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Wednesday, September 19, 2018
Pull-Apart Sliders Should Be the Star of All Your Fall Get-Togethers
It’s easy to dismiss a sandwich as a ho-hum convenience food, and there’s certainly no shortage of sad meals-between-bread-slices in this world. But composed with good ingredients and a little care, sandwiches are among the most perfect creations in existence. Warm, crisp, cheesy pull-apart sliders are all the proof you need.
These party-perfect pull-apart sandwiches are also an incredibly easy way to feed a crowd without much fuss, whether you need to complement a tailgating spread of dips and appetizers, feed a hungry bunch of people post-pumpkin patch or aprรจs apple picking—or just need a large-format family dinner you can put together in a hurry.
The key component is the bread, which, ideally, is a package of pull-apart dinner rolls, King’s Hawaiian sweet rolls, or Martin’s “party” potato rolls that are all fused together in one piece, so you can slice it into two big rafts of bread. This is what makes the meal so quick to assemble, and what makes it so fun to literally tear apart. (That said, if you can only find already-separated dinner rolls, you can still compose individual mini sandwiches and nestle them snugly in the pan; enough cheese will make them stick together a bit as it melts.)
Use a serrated knife to slice your block of rolls into two slabs, the bottom one being a little thicker to support the filling. Place that bottom piece in a casserole dish or baking pan (lined with parchment or foil for easier cleanup if you like, and sprayed with a bit of cooking spray if you’re afraid it might stick); a 9-by-13-inch casserole will hold 24 rolls, while 12 fit snugly in an 8-inch-square pan.
Spread your condiments on the bread, then layer on the other ingredients, like sliced deli meat, leftover pulled pork, chicken, meatballs, steak, or even jackfruit, plus plenty of sliced or shredded cheese (you can also just use cheese and keep it vegetarian, like in these caprese sliders). Any other toppings should be able to withstand the heat of the oven—so no lettuce, but sauerkraut, pickles, and such will work.
Put the top slab of bread back in place and brush it with a slightly horrifying amount of melted butter (which can be mixed with all manner of flavorings, from garlic and herbs to mustard, honey, and various seeds, like caraway or sesame). Bake on the middle rack of your oven at 350°F for 15 to 20 minutes, or until the tops are golden, the edges are crunchy, and the cheese is melted. Let the slider slab cool just enough to handle before pulling it all apart.
Another fantastic feature of these sliders? You can assemble most of them up to a day ahead of time, as long as you have room in your fridge for the pan. So try one of these pull-apart slider recipes for your next game day party, frazzled weeknight, or any other occasion when you need to make a crowd happy, stat.
Poppy Seed Cheddar Turkey Sliders
Melissa’s Southern Style Kitchen
It’s never too early to enjoy Thanksgiving flavors, so slather cranberry sauce over deli turkey and pile on cheddar cheese before brushing a sweet poppy glaze on top and baking. Some herbed mayo with sage and rosemary would not be amiss either. Get the recipe.
Chicken Parmesan Pull-Apart Sliders
Real Housemoms
Everything you love about chicken parm—juicy, crunchy meat, warm red sauce, and gooey mozzarella—is even better in fun-size packages with garlic butter brushed on top. You can fry your own chicken if you prefer, but using frozen breaded tenders makes this quicker. Get the recipe.
French Onion Pull-Apart Beef Sliders
Host the Toast
These are basically mini French onion soup-inspired burgers, smothered in sweet caramelized onions and nutty gruyere, with a savory Worcestershire-enhanced butter brushed on the buns. (If you don’t like onions, “party burgers” with cheddar, tomato, and sesame seeds are a great bet too.) Get the recipe.
Pull-Apart Buffalo Chicken Sliders
Life Love and Sugar
You are just one store-bought rotisserie chicken away from all kinds of smashing sliders, including pesto chicken pull-apart sliders, chicken enchilada sliders, and cheesy BBQ chicken pull-apart sliders. But buffalo chicken sliders are the optimal choice for football season, and if you’re a blue cheese fan, you can use that instead of ranch. Get the recipe.
Cheesy Corned Beef Pull-Apart Sliders
Foodness Gracious
Corned beef (or pastrami), sauerkraut, and swiss make for great Reuben-inspired sliders, but the honey-Dijon-garlic butter glaze is a delicious update. Sticklers could use caraway seed butter to mimic rye bread instead, and there’s no shame in dressing on the side for dipping. Get the recipe.
Hawaiian Pizza Pull-Apart Sliders
Bread Booze and Bacon
If you love Hawaiian pizza, these sliders are way easier than making a pie from scratch, and arguably more fun than ordering in. If you think pineapple does not belong on pizza, though, you can make pepperoni and sausage pizza sliders, or any other kind you like. And if you’re worried about sauce-induced sogginess, you can toast the cut sides of the rolls before spreading it on. Get the recipe.
