EASY PEASY SANDWICHES & BURGERS – The Fancy Pants Kitchen

Chickpea “Tuna” Salad

Francine — Wed, 29 May 2024 20:16:12 +0000

Chickpea “Tuna” Salad is the ideal alternative when you are craving a tuna salad sandwich but don’t want tuna (think vegan, vegetarian, or just a fish-hater). It’s got all of the yumminess of tuna salad but made with mashed chickpeas. You’ve got mayo, Dijon mustard, onions, tomatoes, pickles, and dill. Pop it on some nice toasted bread and you will swear you are eating tuna!

This is one of the easiest recipes to make! Simply mash the chickpeas in a bowl and add the rest of the ingredients.

Seriously…that’s it!

Distribute it between slices of toasted bread or top it on a bed of salad greens. You’ll be very happy you did!

Share Your Thoughts...

Lastly, if you make Chickpea “Tuna” Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chickpea “Tuna” Salad

Makes: 2 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 (16 ounce) can chickpeas, drained and rinsed
1 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1 shallot, finely diced
3 green onions, finely sliced
2 cloves garlic, finely minced
1/4 cup tomatoes, finely chopped
1/4 cup cornichons or pickles, finely chopped
1/4 cup fresh dill, finely chopped, plus more for serving
Kosher salt, to taste
freshly cracked black pepper, to taste
2 pieces toast (or gluten-free alternative)

Instructions

In a large bowl, add chickpeas and mash them down using a fork or potato masher. Then add in mayonnaise, mustard, shallot, green onion, garlic, tomatoes, pickles, fresh dill, salt and pepper. Mix until combined.

Divide the mixture among two pieces of toast. Enjoy!

Blueberry White Cheddar Grilled Cheese

Francine — Wed, 16 Aug 2023 16:22:15 +0000

Grilled cheese is a favorite of most adults and children so let’s elevate it and make this Blueberry White Cheddar Grilled Cheese.

With ripe seasonal blueberries and a combination of white cheddar and mozzarella cheeses, you get a delicious, melty grilled cheese variation!

The blueberry jam is very simple to make…combine blueberries, sugar, lemon juice and lemon thyme in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Then, lower the heat to low and simmer another 10 minutes. Let the jam cool for another 10 minutes.

By the way, if you can’t find lemon thyme, regular thyme is a good substitution!

Spread the blueberry jam on 4 slices of bread. Sprinkle the white cheddar and mozzarella cheeses evenly on top of the jam. Add the remaining four slices of bread to the top.

In a large skillet, melt butter and add two of the sandwiches. Cover the skillet and cook for 2 to 3 minutes or until the underside of the sandwiches are golden. Flip them over and continue to cook for another few minutes until the bread is golden and the cheese is melted.

Transfer the sandwiches to a cutting board and repeat the process for the remaining two sandwiches.

Cut the sandwiches in half, top with flaky sea salt and lemon thyme leaves and serve!

Share Your Thoughts...

Lastly, if you make Blueberry White Cheddar Grilled Cheese, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Blueberry White Cheddar Grilled Cheese

Makes: 4 sandwiches

Prep Time: 20 minutes

Cook Time: 26 minutes

Total Time: 46 minutes

Ingredients

1 pint fresh blueberries
1/4 cup granulated sugar
1 lemon, juiced
1 small bunch lemon thyme sprigs, tied in kitchen twine (or regular thyme)
8 slices sourdough bread, 1/4-inch thick
4 oounces white cheddar cheese, shredded
4 ounces block mozzarella cheese, shredded
4 tbsp butter
flaky sea salt

Instructions

Combine the blueberries, sugar, lemon juice, and lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil. Reduce the heat to medium-low and let the mixture simmer for about 10 minutes. Reduce the heat to low and simmer for another 10 minutes, or until thickened, stirring often. Remove the lemon thyme. Let cool for 10 minutes.

Lay 4 slices of bread out. Spread the jam onto the bread. Distribute the white cheddar and mozzarella cheeses over top. Close the sandwiches with the remaining 4 slices of bread.

Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter. Let it melt. Place two of the sandwiches into the skillet. Cover the skillet with a lid. Cook for 2-3 minutes until golden. Flip the sandwiches and continue to cook for 2-3 more minutes until the bread is golden and the cheese has melted (lower the heat as needed during the cooking process so the bread doesn’t burn).

