Lamb KabobsWe’ve almost reached the end of summer, but we’re not ready to let go quite yet. The weather is still really warm in California, so we’ve been grilling as much as we can! Kabobs have always been high on our list of favorite things to gri…
Grilled Tri Tip SandwichesI had never tried tri tip until I moved to California. I attended college in Santa Barbara and it was such a treat to drive out to Cold Spring Tavern, a restaurant tucked away off the 154 fwy, for their weekend only Grilled Tr…
I love a big entree salad and our Loaded BBQ Chicken Salad is a sure favorite! I love that this salad is packed with so many fresh ingredients and how filling it is too. There are so many delicious flavors and texture going on, but it’s still incredibly easy to make. This salad can feed a crowd, but can easily be scaled up or down. How to make our Loaded BBQ Chicken Salad In a…
I love a big entree salad and our Loaded BBQ Chicken Salad is a sure favorite! I love that this salad is packed with so many fresh ingredients and how filling it is too. There are so many delicious flavors and texture going on, but it’s still incredibly easy to make. This salad can feed a crowd, but can easily be scaled up or down.
How to make our Loaded BBQ Chicken Salad
- In a hot skillet cook seasoned boneless, skinless chicken thighs.
- Chop cooked thighs and toss in bbq sauce, then set aside.
- Place all dressing ingredients into a small bowl and whisk together until fully combined.
- Toss together cabbage and romaine and spread onto a large platter.
- Arrange black beans, tomatoes, corn, red onions, and jicama over greens.
- Top salad with bbq chicken and sliced green onions.
- Serve with dressing on side.
How to make our BBQ Yogurt Ranch Dressing
How to make the BBQ Chicken
A entree salad is basically a giant salad that has a variety of ingredients and almost always has a protein. There is no one kind of entree salad, as there are endless variations with endless ingredients that can be used based on preference.
Jicama (also called, yam bean, Mexican turnip or Mexican Potato) is a root vegetable native to Mexico. It’s most commonly eaten peeled and raw with a flavor that’s a cross between a potato, carrot and apple. It’s light, crunchy and very mildly sweet and perfectly adds texture to dishes like salads.
The dressing can be made up to 5 days ahead of time and stored in an airtight container, in the refrigerator, until ready to use.
The chicken can be cooked, chopped and tossed in bbq sauce up to 2 days ahead of time.
The salad itself can be built on a platter or in a large bowl 1 day ahead of time, tightly covered in plastic wrap, and stored in the refrigerator. If building the salad ahead of time the bbq chicken and dressing should be added right before serving to avoid the salad getting soggy.
Variations and Substitutions
There are indefinite ways to make this entree salad, but a few variations we like from this version is:
- adding chopped apples in place of the jicama
- finely dicing cauliflower and tossing it in a little oil and salt for a healthier option to replace the corn
- adding a little bit of crumbled queso fresco for a salty bite
- adding diced avocados in place of or in addition to the black beans for a fresh and creamy texture
- replacing the chicken for some flaked salmon
- some seared and diced tofu or roasted chickpeas also works great to replace the chicken for a vegetarian option
I love this huge salad anytime of the year, but it’s particularly satisfying during the summer. If you love our Loaded BBQ Chicken Salad you’re sure to love some of our other giant, crowd pleasing salads, like our Loaded Cold Beef Salad, our Coconut Shrimp Summer Salad and our Southwest Style Cobb Salad with Cilantro Ranch Dressing!
Loaded BBQ Chicken Salad
- 2 tbsp vegetable oil
- 1 pound boneless skinless chicken thighs
- 1 cup prepared bbq sauce
- salt and pepper to taste
bbq-yogurt ranch dressing
- 1 cup buttermilk
- 1/2 cup Greek yogurt
- 2 tbsp thinly sliced chives
- 2 tbsp minced parsley
- 2 tsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup prepared bbq sauce
- 1 romaine heart, shredded
- 1/2 head green cabbage, shredded
- 1 cup canned black beans, drained and rinsed
- 2 roma tomatoes, diced
- 2 fresh corn on cobb, charred under broiler and kernels removed (cobbs discarded)
- 1/4 red onion, diced
- 1/2 jicama, peeled and diced
- 2 green onions, sliced on bias
- Place large skillet over medium-high heat. Once skillet is hot add oil.
