Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

bourbon sliders1

cajun2

potroastsliders

This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes

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Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

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Bacon & Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

I have this thing for sliders.  I don’t really know why a mini-burger is so much tastier than a regular-sized one, but they are definitely more fun. I’ve done a few other sliders (check out my Bourbon BBQ Sliders with Garlic Aioli and these great little General Tso’s Chicken Sliders with Cole Slaw), and these are definitely joining the other recipes on my remake list.

The corn muffins are great on their own, which is what the original recipe is for, but then I thought making it into a slider would be cool.  And it was 🙂  Just mix together a little mayo and seasonings for a yummy aioli and you’ve got yourself something pretty awesome.

gorgonzola slider

Bacon & Gorgonzola Cornbread Sliders

11 oz. cornmeal

1/4 cup sugar

1/2 cup pastry flour*

1 1/2 cup milk

1/4 cup mayo

1 large egg

3 T chopped chives

8 turkey bacon slices, cooked crisp and crumbled

1/2 cup gorgonzola cheese crumbles

1 lb. ground meat (I used turkey)

1 pkg. onion soup mix

sliced cheddar cheese

1. Preheat oven to 400*.  Grease muffin tins or line with foil cupcake liners.

2. Make the muffins, or “buns”, by combining the cornmeal, sugar, flour (*if you don’t have pastry flour you can remove 1/2 tsp from the regular flour and replace it with 1/2 tsp cornstarch- sift well), milk, mayo (sour cream works, too), and egg in a large bowl until well blended. Stir in the chives, bacon, and cheese.

3. Fill muffin cups 2/3 full and bake until golden brown, about 10 to 12 minutes.

4. Make the sliders by combining the meat with the onion soup  mix. Form into patties, about 2 oz. each, and grill or cook in pan (I use my counter-top Foreman grill).

5. When muffins are done and slightly cooled, cut lengthwise through the middle to create a bun with a top and a bottom half.

Chipotle-Adobo Mayo

1/2 cup mayo

1/2 tsp chipotle seasoning

1/2 tsp Adobo seasoning

6. Combine these ingredients well and refrigerate until ready to use.

7. When assembling the sliders place a small square of cheddar cheese on  the bottom portion of the muffin or on the meat patty, add a dollop of the aioli, place over it all the top portion of the muffin, and enjoy!

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Black Bean & Goat Cheese Quesadillas with Chipotle Aioli

On our last night of vacation on the Crystal Coast the boys and I had an awesome tapas dinner at a local restaurant. While everything was to. die. for. (I truly need to figure out how to make their entire menu) one thing that we tried that I had to replicate ASAP was the black bean quesadilla and chipotle sauce.

Now their version had Monterey Jack and havarti cheese but I didn’t have either of those. Plus I like stronger cheeses that don’t lose their flavor when melted. Since I had several cheeses to choose from we decided to mix and match, so while the goat cheese was my favorite and matched beautifully with the black beans and the aioli, there were three kinds in all: goat cheese, cheddar and feta, & cheddar and smoke gouda (this one was Hubby’s favorite.)

So you can see how simple it would be to swap out flavors and see what you like best. Just don’t forget the aioli!

blk bn quesadilla

Black Bean Quesadillas

1 can black beans (I use organic)

1/4 cup finely diced onion

1 T butter

1/4 tsp cumin

salt & pepper

2 or 3 T fresh chopped cilantro

flour tortillas, large or small

cheeses of your choice, diced or shredded

In small saucepan, heat over medium-high and melt butter. Add in chopped onion and let cook for several minutes.

Stir in the cumin and cook a few minutes more. It’ll smell awesome.

Pour in the can of black beans, juice and all. Salt and pepper. Stir and simmer for 20 minutes.

Drain extra juices if there are any. Stir in the fresh cilantro.

Place some cheese on a tortilla and spoon some bean mixture over it. Add more or another cheese on the beans and top with tortilla. *I use a countertop Foreman grill to make my quesadillas. You can use a skillet on the stove(careful turning those tortillas) or the oven.

If you are using large tortillas you will have better luck filling them with more mixture because you will fold one half over the other, making a half cirlce-shaped quesadilla.

Chipotle Aioli

1/4 cup mayo

1 tsp sriracha

1/4 tsp chipotle seasoning

Combine and whisk all ingredients together. Refrigerate until ready to use (at least an hour if possible). Taste and adjust seasonings.

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Bourbon BBQ Sliders with Garlic Aioli

Oh my, these little sammies were sooooo very good. I must tell you now that 1 pound of ground beef will only yield 10 (2 oz. each) burger patties, and 10 sliders is just not enough for the four of us. So if you decide to make these awesome sliders, make 2 lbs! The recipe for the bbq sauce and the aioli is plenty for twice the patties. All you have to do is saute a little extra onion, garlic, and peppers.

