Barbecue Chicken Pita Pockets

This recipe is brought to you in partnership with Sweet Baby Ray’s but all opinions expressed are my own. Thank you for supporting the brands that support The Daley Plate!

Sometimes the best kind of food isn’t complicated, doesn’t require too much time in the kitchen, and makes use of items we probably all have in our pantry and crisper drawer. I like to say on Instagram, that sometimes you just need a good sandwich, and it’s true. These barbecue chicken pita pockets are so filled with a delicious mix of crunchy vegetables, creamy feta cheese and succulent grilled chicken basted with Sweet Baby Ray’s Original barbecue sauce…How can you go wrong?

When I moved here eight years ago my husbands family welcomed me with a traditional Southern feast of barbecue ribs, collards, potato salad and grilled chicken - I learned then that Sweet Baby Ray’s is a crucial element in many of the foods prepared by his family, and many other families that I’ve come to know since then. Visit the Sweet Baby Ray’s website to check out Sweet Baby Ray’s sauces and discover more delicious ways to use them. I hope that you enjoy this easy recipe that’s so perfect for a satisfying weeknight meal, Summer cookout or quick lunch. The great thing about it is that you can use what you have available and it’s also delicious when substituting lettuce for spinach or cheddar cheese for feta. If I’m entertaining, I love to place individual elements on a large platter for people to make their own pita pockets and kids absolutely love that part! A little bowl of Sweet Baby Ray’s barbecue sauce on the side for to serve is always special, who doesn’t love a little extra?

Barbecue Chicken Pita Pockets

Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4 

Ingredients:

4 boneless skinless chicken thighs (1lb)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup Sweet Baby Ray’s Original Barbecue Sauce, plus more for serving
2-4 cups fresh baby spinach
2 cups sliced salad cucumber
1 1/2 cups sliced cherry tomatoes
1/2 cup cubed feta cheese 
1/4 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 whole wheat pita breads, cut in half

Guidelines:

Season chicken thighs evenly with salt, black pepper and paprika then drizzle with olive oil. Cover and refrigerate for at least 30 minutes.

Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side. Use a basting brush to coat chicken with Sweet Baby Ray’s Original Barbecue Sauce and continue to cook for 1-2 minutes or until chicken registers 165F internal temperature. Remove from griddle pan and slice or chop into cubes. 

Carefully open each pita half and place equal amounts of vegetables and grilled barbecue chicken in each. Serve immediately with extra Sweet Baby Ray’s barbecue sauce for dipping.

Prosciutto di Parma with Papaya and Grana Padano Cheese

Prosciutto di Parma with Papaya and Grana Padano Cheese

I never experienced the sweet and savory combination of prosciutto and fruit until my late twenties. My husband and I were at a tiny Italian restaurant in South Korea of all places, and the chef brought out a platter of honeydew melon and Prosciutto di Parma for us to try. The first bite was heavenly, and I wondered where this simple yet delicious appetizer had been all my life. Years later, I still have a fondness for Prosciutto di Parma and fruit, but now I seek out ripe papaya instead of melon. Papaya is a fruit that I grew up eating and much prefer for its complex flavor when ripe, a flavor that I believe pairs perfectly with Prosciutto di Parma or Prosciutto di San Daniele, the highest quality prosciutto in my opinion. Both are aged for a minimum of 400 days, and the best part is the sliver of fat on each slice of both prosciutti, for that melt-in-your-mouth texture. While I was at the store, I also picked up a wedge of Grana Padano cheese, and I served this platter outside with Marcona almonds, fresh basil from the garden, local honey, and some rose wine. Sweet and savory perfection.

When you read up on Grana Padano cheese, Prosciutto di Parma or Prosciutto di San Daniele, you’ll find that they all carry a Protected Designation of Origin seal. What does this mean? Simply put, it means that these products are handcrafted by real people, made with Italian ingredients from specific regions, and are never mass-produced or processed anywhere else. They have a sense of place because of this, and you can truly taste the difference in flavor. A PDO logo guarantees production methods using centuries-old recipes and techniques. These methods have proven over time to be consistent, safe, effective, and produce the most flavorful products. 

