As it turned out, I did reshuffle the recipes and I got two meals done! Tonight was going to be a late one, but here I am with two sets of sliders done. It’s 9:30 pm and there is no way I’m going to get started on the next one. Making the Sweet & Spicy Chicken Thighs slowed me down, but man, oh man was it worth it! Also, it gave me the chance to realize that I seemed to have gravitated towards sliders. Sliders, though, are a perfect bite when we’re back from hiking, biking, going to the beach, and just generally exploring. They won’t make a big mess, yet will be tasty and filling. I feel a win-win and my long lost cooking groove back!
I can see this one being served at many different types of gatherings, from summer family picnics, to that annual Halloween party (adults only!). Where would you serve these? ¡Salud!
24 slider rolls
24 slices Havarti cheese
24 slices honey ham
For the Sauce:
1½ Tbs yellow mustard
8 Tbs melted butter
¼ onion powder
½ tsp Worcestershire sauce
Preheat oven to 350°. Spray 13×9 baking dish with cooking spray. Split rolls in half crosswise to make 2 halves. Spread the insides lightly with mayonnaise. Top with ham, bacon and cheese. Finally, top with the other half of the cut rolls.
In small bowl, mix all Sauce ingredient, whisking to combine. Brush sauce on top of rolls. Bake until rolls have browned, about 10-20 minutes.
Serves: 12 at 2 rolls per person
Prep time: 15 minutes; Cooking time: 20 minutes
*Derived from An Expat Cooks
Sunday was a day of menu planning and then a trip to Safeway so I could begin meal prep on Monday. Shout out to my daughter D! If it wasn’t for her help, I’d probably STILL be at the store! And she mad me laugh the entire time. Love you, D! Monday was another warm day in a series of warm days. Once I finished worked and headed off to get my kids, the mental mapping of how the evening was going to go had begun. I had organized the recipes by length of time and then divided them up into stacks that I felt I would get the most done, i.e., as one recipe (that takes the most time) cooks, I can prepare the second longest recipe and hopefully start the dishes. Then, as the second recipe is in the oven, I can prepare recipe number three, and work on the dishes. As I pulled into the driveway, I had visions of gathering the ingredients. Unlocking the front door and making my way into the kitchen, I began pulling everything together. Cheese – ; Hawaiian Rolls – ; Butter – ; Bacon … Bacon … Hmm, bacon … Quick dash down the stairs and to the freezer in the garage. Bacon? Rummage … Rummage… No bacon. How can that be?? I know I had four packages on the list. Mad dash through the laundry room, family, room, and back up the stairs to the kitchen. Throw open refrigerator doors … Rummage… Bacon?? Toss… Bacon??? Rummage, rummage, rummage…No bacon! Did it get left behind at the store? In the car (oh, please no, it’s been too hot)? Could it be in… No. Now I remember, I needed to stop at a different store that carries the low sodium bacon. By the time I was done at Safeway I was too hot, tired, and just done. There was no way I was going to stop at another store. Oh boy, this is not starting well.
I would love for you to tell me what you would do different, add, or change to this recipe! ¡Salud!
1 package Hawaiian rolls
8 slices Havarti cheese
8 turkey deli meat slices
4 slices cooked bacon, cut in half
2 Tbs melted butter
¼ tsp garlic powder
Preheat oven to 350°. Spray 13×9 baking dish with cooking spray. Cut rolls in half crosswise to make 2 halves. Place one half of rolls into baking and pan and put slices of cheese to cover complete half. Then top with turkey, bacon, and another piece of cheese. Finally, top with the other half of the cut rolls.
In small bowl, mix melted butter and garlic powder; brush on top of rolls. Bake until rolls have browned, about 10-20 minutes.
Serves: 8 at 2 rolls per person
Prep time: 15 minutes; Cooking time: 20 minutes
*Derived from Pillsbury
My house smells like garlic bread right now, at 8:30 pm. Rich, buttery garlic bread. But it’s not. What I’m smelling are these amazing sliders. I haven’t even tried them yet, though I’ve been tempted. The cheese is oozing from within, dripping down the side. Yet another reason to be excited for Tahoe! Just like my Chicken Enchiladas – Tahoe Meal Prep #1, I used prepackaged, shredded rotisserie chicken. This is an incredible time saver that I will use again and again.
These would be fantastic to take on a picnic, tailgating, or that beautifully sunny day spent at the beach. There are so many ways to mix it up, too! Be sure to let me know how these BBQ sliders worked for you and anything you changed or would do different next time. ¡Salud!
2 ½ cups shredded roasted chicken
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 cup BBQ sauce (my family loves Kinders® Organic Mild BBQ Sauce)
12 Hawaiian rolls
12 slices your favorite cheese (I used Havarti)
¼ cup butter
2 garlic cloves minced
Preheat oven to 350°. Coat a 9×13 baking dish with cooking spray. Set aside. In a small bowl, add butter and garlic. Microwave until melted. Set aside. In a medium add shredded chicken, smoked paprika, Worcestershire sauce, and BBQ sauce. Add salt and pepper to taste. Stir to combine.