This recipe is in 3 parts, so I am going to start with the aioli since it will need some time to chill. I recommend any recipe that has lots of mayo in it to refrigerate as long as possible so all the flavors can infuse and there won’t be an overwhelming mayo taste.

bourbon sliders1

Garlic Aioli

1/2 cup mayo

1 T fresh lemon juice

1/2 jalapeno pepper, minced

2 cloves garlic, minced

Combine all the ingredients and refrigerate. *If you have an immersion blender I recommend giving this mixture a quick blending to really get those pieces of jalapeno and garlic minced as much as possible. Also this helps blend all the flavors real well.

Bourbon BBQ Sauce

1 onion, minced

1 jalapeño pepper, minced

2 cloves garlic, minced

1 cup BBQ sauce

1/4 cup bourbon

1/4 cup brown sugar

Chop up the veggies as fine as possible. If you don’t like much pepper you can use just the leftover half from the aioli. Saute in EVOO and allow a few minutes to cool. Only use about 3/4 of this onion mixture and reserve the rest for the meat.

Combine the onion mixture with the bbq sauce, the bourbon, and the sugar. Taste and add more sugar or bourbon as needed.

Set aside.

bourbon sliders2

Bourbon BBQ Sliders

1 lb. lean ground beef

1/4 of the onion mixture you made for the bbq sauce

1 pkg fried onion crisps

1 pkg Hawaiian sweet rolls

Add the remaining onion mixture with the meat and combine well. You can even add a few tablespoons of the Bourbon BBQ sauce to the meat but not too much or your burgers will not stay together.

Grill burgers and toast the rolls.

Assemble your slider by putting a small dab of aioli on the bottom portion of the roll, then a patty, topped with a dab or two of bourbon bbq sauce and some fried onions. Place top half of roll on top and enjoy!

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Cajun Chicken Fritters with Cajun Aioli

These fritters were super yummy, and the best part is with all these flavors you could easily swap the meat out for crab or shrimp or any other fish you like. The aioli definitely made this dish so don’t forget to whip up some and refrigerate for a bit while you’re making your fritters.

cajun1

Cajun Chicken Fritters

3 or 4 chicken breasts, cooked and shredded

1 cup flour

1/2 cup cornmeal

1/2 tsp salt

1/2 tsp baking soda

4 eggs, separated

1 cup buttermilk

1 T butter, melted

1 tsp srirachi or other hot pepper sauce

1-2 tsp cajun seasoning

1 1/2 tsp liquid crab boil

2 garlic cloves, minced

1/2 cup chopped bell peppers (any colors)

Cooking oil

Cajun Aioli

1/2 cup mayonnaise

1 T grain mustard

1 tsp cajun seasoning

cajun2

1. Whisk ingredients for aioli together and refrigerate. *This recipe can easily be doubled or tripled, depending on how much you like.

2. In a large mixing bowl combine flour, cornmeal, salt, and baking powder.

3. In another bowl combine buttermilk, butter, slightly beaten egg yolks, hot pepper sauce, cajun seasoning, and crab boil.

4. Stir to combine the buttermilk mixture into the flour mixture. Add in peppers, garlic, and shredded chicken.

5. Beat egg whites until stiff peaks form and then fold into the chicken mixture completely.

6. Heat cooking oil (about 1 inch) in a dutch oven or heavy skillet, and drop chicken mixture by spoonfuls into the oil, about 4 at a time so they have room to cook and don’t stick together. Flip and cook until golden brown. Drain on paper towel-lined plate.

7. Serve with cajun aioli and something creamy and crunchy like cole slaw.

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Mini Crab Cakes with Aioli

You will not believe how easy this recipe is. If you love crab cakes but are not sure if you can make them- look no further.

Seriously.

These are more like little pies than traditional crab cakes, but your taste buds won’t know the difference, and the best part is these are baked, not fried. Whip up a little aioli on the side and you’ve got something pretty special.

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Mini Crab Cakes

2 (6 oz) cans crabmeat, drained and flaked

1/2 tsp seafood seasoning

1/2 cup onion

1/2 cup red bell pepper

1/2 cup green bell pepper

1 cup shredded mozzarella cheese

1/2 cup Bisquick

1/2 cup milk

2 eggs

Aioli

(combine the following ingredients)

1/2 cup mayonnaise

1/2 tsp seafood seasoning

1 T lemon juice

cheesecake, whiskey chicken 007

In food processor, chop up onion and bell peppers. If you aren’t using a food processor, chop up vegetables finely and do a quick sweat in 1 T EVOO in skillet over medium-high heat; about 4 minutes.

In large bowl, combine all ingredients and mix well.

Spray muffin tins (or use liners- super easy!) and spoon mixture into each cup. *Makes 12 crab cakes.

Bake at 375* (preheated) for 30 minutes or until golden brown. Remove pies from pan and cool on wire rack.

Prepare the aioli while the crab cakes are baking and store in refrigerator.

*This recipe is a sinch to double. Use foil cupcake liners for easy clean up.

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