Posts Tagged ‘meat’

Salmon Tacos with Cilantro-Lime Slaw

Salmon Tacos with Cilantro-Lime SlawSalmon Tacos with Cilantro-Lime Slaw

This post is going to be a midweek sob fest, so let me reassure you before we begin: there's a taco recipe at the end! And the tacos are super quick and so delicious that Mike and I have eaten them for dinner four nights in a row! It's all gonna be okay! Now for the depressing story. I love Susie's Senior Dogs, an organization that advertises senior rescue dogs on social media to increase their chances of getting adopted. Yesterday they shared Kooper, a deformed dog with many health issues at the overwhelmed and underfunded high-kill Miami-Dade Animal Shelter. Kooper immediately won my heart because of how sweet he seemed despite his unhappy circumstances.

Sausage & Caramelized Onion Breakfast Hash

Sausage & Caramelized Onion Breakfast Hash
Sausage & Caramelized Onion Breakfast Hash

Taco Stuffed Portobello Mushrooms

Taco Stuffed Portobello Mushrooms
Taco Stuffed Portobello Mushrooms

Smoked Salmon and Whitefish Salad Melts

Smoked Salmon and Whitefish Salad Melts

Open-Faced Sausage Sliders on Rosemary Waffles

Open-Faced Sausage Sliders on Rosemary Waffles

Open-Faced Sausage Sliders on Rosemary Waffles
Recipe by: Willow Bird Baking Yield: 4 servings
Waffles aren't just for breakfast anymore. These meatball slider-style waffles were sophisticated and delicious, but quick and easy to prepare. Enjoy!
Ingredients: 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 1/4 teaspoon red chili flakes 1 (28-ounce) can diced tomatoes (I use San Marzano) 2 heaping tablespoons julienned sundried tomatoes in oil 1 tablespoon red wine 3 basil leaves, finely chopped 1/2 teaspoon salt 2 links hot Italian sausage 4 frozen Homestyle Eggo waffles 1/2 cup butter, softened 1 tablespoon finely chopped rosemary 4-8 slices provolone cheese
Directions: Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Add 2 tablespoons of olive oil to a Dutch oven over medium heat. Add garlic and chili flakes and cook for around 30 seconds. Add in canned and sundried tomatoes and red wine. Raise the heat to high to bring the pot to a simmer before lowering it back to medium. Stir occasionally as it simmers for 30 minutes.
In the meantime, brown the sausage in a separate skillet over medium-high heat and then add it into the sauce. After the sauce has simmered for around 30 minutes, add in the basil and stir to combine.
Mix softened butter and rosemary in a bowl until combined. Prepare 4 waffles by smearing each with equal amounts of rosemary butter. Bake the waffles on prepared baking sheet for about 10 minutes, adding a slice of provolone to each for the last minute. Remove them from the oven and top each waffle with a heaping ladle of sausage and tomato sauce. Serve sprinkled with basil or with more provolone on top.

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