… with Chipotle Honey Mayo.
Okay, I might have gone all day thinking today was Tuesday. Might have. Imagine how happy I was when I realized it was actually Wednesday and one day closer to the weekend. Although I’m not sure why I get so excited about weekends anymore since they’re actually more work for me than weekdays. At least it’s ‘fun work’ though. I mean, if I could get paid to build Lego towers and practice dance moves to the Fresh Beat Band (on repeat for a solid hour) all week long I’d have a pretty sweet gig.
Speaking of sweet, this week I managed to concoct one of the best two-fer recipes in my entire arsenal. That’s saying a lot.
Just looking at that picture is making my mouth water all over again. I’m telling you, these little guys mean BIZNASS.
So on that note, let’s get this two-fer party started…
Apple Mango Carrot Puree
Makes 1 full ice cube tray plus 1 serving
2 sweet, crisp apples (I use Gala)
1 ripe mango
1/2 bag of baby carrots
splash of apple or other fruit juice
Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Peel and core the apples then cut into quarters, peel and cut the mango into chunks, rinse the carrots, and arrange the fruit & veg in a single layer on the prepared pan.
Roast in the preheated oven for 20 – 25 minutes. Remove from oven and cool on the pan to room temperature. Scrape everything into a blender and add a splash of apple or other fruit juice (sometimes I use plain whole milk yogurt for a creamier texture.) Blend to desired consistency. Transfer to ice cube trays, cover and freeze for future use. I use Fresh Baby trays with lids and they work like a charm.
This flavor combination is amazing. Charley loves it and it’s perfect for flavoring not only baked goods, but works well as a side dish or topper for seafood (with salmon? omfg.) OR, as I discovered on ‘real’ Tuesday, a flavor and moisture booster in turkey burgers.
Meet, Apple Mango Carrot Turkey Slider.
Apple Mango Carrot Turkey Sliders with Chipotle Honey Mayo
Makes 12 sliders
1 lb ground turkey
1/3 cup plain bread crumbs
3/4 cup apple mango carrot puree (around 6 frozen cubes)
1/4 small red onion
2 tbsp fresh cilantro
1 garlic clove
1/4 tsp ground white pepper
1/2 tsp salt
2 tbsp olive oil
sliced monterey jack cheese
Line a sheet pan with wax or parchment paper. Dice onion and chop cilantro and garlic. In a small mixing bowl combine onion, garlic, cilantro and fruit/veg puree.
In a medium mixing bowl (using a wooden spoon or your hands) combine the turkey, egg, bread crumbs, pepper and salt. Add the fruit/veg mixture and continue mixing with your hands until combined. Make slider size patties (around 1″ thick) and set aside on prepared pan. Heat olive oil in a large skillet on medium (I used a cast iron skillet) and add patties four at a time. Cook 4-5 minutes on each side, flipping only once. (I guess you could cook these on the grill too, but since it’s already 100+ frickin degrees in Arizona that idea sounds ridiculous to me.) Transfer sliders to a plate and add cheese then cover loosely with foil. Allow to rest while you’re cooking the remaining patties
Now, technically I’m giving you a Thursday THREE-fer with this next little gem. I’ll let it ‘slide’ this time. Ba-Dum-Dum.
Chipotle Honey Mayo
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce
1 tsp adobo sauce (from can of chipotles)
2 tbsp honey
Chop the chipotle. Add all ingredients in a small mixing bowl and whisk to combine.
Sauce. Is. Done.
I spent a good portion of the day frantically writing down ideas for other things to put this damn sauce on. It’s that good. Not kidding you, my mind was tortured by visions of mini grilled cheese sandwiches with bacon & tomato doing cannonballs into little dipping bowls of the stuff.
Oh, Mr. Slider. You’re small, but you’re wicked. And I love you.
OMFG. SO GOOD.