Baked Cuban Sliders

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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

Ingredients:

  • 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

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit
  2.  Prepare your baking dish with cooking spray
  3. Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
  4. Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
  5. Place the tops of the rolls over the dish.
  6. 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 😉
  7. 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.
  8. Slice the sliders apart, serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.houseofyumm.com

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Buffalo Chicken Meatloaf

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It is not much of a secret that we love buffalo chicken. We’ve done soup, egg rolls, pizza and now we can check meatloaf off the list. My favorite thing about this loaf was not only how juicy it was but also how the tangy the top layer of sauce paired with the creamy and sharp Gorgonzola cheese. This is a rich loaf with TONS of flavor, and heat. It was super easy to throw together but bear in mind that it does take an hour to cook. It isn’t really a thirty minute meal, and that is because of cook time.

Serves: 8     Calories: 240 per serving     Time: 1 hour 10 minutes

Ingredients:

  • 1.5 lbs of chicken (get 2 lbs and save half of a lb for tacos later in the week!)
  • 1 cup Italian Bread Crumbs
  • 2/3 cup of celery, sliced
  • 1/3 cup Gorgonzola crumbles
  • 1 small white onion, chopped fine
  • 1/2 cup of milk, we used 1%
  • 1/2 cup of hot sauce, this is where you choose your adventure and tailor the heat to your tastes. We went with the hottest
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • ¼ tsp dried dill weed
  • Black pepper to taste

For the topping:

  • 3 tbsp hot sauce
  • 2+ tbsp Gorgonzola

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a loaf pan with cooking spray and set aside. We have a really cool pan that drips fat to the bottom. If you can get your hands on one I would definitely recommend it.
  3. In a large bowl mix ground chicken, bread crumbs, celery, Gorgonzola and onion.
  4. In a smaller bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
  5. Pour wet ingredients into chicken mixture and mix until combined. It will feel pretty “wet” but don’t worry because this is what makes it so juicy!
  6. Press mixture into a prepared pan.
  7. Brush with remaining 3 tbsp hot sauce and bake for 1 hour.
  8. Sprinkle with additional Gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
  9. Let sit for 10 minutes before serving.
  10. Enjoy!

*Photo is original belonging to me

*Recipe adapted from http://www.motherthyme.com