Transfer the sandwiches to a cutting board. Add the remaining 2 tablespoons of butter and repeat with the remaining sandwiches.

Cut the sandwiches in half. Top with flaky sea salt and extra lemon thyme leaves.

Recipe by The Original Dish

Spinach Hummus Wraps

Francine — Fri, 07 Jul 2023 16:47:33 +0000

Spinach Hummus Wraps are the answer for lunchbox blues, hunger pangs on the airplane, picnic fare or simply for a light meal. They are healthy, easy, colorful and, of course, delicious!

These wraps are reminiscent of a wrap I picked up at Trader Joe’s. It was so good and satisfying! I knew that you all would love this!

The base of this lovely wrap is a tortilla, but feel free to substitute pita or flatbread.

Then slather on some spinach hummus. The spinach hummus recipe is right here and follows along the traditional method of making hummus: chickpeas, garlic, tahini, lemon juice…you get the idea! The hummus is delicious on it’s own but as a spread on a tortilla wrap, it’s divine! Very flavorful!

Layer some fresh spinach, cukes, sliced sweet bell peppers and you’ve got yourself a party in your mouth!

You can also add some protein for more substance. Grilled chicken or tofu works great in these wraps.

Wrap these up in parchment, slice in half or keep whole and they will travel with you anywhere! Picnic, barbecue, kiddo’s lunchbox, golf course…you name it, lunch is served!

Share Your Thoughts...

Lastly, if you make Spinach Hummus Wraps, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spinach Hummus Wraps

Makes: 4 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

4 large tortillas
1 cup Spinach Hummus
Several handfuls of spinach leaves, about 8 per wrap
1 cucumber, cut into long thin slices, 2 per wrap
2-3 mixed (mild) peppers, sliced, about 6 slices per wrap
Fresh parsley sprigs, optional
Tofu or other choice of protein, optional
Sprinkle of hemp seeds, optional

Instructions

Spread about 1/4 cup of hummus on each wrap, leaving a 1/2-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.

Recipe from Love & Lemons

Caprese Burgers

Francine — Mon, 12 Jun 2023 00:10:48 +0000

Caprese Burgers are a delicious and vibrant twist on classic burgers. This recipe is perfect for a summer barbecue or a quick dinner during the week. The combination of juicy beef, flavorful pesto, fresh tomato, and tangy mozzarella is sure to satisfy all your taste buds.

Burgers are the quintessential summer barbecue fare. When you mix the ground beef (I’m using ground chuck and ground sirloin for extra pizzazz) with homemade pesto sauce, you elevate the humble burger.

Top the burger with fresh mozzarella slices, pesto and ripe tomatoes and sandwich it within a toasted brioche bun. This all adds up to amazing!

The recipe for pesto is very easy, especially if you use a food processor. Combine the basil, almonds and garlic and pulse until it’s finely chopped. Add the olive oil, process, and add the Pecorino Romano cheese. Pulse it all together, season with salt & pepper, and you are done.

Add 1/4 cup of pesto to a large bowl along with the ground beef and a bit of salt. Gently knead to blend and form into 6 patties. You can see the pesto blended throughout each patty!

Grill the burgers over fairly high heat for 3 minutes, then flip the burgers, top them with mozzarella slices and close the grill top. Cook for another 3 minutes or medium-rare or a little longer if you like them less rare.

Grill the buns until they are toasted and slather some pesto on the bottom bun. Top with the burgers, tomatoes and remaining pesto. Add the top bun and get ready to eat!

For a quicker pesto sauce, feel free to use store-bought.

Share Your Thoughts...

Lastly, if you make Caprese Burgers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Caprese Burgers

Makes: 6 burgers

Prep Time: 20 minutes

Grill Time: 10 minutes

Total Time: 30 minutes

Ingredients

2 cups basil leaves
1/4 cup salted roasted almonds
1 garlic clove
1/2 cup extra-virgin olive oil, plus more for brushing
1/4 cup grated Pecorino-Romano cheese
Salt
Freshly ground pepper
1 pound ground beef chuck
1 pound ground beef sirloin
8 ounces fresh mozzarella, cut into 6 slices
6 brioche hamburger buns, split
2 tomatoes, sliced

Instructions

In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.

Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4-inch thick. Brush the burger patties lightly with olive oil.

Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.

Make Ahead:

The pesto can be refrigerated for up to 3 days. Bring to room temperature before proceeding.

