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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BBQ Chicken Pizza Pinwheels

These were super easy to throw together while I was preparing dinner one night.  All you need is a prepared pizza crust (I used whole wheat) and a little bit of prep- or some leftover chicken, or hey, even chicken from a can would work.  Bake it up and put in the refrigerator. Then pack it in your lunch, or the kiddos- which is what I did- and you’ve got a great meal on the go.


BBQ Chicken Pizza Pinwheels

1 pkg pizza dough

1/2 cup BBQ sauce

1 cup cheddar cheese, shredded

2/3 cup cooked chicken, shredded

1/4 red onion, finely diced

3 T cilantro, minced


1. Preheat oven to 400* and roll out the pizza dough into a 1/2-inch thick square on a floured surface.

2. Spread BBQ sauce evenly over the dough. Top with cheddar, chicken, onion, and cilantro.

3. Carefully roll the dough up lengthwise.  Cut3/4-inch wide slices and place on lined baking sheet.

4. Bake for 17-20 minutes, or until lightly golden.

5. Serve with extra BBQ sauce for dipping.

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Bacon Cheddar Potato Cakes

Use your leftover mashed potatoes to create a new side dish full of flavor and crunch. These are really good!

potato cakes

Bacon Cheddar Potato Cakes

2 cups leftover mashed potatoes

4 slices turkey bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

1 egg

1 tsp onion powder

salt & pepper, to taste


1. Combine all the ingredients and form 2 oz. patties.

2. Heat EVOO in skillet over medium-high heat and cook each potato cake for about 4 or 5 minutes on each side until golden brown. *Cook about 3 or 4 at a time so they don’t stick together and you can easily flip them.

3. Drain on paper towel.


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