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The Bee’s Knees

The Bee's Knees

The Bee's Knees

When temperatures rise on Great Plains of Nebraska, I make and shake my favorite cooler, The Bees Knees, a fresh fruit drink or classic cocktail. The Bees Knees blends Buzz Savories artisanal honey, freshly squeezed lemons and a splash of orange juice into a cooling and vitamin-packed drink.

The classic Bee’s Knees cocktail consists of gin, lemon juice and honey. Start by making a honey syrup to melt the honey. To make the syrup blend one part honey to one-third part hot water. Example 3 Tb. honey to 1 Tb. very hot water. Mix and refrigerate.

The Bee's Knees

When you’re ready, fill a cocktail shaker (or quart jar with a lid) with ice and add 1 oz. fresh lemon juice, 3⁄4 oz. Buzz Savories honey syrup, and 2 oz. gin (if you are making a cocktail). Shake vigorously. Strain into a glass and garnish with a lemon twist.

Some variations on the Bee’s Knees theme include adding a splash of orange juice or substituting lime juice for the lemon. If you divide one drink between two Champagne glasses and fill the rest with bubbly, you’ll find yourself with a French 75, or if you want more of a sipping drink, pour the ingredients over ice and top it off with club soda to create a different take on a Tom Collins.
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The Bees Knees
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The Bee's Knees

A Cool Drink for a Hot Day - Make and Shake a Bee's Knees to refresh your taste buds and charge your battery. Buzz Savories artisanal honey guarantees fine flavor.
Course Breakfast, Dessert, Drinks, Snack
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, flavor rich, healthy, picnic
Prep Time 15 minutes
Servings 2 people

Equipment

  • 1 cocktail shaker or 1 qt. glass jar with lid
  • 1 orange and lemon squeezer

What You'll Need:

  • 2 Tbs Buzz Savories artisanal honey
  • 1 Tbs. hot water
  • ½ cup freshly squeezed lemon juice
  • 1 splash freshly squeezed orange juice (optional)
  • 2 jiggers or 6 oz. gin (optional)
  • 8 medium ice cubes

How To Prepare:

  • Because honey does not melt in cold liquids and will form a ball, mix honey with ½ Tb. really hot water and stir until honey dissolves. To serve more people, make a simple syrup with honey - 3 parts honey to 1 part boiling water. Stir to blend, cover and refrigerate.
  • Juice 2-3 lemons and (optional) 1 orange. Orange juice makes a sweeter drink. Your preference.
  • Combine the fresh juices and honey syrup and (gin, optional) into a cocktail shaker or a quart jar with a lid, add ice, and shake vigorously. Then strain into 2 glasses and garnish with a ribbon of lemon peel. Serve icy cold.

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Grilled Chicken with Spicy Beer Mustard/Honey Glaze

grilled chicken with spicy beer mustard and honey glaze

Grilled Chicken with Spicy Beer Mustard/Honey Glaze

What is summer for you?  Sunny days, vacations, golfing with friends, boating at the lake?  For us at Buzz Savories, summer brings a lot of flavor and the taste of great food with friends somewhere outdoors, and we grill! 

The sweet, spicy, smoky smells of chicken on the grill  bring us together, and we feast.

grilled chicken with spicy beer mustard and honey glaze

Buzz Savories  Spicy Beer Mustard and Honey make a glaze that turns ordinary grilled chicken into a feast to remember, and it is easy!  .  The honey creates a sweet char on the bird and the Buzz Savories Spicy Beer Mustard adds layers of flavor and a spicy bite to the chicken.   I like to spatchcock a young bird meaning 4 lbs. or less.  Quarters of chicken and pieces also work beautifully with this recipe.
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grilled chicken with spicy beer mustard and honey glaze
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Chicken on the Grill with Spicy Beer Mustard/Honey Glaze

Barbecue with a lot of flavor and a touch of heat. Always delicious and easy to double the recipe for a crowd.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, grilling, healthy, Light Dinner Meal
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings

