkey Burgers with Kimchi Slaw

Need More Korean Flavors In Your Life?

Spicy Korean Kimchi Ramen

Korean Kimchi Burgers

Korean Inspired Mexican Street Corn

Honey Sriracha Chicken Kebabs with Avocado Ranch

These 4 ingredient Honey Sriracha Chicken Kebabs are BIG on sweet and spicy flavor and pair perfectly with the 2 ingredient Avocado Ranch dip! They are the perfect addition to your next backyard BBQ get together and are your answer for quick and easy summer entertaining!

I'm going to cut right to the point, because it's the 4th of July morning and I've gotta get ready to get my party on. Here's the bottom line. You NEED these Honey Sriracha Chicken Kebabs with Avocado Ranch in your life. I mean, sure... all the recipes I've created on Shared Appetite are fantastic and worth making, but some are must makes.

These grilled Honey Sriracha Chicken Kebabs with Avocado Ranch are a 100% MUST MAKE. I consistently get rave reviews about these super flavorful grilled chicken kebabs. People can't get enough of it. The sweet and spicy combination is highly addictive, and that creamy avocado ranch is the perfect condiment for epic dipping.

But can I tell you a secret? Come in close, because it's super top secret and something only one cook can share to another cook. We don't want our guests to know what I'm about to say...

These grilled Honey Sriracha Chicken Kebabs are only 4 ingredients. Yup, you heard that right. 4 ingredients...

Chicken
Sriracha
Honey
Oil

You probably have most of those ingredients in your house already. And the avocado ranch? It's just 2 ingredients:

Avocado
Ranch Dressing

This recipe is perfect even for the most novice of cooks. It only takes 10 minutes of prep (and that's if you are brand new in the kitchen... it takes me about 4 minutes to prep this dinner), and it's grilled up in under 10 minutes as well!

Feel free to use metal or wood skewers for these Honey Sriracha Chicken Kebabs with Avocado Ranch. Apparently you're "supposed" to soak wooden skewers for a bit, but I never do. Yes, the exposed skewers with no meat on it gets blackened and sometimes falls off... but who cares. It's excess skewer anyway. But that's just me. You do whatever you think feels right in your heart.

Want to make this meal into an epic rice bowl? Check out my Grilled Honey Sriracha Chicken Rice Bowl!

Honey Sriracha Chicken Kebabs with Avocado Ranch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 0 hours
Yield: Serves 4

Mexican Street Corn Burgers

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
½ cup honey
¼ cup olive oil
2 tablespoons sriracha
Kosher salt
Freshly ground black pepper

for the Avocado Ranch

1 avocado
½ cup ranch dressing
Kosher Salt

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Instructions

Combine honey, olive oil, and sriracha in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
Slice chicken into approximately 1" cubes and place in a bowl with all but ¼ cup of the marinade. Stir the chicken with marinade until well combined. Let chicken marinate in the refrigerator for at least 6 hours, preferably overnight. Refrigerate and reserve remaining ¼ cup marinade.
Place approximately 5 cubes of chicken on each skewer. Preheat grill over medium-high heat and grill chicken kebabs until just cooked through (about 3-5 minutes per side). Brush the reserved ¼ cup marinade on the chicken as a glaze. Serve with avocado ranch and DEVOUR.

for the Avocado Ranch

Combine avocado, ranch dressing, and a pinch of Kosher salt in a food processor until smooth.

Notes

I love serving this with some rice and grilled veggies for a complete meal!

Prep Time: 10 (not including marinating time)
Cook Time: 8

Honey Sriracha Chicken Kebabs with Avocado Ranch

Need More Backyard BBQ Ideas?

Fajita Burgers

Pineapple, Bacon, and Teriyaki Hot Dogs

Bacon Mexican Street Corn Hot Dogs

Sausage Banh Mi

Stone Fruit Caprese Salad with Grilled Corn

Corn, Blueberry, and Halloumi Grain Salad

Toasted Marshmallow Milkshake

S'mores Graham Cracker Toffee Bark

Watermelon, Feta, and Arugula Salad

Sweet Potato Bacon Salad

Greek Turkey Burgers

These Greek Turkey Burgers were created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Ahhh, this first week of summer vacation has been solid. There's no better feeling than waking up each morning knowing you have the next 10 weeks off. I know, let the jealous comments begin (unless, that is, you're also a teacher). I can almost hear the whining now... teachers' schedules this and complain complain that. I've heard it all before, and I'm okay with it. Bottom line is that most of us got to choose what we wanted to do for a living... and I chose wisely 🙂

So back to summer vacation. It's freaking great. I taught Olivia how to swim on Monday. And by swim, I mean she has those floaties on and I taught her how to kick her legs in order to propel herself slowly back towards the pool stairs. Hey, it's a start and I'm crazy proud of her. It's nice that she feels a bit independent in the pool now and doesn't cling onto me for dear life every time we go in. Watching her little legs furiously kick under the water is also the cutest thing ever.

And then when we are all done in the pool (which, if Olivia had her way would be never), I get the grill going and start dinner. There's nothing better than cooking outside while watching Olivia play. Best of all, she loves helping. Like, she actually gets upset if she doesn't get to help cook.

Olivia isn't really into meat and poultry yet. She'll eat hot dogs and this one kind of sausage we buy from a local store, but that's about it. She's not into chicken nuggets or hamburgers yet... but when I asked her if she wanted to make turkey burgers, her eyes lit up. She was SO excited for these Greek Turkey Burgers, and I honestly have no idea why. But hey, when your toddler wants to try new foods, you don't ask questions.

Now here's how it usually goes down. Olivia asks to try something new. Asheley and I get all excited but try to play it off cool. We don't want her to think that trying a new food is a big deal... it's something that should be expected and routine. Obviously on the inside we do back flips every time. So we proceed to make that new food, and by the time it's in front of her, she says ehh, no thanks!

Frustrating.

These Greek Turkey Burgers must have really intrigued her, because she had a good 10 minutes to renege on her initial inquiry... and didn't. Olivia kept insisting how excited she was to try turkey burgers, and low and behold, she ate a bunch of one of these Greek Turkey Burger patties. #dadwin

These Greek Turkey Burgers. The patties are flavored with onion powder, garlic powder, lemon zest, and parsley. They then get studded with frozen spinach and feta. Hello flavor overload. SO good.

Now a tip about the spinach. You need, NEED to squeeze out as much of the moisture as possible after thawing the frozen spinach. This will make sure your burgers aren't soggy. It'll also make sure your measurements are on point. ⅓ cup of spinach doesn't sound like a lot, but it is once the moisture is removed.

So Asheley is officially in love with these burgers. She couldn't wait for the next day to eat the leftovers. That makes me incredibly happy, because that's when I know I've hit on a big winner in the recipe department.

The turkey patties by themselves are super flavorful, but adding on some peppery arugula, fresh tomato and cucumber, and tzatziki help put these burgers over the edge!

Are you one of those people that eat turkey just twice a year? Listen up. Turkey isn't just for Thanksgiving and Christmas. It's a perfect year round choice, and this lean Butterball Fresh Ground Turkey is a great choice for a healthy alternative when you've got a burger craving.

So embrace your Turketarian side... it's inside all of us, and deserves to come out and play more than a couple times a year. These Greek Turkey Burgers will help you maintain that healthy lifestyle while indulging in an epic burger. Best of all, Butterball Ground Turkey is something you can feel happy serving up to your family as a healthy, delicious, protein-packed recipe.

Make sure to get your hands on Butterball Ground Turkey the next time you are at the grocery store and whip up these Greek Turkey Burgers!

Greek Turkey Burgers

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No reviews

Author: Chris Cockren
Total Time: 20 minutes
Yield: 4 Burgers 1x

Korean Turkey Lettuce Wraps

Ingredients

Scale

1 (16 ounce) package Butterball ground turkey
⅓ cup thawed and squeezed frozen spinach*
½ cup crumbled feta
½ lemon, zested
4 teaspoons fresh parsley, chopped
½ teaspoon onion powder
¼ teaspoon garlic powder
Kosher salt
Tzatziki
1 cucumber, sliced
1 tomato, sliced
Arugula or other lettuce, for serving
4 burger buns

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Instructions

In a medium mixing bowl, combine ground turkey, spinach, feta, lemon zest, parsley, onion powder, garlic powder, and a big pinch of Kosher salt. Divide and form into 4 patties.
Preheat grill over medium high heat and grill burgers, turning once, until just cooked through. Make sure grill grates are clean and oiled to avoid burgers from sticking.
Place each burger on a bun and top with arugula, tomato, cucumber, and tzatziki. Devour immediately.

Notes

*Thaw frozen spinach and wrap in a few paper towels. Squeeze as much moisture out of the spinach as possible before measuring and adding to the ground turkey mixture.

Prep Time: 10
Cook Time: 10

Greek Turkey Burgers

Need More Turkey?

Grilled Pineapple Teriyaki Turkey Burgers

Summer Vegetable Pasta with Arugula Pesto

This Summer Vegetable Pasta with Arugula Pesto is brought to you in partnership with Alessi Pasta. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Summer Vegetable Pasta with Arugula Pesto | sharedappetite.com Summer. It's a word that gets most people excited. But for teachers... summer is everything.

Ahhhh, you have no idea what an amazing feeling it is that everyday is "Friday" for me for the next two months. The alarm clock has been turned off. My wardrobe currently consists of only t-shirts and mesh shorts. The most stressful decision I have to make on a daily basis is what flavor ice cream to have. And most importantly, I get to spend the next 10 weeks with my sweet little girl. Life is GREAT.

You know what else I love about summer? All the amazing produce. Here in NY we spend all winter waiting... and waiting... for the weather to warm up so we can get a taste of summer's bounty. And now it's here. I'm talking amazing asparagus, zucchini, squash, corn, lettuces... the farm stands are filled to the brim with options!

So here's the deal. No one likes turning on their oven over the summer, but I still love to to get my fill of pasta during these warmer months. There's nothing more satisfying than that perfect bite of pasta, am I right? That's why this Summer Vegetable Pasta with Arugula Pesto is so perfect. It takes advantage of fresh, local produce and keeps things light (you know, so you don't have to wait those 30 minutes before getting back into the pool).

The best cooking throughout the summer is done outside (preferably with a drink in your hand). I fired up the grill to quickly cook all the asparagus, zucchini, squash, and corn for this Summer Vegetable Pasta with Arugula Pesto. Of course you could feel free to sauté or roast the vegetables if you find yourself without the option of grilling. And listen... don't stress too much. If you prefer different summer vegetables, feel free to substitute them in. Cooking for these next few months should be anything but rigid. Summer is too short to fuss.

I know you're not new to pesto. It's my favorite way to use up all the basil I have growing away in my yard. But did you know that you can get all crazy and make pesto with pretty much anything? That's right basil. You've been replaced. This arugula pesto is such a nice variation on the classic, and gives the pasta a beautifully fresh peppery bite. If you don't have pine nuts (or just don't want to buy them because they are kind of stupid expensive), try this arugula pesto with walnuts instead. You won't be disappointed, I promise.

In true laid-back summer fashion, you can feel free to grill up the vegetables and whiz together the pesto either right before serving this Summer Vegetable Pasta with Arugula Pesto or make 'em up to a few days in advance. Grilled vegetables refrigerate very nicely and the pesto will last in the fridge for up to a week. Just make sure to cover the pesto with a thin layer of oil and cover with plastic wrap to avoid it browning.

When ready to devour this Summer Vegetable Pasta with Arugula Pesto, feel free to serve it hot or at room temperature. I actually prefer it not piping hot, since I'm usually in a constant overheated state anyway throughout the summer.

The star of this Summer Vegetable Pasta with Arugula Pesto, of course though, is the spaghetti. You can't have a great pasta dish without, well duh, great pasta. And please, I urge you... cook up your pasta al dente. Mushy pasta has no place on your dinner table.

Let's talk Alessi Pasta. It's super high quality, made with wheat grown in the heart of Italy and using a centuries old practice of pressing the pasta dough through bronze dies. This helps the pasta have a more porous texture, allowing it maximum opportunity to absorb up sauces. I loved this Alessi Organic Spaghetti. It cooked up a beautiful golden color and had that perfect quintessential toothsome texture that all pasta should have.

You might have seen Alessi products beyond the pasta aisle. They have a full line of specialty Italian products, from tomato sauces to vinegars. They've been doing their thing since the early 1900's, when the Alessi family emigrated from Sicily to America. You better believe that any company that is THAT old and still going strong is doing something very right. Even after all this time, the Alessi family is still very involved in the brand. You can check out their vast product on the official Alessi Foods website. They even have an online store, so you can get this organic spaghetti shipped right to your doorstep.

Summer Vegetable Pasta with Arugula Pesto

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No reviews

Author: Chris Cockren
Total Time: 0 hours
Yield: 4 Servings 1x

Ingredients

Scale

1 bag Alessi Organic Spaghetti
1 bunch asparagus, trimmed
1 summer squash, sliced into rounds
1 zucchini, sliced into rounds
2 tablespoons olive oil
Kosher salt
2 ears corn
Arugula Pesto (recipe below)
Parmesan Cheese, grated, for serving

for the Arugula Pesto

2 packed cups arugula
1 clove garlic
¼ cup pine nuts or walnuts
¼ cup shredded parmesan cheese
½ cup extra virgin olive oil
Kosher salt

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Instructions

Preheat grill over medium high heat. Grill corn for 15-20 minutes, turning every 5 minutes. Meanwhile, brush sliced squash, zucchini, and asparagus with oil and season generously with Kosher salt. Grill vegetables for approximately 5 minutes, turning once, until just cooked through. Remove all vegetables from grill and allow to cool slightly. Slice asparagus into pieces. Remove husk and silk from corn and slice kernels off the cob.
Cook pasta according to package directions in a large pot and drain. Add pasta back into the pot and add grilled vegetables and arugula pesto. Toss to coat. Divide pasta between four bowls and top generously with grated parmesan cheese.

for the Arugula Pesto

Place all ingredients in a food processor and combine thoroughly. Season with Kosher salt.

Notes

My favorite parmesan cheese, by far, is parmigiano reggiano. It's worth the price and really helps make this dish special.

Prep Time: 15 Minutes
Cook Time: 5-10 Minutes

Summer Vegetable Pasta with Arugula Pesto

Create Your Own Salad At Panera

Create Your Own Salad At Panera was created in partnership with Panera Bread. As always, all opinions, photos, and video are my own. Thanks for supporting the brands that support Shared Appetite!

Let's just get this out in the open right away. Did you know that you can completely customize salads at Panera Bread? I know! You can create your own salad at Panera. If you already knew about this, why did you keep it to yourself? That's just plain selfish. My mind was BLOWN when I found out that you can personalize salads however you'd like when ordering.

I guess I just never thought of it, considering I was too busy enjoying the perfectly crafted salads already on the menu. But when Panera approached me and asked to specifically create my own salad, I was like wait... that's a thing!?

Can we just back up for a second? I love Panera. Completely and fully, I do. For the last two years, I can honestly say that Asheley and I eat Panera almost once every week. Usually it's takeout after a long day at work or when it was just one of those days that Olivia finally gets to bed and mommy and daddy had no energy left to cook. When fatigue like that sets in, so does bad eating choices. But that's the beauty of Panera. We can get a quick meal that's super convenient and easy, tastes amazing, AND fits into our lifestyle of trying to eat nutritious foods.

Panera Bread is 100% clean, meaning that's there none of that artificial garbage present in any of their food. No artificial preservatives, sweeteners, flavors, or colors are allowed. They are also committed to keeping all their US bakeries and cafes totally free from all "ingredients" (and I use that term loosely) on its No-No list. Take a look at that list... it reads more like a chemistry textbook than ingredient label. Thanks Panera for keeping our food FRESH and REAL.

Asheley and I love the salads at Panera (okay, we love the sandwiches and soups too). And the baguette... don't get me started on my love affair with their baguette. I was always a big fan of the BBQ Ranch Chicken Salad, but then recently had some Panera catering at a friends house and literally fell in love with the Green Goddess Cobb Salad. The actual salad is good and all, but the dressing... ERMAGHERD THE DRESSING.

Guys. The Green Goddess Dressing at Panera may just be one of my top five most favorite things I tasted this year. It's that good. And something really interesting I learned when I went to create this video at Panera... the Green Goddess Dressing is made IN HOUSE. That's right, it's not a pre-made and prepackaged dressing. How legit is that?!

So let's get to the main event. My salad. I will be ordering this customized salad until the end of time at Panera Bread now, because it pretty much combines all of my favorite salad ingredients into one epically legit flavor experience.

I start with a mixture of romaine and kale. Romaine because I love it's crunch and texture, and kale for it's nutrition. Some of Panera's super moist antibiotic free chicken. Blueberries and corn. Pause. Blueberries and corn. I know, it's sounds weird. I first had this magical flavor combination at a restaurant in San Francisco in a pasta dish. I was highly skeptical, but my taste buds did back flips for weeks after. It was one of those what the heck just happened moments. I don't know how or why it works, but it does. Now I use blueberry and corn together as much as I can, including this ridiculously amazing Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese.

So yes, blueberries and corn. Try it. You'll thank me for it after.

Avocado gets added, because well, avocado. Enough said. Feta is one of my favorite cheeses to use in salads because of it's smooth texture and salty flavor.

You have no idea how excited I am that Panera uses pickled onions on their menu. Pickled onions (and other pickled veggies) are one of those super secret ingredients that chefs add all the time to dishes to make them sing. I make easy pickled onions at home all the time to use in salads, sandwiches, nachos, and more. It adds a bright pop of acidic flavor that goes really well with rich foods. Pickled onions in this salad pair extremely well with the creamy Green Goddess Dressing.

And oh yes, that dressing. You better believe I'm sticking with my Green Goddess Dressing. Oh how I fantasize about this Panera dressing on a regular basis. It's so darn good.

Summer time at Panera also marks the return of the Strawberry Poppyseed Salad, made with chicken raised without antibiotics, romaine, mandarin oranges, fresh strawberries, fresh blueberries, and pineapple, all tossed in fat-free poppyseed dressing and topped with toasted pecan pieces.

I was blown away by the flavor in this salad. It tastes just like summer. I'm now going to have to start cheating on my Green Goddess friend for this salad every now and again.

New for this summer, Panera introduced the Southwest Chile Lime Ranch Salad. It's made with smoked, pulled chicken, romaine, arugula, an adobo corn blend and quinoa tomato sofrito, and fresh cilantro. It all gets tossed in freshly made chile lime rojo ranch dressing and topped with feta and avocado.

Anyone that knows me knows that these flavors are right up my alley. Southwest flavors are hands down my favorite, and this salad did not disappoint!

You know the best part about Panera, though? That we can eat there as a family. Casual and laid back, delicious and nutritious. It's always a meal I love eating and I feel good about serving up to my family. Olivia loves trying all the fresh ingredients in the salads and is a big fan of Panera's Mac & Cheese.

Just look at that face. She's one happy girl at Panera.

So make sure you make your way to your local Panera Bread this summer. It's too darn hot to be cooking, anyway. Get your hands on one of their new summer salads, or create your own salad at Panera. Or hey, recreate my customized salad. I promise you'll absolutely LOVE it!

Create Your Own Salad at Panera

Bacon Jam

This salty and sweet bacon jam is the perfect condiment for egg sandwiches, avocado toast, burgers, sandwiches, and more! Use it wherever you want a kick of bacon flavor!

Bacon. It's one of life's greatest joys. A culinary gift that gives a true glimpse into what heaven will be like.

Bacon has made it's way into pretty much everything at this point. Breakfast, lunch, dinner... and even desserts like this Sweet Corn Ice Cream with Caramel Candied Bacon! I'm pretty sure even vegetarians eat bacon. It's one of those unwritten rules. Bacon doesn't "count" in their food consumption. I was talking to my buddy Craig the other day and he was saying how he doesn't eat pork because he feels bad for the pigs (apparently he doesn't feel bad for chickens or cows, however). I exclaimed you don't eat bacon? Yea, exactly what I thought. The dude eats bacon.

So here's the deal. If you love bacon (i.e. if you have a pulse), you need bacon jam in your life. It's pretty much the greatest condiment on the planet. Move over sriracha. There's a new player in town, and it's salty sweet bacon-y goodness.

Bacon Jam. Oh how I love thee. I slather it on grilled or toasted bread and top it with a fried egg for an insanely good breakfast sandwich. When I'm feeling trendy and chow down on some avocado toast, I throw on a dollop. Because avocado and bacon were meant to be together (proof: this Bacon Guacamole). It's great on sandwiches and as a replacement for bacon on top of burgers. Basically, anywhere you add bacon... put bacon jam.

Oh, want to make a killer cheese board? Add a bowl of this bacon jam on the side. Your guests will deem you a culinary hero.

Making it couldn't be easier. Crisp up some bacon. Cook up some onions and garlic, and then let the bacon get all cozy with apple cider/juice, brown sugar, and vinegar. Once it get's all thick and syrupy, it's ready to go. You can make this bacon jam completely ahead of time and refrigerate it until ready to serve. I would just microwave it before serving to bring it to room temperature.

The bacon jam also freezes incredibly well!

Bacon Jam

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No reviews

Author: Chris Cockren
Total Time: 35 minutes
Yield: 1 ½ cups bacon jam 1x

Ingredients

Scale

1 (16-ounce) package bacon, roughly chopped
1 sweet onion, thinly sliced
1 red onion, thinly sliced
3 cloves garlic, minced
½ cup lightly packed brown sugar
1 cup apple cider or apple juice (I prefer apple cider)
¼ cup apple cider vinegar
Kosher salt

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Instructions

Cook bacon in skillet over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Remove all but 2 tablespoons of the bacon fat drippings from the skillet.
Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 6-7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, apple cider or juice, apple cider vinegar, and season with Kosher salt. Bring the bacon jam mixture to a boil, stirring occasionally, and then reduce heat to low. Return the bacon to the skillet and simmer all together until onions are very soft and the mixture has thickened to the consistency of jam. If the mixture becomes too dry before the onions become super soft, add apple cider/juice or water ¼ cup at a time. You goal is to have the onions meltingly soft and the mixture to be thick and syrupy.
Let bacon jam mixture cool and then pulse in food processor or with immersion blender to desired consistency. Once completely cool, store in refrigerator for several days or freeze. This bacon jam is the perfect condiment for egg sandwiches, burgers, avocado toast, sandwiches, and anywhere else you would use BACON!

