You know how much I love cooking in my slow cooker, Crockpot Whole Chicken to Slow Cooker Turkey, I'm so excited to share with you how to cook a turkey breast in a slow cooker today!

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

It's really easy and it's perfect for Thanksgiving or any holiday!

Spices for Slow Cooker Turkey Breast with Vegetables

• salt
• ground black pepper
• ground white pepper
• garlic powder
• onion powder
• dried thyme
• paprika

I have a quick video for you to watch in this post and I know you'll find it really helpful!

How to Make Slow Cooker Turkey Breast

I mix all of the rub ingredients together first and then smash and peel the garlic. Cut up the vegetables and add them to the slow cooker. Pour the chicken broth on top.

Quarter the lemon.

Pat the turkey breast dry.

Rub the garlic all over the turkey breast.

Add the rub to the turkey.

And then I add the lemon to the opening in the turkey breast. I always use lemon when roasting a turkey or chicken. It keeps keep the meat moist and tender.

Put the turkey breast in the slow cooker on top of the veggies and chicken broth.

Cook on low for 3.5 to 5 hours. Remove the turkey breast from the slow cooker and place in a baking dish and broil for a few minutes to crisp up the skin.

I use the broth from the slow cooker to make a gravy in a skillet. I know you'll love this!

It's a no fuss way of making a turkey breast in the slow cooker and makes it easy for your holiday get together!

My favorite kitchen tools for this slow cooker turkey breast:

slow cooker
turkey lifters
baking dish (pictured above) or this one

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Slow Cooker Turkey Breast Recipe

Prep Time 20 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Ingredients

• 1/2 large onion chopped
• 3 carrots ends cut off, cut into thirds
• 2 celery stalks ends cut off, cut into thirds
• one 15-ounce can low sodium chicken broth
• 4 to 5 pound turkey breast with the bone-in
• 4 garlic cloves smashed and peeled
• 1 lemon quartered

Rub Ingredients

• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Gravy Ingredients

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 1/2 teaspoon dried thyme

Instructions

• Add the onion, carrots and celery and broth to the crockpot. Turn on low.
• Mix all of the rub ingredients together in a small bowl.
• Pat the turkey breast dry with paper towels. Rub smashed garlic on the skin. Add spice rub to turkey. Leftover spices put on top of vegetables.
• Add garlic and lemon to the inner cavity of the breast. Place the breast on top of the veggies.
• Cook on low for 3 1/2 to 5 hours, depending on the size of the breast. It should have an internal temperature of at least 160 degrees F.
• Remove the turkey breast using turkey lifters and place in a roasting pan or baking dish. Place in the oven on the broil setting to crisp up the skin, for about 3 to 4 minutes, watching carefully so it won’t burn.

Make the Gravy

• Strain the broth from the slow cooker (mine made about 1 1/3 cups)
• Add 3 tablespoons of butter to a sauce pan and melt. Add flour and mix well, allowing the flour to cook for 3 to 4 minutes.
• Slowly add the strained broth and mix, until desired consistency. Allow to simmer and thicken. Add water if needed to thin out the gravy (about 2 to 3 tablespoons).
• Add dried thyme and salt and pepper to taste. Serve with the turkey breast.

More recipes for you to check out!

Crockpot Whole Chicken
Cook a whole turkey in a slow cooker: Crockpot Turkey
Roast Turkey with Wine and Herbs
Slow Cooker Turkey Breast with Gravy
Use your leftovers to make this Turkey Tetrazzini or Turkey Stuffed Peppers

The post How to Cook a Turkey Breast in the Slow Cooker appeared first on The Little Kitchen.

I'm so excited to share this recipe with you! I have to admit that I have made it several times already…I forsee that it will become a part of our regular rotation of easy to make weeknight meals! I have been wanting to try a sheet pan meal ever since I have seen them floating around Pinterest.

And then, my friend, Mary's new cookbook: The Weeknight Dinner Cookbook arrived in my mailbox and when I was flipping through the cookbook, I knew I had to make this sheet pan chicken dinner!

Her cookbook is great, packed with wonderful dinner ideas…so many that I want to try including: Mediterranean nachos, sweet & spicy salmon with broccoli, cheesy Mexican pasta, creamy balsamic skillet chicken, Greek chicken and Cajun roasted potatoes.

It takes just a few minutes to prep the ingredients for this sheet pan chicken dinner!

I didn't have dried basil for this recipe so I used fresh basil from my garden. I used between 1/4 cup and 1/3 cup packed basil (before chopping).