Equipment

  • grill for barbecue

What You'll Need:

  • 4-5 lb. skin-on whole chicken or breasts and legs or any combination of chicken you prefer
  • ¼ cup apple cider vinegar
  • ¼ cup (packed) brown sugar
  • 2 Tb. Buzz Savories Honey
  • 2 tsp. Worchestershire Sauce
  • 1 tsp. paprika
  • ¼ tsp. red pepper or cayenne pepper
  • ½ cup Buzz Savories Spicy Beer Mustard
  • 2½ Tb. kosher salt

How To Prepare:

Spatchcock the Chicken

  • With a sturdy pair of scissors, cut along both sides of the spinal column and remove. Slip a sharp knife under the ribs and remove (save and freeze the bones for making chicken broth at a later time. ) Press down on the chicken breast to break the breast bone and flatten the chicken.
  • Season chicken on all sides with salt. Allow to rest at 15-30 minutes at room temperature after salting or 2 hours refrigerated.

Barbecue Sauce

  • Mix vinegar, brown sugar, honey, Worcestershire, paprika, cayenne or red pepper and 1/2 cup Spicy Beer Mustard in a medium bowl; set aside.

Grilling

  • Pat chicken dry then place skin side down over indirect heat until instant thermometer reads 145 Degrees F.
  • Baste chicken with the glaze.
  • Cover with lid, and continue to roast, basting every 4-5 minutes, and keeping covered, until the internal temperature of thickest part of breast registers 155 Degrees F and sauce is shiny and lacquered,.
  • Transfer to a cutting board and slice.
  • Arrange chicken on a large platter or cutting board and serve.

Notes

Sauce can be made 3 days ahead. Cover and chill.
Any size chicken will taste fabulous with this method and with this sauce. Larger chicken require more time on the grill, of course, and consider cutting a larger chicken in quarters.

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Spring Salad

Spring Salad with Spicy Beer Mustard Dressing

A Template for Spring and Salad

We experienced wild swings of weather events in May, and in spite of the unsettling weather, our skillful growers opened the season’s first Farmer’s Market. My gluttonous eyes spied asparagus, cucumbers, radishes, beets, green onions and fresh garden lettuce. The recipe – a Template for Spring and Salad – emerged from my delight seeing and eating these first vegetables of the year.  I discovered a Template for a Salad recipe on the Epicurious website and developed it for a Nebraska June and the Farmer’s Market Spring Salad.

Spring Salad with Spicy Beer Mustard Dressing

Of note:  the vinaigrette dressing tastes marvelous and light and also full of rich flavor due to the Spicy Beer Mustard ingredient. The Spicy Beer Mustard vinaigrette compliments each vegetable in the tableau that you see in the photo.

Also I invite you to enjoy the process – roast the beets, blanche the asparagus and simmer the eggs then dunk both asparagus and eggs in an ice bath to retain their vibrant colors.  Create your own edible painting.
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Spring Salad with Spicy Beer Mustard Dressing
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Spring Salad

Begin at your Farmer's Market or back yard garden pulling beets and green onions. Clip the first lettuces and cucumbers on the vine. Add a few other fresh and natural foods and a piquant dressing (full of flavor and light) then eat well.
Course Salad
Cuisine American
Keyword Easy Cooking, healthy, Light Dinner Meal, Quick Meal, salad, spicy beer mustard dressing
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 people

What You'll Need:

Salad

  • 12 stalks asparagus each approximately 6 inches
  • 12 thin slices unpeeled cucumber
  • 6 thin sliced radish
  • 1 large avocado halved, pitted, peeled and sliced
  • 1 ½ cups about 9 oz. cubed cooked red beets
  • 12 halves cherry tomatoes
  • 4 large hard-boiled eggs
  • 1 cup (4 oz.) crumbled goat cheese or cheese of your choice (optional)
  • 6 cups garden fresh spring lettuces or a spring lettuce mix
  • 1 ½ cups cubed cooked chicken breast (optional)

