Tag Archives: coleslaw

Duke’s Jalapeño Havarti Sliders

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Duke’s Jalapeño Havarti Sliders

Duke's Jalapeño Havarti Sliders

You may or may not have drawn the logical conclusion that I’ve had a thing for sliders this pregnancy. It’s true! I’m currently obsessed with sliders and have made them several different ways, but I think this one is my favorite! This recipe uses ground turkey and deliciously creamy Havarti cheese, and they’re heavenly. Can’t find Havarti cheese? Pepper jack would work great here too.

Ingredients:
1 package ground turkey (the one I bought was 19 oz, so slightly over a pound)
1 chopped jalapeño (seeded and deveined)
About 1/4 c cubed jalapeño Havarti cheese
Your favorite burger seasoning
1 heaping T Duke’s mayonnaise

1. Combine mayo, ground turkey, jalapeños, cheese, and seasonings in a mixing bowl. I added about a tsp of seasoning into this mix, then sprinkled a little more on each patty after they were assembled. It’s important to note that every Southerner knows that Duke’s mayo is the best mayo you can buy and blows Hellman’s out of the water, so I highly suggest that’s what you use. However, if you can’t find it, any mayo you find will work.
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* That one on the top right is plain for my 2 year old 🙂

2. You can either grill these or cook them on your stovetop. You may have heard me mention I live in a wind tunnel with a vortex that threatens to suck me up every time I step outside to approach my grill, so I did these on the stovetop. Don’t forget to spray your pan like I did, because these puppies stick!
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3. Prepare yourself for the juiciest and most delicious slider ever! I highly recommend serving on a toasted slider bun with a kicked up creamy coleslaw and sliced garden tomato. For a quick coleslaw that’s only semi-homemade I used a creamy coleslaw mix and added a spoonful of Duke’s mayo to the mix, a splash of white vinegar, cayenne pepper, and salt & pepper. It really made it taste like it was totally from scratch and incorporated the Duke’s mayo theme I was going for. Yum! Duke's Jalapeño Havarti Sliders

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BBQ Sliders With Caramelized Onions

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BBQ Sliders With Caramelized Onions

BBQ Sliders With Caramelized Onions

Hello! I am so glad to get to post this yummy recipe just before Memorial Day Weekend! I’ve been so busy lately with our big move to Amarillo I’ve hardly had time to cook anything worth posting a recipe for, but we are settled in now, so hopefully I can get back in the swing of things. Ok, let’s get started!

First, I want to be honest up front and say I bought the patties for these sliders from the butcher in our grocery store. A) I’m tired and need all the help I can get and B) They looked delicious. They’re jalapeño cheddar sliders, but any kind of slider you want to use here would be delicious. Just be sure to sprinkle a little of your own favorite seasoning on both sides before you use them. Also, tell everyone you made them from scratch and throw away the evidence before anyone else eats them. It’ll be our little secret 😉
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Ingredients:

2 large sweet onions (1015, Honey Sweets, Videlia, whatever…)
1/2 stick of butter
7-8 sliders seasoned with your favorite burger seasoning
Your favorite BBQ sauce (for this recipe I used a spicy one)
Salt and pepper
Water
Slider buns

1. Dice up your onion and throw it into your large cast iron skillet. If you don’t have a cast iron skillet, consider yourself scolded and just use a normal skillet for now, but buy one as soon as possible. Season with salt and pepper and throw your 1/2 butter stick in there. Sauté about 15 minutes on medium to high heat.
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2. After the onions are mostly Caramelized and smelling delicious, add your patties to the skillet right there on top of the onions and add about 1/2 cup of water. It’s going to steam those yummy patties.
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3. I like to put a lid on at this point because it helps the steam. Check out my beautiful silicone flower lid! (You can use any lid that doesn’t seal)
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4. Flip the patties after a few minutes and place the lid back on. After about 8-10 minutes, they’re essentially done with the high heat. Take the patties and set them aside for a minute on a plate.
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5. Now stir those onions around and give them a give them a few healthy squirts of your favorite BBQ sauce. Turn the heat on low and after the BBQ sauce has been incorporated, add your patties back in and let them simmer in that yummy deliciousness for at least ten minutes before serving.
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6. Serve these little medallions from heaven on toasted slider buns and top with your onion mixture. Personally, we like to add my Texas Coleslaw recipe on top and serve with a side of
favorite beans.
image Notice I somehow ended up with the two bun bottoms instead of a top and bottom. Typical.

Texas Coleslaw

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Texas Coleslaw

Texas Coleslaw

Y’all this coleslaw is so delicious and so good for you. Unlike creamy recipes, this one is vinegar based and has some heat. This is probably my most asked for recipe of anything I’ve ever made for a crowd. Here is the recipe for a single batch, but you can easily double or triple everything for large parties.

Ingredients:
10 oz bag of coleslaw mix (I’ve used broccoli slaw, original coleslaw mix, and even the new kinds with all kinds of different stuff in it like Brussels Sprouts and cranberries. But my favorite one is the mixed bag with original slaw and broccoli slaw mixed together.)
1/4 c white wine vinegar (No, this is not the same thing as white vinegar. No, you cannot sub other vinegar.)
1/4 c oil (olive, canola, or vegetable)
2 tsp – 4 tsp sugar
Juice of one lime
Salt and pepper
Pinch of cumin powder (optional)
A handful of those sweet baby bell peppers sliced into rings (yellow, orange, and red)
One sliced jalapeño with seeds
2-3 sliced green onions
A handful of chopped cilantro

1. Combine mix and all chopped ingredients into a mixing bowl.image

2. Whisk together white wine vinegar, oil, lime juice, seasonings, and sugar. Give it a taste and see if you like the sugar content in it. It should be sweet and tangy. Start off with 2 tsp and go from there. Once it’s whisked together, add to mixing bowl.
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3. Allow it to sit in the fridge a while before you serve it. I like to allow at least an hour. It’s delicious by itself or on top of sliders 🙂
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