I LOVE the veggies in this dish…

Mix all of the herbs, salt, pepper, garlic and lemon juice in with the olive oil.

Toss that mixture all over the veggies and chicken.

Roast for 50 minutes and you have this beauty! So flavorful and so darn easy to make! It doesn't get any better than this!

I'm so excited for my friend, Mary and love her cookbook! You should definitely check it out!

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Sheet Pan Chicken Thighs with Green Beans and Potatoes

Ingredients

• 4-5 small bone-in chicken thighs about 2 pounds (910 g)
• 1 pound 455 g small red potatoes, halved
• 1 pound 455 g fresh green beans
• 1/4 cup 60 ml olive oil
• 2 Tablespoons 30 ml fresh lemon juice
• 2 cloves garlic minced
• 1 1/2 teaspoons 9 g kosher salt
• 1 teaspoon 1 g dried basil*
• 1 teaspoon 1 g dried oregano*
• 1 teaspoon 1 g dried thyme*
• 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6). Place the chicken, potatoes and green beans on a large baking sheet. In a measuring cup, stir together the police oil, lemon juice, garlic, herbs and spices. Drizzle the mixture over the meat, potatoes and beans. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp and somewhat shriveled.

Notes

Cook’s Notes: If you have Italian seasoning, homemade (page 159) or store-bought, in your pantry, you can substitute 1 Tablespoon (7 g) seasoning mix for the herbs marked with an *. If extra-crispy green beans aren’t your thing, you can place the cooked beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.

If your potatoes are bigger than about 1 inch (2.5 cm), you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.

Notes from The Little Kitchen: I didn't have dried basil so I used 1/4 to 1/3 cup packed fresh basil and then chopped it up. I loved using fresh basil when I made this!

You can also use boneless skinless chicken breasts when making this recipe. I cut them into cutlets and tossed the mixture on the veggies and the chicken. Roast the vegetables for about 30 minutes and then add the chicken and roast for the remaining 20 minutes (so the chicken doesn't dry out).

from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking by Mary Younkin, creator of BarefeetInTheKitchen.com

 

Disclosure: I received a review of this cookbook from the publisher. All of my opinions are my own and I only share with you what I love. There are affiliate links in this post.

The post Sheet Pan Chicken Dinner appeared first on The Little Kitchen.

Originally published on May 24, 2013, I updated this post to include step by step photos.

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

Cookies! Okay, sooo I have an obsession with cookies and chocolate chip cookies. Each one I have made, I call them the best ever! Now everyone thinks I'm lying. I guess I have to say I have three favorite recipes. The recipe I'm sharing with you today is now in the top three too.

Have you stayed at a Doubletree Hotel before? They give you these fresh-baked chocolate chip cookies and they are heaven. I'm so happy to have found a recipe in my searches, so I can make them at home! And I have to say, these taste even better at home. Once you make them for family and friends, they will ADORE you!

I made these cookies for our food blogger bake sale this year! Huge thanks go out to all of the bloggers who participate this year: Katie’s Cucina (my co-organizer! here's her recap), Kokocooks, Forkful, Live Pretty, Simply Southern Baking and My Sweet Zepol. We raised almost $700 for Share our Strength! And huge thanks go out to the Winter Garden Harvest Festival — they let us combine our bake sale with their festival which was a blast!

There's our great group! What a lovely bunch of ladies!

First things first, pulse the oats in a food processor.

I usually will pulse at least 2 cups worth and store the rest in a jar in the pantry so I have some ready to go the next time I'm making these DoubleTree Hotel chocolate chip cookies again!

I measure out and mix the oats, flour, baking soda, salt and cinnamon together with a rubber spatula.

In another mixing bowl, add both sugars and the butter.

Cream them together, they will look like this.

Squeeze the lemon.

Add vanilla extract, lemon juice and eggs, mix until smooth.

Add the flour mixture in two batches.

And mix together until just combined. (Don't overmix.)

Add the chocolate chips and the chopped walnuts.

Again don't overmix the dough.

And then portion out the dough using a cookie scoop. I used to make them huge (like you see above) but I like my dough to go further and make even more cookies for sharing or for those late night cravings. So I use a medium sized cookie scoop now (1.5 tablespoons).

Portion the dough out because this makes your life easier. The dough has to chill and I hate trying to scoop out portions when the dough is rock solid from the refrigerator or the freezer. Chill the dough for a few hours and then bake to your heart's content!

