The Slice Above https://thesliceabove.com Indulge with delicious homemade recipes Wed, 14 Feb 2018 02:11:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.4 https://thesliceabove.com/wp-content/uploads/2017/01/cropped-pizza-100x100.png The Slice Above https://thesliceabove.com 32 32 Oven Baked Meatballs with Penne alla Vodka https://thesliceabove.com/oven-baked-meatballs-penne-alla-vodka/ https://thesliceabove.com/oven-baked-meatballs-penne-alla-vodka/#respond Wed, 14 Feb 2018 02:11:00 +0000 https://thesliceabove.com/?p=903 Homemade meatballs with penne alla vodka, all baked together in one glorious pan. The flavours of the beef and asiago oven baked meatballs  and the creamy tomato and vodka sauce compliment each other perfectly. The meatballs are made with fresh chopped parsley and grated asiago cheese. They are tender and juicy on the inside with […]

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Homemade meatballs with penne alla vodka, all baked together in one glorious pan. The flavours of the beef and asiago oven baked meatballs  and the creamy tomato and vodka sauce compliment each other perfectly.

The meatballs are made with fresh chopped parsley and grated asiago cheese. They are tender and juicy on the inside with a golden exterior. I find they cook best on a wire rack (with a tight grid) on a baking sheet, so the outsides get a little more crisp as the extra juices drip below. But the meatballs also cook well set straight on the pan or aluminum foil (less cleanup!).

Penne alla vodka is simple to prepare and so delicious! It has a rich, creamy vodka tomato sauce and a little bit of spice from the crushed red pepper flakes.

The great thing about this recipe is the oven baked meatballs and penne alla vodka can each be enjoyed on their own or added to other dishes. Try the meatballs served over rice with roasted vegetables. Enjoy the penne alla vodka on its own as a classic dish, or add some prosciutto or pancetta!

Dish of oven baked meatballs and penne alla vodka

Oven Baked Meatballs and Penne alla Vodka

Oven Baked Meatballs

  • 2 large eggs (beaten)
  • 1/2 cup onion (finely chopped)
  • 1 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp brown sugar
  • 1/2 tsp cayenne
  • 2 tbsp fresh parsley (chopped)
  • 1/2 cup panko
  • 3/4 cup asiago cheese (grated)
  • 500 g ground beef

Penne alla Vodka

  • 2 tbsp butter
  • 3 cloves garlic (minced)
  • 1 pinch crushed red pepper flakes
  • 1 28 ounce can San Marzano tomatoes
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/3 cup vodka
  • 2/3 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 lb penne pasta

Oven Baked Meatballs

  1. Preheat oven to 400°F.

  2. In a large mixing bowl, add the eggs, onion, garlic and olive oil. Whisk to combine. Stir in the sea salt, pepper, smoked paprika, brown sugar, cayenne and parsley.

  3. Add the grated Asiago cheese, panko breadcrumbs and ground beef. Using your hands mix all the ingredients together until just combined. Be careful not to overwork the meat.

  4. Roll the meat mixture into balls, slightly larger than a golf ball in size.

  5. Place prepared meatballs on a baking sheet and bake for 25 minutes.

Penne alla Vodka

  1. In a large pot melt the butter over medium heat. Add the garlic and cook until fragrant, 2-3 minutes. Add the crushed red pepper flakes and cook for an additional minute.

  2. Crush the tomatoes and add, with all the liquid from the can, to the pot. Add the salt and pepper and bring the mixture to a low boil. Reduce heat and simmer for 5 minutes.

  3. Add the vodka and continue to simmer for 3-5 minutes. Then stir in the cream and cook for 2 minutes, stirring continuously.

  4. Remove from heat and stir in the parmesan cheese.

  5. Cook pasta to al dente, drain, and add pasta to the pot with the sauce. Mix until all pasta is coated in the vodka sauce.

