Bacon Cheddar Sliders

Sliders, the little brother to the burger.  But just as flavorful and you don’t feel guilty having more than one!  Not that I could eat more than one hamburger in one sitting but just the thought of being able to have two of these delightful little buggers makes me feel powerful!  Like I can do anything I want, like have fries with it!  No not really but they are very satisfying.  This is my latest and best recipe for beef sliders.  I usually use Hawaiian sweet rolls because they are sweet and fluffy.  They provide a really good palate-pleasing flavor when combined with the salty, tangy and spiciness of the meat.  This time however, I didn’t us Hawaiian sweet rolls, I used regular hamburger buns and used a canning jar ring as a cutter to cut them down to size.  My husband says these are the best burgers he’s ever had, and that includes regular sized burgers.  These are definitely kid friendly as well, even with the added jalapeno! Which is really amazing because my kids think ketchup is spicy!! ~Janna
Slider Ingredients

Makes 10 sliders

Ingredients:

1 Lb lean ground beef (don’t go too lean, the fat is where the FLAVA is)!!  I usually use
85/15 beef for burgers
6 slices of bacon, cooked crisp and crumbled
1 1/2 oz finely shredded medium or sharp cheddar cheese (you could also use pepper jack or really any shreddable, meltable cheese that you like) plus more if you want cheese on top of sliders.

1 1/2 Tbs Ketchup
2 tsp yellow or Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
Dash of salt
Dash of freshly ground black pepper
1/8 c pickled jalapenos, finely diced
Hawaiian sweet rolls or hamburger buns, cut to size

Method:

Combine all ingredients in a large bowl, mix the mixture around with your hands to fully integrate and disperse the ingredients.
Slider Mixture

Take some of the meat mixture and form a ball about the size of a golf ball, each ball of meat should be about 1.6 oz.  You should get about 10 meat balls.
Slider Ball 1

Heat an electric griddle or skillet to 325 degrees Fahrenheit.  Once the skillet is heated place the meat balls a couple inches apart, let cook for a few minutes (don’t flatten them yet), when browned on bottom, smash each meatball with a spatula and flip over to cook the other side.  Cook until desired doneness.
Slider Ball
Slider grill

When cooked through, add the remaining shredded cheese (this part is optional).  Remove from heat and drain on paper towels.  Scrape grease off griddle and place buns on to warm them (or you can just toast them).  Top your sliders with whatever condiments you like and enjoy!
Sliders with Title

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Thyme for Frittata

As Janna mentioned in her Easy Cheesy recipe, our sweet friend, Caty, asked for ideas for some throw together meals. Since Janna went the pasta route, I decided to go a different direction and make a Frittata.

Frittata is a very simple but elegant dish. The only thing you absolutely need is eggs, and a little imagination. For this dish, I used what I had on hand, but also highlighted some substitutes that would go equally well. After making it, the only thing I would change about this dish is the addition of some feta cheese. That would have brought it all together, but I didn’t have any in the fridge. It was delicious, none the less.
~Joanie

Ingredients:
1 lb +/- of sausage (Subs: diced ham, chopped bacon, chicken, or meat of choice. You can also completely omit meat from this dish and it’s just as good!)
2 Cups Asparagus, chopped into 1 in. pieces (Subs: broccoli, spinach)
1 Cup sliced mushrooms (Subs: chilies, jalepenos)
3-4 Cloves of Garlic or 1 tsp garlic powder
1 TBS butter
6 eggs
2 Cups shredded hashbrown style potatoes (Subs: diced potato, sweet potato)
1/2 Cup shredded sharp white cheddar (Subs: any cheddar variety, parmesan, feta, or none at all)
1 Shallot, chopped (Subs: 1/4 cup any onion variety)
1 tsp fresh thyme or 1/3 tsp ground thyme (Subs: Parsley, cilantro, basil)
1/2 tsp salt

Directions:
In a large skillet, brown meat (skip this step if you’re using pre-cooked meat). Drain excess grease. Add garlic, veggies, and butter to the meat skillet and saute until veggies are heated through but still crisp (this will vary depending on the veggies you use, 5-10 minutes).

In a bowl, whisk together the eggs, potatoes, cheese, shallots and spices. Set aside.

Spray and oven-safe dish with non-stick spray and transfer meat and veggies into it (skip this step if using an oven safe skillet or cast iron pan).
Pour egg mixture over the meat mixture. Use a spatula to help the egg soak into the dish. The goal is for the egg to bind all the other ingredients together.

Place dish in a 450 degree oven on the middle rack for 15 minutes. If the top is not golden, you can broil it for a bit at the end, but watch it very carefully! Let it sit a minute or two, then cut and serve! Serves about 8.