Sausage Sliders

Ingredients:

12 count package of dinner rolls

1 lb. sweet Italian sausage

1 1/2 C. marinara sauce

8 oz. Fresh mozzarella cheese slices

1/2 C. melted butter

Directions:

1. Preheat oven to 350 degrees
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Cook sausage until no longer pink.
5. Sprinkle sausage over dinner roll bottoms.
6. Spread marinara sauce over sausage.
7. Layer cheese over sausage.
8. Top with dinner roll tops.
9. Brush with melted butter.
10. Bake 20 minutes.
11. Cut apart and serve

Variation:

Layer diced pepperoni slices over the sausage between Steps 5 and 6 for a "Pizza Slider" 

Chicken Parmesan Sliders

Ingredients:

12 count package of dinner rolls

Rotisserie Chicken, shredded (3 cups)

2 C. marinara sauce

8 oz. Fresh mozzarella cheese slices

1/4 C. fresh basil, chopped

1/2 C. melted butter

2 cloves garlic

2 T. basil

2 T. Parmesan cheese.

Directions:

1. Preheat oven to 350 degrees
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Sprinkle shredded chicken over dinner roll bottoms.
5. Spread marinara sauce over chicken.
6. Layer cheese over chicken.
7. Sprinkle with basil.
8. Top with dinner roll tops.
9. Combine melted butter, basil, garlic, Parmesan cheese
10. Brush with melted butter mixture
11. Bake 20 minutes.
12. Cut apart and serve.

Breakfast Sliders

Ingredients:

12 count package of dinner rolls

9 eggs, scrambled

6 slices, deli ham

6 slices white cheddar cheese

8 bacon strips

Melted butter

Directions:

1. Preheat oven to 350 degrees F.
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Cook scrambled eggs.
5. Cook bacon strips, crumble once cooled
6. Place scrambled eggs on top of diner roll bottoms.
7. Layer ham over scrambled eggs.
8. Layer cheese over ham.
9. Sprinkle with bacon crumbles.
10. Top with dinner roll tops.
11. Brush with melted butter.
12. Bake 20 minutes.
13. Cut apart and serve

BBQ Chicken Sliders

Ingredients:

12 count package dinner rolls

3 C. Chicken Breast, cooked and shredded

1/3 C. BBQ sauce

6 slices of mozzarella cheese

Melted butter

Directions:

1. Preheat oven to 350 degrees F.
2. Slice dinner rolls in half, set tops aside.
3. Place dinner roll bottom half in casserole dish.
4. Sprinkle chicken over dinner rolls.
5. Spread BBQ sauce over chicken.
6. Place cheese over chicken.
7. Put tops of rolls on cheese.
8. Brush roll tops with melted butter.
9. Bake for 20 minutes.
10. Slice apart and serve.

Chicken Spinach and Mushroom Dish

Ingredients:

6 thin sliced chicken breasts

1 container green onion cream cheese

1/4 C. olive oil

1/2 C. chicken broth

1 large package sliced mushrooms

1 small bag fresh baby spinach

1 dash garlic seasoning

1 dash pepper

8 oz. shredded mozzarella cheese

Directions:

1. In a 9x13 pan lay out chicken in single layer.
2. Top with spinach and mushrooms.
3. Sprinkle the seasonings over the top.
4. Soften cream cheese and whisk in olive oil and chicken broth.
5. Pour over mixture.
6. Lay piece of foil over the top but do not seal.
7. Bake at 375 degrees for 20 minutes.
8. Remove foil and bake uncovered for another 20-25 minutes, then sprinkle cheese on top.
9. Bake another 10 minutes, or until starting to brown.
10. Let cool for 10 minutes and serve.

Turkey & Rice Casserole

Ingredients:

2 c. uncooked rice

1 lb. turkey tenderloin cubed

1 T. canola or vegetable oil

2 cans cream of chicken soup or cream of celery soup

1 C. milk

1/4 C. Parmesan cheese

½ t. garlic powder

½ t. ground cumin

salt and pepper to taste

Directions:

1. Preheat the oven to 375ºF. 
2. Spray a 7 x 11-inch baking dish with nonstick spray. 
3. Cook the rice according to package directions. 
4. Season the turkey with salt and pepper.
5. Cook the cubed turkey breast in a skillet with canola oil until cooked through.
6. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and rice in a large bowl; 
7. Transfer to the baking dish.
8. Bake 20–25 minutes.

Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

Ingredients:

1/3 C. chopped onion
3 T. shortening
1/4 C. Bisquick baking mix
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 C. milk
1 can (6 1/2 oz.) tuna, drained
1 can (8 1/2 oz) peas, drained
2 C. Bisquick baking mix
1/2 C. cold water
3/4 C. shredded mozzarella

Directions:
Preheat oven to 425 degrees F.
Tuna Mixture:

1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
2. Stir in 1/4 cup baking mix.
3. Add soup; gradually stir in milk.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute.
6. Stir in tuna and peas.
7. Pour into oblong baking dish, 11x7.
8. Keep hot in oven while preparing biscuits.

Biscuits:

1. Stir 2 cups baking mix and 1/2 cup cold water to make a soft dough; beat vigorously 20 strokes.
2. Gently smooth dough to a ball on flour covered board.
3. Knead 5 times.
4. Roll into a rectangle; 15"x9"; sprinkle with cheese
5. Roll up tightly, starting with the long side.
6. Seal well by pinching edge of dough into roll.
7. Cut into twelve 1 1/4 slices; place cut side down on tuna mixture.

Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.

Baked Chicken Wings

Ingredients:
3 T. olive oil
3 cloves garlic, pressed
2 t. chili powder
1 t. garlic powder
salt and ground pepper to taste
10 chicken wings

Directions:

1. Preheat oven to 375 degrees
2. Combine olive oil, garlic, chili powder, salt and pepper in a large resealable bag.  
3. Seal and shake bag to combine ingredients.
4. Add the chicken wings, reseal and shake to coat.
5. Arrange chicken wings on a baking sheet.
6. Cook the wings for 1 hour, or until crisp and cooked through.

White Chicken Enchiladas

Ingredients:

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded Monterey Jack cheese

3 T. butter

3 T. flour

2 c. chicken broth

1 c. sour cream

4 oz. can diced green chilies (mild)

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan.
3. Mix chicken and 1 cup cheese.
4. Roll up in tortillas and place seam-side down in pan.
5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
8. Pour over enchiladas
9. Top with remaining cheese.
10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

CrockPot Chicken & Noodles

Ingredients:

24 oz. package frozen egg noodles

2 - 14.7 oz cans cream of chicken soup

1/2 c. butter (1 stick) cut into pieces

32 oz. chicken broth

mixed vegetables (optional)

chicken bouillon to taste (optional)

6 small or 4 large boneless, skinless chicken breasts

salt and pepper to taste

Directions:

1. Salt and pepper chicken breasts and place in the bottom of crock pot.
2. Spoon soup over the chicken.
3. Cut butter into several pats and place pieces evenly over soup.
4. If using bouillon, whisk with the broth and pour over the soup.
5. Place lid on crock and turn to low.
6. Cook for 6 hours.
7. Remove chicken and tear into pieces.  Add back to pot.
8. Add noodles and if adding veggies, add those as now.
9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
10. Salt and pepper if needed.
11. Serve

Spaghetti Lasagna

Ingredients:

16 oz. package spaghetti
1 lb. ground beef
1 medium onion, chopped
26 oz. jar meatless spaghetti sauce
1/2 t. seasoned salt
2 eggs
1/3 c. grated Parmesan cheese
5 T. butter, melted
2 c. small curd cottage cheese
4 c. shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
4. Stir in the spaghetti sauce and seasoned salt; set aside.
5. In a large bow, whisk the eggs, Parmesan cheese, and butter.
6. Drain spaghetti; add to egg mixture and toss to coat.
7. Place half of the spaghetti mixture ina greased 9x13 baking dish.
8. Top with half of the cottage cheese, meat sauce, and mozzarella cheese.
9. Repeat layers.
10. Cover and bake at 350 degrees for 40 minutes.
11. Uncover and bake 20-25 minutes longer or until cheese is melted.

Ham & Turkey Stromboli

Ingredients:

1 sheet Puff Pastry (thawed)

1 egg

1 T. water

1/2 lb. sliced deli ham

1/2 lb. sliced deli turkey

1 c. shredded cheddar cheese

Directions:

1.    Preheat oven to 400 degrees

2.    In a small bowl, beat together egg and water.

3.    Sprinkle work area lightly with flour.

4.    Roll Puff Pastry to a 16" x 12" rectangle

5.    Starting on the short edge, layer ham 1" from the edge.

6.    Repeat with turkey.

7.    Sprinkle with cheese.

8.    Again, starting with the short edge, roll Puff Pastry and filling as you would a jelly roll.

9.    Place seam side down on a cookie sheet.

10.    Tuck ends under.

11.    Brush with egg/water mixture.

12.    Bake at 400 degrees for 25 minutes or until golden brown.

13.    Remove from cookie sheet and place on wire rack for 10 minutes.

14.    Serve and enjoy.

Pork Tamales

Before tackling tamales, keep in mind that they are NOT hard to make, they are TIME CONSUMING.  The process takes hours. That said, they are well worth it.

