Sliders

Perfect for football season!  Sliders are so versatile and can please just about anyone.  Be creative with your toppings!  I keep my seasonings simple when I'm making burgers just because I like to simply enhance the flavor of the beef.  I like to pan fry sliders in lieu of grilling them because they are so small and tend to fall apart on the grill since I don't add anything to bind them together.  Also, use the King's Hawaiian Rolls!  They are just so incredibly soft and delicious :)




Ingredients:
1 lb lean ground beef (I normally use 80/20 for burgers, but for these I used 93/7)
1/2 tsp garlic salt
1/4 tsp black pepper
1 T Dijon mustard**
1 t thyme**
1-2 Roma tomatoes
1 avocado
Sliced cheddar (or your favorite sliced cheese)
King's Hawaiian Rolls
Mayo, mustard, ketchup
**optional

(other suggested toppings:  Romaine lettuce, goat cheese, & roasted red peppers, blue cheese & bacon)

Method:
Heat medium skillet over medium high head.  Meanwhile, mix ground beef, garlic salt, pepper, Dijon mustard and thyme together in medium bowl.  Form patties about 2 inches in diameter and about 1/2 high.  This should make 8-9 patties.  Add 4 patties to skillet and cook for one minute on each side forming a nice brown crust.  Lower the heat to low and cover.  Cook 2 minutes one side, flip, cook 90 seconds on the other side, add cheese, recover and cook for another 30 seconds until cheese is melted.  These burgers will be medium well, so adjust cooking time according to your taste.  Slice Hawaiian rolls in half, add burgers, top with tomato, avocado, and condiments of your choosing.

SERVE WITH:  Sweet potato fries (this week I served with Ora Ida crinkles,) but if you'd like to make your own, this is a good, easy recipe:  Baked Sweet Potato Fries by Paula Deen

Happy Cooking!

Dinners Week 3 - Kids' Choice

Like I mentioned before, this week was a short week for me in the cooking department.  My husband was gone for 7 nights, so I let the kids pick their dinners.  

Creamy Macaroni and Cheese:  Adapted from a recipe given to us by friends in Nashville :)
1/2 pound elbow macaroni
4 T unsalted butter
2 large eggs
12 oz evaporated milk (reserve all but 1 c) *can substitute half n half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper sauce
1 tsp dry mustard (dissolved in 1 tsp water)
3 cups sharp cheddar cheese

Cook macaroni according to package directions.  Meanwhile, mix eggs, 1 c evaporated milk, pepper sauce, mustard, salt & pepper.  Drain macaroni and return to pain over medium heat.  Add butter and toss to melt.  Pour in egg mixture along with 3/4 of the cheese.  Stir until the cheese starts to melt.  Gradually add remaining cheese and evaporated milk, stirring constantly.  Cook for about 5-10 minutes until sauce thickens slightly.  Sauce will continue to thicken as it cools.

SERVE WITH: Edamame in the shell.  Just follow package directions :) My kids love these and call them poppers.

NOTES:  This macaroni and cheese is almost just as fast as boxed macaroni and cheese, and it is SO much better.  It is my kids' favorite macaroni and cheese is definitely in my top three. (The others are my grandmother's recipe, which I will share closer to Thanksgiving and Green Chile Mac & Cheese from my favorite restaurant in Nashville, Park Cafe...recipe found here.)

Breakfast for Dinner:  Sausage, Egg, and Cheese Muffins & fruit (adapted from my MIL's Kappa Muffin recipe)
1 roll of 10 biscuits (found in refrigerated section near the cookies)
4 eggs
2 cups shredded sharp cheddar cheese
1 package Jimmy Dean fully cooked turkey sausage crumbles 
(found with bacon)

Spray 2 muffin tins with cooking spray.  Break each biscuit in half length-wise and place in bottom of 20 muffin cups.  Mix together eggs, cheese, and sausage and pour about an ice cream scoop full of the egg mixture over each biscuit half.  They should be about 3/4 full.  Bake at 375 degrees for 12 minutes

SERVE WITH:  Fruit salad...sliced strawberries, blueberries, and grapes.  Can also combine this with Greek yogurt and a touch of honey.

NOTES:  My mother-in-law introduced me to these delicious breakfast muffins.  This is a lot easier than preparing biscuits, bacon, eggs, etc. separately, and our whole family LOVES them.  This are super fast to make, but if you want to make ahead of time, they are great reheated too.  They can be refrigerated or frozen and heated in the microwave for 20-30 seconds.

Pinterest tried and true:
Here a a couple of additional recipes to round out your week. 


Anne Burrell's Herb Roasted Chicken  TOTALLY WORTH THE EFFORT!!!

And make this with the leftovers:

Chicken Curry in a Hurry  So fast and easy, and delicious with a side of edamame.


Happy Cooking!!!