Philly Cheesesteak Pull-Apart Sliders
Valentina’s Corner
Thin-sliced steak, mushrooms, peppers, onions, and plenty of provolone are already fantastic, but add an Italian seasoned butter to brush on top and you might be inspired to throw away the takeout menu for your local sub shop. Feel free to add hots, and/or swap the provolone with ‘Whiz if that’s your wont. Get the recipe.
Ham, Egg, and Cheese Pull-Apart Breakfast Sliders
The Cookie Rookie
More great news: you can make pull-apart sliders for breakfast and brunch too (or when you want breakfast for dinner). Try them with any of your favorite morning meats, like bacon or sausage, but don’t skimp on the scrambled eggs or cheese. These include a sweet brown sugar butter to complement the savory, salty flavors underneath, but you could try a maple syrup butter too. Get the recipe.
Related Video: Is the Sandwich the Best Invention Ever?
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How to Make Chia Pudding, Including Recipes for Fall
If chia seeds were people, they would be over-achievers with stacked resumes. These superfoods excel at pretty much everything—they’re packed with all the good stuff like antioxidants, Omega-3 fatty acids, fiber, protein, and calcium. And because your body digests them slowly, they provide a steady supply of ongoing energy that keeps you feeling full.
But despite all their stellar credentials, chia seeds on their own are flavorless. Luckily, it’s easy to transform them into a delicious and satisfying snack. One of the chia seed’s special skills is that it swells to about 10 times its weight when submerged in liquid. The result is a creamy gel-like substance that’s commonly referred to as chia pudding.
Aside from the aforementioned health benefits, one of the best things about chia pudding is that it’s incredibly simple to make. Like all of my favorite recipes, this one only requires a single bowl.
The first things you’ll need are some chia seeds and any kind of milk (almond is a popular choice) or fruit juice. Whatever amount of chia seeds you’re using, you’re going to need about four to five times as much liquid. Combine these two ingredients in a bowl. Then, consider adding some sweeteners and seasonings like maple syrup, cinnamon, cacao powder, a splash of vanilla extract and/or a dash of salt. Once you’ve given that mixture a good stir, put it in the fridge and let is set for at least four hours, or overnight, if possible. Then go back to whatever you were doing 10 minutes before you started cooking because you’ve already knocked out a week’s worth of breakfast or dessert in record time!
Once you have the basic blend down, the world of chia pudding is your oyster. You can add whatever mix-ins suit your fancy, so go nuts! (Nuts are good choice, actually.) Since the season is currently blessing us with an abundance of autumnal fruits and veggies, here’s some inspiration for how to incorporate fresh fall produce into your next batch of chia pudding.
Lexi’s Clean Kitchen
Add baked apples and golden raisins for a healthy alternative to pie. Get the recipe.
The Almond Eater
This recipe amps up the flavor with pear and ginger, while pecans add some nuttiness and texture. Get the recipe.
Vibrant Plate
Use mashed figs for flavor and sliced figs for looks. Get the recipe.
Create Mindfully
Another opportunity to use pumpkin spice and puree this season! Get the recipe.
Culinary Adventures With Cam
If you find yourself with a couple of these fall fruits and a couple more hours of prep time, top your pudding with some baked quinces! Get the recipe.
The Almond Eater
Roasted. Grapes. Need I say more? Top with pecans and walnuts and eat this one warm or cooled. Get the recipe.
Sweet Cannela
Carrot cake for breakfast? Yes, please. Get the recipe.
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A Guide to Fall’s Most Underutilized Fruit: The Almighty Fig
Figs have been around for a while: in myths, in legends, in history, in religion, and on the plate. Figs first appeared in Asia Minor. Doing the future a favor, the Greeks and Romans carried them through the Mediterranean. In the sixteenth century, Franciscan missionaries brought figs to southern California. From those roots, we pluck the Black Mission fig. Figs are mentioned on Sumerian tablets ca. 2500 BCE, and remains of fig trees are found in 5000 BCE Neolithic sites. Garden of Eden? The fruit isn’t specified, but apples aren’t rife in the region. Figs, whose leaves appear in art as post-awakening minimalist attire for Adam and Eve, are likelier choices for forbidden fruit.
Figs are a pleasure you should not forbid yourself. Don’t write them off as common, and don’t limit yourself to dried figs. There’s more to the fresh fruit than you know.