Vinaigrette

  • ½ cup olive oil
  • 3 Tb. white wine or rice vinegar
  • ¼ cup minced scallions
  • 1 Tb. Buzz Savories Spicy Beer Mustard
  • ½ tsp. salt
  • ¼ tsp freshly ground pepper

How To Prepare:

Salad Prep

  • Asparagus: To cook the asparagus, bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice and water and set it aside. Salt the boiling water generously, and add the asparagus. Cook until tender-crisp, about 1-2 minutes, then using a slotted spoon, transfer the asparagus to the prepared ice bath. Let cool for 2 minutes, then drain and pat the asparagus dry. Add more ice to the ice bath
  • Beets: To roast beets, position a rack in the middle of the oven and preheat to 400 degrees. Scrub the beets, and trim off any leaves and roots. Wrap each beet in a large piece of aluminum foil. Place the wrapped beets on a rimmed baking sheet and roast for 30-50 minutes depending on the size and thickness of the beets, or until a knife slides easily into the beet. Let the beets sit until they are cool enough to handle, then discard the foil and peel the skins. Cut into chunks for the salad.
  • Hard-boiled eggs: Gently lower the eggs into the boiling water. Adjust the heat so that the water maintains a simmer. After 8 minutes, use a slotted spoon to transfer the eggs to the prepared ice bath. Let sit for about 5 minutes, then remove the eggs, crack and peel them, and halve them lengthwise. Yolks will be slightly soft in the center and a brilliant yellow-orange in color.
  • Chicken: To poach boneless, skinless chicken breasts, cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups of water, the chicken and 1 tsp. of salt. Stir once or twice and slowly bring to barely a simmer- do not let the water come to a boil. Reduce the heat to medium-low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10-15 minutes. Remove the chicken and let cool completely before dicing.
  • Make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, and mustard until combined and stir in the scallions. Season to taste with salt and pepper.
  • In a large, shallow serving bowl or platter, scatter the lettuce leaves. Arrange neat rows of the asparagus in the center of the platter, then arrange a row of chicken cubes (if you are using). Pile the chunks of beets along the bottom of the platter, then arrange a row of cucumber slices along the sides and maybe avocado at the top rimmed with thin slices of radish.
    Tuck the halved eggs here and there and sprinkle the halves of garden fresh cherry tomatoes over all and add cheese (optional).
  • Serve with the vinaigrette on the side or drizzled over the salad.

Notes

Make Ahead:
The eggs may be cooked and refrigerated, unpeeled, up to 1 week in advance.
The asparagus can be blanched and refrigerated for up to 3 days.
The vinaigrette can be prepared, minus the scallions, up to 3 days in advance; whisk in the scallions just before serving.

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Grilled Pork Tenderloin

Pork Tenderloin

Grilled Pork Tenderloin

When I read, “Good food brings comfort in uncertain times,”  I recalled the savory flavors in the Buzz Savories recipe for Grilled Pork Tenderloin, and here it is published in hope to bring us  comfort in these times.

Pork Tenderloin

A pork tenderloin marinating in a blend of maple syrup and Spicy Beer Mustard creates (for me) a memory of goodness, and a calming sense of place. 

This grilled tenderloin will bring your guests back for seconds and thirds. Plan to grill three 1 to 1 ½ pound tenderloins for a table of 12 people. Slice the tenderloin into 2 inch chunks because this juicy pork nearly melts in the mouth. 

Spring in Nebraska also means asparagus fresh from our country gardens. I roast asparagus, blanch asparagus, steam asparagus from April through May and recommend its complimentary flavors and brilliant spring green with the Grilled Pork Tenderloin. 

