Ham & Cheese Sliders – Tahoe Meal Prep #4

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!

Ingredients:

24 slider rolls
24 slices Havarti cheese
24 slices honey ham
Mayonnaise

For the Sauce:

1½ Tbs yellow mustard
8 Tbs melted butter
¼ onion powder
½ tsp Worcestershire sauce

Preparation:

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

Tahoe Meal Prep 4

*Derived from An Expat Cooks

Turkey, Bacon Sliders – Tahoe Meal Prep #3

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 – Image result for check mark emoji; Hawaiian Rolls – Image result for check mark emoji; Butter – Image result for check mark emoji; 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!

Ingredients:

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

Preparation:

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

Tahoe Meal Prep 3

*Derived from Pillsbury

Chicken Stroganoff

There comes a moment in cooking when you realize you’re a cooking nerd. Ok, admittedly I pretty much already knew that. But making this meal last night, as I stood their whisking the warmed chicken stock into the butter and flour, I got excited. I got really excited. It was thickening perfectly. No lumps. It just all came together exactly how I wanted. After the week I had been having (and it was only Tuesday), this little task made me positively giddy. Of course, my family looked at me like I was loco for being so excited about something as mundane as a roux. What can I say? I happily concede to the fact that I’m a cooking nerd. 

Tonight, I’d like to share with you one of my favorite comfort foods. I hope it brings you as much joyfully nerdy moments as it does me.

Ingredients:

1 ½ lbs boneless, skinless chicken thighs, cut into thick slices or chunks
Salt (to taste)
Black pepper (to taste)
½ tsp paprika
¾cup flour (divided)
Canola oil (I used olive oil)
10 oz cremini mushrooms, sliced (save yourself some time and buy the ‘shrooms that are already sliced)
4 Tbs unsalted butter
2 shallots, finely chopped
2 cloves of garlic, minced
3 cups chicken stock, warmed (I use the low sodium)
Sour cream to taste (the recipe called for 3 Tbs, but that’s just not enough for me, I used at least 1/3 cup. Add as much as you would like)
Egg noodles (I use what I have on hand, this time it was penne)

Preparation:

Cook pasta according to package directions.

Add chicken pieces to a bowl and sprinkle with salt, pepper, and paprika; add ¼ cup of flour and toss everything to coat well.

Heat a large skillet to medium-high heat and drizzle with 3-4 Tbs of your chosen oil. When the oil is hot, work in batches to sear the chicken until golden brown on all sides. As the chicken is browned, remove from pan and set aside. Don’t worry if it’s not quite cooked through, it will finish when added back to the sauce.

Once all chicken has been browned, add a touch more oil if needed and the mushrooms. Sauté until golden brown and somewhat caramelized. Remove with a slotted spoon and add to chicken.

Reduce heat to medium-low and add unsalted butter; once melted add shallots and garlic and sauté until aromatic. Sprinkle remaining ½ cup of flour, stirring it into the butter until a soft paste forms. Slowly add the chicken stock, whisking continually to avoid lumps and allow the sauce to thicken.

Add the chicken and mushrooms back to pan and simmer for 3-4 minutes, turn heat off and stir in sour cream. Serve mixed with cooked noodles.

Wine Pairing Suggestions:

Chardonnay
Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves: 4-6

Total time: 45 minutes

*Derived from The Cozy Apron
FullSizeRender (1)

Chicken Stroganoff


Sticky Honey-Soy Chicken

I make a lot of chicken in this house. It’s better for our bodies and the only beef The Hubs likes is steak. Pork I’m still working on (it’s usually too dry and over cooked). I can and will start incluing more fish. overall, though, that leaves us with chicken. Chicken several times a week can get sooo boring. How do you mix it up, making it interesting? By constantly being on the lookout for something different, even if it’s a little tweek here or there. While this chicken is similar to many other chicken recipes, especially using soy, this one has a secret ingredient. It’s hidden right there in the name, honey. In this instance, I used the honey at the end, to add a sort of glaze. This locked in the flavors and added a very nice, sweet finish. Served over rice, a pretty perfect meal.