Prep Time: 5
Cook Time: 30

Bacon Jam

Mexican Street Corn Burgers

These Mexican Street Corn Burgers are brought to you by American Greetings. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Ahhhh, it's JUNE! You have no idea how excited I am. There's just 3 weeks left of school. That's 12 full days and 3 half days standing between me and summer break. Oh how I love the decision I made my junior year of high school to pursue being a teacher. It was, in so many ways, an amazing choice. June isn't all fun and games for a music teacher, though. It's one of my busiest months with 4 performances with my bands crammed into the next 2 weeks. Then there's also recruitment for next year and collecting, cleaning, and completing inventory of all the instruments. All good stuff, though. And soon enough, SUMMER VACATION.

But let's not rush things, because there is an incredibly important holiday coming up that we all need to be well aware of and ready for. Father's Day. It's right around the corner. Let me break down for you my perfect Father's Day. It's simple, really. A grill. Some epic food. Cold beverage. And my family by my side. That's it. No more, no less. A low key backyard BBQ with darn delicious food and the people I love the most.

This year, I'm celebrating my 2nd year of being a father by combining my love of burgers and Mexican food with Olivia's obsession with corn and avocado. It's a collision of big, bold flavors (and you know how much I love big, bold flavors). These Mexican Street Corn Burgers will quickly become a staple in your house. They are 100% one of my favorite burger creations I've made to date.

Quick side story about Olivia and her corn obsession. So she does NOT like ice cream (I know, I'm working on it). So somehow at some point, she convinced herself that the ice cream man sells corn. I may have played a role in that actually. Now every time she hears or sees the ice cream truck, she starts yelling CORN MAN! It's pretty freaking adorable. End side story.

So holy crap. These Mexican Street Corn Burgers are legit. I photographed them while Olivia and Asheley were out on a long walk (it's easier to work when Olivia's not asking to "help" with the photos... and by help she means touching everything). Asheley tried one of the burgers when she got back and... well, let me stop here to tell you that she is not really a burger person. I know, it's one of her only faults in life. Asheley will eat a burger on occasion, but it's not something she ever looks forward to. She'd rather have a hot dog with plain yellow mustard any day. But when this burger touched her lips, I'm pretty sure a few profanities followed by a string of incomprehensible noises came out of her mouth. She said it was stupid good. And I have to agree.

There's something SO right about a perfectly cooked cheeseburger (more on this in a second) with The Best Guacamole ever and this irresistible Mexican Street Corn salad. The guacamole pulls double duty with these Mexican Street Corn Burgers, acting not only as an amazing flavor boost but also as a "glue" to hold the Mexican Street Corn in place.

Have you ever had Mexican Street Corn (i.e. Elotes) before? I've made a Korean version and a Sriracha Avocado Butter version before, but stayed pretty true to the authentic flavors this time around. Grilling the corn in its husk imparts such an unreal flavor that's unmatched any other way. It also smells ridiculously good. Bottle that and make a cologne... I'd buy it.

I love love LOVE roasted corn on the grill, and it's so easy to do. You simply just throw it on the grill. I used to soak the husks and remove the silk before grilling it, but now I just go for easy. Buy corn and throw it right onto the grill. And you know what... it's works. The husk and silk slides right off the corn after it's roasted to perfection, and it's SO much easier than any other method I've tried before. The roasted corn kernels then get all cozy with some mayo and sour cream, chili powder, lime juice, and cilantro. Addictive.

So about making a proper cheeseburger. You need to remember a couple of things:

An 80/20 blend is a MUST. Do not, I repeat, do not even think of buying "lean" ground beef. You're pretty much guaranteeing a terrible burger. The fat is a necessity in keeping the burger juicy and full of flavor.
Always form the patties yourself. Pre-made patties are compacted down and never the right consistency. Make your patties slightly larger than the bun, as it shrinks while cooking.
Salt your burgers generously... emphasis on generously.
Never press down on your burger with the spatula while it's cooking. That's dumb.
2 slices of cheese are better than one. And make sure to let the cheese fully melt. I'm talking ooey gooey perfection. It's worth the extra few seconds.

Of course, when we talk about Father's Day, there's always that question of what to get Dad?! Perhaps some dads like the corny tie (I don't wear them) or the #1 Dad Mug (I don't drink coffee). Maybe some dads like that power tool (I'm not handy) or other quintessential "Father's Day" gift. I don't.

Well, let's just be clear that when Olivia is old enough to go shopping for a present, I'm going to love and cherish whatever the heck crap she decides to buy me. But I honestly don't need anything. I'd much rather have a homemade gift from Olivia, anyway. Those are pretty rad.

If there's one thing I need on Father's Day (besides these Mexican Street Corn Burgers, of course), it's a thoughtful card. One that Asheley and Olivia picked out together, and full of original drawings by my budding artist. Heck, maybe if I'm truly lucky she'll rock a finger paint handprint in it too.

There's nothing better than getting a card from Olivia. It's so full of love. She takes so much pride in decorating cards. It's one of her favorite things to do.

Remember when you wanted a greeting card and you'd have to go to a store that only sold greeting cards. Yea, forget that. Asheley and I 100% get all of our cards at Target now. Why, you ask?

The card section at Target is HUGE. So many to choose from in so many designs.
I always find THE PERFECT card there (like, the funny cards are actually really funny).
It's an excuse to go to Target because, really, who doesn't love Target?
Once I load up on cards, I can complete grocery shopping, grab other household essentials, buy Olivia a toy (I love buying her stuff), and get a bunch of things I never knew I needed until I saw them at Target.

Target is setting all of you up with a sweet savings on greeting cards right now. Check out the offer here!

Let's recap. Get dad a card. Write something sweet in it. Telling him how much he's appreciated in a perfectly chosen greeting card means WAY more than some golf balls. I promise.

Get grilling this Father's Day and makes these Mexican Street Corn Burgers a priority. Then post a photo of your burger on Instagram, so all the other dads in the world can feel jealous... seriously these Mexican Street Corn Burgers will quickly become one of your favorites that you'll make time and time again this summer.

Happy Father's Day!

Mexican Street Corn Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 4 Burgers 1x

Ingredients

Scale

4 burger patties
4 burger buns
8 slices American cheese*
The Best Guacamole**
Mexican Street Corn (recipe below)
Lettuce, for serving

for the Mexican Street Corn

4 large ears corn, grilled (or 3 cups frozen corn kernels, thawed)
2 tablespoons mayonnaise
2 tablespoons sour cream
½ tablespoon olive oil
½ lime, zested and juiced
2 teaspoons chili powder
¼ cup finely chopped cilantro
Kosher salt

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Instructions

Grill burgers according to desired doneness. The last minute of cooking, add 2 slices of cheese to each burger and close the grill to all the cheese to melt. Remove burgers from grill and let rest for a few minutes.
Top each bun with a lettuce leaf and cheeseburger, and spread with a thick layer of guacamole. Carefully spoon the Mexican Street Corn on and gently press into the guacamole.
Devour immediately.

for the Mexican Street Corn

Cut grilled corn kernels from cob. In a medium mixing bowl, combine mayonnaise, sour cream, olive oil, lime zest and juice, chili powder, and cilantro. Add corn kernels and stir, seasoning generously with Kosher salt.

Notes

*feel free to substitute Cheddar or Monterey Jack if you'd prefer

**you won't need all of this guacamole, but let's be honest... do I need to tell you what to do with the leftovers? Chips. Margaritas. You get the idea.

Prep Time: 10
Cook Time: 20

Mexican Street Corn Burgers

Need More Burger Ideas?

Fajita Burgers

Whiskey Glazed Burgers with Spicy Brown Sugar Bacon

Spicy Roasted Pineapple and Avocado Bacon Burgers

Korean Kimchi Burgers

Need More Corn In Your Life?

Sriracha Avocado Butter Roasted Corn

Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheese

Corn, Blueberry, and Halloumi Grain Salad

Korean Inspired Mexican Street Corn

Corn, Blueberry, and Goat Cheese Salad

Grilled Vegetable Pesto Quesadillas

These Grilled Vegetable Pesto Quesadillas are brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It's officially the home stretch. There's just a few weeks of the school year, and the hallways are full of that amazing smell of summer freedom. In reality that smell is a mixture of humidity and body odor, as some of the upper elementary grade students have not yet mastered the idea of deodorant and my classroom is right next to the gymnasium. But let's go with freedom.

Even though we are so darn close to that glorious two month vacation, June is actually one of my busiest months. I'm a music teacher, so there are 4 performances between my two bands within the next two weeks and recruitment for next year has to be completed. Once concerts are done, there are instruments to collect and clean, and our inventory has to be completed as well as ordering for next year. Oh, and it's peak wedding season for my wedding photography studio, Ashe Photography as well.

Needless to say, dinnertime sometimes gets the shaft. It's tough to juggle it all, and a lot of times after work all I want to do is enjoy a little bit of sunshine with my little girl (and by enjoy the sunshine, I mean she insists on being outside and only has one speed... hyper-non-stop-speed). But I'm trying to cook as much as possible. Bonus points for outside cooking, since that's where Olivia is anyway. I can watch her and cook at the same time... winning.

Best of all, Olivia is super interested in cooking. Whenever she sees me in my culinary element, she inquisitively comes over to me and asks... Daddy, what's that? What doing, Daddy?! It's the cutest thing ever. And she LOVES helping. It honestly ends up being way more work when she wants to "help", but it's encouraged... every. single. time.

So let's chat about one of my recent WINS in the weeknight dinner department lately. I'm really pumped about these Grilled Vegetable Pesto Quesadillas.

Now that my grill is officially open for the season, it's getting a good workout. Grilling vegetables is especially rewarding. I love the charred flavors and intensified sweetness the grill heat imparts on veggies. It also is something I feel great about serving to my family. Healthy, nutritious, and full of flavor.

Olivia loves all the colors of the vegetables, and is daddy's big helper with carrying them to the grill. She may not love eating all the vegetables yet, but I'm thinking her wanting to be a part of the process of cooking is a great first step to her having an adventurous palate.

So these Grilled Vegetable Pesto Quesadillas feature grilled peppers, zucchini, and onions. I love the flavor combo of these big three. It's the standard vegetables I usually grill, and their flavors go really well with fresh and herbaceous homemade pesto.

Feel free to substitute whichever vegetables you have on hand or that you may want to try in your quesadillas. Any color bell peppers and variation of onion will definitely work, and yellow summer squash will work equally well as zucchini.

Pesto is something I make ALL summer long. I just planted like 4 basil plants, so I know I'm going to have an overload of the stuff soon. Pesto is a great way to use up all that basil, and it refrigerates and freezes incredibly well. If you're going to refrigerate your pesto, just make sure to add a little oil to the top of your jar of pesto to provide a good barrier from oxygen touching the basil and turning it brown.

The real star of these Grilled Vegetable Pesto Quesadillas, though, is Flatout Flatbread. Gosh, I love this stuff. It has saved more lunches and dinners at my house than I can even count. I can't even tell you the amount of times Asheley and I were at a loss for what to eat, only to have instant inspiration thanks to Flatout's full line of flatbreads, fold-its, and pizza crusts.

I've used Flatout flatbreads for wraps, burritos, quick crepes and duh, quesadillas. Fold-it's are PERFECT for sandwiches and burger buns.

Anyone else trying to eat a little better? It's a constant struggle for me. Flatout makes it easy, because they are the official wrap for Weight Watchers! These Flatout Light Original Flatbread wraps are just 90 calories (WOOT!), high in fiber, and have 9 grams of protein!

Make sure to check out all of Flatout's products and flavors... you can grab them at the deli section of your local grocery store. To make sure your store stocks them, check out the Flatout Store Locator here.

And if you need some Flatout recipe inspiration, check out their jam-packed recipe center!

Grilled Vegetable Pesto Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 25 minutes
Yield: 4 Quesadillas 1x

Chocolate Chip Banana Fluffernutter Crepes

Ingredients

Scale

4 Flatout Flatbreads
2 bell peppers, cut into quarters
2 red onions, sliced
2 zucchini, sliced lengthwise
¼ cup olive oil
Kosher salt
Basil Pesto (recipe below)
2-3 cups shredded mozzarella cheese

for the Basil Pesto

2 cloves garlic
1 ½ – 2 cups fresh basil
⅛ cup pine nuts (also called pignoli)
½ cup extra virgin olive oil
¼ cup good-quality parmesan cheese
Kosher salt
Freshly ground black pepper

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Instructions

Preheat grill to medium-high heat. Brush sliced vegetables with oil and season generously with Kosher salt. Grill, flipping once, until vegetables are slightly charred and cooked through, about 6-10 minutes. Remove vegetables from grill and roughly chop.
Place mozzarella cheese on one half of each flatbread. Top with a mixture of grilled vegetables and a drizzle of pesto. Fold flatbread into a quesadilla shape and grill approximately one minute per side, flipping carefully. Remove from grill, cut into pieces and devour immediately with extra pesto on the side for dipping.

for the Basil Pesto

Place the garlic in a food processor and chop. Add in the basil and pine nuts and process until finely chopped. With the motor running, drizzle in the oil. Transfer the mixture to a small bowl and stir in Parmesan cheese. Season with Kosher salt and freshly ground pepper. If making ahead of time, top pesto with a thin layer of extra virgin olive oil to prevent browning and refrigerate. Bring to room temperature and stir before serving.

Prep Time: 10
Cook Time: 15

Grilled Vegetable Pesto Quesadillas

Need More Wrap Ideas?

5 Minute Sweet Pea Goat Cheese Dip

Roasted Spicy Pineapple, Bacon, and Avocado Flatbread

Hawaiian BBQ Chicken Wrap

One Pan Baked Chicken Fajitas

Make dinnertime extra easy this week with these super flavorful One Pan Baked Chicken Fajitas! Perfect for feeding a whole family without a kitchen full of dishes!

Growing up, I can remember some iconic dinners in our house. Some were pretty epic (I'm looking at you fondue night and pork chops with applesauce and noodles) and some... well not so much (swedish meatballs and beef stew tragically come to mind). As I approached my teenage years, my mom upgraded her classic Americana cooking to get a bit exotic. Fajita night!

And I'm being totally sarcastic, because fajitas are so mainstream. But to my dad, who literally didn't even eat pizza when he met my mom... this was a big step.

Fajita night soon became a staple in our house. Wednesdays. Every single Wednesday... and we SO looked forward to it. Soon we started inviting other family to fajita night as well, and it became this beautiful tradition (with Flying Saucers for dessert because it was BOGO night at Carvel... woot).

Even though we are all grown up now and my brother and I each have our own families, my mom can still lure us all together whenever she wants by declaring a fajita night dinner. Even our wives are on board. The actually look forward to family dinner at the in-laws. That's how good these chicken fajitas are. Magic, I say. Pure magic.

The one thing that was always a bummer about fajita night was that my mom managed to dirty up every dish in the house. That definitely needed some updating because who has time for all that crap when you are trying to slap dinner on the table during the week. Not this guy. Boom! One Pan Baked Chicken Fajitas to the rescue!

Here's the easiest plan of attack with this recipe. Either the night prior or before you go to work that morning, pound out your chicken breasts so they are of equal thickness (about ½"-ish would be great... no need to go crazy). Mix together the super quick marinade (it only takes 5 minutes to whip together) in a ziploc bag and drop in the chicken. Let it take a nice long soak while you are hard at work all day. Come home, preheat the oven, and place all your veggies and chicken on a sheet pan. Bake... DONE.

Seriously, it's that simple. All you dirtied up was a sheet pan and a cutting board for these One Pan Baked Chicken Fajitas. I like to put out the fajita chicken and pepper + onions with some of my famous guacamole, salsa, sour cream, and lime wedges. Cheese is also a necessity... go with shredded cheddar or Monterey jack, or go all fancy with some crumbled queso fresco. Your choice.

Bottom line. You need these One Pan Baked Chicken Fajitas in your life. They are SO simple to whip together, and will become a staple in your house for years to come. They literally brought our family together around the table for just about a decade!

One Pan Baked Chicken Fajitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 35 minutes
Yield: 6 to 8 1x

Spicy Caramelized Pineapple Bacon Guacamole

Ingredients

Scale

6 to 8 chicken breasts
⅓ cup plus 2 tablespoons vegetable or canola oil, divided
3 tablespoons white wine vinegar
2 tablespoons lime juice
3 red onions, one finely chopped and two sliced, divided
1 garlic clove, minced
1 teaspoon hot sauce
½ teaspoon Kosher salt
3 red bell peppers, sliced
16-20 flour tortillas, warmed
Shredded sheddar cheese or crumbled queso fresco
Guacamole
Lime wedges
Chopped cilantro

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Instructions

In a large bowl, combine ⅓ cup vegetable oil, vinegar, lime juice, minced onion, garlic, hot sauce, salt, and pepper. Add chicken, stir to coat, and marinate in refrigerator for at least 6 to 8 hours, but preferably overnight.
Preheat oven to 400°F. Place peppers and sliced onions on a sheet pan and drizzle with remaining 2 tablespoons oil. Season with Kosher salt. Place marinated chicken on top of the vegetables and roast in oven until chicken is just cooked through, about 20 to 30 minutes. Remove from oven and slice chicken.
Top warmed tortillas with chicken, pepper and onions, guacamole, cheese, a squeeze of lime, and cilantro. Devour immediately.

Notes

*prep time doesn't include marinating time

Prep Time: 15 mins
Cook Time: 20 mins

One Pan Baked Chicken Fajitas

Need More Mexican Food In Your Life?

Channa Masala Vegetarian Indian Tacos

4 Ingredient Nutella Choco Tacos

Hidden Veggie Chicken Enchiladas

Apple Pie Tacos

How To Make Perfect Carnitas

Buffalo Chicken Enchiladas with Green Chile Sour Cream Sauce

Animal Style In-N-Out Bacon Cheeseburger Tacos

Corn, Blueberry, and Goat Cheese Salad

This Corn, Blueberry, and Goat Cheese Salad is brought to you by Taylor Farms. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

This time of year always flies by way too fast. I feel like we have all been waiting forever for the ground to thaw out and the trees to start popping out those leaves again... and in a blink of an eye, we are already half way through May. And I have to admit, spring time is always ridiculously stressful for me. There's a countless amount of weeding I have to reluctantly accomplish and my vegetable + herb garden needs to get going, engagement/wedding season for Ashe Photography Studio is in FULL swing, AND it's the busiest time of year for us music teachers. Then there's this whole food blog and food photography thing and having an almost 2-year old that wants to spend every waking moment of her life at the playground.

I know, I take on too much. People tell me that all the time. But I love it all. The craziness will all calm down soon enough (i.e. just a month and a half left before summer vacation... AHHHHH).

There's one day in May, though, that nothing else matters except for one thing... well, person. Mother's Day is THIS Sunday. It's a day that I don't do any work. My laptop stays closed. I unplug (as much as I can) from the world. On Mother's Day, I want to be fully present with my family.

Mother's Day used to be a really hard day for my wife. Several years of failed attempts to start a family left Asheley feeling incredibly hopeless that she would ever get to fulfill this intense longing in the deepest parts of her heart to be a mom. At the time she worked in an ER where she would constantly see patients that were angry they were pregnant... again. She'd overhear patients saying they'll just abort this child like they did those other few times. She'd see all her friends having their first... second... third child. All the while, she was left with nothing. No answer and no reason for infertility. Mother's Day was yet another incredibly painful reminder of another year of failure.

When our sweet miracle Olivia arrived, you better believe I made Mother's Day a huge celebration for Asheley. Not with extravagant plans or expensive presents... but with extravagant presence. It's a day that we get to celebrate being a family... and Asheley getting to be a mom.

If you've ever met Asheley or I, you know that any celebration revolves around one thing and one thing only. FOOD. What are we going to eat?! This year, you better believe we'll be chowing down on this Corn, Blueberry, and Goat Cheese Salad.

I don't know what it is about spring, but it always makes me crave salad. There's something so rewarding about a well made salad... key word being well-made. There's nothing more sad than a lame and pathetic attempt at a "salad"... you know, some lettuce thrown in a bowl and a bottle of store-bought value dressing slapped on the table.

For me, a legit salad needs some serious flavor. It shouldn't be treated as an after thought or meal filler. This Corn, Blueberry, and Goat Cheese Salad has everything I want in a salad. Big robust flavors. Different textures in every bit. It's literally a party for my mouth.

When creating this Corn, Blueberry, and Goat Cheese Salad, I had both Asheley and Olivia on my mind. Asheley is obsessed with blueberries. It's to the point that if I need blueberries for a recipe I'm photographing, I need to hide them in the spare refrigerator in the garage behind a bunch of other stuff just so Asheley wont get to it. Next step is barbed wire.

Olivia eats corn like it is her job. I think she believes it is her true calling in life to devour every kernel of corn in the state of New York. Every time I heat up frozen corn for her, I think I'm making more than enough. And every time I hear... more corn. No matter how much I heat up for her... more corn.

So this salad is an ode to my two favorite ladies in my life. Blueberries + Corn. Asheley + Olivia. All tied together with the creamy tang of goat cheese, the acidic bite of easy pickled onions, the magic of avocado (it makes everything better, doesn't it?!), and the crunch of pistachios.

But really, the success of any salad always starts with the lettuce. If we're being really honest here, it's kinda easy to forget about the lettuce. Ludicrous, I proclaim. It's the foundation for all this Corn, Blueberry, and Goat Cheese Salad flavor. Starting with great lettuce makes your salad that much better.

I'm really digging the lettuce by Taylor Farms. This Organic 5o/50 Blend features baby spring mix and baby spinach, is triple washed, and ready to eat. I love the tender flavorful leaves and feel really good about the whole organic thing. I try really really hard to cook with as many organic products as possible, and lettuce is one of those things I demand is organic. Taylor Farms is also really big into sustainability, which makes me feel really happy to support. I want to leave this planet a better place for Olivia, and companies using sustainable practices are definitely a step in the right direction.

Although I've only had Taylor Farms organic salad blends so far (LOVE), I'm super excited to also try their single serve salad bowls and chopped salad kits. Hello convenience! That's going to make eating healthy throughout the week that much easier!