Pork and cabbage slaw also belong together. If you have yet to make the lime juice and Buzz Savories Honey slaw, now will be an occasion to try it too. Add a crusty bread and/or potatoes any way you like them. Eat well and enjoy the comfort that good food brings.

 
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Pork Tenderloin
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Grilled Pork Tenderloin

A spicy-sweet char on a pork tenderloin creates a delicious meal for two or twenty.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Buzz Savories Honey,, Easy Cooking, flavor rich, grilling, healthy
Prep Time 1 day 10 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • 1 grill stove-top, charcoal, or gas

What You'll Need:

  • 1 1 - 1½ lb. pork tenderloin
  • 3 cloves garlic minced (about 1 Tb.)
  • ¼ cup apple cider vinegar
  • 3 Tb. Spicy Beer Mustard
  • 2 Tb. maple syrup
  • 1 Tb. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper

How To Prepare:

  • In a small bowl whisk together the garlic, apple cider vinegar, Spicy Beer Mustard, maple syrup, olive oil, salt and pepper.
  • Pour the mixture into a large sturdy zip-lock bag.
  • Check to see if the pork tenderloin has the silver-skin removed. If not, cut it away. Place the pork in the bag with marinade and seal it being certain the pork is coated on all sides.
  • Place the bag on a plate to catch drips. Refrigerate to marinate for 2 hours or up to 24 hours, turning occasionally.
  • Let stand at room temperature approximately 30 minutes prior to grilling.
  • Preheat grill to medium (350 Degrees F) and clean the grates.
  • Remove the pork from the marinade, and shake off the excess and gently pat to remove drips leaving garlic and mustard seeds on the pork tenderloin.
  • Discard the marinade and the bag. Place the pork on the grill and cover.
  • Grill until the pork reaches 135 Degrees F internal temperature. Remove the tenderloin to a cutting board and tent with aluminum foil and rest for 10 minutes.
  • Slice and serve.

Notes

This tender, full-of-flavor roast may easily overcook. Please watch the temperature and at 135 Degrees F internal temperature, remove it from the grill. In the resting time it will continue cooking. Pork flavor and tenderness peak when the center is slightly pink.

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Cedar-Plank Salmon

cedar plank grilled salmon

Cedar Plank Grilled Salmon

One of my favorite things about summer is the grill comes out from under its cover and the smokey taste and aroma of grilled meats and vegetables becomes something we can enjoy every night of the week.

cedar plank grilled salmon If you’ve never tried Cedar Plank Grilled Salmon, trust me, you are in for a treat. The grilling process may be new to you, but I think you may enjoy trying it because the outcome is an unforgettable flavor and a moist perfect salmon filet.  A salmon fillet grilled on a cedar plank takes on a light, smoky woodiness for a tender pairing of earth and ocean.

You’ll need to soak the planks for at least an hour before placing them on the grill, and while plain water works just fine, soaking them in wine or cider lends and extra bit of flavor to the final product. The planks themselves are easy to come by online or at hardware and other stores where grills are sold.

Grilling on a plank prevents over-cooking and the cedar plank adds flavor that is complimented by the Buzz Savories Spicy Beer Mustard/ Honey glaze. Overcooked and dry salmon doesn’t happen when the salmon grills on a steamy cedar plank.  The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks.

One last Pro Tip: prepare to take some pictures because Cedar Plank Salmon on the grill looks as delicious as it tastes.  
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cedar plank grilled salmon
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Cedar-Plank Salmon

Rich with flavor, this salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.
Course Main Course
Cuisine American
Keyword Easy Cooking, healthy, mustard, salmon, grilling
Prep Time 2 hours
Cook Time 30 minutes
Servings 6

Equipment

  • 1 grill

What You'll Need:

  • 2 Tb. Spicy Beer Mustard
  • 2 Tb Buzz Savories Honey
  • 1 tsp. Minced Rosemary
  • 1 Tablespoon lemon zest - grated
  • 1 2 lb. salmon fillet with skin (1 1/2-2 inches thick)
  • ½ tsp. each of salt and pepper

How To Prepare:

Grill Prep:

  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Open vents on bottom and lid of charcoal grill.

