Cheeseburger Sliders

Cheeseburger Sliders

These little guys were so good and it was just a snap to make.  Baking it does not take any of the flavor away, so you won’t feel too guilty eating these.  You can either make it a meal by having four for yourself, or as an appetizer by making enough for a crowd.  Your choice!  I tell you, though, it’s hard to just eat these as an appetizer.  Better make sure you have plenty of other food going around!

Cheeseburger Sliders

INGREDIENTS

  • 1/2 lb lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • slider buns
  • 1 slice American cheese, divided into 4 slices
  • mayonnaise
  • ketchup
  • mustard
  • pickles
  • lettuce

INSTRUCTIONS

  • Preheat oven to 425 F.
  • Combine ground beef, salt, and pepper; shape mixture into 1 1/2-inch patties and softly flatten with your hands.
  • Place into a a glass pan so they’re not touching.  Cook for 25 minutes.  If you’re using lean beef, you won’t need to drain any fat because there won’t be any.  If there is any fat, drain that off first.
  • At 23 minutes, take the pan out; divide your cheese slice into four individual slices and place one on top of each burger.  Cook for the last two minutes just so the cheese melts.
  • Add whatever toppings you’d like.

Loaded Nachos

Loaded Nachos

Scott and I felt like being rebels and had some loaded nachos as dinner.  I know, I know, this is an appetizer for a little get-together, not an actual meal!  What were we thinking!  But it was great, especially with an ice cold beer.  We ate like kings!  You could easily add some shredded chicken or ground beef to this, but we opted out of any meat.

Loaded Nachos

INGREDIENTS

  • Tostitos Rounds chips
  • Mexican cheese blend
  • 1/4 cup bottled salsa
  • Refried beans
  • Sour cream
  • Guacamole
  • Pickled jalapenos

INSTRUCTIONS

  • Set your oven to 350 F.  Place chips on a cookie sheet in a single layer; add the cheese, bottled salsa, and beans to the chips.
  • Bake for 10 minutes.  When it’s done, add the sour cream, guacamole, and pickled jalapeños.

Grilled Shrimp Cocktail

Grilled Shrimp Cocktail

What’s more fun than having some good friends over in the summertime and enjoying good food?  I don’t know about you, but I happen to really, really like shrimp.  And I’ve been really, really craving it lately.  This recipe is quick and easy, so that makes it a perfect appetizer on a hot day!  I found the recipe in Food Network Kitchens Favorite Recipes.  Yum!

Grilled Shrimp Cocktail

  • 1 pound medium shrimp, peeled and deveined
  • Oil or melted butter for grilling
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lime
  • 2 cups packed fresh cilantro (leaves and some stems)
  • 1 cup packed fresh parsley (leaves and some stems)
  • 1/4 cup almonds
  • 1 garlic clove
  • 1/2 cup EVOO
  • 1/2 tsp kosher salt
  • Pinch of cayenne pepper

Directions

  • Preheat a grill pan on medium-high.  Toss shrimp with just enough oil or butter to coat lightly, then season with salt and pepper to taste.  Grill shrimp until they just curl and are translucent, about 1 1/2 minutes on each side.  Squeeze lime juice over the shrimp and serve warm or at room temperature with dip.
  • For the pesto, combine the cilantro, parsley, almonds, and garlic in a food processor and pulse until coarsely chopped.  Add about 1/3 cup of the oil and process until fully incorporated and smooth.  Add the salt and a pinch of cayenne pepper.  Serve immediately with the grilled shrimp.