Have you seen Taylor Farms products at your local grocery store? Make sure to check out their store locator to see where you can score some.

So let's break down this salad for a second. You can totally use frozen corn that's been thawed if you can't find fresh. Grilling is definitely my favorite way to prepare corn, but feel free to make it however you're most comfortable. I just love the flavor of the grill and those char marks are pretty awesome looking.

If you don't have pistachios, you can most definitely use a different nut. Almonds or walnuts would definitely work, and I'm thinking even pecans could make for a nice swap.

If you're not a goat cheese fan, I don't blame you all too much. I like goat cheese sometimes (this Corn, Blueberry, and Goat Cheese Salad is one of those times because it's pretty darn rad in this), but I get that it's not for everyone. Feta cheese would definitely work in this salad, or you could do some grilled halloumi cheese or just cube up some mozzarella. When it comes to cheese, this family is not picky!

You may be tempted to skip the pickled onions. Don't you dare. It adds just a great crunchy zing to the salad. They are SUPER easy to make... you just have to think ahead because you ideally want them to sit in the fridge for a couple of days before eating them (in a pinch, just pickle them for a couple hours at room temperature). I love pickled onions on salads... and tacos, nachos, sandwiches.

This Corn, Blueberry, and Goat Cheese Salad is so perfect for spring easy entertaining. It makes for a great side at brunch and dinner. I'll be packing it for lunch for Asheley and I during the week, and it could even be a dinner salad with the addition of some grilled chicken or steak.

Oh gosh, the lemon vinaigrette. We didn't even talk about the dressing. Listen, if you aren't making your own vinaigrettes at home yet... I still love you. But come on. It's so easy and tastes 10 thousand times better than the stuff you get in the store. This lemon vinaigrette is bright, fresh, and pairs perfectly with the Corn, Blueberry, and Goat Cheese Salad. Did I mention it's only 3 ingredients? Yea... I told you it was easy.

Asheley. Happy Mother's Day. I'm so thankful that we get to do this parenting thing together. I love our little family, and I so appreciate what an amazing mother you are to Olivia. Now let's eat this Corn, Blueberry, and Goat Cheese Salad.

Corn, Blueberry, and Goat Cheese Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren

Sweet Potato and Grape Wild Rice Salad

Ingredients

Scale

1 (5.5 ounce) package Taylor Farms Organic 50/50 Blend Lettuce
1 cup fresh blueberries
2 ears grilled corn*, kernels removed
4 ounces goat cheese, crumbled
½ cup chopped pistachios
1 avocado, sliced or chopped
Easy Pickled Onions

for the Lemon Vinaigrette

½ teaspoon lemon zest
1 lemon, juiced
1 clove garlic, finely minced
⅓ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

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Instructions

Assemble salad by topping lettuce with blueberries, corn kernels, goat cheese, pistachios, avocado, and pickled onions. Drizzle with lemon vinaigrette and toss before serving.

for the Lemon Vinaigrette

Combine the lemon zest, lemon juice*, and garlic in a small bowl. Whisking continuously, drizzle in olive oil. Season with salt and pepper. I like my vinaigrette very bright. If it’s too lemony for you, drizzle in a little bit more olive oil.

Notes

Feel free to cook your corn by whatever method you'd prefer!

To get the most juice out of your lemon, roll it back and forth on the counter under the heel of your hand using medium pressure.

Corn, Blueberry, and Goat Cheese Salad

Need More Salad Inspiration?

Sone Fruit Caprese Salad

Honey Sriracha Cauliflower Salad

Watermelon, Feta, and Arugula Salad

BBQ Chicken Salad with Avocado Dressing

5 Minute Sweet Pea Goat Cheese Dip

This 5 Minute Sweet Pea Goat Cheese Dip is brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It's not officially spring in my book until I get to break out the shorts. Man, I forget how much I love shorts until I put them back on for the first time. The B-E-S-T. It's the little things in life, isn't it?

The weather has been pretty fantastic here in New York the last week or so. Not only are my drawers packed shorts (see ya later sweaters... for now at least), but I even had to turn on the central air way earlier than I expected. Olivia keeps looking at the covered up pool, wondering when it'll be opened and ready for business.

When it comes to spring entertaining, the less time I spend in the kitchen the better. No one wants to be stuck in the kitchen when the sun is shining and all the fun is happening outside. And turn on the oven?? Heck no. I'll leave my sweating to when I'm chasing Olivia around the yard.

That's why this sweet pea goat cheese dip is pretty darn perfect. It only requires a handful of ingredients (most of which you already probably have on hand), comes together in under 5 minutes, and requires no baking.

And really, is there anything that screams SPRING more than peas and goat cheese? It's light, it's refreshing, and it goes perfect with a glass of rosé. BOOM.

I have to admit... I thought this sweet pea goat cheese dip was going to be a bit lackluster. I mean, the ingredients on their own are kinda meh. But this really is an example of the sum being WAY greater than their humble parts.

What really brings this dip all together for me is the fresh mint and lemon. The mint brings such a fresh powerful punch of flavor, and lemon, well... it's pretty much the best thing ever. Everything it touches instantly becomes better.

I'm not even a big goat cheese fan, but here its flavor is pretty subtle and instead helps the dip be super smooth and extra creamy.

You may want to double the recipe if cooking for a bunch of people. My wife and I polished this off for a light lunch in no time. You can probably stretch it to four servings if making it as an appetizer or snack... but doubling it is just as easy and you can refrigerate the leftovers (ha... like they'll be leftovers).

And sure, you could most certainly just go out and grab some chips to go alongside this sweet pea goat cheese dip. BUT... then you'd be missing out on one of life's most greatest joys. Making them yourself... completely customized in flavor and baked to save on calories (i.e. eat more dip!).

Have you experienced Flatout Flabread yet? I'm a big fan of theirs, and am thrilled to create monthly recipes with them. The have so many different products, and they truly help make lunch, snacking, and dinner super convenient and easy at our house. The flatbreads come in all sorts of flavors and are perfect for wraps, quesadillas, burritos, and baked CHIPS! I love that they are low on calories and big on protein and fiber. The ones I used for this sweet pea goat cheese dip are just 100 calories per flatbread and contain 9 grams of protein.

And all my Weight Watchers peeps... good news, Flatout is the official flatbread and wrap for Weight Watchers!

So these chips? SUPER easy to make. I brush them with lemon juice (which pairs perfectly with this dip) and give them a generous sprinkle of salt and pepper. A quick bake in the oven and bam... super crisp and flavorful healthy baked chips.

Make sure to search for Flatout Flatbread in the deli section of your local grocery store. You can also check out their store locator to find Flatout products near you.

Let's review.

Get out those shorts. Peace out sweaters.
Air conditioning is your friend. Ovens in the hot weather... not so much.
This sweet pea goat cheese dip only takes 5 minutes to make and requires no cooking
Make this sweet pea goat cheese dip. Your family and friends will thank you for it

5 Minute Sweet Pea Goat Cheese Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 11 minutes
Yield: Serves 4 as a Snack/Appetizer 1x

Spicy Caramelized Pineapple Bacon Guacamole

Ingredients

Scale

4 Flatout flatbreads
1 ½ cups frozen peas, thawed
2 ounces goat cheese
10-12 mint leaves
1 large lemon, zested and juiced, divided
2 tablespoons olive oil
⅛ teaspoon garlic powder
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 375°F. Brush flatbreads with half of the lemon juice and sprinkle generously with Kosher salt and freshly ground black pepper. Cut into chip shapes and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Bake for 6-8 minutes, until light brown and crisp. Let cool completely (they will continue to crisp as they cool).
Combine peas, goat cheese, mint, remaining lemon juice and half of the lemon zest, olive oil, and garlic powder in a food processor until smooth. Season with Kosher salt and freshly ground black pepper. If more lemon flavor is desired, you can add more zest.

Prep Time: 5
Cook Time: 6

5 Minute Sweet Pea Goat Cheese Dip

Need More Dip Ideas?

Mexican Street Corn and Avocado Dip

Southwest Kale, Corn, and Bacon Dip

Trader Joe's Spinach and Kale Greek Yogurt Dip

Caramelized Onion Dip

Channa Masala Vegetarian Indian Tacos

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

These Channa Masala Vegetarian Indian Tacos are brought to you by Tasty Bite. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I am so freaking happy right now.

It's the most wonderful time of the year... Cinco de Mayo week!

What, not what you were expecting?!

Well, get excited... because you have full permission to eat as much chips and guacamole as you want this week. Yes, margaritas too. And for the main course, you've got options. Literally as I'm writing this I'm polishing off a plate of my Hidden Veggie Chicken Enchiladas (and you better believe I'm having a homemade Nutella Choco Taco to satisfy my sweet tooth after).

Sometimes though, I like to switch things up. There's nothing more exciting to my tastebuds than combining two cuisines into an epic fusion of flavors. Let me explain. Last weekend I photographed a full Indian wedding with my wedding photography studio, Ashe Photography. It was absolutely spectacular. The celebration was elaborate, colorful, and beyond stunning. Hands down one of my favorite weddings ever. My favorite part? They had a ridiculous spread of food at the reception. RIDICULOUS. Food as far as the eye could see, and flavors that I now dream of every night.

I think Indian food is my newest obsessions, because I seriously cannot stop thinking about all the mind-blowing flavors I experienced.

But I also love tacos. So what's a guy to do? Make vegetarian Indian tacos! One of my favorite things I ate at the wedding were these super bold-flavored chickpeas called Channa Masala (or chana masala). As I was sopping up all the juices with naan I thought to myself... this would make for one heck of a taco.

And that, my friends, is how these Channa Masala Vegetarian Indian Tacos were born.

If you're new to Indian food or a bit unsure of trying exotic flavors, this is the perfect recipe for you. You've got all the familiarity of a good ole' taco with exciting Indian flavors.

Want me to try a new food? Put it in a freaking taco. I'm fairly certain I'll try almost anything if it's wrapped in a tortilla.

So what exactly is this channa masala stuff? It's a dish of stewed chick peas with onions, chopped tomatoes, and a bunch of spices. It's something I'm fairly certain I need to be eating at least once per week for the rest of my life. It's that good.

And for me to say that about something vegetarian... you know it's legit.

Even more fantastic? Channa Masala is now available anytime I want it. I just need to open my pantry, pop a pouch of Tasty Bite Channa Masala in the microwave, and it's done in one minute.

Let me run that by you again. ONE MINUTE.

Ermagherd where has this been all my life?!

We all have NO excuse at this point when it comes to cooking up some authentic flavors of India at home. We all have 1 minute... and if you don't have a microwave, heat it up on the stove. Tasty Bite... thank you for making this super convenient product. If you were here I'd give you a big giant kiss.

I am also really digging that Tasty Bite doesn't use any nasty stuff in their products. It's all natural, preservative free, and nothing artificial.

Most important of all... the global flavors of Tasty Bite's Channa Masala is spot on and makes for a perfect base in these Vegetarian Indian Tacos. BOOM.

Make sure to be on the lookout for the yellow pouch at your grocer's International Food aisle. You'll be pleasantly surprised to see a big variety of Thai, Indian, and Asian products to choose from. You'll be bringing vibrant, bold, and totally approachable flavors into your kitchen in no time! Psst... start with these Channa Masala Vegetarian Indian Tacos.

I'd be totally happy with just this channa masala wrapped up in a tortilla. But you all know how I love my toppings.

For these Vegetarian Indian Tacos, we're bringing sliced avocado, easy pickled onions, sliced jalapeños, and a cooling creamy white sauce to the party.

The white sauce, by the way, is EVERYTHING. I put it on so many different things, including these Grilled Flank Steak Shawarma Bowls. Best of all, it's dairy free (as are the rest of these tacos).

And listen, if you want to make these tacos gluten free, just use corn tortillas. Asheley isn't a fan of corn tortillas though, so we are a flour family over here. The number one thing to elevating your taco experience though, no matter what tortilla you choose, is to HEAT THEM BEFORE SERVING. It makes all the difference, I promise.

It can be as easy as throwing a bunch of tortillas in some tin foil and warming in the oven, or putting one by one on a skillet or griddle and letting them get all toasty golden brown in spots.

Channa Masala Vegetarian Indian Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: Serves 4

Description

2 (10 ounce) pouches Tasty Bite Channa Masala
8 small taco-sized tortillas
2 avocados, sliced
2 jalapeños, sliced
Easy Pickled Onions
White Sauce (see below)
Cilantro, for garnish

for the white sauce

1 cup mayonnaise
¼ cup water
2 ½ tablespoons lemon juice
Kosher salt
Freshly ground pepper

Ingredients

Heat channa masala according to package directions. Heat tortillas by wrapping tortillas in foil and heating through in oven or quickly warming each one on a skillet or griddle until golden brown in spots.
Top tortillas with channa masala, avocado, jalapeños, pickled onions, and white sauce. Garnish with chopped cilantro, if desired.

for the White sauce

Combine all ingredients in a small bowl and season with Kosher salt and freshly ground black pepper. Let flavors meld at least one hour before serving. Can be made ahead of time and refrigerated up to 5 days.

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Prep Time: 5 minutes
Cook Time: 5 minutes

Channa Masala Vegetarian Indian Tacos

Hidden Veggie Chicken Enchiladas

These family friendly Hidden Veggie Chicken Enchiladas are filled with shredded zucchini, spinach, and corn... all under a layer of green enchilada sauce + LOTS of cheese! Your kids will never know they are eating healthy vegetables! It's a meal they'll love and you'll feel good about serving!

I fully understand that for normal people this week is probably nothing more than an ordinary work week. IT'S CINCO DE MAYO WEEK!

I fully understand that for normal people, they may watch a commercial during the week and think to themselves that they should really try and remember to make tacos and have a margarita on May 5th. I'VE BEEN PLANNING MY WEEK LONG CELEBRATORY MENU FOR OVER A MONTH.

I fully understand that for normal people this is completely a manufactured semi made-up holiday. IT'S MY FAVORITE HOLIDAY OF THE YEAR.

Seriously. I love Cinco de Mayo. For one ~~day~~ week out of the year, I can eat all the guac, margaritas, tacos, guac, margaritas, nachos, guac, margaritas I want.... guilt free. I've got a vat of my famous guacamole on hand (I usually make it plain without the pineapple or bacon), will be chowing down on these perfect carnitas all week (topped with easy pickled onions of course), and I've stashed away some homemade 4 Ingredient Nutella Choco Tacos in the freezer for dessert.

I've also got a new Cinco de Mayo secret weapon. It's something for the whole family and is a 100% kid friendly recipe. Parents, meet these Hidden Veggie Chicken Enchiladas. They will quickly become your best friend, for Cinco de Mayo week and beyond.

I'm gonna be real. Olivia isn't a huge vegetable fan. She loves fruit. Veggies, not so much. She'll eat some here and there (thank you, cucumbers, corn, and sungold tomatoes). So we do what every parent does. We hide those vegetables like it's our job. Those freaking miraculous pouches do a fantastic job at that for us on a daily basis, but I've also been working on some homemade concoctions to achieve the same results. For instance, I puree Swiss chard and add it to applesauce (she now thinks all applesauce is green, by the way).

Am I the only one struggling with getting veggies into our kid's diet? Oh... you too. Glad I'm not alone here.

When creating this Hidden Veggie Chicken Enchilada recipe, I had our kids in mind. Because if there's one things I've learned with Olivia, is that she'll eat whatever I want her to if she thinks she's in charge. And cheese. She'll eat cheese all day every day.

Ohhhh, you want these cheesy chicken enchiladas?! Here, have two. Little will our kiddies know.... these enchiladas are stuffed with shredded zucchini and spinach!

How do we hid it? Green vegetables... in a green sauce. AND the melty cheese. You can hide anything in melted cheese.

Want to make another healthy decision at dinner time? I use plain Greek yogurt in place of sour cream to top these Hidden Veggie Chicken Enchiladas. Now listen.... I completely and unequivocally LOVE sour cream. So the fact that I'm promoting swapping in Greek yogurt means that it works. BIG TIME. Like, it satisfies me the same way that sour cream does.

HUGE bonus. I've been told that you can make these enchiladas and freeze them for consumption on a later date. Just reheat and boom.... Hidden Veggie Chicken Enchiladas are served!

I personally don't see myself having enough willpower to make a batch of these and then just freeze them away. However, what I will be doing is making 2 batches of these Hidden Veggie Chicken Enchiladas at a time. Eat one, freeze one. That's what I'm talking about!

Hidden Veggie Chicken Enchiladas

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No reviews

Author: Chris Cockren
Total Time: 45 minutes
Yield: 4 1x

Spicy Caramelized Pineapple Bacon Guacamole

Ingredients

Scale

1 ½ cups shredded chicken
2 tablespoons oil
1 small yellow onion, chopped
1 zucchini, shredded
1 (8 ounce) frozen spinach, thawed and squeezed dry*
1 cup frozen corn, thawed
1 (4 ounce) can chopped green chiles
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
Kosher salt
3 (8 ounce) containers green enchilada sauce or salsa verde
8 flour tortillas
3 cups shredded Monterey Jack cheese
Sour cream or plain Greek yogurt
1 bunch scallions, chopped
Chopped cilantro, for garnish

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Instructions

Preheat oven to 375°F. Spray a 9x13 baking dish with nonstick cook spray and set aside.
Heat oil in a large skillet over medium heat. Cook onion and zucchini for 4-5 minutes, stirring occasionally, until vegetable are softened. Stir in spinach, corn, green chiles, cumin, chili powder, and garlic powder. Season mixture generously with Kosher salt and cook for 2-3 minutes until flavors are combined. Remove from heat and stir in chicken and 1 ½ cups of shredded cheese.
Divide mixture among the 8 tortillas and roll closed. Place tortillas seam side down in the prepared baking dish and pour enchilada sauce over the tortillas. Sprinkle with remaining cheese and cook for 25 to 30 minutes, until the cheese is bubbly and enchiladas are heated through.
Remove from oven and top enchiladas with sour cream or plain Greek yogurt, scallions, and cilantro. Devour. You can allow the enchiladas to cool completely and then freeze (without the toppings) for a future dinner. Reheat before serving.

Notes

*once spinach is thawed, place in a few paper towels and squeeze out as much moisture as possible. The paper towels may rip, so just be gentle.

Prep Time: 20 minutes
Cook Time: 25 minutes

Hidden Veggie Chicken Enchiladas

Need More Cinco de Mayo Recipes?

4 Ingredient Nutella Choco Tacos

Baked S'mores Churro Bites

No Bake Churro Cheesecake

Apple Pie Tacos

Mexican Lamb Tacos with Tequila Soaked Raisins

Carnitas Tacos with Pickled Onions and Salsa Verde

Better Than Chipotle Burrito Bowl

Baked Horchata Glazed Donuts

Baked Brown Butter Churro Donuts

How To Make Perfect Carnitas

Peach Melba Dutch Baby Pancake

This Peach Melba Dutch Baby Pancake is brought to you by American Greetings. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Mother's Day is coming. It's an occasion we celebrate BIG time in this house. Not with presents, but with presence.

For several years, Mother's Day was a really tough day on the calendar. It was yet another reminder that Asheley wasn't yet a mom. That we couldn't get pregnant. And at the time, we honestly thought it very well might never happen. There was no medical reason for our infertility struggles, which made the pain that much worse.

On a day where Facebook timelines are flooded with cutesy mom posts and families gather to celebrate the important women in their lives, I'd watch Asheley struggle to try to hold it together. To make her face smile, even though her heart was sobbing.

Then it happened. We were blessed with our little Olivia. She truly is the greatest miracle of our lives, and we make sure to celebrate the day by giving thanks that Asheley has the incredible opportunity to be a mom. And what a mom she is.

For us, Mother's Day isn't so much a gift giving occasion as it is a reminder to celebrate what almost wasn't. To be fully present... together.

We avoid restaurants on Mother's Day like the plague. They are the worst. Over crowded, rushed service, and lackluster food. Meh, no thanks. We'd much rather enjoy a big brunch at home, thanks. Emphasis on big, because you know I love a good spread of food. And I'm happy to welcome this Peach Melba Dutch Baby Pancake to the brunch party. It's LEGIT.

Brunch is no time for fussy food. It's meant to be casual. To allow for grazing... second (and third) helpings... so I'm always looking for impressive family-style easy entertaining brunch recipes. Minimal prep. Optimal impact. That's how I roll when hosting a brunch.

You know I'm not a huge breakfast fan in general, but I do love me some pancakes. They tend to be a royal pain in the butt to pull off for brunches, because they require a lot of hands on time. Enter the Peach Melba Dutch Baby Pancake.

The batter literally whips together in a blender in 30 seconds, and it goes straight into one big skillet and gets baked off in the oven for about 25 minutes. That's it. This recipe literally is fool proof and so easy my 21 month old daughter can do it.

Well, not by herself... but she seriously does help with it. She loves dumping in the ingredients into the blender.

The flavor combinations you can top your dutch baby pancake with are endless. I decided to go with peach raspberry (i.e. peach melba) this year because it is hands down my mom's favorite. Growing up, she'd always top her vanilla ice cream with peaches and raspberry syrup. As a typical kid, I found it weird. Ice cream was supposed to be topped with irresponsible amounts of hot fudge and sprinkles. Not fruit and more fruit.

But now with my 30-something wisdom, I realize the brilliance of the Peach Melba Dutch Baby Pancake combination. It's absolutely delicious.

The dutch baby does have a bit of a different taste than normal pancakes. It has a more custardy flavor to it, which I think lends itself perfectly to a topping of whipped cream and powdered sugar instead of the usual butter and syrup.

When your dutch baby pancake comes out of the oven, you'll see that it's puffed up nicely. It won't stay that way for long, unfortunately. Don't worry, that's completely normal. It will shrink within a minute or two.

We celebrate all together on Mother's Day. Asheley. My sister-n-law. My mom. My grandparents. There are so many special women in our family, and we love to celebrate them all together. Don't worry, Olivia and I make sure to take Asheley out on an adventure after brunch as well... there's only so much family one can take, haha. Especially when it's my family (all of her's is up in Massachusetts).

Gifts are sometimes exchanged, but in my family we say I love you with a card. When I go and pick out cards at Target (that's where I always get my cards because hello... Target is awesome and they also have a surprisingly huge selection of cards), it's not just a quick grab and go. I spend a long time reading through almost every card just to find the right one.

