Lately, there has been a lot of talk in the blogging communities about trying to slow down. The hype of trying to be better, get more money, get more followers is taking over and we lose sight of why most of us started our sites in the first place.
Five years ago, I was reading about 10 blogs a day and finally decided to take the plunge to develop my own site. There is no real meaning behind A Zesty Bite, it just sounded catchy. There were other names I considered but they were taken by other great bloggers. My first meals and photos were taken in the kitchen under orange lights making all of the food look bland and unappetizing. There was no rush to get it out on social media because I was only sharing for family and friends at that time. I was extremely happy and proud of myself when I would reach 50 visitors in a single day. I thought, “Wow, people really want to know what I cook and eat on a daily basis.”
I’m fortunate that I have a thriving business that allows me to work and be a mom to my kids while I work at home. I do send my daughter off a couple times a week to get work done and run errands around town. However, when they are sick I’m able to get them well while I work. I’m fortunate! It’s something that us bloggers need to remind ourselves on a daily basis whether you are getting one million visits a month or 50 visits.
I just need to remind myself every now and then that I have one of the best jobs out there. I’m able to share my recipes with friends and loyal readers while enjoying the great food around my table.
Now on to this fabulous recipe that is perfect for your next gathering. These Chicken Chorizo Meatball Sliders are great as an appetizer or as a meal. In fact we ate several sliders a piece at the table with some chips. Secretly I was hoping the kids would not eat them so I could have leftovers the next day. Looks like my prayers did not go through and I will be making them again soon so I can get my fix.
ENJOY ~ Meagan
Chicken Chorizo Meatball Sliders
- 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)
Preheat oven to 350 degrees F.
In a food processor combine the first 8 ingredients. Pulse until every thing is well mixed together.
Using a large spoon or cookie scoop create little round 1 inch balls. Place on a baking sheet and bake in the oven for 16-18 minutes.
Place on toasted Hawaiian rolls and drop a spoonful of avocado or guacamole on top.