Recently, many bloggers have been talking about slowing down. Chasing growth, higher income, and more followers can make us forget why we started blogging in the first place.
Five years ago I read about ten blogs a day and finally decided to create my own site. The name A Zesty Bite doesn’t have a deep meaning — it just sounded catchy. Other names I liked were already claimed by talented bloggers. My early photos were taken under orange kitchen lights that made the food look dull. At first I only shared posts with family and friends, so there was no pressure to promote them widely. I remember the proud thrill of seeing 50 visitors in a single day and thinking, “People actually want to know what I cook.”
I’m grateful to have a business that lets me work from home while raising my kids. Some days I send my daughter out so I can focus on work and errands, but when they’re sick I can care for them and still keep working. That flexibility is a real blessing and something every blogger should remind themselves of, whether your site brings in a million visits a month or just fifty.
Every so often I need to remind myself that I have one of the best jobs: sharing recipes with friends and loyal readers while enjoying the food around my table.
Now for a recipe that’s perfect for gatherings: these Chicken Chorizo Meatball Sliders. They work as appetizers or a casual meal. We ate several sliders each with chips on the side. I had secretly hoped the kids would leave some for leftovers, but that didn’t happen — so I’ll be making them again soon.
ENJOY ~ Meagan
Chicken Chorizo Meatball Sliders
26-28 meatballs
5 minutes
18 minutes
23 minutes
Ingredients
- 1 jalapeno, deseeded and deveined
- 2 large eggs
- 1 pound ground chicken
- 9 ounces pork chorizo
- 1/2 cup Japanese style panko bread crumbs
- 3/4 cup shredded pepper jack cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- 1 cup guacamole
- 24 mini sandwich rolls (prefer Hawaiian sweet rolls)
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, combine the jalapeño, eggs, ground chicken, pork chorizo, panko, pepper jack, garlic salt, and cumin. Pulse until the mixture is evenly combined.
Using a large spoon or a cookie scoop, form rounded 1-inch meatballs. Arrange them on a baking sheet and bake for 16–18 minutes, until cooked through.
Toast the mini rolls, place each meatball in a roll, and top with a spoonful of guacamole or mashed avocado.
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