Ingredients:
5 lbs. of pork shoulder/pork butt
2 bay leaves
1 bag of corn husks
1 bag chilies (the green bag @ Fry's seem to be the best)
2-3 cloves garlic
1 t. salt
6 c. Maseca
6 c. chicken broth
2 c. vegetable oil
3 t. baking powder
3 t. salt
Monterey Jack cheese, shredded (optional)
Jalapenos, sliced (optional)

Directions:
Cooking the Pork:

1. Put the pork in the crock pot with bay leaves.  
2. Cook on high, overnight the night before you plan on making your tamales.
3. The pork is ready when it shreds easily; you should be able to pull the bone out easily.

Soak the Corn Husks:

1. Fill one side of your clean kitchen sink with cold water.
2. Clean off any corn silk from the husks and separate them (try not to tear them as you separate them)
3. Put the corn husks in the cold water.
4. The husks will tend to float.  I usually weigh them down with a glass measuring cup.  This is not necessary, just a tip I use.
5. Soak for 30-40 minutes.

Make the Chili Sauce:

1. Bring a large pot of water to a boil.
2. Remove the stem from each individual chili and sake out the seeds from the inside.
3. Once the stems and seeds are removed, put the chilies in the boiling pot of water.
4. Boil the chilies until they are soft and a bright pink, about 10 minutes.
5. Transfer the chilies to the blender, add 2-3 cloves of garlic, 1 teaspoon salt, and some of the chili water.
6. Blend the chili mixture.
7. Add more chili water if needed.  The goal is to have a nice consistency that is not too thick, yet not too runny.
8. Pour the chili mixture into a strainer and strain into a bowl.  You may need to take the back of a spoon and force the liquid through.  Straining is not required, but I like my chili sauce smooth and free of the "skin" particles.

Make the Masa Mixture

1. In a large bowl, mix Maseca, chicken broth, vegetable oil, baking powder, and 3 teaspoons salt.
2. Stir until everything is well blended.  It should be a nice consistency, not too thin, but not too pasty.  Add more oil if your mixture needs more moisture.

Drain the Corn Husks

1. Remove the corn husks from the water and shake off any excess water.
2. Place them on a cookie sheet.

Assemble the Tamales

1. Line up all of your components:  corn husks, masa mixutre, meat, chili sauce, cheese/jalapenos
2. Open a single husk with the wide end at the top.  Spread masa on the husk, about 1/4" thick.  There is no need to spread masa all the way down to the point as this will be folded up.
3. Lay a fair amount of pork along the center (top to bottom) of the masa covered husk.
4. Spoon 2 or 3 spoonfuls of chili sauce on top of the meat.
5. Sprinkle a small amount of cheese along the sauce/meat (if using).
6. Place jalapenos on top of the cheese (if using).  I make about half with jalapenos and half without.  I make sure to put 1 - 2 slices very near the top so the ones with jalapenos are very distinguishable.
7. Fold the left side over about 2/3 of the way.
8. Fold the right side over about 2/3 of the way, the masa will help act as a glue to help hold it together.
9. Fold the bottom up.
10. Place the folded tamale open end up in your steamer basket.  Note:  initially you may need to place a bowl or something else in your steamer basket to help support the tamales until you have wrapped up enough of them to support each other.  You may also find a way to position your pot and steamer basket at an angle (generally, I have not added any water to the pot at this point).  You do not want the tamales to slide down and lose the contents.
11. Do not put too many tamales into the steamer basket or they will not cook properly.
12. Add water to the steamer pot and place it on the stove.
13. Cover the pot and steamer basket and turn it on high.
14. Once a good steam is being generated, turn the heat down to medium-low.
15. Continue steaming for 1 1/2 to 2 hour.
16. The tamales are done when you open one up and the masa has hardened.  If the masa is still too soft, continue steaming.

BBQ Ribs

Directions:

1. Wrap ribs in 3 layers of aluminum foil
2. Turn grill on maximum heat for 10 minutes
3. Put ribs on for grill for 10 minutes
4. Flip rib packets and turn heat to low
5. Cook for 20-30 minutes
6. Flip and cook for 20-30 minutes longer.