Cut slider buns in half. I’ve found this work bests when they’re cut all as one. This way they are all uniform in thickness. Place bottom half of slider buns in 9×13 dish. Layer half of the cheese on the buns, top with BBQ chicken mixture, then layer with the rest of the cheese. Top with other half of slider buns.
Brush tops of slider buns with melted garlic butter. Bake until cheese is melted and buns are a golden brown, 10-15 minutes.
Servings: 12 Sliders
Prep time: 10 minutes; Cooking time: 15 minutes
*Derived from BestRecipeBox.com
I’m a sucker for caprese anything. I just love the way the mozzarella tastes so creamy against the acid of the balsamic vinegar and the tomatoes and basil adding a fresh, clean feeling. How can it get any better? Toss in some cucumber. The amazing crispness it brings is a wonderful addition to an already awesome dish!
1 pint cherry or grape tomatoes
2 Tbs chipped fresh basil
1 cup fresh mozzarella, cubed
1 Tbs olive oil
2 Tbs balsamic vinegar
Salt and pepper to taste
Cut cucumbers into 1/4″ slices, then cut the slices in half. Cut tomatoes in 1/2. Dice avocado. Place cucumbers through avocado in a bowl and set aside.
To a small jar with a tight-fitting lid add olive oil, balsamic vinegar, and salt and pepper to taste. Close tightly and shake to combine.
Add dressing to salad and gently toss to combine.
Wine Pairing Suggestions:
Total time: 15 minutes
*Derived from Fitsugar
Once again I was making my amazing Maple Salmon , this is a frequent dish in our house. The hubs and the kids love it. And I never tire of making such a tasty, healthy, supremely easy dish. I thought about making my Buttery Corn bread, too. But, quite frankly, I just didn’t feel like putting in the effort. Perused my baking recipes and nothing jumped out saying, “Make ME tonight! Make me!!” I guess I would just toast some slices of Pulgiese like usual. As I was in the refrigerator I discovered a can of crescent rolls that were quickly coming to the end of their shelf life. I grabbed it, but am not a big fan of canned crescent roll. I wonder what else I could come up with . . .
1 regular size can refrigerated crescent rolls
2 Tbs garlic olive oil (such as Garlic Gold)
3 tsp Rosemary (next time I’ll used crushed)
1/2 to 1 Cup shredded Parmesan
Preheat oven to 375°
Open can of crescent rolls, pinch seams together and roll flat, about the size of a small cookie sheet. Pour garlic olive oil into small bowl and with pastry brush, evenly brush dough with oil. Sprinkle with rosemary and then parmesan cheese. Roll into tight log and cut into 1″ thick slices.
Place flat on parchment lined cookie sheet and brush with remaining garlic olive oil. Bake 10-15 minutes, until golden.
Total time: 30 minutes
*Original Serves-4 Recipe
I decided to try something a little different for Taco Tuesday, combining my love for Mexican and Italian food. Seriously, what is not to love about this concept? Rich spicy flavor in the meat and sauce. Stuffed into pasta. Let me say that again for affect, stuffed INTO pasta. The spicy gooyness of the meat, stuffed into the delicate pasta shell. This truly seems like a dish that was invented for me! And I welcomed it with open arms!
1 lb ground beef (or any meat of your choosing, can even go with something similar to soyrizo for vegetarians)
4 Tbs Morton & Basset Mexican Blend seasoning (this is truly my Go-To Mexican flavor. Do not waste your time with taco seasoning packets.)
1/2 cup cream cheese (I used plain, but you could play around with this and use flavored cream cheese, such as sun-dried tomato, garlic and herb, maybe even a garden vegetable)
14-16 jumbo pasta shells
1 1/2 cup salsa (I always use fresh whenever I can and the deli section of my local market helps me achieve that)
1 cup taco sauce (this will be a smooth, tomato based sauce with varying degrees of heat, found in the Mexican section)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
*Additional toppings such as sliced green onions, tomatoes, lettuce, olives, and / or sour cream (this is the chance to get creative, even add jalapeños!)
Start large pot of water to boil. In frying pan, brown meat, add the Mexican Blend seasoning and 1 ¹⁄³ cups of water. Let the water cook down by about half. Add cream cheese and simmer until cheese has melted, stirring occasionally. Set aside to cool. While meat is cooking, add pasta shells to water and cook according to package directions. Drain pasta shells and set out individually on flat surface so they don’t stick together.
Preheat oven to 350°. Spray 9×13 baking dish with nonstick cooking spray. Pour salsa on bottom of dish. Stuff each shell with the meat mixture and place open side up in baking dish. Cover shells with taco sauce. Cover dish with foil and back for 30 minutes. Remove foil and add shredded cheese; bake for 10-15 more minutes until cheese is golden brown.
Wine Pairing Suggestions:
Syrah / Shiraz
Total time: About an hour