Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Ingredients
Wasabi Slaw
Chicken Cutlets
Servings: sliders
Instructions
Wasabi Slaw
  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
  2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
  1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
  2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
  3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
  4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
  5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
  6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
Smoked Gouda Mac and Cheese
Print Recipe
A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
Servings
6-8 people
Servings
6-8 people
Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
Smoked Gouda Mac and Cheese
Print Recipe
A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
Servings
6-8 people
Servings
6-8 people
Ingredients
Bacon Crumbs
Smoked Gouda Mac and Cheese
Servings: people
Instructions
Bacon Crumbs
  1. Chop bacon into medium dice and cook until just starting to crisp and most of the fat has rendered. Scoop out bacon onto a paper towel lined plate, reserving bacon fat. Allow bacon to cool to room temperature before proceeding.
  2. In a mini food processor combine half of the bread crumbs, bacon, pepper and smoked paprika. Pulse until crumbly and bacon has broken down into bits. Add remaining bread crumbs and melted butter. Pulse until just combined. Set aside.
Smoked Gouda Mac and Cheese
  1. Cook macaroni in salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
  2. Preheat oven to 350℉. In a large sauce pan, heat reserved bacon fat. Add flour and stir to combine. Cook over medium heat for 1 minute stirring often. Add 1 cup hot milk, continue to whisk until smooth and the mixture starts to bubble. Whisk in another cup of hot milk and whisk until smooth. Add remaining milk, whisk until smooth and allow to come to a boil. Reduce heat to medium low and simmer for 10 minutes, stirring often. Whisk in dry mustard, salt, Worcestershire sauce, thyme, white pepper, cayenne and nutmeg.
  3. Toss together 1/2 cup shredded smoked gouda, 1/2 cup shredded white cheddar and 1/4 cup parmesan. Set aside.
  4. Add remaining 4 cups of cheese to the sauce, stir until melted. Add cooked macaroni and stir to combine. Divide equally into individual cocotte dishes or a 9"x13" pan sprayed with non stick spray. Top with remaining cheese and then bread crumbs. Bake for 20-25 minutes until golden.
Recipe Notes

Top up reserved bacon fat with butter to make 1/4 cup if there's not quite enough.  Cook pasta at the same time as cooking the bacon.

White Cheddar and Herb Omelet

White Cheddar and Herb Omelet
Print Recipe
A classic omelet with white cheddar and fresh herbs. Tender, creamy and delicious.
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
White Cheddar and Herb Omelet
Print Recipe
A classic omelet with white cheddar and fresh herbs. Tender, creamy and delicious.
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Ingredients
Servings: person
Instructions
  1. In a small bowl whisk eggs together with a fork. Mix only until well combined without incorporating too much extra air. Mix in white pepper and parsley to combine.
  2. Heat butter in an 8-9" omelet pan or non stick frying pan over medium heat until starting to bubble. Add egg mixture to the pan all at once. Stir with a heat proof rubber spatula, pulling the egg away from the sides and toward the center. Keep eggs moving until starting to set, level out with the spatula and sprinkle cheese on top. At this point check your heat and lower if necessary. Keep pan on heat for about 30 seconds longer to set the eggs and melt the cheese. Remove from heat and loosen omelet from the pan with the rubber spatula.
  3. While tilting the handle side of the pan upward, slide the omelet down the pan towards the bottom end and at the same time roll the top 1/3 edge of the omelet toward the center. Next, fold the bottom 1/3 of the omelet toward the center, creating an elongated shape. Roll omelet off the lower edge of the pan onto a plate. Sprinkle with fresh chives and serve immediately.
Recipe Notes

Keeping the eggs moving in the pan until almost set helps ensure no colour forms on the omelet.

Recipe Source: Compelled To Cook