Baked Club Sliders

12-count package Hawaiian Sweet Dinner Rolls
Mayonnaise
1 lb sliced turkey
1 lb sliced ham
1 lb cooked bacon
8 slices provolone cheese, sliced in half
1/2 cup butter, melted
2 tbsp brown mustard
1 tsp onion powder
1 tbsp worcestershire sauce
1/2 tsp sugar
1 tbsp poppy seeds

Without breaking rolls into little squares, cut them (still attached) horizontally, making a set of bottoms and a set of tops. Place the bottoms in 9×13 baking dish. Spread generously with mayonnaise. Layer bottom buns with turkey, ham, bacon and then cheese half slices, layering across the buns. Place top layer of buns on top of the meat and cheese.
In a medium bowl mix together the rest of the ingredients. Brush the mixture over the tops of the buns.
Bake at 350 degrees 15-18 minutes until cheese is melted and rolls are golden on top.
Let cool 5 minutes. Cut into individual sliders and serve.

Mini Meatloaf Sheet Pan Meal

2 lg eggs, slightly beaten
1 cup tomato juice
1 tbsp worcestershire sauce
3/4 cup quick cooking oats
1/4 cup onion, finely chopped
1/2 tsp salt
1/2 tsp seasoned pepper
2 lb ground beef, 90/10
1/4 cup ketchup
3 tbsp brown sugar
1 tsp prepared mustard
1/4 tsp nutmeg
1 lb (more or less) red potatoes, cut into half inch pieces
olive oil
garlic salt
pepper
1 lb fresh asparagus, trimmed and halved

In large bowl combine eggs, tomato juice, Worcestershire sauce, oats, onion, salt and pepper. Add beef and mix thoroughly but gently.
Shape into 6 or 7 small loaves. Place on greased sheet pan.
Combine ketchup, brown sugar, mustard and nutmeg. Brush on top of loaves.
Mix potatoes with 2 tbsp of olive oil, salt and pepper to taste. Toss to coat. Add to sheet pan with meat loaves. Bake at 425 degrees about 25 minutes.
Combine asparagus with olive oil, garlic salt and pepper. Toss to coat. Add to sheet pan and return to over 10-15 minutes until tender. Let rest 5 minutes.

Spinach and Sausage Lentil Soup

1 lb spicy pork sausage
1/2 medium red onion, diced
1 cup dried brown lentils, rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 carton (32 oz) chicken stock, plus one more cup
1 cup water
1/2 tsp caraway seed
1 tsp dried Italian spice
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained
6 cups fresh spinach

In dutch oven cook and crumble sausage and onion over medium heat until no longer pink, drain fat. Stir in lentils, beans, stock, water and spices, mix well. Bring to simmer, reduce heat, cover and cook until lentils are tender, about 30 minutes. Stir in tomatoes and cook another 5 minutes. Remove from heat and stir in spinach until wilted. Adjust seasoning as desired.

Crockpot Steak Bites

3-4 pounds top sirloin steak, or other cut of steak
1 packet au ju gravy mix
1 packet onion soup mix
4 tablespoons butter, cut into pats
1 cup beef broth
Garnish (optional)
chopped parsley

Cut the steak into 1 inch bites, discarding any pieces of fat or gristle.
Place the steak in the bottom of a crock pot. Cover with gravy and onion soup mix, then place the pats of butter on top. Pour the beef broth over the steak.
Cook on low for 4-6 hours or high for 3-4 hours. I served it on egg noodles….Enjoy!!

Chicken and Green Bean Stir Fry with Honey Garlic Sauce

1 tbsp and 1 tsp vegetable oil, divided
2 1/2 cups green beans, rinsed, trimmed and cut into one inch pieces
1 small red onion cut into wedges
1 lb boneless chicken breast cut into one inch cubes
2 tsp minced garlic
1/4 cup chicken broth
1/4 cup soy sauce
3 tbsp honey
2 tsp corn starch
salt and pepper to taste

Heat 1 teaspoon of oil in a large pan over medium heat.
Add the green beans and onions and cook for approximately 3-4 minutes or until beans are tender.
Remove from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer – do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the green beans back to the pan and cook for 2 more minutes or until the green beans are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds.
Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly. Serve over rice

Shrimp Taco Bites with Cilantro Lime Cream Sauce

Shrimp Taco Bites with Cilantro Lime Cream Sauce

20 shrimp (small, uncooked, peeled and deveined)
1 tbsp taco seasoning
1 tbsp olive oil
20 Tortilla “scoops”
1 cup cabbage, thinly sliced and chopped
cilantro cream sauce (see below)
premade guacamole
fresh cilantro, chopped for garnish
sriracha sauce, for garnish

For the sauce:
1 cup sour cream
1/2 bunch cilantro, finely chopped
1/2 lime, juiced
salt to taste
pepper to taste

For the Cream Sauce:
Combine sour cream, cilantro, lime juice, salt and pepper in a food processor. Pulse until well blended, cover and refrigerate while preparing the mini tacos.