- Generously season chicken thighs on both sides with salt and pepper.
- Sear thighs for 3 to 4 minutes. Lower heat to medium and flip thighs. Continue to cook for an additional 5 to 6 minutes or until thighs have just cooked through.
- Transfer thighs to a cutting board and allow them to rest for about 5 minutes. Chop chicken into bite sized pieces and transfer to a mixing bowl. Add bbq sauce andtoss together until well coated. Set aside.
- Place all dressing ingredients into a mixing bowl and whisk together until smooth.
- Combine romaine and cabbage together in a large bowl and toss together. Transfer mixture to a platter.
- Top greens with black beans, tomatoes, corn, red onion, jicama, and bbq chicken.
- Sprinkle salad with sliced green onion. Serve with dressing.
- The dressing can be made up to 5 days ahead of time and stored in an airtight container, in the refrigerator, until ready to use.
- The chicken can be cooked, chopped and tossed in bbq sauce up to 2 days ahead of time.
- The salad itself can be built on a platter or in a large bowl 1 day ahead of time, tightly covered in plastic wrap, and stored in the refrigerator. If building the salad ahead of time the bbq chicken and dressing should be added right before serving to avoid the salad getting soggy.
These chickpea burgers are a hugely satisfying plant-based dinner! Here they’re painted with BBQ and served topped with vegan bacon and spicy mayo. Eating plant based food doesn’t mean giving up the burger! Veggie burgers can be seriously satisfying, and that doesn’t mean processed meat substitutes. These vegan chickpea burgers full of whole foods can be your new go-to! They’re crispy on the outside and tender on the inside, with a hint of nuance from smoked paprika. Painted them with BBQ sauce and served with shiitake bacon and spicy mayo, they’re pretty darn tasty (if we do say so ourselves). Ready to get cooking? What’s in these chickpea burgers? True story: Alex and I tried a vegan burger from one of those popular plant-based meat companies that’s in the news these days. It tasted good, but we both ended up with a stomach ache afterwards. Something about them did a number on us (maybe because we don’t yet understand the effects of this processed food). So it’s back to homemade veggie burgers over here! Not only are these burgers tasty, they’re filled with healthy whole foods. Here’s what’s in these vegan chickpea burgers (nothing weird, promise!): Mashed chickpeas: you’ll use […]
These chickpea burgers are a hugely satisfying plant-based dinner! Here they’re painted with BBQ and served topped with vegan bacon and spicy mayo.
Eating plant based food doesn’t mean giving up the burger! Veggie burgers can be seriously satisfying, and that doesn’t mean processed meat substitutes. These vegan chickpea burgers full of whole foods can be your new go-to! They’re crispy on the outside and tender on the inside, with a hint of nuance from smoked paprika. Painted them with BBQ sauce and served with shiitake bacon and spicy mayo, they’re pretty darn tasty (if we do say so ourselves). Ready to get cooking?
What’s in these chickpea burgers?
True story: Alex and I tried a vegan burger from one of those popular plant-based meat companies that’s in the news these days. It tasted good, but we both ended up with a stomach ache afterwards. Something about them did a number on us (maybe because we don’t yet understand the effects of this processed food). So it’s back to homemade veggie burgers over here! Not only are these burgers tasty, they’re filled with healthy whole foods.
Here’s what’s in these vegan chickpea burgers (nothing weird, promise!):
- Mashed chickpeas: you’ll use a potato masher or fork to mash them by hand
- Onion, carrot and red onion: grate these down so they integrate well; you can use a hand grater, food processor or high-speed blender
- A little flour: It’s needed to hold these babies together (trust us!). You can use gluten-free flour if you need to, or all-purpose or whole wheat.