Putting it All Together

  1. Transfer the penne alla vodka to a baking dish. Gently place the meatballs in the pasta, creating a small well for each one.

  2. Top with additional parmesan or asiago cheese. Bake at 350° for 10 minutes until cheese is melted.

  3. Serve with additional parsley to taste. Enjoy!

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Homemade Thin Crust Pizza Dough with “00” Flour https://thesliceabove.com/thin-crust-pizza-dough/ https://thesliceabove.com/thin-crust-pizza-dough/#respond Sun, 04 Feb 2018 19:57:16 +0000 https://thesliceabove.com/?p=874 This is my favourite easy to make homemade thin crust pizza dough recipe. The crust is light, crispy on the bottom, and strong enough to hold up all your toppings. I always use “00” flour when making pizza dough. The “00” refers to how finely ground the flour is, and in Italy, “00” is the finest […]

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This is my favourite easy to make homemade thin crust pizza dough recipe. The crust is light, crispy on the bottom, and strong enough to hold up all your toppings.

I always use “00” flour when making pizza dough. The “00” refers to how finely ground the flour is, and in Italy, “00” is the finest grade of flour milled. It creates a light crust that is perfectly crisp on the outside but tender to bite into.

Mixing the thin crust pizza dough together in a stand mixer

Pizza dough in a smooth ball, before letting the dough rise

It’s my go-to dough for making pizzas, and believe me, I’ve used it a lot.

I hope you enjoy it as much as I do!

Homemade thin crust pizza dough with tomato sauce

Adding toppings to the thin crust pizza dough before baking

Homemade Thin Crust Pizza Dough

  • 1 1/2 cups "00" flour
  • 1/2 tbsp kosher salt
  • 3/4 tsp white sugar
  • 1 1/2 tsp instant yeast
  • 1/2 cup warm water
  • 1 tbsp olive oil
  1. In a large mixing bowl, or bowl of a stand mixer, combine the flour, sugar, salt and instant yeast. Stir with a wooden spoon until well mixed.

  2. Add the warm water and olive oil, and stir with the wooden spoon until the dough starts to come together.

  3. If using a stand mixer, attach the dough hook, and mix at low speed. If the dough is too crumbly, add more water, 1/2 tbsp at a time. Continue to knead the dough until it forms a ball, about 3-4 minutes.

  4. Turn the dough onto a lightly floured surface and knead by hand a few times until smooth and elastic. Form the dough into a ball.

  5. Place dough in a lightly oiled bowl, and turn dough over so it is coated on all sides. Cover with plastic wrap, and let it rise in a warm spot until doubled in size, about an hour.

    I like to place mine in the oven with just the light on (no heat).

  6. Remove the dough from the oven. Preheat the oven to 450°F, and place a pizza stone in the oven to get hot.

  7. Turn the dough out onto a floured surface. Roll out and stretch the dough into a large circle, about 12-14 inches across.

  8. Brush the top of the dough with a little bit of olive oil. Then top with sauce and your favourite toppings.

  9. Transfer to the hot pizza stone, and bake for 15 minutes.

 

Freshly baked homemade thin crust pizza

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Espresso & Baileys Chocolate Chip Cookies https://thesliceabove.com/espresso-baileys-chocolate-chip-cookies/ https://thesliceabove.com/espresso-baileys-chocolate-chip-cookies/#respond Mon, 11 Dec 2017 22:13:34 +0000 https://thesliceabove.com/?p=857 With the holidays quickly approaching, I wanted to come up with a new (and instant favourite) holiday cookie recipe. There’s no better way to beat winter than with a hot cup of coffee, Baileys and cookies warm out of the oven. With that as my inspiration, I set out to make these Espresso & Baileys […]

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With the holidays quickly approaching, I wanted to come up with a new (and instant favourite) holiday cookie recipe. There’s no better way to beat winter than with a hot cup of coffee, Baileys and cookies warm out of the oven. With that as my inspiration, I set out to make these Espresso & Baileys Chocolate Chip Cookies!

