Beef Sliders with White Cheddar + Bacon + Peach-Bourbon BBQ Sauce

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Well guys, I’m graduated!!!  A couple weeks ago, I crossed the stage, didn’t even trip in my tallest heels, and I’ll be mailed my actual diploma in a few weeks time!  It was great.  The tradition at UNR is to go to the famous college bar, The Little Waldorf, before graduation and drink mimosas and maybe relive your most wonderful/awful times as a college student?  Idk, because I had never even been to The Wal until that day, but I was able to get past the sticky, beer-soaked floors that I’m sure have never been mopped, and my friends and I drank cheap champagne on empty stomachs and it was perfect.  After graduation, I stuffed my face with Thai food at our favorite local joint, and then after I attempted a nap, we had a huge graduation BBQ with my friends and family.  My parents ended up playing rage cage with all of us young kids, and also it was my first time playing!  Of course I had all of my college experiences the day I graduated.  But it was a super amazing time, everyone drank and had fun, and I got to sleep the whole next day with a less-than-fun hangover (shoutout to Gatorade for getting me through that one).

I’m off to Europe in less than two weeks (!!!), so I’m trying to enjoy some of my favorite Reno summertime activities before I leave.  Namely, Lake Tahoe, fun outdoor bars, and sitting at patios at cute local restaurants.  Also, I spent the last weekend in San Francisco drinking lots of coffee and cocktails with my cousin.  We even found a bar that had a “bondage” theme, and I was impressed.  Oh SF, I ❤ u.

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Since I’m leaving so so soon, I’m trying to get all of my cooking in while I can.  Although I’m soooo excited to eat at wonderful European restaurants for 4 months, I also will miss the luxury of a kitchen, even though I’m sure my airbnb hosts will be accommodating if I really get the itch.  Namely, I’ve been taking advantage of my BBQ, because we just got a brand new sparkly one, and in the summertime, I’m pretty sure the only acceptable food is any that is BBQed.  The other day I was craving burgers like no other thing in the world, but I wanted something a little more creative than my standard beef-cheddar-veg-bun combo I normally go for.  I really love smashed burgers, but since it’s summer I have a difficult time cooking indoors when my brand new sparkly grill is in eyesight from my kitchen window.  Also, I really wanted something with BBQ sauce but not ribs or pulled pork, so I just combined everything into one package and then added bacon for good measure.

It’s a little more work to make the homemade BBQ sauce, but it’s honestly a super easy recipe and totally worth the effort.  However, if you really can’t be bothered, you can always buy some store-bought sauce, but you’ll probably miss out on peaches and bourbon which is not the kind of world I want to live in.

P.S. the BBQ sauce will make quite a bit, and you definitely won’t need all of it for the recipe.  You can either put it in jars and seal it (if that’s your thing) or you can use it for another recipe, but I’d use it within a week (or two if you’re willing to risk it, which I am).  This sauce would be perfect on pulled pork, ribs, or chicken.

Also, I served my burgers with wedge salad, but some oven fries would be amazing too.

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XO Sara Lynn

*Song of the Day: Warned You by Good Morning

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Basic BLT

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Living in Reno means that I live a short three and a half hours away from the beautiful Bay area and amazing wine country, which has both its perks and its downfalls.  Perks include relaxing weekend getaways, good wine being delivered straight to local mom and pop’s doors, and the influence of The City* trickling into the BLC**.  And the downfalls?  Weekend getaways are $$$.  Good wine is $$$.  Then there’s The City’s influence on Reno…

See, Reno’s culture has significantly changed in the last few years.  Reno has gone from a failing casino city to a hip, local college town with amazing restaurants, bars, coffee shops, thrift stores, record stores, book stores, parks, events, music, etc. etc. etc.  Not all people appreciate BLC culture, but damn I love it.  However, with the influence comes the the traffic, and the increase in rent, and…the fusion.  Asian fusion.  Greek fusion.  Italian-German fusion with a twist of California fusion.  And, okay fine, fusion can be cool, but some things are just meant to be left alone.  Including BLTs.

