Not only are these sliders incredibly easy to make but they are also delicious. The sauce on top is the perfect addition and doesn’t mute, but instead enhances the flavor of the pickles and ham. It took a lot of self control to only have two of these for dinner. I could have easily been satisfied with a few more! You only need a handful of ingredients for this recipe and about 30 minutes of time to make it. I was able to stuff a 9×13 baking dish and had another (smaller) pan of 7 more so we will definitely have leftovers for a few days. It is the perfect dish for busy weeknights. This recipe was inspired by http://www.houseofyumm.com you can find the original post on their beautiful website if you would like to check it out.
Serves: 24 sliders Calories: 217 per slider Time: 30 minutes
- 24 Hawaiian rolls
- 9oz thin sliced deli ham, we used honey ham
- 2 (80z) packages of Swiss cheese
- 1 (24 oz) jar of bread and butter pickles, I used a big jar because I packed on the pickles. If you want to use a smaller jar just go lightly on the pickles when you assemble the sliders.
- 1/2 of a sweet onion, chopped
- 1/2 cup butter, melted
- 3 tbsp Dijon mustard
- Preheat your oven to 325 degrees Fahrenheit
- Prepare your baking dish with cooking spray
- Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
- Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
- Place the tops of the rolls over the dish.
- Whisk together the butter, dijon mustard and onions. Spoon this sauce over the tops of the sliders. Don’t soak them with the sauce as they will get soggy. You want just enough sauce for flavor 😉
- Cover your dish with foil and bake for 15 minutes. Once 15 minutes is up remove the foil and bake for an additional 5 minutes to crisp up the tops of the sliders.
- Slice the sliders apart, serve and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.houseofyumm.com
I am good at cooking. I am scared of baking and terrified of grilling. If you frequent this blog you know of my experiences with the grill. If you don’t frequent this blog I’ll clue you in quickly. I have been known to set a grill to flames and even when the gas is turned off the grill is still engulfed by fire. Up to this point I have not had the finesse to master the grill. Now that it is 2016 and I’m feeling quite comfortable in the kitchen I’m taking it outside and learning to conquer my fears.
This salad is my first attempt and I am happy to report that so far I am pulling it off. I quite enjoyed the charred bits of romaine and would liken the wilted bits to spinach. The entire thing does not wilt or char, but the enfolded parts stay crisp leaving this salad with a lot of texture. The grilled corn and tomatoes with feta add a sweet and creamy taste. The star of this show, however, is the Dijon vinaigrette. It is the perfect tangy addition to this salad. The onion and garlic gives you a little bite but the vinegar and Dijon really stand out and balance out the sweet creaminess of the corn, tomatoes and feta. I am certainly going to make this dressing and try it on other salads. For someone who does not grill this was extremely easy to pull off. If you’re a beginner like me and are looking to learn the craft of grilling I highly suggest you start here.
Serves: 4 Calories: approximately 220 per serving Time: 1 hour soak, 15 minutes prep, 30 minutes grill
- 3 ears fresh sweet corn with husks on
- 4-5 tbsp extra virgin olive oil, depends on how large your lettuce is
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp fresh chives, chopped
- 2 cloves garlic, minced
- 2 hearts of romaine lettuce, cut in half lengthwise
- 1 carton of grape tomatoes, cut in half
- salt and pepper to taste
- 1/4 cup feta cheese
- Soak corn with the husks still attached in a bowl of full of enough water to cover them. Let soak for an hour
- Prepare dressing by combining 3 tbsp of the olive oil, red wine vinegar, Dijon mustard, chives and garlic. Mix well and set aside.
- Once an hour has passed place the corn (still in husks) on your grill rack over medium heat, approximately 350 degrees F. Cover and grill for 20-30 minutes or until the kernels are tender. Turn the ears of corn once to get an even char. Once kernels are tender remove corn from the rack and set aside to cool enough to handle.
- While corn is cooling brush the romaine with remaining 1 tbsp of oil. You may need a little more oil if your romaine is bigger. Depends on the size of your lettuce really. After they’re all oiled place them on the grilling rack over medium heat (again approximately 350 degrees F). Let them grill for about 3 minutes until they are charred to your liking and slightly wilted. Plate the romaine chunks.
- Corn should be cool enough to handle by now. Strip off the husks and the silk. Using care, cut the kernels from the ears of corn into a large bowl. Add the tomato halves and season with salt and pepper to taste. Drizzle this corn and tomato mixture with about a tbsp of the dressing and toss. Top the each romaine chunk with a bit of this mixture. Sprinkle feta over the salad and drizzle the whole plate with more Dijon Vinaigrette.
*Photo is an original belonging to me
*Recipe adapted from:
Better Homes and Gardens. “Grilled Romaine Salad with Tomato and Corn Tumble.” Fresh Grilling. Ed. Jan Miller. Iowa: Meredith Corporations, 2014. 215. Print.
I know what you are all thinking, “KELSEY FRIED CHICKEN!? WHAT THE?!” Don’t fret my friends this recipe was actually found at a cooking light website and are worth only 292 calories per serving. I love chicken and I especially love crunchy chicken. I found this recipe and absolutely had to try it. Not only does it have a great flavor (I didn’t even have to dip the chicken in sauce) but it was super simple to make. Thats what I like simple and tasty. My son even had a few bites which says a lot because he is the king of picky eaters. I modified the original recipe a little but it certainly did not take away. Perry would have given 10 stars if he could but to keep it uniform I only let him give a full five 🙂 This is why he loved this recipe:
“I love dijon mustard so when I saw Kels dipping the chicken in dijon I knew it was going to be a good dinner. I didn’t think it would come out as crispy as it did because I never knew anything that wasn’t doused in oil could crisp up in the oven. Lesson learned. Kelsey didn’t even use mustard to dip which says a lot for her because she is a chronic dipper. I wish I could give it 10 stars.”
Serves: 4 Calories: 292
- 1/4 cup of low-fat milk
- 2 tbsp. Dijon Mustard
- 4 (6oz) chicken cutlets (We used 1 lb of chicken breast tenders)
- 1/3 cup of panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts (No need to buy a huge bag as that can be expensive so just get a small single serving bag in the baking aisle of your grocery store)
- 2 tbsp. grated parmesan cheese
- 1/4 tsp. minced fresh rosemary
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Cooking spray
- Extra rosemary leaves for garnish if desired.
1.) Remove top rack of oven and coat with cooking spray. Set aside. Preheat oven to 425
2.) Combine milk and mustard in a medium bowl. Add chicken to the milk mixture and turn it to coat.
3.) Heat a small skillet over medium-high heat. Add panko to pan and cook for approx. 3 minutes or until golden, stir frequently as to not burn the breadcrumbs.
4.) Combine panko, nuts, parmesan, rosemary, salt and pepper in a shallow dish. Remove the chicken from milk mixture and discard the milk mixture.
5.) Dunk chicken in panko mixture to coat well on both sides.
6.) Place chicken across oiled oven rack. Coat chicken with cooking spray. At the bottom of oven place a cookie sheet to collect any pieces of panko mixture that may fall off the chicken. (this makes for an easier cleanup of your oven. Bake at 425 for 13 minutes or until chicken is done.
7.) If desired, garnish with rosemary leaves and enjoy!
*Photo is original taken by me
*Original Recipe belongs to http://www.myrecipes.com