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
Something Perry has been craving lately is fried rice. We don’t get take out often and hardly ever visit Chinese Restaurants to eat (my almost 3-year-old won’t allow it) so I had to whip something up at home. I’ve never been any good at cooking rice so I had to search for an easy recipe with good ratings. It did not take me long to find this five star recipe, and believe me it is worth all five stars 🙂 I did not use “ham” but instead I used bacon. If you follow my lead I would cut the added salt down by half because the bacon adds a lot of its own salt. Other than that the recipe is super easy, fast and delicious. Perry gave all five stars and here is why:
“I’ve had a hankering for fried rice so when Kelsey asked me what I wanted to eat this week that was all I had in mind. The recipe she found was a really good change from the more “traditional” fried rice. Ham and pineapple always go together but I would have never thought to throw them in fried rice. I loved this dinner and it was even better the following day. I give five stars for flavor.”
Serves: 5-6 Calories: 330 Time: 45 minutes
- 1 cup white rice, uncooked
- 2 cups water
- 2 tablespoons sesame oil
- 3 green onions, thinly sliced including tops
- 1 cup ham, diced (we used bacon)
- 1/2 cup peas
- 1 (8 ounce) can pineapple chunks, drained
- 1 egg, beaten
- 1 tablespoon white sugar
- 1 teaspoon salt (If you use bacon cut this in half)
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/4 cup soy sauce
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (Mine took about 18 minutes. just peek on it and go with your gut but don’t let it burn)
- Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. (Do not skip this step! It is crucial)
- Heat sesame oil in a large skillet over medium-high heat.
- Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes.
- Stir the pineapple chunks into the skillet; cook until pineapple begins to darken, about 2 minute.
- Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to solidify, about 30 seconds. Stir together all contents of the skillet.
- Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the skillet; stir constantly to keep from sticking. Cook until heated through, about 3 minutes.
- Sprinkle the rice with the soy sauce, and stir to combine.
- Dish and Enjoy!
*Original recipe belongs to http://www.food.com
**Photo is an original belonging to me