Mixed Vegetable Sliders#SundayFunday

These Mixed Vegetable Sliders are cheesy, buttery, loaded with veggies and deliciousness. Make it for your next party or kids' lunchbox, or can take with on a travel journey like I did!

Ingredients 
9 Bread Rolls/Pavs  
1 Bowl Mixed Veggies - I used frozen
½ Cup Diced Colored Bell Peppers
½ Cup Pizza Sauce
½ Cup Boiled Sweet Corn
1 Onion - finely chopped
2 Cloves Garlic - minced
1 Tablespoon Oil

Salt & Pepper to taste
1 Cup Shredded Cheese
Garlic Herbed Butter as required
Method
To Make The Filling

In a pan heat oil add the onion & garlic saute till the onions turn translucent. Add all the veggies and saute for a minute then add the pizza sauce, salt and pepper to taste. Cover and let is cook till veggies are done. Once done add a little cheese, mix well.  
Preheat the oven to 180°C. Grease a baking pan.

Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread butter on it. 

Place a layer of the filling and spread grated cheese. Add the top halves of the rolls.  

Brush with garlic herbed butter over the tops of the sliders.
Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

Labels: Sliders,Vegetarian, Mixed Vegetable, Appetizer, Starters, Sunday Funday

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

• Baby Corn Rumaki by Palatable Pastime
• Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
• Charcuterie Bites Pumpkin Centerpiece by Our Good Life
• Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
• Creamy Duck Liver Mousse by Food Lust People Love
• Date and Walnut Bites by Sid's Sea Palm Cooking
• Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories
• Mini Bread Cornucopia by Amy's Cooking Adventures
• Mini Pumpkin Cheese Balls by Mayuri's Jikoni
• Mixed Vegetable Sliders by Sneha's Recipe

Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.

For The Stuffing
In a bowl, combine thick basil pesto, greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Holiday Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients

White Chicken#AlphabetChallenge

This  is a chicken dish  in white gravy, hence it is called White chicken. It can be made with boneless or  with bones,  it will still taste delicious.  I, have used chicken with bones and this dish was too  yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream.  It's a  Mughlai cuisine and makes a fantastic  party dish and mildly spiced.

Ingredients 

½ kg Chicken - cut into medium pieces
2 Medium Onions - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus
¼ Cup Warm Milk
Whole  Spices

1 Bay leaf

1 Big Brown Cardamom 

2 Green Cardamoms

2 Cloves 

2 Black peppercorns 

1 Teaspoon Cumin seeds 

1 Stick Cinnamon
Oil as required 
Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for half hour.

Soak the cashewnuts and poppy seeds in ¼ cup warm milk for at least half hour.  Then grind this to a fine paste with the milk.  Keep aside.

Saute  the onions in 2 tablespoons  oil,  till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground  onion and spice paste and saute till oil surfaces. Add  the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.  

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan.   Drizzle a little cream. 

 Garnish with sprigs of mint leaves and  serve it with Hyderabadi Parathas or naan or any crusty bread.  

Enjoy...

Labels: Chicken, Mughlai Cuisine, Cashewnuts, Poppy seeds, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "W"

• Karen’s Kitchen Stories: Chocolate Mint Whoopie Pies 
• Jolene’s Recipe Journal: Cranberry Wild Rice 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Butternut Squash Soup with Whiskey
• A Messy Kitchen: French Onion Sausage and White Bean Bake
• Culinary Cam: Frisky Whiskey Chocolate Cake 
• Blogghetti: Homemade White Gravy Mix
• A Day in the Life on the Farm: Sausage and Wild Rice Stuffed Acorn Squash 
• Mayuri’s Jikoni: Waldorf Salad 
• Food Lust People Love: Welsh Rarebit Potatoes with Cavolo Nero 
• Palatable Pastime: Warm Potato Salad with Kielbasa
• Sneha’s Recipe: White Chicken 

Keto Baked Buffalo Cauliflower Steaks With Chicken

Keto Baked Buffalo Cauliflower Steaks With Chicken are grilled crispy yet tender. They are protein packed, filling and delicious. You will love these.

Ingredients

4 Cauliflower Steaks
2 Tablespoon Buffalo Sauce
2 Boneless Chicken Thighs - cut into small
Salt to taste
2 Tomatoes - thickly sliced
Grated Mozzarella Cheese - as required
Chopped Coriander Leaves - for garnishing
Method

Marinate the chicken in buffalo sauce and salt to taste. Keep aside to marinate for at least 30 minutes. 
Leaving the stalk in place, slice your cauliflower in half first then slice the halves into steaks.
Parboil the cauliflower steaks in salted water, drain and keep aside. Let it cool completely.

In a baking tray arrange the cauliflower steaks. Place a little of marinated buffalo chicken on each steak. Place a thickly sliced tomato on top. Place this in the oven at 180°C with both elements on for 12 - 15 minutes. Remove add the grated mozzarella cheese and put it back in the oven till the cheese melts for about. Remove, cool & Enjoy!!

Labels: Holiday Side Dish, Keto,Low Carb, Side Dish, Chicken, Cauliflower

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Wednesday Holiday Side Dish Recipes 

• Sauteed Kale with Bacon by Hezzi-D's Recipe Box
• Copy Cat Texas Roadhouse Seasoned Rice by A Day in the Life on the Farm
• Keto Baked Buffalo Cauliflower Steaks With Chicken by Sneha's Recipe
• Easy Southern Fried Okra by A Kitchen Hoor's Adventures
• Pomegranate Pani Puri by Magical Ingredients

Taiwanese Pork Chops - Keto

Packed with flavors, this Asian inspired pork chops will be a tasty addition to your meal. I, adapted this recipe to make it keto friendly.

Ingredients
1 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce or Coconut Aminos
8 Large Cloves Garlic - pounded to a coarse paste
2 Teaspoons Sake or Rice Wine Vinegar
2 Tablespoons Five-Spice Powder
½ Teaspoon Red Chilly Powder
4 Skinless Pork Chops
4 Tablespoons Almond Flour or Oats Fiber Powder
1 Tablespoon Oil - for frying
Method 

Combine soy sauce, garlic, sugar, sake, 2 tablespoons water, red chilly powder and five-spice powder in a large bowl. Set aside.
Using a kitchen mallet or a rolling pin, pound pork chops until ⅛ inch thick. Score near the edges to prevent curling when fried. Marinate pork in soy sauce mixture, coverit and refrigerate it for an hour at least.
Remove each pork chop from the marination, coating each piece well with oats fiber powder. Refrigerate for another 15 minutes.

Add the chops to the pan and let them sear on both sides, turning once. This should take about 4 minutes on each side, until a golden brown crust is formed. Drain on a paper towel-lined wire rack.
Easy and delicious! Serve with cauliflower rice or keto mashed potatoes. Enjoy !!

Labels: Asian Cuisine,Pork Chops,Holiday Side Dish, Keto, Low Carb

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Monday Holiday Side Dish Recipes

• Roasted Vegetables with Bacon and Pumpkin Seeds by Hezzi-D's Recipe Box
• Squash, Apple, and Cranberry Casserole byA Day in the Life on the Farm
• Butternut Squash Gratin by Karen's Kitchen Stories
• Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
• Taiwanese Pork Chops by Sneha's Recipe
• Cranberry Salsa by Art of Natural Living
• Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
• Longhorn's Smoky Crispy Honey Butter Brussels Sprouts by Jen Around the World
• Cranberry Masal Puri by Magical Ingredients