Parmesan cheese (I used about 1/4 shredded and sprinkled on top of rolls)
Step 1: Preheat oven to 350. Cover 9×13 baking pan with foil. Spray with cooking spray.
Step 2: Remove rolls from package in one piece.
Step 3: Cut entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)
Step 4: Place bottom slab in foiled cover pan.
Step 5: Layer with half of the ham , then the Swiss cheese, then the rest of the ham.
Step 6: Add top slab of rolls.
Step 7: Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls. Sprinkle with Parmesan and parsley. (The original recipe says to do that at the end. I liked it adding a little crispiness to the outside of the roll so I did it before I baked them.)
Step 8: Cover with foil and let sit for 5-10 minutes.
Step 9: Bake covered for 20 minutes.
Step 10: Uncover and cook 5 additional minutes.
Step 11: Slice into individual sliders and serve warm.
We tried a new recipe last night for dinner. The meat was sooo good!! It was great on the Brioche Bun, but we were thinking it would be good on a tortilla too (or any bread). The meat was good alone and didn't even need the bread if one is trying to keep carbs low.
This recipe is a keeper!
As I was typing this, Jake walked in from work and he and Inna are heating it up for a late lunch! Yep, yum! http://dinnerthendessert.com/philly-cheese-steak-sloppy-joes/
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
6 brioche hamburger buns
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. (I just did it in a regular frying pan)
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
I found this recipe on Pinterest a few weeks ago. It looked so delicious that I decided to give it a try this weekend.
Do any of you remember TV dinners way back in the day? Every once in awhile my parents would throw in the oven tv dinners for us kids when they went out on a date. The vanilla custard was always my favorite part! I haven't found anything that tastes like it since that time.
Well, now I have! This pie has a very similar taste and texture to that yummy vanilla custard in those TV dinners. It is sweet, but not super sweet. It is rich and delicious! I only put about 2 TBLS cinnamon sugar on top because I wanted to taste more of the vanilla custard and sometimes cinnamon can overpower some flavors. We really liked just the hint of cinnamon on top, but you can adjust for your preference!
Sugar Cream Pie
Author: Hayley Parker, The Domestic Rebel
1 DEEP DISH pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
4 Tbsp cornstarch
3/4 cup white sugar
4 Tbsp butter, melted
2 & 1/4 cups heavy cream
1 Tbsp vanilla
4 Tbsp butter, melted
1/4 – 1/2 cup cinnamon sugar (1/4 or 1/2 cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with 1/4 cup, but add up to 1/2 cup if you prefer things sweet).
Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.
Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.
I love to make Pork Tenderloin...especially when we are trying to eat healthier!! I had one of my recipes in mind, but I didn't have one of the most important ingredients...So I went to Pinterest to find some Pork Tenderloin recipes. I am so glad I did!! This is "Island Pork Tenderloin"
It was so easy and an absolute HIT!! The sauce was so delicious and it would be good on chicken too. I didn't have any Tabasco so I used Frank's Hot Sauce. I also ended up cooking mine for 25 minutes, then under the foil for another 15.
This is going to be a part of our regular repertoire when Pork Tenderloin is on the menu!!
For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
So we are back to eating less caloric meals... because that is what we do every January. :) This is another Pinterest meal. I love Pinterest! I find such great recipes there. Anyway, this delicious meal only comes to about 220 calories per serving (serves about 8). One of the great things about this dinner is that your house will smell heavenly! We couldn't wait to dig in. Yes, it was a hit!
⅓ cup fat free milk
¼ cup egg substitute
1½ tablespoon taco seasoning, divided
¼ teaspoon ground red pepper
1 (14¾ ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast (I just used a can of chicken...so much easier!!)
2/3 cup shredded Mozzarella cheese
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
A friend of mine had posted this recipe on Facebook. It looked really good and pretty simple. I have to admit, I'm not a big Mac and Cheese fan...I never have been, even as a child....however, Ryan and my husband are. If we have Mac and Cheese, which is pretty rare, I just pull it out of the box and whip it up. I then make something different for myself...because, yeah, not a big fan.
The picture that was posted with the recipe just looked so good. So, what was the consensus? I still don't like boxed Mac and Cheese, but I really, really like THIS Mac and Cheese! Of course it is more work and expense than the boxed kind, but it is soooo much better. It doesn't actually taste anything like boxed Mac and Cheese.
This was a thumbs up from the entire family! It made quite a lot too...which is great since we had leftovers for lunch for several days.
My family thinks that rating from 1-10 is really difficult...so I think I will do thumbs up or down, but I need to think of something to do if it's in the middle range. Hmmm.....
Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
You can add chicken, ham, vegetables or anything else to this to suit you!!
I found this recipe on Pinterest a few months ago and since I rarely make ribs, and have never done so in a crockpot, I decided to try this recipe. My afternoons are busy so anything I can make ahead is a total bonus for me. It is so great to be able to throw something in the crockpot in the morning and pull it out in time for dinner. This would have been great back when the boys were playing football to have had ready when they came home late in the evening famished!
So the consensus was....DELICIOUS!!!!!!!!!!!!! Texas Roadhouse has nothing on these babies!! It was also one of the easiest meals I have made in awhile. The ribs were fall apart tender!!!! Plus, it made everyone in the family happy as our chocolate lab, Mamie, enjoyed the bones. :)
Place a slab (you can cut it in half or thirds if it won't fit in your pan) of Baby Back or St. Louis Style Pork Loin Ribs (I'm sure beef ribs or any other ribs would be just fine too) in a baking dish and put them into a pre-heated 425* oven and bake for 20 minutes (this is the trick to making these ribs great and it gets some of the fat off). After you remove it from the oven, let the ribs sit for about 10 minutes to cool down to about room temperature. Season well with your favorite rub...I just used salt and pepper. At this point I cut the slab in half to fit into the slow cooker. Just throw them in, add a little of your favorite BBQ sauce (not the whole bottle, just enough that the ribs have some sauce on them), cover and cook on low for 6 hours.....and....wah-lah.. out come beautiful, fall-off-the-bone ribs! Warm up some of the BBQ sauce to serve on the side. YUM!!!! How easy is that? Our favorite BBQ sauce is Sweet Baby Ray's Honey Barbecue Sauce.