Sliders

A great dinner!

King Hawaiian Sliders -  by Nick Iverson from Taste of Home magazine

2 pkg. (18-oz. each) Hawaiian sweet rolls*

4 cups (16-oz) shredded cheddar cheese, divided

2 lbs. ground beef

1 cup chopped onion

1 can (14-oz.)diced tomatoes with garlic and onions, drained

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

3/4 teaspoon salt

3/4 teaspoon pepper

24 bacon strips, cooked and crumbled*

Glaze

1 cup butter, cubed

1/4 cup packed brown sugar

4 teaspoons Worcestershire sauce

2 Tablespoons Dijon mustard

Preheat oven to 350.  Without separating the rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 9x13 baking pans*.  Sprinkle with 1 cup of cheese.  Bake 3-5 minutes or until cheese is melted.

In a large skillet, cook beef and onion over medium heat 6-8 minutes until beef is no longer pink and onion is tender, breaking beef into crumbles; drain.  Stir in tomatoes, mustard, Worcestershire sauce, salt, and pepper.  Cook and stir 1-2 minutes until combined.

Spoon beef mixture evenly over the rolls; sprinkle with remaining cheese.  Top with bacon.  Replace tops.  For glaze; melt all ingredients together, stirring occasionally.  Pour glaze over rolls.  Bake uncovered, 15-20 minutes or until golden brown and heated through.

*Notes:  

24 strips of bacon is approximately 6 oz. of the pre-cooked and crumbed Kirkland bacon from Costco. 

I did not find 18-oz. packages of the Hawaiian rolls, only 12-oz. packages.  We configured them to one 9x13 and one 7x11.  If there is too much space in the pan, you run the risk of burning the glaze on the bottom.

You do have to watch these so the tops do not burn. 

We ate these with a fork and knife.

Freezing option:  Cover and freeze unbaked sandwiches; prepare and freeze glaze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 degrees.  Pour glaze over buns.  Bake sandwiches as directed, increasing time by 10 - 15 minutes or until cheese is melted and a thermometer inserted in center reads 165 degrees. 

Not a knitting injury but from a box grater!

Bowls

Grey and blue self striping yarns

Amy is here on vacation for a week.  So fun to have her here!  Yesterday we sat out on the swing and started a knitting project, baby sweaters for Yvonne's coming baby boy.

And yesterday we also went to the Provo Farmers Market and we bought 5 lbs. of local nectarines.  Yum, yum, yum!

MYO Cream Cheese Spread

1 cup softened cream cheese

1 teaspoon dried parsley flakes

1/2 teaspoon dried chives

1/4 teaspoon dried dill weed

1/2 teaspoon Beau Monde seasoning

Stir all together and chill an hour before serving.

SaveSave

Parsnips? What?

I know, I have a thing about my Spiralizer but when I saw this recipe that uses spiralized parsnips, I was surprised and eager to try it.  The only time I have used parsnips is in a beef stew.  Jimmy Wilson used them diced in his pastie recipe along with potatoes and carrots.  They have a sweet taste similar to carrots but different.

It was a little tricky to spiralize the parsnips I found because they were not very large.  Also not every store here carries them.  That did not surprise me but I hope maybe next week to get to the Provo Farmers' Market and perhaps find some there.

It was all I could do not to eat the entire pan of this!

Broccoli, Parsnip, and Sausage “Pasta”  adapted from Skinnytaste.com

• 2 cups bite-sized broccoli pieces

• 1/2 lb. Mild Italian Sausage

• 1/2 tsp dried oregano

• 2 parsnips, peeled, spiralized, noodles trimmed

• 2 cloves garlic, minced

    1/2 cup quartered mushrooms, optional

• 1/4 tsp crushed red pepper flakes

• kosher salt and black pepper

• 1/2 cup low sodium chicken broth

• 1/2 cup grated parmesan cheese

Place a large skillet over medium heat. When hot, add the sausage and oregano and cook, breaking up with a wooden spoon 6 to 8 minutes, until browned. Transfer to a plate.  

Add the broccoli to the skillet with the garlic, mushrooms, and red pepper flakes and cook about 2 minutes, then add broth and parsnip noodles and cook until the noodles are al dente, about 5 minutes.

Return sausage to the skillet, add the cheese and stir to combine. 

2 servings

August Baby Quilt

Color is off a bit on this one, maybe a cloud overhead?

Not the best picture taking as I am having to use my iPad which takes fabulous pictures but is a bit awkward to handle.  The solid aqua in the sashings on the front is not nearly as intense and bright as it appears in the picture.

Pattern:  Baby Log Cabin, modified from Allison Harris' book Growing Up Modern
Size: 43x43
100% cotton quilting fabric from stash (pattern selected by the amount of dog fabric that I had.)
Batting: Hobbs 80/20
Quilting: 2-inch diagonal grid

Yay, done and it is not even the end of the month!