So we’re pacing ourselves.
We’re pacing ourselves with Orange is the New Black and not bingeing on the entire season in one night. It’s nearly impossible and I can’t stand it. (also, OMG. I need a TV blog.)
I’m trying to pace myself with a new book so I don’t fall in to finished book depression. It’s difficult too. I’m a balls to the wall person. Yep. I said it on a food blog. Not other way to describe it.
We’re pacing ourselves with new summer meals at night, trying to leave out the grilled corn and burrata every.single.night and doing new thangs. It’s happening! I feel refreshed.
Starting with these little slider wraps, whiiiiiich…. may make an appearance at every summer gathering in 2014. Along with this crostini.
I dream about it.
One wouldn’t think that I love lettuce wraps, but given that most lettuce cups come from butter or iceberg lettuce, I find them to be the best crunchy and fresh accompaniment to their fillings almost every time. The first time I had lettuce wraps was at PF Changs a million years ago and that was long before I’d touch a vegetable unless it started with a c and ended in orn.
I couldn’t get over how much I loved it and have been hooked ever since. I can even do my regular cheeseburgers in lettuce wraps, given I have plenty of fries on the side.
Can I just say how much I adored making something like this that was so out of my blog comfort zone? It seems simple enough (and it is!) and while that may sound ridiculous, this is the first lamb recipe I’ve ever shared. It kind sucked me out of the omg-can-I-make-anything-without-sprinkles-or-cheese? funk.
P.S. you can totally use beef or turkey or whatever you want for the sliders and just have a slightly less mediterranean taste.
Granted this still has cheese, but you get me. You know what I’m saying.
This is the second recipe that I’m sharing for my delallo summer happy hour and these little sliders and super easy and quick. The exciting thing though is that they are DIFFERENT than what you’d expect from a traditional slider and they have a whole ton of the flavor.
I mean, this whipped feta. Remember when I lost my mind over that before? Yeah well it’s like three times as delicious when you mix in a bunch of marinated artichoke hearts. Oh my gosh.
And then these little dried cherry tomatoes which are the perfect size and ridiculously tangy and sweet. LOVE.
Finally, I served these with some of those trader joe’s pita crisp crackers, which is like a cracker on drugs. It’s basically a pita chip in the form of a cracker but for some reason it’s ten times more delicious than a pita chip OR a cracker. They have original and multigrain flavors, but we like the original best. Just… take one and dip it in the feta. Eat and repeat.
Oh hi new addiction.
Yield: serves about 4
Total Time: 40 minutes
1 pound ground lamb
2 garlic cloves, minced
2 green onions, sliced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried mustard
1/2 teaspoon smoked paprika
1 head of iceberg or butter lettuce for wrapping
1/2 red onion, thinly sliced
1/3 cup whole sun dried tomatoes
chopped fresh parsley for topping
whipped feta with artichokes
6 ounces feta cheese
2 tablespoons whipped cream cheese
1/3 cup marinated artichokes, drained and chopped
a pinch of black pepper
If using a grill, preheat your grill to the highest setting.
Add the ground lamb to a bowl and add in the garlic, onions, salt, pepper, mustard and paprika. Stir to mix, but only until just combined, then form sliders (I like mine about 2 inches in diameter) of equal size. Cook the sliders either on the grill or in a skillet over medium-high heat until they are cooked to your desired doneness - I like about 2 to 3 minutes per side.
To assemble the sliders, add a few spoonfuls of the whipped artihcoke feta into the lettuce cup. Top that with a few slices of red onion and some sun dried tomatoes. Add a slider (or two!) on top and then sprinkle with some fresh parsley. Serve with pita chips!
whipped feta with artichokes
Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy. Transfer the feta to a bowl and stir in the artichokes. The spread will become creamier and more spreadable once some of the oil or brine on the artichokes is mixed in.
I do miss the sprinkles though.