- Tahini: this sesame paste holds it all together! (What’s tahini?)
- Cumin and smoked paprika. Big flavor comes from cumin, and a back-end smoky nuance from smoked paprika.
- BBQ sauce, for painting (optional). Use your favorite store-bought version, or our homemade BBQ sauce. (Check the label to find an organic version without high fructose corn syrup.)
They’re pan fried, then baked.
These chickpea burgers are lightly pan-fried to get a crispy crust, then baked to cook them through. Why the two steps? When we tried them baked only, the texture wasn’t quite what we wanted. Pan frying adds a nice crispness to the outside of the burger without it getting too dried out in the oven.
When you make your chickpea burgers, shape them so they’re about 3-inches in diameter and about 3/4-inch thick. This will help them to stay together when pan frying and get an even golden brown. We had a 3-inch round biscuit cutter that we used to shape them this size.
Serve with shiitake bacon for extra wow.
It’s totally optional, but you’ve got some time while the chickpea burgers are on the oven. Why not whip up a unique topping? This shiitake bacon is just that: vegan bacon made out of shiitake mushrooms. It sounds a little odd, but once you taste the salty, smoky flavor, you’ll understand! Since Alex and I first made it as a loaded potato soup topping, I’d been dying to try it on a burger. It’s absolutely worth it! It’s only 5 ingredients, and it’s not hard to do while the burger bake.
Creamy sauce makes chickpea burgers shine! (Or really, any veggie burger.)
These chickpea burgers are made perfect with a creamy sauce. Because veggie burgers don’t have the same natural fat like beef burgers, they can taste dry. You really need to add a creamy sauce to get the right textures on a bun. Here we’ve used Spicy Mayo, which also adds richness making for an overall enhanced experience! Here are a few more creamy sauce toppings you could try:
- Yum Yum Sauce This savory sweet drizzle is incredibly tasty, made with mayo, ketchup and spices. (Yum!)
- Easy Russian Dressing Basically = Big Mac Sauce. This tangy mayo-based sauce is out of this world good.
- Guacamole We love using guac as a creamy, savory sauce to top a vegan burger! (Like in our Grillable Veggie Burger.)
Make ahead and reheating instructions
These vegan chickpea burgers save well, making them great for making ahead! You could meal prep them on a weekend and then refrigerate them for eating throughout the week. Here’s what we’d recommend:
- Store in the refrigerator 3 to 4 days. When you reheat them, place them in a 375 oven and reheat until heated through (about 10 minutes or so).
- Freeze for 1 to 2 months. These burgers freeze well, so pack them in a sealed container and store for a few months. You can also make a double recipe if you know you’d like leftovers and do the freezing option. Let them thaw in the refrigerator and then reheat as per above.
Ways to serve chickpea burgers
You don’t have to serve these burgers with BBQ sauce, of course! There are lots of great topping suggestions: here are a few ways we thought of:
- Mediterranean style. If you eat some dairy, top with Tzatziki, red onion and feta.
- Mexican style. Top with Guacamole and Spicy Chipotle Sauce. Oh and Pickled Jalapenos for more heat.
- Ranch style. Add Pickled Radishes, lettuce, and slather the bun with Healthy Ranch or Vegan Ranch.
This recipe is…
Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free flour.Print
These chickpea burgers are a hugely satisfying plant-based dinner! Crispy on the outside, they’re painted with BBQ and topped with vegan bacon and spicy mayo.
For the chickpea burgers*
- 15-ounce can chickpeas (1½ cups cooked)
- 1 large carrot
- ½ red onion
- 2 garlic cloves
- 1/4 cup all purpose, whole wheat or gluten-free flour
- 2 tablespoons tahini
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1/4 cup grapeseed or vegetable oil, for frying
- Preheat the oven to 400°F.