Start with varietals. With its dark purple skin, the Black Mission fig is a common sight. On the outside, they’re a purple dark enough to pass for black. You can enjoy any fig out of hand, but Black Mission figs are standouts stuffed with goat’s milk cheese. For a cold-weather appetizer, run your cheesy figs under the grill.
Similar in shape to Black Missions, Brown Turkey figs are subtler and less brazenly sweet. Use them in salads, slice them over Greek yogurt with maple syrup or honey, or use them to add texture and that nutty figgy flavor to Morning Glory muffins.
As green as ripe watermelons, Calimyrna figs are another familiar sight. These figs, which harken from Turkey, are meaty red on the inside. Calimyrna have a nutty flavor that makes them great for cheese and charcuterie boards. Chop them, toss them with walnuts, and add them to yeast dough for a marvelous breakfast bread. No jam needed: just heat and honey; or brown sugar, cinnamon, and a grill.
Adriatic figs are periwinkle green. When you cut them, that spring hue makes a startling contrast with the garnet-bright flesh. Almost candy-sweet, Adriatic figs make fabulous fig pastes.
If you’re lucky enough to find an O’Rourke (brown and green outside; pale yellow and salmon-pink in), then you’re in for a treat. A “brown sugar fig” (the variety gets its name by tasting like brown sugar), the O’Rourke is meaty and sweeter than Adriatics.
If honey’s your passion, keep your eye out for the Alma. These small golden fruits have a taste that could bewilder bees. This is a young fig, put in the market by Texas A&M.
The best way to get fresh figs is to grow them. While they like mild climates, you can get fruit from a fig in a window-side pot in Brooklyn or a handkerchief garden in Seattle. For those of us who lack the space or time, or whose thumbs are more grey than green, the only choice is the market.
Don’t squeeze figs to test for ripeness. The fruit is delicate and easily damaged. The Platonic ideal of a fig is full, plump, and weighty for its size, but a fig that’s a bit on the wrinkled side is just as delicious as one that’s visually perfect. As with any fruit, anything that feels limp, soggy, or moldy should not come home with you.
Figs are for enjoying, not for storing. Eat them while they’re fresh. If you want to keep them, then think about preservation: jams, pickles, liquor. If you have figs on the edge of turning, then this infusion will preserve the season in spirited style:
- Quarter your leftover or edge-of-overripe figs, and spread them on a silicone sheet or lightly oiled baking pan.
- Break a cinnamon stick into small pieces and scatter it across the figs.
- Drizzle the figs and cinnamon with honey, and roast at 325 for 10 minutes, or until the figs and glaze are warm.
- Allow to cool.
- Put the roasted figs, honey, and cinnamon into a food-safe container. Pour a bottle of bourbon over them. Cover the container, and mark it with “fig bourbon” and the date.
- How long it will take to infuse depends on how many figs you resisted eating. Start tasting after two days. When the bourbon smells like boozy fig pie and tastes as sweet as you want it, strain it through a fine mesh sieve and then a coffee filter.
Use it to make a fig Old Fashioned: a bar-spoon of honey syrup (1:1 honey and warm water), a dash of Angostura bitters, and two ounces of fig-infused bourbon. Build it in a rocks glass with ice, stir, and serve it with a lemon and orange twist. If you like creamy drinks, then make a dark Peach Blow Fizz variation, swapping figs for strawberries and fig-infused bourbon for gin.
If you’d rather have your figs and eat them, too, then there are plenty of ways to do that. Just remember to save enough to use in the kitchen. When a perfect fig’s in hand, it’s awfully easy to give in to temptation. Restraint will bring fig-sweet rewards to breakfast, lunch, and dinner.
Alida’s Kitchen
With brown sugar and fresh fig paste, these oatmeal fig bars have a dark caramel richness that’s hard to resist. If you’ve found Adriatic figs, then here’s a prime place to use them. Enjoy the first bar hot from the oven, with a side of tart vanilla yogurt. Sprinkle the yogurt with freshly grated nutmeg, and boost the warm flavors. Bliss. Get the recipe.
MyRecipes
This fig Dutch Baby is a one-pan pleasure. Whisk, dump, top with figs, and stick it in the oven. The baking time is 30 minutes: just long enough to wrap yourself around a cappuccino and get ready for hot figs. Get the recipe.
NOLA
It doesn’t need to be Christmas for you to have figgy pudding on the table. Chef Nathan Richard’s gloriously over-the-top recipe is a figgy bread pudding with drunken fig preserves and eggnog ice cream. After this, you might want to consider training for triathlons—if only so you’ll have an excuse to eat more figgy pudding. Get the recipe.
