TABASCO® Honey BBQ Pull-Apart Chicken Sliders on Hawaiian rolls are sticky and sweet.

This post is sponsored by Walmart. The opinions and in the text are all mine.

Nothing says summer like a nice BBQ, and I could not be happier about that. That is why I absolutely love going to Walmart to step up my BBQ Celebration game. I can find everything that I need in one convenient location.

Ah! Don’t you just love Walmart?!

These tasty Pull Apart BBQ Chicken Sliders are flavor bombs.

Not only are they easy to make, but super fun and extremely delicious. On top of all of this, these are total crowd-pleasers.

By serving these scrumptious savory bites, you will, for sure, become the Queen or King of your party, and we all want that.

Tap here for more tasty recipes

I am delighted to be part of this campaign ad tell you about the AMAZING Summer BBQ Celebration Guide from Walmart!

In addition to this delicious recipe using the new TABASCO Honey BBQ sauce, there are so many other refreshing recipes and ideas for your next summer get-together.

Make sure to check it out here.

My family devoured a tray of these Pull-Apart BBQ Chicken Sliders and requested more. Well, I could not be more pleased to make a tray of these again.

If you decide to make these or anything else in the Walmart Summer BBQ Celebration Guide please tag me on social media. I would love to see your creation.

When you make these easy and tasty Pull Apart BBQ Chicken Sliders, please tag me on Instagram @sandraseasycooking. You can use the hashtag #sandraseasycooking so everyone could see it.

I would love to see it and with your permission share it! Thank you for your support!

Yield: 4

Pull Apart BBQ Chicken Sliders

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Nothing says Summer like a nice BBQ, and I could not be happier about that. These are super easy and delicious sliders.

Print

Ingredients

• 2 pounds chicken thighs, boneless, skinless
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 1 cup TABASCO® Honey BBQ Sauce, divided in half.
• 12-pack of Hawaiian rolls, halved
• 1/4 cup unsalted butter, melted.
• 4 slices pepper jack cheese
• 16 each dill pickle slices.

Instructions

1. Pre-heat an oven to 375°F.
2. Mix chicken thighs in a bowl with salt, black pepper, and ½ cup of TABASCO® Honey BBQ Sauce and bake on a lined baking sheet for 15-18 minutes.
3. Shred chicken and toss with remaining TABASCO® Honey BBQ Sauce.
4. Cut Hawaiian rolls horizontally, brush with butter, and place cut side up on a lined baking sheet.
5. Place shredded chicken and pepper jack cheese on the bottom half of rolls and cook for 5-8 minutes or until cheese is melted.
6. Top with sliced pickles, the toasted top portion of rolls, and serve immediately.

Notes

You can use BBQ Pork or Beef, cooking time may depend on the type of protein.

Don’t you just love refreshing salad? I love salads and eat them all year round, but I know this one is by far the most unique one. Do not discard it, please!

I know you are probably looking at these pictures and saying how would this even work, or it looks disgusting, but trust me it does work and it is pretty good. It is not the most filling salad, but it’s so pretty and refreshing as well. Sometimes we need to step out of our comfort zone and try something new.

To be honest, this is not a new recipe. You may find it in Mediterranean cookbooks and all over the internet, however, I wanted to add my own twists.

More amazingly delicious and meatless salads 

It will be most definitely served the whole summer long because I love watermelon, and I love the taste of sweet and savory flavors. Also, I added a generous squeeze of fresh lemon and a drizzle of olive oil.

I loved it!

Well, I am just thinking what else should I add to it; arugula, cherry tomatoes, perhaps a radish would go well too. I am not sure just yet, but I will be experimenting.

My family ate it but they were skeptical, however, everything was gone from their plates. It was B+ from them, and I was happy to hear. They are hard to please sometimes, especially if a dish is out of their comfort zone!

Anyway, I feel like this would be perfectly served with teriyaki salmon or chicken, but if you want to keep it vegetarian my amazing grilled tofu is a fantastic replacement.