It doesn't end there. Cards shouldn't be something that you read once and throw away. If you do it right, the recipient will want to treasure that card for years to come. I love sitting down and writing something special, especially on an occasion like Mother's Day. I want my wife (and mother and grandma) to know just how special and valued they are. And for me, a card does that.

I'm teaching Olivia the importance of cards from an early age. Start 'em young! I took her with me to Target to pick out Asheley's card for Mother's Day this year. I picked a couple out and let her choose her favorite. The giraffe won... it always wins, haha. When we got home, we made sure to spend some time making mommy an original drawing, toddler style.

Have you gotten your Mother's Day cards yet? Make sure to head to Target and use these special offers to save on all greeting cards at Target:

4/23-4/29 - 20% off // 4/30-⅚ - 10% off // 5/7-5/14 - 5% off

Then make sure to whip up this Peach Melba Dutch Baby Pancake. The mom in your life will love you for it! ...just don't forget the card as well 🙂

Olivia wanted to help with the powdered sugar on the peach Melba Dutch Baby Pancake. How freaking adorable is that?!

Peach Melba Dutch Baby Pancake

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No reviews

Total Time: 35 minutes
Yield: One 10" Dutch Baby (approximately 4 servings) 1x

Blood Orange Thyme Mimosas

Ingredients

Scale

4 tablespoons unsalted butter
3 eggs
½ cup flour
½ cup whole milk
2 tablespoons granulated sugar
Pinch Kosher salt
Roasted Peaches (recipe below)
Raspberry Compote (recipe below)
Whipped cream
Powdered sugar, for garnish

for the Roasted Peaches

1 (16 ounce) package frozen peaches, thawed
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

for the Raspberry Compote

1 (12 ounce) package frozen raspberries
1 cup sugar

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Instructions

Preheat oven to 400°F. Place eggs, flour, milk, sugar, and salt in a blender and process until just combined. Put butter in large 10" skillet and place in oven. Once butter has just melted, carefully remove from oven and pour batter into pan. Immediately place back into oven and cook for approximately 25 minutes, until the pancake is puffed and golden brown.
Cut dutch baby pancake into wedges and serve with roasted peaches, raspberry compote, whipped cream, and powdered sugar. Devour immediately.

for the Roasted Peaches

Preheat oven to 400°F. Spray a small baking dish with nonstick cooking spray. Combine all ingredients in baking dish and roast for 20 to 30 minutes, until peaches are cooked through and syrupy.

for the Raspberry Compote

Place ingredients in a small saucepan and let simmer rapidly until reduced to jam consistency, about 30-40 minutes. Stir occasionally to avoid mixture from bubbling over. The compote will thicken as it cools.

Prep Time: 5 mins
Cook Time: 30 mins

Peach Melba Dutch Baby Pancake

Need More Brunch Ideas?

Sausage, Egg, and Cheese Breakfast Roll-Ups

Bacon, Egg, and Cheese Breakfast Wontons

Monte Cristo Waffle Breakfast Sandwiches

Southwest Bacon and Caramelized Onion Quiche

Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad

It's time to transform meatloaf night with the seriously bold flavors in this Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad! This Lamb Kefta Meatloaf is brought to you by the American Lamb Board. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

My mom tried making meatloaf a few times when I was a kid. Tried. Our family must have revolted pretty hard, because it was quickly dropped from the dinner rotation permanently.

Let's be honest... meatloaf has a pretty terrible reputation. Even the name is kinda terrible. Meatloaf. Yeah, it's not really triggering the salivary glands if you know what I mean. Someone should totally come up with a new and exciting term for it. That's your homework... ready, go.

I've followed in my family's footsteps by pretty much steering completely clear of this American dinner staple, except when I whip up these Southwest Turkey and Roasted Vegetable Meatloaf Sandwiches (totally legit... make them asap). But then I thought to myself that transforming these epic Lamb Kefta Burgers with Spicy Whipped Feta into a meatloaf could actually... dare I say, save meatloaf night.

Guys. I was SO right. This Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad is epic.

I love the bold Middle Eastern and Greek flavors in this Lamb Kefta Meatloaf. Mint. Cumin. Coriander. It's literally a flavor party for your mouth. So freaking good. I let my wife at it after I was done photographing, and her eyes lit up like she was eating pickles... that's a very very good thing.

By the way, kefta... kofta... keftés... all the same thing. It just depends where you're making it. Different regions of the Middle East and Greece call it different things.

No matter what you decide to name it, you need to serve your Lamb Kefta Meatloaf with this spiced yogurt and Israeli salad. The Greek yogurt gets an acidic punch of lemon and fragrant mint, and then gets amped up with the same spices that are in the meatloaf. It's a reinforcement of those coriander and cumin flavors.

I've been using Israeli Salad on pretty much anything and everything I can lately. It's so addictive. Little Olivia is even getting in on the action. She was obsessed with the cucumbers while I was whipping up the batch for this Lamb Kefta Meatloaf. Israeli Salad couldn't be easier to prep and is so healthy and fresh. I use it to top hummus in my Vegan Mediterranean Hummus Dip and to top bowls and sandwiches like these Mediterranean Chicken Quinoa Bowls and Grilled Flank Steak Shawarma Bowls. #addictive

But really, the star of this show is the lamb. Specifically, American lamb. It's so sad to me that a lot of the lamb sold here in the United States is actually from Australia and New Zealand. America... it's time to wake up! Why oh why are we buying meat from literally the opposite side of the world when we have a plethora of local lamb ranches right in our own backyards. And psst... our American lamb tastes even BETTER!

American lamb is produced in almost every state. It can't get more local than that. And listen... I had the opportunity recently to visit a lamb ranch in California. When I say it's a family operation and a labor of love, I mean it in every sense of the words. This guy had more passion about lamb than I have about anything really. He lives, eats, and breathes his work. That passion translates in a better product... and I don't know, but I just love supporting our local farmers that are working so hard right here at home.

Lamb from 10,000 miles and 30 days away from our supermarkets or lamb raised right here on American soil on family-owned ranches? It's a no brainer, really. Especially because American lamb is also raised 100% without any artificial growth hormones and provides nearly 5 times the amount of essential omega-3 fatty acids than beef (get more nutritional info on lamb here if you’re into that sort of thing).

So come on America. Next time you are at the butcher counter... make sure you let them know that you want AMERICAN lamb.

Then go home and make this Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad. BOOM.

Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren

Ingredients

Scale

1 ½ pounds ground lamb
3 tablespoons olive oil, divided
1 small onion, finely chopped
4 cloves garlic, minced
1 egg
¼ cup breadcrumbs
2 tablespoons whole milk
¼ cup finely chopped mint
½ lemon, zested
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon Kosher salt
½ teaspoon cayenne pepper, optional

for the Spiced Yogurt

1 ½ cups Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped mint
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon garlic powder
Kosher salt

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 tablespoon chopped parsley
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper lightly coated with cooking spray or oil.
Heat one tablespoon oil In a medium skillet over medium heat. Cook onions and garlic until softened and translucent, approximately 4-5 minutes, stirring occasionally. Remove from heat and let cool. Meanwhile, combine egg, breadcrumbs, and milk in a small bowl.
In a large mixing bowl, gently combine ground lamb with the onion mixture, breadcrumb mixture, mint, lemon zest, and spices until just fully combined. Spread mixture on the baking sheet and form into a log approximately 8” x 4”. Brush remaining two tablespoons on meatloaf and cook for 35 minutes. Remove from oven, raise temperature to 500°F, and once temperature is reached, continue to cook meatloaf for an additional 5-10 minutes or until the internal temperature reaches 160°F.
Slice meatloaf and serve with spiced yogurt and Israeli salad.

for the Spiced Yogurt

Combine all ingredients in a small mixing bowl and season with Kosher salt. Let sit for 30 minutes to allow flavors to meld (or make ahead and refrigerate). Re-season with salt and lemon juice if needed before serving.

for the Israeli Salad

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad

Need More Lamb In Your Life?

Mexican Lamb Tacos with Tequila Soaked Raisins

Southwest Braised Lamb Shanks in Adobo Sauce

Southwest Ancho Chile Crusted Lamb Chops

Fajita Burgers

These Fajita Burgers are brought to you by Everywhere Agency on behalf of Char-Broil. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

NOW it's spring. I know it technically started about a month ago, but now it actually feels like spring is here. I'm enjoying my final day of a generous 11-day spring break (every day of which I've spent at the park with Olivia... she's certifiably obsessed with slides), and the weather has been nothing short of perfection. I even got to break out my shorts for a few days.

And then it happened. I got the grilling itch. You know, when you suddenly want to abandon the kitchen you've been hibernating in all winter long and enjoy your entire meal outside. Warm weather + shorts = it's grilling season baby!

Grilling is, by far, my favorite way to cook. There is no greater feeling on earth than being on my back patio with a drink in hand... cooking up all sorts of legit eats for my family and friends. Hosting backyard BBQs is the highlight of my entire year, so you better believe it happens often. For the next several months, I'm happy to say goodbye to my kitchen and hello to the grill.

My secret sauce to a throwing an epic outdoor party? Get the music pumping, the drinks on ice, and most importantly, make sure your menu is on point. Because duh, the meal is the most important part of any party. I'll cook up a ton of make-ahead sides way before the party starts (like my famous Sweet Potato Bacon Salad and super popular Watermelon, Feta, and Arugula Salad, so that I'm free to man the grill all the while hanging out next to my peeps outside.

What am I grilling up? The usual stuff always makes an appearance, but my rule is always to have one signature item. One thing that comes off the grill and makes that huge impact. The thing that people go home thinking about... like my Bacon Wrapped Jalapeno Popper Hot Dogs or Whiskey Glazed Burgers with Spicy Brown Sugar Bacon and a Fried Egg.

And now there's a new player in town. These spice-crusted Fajita Burgers with a melted pepper jack cheese, grilled onions and peppers, pico de gallo, and guacamole. Heck to the yes.

You know I'm slightly obsessed with Mexican and Southwest flavors. They are on my mind extra hard right now because my all-time favorite holiday is right around the corner. Cinco de Mayo!

Yes, my favorite. It's a day that encourages the mass consumption of chips with guac and pitchers of margaritas. What more could you want in a holiday?

I always whip up a huge batch of these Foolproof Carnitas for my annual Cinco de Man-o party (dudes only party), and I'm thinking these Fajita Burgers will also be joining the menu this year. If there's anything that my friends love... it's meat and grilling. It's something we all do together. The grill literally becomes the focal point of the party. And this year, they will all be gawking at my brand new Char-Broil Commercial Series TRU-Infrared 3-Burner Gas Grill.

Guys, it's beyond legit.

I've cooked on many grills in my life, and the one thing that always bums me out are those annoying flare-ups. They must annoy Char-Broil too, because they totally revolutionized the grilling game with their anti-flare-up technology. Seriously, no flare-ups on this Char-Broil bad boy!

I also am totally in love with how evenly distributed the heat is on this Char-Broil Commercial Series TRU-Infrared 3-Burner Gas Grill. I can put food anywhere I want and it'll all cook at the same pace. Glorious grilling victory!

Quite possibly my favorite feature of this new Char-Broil grill is the sideburner. It's got a rack if you want to heat up a side dish like baked beans or this unreal Spicy Southwest Corn, or you can use the included cast iron griddle to cook up things like bacon and fried eggs (hello epic burger toppings) and also these grilled peppers and onions that I used in the Fajita Burgers.

Usually when I grill up vegetables, I have to worry about them falling through the grates into the inferno below. Not any more. Boom. And I seriously couldn't believe how quickly they cooked up. It was grilling magic.

And really, this Char-Broil is so easy to use. I love the Surefire® Electronic Igniter... one push and the grill is ready to use. Perfect for foolproof entertaining!

Back to these burgers. The spice crust is your typical taco spice mix. Feel free to use a store-bought taco seasoning packet if you are feeling especially lazy. I love how much flavor these spices impart on the fajita burger.

I used spicy pepperjack cheese on my burgers here, but you can feel free to swap in cheddar or Monterey jack if you've got that on hand. And of course feel free to use any salsa if you don't want to make pico de gallo or can't find it at the store.

The one thing you can't skimp on? The guacamole. I'm talking like a 1 to 1 ratio of burger to guac here. Okay, maybe not that much, but pretty darn close.

Let's review. The next time you want to throw one heck of a party? Get outside and start grilling. Fajita Burgers... for the win!

Fajita Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 20 minutes
Yield: 4 1x

Ingredients

Scale

4 burger patties (approximately ⅓ pound each)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
2 red bell peppers, sliced
1 large red onion, sliced
1 teaspoon vegetable oil
4 burger buns
4 slices PepperJack Cheese
4 pieces of lettuce
Guacamole
Pico de Gallo

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Instructions

Preheat grill to medium-high and side burner* to medium heat.
Mix together spices (chili powder, cumin, paprika, salt, garlic powder, onion powder, and oregano) in a small bowl. Coat burger patties in spice blend.
Grill burgers to desired doneness. One minute before they are done, top each burger with a slice of cheese and allow to melt.
Meanwhile, drizzle sliced peppers and onions with oil and season generously with Kosher salt. Cook, stirring occasionally to avoid burning, until peppers and onions are softened and charred in spots.
Place cheeseburgers on buns and top with lettuce, grilled peppers and onions, guacamole, and pico de gallo. Devour immediately.

Notes

*if you don't have a griddle side burner, feel free to grill peppers and onions in a cast-iron skillet on the grill or just cook in a skillet inside on the stove.

Prep Time: 10 mins
Cook Time: 10 mins

Fajita Burgers

Need More Grilling Ideas?

Whiskey Glazed Burgers with Spicy Brown Sugar Bacon

Spicy Roasted Pineapple and Avocado Bacon Burgers

Korean Kimchi Burger

Jalapeno Popper Stuffed Bacon Cheeseburgers

Pineapple, Bacon, and Teriyaki Hot Dogs

Bacon Mexican Street Corn Hot Dogs

Bacon Wrapped Jalapeno Popper Hot Dogs

Grilled Corn, Plum, and Avocado Grain Salad

Corn, Blueberry, and Halloumi Salad

Sweet Potato Bacon Salad

Watermelon, Feta, and Arugula Salad

Roasted Corn with Sriracha Avocado Butter

Four Healthy Chicken Salad Lettuce Wraps

Grab some store-bought rotisserie chickens and be amazed how easy it is to prepare these make ahead Four Healthy Chicken Salad Lettuce Wraps! You'll be on your way to enjoying Apple Cranberry Chicken Salad, Buffalo Chicken Chicken Salad, Greek Chicken Salad, and Pesto Chicken Salad within minutes!!

Today's a big day. I'm bringing you FOUR ways to get your chicken salad game on point. These four healthy chicken salad lettuce wraps are essential in my house.

They help spice things up in the lunch department. I'm known to be a loyal consumer of rice cakes with peanut butter + jelly for lunch throughout the work week. I love PB+J, and it's not something I can have in the house (Olivia's allergic to peanuts). But not going to lie... sometimes I get a little bored of the repetition. That's when these bad boys come in. I don't always eat them on lettuce leaves and sometimes go for a wrap or sandwich, but I am a BIG fan of these four healthy chicken salad lettuce wraps. They are a huge win at lunch, and make everyone's heads turn in the faculty room. #jealous

Probably even more important for me though, is how handy these four healthy chicken salad lettuce wraps come in when I'm hosting a brunch. My family usually resorts to serving a spiral ham at every brunch... but mehhh, spiral ham. Don't get me wrong. Ham is enjoyable and all, but there's more to brunch than ham.

I like the lunch component of the brunch much more than the breakfast one (you know my aversion to breakfast), so for me it's all about options. Give me a gigantic brunch spread. Make my taste buds sing with flavor overload. And the easiest way to make that happen are with these four healthy chicken salad lettuce wraps. Of course for brunch, I put out these healthy chicken salads with some rolls, wraps, mini bagels... and yes, lettuce.

But let's be honest. If you're doing brunch right, you're not worried about some carbs. Especially when you're saving calories with the chicken salad itself.

So what's the secret? What's the magic sauce in creating super flavor chicken salads without all the fatty guilt of mayo? Greek yogurt. Seriously, it's that simple. Everyone I serve these four healthy lettuce wraps to can't believe they are made with Greek yogurt. You get all the creamy goodness without the self-loathing and regret afterward.

So let's break these four healthy chicken salad lettuce wraps down...

Healthy Apple Cranberry Chicken Salad - the Greek yogurt gets pumped up with some apple cider vinegar, and then mixed up with chicken, Granny Smith apples (very important to use Granny Smith's in my book... they are perfectly tart for this salad), dried cranberries, and sliced almonds.

Healthy Buffalo Chicken Salad - mix up some wing sauce and dry ranch mix with some Greek yogurt and combine it with chicken and celery. A little sprinkle of blue cheese and you have your favorite buffalo wings in chicken salad form.

Healthy Greek Chicken Salad - the secret to success in this chicken salad is the tzatziki, which is combined with chicken, cucumber, tomatoes, and kalamata olives. Sprinkle on some feta for bonus points.

Healthy Pesto Chicken Salad - okay you got me, there's no Greek yogurt in this one. Just good 'ole healthy pesto, combined with chicken, tomatoes, and a little shredded mozzarella cheese.

What's even better than offering your guests the magic of variety with these four healthy chicken salad lettuce wraps? They can ALL be made ahead of time, each only take MINUTES to prepare, and you can make the process even simpler by grabbing a couple rotisserie chickens at the grocery store. That's what I do every time. Who's got time to roast chickens all day? Just give me some rotisserie and chop it up. Easy and done.

Four Healthy Chicken Salad Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 20 minutes
Yield: 8 1x

Southwest Avocado Chicken Salad Lettuce Wraps

Ingredients

Scale

for the Pesto Chicken Salad

1 cup chopped roasted chicken
¾ cup quartered cherry tomatoes
¼ cup shredded mozzarella cheese
¼ cup pesto
8 leaves Bibb or Boston lettuce, for serving

for the Buffalo Chicken Salad

¼ cup Greek yogurt
½ tablespoon wing sauce
¾ teaspoon dry ranch salad dressing mix
1 cup chopped roasted chicken
¾ cup chopped celery
¼ cup crumbled blue cheese, if desired
8 leaves Bibb or Boston lettuce, for serving

for the Greek Chicken Salad

1 cup chopped roasted chicken
½ cup quartered cherry tomatoes
½ cup chopped cucumber
¼ cup sliced kalamata olives
¼ cup tzatziki sauce
¼ cup crumbled feta, if desired
8 leaves Bibb or Boston lettuce, for serving

for the Apple Cranberry Chicken Salad

1 cup chopped roasted chicken
1 granny smith apple, peeled and finely chopped
⅓ cup dried cranberries
¼ cup sliced almonds
⅓ cup Greek yogurt
1 teaspoon apple cider vinegar
Kosher salt
8 leaves Bibb or Boston lettuce, for serving

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Instructions

for the Pesto Chicken Salad

Combine all ingredients in a small mixing bowl. Top each lettuce leaf with chicken salad and devour.

for the Buffalo Chicken Salad

Combine Greek yogurt, wing sauce, and dray ranch salad dressing mix in a small bowl. In a medium bowl, combine chicken, celery, and blue cheese (if using). Pour in buffalo sauce and stir to combine. Top each lettuce leaf with chicken salad and devour.

for the Greek Chicken Salad

Combine all ingredients in a medium mixing bowl. Top each lettuce leaf with chicken salad and devour.

for the Apple Cranberry Chicken Salad

Combine chicken, apple, cranberries, and almond in a medium mixing bowl. In a small bowl, combine yogurt, vinegar, and season with Kosher salt. Pour sauce over chicken mixture and stir to combine. Top each lettuce leaf with chicken salad and devour.

Notes

In order to make all four recipes, you'll need 4 cups of roasted chicken. This is equivalent to approximately two store bought rotisserie chickens (which is also a HUGE timesaver!)

Prep Time: 20 mins

Four Healthy Chicken Salad Lettuce Wraps

Need More Healthy Lettuce Wraps?

Korean Turkey Lettuce Wraps

Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa

Asian Steak Lettuce Wraps

Spicy Pork Thai Coconut Curry Ramen

This Spicy Pork Thai Coconut Curry Ramen is brought to you by REVOL. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Asheley and I absolutely love going into the city to eat. It's hands down my favorite hobby. Yes, eating is my favorite hobby... shocker. Need ideas of where to eat in the city? No problem... start here with my The Top 10 Foods You Have To Eat in NYC (and follow that up with the The 10 Best Ice Cream and Frozen Treats in NYC). We've amassed quite a list of places we've eaten, including everything from cheap (and sometimes sketchy) eats all the way through crazy legit 3 Michelin Star fine dining. The ridiculous thing is that no many how many places we cross off our list, there's literally always hundreds more that we want to try. A never-ending food bucket list... my type of list.

But give Asheley the choice of where she wants to eat, she will always (ALWAYS) choose ramen. She is 100% certifiably obsessed. I don't blame her. The ramen scene in NYC is on point. Reproducing the authentic ramen we seek throughout the city is really time-consuming to do at home, but I'm always a fan of finding fun recreations to make for Asheley when we can't make it into NYC. And with a toddler keeping us super busy, we definitely aren't getting into Manhattan nearly as often as we would like. So I cook her up some wildly inauthentic ramen at home, like this Spicy Korean Kimchi Ramen and Bacon, Egg, and Cheese Breakfast Ramen.

And now, I'm bringing you this Spicy Pork Thai Coconut Curry Ramen. It has instantly become a staple in our house, and it's something I find myself craving again and again.

This Spicy Pork Thai Coconut Curry Ramen is surprisingly simple to make as far as ramen goes, and is one of those dishes that will impress the heck out of your family and friends. I seriously want a bowl of it right now... and I just ate dinner.

Have you ever heard of Khao Soi? Me neither, up until a few months back when I was served a bowl of it at the American Lamb Board's Lamb Jam Finale at the James Beard House. It was hands down one of the best things I ate all year. In the top 5, for sure.

It had this unreal depth of complex flavors, and every bite revealed another layer of deliciousness that I wish I could have every single night for dinner.

