In 2020/21, my youngest was bored. There were no sports, his sisters were away at college, and he needed something to do. Note: He was six-foot-three, eating the dinner I made and hungry again an hour later.
I started ordering HelloFresh meals for two.
He’s always done things on his own schedule, so he’d start cooking around 9pm. Fine by me. He was occupied, he was feeding himself, and I wasn’t making another dinner.
He only asked me how to cut an onion and mince garlic. Once we covered those, he was off on his own. I could go to bed.
At the time, I was mostly pleased that we’d solved the second-dinner problem. I didn’t give much thought to what else he was learning.
Five years later, he’s six-foot-four, still hungry, and a better cook than I am.
That last part caught me by surprise.
I knew he was following the recipes. I hadn’t realized how much he was picking up. Somewhere along the way, he started putting flavors together that I wouldn’t have thought to try. Now he’s building his own recipe book, and I’m asking him to write things down.
I recently wrote about our Sunday football days. He makes the football food, and I’m very happy with this arrangement. His Hot Honey Rotisserie Chicken and Pickle Sliders are something I’m still thinking about.
Naturally, I asked for the recipe.
For years, I was the one figuring out what everyone would eat. Now he’s making something for us, and I get to sit down and enjoy it. I hadn’t thought much about that part of having grown kids. Sometimes, they feed you.
He gave me the recipe, so you get it, too. (see below)
When I ordered those meal kits, I was trying to keep a bored, hungry teenager occupied. I showed him how to cut an onion and mince garlic. He took it from there.
Now I’m the one asking, “How did you make this?”
Proud mama moments.
Hot Honey Rotisserie Chicken & Pickle Sliders
Makes 12 sliders
What you’ll need
1 rotisserie chicken, shredded, about 3–4 cups
12 pretzel rolls
6–8 slices pepper jack or provolone
½ cup dill pickle chips, chopped or sliced
⅓ cup hot honey, plus more for drizzling
2 tablespoons melted butter
½ teaspoon garlic powder, plus a little extra for the butter
½ teaspoon smoked paprika
Salt and pepper, to taste
For the creamy sauce
½ cup mayonnaise
1½ tablespoons Dijon mustard
1 tablespoon hot honey
1 tablespoon pickle juice
Optional: ¼ teaspoon cayenne
How to make them
Heat the oven to 350°F.
Season the chicken. Toss the shredded chicken with the hot honey, smoked paprika, garlic powder, and a little salt and pepper.
Make the sauce. Mix the mayonnaise, Dijon, hot honey, and pickle juice. Add the cayenne if you like a little more heat.
Build the sliders. Slice the pretzel rolls horizontally and arrange the bottom halves in a baking dish. Spread with sauce, then layer on the chicken, pickles, and cheese. Put the tops back on.
Butter the tops. Stir a little extra garlic powder into the melted butter and brush over the rolls.
Bake. Cover with foil and bake for 10 minutes. Uncover and bake another 5–7 minutes, until the filling is hot, the cheese is melted, and the tops are golden.
Finish. Add another drizzle of hot honey and a few extra pickle slices.
Don’t skimp on the pickles. That sharp dill bite with the hot honey and melted cheese is what makes these so good.