If you by any chance make it or try it please let me know. You can tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

Similar Recipes:

TANGY BEET SALAD

HEIRLOOM TOMATO FETA SALAD

CUCUMBER-TOMATO AND MOZZARELLA CHEESE SALAD

FRUIT SALAD WITH CITRUS-MAPLE DRESSING

CREAMY SUMMER PASTA SALAD

Yield: 2

Watermelon, Cucumber, and Feta Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and refreshing recipe for summer Watermelon, Cucumber and Feta Salad

Print

Ingredients

• 2 cups of cubed melon ( 1 cup per serving)
• 2 mini cucumbers (you may use Eng. cucumber)
• Pinch of salt and pepper, or to taste
• Springle of fresh mint (You may also use fresh basil)
• Springle of fresh lemon thyme (if you have it add this herb, if not just omit)
• drizzle of olive oil, any on hand but EVOO is the best for salads
• 1/2-1 tbsp lemon juice
• 1/4 cup feta cheese

Instructions

1. Add everything except for feta in a large bowl and toss.
2. Sprinkle with feta cheese. I didn't use crumbled version, but I did crumble it myself.
3. Add to plate and enjoy!

Notes

Watermelon and cucumber work so well together. I feel like fresh mozzarella might work with this recipe too.

You can even grill watermelon slices before cutting them into cubes which would make this salad better.

If you by any chance have sriracha salt, please add that salt instead of any other. It gives you that extra kick.

Feta is salty so add enough salt to please your taste buds, but not too much.

What I always must get when I shop at Aldi.

Aldi is the brand of two German family-owned discount supermarkets, and my family loves shopping at this grocery store.

You will need a quarter to get a cart unless you want to carry everything in your arms.

If you do not have a quarter, you may exchange a dollar at the cashier. Sometimes the cashier will give you a quarter so that you could use a cart, though, which shows just how amazing their customer service is. You may repay the kindness by returning that quarter later after you finish your shopping.

Regarding bags, you may use reusable bags in stores, repurpose empty cardboard boxes from inside the store, or purchase paper or plastic bags at checkout.

Paper bags are 7 cents, and plastic bags 10 cents in Nashville, TN.

Since coming to the USA, I’ve been doing grocery shopping at Aldi most of the time because their products are high-quality; I genuinely like what they offer.

Some of the things you must get that’s worth your buck:

Items for Charcuterie board

• You will find so many different, High-quality and inexpensive cheeses that look and taste expensive at Aldi. Pretty impressive!
• Dry salami, prosciutto, smoked fish, and deli meat.
• Nuts: pistachio, peanuts, almonds, etc.
• Dry Fruit: figs, apricots, etc.
• Pickled vegetables: gherkins or pickles, olives, stuffed mini peppers, pickled jalapenos, etc.
• Crackers: gluten-free options, pita chips, entertainment crackers, etc.
• Fresh produce.

Fish, Bacon and Ground Beef

• I love purchasing raw meat and fish at Aldi. It is always the best quality, and I have never seen their meat mixed with old ones; some stores are mixing old and new ground beef, which is disgusting and wrong.
• I would highly RECOMMEND Aldi’s beef, fish such as salmon, pork/bacon, even the chicken. I have never had a problem with it, so put that on your list if you eat fish and meat.

Fresh Produce

I feel like everyone already knows about Aldi’s inexpensive produce.

• Not only will you find a plethora of fresh fruit and veggies, but it’s all of excellent quality and pretty affordable. I get probably a week’s worth of produce. Most of the time, when farmer markets are closed during winter, I get all of it at Aldi because I love what they carry and how fresh it all looks.
• Some of my favorite fresh produce from Aldi: mushrooms, mixed greens, assorted mini tomatoes, English cucumber, mini cucumbers, peppers, cabbage, cauliflower, pears, bananas, avocados, kiwi, etc.

Low-Carb Bread, Tortillas, or Wraps

Some of my favorite wraps come from ALDI.