Khao Soi is a northern Thailand soup-like dish made with a thick coconut curry base, some sort of meat, noodles, lime, and other accompaniments. It's apparently super popular as a street food in Thailand, but it hasn't made its way into the mainstream of Thai restaurants here in America. It's a shame, because it's so darn good you'll cry at first bite.

This Spicy Pork Thai Coconut Curry Ramen is basically a ramen version of a simplified Khao Soi. Trust me, you're welcome.

Seriously, I want to eat this again right now. SO GOOD.

It all starts with this flavor bomb paste of sambal oelek (a chili paste condiment that I love more than sriracha), shallots, garlic, ginger, cilantro, coriander, turmeric, and curry powder. It's a lot of ingredients, but most are staples in your pantry already (and if sambal oelek isn't already in your fridge, give it a try and you'll be a believer too... you can snag it for cheap on Amazon here).

Best of all... no chopping required. Just throw everything into a food processor and boom. FLAY-VAHHHHHH.

After that, all you need is to cook up it up with some broth and coconut milk... add in a little bit of fish sauce and sugar and BOOM. An insanely good Khao Soi soup base for this Spicy Pork Thai Coconut Curry Ramen.

No ramen experience is complete without a couple things in my book:

Pork. Usually I'm all about the pork belly, but it takes too much effort. Well, too much for what I want to put in right now. This spicy ground pork is studded with sambal oelek, garlic powder, and ginger powder. It takes all of 10 minutes to whip together while the soup is simmering away.

Soft boiled eggs. Give me all those jammy custard-like yolks... ermagherd they are one of God's greatest culinary gifts. And psst, don't be intimidated. They are SO easy to make. All you need is a timer and some ice water to guarantee soft-boiled-egg-paradise.

Scallions. It gives that fresh herbal bite that cuts through the richness of the broth. It balances everything out, so no skipping the green stuff.

If you've been to any great restaurant, whether it be a hole-in-the-wall joint only locals know about or the newest fine dining celebrity chef restaurant that's trending hard right now, they've mastered one very important thing. The experience. It doesn't have to be fancy. It just has to be memorable.

That's where these awesome new bowls come in that I scored from REVOL. I am in LOVE with them, and they make this Spicy Pork Thai Coconut Curry Ramen experience complete. Because really, the last thing you want to do is serve this beautiful ramen in some lame super boring bowls.

These Liquorice Colored Arborescence Bowls by REVOL are absolutely the perfect size for all sorts of soups and pastas, and make this Spicy Pork Thai Coconut Curry Ramen look all sorts of irresistible.

Ever hear of REVOL? You may have seen a selection of their products at Williams Sonoma. They are a family-owned business that has been manufacturing culinary porcelain in France since 1768. Let's just pause there for a second.

1768. Like. over 2 centuries.

What other businesses do you know that have been going strong for over 2 centuries?! That's insane.

They must be doing something right. And that something is that their products are beautiful, durable, and design-oriented. Their innovative bakeware and cookware are all about quality meets style. It's high end stuff that's still accessible for everyday use. And you better believe that their customer service is on point (you don't stick around for 250+ years unless you constantly deliver on your promises to customers).

And that, my friends, is exactly the type of healthy cookware and bakeware I want to stock my kitchen with... functional and durable while allowing me to cook in style with sleek modern design. Heck yes.

Good news. Now you can cook your style, too. REVOL just launched a brand new website for us here in the U.S. so we can instantly search and purchase products directly from them. Shipping is SUPER fast, too. I know from experience 🙂

*recipe adapted from Bon Appetit

Spicy Pork Thai Coconut Curry Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 45 minutes
Yield: 4 1x

Spicy Korean Kimchi Ramen

Ingredients

Scale

2 tablespoons sambal oelek
2 shallots, halved
6 cloves garlic
1 (2 inch) piece ginger, peeled and sliced
¼ cup cilantro stems, chopped
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder
1 tablespoon vegetable or canola oil
2 (14 ounce) cans unsweetened coconut milk*
2 cups chicken broth
1 tablespoon fish sauce
1 tablespoon light brown sugar
Kosher salt
Spicy Pork (recipe below)
4 (3 ounce) packages instant ramen noodles, flavor packets discarded
4 eggs
1 bunch scallions, chopped
1 lime, sliced into wedges
Cilantro, for garnish

for the Spicy Pork

1 tablespoon vegetable or canola oil
1 pound ground pork
2-3 teaspoons sambal oelek
¼ teaspoon garlic powder
¼ teaspoon ginger powder
Kosher salt

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Instructions

Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until smooth. Add 1-2 more tablespoons water if needed to help mixture form a smooth paste.
Heat oil in a large pot over medium heat. Add paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes.
Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid "hard simmer". Carefully lower eggs into water and cook for exactly 7 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.
Meanwhile, cook spicy pork: Heat oil in a large skillet over medium-high heat. Add pork and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6-7minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.
During the last 2 to 3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).
Divide broth between bowls. Add ramen noodles, spicy pork, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.

Notes

*make sure to use canned coconut milk and not the carton type... they are different.

Prep Time: 10 mins
Cook Time: 35 mins

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Spicy Pork Thai Coconut Curry Ramen

Need More Ramen?

Bacon, Egg, and Cheese Breakfast Ramen

Bacon Cheeseburger Tater Tot Nachos

Bring your game day eats to a whole new level with these family-friendly Bacon Cheeseburger Tater Tot Nachos, topped with copycat Big Mac secret sauce!

So Asheley was a big time college athlete. Her whole life was sports. And then I happened. When we first met, she'd spend her free time on weekends watching whatever college games she could catch. She knew all the coaches. All the players. The history of each team, the direction each program was heading... but then slowly, it all withered away. Soon reality cooking show marathons won out over watching football or basketball all day.

And then Olivia happened... and the only television that's a part of our lives now is Mickey Mouse Clubhouse and Daniel Tiger.

Except in March. That's Asheley's one chance every year... it's March Madness baby. Even I get into it. It's exciting stuff.

But let's be real, what's the real star of watching any sporting event? FOOD.

You can bribe me to watch any athletic event if there's legit game day eats involved. And these Bacon Cheeseburger Tater Tot Nachos. Yup, they're pretty darn epic.

Just a note before we go on. These Bacon Cheeseburger Tater Tot Nachos (i.e. also known as totchos) would be equally fantastic on French fries. I know because... well yeah, I made both kinds.

Alright jeez YES I ate both of them too. Gosh, get off my back.

Which one to choose to make your family and friends? Isn't it obvious... BOTH. Duh.

When I was taste testing these Bacon Cheeseburger Tater Tot Nachos on friends, one mentioned she was seriously loving the throwback to her middle school cafeteria days... buying tater tots daily to supplement her brown bag lunch nourishment. It was actually her first time since those pimply-awkward-phase-days that a tater tot has touched her lips. To that I say, what the heck took you so long?

Yea, it's fun to be all nostalgic and stuff, but tater tots are kinda awesome. And then loaded with all this bacon cheeseburger goodness? Freaking irresistible.

By the way, I have come to the conclusion that I can't spell irresistible right. Every freaking time I get that red squiggly line under the word letting me know that yet again, I spelled it wrong. Darn you irresistible.

Back to these Bacon Cheeseburger Tater Tot Nachos. Your kids will love them. Your spouse will love them. Your friends will love them. EVERYONE LOVES TATER TOTS. And if they don't, you may want to reevaluate your commitment to having them in your life. Just saying.

I do a solid to the ground beef by browning it along with an onion, garlic powder, and some mustard for a serious flavor upgrade. If you don't want to through the trouble of shredding American cheese, you can just use a mild cheddar OR use slices of American cheese. No one will judge you, it's okay. Just make sure to not skimp out on the secret sauce (slightly adapted from here). It's magical, and tastes just like the stuff that put on your Big Mac. Except you get the control the sauce ratio here. Hint... you want lots of sauce.

Oh, and did I mention that this is GLUTEN FREE?! Yup, that's right my gluten intolerant friends. Chow down, because this is all for you, too.

Bacon Cheeseburger Tater Tot Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 40 minutes
Yield: 4 to 6 1x

Buffalo Chicken Tater Tot Nachos

Ingredients

Scale

1 (32 ounce) bag tater tots
1 tablespoon canola or vegetable oil
1 (16 ounce) package bacon, cooked and crumbled
½ small onion, finely chopped
1 pound lean ground beef
¼ teaspoon garlic powder
1 teaspoon yellow mustard
Kosher salt
12 ounces American cheese, shredded*
2 cups shredded iceberg lettuce
Special Sauce (recipe below)
Chopped parsley, for garnish if desired

for the Special Sauce

½ cup mayonnaise
2 tablespoons French dressing
4 teaspoons pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
½ teaspoon onion powder
Kosher salt

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Instructions

Cook tater tots according to package directions. Meanwhile, heat oil over medium heat. Add onions and cook, 3-4 minutes, until onions soften. Increase heat to medium-high and add ground beef, garlic powder, and yellow mustard. Season with Kosher salt and cook, breaking beef into bite-size pieces until beef is browned and just cooked through.
Preheat oven to 375°F. Top cooked tater tots with cooked hamburger meat, American cheese, and bacon. Cook until cheese is melted through. Remove from oven and top with shredded lettuce and special sauce and chopped parsley, if desired.

for the Special Sauce

Combine all ingredients in a small mixing bowl and season with Kosher salt. Let flavors meld at least 1 hour before using.

Notes

*shredded American Cheese? I know... it's easy. Just go to your deli counter and ask them for the thickest slices possible. Then get grating!

Prep Time: 10 mins
Cook Time: 30 mins

Bacon Cheeseburger Tater Tot Nachos

More Game Day Totchos (Tater Tot Nachos)?

Korean Pork Sweet Potato Totchos

Bacon, Egg, and Cheese Breakfast Totchos

Loaded Baked Potato Totchos

Huevos Rancheros Flatbread Pizza

By Chris Cockren 7 Comments

This Huevos Rancheros Flatbread Pizza is brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

So yea. Breakfast. Not really my thing.

Some people wake up on the weekend and have brunch goals or cook up some extravagant breakfast. I'm like... how many hours until lunch? Basically, what's the bare minimum that I can eat right now to sustain me until the better meals of the day. Usually that means a yogurt on the go, or finishing up the scraps of buttered toast and berries that Olivia decided not to finish.

Don't even get me started on the whole breakfast for dinner thing. I'm cool if you're into it... but don't try that crap on me.

Once in awhile, though, I'll get the breakfast itch. Some weekends I wake up and say... I'm going to make my family something legit for breakfast (and what that really means is... I want something legit for breakfast). More often than not, I'm craving some variation of huevos rancheros. Thankfully I had a package of Flatout® Flatbread light originals on hand (only 90 calories each and 9 grams of protein, BOOM!), so I made this epic Huevos Rancheros Flatbread Pizza.

Honestly, I'm pretty dumb. After eating this Huevos Rancheros Flatbread Pizza, I'm wondering why I don't make breakfast more often. It was so tasty, filled me up for the entire morning (and kept my energy levels up while chasing around a non-stop active toddler), and was surprisingly very quick and easy.

Best part, I had everything on hand to make these already. No special trip to the food store required. Well, you might need a trip to the food store... I just have a ridiculous amount of food stored away in my pantry and fridge at all times. Ask Asheley. It annoys the crap out of her.

Have you experienced the greatness that is Flatout® Bread yet? Seriously, these guys have saved meals for me in more ways that I can count at this point. Their wraps are perfect for pizzas, burritos, tacos, and well, wraps. Their fold-its make for one heck of a pita, bun, and sandwich. I even used them for these mind-blowing Caramel Apple Pie Tacos at one point!

Now that I'm back on the stop being a fatty Chris wagon, I'm really digging the Flatout Light Original Flatbreads. They are only 90 calories each, have 9 grams of protein, and are high in fiber. They are the perfect blank canvas for all sorts of flavors... like the Huevos Rancheros Flatbread Pizza.

You trying to eat healthier too? Well good news, because Flatout® Flatbread is now the official flatbread of Weight Watchers®! All the flatbreads are only 2 to 4 SmartPoints® (the light original is 2, woot woot).

Make sure to be on the lookout for Flatout Flatbreads in the deli or bakery section of your grocery store the next time you're food shopping (or checkout the FlatoutFinder to find a store near you).

A tip to make this Huevos Rancheros Flatbread Pizza a great experience. The recipe calls to cook the flatbread in stages. That will help to make sure you have a solid firm foundation so the salsa doesn't make the bottom all soggy.

...and no one wants a soggy bottom.

Also feel free to use any spicy sausage available if you can't find chorizo, and use cheddar cheese (or a Mexican cheese blend) if you like that over monterey jack.

That egg. Ohhhh yeah that's the good stuff.

Conclusion... I need to make breakfast more often. That breakfast needs to be Huevos Rancheros Flatbread Pizza.

Huevos Rancheros Flatbread Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Chris Cockren
Total Time: 30 minutes
Yield: 2 1x

Summer Corn and Blueberry Grilled Pizza with Whipped Goat Cheesea

Ingredients

Scale

2 Flatout Flatbreads
1 tablespoon canola oil
½ pound chorizo, casing removed
1 (15 ounce) can black beans, drained and rinsed
¼ teaspoon garlic powder
2 tablespoons water
Kosher salt
⅔ cup salsa
1 cup monterey jack cheese
2 fried eggs
1 avocado, sliced
Crumbled queso fresco, for garnish
Chopped cilantro, for garnish

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Instructions

Heat oil over medium-high heat in a small frying pan. Cook chorizo, breaking into bite size pieces as it cooks, until just cooked through. Meanwhile, combine beans, garlic powder, water, and season with Kosher salt in a small saucepan over medium heat. Cook for 5 to 7 minutes, smashing slightly with the back of a spoon until the mixture is soft and "refried" looking.
Preheat oven to 375°F. Spray a baking sheet with nonstick cooking spray and bake flatbreads for 3 minutes. Top with monterey jack cheese and cook for 2 more minutes. Top with salsa, chorizo, and bean mixture and cook for 4 more minutes.
Remove from oven and top with sliced avocado, fried egg, queso fresco, and cilantro. Devour immediately.

Prep Time: 10 mins
Cook Time: 20 mins

Share the #FlatoutLove: Facebook | Twitter | Instagram | Pinterest

Huevos Rancheros Flatbread Pizza

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Mumbai Margarita

These Mumbai Margaritas are brought to you by Patrón. The perfect way to enjoy Patrón is responsibly. Thanks for supporting the brands that support Shared Appetite!

St. Patrick's Day is finally over. Sorry if that sounds mean, but I'm just so not into it. Irish food is bleh. I don't drink beer. And green is so not my color.

Now it's time to focus all attention on MY FAVORITE HOLIDAY OF THE YEAR. Cinco de Mayo! Yes, I'm serious.

Well, it's my favorite non-major holiday of the year. Why, you ask? Uhm, have you met me? I am obsessed with Mexican and Southwest flavors. My dream last meal 0n earth is a margarita and guacamole... and when I get to heaven, I imagine it begin a place where guac doesn't cost extra. Amen.

So sure, it's only March, but I'll be busy planning some serious Cinco de Mayo eats over the next month. I've got a party to plan for.... my annual Cinco de MAN-o party. That's right, a night where all my dude friends come over and we throw down a ridiculous amount of food. Last year everyone was thrilled with my homemade 4 Ingredient Nutella Choco Tacos, so I have to bring my A game again this year.

When Patrón Tequila said they were hosting a Margarita of the Year contest between some of the world's most impressive mixologists, I was pretty darn excited. When they invited me to recreate one of the seven margaritas vying for the prestigious title of Margarita of the Year and share it with all of you, my happiness level was equivalent to when Ring Around the Rosie comes on Olivia's "toddler tune radio station". She immediately screams dance party and proceeds to sing and dance her heart out.

My friends, meet the Mumbai Margarita.

The margarita. Is there a cocktail any more perfect than a well-made margarita? Now I'm totally not above the frozen slush kind found at my local chain Mexican joint (those things are delicious), but we all know Patrón Tequila is some sophisticated stuff. It really takes the margarita to the next level.

To celebrate, they searched the world and found seven legit margarita recipes to contend for title Margarita of the Year. Even cooler, WE get to decide the winner. Just head to Patrón Tequila to check out all seven artisanal margaritas, created by some of the top mixologists in the industry.

Oh, and did I mention the BEST part. We can recreate all of the margaritas at home! Make sure to check out all the Margarita of the Year recipes at patrontequila.com. There's something for everyone, from classic citrus to spice-infused and unique flavor concoctions. Just be prepared to be known as a margarita connoisseur among all your family and friends. When they see that bottle of Patrón on your counter and taste whichever margarita recipe you whipped up, they are going to be pretty darn impressed. You're welcome.

Let's get down to business with this Mumbai Margarita, created by Mixologist Hemant Pathak right here in NYC.

The classic salt rim is replaced by a spicy and herbaceous green chili, cilantro, and garlic salt. To simplify things a bit at home, I just mixed some salt with dehydrated cilantro. Dehydrated cilantro? It's way easier than you think... just microwave some cilantro leave in a single layer on a paper towel in 20 second increments. Once the cilantro is completely dry and brittle, just give it a whirl on a food processor with some salt. Boom. Done.

The dehydrated lime wheels take a bit more time, but are equally easy. And sure, could you skip this garnish? Yes, of course. But let's remember one very important thing.... the level of bartending cred you'll earn when your friends see a homemade dehydrated lime wheel in their margarita. Darn straight.

Just pop your oven on to 170°F and slice a lime into thin wheels (about ¼" thick). Lay them on a cooling rack placed on top of a baking tray, and let them cook in the oven for a few hours. Once they are completely dry to the touch but still pliable, they are done. Let 'em cool and then they will stay for a week at room temperature in a sealed container.

Oh, cool side note. I got that cool shot above of the dehydrated limes by placing them on my iPad and then using a flashlight app to light the screen up white. Totally irrelevant to this discussion if you're not into photography, but I found it pretty cool. Be excited for me. Thanks.

The flavor powerhouse in this drink comes from the trifecta of fresh mango puree, fresh lime juice, and an absolutely delicious spicy rose syrup. You'll need to get some rose water to make this happen (I got mine from Amazon here). Don't skip out on this, it's an integral flavor in this global inspired Mumbai Margarita.

Of course the real star of any margarita is the tequila. We are using Patrón Reposado for this recipe, along with a lime liqueur called Patrón Citrónge Lime. Uhm, YES.

Just look at that bottle. Doesn't it just scream elegance. Well, I guess part of being elegant is not screaming. So maybe it doesn't scream... but man that Patrón bottle just looks so darn cool. Obviously it's proudly displayed right in front on my bar.

I can't wait to serve these Mumbai Margaritas up at my Cinco de Man-o dude fest at the beginning of May. They are going to go bonkers over this cocktail. Not only does it taste absolutely incredible, it's visually stunning.

To help serve these for a crowd, I'm going to make the special salt and dehydrated lime wheels a few days in advance. I'll also prepare the mango puree, lime juice, and spicy rose syrup a day ahead. That way all I need to do is assemble, shake, and pour at the party. Even better, I'll show one of my friends how to do it quick... and then put them in charge.

Now THAT'S how you do easy entertaining. Get stuff done ahead of time... then delegate like crazy.

Are you seeing this margarita? Ridiculously beautiful.

How cool is that little half moon salt rim? I wish I could take credit for it.

Salting the whole rim is so last year...

These Mumbai Margaritas. They are so well balanced. The fresh fruity mango and lime. The floral and sweet rose syrup with just a hint of heat. The smooth flavors of Patrón Reposado and Patrón Citrónge Lime. YAAASSSSSSSSSSS.

And you wonder why Cinco de Mayo is my favorite holiday ever. Uhm, because things like this happen. Now someone pass me the guacamole.

Let's do a little recap here:

Head to Patrón Tequila to check out all the recipes and VOTE for the Margarita of the Year
try this Mumbai Margarita for a serious flavor party
post your margarita photo on Twitter and/or Instagram and use tag #MumbaiMargarita

Mumbai Margarita

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 4 1x

Peach Basil Arnold Palmer Cocktail

Ingredients

Scale

6 ounces Patrón Reposado
2 ounces Patrón Citrónge Lime
4 ounces fresh lime juice
2 ounces fresh mango puree
2 ounces Spicy Rose Syrup (see below)
Green Chili-Salt Rim*
Dehydrated lime wheel, for garnish**
Mint sprig, for garnish

for the Spicy Rose Syrup

¼ cup granulated sugar
¼ cup water
2 slices jalapeño
2 dashes rose water
water.

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Instructions

Combine the Patrón Reposado, Patrón Citrónge Lime, lime juice, mango puree, and spicy rose syrup in a cocktail shaker and shake with ice to chill. Strain into chilled cocktail coupes with chili-salt rim. Garnish with a dehydrated lime wheel and mint sprig.

for the Spicy Rose Syrup:

Bring sugar and water to a boil in a small saucepan and heat until sugar fully dissolved. Let cool, then mix two ounces simple syrup with jalapeño and rose water. Let flavors meld until desired level of heat is achieved, then remove jalapeño.

Notes

*to make the Green Chili-Salt Rim: mixologist and creator of the Mumbai Margarita Hemant Pathak says to combine salt with fresh green chiles, cilantro, and a bit of garlic. However, I modified this to make it a little bit easier at home but keep the essence of the green infused salt. To achieve this, I dehydrated some cilantro in the microwave and pulsed it with Kosher salt in a food processor until the salt was fully combined and uniform in consistency. To dehydrate cilantro, just place leaves in a single layer on a paper towel and microwave in 20 second intervals until completely dry.

**to make the dehydrated limes, I followed SpoonForkBacon's directions here. It's SUPER easy. Just slice one lime in ¼" thick wheels and preheat oven to 170°F. Place the lime slices in a single layer on a cooling rack on top of a baking sheet, and let cook about 3 to 4 hours (until the lime slices are totally dry but slightly pliable). Remove from oven and let cool completely. They'll keep just fine in a ziploc bag or storage container for a week, so feel free to make ahead!

Prep Time: 30 mins

Follow along with Patrón: Facebook | Instagram | Twitter

Mumbai Margarita

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Slow Cooker Corned Beef Tacos

By Chris Cockren 9 Comments

Full disclosure. I don't celebrate St. Patrick's Day.