Gnocchi Bolognese

Ingredients:

• 1 t. olive oil
• 3/4 lb. ground beef
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 1/2 t. dried basil
• 1 (28 oz.) can diced tomatoes
• 1 (16 oz.)  bag frozen potato gnocchi
• 1/4 c. grated Parmesan cheese

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the beef and cook, breaking it apart with a wooden spoon, until lightly browned, 4-5 minutes.
3. Stir in the onion, carrot, celery, garlic, and basil; cook stirring occasionally, until the vegetables soften, about 5 minutes.
4. Stir in the tomatoes; bring to a boil.
5. Reduce the heat and simmer, stirring occasionally, until slightly thickened, 12-14 minutes.
6. Meanwhile, cook the gnocchi according to package directions, omitting the salt if desired, drain.
7. Add the gnocchi and cheese to the skillet and cook, tossing, until hot, 1-2 minutes.

Prep Time = 15 minutes

Cook Time = 25 minutes

Serves 6

Chicken and Spinach Casserole

Ingredients:

1/2 C. mayonnaise
1/2 C. sour cream
1/2 t. garlic powder
pinch of black pepper
1/3 C. grated Parmesan cheese
1/3 C. shredded mozzarella
2 C. diced, cooked chicken breast
10 oz. frozen spinach, thawed and drained well
Cooking spray

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9" x 9" baking dish with cooking spray.
3. Combine mayonnaise, sour cream, garlic powder, pepper, Parmesan cheese, and mozzarella cheese in a medium bowl.
4. In another bowl, toss 1/3 of the sauce with the chicken and spinach.
5. Spread in the casserole dish.
6. Pour the rest of the sauce mixture over the chicken and spinach.
7. Bake, uncovered 40 minutes, or until top is golden brown.

Serves 6

Chicken Pizza Crist

Ingredients:
2 C. cooked, shredded chicken breast
2 C. mozzarella, shredded
1 T. parsley, dried
1 t. basil
1/2 t. onion powder
1/2 t. garlic powder

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. (I use my Ninja blender to accomplish this)
3. Press chicken/cheese mixture on parchment paper on a cookie sheet.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Bake for 6-8 minutes more, or until toppings are melted.
9. Let cool for five minutes.
10. Slice and serve.

Chicken Cordon Bleu

Ingredients:
4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
Toothpicks
Salt
Pepper

 

Directions:

1. Use a meat hammer to pound chicken breasts to approximately 1/4 to 1/2 inch thick.
2. Sprinkle with salt/pepper.
3. Top each breast with ham and cheese.
4. Roll tightly, secure with toothpick.
5. Combine eggs and butter.
6. Dredge chicken roll well then roll in Panko bread crumbs until completely coated.
7. Bake at 375 degrees F. for 30 to 35 minutes, with seam side down.
8. Remove toothpicks.
9. Serve with Dijon mustard.

Albondigas

Ingredients:
1 lb. ground beef
1/2 C. uncooked rice
1 t. salt
1 t. cumin
3 cloves of garlic, peeled and crushed
3 qt. chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 C. greens (mustard, spinach or other)
2 t. oregano
2 cloves garlic, crushed
1 t. cumin

 

Directions:

1. Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic.
2. Form 1 1/2 tablespoons into meatballs, do this until all meat/rice is formed into meatballs.
3. Bring broth to a boil in a large pot.
4. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs.
5. Simmer gently for 20 minutes
6. Add in the carrots, onion, cilantro, remaining spices, garlic and celery.
7. Simmer for 1 hour and 15 minutes or until rice in the meatballs is cooked trough.
8. Add in the greens and simmer for an additional 15 minutes.
9. Serve hot with fresh flour tortillas

 

Prep Time:  30 minutes
Cook Time:  2 hours

Oven Baked Chicken

Ingredients:
3 lbs. chicken parts
1 T. oil
1 T. onion powder
1 1/2 t. Italian Seasoning
1 t. salt
1/2 t. garlic powder
1/2 t. paprika

 

Directions:

1. Preheat oven to 375 degrees F.
2. Brush chicken with oil. 
3. Mix seasoning in a small bowl.
4. Coat chicken evenly with seasoning mixture.
5. Place chicken in shallow baking dish.
6. Bake for 45 to 50 minutes or until chicken is cooked through.

 

Makes 8 servings
Prep Time:  10 minutes
Cook Time:  45 - 50  minutes