background preloader

Spicy Whiskey BBQ Sliders

Are you having a New Year’s Eve get together at your house? If so, I must urge you to strongly consider making these decadent, drippy, diminutive, dreamy, and divine sliders. I made them just before Christmas and when I took my first bite, I actually heard angels singing. They’re positively out of this world. Here. The Cast of Characters: ground meat, salt & pepper, butter, onion, whiskey (not pictured because I didn’t think to add it until I was in the middle of cooking the sauce), jarred jalapenos, and small buns/rolls. You can use ground beef, ground turkey, or…guess what this is? Or my cattle ranching family. A girl’s gotta experiment from time to time, man. Form the meat into small patties (about 12) then sprinkle them generously with salt and pepper. Fry them in two batches in a skillet of melted butter over medium to medium-high heat. Mmmm. After all the patties are cooked, remove them to a plate. Now you’ve got a skillet of butter and grease and flavor, which is wonderful… Garshk. Related:  Cocktail Party RecipesSANDWICHES

How To Make Better Mac 'n' Cheese Individual Seven-Layer Dips These Individual Seven-Layer Dips are individually portioned dips perfect for parties and get togethers. No double dipping here! We keep it pretty minimal when it comes to toys for our kids on Christmas but yet somehow I feel like there’s STUFF everywhere! Anyone else feel this way? We’re swimming in Legos over here and just when I think I’ve cleaned up the last of them, I’ll step on one or one of my boys will drop their ships and Lego pieces go flying everywhere. I think my husband spent 6 straight hours on Christmas helping them build Legos. Seven layer dip is one of my favorites. All the pretty layers turn into an unidentifiable, unappetizing pile. My sister told me about the idea of individual seven layer dips as a party idea. The great thing about seven layer dip is that you can adjust it to your personal tastes. Now, you could make these in glass tumblers too, but we are pretty casual over here so plastic tumblers are the way we roll. Garnish with one tortilla chip. Print Ingredients

Easy Slow Cooker BBQ Beef Brisket Recipe I think doing it a day or two ahead is fine. One thing I found is brisket releases a LOT of fat. And while I have nothing against fat there is way too much. Having time to chill and separate is great. If you do in the oven I would think 300 is good temp but if you have the time you can do 250. Once done take the meat out, let cool, wrap and refrigerate. Have fun at your party! Fix-It and Forget-It Creamy Broccoli Salad with Bacon, Cheddar & Almonds This recipe is from one of my oldest and dearest friends, Kelly Santoro. Kelly tasted it at a baby shower recently and enjoyed it so much that she asked for the recipe. I was skeptical at first because I’m not a big fan of raw broccoli but Kelly insisted it was delicious. She was right. Begin by making the dressing. Next, chop the broccoli into bite-sized florets and toss with the cheddar cheese, red onions and dressing. Cook the bacon and then crumble it into small pieces. Right before serving, toss the sliced almonds and bacon into the salad. That’s all there is to it. If you enjoyed this post, sign up for free to receive new recipes by email. Creamy Broccoli Salad with Bacon, Cheddar & Almonds Serves 6-8Printable Recipe Ingredients For the Dressing 1 cup mayonnaise, best quality such as Hellman’s2 tablespoons cider vinegar 3 tablespoons honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions 1. 2. 3. Add your review or comment!

Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce recipe on Food52.com Author Notes: This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. Food52 Review: TasteFood's roast is definitely a show-stopper. Serves 6-8 For the Beef Tenderloin: 1 center-cut beef tenderloin, 3 pounds Salt 1 ounce dried porcini mushrooms 2 tablespoons fresh rosemary leaves, finely chopped 1 teaspoon black peppercorns Olive oil Season the tenderloin all over with salt. For the Port Wine Sauce: Your Best Holiday Roast Contest Winner! Popular on Food52 and Provisions

Tortilla Roll-ups Here's two of my favorite roll-up recipes - Mexican chicken and Italian roll-ups. They're a great appetizer for a party, or you can slice them in bigger halves for lunch or a picnic. Mexican Chicken Roll-ups Source Ingredients: 2 (8 oz.) packages cream cheese 2 cups cooked shredded chicken 1 1/3 cups shredded Mexican cheese blend 1 teaspoon finely minced garlic 1 ½ tablespoons chili powder 1 teaspoon cumin 4 green onions, chopped 10 oz. can Rotel, drained cayenne pepper to taste salt to taste half a bunch of cilantro, chopped (optional) 2 packages burrito sized tortillas Directions: -Mix filing ingredients together. Italian Roll-ups Source: Midwest Living Spread: 8 oz. cream cheese, at room temperature 1 tablespoon chives 1 tablespoon chopped green onion 1 teaspoon Italian seasoning, crushed Salt and Pepper to taste For wraps: Ham Salami Pepperoni Tortillas Combine all ingredients for spread.

