recipes Archives - Percolate Kitchen

Baked Chicken Meatballs with Garlicky Honey Mustard Sauce

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too! Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

Try these easy baked chicken meatballs tossed in a garlicky honey mustard sauce for an easy dinner recipe tonight!

Some of you may be familiar with the fact that I am on the constant hunt for foods that are:

  1. quick
  2. easy
  3. kid-approved

It’s pretty much my criteria for 99% of the meals I make! Occasionally I like stretching my professional cooking skillz a notch but with a husband who works long, irregular hours and two small kids at home, I’m usually just thankful to get dinner on the table at all.

I figure my life is currently in a season of busyness, and I can start cooking the complicated stuff later when my time isn’t so stretched! So with that, I bring you these fab baked chicken meatballs tossed in garlicky honey mustard. 

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

These babies (as in, the baked chicken meatballs) fit every step of my criteria above.

My kids love them (once my son was past a year and could eat honey, obvs), the meatballs are baked instead of needing to be babysat in a saute pan, and the sauce is simple, tasty, and holds up like a rockstar in a crockpot.

Do you think there’s a coincidence in that a favorite bar-style comfort food is chicken tenders with honey mustard… and that’s also a staple kid menu item?

Like, does it say something about people drinking booze that they also love a faved kids food?

Probably. I know a few people who turn slightly infantile when they’re drinking. Maybe saying “slightly” is being a little generous!

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

I guess what I’m trying to say is this: everyone freaking loves this dish. It’s perfect for parties (Christmas parties, Superbowl parties, tailgating!). It’s easy to break up the workload and make the chicken meatballs ahead of time, freeze them, and then defrost and make the sauce another night, saving you some time. And they’re banging in kid’s lunches.

As you can see from the photos, we prefer serving them over rice on the nights I make them for dinner.

The sauce isn’t ridiculously sweet, but it works well with starchy white long grain rice. Roast a side of broccoli florets with some olive oil and a little salt and pepper, and you’ve got a healthy and tasty dinner in under 20 minutes.

Perfect.

Print
Chicken Meatballs Dipped in Garlicky Mustard Sauce
Servings: 4
Author: Ruthy Kirwan
Ingredients
For the meatballs:
  • 1 lb ground chicken
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup plain breadcrumbs
  • 1 egg
  • ½ cup milk
For the sauce:
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • cup creamy dijon mustard
  • 4-5 garlic cloves , minced
  • 1 tablespoon olive oil
Instructions
Make the meatballs:
  1. Preheat the oven to 350*F.
  2. Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
  3. Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around. Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly. Bake for 15-18 minutes or until cooked through and browned underneath.
Make the sauce:
  1. While the meatballs are baking, make the sauce. In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined. Bring to a simmer, then turn the heat down to low. Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
  2. When the meatballs have finished cooking, add them to the sauce and toss gently to coat.

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39+ Kid-Approved After School Snack and Lunch Box Ideas

 

It isn’t always easy finding snacks and lunch box ideas that kids will eat, so I’ve rounded up some ideas from a couple of my fave food bloggers to help inspire you!

When my daughter (now 3) was a baby, she ate everything. It was great! I felt like the best mom ever, smugly feeding her all kinds of foods and saying things like, “Oh, it’s just what she’s used to!”

Now, with a mind of her own and a beautifully stubborn attitude to match, she would be thrilled to live on a diet of goldfish crackers and air. I’m hoping this is all a phase and just trying to go with the flow. In the meantime, though, I’m on a constant search for healthy-ish, tasty, quick and easy meals and snacks I can make for her that won’t wind up cast aside by her, ah, discerning palate.

Want to see more ideas for lunch box ideas and after school snacks?

Click to follow my Pinterest board, Baby and Kid Approved! It’s full of quick and simple kid-friendly meal ideas, and I add new stuff to it all the time.


On to the meal ideas!

Peanut Butter, Banana, and Nutella Pastries by Percolate Kitchen

With just five ingredients and 25 minutes, these flaky, sweet little Peanut Butter, Banana, and Nutella Pastries are the easiest dessert ever.

