Seriously Delish Cookbook Review: Homemade Chicken Pitas with Spicy Jalapeño Whipped Feta and Quick Tzatziki Recipe
The culinary world is buzzing this week with the highly anticipated release of Seriously Delish, the groundbreaking cookbook from one of my absolute favorite internet friends (who has truly become a real-life inspiration). Today marks the official launch, and I couldn’t be more thrilled to share my thoughts on this exceptional collection of recipes and the remarkable woman behind them.
It’s hard to pinpoint the exact moment I first stumbled upon Jessica Merchant’s blog, How Sweet Eats, but I remember the immediate and undeniable connection I felt. Years ago, not long after I began my own blogging journey, her vibrant personality, engaging writing style, stunning food photography, and incredibly inventive recipes captured my attention instantly. Her blog quickly became one of my non-negotiable daily reads, ideally enjoyed with a steaming mug of coffee in the quiet of the morning.
Jessica’s passion for food, her unwavering integrity, and her relentless work ethic are truly infectious and deeply inspiring. She has cultivated a fiercely loyal community of followers, and anyone who spends even a few minutes exploring her site will quickly understand why. This woman possesses an unparalleled understanding of food and flavor, translating her culinary genius into accessible and exciting dishes.
Little did I know back then that our online connection would evolve into cherished real-life moments. From sharing breakfast in Pittsburgh, as documented in this Instagram post, to bonding over memorable (and slightly adventurous) fly-ridden grilled Caesar salads in Kansas City, and even late-night texts about pregnancy-induced mac and cheese sandwich cravings – our friendship has been a delightful extension of her online presence.
If you ever have the good fortune to meet Jessica in person (check her book tour details here!), you’ll discover that she is precisely as she appears on screen and now, within the pages of her cookbook. She is:
Hilarious, genuinely warm, and incredibly passionate.
And yes, she’s also just a little bit obsessed with neon colors, sprinkles, and, of course, bacon. These delightful quirks only add to her charm and make her recipes even more approachable and fun.
You can truly imagine my immense excitement when I finally got my hands on her much-anticipated cookbook. I honestly haven’t been this excited about a book release since my middle school days, eagerly standing in line for the next *Harry Potter* installment – a slightly embarrassing but entirely accurate comparison. This cookbook wasn’t just another addition to my shelf; it was a highly anticipated event.
Having had the privilege of this book in my kitchen for the past two weeks, and devouring it almost cover to cover, I can unequivocally state that *Seriously Delish* perfectly captures everything that made me fall in love with Jessica’s blog and recipes all those years ago. It’s more than a cookbook; it’s an extension of her vibrant personality and culinary philosophy, designed to inspire and delight home cooks of all skill levels.
This remarkable book features an impressive 150 brand new recipes, none of which have ever been shared on her blog. Each dish is accompanied by Jessica’s own beautiful photographs, making the entire experience a feast for the eyes as well as the palate. But beyond the stunning visuals and innovative recipes, this cookbook is truly bursting with personality. I can genuinely say I’ve never encountered a cookbook with *this* much character and charm.
One of my absolute favorite sections is the main introduction. Here, Jessica candidly shares her journey into the wild and wonderful world of food blogging, offering personal insights into her family life and childhood. She recounts how her passion for cooking and recipe development first blossomed, providing a heartwarming and relatable backstory. And for those who share her culinary devotion, there’s even a section hilariously titled, “Why I can’t live without bacon.” It’s these personal touches that elevate *Seriously Delish* beyond a mere recipe collection.
Her signature wit and charm permeate every page, from the cleverly designed table of contents with categories like “Salads, Soups & Vegetable-Like Things (ugh, if we must)” and “Stuff to Sip on (the happiest hours),” to the recipe introductions themselves. These intros read like mini blog posts, offering charming anecdotes, helpful tips, and often a dose of humor, making each recipe feel like a personal conversation with Jessica. This unique approach transforms the cooking process into an engaging and enjoyable experience.
And then, there are the recipes themselves! These are far from ordinary, folks. They are the kind of dishes that ignite an immediate desire to grab a pen, start a grocery list, and get straight into the kitchen. Imagine: baked black raspberry oatmeal with a decadent brown butter drizzle, spiced autumn crostini, slow-roasted chicken tacos with a vibrant gorgonzola slaw, a refreshing banana macaroon smoothie, elegant wedge salads with pomegranates, chives, and toasted almonds, creamy spinach and spiced chickpea-stuffed sweet potatoes, or even coffee and doughnuts ice cream!
I could literally continue listing mouth-watering examples, eventually naming the entire contents of this incredible book. It was an exceptionally tough decision to choose just one recipe to share with you all, primarily because every single one made my stomach rumble with craving. The sheer variety and inventive combinations are truly impressive, catering to every mood and occasion.
