We’ve been trying out a lot of new recipes recently as we’ve been trying to clean out our pantry and edge our way into a grain-free season.
The recipe calls for one pound of ground chicken and green onions. We used one pound of ground bison and some chopped white onion. I say “we” like I did anything other than shred zucchini (go, go food processor!), chop onion, and thaw out the meat. Nathan was the one that did the mixing, molding, and frying*** – you know, all the messy, time consuming stuff. 🙂
To say that the finished product was well-received would be an understatement. Our older two girls (6 and 8) were talking about how they needed to learn how to make this so that they could make it for their kids. hahahaha! That’s never happened before.
The recipe says to dip the poppers in your favorite dip. We didn’t think there was any need. They were so moist and full of flavor that a dip would only distract from what was already there.
We will absolutely be making this again.
Now for footnotes! Because, well, footnotes!****
*I LOVE this recipe. It’s so very versatile and allows you to use up all of the loose veggies floating around in the bottom of the fridge. I love how my kids will pick out several favorite vegetables and be willing to try a few extras. Tonight, they each tried a piece of roasted jicama – and liked it. Whee!
**I don’t like to copy recipes from other blogs onto my blog. I don’t feel like it respects the author’s time and energy and it *certainly* doesn’t help their business. Thus, I will link to it, hope you click on it (I don’t earn money from that, btw), and enjoy the recipe as well.
***He did fry the poppers in bacon grease. We try to not cook with olive oil as the heat does wonky things to the oil and makes it less than stellar for ingestion. If you’re not a fan of bacon grease (what!!!), you can always substitute expeller-pressed coconut oil or ghee. OR, if you decide that you’d like to completely recreate this meal at your house and you don’t want to fry anything, you could bake the poppers alongside the veggies. Both recipes have a 400*F baking temp. You’re welcome. 😀
****I’ve been out of college for far too long. I need to take an English class again and get all of these footnotes out of my system. 😉