Ingredients:

2 Lbs boneless, skinless chicken thighs
1 cup low sodium soy sauce
1 Tbs fresh grated ginger (I use Gourmet Garden’s Ginger Paste)
2 cloves minced garlic (Pre-minced can save a few minutes in prep time)
Kosher salt and fresh ground black pepper
2 Tbs olive oil
2 Tbs butter
1/2 cup honey

Preparation:

Mix together soy sauce, ginger, and garlic. Add chicken to a gallon zip-lock bag, pour in sauce. Allow to marinade from 30 minutes up to 2 hours.

Remove chicken from marinade, season with salt and pepper. In a sauce pan, over medium-high heat, melt butter in olive oil. Grill chicken on medium-high heat for about 10 minutes each side. The last 2-3 minutes each side, brush with honey butter mixture.

Serve with sticky rice topped with teriyaki sauce (recipe to follow).

Wine Pairing Suggestions:

Gewürztraminer
Grüner Veltliner
Riesling

Serves 4

Total time: 40 minutes

  *Derived  from Tyler Florence at Cooking.com

Meatballs in Beef Gravy

I’m a meat and potatoes kind of girl.  And gravy, well, that just puts it over the top for me!  Gravy makes everything that much better. Like bacon, or something being deep fried. You hear gravy and you just have to go with that option!  This is no exception to the rule. And sorry my friends, this just isn’t one of those healthy dishes. But I know you weren’t expecting that, what with “meatballs” and “gravy” in the name. So, let’s all sit back, ignore the calorie / fat content and just enjoy!

Ingredients:

2 Tbs olive oil
1 Tbs butter
1 small chopped onion (time saver: use frozen or pre-chopped in the produce section)
8 oz sliced mushrooms (time saver: buy the pre-sliced mushrooms in the produce section. Go with your favorite.)
5 Tbs all-purpose flour
1 pinch cayenne (I omitted because my kids are still getting used to spicy heat)
2 cups low-sodium beef broth
3 tsp Worcestershire sauce (this ingredient adds such a rich flavor to almost everything, even Checks mix!)
3 Tbs ketchup
2-4 tsp beef bouillon powder (I didn’t have the powder, so I used the jarred “Better than Bouillon”, you’ll want to go with the least amount as it tends to get salty)
1/4 tsp fresh ground black pepper
1/4 cup sour cream
kosher salt (option and to taste)

For Meatballs:

1 lb ground beef (mix what you like, chicken, turkey, pork)
1 egg, lightly beaten
1 Tbs minced garlic (time saver: buy the jarred minced garlic)
1/3 cup milk
1/3 cup dried bread crumbs (I used Italian seasoned to add more flavor)
1/3 cup grated Parmesan (or more, you can never have too much cheese)
1 1/2 tsp season salt (I use Lawry’s)
1/2 tsp fresh ground black pepper
2 tsp dried parsley flakes (such as Litehouse)

Preparation:

Mix all meatball ingredients in a large bowl. Shape mixture into 1″ balls.

Heat oil and butter in large skillet over medium-high heat (be sure to use a deep skillet to hold in the gravy with the meatballs). Add meatballs in two batches and brown until just about cooked through, turning frequently for even browning.

To skillet, with about 3 tbs of fat remaining, add onion and saute until softened, scrape any brown bits that have accumulated in the skillet.  Add mushrooms and cooking, stirring until softened.  Add flour, stir 1 minute.

Slowly add beef broth, bring to a boil whisking constantly until smooth, bubbly, and thickened. Add Worcestershire sauce, ketchup, and black pepper; bring to a simmer.  Add beef bouillon powder or ‘Better than Bouillon’ and ketchup (can add more if desired).

Add meatballs and simmer, uncovered, 20-25 minutes.  Stir frequently. Season with salt to taste if needed.

