Starting Lineup Sampler Recipe
shareable sampler of mozzarella logs, boneless wings and cheeseburger sliders | 1700 cal
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Ingredients
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Mozzarella Logs
Boneless Wings (Buffalo-style)
Cheeseburger Sliders
Method
Mozzarella Logs
- 1
Form and bread cheese
Cut the mozzarella into 6 equal 2-inch logs (about 12 oz total). Place flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk the eggs with 2 tbs milk. In a third bowl combine plain breadcrumbs and Italian-style breadcrumbs. Dredge each mozzarella log in flour, shaking off excess; dip in egg wash, then roll in breadcrumbs, pressing to adhere. For a thicker crust repeat egg wash and breadcrumb step once more for each log. Place breaded logs on a tray and freeze for 15–20 minutes to firm (this helps prevent cheese leakage).
- 2
Fry and serve
Pour vegetable oil into a heavy skillet to a depth of about 1 inch and heat to 350°F (175°C) or until a breadcrumb sizzles when dropped in. Fry the chilled mozzarella logs in batches 1–2 minutes per side until golden brown, turning gently. Do not overcrowd. Transfer to a paper towel–lined tray to drain. Serve immediately with 1 cup marinara sauce for dipping.
Boneless Wings (Buffalo-style)
- 3
Prepare chicken
Cut the chicken breast into 1- to 1 1/2-inch bite-sized pieces. In a bowl combine buttermilk and 1 tbs of hot sauce; add the chicken, toss to coat, and marinate for 15 minutes at room temperature (or up to 1 hour refrigerated).
- 4
Coat and fry
In a shallow bowl whisk together 1/2 cup flour, cornstarch, garlic powder, paprika, 3/4 tsp salt, and 1/2 tsp black pepper. Remove chicken from buttermilk, allowing excess to drip off, and dredge pieces in the flour mixture, pressing to coat. Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry chicken in batches 3–4 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towels to drain.
- 5
Make Buffalo sauce and toss
In a small saucepan or microwave-safe bowl melt 2 tbs unsalted butter. Stir in remaining 2 tbs hot sauce and warm until combined. Place fried chicken pieces in a large bowl, pour the buffalo sauce over them, and toss to coat evenly. Serve with celery sticks and 1/2 cup ranch or blue cheese dressing.
Cheeseburger Sliders
- 6
Form and cook patties
Divide the ground beef into 6 equal portions (about 2 oz each) and gently form into thin patties slightly wider than the slider buns. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper total (adjust so all patties are seasoned). Heat a skillet or griddle over medium-high heat and cook the patties 2–3 minutes per side for medium, or until desired doneness. During the last 30 seconds of cooking, place a cheddar slice on each patty to melt.
- 7
Assemble sliders
Lightly toast the slider buns on the griddle or under a broiler, then brush the cut sides with 1 tbs melted butter. Place each cheesy patty on a bottom bun, top with a pickle slice, 1/3 tbs ketchup and a scant 1/6 tbs mustard (distribute ketchup and mustard evenly across sliders), then cap with the top bun. Serve warm alongside any remaining ketchup or mustard.