It seems as if every restaurant I go to lately has “their version” of a BLT, with 100 other letters attached to the end to show how different their bacon sandwich is from every other restaurant.  BLTTC = Bacon, Lettuce, Tomato, Turkey, Cheddar, which I’m sorry is just a club sandwich.  BLTGC = BLT grilled cheese, which just shouldn’t be a thing.  And BLTA?!  A BLT with avocado?!?!  Okay, that one’s fair, and it works, but I have a slight allergy to avocado, so it doesn’t work for me.  BLTs should be BLTs and nothing more.  Nobody asked for this madness.

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Luckily, you have me to set the record straight.  Here’s how you should be doing your BLT.

  1. Grab a loaf of good bread.  I like sourdough, but white or buttermilk also work.  Toast it ya’ll.
  2. Bake your bacon.  I swear.  You better do it.
  3. Find a good tomato.  It has to be a good one.  Slice it thinly.  This isn’t a tomato sandwich.
  4. Freshly ground black pepper does wonders.
  5. Add avocado if you must, but please don’t tell me.

There’s definitely some gaps in there, but I’ll fill them in later.  For now, I want to clarify what is deemed appropriate to serve with BLTs.  Hint: it’s potato chips and beer.  Iced tea if you don’t drink alcohol.

Okay, that’s it.  Those are the rules.  And here’s the recipe:

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If you want some other do-not-mess-with-me recipes, check out my 3 Bean Chili and Vanilla Creme Brulee!

XO Sara Lynn

Song of the Day: Falling in Love at a Coffee Shop by Landon Pigg

*The City = San Francisco
**BLC = The Biggest Little City a.k.a. Reno

Philly Cheesesteak Bites

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Do you ever get a really good idea and you need to make it a reality at that very moment?

Because that is basically my life at all points in time when it comes to food and music.

It’s almost addicting, but my blog makes it all seem okay.  So thanks you guys.

Anyways, my whole point is that that is how these little beauties came to be.  First, I made a French onion soup version my mom and I created over the phone (coming soon!) and then I somehow came up with these while craving Philly Cheesesteaks one day.

I’m quite a complex character, aren’t you impressed?

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Plus, aren’t they soooo cute?  I can’t get over how much I love them.

I just started with some good quality roast beef from the deli.  I’m serious about the good quality thing.  Don’t go cheap here, you really don’t need that much anyways.

Also, look for phyllo cups or  you may have to make your own which takes forever.  Really strive to find the premade cups and your life will be a breeze.

Other than that, it only takes about 5 minutes to throw together, and they freeze.  Easy appetizer much?

How great would these be for Superbowl?  I know what I’m making next year!

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Ingredients:

2 packages phyllo cups (15 per package)

1/2 lb. good quality deli roast beef, roughly chopped

Olive oil

1/2 green bell pepper, diced

1/4 onion, diced (or 2 Tbs. dried onion flakes, which is what I used)

2 cloves garlic, chopped

Salt and pepper, to taste

1/4 c. provolone, shredded + 30 small slices of provolone

Preheat oven to 350* F.  Place phyllo cups on a baking sheet lined with foil.  Set aside.

Heat olive oil in a saute pan over medium high heat.  Add bell pepper and onion.  Saute until soft.  Add garlic and saute until fragrant.  Add roast beef , salt, pepper, and cheese,  and heat until cheese is melted.

Spoon mixture into the phyllo cups.  Top with provolone squares.

Bake for about 10 minutes, or until cheese is melted and slightly bubbly.

Serves 8-12

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These make me happy.  I even ate them for dinner.  I had no shame.

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Just put them on a cute plate, and you’re good to go.  Instant people pleaser.

*For a vegetarian alternative, use mushrooms instead of roast beef.

XOXO Sara