Rich espresso powder, creamy and sweet Baileys Irish Cream, and the warmth of cinnamon are the highlights in these delicious and flavourful chocolate chip cookies.

I refrigerated my cookie dough for 30-60 minutes before baking (I’m not patient enough to wait any longer!). Putting the dough in the fridge lets the butter cool down and become more firm again – making it easier to roll the dough into balls. Also, the cold butter melts more slowly when baking, so the cookies spread a little less, and you get that wonderful, buttery soft and chewy texture.

I love this holiday cookie recipe, and will definitely be making it again soon. And I hope you do too!

Chocolate chip cookies made with Baileys Irish Cream and espresso powder

Espresso & Baileys Chocolate Chip Cookies

  • 1/2 cup salted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tbsp espresso powder
  • 1/3 cup Baileys Irish Cream
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1/2 tsp sea salt (plus some extra to sprinkle on top once baked!)
  • 2 1/4 cups all purpose flour
  • 1 1/4 cup semi-sweet chocolate chips
  1. In a large mixing bowl, cream the butter and sugar together until fluffy. 

  2. Beat in the egg. Then stir in the vanilla extract and Baileys at low speed.

  3. Dissolve the baking soda into the hot water. Add the baking soda mixture, cinnamon, espresso powder and sea salt to the mixing bowl.

  4. Slowly add the flour and mix until combined.

  5. Stir in the chocolate chips.

  6. Let the cookie dough mixture sit in the fridge (covered) for 60 minutes.

  7. Preheat the oven to 350°F.

  8. Line baking sheets with parchment paper. Spoon the cookie dough onto the baking sheets.

  9. Bake in the oven for 15 minutes, rotating the sheets half way. 

  10. Once baked, sprinkle cookies with a pinch of sea salt (optional – but not really!)

  11. Let cool for 5 minutes on baking sheets, then transfer to a cooling rack.

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Crispy Oven Baked Honey Sriracha Chicken Wings https://thesliceabove.com/oven-baked-honey-sriracha-chicken-wings/ https://thesliceabove.com/oven-baked-honey-sriracha-chicken-wings/#respond Fri, 17 Nov 2017 17:53:39 +0000 https://thesliceabove.com/?p=836 These oven-baked chicken wings are perfectly crispy on the outside, and juicy and tender on the inside! They are also infused with amazing flavour with an Asian inspired honey sriracha marinade and glaze. I find the best way to get those beautiful crispy chicken wings is to bake them in a pan with a wire […]

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These oven-baked chicken wings are perfectly crispy on the outside, and juicy and tender on the inside! They are also infused with amazing flavour with an Asian inspired honey sriracha marinade and glaze.

I find the best way to get those beautiful crispy chicken wings is to bake them in a pan with a wire rack. That way any juices, or extra sauce, drip underneath and the chicken wings are not sitting in extra liquid.

Another great thing about these honey sriracha chicken wings is, for me, they strike just the right balance between saucy and dry wings. By basting them while baking with the leftover marinade, they don’t dry out, and soak in as much flavour as possible! But they still crisp up and aren’t so saucy that your fingers are a complete mess.

We served them up with some blue cheese sauce (because Laura loves her blue cheese) – but they’d be great with your favourite dipping sauce, or they’re absolutely delicious as is, on their own!

Crispy Oven Baked Asian Honey Sriracha Chicken Wings

  • 2-3 lbs chicken wings
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp sriracha (or hot sauce)
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1/2 tsp black pepper
  1. In a large resealable plastic bag, combine the olive oil, soy sauce, sriracha, honey, lime juice, garlic, ginger and black pepper. Stir to combine.

  2. Add the chicken wings to the bag, seal, and shake until all chicken wings are covered in the marinade. Place in the fridge and marinate overnight, or for at least 2-3 hours.