Full disclosure. I definitely DO celebrate tacos.

There's just not a lot about St. Patrick's Day that I get excited about. Irish Soda Bread... no thanks. Beer? I'm not a fan. Green? Eh, I'm more of a blue guy. Corned beef... I can honestly take it or leave it.

You'd be proud of me, though. We attempted to take Olivia to her first parade this past weekend... a St. Patrick's Day parade. It was like 20°F and seriously windy. So yeah, that didn't happen. Olivia would have probably been fine, actually, but Asheley is allergic to the cold. She would have sucked every ounce of parade spirit out of me, and I wouldn't want that to be Olivia's first parade experience.

But helllloooooo tacos. I've never met a taco I didn't like. Even a bad taco is still a good taco, because taco. You with me?

And guys... I found a phenomenal way to enjoy St. Patrick's Day this year. Slow Cooker Corned Beef Tacos. It's got corned beef. It's got beer. It even has some green.

Oh, and even the cheese is Irish. Boom.

These Slow Cooker Corned Beef Tacos are perfect for a weeknight dinner, since they are super easy to throw together without a whole lot of planning (besides the dropping a corned beef in the slow cooker in the morning).

And what are you going to braise that corned beef in the slow cooker with? Guinness, of course! This is St. Patrick's Day, after all. I don't even like beer, but I really enjoyed the corned beef that came out of the slow cooker. The Guinness braised corned beef was super moist and succulent, and it literally fell apart while slicing it. That's my type of meat.

To top these tacos off, I made a Guinness cream sauce. It's basically a Guinness spiked sour cream, with some honey added to sweeten the bitterness of the beer. Don't worry/I'm sorry (depending on how you look at it), you won't get drunk off this sauce. The alcohol in the Guinness beer is basically cooked off just like when you make vodka sauce.

Purple cabbage makes an appearance for that needed crunch and also because, well, corned beef and _______. Yup, you know it. Feel free to use green cabbage if you prefer to keep everything green for St. Patricks' Day. I just love the pop of color the red cabbage provides.

Irish cheddar. Check. Of course feel free to use regular cheddar.

And avocado and chopped cilantro or parsley for a creamy and fresh pop... along with the whole green reinforcement.

I declare that for now on, all St. Patrick's Day celebrations should include these Slow Cooker Corned Beef Tacos. Your kids love tacos. You love tacos. It'll be a huge family win.

Or at the very least, use up your leftover corned beef to make these tacos. Your taste buds will thank you.

Slow Cooker Corned Beef Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Chris Cockren
Total Time: 8 hours 10 minutes
Yield: 6 1x

Mexican Lamb Tacos with Tequila Soaked Raisins, Pickled Onions, and Pepitas

Ingredients

Scale

18 flour or corn tortillas, warmed
3 pounds corned beef
2 (11.2 ounce) bottles Guinness Beer
3 avocados, thinly sliced
1 small head red cabbage, shredded
3 cups shredded Irish cheddar cheese
Guinness Cream Sauce (recipe below)
Lime wedges, for garnish, if desired
Chopped cilantro or parsley, for garnish, if desired

for the Guinness Cream Sauce

1 cup Guinness beer
½ cup sour cream
1 to 2 teaspoons honey
Kosher salt
Freshly ground pepper

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Instructions

Spray your slow cooker with nonstick cooking spray. Add corned beef and Guinness beer. Cook on low for 8 to 10 hours, until meat is very tender. Remove corned beef from slow cooker and remove visible fat. Slice or shred meat.
Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and Guinness cream sauce. Garnish with chopped cilantro/parsley and a squeeze of lime.

for the Guinness Cream Sauce

Heat Guinness over medium heat in a small saucepan and let simmer until reduced to ¼ - ⅓ cup. Cool completely.
Combine reduced Guinness, sour cream, 1 teaspoon honey, and season with Kosher salt and pepper. Taste and add another teaspoon of honey if desired.

Prep Time: 10 mins
Cook Time: 8 hours

Slow Cooker Corned Beef Tacos

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Grilled Flank Steak Shawarma Bowls

These Grilled Flank Steak Shawarma Bowls are brought to you by Wild Garden. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Whenever someone asks me what my favorite food or favorite cuisine is, my answer is always the same. I don't have one. For me, it's all about variety. Living here in NY, it's pretty amazing that we literally have food from every corner of the earth available at our fingertips every night of the week. That's positively mind-blowing. And I love it.

Most people aren't satisfied with my variety answer though, so I always would then say that if I had to choose... I would tend to lean towards Mexican and Southwest flavors. That shouldn't really come as a surprise, considering the vast majority of the recipes here on Shared Appetite include those flavor profiles.

But here's the thing. Currently I have to admit... the tides are turning. My answer is still variety of course, but lately I've been drawn big time to the flavors of the Middle East and Mediterranean. Kinda obsessed, actually.

With the few surprisingly warm days we've enjoyed scattered in over the last couple of weeks, I happily dusted off my grill to satisfy my craving and make these Grilled Flank Steak Shawarma Bowls. They have so much flavor... and even better, they are super quick and easy! I think I'm in love.

Aren't these Grilled Flank Steak Shawarma Bowls seriously stunning? But it's not just your eyes that are going to be smiling. Let's break down this flavor bomb:

Hummus - get the best quality store bought hummus you can find. It adds a thick, silky texture that binds everything in this bowl together
Israeli Salad - I have been whipping up this quick salad nonstop lately, and I don't even like cucumbers! The bright lemony-tomato-cucumber salad adds a ton of fresh flavor to everything it touches
Arugula - because I'm told eating greens is good for you... and the peppery bite is a great complement to steak
Feta - hello, duh... cheese
Shawarma White Sauce - if you've never experienced the magic of "white sauce", it's addicting. Naan and white sauce is my equivalent to tortilla chips and queso. Yup
Naan - life is better with bread. If you're working with a gluten free diet, I'll happily eat your serving of naan and then these Grilled Flank Steak Shawarma Bowls are indeed gluten free. If you can't find naan, good quality pita also works here. I love just tearing up the naan and using it to scoop into this bowl. Insider tip... Trader Joe's has a great naan in the frozen food aisle.
The Steak and Rice - see below for all the deets!

Let's get started with the steak. Flank steak is a pretty great cut because it's relatively inexpensive and easily feeds a crowd. Growing up, whenever we had steak night dinner, it was flank steak. One $10 flank steak would feed all four of us, and we still had leftovers. Although a tough cut of meat, it's super flavorful and when sliced thin against the grain, it's perfectly tender.

With the help of Wild Garden Shawarma Quick Marinade, this flank steak was full of authentic shawarma flavor... you'll taste cardamom, cumin, and lots of herbs! What's really cool is that the marinade is designed for quick and easy meals, so you don't have to marinate the meat for a long time. Although I still enjoyed marinating the flank steak for around 4 to 6 hours to let the flavors really penetrate, you can get away with a lot less if pressed for time.

I have to admit. I thought that the Wild Garden Rice & Lentil Heat and Serve Pilaf was going to be less than stellar. Because let's be honest, how many times are heat and serve products kind of a let down? Yeah, exactly. But I was so wrong!

Guys, the Wild Garden Rice & Lentil Heat and Serve Pilaf is so legit. Basmati rice. Tender lentils. Caramelized onions. Ermagherd I am ridiculously impressed with the flavor in this pilaf. It was something I'm going to be craving again and again in the upcoming weeks, because it was really that good.

Even better, this savory Mediterranean pilaf only takes 90 seconds in the microwave. 90 seconds! It doesn't get any more quick and easy than that.

This Wild Garden Rice & Lentil Heat and Serve Pilaf is the perfect base for these Grilled Flank Steak Shawarma Bowls... and I'm already thinking it would be a great side dish to whenever I make souvlaki.

Have you seen Wild Garden's full line of products at your local grocery store? Along with their Wild Garden Taste of the Mediterranean Marinades and Pilafs, they also have a bunch of different hummus dips! You can shop all of Wild Garden's products at their Amazon store (and who doesn't freaking love Amazon?).

Beyond the Shawarma marinade and Rice & Lentil Pilaf, Wild Garden also has a bunch of other great Mediterranean marinades and pilafs that will help inspire you to create quick and easy meals throughout the week. I'm so looking forward to trying their Turkish marinade and Persian marinade, and the Heat & Serve Couscous and Bulgur are totally calling my name!

Make sure to look at Wild Garden's full lineup of products and a whole lot of recipes on their website! And while you are there, check out their store locator so you can pick up these super easy meal starters!

Grilled Flank Steak Shawarma Bowls

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No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 4 1x

Ingredients

Scale

2 pounds flank steak
1 (6 ounce) package Wild Garden Shawarma Quick Marinade
2 (8.8 ounce) packages Wild Garden Rice & Lentil Heat and Serve Pilaf
Israeli Salad (recipe below)
Shawarma White Sauce (recipe below)
10 ounces Wild Garden Hummus Dip
2 cups arugula
1 cup feta cheese, crumbled
Chopped parsley, for garnish
4 Naan or Pita, if desired

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 tablespoon chopped parsley
Kosher salt
Freshly ground black pepper

for the Shawarma White Sauce

1 cup mayonnaise
¼ cup water
2 ½ tablespoons lemon juice
Kosher salt
Freshly ground pepper

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Instructions

Place steak in a shallow dish and pour in Shawarma marinade, coating the steak completely. This is a "quick marinade", so you can marinate for as little time as you have if in a rush, but preferably marinate for at least 4 to 6 hours to let flavors penetrate the meat. Grill flank steak over medium-high heat for about 4-5 minutes per side, or until cooked to desired doneness (about 140-145°F for medium-rare/medium). Let steak rest 5-10 minutes before slicing.
Heat Rice & Lentil Pilaf according to package directions. Divide between four bowls. Top with sliced steak, Israeli Salad, hummus, arugula, and crumbled feta. Drizzle with Shawarma white sauce and sprinkle with chopped parsley. Devour.

for the Israeli Salad

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Shawarma White Sauce

Combine all ingredients in a small bowl and season with Kosher salt and freshly ground black pepper. Let flavors meld at least one hour before serving. Can be made ahead of time and refrigerated up to 5 days.

Prep Time: 20 mins
Cook Time: 10 mins

Grilled Flank Steak Shawarma Bowls

Love These Flavors? Check Out:

Mediterranean Chicken Quinoa Bowls

Healthy Mini Vegetarian Greek Sliders

Lamb Kefta Burgers wit hSpicy Whipped Feta

Hawaiian BBQ Chicken Wrap

This Hawaiian BBQ Chicken Wrap is brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Well that was fun. This past week I enjoyed a glorious week off. It's one of those awesome perks of teaching. Winter vacation... you rock.

I got to spend some much needed quality time with my two favorite girls (that would be my wife and daughter, in case you didn't already know). We also caught up on some of those annoying lingering house projects that we've put off way too long. And as always my goal during vacations from work, I ate so much ridiculously awesome food, including the omakase at Sushi Nakazawa in NYC (documentary fans: Chef Nakazawa was a protege of legendary sushi chef Jiro Ono from Jiro Dreams of Sushi. He was the one training to make the egg sushi in the film).

Now winter vacation is over. Meh.

I have to get back on track with making better food choices. Being in my normal work routine always helps with that. Flatout Bread helps too. All of their wraps are right around the 100 calorie mark, and are the perfect blank canvas for all sorts of flavors. This Hawaiian BBQ Chicken Wrap is going to be a staple in my lunch and dinner rotation. Not only does it pack a major flavor punch, but it also comes together in under 10 minutes! Boom.

This wrap came about kinda by accident. I bought a pineapple at the store because Olivia has been stuck in a berry rut lately. She eats them like it is her job and maintaining her organic berry habit throughout the winter would require me to get a fourth job. Thus, it was time to start supplementing her fruit intake with something different. She downed almost the entire pineapple (along with half an avocado), leaving me with just enough to make myself a wrap for lunch.

Considering Asheley is obsessed with BBQ sauce, it shouldn't come as a surprise that my mind jumped from pineapple to BBQ sauce to ohhhhh I can make a Hawaiian BBQ Chicken Wrap! And what a delicious lunch it was.

The crunch of the lettuce. The sweet and sticky bbq chicken. Juicy fresh pineapple. Creamy avocado. The bite of raw red onion. All wrapped up in one glorious Hawaiian BBQ Chicken Wrap. Uh huh.

Have you checked out Flatout® Flatbread yet? You can find their full lineup of flatbreads, foldits, and pizza crusts in the deli/bakery section of most major grocery stores. You can double check to make sure your store carries them by visiting FlatoutFinder.com.

You might have noticed that Oprah has just partnered up with Weight Watchers®... but did you know that Flatout is the official flatbread for them?! It makes sense really, since Flatout has always been big on flavor and low in carbs and sugar while being high in protein and fiber.

Are you doing the Weight Watchers thing? If so, Flatout Flatbreads are only 2 to 4 SmartPoints® each. Even if you’re not following the Weight Watchers plan, you can feel good about eating food with low SmartPoints, because that means you’re making some pretty good food choices.

And beyond the healthy aspects of Flatout Bread, I love how they make it so simple for me to create quick and easy meals. Seriously, Flatout has rescued my lunch and dinner plan on numerous occasions. Scroll down to the end of this post for some other Flatout recipes I've created with their flatbreads!

Flatout would love to see what recipes you're making, so make sure to tag @Flatoutbread and use #WW #WeightWatchers #FlatoutLove on your social posts!

Hawaiian BBQ Chicken Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: 4 1x

Vegan Curried Cauliflower and Sweet Potato Wrap

Ingredients

Scale

4 Flatout Flatbreads
2 cups chopped grilled chicken
¼ cup BBQ sauce
1 cup fresh pineapple, finely chopped
2 avocados, finely chopped
1 small red onion, thinly sliced
1 head romaine lettuce

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Instructions

Combine chicken and BBQ sauce in a medium bowl. Top each wrap with BBQ chicken, pineapple, avocado, red onion, and lettuce. Roll up flatbreads into wraps and cut in half. Devour.

Prep Time: 10 mins

Hawaiian BBQ Chicken Wrap

What To Do With All Those Wraps?

Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots

Chocolate Chip Banana Fluffernutter Crepes

Southwest Chorizo Breakfast Quesadillas

Grilled Spicy Pineapple, Bacon, and Avocado Flatbread

Grilled Honey Sriracha Chicken Rice Bowl

This Grilled Honey Sriracha Chicken Bowl is brought to you by Uncle Ben's®. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Let's be real. Eating healthy can really stink.

Especially because, well, healthy food can be really bland and boring... but let me tell you the secret that's carried me through the last several weeks of getting back on the eating right track. Big, bold flavors. Yup, that's it.

Every time my eating healthy habits has failed in the past (and I've been carrying around a bit of pudge my entire life... so I have had my share of eating healthy attempts), it's because I got bored. There's only so many times you can eat raw carrot sticks and a house salad. Yawn.

But this Grilled Honey Sriracha Chicken Rice Bowl with Avocado. Holy yum. It's ridiculously over the top flavorful in the best way possible. The chicken is just the right amount of sweet and spicy. The avocado is creamy. And my belly is all sorts of happy.

You know what else is important with this Grilled Honey Sriracha Chicken Rice Bowl? It's so simple to whip together, and makes quick weeknight dinners a breeze.

Side note: with an 18-month old running around non-stop throughout the day, quick weeknight dinners are a HUGE win in our book.

The marinade is literally three ingredients. THREE INGREDIENTS. There's no chopping involved. Just dump and pour into a ziploc bag, add in some chicken, and let it hang out in the fridge overnight. Get home from work the next day, get your grilling on, cook up some UNCLE BEN'S® Long Grain & Wild Rice Original Recipe, and slice yo' avocado. And scallions and crumbled queso fresco, because... duh. They makes everything better.

And just a note about queso fresco... if you have trouble finding it, feel free to substitute in some crumbled feta. I've done it before and it works like a charm.

Man, anyone else out there absolutely love Target? C'mon, it's pretty much the greatest store ever. Little secret. I'll pretty much find any excuse to make a "Target run" necessary, just so I can go and browse. They have the cutest clothes for Olivia, amazing housewares (hello new serving dishes), and a really great grocery department.

More and more, I'm finding myself accomplishing a lot of my grocery shopping at Target. And the latest find was this UNCLE BEN'S® Long Grain & Wild Rice Original Recipe. Psst, it also comes in a Fast Cook option!

Uncle Ben's has always been welcome in our house... they have a great variety of white, brown, long grain, and wild rice options that are a healthy and nutritious addition to the dinner table. Quite possibly even more important, they are all super easy and quick to prepare. Hallelujah weeknight dinner win... especially when it's the foundation of this Grilled Honey Sriracha Chicken Rice Bowl.

Hey, want to save 10% on any and all Uncle Ben's products at Target? Yea you do! Just click HERE for your COUPON! (expires 3/11/17)

So yea. Do yourself a favor. Make this Grilled Honey Sriracha Chicken Rice Bowl. For you. For your family. For a big-time weeknight dinner victory.

Healthy ---> check

Huge Flavors ---> double check

You're welcome.

Grilled Honey Sriracha Rice Bowl

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No reviews

Author: Chris Cockren
Total Time: 50 minutes
Yield: 4 1x

Mediterranean Chicken Quinoa Bowl

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
½ cup honey
¼ cup olive oil
2 tablespoons sriracha
Kosher salt
Freshly ground black pepper
2 (6 ounce) boxes Uncle Ben's® Long Grain and Wild Rice Original Recipe
2 avocados, sliced
1 bunch scallions, chopped
Crumbled queso fresco

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Instructions

Combine honey, olive oil, and sriracha in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
Place chicken and all but ¼ cup of the marinade into a ziploc bag. Shake, jiggle, and massage the bag around gently to cover the chicken in the marinade. Let marinate in the refrigerator for at least 6 hours, preferably overnight. Refrigerate and reserve remaining ¼ cup marinade.
Preheat grill over medium-high heat and grill chicken until just cooked through. Brush the reserved ¼ cup marinade on the chicken as a glaze. Let chicken rest for 5 minutes before slicing.
Meanwhile, cook rice according to package directions. Divide between four bowls, and top with chicken, sliced avocado, chopped scallions and crumbled queso fresco. Devour

Notes

*prep time doesn't include marinating time

Prep Time: 20 mins
Cook Time: 30 mins

Grilled Honey Sriracha Chicken Rice Bowl

Need More Bowls In Your Life?

Slow Cooker Thai Peanut Chicken Quinoa Bowls

Southwest Sweet Potato Noodle Bowl

Korean Pork Spaghetti Squash Bowl

Southwest Avocado Chicken Salad Lettuce Wraps

By Chris Cockren 12 Comments

These Southwest Avocado Chicken Salad Lettuce Wraps are brought to you by the Hass Avocado Board with the American Heart Association through Kitchen PLAY. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

If there is one fruit we go through more of in this house than any other... it's avocado. First off, yeah I know. Avocados are actually a fruit. Maybe you already knew that because you're smart and stuff. If not, don't worry... I remember being pretty shocked when I first found out.

I eat my fair share of avocado around here, but it's actually the ladies of the house that seriously must own a large amount of stock in them. Asheley has always had quite the appetite for nature's silky creamy goodness, and she most definitely passed down that trait to our 19-month-old. From Olivia's very first taste of a Hass avocado, she has been in love. Olivia eats half of one every day. Every day.

It shouldn't really come as a surprise that these Southwest Avocado Chicken Salad Lettuce Wraps were a huge hit at our house. I'm a sucker for southwest anything, and it's a huge bonus that this can be made in just 10 minutes. You heard me right. 10 minutes.

I am kind of jealous of Olivia. I wasn't exposed to the joy of avocados until very late in life... like the end of high school or beginning of college. They were just never in the house because my dad was the pickiest of picky eaters. It's okay, though. Don't feel sad for me. I'm making up for lost time. But not gonna lie... I feel like a successful parent, if for no other reason than exposing my daughter to this amazing wonder fruit early on in life. Olivia, meet the avocado. You're welcome.

And if you haven't introduced lettuce wraps to your family yet, let's do this. They make a perfect weekend lunch or a healthy alternative to Taco Tuesday dinner. It's also easy enough to bring along these Southwest Avocado Chicken Salad Lettuce Wraps for lunch during the workweek. Just pack the lettuce separate and then assemble in front of the envious eyes of all your coworkers.

Oh, and feel free to leave out the jalapeno for the kiddies. We sure do for Olivia.

Let's talk healthy eating. Specifically, keeping the heart pumping strong... since February is American Heart Month and all. And at this point, we all are aware that heart disease is the leading cause of death for both men and women in the U.S. Right? That's scary stuff.

Well, good news avocado fans. Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat, and are cholesterol- and sodium-free. Avocado contributes nearly 20 vitamins, minerals and beneficial plant compounds that can enhance the nutrient quality of the diet. Boom. Thanks Hass avocados!

Back in October of 2016, the Hass Avocado Board teamed up with the American Heart Association to encourage Americans to eat more fruits and vegetables (because you know most of us aren't getting our daily recommended amounts). This Healthy for Good Movement has the potential to limit cardiovascular diseases, stroke, and diabetes.

And this month, they are teaming up to host a recipe contest called Take Avocado to Heart. Here's some key information about the contest: heart.org/avocadorecipecontest.

you can enter recipes in the categories of appetizer, entrée and dessert
recipe entries must adhere to the AHA nutrition criteria
Grand Prize: $1,000; 2nd Place: $500; 3rd Place: $250
contest runs February 9 to 27, 2017
the official hashtag is #addavocado

These Southwest Avocado Chicken Salad Lettuce Wraps are officially heart-check certified, so you can eat them with confidence that you are doing right by your family.

And if you need more easy and creative recipes that incorporate Hass avocados and are heart-check certified, visit Love One Today to learn more.

But let's start with these Southwest Avocado Chicken Salad Lettuce Wraps. 10 minutes, people... just 10 minutes!

