Appetizers, Salads & Sides Archives

Skinny Dilly Pickle Fries

on September 14, 2015April 2, 2021 By Kelley 8 Comments

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

I love pickles, do you? I eat them straight out of the jar, and can polish off the entire thing in one sitting. REALLY! Hey they are fat free and low cal, right? Maybe a bit heavy on the salt, but otherwise not too bad for you!

One of my other all time favorite are french fries! Crispy, salty, and greasy they are my go to indulgence when I want to treat myself. I also have a bit of an emotional attachment to fries as well-I have fond memories of my mom and I going to McDonalds to get french fries after school. It was a simple act, yet produced meaningful memories of time with my mom that I will always remember!

I appreciate french fries of all types and sizes! I like crispy thin fries (like Micky D’s), thick steak fries, sweet potato fries with a crispy coating, waffle fries, and on and on! As far as flavors go- I sometimes like to add some spice and zest, ketchup and sriracha (mixed!), or CHEESE AND GRAVY (also known as Poutine- back from my Canada days). I also have made kimchi fried (recipe HERE), which is inspired by a famous food truck creation! But I haven’t made Pickle Fries, so why not start now? And by the way, they are AWESOME!

DILLY. SALTY. CRISPY. YUM.

Skinny Dilly Pickle Fries

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

1 large russet potato (white sweet potato or yucca for paleo/pegan)
¼ cup olive oil or ghee
½ tablespoon coriander
2 teaspoons dill weed
½ teaspoon yellow mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon juice
½ teaspoon salt

Preheat oven to 450 degrees F
Cut the potato in matchstick size fries (they will shrink a bit, so make them thin, but not too thin. Also make sure they are consistent in thickness so they cook evenly.)
(If using yuca, peel and boil yuca first, then cut into large fries and follow the remaining directions.)
Throw the fries into a large bowl and coat with the olive oil.
Toss in the seasoning and mix so they are evenly coated.
Spread them out on a baking sheet (no overlapping of fries).
Bake at 450 degrees F for around 15 minutes, flipping them about ½ way through so they brown on both sides.
Serve immediately.

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing {Gluten Free&Vegan}

on September 10, 2015April 2, 2021 By Kelley 8 Comments

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

Technically it is still summer- the last day is September 22nd, and it sure feels like summer here still with hot temps and high humidity. So let’s celebrate summer while we still can- with wonderful summer flavors. These flavors come together is this fresh and light salad- bright asparagus, juicy corn, and tangy lemon and parsley.

I love a light salad on a hot summer day. It doesn’t leave you feeling too full and weighed down. This salad is super healthy, and has protein thanks to the amazing quinoa. I love quinoa, and often use it as a substitute for rice and other grains. Medical News Today says “quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids.” -which is why it is an excellent choice! I even use it to make Cricket’s Favorite Dog Chow sometimes, subbing it for the rice or using both rice and quinoa. She likes it too!

To get the extra WOW flavor factor, this recipe calls for broiling the corn and asparagus. The corn will pop in the oven once it’s close to being done, so keep an ear and eye on it! The blistered corn tastes so sweet, crunchy, and smoky- it would make a great snack all on its own. The fresh figs bring a wonderful sweet balance to the flavorful salad, but if you can’t find fresh ones, just sub in some dried ones- also excellent! Enjoy! Make sure to savor these summer days before they are gone- I know I am!!!

(Source: http://www.medicalnewstoday.com/articles/274745.php)

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

1 cup dry quinoa (makes about 2.5 cups cooked, paleo: sub for cauliflower “rice”)
2 ears of organic corn (Paleo: sub for roasted sweet potato cubes, cut off kernels)
1 12 oz package of thin asparagus (if you get regular asparagus adjust cooking time, trim ends and cut into 1″ lengths)
¼ cup of red onion (chopped fine)
2 tablespoons olive oil
dash of salt and pepper
optional: ¼ cup of dried figs (chopped)

Dressing:

6 tablespoons extra virgin olive oil
2 tablespoon fresh lemon juice
1 tablespoon maple syrup
3 tablespoons fresh parsley (chopped)
dash of salt and pepper

Preheat oven to broil and adjust rack to the top shelf.
Mix the asparagus with 1 tablespoon olive oil and dash of salt and pepper.
Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp(if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)
Repeat the same with the corn (corn will make a “popping” noise and that means it’s done!)
Boil 2 cups of water and add quinoa, cook according to directions.
In a small blender mix the dressing ingredients and add salt and pepper according to taste
In a large bowl mix cooked quinoa, charred corn and asparagus, red onion, and figs.
Add and mix in dressing (you may not need it all), and add extra chopped parsley on top for garnish.

