BACON CHEESEBURGER SLIDERS

BACON CHEESEBURGER SLIDERS

A slightly sweet and garlicky glaze on these Hawaiian Roll Bacon Cheeseburger Sliders makes the best slider recipe! We’re always looking for easy ground beef recipes and these easy sliders take a burger to the next level.

1 package of 12 pack King’s Hawaiian roll sliders
4-6 slices bacon, diced
1 pound lean ground beef
1/3 cup diced red onion
FRESH ground sea salt and black pepper
1/2 teaspoon dry mustard (optional)
1/2 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
3 tablespoons butter melted
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons sesame seeds (optional)

  • Preheat oven to 350°.
  • Slice entire package of rolls (do not separate) in half and toast bottoms in broiler for 1-2 minutes.
  • Cook bacon until crisp.
  • Remove bacon pieces to paper toweling to drain.
  • Brown ground beef and onions in bacon drippings and then drain WELL.
  • Return meat mixture to the pan and lower heat to low.
  • Season with salt, pepper and dry mustard if using.
  • Stir in shredded cheese for 1 minute.

  • Sprinkle bacon on top.
  • Add slices of cheddar cheese and replace top half of rolls.
  • Melt butter and stir in brown sugar, onion and garlic powders.
  • Spoon or brush over the tops of the sliders.
  • Sprinkle with sesame seeds if using.
  • Bake for 10 – 15 minutes until rolls are lightly browned and cheese is melted.
  • Serve warm and enjoy!


SHRIMP PAD THAI

This recipe is the PERFECT downsized recipe for 2! This flavor combination offers a complex salty AND sweet yet spicy AND pungent flavor with just enough acidity from the lime for balance in the sauce. Add in the sauteed shrimp, the scrambled egg, salty peanuts and crunchy bean sprouts and scallions that balance out the texture and flavors for a complete meal.

SHRIMP PAD THAI
SAUCE
2 LARGE limes, juiced, about 3 +/- tablespoons
3 tablespoons water
2 1/2 tablespoons packed dark brown sugar
2 tablespoons fish sauce
1 1/2 tablespoons avocado oil (or other neutral oil)
3 teaspoons rice vinegar (I often use seasoned – flavor of choice)
1/8 teaspoon cayenne pepper

  • Whisk all together and set aside.

NOODLES & SHRIMP
4 ounces WIDE rice noodles
1/2 pound medium shrimp, peeled, deveined and tails removed
2 tablespoons avocado oil
1 shallot, minced
2-3 cloves garlic, minced
1 LARGE egg, lightly beaten
1 cup bean sprouts
2 tablespoons crushed dry roasted peanuts
2 tablespoons FRESH chopped cilantro (for garnish – optional)

  • Bring 4 quarts of water to boil.Remove from heat, add rice noodles and let stand 10 minutes until noodles are tender. Drain noodles and set aside.
  • Pat shrimp dry.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Add shrimp and a pinch of salt, sauteing 2-3 minutes until shrimp are opaque.
  • Transfer to a plate.
  • Add remaining oil to skillet.
  • When oil is shimmering add shallots and garlic, sauteing until light golden brown.
  • Add in egg and cook 20-30 seconds until scrambled.
  • Add noodles, tossing to mix.
  • Add sauce, tossing continually to coat for 1-2 minutes until well blended and coated in sauce.
  • Add bean sprouts, peanuts, scallions and shrimp, tossing to coat.
  • Serve immediately.

NOTE: As a quick cheat I use pre-prepared yakisoba noodles from my butcher to replace the rice noodles.

TOMATO SCALLOPED POTATOES

This is another 1930’s-40’s recipe box find written in a stenographer’s shorthand and old cursive on old yellowed scrap paper. It took me a bit to decipher it, but it was well worth it. 😀

TOMATO SCALLOPED POTATOES
1/2 cup chopped onion I used 2 shallots
2 tablespoons butter I used herbed butter
2 tablespoons flour I used WONDRA which is extra fine
1 teaspoon paprika
1/2 teaspoon salt I used FRESH ground, to taste
1/8 teaspoon pepper I used FRESH ground, to taste
1 cup water I used chicken broth
8 ounce can diced tomatoes I used a 14 ounce can
2 chicken bouillon cubes I only used 1 since I was using broth
5 cups peeled sliced potatoes I used tricolor baby potatoes

  • Preheat oven to 400°.
  • Melt butter in large skillet over medium heat.
  • Add onions and saute 2-3 minutes until soft.
  • Sprinkle with flour, paprika, salt and pepper, blending well.
  • Add water, tomatoes and bouillon cubes, simmering over medium heat until thickens.
  • Spray 2 quart casserole with non-stick spray.
  • Layer 2/3 of the potatoes loosely on the bottom
  • Sprinkle with a fine flour and some FRESH ground sea salt and black pepper.
  • Top with half of the tomato mixture followed by the layer of thin baby Swiss cheese slices.
  • Follow with remaining tomato sauce mixture over top.
  • Bake 1 hour or until cooked through and tender.

