SLIDER RECIPES: Beef Sliders Three Ways . . . Sangria-Braised Pulled Chicken Sliders

Beef Sliders Three Ways

GUACAMOLE:

½ cup prepared guacamole

4 tablespoons salsa

4 tablespoons shredded Mexican cheese blend

MUSHROOM:

4 baby bella mushrooms, about 2 inches in diameter

1 tablespoon olive oil

Salt and black pepper to taste

2 slices reduced-fat Swiss cheese

Small torn pieces of lettuce

HORSERADISH MAYO:

1 small red onion, cut into ½-inch-thick slices

Olive oil

Salt and black pepper

1/3 cup reduced-fat mayonnaise

2 teaspoons prepared horseradish or to taste

Small torn pieces of lettuce

SLIDERS:

12 beef sliders, 2 to 2½ ounces each

Salt and black pepper to taste

12 slider buns

Preheat the grill to medium-high.

Assemble all the slider ingredients. Set aside the guacamole and salsa. Wipe the mushrooms clean, brush with olive oil and sprinkle with salt and pepper. Grill the mushrooms until soft, about 3 minutes per side. Cut each Swiss cheese slice into quarters.

Brush the red onion slices with oil and season with salt and pepper. Grill the onion slices at the same time you grill the mushrooms until they are tender.

Mix the mayonnaise with the horseradish.

Season the sliders on each side with some salt and pepper. When the grill is hot, oil the grates. Grill the sliders about 3 minutes on each side. Grill the slider buns if desired.

Remove sliders from the grill. For the guacamole sliders: On the bottoms of 4 slider buns, spread some guacamole. Place a slider on top and top with some salsa and shredded Mexican cheese blend. For the mushroom sliders, place some lettuce on the bottom bun and top with a slider. Add a quarter piece of Swiss cheese and top with a grilled mushroom. For the horseradish mayo: Place some lettuce leaves on a bottom bun. Top with the grilled red onion and a slider. Place a dollop of the horseradish mayonnaise on the slider.

Yield: 12 sliders.

Sangria-Braised Pulled Chicken Sliders

¾ pound boneless, skinless chicken thighs

2 teaspoons canola oil

1 cup sliced carrots

1 cup frozen diced onion

1 cinnamon stick

1 star anise

1 orange, cut into wedges

1 cup red wine

1 tablespoon sugar

4 mini-slider or burger rolls

Remove fat from chicken. Heat oil in a medium-size nonstick skillet over medium-high heat. Brown chicken 2 minutes; turn and brown other side 2 minutes.

Add carrots, onion, cinnamon stick, star anise, orange wedges, red wine and sugar. Bring to a simmer. Cover and cook 15 minutes.

Remove chicken to a plate with a slotted spoon. Place a colander over a bowl and pour in the pan liquid, pressing the solids with the back of the spoon to extract the liquid. Use two forks to shred the chicken, and divide the meat among the 4 rolls. Spoon the liquid over the sliders.

Yield: Serves 2.

Approximate nutritional analysis per serving: 569 calories, 22 percent of calories from fat, 14.1 grams fat (2.8 grams saturated, 5.6 grams monounsaturated), 138 milligrams cholesterol, 41.2 grams protein, 44.9 grams carbohydrates, 1.5 grams fiber, 494 milligrams sodium.

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