Skip to main content

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Crazy-Addictive Diner Sliders

I came across an awesome food site the other day, The Culinary Sherpas. What I instantly was in love with was their cooking videos. And to be totally honest, I also loved all the tattoos. The site isn't pretentious, or puffed up to sound ultra "foodie." Real people, real food, and you can really learn a lot if you pay attention. Check em out!

I watched a great video at The Culinary Sherpas featuring Crazy-Addictive Diner Sliders. They truly are addictive!

Crazy-Addictive Diner Sliders
Makes 12 sliders

  • 2 lbs ground chuck (not sirloin, not 80% lean, just plain old ground chuck)
  • 1 sweet onion, sliced thin (use a mandolin, if you have one)
  • 12 slices sharp cheddar cheese
  • 12 potato rolls
  • 1 tbsp canola oil
  • sea or kosher salt and freshly ground black pepper

1. In a saute pan, over medium heat, add the canola oil and the onions. Saute the onions until just starting to brown, then set aside to cool.

2. Form the ground chuck into 12 equal sized balls and season with salt and pepper.

3. Heat a large cast iron skillet over medium heat (cast iron is non-negotiable) and place the balls into the skillet. You should hear a loud instant sizzle. If you do not, pull those bad boys back out and wait for the pan to be hot enough.

4. Top each ball with sauteed onion, season with salt and pepper, and mash the ball flat with a spatula. After 2 minutes, turn the sliders over preserving the onions as you flip, mash flat with the spatula and cook for 2 minutes longer.

5. Carefully remove the sliders from the skillet, so that you don’t lose the onions, and place inside of the potato rolls.

6. Top each slider with the cheddar cheese, place on a baking sheet, and heat in a preheated 400 degree oven for about 5 minutes to melt the cheese and crisp the rolls. Remove from oven and enjoy

Recipe from The Culinary Sherpas


  1. YUM!! I recently found the Sherpas, too, and am loving their site!

  2. these sound delicious! have to put them on my list of things to try! Thanks for stopping by my blog.

  3. These look and smell delicious. Oh yes, I think I can smell them through the computer!

    I feel like a total ditz asking this, but where did this term "sliders" come from? and what rock was I under when they started calling mini hamburgers this?

    I feel so clueless!
    Alpaca Farmgirl


Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!