These mini sliders are really addicting and pretty efficient for the "on-the-go" gal. I ussually just throw some hickory smoked turkey and muenster cheese on a little bun and run out the door. OR if you have a little more time on your hands..try out this little mustard dijon recipe:
- 1 tablespoon fresh lemon juice.
- 1 teaspoon Dijon mustard.
- 1 tablespoon white wine vinegar.
- 1 garlic clove, finely minced.
- 1/2 cup extra-virgin olive oil.
- Sea salt.
- Freshly ground black pepper
Mix all together and you've got a light dressing to add to any slider for a kick.
Tatum is about 16 months old, filled with sugar and a ton spice (which I personally love). She is very independent, likes to eat meat and cheese regularly, an adventurer, has a sassy side and loves to dance around. She marches to her own drum and I learn so much in our daily activities about appreciating, and worrying less. Sometimes it takes a little one to teach yourself a few lessons in this chaotic world.
Do you ever find yourself in a food rut? There are many days I would rather just not even cook because the options seem so basic/boring/overdone/etc...SO I like to stop by Penzeys Spices in the Arboretum to curate new concoctions. They typically have a newsletter out front which I peruse in hopes of a new recipe before even going inside. I find numerous ways to use different spices and give our everyday meals a little spice (no pun intended). Here is a recipe from their website for extremely tasty biscottis! Great for hosting over the holidays or just simple soup night dunkers!
Preheat oven to 350°. Place the ANISE SEED in a small, oven-safe bowl. Add the sambuca/water. Place in the oven for 5 minutes. Remove and set aside. Turn the oven down to 325°. In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs and mix well. Add the ANISE SEED and any liquid from the bowl along with the anise oil, if using, and mix. In a separate bowl, sift together the flour, baking powder and salt. Add to the creamed mixture, stirring on very low only until blended. Do not overmix. Fold in the nuts. Divide the dough in half. On a greased, floured baking sheet, pat out the two halves into logs about 1/2 inch thick by 1 1/2 inches wide by about 12 inches long. Space the logs at least 2 inches apart on the baking sheet. Bake on the middle rack at 325° for about 35 minutes or until lightly browned. Let cool on a rack for 10 minutes. Carefully move to a cutting board, a spatula slid underneath is helpful, and slice on an angle into 1/2-inch thick pieces. Space out the slices on the baking sheet and return to the oven to bake for 10-15 more minutes. Let cook and store in an airtight container.
Prep. time: 30 minutes
Baking time: 45-50 minutes total
Servings 32; Serving Size 1 biscotti (21g); Calories 90; Calories from fat 40; Total fat 4.5g; Cholesterol 20mg; Sodium 65mg; Carbohydrate 12g; Dietary Fiber <1g; Sugars 5g; Protein 2g.