And about this DoubleTree cookie recipe…please make them! I put a quick video together on how to make them too! Enjoy!

These chocolate chip cookies are to die for…they are my absolute favorite…I measure all cookies up to these ones!

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DoubleTree Cookie Recipe

Having made these cookies a bunch of times, my favorite semisweet chocolate chips for this recipe are Ghirardelli miniature ones.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 28 -30 large cookies

Ingredients

• 1/2 cup rolled oats
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted butter two sticks, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon freshly squeezed lemon juice
• 2 large eggs
• 3 cups semi-sweet miniature chocolate chips you can use regular-sized chocolate chips instead
• 1 cup chopped walnuts optional

Instructions

• Pulse oats in a food processor until semi-fine or fine.
• In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
• To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
• Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
• Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
• To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14  minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
• Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Notes

Tip:  Freezing your cookie dough for later, let's you have fresh baked cookies anytime you want them! Here are some tips on how to freeze cookie dough.

An update: I make these cookies ALL the time! I find that miniature chocolate chips work even better than regular-sized. And above is how I first freeze the dough right after making the cookie dough. Check out how to freeze cookie dough.

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The post DoubleTree Cookie Recipe appeared first on The Little Kitchen.

This crockpot turkey is so easy to put together and what I love most about it is you free up your oven for sides and desserts! You'll love how easy it and tasty is it is to cook a whole turkey in a slow cooker!

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

If you're looking to make turkey but want to make something smaller, you can always make my slow cooker turkey breast recipe!

Every year, at a company that I worked at for 8 years, we had a Thanksgiving luncheon. Everyone signed up to bring different things. Since there were so many of us, five to six people signed up for the stuffing, different veggies, the pie, and so on. We even had many turkeys! My former boss, BJ, always cooked his turkey in the slow cooker. He said his mom cooked it that way when he was growing up. The turkey always turned out moist.

I emailed him the other day because this year, we decided to cook our Thanksgiving dinner early- we enjoyed it on Sunday night and I wanted to try my hand at cooking the turkey in the slow cooker. He told me you can leave it in longer than the 6 to 8 hours but it starts to fall apart, which is totally fine! Just make sure the turkey you buy will fit in your slow cooker!

If you're running low on oven space or just want a low maintenance way to cook a turkey- the slow cooker is the way to go! This turkey version is a modified version of my popular crockpot whole chicken recipe that we LOVE to make all the time!

Prep the dry ingredients.

Cut up the vegetables and add them to the crockpot.

Great deal alert! Perdue Farms has a Niman Ranch spiral cut ham that's on sale for 15% off! They give you free shipping for orders $159.99!

Pat the turkey dry.

Fold back the wings and rub the turkey with garlic.

Add the rub to the inside of the turkey and all over it.

Tie the legs together with kitchen twine.

All ready to go into the slow cooker.

I put one of the garlic cloves and the rest of the dry ingredients I didn't use on top of the veggies.

Place the turkey on top of the vegetables and cover the crockpot. Cook for 6 to 8 hours.

Remove the turkey and place on an oven-safe baking dish. Broil the skin in your oven broiler for 4 to 5 minutes, watching it carefully so it doesn't burn. Allow the turkey to rest for 30 minutes before carving.

Skim the fat from the broth and save it for another recipe! I'm thinking turkey ramen noodle soup are in order for this week!

Once you carve the turkey, add some broth to the turkey to keep the meat moist.

We loved this and it made it less stressful in the kitchen since I was able to do all of my sides in the oven without them having to compete with the turkey. We'll definitely do this again!

Wishing you and yours a happy Thanksgiving and hoping that you have a lot to be thankful for! I know I do! Huge hugs!

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Whole Turkey in a Slow Cooker Recipe

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Ingredients

Rub Ingredients for the Turkey:

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 2 teaspoons dried thyme
• 1 teaspoon ground white pepper
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper

For the Crockpot:

• 1/2 medium onion chopped
• 2 carrots scrubbed, no need to peel, chopped in halves or thirds
• 2 celery stalks cut in thirds
• 4 garlic cloves peeled and smashed
• 1 whole lemon quartered
• 8 to 9- pound whole turkey fresh, if frozen then defrosted