Southwest Avocado Chicken Salad Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: 6 (3 lettuce wraps per person) 1x

Ingredients

Scale

18 Bibb or Boston lettuce leaves
2 cups cooked roasted chicken, chopped (about 2 chicken breasts)*
2 fresh Hass avocados*, halved, pitted, peeled and cubed; divided
¾ cup tomato, chopped
½ cup frozen corn, thawed
½ cup canned black beans, drained and rinsed
2 scallions, chopped
1 jalapeno, minced
¼ cup nonfat plain Greek yogurt
2 Tbsp. fresh lime juice
⅛ teaspoon cumin
⅛ teaspoon paprika
⅛ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
Hot sauce, if desired

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Instructions

Combine chicken, one chopped avocado, tomato, corn, black beans, scallions and jalapeno in medium bowl.
In a small mixing bowl, mash the remaining avocado and mix with Greek yogurt, lime juice, cumin, paprika and garlic powder. Season with freshly ground black pepper.
Pour dressing into chicken salad and gently stir to combine.
Spoon southwest avocado chicken salad into lettuce leaves. Gently fold lettuce as if eating a taco and devour.
Drizzle with hot sauce, if desired

Notes

Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated

Nutrition Information Per Serving: Calories 230; Total Fat 12 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 7 g); Cholesterol 40 mg; Sodium 150 mg; Potassium 670 mg; Total Carbohydrate 14 g; Dietary Fiber 7 g; Sugars 2 g; Protein 19 g; Vitamin A 1890 IU; Vitamin C 17 mg; Calcium 55 mg; Iron 2 mg; Vitamin D 2 IU; Folate 102 mcg.

% Daily Value: Vitamin A 40%; Vitamin C 30%; Calcium 2%; Iron 10%

Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*a store-bought rotisserie chicken is a great time-saving option for this!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

Prep Time: 10 mins

Follow the Hass Avocado Board: Facebook | Twitter | Instagram | Pinterest

Southwest Avocado Chicken Salad Lettuce Wraps

Southwest Braised Lamb Shanks in Adobo Sauce

These Southwest Braised Lamb Shanks in Adobo Sauce are brought to you by the American Lamb Board. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Guys. I'm so excited. I'm really proud to announce that I'm an official Lambassador for the second year in a row. What does that mean, exactly? I get to highlight everything that makes American lamb absolutely legit, and you'll continue to get some epic lamb recipes perfect for special occasions, easy entertaining, and everyday eating. Because American lamb is awesome.

We all know tomorrow is Valentine's Day. I'm sure by now you all have plans. The roses have been ordered. Reservations have been made (or perhaps a romantic at home meal is in the works). You're excited to let your someone special know how much they mean to you. You're on top of things. I'm proud of you.

Or maybe you are like Asheley and I. We aren't really big Valentine's Day people. It's not one of those holidays we really celebrate all that much. In all honesty, we usually don't even celebrate it on actual Valentine's Day. Restaurants are packed, they try to turn over tables as quick as possible, charge extra, and usually have lackluster "special" menus. No thanks. Sure, I could cook up a romantic meal at home... but by the time we get home from work, spend some time with Olivia, and get her to bed, it's like 7:30. All we want to do at that point is relax... so usually we'll wait until a weekend to celebrate. I'll get a reservation at a cool place in the city (sans the Valentine's Day crowd) or spend a good chunk of time cooking Asheley an unforgettable meal at home.

Whether you're celebrating Valentine's Day tomorrow or next weekend (or you're not really going to celebrate it at all), February is officially Lamb Lovers Month. And that's something we all can celebrate. This year, I'm super excited about these Southwest Braised Lamb Shanks in Adobo Sauce. It's the perfect romantic dinner for your someone special. Not just for Valentine's Day... but for anytime you're looking to impress.

SPOILER ALERT: scroll down below to learn more about Lamb Lovers Month, but remember to head to the official Lamb Lovers Contest to win legit prizes! It only takes 60 seconds to enter!

Looking for a huge win at your next intimate dinner party? Boom. These Southwest Braised Lamb Shanks in Adobo Sauce look really elegant and sophisticated, but secretly are super easy to pull off. Seriously. The actual hands on time for this recipe is shockingly low, considering how pro this meal ends up looking (and more importantly, tasting). It's also a super forgiving recipe if you are ::ahem:: less than comfortable in the kitchen.

Don't worry though, it'll be our secret... shank you very much. Did ewe catch that pun? Wow, two in a row. I'm good.

If you've never had lamb shanks, or at least never cooked with them... me either. I've had them at a restaurant before, but never attempted cooking them at home. This is the funny thing, though. It's probably one of the easiest and most forgiving cuts of lamb to cook.

The shank is the lower part of the leg, from the knee down. As you can imagine, it's one of the hardest working parts of the animal... making it one of the toughest cuts you'll find on a lamb. That means one thing and one thing only: you gotta go low and slow. There's no quick sautéing or grilling going on with shanks. You need to braise these bad boys.

Braising is probably my favorite cooking method throughout the winter months. There's not a whole lot of prep, there's a ton of room for error (cook it too long and it's no biggie at all), and it makes your house smell amazing. Best of all, you'll get to witness one of life's greatest cooking miracles. A super tough cut of meat going from something rubbery and inedible to super moist and succulent.

To make these Southwest Braised Lamb Shanks in Adobo Sauce a complete meal, I whipped up a modified version of my popular Creamy Cheddar Polenta by adding in some sweet corn kernels and fresh jalapeno. I'm drooling just thinking about it again, because it was so good. Mmmm, polenta.

And this adobo sauce. It's pretty magical. It's an earthy and rich ancho chile sauce that pairs really well with lamb. You can find the whole ancho chiles at good quality grocery stores. Whole Foods always has them. You can also find them online like here.

Let's talk American Lamb. Emphasis on American.

I'm all about supporting products made here... especially when it's local. American Lamb is produced in almost every state. You can't get more local than that.

I had a really great opportunity this past summer to visit a lamb ranch in California. I got to speak with the head rancher, and he seriously oozed passion from every ounce of his body. The guy loves what he does, and that really makes a huge difference in the final product. I don't know about you, but I'd much rather support our local farmers and ranchers than buying stuff that's been imported. Especially when the local product is BETTER!

I was pretty shocked to learn that about 50% of the lamb we eat here in America actually comes from Australia and New Zealand. That means your lamb already traveled 10,000 miles and approximately 30 days just to get to your supermarket. Uhm, why are we doing that? We have local lamb ranchers right in our own neighborhoods that are doing an amazing job. And psst, most of the US sheep operations are family-owned. That's really cool.

Extra bonus, American lamb is raised 100% without any artificial growth hormones and provides nearly 5 times the amount of essential omega-3 fatty acids than beef (get more nutritional info on lamb here if you're into that sort of thing).

Here's the part that you're going to want to pay attention to... WINNING PRIZES. That's right, it's the American Lamb Board's Lamb Lovers Month! You can win all sorts of fun prizes, including all different cuts of lamb and an epic date night with a $200 restaurant gift certificate!

Best of all, it only takes like 60 seconds to enter. Just head to the official Lamb Lovers Contest here and enter to win! Oh, and just for entering, you're going to get a cool personalized lamb spice blend!

Come on, everyone... let's ceLAMBrate! It's Lamb Lovers Month!

Just to review:

American lamb is local, delicious, and overall awesome.
enter the Lamb Lovers Contest now!
make these Southwest Braised Lamb Shanks in Adobo Sauce for a special meal.

*lamb recipe slightly adapted from here

Southwest Braised Lamb Shanks in Adobo Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Southwest Ancho Chile Crusted Lamb Chops

Ingredients

Scale

6 lamb shanks (approximately 4 pounds)
2 tablespoons olive or canola oil
8 garlic cloves, minced
4 dried ancho chiles*, stemmed and seeded
4 cups orange juice
2 tablespoons brown sugar
1 tablespoon dried oregano
2 tablespoons apple cider vinegar
2 teaspoons Kosher salt
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 dried bay leaves
Creamy Cheddar Jalapeno Polenta (recipe below)
Cilantro, for garnish

for the Creamy Cheddar Jalapeno Polenta

3 tablespoons butter
1 cup corn kernels
2 jalapeños, minced
1 cup whole milk
2-3 cups water
1 cup cornmeal (medium grind)
1 tablespoon extra virgin olive oil
1 cup sharp white cheddar cheese, shredded
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 325°F. Sprinkle lamb shanks generously with Kosher salt. Heat oil in a heavy, large pot over medium-high heat and sear lamb shanks (in batches if necessary) on all sides until deep golden brown, about 3 minutes per side. Remove shanks and set aside.
Lower heat to medium low and add garlic and ancho chiles. Stir constantly until garlic is fragrant, about 30 seconds. Add orange juice, oregano, vinegar, salt, cumin, ancho chile powder, black pepper, cinnamon, cloves, and bay leaves. Stir to combine, bring to a boil, then reduce heat to maintain a simmer for about 10 minutes.
Using an immersion blender (or letting adobo mixture cool slightly and then carefully transferring mixture to a regular blender), puree until very smooth. Add adobo sauce back to pot and nestle lamb shanks in sauce in a single layer. Lamb shanks should be covered at least half way with sauce, so add some water if needed (I didn't need it, but it depends upon the size of your pot).
Cover the pot with a lid and cook in oven for 1 hour. Remove from oven, turn lamb shanks, and cook for 1 additional hour without the lid. If meat is very tender at this point, it's done! If not, allow to cook for an additional 30-60 minutes.
Transfer braised lamb shanks to a platter and top with adobo sauce. Sprinkle with cilantro and serve with Cheddar Jalapeno Polenta.

for the Creamy Cheddar Jalapeno Polenta

Melt butter in a small skillet over medium heat. Add corn and minced jalapeno and cook until softened, about 5 minutes. Remove from heat and set aside.
Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps and avoid the polenta bubbling violently.
Polenta should be at a bare simmer, and cook for 8-12 minutes, stirring occasionally. If the mixture gets too thick (mine always does), add water, ½ cup at a time. I ended up doing this twice.
Remove polenta from heat, stir in the corn/jalapeno mixture, olive oil, and cheddar cheese. Season with Kosher salt and freshly ground black pepper.

Notes

If needed, you can braise the lamb shanks ahead of time, allow to cool and refrigerate for one day. Reheat covered with lid in 325°F oven until lamb is heated through.

Southwest Braised Lamb Shanks with Adobo Sauce

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Butterfinger Cheesecake Brownie Bites

These Butterfinger Cheesecake Brownie Bites are brought to you byButterfinger®. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Parents. You all can relate. Weekends are no longer about Asheley or I. Those times are long gone. Spontaneous days to the city to explore or lingering sunny days at the north fork vineyards have been replaced with... play dates.

I'm not going to lie. I miss being able to just pick up and go on an adventure every now and again, but in complete honesty, I cannot imagine life without our sweet little Olivia. She's at the perfect age right now... running around nonstop, talking up a storm, super inquisitive, and pretty much the cutest little kid on the face of this planet. As much as Asheley and I would love to selfishly keep Olivia all to ourselves, we know it's kinda sorta important for her to be social and learn how to be around other kids.

Thankfully, some of our great friends also have kids right around Olivia's age. Play dates allows us parents to have some much needed adult time as well, where we can have conversations about adult things. Actually, that's a lie. We just talk about our kids the whole time.

Any successful play date revolves around one very important thing... the ~~kids~~ food. Ah, sweet nectar of life. There is nothing better than enjoying a meal with friends. Although a meal during play dates is more of a pick-and-grab-a-bite-when-you-can sort of mentality. We've learned over the months that food requiring sitting down or utensils is probably not the best way to go.

That's why these Butterfinger Cheesecake Brownie Bites are the perfect dessert. They are completely make ahead, require no utensils, and can be eaten on the go (i.e. running after your kid who just put a rock in her mouth).

Promise not to judge me? Or at least pretend like you're not and then talk about me later behind my back? Okay, cool.

I used to loathe the chocolate and peanut butter flavor combination. I didn't understand why people would ruin a perfectly fine chocolate experience with something that was better left with some jelly on bread.

A few years ago that all changed, and my path to chocolate peanut butter enlightenment has grown exponentially (I'm looking at you chocolate peanut butter swirl cookies, vegan chocolate peanut butter mousse, chocolate peanut butter trifles, and skillet chocolate peanut butter brownie sundaes).

But still, I can't help but feel I've missed out on an integral number of chocolate peanut butter concoctions over the years. If only I knew then what I know now! Take candy bars, for instance. Growing up, I used to trade anything that had peanut butter in them for something else. Something with chocolate and crunch... that's my favorite combo. But now, I want it all. Behold, the Butterfinger® candy bar. It has a chocolately, crispety, crunchety, and peanut-buttery taste and texture.

I wanted to capture all of that chocolate and peanut butter crunchy goodness in a handheld dessert... one that we could all eat "on the go" (i.e. chasing our kids) and that tasted like everything that makes a Butterfinger so gosh darn amazing.

And of course it had to be an easy entertaining dessert that I could make way ahead of time... before the play date chaos begins.

Let's break these Butterfinger Cheesecake Brownie Bites down. It all starts with your favorite brownie mix, to which we'll add some crushed up Butterfingers. That'll give some some wonderful crunch to the fudgy brownie bites.

Next comes the no bake peanut butter cheesecake topping. It's as easy as whipping together four staple ingredients... cream cheese, peanut butter, powdered sugar, and whipped topping. You know, all the good stuff in life.

Top it off with some crushed up crunchy Butterfinger and boom... that's one heck of a dessert.

Butterfinger Cheesecake Brownie Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 43 minutes
Yield: 42 1x

Chocolate Peanut Butter Cup Swirl Cookies

Ingredients

Scale

1 batch prepared brownie batter
1 (8 ounce) package light cream cheese, softened
½ cup creamy peanut butter
¾ cup powdered sugar
4 ounces light or non-fat whipped topping
6 fun size Butterfinger candy bars, crushed

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Instructions

Preheat oven to 350°F. Stir in 4 of the crushed Butterfinger fun size candy bars into prepared brownie batter.
Grease a mini muffin pan* with nonstick cooking spray (or line with mini muffin cups. Fill each muffin cup ¾ of the way and bake for 18-20 minutes, until brownies are just cooked through. Remove from oven and let cool for at least 10 minutes in the muffin pan before removing brownie bites to a cooling rack.
Meanwhile, in a large mixing bowl, beat together cream cheese, peanut butter, and powdered sugar until smooth and fully incorporated. Add cool whip and beat until light and fluffy, scraping down the sides as necessary. Refrigerate for at least one hour.
When ready to serve, pipe peanut butter cheesecake filling onto cooled mini brownie bites using a pastry bag fitted with a wide star tip. Garnish each mini cheesecake with remaining crushed Butterfinger.

Notes

*you should have enough batter for 42 brownie bites

Prep Time: 25 mins
Cook Time: 18 mins

Follow Butterfinger on Pinterest!

Butterfinger Cheesecake Brownie Bites

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Vegan Dark Chocolate Peanut Butter Mousse

Vegan Mediterranean Hummus Dip

This Vegan Mediterranean Hummus Dip is brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

I'll be the first to admit it. Hummus is lame. At least, that's what I always thought.

Then something happened a few weeks ago. Tyler and I tried the hummus at Dizengoff in NYC's Chelsea Market. It literally changed me.

Hummus was always something I put out at parties with some mini carrots for the boring healthy people that didn't want to partake in the more delicious offerings I was cooking up. It was never something any of us that knew about "good food" ever bothered with.

Ugh, I've been wrong all my life.

Hummus is so ridiculously good, and I cannot wait to make an authentic batch (I just bought the Dizengoff owner's cookbook, Zahav). I even have a new found respect for good-quality store bought varieties, especially when I dress it up with the bright and fresh flavors in Israeli Salad. Guys... this Vegan Mediterranean Hummus Dip is one heck of a legit snack.

Kind of obsessed.

I'm not one to make vegan recipes because it's vegan. In fact, that's more of a reason for me to not make a recipe. But this is one of those happy it just so happens to be a vegan appetizer recipe moments.

More importantly, I'm always looking out for healthy snack options these days. Snacks that are super quick and easy (because Olivia is literally nonstop) and good for me (because I'm way too round) are everything right now.

This Vegan Mediterranean Hummus Dip only takes about 10 minutes to whip together. And even though some store-bought hummus with chopped up vegetables sounds like a lackluster snack... it's one of those transformative moments where the sum is greater than its parts.

The hummus is creamy. The Israeli salad is fresh, bright, and acidic. And the homemade baked chips are just the right amount of salty and herbaceous from the dried oregano.

These chips. They are ones you can honestly feel good about, because they are baked! The lemon and oregano truly transform these chips into the perfect accompaniment for this Vegan Mediterranean Hummus Dip. If you're thinking of just using tortilla chips or pita chips... don't. The lemon and oregano flavors really brings this snack full circle. I promise.

Man, I love the people at Flatout Bread. They have so many amazing products, and I find myself reaching for their flatbreads, foldits, and pizza crusts several times a week.

If you haven't seen their vast lineup at your local grocery store (they are always right by the deli counter), check out their store locator asap!

Oh, and make sure to get some Flatout Bread recipe inspiration... I even know the guy that photographs a lot of their recipes. He's a pretty cool dude. I spend a lot of time with him.

It's me, in case you couldn't tell.

Vegan Mediterranean Hummus Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 15 minutes
Yield: 4 1x

Mediterranean Grilled Chicken Quinoa Bowls

Ingredients

Scale

4 Flatout Flatbreads
1 lemon, juiced
1 teaspoon dried oregano
1 teaspoon Kosher salt
10 ounces good-quality store bought hummus
Israeli Salad (recipe below)

for the Israeli Salad

1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, seeded, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoon chopped parsley
Kosher salt
Freshly ground black pepper

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Instructions

Brush flatbreads with lemon juice and sprinkle with dried oregano and salt. Cut into chip shapes and bake in a preheated 375°F for 5-7 minutes, until light brown and crisp. Let cool completely (they will continue to crisp as they cool).
Spoon hummus into a bowl and top with Israeli salad. Devour immediately.

for the Israeli Salad

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

Prep Time: 10 mins
Cook Time: 5 mins

Follow Flatout: Facebook | Instagram | Twitter | Pinterest

Vegan Mediterranean Hummus Dip

Need More Mediterranean Flavors?

Healthy Mini Vegetarian Greek Sliders

Mediterranean Chicken Quinoa Bowl

By Chris Cockren 6 Comments

This Mediterranean Chicken Quinoa Bowl is brought to you by Peapod. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

And just like that, it's a new year. Also known as stop being a fatty Chris and start eating healthier. I've been "round" for pretty much my entire life, so I feel like it's become the norm for each New Year to coincide with a self-help promise to eat healthier and make better food decisions.

The problem is... I love food. A lot. Eating is pretty much my favorite thing ever. But I love Olivia more. And she needs her Daddy around for a long time. That's why I lost about 50 pounds last year, which I'm super proud of. But those darn holidays. They totally got the better of me, and now it's time to get back on track.

Here's the thing. Eating healthy can be really, truly terrible. I know. I've been on diets pretty much my whole life. Can I tell you the secret? Eat amazing food. Seriously. Eat food with huge, delicious, irresistible flavors. Just stop eating crap, and cook real food.

I've been on a huge Greek food kick lately. Not only does it have super bright and fresh flavors, it's also remarkably healthy. That's the type of food craving I can get behind right now. And this epic Mediterranean Chicken Quinoa Bowl... well, I could eat this every night because I'm officially obsessed.

We start out with some quinoa. I've been told that's a healthy grain, so let's load up. Top it with some grilled chicken that's been marinated heavily with those seriously legit Greek flavors... lemon, olive oil, oregano, garlic. Pretty much the marinade dreams are made of. And yes, I grilled this chicken on our outdoor gas grill in frigid 20 degree winter weather. #worthit

Then it gets fun.

Creamy hummus. Salty feta. A bright and acidic tahini sauce. And of course, a super simple and fresh Israeli salad. Gotta admit, I'm not a big cucumber guy. But when it comes to Israeli salad, I always make an exception. It's delicious and irreplaceable in this Mediterranean Chicken Quinoa Bowl.

You already heard in my last post for Cranberry Brie Puffs with Candied Walnuts that I absolutely love Peapod. I literally do all my food shopping on my computer and it gets delivered to my door. Do you know when I like to food shop? At 11pm. Seriously. The wife and baby are in bed, and I get to just relax on my couch with my laptop and plan out our weekly meals. And thanks to Peapod, it's a reality. All the ingredients for this Mediterranean Chicken Quinoa Bowl? Ordered from my couch. Boom.

And I LOVE that you can simply re-order past purchases and can auto fill your cart with frequently purchased items. It's totally a time saver!

Need help making healthy choices? Peapod has you covered with their search filters. They also list nutritional information for all their products so you know exactly what you're purchasing. You know what gets me every time at the grocery store... impulse buys. Since I'm shopping on Peapod's website, I can totally avoid that on-sale ice cream. I have my list, I get what I need, and it gets delivered right to my door. Winning.

Peapod is actually the longest operating and country's leading Internet grocer, and they service a ton of areas all over the east coast... in the suburbs like me and in those big cities. They even can hook up your business with groceries. And they have pretty much everything that the actual grocery store has.

With the Peapod PodPass, you can get unlimited deliveries at one low price. Yup. I know. It's awesome. And Peapod wants to hook up one of our readers with a 1 year Peapod PodPass, valued at $119! That means you'll have 1 year of free deliveries right to you doorstep. Woot! Enter below:

a Rafflecopter giveaway

Oh, and psst. Need some healthy recipe ideas? Make sure to check out Peapod's lifestyle website featuring tons of recipes and tips: Fromthepod.com. It’s basically the meal solution center, and will bring you a ton of recipe inspiration. Even better, you can use the “SHOP NOW” button on each recipe to place ingredients straight into you shopping cart!

Mediterranean Chicken Quinoa Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Chris Cockren
Total Time: 45 minutes
Yield: 4 1x

Slow Cooker Thai Peanut Chicken Quinoa Bowls

Ingredients

Scale

2 pounds skinless boneless chicken breast
½ cup olive oil
6 tablespoons lemon juice
4 cloves garlic, minced
1 ½ teaspoons dried oregano
Kosher salt
Freshly ground black pepper
3 cups cooked quinoa
10 ounces good-quality store bought hummus
Israeli Salad (recipe below)
Tahini Sauce (recipe below)
1 cup feta cheese, crumbled
Parsley, chopped, 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 tablespoon chopped parsley
Kosher salt
Freshly ground black pepper

for the Tahini Sauce

¼ cup tahini
1 clove garlic
3 tablespoons lemon juice
2 tablespoons water
2 tablespoon extra virgin olive oil
Kosher salt

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Instructions

Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight*.
When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.
Divide cooked quinoa between 4 bowls. Topped with sliced grilled chicken, a spoonful of hummus, Israeli salad, a generous drizzle of tahini sauce, and a sprinkle of feta cheese and parsley. Devour immediately.

for the Israeli Salad

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Tahini Sauce

Combine all ingredients in a food processor. Season with Kosher salt. If a thinner consistency is desired, add a little more water. Refrigerate until ready to use, up to a week.

