Dinner Recap: Diamond Burgers

I made incredible sliders yesterday, and they were a major win. I just wanted to share them here on the blog so I could find them again, because I’m probably going to turn these into a staple in our house. They turned out way better than I imagined… even the kiddos loved them.

They aren’t clean or healthy, but you could make a few adjustments to improve them:

  • Use ground turkey instead of beef
  • Avoid the glaze (but it’s the best part, so I’m willing to just eat more salad the next day to keep the glaze)
  • Serve open-faced (1/2 the roll)
  • Replace with vegan cheese, or even just nix the cheese and swirl some hot sauce over the top. The filling was delicious!
  • Dinner Rolls (I used these, but any dinner rolls would work)
  • 1 lb of ground beef
  • 2 cups of diced onion
  • Garlic
  • 1 can of Ro-Tel
  • Sharp cheddar
I made my sliders ahead of time, then took them to my friend’s house to bake. I was worried that the bottom of the sliders would get soggy, but they didn’t. I drained off the beef, and drained the Ro-Tel, so there really isn’t much liquid. I took off the aluminum for the last 5 minutes, and the glaze on the top, was SO good.
Original and full-version of the recipe is here. Thanks for an incredible meal, Kevin & Amanda!

Thanksgiving Eve

MY FAVORITE DAY OF THE YEAR: Thanksgiving Eve. Actually, if I’m being honest, the EVE of Thanksgiving Eve is probably my favorite.

It’s literal perfection. The anticipation, the planning, the prepping, the cleaning, the CAFFEINE. We don’t stop drinking coffee until way, way after the kids are in bed. By this point, I’m peeling potatoes like a machine and Paul has decided not to involve himself with kitchen activities, so he starts putting a puzzle together at the dining room table.

We’re talking about desserts for our Thanksgiving night bakeoff, we’re texting friends and family to solidify plans, we’re listening to Christmas music and letting the kids stay up way too late. We’re on Foodnetwork.com, I’m frantically searching for a new and incredibly innovative recipe for Brussel sprouts or carrots (it never fails. Last year, the bourbon maple carrots I found were a hit). I’m gagging at turkey prep (will I ever be mature enough to clean/cook my own turkey?!) Read more