Apr 17, 2016

Ham and Swiss Sliders

These yummy sliders would work well as an appetizer, a snack, or a main dish. Very easy to whip these up for a Super Bowl party or a quick meal. This dish is adapted slightly from a recipe found here.

1/2 cup melted butter (the original recipe called for 3/4 cup)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar (I used a little more sugar because I wasn't using King's Hawaiian rolls.)
1 tablesppon poppy seeds
2 teaspoon dried minced onion
12 King's Hawaiian dinner rolls (I used regular Parkerhouse rolls from a local bakery.)
9 ounces thin sliced deli ham
8 ounces thin sliced Swiss cheese

Preheat oven to 350. Grease a 9 x 13-inch baking dish. Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion. Slice the rolls in half to make sandwiches. Remove tops and set aside. Place the bottom pieces into the prepared baking dish. Layer the ham onto the rolls. Top the ham with the Swiss cheese. Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls. Bake 20 minutes, or until the rolls are lightly browned and cheese has melted. Separate into individual sandwiches to serve.

Apr 1, 2016

Honey Mustard Chicken

My Uncle Brent and Aunt Fae recommended this recipe from FoodieCrush. It's a keeper. I will definitely be making this again. Simple and flavorful. My kind of cooking. I did make some very minor adjustments to the recipe.

1/4 cup grainy mustard
1/4 cup Dijon mustard
1/2 cup honey
1 teaspoon soy sauce
1 tablespoon dried tarragon leaves (The recipe called for 2 tablespoons fresh tarragon leaves; I used dried and half the amount.)
1 tablespoon fresh ginger, minced finely (I used about a teaspoon of powdered ginger instead.)
8 boneless, skinless chicken thighs (I used 10 or so)

Preheat the oven to 350 degrees. Trim any excess fat or skin from the chicken thighs, rinse them with cold water and pat dry with paper towels, then set aside. Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat. Place the thighs and sauce in a roasting dish, spooning sauce over the thighs. Bake for 45 minutes, or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.