NOTES:

  • I have made a few changes that are indicated in red above and find they are tastier than ever.
  • I also use herbed butter cubes for additional flavor, usually rosemary or tarragon.
  • I also added a layer of ULTRA thin sliced baby Swiss cheese under the last layer of potatoes.

P3 ~ PISTACHIO PLUM PLATZ

Anyone remember the old nightclub on the show Charmed? That is what inspired me to name this wonderful German Platz aka coffee cake.

P3 ~ PISTACHIO PLUM PLATZ
CAKE
2 1/2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter,SOFTENED
2 LARGE eggs, lightly beaten
1/2 cup WHOLE milk
1 teaspoon PURE vanilla
3 LARGE black plums, sliced

  • Preheat oven to 350°.
  • Spray shallow baking dish(es) with non-stick cooking spray.
  • Whisk together the flour, sugar, baking powder and salt.
  • Add the softened butter with a pastry cutter or using gloved hands (my preference) until mixture is like coarse crumbs.
  • Stream in eggs, milk and vanilla until well combined. Be sure to scrape down sides with a spatula to incorporate all the dry mixture. Mixture will be thicker and possibly lumpy JUST like it should be 😀
  • Pour batter into prepared pan and smooth out evenly.
  • Place plums slightly overlapped on top of batter. Set aside and make crumb topping.

CRUMB TOPPING
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup flour
1/4 teaspoon baking powder
3/4 cup crushed roasted with salt pistachios

  • Mix all together using your hands again until it resembles coarse crumbs.
  • Distribute topping evenly over top of plums.
  • Bake 35-40 minutes or until fruit is soft and cake is cooked through.

NOTES: Other fruits that substitute well are peaches, cherries or nectarines .

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN

Every now and then I crave an old fashioned roast chicken, you know, like grandma used to make. Well, that’s easier said than done. Do you know how hard it is to find a decently priced WHOLE chicken these days? A few weeks ago my butcher actually had some gorgeous whole chickens and they were priced reasonably too.

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN
4 pound WHOLE chicken
6 tablespoons avocado oil (or other neutral flavored oil)
1 teaspoon red pepper flakes
2 tablespoons FRESH chopped Italian Parsley
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped Rosemary leaves
1 tablespoon FRESH chopped sage
1 LARGE lemon, quartered
1 bulb garlic, cloved
1 Vidalia onion, peeled and cut into wedges
3 large carrots, peeled and cut into rustic chunks
2 pounds baby Yukon potatoes, halved
FRESH ground sea salt and black pepper

  • Preheat oven to 300°.
  • Whisk the chopped herbs into 3 tablespoons of the oil.
  • Rub chicken inside and out with herb oil mixture.
  • Place lemon pieces and garlic cloves into the chicken cavity.
  • Tie legs together with kitchen twine.
  • Roast and baste every 30 minutes for the first hour.
  • Add veggies at the beginning of the second hour.
  • Whisk FRESH ground sea salt and black pepper into remaining oil and toss with onions, carrots and potatoes.
  • Baste ever 20 minutes for the next two hours or until chicken is cooked through and the skin is a crisp golden brown.
  • Rest 10 minutes before carving.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 19 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope you’re all having a wonderful spring and had a GREAT weekend. We’re on the road again this week and having a great trip so I will make this VERY quick 😀

The weather has been quite nice until yesterday when we began to encounter rain and a cold front. We were treated with a nice thunderstorm last night and today is on the cool side so I’m back to flannels and many layers.

This doesn’t change much for me unfortunately no matter where we are at 😀 but it has been challenging with hotels and the way they handle breakfast during the pandemic. We’ve encountered everything from nothing, bagged to go continental breakfast, regular serve yourself buffet style (which we opted to stay away from) to room service only.

I did pack a supply of my squeeze pouches though so today is hot water with a splash of green tea and baby food squeeze – apricot peach this morning. It’s also a hotel with room service so hubby will choose something easy – fresh apple slices, hard boiled egg, a danish and coffee.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • SEARCHING FOR OUR NEXT PROJECT 😀

WHAT’S ON THE DVR/TV
  • WHATEVER IS ON THE HOTEL TV 😀

I’ve downloaded 2 new books to start this week during our trip. RETURN TO SENDER by Jennifer Peel and THE COTTAGE BY THE SEA by Hannah Ellis.

There have been so many favorite photos from the past week, but this one is probably the most poignant. I love the history of why Borglum chose these 4 presidents and I LOVED seeing how much the monument has changed and grown with the addition of the state flags and history since I was here last many years ago.