Grana Padano cheese, for instance, is made from partially skimmed raw cow’s milk from the production area in the Pianura Padana, Northern Italy. The cows are mainly fed fresh fodder, hay, or silage. Each wheel of cheese must age a minimum of 9 months and meet the requirements specified in the Product Specifications. Only once passing these strict quality checks will it receive the fire-branded mark which certifies the quality of the cheese and its official PDO status. When I see the big wheels in store, I usually wish that someone would give me one for my birthday, but I never realized how much actually goes into the production until recently. The standards are equally as strict for Prosciutto di Parma and Prosciutto di San Daniele production. Only the selected thighs from Italian pigs; sea salt, and the air of San Danele de Friuli are used in making Prosciutto di San Daniele. Aged a minimum of 400 days, the flavor is delicate, balanced, and silky.

When I’m able to, I seek them out and serve my guests the best. Supporting PDO products ensures that these traditional methods are passed down from one generation to the next, and keeps quality products in stores! Please enjoy this simple but delicious recipe using my favorite European products!

Prosciutto di Parma with Papaya and Grana Padano Cheese 
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4

Ingredients:

1/2 small papaya, peeled and seeds removed
8 to 12 slices Prosciutto di Parma or Prosciutto di San Daniele
1/2 cup loosely packed fresh basil leaves
1 (8-ounce) wedge Grana Padano cheese
1/3 cup Marcona almonds
1/4 cup honey

Guidelines:
Using a sharp knife, cut the papaya lengthwise into wedges, keeping the thickness to about 1 inch per wedge. Cut each wedge in half and wrap with 1 slice of Prosciutto di Parma. 

Arrange the Prosciutto di Parma wrapped papaya on a platter, and scatter with the basil. Place the wedge of Grana Padano cheese, and use a cheese knife to break off bite-sized chunks. Arrange the chunks on the platter. Serve the almonds and honey alongside.  

Herby Pork and Zucchini Patties

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own.

If you’re stuck in a rut and looking for something a little different that doesn’t take too much time to make, I highly recommend giving these pork and zucchini patties a try! They are excellent for meal prep if you prefer to cook 1-2 days ahead of time during those busy weeks like I do. Though I do enjoy cooking, I find that taking this approach to free up time when it may be limited leads to better productivity and overall happiness in the long run. It’s all about self-care and being aware of these little changes that make a huge impact over time. 

Pork is versatile, delicious and takes on the flavor of anything you add to it. There are various lean cuts available on the market that could fit into any well-balanced meal plan easily. Have a look at the National Pork Board website for lots of recipes, information and inspiration! If this recipe sounds appealing to you then you’ll probably also enjoy these Mediterranean Pork Chops.

In my recipe, I’ve used ground pork and added freshly grated zucchini which cooked up beautifully and delivered a nice texture. It would probably be a great way to hide extra vegetables from your kids as well :) Some creamy feta crumbles add a great salty kick, lemon zest makes the flavors pop and finely chopped Thai chili brings a little spice to keep you coming back for more. Serve it with a fresh Greek salad and my feta sauce and I promise it’ll be amazing!

Helpful Tips:
To get the most accurate temperature reading, I suggest using a digital meat thermometer. Ground pork and sausage should always be cooked to an internal temperature of 160F and a meat thermometer will help you nail that temp!

Prepping all of the ingredients ahead of time will make your life easier. Pick up some ground pork during your next grocery run to store in the freezer until ready to use. Have all other ingredients ready to go before starting. Slice and chop ingredients for a salad 1-2 days ahead of time and assemble as needed. I usually have what we call our “fridge favorites” on hand and this includes sliced mini cucumbers, washed baby spinach, rinsed cherry tomatoes plus a variety of olives. When you have a protein like pork cooked and ready, it’s easy to just grab these prepped items from the fridge to enjoy on the side - the quantity is up to you.

If you’re following a diet that’s lower in carbs, grinding up some pork rinds to use instead of bread crumbs is a great way to bind these patties! 

Herby Pork and Zucchini Patties
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Makes eight 2 ounce patties

Ingredients:
1.5 lb ground pork (80/20 blend)
1 cup grated zucchini
1 extra large egg
½ cup panko crumbs or finely crushed pork rinds
2-3 cloves finely minced garlic
1 tablespoon garlic powder
1 tablespoon lemon pepper OR Greek seasoning 
1 teaspoon salt
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
¼ cup feta crumbles
zest of a medium lemon
Optional: 1 small red chili 

For the feta sauce:
¼ cup feta crumbles
½ cup plain greek yogurt
1-2 tablespoons fresh or dried herbs like dill, parsley, oregano, chives
The juice of your zested lemon
Salt and pepper to taste

To Serve: Freshly sliced cucumber, cherry tomatoes, olives, baby spinach and red onion

Guidelines:
Combine all ingredients for the pork patties in a large bowl. Gently combine using a fork, then divide into eight equal portions and form into 1 -inch thick patties by using your hands. 

