Sammich Saturday Blackened Chicken Sliders with Warm Mango Salsa
Cutting Mangos sucks! So i bought this mango splitter and peeler of amazon. Is it easy enough for a dummy to do it? You be the judge!Find me on facebook for.
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Instructions. Heat oven to 350F. Line a rimmed baking sheet with foil. Place salsa to one side of baking sheet. Following manufacturer's instructions, place pork loin in its cooking bag on other side of baking sheet. Bake salsa and pork for 25 minutes. Remove from oven and let rest for 3 minutes.
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Holding both handles, the user pushes the blades down through the mango from the top, separating the seed from two halves of mango. The flesh can then be cubed or sliced off the skin on those two halves. After the prep work, the mango splitter slips right into the dishwasher for hassle-free cleaning. --Ann Bieri
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Place all ingredients for the jerk chicken into the insert of an Instant Pot. Set to Manual Pressure on High for 15 minutes. Quick release and use two forks to shred the chicken in the insert. While the chicken is cooking, make the salsa. Combine mango, red onion, jalapenos, cilantro, lime juice, and black pepper in a small bowl.
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Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. In a medium bowl, whisk together butter, poppy seeds, garlic and mustard powder and salt. Top one side of the rolls with arugula, tomatoes, ham and cheddar, and then the tops of the rolls. Repeat with remaining rolls to make 9 sandwiches.
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Mango Pulled Pork Sliders. Place the bottom buns on a small tray, top with optional pickled mango then the pulled pork. Top the pork with the BBQ sauce and then the optional slaw. Place the top of the bun on the slaw and brush the top bun with garlic butter and place into oven at 350 degrees for 5 minutes. Remove from oven and serve.
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Slider rolls (small hamburger buns) 1 mango, peeled and sliced thin (check youtube for videos on the best way to cut a mango.) 1 handful cilantro, chopped small; 2 cups shredded cabbage or coleslaw mix; 2 TBSP Olive Oil; 1 TBSP lime juice; sprinkle salt
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To prepare sliders: Combine beef, Worcestershire, salt and pepper in a medium bowl. Form into 6 patties, about 3 inches in diameter. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 160 degrees F, 3 to 5 minutes per side. Grill onion until lightly browned and tender, 2 to 3.
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Combine all slaw ingredients and gently toss. Whisk dressing ingredients together. Add dressing to slaw and toss gently until everything is lightly coated. Chill for 15 minutes. Slice Hawaiian rolls in half, top with shredded Kalua Pork and a generous spoonful of slaw. Top with other half of bun.
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In a large bowl, combine pureed mango, ground turkey, breadcrumbs, green onions, garlic, thyme, and mustard. Season with salt and pepper. Preheat outdoor grill or indoor grill pan over medium-high heat. Clean and oil grill grates. Form turkey mix into 10 small patties. Cook until internal temperature reaches 160 degrees, about 15 minutes total.
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Cut each roll in half; roll each into an oblong shape. Arrange in 2 greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. In a small bowl, whisk egg and water; brush over rolls. Sprinkle a third of the buns with poppy seeds, another third with caraway seeds and the remaining buns with cheese.
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Preheat grill to medium-high heat. Brush grates lightly with canola oil and place sliders on grill. Close lid and grill for 5-6 minutes, flipping once half-way through. Place sliders on flatbread sliders and top with a spoonful of Mango Jalapeno Salsa and crumbled queso fresco.
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