Fried Green Tomato and Shrimp Sliders

I’m on a mission in life to become the Slider King of America. I don’t really know if that’s an actual thing, but it sounds really cool. I can totally see myself being King of the Sliders, too. It’s definitely not a bad thing to have on my resume. If anything, it’ll make me well known by millions, right? At the very least, it’ll grant me some free sliders whenever I want. Which is always. Sliders everyday of my life sounds even better than being king. Don’t get me wrong, I still want to be king. Give me a slider kingdom to rule where all anyone ever eats are sliders. Where sliders just rain down from the skies above. Sounds like a dream come true, if you ask me. I’d walk down the streets of my kingdom pointing at people, screaming, “You get a slider. You get a slider. And you get a slider. And you get a slider!”

Last week I decided to torment you guys by putting up a recipe for Mini Challah Rolls—have you checked it out already?—with a promise to post a delicious slider recipe the following week. Well, guess what?! It’s the following week already, and here I am with the promised delicious slider recipe. And just in case you’ve been living under a rock or something, and aren’t familiar with the fact that I’ve had some great sliders on this blog before, I’ll refresh your memory.

This one time I got all kinds of crazy and made a big batch of pot roast in a slow cooker and put together some killer Pot Roast Sliders that I’m still day-dreaming about. I can’t seem to shake them out of my mind. If you like crispy onion rings and avocado and sriracha, then you’ll love those sliders. Then I decided to one up myself and I created these BLT Biscuit Sliders which is everything right in the world. Biscuits with jam and heirloom tomatoes and lots of crispy bacon and of course, avocado and lettuce. If all of that has you thinking, “Oh no he didn’t!” Well then just sit down and hold on tight because I’m about to blow your mind! I’m now bringing you these Fried Green Tomato and Shrimp Sliders. I couldn’t just use the same rolls I used before or even those biscuits, so I made some new buns. Challah buns. And I’m piling it high with a cajun remoulade sauce, fried green tomatoes, grilled shrimp, lettuce and pickles. It’s an explosion of delicious flavor upon delicious flavor. I don’t know what else to do right now, other than to go to a tall place and yell out “I’M KING OF THE SLIDERS!”

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Watermelon Basil Lime Iced Tea

I’ve always had this fantasy of living in a large home, maybe somewhere in the South—one of the Carolinas for sure, I’m thinking North—with a big patio or wrap around porch. In my fantasy, I’m drinking iced tea on said porch or patio, on a hot summer’s day. Heavy on the iced part because I don’t do well in the heat. I’m lounging on a chair and just drinking my tea enjoying the passing days. Waving at a few neighbors that walk on by. I may or may not speak with a Southern drawl in my fantasy, I haven’t decided yet (but you better believe I’ve been practicing it). This is where I’d plot all my villainous schemes. I’d invite my enemies over for some iced tea, all the while planning out ways on how to backstab them….wait, that’s not my fantasy. I think I’ve been watching way too much House of Cards lately. I get confused. Kevin Spacey is teaching me all the wrong ways of life, you can’t blame me. 

Now try not to judge me too much, but this is actually the first time I’ve ever made iced tea before. Like ever in my life. I can’t really say I’m an iced tea expert per say. I’m far from a tea pro so I had to do a little research (and by a little, I of course mean a lot). My google searches were something like, “How to make basic iced tea?” “How long do I steep tea bags in iced tea?” and “Fool proof iced tea recipes to win contests and major prizes.” That last one didn’t bring me any hits, but you can’t blame a guy for trying. I had to come up with my own recipe. 

Iced tea is one of those things that I always drink at other people’s homes or at restaurants, but have never really thought about making it myself. I don’t know why, I guess I always just assumed it was too difficult to make. Something about boiling water and making tea, scared me. I have a phobia of boiling water. I don’t have a phobia of boiling water, it’s a joke (someone please laugh). I was wrong though. It’s actually really easy to make iced tea. The best part is that you can add all kinds of awesome flavorings to it, and make it so much better than just plain boring iced tea. Don’t get me wrong, plain and boring iced tea is still a favorite of mine, but plain and boring doesn’t win any contests and I want to win contests for sure. So I learned a valuable lesson through all of the recipe testing I did, over the last couple of days. The lesson being that watermelon and iced tea are long lost friends. Destined to be together forever. That forever being in a pitcher in my fridge for my drinking pleasure. 

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Baked Vegetable Samosa Handpies

Have I ever told you how much I love Indian food? It’s my all time favorite type of food to eat, in case you didn’t already know that. I’m obsessed with it. I can’t get enough. Sometimes I even dream about eating Indian food, and not just a little dish here and there, no I dream about devouring an entire feast. Yeah, in my dreams I eat it every single day of my life and I never get tired of it. In my dream, samosas are falling from the sky like it’s raining and I’m out in the street eating them as they fall onto my plate. I’m trying very hard to make that dream come true but I don’t think the people in my life really appreciate it. I’m always the first to suggest an Indian restaurant when my family and friends ask where we should go eat. I always get a no. One of these days though they’ll say yes and when they do, I’ll be ready for it. 