Fancy BLT Grilled Cheese Sandwiches I almost hit you with another mile long recipe title. So I decided to save you about three whole minutes by swapping out – ‘sundried tomato pesto, peppered bacon, spinach, Fontina cheese and honey roasted garlic mayo’ for the word “fancy”. Ha! You’re welcome. As my final sammie for Grilled Cheese Month, the United Dairy Industry of Michigan ( ) has asked me to create one ooey gooey sandwich featuring… you guessed it cheese. Wellllll of course I picked my favorite cow’s milk cheese to slap in between bread and grill… zee Fontina. I wanted to take a classic sandwich {the BLT} and fancify it by using sundried tomato pesto, peppered slab bacon, baby spinach instead of reg-o lettuce and I also whipped up a killer honey roasted garlic mayo to bring it all home. As if you need another post dedicated to showing you how to build a grilled cheese, I know. So sundried tomato pesto is pretty magical. And then I grated up 6 ounces of Fontina cheese. Then griddle away.

Picky Palate Turkey Tetrazzini I couldn’t wait. I’m sorry. I had planned to save my turkey leftover recipes for next week (so you’d have time to plan your after-Thanksgiving meals) but this one is just too yummy not to share. It’s turkey tetrazzini, one of my all-time faves. The Cast of Characters: leftover turkey, butter, mushrooms, white wine, salt, pepper, cream cheese, monterey jack, parmesan, turkey broth, peas, black olives, bacon, and garlic. Add some butter and chopped garlic to a pot over medium heat. Saute the garlic for a minute or so… Then throw in the mushrooms. Stir around the mushrooms and let them cook… Then add a little salt. Pour in a good cup of white wine… Then you need to let the mushrooms cook and bubble and go nuts for several minutes, or until the liquid is reduced by half. At that time, you will need to sit on your hands in order to prevent yourself from scarfing down the entire pan of wine-cooked mushrooms because there’s nothing better in the world. When the liquid is reduced… Next? But wait! Enjoy!

Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia recipe on Food52.com Author Notes: I came up with this sandwich because I love prosciutto and fruit together. They truly complement each other beautifully, as evidenced by the prosciutto e melone primi piatti on so many Italian restaurants' summer menus. I chose to add fontina to this recipe simply because I can't imagine a 'ham' sandwich without cheese, and it melts SO beautifully. And the infusion of rosemary in the bread just brings it all together; the herbal woodiness is divine with stone fruit. Salty, sweet, crispy, melty goodness! - RaquelG (less)Author Notes: I came up with this sandwich because I love prosciutto and fruit together. Food52 Review: Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. Serves 1 Your Best Pork Sandwich Contest Finalist! Popular on Food52 and Provisions Tags: Sandwiches, savory, Summer

Lunchbox Treats – Twenty Ideas for Wrap Fillings | The Sometimes it’s not the fillings that children send home in their lunch boxes, it’s the bread that encases them. It wasn’t until she was in Year 8 that my daughter admitted that she hated sandwiches. “I want something that’s not boring!”, she said, but when pressed further, she said, “anything but bread!” Anything but bread. Thank goodness we have so many options available, all of them budget priced and readily available from supermarket shelves. When you make the wraps, it’s worth remembering that it’s best to heat up the bread to soften it before you roll it up. Here then are twenty ideas for suitable fillings, which are of course interchangeable with the sandwich fillings provided last week. HERBED CHICKEN SALAD Not every salad has to be soaking in mayonnaise and this is a good example of a light and tasty lunch option. Like this: Like Loading...

The 10 best sandwich recipes Bill Oglethorpe's Borough Market three-cheese toastie The aim with this exceptional toasted cheese sandwich is to let the ingredients speak for themselves. The montgomery cheddar is made with raw milk and matured as a cloth‑bound cheese for 18 months. A small proportion of comté and ogleshield cheeses broadens the flavour. The latter is a full‑bodied, washed‑rind cheese. If it's unavailable, you could substitute with raclette, ardrahan, mini milleens, gubbeen, pont l'évêque, munster or something similar. Makes 1 80g montgomery's cheddar, grated10g comté cheese, grated10g ogleshield cheese, grated2 slices of Poilâne sourdough bread2 tsp mixed chopped white and red onions, leek and crushed garlic 1 Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a panini toaster). 2 Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Egg salad sandwich This recipe always gets rave reviews. Makes 4

Related: