Hot Dog Sliders with Vidalia Peach Salsa and Sweet Chili Mustard

Posted on May 16, 2017 by admin
Hot Dog Sliders with Vidalia Peach Salsa and Sweet Chili Mustard
Serves 6
A fun spin on sliders, these hot dog sliders with Vidalia peach salsa and sweet mustard are sure to sweeten up your next barbecue!
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Ingredients
  1. 1 small Vidalia onion, chopped
  2. 2 peaches, pitted and chopped
  3. 1 fresh red chili pepper, seeded and minced
  4. 1 tsp. lime juice
  5. 2 Tbsp. chopped cilantro
  6. 3 wieners
  7. 6 dinner or Hawaiian rolls
  8. 3 Tbsp. yellow mustard
  9. 1 Tbsp. honey
  10. 1 tsp. chili powder
Instructions
  1. Preheat grill to medium-high heat. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
  2. In a small bowl combine mustard, honey and chili powder.
  3. Cut each wiener in half widthwise to create 6 mini wieners. Split each mini wiener in half lengthwise, not cutting all the way through.
  4. Grill wieners over direct heat, flipping occasionally, until browned, 9-12 minutes.
  5. Split rolls through the middle but not all the way through. Spread each bun with 2 teaspoons of mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with Vidalia Peach Salsa.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Almond Pancakes with Chocolate Sauce

Posted on May 8, 2017 by admin
Almond Pancakes with Chocolate Sauce
Breakfast in bed or dessert? You decide!
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Pancakes
  1. 1 cup almond flour or fine almond meal
  2. 1 cup all-purpose flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 3/4 teaspoon kosher salt
  6. 2 tablespoons sugar
  7. 1 1/2 cups buttermilk
  8. 2 large eggs
  9. 1/2 teaspoon vanilla
  10. 4 tablespoons melted butter
  11. Vegetable oil for griddle
Chocolate sauce and garnish
  1. 1/2 cup heavy cream
  2. 1/2 cup semi-sweet chocolate morsels
  3. 2 tablespoons butter at room temperature
  4. 1/4 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 1/2 cup slivered almonds, lightly toasted
  7. Confectioner’s sugar
Instructions
  1. In a large bowl, mix flours, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together buttermilk, eggs, vanilla and butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir together with a wooden spoon or silicone spatula until just incorporated. Set aside while you assemble the chocolate sauce.
  2. In a small saucepan set over medium heat, bring cream to a simmer, then reduce heat to low. Stir in chocolate morsels, butter, cinnamon and salt until smooth. Remove from the heat and set aside, or keep warm over very low heat. The sauce will thicken as it cools.
  3. Heat a griddle pan over medium heat and brush with oil. Scoop 1/4-cup portions of batter onto the griddle, fitting 4 to 5 cakes at a time. Cook until bubbles form on the surface and edges are set, about 3 minutes. Flip and cook until brown on the opposite side, about 2 minutes. If the outsides of the cakes are too brown before the insides are finished cooking, lower the heat. Remove to a plate and cover with foil, or hold in a warm oven. Continue cooking in batches until all of the batter is used.
  4. Serve cakes drizzled with chocolate sauce and garnished with toasted almonds and sugar.
Notes
  1. All images and content are © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Avocado “Hollandaise”

Posted on May 8, 2017 by admin
Avocado “Hollandaise”
Ideal for drizzling over poached eggs or as a dipping sauce for breakfast toast. A healthy topping for Eggs Benedict.
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Ingredients
  1. 4 Tablespoons (60 ml) lemon juice
  2. 1 avocado, halved, pitted, peeled
  3. 1 cup (240 ml) hot water
  4. ½ teaspoons salt
  5. ½ teaspoons ground black pepper
  6. 4 Tablespoons (60 ml) vegetable oil
Instructions
  1. Place lemon juice, avocado, hot water, salt, and ground black pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute.
  5. Reduce speed to Variable 8 and remove lid plug. Slowly drizzle in the vegetable oil. Replace lid plug.
  6. Blend for an additional 15 seconds or until desired consistency is reached.
Notes
  1. To amp up the flavor, add dried spices such as garlic powder, Greek seasoning, Cajun seasoning, or chili powder. Or replace vegetable oil with infused/flavored oil.
  2. Yield: 2 cups
  3. Total Time: 12 Minutes
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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