At the end of the month I have this little cooking on TV gig that I’m incredibly excited about. And as much as I strive to be unique and impervious to social pressure, none of that has been able to penetrate my own vanity. After the initial shock of being asked to cook on CBS, Los Angeles wore off my first very female thoughts went something like this:
"What am I going to wear?"
"The camera adds ten pounds. Awesome."
So here I am, trying to stay as healthy as possible until I can school the Los Angeles metro area on the mid-day news with an introduction to cooking with beer all while still trying to run two food blogs that dazzle you with fun and delicious food. Not as easy for me as I’d like.
I did, however, discovered that if I give up dairy, which I already find skeevey in it’s unmanipulated state, the battle to lose those last few pounds becomes much easier. Butter and goat cheese have been the only real sacrifices, the rest has been easy to ignore or replace.
Don’t forget to come back on Wednesday when I give the best chocolate ice cream I have ever had that happens to be dairy free. It’s insane how creamy it is. You’ll want that recipe.
This recipe, which is dairy and gluten-free, gives you this delicious little mini burgers that are only about 90 calories each. And I am now one step closer to cooking on TV and not crying about it.
Chicken Sliders With Zucchini Buns
For The Patties
- 1 lb ground lean chicken
- 1 egg
- 1/4 cup panko (for GF, use crushed potato chips)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 1 cup fat free chicken broth
Condiments & Toppings
- 1 to 2 large zucchinis, cut into 1/4 inch rings (buns)
- Avocado Slices
- BBQ Sauce
- Pickled Jalapenos
- Tomato Slices
In a bowl, combine all the the patti ingredients (except the chicken broth) with your hands until well combined.
Spray the inside of a skillet (with a lid) with cooking spray, allow to get hot but not smoking.
Form the chicken mixture into patties about the width of your zucchini slices and about 1/2 inch thick. Cook on one side until browned on the bottom, flip and allow to cook for about 1 minute. Add the chicken broth until about half way up the sides of the chicken patties. Cover with a lid and allow to steam for about 3 to 5 minutes or until chicken patties are cooked through. Because fat is responsible for moist patties, very lean meat becomes dry very easily. This is the method I use to make sure the chicken is cooked through but is not dry.
Remove from pan and allow to drain.
Add the patties to the zucchini slices, top with condiments and serve.
(Makes about 8)