Hot Ham & Cheese Rolls~ 2/22/17

 

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Tonight we are having Hot Ham and Cheese rolls similar to a Stromboli sliced and then topped with a Poppy seed glaze. The recipe calls for refrigerator pizza crust but I made homemade crescent roll dough recipe that I use as my go to dough when making pizza’s rolls etc. pretty much anything that calls for refrigerated “dough”.

Ham & Cheese Party Rolls 

1 can refrigerated Pizza crust *or equivalent

3/4 lb deli ham, thinly sliced

12 slices swiss cheese, thinly sliced

Glaze:

1/2 cup butter

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tbsp poppy seeds

Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray (I use palm shortening, brushed on). Roll dough onto a cutting board to measure approximately 13×18 inch rectangle (I rolled mine to the size of my cutting board since I was using a thicker dough). Top with a layer of sliced ham to cover the dough and then top ham with cheese slices.

Starting at the larger side of the rectangle roll dough up tightly, when you reach the end press to seal the seam and turn so that seam side in down. Slice into 1-inch slices (approximately 12 slices). Arrange in the prepared baking dish.  **I ended up with 13 slices and had to use an additional 7×11 dish to accommodate mine.

Combine the glaze ingredients in a small saucepan and heat until butter is melted and all is whisked together. Brush or pour over dough slices. Bake uncovered for 25 minutes or until golden brown.

This recipe can be refrigerated up to 24 hours if you want to prepare in advance!

 

(Original recipe can be found at http://www.kevinandamanda.com/hot-ham-cheese-party-rolls/)

 

Unstuffed Cabbage Roll Soup ~ 2/21/17


Tuesday we had Unstuffed Cabbage Roll Soup. I have to admit I don’t know that I have ever had or made a Cabbage Roll so I can’t give an honest opinion of whether this soup compares to actual Cabbage Rolls. But it smells and was delicious and so easy to throw together.

I intended to prepare it before going to bed this morning but was too tired (I work third shift for those who didn’t know)! So when I got up this afternoon I made it on the slow cook setting of my pressure cooker (love this option – since I can brown the meat right in the pot and then continue recipe).
Cabbage Soup

2 lbs ground meat

1 tbsp palm shortening or oil of your choice

1/2 tsp black pepper

1 tsp salt

1 small-medium head of green cabbage, sliced

1 medium onion, chopped

4 cloves garlic, minced

1 24 ounce jar spaghetti sauce

32 ounces beef broth

1 tsp dried parsley

1 tsp dried oregano

Cook meat, onion, salt and pepper in oil until meat is no longer pink. I did this in my pressure cooker on the saute setting. Add remaining ingredients to pot and stir to combine. I cooked on slow cook setting in my pressure cooker for 3-4 hours or you could  cook on high in slow cooker for 3-4 hours in a regular crockpot.

Served with homemade bread!

This is the pressure cooker I have:   http://amzn.to/2m5AVY8

 

Honey Soy Chicken ~2/20/17

Monday we had Honey Soy Chicken – the recipe calls for chicken wings but they are not our favorite chicken pieces so I used chicken thighs instead and made a few of my own tweaks for the cooking process.

I also finished my monthly aka 5-week menu plan for March so I will share that in a separate post.

Honey Soy Chicken

1 1/2 pounds chicken (I had 8 thighs – just so we would have leftovers)

4 garlic cloves, minced

1 small onion,  chopped

1 tsp ground ginger

2 Tbsp Honey

1 cup warm water

1 tbsp palm shortening or any oil you prefer

1 1/2 tbsp corn starch

*Marinade:

6 Tbsp Soy sauce

2 Tbsp chicken broth or water

2 tsp sugar

1/2 tsp salt

Mix marinade ingredients together in a 9×13 glass dish and add chicken. Turn chicken around in marinade to coat. Cover and let sit for at least 20 minutes, longer is finer *if going more than 30 minutes I would put in the refrigerator.

I cooked mine in the pressure cooker but you could do this in oven safe pan as well. Brown marinated chicken in palm shortening. *Watch closely as the sugar in the marinade will brown skin very quickly so you will need to turn often. Remove chicken from pan and add in onion, garlic, and ginger and saute for 1-2 minutes. Meanwhile, combine honey and chicken broth in a small prep dish and whisk to combine. Add honey mixture to the pan to deglaze it, using a wooden spoon to get the chicken bits loose.

Add the chicken back into the pot along with the leftover marinade. IF pressure cooking set to poultry setting and start. If baking in oven cover and bake at 350 degrees for 20-30 minutes or until chicken is done. Depending on what pieces you use you can adjust the baking time. Chicken should be 170-180 degrees.

Once the chicken is completely cooked remove from pan. Since I used pressure cooker I placed in a baking dish and put under broiler to brown the skin while I thickened the sauce with corn starch.**

Serve with fresh steamed broccoli and a butter pasta side.

**My sauce did not thicken up as much as I would have liked so you may need more corn starch or arrow root to thicken better.

Crockpot Beef Stew ~ 2/19/17

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Saturday we had the grandsons over for the evening and I made Crockpot Beef Stew. This was a different recipe for me and I was very happy with how it turned out.

Beef Stew 

1 large onion, chopped

4 large potatoes, peeled and chopped

4 medium carrots, chopped

1 cup corn, frozen

1 cup peas, frozen

1 -2 lbs beef stew meat (I cut up a chuck roast to use)

1 tsp basil

1 garlic clove, minced

32 ounces beef broth

2 tbsp brown sugar

2 tsp worcestershire sauce

3/4 tsp salt

3 tbsp flour

2 tsp tomato paste

Put all ingredients in crockpot except the flour and tomato paste. Stir, cover and cook on low for 6-8 hours or until beef is tender. Stir the stew once or twice as it cooks

30 minutes before serving transfer a ladle of broth into a small mixing bowl. Add flour and tomato paste. Whisk until smooth then stir mixture back into crockpot and allow to thicken before serving.

I actually made this using the slow cook setting on my pressure cooker. I browned the beef pieces in palm shortening prior to adding other ingredients.

 

 

 

Homemade Bagels ~ 2/18/17

I made some homemade bagels for the first time. They turned out to be super easy and were really good! Ryan has an egg bagel for breakfast before school almost every day so he will eat most of these but I used one to make for my lunch today with Fried Bologna!

The Bagel recipe is from Sallysbakingaddiction.com website use the link below to access that. I just made them plain this week but will definitely be doing some of the Everything version next week. The first few are kind of misshapen but I got the hang of it by the end! The recipe makes 8 so this is the perfect amount for breakfasts every weekday.  http://sallysbakingaddiction.com/2015/10/26/homemade-everything-bagels-with-step-by-step-photos/

I am also working on my menu plan today. If you didn’t know I shop for 5 weeks of groceries at a time and then just pick up fresh dairy and produce products every other week along with any meats that are on sale for good prices.

I will post my March menu plan one day next week once I have it completed.

Tonight we have the grandsons over for the evening and will be having Beef Stew that I have prepared using the slow cooker setting on my pressure cooker. Will share that picture tomorrow or Monday!

Follow me on Instagram to see daily meal photo’s before they get posted here!

Cheddar Bacon Burger Bowls ~ 2/17/17

Friday evening we had Cheddar Bacon Burger Bowls. The recipe calls to grill them but I’m not much of an on the grill person so I just baked them in the oven along with some french fries and everything was done at about the same time.

Cheddar Bacon Burger Bowls

1 ½ cups cheddar cheese, shredded
½ cup cooked bacon, cut into pieces
2 jalapeños, minced
½ cup ranch dressing
2 pounds ground beef
1 teaspoon salt
2 teaspoons pepper
6 burger buns
12 pieces of lettuce

1. Combine cheese, bacon pieces, jalapeños, and ranch in a bowl. Stir together and refrigerate.

2. Season the ground beef with salt and pepper in a large bowl, and mix in with your hands.

3. Grab a baseball-sized piece of beef. Roll it with your hands into a ball and place on a parchment lined baking tray.

4. Using a clean, empty soda or beer can, press the ball of beef around the can to create a bowl. Make sure to smooth out any cracks.

