Fake Chicken Sliders on Whole Wheat Smithwick’s Beer Rolls & Baked Hand Cut Sweet Potato Fries!

Fake Chicken Sliders on Whole Wheat Smithwick's Rolls & Hand Cut Sweet Potato Fries

This is by far my favorite Half-assed Recipe yet.  I love sandwiches and I love tiny versions of things, so this is a no brainer.  Obviously, you can substitute real meat for the vegetarian kind I use, but if you haven’t tried these delicious fake chicken nuggets yet, I strongly encourage you to give them a shot.  They are soy free and tasty!

This post will include three different recipes: one for the bread, one for the fries and one for an aioli.  Half-assed recipe follows:

Smithwick’s Beer Bread/Rolls

You will need:

  • 3 cups Whole Wheat Flower
  • 2 tablespoons of organic cane sugar (or whatever you use)
  • 1 tablespoon of baking powder
  • 1 12oz bottle of Smithwick’s Beer (or whatever beer you prefer)

Preheat your oven to 375.  Combine the dry ingredients mixing in the flower small parts at a time until thoroughly mixed, then add the beer and stir.  Eventually, you’ll be able to get your hands into the dough to mix it better.  To make rolls, grease a cookie sheet and line with parchment paper.  Sprinkle a small amount of whole wheat flower on your counter or cutting board and roll out 1.5 inch rounds, then place them on the cookie sheet.  Using a sharp knife, make three small slices in the top of each dough ball.  Bake the rolls for 20-25 minutes or until a nice brownish crust forms on the bottom and around the roll.  They should feel hard on the outside but like you could squish them if you pushed hard.  (This means they will be sooo soft and tasty on the inside!)

If you choose to make a loaf of bread instead, grease and line a bread pan (size is your choice) and bake at the same temperature for 45 minutes to an hour depending on your oven.

This bread is tasty tasty tasty!  I encourage you to try it with a variety of beers and spreads – even give 1 cup of dried fruit or nuts to the recipe before you bake it for a different texture.  My friend Anna (who first shared beer bread with me) and I tried 4 or 5 different beers on a baking spree one night, and there wasn’t a bad one in the bunch.

Hand Cut Sweet Potato Fries

You will need:

  • 1-2 Big Sweet Potatoes
  • A big bowl of ice cold water
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 tablespoon Cayenne Pepper seasoning
  • 2 minced cloves of Garlic
  • 1 tablespoon fresh Thyme leaves
  • 1 tablespoon cracked Black Pepper
  • 1 tablespoon Paprika

Wash your sweet potatoes thoroughly and begin cutting them into fry shaped pieces.  I like the skin on, but if you don’t, remove it first.  Give the cut potatoes an ice water bath for 10-20 minutes, then drain the water out and dry the potatoes with paper towels getting as much moisture out of them as you can.  Mix all of the seasoning ingredients and olive oil in a zip top freezer bag and add the fries; zip the bag and toss everything in it to coat the fries with deliciousness.  When dinner time comes, grease a cookie sheet and line it with parchment paper (avoid foil – it sticks!), then spread your fries out in a single layer.  Bake the fries in a preheated 425 degree oven for 25-35 minutes, turning over once.  This temperature and time produced a tasty, crisp (as crisp as sweet potatoes get) fry for me, but play with it if your oven is different.  Then enjoy!

Roasted Red Pepper Aioli

You will need:

  • 1 tablespoon of minced roasted red peppers (store-bought is fine, or roast your own in the broiler)
  • 3 tablespoons Vegenaise, Earth Balance Mindful Olive Oil Mayo or real Mayo if you prefer it
  • 1 tablespoon Plain Greek Yogurt*
  • 2 minced cloves of Garlic
  • 1 teaspoon cracked Black Pepper
  • 1 teaspoon Paprika

Mix these ingredients together until they are smoothly blended and serve with fries or spread on anything you can get your hands on.

*Not typically in aioli, but a pleasant addition both for flavor and fat content.

Cuuuute!!! And delicious.

Now that you have the three recipes I used, I hope you will consider trying these sliders.  To produce them, I simply halved three Smithwick’s rolls and toasted them lightly, then served each sandwich with a slice of either red or yellow tomato, some sliced spinach and aioli or Laughing Cow spreadable swiss!  These were a huge hit with Nick.

 

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