Greek-Inspired Lamb Sliders

Pump up the flavor for your big game spread with a secret ingredient: Mezzetta® Golden Greek Peperoncini. The base of our Greek lamb sliders includes chopped peperocini and za'atar, which we grill and pile high on brioche with a tangy tzaziki and crumbled feta. Grab the full recipe on caramelizedblog.com, and visit here to pack your pantry with their exceptional pickled selections for entertaining friends and family.

Serves 4 (8 sliders)

1 pound ground lamb
1 tablespoon + 1 teaspoon za’atar seasoning, separated
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
4 Mezzetta Golden Greek Peperocini, finely chopped
1/4 cup diced caramelized onions
8 mini brioche buns
1/2 cup plain Greek yogurt
1 sprig fresh dill, plus extra to garnish
Juice of 1/2 lemon
1 teaspoon Mezzetta Golden Greek Peperocini juice
1/2 cup crumbled feta cheese

In a large bowl, mix ground lamb with 1 tablespoon of za’atar, salt, pepper, peperocini, and onions until well combined. Use an ice cream scooper to form evenly-sized patties. Heat a cast iron skillet over medium-high heat. Add lamb scoops to skillet and smash with a spatula. Grill for 3-4 minutes per side until browned and cooked to desired temperature.

Meanwhile, in a small dish, combine Greek yogurt with remaining za’atar, lemon juice, peperocini juice, and fresh dill. Stir and spread on half of each brioche bun. Top with crumbled feta and a sprig of dill. Then, add slider patty to other half of bun. Serve immediately.

This post is brought to you by Mezzetta.

Crispy Caprese Chicken

I love this #dinneronawhim caprese-style concept for any season of the year — its preparation and presentation are simple yet elegant; flavorful yet friendly to even the pickiest of eaters.

For those of you intimidated by cooking chicken all the way through, you don’t have to worry here: Pounding each half of your breast to a 1/4-inch thick cutlet will cook over the stovetop in no time; and the extra step of sitting—for your mozz to melt—seals the deal for well-done (but not dry) chicken. And while it’s perfect on its own, serving atop some angel hair, orzo pasta, or even a bed of lettuce would be pretty delicious, too!

Serves 2 (easy to double!)

1 large chicken breast, halved
1 tablespoon flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 egg
1/2 cup panko bread crumbs
4 tablespoons olive oil, divided
4 ounces fresh mozzarella, sliced
1 cup cherry tomatoes
Flaky sea salt
1 tablespoon pesto
Juice of 1/2 lemon

Preheat oven to 425F. Toss cherry tomatoes in 1 tablespoon oil with a pinch of flaky sea salt.

Place on a baking sheet and roast until almost burst, about 15 minutes. Remove and set aside.Meanwhile, prepare flour with seasoned salt and pepper in one shallow dish, a whisked egg in a second dish, and panko in the third. Pound each chicken half into a 1/4-inch thin cutlet. Dredge and drip in flour, egg, and then panko.

Heat 2 tablespoons oil in a Dutch oven over medium high heat. Add chicken and cook 4 minutes per side. Turn heat to the low and place mozzarella slices on each piece of chicken. Place lid on the pot and allow mozzarella to melt for approximately 5 minutes.

Finally, in a small bowl, stir pesto with remaining tablespoon of olive oil and lemon juice. Plate chicken breasts with cherry tomatoes, pesto sauce, and an extra pinch of flaky sea salt.

Slow Cooker Winter Pot Roast with Purple Potatoes

Here’s proof that winter pot roasts can be pretty! I am absolutely one to eat with my eyes, and winter stews stereotypically tend to lose their luster after cook time. However, with bright purple potatoes and tricolored carrots, the end result is beautiful!

I’ve loved experimenting with Home Place’s grass-fed beef, pasture-raised pork and lamb products through their subscription service. I truly believe food tastes better when you where you got it from! Code CARA1 gives you 30% off your first box.

Serves 2

1 pound Home Place Pastures beef bottom
1 tablespoon olive oil
Salt + pepper
Handful fresh thyme + rosemary springs
1 shallot, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
2 cups purple potatoes, chopped
1 cup beef broth
1/2 teaspoon garlic powder
1 teaspoon Worchestershire sauce

Heat olive oil in a large pot over medium-high heat. Dab the beef dry with paper towels and season all over with salt and pepper. Sear roast until browned on both sides, about 4 minutes per side.

Add herbs, shallot, and vegetables to a slow cooker. Transfer roast to center of the slow cooker. Pour beef and Worchestershire sauce over beef and vegetables. Sprinkle with garlic powder.

Cook for 4-6 hours on high or 6-8 hours on low. Slice roast and serve with vegetables and au jus.