- Drain and rinse the chickpeas. Use a potato masher or fork to mash them in a bowl until they’re mostly mashed with some chunks. Use a large size grater to grate the onion and carrot, then finely grate the garlic OR place them all in a food processor and process until finely minced. Add them to the bowl with the chickpeas. Stir in the tahini, flour and spices. Mix with a spoon and then your fingers until a sticky dough forms. Form 4 round patties and place them on a cutting board, about 3 inches wide by about 3/4 inch thick (we had a 3-inch circle biscuit cutter, which you could use if you have one).
- In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
- Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through.
- Remove the patties from the oven and let them cool for at least 15 minutes to firm up. Paint liberally with BBQ sauce. Top with toppings (make sure to have a creamy rich topping like the Spicy Mayo to enhance the flavors and textures. The burgers save well in the refrigerator, so they’re great to make ahead and eat throughout the week. They also freeze well!
If you’d like more servings, double the ingredients and pan fry in batches, then bake 8 burgers on the same tray. The burgers stay well refrigerated or frozen (see Step 6).
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: Chickpea Burgers, Vegan Burger, Vegan Chickpea Burger, Veggie Burger, Veggie Burger Recipe
This wing dip is sponsored by ALDI! I’m so excited to be working with them to bring you some amazing dishes this year! It’s dip season! And I am here for you with this loaded wing dip! Oh my gosh you guys. This app right here is chock-full of EVERYTHING you want to eat (and […]
The post Loaded Chicken Wing Dip with Beer Caramelized Onions. appeared first on How Sweet Eats.
This wing dip is sponsored by ALDI! I’m so excited to be working with them to bring you some amazing dishes this year!
It’s dip season! And I am here for you with this loaded wing dip!
Oh my gosh you guys. This app right here is chock-full of EVERYTHING you want to eat (and share!) for the Big Game. Gooey, melty cheese, juicy shredded chicken, three sauces, beer caramelized onions (!!) – seriously everything. I’m pumped!
Today I’m partnering with ALDI again to bring you a deeeelish spread just in time for the Big Game! They have seriously everything you need for an incredible game spread. Not only am I sharing this fabulous dip, but also a few of their new dreamy hummus and salsa varieties. Oh and their ready-to-go wings! So good, and they come with extra sauce.
My obsession with ALDI is going wild and I’m happy to report that I brought home a huge haul from there on Sunday. I found every.single.thing. I needed for the week plus for this recipe. Woohoo!
p.s. If you need any ideas for a spread, check out the incredible tailgate football food spread I made all with ingredients from ALDI!
So the dip. THE DIP!
First, I cooked a few Never Any! Fresh Boneless Skinless Chicken Breasts from ALDI and chopped them up. I love this recipe because you can make the chicken and use it in the dip, use leftover chicken from dinner or use a rotisserie chicken. You really can’t go wrong!
Oh my word. I am such a lunatic for this dip! The flavor is unreal. It’s more flavorful than just about any other chicken dip I’ve tried.
See, it’s no secret that I’m a buffalo chicken freak. And if you noticed over the holidays, I made the classic dip (after a 10 (or so) year hiatus!) and fell in love again. It was a weird craving that materialized and everyone else in my family was here for it. We burned out on buffalo chicken dip after making it nonstop in the early 2000s, so bringing it back for a night (or, um, and entire holiday) was a delicious surprise.
Then I realized that I love BBQ as much, if not more than, buffalo wing flavors. And I’ve made BBQ chicken dip before, but it wasn’t until someone at our party asked me about it that I considered… combining the two. Yes. Combining them.
And then adding the other things that we have with wings, so maybe a little smokiness? A little honey mustard? Plus blue cheese and ranch, like usual. Then, trashing it up more with beer caramelized onions! I used the Wernesgrüner Pilsner from ALDI to caramelize and the flavor is over the top.
Oh boy, this is just getting good.