Spicy & Creamy Sonora Dip {Gluten Free-Vegan-Healthy}

on September 2, 2015April 2, 2021 By Kelley 14 Comments

This creamy and spicy dip is so flavorful and pairs perfectly with tortilla chips, fresh veggies, and crackers. Not only does it taste amazing, but it is healthy, vegan, dairy free and gluten free!

I love dips! There is something so fun and rewarding about dipping your favorite dip receptacles into a giant bowl of something really devine! Some of my favorite dips include spinach artichoke (recipe HERE-skinny version!), crab, creamy corn, cheesy salsa and bean, 7-layer, and I better stop there because I could go on! What’s your favorite?

I am also a double dipper at home, as I believe that the veggie sticks and chips are basically utensils to deliver the most amount of dip possible 🙂 Don’t worry I do not double dip at parties or anywhere I am sharing it with other, but in my own home, and when I am sharing with my hubby, double dipping is fair game and I take full advantage!

This thick, creamy, and satisfying dip actually doesn’t contain any dairy products, and is vegan and gluten free, and it tastes sinfully delicious! It is super easy and quick to make as well!

Spicy & Creamy Sonora Dip{Gluten Free-Vegan-Healthy}

Spicy and Creamy Sonora Dip- gluten free, vegan and healthy!

¾ cup raw cashews
1 can diced tomatoes
¼ teaspoon red pepper flakes
½ teaspoon of garlic powder
½ teaspoon of smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons of chilis in adobo
optional for extra cheesy flavor: 2-3 tablespoons of nutritional yeast

Blend (on fastest speed) the cashews and canned diced tomatoes (and juice/ do not drain) until smooth and creamy.
Add the rest of the ingredients and blend until evenly mixed.
Serve with veggies, chips or crackers.

Caramelized Kimchi Fries {Lightened-up, Gluten Free, Vegan}

on August 31, 2015April 27, 2021 By Kelley 8 Comments

Confession- I am a food truck junky! Having lived in Austin, which very well may be the food truck mecca of the world, I have dabbled in all sorts of adventurous cuisine. The stranger the dish sounds, the better. For some reason I really trust food trucks, and expect that even though the dish may sound weird, it must be good, because after all, it’s a food truck, right!? It’s like they some some extra special creative license to do crazy and out-of-this-world things with everyday foods. Do you all love food trucks as much as I do?

So this recipe is a food truck inspired creation. Chi’lantro was a very popular food truck in Austin, and they now have grown into brick and mortar as well. (If you are ever in Austin check it out!). One of their most popular dishes was kimchi fries. Basically the dish was a spicy Korean version of chili cheese fries. The bottom layer was golden french fries, topped with caramelized kimchi, your choice of Korean spiced meat,cheese, sesame seeds, a creamy sriracha sauce, and of course cilantro! Awesomeness!

Boo-hoo there is no kimchi fries to be found around here, so I’m making my own these days, and yes, they are lightened-up, healthier, and taste AMAZING! In my version I used baked sweet potato waffle fries- better to scoop with and better for you! I made my own creamy and light sriracha sauce, went light on the cheese, omitted the meat (you don’t need it there is enough going on, but go for it if you wish), and caramelized the kimchi with coconut sugar. Truly JUNK FOOD-REFORMED!

So listen to your adventurous taste buds and take the kimchi fry challenge and let me know what you think!

Caramelized Kimchi Fries {Lightened-up, Gluten Free, Vegan}

Sweet potato waffles fries topped with cheese, caramelized kimchi and chili mayo (lightened-up, gluten free and vegan).