At the end of cooking, stir in sour cream until combined and heated through.  Serve over mashed potatoes, pasta, or rice.

Wine Pairing Suggestions:

Cabernet Franc
Cabernet Sauvignon
Malbec
Merlot
Sangiovese

Serves 4 medium portions

Total time: 1 hour

Serves4

Derived from: Kittencalskitchen / Food.com

Enchirritos

What is your first thought when you hear the word Enchirritos??  GO!!  For me it is Taco Bell.  I had never even heard of them before Taco Bell.  Unfortunately, like most fast food, Taco Bell left a horrible taste in my mouth.  Luckily, over time, my palette and budget has drastically improved.  And thanks to my Mexican husband, so has my understanding of Mexican food.  Now  a pet peeve of mine is when someone calls a burrito with sauce an enchilada.  If it’s a flour tortilla, it’s not an enchilada.  And that is what I love about this enchirrito.  It’s not pretending to be something it’s not. This enchirrito is no resting on the hard work of its parent to define it as either a burrito or an enchilada.  This enchirrito is standing proud, telling everyone it is of a mixed “race”.  Part enchilada, part buritto.  Embracing both of its cultures.  All hale the Enchirrito!

Ingredients:

1/4 cup butter
1/4 cup flour
4 cups water
3 Tbs Mexican Blend Seasoning (Morton & Bassett)
1 tsp garlic salt
1 lb ground beef (I always buy the lowest fat; but you can also sub chicken or turkey)
1 lb ground sausage
1/4 cup chopped onion (Look at the pre-chopped in the produce aisle.  It looks expensive until you calculate the value of your time chopping it.)
1 cup refried beans (I used Rosarita Traditional)
8 flour tortillas (8 inches) warmed (the best way to warm tortillas, no matter what anyone says, is with a skillet. Warm the first one on medium high and as you fill it, warn the next one, be sure to turn over at least once)
3 cups shredded cheese (I used a Mexican blend from the dairy aisle)
Optional toppings: shredded lettuce; diced tomatoes, sour cream

Preparation:

Preheat oven to 350°.  Melt butter in a large sauce pan.  Sir in flour until smooth.  Slowly add water.  Bring to a boil and cook, stirring until thickened (about 1 minute).  Stir in Mexican Blend Seasoning and garlic salt. Bring to a boil.  Reduce heat and simmer uncovered for 10 minutes

In a large skillet over medium heat, cook beef, sausage, and onion until meat is no longer pink; drain.  Stir in beans; heat through.

Spread 1/4 cup of the in a greased 9×13 baking dish.  Spread 1 Tbs sauce in the center of a tortilla and spread around  Place 2/3 cup meat mixture down center of tortilla.  Top with 1/4 cup shredded cheese.  Roll up and place seam side down  Once all tortillas are complete, pour remaining sauce over top. Sprinkle with remaining cheese (add a handful if you need to, no one will judge.)  Bake uncovered 18-22 minutes or until bubbly and cheese is melted.

Wine Pairing Suggestions:

Cabernet Franc
Gamay
Grenache
Merlot
Sangiovese

Serves: 6 big servings

Total time: 50 minutes

*Derived from Mandy’s Recipe Box
Enchirritos

Enchirritos


Go To Chicken

We all have a “go to” recipe.  It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much.  This chicken is so incredibly easy, so incredibly tasty.  I’m sure you’ll add it to your “go to” list as well.  PS – This is not healthy my friends, just a warning.

Ingredients:

2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)

Preparation:

Preheat oven to 450°.  Line baking sheet with aluminum foil.

Melt butter in a saucepan.  Add lemon juice, salt, garlic, and Worcestershire sauce and stir.  Set aside.

With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets.  Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.

Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes.  For more color, turn on the broiler for a couple of minutes.  Remove when golden brown.  Serve immediately with rice or potatoes.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves 4 – 6

Total time:  40 minutes

Go To Chicken

Go To Chicken

*Derived from Ree Drummond’s Spicy Roasted Chicken Legs