  3. Preheat the oven to 425°F.

  4. Place the chicken wings in a single layer on the wire rack of a cooking pan. Bake for 45 minutes.

    For the best flavour and to make sure the wings get perfectly crispy, I flip the wings over and baste with the leftover marinade twice (every 15 minutes).

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Slow Cooker Beer-Braised Shredded Beef Enchiladas https://thesliceabove.com/shredded-beef-enchiladas/ https://thesliceabove.com/shredded-beef-enchiladas/#respond Sat, 28 Oct 2017 18:46:52 +0000 https://thesliceabove.com/?p=816 Now that it’s fall, we’re starting to use our slow cooker more often again. There are few things better than filling the house with the aroma of slow-cooked meat. Bonus points for cooking it in beer, which I do here. This is an awesome recipe for beer-braised beef done in the slow cooker. It comes […]

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Now that it’s fall, we’re starting to use our slow cooker more often again. There are few things better than filling the house with the aroma of slow-cooked meat. Bonus points for cooking it in beer, which I do here.

This is an awesome recipe for beer-braised beef done in the slow cooker. It comes out so tender and practically falls apart when you go to shred it. Once shredded, the beef can be used for so many different recipes. Today’s recipe is for shredded beef enchiladas – but you could use this beef in nachos, sliders or as the start of a hearty ragù!

We want to create as much great flavour as possible. So that’s why I first dredge the beef with seasoned flour and then sear it over high heat so the outside caramelizes. I also reserve some of the beer braising liquid from the slow cooker to add to the sauce for the enchiladas. Delicious.

Cheesy shredded beef enchiladas topped with green onions

Slow Cooker Beer-Braised Shredded Beef Enchiladas

Slow Cooker Beer-Braised Shredded Beef

  • 2-2.5 lb sirloin tip roast
  • 2 tbsp flour
  • 1 tbsp smoked paprika
  • 1 tbsp montreal steak seasoning
  • 1 tbsp olive oil
  • 4 cloves minced garlic
  • 1 12oz beer
  • 1 tsp sriracha

Shredded Beef Enchiladas

  • 1 tbsp olive oil
  • 1 medium onion (chopped)
  • 1 red bell pepper
  • 1 jalepeno (diced and seeds removed)
  • optional canned chipotles in adobo sauce
  • 2 cups tomato passata
  • 1 cup beer-beef broth from slow cooker
  • 1 tbsp brown sugar
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2-3 tbsp green onions (chopped)
  • 8 large soft flour tortillas
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese

Slow Cooker Beer-Braised Shredded Beef

  1. Mix the flour, smoked paprika and Montreal steak seasoning together in a small bowl. Then dredge the beef in the flour mixture so all sides are evenly coated.

  2. In a large skillet, heat the olive oil over high heat. Once hot, sear the beef on all sides until browned, 1-2 minutes per side.

  3. Place the beef in the slow cooker. Slowly pour in beer, then top with garlic and sriracha.

  4. Cook on low for 7-8 hours.

    Optional: You can rotate the beef about halfway through the cooking time.

  5. Remove the beef from the slow cooker and shred with a fork. Set aside.

    Also reserve 1 cup of the cooking liquid in the slow cooker for making the sauce for the enchiladas.

Shredded Beef Enchiladas

  1. Preheat oven to 375°F.

  2. In a medium pan, heat olive oil over medium-high heat. Add the onions and cook, stirring occasionally, for 2-3 minutes until starting to soften.

  3. Add the bell pepper and jalepeno to the pan, and sprinkle with a pinch of salt and pepper. Reduce heat to medium-low and continue cooking for about 10 minutes, stirring occasionally.

    If you like extra heat, you can add a couple of canned chipotles in adobo sauce to the pan as well.

  4. To make the sauce, combine the passata and the beer-beef broth from the slow cooker in a saucepan over medium heat.

    Stir in the brown sugar, smoked paprika, cumin, chili powder, sea salt and black pepper. Bring sauce to a boil, reduce heat and simmer for 5-10 minutes.