Ultimately, my cravings led me to a standout dish from her “Tex-Mex, Burgers, Pizza, & Everything Else” section – quite possibly my favorite section in the entire book! The chosen recipe: Homemade Chicken Pitas with Jalapeño Whipped Feta and Quick Tzatziki. This dish perfectly embodies the bold, comforting, and yet fresh flavors that define Jessica’s cooking style.
Let me tell you, I could effortlessly eat these chicken pitas multiple times a week, perhaps even every single day! The star, for me, is undeniably the jalapeño whipped feta. It’s ridiculously good – a harmonious blend of spicy, tangy, and lusciously creamy flavors that could honestly sustain me on its own. Adding the perfectly refreshing tzatziki and the exquisitely marinated chicken elevates this simple pita sandwich into an extraordinary meal. Each bite offers a delightful explosion of textures and tastes, making for a truly satisfying experience.
As Jessica herself notes in the book, don’t be daunted by the seemingly long ingredient or instruction lists. The beauty of this recipe lies in its smart prep. The chicken can be marinated and prepped the night before, allowing the flavors to deepen beautifully. With a little advanced planning, the entire meal can be quickly assembled and on your table in less than 45 minutes, making it a perfect option for both weeknight dinners and relaxed weekend lunches. It’s a testament to how *Seriously Delish* makes gourmet-level flavors achievable for the home cook.
Chicken Pitas with Jalapeño Whipped Feta and Tzatziki
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Ingredients
Chicken:
- 1½ lbs boneless skinless chicken breasts
- ¼ cup (60 mL) extra virgin olive oil
- zest and juice of 2 lemons
- 2 garlic cloves minced
- 2 tablespoons fresh dill
- 1 tablespoon (15 mL) red wine vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Quick Tzatziki:
- 1 cup plain whole-fat Greek yogurt
- 1 seedless cucumber diced (roughly ½ to ¾ cup)
- 1 garlic clove minced
- juice of ½ lemon
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon chopped fresh dill
- ½ teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Jalapeño Whipped Feta:
- 2 jalapeño peppers
- 8 ounces feta cheese crumbled
- 2 tablespoons whipped cream cheese optional
- 1 head roasted garlic see directions
- zest and juice of ½ lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Serving:
- 4 whole wheat pita breads
- 2 cups chopped butter lettuce
- 1 tomato chopped
- ½ seedless cucumber thinly sliced
- ½ red onion sliced
- ½ cup hummus optional
Instructions
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Roast Garlic: Preheat the oven to 350°F (176°C). Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
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Marinate the Chicken: For the chicken, add the chicken to a large baking dish or resealable plastic bag. Whisk together 3 tablespoons (45 mL) of the olive oil, the lemon zest, and juice, garlic, dill, vinegar, honey, salt and pepper. Pour it over the chicken and toss it to coat. Place the dish or bag in the refrigerator and marinate for at least 2 hours or overnight.
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Prep Tzatziki: While the chicken is marinating, prep the tzatziki. Combine all of the ingredients together in a large bowl and mix them together until combined. Store the dip in the fridge until ready to use.
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Prepare the Whipped Feta: For the whipped feta, preheat the broiler in your oven to high and move an oven rack directly below it. Place the jalapeño peppers on a baking sheet. Once the broiler is hot, set the baking sheet underneath to roast the peppers. As soon as the skin begins to char and bubble, pull the baking sheet out and rotate the peppers to roast all sides. This should take about 5 minutes. Immediately remove the peppers and place them in a resealable plastic bag (note: or bowl covered with plastic wrap) for 20 minutes. The bag will steam up.
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After 20 minutes, remove the peppers from the bag and gently push and peel the charred skin on the peppers to remove it. Slice the tops of the peppers off and cut them in half. Remove the seeds and cut the peppers into pieces.
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Add the feta cheese and cream cheese, if using, to a food processor. Puree until the cheese are completed blended and smooth, then add the chopped jalapeño peppers, the roasted garlic cloves, the lemon zest and juice, and the salt and pepper. Blend again until all of the ingredients are combined. If you are serving the dish within the next 2 hours, the feta can sit at room temperature. Otherwise, store it in a sealed container in the fridge and set it out an hour before serving.
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Prepare Pitas: For the pitas, remove the chicken from the marinade and discard the juices. You can cook the chicken any way you like–I find the quickest method to be heating a large skillet over medium heat and adding the remaining 1 tablespoon of olive oil. Put the chicken in the skillet and cook it until golden and brown on both sides, 10 minutes per side. Remove the chicken from the skillet and let it rest for 1 to 2 minutes. Cut it into pieces or shred it.
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Assemble the pitas by heating the pitas in the oven or microwave for a minute or two. Spread the feta dip on the pitas, then top with chicken, lettuce, tomatoes, cucumbers, red onion, hummus, and tzatziki.
Reprinted with permission from ‘Seriously Delish: 150 Recipes for People Who Totally Love Food‘ by Jessica Merchant.