I won’t tell you about the time I pretended to be super sick (lying on my deathbed) just so I can get a plate of Indian food out of pity. That was my only cure. It was a low point for me. Don’t judge. I will however, tell you about a time where I visited a close friend in North Carolina and we ate two Indian dinners in one night. IN ONE NIGHT. I guess we wanted to tour all of the city’s Indian Cuisine offerings. We started at one place and were forced (not really, we ate it willingly) to eat a bunch of delicious food. Then we ventured to another Indian restaurant (don’t ask us why) and within a few hours proceeded to eating an entire second dinner, filled with multiple dishes. Oh there were drinks in between that were involved and we made a night of it. Just me, my friend and a whole lot of curry and chutney and samosas. I was in heaven. 

So here I am today with a yearning for vegetable samosas and the need to share it with all of you, friends. It might seem a little daunting at first but fight that feeling. It’s not daunting at all. What we have here is nothing but delicious pockets of curry flavored potatoes and peas. I’m all for anything wrapped in buttery pie dough, especially if potatoes are involved. So let’s shout a big WOO HOO at the top of our lungs (not optional) and get to making and eating samosas. Let’s be adventurous and try new dishes because that’s how we find new favorites, right? These here are your new favorite. I just know it. 

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Kale and Artichoke Dip

So long spinach. Goodbye. It was nice knowing you. Until next time. You’re out of the picture. You’ve been replaced by a new green. Something much more marketable and hip and tasty, and do you want to know something, spinach? People really love the new you, too. It’s sad, but true. They can’t get enough of it. It seems to be everywhere right now. No matter where I turn, BAM, I run into it. You can’t escape it, spinach. You’re done. Cooked. No one wants you anymore. You were popular, what, in the eighties? You’ve had a nice run though, so you can’t complain. I think it’s better to go while you’re still on top. While people still remember you with admiration and nostalgia. Take the high road, on your way out. It’s the only sophisticated thing to do. One day you’ll look back at this moment and think to yourself, “Everyone was right to trade me in. I am a loser. I’ve reached my full potential.” It’s okay though, cheer up spinach. Think of all the happy and healthy times you brought all those people throughout the years—that is before kale came into the picture and stole all of your thunder, rendering you pretty much useless and unwanted. Word on the street is that even Popeye the Sailor Man is getting all his strength from kale these days. Talk about hitting rock bottom, spinach. Hitting the cold hard concrete. In the pouring rain. Shut out with nowhere to turn to. 

There there spinach, don’t cry. It happens to the best of us. You should be happy that kale is getting its chance in the spotlight. It’s nice to share. Between you and I, spinach, I think it’s just a fad. People in this town like to jump on band wagons. You see, in no time they’ll get bored of kale, throwing out words like “one note” and “non-versatile.” I can see it already. You’ll be back on top…eventually. Oh spinach, I’m not saying it’ll be tomorrow or anytime soon. I’m sure it’ll be a long while before people forget about the wonder that is kale. It’s pretty magical, but I’m sure you don’t need to hear that right now.

I guarantee you though, that there will come a day when everyone drops kale like it’s hot. It’ll lose its cool factor and they’ll move on to something new and exciting. Something bigger and better. That’s where you come back in, spinach. You swoop in with a new and improved look. A rebranding so to speak. When Popeye comes running back, you say, “Get lost Sailor Man! I don’t need you!” Get yourself a new spokesperson and reinvent yourself. That’ll win America’s hearts back once again. Then you’ll slap kale in the face and send it running back to the dark hole from whence it came. You’ll have the last laugh, dear ol’ spinach. I know it’s difficult to see that right now because of all the tears and anger towards kale, but you’ll see how right I am. Hey! I know what will cheer you up! I made some dip, maybe you’d like some. Dip always makes me feel better. I tried out this new recipe. It has artichokes and lots of cheese and this deliciously wonderful green in it. Oh what green, you ask? You don’t know it. It’s a new green, spinach. Something out of this world. You’re still number one though (in my heart), and that’s all that matters.