  5. In a large mixing bowl, combine the shredded beef, vegetables and 1.5 cups of the sauce. Stir until mixed together.

  6. Spread 1 cup of the sauce into the bottom of a 9×13 baking dish.

  7. Spoon the beef mixture into the flour tortillas and roll up. Place seam side down in a single layer in the baking dish. Top with remaining sauce and shredded cheese.

  8. Bake in the oven for 20 minutes until cheese is melted and bubbling. Garnish with green onions, and serve with sour cream and avocado.

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

Oven baked shredded beef enchilada topped with cheese and green onions

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Shrimp Pizza with Sauvignon Blanc White Wine Sauce https://thesliceabove.com/sauvignon-blanc-shrimp-pizza/ https://thesliceabove.com/sauvignon-blanc-shrimp-pizza/#respond Sun, 22 Oct 2017 18:34:07 +0000 https://thesliceabove.com/?p=805 We’re always looking for new ways to use seafood in our cooking. And we’re pretty big fans of pizzas, so it was only a matter of time before we made a seafood pizza recipe to share. Here’s what we came up with: a Shrimp Pizza with a Sauvignon Blanc White Wine Sauce. The best part […]

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We’re always looking for new ways to use seafood in our cooking. And we’re pretty big fans of pizzas, so it was only a matter of time before we made a seafood pizza recipe to share. Here’s what we came up with: a Shrimp Pizza with a Sauvignon Blanc White Wine Sauce.

The best part about this pizza is the sauce. It is a little different than your typical pizza sauce. It tastes amazing. It’s made with wine (awesome!). And it’s light. The whole pizza feels light, which makes it easier to eat, and eat more of!

This pizza feels fancy, especially once you add the asparagus and roasted red peppers. But really, its fairly simple and easy to prepare. The sauce and shrimp come together quickly, and then you just have to toss it in the oven to finish.

I used wild caught Argentinian shrimp to make this pizza. I absolutely love these shrimp. They are so tasty, more sweet, with almost a lobster like taste and texture. I highly recommend using Argentinian shrimp if you can to make this shrimp pizza!

Delicious shrimp pizza with white wine sauce, asparagus, roasted red peppers and cheddar cheese

I definitely recommend making your own pizza dough, and you can find my favourite recipe here!

Shrimp Pizza with Sauvignon Blanc White Wine Sauce

  • 3 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves minced garlic
  • 1/4 cup sauvignon blanc (or other white wine)
  • 2 tbsp lemon juice
  • 1/2 tsp oregano
  • 3/4 lb shrimp, peeled and deveined
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup asparagus cut into 1.5 inch pieces
  • 2 cups grated smoked cheddar cheese
  • 1/4 cup roasted red pepper. cut into pieces
  • 1/2 tsp crushed red pepper flakes
  • 1 prepared pizza dough or crust
  1. Preheat oven to 450°F.

    If using a pizza stone, place it in the oven to get hot.

  2. In a medium skillet, melt butter over medium-high heat. Add olive oil and garlic. Cook for about 1 minute, until fragrant, stirring constantly.

  3. Stir in wine, lemon juice and oregano. Simmer for 1 minute.

  4. Season shrimp with salt and pepper. Add to the skillet and cook until just turned pink.

  5. Remove shrimp from pan and set aside. Remove the pan from the heat, toss asparagus in the white wine butter sauce, and set aside (keeping the sauce).

  6. Roll out the pizza dough and transfer to the hot pizza stone. Top with the white wine butter sauce, asparagus, and about half of the cheese.

