Spicy Bourbon Sliders a la Pioneer Woman

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Super Bowl food day #2!

As I am sitting here waiting for the big snowstorm to start, I am thinking about how much I like watching the Pioneer Woman.  She has really grown on me over the last year or so.  I know she has her detractors ~ I’ve seen the websites ~ but I like her.  Her recipes are generally easy to make and easy to change up.

For this recipe, I changed the whiskey to bourbon with fantastic results.  Personally, I like the way bourbon tastes better when cooking with it.  I didn’t find the sauce very spicy either.  I don’t think the jalapenos in the jar are nearly as spicy as fresh.  Mr. Meat Eater ate three sliders.  He loved them!

Spicy Bourbon Sliders

Spicy Bourbon Sliders a la Pioneer Woman

1 lb ground beef
salt and pepper to taste
4 tbsps butter
1 onion, diced
1/2 cup bourbon
1 cup barbecue sauce
1/4 cup jalapeno slices from a jar ~ I gave them a rough chop
6 slider rolls or dinner rolls split in half

Make 6 small burger patties from the meat ~ don’t forget to press down the middle of each burger so they won’t puff up. Sprinkle both sides of all burgers with salt and pepper. Melt 2 tbsps butter in a large skillet and cook the burgers on the stovetop until done to your liking.

While the burgers are cooking, in another skillet, melt the remaining 2 tbsps of butter. Cook the diced onions over medium heat until they are translucent, about 3 or 4 minutes. Add the bourbon (if you are cooking on a gas stovetop, turn off the burner before adding to reduce the risk of fire; turn back to medium after adding). Let bourbon reduce by half; about 2 or 3 minutes. Stir in jalapenos and barbecue sauce and let heat a bit.

Place each burger on a slider bun, top with a couple spoonfuls of the sauce. Serve.

Makes 6 sliders

Spicy Bourbon Sliders 2

Source: adapted from The Pioneer Woman

Happy Cooking!

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Push Cart Onion Sauce for Hot Dogs

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Today is Day One of Super Bowl food!

First up is onion sauce for hot dogs that is very similar to the kind sold on hot dog carts in NYC.  We were stationed in NYC for 9 years and, believe it or not, miss the hot dog carts (and the pretzel carts).  This sauce is very much like the kind sold on the carts and we love this version.

Make sure you cut the slices on the thin side or the onions will be hard to bite through and you will end up with a plateful of onions.  Don’t ask how I know.

I toss a package of hot dogs in the crock pot ~ we use Hebrew National  ~ and cook on HIGH for a couple of hours.  No additional liquid is needed.  At the 2 hour mark, I lower the heat to LOW and let them go for another hour or so.  They brown up nicely in the crock pot.  This is an easy way to cook hot dogs if you have a crowd.

Push Cart Onion Sauce

Push Cart Onion Sauce for Hot Dogs

2 tbsps vegetable oil
2 onions, sliced very thin
1/4 cup ketchup
pinch of cinnamon
1/2 tsp chili powder
1/4 tsp garlic powder
2 or 3 dashes of Tabasco
Pinch of salt
1/2 cup water

In a skillet over medium heat, saute onion slices for 10-12 minutes until they are golden and translucent.

Mix in the rest of the ingredients and stir. Bring to boil; reduce the heat and let the onions simmer for about 10 minutes.

Serve on top of hot dogs.

Makes enough for 6-8 hot dogs.

Push Cart Sauce 2

Source:  Adapted from food.com

Happy Cooking!

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Big Game Snack Mix

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I’m always looking for something different that Mr. Meat Eater can munch on while watching sports on TV.  If I don’t, he will eat me out of house and home.

I found this recipe in a small community cookbook and while I knew I would like it, I wasn’t sure if Meat Eater would.  The reason?  It’s on the sweet side.  He likes snacks that are SPICY and make him sweat.   I was pleasantly surprised when he loved it.  I think it’s the combination of ingredients mixed with the honey that makes it so good.

It’s perfect for parties, tailgating, and just plain snacking!

Big Game Snack Mix

Big Game Snack Mix

4 cups rice or corn chex cereal~ I used rice chex
1 1/2 cups mini pretzels
1 cup pecan halves
1/3 cup butter
1/4 cup honey

Preheat oven to 350º.

In a large baking dish, combine the cereal, pretzels, and pecans and set aside. I used a disposable aluminum baking pan.