When I started the low-carb and keto journey, I had to change my lifestyle; it was mostly to clear brain fog, help me mentally, and, of course, to lose weight.

This lifestyle gave me so much more. I love going to Aldi every week to find excellent products that fit and support my lifestyle. Their bread and wraps are a Lifesaver. I can make a quick snack or when a meal using their wraps.

They are fantastic, and even if you are not on a low-carb diet, they carry gluten-free bread, baked goods, and wraps, as well as regular carbolicious items. 

Share some of your favorite Aldi finds. Please tag me on social media or Instagram. @sandraseasycooking using hashtag #sandraseasycooking and let me know. Also. this post is not sponsored. I was not paid to talk about Aldi!

Tap here for amazing recipes from my blog.

I love Pierogi probably my whole life, but homemade pierogi is entirely something different. Well, not really, but it’s homemade and they feel so much more special.

You put so much love in making them so they should feel special, right?

There are not many things that I do not like, so this is right my alley. I mean what is not to like here; dough, potatoes, cheese, caramelized onion, butter. I do not know a soul that would hate this.

That being said, have you ever tried these beauties? Have ever tried making them from the scratch? If not, what are you really waiting for, huh? go, run, get all the ingredients and make it.

They do not have to look perfect like from the store. Remember to give yourself some grace because they should look homemade and a bit rustic.

Pierogi is not hard to make at all. Yes, it requires a bit of patience and time but they are so much fun and plus extremely tasty. You will not o back to store-bought when you see e how easy these are.

I got this recipe from my friend’s mom. She has been making these for over 3 decades so I knew the recipe was incredible, and I got the proof. These are amazing!!!

TAP HERE FOR MORE MEATLESS RECIPES

STEP BY STEP:

To make the dough:

1. Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
3. Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.

Filling: 

1. Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
2. Stir and mash until the filling is cool to the touch.
3. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: 

1. Roll half the dough about 1/8″ thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
2. Place half to one tablespoon or so of filling on each round of dough.
3. Fold the dough over, forming a pocket around the filling. Pinch the pierogi’s edges to seal, then seal again with the fork; This will create a nice edge.
4. Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply when pierogi are frozen.
5. Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.

Well, I hope you guys make these delicious Homemade Pierogi also known as European or Polish dumplings. If you make them please tag me on the Instagram @sandraseasycooking Thank you all for your support!

Yield: Makes about 36-40 Pierogis

Homemade Pierogi

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 1 hour 25 minutes

Homemade Pierogis are foods that I grew up with. I loved it as a child and I still love it as an adult. I hope you enjoy this recipe.

Print

Ingredients

Dough

• 3 ½ cups all-purpose flour
• ½ tsp. salt
• 2 eggs
• 1 cup water (more if needed)

Potato and Cheese Filling

• 4 potatoes, Russet (potatoes for baking); if they are too large use 3
• 4 tablespoons unsalted butter
• 1 cup diced onions
• 1 cup ricotta
• 1 tbsp. dried parsley
• 1 tsp. teaspoon salt
• ¼ tsp. pepper

For frying:

• 1 medium (156g) onion, sliced or diced
• 2 tbsp. unsalted butter

Instructions

To make the dough:

1. Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
3. Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.

Filling: 

1. Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
2. Stir and mash until the filling is cool to the touch.
3. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: 

1. Roll half the dough about 1/8" thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
2. Place half to one tablespoon or so of filling on each round of dough.
3. Fold the dough over, forming a pocket around the filling. Pinch the pierogi's edges to seal, then seal again with the fork; This will create a nice edge.
4. Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply if they are frozen.
5. Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kitchen Gizmo Snap N Strain Strainer, Clip On Silicone Colander, Fits all Pots and Bowls - Grey
• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
• 
  Double Boilers&Classic Stainless Steel Non-Stick Saucepan,Steam Melting Pot for Candle,Butter,Chocolate,Cheese,Caramel and Bonus with Tempered Glass Lid