If I didn’t loathe celery so much, maybe I’d even chop that up and throw it in the dip for you too. Alas, I saved it as a dipper. But seriously? We have ALL THE FLAVORS here. Can I just call it ALL THE FLAVORS dip?
Because that sounds appropriate.
Let’s go through the wing dip spread!
Front and center, we have the warm, melty, cheesy dip that is divine. I like to serve this with both the Clancy’s Hint of Lime Tortilla Chips and the Savoritz Sea Salt Pita Crackers. There’s a little something for everyone!
Along with that, a few dips. The Park Street Deli Avocado Salsa is refreshing and wonderful. It’s great as a dip on its own but also delish on tacos, salads and bowls! The Park Street Deli Buffalo Hummus complements the dip here so well. It’s smooth and creamy – perfect for when you want that buffalo flavor but don’t have enough time (or, friends to eat it with you!) to make a big dip like this.
My favorite is the Park Street Deli Jalapeno Lime Hummus. Oh it’s just amazing! It bright but creamy, light but with a touch of heat. Everyone loves this one. It’s amazing on wraps or sandwiches too!
All of these delish snacks – the Park Street Hummuses, Park Street Salsas and Park Street Wings, along with the Clancy’s Hint of Lime Tortilla Chips can be found at Aldi for a limited time! Run and go get them!
Because Eddie loves all things wings, I grabbed a few of the Park Street Deli Wings. These are SO GOOD. They come ready to eat – all you have to do is heat them up. I loved the maple BBQ ones so much.
These extra bites are the perfect things to add to a spread with a hot and bubbly dip!
Now run run run and get all the flavors.
Loaded Wing Dip
Loaded Wing Dip with Beer Caramelized Onions
This loaded wing dip is full of buffalo wing sauce, BBQ sauce, honey mustard, ranch, blue cheese and tons of chedder. All the flavors!
- 2 tablespoons unsalted butter
- 1 large sweet onion, (thinly sliced)
- pinch of salt and pepper
- ⅓ cup Wernesgrüner Pilsner
- 2 Never Any! Boneless Skinless Chicken Breasts, (cooked and shredded)
- 2 8-ounce blocks Happy Farms Cream Cheese, softened
- 1 block Reserved Aged Cheddar, (freshly grated)
- 1 bag Happy Farms Shredded Sharp Cheddar Cheese
- ⅓ cup crumbled blue cheese, (plus more for topping)
- ¼ cup Burman’s Hot Sauce, (plus more for drizzling)
- 1/4 cup Burman’s BBQ Sauce, (plus more for drizzling)
- ½ cup honey mustard, (plus more for drizzling)
- 2 tablespoons ranch dressing
- 2 tablespoons blue cheese dressing
- Park Street Deli Buffalo Hummus
- Park Street Deli Jalapeno Lime Hummus
- Park Street Deli Avocado Salsa
- Clancy’s Hint of Lime Tortilla Chips
- Savortiz Pita Chips
- Carrot sticks
- Celery sticks
- Heat a large skillet over low heat and add the butter. Add the sliced onions with the salt and pepper and stir. Cook until slightly softened, about 5 minutes. Add in the pilsner and cook, stirring often, until the onions caramelize, about 25 to 30 minutes.
- Preheat the oven to 375 degrees F. Spray a 9-inch baking dish with nonstick spray.
- In a large bowl, stir together the cream cheese, almost all the cheese (I save a handful for topping the dip!), the hot sauce, BBQ sauce, honey mustard, ranch and blue cheese. You can use an electric hand mixer to combine things more if needed! Once combined, stir in the caramelized onions and the shredded chicken. Spread the mixture in a baking dish. Top with the remaining cheese. Add on another drizzle of BBQ sauce, buffalo and honey mustard.
- Bake the dip for 20 to 25 minutes, until golden and bubbly and hot. Serve immediately with carrot sticks, celery sticks, crackers and chips.