Recipe by Food & Wine

Meatball Sliders

Francine — Mon, 30 Jan 2023 16:27:56 +0000

For #SBLVII (aka Superbowl 57), Meatball Sliders should be part of the menu! Easy, fast and so delicious, these hearty sliders are perfect for the big Game!

You can make these as easy as you like. If you choose to use store-bought meatballs and marinara sauce, you will have these bad boys on the table in about 30 minutes. That’s my kind of snack!

Hawaiian sweet rolls are a wonderful pick for the buns. Yes, they are sweet and soft which brings a mouthwatering flavor to the party, but they also come in one large piece so they are easy to slice through.

Slice them horizontally like you would a bagel. Then, keep them all together or gently pull each one apart so that when you serve them, a knife isn’t necessary. Keeping them whole makes them a little easier to add all of the ingredients. So, it’s a toss up as to what’s the best approach. I did both (split the bottoms and left the top whole) which defeated both purposes! Huh?? I just forgot to break apart the tops. No big deal!

Make a delicious garlic butter by melting butter with minced garlic, Italian seasoning and salt & pepper. Brush the garlic butter over the cut side of the bottom half of the buns.

Spread some marinara sauce over the top of the garlic butter. I used a store-bought brand that I love (Victoria White Linen Marinara Sauce from Costco).

Top the marinara with mozzarella and Parmesan cheeses and the meatballs. I halved the meatballs, but you can also leave them whole and place one per bun. I used Trader Joe’s frozen meatballs rather than making my own, and I must say, they are delicious!

Top the meatballs with the remaining cheeses. On the cut side of the top half of the buns, spread more marinara sauce and then place the top half over the bottom half.

Brush the remaining garlic butter over the top of the buns and bake the sliders for about 15-20 minutes, until the cheese is nicely melted.

Serve the sliders with extra marinara sauce on the side, if you like. Go, teams!!

Share Your Thoughts...

Lastly, if you make Meatball Sliders, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Meatball Sliders

Makes: 24 sliders

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Ingredients

24 homemade or store-bought meatballs
2 cups homemade or store-bought marinara sauce, plus more for dipping
2 (12-count) packages Hawaiian sweet rolls
2 cups shredded mozzarella cheese
½ cup fresh or grated parmesan cheese

For the Garlic Butter:

4 tbsp unsalted butter
1-2 cloves garlic, grated or minced
2 tsp Italian seasoning
pinch salt & pepper

Instructions

Preheat oven to 350°F.

Lightly spray the inside of a 9 x13-inch baking dish with cooking spray. Without separating the rolls into individual rolls, cut the rolls in half horizontally as you would a bagel and place the bottoms in the baking dish, setting the tops aside for later.

Melt the butter in a small saucepan over medium-low heat. Add the garlic, Italian seasoning and a pinch of salt and pepper and heat until fragrant.

Brush a light layer of the garlic butter on the bottoms of the rolls, followed by about 2/3-1 cup of marinara sauce, depending on how saucey you want your sliders. Sprinkle half of the mozzarella and parmesan evenly over the sauce.

Next, add the meatballs. You can either place a whole meatball on each slider bun or you can cut the meatballs in half and distribute them evenly across the rolls. Sprinkle with the rest of the cheese.

On the cut side of the roll tops, spread another 2/3-1 cup of the marinara. Place the tops on the sliders. Brush the top of the sliders with the remaining garlic butter.

Bake until heated through and the cheese is nice and melty, about 15-20 minutes .

Serve with the remaining marinara as dipping sauce if desired.

Recipe by My Baking Addiction

Rotisserie Chicken Salad Sandwiches

Francine — Tue, 21 Jun 2022 18:15:53 +0000

If you’re craving a sandwich, try Rotisserie Chicken Salad Sandwich. This is one of these delicious dishes that uses up everything in your fridge: leftover chicken, celery, grapes, apples, nuts and herbs. Feel free to riff on it as you like, adding or removing based on what’s in your fridge, but be sure you’ve got some crunch and some color.

It’s also very quick. Using rotisserie chicken means that in 20 minutes, you’ve got a delicious sandwich ready to chow on.

I always have leftover chicken, especially when I buy a rotisserie chicken. Before tossing it, consider mixing it up with a wonderful creamy dressing of mayo, Dijon, and apple cider vinegar. Splash that dressing with hot sauce, soy sauce and maple syrup to take it up a notch.

Begin by whisking up the dressing. Set it aside while you chop up the celery, scallions, apples, nuts and grapes.

