Family Around the Table

Gathering Family Around The Table for Good Food and Good Conversation

Sweet and Smoky Juicy Lucy BBQ Sliders

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I created this recipe for Sweet and Smoky Juicy Lucy BBQ Sliders for the Budweiser Sauces Ultimate Blogger Recipe Challenge. I received complimentary product to do so, however the opinions are mine alone.

Sweet and Smoky Juicy Lucy BBQ Sliders can be prepared in advance then cooked when ready to serve.

I had never heard of a Juicy Lucy until talking to my best friend one day about grilling out burgers. You don’t know what they are either? Well, my BFF lives outside Minneapolis and the Juicy Lucy is Minneapolis’s claim to fame, along with the musician Prince, of course. When I started thinking about a second recipe to use the Budweiser Brewmaster’s Premium Sweet and Smoky Sauce, I couldn’t get a Juicy Lucy out of my head. When I started bouncing ideas off of my 13 year old son, we came up with this recipe.

Sweet and Smoky Juicy Lucy BBQ Sliders are perfect for lunch, dinner or game day.

This was my first attempt at a Juicy Lucy. I wanted a cheese that I knew would melt well. I picked a Vermont white Cheddar. Provolone cubes would be another good choice because it also melts well. These delicious sliders make the perfect game day snack, movie night food, easy lunch or dinner. If you have teenage boys and their friends like to hang out at your house, double or even triple, the recipe. You know how hungry teenagers can be!

 

How will you serve Sweet and Smokey Juicy Lucy BBQ Sliders?

Be sure to check out my other recipe using these delicious Budweiser Brewmaster’s Premium Sauce and Marinades. I made a Honey BBQ Bacon Wrapped Pork Tenderloin that is perfect for a busy weeknight dinner.

How will you serve Sweet and Smokey Juicy Lucy BBQ Sliders?

 

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Sweet and Smoky Juicy Lucy BBQ Sliders

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 sliders

Sweet and Smoky Juicy Lucy BBQ Sliders

Ingredients

  • 1 large onion, sliced into half moons
  • 1 tablespoon butter
  • 1 pound ground beef
  • Salt, Pepper and Garlic Powder to season ground beef
  • 8 - 12 cubes (about 1/2-inch to 1-inch in size) Vermont white Cheddar cheese
  • 9 ounces Budweiser Brewmaster's Premium Sweet and Smoky Barbecue Sauce
  • 8 Hawaiian rolls (slider size)
  • Lettuce leaves for serving.

Instructions

  1. In a skillet caramelized onions in 1 tablespoon butter. Set aside until ready to serve.
  2. Take one cube of cheese and shape meatball around it. Over medium heat, pan fry meatballs until cooked all he way through and no pink remains.
  3. In a small saucepan, as meatballs cook, heat Budweiser Brewmaster's Premium Sweet and Smoky Barbecue Sauce over low heat.
  4. Prepare Hawaiian rolls. Slice each in half to make a bun. Lay one leaf of lettuce, one or two onion slices on bottom bun and set aside.
  5. When meatballs are done, remove from heat and dip each one in the Budweiser Brewmaster's Premium Sweet and Smoky Barbecue Sauce, turning until generously coated. Place each Juicy Lucy on a prepared bun. Add top bun when ready to serve.
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You will fall in love with these Juicy Lucy sliders. So will family and friends.

French Onion Burger

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French onion burger inspired by the popular soup.

Raise your hand if you knew the month of May is National Burger Month. To be honest, I knew but for me, really, every month is burger month. Living in Florida we grill out year round and my family LOVES a good burger. My husband had finally mastered grilling the perfect patty. However, truth be told, our burgers have been very boring or run of the mill, so to speak. Nothing fancy. So when I saw Girl Carnivore hosting a burger month event I took it as an opportunity to up my burger game. So, I present French Onion Burger.

 

The French Onion burger may not be as over the top as some of the other burgers featured during the burger month event, but it’s easily made and has lots of flavor. My favorite soup is French onion and I love sautéed onions on a burger so it isn’t a long stretch to bring those flavors into a burger. Am I glad I did. This burger was delicious.