For the tacos:
Place shrimp and taco seasoning in a Ziploc bag and shake until shrimp is coated with seasoning.
Heat oil in a large pan over medium heat. Place shrimp in pan and cook for about 2 minutes on each side or until pink and cooked through. Remove shrimp and place on a plate. Cover with to keep warm. Place tortilla scoops out on a tray and place a little bit of cabbage in each scoop. Spoon about 1 tsp of the cilantro cream sauce into each scoop over the cabbage. Place shrimp into each scoop and add a little bit of guacamole. Drizzle a little Sriracha over shrimp and garnish with cilantro. Serve immediately.

Cookie Tin Cake

Cookie Tin Cake

12 oz Tin of Christmas Cookies
1 cup Eggnog
1 cup Milk cold
3.4 oz Instant Vanilla Pudding 1 package
Cherry Filling
Cool Whip thawed
Christmas Sprinkles

To a medium bowl or measuring cup, add milk and instant vanilla pudding and whisk together until incorporated. Set aside so it will set up a bit before pouring. Open the Cookie Tin and remove the papers. Wash and dry the tin. Put the cookies in the tin and pour eggnog evenly over the cookies. Let the cookies soak up the eggnog for about 5 minutes. Next, use a potato masher or ground beef masher to crunch up the cookies in the tin into large pieces. Now evenly pour the milk/vanilla pudding mixture over the eggnog soaked crushed cookies. Spoon the cherry pie filling over the cookies in an even layer.
Cover with lid and place it in the refrigerator. Chill for at least 1 hour or overnight. Top with Cool Whip and sprinkles before serving, spoon out individual portions into bowls and enjoy!

Hot Jezebel Dip

Hot Jezebel Dip

1 18-ounce jar apricot preserves
1 tablespoon dijon mustard
2-3 tablespoons prepared horseradish
fresh cracked pepper to taste
1 8-ounce block cream cheese, softened
your favorite crackers

In a bowl, whisk together preserves, dijon, horseradish and pepper.  Pour over cream cheese.  Serve with crackers. Apricot mixture can be made in advance and refrigerated. 

Creamy French Onion Chicken

Creamy French Onion Chicken

4 tbsp butter, divided
2 tbsp olive oil
2 large onions, sliced
2 large chicken breasts, cut in half horizontally
salt and pepper to taste
2 tbsp flour
2 cups beef broth
1 tsp dried oregano
1 tsp dried thyme
8 oz package Swiss/Gruyere cheese

In a large skillet over medium high heat add the oil, 2 tbsp butter and sliced onions. Sauté until caramelized 10-15 minutes, stirring often. Remove and set aside on a plate. Add in the chicken breasts, seasoned with salt and pepper and cook on each side for 3-4 minutes or until cooked throughout and no longer pink. Set aside with the onions.
Add in the butter and let melt and add the flour and whisk until combined. Add the beef broth, oregano, and thyme and salt and pepper to taste and let simmer for 1-2 minutes until it starts to thicken.
Reduce heat to a simmer and add chicken and onions back to the dish. Top with shredded cheese. Broil for 1-2 minutes until cheese

Crockpot Steak Bites

Crockpot Steak Bites

2 pounds sirloin steak or stew beef cut into bite sized pieces
1 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 small sweet onion thinly sliced
2 cloves garlic minced
1 cup unsalted beef stock
1 ounce packet au jus gravy mix
2 tablespoons unsalted butter thinly sliced
fresh chopped parsley for garnish

Place the steak into a large bowl with the salt and pepper and toss to combine. Get a large skillet hot over medium-high heat and add half of the oil. Sear off the steak pieces in batches and place them into an 8-quart slow cooker. Add more oil to the pan if needed. Once all the steak is seared, add the onion and garlic to the slow cooker, toss with the steak bites. Pour in the beef stock. Sprinkle the au jus packet over the top. Lay slices of the butter over the top. Cover the slow cooker and cook on high for 3-4 hours or low 6-8 hours. Stir every 30 minutes or so if you can. Serve with a garnish of fresh parsley.