Recipe:

  • Stir together mustard, honey, rosemary, lemon zest, and ½ tsp each of salt and pepper.
  • Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit).
  • Grill with lid covering the salmon until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

Notes

Salmon can be grilled without plank over indirect heat for 8 to 15 minutes.

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Honey-Lime Cabbage Slaw

Honey-Lime Cabbage Slaw

Honey-Lime Cabbage Slaw

I’m humming a little song inside my head as I stroll by the tired looking “fresh” vegetables in our grocery store. I call it the Dregs of Winter Blues. As I wearily start another verse, I add up the number of weeks each sorry head of lettuce or tomato may have spent in refrigeration before arriving at their Nebraska destination or imagine them flying in from some farm a continent or more away.

When I get to the heads of cabbage, I start to feel better. The cabbage seems to say, “I’m your vegetable because I’m born and bred to endure the chill of winter.” When you pick up a head of cabbage it feels solid and nutritionally dense, but we know from experience that it shreds easily with a grater or mandolin, in your food processor, or with a sharp, thin knife. Of course, you can also buy pre-processed “angel hair” cabbage in a plastic bag, but that’s not how we do things at Buzz Savories.

Honey-Lime Cabbage Slaw

To lighten your step and start a journey to clear away the dregs of winter, mix Buzz Savories pure Artisanal Honey with freshly squeezed lime juice plus extra-virgin olive oil then toss with shredded cabbage and thinly sliced red sweet pepper. Buzz Savories Artisanal Honey is ideal for this recipe because it gives you the clean, true taste of the flowers bees choose for their honey. 

Serve yourself a generous bowl and savor the light citrus-sweet flavor and honeyed crunch. Summer isn’t here, yet, but it’s coming, and making this salad will make the wait easier to take.

@bettysayers0 Honey Slaw Salad #potluckidea #coleslaw #entertaining #brunchtok #honey ♬ Good impression VP company introduction (3 minutes)(983023) - RYOpianoforte
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Honey-Lime Cabbage Slaw
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Honey-Lime Cabbage Slaw

A simple, sweet and citrus-flavored salad for spring
Course Salad
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, healthy, picnic, tine-saving
Prep Time 15 minutes
Servings 6

What You'll Need:

  • 1 bag (10 oz.) Angel Hair Cole Slaw Shred or slice a small/medium cabbage into fine shreds. Use a sharp knife, or a grater, or a mandolin.
  • 1 red bell pepper Seeded, and thinly sliced.
  • 2 green onions Thinly sliced and add a few inches of the green stem.
  • ¼ cup (optional) cilantro, and/or parsley Coarsely chopped.
  • ½ tsp. salt and freshly ground pepper to taste

Honey-Lime Vinaigrette

  • ⅓ cup freshly squeezed lime Approximately 3 limes
  • 2 Tb. Buzz Savories Artisanal Honey
  • 3 Tb. extra-virgin olive oil
  • ¼ tsp. kosher salt and freshly ground pepper to taste

How To Prepare:

  • Combine Angel Hair cabbage, bell pepper, scallions and green herbs if using (optional) and toss.
  • Sprinkle with salt and freshly ground pepper and toss again.
  • In a small bowl whisk together the lime juice, honey and oil until well combined. Season with salt and pepper to taste. Makes about ½ cup of dressing.
  • Combine with the cabbage slaw and toss. Taste and season.

Notes

May be prepared a day before serving, covered and refrigerated.

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Baked Ham with Honey Mustard Glaze

Ham with Honey Mustard and Orange Glaze

Baked Ham with Honey Mustard Glaze

Spring is officially upon us. To celebrate the miracle of new growth, we gather to share in our spring rituals, and we prepare for the Easter feast.