So, lets talk a bit about the burger. Use whatever mix you like. We like a bit of fat so I usually buy 80/20 ground beef. The bun is just as important as the burger and toppings. My two favorite types of burger buns are brioche or a French hamburger roll that Publix carries. The latter is what is pictured here. As far as dressing the burger, that’s a personal preference. I’m a cheese, lettuce, onions, mayo and ketchup, or Kemayo as my son and I call it, person. How do you like your burger?

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French Onion Burger

Yield: 4 burgers

French Onion Burger

Ingredients

  • For the burger:
  • 1 1/3 pound ground beef
  • 3 tablespoons beer
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons pepper
  • 2 teaspoons salt
  • 4 hamburger buns
  • 4 slices Swiss cheese
  • For the Onions:
  • 2 tablespoons butter
  • 2 onions, peeled and thinly sliced
  • 1/2 cup beef broth
  • 1/4 cup beer
  • 3 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Make the burgers:
  2. In a mixing bowl combine the ground beef, beer, garlic powder, onion powder, pepper and salt. Mix well without over working the meat and form into 4 burger patties. Gently make an impression in the center of each patty. This will help keep them from shrinking. Grill to desired doneness.
  3. Before removing from the grill top each burger with onions and a slice of Swiss cheese. Allow cheese to melt before removing from the grill. Place on burger buns and dress as desired.
  4. Make the onions:
  5. Melt butter in a skillet over medium heat. Add onions and cook about 10 minutes until softened, stirring occasionally. Add broth, beer, brown sugar and seasonings, stirring occasionally. Cook 10 - 15 minutes until onions are caramelized and liquid is reduced. Set aside.
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Sides I like to serve with French Onion Burgers, or any burger

Gigi’s Baked Beans

Creamy Coleslaw

The French onion burger is full of flavor.
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Barbecue Bacon Cheddar Chicken

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Barbecue Bacon Cheddar Chicken is an easy weeknight dinner. It’s said that bacon makes everything better. I tend to agree. If you ask just about anyone that comes to visit us, they will tell you I serve at least one dish that includes bacon. My brother tells me I need to write a bacon cookbook. When searching the Taste of Home website recently for something to make with chicken breasts I had defrosted I stumbled across a recipe for bacon cheddar chicken. So that’s this week’s Taste of Home Tuesday recipe. I changed the name because I think it’s important to mention that barbecue sauce is involved. It certainly adds another layer of flavor.

When I told my family what I was making, honestly, they said it didn’t sound very good. I think they only decided it was a go when I said bacon was involved. It’s actually a very easy recipe to make. Just make sure you pound the chicken so it’s even and will cook evenly. You could use cutlets that are usually thinner and more even but they are also more expensive. I’m happy to save the money and do a little kitchen prep work myself. If you prefer you can cut up the bacon and cook it but I find crumbling it after cooking to be easier. Do whatever works for you. I used shredded sharp white cheddar cheese but you could use a colby jack, pepper jack for some heat or traditional cheddar. You can use any barbecue sauce your family enjoys. Just keep in mind what would pair well with the cheese. You may not want a spicy sauce with a spicy cheese. The idea is to compliment. This dish is easy enough for a busy weeknight but also impressive enough for entertaining company.

So join me and two of my fellow volunteer field editors as we share delicious recipes for Taste of Home Tuesday. Jolene’s Recipe Journal is shaping fire and ice pickles. Don’t they sound delicious on a burger? Making the Most of Naptime shares chicken parmesan slider bake. They would be perfect for a weekend lunch or game day for upcoming football season.

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Barbecue Bacon Cheddar Chicken

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

Barbecue Bacon Cheddar Chicken

Ingredients

  • 4 strips bacon, cooked and crumbled
  • 4 boneless skinless chicken breast halves, pounded evenly
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup barbecue sauce
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350°. In an ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels and reserve drippings.
  2. Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, until chicken starts to brown on each side. Brush with 1/3 cup barbecue sauce. Transfer to oven and bake until a thermometer reads 160 - 165 degrees F.
  3. Sprinkle with bacon and then the cheese. Bake until cheese is melted, about 5 minutes.
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Recipe adapted from Taste of Home.