Instructions

• Combine salt, paprika, onion powder, dried thyme, white pepper, garlic powder and black pepper in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart that's oval shaped but this one is an 8-Quart or this one).
• Remove turkey from packaging and remove neck and pouch with organs. Discard or save for use in another recipe. Optionally, rinse turkey with water. Pat dry with paper towels.
• Fold back the wings. Rub smashed garlic all over outside of the turkey. Put one garlic in the slow cooker and the rest inside the turkey. Put the rub all over the outside and inside the turkey. Add the quartered lemon to the inside of the turkey. Tie the legs with kitchen twine.
• Place turkey on top of the vegetables, you may need to move the veggies around depending on the size of your slow cooker. Cover slow cooker and cook turkey on low for 6-8 hours. (I used a 9.82-pound turkey, it took about 6 1/2 hours. The time will depend on the size of the turkey and your slow cooker.)
• Remove turkey and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes but watch it carefully. It may take less time or a little longer, depending on the temperature of the broiler in your oven, you don’t want to burn your turkey.
• Allow turkey to rest after removing it from the broiler for 25 to 30 minutes.

Notes

Notes: No need to add water to the slow cooker. The turkey creates a broth while cooking.

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The post Slow Cooker Whole Turkey appeared first on The Little Kitchen.

Can you believe this is the first time I have ever cooked scallops? I feel like this is the time I first made mussels at home…it's so easy…and not sure why it took me so long to try it!

Rewind to last month, I was invited to a culinary demo and lunch at Raglan Road (an authentic Irish pub) located at Downtown Disney in Lake Buena Vista, Florida. We love Raglan Road and to get to see Master Chef Kevin Dundon speak and cook for us at his restaurant, I jumped at the chance! Be sure to keep reading, as I have some information about an exciting contest for a trip to IRELAND!

The event was pretty sweet, he does this event in March every year and everyone was excited to see him and taste the food.

He's very charming, very likable and hilarious. It was great to hear him talk about food and give cooking advice…such as looking for dry packed scallops vs. wet packed. It's harder to cook scallops that are wet packed…there are too many juices and you may end up boiling or steaming the scallops.

And this is the recipe I'm sharing with you today…his presentation looks way prettier than mine and Chef Kevin's were served with mashed potatoes!

I feel very lucky that he shared his recipes with me! This tomato soup is so buttery and creamy…and the oysters! Do you love oysters?

And a beautiful presentation for the lamb!

I'm slightly obsessed with the idea of this dessert…it was so good. Called Pimms Knickerbocker Glory, I have never had anything quite like it. Topped with a macaron and a vanilla mousse that was heavenly!

And there were wine pairings.

This event was so delightful and I had a blast! And a nice way to kick off St. Patrick's Day celebrations.

Like I said before, it was really nice to meet Chef Kevin and receive a copy of his latest cookbook, Back to Basics. It's a gorgeous cookbook with tons of step by step photos.

I can't wait to cook from it! Especially, the fish and chips, his recipe for Roast Beef with Yorkshire Pudding and many more!

And now for the recipe. For the mornay sauce (cheese sauce). First melt butter.

I bought a small block of Gruyère cheese and grated it.

I have a big bin of flour in my pantry and find lately that I need a few teaspoons or tablespoons of flour here and there. So recently, I started keeping a small container of flour on my counter next to other ingredients that I use all the time. So convenient!

Juice the lemon while you're prepping the cheese sauce. I love this juicer that my friend, Christine, gave me as a gift. You can store the leftover juice in the fridge!

So good and bubbly. I have so many ideas for this mornay sauce…for other recipes. So stay tuned!

Wipe those scallops with paper towels and add salt and pepper.

Sear the scallops on each side and then add a splash of lemon.

With the Gruyère cheese sauce, these scallops are out of this world…loved that I had it at Raglan Road and then was able to make it at home! Such simple ingredients make such an elegant dish. You can do it! I love and appreciate that Chef Kevin shared his recipes and gave me the inspiration to try cooking scallops at home!

And I can't wait until my next visit to the restaurant, by the way.

And so much fun, you have to enter in Chef Kevin's Master Chef Cooking Contest. Five finalists will be chosen and FLOWN to Ireland where you will get to cook with Chef Kevin and visit his popular resort and cooking school, Dunbrody Country House Hotel. You will need to develop a 3-course menu and submit a short video talking about your recipes. Find all of the information you need about the contest (you have until April 21st to enter!) on the Raglan Road website. This is a once in a lifetime opportunity…I would love to see you win this!

PS I wish I could go too. How fun would that be?