As many sweet potato waffle fries as you want or make your own (recommend around 15-20, I used Alexis brand- organic, in freezer aisle, how to video: https://www.youtube.com/watch?v=eTdT1BPRNXc)
1 cup of kimchi (you can find in glass bottle usually near the produce section- it’s refrigerated)
2 ½ tablespoons of coconut sugar (or substitute brown sugar)
1 tablespoon Tamari (or soy sauce)
1 tablespoon of apple cider vinegar
⅓ cup of shredded cheese such as cheddar (or vegan substitute)
1 tablespoon cilantro (chopped)

Chili Mayo:

¼ cup plain greek yogurt (or sub vegan yogurt alternative- plain flavor)
2 tablespoons sriracha
1 teaspoon chili powder
Optional Additional Toppings:
toasted sesame seeds (http://m.allrecipes.com/recipe/100606/beef-bulgogi/?mxt=t06rda, bulgogi beef/chicken/pork/tofu)

Preheat the oven to 425 degrees F
Cook the french fries according to directions until golden and crispy.
Meanwhile, over medium heat in a nonstick skillet, stir the kimchi, sugar, tamari or soy sauce, and apple cider vinegar.
Let the sugar, soy and vinegar cook off and caramelize the kimchi for about 3-4 minutes, until the kimchi has a nice sticky coating, remove from heat.
In a small bowl whip the greek yogurt, sriracha and chili powder.
Once your french fries are almost done cooking sprinkle with cheese and let it melt for a minute in the oven.
On a platter arrange the cheese topped fries, top with caramelized kimchi, drizzle the chili mayo sauce, and top with chopped cilantro, toasted sesame seeds, and anything else you desire, enjoy!

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

on August 27, 2015December 22, 2020 By Kelley 80 Comments

This fresh and summery salad is bursting with Italian flavor.

Do you grow tomatoes in the summer?

Or do you buy local tomatoes from the farmers market or veggie stand?

If so, than you know how amazing a fresh, juicy and sweet a tomato can be!

There is nothing that compares to the taste of summer tomatoes, sprinkled with a dash of salt, some fresh basil and a drizzle of olive oil! Am I right?

If you love fresh Italian flavors, like me, than you will love this recipe for sure! The ripe summer tomatoes, fragrant basil, and red peppers offer up a wonderful bouquet of sweet fresh flavor that you will deeply enjoy!

Besides having amazing flavor, this salad is highly nutritious and well balanced. The beans and quinoa provide a nice energy boost by supplying protein, which will leave you feeling comfortably full and satisfied! The tomatoes are a excellent source of vitamin C, biotin, vitamin K, phytonutrients and lycopene. Lycopene is a powerful antioxidant that plays an important role in bone health, and the tomatoes’ phytonutrients support a healthy heart (they have been shown to have anti-aggregation properties (prevents clumping of blood)).

Another awesome thing about this salad is how easy it is to make! You can have it ready in under 15 minutes. Just cook up some quinoa, open a can of white beans, chop up the veggies, and top it all off with olive oil and a drizzle of balsamic reduction! Ready to try some?

Did I mention it’s beautiful to look at too? So colorful! Enjoy 🙂

(Source: www.whfoods.com)

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

Quinoa and white bean salad with tomatoes and basil.

1 cup quinoa (makes 2.5 cups cooked, Paleo- can sub for 1 cup cauliflower “rice”)
1 can white beans (omit for paleo)
½ cup cherry tomatoes (halved)
¼ cup sweet red pepper (diced)
¼ cup red onion (chopped)
2 tablespoons of fresh basil (chopped fine)

Dressing:

4 tablespoons of extra virgin olive oil
1 ½ tablespoons of fresh lemon juice
¼ teaspoons of salt
¼ teaspoon of pepper
2 tablespoons balsamic reduction

Cook the quinoa according to directions and place in a large bowl.
Mix in the drained and rinsed white beans, tomatoes, red pepper, red onion, and basil.
In a small blender combine the olive oil, lemon juice, and salt and pepper.
Drizzle dressing onto the salad and mix.
Place the salad into the serving bowl or dish and drizzle balsamic reduction on top, and garnish with extra basil.

Charred Shishito Peppers with Creamy Sriracha Sauce

on August 24, 2015April 27, 2021 By Kelley 4 Comments

These little green peppers make the perfect light, low cal, and healthy snack or appetizer and take 10 minutes to make. They are a fun to eat finger food, and eating them is like a game of Russian Roulette! About 1 in 10 are spicy, all the others being very mild, and you never know when you are going to get that spicy surprise!