Apple Cookies by NaturBaker 

Kid-Approved Snack Ideas from The Messy Little Kitchen

20 Freezer Friendly Lunchbox Items from Kidgredients

Super Creamy Macaroni and Cheese from Percolate Kitchen

Pick-and-Choose Kid’s Packed Lunch Chart from Percolate Kitchen

Use these ideas to make your kid's packed lunch even faster! Pick one food item from each section. There's even space to add in your own favorites!

Chocolate Banana Cupcake Muffins from NaturBaker 


Annnnnd, in case you missed it, I just featured Back to School Lunch Week on the Percolate Kitchen Facebook Page!

You can find all my lunch related posts on Facebook, including recipe videos, Facebook Live, even a gif of me and peanut butter (really!)

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Picky Eaters? Here are 13 Kid-Approved Recipes from Percolate Kitchen

17 Easy Sheet Pan Dinners for Busy Nights

5-Minute Blender Green Goddess Dressing

Sheet Pan Chimichurri Pork Chops

We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!

I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.

Earlier in the summer, I shared this recipe for chimichurri sauce. It’s one of my favorites and, if you have a food processor, can be whipped up insanely fast!

I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.

Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.

Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.

If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.

I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!

If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!

I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.

But again, the beauty of sheet pan dinners is their versatility.

If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.

Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.

(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).

 

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Sheet Pan Chimichurri Pork Chops and Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup chimichurri sauce see recipe link in notes
  • 2 pounds boneless pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 pound trimmed green beans
Instructions
method:
  1. Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
  2. In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
  3. Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
  4. Remove and allow to cool slightly before serving.
Recipe Notes

Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they've had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.

Looking for a perfect marinade or sauce for your grill or bbq dish? This chimichurri sauce is full of fresh, herby flavors with a spicy kick!
Print
Chimichurri Sauce
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
Author: Ruthy Kirwan
Ingredients
ingredients
  • cup red wine vinegar
  • 1 bundle fresh cilantro , most of the stems removed and roughly chopped (about ½ cup)
  • ½ bundle fresh parsley , most of the stems removed and roughly chopped (about ¼ cup)
  • 1 ounce fresh oregano , most of the stems removed and roughly chopped (about 3 tablespoons)
  • 2 shallots , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon salt
  • ¾ cup extra-virgin olive oil
equipment:
  • 3- QT or larger food processor , fitted with the S blade
Instructions
method
  1. Add all ingredients except for the olive oil to the food processor.
  2. Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
  3. Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
  4. To finish, blend on high until the sauce is smooth and blended.
Recipe Notes

Makes: about 2 cups 

 

Grilled Peach, Tomato and Mozzarella Salad

 I love this simple grilled salad of peaches, tomato, and mozzarella as a side for barbecues- or when you just want to take advantage of perfect summer produce!

Grilling brings out an inherent sweetness in tomatoes, and it highlights the sugars in peaches. Rounding out the entire dish is creamy, milky mozzarella, drizzled with a zing of balsamic vinegar and garnished with chopped fresh herbs.

Grilled Peach, Tomato, and Mozzarella Salad highlights summer produce like none other! This grilled salad is a perfect barbecue side, and the grill highlights a sweetness in the tomatoes that works perfectly with the perfumey peaches, topped with creamy mozz and a splash of balsamic vinegar.

Here’s how good this grilled salad of peach, tomato, and mozzarella is:

I ate it standing at the counter in my kitchen, using only my fingers. It’s one of those, “Ok, one more bite – and then I’ll stop” kind of salads. But… I didn’t stop.

The combo practically sings together at the end of a fork; a grilled salad of caramelized tomato, sweet, perfumey peach, topped off with milky mozz and a splash of vinegar and I swear, it’s like your taste buds threw a party. A party with a smoky bbq, a radio of summer tunes playing in the corner, and friends standing around gripping sweaty glasses of cold drinks while the sun beats down.

