Sandwich, Wraps, & Quesadillas

Baked Turkey & Cranberry Sliders with Browned Sage Butter

‘Tis the season to pour melted butter on *&^#! –Me.

Festive and classy. That Jason is one lucky guy.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].

Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.

You have never seen a power trip like a 3 year old with that kind of power.

But back to those sliders.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.

And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?

Absolutely.

Baked Turkey & Cranberry Sliders

Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.

Ingredients

  • For the sliders:
  • 24 dinner rolls (Hawaiian or homemade)
  • 24 slices of turkey
  • 6 slices of provolone (or other cheese), quartered
  • Cranberry & Bacon Chutney (or leftover cranberry sauce)
  • For the topping:
  • 4 Tbsp butter
  • 4 slices of prosciutto
  • 4 large sage leaves, thinly sliced

Instructions

  1. Preheat the oven to 375 and line a large baking pan with foil.
  2. In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
  3. Remove from heat and add the prosciutto and sage, swirling to mix.
  4. Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
  5. To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.
  6. Place rolls close enough on the pan that they're nearly touching.
  7. After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.
  8. Bake for ~15 minutes and serve hot. Or warm.

Notes

Yields: 24 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Bacon & Cranberry Chutney

Even before the last of those lovely bacon jam-filled pretzel rolls disappeared, I’d already staked out the idea of combining the bacon jam with cranberries for a spread-on-anything and stuff-in-everthang twist on cranberry sauce.

The original attempt of turning bacon jam into cranberry-bacon jam failed. Well, as much as something called “bacon jam” could fail. While tasty – and then, of course, still completely devoured – there was simply just too much bacon. A feat that I didn’t even know was possible before!

So I turned cranberry chutney into bacon-cranberry chutney instead. Plenty of tart cranberries and just enough bacon to turn the sweet and savory and smokey chutney into a “just one more spoonful won’t hurt” spread.

Burgers with Bacon & Cranberry Chutney and Brie

I put it over baked brie. And on burgers. And sliders.

And then I made a second batch and did it all over again, making The Cranwich for lunch 3 days in a row.

Festive and delicious with layers of flavor. And just enough bacon.

Bacon & Cranberry Chutney

Homemade cranberry chutney flavored with smokey bacon.

Ingredients

  • 3 slices of bacon, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 2 Tbsp bourbon
  • Juice of 1 orange
  • 1 tsp worcestershire
  • 1/4 cup brown sugar (more if desired)
  • 12 oz bag of cranberries
  • 1 cup water
  • Generous pinch of salt

Instructions

  1. Cook the bacon in a medium sauce pan until mostly crisped and then remove with a slotted spoon to a small saucer.
  2. Add the onion to the pan and cook until softened, about 5 minutes.
  3. Add the garlic and stir, cooking another minute.
  4. Return the bacon to the ban along with the remaining ingredients.
  5. Bring to a slow boil over medium heat and then cover, cooking for ~10 minutes until the cranberries have softened.
  6. Remove the lid and let simmer until nearly all of the liquid has cooked away, about another 10-15 minutes.
  7. Taste for sweetness and add another tablespoon or two of sugar, if you think it needs it.
  8. Transfer to a food processor or blender and pulse a few times.
  9. Transfer to a jar or bowl and keep in the refrigerator where it will last a good 2 weeks. Probably.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Baked Croque Monsieur Sliders

The internet has given us a great, great many gifts.

Cats. And not the happy ones. Although I’m in the camp that believes that there is no such thing as a happy cat. (And if the lighting is right and you worked hard enough, you might have seen the scar on my hip to back up my claim.)

Keep Calm and Beer Me

Keep Calm And [Do Everything!]. Keeping calm, I’m not so good at. It requires a lot of effort, much more than over-reacting and waving my hands around and yelling does. Plus, if I’m freaking out, I’m occupied and therefore not quietly scheming a way to hide your body. We all win, here.

Message boards. For EVERYTHING. You dig tractors? Royal wardrobes? Mountain biking? Or are you a 30-something woman with possibly a borderline-unhealthy and definitely weird The Little Mermaid fascination? (OMG, guys! The 3D/Blu-Ray has finally been released!!!!) You have a virtual home where you won’t be judged. (Openly, by people using their real name.)

Baked Croque Monsieur Sliders

But better than all of that – and almost even better than ProFootballMock’s QBs on Facebook – are those baked ham & cheese sliders. You know the ones, made out of those popular sweet dinner rolls and doused with a stick of melted butter.

Guys. An entire stick of butter. There are days when that’s appropriate because butter fixes feelings, just like duct tape fixes anything that isn’t feelings. Or food.

Baked Croque Monsieur Sliders

But on days when a stick of butter isn’t required, or really wanted (it sometimes happens), we add a spoonful of strawberry jam to those sliders before drowning those little miniature bites of internet wonderful in a garlicky cheese sauce.

And just like that, those little “Green Eggs & Ham” Sliders from your kid’s Cat in the Hat birthday party are suddenly uber-fancy miniature Croque Monsieurs.

The internet. It’s a beautiful thing. (Usually.)

Croque Monsieur Sliders

A garlicky cheese sauce converts the popular baked ham & cheese slider into a miniature croque monsieur.

