Tuesday, May 14, 2013
I love Hawaiian rolls y’all.
As in, I had to make up these sliders because otherwise I was about to eat the whole dozen over the course of three days.
I just slather them with butter and snack on them. #ilovecarbs.
This supper comes together so fast, mainly because I’m a “plain ol’” girl.
I like my burgers usually plain with just cheese.
Sometimes cheese and ranch.
Almost always add a tomato, but I didn’t have tomatoes.
Meat and cheese it is.
Want to make ‘em Hawaiian? Add a pineapple slice, a brushing of teriyaki. Mmmm….
If I weren’t so lazy, I would have made these on the grill. But I was out of lighter fluid.
A girl’s gotta be resourceful, so I fried these up in a pan.
Have you ever Q’ed? You know, grilled up some meat? Wanna know how to bbq? Check out this post on how to do it.
Your husband will be shocked. Maybe he’ll do the dishes. *winks*
~ Peace, Love, and Sliders Y’all
8 mini hawaiian dinner rolls
1 pound ground beef
1 packet ranch dressing seasoning
3 tablespoons Worcestershire sauce
salt and pepper
sliced cheese and condiments
If you wish, preheat oven to 350 degrees. Slider rolls may be opened and toasted for a few minutes until golden.
To prepare meat, in a bowl crumble the ground beef and sprinkle in the ranch seasoning packet. Add the Worcestershire sauce and sprinkle in a pinch of salt and pepper. Work quickly to incorporate the ingredients into the meat together with your hands, being sure to not to over mix. To shape the patties, divide the meat into 2 halves, then each half into 4 balls. Form the balls lightly and quickly, then press into a patty shape. Cook the patties either on a grill, or stovetop. For the stovetop, place the patties in a large skillet and cook over medium heat, covered. Only the flip the patties once, and cook about 5 minutes each side, until meat is browned, and juices run clear.
Assemble the sliders with a patty, cheese, and any other condiments you wish!
Sunday, May 12, 2013
I’ve given y’all a little onion tutorial, because it took me a long time to stop chopping my vegetables the size of silver dollars. I had to call my mother numerous times to ask her to explain this chop to me, and I’VE FINALLY GOT IT WORLD!
Why I really like this chop is because my eyes are SUPER SENSITIVE to onions. Like, I could walk into Subway during prep time and start tearing up.
Chopping this way keeps the juicy side down for the most part, and keeps those onion vapors out of the air, and away from your eyes.
I’ll even create a separate post just for this tutorial so you can find it easy.
First, slice off the top of the onion.
Next, place flat side down, and slice in half, lengthwise.
Now you can easily pull the skin off!
Now to chop.
Make vertical cuts, going almost to the root, but not through it.
Then make 2 cuts the other way, going parallel to the board.
Super easy, right?
~ Peace, Love, and No Tears Y’all
Thursday, May 9, 2013
I did something cool this past weekend.
I helped participate with Austin Bakes.
My husband did something cool. He held the sign.
This lovely group of bakers coordinates bake sales with the help of AmeriCares, and donates to those in need.
This time, baked goods were sold to raise money for West, Texas.
The town of West experienced a fertilizer plant explosion a few weeks ago, and 14 people were killed, many of those being first responders.
These little cake pops were our biggest hit, crafted by Kelley Masters, founder of the Texas Baker’s Bill.
Thanks to her, Texas bakers are now legally allowed to sell cakes and other handmade goodies from their home, as a legal home business. She continues to work on the bill to further its improvements, allowing bakers to sell at farmer’s markets, and increase the products they can offer.
The goal was to raise $15,000 through a variety of locations around Austin. Some bake sales were at Whole Foods Markets, Stiles Swtich BBQ (REALLY good ‘Q), and Round Rock Market Days (where I was!!!).
Numbers are still being tallied, but as of today, Austin bakers and community members have raised over $19,000, that’s right, NINETEEN THOUSAND DOLLARS in donations to help the community of West!
I made my black bottom cupcakes, and these salted caramel chocolate chunk cookies (recipe will be in an upcoming post).
If you’re from Texas, you know what West is known for.
If you’re not from Texas, next time you’re here, and on the I-35 corridor, stop in West on your way from Dallas to Austin and pick up some kolaches. That’s their claim to fame.
Kolaches are scrumptious little pastries, filled with fruit, poppyseed, or meat filling…. I guess I’ll need to whip up some of those soon…. come to think of it, I can’t believe I didn’t see any at the sale!
If you’d still like to donate online, you may do so securely here.
West, we’ve got your back.
~ Peace, Love, and Kolaches Y’all.