Mix the chopped ingredients with the shredded rotisserie chicken and add the dressing. Toss it all together and adjust the salt and pepper as you desire.

You can leave it as is and serve it as a chicken salad over a bed of lettuce. Very healthy and simple.

Or, you can toast up some multi-grain bread, add some Bibb lettuce to each piece of bread and top it with the rotisserie chicken salad.

Either way, this will be a hit!

Share Your Thoughts...

Lastly, if you make Rotisserie Chicken Salad Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Rotisserie Chicken Salad Sandwiches

Makes: 4 sandwiches

Total Time: 20 minutes

Ingredients

Dressing:

1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1/4 tsp hot sauce
2 tsp soy sauce
1 tsp maple syrup

Salad:

2 cups rotisserie or left-over chicken, shredded
2 scallions, finely chopped
2 celery stalks, diced, plus ¼ cup roughly chopped celery leaves
1/2 apple (Granny Smith, Gala or Pink Lady), halved, cored and diced
1/2 cup cashews or peanuts, salted and roasted chopped, optional
1/3 cup red or black seedless grapes, quartered
1 tablespoon fresh herbs, such as basil, parsley, chives, or mint
8 Bibb lettuce leaves
8 slices multigrain bread or crusty sourdough, toasted
Kosher salt
Black pepper, freshly cracked

Instructions

In a large bowl, whisk together the mayonnaise, mustard, vinegar, hot sauce, soy sauce, maple syrup, and salt and pepper to taste.

Add the chicken, scallions, celery, celery leaves, apple, roasted nuts if using, grapes and herbs to the dressing and stir to combine. Taste and season with additional salt and pepper as desired.

Make sandwiches with the toasted bread and Bibb lettuce.

Fig and Bacon Grilled Cheese

Francine — Fri, 20 May 2022 22:28:48 +0000

Fig and Bacon Grilled Cheese is an adult version of your classic grilled cheese. I say adult, because I was asked by a reader and friend, Karen, to come up with some more grown-up grilled cheese recipes. This fit the bill…

It’s a delicious grilled sandwich filled with smoky bacon, sweet fig jam and Comté cheese. Throw in some sliced scallions for good measure, and you have a delicious very-grown up grilled cheese!

Begin these tasty sandwiches by cooking the bacon on a wire rack set over a sheet pan. Cook the bacon until it’s crispy and then set it aside.

Spread the fig jam on buttered bread, layer it with scallions (if using), bacon and Comté cheese. I like using Comté as it’s a bit earthier than other cheeses and melts beautifully.

Heat a skillet over medium heat and place the buttered bread with all of the toppings in the pan. Top it with another buttered slice of bread, with the buttered side up. Cook the sammie for a few minutes until the cheese starts to melt and then flip it. Cook a few more minutes until it’s golden brown and serve it up!

Easy peasy!

Share Your Thoughts…

Lastly, if you make Fig and Bacon Grilled Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Fig and Bacon Grilled Cheese

Makes: 2 sandwiches

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

4 pieces bacon, cooked (preferably thick cut)
2 pieces sourdough or peasant bread
1 tbsp (heaped) fig jam
1 tbsp scallions, thinly sliced, optional
2 1/2 ounces Comté, grated
1 tsp unsalted butter

Instructions

Preheat oven to 375˚F. On a wire rack over a baking sheet, bake the bacon for 15 to 25 minutes, depending on thickness. Set aside. Note: If you don’t have a wire rack, you can cover the baking sheet with parchment paper or foil instead.

Place a small skillet over medium heat. While waiting for the skillet to heat up, lightly butter both slices of sourdough and put them back to back, butter sides touching, before placing them on a cutting board. Spread the top slice of sourdough with fig jam, sprinkle with scallions, cover with bacon, and top with Comté.

Place the top slice, with all the ingredients on it, on the skillet, buttered side down. Top it with the second slice, buttered side up. Cook for 3 to 6 minutes, until cheese starts to melt. Flip and let cook 1 to 2 more minutes on the other side, until golden brown. Enjoy immediately!

Recipe from Food52

Game Day Pizza Sliders

Francine — Fri, 10 Dec 2021 01:26:50 +0000

If you’re wondering what to serve at your next football party, you MUST try Game Day Pizza Sliders! Not only are they so easy to throw together, but they are so tasty! And by tasty I mean they will disappear in minutes!

