SIMPLE SLIDERS

These simple sliders are a fun way to serve burgers as snack or appetizer anytime.  

Ingredients:

• 2 pounds ground beef (80/20 works well for these)
• Steak seasoning
• 6 slices of your favorite cheese (I used cheddar); cut into quarters
• 24 soft dinner rolls (I used whole wheat)
• Condiments of choice (ketchup, mustard, mayo, pickles)

Directions:

Using approximately 2 ounces per burger form your patties.  Season both sides with steak seasoning and grill.  Top with cheese and allow the cheese to melt.  Assemble and serve.

Click here for a printable version of this recipe from Culinary Collage.

SUPER BOWL SUNDAY APPETIZERS & MY FIRST GIVEAWAY - CLOSED

Here are a few of my favorite appetizers that I thought you might enjoy for your Super Bowl Sunday celebrations. 

CRAB & ARTICHOKE DIP WITH CROSTINI

 

PORTOBELLO MUSHROOM CAP APPETIZER

HARDY MEXICAN DIP

 SUSHI ROLLS WITH CRAB & BROWN RICE

 CHICKEN SATAY WITH PEANUT SAUCE

Have a safe and happy Super Bowl celebration!

Terry

Now for my very first giveaway.

The winner is Lyndsey from Tiny Skillet!

Food Network Star:  The Official Insider's Guide to America's hottest food show

I'm a big fan of the Food Network and especially of Bobby Flay.  I love the types of foods that he prepares.  They are usually grilled, spicy, full of flavor and generally quick and easy to prepare.

I've become a big fan of the Next Food Network Star and have watched as some new faces have been added to the network, so it was exciting when the folks at HarperCollins Publishers offered this Food Network Star book for me to giveaway on my site.

This book is full of great recipes, photos and behind-the-scene stories from the show.

Rules for participation:

1 - Giveaway is open to US residents only.

2 - To enter you simply need to leave a comment on this post mentioning one of your favorite appetizers no later than Super Bowl Sunday, February 5, 2012 at 6:30 pm EST (kickoff time).

3 - A winner will be selected by using Random.org a random number generator.

4 - The winner must respond within 7 days of drawing or another winner will be randomly selected at that time.

Good Luck to All!

GRILLED BEEF FAJITAS

Fajitas are one of my favorite Mexican meals.  They're quick and easy to prepare.

Ingredients:

• 1/2 cup olive oil, plus more for grilling vegetables
• 1/3 cup naturally brewed soy sauce
• 2 cloves garlic, crushed
• 1/4 cup lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons brown sugar
• 1-1/2 to 2 pounds skirt steak
• 1 large onion, cut into strips
• 1 red bell pepper, cut into strips
• Whole wheat tortillas
• Toppings of your choice such as salsa, cheese, jalapeno, guacamole and sour cream

 Directions:  

In a large Ziploc bag mix olive oil, soy sauce, garlic, lime juice, cayenne, cumin and brown sugar.  Add your skirt steak to marinade and refrigerate for one hour.  

Preheat your barbecue grill.

After steak is marinated remove if from the refrigerator allowing it to come to room temperature before grilling.  While your meat coming to room temperature slice your vegetables and wrap your tortillas in foil.

Put your steak on open grill turning after 4 - 5 minutes until medium rare.  Using a grilling pan grill your veggies with a small amount of olive oil.  Place tortillas on upper rack of grill to warm.  Remove beef from grill and allow to rest before slicing.  Thinly slice against the grain on a bias.  

Serve with choice of toppings.

Click here for a printable version of this recipe from Culinary Collage.

CRAB & ARTICHOKE DIP WITH CROSTINI

This is a really quick and easy appetizer that was a big hit for New Year's Eve this past year.  I wanted to make something that could be prepared earlier that day and heated just before we left the house that evening.  I prepared the dip and the crostini in advance and then cooked the dip prior to leaving the house.  This worked out great and I didn't have to worry about trying to get ready for the evening and cooking all at the same time.  

This can also be prepared in smaller dishes as shown here above.  I actually made a double batch of this and kept a little for us to snack on at home for New Year's Day....yum!

Ingredients for dip:

• 8 oz cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 2 cups Trader Joe’s Quattro Formaggio cheese, divided
• 1/4 cup diced green onion, whites only
• 14 oz can of quartered artichoke hearts, drained
• 8 oz jumbo lump crab meat
• 1/4 teaspoon paprika
• Salt and pepper to taste

Ingredients for crostini:

• 1 baguette sliced on a bias, white or whole wheat
• 1/4 cup olive oil
• 1/4 cup butter
• 2 cloves garlic, crushed
• Salt and pepper to taste

Directions for dip:

Preheat oven to 425 degrees.

Beat the cream cheese, mayo, and yogurt together until smooth. Add the diced green onions, lemon juice, and 1 1/2 cup grated cheese. Add the paprika, salt and pepper. Fold in artichokes and crab.

Spread mixture evenly into a casserole dish and top with the remaining cheese. Bake for 20 minutes, until bubbly and golden brown.

Directions for crostini:

While your dip is in the oven prepare the crostini.

In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble and season with salt and pepper. Remove from the heat.

Dip each slice of bread into the garlic mixture, turning to coat each side. Broil on the middle rack of the 425 degree preheated oven for about 8 minutes, or until golden brown.

Your dip will stay warm while these are cooking or you can prepare the crostini in advance and just warm in the oven when you bake your dip.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

SWEET & SALTY CHEWY GRANOLA BARS

These granola bars are sweet, salty, chewy, crunchy and really very tasty!  They satisfy many different cravings all at once.  I was a little skeptical at first about how they would firm up since there is no baking required, but no need to worry....they firmed up nicely.

We're trying once again to stay away from refined sugars in our house and this recipe is a perfect fit.  I can tell you that these bars have made it a lot easier.  

Ingredients:

• 1-1/2 cups rolled oats
• 1 cup raw slivered almonds
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup raw sunflower seeds
• 3 cups crisp brown rice cereal
• 1 cup dried cranberries
• 1 cup dried apricots, chopped
• 1 cup unsalted almond butter
• 1 cup honey
• 2 teaspoons cinnamon
• 1 tablespoon sea salt

Directions:

In a 350 degree oven toast the oats, almonds, pepitas and sunflower seeds one at a time until nicely browned; stirring occasionally.  Toss toasted oats and nuts with cereal and dried fruit.

Using a small sauce pan over low heat add the almond butter and honey stirring just until they meld nicely together.  Do not let this mixture cook to hot.  Add the salt and cinnamon and stir.  

Add the warm mixture to the dry ingredients and stir until all of the dry ingredients are completely coated.

 

Using a 9 x 13 pan lined with wax paper, press the mixture into the pan.  I usually lay a piece of wax paper on the top to press down the mixture so that it doesn't stick to my hands.  Cover and refrigerate for several hours until firm.  Cut into bars and serve.  Store extra bars in an air tight container in the refrigerator.

Click here for a printable version of this recipe from Culinary Collage.