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Recipes From Kirsten Renee

Below, check out the recipes from Kristen Renee for Wednesday, Dec. 29.

JALAPENO CHEDDAR SLIDERS
Ingredients

6 cloves garlic, divided
1/3 C. mayonnaise
1 Tbsp. lemon juice
2 Tbsp. water
2 jalapenos *seeds optional
1 small onion, chopped
1 lb. ground beef
1 C. shredded cheddar cheese
4 pieces of bacon, cooked & crumbled
½ tsp. ground cumin
½ tsp. salt
8 slider buns
2 C. shredded lettuce
Tomato slices

Instructions

1. In a small glass bowl mix together 3 cloves of minced garlic, mayonnaise and lemon juice until well combined, cover and refrigerate until use.
2. Next, add the water, jalapenos, onion and remaining 3 cloves of garlic into a blender and puree until creamy.
3. Place the pepper puree, ground beef, cheddar cheese, bacon, cumin and salt into a large bowl, combine mixture well.
4. Using a ¼ cup measure, scoop out some meat, form into a patty and set aside.
5. Grill or pan fry the burgers to desired taste then place some lettuce on the bottom bun, topped with a burger then spread some garlic aioli on the burger and top with a slice of tomato.

*NOTE: To increase the spice level, leave the seeds in the jalapeno, for the least amount of spicy heat, remove all the seeds.

BLUE CHEESE, WALNUT & CRANBERRY SPREAD
Ingredients

16 oz. cream cheese, softened to room temperature
1/3 C. Creme Fraiche
1 tsp. ground black pepper
1/4 C. fresh parsley, minced
3 - 4 green onions, minced
4 oz. blue cheese crumbles
3/4 C. walnut pieces
6 oz. dried cranberries, minced
Assortment of crackers

Instructions

1. Place all of the ingredients into a bowl and using a hand mixer, blend them together until well combined.
2. Scoop cheese mixture out and place into the center of a piece of plastic wrap.
3. Gather up the corners of the plastic wrap and form into a ball. Refrigerate overnight.
4. Let sit at room temperature for 30 minutes before serving with an assortment of crackers.

HARVEST APPLE & KALE SALAD
Ingredients

3 C. diced apples
1 bunch kale, shredded
2 C. cooked wild rice
1 C. shredded carrots
3 green onions, thinly sliced
½ C. chopped pecans or walnuts
1/3 C. dried cranberries
1/3 C. apple cider vinegar
2 Tbsp. honey or maple syrup
1 Tbsp. stone ground mustard
1 small shallot, minced
1 tsp. salt
½ tsp. ground black pepper
½ C. olive oil

Instructions

1. Place the shredded kale, wild rice, apples, carrots, green onions, pecans and cranberries in a large bowl.
2. In a small bowl, whisk together the apple cider vinegar, honey or syrup, mustard, shallot, salt and pepper.
3. Slowly pour the olive oil into the bowl, whisking constantly, until well blended.
4. Pour the dressing over the salad ingredients, toss to coat and serve.

PINEAPPLE GINGER LEMON JUICE
Ingredients

2 C. pineapple juice
1 C. frozen pineapple chunks
1 inch piece fresh ginger, diced
¼ C. fresh lemon juice
1 large handful fresh spinach
1 – 2 Tbsp. ground flax seed

Directions

1. Place all ingredients into a blender and puree for 3 to 5 minutes until blended.

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