Tag Archives: Sliders

Pulled Veggie Sliders

Pulled Veggie Sliders

I firmly believe that this is the worst time of year to be trying to lose weight. I know because I’ve been there. Not only is the most food-centric holiday of the year approaching in one short month, but before then you’ve got the barrage of Halloween candy, then after that more holidays largely featuring lots of feasting at family dinners, cookie exchanges, and holiday candy. And that’s not even mentioning that on top of all that decadence, this is football and tailgating season!

pulled veggie sliders

Game day grub is generally not all that figure-friendly. Lots of tortilla and potato chips, fattening dips, cheese and fatty meats feature prominently. It’s tough to stick to your calorie count during this time. I know – I’ve been there.

So I wanted to offer up something appropriate for game day that is pretty figure friendly, that won’t blow your calorie allotment for the day, but isn’t a consolation prize. This little slider is incredibly tasty – Matt remarked that it was better than many pulled pork sandwiches he’s eaten – full of familiar barbecue flavors and the pulled meat texture you’re looking for, but with huge amounts of fat cut out.

pulled veggie sliders

It comes together much more quickly than a pulled pork or short rib slider would, and these babies are FILLING! I guess it’s all that fiber from the veggies, but trust me, once you’ve eaten a serving of these sliders, you won’t have any room for the loaded nachos or creamy onion dip. Oh, and obviously a fantastic option for any vegetarians at your tailgating party. Enjoy!

Pulled Veggie Sliders

Source: Vegetarian Dinner Parties by Bruce Weinstein and Mark Scarbrough

Ingredients:
1 (15 oz.) can crushed tomatoes, preferably fire-roasted
½ cup cider vinegar
¼ cup packed brown sugar
2 tbs tomato paste
1 tbs mustard powder
1 tbs smoked sweet paprika
1 tsp dried oregano
½ tsp celery seeds
½ tsp ground cloves
½ tsp hot sauce, such as Frank’s RedHot or Texas Pete’s
1 ½ cups shredded carrots (peel them first)
1 ½ cups shredded yellow potato (no need to peel)
4 cups shredded green cabbage
1 bottle (12 oz.) dark beer, divided
Kosher salt and black pepper, to taste
8 slider rolls
Coleslaw, for topping the sliders
Pickled jalapenos, for topping the sliders (optional)

Directions:
Combine the crushed tomatoes, vinegar, brown sugar, tomato paste, mustard powder, smoked paprika, oregano, celery seeds, cloves, and hot sauce in a large Dutch oven over medium heat, stirring until the brown sugar dissolves. Stir in the carrots and potatoes, then bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 10 minutes, stirring occasionally.
Stir in the cabbage and ¼ cup beer. Cover and continue cooking, stirring occasionally, until the vegetables are tender, about 20 minutes. Add more beer as necessary to keep the vegetables from scorching. Your end goal is for the mixture to have the consistency of pulled barbecued meat – saucy but not at all soupy.
When the mixture is ready, mound some onto the bottoms of the slider rolls. Top with some coleslaw, the pickled jalapenos if using, then the top bun. Serve immediately.

Southwestern Turkey Sliders #SundaySupper

Southwestern Turkey Sliders 003

Welcome to Sunday Supper! Our theme this week is Tantalizing Trays, which made me think of game day food, probably because that’s where my brain is anyway seeing as COLLEGE FOOTBALL started this weekend!!! I cannot wait to see my Baylor Bears beat up on SMU tonight!!

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When thinking about what to make this week, I also realized I’ve been somewhat neglecting sliders on this website, so I figured this was as good an excuse as any to remedy that. And thus, enter these delicious, adorable Tex-Mex-inspired turkey sliders – flavorful, moist, and adaptable to your tastes and preferences. Perfect for game day, or any other party that calls for trays of delectable little bites. Enjoy!

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And do not forget to see what my Sunday Supper gang has brought for you!