  7. Bake in the oven for 8 minutes.

  8. Remove pizza from the oven, top with the shrimp, roasted red pepper, crushed red pepper flakes, and remaining cheese.

  9. Place back in the oven and bake for 5 minutes until cheese is melted and bubbling.

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Easy, Fresh Salmon Waffle Cakes https://thesliceabove.com/salmon-waffle-cakes/ https://thesliceabove.com/salmon-waffle-cakes/#respond Thu, 19 Oct 2017 20:28:01 +0000 https://thesliceabove.com/?p=793 Light, airy, crispy, golden and flavourful. Perfect words to describe a scrumptious salmon cake or the great taste of a comforting waffle. Or in this case, Salmon Waffle Cakes. These salmon waffle cakes are so easy to make. Just combine all the ingredients in the food processor and then place the mixture in a hot […]

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Light, airy, crispy, golden and flavourful. Perfect words to describe a scrumptious salmon cake or the great taste of a comforting waffle. Or in this case, Salmon Waffle Cakes.

These salmon waffle cakes are so easy to make. Just combine all the ingredients in the food processor and then place the mixture in a hot waffle iron. Easy, perfectly cooked salmon cakes, every time.

Using a waffle iron to cook salmon cakes makes it so easy. There’s no trying to flip them in a pan only to have them fall apart, leaving you with salmon crumble. Plus, with the waffle shape there are awesome little square pockets to hold any sauce or lemon juice you drizzle on top.

Simple, quick and delicious. These salmon waffles are perfect as an appetizer or served over a salad as a meal!

Salmon Waffle Cakes

  • 1 lb salmon fillet (skin removed)
  • 1/2 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1/2 cup panko
  • 1/4 cup parmesan
  • 1 egg (slightly beaten)
  • 1 egg white
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp chives (chopped)
  • 1/2 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp sriracha
  1. Cut the salmon into large chunks and place in a food processor. Pulse a couple of times until salmon meat is just chopped.

  2. Add all of the remaining ingredients to the food processor. Pulse until fully combined.

    Alternatively, you can finely chop the salmon and mix all ingredients together in a large bowl.

  3. Divide the salmon mixture into 4, and form into round patties.

  4. Heat the waffle iron and lightly spray with cooking oil. Place one salmon patty in the middle of the waffle iron and gently close the lid. Cook until edges are golden, about 3 minutes.

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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The Ultimate Cheesy, Refried Bean and Beef Nachos https://thesliceabove.com/ultimate-refried-bean-beef-nachos/ https://thesliceabove.com/ultimate-refried-bean-beef-nachos/#respond Wed, 02 Aug 2017 22:35:24 +0000 https://thesliceabove.com/?p=718 In our house, the love for nachos borders on obsession. And these are some THE BEST nachos I have ever made at home. Seasoned beef mixed with refried beans and sliced jalepenos bring big flavour. Smothered with two types of gooey melted cheese. This is my ultimate homemade beef nachos recipe. Whenever we are out […]

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In our house, the love for nachos borders on obsession. And these are some THE BEST nachos I have ever made at home. Seasoned beef mixed with refried beans and sliced jalepenos bring big flavour. Smothered with two types of gooey melted cheese. This is my ultimate homemade beef nachos recipe.

Whenever we are out at a pub, you can count on Laura immediately checking out the nachos on the menu. We love nachos for their versatility. Simple classic nachos, fully loaded nachos, with pulled pork, guac, sour cream.. the list is endless. But one thing is always the same: a big plate, or basket, or mountain of nachos is always the best.

For us, this recipe strikes the perfect balance between having awesome, delicious toppings while not overloading the nachos to the point you can’t pick them up.

But when you make them, they’re your nachos. Assemble your nachos however you like them and let me know your best nacho toppings below in the comments!

The Ultimate Cheesy, Refried Bean and Beef Nachos

  • 1 tbsp olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 large jalepeno (sliced)
  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 can (400ml) medium refried beans
  • 3/4 cup cheddar cheese (grated)
  • 3/4 cup Monterey Jack cheese (grated)
  • tortilla chips
  1. Preheat oven to 350°F.

  2. Add olive oil to a large skillet and heat over medium-high heat.

  3. Add the onion and cook for about 5 minutes until softened. Add the garlic and about half of the jalepeno. Cook for an additional minute.

