On the left, there's a pot of cooked jambalaya with chicken, sausage, and vegetables. On the right, a slider sandwich with melted cheese and meatballs is shown.

Sliders for summer’s end


By Paula Dream (AKA Kale Haygood)

Hey, guys! Can you believe we are already in the middle of August? Seems just like yesterday I was giving you recipes for Christmas. Well, we have another holiday coming up and in this issue I am giving you some recipes for, maybe, your last summer pool party. We have Splash coming up in Austin, and this old girl is planning to make a splash off the houseboat in my two-piece Speedo!  Can’t you just picture it now?

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CHICKEN WAFFLE BACON SLIDERS

32 pieces boneless chicken wings

1 can Pillsbury Grands (homestyle with honey butter)

16 strips of bacon, cut in half

1 cup maple syrup

Baking spray

Cook wings in oven per directions. Preheat waffle iron and spray with baking spray. Open and separate biscuits. Cut each round in to four quarters. Cook on waffle iron until browned. Layer together each slider, one waffled biscuit, one-half slice cooked bacon, one wing, drizzle with syrup, top with biscuit. Secure with toothpick.

PHILLY CHEESESTEAK MEATBALL SLIDERS

1 tablespoon oil

2 medium red, yellow, green bell peppers cut in 1/4″ thick strips

1 large yellow onion, sliced

1 tablespoon Montreal steak grill seasoning 

1 package 12-count dinner rolls (not pulled apart)

24 frozen plain meatballs (1/2 ounces each), cooked as directed

4 slices (12 ounce package ) Kraft Velveeta cheese

4 slices provolone (3 ounces)

1 tablespoon butter melted

Heat oven to 375 degrees. In large non-stick skillet, heat oil over medium-high heat until hot. Cook bell pepper, onion and grill seasoning in oil, eight to ten minutes. Stir until soft. Slice sheet of dinner rolls in half, horizontally; place bottom in ungreased 13″x9″ baking sheet. Place two meatballs on each roll bottom. Spoon peppers and onions over meatballs. Top with sliced cheese. Place top half over cheese. Brush with melted butter on top of rolls. Bake 20 minutes until cheese is melted. Cut into individual sliders.

JAMBALAYA DIP FOR A SLOW COOKER

1/2 pound Velveeta cheese

1/2 cup sour cream

6 ounces Andouille sausage, chopped

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1/2 cup onion, chopped

1 plum tomato, chopped

2 teaspoons Cajun seasoning (like Tony’s)

Combine all ingredients in slow cooker. Cook on low two to three hours, making sure to stir about every 30 minutes and until vegetable are tender. Serve with bagel chips or toasted baguettes.

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

 

 

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