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Potato and Caramelized Onion Gratin

This is for all the last minute Thanksgivingers out there. You know who you are. The ones that are just barely planning things out. Maybe even the ones who haven’t thought about it at all, not for a second. This post is a last minute salvation to all those people out there that are experiencing a cry for help. HELP. I’m here to help, don’t worry. I can’t make your turkey for you (although I wish I could), but how’s about another side dish idea? Those always come in handy, right? Just yesterday I gave you a Sausage and Mushroom Wild Rice post that will be perfect right there on your dinner table next to your turkey. This potato dish is a nice alternative to mashed potatoes or even served with mashed potatoes. Why choose either/or when you can have both?! I’m totally okay with the idea of eating potatoes on top of potatoes because if you recall, I have an undying love for this vegetable. This side dish will go great with the rice and turkey you already have planned out for the big gathering. And if you haven’t bought your turkey yet, well then at least you’ll have rice and potatoes on the table. I wouldn’t mind that. Sounds like a perfect meal to me.

Sometimes you just need a simple recipe to keep up your sleeve for all those days when you find yourself in a cooking rut or bind. A quick and easy dish that will wow someone’s face off. Like ka-POW, there goes your face. It was just wow’d off. We all need recipes like that because life happens, even when we don’t want it to, and you don’t know what to do about it when it does. Perhaps you’ll get unexpected guests over for dinner one night (RUDE), or maybe you just need to whip up something in a hurry because you have a million other things to do and the last thing you want to do is slave away in the hot kitchen. Well, make this gratin and you’ll be good to go. Start incorporating it into your cooking repertoire because I can guarentee you that you’ll fall in love with it. You’ll be amazed on how fast and easy it is to put together, yet it’s packed with so much flavor. Make a quick sandwich and serve this alongside it. Grill up a piece of fish and eat it with a large helping, or two, of this awesome dish. I won’t tell anyone, I mean after all, what are friends for? This year, not that much different from every year really, I’m most thankful for potatoes. For being so incredibly delicious and easy to to cook with. This Thanksgiving, it’s all about you. Now let’s get cooking.

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Brussels Sprouts and Apple Quiche

I’m going to be completely honest with you all right here, right now. I feel like you need to hear my confession. I’m currently knee deep in denial friends and I can’t help it. It’s not even the good kind of denial, it’s the bad kind. I actually don’t know if there’s a good kind of denial but I feel like there might be, and if this was the good kind I’d sure know about it. So I’ll reiterate, it’s not the good kind. I refuse to believe or even acknowledge that it’s mid-November already. I don’t want to even think about saying it out loud because I feel like if I do, then that’ll make it real. It’ll put it out there and I’m not ready for that kind of permanence. Seriously though, where has the time gone? Where is it heading so fast? Hey time, slow down a bit yeah? Why are you in such a hurry? You’re moving way too fast for my taste. I feel like it was Thanksgiving and Christmas 2012, just yesterday. I keep asking everyone I encounter—from the cashier at the grocery store, to the mailman, even the dog on the street—”Can you believe it’s almost the end of the year already?!” They responded to me just as shocked as I was, except of course for the dog. He just looked at me and tilted his head to the side. Probably thought I was a piece of bacon or something. The sense of time lost on him no doubt. Memo to myself, I need to think more like a dog and lose my sense of time. Added to my to-do list.

The thought that Thanksgiving is just around the corner is giving me anxiety and it’s starting to sink in. It’s creeping up fast and I have not yet begun to prepare myself for this gigantic holiday. Don’t get me wrong, physically I’m prepared. I’m always ready to eat large amounts of delicious turkey and sides and pie until I can’t move anymore and all I want to do is take a nap or eat some more. (Whichever comes first.) If I could, I’d do that everyday of my life. I’m totally kidding (but not really). Thanksgiving happens to be my favorite holiday—just in case you didn’t already know that—second of course to the 4th of July. But we’ll save that conversation for another time. This isn’t a 4th of July post. So at the moment Thanksgiving is my favorite holiday. That’s all you need to know. Someone might need to slap me a couple of times to shake me out of this trance though. My mind still thinks it’s summer, and I have the unusually warm weather here in LA to thank for this. It’s mid-November, it shouldn’t be this hot! Get it together California, you’re killing me!

As my mind tries desperately to get into the right mindset for the upcoming holidays,  I decided to let this post give me the inspiration and boost I’ve been looking for in order to prepare myself for all the cooking and eating (and eating) that’s sure to come soon. I figured that if I used ingredients typically found around the Thanksgiving table, I’d be able to get inspired and get my act together. So I bring to you this Brussels Sprouts and Apple Quiche. I think it screams Thanksgiving without beating you over the head with it. It’s more like “Oh hey, morning after Thanksgiving meal! You look mighty tasty,” instead of, “Oh wow this is like Thanksgiving exploded all over the place,” and that’s something I can totally get behind. I don’t know if this post really helped or not. Just continue to lie to me. Let me be in denial for a few more days. I’ll deal with it next week, but for now I’m going to eat this quiche and pretend that it’s not, absolutely not, mid-November and I think you should do the same. We’re all better off this way.

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