Some of the most fun were the 40 miles of Burma Shave like billboards for Wall Drugs in Wall, South Dakota. We didn’t stop this trip, but have before and it’s a fun once in a lifetime stop if you’re in the area.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
*STILL
*OUT
*OF
*TOWN
*FOR
*THE
*WEEK
DESSERT
 

  • PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN
  • P3 ~ PISTACHIO PLUM PLATZ
  • TOMATO SCALLOPED POTATOES

SWEET & SOUR BROWN BEANS

This is one of the recipes I found in a recent vintage recipe box find. The recipe box dates back to the 1930’s or 40’s and the recipe is a very yellowed scrap of newspaper with no date, but based on the World War II Russian newspapers I found used as wall insulation of one of our old houses I’d say this scrap is also that old!

The Swedish brown bean is a relatively small pale brownish colored bean known for being extremely tender with a nutty flavor that holds together well, even through extended cooking.

SWEET AND SOUR BROWN BEANS
2 cups Swedish Brown Beans
4 cups water
1 1/2 teaspoons salt
1/2 brown sugar or molasses (or half of each 😀 )
1/2 cup brown sugar
1/2 cup vinegar (I use apple cider vinegar for more flavor)

  • Wash beans.
  • Cover with water and let stand overnight OR bring beans and water to a SLOW boil, boiling for 2 minutes. Cover and let stand 1 hour.
  • Add salt, recover and bring to a simmer for 2 hours or until tender and most of the water has cooked away. You may need to add a bit more water as they simmer.
  • Stir in brown sugar, molasses and vinegar and SLOW simmer uncovered 15 minutes more.

NOTES:

If Swedish brown beans are hard to find in your area, pinto beans make an adequate stand-in for this Scandinavian native bean.

A to Z CHALLENGE ~ Z is for ZIG ZAG

A to Z challenge 

Zig zag A method of climbing and descending steep gradients, where shallow-gradient track reverses direction for a while, and then reverses again to continue in the original direction.

Trains more commonly zigzag their way through difficult terrain rather than looping around, but loops aren’t unheard of. There is actually a loop near where I grew up. The loop, built by the Southern Pacific Railroad opened in 1876 to connect Bakersfield and Mojave, about 50 miles away.

In gaining elevation around the central hill of the Loop, a 4,000-foot train will cross 77 feet above its rear cars in the tunnel below. The Tehachapi Loop has been designated as a California Historical Landmark and a National Historic Civil Engineering Landmark.

photo credit

I wish I had a Zebra, but the closet I came was the zebra stripped tiger from a couple days ago.

RUSTIC CASSOULET (slightly updated)

RUSTIC CASSOULET
2-3 boneless, skinless chicken thighs, cut into bite sized pieces**
1/2 pound thick-cut bacon, diced
1 pound Johnsonville beef sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, FINELY minced
1/4 cup FRESH minced Italian flat leaf parsley
28-ounces whole peeled tomatoes (seasoned, if you can find them)
14-ounce can white beans, drained and rinsed
2 tablespoons FRESH chopped thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best – I make them from baguettes )
1 cup shredded Parmesan cheese
FRESH ground sea salt and ground black pepper
2 cups pasta of choice (optional)
Crusty French Bread (optional)

  • Preheat oven to 325°.
  • Brown the bacon until browned and crumbly in large saute skillet/dutch oven. 
  • Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausage pieces to bacon fat and brown on all sides.
  • Add salt and pepper to taste.
  • Remove from fat and set aside. 
  • Add the shallots, cooking 3-4 minutes until softened.
  • Add garlic, sauteing a few minutes more until fragrant.
  • Add white wine and chicken stock, bringing to a boil. Turn heat off.
  • Add tomatoes and beans. 

  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and bake covered for 30 minutes.
  • Remove cover and bake 5-10 minutes more until browned.

NOTES **

  • I sometimes cook the chicken thighs whole and then shred them – just depends on my mood.
  • You can change this into a thick soup/stew by eliminating the bread crumbs and adding 8 ounces (2 cups) of macaroni during the last 10-15 minutes. I then serve it with crusty bread for dipping.

A to Z CHALLENGE ~ W is for WHISTLE POST

A to Z challenge 

Train whistles are used as a safety warning and also by the engineer to communicate to other railroad workers. It is also a nickname for an air horn on a diesel locomotive. Steam engine whistles were historically known as chimes in the US during the 19th century.

Whistle post is an advance warning to the engineer of an upcoming grade crossing. It is the point at which the engineer should begin sounding the whistle or horn.

I don’t have any actual W #RailArt pictures that I’ve found, but I did have some fun colorful ones from today’s #LumberTrain