Notes

*I marinate the chicken before going to bed the night before, and then by the time you are ready to grill your chicken the next day, it's FULL of flavor.
**the total prep time doesn't include marinating time

Prep Time: 30 mins
Cook Time: 15 mins

Follow Peapod: Facebook | Instagram | Pinterest | Twitter

Mediterranean Chicken Quinoa Bowl

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Cranberry Brie Puffs with Candied Walnuts

This recipe for Cranberry Brie Puffs with Candied Walnuts was created in partnership with Peapod. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It happens every year. Yet again, Christmas is here and I'm totally not ready. And it's kinda shocking, because I'm a certified 100% Type A planner.

It's our second year in a row hosting Christmas, and I love it. I really hope it's the start of a beautiful tradition, because nothing makes me happier than a home full of family celebrating together. Even if it brings on a little bit of stress this last week before Christmas. Every free moment is being spent picking up last minute gifts... wrapping... baking cookies... eating cookies. Eating more cookies.

There was a time in my life that entertaining for a crowd, whether it be family for a holiday or our friends for an epic party, meant me spending days in the kitchen prepping. This was followed by cooking throughout the entire event, me literally separated from the people we invited over in the first place.

I like to think I'm getting a little wiser in my old age. That, and I simply don't have the time to cook like that anymore because we have a toddler that literally does not stop moving. Ever.

Easy entertaining. That's the name of the game now. Delicious, crowd-pleasing food that is simple to pull off with minimal prep. It's a win-win. It gives me more time to keep Olivia from drawing on the walls with her newest obsession (crayons), and allows me the opportunity to spend time with all my extended family that are making the trip for Christmas.

I've already got the menu all set, and my appetizer game is strong. Like, beyond legit. I'll be whipping up a batch of these Havarti, Pear, and Walnut Puff Pastry Bites, some Filet Mignon Crostini with Romesco, Goat Cheese and Crispy Shallots, and Eggplant Caponatina Crostini.

And making their debut this year at our house... Cranberry Brie Puffs with Candied Walnuts!

Every single one of the appetizers on my Christmas menu can either be made ahead of time or takes very minimal prep and delivers huge in the flavor category.

And guess what? I've found yet another way to save a lot of time this year for my holiday entertaining. Peapod!

Going to the grocery store, especially this week, can take forever. The lines are long, the traffic on the roads are unbearable, and it's a surefire way to temporarily deplete my Christmas spirit this holiday season.

With Peapod, the grocery store literally comes to me. I can shop from the comfort of my own home and on my own time. There's no dragging Olivia to the food store (although I have to admit, she oddly enough loves going to the food store with daddy), and I can shop at 11pm at night right on my laptop. It's pretty amazing.

Because I'm shopping online on Peapod's amazing website, I can also avoid impulse purchases (darn you on-sale ice cream that always get me right by the checkout lines). I have my list, I get what I need, and I pick exactly when I want it delivered to the house. Boom.

Have you heard of Peapod? It's pretty huge here in New York. They are actually the longest operating and country's leading Internet grocer, and they service a ton of areas all over the east coast. Whether you live in the city or the 'burbs, are shopping for home or your business, Peapod has you covered. They have a huge selection of pretty much everything you would find in an actual grocery store.

If you're anything like me, you enjoy saving both time and money. Who doesn't, right? Peapod has your back with some really cool functions:

With Express Shop, you can enter in your grocery list and they'll auto-display your product options.
Auto fill your cart with items you buy most frequently thanks to Order Genius.
Re-orders are super easy thanks to the Past Purchases... Peapod saves every order!
With their Sort Feature, you can find products at the best price, to meet your dietary needs, and even see the most popular products.
Peapod shows you the running total of your bill as you shop so you can stick to your budget!
Check the My Specials list to see Peapod's weekly specials and sale items!
Peapod will double manufacturers' coupons (up to $0.99)!
You can enjoy unlimited deliveries with PeaPod's PodPass, which is available in 3, 6 and 12 month subscription options.
Something I just found out... Peapod has an app! Now I can shop on my phone, too. Mind blown.

Are you struggling with your holiday menu this year? Or are you ever at a loss about what to cook up for dinner throughout the week? Uhm, yes... me too. Weeknight dinners are hard sometimes! Peapod can help with their super awesome lifestyle website featuring tons of recipes and tips: Fromthepod.com

It's basically the meal solution center, and will bring you a ton of recipe inspiration. Even better, you can use the "SHOP NOW” button on each recipe to place ingredients straight into you shopping cart! How cool is that?! #timesaver

Okay, back to these Cranberry Brie Puffs with Candied Walnuts. They seriously take 5 minutes of prep. Cut the puff pastry into squares. Press into muffin tins. Fill with brie and cranberry sauce. Sprinkle with thyme and drizzle with honey. Bake. Top with candied walnuts. Allow your guests to devour. And trust me, they will devour them.

It's one of those super impressive holiday appetizer recipes that are so incredibly easy, you'll question why you ever spent so many laborious hours in the past making more "difficult" appetizers for a crowd. These are quick, fast, and beyond satisfying. And that, my friends, is the definition of holiday easy entertaining.

Wishing you and your loved ones a very, very Merry Christmas.

Oh, and these Cranberry Brie Puffs with Candied Walnuts are also pretty perfect for that New Year's Eve cocktail party you are going to. Just saying 🙂

Cranberry Brie Puffs with Candied Walnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 25 minutes
Yield: 18 Puffs 1x

Havarti, Pear, and Walnut Puff Pastry Bites

Ingredients

Scale

1 package (2 sheets) puff pastry, thawed according to package directions
1 egg, whisked
8 ounces brie, cubed into bite-size pieces about ¾"
⅔ cup whole cranberry sauce
2-3 tablespoons honey
1 tablespoon roughly chopped thyme
Candied Walnuts (recipe below)

for the Candied Walnuts

1 cup walnuts, roughly chopped
1 tablespoon unsalted butter
¼ cup brown sugar
½ teaspoon cinnamon
Pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F. Cut each puff pastry sheet into 9 squares. Brush puff pastry with whisked egg. Gently press each puff pastry square into a muffin tin, egg side up.
Add one cube of brie and a spoonful of cranberry sauce to each puff pastry. Drizzle with a little bit of honey and sprinkle lightly with thyme.
Bake for 15-20 minutes, until puff pastry is golden brown. It will look a bit messy at this point. Remove from oven and let cool for 4-5 minutes, which will allow the pastries to "set" a bit. Run a knife or offset spatula around the perimeter of each puff pastry and lift out of the pan. Top each puff with a few candied walnut pieces and serve.

for the Candied Walnuts

Melt butter in a small saucepan over medium heat. Add remaining ingredients and cook 4-6 minutes, stirring frequently until sugar is melted. Place on a parchment paper lined baking tray and allow to cool in the refrigerator for about 20-30 minutes.

Prep Time: 10 mins
Cook Time: 15 mins

Follow Peapod: Facebook | Instagram | Pinterest | Twitter

Cranberry Brie Puffs with Candied Walnuts

Need More Holiday Appetizers?

Filet Mignon Crostini with Romesco, Goat Cheese, and Crispy Shallot

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

Winter Holiday Charcuterie Board

Eggplant Caponatina Crostini

Dark Chocolate Peppermint Oreo Bark

With just 4 ingredients and a few minutes of hands-on prep, you can have a legit DIY holiday gift to hand out with this Dark Chocolate Peppermint Oreo Bark!

Yea. Christmas is this week. I don't know how it happened either.

I always think I have everything totally under control in the gift category of Christmas prep. But then you realize you forgot about the secretaries at work. Or the neighbors. Or some friends that you didn't think you were trading gifts with but they got you a gift and now errrrrrr what do I do??

Enter DIY Christmas gifts from your very own kitchen. Thoughtful? Check. Delicious? Check. Totally trendy? You better believe it. I mean, check.

Meet this Dark Chocolate Peppermint Oreo Bark. It's 4 ingredients. FOUR INGREDIENTS. And it only takes a few hands-on minutes to prepare. Most importantly, though, it's absolutely legit.

You've seen peppermint bark before. It's readily available from pretty much every store you walk into around this time of year. There's also a ton of recipes for it out there on the interwebs.

It's nothing new or revolutionary. I'm completely aware.

But, I decided to share this Dark Chocolate Peppermint Oreo Bark with you anyway for a few keys reasons:

most peppermint bark you find at the store (or recipes for it online) call for white chocolate. I hate white chocolate. It's not even real chocolate. It's a wannabe. You know what chocolate is the real deal? The dark stuff. Use dark chocolate. Your taste buds will thank you for it.
many peppermint bark recipes just call for candy canes on top. Uhm, no. I want peppermint flavor throughout my bark... not just some crunchy peppermint essence on the top of my bark. This bark has peppermint extract throughout the chocolate, so every bite is refreshing dark chocolate mint goodness
it's an amazing DIY gift that takes less than 15 minutes of actual hands-on work. People go ga-ga over it, and little do they know this Dark Chocolate Peppermint Oreo Bark is the easiest thing to make ever. Boom.

So go ahead, make a batch of this Dark Chocolate Peppermint Oreo Bark, wrap it up all nice and cutesy, and have it on hand for all those last minute gifts you need to make good on.

Oh, and Merry Christmas!

Dark Chocolate Peppermint Oreo Bark

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 15 minutes
Yield: About 20 Pieces Of Bark 1x

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies

Ingredients

Scale

24 ounces dark chocolate, chopped
1 teaspoon peppermint extract
12 oreos, crushed into pieces
4 candy canes, finely crushed

Cook Mode Prevent your screen from going dark

Instructions

Line a 9x13" baking dish with aluminum foil, shiny-side up. Melt chocolate in the microwave in 30 second intervals on half power, stirring between each, until chocolate is just melted through. Stir in peppermint extract, then pour into baking dish and smooth into an even layer.
Scatter crushed oreos and candy canes all over melted chocolate, gently pressing them into the chocolate. Let chocolate harden at room temperature, about 1 hour. Lift the bark out of the pan using the foil and break into pieces. Store in an airtight container at room temperature.

Prep Time: 10 mins
Cook Time: 5 mins

Dark Chocolate Peppermint Oreo Bark

Need More Holiday Recipes?

S'mores Sandwich Cookies

Nutella-Stuffed Red Velvet Chocolate Chip Cookies

Chocolate Orange Truffle Crinkle Cookies

Red Velvet Peppermint Chocolate Chip Cookies

Chocolate Chip Graham Cracker S'mores Sandwich Cookies

Bring the campfire into your Christmas cookie baking with these S'mores Sandwich Cookies, made with graham cracker chocolate chip cookies!

Not gonna lie. I've been putting off making cookies for as long as I could. And the reason is simple. I literally have no self control. Once Christmas cookies are in the house, it's cookies for breakfast, cookies right when I get home work, cookies anytime I walk through the kitchen, and of course cookies as I'm walking up to bed.

Cookies... all day long.

Fatness at it's peak.

I could eat the cookie monster under the table... easily. But I've waited long enough. Christmas is just under 2 weeks away. Bring it.

I'm not one to ever turn down a cookie, but my ultimate weakness are your basic chocolate chip. They are the epitome of cookie perfection. Crispy and buttery. Soft and chewy. The variations abound, and I'm happy and willing to try them all.

I already fell in love with these Nutella Stuffed Red Velvet Chocolate Chip Cookies and of course the Cookie Butter Stuffed Chocolate Chip Cookies with Sea Salt. They are both standards in our house.

But this past weekend, I was kinda craving s'mores. And cookies. If there is anything better than one cookie, it's two sandwiched together. With marshmallow fluff in the middle. And enrobed in dark chocolate. Mmmm hmm.

Hello Chocolate Chip Graham Cracker S'mores Sandwich Cookies. Welcome to the family beautiful.

These S'mores Sandwich Cookies start with a modified chocolate chip cookie base. By replacing a lot of the usual all-purpose flour with freshly ground graham crackers, these cookies get a big ole' flavor boost in the s'mores category.

So yea, these aren't just your normal chocolate chip cookies. They are graham cracker chocolate chip cookies. And they are irresistible all on their own. Case in point, I had to banish Asheley from the house until I photographed these, because she honestly inhaled 4 of them right out of the oven. I knew without a drastic measure such as that, my poor cookies would never reach S'mores Sandwich Cookies status.

Listen. I'm no monster. Feel free to sample one off the cooling rack before getting your s'mores on. But limit yourself to one, okay. These S'mores Sandwich Cookies are worth it.

A word of warning when stuffing your cookies with marshmallow fluff. You're gonna want to overstuff them... it's tempting, I know. But don't. The weight of the cookies will make the fluff ooze out all over the place over time. At first it'll look all perfect and you'll be like, see Chris, you don't know what you're talking about! But then after they've rested for a few minutes, you'll see the ooze starting. Trust me, I know from experience.

You're gonna want to use some good quality chocolate for the half dip. Put away that Hershey's bar. It's crap. I'm partial to big monster-size chocolate bars that Trader Joe's sell. It's a good value, tastes great, and it melts and dips very well.

Anyone out there participate in a friendly cookie swap amongst your circle of friends or colleagues at work? Yea, well, we all know that deep down everyone wants to have the cookie. The one that makes everyone so jealous and insecure about their own holiday cookie creation.

This is that cookie.

On second thought, they might be too good to swap. You'd be wise to keep these for yourself.

S'mores Sandwich Cookies. I <3 You.

*Graham Cracker Cookies slightly adapted from Buns In My Oven

Chocolate Chip Graham Cracker S'mores Sandwich Cookies

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Author: Chris Cockren
Total Time: 30 minutes
Yield: 12 Sandwich Cookies 1x

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies

Ingredients

Scale

½ cup softened butter
¾ cup light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 egg
2 cups ground graham cracker crumbs, divided
¾ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups chocolate chips
¾ cup marshmallow fluff
10 ounces good quality chocolate, chopped and melted

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Instructions

Preheat oven to 350°F. In the bowl of your stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in vanilla extract and egg until well combined.
In a medium bowl, combine 1 ½ cups graham cracker crumbs, flour, baking soda, and salt. Gradually add the dry ingredients until just combined. Stir in the chocolate chips.
Drop cookie-sized balls of dough (you should have about 24 total) onto baking sheets and bake for 9 to 10 minutes. Remove from oven and let cool slightly on cookie sheets before transferring to cooling racks.
Once cookies are cool, pair together like-sized and shaped cookies. Spread the bottom of one cookie from each pair with about 1 tablespoon of fluff. Sandwich together with the other cookie, and repeat with remaining cookies.
Dip sandwich cookies halfway in chocolate and lay on a wax paper lined tray. Immediately sprinkle with remaining crushed graham crackers. Let chocolate harden completely before devouring.

Notes

Make sure cookies lay level once sandwiched together and allowing chocolate to harden. If cookies are pitched at an angle, they will start to slide apart. I found it easiest to place the tray of sandwich cookies in the fridge so the chocolate hardens quickly and in essence "sets" the cookies in place.

Prep Time: 20 mins
Cook Time: 10 mins

S'mores Sandwich Cookies

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Winter Holiday Charcuterie Board

This recipe for Winter Holiday Charcuterie Board was created in partnership with J.M. Smucker Company and Kellogg Company.. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

It truly is the most wonderful time of year. I've always loved the holiday season. With the exception of the cold weather and minimal daylight hours, these days are pretty darn perfect.

The music. It just makes me smile. I'm a firm believer in no holiday music until the day after Thanksgiving (one holiday at a time, thank you very much), but once Black Friday hits... it's the holiday hits all day every day.

The decorating. Asheley loathes the day after Thanksgiving, because she knows I'm getting down all the decorations from the attic right when I wake up. We decorate the house together and it's so amazing... for me. Asheley used to complain ~~here and there~~ a lot (I would just blast the holiday music to drown her out anyway), but this year she's mildly content to get the house in the holiday spirit because Olivia gets SO excited when she sees decorations.

The shopping. I'm one of those weird guys that actually loves shopping for gifts. Seriously. It brings me so much happiness to find thoughtful and creative gifts for my family and friends. I spend a lot of time to make sure all the people I love get something legit to open. To me, giving is always more rewarding than getting.

And that's probably why my hands down, favorite part of this time of year is holiday entertaining. There's nothing more gratifying than having friends and family spend time in our home and create memories together.

I used to spend days (yes, that's right: days) prepping the menu for our holiday parties. But now we have a 17th month old, and having that amount of time to do anything is not really a reality right now. Minimal prep, maximum enjoyment. That's my new motto when it comes to hosting. And with this Winter Holiday Charcuterie Board, holiday easy entertaining has been achieved.

We've all been there. You go to someone's house for a get together, and you're starving. The main course is nowhere near ready to be served, but thank goodness... they have appetizers set up. Ugh, it's just a lame pre-cut store bought cheese platter. Now you're not just starving, you're hangry. That's right, angry hungry.

If that certain someone just knew how easy it was to transform that underwhelming cheese platter into a legit Winter Holiday Charcuterie Board, they'd have a house full of much happier guests.

If there's one thing I learned about being the central hub for parties among my circle of friends the last decade of my life, it's this. The key to chill, laid back entertaining is finding food that is simple, fun, and interactive.

Sure, I could spend the entire party in the kitchen plating cute little crostini, canapés, and other hors d’œuvres. Or I could actually spend some time with the friends I invited over in the first place and let them create their own eating adventures.

Have I convinced you yet? Make this Winter Holiday Charcuterie Board. Spend time with your friends. Make memories. Done.

But how do you go about moving beyond the sad little cheese platter and entering the epic zone? I'm glad you asked.

Here's my breakdown of how I arrange a legit Winter Holiday Charcuterie Board:

CHEESE - three is my magic number. More and it's overwhelming. Less and you're cheaping out on satisfying your friends' taste buds. One cheese should be firm and aged. Another soft and creamy. And the last is my wild card... seasonal, different, or just plain wacky. Bonus points if you can mix cow's milk cheese with some goat and/or sheep's milk. No matter what cheeses you pick, I prefer not to slice it up prior to serving. Put out some cheese knives and let your friends have at it.
MEAT - two is the way to go. One is always spicy or peppery. The other is either something more traditional and mild flavored or a good pâté if I can find it. You'll want to slice up the meat nice and thin prior to serving, or have someone behind the counter slice it up for you if you bought your meats somewhere cool that'll do it for you.
CRACKERS AND BAGUETTE - I like both, so I offer both. I love and embrace the variety. Sometimes I'll forego the bread for another creative type of cracker, like the seed crackers I found for this board. This is especially helpful when you can't get out to the store on the day of your get together (because day-old stale baguette is not good eats).
NUTS - you really can't go wrong here. Plain will do just fine, but any sort of store-bought or make ahead homemade spiced or candied nuts will be pretty amazing.
SOMETHING FRESH - I'm looking at you, fruit. I love strawberries in the summertime, but in the winter I'm all about a big cluster of red seedless grapes.
GARNISHES AND CONDIMENTS - Whole grain mustard is a must. It packs a serious punch of texture and flavor that is undeniably addictive. Something sweet is always a nice addition, like good quality honey, jam, or preserves. The last in my trifecta is something pickled and/or briny. Usually I'll put out some cornichons for the pickles, but homemade pickled cranberries are just so darn pretty, easy, and seasonal. And I'm not an olive guy (I hate them with a passion), but a flavored olive tapenade is always something I can get behind.
WINE - wine, is by far, the most important aspect of any good charcuterie board. I'm a red guy (unless we are in the middle of summer, in which case I'll be sipping on some rosé), and a Pinot Noir is a wine that pretty much everyone in my circle of friends can rally behind.

Anyone else obsessed with Target? It should be illegal the amount of joy I get out of a trip to Target. Like pretty much everyone on planet Earth, I go there for one thing, and come out with a cart full of awesome.

I'm totally digging their grocery department. I'm always finding new items there to try. It just so happens that they have four awesome products that will make a monumental addition to your Winter Holiday Charcuterie Board:

Smucker's Fruit & Honey Strawberry Fruit Spread - this is a great choice for your sweet condiment. I love it's pure flavor and that it's sweetened with honey! That's pretty cool in my book, and something my tastebuds are totally digging.
Sahale Snacks Valdosta Pecans Glazed Mix - uhm, candied nuts with orange zest and dried cranberries?! Yes please. I'll take this on my charcuterie board (or just for good old fashioned snacking) any day of the week!
Carr’s Table Water Crackers - these bad boys always go like hot cakes when I serve 'em up on charcuterie boards. They are always perfectly fresh and crisp, and are just the right thickness to not overwhelm the toppings.
Mirassou Pinot Noir - wine... need I say more? Exactly. But really, this is a wine that everyone will really love. It's fruit forward, balanced, and very approachable in style. Even better, it's affordable in everyone's budget!

Make sure to head over to Target and pick up these charcuterie essentials! And check it out, Target is hooking you up with some discounts:

5% off Carr's Table Water Crackers
20% off Sahale Snacks Valdosta Pecans Glazed Mix
20% off Smucker's Fruit & Honey Strawberry Fruit Spread

There ya have it. One Winter Holiday Charcuterie Board of staggering proportions. Seriously, this thing is a work of art. And no, I can't take any credit. That's the beauty of a charcuterie board done right. It's ridiculously simple, but so earth-shatteringly (is that even a word?) perfect.

This charcuterie board literally took me minutes to put together... before the party even started. Less time in the kitchen. More time with my friends (and let's be honest, more time with me stuffing my face with all this goodness).

Holiday entertaining. Without the stress. Boom.

Winter Holiday Charcuterie Board

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No reviews

Author: Chris Cockren
Total Time: 10 minutes
Yield: 6 to 8 people