If you like spice, don’t fret, because I also made a flavorful creamy sriracha sauce for dipping to get your heat fix! I love spicy foods, and I have an obsession with sriracha. My fav sriracha at the moment is the Trader Joe’s brand, as its is super flavorful but not overwhelmingly spicy. I put it on everything- eggs, sandwiches, burgers, burritos, tacos, this food, and on and on.

I also love to snack! I just can’t stick to the three square meals a day program, so I am always looking for healthy, yet fulfilling snack options- and these peppers fit the bill!

Did you know that these little guys also have anti inflammatory qualities? They also have a great amount of vitamin K, vitamin B6, and vitamin C, so eat ‘em up!

Charred Shishito Peppers with Creamy Sriracha Sauce

Charred Shishito Peppers with Creamy Sriracha Sauce.

1 package of shishito peppers (about 24 peppers)
1 ½ tablespoons olive oil
½ teaspoon of sesame oil (optional)
a few lemon wedges
generous amount of coarse salt to taste

Creamy Sriracha Sauce:

3 tablespoons plain greek yogurt
1 tablespoon rice vinegar
1-2 tablespoons of sriracha (depending on how spicy you like it)

In bowl mix the peppers with the olive oil and sesame oil and coat well.
Arrange the peppers on a pan or seasoned cast iron skillet and place on the top shelf in the oven.
One charred on top, remove the pan or skillet, flip peppers over and place back in for another minute or two, until charred on second side.
Remove from oven , sprinkle with coarse salt and serve with lemon wedges and Creamy Sriracha Sauce.
To make the Creamy Sriracha Sauce:
Combine the yogurt, sriracha, and rice vinegar in a bowl and mix well, add a dash salt and pepper if you’d like.

SKINNY Spinach & KALE Artichoke Dip

on July 28, 2015April 27, 2021 By Kelley 8 Comments

Creamy and bubbling hot spinach artichoke dip is a very popular appetizer! Have you ever looked up the nutrition facts? Ugh! Its terrifying! I just can’t comprehend how they can pack so many calories and so many grams of fat into a “serving size” that fits onto one, maybe two, chips (if you’re a serious over-dipper, like me!). It’s crazy!!

So I thought a Skinny Spinach KALE Artichoke Dip was in order to save us all from the shame of indulging in the heavy and unhealthy version.

This dip is easy and quick to make. Its a great go-to appetizer for when you have last minute guests coming over to watch the game!

There is no mayo. I swapped it out for low-fat, protein dense greek yogurt. I also use fresh baby spinach and kale to pump up the nutrients, so you can munch away happily knowing you’re getting a healthy dose of vitamins and minerals (K,A, and C to be exact along with iron, calcium, magnesium and potassium). Ok- can you repeat ALL of those to me?(Click HERE to see my Spinach vs Kale duke out post.) I also minimized the cheese, but it’s still VERY cheesy!

Try it- you won’t be disappointed!

SKINNY Spinach & KALE Artichoke Dip

A lightened-up version of spinach artichoke dip with added kale. All the flavor and cheesiness and creaminess, but so much healthier!

½ cup reduced fat cream cheese
1 cup of plain greek yogurt (recommend Fage)
2 tablespoons of butter (or olive oil)
1 teaspoons garlic powder
1 teaspoon Sriracha or hot sauce
¼ teaspoon of salt
¼ teaspoon of pepper
1/3 cup of mozzarella
1/3 cup parmesan (a kind that melts, not the granular kind, I have also used mozzarella and cheddar combo- also good!)
1 can of artichokes (14 oz, drained and chopped)
2/3 cups baby spinach (chopped)
2/3 cup baby kale (chopped)

Heat butter in a saucepan over medium-high heat.
Add garlic powder, sriracha, salt and pepper, and stir until garlic browns slightly.
Add cream cheese, reduce heat to medium if it seem too hot, and mix until melted.
Add greek yogurt, spinach and artichokes, and mix.
Finally add in the mozzarella and parmesan.
Return to burner and stir over medium-low heat for a few minutes until bubbling.
If the dip is too thick for your liking you may add milk (unflavored almond milk/skim milk ect.) until desired consistency is reached.

Grilled Steak & Veggie Pasta Salad {Gluten-Free}

on July 17, 2015January 28, 2021 By Kelley 1 Comment

Every other Tuesday we get a very special delivery. I often look forward to this delivery because every single time it’s full of surprises! Can you guess what it is? No?

