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!

Cast Party Wednesday, Wednesday Extravaganza, Lovely Ladies Linky, Wake Up Wednesdays, Thursday’s Treasures, Wine’d Down Wednesday, Full Plate Thursday, Weekend Potluck, Get Him Fed, Feed Me Friday, Foodie Friday, Friday Flash, Simple Supper Tuesdays, Tuesday’s Table, In & Out of the Kitchen, Tasty Tuesdays, Saturday Spotlight, Strut Your Stuff, Your Great Idea, Show & Tell, Creative Linky, Show Stopper, Serenity You, Super Sunday, Random Recipe Roundup, Show Off Sunday, A Boutique of Talent, Think Pink, Bewitch Me, DIY Sunday, Nifty Thrifty,

FEATURED AT FEED ME FRIDAY #6!

Advertisements

Wonton Quiche Cups

I had this great little mini quiche idea for lunches but decided to cut a corner or two by using wonton wrappers. The result was great except they weren’t “mini” as in mini muffin size (they’re regular muffin size, which, yes, is still mini compared to a regular sized quiche…on we go….) and were better suited for breakfast. So I will still be working on the mini-mini quiches for the boys’ lunches, but here is an unexpected bonus recipe/meal. I love when that happens.

Also, just a quick side note, since I was experimenting I only made 6 quiches. The measurements are simple enough though to double or triple the recipe if you so desire. And don’t forget that you can put whatever meat/veggies you want into your quiches.

quiche cups

Wonton Quiche Cups

12 wonton wrappers

4 eggs, beaten

3 slices turkey bacon

1/3 cup shredded swiss cheese

1/4 cup shredded cheddar

salt & pepper

1. Preheat oven to 375*.  Lightly oil the muffin tins.

2. Layer 2 wrappers together with the corners spread out so it looks like you’re holding an 8-pointed star. Place in the bottoms of each muffin cup and push down to shape them.

3. Cut up the bacon (1/2 slice per cup) and put in bottoms of wontons along with the swiss cheese (divide evenly).

4. Salt & pepper the beaten eggs and divide between the wonton cups. Sprinkle the cheddar cheese over the egg.

5. Bake for 15 minutes, or until eggs are set and very lightly browned.

Marvelous Mondays, Melt in Your Mouth Monday, What’d You Do This Weekend?, Simple Supper Tuesday, Tasty Tuesdays, Tuesday’s Table, In & Out of the Kitchen, Cast Party Wednesday, Wednesday Extravaganza, Wake Up Wednesdays, Lovely Ladies, Full Plate Thursday, Thursday’s Treasures, Weekend Potluck, Get Him Fed, Foodie Friday, Feed Me Friday, TGIF, Friday Flash, Super Saturday, Saturday Spotlight, Strut Your Stuff, Super Sunday, Random Recipe Roundup

FEATURED AT SIMPLE SUPPER TUESDAY #33!

FEATURED AT FULL PLATE THURSDAY 9-19-13!

Chicago, BFF’s, and Turkey Bacon Potato Skins

So, I am in Chicago this week for my annual momcation, spending time with my oldest and bestest friends, and it reminded me of one of my first posts I did last October. In true Chicago-vacation style, I went to Firkin with my BFF’s Diana and Nicole for dinner on my first night in town, and so I felt it was only appropriate to share this repost from the archives with you.

You can click the title link to see the original post 🙂

Turkey Bacon Potato Skins

To make these I just threw ingredients together, it wasn’t very difficult.

I used 5 small brown potatoes and baked them until done. Then I cut them crosswise in half and scooped out about half of the pulp.

I heated some EVOO and briefly fried both sides for that restaurant taste (but this part is not necessary and I will not likely do it every time).

I cooked 4 sliced of turkey bacon, crumbled them up and divided them between the 10 potato halves.

I cut up one stem from a green onion for a little bit of color and extra flavor.

And then I loaded and layered shredded sharp cheddar, bacon, chives, and more cheese, and then popped it back into the oven until the cheese was melted.

Add a dollop of sour cream and enjoy!

