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Jan 172014
 

Apple Sausage Sliders

With the Super Bowl clock ticking down, it’s time to start thinking about what to serve our guests and these tasty little bites are a great addition to your menu! You can even fry them up the day before and just warm up right before serving them by either putting them in a skillet on warm or (not my preference) nuke ’em. I was leery of making this whole recipe my way with the apples because of husband, not being too fond of applesauce or apples cooked into different dishes, but I said to hell with it, he’ll like it or there will be more for me to enjoy later on, NOT! He was sticking his nose up to the whole idea while I was preparing them and with the wonderful aroma filling the kitchen, he couldn’t wait for them to be done. The only disaster I had was the fact that I prepared some frozen yeast rolls that I guess I had too long in the freezer as they gave me a hard time rising and then turned out a little on the hockey puck side after baking them. So, if you buy frozen yeast rolls, beware of keeping them too long in the freezer! We also loved the contrast of the scallions and apples mixed with our homemade sausage and the use of my homemade cornbread crumbs in lieu of regular bread crumbs which was called for in the original recipe.

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Needless to say……All Gone!!!

Apple Sausage Sliders
 
Ingredients
  • ¾ lb bulk breakfast sausage
  • 3 scallions with tops, bulb part sliced thin and the greens chopped into about ¼-inch slices
  • 1 tbsp bacon fat or butter
  • 4-6 tbsp dried corn bread crumbs
  • 1 medium apple (I used Granny Smith), peeled, cored and grated medium
  • 1 egg
  • ¼ teas poultry seasoning
  • Salt and pepper to taste
  • Bacon fat or oil for frying patties
Instructions
  1. Melt bacon fat over medium-low heat in a large skillet and saute the onion until the white part is soft.
  2. In a bowl, combine the scallions with the remaining ingredients and mix well.
  3. Shape mixture into patties on a floured surface according to the size of the buns being used.
  4. Add a little more bacon fat or oil to the skillet and fry patties over medium-low heat until lightly browned on both sides and well done.

 

By the way, only two small patties left-over and guess who had them for lunch today, yup you guessed it, HUSBAND! Hope you enjoy…………………..

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Nov 092013
 

Open Faced Philly Meatloaf Sliders

Just got back from the county fair and really don’t want to think about food right now as the food at the fair isn’t what it used to be, we’re getting too old for fairs or else we just didn’t pick the right vendor to buy from! Maybe though, writing about last night’s yummy dinner will help ease the stomach. Having some of our Philly Meatloaf left-over, I wanted to make something different with it other than just warming up some slices of it with some side dishes that were also left-over. Now when we did the original recipe, we did say we warmed it up with more peppers and onions and put it on toasted kaiser rolls, but last night we took to making sliders. A great way to serve it up on game day and most of it can be fixed ahead of time so you don’t miss any of the game. I did not put any amounts on the ingredients as it depends on how many you want to prepare………

We thought 4 wouldn't be enough...wrong!

We thought 4 wouldn’t be enough…wrong!

Why doesn't cheese melt anymore?

Why doesn’t cheese melt anymore?

Open Faced Philly Meatloaf Sliders
 
Ingredients
  • French bread (small diameter) cut ⅜ of an inch thick
  • Philly meatloaf, sliced to desired thickness (I did ours in the same thickness as the bread) and cut to fit the bread slices (I had to halve ours) I placed the link to our meatloaf above
  • Onions and peppers, sliced
  • Mozzarella or Provolone cheese grated
  • Frank's Hot Sauce (optional)
Instructions
  1. Butter both sides of the bread and fry one side in a skillet over medium heat until toasted; remove to baking sheet, toasted side up.
  2. Stir-fry onions and peppers to desired tenderness, slightly crispy for me and a little burnt for Kenny in case we ever stop by.
  3. Lightly brown meatloaf in skillet over medium-low heat on both sides.
  4. Place a slice of meat loaf atop the toasted bread, smother with the onions and peppers, sprinkle with some extra hot sauce, if using and top with grated cheese.
  5. Place in a 350 degree oven until cheese is melted and bottom of bread is toasted.

 

Might even have some more of these tasty little treats for the game tomorrow! Have a great weekend and enjoy!

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