It’s my CSA delivery (short for Community Supported Agriculture)! So basically it’s just a box jam-packed with whatever fresh produce was harvested that particular week from a local organic farm. I love discovering what new produce I have been gifted (sometimes I get veggies I don’t even recognize), then I plan a special dish to celebrate the freshest, just picked, produce ever!

My CSA delivery also contains local pasture-raised beef. To learn more about the benefits of local, pastured beef click HERE 🙂 Cricket could care less about the fresh zucchini, kale, carrot, and greens, but her nose quickly identifies the BEEF in the box, and she knows she is in for a yummy treat! I feed her all the scraps 🙂

When I am grilling steak I also love to throw on a few fresh veggies as well. Grilling veggies brings out unique flavors and adds a smokiness that I love. This salad combines all the flavors of summer and I know you will enjoy it!

So fire up your grill and throw on a beautiful steak and fresh local veggies to create this perfect summer salad!

Grilled Veggie & Steak Pasta Salad

A grilled veggie and steak pasta salad topped with Italian dressing and fresh parsley.

1 skirt or flank steak (8 ounce+, or similar cut, local/pastured raised is best, otherwise opt for “all-natural.”)
2 cups brown rice ziti pasta
1 large zucchini
1 large yellow squash
4 medium carrots
drizzle of olive oil (salt and pepper for veggies)
⅓ cup parsley (chopped)
about 1/3 cup of your favorite organic italian dressing (amount according to your liking, I used Newman’s Own, Or you can make your own 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice or apple cider vinegar, salt, pepper, italian seasoning)
¼ cup red onion (chopped)

For the steak marinade:

¼ cup olive oil
2 tablespoons of apple cider vinegar or lemon juice
¼ cup tamari (or soy sauce)
2 cloves of garlic (diced)
1 teaspoon black pepper
2 teaspoons of salt

In a ziplock bag combine marinade ingredients, mix, and add the steak, allow to marinate overnight.
Slice the zucchini, yellow squash and carrots lengthwise about ¼” thick.
Drizzle them with olive oil and sprinkle salt and pepper.
Preheat your grill on high, then turn down slightly.
Grill your steak (for a 1 ½” thick steak medium-rare grill for 5 minutes, flip, then another 3-5 minutes) and veggies (veggies take longer, they are done when fork tender).
Boil the pasta according to directions, drain, and place in a bowl with the italian dressing to prevent the pasta from sticking together.
Cut the grilled veggies into cubes and add them along with parsley into the pasta, and mix thoroughly.
After allowing the steak to cool a few minutes (to re-absorb the juice), slice thinly and add to the top of the salad.
Makes 2 very large dinner-sized serving or 4 side salad size serving

Rainbow Roasted Beet Salad {Grain-Free}

on July 15, 2015April 27, 2021 By Kelley 4 Comments

This dramatic salad is my go-to dish when I need to bring something to a pot luck or BBQ! It’s different, oh-so colorful, and everyone LOVES it!

The soft, buttery, earthy beets are the heart of this magnificent salad. I love using different colors/varieties of beets (golden, red, red and white strip)to make this salad look like a work of art! You can arrange this salad on a large platter, overlapping the beets, or you also can layer it in a glass bowl for another dramatic effect (and double+ the recipe for a bowl)! This salad is quick and easy to put together once the beets are roasted (which takes some time, but is very easy!).

One warning- the candied pecans are addictive so try not to eat them all before your arrange the salad otherwise you may come up a bit short! I hope you enjoy this salad as much as I do 🙂

Note: in a pinch you can used rinsed canned (organic)beets and buy candied pecans, and have this salad together in less than 5 minutes flat!

Rainbow Roasted Beet Salad

This colorful salad is comprised of earthy roasted beets topped with goat cheese, mint, candied pecans, pomegranate seeds, and drizzled with olive oil and balsamic glaze.

