Page 20 - Florida Sentinel 3-11-16 Edition

Recipes
Yummy Sliders...
From Tonia Turner
Philly Cheesesteak Sliders
1 package of King's Hawaiian Rolls
1 box Thinly Sliced Steak (found in frozen food section) 1 green pepper, diced
1 onion, diced
6 slices Provolone cheese
2-3 tablespoons of mayonnaise
3 tablespoons butter, melted
salt and pepper to taste
DIRECTIONS: Preheat oven to 350°F. Separate the tops and bot- toms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste. Place the steak aside. Saute the pepper and onions until they are tender.
Prep the bread by spreading a thin layer of mayo on the tops and bot- toms of the rolls. When the meat, onions and peppers have finished cook- ing spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
Place a layer of provolone cheese over the peppers and onions.
Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions.
Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted). Cut and serve.
Chipotle Beef Brisket Sliders
For the beef
2 pound beef brisket
1 medium onion, chopped
2-3 cloves garlic, minced
3⁄4 cup ketchup
1⁄4 cup beef broth
1⁄4 cup brown sugar
1 tablespoon Worcestershire sauce
1-2 canned chilies in adobo, minced
1⁄2 teaspoon each paprika, dry mustard,
chili powder, salt and pepper
2 packages King's Hawaiian Rolls
8 slices Havarti cheese, cut into quarters
For the caramelized onions
3 medium yellow onions, thinly sliced 3 tablespoons butter
3 tablespoons olive oil
DIRECTIONS: Place the brisket and chopped onion in the bowl of a lightly greased slow cooker. In a medium bowl, whisk together the ketchup, beef broth, brown sugar, Worcestershire sauce, chilies in adobo, and spices. Pour over the brisket. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. Remove the brisket from the slow cooker and shred. Cover and keep warm.
Pour the sauce from the slow cooker through a fine mesh sieve into a medium saucepan. Simmer for 15- 20 minutes over medium heat until sauce thickens and reduces by about half. Toss the shredded meat with the sauce.
While brisket is cooking, caramelize your onions. Heat the butter and oil in a large skillet over medium- low heat. Cook, stirring occasionally, until the onions are dark golden brown. If you make the onions earlier in the day, reheat them before serving. Slice King's Hawaiian rolls horizontally. Pile beef on the bottom half of the buns. Top with a quarter slice of cheese and some caramelized onions. Add the top half of the bun.
Chicken Parmesan Sliders
2 tablespoons extra virgin olive oil 3 chicken breasts (11⁄2 pound total),
cut into 12 - 1⁄2” steaks
1⁄2 teaspoon kosher salt
2 teaspoons fresh cracked black pepper 3 tablespoons unsalted butter
1 teaspoon garlic powder
3 ounces grated fresh parmesan cheese 3⁄4 cup marinara sauce
4 ounces shredded mozzarella cheese
1 package Kings Hawaiian Savory Butter
Dinner Rolls
DIRECTIONS: Preheat oven to 400°. Place rolls on a cutting board, using a serrated knife cut rolls in half lengthwise (without breaking rolls apart). Open rolls and place tops on one side of a baking sheet and bottoms on the other side, cut side up.
Melt butter in a small microwave safe bowl, stir in garlic powder. Brush butter on cut side of bread. Bake bread for 8-10 minutes until bread is lightly golden brown.
Prepare chicken by slicing the thickest part of
the breast about 1⁄2” thick. Cut the thinner part of the breast into pieces slightly larger than the individual rolls.
Meanwhile warm a large skillet over medium high heat. Drizzle with olive oil. Sprinkle chicken with 1⁄2 of salt and 1⁄2 of pepper. Cook until browned, flip and cook until cooked through, about 8 minutes total.
Remove bread from oven. Carefully remove top halves of rolls and place on a plate. Set aside. Sprinkle Parmesan cheese over the bottom halves. Top with cooked chicken pieces. Drizzle each chicken piece with about 1 tablespoon of marinara sauce and top with mozzarella cheese. Bake 5 minutes or until cheese is bubbly and melted.
Place top halves back on chicken. Cut into sliders, serve and enjoy!
Sliders are yummy, easy to make, fun to eat and a delicious... anytime treat. Here a few ‘out of the box’ recipes, but feel free to create your own unique slid- ers... you can’t go wrong!
Hawaiian Ham & Swiss Slider
24 Slices of deli honey ham
6 Slices of Swiss cheese, cut into fourths
1/3 cup Mayonnaise
1 tablespoon Poppy seeds
11⁄2 tablespoons Dijon mustard
1⁄2 cup Butter melted
1 tablespoon Onion Powder
1⁄2 teaspoon Worcestershire sauce
2 packages (12 count) King's Hawaiian Original
Hawaiian Sweet Dinner Rolls
DIRECTIONS: Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of Swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops.
Cover with foil and let sit for 10 minutes.
Bake at 350 degrees for 10 minutes or until cheese is melted. Un- cover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 11, 2016