Add a tablespoon of neutral oil to a large skillet over medium heat. Sear patties for 6 minutes per side, or until the internal temperature registers 160F on a meat thermometer. 

Blend ingredients for feta sauce in a food processor and season to taste. Serve pork patties with prepared salad ingredients and feta sauce!

The patties can be stored in an airtight container for up to two days and should be consumed within that time. I’ve found that reheating them in the air fryer or oven is best.

Chicken Soup, But Different

In need of a hearty chicken soup to cure what ails you? This isn’t your traditional chicken soup but it has all those ingredients that make us feel good when we are ill and in need of comfort. It is inspired by matzo ball soup that I tasted in Cincinnati during the Saveur Blog Awards. I didn’t come back with an award but I did return with a wealth of food knowledge and inspiration that I plan to expand on within the next few weeks. What an amazing experience to have met so many incredible bloggers and foodies from all around the world, thank you to everyone who nominated me. Back to this chicken soup:

What makes it different? Meatballs! Honesly I’m noticing (within myself) a slight obsession with turning everything into meatballs these days. They are easy to prepare, comforting and I think people just relate to them. They aren’t pretentious and can be customized to your liking, so I hope you give these a try. If you do, please tag me @thedaleyplate #thedaleyplate on social media so that I can share your experience with my audience.

A few tips:

I prepare my own chicken broth recipe in the Instant Pot but you can absolutely use a good store-bought one. There have been a few interesting articles online where certain websites have compared brands and selected their favorites. I would try to find the best possible one.

I used a poultry seasoning blend picked up from Colonel De in Cincy, you can easily order online from them and they offer free shipping for orders over $30. That is completely optional because your favorite poultry seasoning would work just as well. You could also combine equal parts of dried parsley, rosemary, celery seed, sage, savory, marjoram, black pepper, and onion granules to achieve the same result. If you would like to use fresh herbs that’s even better, but use half the amount.

Recipe

Chicken stock:
1tbsp olive oil
1 large yellow onion, finely diced
1/2 cup chopped celery
2lbs chicken backs, wings, or legs cut up into 2 -inch pieces (use a cleaver, or ask your butcher to do it for you)
1 1/2 teaspoons salt
1 large bay leaf
1/2 teaspoon whole black peppercorns
fresh thyme sprigs
3-4 saffron threads
2 quarts boiling water

Meatballs:
1 lb ground chicken (lean)
1/2 cup superfine almond flour
2 large cloves garlic, very finely minced
1 tablespoon chopped chives
1 tablespoon poultry seasoning (Easy recipe above but if using store-bought, leave out the salt)
1 1/2 teaspoons salt
1/2 teaspoon black pepper

To finish: 1 large carrot, peeled and sliced into discs, fresh thyme, chives, olive oil.

Special Equipment: Instant Pot, Sieve

Method:

With your Instant Pot on the sauté setting, add olive oil and cook onions and celery for 5 minutes or until onions are translucent. Add chicken pieces, salt, peppercorns, bay leaf, thyme sprigs and saffron threads. Cook for 10 minutes until chicken is browned, stirring and occasionally scraping the bottom of the Instant Pot to ensure that nothing is sticking. Pour boiling water over and place lid on. Cook on high pressure for one hour. Allow Instant Pot to release pressure naturally and strain stock into jars using a sieve. It can be stored for up to one week refrigerated and 2 months frozen, which is a great idea for Thanksgiving. The golden color is so appealing!

Gently combine meatball ingredients and use your hands to roll 1.5 -ounce ping-pong sized balls. Heat 1/2 tablespoons olive oil in a deep skillet over medium heat and cook meatballs for 10-12 minutes, turning until browned all over. The meatballs will create some sticky bits at the bottom of the pan, treasure this for it will give your soup more flavor!

Once the meatballs are cooked remove them from the skillet and set aside. Pour 4 cups of broth into the same skillet, add carrots, simmer until tender and pour into individual bowls. This is the point where you can add leafy greens like spinach or kale for more nutrition. Divide meatballs between bowls, top with cracked black pepper, freshly chopped chives, a drizzle of olive oil and fresh thyme.

Welcome To The Daley Plate!

So I've started a blog!

This has been years in the making but I am finally online and ready to share some recipes with you from time to time. 

Thank you for your support and I hope you enjoy the content. This is the beginning of a goal that I've had for a long time but was unable to accomplish. I've realized that it doesn't have to be perfect in the beginning - I will learn as I go.