    Finely chop the half jalepeno to be added here, and thinly slice the remaining half to put on top of the nachos later.

  4. Add the ground beef and season with the salt, pepper, cumin and paprika. Cook until beef is browned and cooked through, about 5 minutes.

  5. Add the refried beans to the skillet, stirring into the beef. Reduce heat to low, and simmer for 3 minutes until heated through.

  6. Prepare a baking sheet lined with parchment paper. Place a layer of tortillas chips and use a spoon to top with the refried bean and beef mixture. Cover generously with the grated cheeses, and top with slices of jalepeno.

  7. Bake in the oven for 8-10 minutes. Devour.

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Slow-Cooked BBQ Pork Ribs with My Signature Dry Rub https://thesliceabove.com/slow-cooked-bbq-pork-ribs/ https://thesliceabove.com/slow-cooked-bbq-pork-ribs/#respond Mon, 31 Jul 2017 15:49:46 +0000 https://thesliceabove.com/?p=777 Nothing quite says summer like sitting outside, beer in hand, grilling up some BBQ Pork Ribs. To get that perfect, tender, fall off the bone rack of ribs, by far the most important thing is slowly cooking them over low heat. And yes, you can do this by grilling them on the BBQ. The key […]

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Nothing quite says summer like sitting outside, beer in hand, grilling up some BBQ Pork Ribs.

To get that perfect, tender, fall off the bone rack of ribs, by far the most important thing is slowly cooking them over low heat. And yes, you can do this by grilling them on the BBQ.

The key to grilling ribs is indirect heat. When firing up the grill, only use the burner on one side. If you’re not sure, take a look in your BBQ – the burners should run either front to back, or across left to right. So only light one side, say the left, or front – and then place the ribs bone-side down on the other, right side, or back, so they aren’t directly over the heat.

You’ll want to keep the temperature between 250°F and 300°F, and cook the ribs for 1.5-2 hours.

Half-way done slow cooking pork ribs on the grill
Basting pork ribs with BBQ sauce

Prepare the Ribs Before Grilling

The right preparation is so important to ensure the best tasting, most tender ribs.

First, remove the membrane. Place the ribs so they’re bone-side up. Start at one end of the rack, and slide a sharp knife between the membrane and the bone. I find it easiest to then grab the membrane with paper towel, and pull it off.

With the membrane fully removed, evenly cover both sides of the ribs with the spice rub and gently press it into the meat.

Let the ribs sit at room temperature, with the spice rub on, for about 10 minutes. Preheat your grill at this time, and you’re ready to cook the ribs low and slow!

Slow-Cooked BBQ Pork Ribs and My Signature Dry Rub

Signature Dry Rub

  • 1/2 tbsp sea salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp garlic powder
  • 1/2 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1/2 tsp cayenne

BBQ Pork Ribs

  • 1 rack pork ribs
  • BBQ sauce (for basting)
  1. Add all spices for the dry rub together in a small bowl, and mix until combined.

  2. Remove the membrane from the rack of ribs, as mentioned above, and rub the spice mixture on both sides of the ribs.

  3. Light one side of the grill, and heat to between 250-300°F. Place the ribs bone-side down on the opposite side of the grill so they are not directly over the heat.

  4. Keep the lid of the BBQ closed for at least the first 30 minutes of cooking, and cook for about 1.5 hours. Rotate the ribs after about 45 minutes (still keeping bone-side down).

  5. After 1.5 hours, use a BBQ brush to baste the ribs with your favourite BBQ sauce. Increase heat to 300°F, and cook for an additional 15-30 minutes until ribs are done. Rotate half-way through, and baste with more BBQ sauce.

    They are ready when a sharp knife can cut between two ribs without any resistance.