{One Year Ago: Kansas City Barbecued Spare Ribs}
{Two Years Ago: Buffalo Chicken Meatballs, Chocolate Chip Cookie Dough Ice Cream, Grilled Salmon with Tamarind-Peach Barbecue Sauce, Strawberry Scones with an Almond Glaze}

Source: adapted from Emeril at the Grill by Emeril Lagasse

Ingredients:
Canola oil, for the grill grates
1 ½ lbs. ground turkey, preferably dark meat
1 small red onion, peeled and grated
2 scallions, minced
1 jalapeno or serrano chile, seeded if desired, minced or grated
1 ½ tbs All-Purpose Mexican/Tex-Mex Spice Mix, or your favorite Mexican seasoning blend
1 tbs Worcestershire sauce
1 tbs olive oil
Kosher salt and black pepper, to taste
12 mini hamburger buns or slider rolls, split and toasted if desired
Garnishes of your choice: lettuce, tomato, avocado, thinly sliced red onion, ketchup, sour cream, chipotle mayonnaise, mustard

Directions:
Preheat a grill to medium-high. Rub some canola oil on a folded paper towel and rub it all over the grill grates when ready to grill.
In a large bowl, add the turkey, onion, scallions, jalapeno, spice rub, Worcestershire, olive oil, plus salt and black pepper to taste. Using your clean hands, mix everything together gently but thoroughly. Be wary of overmixing, this will make your sliders tough.
Divide the mixture into 12 equal portions, and using your wet hands, shape them into 12 small burgers, each about 3 ½ inches wide. Use your forefinger to make a slight impression in the center of each slider, to prevent “burger bulge” when they cook.
Place the burgers on the grill and cook until the turkey is just cooked through and an instant-read thermometer inserted into the center of a slider reads 165 F. Total cooking time is 3-5 minutes per side, depending on the heat of your grill. You may need to cook these in batches – don’t crowd the grill or you will steam the sliders. Nasty.
Remove the sliders to a plate when done. And now it’s time to assemble! I placed a bit of lettuce on a bottom bun, then a slice of tomato, then a slider patty. I liberally spread chipotle mayonnaise on the top burger buns, then topped them in place. Stick a toothpick in the center of each and dig in!

Savory Bites:

Sweet Treats:

Cumin-Cilantro Chicken Sliders

Chicken Sliders with Chipotle Mayonnaise

Happy Friday y’all! I am so ready for the weekend. Is it just me, or are four-day weeks seemingly tougher than regular five-day weeks? Seriously…

mixing chicken sliders

Since it seems to be grilling season pretty much everywhere by now (YEA!!), I thought I would leave you with these tasty little sliders. They’re pretty guilt-free and perfect for grilling. As another big plus, they are simple to throw together, and who doesn’t love a platter of cute little sliders to dive into? Despite the presence of chipotle they really aren’t very spicy. I haven’t tested them out on small children, but I imagine they would be fine for their palates.

Cumin-Cilantro Chicken Sliders

Chipotle Mayonnaise

So I definitely think these should go on your weekend menu. Crack open some icy cold Mexican beers, serve some tortilla chips with salsa and/or guacamole on the side, and you’ll have yourself a laid-back and extremely tasty little feast! Enjoy!

Cumin Cilantro Chicken Sliders

Inspired by: Homemade with Love by Jennifer Perillo

Ingredients:
SLIDERS:
1 ½ lbs. ground chicken
1 generous tbs cumin
1 generous tbs chopped cilantro
1 large garlic clove, minced
Kosher salt and black pepper
1 small to medium onion, sliced into rings and grilled if desired
8 slider rolls, split and toasted, if desired

CHIPOTLE MAYONNAISE:
½ cup mayonnaise
1 chipotle in adobo, minced
1 tsp lime juice

Directions:
Preheat your grill to medium-high heat.
In a medium mixing bowl, combine the chicken, cumin, cilantro, garlic, plus salt and pepper to taste. Mix everything together with clean hands, but take care not to overmix. Form 8 little slider patties and be sure to make a slight indentation with your thumb or forefinger in the center of each slider. This will prevent “burger bulge” when you grill them.
Make the Chipotle Mayonnaise: in a small bowl, add the mayonnaise, chipotle in adobo, lime juice and salt and pepper to taste. Whisk together thoroughly until no lumps remain. Refrigerate until needed.
Oil your grill grate and cook the sliders until they are just cooked through, about 3 minutes per side. Use a meat thermometer if you are unsure. Another method for determining doneness is to gently poke the center of the sliders with your index finger. If they still feel squishy, leave them on longer. They are perfect when they feel firm but not rock hard – a little bit springy, if you will. Admittedly, this method takes some practice.
Remove the sliders from the grill and place them on each bottom slider roll. Top with some onion rings, and whatever other garnishes you might desire. Spread the chipotle mayo on the top roll, then place it atop the sliders. Serve immediately.