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

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.

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.

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.

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!

Crunchy Honey Dijon Chicken

This chicken really needs no introduction. Its crunchy, tangy, and delicious, and takes less than 1/2 hour to prepare.

Ingredients:

2 lbs Boneless Skinless Chicken Breast
1 8.5oz bag Honey Dijon Kettle Chips
5 TBS Honey
3 TBS Dijon Mustard
2 TBS White vinegar

Directions:

Honey Dijon Sauce

Combine honey, dijon mustard, and vinegar in a bowl. Whisk until smooth.

**If you want extra sauce for dipping, make a double batch and reserve ½ for your meal.

Crunchy Honey Dijon Chicken:

Preheat oven to 350 degrees.

Cut your chicken so that all pieces are uniform in size. This recipe is tailored toward cutting the breast into three pieces: removing the thin end first, then splitting the thick part of the breast. You can do it however you like, but remember to adjust cooking time and coating amounts accordingly.

Throw chicken and honey dijon in a bowl, stir to coat each piece, and set aside. Remove about ½ of the kettle chips from the bag and set aside. You may not use these. Lay the ½ full bag out and use a rolling pin to break up the chips into crumbs.

Coat each piece of chicken thoroughly in chip crumbs. Spray a baking sheet with non-stick spray or olive oil and arrange the chicken evenly. Bake in a 350 degree oven for about 15 minutes, or until internal temperature reaches 165 degrees. If it needs a little extra browning, throw it under the broiler for a minute but watch it very carefully!

Drizzle with a little of the reserved honey mustard and enjoy!!