Jewish dietary law prohibits the consumption of pork, which in many parts of the world gives lamb the natural advantage for Easter and other spring celebrations. Although, it seems odd to celebrate a Jewish life like Jesus’ with a feast of prohibited food, here in Nebraska, ham is an Easter tradition for the same reason it is in many other parts of the world. Simple pragmatism.

Ham with Honey Mustard and Orange Glaze

For more than 3,000 years in many parts of the world, the tradition of smoked ham at Easter stems from the fact that pigs are traditionally processed in the late autumn, with the roasts submerged in a salty brine to preserve the meat over the winter. When spring comes, the hams are at the peak of their flavor — and at an ideal time, when protein is scarce in many societies. It’s no wonder ham became a celebratory feast in cities all over the world.

A reader in California shared this simple recipe for baked ham with a Buzz Savories Honey Mustard Glaze — rich, salty, juicy and flavorful, let it connect you to thousands of years of tradition.
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Ham with Honey Mustard and Orange Glaze
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Ham with Honey Mustard and Orange Glaze

A unique and tangy ham glazed with honey mustard and orange.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, healthy, honey
Prep Time 10 minutes
Cook Time 2 hours

What You'll Need:

  • 1 cup brown sugar
  • ¾ cup Buzz Savories Honey Mustard
  • 1 orange zested
  • 1 orange juiced
  • 10 lb. fully cooked and smoked ham

How To Prepare:

  • Mix the Buzz Savories Honey Mustard, orange zest, orange juice, and brown sugar together in a small bowl.
  • Thoroughly brush the glaze over the ham. The glaze can be spread on the ham 2 hours prior to baking.
  • Place ham in a 325 degree oven and roast for 10 minutes/pound of ham.
  • Glaze every 15 minutes during roasting time.
  • Pull the roasted ham from the oven when done (internal temp 130 Degrees) and allow to rest 20 minutes before slicing and serving.

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Spinach Salad with Honey Mustard Dressing

Spinach Salad with Honey Mustard Dressing

Spinach Salad with Honey Mustard Dressing

I’m craving something fresh and green and savory and crunchy to celebrate the last of March and the promise of April. I’m yearning vitamins and fresh spring produce, so I turn to a constant in early spring — fresh, baby spinach. Although nowadays you can get it almost anywhere, almost any time of the year, fresh spinach always puts a “spring” in your step.

This Buzz Savories Honey Mustard dressing tastes almost good enough to eat with a spoon and makes a baby spinach salad into a main dish. I think you will enjoy it too. I like to make ahead in a pint jar and refrigerate for a few days before I need it.

Spinach Salad with Honey Mustard Dressing

The recipe calls for cucumbers, cherry tomatoes and a jar of roasted red pepper. If you wish, switch out the roasted red pepper for diced fresh red pepper (something else you can get year-round these days) or add artichoke hearts and your favorite vegetables and protein to customize it for you and your guests. The Buzz Savories Honey Mustard dressing always adds a fresh flavor that vegetables like.
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Spinach Salad with Honey Mustard Dressing
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Spinach Salad with Honey Mustard Dressing

Spinach Salad with Buzz Savories Honey Mustard Dressing raises the bar for fresh, crunchy, savory and vitamin rich. Salad in a jar streamlines meal prep and truly, this salad may be made ahead 2 days and then served at its peak in quality. Dipping crudites into the Buzz Savories Honey Mustard Dressing adds pleasure.
Course Salad
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, healthy, Lunch, vegetable dipping sauce
Prep Time 20 minutes
Servings 2

What You'll Need:

Honey Mustard Dressing

  • 2 Tb. Buzz Savories Honey Mustard
  • 3 Tb. balsamic vinegar
  • 1 clove garlic
  • 6 Tb. olive oil
  • ¾ tsp. salt
  • ¼ tsp. pepper