Tori Avery
Sweet, savory, and seductive, these stuffed figs have a spark of black pepper and a drizzle of date honey. Make a few trays for finger food at a cocktail party, or plate them prettily for an elegant sit-down dinner. Get the recipe.
Fresh Fig Ice Cream with Chocolate Flecks
Love And Olive Oil
Everything’s better with chocolate. That includes this vivid, fresh fig ice cream with chocolate flecks. There’s tartness from lemon zest and juice, and rich sweetness from a touch of dark brown or Muscovado sugar. Do use good chocolate; it will make all the difference. Get the recipe.
Pork Medallions with Roasted Figs
Williams Sonoma
Find space for figs in your entrees. This easy pork recipe takes hard cider, mustard, rosemary, and fresh figs, and transforms pork medallions into a memorable meal. Get the recipe.
Caramelized Fig Upside Down Cake
Broma Bakery
Step aside, pineapple. Caramelized fig upside-down cake redefines inverted pleasure. With butter, eggs, whole milk, and sour cream, there’s no pretense in this dessert; it’s all about pleasure. Try dusting the buttered springform pan with a spoonful of flour. That will make it easier to release. Get the recipe.
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Who Needs Chicken? Here’s How to Make Nuggets with Fall Vegetables
The back-to-school craze means back-to-nugget time. They’re perfect for busy days, thanks to their versatility. Nuggets are great served hot for dinner, and yummy eaten cold, too, so you can pack ‘em up in the lunchbox or have them on hand for an easy after-school snack. Nuggets are also so easy to freeze and reheat for those especially hectic weekday dinners.
Chicken nuggets are, of course, way popular with kids. But vegetable nuggets are an excellent choice for the little vegetarian in your family or for your non-loving vegetable child who refuses to eat veggies. And they’re fun to prepare, too. “Veggie nuggets are a great way to add fiber to your diet or your kid’s diet without the bore of roasting or steaming,” says nutritionist Vanessa Rissetto
And because it’s, fall we think autumn vegetables are the perfect choices for veggie nugget recipes. Cheese, eggs and bread crumbs typically round out nuggets and don’t forget healthy dipping sauces like a lemony hummus, or Greek yogurt-based ranch. Hey, even organic ketchup, is the perfect complement for nuggets and makes eating them more fun.
Yes, you can use those bags of frozen veggies you’ve got in your freezer, but we say why not hit the local farmers market on a crisp fall weekend (or, take a road trip and admire the foliage along the way) and stock up on the season’s vegetable bounty to use in your recipes for uber fresh nuggets your little nuggets will love—or at least tolerate.
Here are some ideas:
Macheesmo
This vegetarian nugget recipe calls for autumn harvest vegetables including beets, carrots, broccoli, potatoes and parsnips (which are typically winter vegetables because they thrive after a frost but can also be harvested in late fall). They’re easy to make and colorful, too—so kids don’t diss them outright. Note: The recipe calls for frying them in a deep fryer, but don’t worry, you can also bake them for the same yumminess (and much healthier, too).
Yummy Toddler Food
Cauliflower is best in fall and when combined with quinoa these pouches pack an impressive punch of vitamins and nutrients. The recipe is skewed to toddlers, but kids and adults will also reap the benefits. Check out this cauliflower nugget recipe.
Elephantastic
Pumpkin is, of course, an autumn treat, and these vegan pumpkin nuggets are pillowy rounds of soft pumpkin with a crunchy coating. The recipe calls for fresh chunks of pumpkin and the nuggets are perfect whether baked or pan-fried. How about making these during your pumpkin carving weekend—and go ahead, roast the pumpkin seeds, too to keep the pumpkin theme going. Get the pumpkin nugget recipe here.
These vegetable nuggets don’t experiment with unfamiliar vegetable territory like beets or turnips so discerning kids might be more prone to dig in. Instead, familiar veggies like broccoli and carrots are front and center in these baked nuggets. And because broccoli, which can be harvested in spring as well as fall, tends to be less bitter and a little sweeter in autumn, picky kids might give a thumbs-up. Get the veggie nugget recipe here.
Red, Round, Or Green
And these crispy vegetable balls are also made with broccoli, carrots, as well as potatoes. They could even pass as tater tots (or you could spin them that way for fussy eaters).
For the healthiest of nugget dips, including a seasonal autumn pumpkin sauce, check out these recipes.
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Rotisserie Chicken Stroganoff
Give classic stroganoff a twist with some shredded rotisserie chicken! This whole dinner comes together in a jiffy, making it a new staple for busy weeknights.
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5 Ways to Use Supermarket Rotisserie Chicken
Rotisserie chicken makes dinner happen faster, whether that means you're eating it as is or incorporating it into other meals. Or doing a little bit of both!
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