In other words, summer.

Grilled Peach, Tomato, and Mozzarella Salad highlights summer produce like none other! This grilled salad is a perfect barbecue side, and the grill highlights a sweetness in the tomatoes that works perfectly with the perfumey peaches, topped with creamy mozz and a splash of balsamic vinegar.

Perfect, delicious summer. It’s the start of August and that makes me feel panicked that I only have one month-ish left of summer to enjoy!

So with that in mind, head to the farmer’s market for sun-ripened produce, fire up the bbq, and make this grilled salad. Your taste bud party will thank you.

Print
Grilled Peach, Tomato, and Fresh Mozzarella Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Grilling brings out the sweetness in peaches and tomatoes, and the milky creaminess of mozzarella with a zing of balsamic vinegar brings it all together. Great salad for summer evenings on the grill!

Servings: 2
Author: Ruthy Kirwan
Ingredients
Ingredients
  • olive oil for brushing
  • 1-2 ripe peaches pitted and sliced into rounds
  • 1-2 heirloom tomatoes stem removed and sliced into rounds
  • to taste large grain sea or kosher salt and freshly ground pepper
  • 3 oz fresh mozzarella torn or sliced into rounds
  • 1 tablespoon fresh oregano or basil leaves torn
  • 1/2 tablespoon balsamic vinegar
Instructions
Instructions
  1. Line a grill with aluminum foil and brush with olive oil or spray with nonstick cooking oil.
  2. Brush each slice of peach and tomato with olive oil on both sides and season with salt and pepper.
  3. Arrange the slices on the aluminum foil, leaving a little space between each slice.
  4. Grill for about one minute each side, until grill marks appear and the fruit has softened slightly.
  5. Place the grilled slices on a plate and scatter with fresh mozzarella. Sprinkle with the oregano or basil, drizzle with balsamic vinegar, and serve immediately.

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Picky Eaters? Here are 13 Quick and Easy Kid Friendly Recipes!

If you're struggling to find meals your picky eaters will enjoy, look no further! I've compiled a great list of quick and easy recipes your kids will love. If you're struggling to find meals your picky eaters will enjoy, look no further! I've compiled a great list of quick and easy recipes your kids will love.

If you're struggling to find meals your picky eaters will enjoy, look no further! I've compiled a great list of quick and easy recipes your kids will love.

Struggling to find easy meals your kids will eat? Here’s a great list of quick and easy recipes, made especially for picky eaters!

When I was a new mom, and my daughter was just starting to eat solids, I spent a lot of time patting myself on the back for raising such a good eater. “She eats everything!” I bragged. Then she turned 3. And now? Picky eaters ain’t got nothing on this kid.

With her, it’s a lot more about controlling what she eats instead of telling me what she doesn’t like – this is a typical toddler/preschooler thing, and in most cases, I just roll with it. But that doesn’t mean we get to escape the same mealtime struggles that others with picky eaters get to experience!

So I sat down and began compiling a list of tasty, quick, and easy recipes that I thought she would happily dig into. I have zero time or patience for cutting sandwiches into butterflies or whatever other super-cute ideas you see on Pinterest, but I am always down for cooking a recipe that doesn’t take too long and tastes delicious.

And now you get to reap the benefits of my searching! (more…)

5-Minute Blender Green Goddess Dressing




Hello? 1970’s calling, I’ve got your dressing here. I’m loving this simple change-up to the classic Green Goddess Dressing, with the addition of tangy buttermilk!

The first time I tried Green Goddess dressing I was a teenager, waiting tables at a bar & grill style restaurant in the mall in my hometown. One of the cooks had brought it in to have on his salad during a break, and I fell in love with the creamy, herby flavor.

Green Goddess was popularized in the 1970’s due to, as wikipedia informs me, a promotional meal to celebrate the opening night of a play with the same name. The play was popular, but the dressing recipe was the bigger hit of the night, and Green Goddess became a ubiquitous salad dressing.

(more…)