Salad

  • 1 cup grape tomatoes, halved
  • ⅔ cup cucumber, cubed
  • 4 oz. grilled chicken breast, sliced (optional)
  • ½ cup jarred roasted red peppers, diced
  • 2 cups baby spinach, torn into bite sized pieces

How To Prepare:

Honey Mustard Dressing

  • Add all dressing ingredients into a blender and mix or add ingredients to a bowl and use immersion blender to make dressing. Set aside.
  • In two pint sized mason jars, build salad by adding the following into each jar in the following order:
    1 ½ Tb. Honey Mustard Dressing, ½ cup grape tomato, ⅓ cup cucumber, slices of roasted chicken (if using), ¼ cup chunks of roasted red pepper, 1 cup spinach
  • Close lid to jar and store up to 3 days in refrigerator. To eat, shake the jar, unscrew the lid, shake out ingredients into a bowl and enjoy.

Notes

Note: store extra dressing in a sealed container and refrigerate for 1 week or more. May also be used as a dip. Double or triple this recipe with ease.

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Ham and Swiss Sliders

Ham and Swiss Sliders

Ham and Swiss Cheese Sliders

March is the month when our Nebraska winter grudgingly gives way to spring. Don’t get me wrong, we still have snow in March, but nearly every year, daffodils herald spring with their yellow trumpets glistening in the snow.

This month also marks St. Patrick’s Day, a day to celebrate the Irish in all of us, rejoice in our friendships and retell our timeless stories. And laugh. Don’t forget to laugh.

Of course, I’m thinking of snacks that match the season to bring to the table. I like finger foods that are easy to make, easy to pick up and taste great. I looked at a lot of recipes hoping to find a new centerpiece to my St, Patrick celebration, but nothing I read compared to my favorite — ham and swiss sliders. I like making them and my guests like eating them.

Ham and Swiss Sliders

I still recommend Kim Wood’s recipe for corned beef sliders that we published in 2021, but this year I changed it into zesty ham and Swiss cheese sliders. As the recipe suggests, add sweet and savory to the spicy, tangy, smoky, and salty flavors of the ham and Swiss with crisp fried onions; I sauté thin- sliced onions in butter until they are brown and crisp on the tips. The layers of flavor will have my guests returning for their third helping with chips and pickles. I will make plenty.
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Ham and Swiss Sliders
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Ham and Swiss Sliders

Ham and Swiss Cheese Sliders meld easy cooking with mellow flavors that bring your friends back to the table for another. The sauce plays a mighty role in this simple and delicious slider.
Course Appetizer, Main Course
Cuisine American
Keyword spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8

What You'll Need:

  • 1 lb Thinly sliced ham warm in microwave or conventional oven.
  • 1 meduim Onion, peeled, halved and thinly sliced
  • 1 Tbs Butter or margarine
  • 1 Tbs Worcestershire sauce
  • 1 cup Shredded Swiss cheese, or 6 slices
  • 4 rolls Soft slider pretzel rolls, or slider buns

Slider Sauce

  • ¼ cup Thousand Island dressing
  • ¼ cup Horseradish Sauce
  • ¼ cup Buzz Savories Spicy Beer Mustard

How To Prepare:

Slider Sauce

  • Combine Thousand Island Dressing, Horseradish sauce and Buzz Savories Spicy Beer Mustard in a small bowl.

Ham and Cheese Sliders

  • Melt butter in a skillet.
  • Saute' onions in the butter until caramelized (brown). Add Worcestershire sauce to the caramelized onions.
  • Line baking sheet with foil and place bun bottoms on the foil.
  • Add a layer each of warmed ham slices, caramelized onions, swiss cheese and the spicy dressing sauce. Place tops on the buns.
  • Heat oven to 350 degrees and heat the sliders for 5-10 minutes, or until the bun tops are slightly brown and cheese is melted. Cover with foil if needed to prevent bun tops from burning.
  • Serve hot and make plenty! These sliders delight the tastebuds.

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