Bacon and Egg Puffs

On Sunday morning I decided to make something for the boys. Since I make them breakfast and dinner every day, I don’t normally make a big breakfast on the weekends. Instead I will let them have their cereals of choice for a treat. Sigh. All that sugar. You can see why I only let them have it once, maybe twice, a week.

So it could be on any given Saturday or Sunday morning I will feel moved to prepare breakfast. I really should do this on Saturdays so that Hubby could benefit as well. Sunday’s are a mad rush to cook, feed, and dress for church. Hubby is gone early so he never gets Sunday breakfast with us, and I have no idea why I like to make things difficult for myself. Apparently I just do.

I came across several breakfast ideas such as this one in my days. Some were egg recipes that included shredded potatoes and some were french toast versions. Without any real recipe to go by I figured this could hardly go wrong, and so I quickly pulled together my own take on an old idea.

I used:

6 strips of turkey bacon, cut in half

6 eggs, whisked

Milk, if desired, added to eggs for that fluffiness

Salt & Pepper to taste

Shredded cheese – I used Mexican blend because that’s what I’ve got 🙂

*Preheat oven (I used my convection) to 375* and place 2 pieces of bacon, criss-crossed, in each section of a 6 cup muffin tin. Allow to cook some, about 3 or 4 minutes, then remove pan from oven. Evenly distribute the eggs in each cup over the bacon and add a little cheese on top. Place back into oven and allow eggs to cook and set. This should take maybe 10 minutes. Eggs will be slightly browned and puffy. Remove from oven, add more cheese if desired and serve.

pre-cooked

A perfect serving. The boys liked them and I liked knowing they were getting a whole egg in each serving. Jadon ate one, and Brandon ate two. I served them with cups of yogurt, toast, and juice.

This meal didn’t cost me anything extra because I already had the ingredients. I am now out of eggs and turkey bacon. I don’t necessarily feel as though buying more eggs is cheating, but perhaps more bacon would be? Oh, this Pantry Challenge is hard!

Look for post #2 today: Cinnamon Apple Tart!

Potato Skins

Recently I was in Chicago for my annual visit, where my BFF and I were having dinner at one of our favorite swanky restaurants (if you’ve never been to Firkin I highly recommend it http://firkinoflibertyville.com/), when her husband text and asked for some potato skins. Firkin didn’t have any so after dinner we made our way across the street to an Irish Pub to order the skins and have a drink while we waited.

They looked so yummy. They smelled so good!

I don’t eat pork. My family stopped eating all pork products about 7 or 8 years ago when we first went “life-changing” über organic-crazy, health-nut. While I’ve figured out that not everything has to be organic, we do still maintain much of what helped us become so successful in achieving optimum health. One of the those changes we made was to stop eating pork of any kind. I won’t go into the why’s of it, but if you’re interested, you can contact me and I can tell you the biblical and health reasons why.

Not eating pork hasn’t been a problem for the most part, except for the occasional BBQ gathering where I learned early on to just provide my own hotdogs for my family, including wheat buns that no one else ever seems to think of. I also hate white bread. Just eating it makes me think of a big dough ball going down……. Ok so I occasionally do eat white bread. Sometimes you just can’t help it when there’s a lovely smelling and tasting ciabatta roll right there…… Anywho, being in the South it is common practice to have a pig pickin’ at your church celebration or wedding reception. At these times it’s best to just graze the veggie trays.

But there have been things I’ve gone completely without. Like Potato skins. And then it hit me….why not make my own with turkey bacon! Can you believe that in 8 years this never occurred to me? I still can’t.

To make these I just threw ingredients together, it wasn’t very difficult. I used 5 small brown potatoes and baked them until done. Then I cut them crosswise in half and scooped out about half of the pulp. I heated some EVOO and briefly fried both sides for that restaurant taste (but this part is not necessary and I will not likely do it every time). I cooked 4 sliced of turkey bacon, crumbled them up and divided them between the 10 potato halves. I cut up one stem from a green onion for a little bit of color and extra flavor. And then I loaded and layered shredded sharp cheddar, bacon, chives, and more cheese, and then popped it back into the oven until the cheese was melted. Add a dollop of sour cream and enjoy!