5-6 medium to large beets
¼ cup crumbled goat cheese
¼ cup chopped mint
¼ cup chopped pecans
1 tablespoon coconut oil or butter
½ tablespoon coconut sugar or brown sugar
¼ teaspoon cinnamon
2 tablespoons of pomegranate seeds (optional)
2 tablespoons balsamic glaze
2 tablespoons olive oil
dash of salt and pepper

Wrap each beet individually in foil and place in a 350 degree oven for about 30 min or until fork tender (will depend on the size of your beets).
Remove beets and allow them to cool.
Skin will easily peel off using your fingers.
Slice the beets into thin ⅛” rounds.
In a skillet, melt the oil or butter over medium-high heat.
Add the chopped pecans and stir to coat evenly.
Add the coconut sugar and cinnamon, continue to stir, until the sugar melts evenly and coats the pecans.
Remove the coated pecans from the heat and allow to cool.
Arrange the beets on the platter, overlapping slightly.
Top the beets with the goat cheese, mint, candied pecans, and pomegranate seeds.
Drizzle the olive oil and balsamic glaze on top ( and add a dash of salt and pepper if you’d like)

Cheddar & Bacon Stuffed Sliders {Gluten-Free, Grain-Free Option}

on July 12, 2015March 11, 2021 By Kelley 5 Comments

I’m not a big meat eater usually. Throughout my life I’ve been some form of a vegetarian, or “cute-itarian” (more on that later), for periods of time starting when I was 14. This is because I adore animals! I’ve had many animals in my life including, but not limited to, hermit crabs, gerbils, hamsters, cats, dogs (including my love Cricket, of course!), and horses. There may even have been a fish or two in there as well! I even rescue the occasional injured bird or abandoned baby mouse in hopes of nursing them back to health and releasing back into the wild! When I was little I would make my mom pull off the side of the road to feed any grazing horses that I had spotted, and I was always on the lookout! So when I got old enough to understand more about meat and where it comes from I decided not to eat it.

Eating no meat at all was difficult and since my family ate meat I often was left with some bleak choices for dinner, so I decided to become a self-proclaimed “cute-itarian.” I defined that as: only avoid eating animals that are cute (according to me)- such as cows and pigs, but since fish, chicken, and turkeys didn’t really do it for me in the cuteness department they were good-to-go to be placed on the menu.

I stuck to my “cute-itarian” theory for a while, and somewhere along the way, I don’t quite remember when, I gave up on that too and went back to being unrestricted. I learned more about how animals are raised for production in college and then decided to at least try to eat meat and eggs from animals that are raised humanely and as naturally as possible- ie grass fed, no growth hormones, grain-free, etc. This was both for the betterment of the animal’s well being and for mine as well. I am now a strong advocate for buying local, natural, organic, pastured meats and eggs. And did I mention that they taste amazing as well- so much better than their conventional counterparts at the grocery. (For more information on the benefits of pasture raised beef click HERE.)

So in celebration of local pastured BEEF, I made some delicious Cheesy Bacon Stuffed Sliders that are so delightful! They are easy to make, and I love stuffing the cheese inside, as opposed to on top! Dress them up with some dark green lettuce, fresh tomatoes, red onion, and avocado and you’ve got the burger of champions!

Cheddar & Bacon Stuffed Sliders

Cheddar Bacon stuffed hamburger sliders made with local pastured ground beef on top of a whole wheat bun

1.5 lbs local pastured ground beef
2-3 strips of pastured bacon (chopped into small pieces)
½ cup shredded pasture-raised cheddar
1 teaspoon worcestershire sauce (or coconut aminos)
1 teaspoon mustard
salt and pepper to taste
lettuce (tomato, red onion, avocado for toppings)
8 gluten-free or grain-free slider buns (Recipe at Lexi’s Clean Kitchen: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/ or you can use iceberg lettuce or as a “bun”)

Place the ground beef in a bowl, and add the worcestershire sauce, mustard, and a few dashes of salt and pepper, mix thoroughly
Place the chopped bacon in a pan and saute over medium-high until crispy.
Remove the bacon once it is done and let it cool on a paper towel to absorb the excess fat
Place the shredded cheese and bacon pieces in a bowl and mix so they are distributed evenly.
Next, with your hands, make bacon cheese balls about ½” to ¾” large by smooshing the mixture with a decent amount of pressure, this will make them easier to stuff.
Form 2” ground beef patties and use your finger to poke a hole in the middle of one side, but not all the way through.
Insert a cheese and bacon ball and cover the hole up completely.
Grill the stuffed patties on medium-high until they are cooked according to your preference.
I also like to brush the buns with a little olive oil or butter and grill them as well, and press down with the spatula to flatten them.
Top your sliders with condiments and toppings and enjoy!