These little sliders are a wonderful combination of a pepperoni pizza on bread that’s been brushed with garlic butter…pizza meets garlic bread…what could be bad about that?!

The garlic butter gets enriched with roasted garlic. Place the garlic on a piece of foil and let it slow-roast. Once it’s nice and caramelized, squeeze the cooled garlic cloves into a bowl with butter, parmesan cheese, sage, basil and other delicious herbs. This will eventually get brushed over the sliders.

While the garlic is roasting, prep the sliders by slicing the rolls horizontally in half. The best dinner rolls to get are the ones that are attached in a 12-pack. I happen to love Hawaiian rolls. They are sweet and give this snack a delightful flavor. I happen to know that not everyone loves sweet rolls (I’m talking to you, Terry R.), so feel free to substitute a regular roll in place of the sweet ones.

Either way, after they are sliced, top the bottom half with marinara sauce, mozzarella cheese, provolone cheese and pepperoni. Finish with Parmesan cheese. Place the top half of the rolls over these layers.

Brush the garlic butter over the top of the rolls and bake these bad boys. I like to cover them with foil for about 10 minutes and then remove foil and continue cooking for another 10 minutes or so.

If you’ve got any leftover butter, brush it on once the sliders come out of the oven. These are now ready for feasting!!!

Share Your Thoughts...

Lastly, if you make Game Day Pizza Sliders, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Game Day Pizza Sliders

Makes: 12 sliders

Prep Time: 15 minutes

Bake Time: 1 hour

Total Time: 1 hour & 15 minutes

Ingredients

1 head garlic

Extra virgin olive oil

1 (12-count) package dinner rolls, halved lengthwise

1 – 1 & 1/2 cups marinara sauce

3/4 cup shredded mozzarella cheese

3/4 cup shredded provolone cheese

1/4 cup grated parmesan cheese

1/2 cup thinly sliced pepperoni

3 tbsp unsalted butter, at room temperature or melted

1 tbsp chopped fresh sage

2 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1/2 tsp Kosher salt

1 pinch chili flakes

Instructions

Preheat the oven to 400° F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.

Meanwhile, place the bottom half of the dinner rolls onto a baking sheet lined with parchment. Top with marinara sauce, mozzarella, provolone, and then pepperoni. Sprinkle with half the parmesan. Place the top half of the roll over the cheese.

Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter, remaining parmesan, sage, basil, oregano, parsley, and chili flakes. Mash the cloves into the butter with a fork. Spread the butter over the top of the rolls. Cover the rolls and bake 10 minutes. Remove the foil and continue baking another 10 minutes, until the cheese has melted. Brush with any remaining garlic butter, serve immediately.

Recipe by Half Baked Harvest

Thai Turkey Sliders

Francine — Sat, 12 Jun 2021 16:37:57 +0000

Summer & burgers go together like, well, summer & burgers, so venture a little on the wild side and make Thai Turkey Sliders.

These mini burgers are healthy-ish, filling and lightly spicy, thanks to the addition of Sriracha sauce. They also only take 25 minutes to make!!

I love to serve these as a starter for any summer gathering and are also perfect for a late-night craving!

The burgers are made from lean ground turkey (there’s the healthy part) and shredded carrots, green onion, ginger, Sriracha and peanut butter. Form them into small patties, cook them in a hot skillet and get ready to top them.

The peanut sauce is a delicious combination of peanut butter, garlic, soy sauce, brown sugar, rice vinegar, lime juice, honey, Sriracha, sesame oil and ginger. What could be bad about that?

And, the slaw is a blend of cabbage, carrots, parsley and a healthy dose of the peanut sauce.

These delicious sliders get schmeared with peanut sauce and topped with the slaw. They are enveloped in a brioche slider bun, or whatever slider bun you prefer.

Then you get to squeeze it all together for that delicious bite! Enjoy!

Share Your Thoughts...

Lastly, if you make Thai Turkey Sliders, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Thai Turkey Sliders

Makes: 12 sliders

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

Peanut Sauce:

1/4 cup smooth peanut butter
1 small garlic clove, minced
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp fresh lime juice
2 tsp honey
1 tsp Sriracha sauce
1 tsp sesame oil
1/2 tsp grated fresh ginger

Crunchy Slaw:

2 cups shredded cabbage
1 small carrot, peeled and shredded
1 tbsp chopped fresh flat-leaf parsley

Turkey Burger:

1 pound lean ground turkey
2 tbsp smooth peanut butter
1 small carrot, peeled and shredded
1 green onion, minced
1 tbsp chopped fresh flat-leaf parsley
1/2 tsp grated fresh ginger
1/2 tsp Sriracha sauce
Vegetable Oil
Kosher Salt
12 slider buns

Instructions

Peanut Sauce:

In a blender, combine peanut butter, garlic, soy sauce, brown sugar, rice vinegar, lime juice, honey, Sriracha, sesame oil and ginger. Blend until smooth. Set aside.