Give me all the flavors!
The post Loaded Chicken Wing Dip with Beer Caramelized Onions. appeared first on How Sweet Eats.
All good days end with maple BBQ salmon. So guess what! It’s a Monday meal on a Monday! This is SUCH a Monday recipe in my eyes. Tastes delish, is easy to throw together, is satisfying and simple. But packed with a flavor punch. You know what a huge fan of salmon I am. I […]
All good days end with maple BBQ salmon.
So guess what! It’s a Monday meal on a Monday!
This is SUCH a Monday recipe in my eyes. Tastes delish, is easy to throw together, is satisfying and simple. But packed with a flavor punch.
You know what a huge fan of salmon I am. I almost said “we” and used the term “in this house,” but then I remembered that Eddie doesn’t love salmon. He will eat it, but it’s not his go-to seafood or fish. He much prefers a white fish or something like shrimp or scallops.
That being said, if I really want it or if I’ve tested some new recipes, he will eat it. So I want to make it as good as possible. Because I’m still hoping to convert him, you know?
This flavor combination is ridiculously simple but GOOD. I’ve told you about this quick bbq-like spice rub for almost ten years. It’s an awesome way to get some bbq flavor and spice (think slightly sweet and smoky) without a sauce or a specific mixed spice rub. Those things are great, don’t get me wrong, but since you may not always have them on hand, this is the next best thing. I promise!
A little spice rub and a tiny maple drizzle will go a long way, I tell you.
I like to make this with a super simple yet flavorful side, since the salmon has so much taste. Pearl couscous is one of my favorites and has been since I first had it – which was maybe when I was 20? 21?
I’ve loved it ever since. Sometimes I use it as the base of my grain bowls or salads. Other times, I make a simple side like this, drizzle it with brown butter and go to town.
For a veggie, my go-to is always my parmesan roasted broccoli. I love that when combined with my favorite veg, this is a MEAL. It sounds funny, but having three components to a meal (the entree, two sides) is such a nostalgic, feel-good thing in our house. It’s how I grew up eating dinner almost every night. Sometimes when I think back to how my mom got a meal like that together almost every.single.night?! It’s crazy. And inspiring. And I love it!
So here we are. Eat up.
Maple BBQ Salmon with Brown Butter Couscous
Maple BBQ Sauce
This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!
- 2 pounds salmon filets
- 1 tablespoon brown (or maple!) sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cumin
- 2 to 3 tablespoons maple syrup
brown butter couscous
- 1 tablespoon unsalted butter
- 1 cup uncooked pearl couscous
- 1 ¼ cups chicken or vegetable stock or water
- pinch of salt
- 2 tablespoons unsalted butter
- 1 garlic clove, (minced)
Preheat the oven to 400 degrees F. Place the salmon on a baking sheet.
- In a small bowl, whisk together the sugar, garlic powder, paprika, salt, pepper and cumin. Sprinkle it all over the salmon filets. Drizzle each filet with the maple syrup and use a spoon to kind of “spread” it all over the filet.
Roast for 10 to 15 minutes, until the salmon just flakes with a fork. If desired, you can brush with a little more maple syrup when it comes out of the oven. Top with chopped chives. Serve immediately with brown butter couscous!
- brown butter couscous
- Heat a large saucepan over medium heat and add the butter. Stir in the couscous until coated, then cook for 2 to 3 minutes, stirring, until the couscous is slightly toasty. Add in the stock and salt and bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Cook for 15 minutes, or until the liquid is absorbed.
- While the couscous is cooking, heat a small saucepan over medium heat and add the butter. Cook, whisking often, until brown bits appear on the bottom of the pan. Remove the butter from the heat and stir in the garlic cloves.
- Once the couscous is finished, drizzle with the garlic brown butter. Toss and serve.
Cozy comfort right there.
Here is a different BBQ sauce made with mayonnaise. It’s delicious in hot sandwiches and over grilled meat.