Besides being utterly delectable, these Greek lamb sliders are healthy as well.
When it comes to burgers, quality meat can make a simple burger great, but flavorful additions can really put it over the top. Herbs and spices mixed into the meat, tasty toppings, quality cheeses and fancy buns can all contribute to make one stellar gourmet burger.
Take, for example, my Greek-inspired sliders. Feta cheese and warming spices add a flavorful kick to the ground lamb, and instead of lettuce and tomato, the red wine vinegar-tossed spinach and onion serve as the topping. And forget the boring standard bun, these Greco masterpieces are sandwiched between fluffy pita bread.
Besides being utterly delectable, they’re actually pretty healthful as well. Lamb meat contains omega-3 and monounsaturated fatty acids (a.k.a.: the good fats). When grocery shopping, go for pasture-raised New Zealand lamb (or grass-fed beef) as it contains higher levels of these essential fatty acids. For a lightened version of the sliders without sacrificing any of the flavor, simply nix the Feta and the pitas, and either bake or grill them instead of pan frying.
These Greek sliders are perfect for a summer cookout party, a game night in with friends, or even a simple weeknight meal. Not into mini food? The recipe can easily make four full-sized burgers as well. Serve them alongside a Greek salad, some grilled or broiled eggplant, and pair them with a crisp, light Sauvignon Blanc from South Africa or New Zealand. Read the rest of this entry
Autumn and winter are the only times of the year when you’ll catch me baking. I’ve been known to over-bake, over-whisk and over-mix many a dessert, and I have little to no patience for exactly measuring out ingredients. But the chillier months surrounding the holidays always get me in the mood to bake cookies and pies utilizing the bounty of fruits and spices available at this time of year.
A self-proclaimed “anti-pastry chef,” when I do take on the oven and create sweets I opt for simple baking recipes. I weaned myself off boxed mixes (it’s just plain cheating), but I’m still a fan of pre-made pie crusts and dough found in the freezer aisle at the grocery store. They’re very versatile, and defrosting them makes a smaller mess than making it from scratch — though more power to you if you’re into that.
My newest baked concoction (created with the help of a friend) is a play on the traditional apple pie that many folks enjoy during the holidays. These mini apple-pecan hand pies are a cinch to throw together and a great (and easier) alternative to making one huge pie.
The hand pie recipe uses puff pastry dough — often used in turnover pastries, strudel and for covering Beef Wellington — which can be found in your grocer’s freezer and creates a light, flaky crust when baked. The apple filling is sautéed in a pan first for a softer filling, but feel free to leave your apples raw if you want a crunchier texture. Just remember: If you don’t cook your apple filling first, you can’t pour bourbon in it and set it on fire (aka: flambéing) — which is the best part about making these.
As for apples, take your pick and go with your taste preference. I love the sweet taste of Galas and Comice apples, so that’s what I used in this recipe. For a tangier filling, opt for Granny Smiths.
Feel free to get creative with this recipe, and play with different spices, use an alternate filling — pears, chocolate, berries — or add mix-ins to your crust, like grated sharp cheddar, ground spices and nuts.
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