Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, October 26, 2016

meal ideas~ Ogre Sliders & Pork Mummies

Halloween is coming next Monday, do you have little ones or even big ones with a little one attitude and taste bud? Here are some fun ideas for that spooky weekend party or dinner. 




Ogre and Pumpkin Sliders
Both versions of these mini turkey burgers are delicious. Family and guests can choose the kind they like the best, or they can enjoy one of each!

Ingredients
1 egg 
1 cup soft bread crumbs
1/2 teaspoon salt
1 pound ground turkey
5 teaspoons prepared pesto
3 miniature fresh mozzarella cheese balls, halved
3 pimiento-stuffed olives, halved widthwise
5 slices process American cheese
10 hamburger buns, split

Directions
In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.

Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.

Cut eyes, nose and mouth from each cheese slice to create a jack-o'-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.
Yield: 10 sandwiches.

Yummy Pork Mummy
If you're looking for the perfect main entree for a Halloween dinner party, look no further. The pork stays moist under the pyllo "wrappings," and the sauce adds a dijon zip that guests won't soon forget. —

Ingredients
3/4 cup heavy whipping cream
1/4 cup Dijon mustard
2 teaspoons minced fresh thyme or 1/2 tsp dried
1 pork tenderloin (about 1 pound)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted
1 medium apple, peeled

Directions
In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.

Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.

Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.

Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.

Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.

Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.

recipes from: Taste of Home Test Kitchen

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