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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Tikka Masala Naan Pizza with Tandoori Chickpeas and Roasted Butternut Squash https://thesliceabove.com/tikka-masala-naan-pizza/ https://thesliceabove.com/tikka-masala-naan-pizza/#respond Fri, 28 Jul 2017 02:07:27 +0000 https://thesliceabove.com/?p=767 Hey everyone! So, it’s been a little while since my last post (sorry!), things have been just a little busy over here recently. Laura just finished her Master’s degree (yay!) in Medical Science. And we are in full planning all the details mode as our wedding is coming up in just over 3 weeks! SO […]

The post Tikka Masala Naan Pizza with Tandoori Chickpeas and Roasted Butternut Squash appeared first on The Slice Above.

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Hey everyone!

So, it’s been a little while since my last post (sorry!), things have been just a little busy over here recently. Laura just finished her Master’s degree (yay!) in Medical Science. And we are in full planning all the details mode as our wedding is coming up in just over 3 weeks! SO soon!

With the wedding around the corner, EASY and HEALTHY recipes are a must. So I had the share this Tikka Masala Naan Pizza recipe!

These chickpeas are our favourite, and currently only, way to have chickpeas. We last made them on this Vegetarian BBQ Pizza, which coincidentally is the last recipe I posted. I used tandoori seasoning this time, so the flavour is a little different, but the key is the Greek yogurt to get the perfect crunchy texture!

I use coconut milk instead of cream to make my Tikka Masala sauce. Healthier, and coconut milk is delicious! The sauce is simple and easy to make, and tastes so good over garlic naan. If you missed it, I expressed my love for naan here in this Chicken Curry Recipe.

Because this is a naan pizza, we need to add cheese, obviously. I used crumbled herb and garlic feta cheese, which tastes so good sprinkled over the roasted squash and crispy chickpeas.

Healthy and easy Tikka Masala Naan Pizza. Make it now for dinner, and you can enjoy any leftovers for lunch!

Tikka masala naan pizza with tandoori chickpeas, butternut squash and crumbled feta cheese

Tikka Masala Naan Pizza with Tandoori Chickpeas and Roasted Butternut Squash

Roasted Butternut Squash and Tandoori Chickpeas

  • 1 medium butternut squash (diced)
  • 2 cans chickpeas
  • 3 tbsp olive oil
  • 4 tbsp Greek yogurt
  • 1 tbsp tandoori spice blend
  • salt and pepper (to taste)

Tikka Masala Sauce

  • 1/2 medium onion (diced)
  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tsp ginger
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups tomato sauce (passata)
  • 3/4 cup coconut milk

Naan Pizza

  • 4 pieces garlic naan
  • 1/2 cup crumbled feta cheese

Roasted Butternut Squash and Tandoori Chickpeas

  1. Preheat oven to 425°F.

  2. In a large mixing bowl, toss the diced butternut squash with 1 tbsp of olive oil and salt and pepper. Transfer to a baking sheet lined with foil or parchment paper.

  3. Rinse the chickpeas, and add to the mixing bowl with remaining 2 tbsp olive oil, Greek yogurt and tandoori spice blend. Stir until chickpeas are evenly coated. Transfer to a second baking sheet lined with parchment paper.

  4. Place both the squash and chickpeas in the oven and bake for 15 minutes. Stir, then continue to roast for another 10-15 minutes until chickpeas are crispy and squash is tender.

Tikka Masala Sauce

  1. While the squash and chickpeas are in the oven, prepare the sauce.

  2. Add olive oil to a large pan and heat over medium heat. Add the onion, and cook for about 5 minutes until translucent.

  3. Stir in the garlic and ginger, and cook for another minute until fragrant. Stir in the remaining spices, and continue to cook for about 2 minutes.

  4. Add the tomato sauce to the onion and spice mixture, and bring to a boil. Then reduce heat to low, stir in the coconut milk and simmer, stirring often, until sauce is thickened, 10-15 minutes.

Naan Pizza

  1. Toast naan bread, spoon tikka masala sauce over top, then add roasted butternut squash, tandoori chickpeas and feta cheese.

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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