Crunchy Slaw:

In a medium bowl, toss cabbage, shredded carrots and parsley with 3 tablespoons of peanut sauce. Reserve the remaining peanut sauce to spread on slider buns.

Turkey Burgers:

In a medium bowl, combine ground turkey, peanut butter, shredded carrot, green onion, parsley, ginger and Sriracha. Stir to incorporate all ingredients. Form into 12 small slider patties. Lightly oil one side of the burgers and sprinkle with kosher salt. Heat a grill pan over medium-high heat. Cook, turning once, until crusty and cooked though, about 3 1/2- 4 1/2 minutes per side.

Assembly:

Spread both sides of each slider bun with a generous amount of peanut sauce. Place coleslaw on the bottom bun, top with turkey burger and finish with another small scoop of coleslaw. Place remaining bun on top and serve.

Recipe by Bite Me More

Smoked Slow-Cooker BBQ Brisket

Francine — Fri, 21 May 2021 17:28:53 +0000

How is it that some of the most delicious foods are the easiest to prepare, like this Smoked Slow-Cooker BBQ Brisket? I’m not saying it’s quick, but it sure is easy!

I guess the “slow-cooker” in the title was a give-away, so yeah, it needs a lot of hours, but those can be the hours that you’re at work, on the golf course, or checking on the kiddos. Either way, sear up your brisket, place it and a few ingredients in the slow-cooker, turn it on and don’t give it another thought!

Brisket is a dish that is very familiar. It’s served at almost every Jewish holiday dinner and everyone claims their recipe to be the best! There are so many different ways to prepare it: you can serve it in a sweet/sour sauce, with caramelized onions in a beef gravy, or how about smoked Texas-style?

I’m pretty true to my traditions and love brisket drenched in a sweet, tomato-based sauce. This steps it up a bit by creating a barbecue sauce that has a smoky, sweet tone to it, using fire-roasted crushed tomatoes, dark brown sugar, apple cider vinegar, Worcestershire sauce and liquid smoke. Combine that all together and you get this wonderful smoked barbecue sauce!

To make this brisket, first sear it in a very hot skillet. This will sear in the flavor, develop the color of the meat and caramelize the exterior. Once it’s seared, transfer it to a slow cooker. Add all of the sauce ingredients and let it go for a while.

If you have time, I would make it the day prior so that it can sit in the fridge overnight. This does two things: first, it allows the fat to congeal so that it is easily removed (see the above pictures) and second, a cold piece of brisket is much easier to slice the a hot piece. You can slice it and then put it back in the same baking dish, pour the smoked bbq sauce over it and reheat the entire dish. It is out of this world!

Serve it as a sandwich or as dinner along with Parmesan-Roasted Potatoes or Potato Latkes.

Share Your Thoughts...

Lastly, if you make Smoked Slow-Cooker BBQ Brisket, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Smoked Slow-Cooker BBQ Brisket

Makes: 6-8 servings

Prep Time: 15 minutes

Cook Time: 6 hours & 10 minutes

Total Time: 6 hours & 25 minutes

Ingredients

3 tbsp olive oil
One 4-pound brisket
Kosher salt and freshly ground black pepper, to taste
One (28-ounce) can fire-roasted or regular crushed tomatoes
1/2 cup dark brown sugar
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp liquid smoke

Instructions

In a large skillet, heat the oil over medium-high heat. Season the brisket with salt and pepper, and sear, flipping once, until golden brown, 4 to 5 minutes per side. Transfer to a slow cooker.

Add the remaining ingredients to the skillet and stir, scraping off any brown bits on the bottom of the pan, then pour the mixture over the brisket. Cook on high for 6 hours until tender, then slice and serve. If you have time, cool and then refrigerate the brisket overnight. When ready to serve, remove the congealed fat with a spoon, slice the cold brisket and place the slices back in the bbq sauce. Reheat at 350°F for 20 minutes.