Calories: 200.2 | Fat: 7.2g | Fiber 1.0g | Protein 11.6g | Carbs 20.9g

Ingredients

  • For the sauce:
  • 1 Tbsp butter
  • 2 cloves garlic, minced
  • Black pepper
  • 2 tsp flour
  • 2 tsp dijon or brown mustard (I use creole)
  • 1/2 cup milk (I use 1%)
  • Salt
  • 1 oz grated swiss (or ~1 slice, diced)
  • For the sliders:
  • 1 dozen dinner rolls (I use King Hawaiian Honey Wheat)
  • 12 slices of ham
  • 3 slices of swiss, quartered
  • ~4 Tbsp strawberry jam
  • Grated parmesan

Instructions

  1. Preheat the oven to 375 and line a baking dish with foil.
  2. In a small sauce pan over medium heat, melt the butter, add the garlic and stir, letting it cook for ~1 minute.
  3. Stir in the flour and black pepper until smooth, let cook an additional 1-2 minutes, stirring occasionally.
  4. Add the mustard and slowly stream in half of the milk, whisking to keep the sauce smooth.
  5. Add the cheese in two parts, whisking until smooth after additions.
  6. Finish with the rest of the milk and let cook for another 2-3 minutes until bubbly around the edges and thick enough to generously coat the spoon (you're going to spoon this over the sandwiches and want it to be thick enough to mostly stay in place).
  7. Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 2 cuts and not squish the bread).
  8. To build the sliders, spread 1 tsp of strawberry jam on the bottom roll, top with a slice of ham (folded to fit), a quartered piece of cheese, a spoonful of the sauce, and the top roll.
  9. Place rolls close enough on the pan that they're nearly touching.
  10. After all rolls are assembled, spoon all of the sauce over top. If you find the sauce too thin, reheat it for a couple of minutes over medium heat.
  11. Sprinkle grated parmesan over top and bake for ~15 minutes, until the cheese begins to brown.
  12. Serve hot. Or warm. Or straight out of the fridge the next morning for breakfast. Seriously, they're that good.
  13. And most importantly, thank the internet for being so fabulous.

Notes

Yields: 12 sliders

Source: A smash-up of this and this.

Estimated time: 40 minutes

Nutritional Information
Calories: 200.2 | Fat: 7.2g | Fiber 1.0g | Protein 11.6g | Carbs 20.9g

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Black & White Tacos

There’s bar food. And then there’s post-bar food. Those tacos, those fell into the latter category.

After college, I predictably kept the safety-net low-paying, entry-level job as a drone at SkyNet that I used to pay my some of my way through school to work for a bunch of people who undervalued me only slightly more than I undervalued myself. I was quiet, reserved. I did what I was told, showed up when I was supposed to, and somehow managed to fill out a weekly to-do list with the fluffiest of fluff – always leaving off the biggest accomplishment of the week. Smothering another section of my soul.

Black & White Tacos

I missed the smell of old books and desperation while cramming in the library before a Histology or Virology exam. I missed the crazy, passionate look in Professor Ds eyes as she lectured on the physiology of the nasal passages of dessert mice and urinary tracts of frogs. (And really, how awesome is a person who can get excited over frog kidneys?)

I missed the quiet. I missed dreaming about the future, what I was going to be when I “grew up.” Being an adult sucked. And the second the clock on my very-closely-monitored-as-if-I-were-a-criminal PC clicked over to 5:00pm, I was running out the door to the half of an apartment I shared with the anti-Shawnda in a transitional area of town that was half pouring-distance-to-great-night-life and half lock-yourself-in-after-dark.

You had to prioritize.

Black & White Tacos

Anti-Shawnda & I had tons in common: we both could afford only half of the rent and we both drove Dodge Rams. (And sweet Jesus, are Texas boys seriously weak when it comes to the whole girls-who-drive-trucks thing.) (And we totally knew it.)

Most weekends, she felt it was her mission in life to liberate me from the spinster-in-training delivery Star pizza and a game of Madden to bounce between douchey clubs full of douchey poeple, all vying for the chance to pour another round at the drop-dead-gorgeous brunette, and by association, the blonde bored-as-hell-and-kinda-bitchy-and-angry-at-the-world friend (as many a wingman would describe) next to her. Rule #1: Guys who didn’t want to – or worse, couldn’t - talk football with a girl didn’t get to talk about anything else with the girl.

More than once I went to the bathroom with the intention of hopping into a cab cab to drive me back home after making a pitstop at Chacho’s.

Black & White Tacos

Now that was truly worthy of putting on pants and eyeliner after 8pm. Chacho’s was where the real party was. A few texts and a cab ride later, a few fellow spinsters-in-training and I would converge to celebrate escaping another wingman who had no respect for personal space with tortillas so fluffy and thick, you’d be hard-pressed to pass them off as tortillas.

Call ‘em what you want, but they served as the perfect vehicle to The Black & White: a burrito loaded with black beans, white cheese, sour cream, and then the predictable burrito white noise of shredded lettuce and tomatoes.

You ordered it as a half or you had them cut a whole one to split with a spinster-in-training. Like the Texas Teas at the Marquis II, you didn’t tackle a whole one by yourself and remember enough about it to be able to brag the next day. But those Tuesday half-price teas are a story for another day.

Today the story is a decently fulfilled, happy-with-life, still-LOVES-to-talk-football, non-spinster blonde whipping up a more manageable version of the black & white for her husband and daughter.

Black & White Tacos

Black beans, Monterrey jack cheese, and sour cream (or Greek yogurt) make for a fantastic meatless taco worthy of reminiscing about the old days.

Ingredients

  • Black beans (you can used rinsed canned beans or use these leftovers)
  • Flour tortillas
  • Grated Monterrey Jack cheese
  • Sour Cream (I use 2% Total Fage Yogurt)
  • Pico de gallo
  • Lime wedges
  • Sliced jalapenos

Instructions

  1. Top warmed tortillas with 1/4 cup of black beans, a generous pinch of cheese, pico, sliced jalapenos.
  2. Squeeze a lime wedge over top before dolloping yogurt/sour cream and rolling.
  3. Happily reminisce about the old days.*
  4. *Your experience may vary.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride, Inspired by Chacho's

Estimated time: 20 minutes

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