Melt butter in a small saucepan. Stir in the honey and blend well.

Pour over cereal mix in the pan and stir carefully making sure all ingredients are well coated.

Bake for 12-15 minutes or until all ingredients are lightly glazed, stirring occasionally.

Remove from oven and let cool slightly; then spread on wax paper to cool completely. I spread mine on a parchment paper lined baking sheet until it was completely cool. I stored it in a Rubbermaid container.

Makes about 6.5 cups

Source:  A Bordertown Jubilee

Happy Cooking!

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Spicy BBQ Chicken Wings from Game Day Fan Fare

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Don’t forget that I am giving away a copy of Gooseberry Patch’s Game Day Fan Fare:

game day

To enter the giveaway, go to THIS POST and follow the directions to enter.   The giveaway ends on April 25.

One of the recipes I tried for this giveaway are these chicken wings.  They are super easy to make and taste wonderful!  They are very sticky so be forewarned!  They are really not that spicy so don’t be afraid to use all the hot sauce.  If you like things spicy, just add some more sauce!

BBQ Wings 1

BBQ Wings 2

 

Spicy BBQ Chicken Wings
Submitted by Julie Saifullah, Lexington, KY

2 1/2 lbs chicken drumettes or wings ~ I used drumettes
1 cup barbecue sauce
1/4 cup hot pepper sauce

Preheat oven to 400º.

Place wings in a lightly greased 13×9 baking pan. Bake for 20 minutes. Remove from oven and drain liquid from pan. Flip wings and bake for another 20 minutes.

Meanwhile, combine the barbecue sauce and hot sauce in a bowl. Add sauce to wings in the pan, stir the wings in the sauce in the pan until covered. Bake for another 30 minutes or until wings are cooked through and sauce is thick.

Makes 6-8 servings.

BBQ Wings 3

Happy cooking!

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Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!

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THIS GIVEAWAY HAS ENDED!

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Yup!  A brand spanking new Gooseberry Patch cookbook giveaway.  I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook.  The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team!  Scroll down past the recipe for all the contest particulars!

game day

I absolutely LOVE teriyaki burgers.  When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers.  That being said, I loved this recipe.  The flavor is out of this world good and it’s very easy to put together with no weird ingredients.

I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it.  Mr. Meat Eater did and he gave it two thumbs up.  I run hot and cold on mayo-based sauces on my burgers so I just left it off.  We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger.  I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice.  If you like the Banzai burger at Red Robin, this one is very, very similar.  Just add lettuce and tomato if you want.

Teri Burgers 2

Teri Burgers 3

Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA

1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill

In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.

Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.

Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.

Spread the mayo mixture on the bottom bun and top with a patty,

Makes 6 burgers.

Teri Burgers 1

GIVEAWAY

THIS GIVEAWAY HAS ENDED!

This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25.  I will pick a winner on 4/26 and notify the winner by email.

You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts 🙂
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.

If you have any questions, contact me at girard.nancy at yahoo dot com.

To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking

Happy Cooking!

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Julie’s Ranch Pretzels

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Julie has a great blog called Julie’s Eats and Treats.  I came across her blog’s page on Facebook and she had posted these delectable goodies.  I was looking for a snack for Easter weekend and decided these would be perfect.

Ranch Pretzels

I made them as Julie posted on her blog and while they were a bit salty, we could NOT stop eating them.  In fact, my daughter took what was left for her get-together on Sunday night.  They are highly addictive.

Somehow, I don’t think Virginia is the hotbed of pretzels since it took forever to find them.  Mr. Meat Eater found them eventually.  Don’t use the skinny little pretzel sticks,  Utz brand makes a bigger stick pretzel ~ plain and buttery.

Ranch Pretzels 2

Click on the link to Julie’s blog for the recipe ~ Julie’s Ranch Pretzels

Happy Cooking!

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Beefy Chili

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I’ve said it before and I’ll say it again ~ I am not a fan of chili.  Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.

This recipe is very different from others in that there are no ingredients like onions, pepper, etc.  So in that way, it’s more like a stew I guess.  It’s really quite good and super easy to make.

Chili is still not a favorite but I will make it again so that’s something!  I found the recipe over at Southern Living.

Chili

Beefy Chili

4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional

In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.

Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.

Serve with cornbread and toppings if desired.

Makes 4-6 servings.

Happy Cooking!

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