Anita Kern's cherry chicken sliders & spicy pumpkin chili - Los Angeles News | FOX 11 LA KTTV

Anita Kern's cherry chicken sliders & spicy pumpkin chili

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Get this recipe courtesy of Anita Kern, chef and owner of Anita's catering. Learn more about her at

1 pkg. of Hawaiian mini bread rolls
1 pound ground chicken, 70 white meat 30 dark
1 cup of frozen cherries, thawed and minced
1 tablespoon minced bottled cherry sweet peppers
1 teaspoon minced fresh rosemary leaves
½ teaspoon salt
¼ teaspoon pepper

Cherry Mayo:
2 tablespoons black cherry jam
2/3 cup mayonnaise

1 large ripe tomato, thinly sliced
8 pieces leaf lettuce

Combine ground chicken, cherries, sweet peppers, rosemary, and salt and pepper in large bowl. Stir well to combine.
Shape into four patties. Place patties on a medium heat barbeque grill. Cook burgers for about 5 minutes per side, or until cooked through.
Stir jam into mayonnaise. Spread on Hawaiian bread rolls. Top the bottom roll with burger then tomato slices and lettuce. Place top roll on lettuce and serve

Spicy Pumpkin Chili

1 pound ground Tube Breakfast Turkey Sausage
1/2 teaspoon crushed red pepper flakes, or to taste
2 teaspoon minced garlic
1 large onion, diced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups of beef broth
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon salt, or to taste
2 teaspoons of all spice
1 teaspoon of cinnamon
1 teaspoon of liquid smoke

Asiago Cheese
Toasted pumpkin seeds

1. Heat a large skillet over medium-high heat; cook and stir the turkey sausage in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes and garlic.  Remove beef mixture and set aside.  In the same pan cook onions until caramelized. Add the beef back to the onion pan and continue cooking for 5 more minutes. 

2. While the beef is cooking, combine the kidney beans, black beans, and tomatoes and the rest of the ingredients.  Stir and cook on low for 1 hour. Top Chili with asiago cheese and toasted pumpkin seeds

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