Family Around The Table Barbecue Bacon Cheddar Chicken
Jolene’s Recipe Journal Fire & Ice Pickles 
Making the Most of Naptime Chicken Parmesan Slider Bake
 

Impress friends with barbecue bacon cheddar chicken when entertaining.

Brownie Pie

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Brownie pie is a delicious treat for a potluck partyGet those grills fired up… because it’s #CookoutWeek 2017! This week, I’m joining forces with over 40 food blogger friends to bring you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout. Not all are for the grill. You will find delicious desserts, (including my brownie pie) refreshing drinks, great side dishes and more so be sure to check each day for new recipes.

I’m starting the week off with brownie pie. If you’ve read my blog long enough you know my family loves brownies. Between brownie and blondie recipes I have five on the blog at this time and since it’s been a while, I’m posting a family favorite today, brownie pie. I’ve actually been making this recipe for years, it’s from Hershey Kitchens, and can’t believe it’s not on my blog yet. Maybe it was meant to be posted this week because it is perfect for any backyard cookout or barbecue. Potluck too. It’s easily made ahead plus it’s super easy to transport. I made this last Pi Day for my son to take into his Math class as a treat. The kids loved it and it held up well to being transported. Eat it as is or top with freshly whipped cream or make a brownie sundae with ice cream, fudge sauce, nuts, whipped cream and a cherry.

More brownie recipes to check out:

Chocolate Chip Brownies

Double Chocolate Blondies

Cream Cheese Swirl Brownies

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Brownie Pie

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8 servings

Brownie Pie

Ingredients

  • 2/3 cup all-purpose flour
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons water
  • 2 cups milk chocolate chips, divided
  • 1/2 cup sugar

Instructions

  1. Heat oven to 350°F. Grease 9-inch pie plate.
  2. 2. Combine sugar, butter and water in medium saucepan. Cook over medium heat, stirring occasionally, just until mixture boils. Remove from heat. Immediately add 1 1/3 cups chocolate chips; stir until melted. Add eggs; beat with spoon until well blended.
  3. 3. Stir together flour, baking soda and salt; add to chocolate mixture, stirring until well blended. Stir in vanilla and remaining chocolate chips; pour into prepared pie plate.
  4. 4. Bake 25 to 30 minutes or until almost set. (Pie will not test done in center.) Cool.

Notes

Adapted from Hershey's Kitchens

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Stay tuned… remember, throughout the week, all of the participating bloggers will be posting delicious cookout recipes. Here are all the bloggers who are part of #CookoutWeek 2017: The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout? We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

  • From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout.
  • From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
  • From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
  • From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
  • From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
  • From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha
Brownie pie travels easy meaning it's perfect for potlucks.

This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media: a Rafflecopter giveaway

Bacon Cheddar Potato Packs

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Bacon Cheddar Potato Packs
Bacon Cheddar Potato Packs

I made these for a dinner party recently and they were so good, I had to make them again. Besides being delicious, they are easy to make. One great thing about this recipe is you can mix up the ingredients. Use sweet potatoes or red potatoes in place of the Idaho potatoes. Rather than sprinkle green onions on at the end, slice a sweet onion into wedges and include in the packet. Kick up the heat with some sliced jalapeños. Use a blend of cheeses rather than just one type. If you prefer you could bake packets rather than putting them on the grill.

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Bacon Cheddar Potato Packs

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Ingredients

  • 4 medium Idaho potatoes, cut into 1-inch cubes
  • 4 tablespoons butter
  • 2 cups shredded Cheddar Cheese
  • 1 cup cooked and crumbled bacon
  • 2 green onions, sliced
  • Salt and pepper to taste
  • Non-stick cooking spray

Instructions

  1. Preheat grill to medium heat.
  2. You'll need 4 large squares of aluminum foil.
  3. Spray each piece of aluminum foil with non-stick cooking spray.
  4. Place cubed potatoes on each of the 4 squares of foil.
  5. Add 1 tablespoon of butter to each portion and sprinkle with salt and pepper.
  6. Cover potatoes with about 1/2 cup of shredded cheese and 1/4 cup of bacon pieces. Wrap foil securely around potatoes. Pierce foil with knife several times to vent steam while cooking.
  7. Place on preheated grill. Cover grill and cook over medium heat for 45 - 55 minutes until potatoes are tender.
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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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