5. Fill the bowls with the cheddar mixture and refrigerate for 2 hours.

6. Preheat the grill to 350˚F   **I baked in oven at 350 degrees

7. Cook burger bowls over indirect heat for 25-30 minutes. Until internal temp is 160 degrees.

8. Serve with or without a bun with your favorite toppings.

Taco Cornbread Casserole ~ 2/16/17

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Thursday we had Taco Cornbread Casserole. Similar to the Tamale Casserole I made a couple of weeks ago. Served with lettuce, tomatoes and fruit.

Taco Cornbread Casserole

1 package of cornbread/muffin mix.
3 cups of cooked taco seasoned meat.
1 (8 oz) cup of light sour cream.
1 cup of colby jack, cheddar or mexican cheese, shredded and divided.
½ cup of chopped onion.
1 medium chopped tomato.
1 cup of shredded lettuce.

Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.

In a preheated oven to 350°, bake the cornbread for 20 minutes.

In a bowl, mix together the sour cream, ¾ cup of cheese and onion.

Spread the meat over the cornbread then top with the creamy mixture.

Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.

Mini French dip sandwiches ~ 2/15/17


We had Mini French dip sandwiches with AuJus and Cole slaw for dinner Wednesday.

Mini French dip

*I made 12  for 5- 6 servings depending on appetite you may want 2 or 3.

3 cans refrigerated crescent roll dough

            (I would usually make homemade crescent roll dough but overslept today and didn’t have time before church)

14-16 ounces deli roast beef, thinly sliced

12 slices Swiss cheese, thin sliced

2 cups beef broth

2 tsp Garlic powder

1 tsp onion powder

Preheat oven to 375 degrees. Unroll crescent roll dough into 4 rectangles per tube. Place 1 to slices of roast beef on each rectangle top with a slice of cheese. Roll rectangles up jelly roll style on the short end. Place on a baking sheet lines with parchment paper. Bake for 20-25 minutes or until golden brown.

Meanwhile heat broth over low heat with Garlic and onion powder mixed in until heated through. 

Serve French dips with AuJus on the side. 

**I am going to stop automatically sharing blog posts on Facebook so if you have normaly seen my posts via facebook you will need to subscribe to the blog in order to receive posts via email 

Cobb salad wraps ~ 2/14/17

  

Tonight we had Cobb salad wraps with extra salad on the side and homemade chocolate caramel candy.

Cobb salad wraps

1 chicken breast, cooked and chopped

1/2 cup each of deli Turkey, ham and salami, chopped

3 strips Bacon, cooked crispy and chopped

1/2 cup cheddar cheese, shredded

1 cup tomatoes, chopped

Romaine lettuce, chopped

1/4 cup ranch dressing

6 wraps, of your choice

Combine all ingredients and toss to coat with dressing. Fill wraps and serve with extra salad on the side.

Chocolate candy

16 ounces chocolate almond bark

12 ounces sea salt caramel chips

1/2 cup dry roasted peanuts

1/2 cup cashew pieces

1 cup pretzel sticks, broken into pieces

2-3 cups rice chex

Melt chocolate bark in microwave for 2-3 minutes striding every 45 seconds until completely combined. Add nuts, pretzels and chex. Stir gently to combine. Spread on parchment lined 12×15 baking sheet. Cool until set and then break into pieces.

Easy Sticky Chicky ~ 2/13/17

Monday evening we had Easy Sticky Chicky and Honey Mustard Cole Slaw. Ryan doesn’t like lettuce salad so I was trying to be creative and get a kind of salad he will eat.

Easy Sticky Chicky

3-5 lbs bone in chicken with skin (I used chicken thighs)

1 cup ketchup

1 cup honey

1 cup brown sugar (I used Mareno sugar)

1/2 cup low sodium Soy Sauce

1/2 tsp garlic powder

Preheat oven to 350 degrees. In a small saucepan combine last 5 ingredients and bring to a boil over medium heat. Arrange chicken pieces in a greased 9×13 baking dish in a single layer. Pour sauce over chicken. Bake uncovered for 45 minutes. Turn chicken and bake an additional 15 minutes. Turn one more time and bake 15 more minutes. Remove from oven and baste in sauce before serving.

Honey Mustard Cole Slaw

1/2 head cabbage, finely shredded/chopped

1/2 cup Honey Mustard salad dressing

1/4 cup bacon bits

Combine all ingredients in a medium bowl and chill until ready to serve.