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Pan-Seared Scallops with a Gruyère Cheese Sauce Recipe

This dish is a type of French dish called Coquille St. Jacques and it's luxurious! You have to try it! (By the way, the sauce makes a lot for this dish, feel free to halve it or save it for dipping in vegetables!)

Ingredients

Mornay sauce

• 2 Tablepoons unsalted butter
• 3 Tablespoons unbleached all purpose flour
• 2 cups whole milk
• pinch of salt
• pinch of pepper
• ¾ to 1 cup grated gruyere cheese
• 1 large egg beaten

Scallops

• 8 large sea scallops
• 1 teaspoon grape seed oil
• one squeeze of a lemon
• pinch of salt
• pinch of pepper

Instructions

Mornay Sauce

• Melt the butter in a heavy bottomed saucepan over low heat.
• Sprinkle in the flour and stir with a balloon whisk.
• Cook gently for 2 minutes, until the roux is off-white in color. Don't over cook it or the sauce will be discolored.
• Slowly pour the milk into the saucepan nd increase the heat to medium, whisking constantly until it comes to a boil.
• Season with salt and pepper and cook for a further, about  6 to 8 minutes to ensure the flour is cooked through.
• Remove from heat and add in the gruyere cheese and egg.
• Stir until fully incorporated.

Scallops

• Pat the scallops dry with a paper towel. Lightly season the scallops with salt and pepper.
• Heat a pan on medium heat for a few minutes (you want the pan really hot), then add oil. (If you're using a nonstick pan, you'll need to add the oil before turning the pan on.)
• Gently place the scallops in the pan and sear about 1 to 2 minutes on each side for a medium rare-medium scallop.
• Remove pan from heat and deglaze with a splash lemon juice.

Notes

From Chef Kevin Dundon, co-owner of Raglan Road

Disclosure: I was invited to attend the lunch and culinary demonstration at Raglan Road. All opinions are always my own and I only share with you what I love. There are affiliate links in this post.

The post Pan-Seared Scallops with a Gruyère Cheese Sauce appeared first on The Little Kitchen.

Side note: When I think of Jessica, I smile. She's hilarious, caring and amazingly talented and humble. I remember a couple of years ago spending time with her on a brand trip, I had just gotten laid off from my job and she was incredibly supportive and encouraging. I appreciate her so much! When I was thinking about what recipe I would make for this virtual (so sad we can't do it in person) baby shower, I thought of her Salmon BLT sliders and wanted to include avocado in some kind of way because she LOVES avocado. And the brie, it was an afterthought and it might sound really weird and strange but it's perfect. I'm a just a little too obsessed with brie cheese lately…

Add all of the ingredients with the liquids first for the aioli into a blender.

Blend until smooth and refrigerate until you're ready to serve.

Cut the salmon into 8 pieces. It's up to you if you want to remove the skin.

Broil for 5 minutes on each side.

Stack the bacon, lettuce and tomato sliders. First spread the aioli on the bottom of slider or dinner rolls, then add the salmon, some brie cheese and then stack the bacon, lettuce and tomato.

I'm so excited for Jessica…she's an amazing person who is extremely supportive of her friends, so talented and humble at the same time, she's going to make an amazing Mom! I hope she enjoy the shower we threw for her and these Salmon BLT sliders!!

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Salmon BLT Sliders with an Avocado Aioli & Brie Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

Avocado Aioli

• 2 large egg yolks
• 4 teaspoons fresh lemon juice
• 1/2 cup olive oil
• 1 ripe avocado peeled and sliced
• Pinch of salt and pepper

Salmon BLT Sliders

• 1 to 1 1/4 pound salmon
• Brie cheese rind removed, cut into chunks (or your favorite cheese)
• 8 dinner rolls
• sliced bacon cooked
• red or green leaf lettuce
• one plum tomato sliced

Instructions

• Turn on your oven broiler (mine goes to 550 degrees F).
• Add aioli ingredients to your blender (liquids first) and blend until smooth. Pour into a small bowl and cover and refrigerate until use.
• Cut salmon into 8 equal pieces and sprinkle salt and pepper on top. Place on a foil lined baking sheet. Broil salmon for 5 minutes on each side.
• While salmon is broiling, prep the other ingredients.
• Cut dinner rolls/slider buns in half and spread aioli on the bottom, place one piece of salmon, a few pieces of brie on top of the salmon and then stack the bacon, lettuce and tomato on top. Serve immediately.

Notes

Inspired by Crispy Salmon BLT Sliders with Chipotle Mayo.

