Chef Alli’s BBQ Chicken Sliders

I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich.  I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.    

 

Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
   
   
   
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
   
   
   
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
   
   
   
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
   
   
   

Recipe without photos . . .Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
10. Sesame seeds for garnish, optional
11. Preheat the oven to 350° F.
12. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
13. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
14. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
15. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
16. Sprinkle the shredded cheese evenly over the chicken layer.
17. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
18. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
19. Uncover the sliders and let them rest for 5 minutes before serving at once.

Deconstructed Green Bean Casserole

This recipe was inspired by several recipes including Alton Brown's Best Ever Green Bean Casserole and Damaris Philips sheet pan green bean dish . . . I used the parts I liked best from each and created my version of a deconstructed green bean casserole  . . .

Deconstructed Green Bean Casserole     4 to 6 servings

1 pound green beans, trimmed

4 ounces button mushrooms, stems removed, sliced 

2 cloves garlic, minced

1 1/2 tablespoons olive oil 

Kosher salt 

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg and paprika

1/2 cup chicken broth

1/2 cup whole milk or half and half

1/2 to 3/4 cup grated Cheddar cheese

Garnish:

1/2 cup crispy French-fried onions

1. Green beans: Preheat the oven or a toaster oven to 400°.
2. Place the green beans on a sheet pan. Add the mushrooms, garlic and olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. 
   
3. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. If they are not tender, add a little water, cover with foil, return to oven and steam for 5 to 10 minutes longer. 
   
4. Sauce: (Click on this link for step-by-step photos for making a basic white sauce). Melt butter on low heat. Stir in flour, creating a smooth mixture. Cook for 3 to 5 minutes to develop flavor. Add seasoning. 
5. Add liquids and cook over medium heat until thickened. 
6. Add cheese and stir into mixture until melted.
7. Serving and to garnish: Pour the cheese sauce on the bottom of a platter. 
8. Top with the roasted green beans; drizzle with remaining cheese (or as much as desired) and crispy fried onions. Serve immediately.
   

Recipe without photos . . .

Deconstructed Green Bean Casserole     4 to 6 servings

1 pound green beans, trimmed

4 ounces button mushrooms, stems removed, sliced 

2 cloves garlic, minced

1 1/2 tablespoons olive oil 

Kosher salt 

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg and paprika

1/2 cup chicken broth

1/2 cup whole milk or half and half

1/2 to 3/4 cup grated Cheddar cheese

Garnish:

1/2 cup crispy French-fried onions

1. Green beans: Preheat the oven or a toaster oven to 400°.
2. Place the green beans on a sheet pan. Add the mushrooms, garlic and olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. 
3. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. If they are not tender, add a little water, cover with foil, return to oven and steam for 5 to 10 minutes longer. 
4. Sauce: Melt butter on low heat. Stir in flour, creating a smooth mixture. Cook for 3 to 5 minutes to develop flavor. Add seasoning.
5. Add liquids and cook over medium heat until thickened. 
6. Add cheese and stir into mixture until melted.
7. Serving and to garnish: Pour the cheese sauce on the bottom of a platter. 
8. Top with the roasted green beans; drizzle with remaining cheese (or as much as desired) and crispy fried onions. Serve immediately.

Sage Crusted Pork Roast -- a great recipe that uses French-fried onions

     We just found a new and delicious use for French-fried onions — the kind everyone uses in green bean casserole. And, they add an incredible taste and crunch to this pork dish.  
     My sister, Marla Payne, found the recipe and we made it for New Year’s day – hence the black-eyed peas that accompanied our meal.

      Although Barry makes a perfectly delicious Peppered Pork Tenderloin or Loin, we also give this recipe a thumbs up! We will definitely make it again. 

Sage Crusted Pork Roast  Makes 8 servings.

1 cup bread crumbs

1 cup canned French-fried onions, crushed to 1/2 cup.

1/4 cup shredded Parmesan cheese

1 tablespoon minced fresh or 1 teaspoon rubbed sage leaves

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 too 4 tablespoons Dijon mustard

1 boneless pork loin roast (about 2¼ lb.)

1.  Preheat oven to 450°. Coat a shallow roasting pan with nonstick spray; line with a cooling rack (this allows the bread crumb mixture to crisp on all sides rather than becoming “mushy” on the underneath side).

2.  Combine bread crumbs, crushed onions, Parmesan, sage, salt and pepper in a bowl or bag.

3.  Place pork roast on a piece of parchment paper; brush liberally with mustard. Pour bread crumb mixture over the top and side; pat in place. Roll over pork and add crumbs to underside, then place in the prepared roasting pan.

4.  Roast meat at 450° until pork begins to brown, about 10 minutes. Reduce temperature to 350°, but do not remove pan from the oven. Roast pork until it reaches an internal temperature of 155°, about 60+ minutes.

5.  Remove pan from oven; cover roast with foil and let meat rest for 10 minutes. Slice. (Barry made a white wine sauce to serve with our pork.)

New Year's Day Menu: Spinach, Apple & Grape Salad,
Sage Crusted Pork Roast, Mashed Potatoes w/ White Wine Sauce, Black Eyed Peas.

Recipe without photos:

Sage Crusted Pork Roast  Makes 8 servings.

1 cup bread crumbs

1 cup canned French-fried onions, crushed to 1/2 cup.

1/4 cup shredded Parmesan cheese

1 tablespoon minced fresh or 1 teaspoon rubbed sage leaves

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons smoked-onion or Dijon mustard

1 boneless pork loin roast (about 2¼ lb.)

1.  Preheat oven to 450°. Coat a shallow roasting pan with nonstick spray; line with a cooling rack (this allows the bread crumb mixture to crisp on all sides rather than becoming “mushy” on the underneath side).

2.  Combine bread crumbs, crushed onions, Parmesan, sage, salt and pepper in a bowl.

3.  Place pork roast on a piece of parchment paper; brush liberally with mustard. Pour bread crumb mixture over the top and side; pat in place. Roll over pork and add crumbs to underside, then place in the prepared roasting pan.

4.  Roast meat at 450° until pork begins to brown, about 10 minutes. Reduce temperature to 350°, but do not remove pan from the oven. Roast pork until it reaches an internal temperature of 155°, about 60+ minutes.

5.  Remove pan from oven; cover roast with foil and let meat rest for 10 minutes. Slice. (Barry made a white wine sauce to serve with our pork.