We were getting together with dear friends, and I wanted to make something casual but spectacular.
My plan was to spend as much time as possible visiting with our friends, as opposed to in the kitchen with the food. This was achieved by preparing the side and dessert in advance, and having my husband grill the meat.
The sliders delivered a burst of flavor - a little spice which was nicely balanced with the creaminess of the cheeses, the coleslaw was lovely, and the creamy pecan coconut tarts topped off this simple meal beautifully.
POPPER SLIDERS
3 fresh jalapenos
1 red fresno chile pepper
8 ounces of cream cheese, softened
1/2 onion, finely chopped
2 cloves of garlic, finely chopped
a small handful of cilantro leaves, finely chopped
1/2 teaspoon ground cumin
salt and pepper
2 pounds ground beef
sharp cheddar, thinly sliced
12 small rolls, split (I used Kings Hawaiian rolls)
Preheat outdoor grill.
Cut off and discard the tops of the peppers, slice in half long ways, scoop out the seeds, and slice the peppers into strips.
Heat a little olive oil in a skillet, add the jalapeno and fresno peppers, and toss for a couple of minutes until crisp-tender and charred at the edges.
Combine the cream cheese, onion, garlic, cilantro and cumin, season to taste with salt and pepper.
Season the beef with salt and pepper, form patties using about 1/4 cup of meat. Coat with olive oil, grill for 5 minutes, flip and top with some cream cheese mixture and sliced cheese.
Grill with the lid down until the cheese is melted, 3 to 5 minutes.
Serve on the rolls topped with pepper strips, and we also put cooked bacon slices on ours - yummy!!
Enjoy!
Recipe adapted from 30 Minute Meals by Rachael Ray
BLUE CHEESE COLESLAW
8 bacon slices, chopped
3/4 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons honey
14 ounces purchased coleslaw mix
1 cup crumbled blue cheese
Cook bacon in large skillet until crisp. Transfer to paper towels.
Whisk mayonnaise, vinegar, and honey in large bowl.
Stir in coleslaw mix, cheese and bacon, season with salt and pepper and toss to coat.
(The recipe says you can make it 2 hours ahead, however, next time I make this, I would mix in the mayonnaise immediately before serving - it wouldn't add much to my kitchen time, and the vegetables would remain crisp)
Enjoy!
Recipe adapted from Bon Appetit, September 2008
CREAMY PECAN COCONUT TARTS
2 packages mini-phyllo pastry shells
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 (8 ounce) container frozen whipped topping, thawed
1 cup pecans, finely chopped
1/2 cup sweetened flaked coconut
3 tablespoons butter, melted
1/2 cup caramel topping
Heat the oven to 350F. Bake pastry shells on a baking sheet 3 to 5 minutes (if not already baked). Cool completely.
Beat cream cheese, sugar and vanilla with electric mixer until blended. Fold in whipped topping. Spoon or pipe cream cheese mixture into pastry shells. Cover and chill.
Stir together pecans, coconut and butter in a small bowl. Spread mixture in a 9 inch square pan. Bake at 350F for 10 to 15 minutes or until toasted, stirring occasionally.
Let cool 30 minutes. Sprinkle each tart with about 1 teaspoon of pecan mixture, drizzle with caramel topping.
Enjoy!
Recipe adapted from Southern Living, June 2010
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