Seriously, the oozy brie drives me crazy. Brie and salmon, it's a thing.

And be sure to visit these other blogs for more recipes to celebrate Jessica's impending arrival!!

Salads!
Asian Broccoli Salad with Peanut Sauce from Gimme Some Oven | Brussels Slaw with Tahini Dressing and Za'atar Crostini from The Lemon Bowl | Kale Salad with Apple, Hazelnuts & Bacon from With Style & Grace

Cocktails!
Hot Buttered Rum Cocktail from Dine & Dish | Cranberry Orange Dark and Stormy Cocktail from Food For My Family | Bourbon Pumpkin Milkshakes from Minimalist Baker | Apple Cider Shandy from Stylish, Stealthy & (sometimes) Healthy | Preggy Punch Mocktail from A Spicy Perspective | Boozy Maple Peanut Butter Cup Milkshake from Girl vs. Dough | Maple Bacon Pisco Sour from Honestly Yum | Pink Grapefruit Margaritas from Cookin Canuck | Mezcal Citrico Cocktail from A Thought For Food | Pomegranate Rosemary Spritzer from A House in the Hills | Ginger Bourbon Apple Cider from The Novice Chef  | Citrus Cider Punch Floats from Bran Appetit

Burgers!
Meatloaf Veggie Burgers with Mashed Potatoes + Gravy from Edible Perspective | Salmon BLT Sliders with an Avocado Aioli & Brie from The Little Kitchen | Balsamic Beef Burger with Mac and Cheese from Daisy At Home | Candied Bacon Maple Cheddar Burger from Cookies & Cups | Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy from Climbing Grier Mountain | Bleu Cheese Burgers + Sweet Potato Fries from Dessert For Two | Fig Rosemary Roast Chicken Brie Brussels Sprout Panini from Country Clever | The Best Cheeseburger Soup from Foodie Crush | Spicy Sambal Chicken Meatball Sub with Eggs from Lady and Pups | Sweet Potato and Kale Grilled Cheese from Two Peas & Their Pod | Ultimate Breakfast Sandwich from Bake Your Day

Tacos!
Crunchy Ground Beef and Cheesy Tacos from Spoon Fork Bacon | Boozy Beef and Butternut Tacos from The Fauxmartha | Harvest Hash Breakfast Tacos from With Food + Love | Crispy Kale and Brussels Sprout Tacos with Bacon from Mountain Mama Cooks | Banh Mi Tacos with Spicy Sriracha Honey Sauce from Heather Christo |  Loaded Huevos Rancheros Tacos from A Couple Cooks | San Diego Lobster Street Tacos from Fitnessista

Desserts!
Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles from Table for Two | Mini Vanilla Loaf Cakes, All Trashed Up from My Name is Yeh | Pumpkin Spice Butterscotch Sprinkle Cupcakes from Picky Palate | Cake Batter Confetti Cupcakes from Sprinkle Bakes | Easy Homemade Funfetti Cake with Vanilla Buttercream from Averie Cooks | Trashed Up Shortbread Cookie Bars from Sweet Phi | Loaded Junk Food Brownies from Love & Olive Oil | Bakery Sugar Cookies from Lauren’s Latest | Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies from Cookie + Kate | Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting from Flourishing Foodie | Salted Caramel Popcorn Ice Cream Cake from The Sugar Hit | Breakfast Cereal Cake Donuts from Hummingbird High | Triple Chocolate Vanilla Swirl Crumb Cake from Top With Cinnamon | Chocolate Chip Cookie Ice Cream Sundaes from Bake at 350 | Lemon Layer Cake from Simple Bites | Baby Block Cake Pops from Bakerella | Chocolate Covered Grapefruit from She Wears Many Hats

Pizza!
Beer Battered Fried Calamari Pizza from Bev Cooks | Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust from Rachel Cooks | Trashed Up Barbecue Turkey Pizza from Foodie With Family | Pesto Potato Bacon Pizza from Shutterbean | Grilled Cheese Pizza from i am a food blog | Chili Cheese Dog Pizza from My Life as a Mrs | Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle from Simply Scratch | Beer Cheese Tater Tot Pizza from The Beeroness | Roasted Pumpkin Pizza from Yes I Want Cake | Bacon Mashed Potato Pizza from Two Red Bowls | Pork Banh Mi Pizza from Dula Notes | Trashed Up Mexican Pizza Pockets from Weelicious | Roasted Beet Pizza from Take a Megabite | Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta from Hungry Girl Por Vida

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