Chicken-Amba Sliders

Hello Lovely,

Last week I shared my much anticipated Slutty Bacardi Burger and the story of how I created it. What I didn’t mention was I created two burgers for that party. At the party this was definitely the favourite over the other burger, although it still didn’t win. If I’m being honest, this is the one that I had the most confidence in. It may be because I’ve made a chicken burger before. I didn’t make my Chicken Quinoa burger because my friends don’t give a damn about being healthy and that definitely would not have scored any points. So when coming up with the concept for this, I wanted to think big but simple.

Surprisingly I decided to not add cheese to a sandwich (this is a first). I knew I wanted something sweet but savoury. It was only after the competition when I started drafting this post, when I realised the one thing this burger was missing, was bacon! I didn’t remake it after this discovery because I had already given up and decided to just go with the photos I took at the party. They’re not my favourite photos, but did I mention I had already given up at this point? Everyone loved my balsamic soaked mangoes but the patty was too small for the dinner roll so there was still more bread than burger. So the next time I make this (when I get out of my feelings) I know to make fuller patties. I also learned from my friend who won that she soaked her bacon in rum overnight so it had a “special” flavour to it. So my recommendation for the new sandwich is to soak your bacon in the same Bacardi as the Slutty Bacardi Burger the night before you make this and saute it before putting it on top. Then top with the balsamic soaked mangoes and enjoy!

Chicken Amba Burger.jpg

Chicken-Amba Sliders

Ingredients

  • ground chicken

  • 3 tbsp total seasoning

  • 2 tbsp Italian seasoning

  • frozen mangoes (chopped and thawed)

  • 1/2 cup balsamic vinaigrette

  • 4 strips of bacon cut in half

  • 3 tbsp Bacardi black

  • spinach

  • slices of tomatoes

Cranberry Swirl Cheesecake

It's officially office Christmas party season! Last night, my tech group friends from church held our Christmas dinner social at Denise's house and it was so much fun! There were bottles of wine and egg nog to go around! Dinner was great and my team won in Partini again! (I am now a 3-time winner, thank you very much! Never lost a game!) The best part? My cheesecake was a huge hit!

I made a cranberry swirl cheesecake and I was so worried! I forgot to take the cranberries out before swirling the sauce and the top of the cheesecake cracked so I was freaking out! Everyone told me that I had outdone myself and the cheesecake did not last very long! I was so relieved everyone loved it. So below is the recipe for my holiday cheesecake with some adjustments that you can use to brighten up your holiday meal!

Cranberry Swirl Cheesecake

Sorry it's not a high-tech photo. I snapped this while it was being sliced!

Sorry it's not a high-tech photo. I snapped this while it was being sliced!

Make room for dessert! I've got a cranberry swirl cheesecake that's easy to prepare and looks fabulous. It adds a pretty festive colour to a holiday dessert table.

Ingredients

Sauce:

  • 1/3 cup sugar 
  • 1/3 cup water
  • 2 cups fresh cranberries
  • 1 teaspoon lemon juice

Filling

  •  2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar 
  • 2 eggs, lightly beaten
  • 1 tablespoon lemon juice

Instructions

Sauce

  1. Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.
  2. Stir in berries; cover and reduce heat. Cook until most of the berries have popped. Add lemon juice.
  3. Press mixture through a sieve and set aside.

Filling

  1. In a large bowl beat the cream cheese with the sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.

Topping off & baking

  1. Spoon cranberry sauce over filling; cut through filling with a knife to swirl.
  2. Put a pan on the bottom rack of the oven and fill with water.
  3. Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour (with oven door open).
  4. Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen and remove side of pan. Refrigerate overnight.