Monday, October 29, 2018

Baked Ham and Cheese Sliders

"These small, delicious sandwiches are perfect for any party.  They can also be made up the day before, cover with foil and refrigerate overnight.  When ready, bake at 350 degrees for 25 minutes with the foil on, then uncover and bake an additional 5 minutes."  ~Shelly 

Image result for ham and swiss slidersIngredients

  • 3/4 cup melted butter
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 King;s Hawaiian Original Sweet Dinner Rolls
  • 1 pound thinly sliced cooked deli ham
  • 1 pound thinly sliced Swiss cheese


  1. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
  2. Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
  3. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Image result for ham and swiss sliders
Image result for ham and swiss slidersImage result for ham and swiss sliders

Monday, October 22, 2018

Ribeye Steak with Onion and Blue Cheese Sauce

This recipe comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 

2 whole Ribeye Steaks (T-Bone or Porterhouse works well also)
2 Tablespoons Butter
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
1/2 cup Crumbled Blue Cheese

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

   Grab a large onion.
Very large.
   Cut it in half from root to tip…

Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.


Melt 1/2 stick (4 tablespoons) butter in a heavy skillet
over high heat.
When it’s all melted… 

REE_9076Throw in the sliced onions.
Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.
Meanwhile, grab a Harter House Ribeye Steak
Since the sauce is so flavorful, all I use to season is salt and pepper.


Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.

While the steak cooks, go ahead and make the (very easy) sauce.
Turn the skillet with the onions down to low heat…


Then pour in 3/4 to 1 cup heavy cream.



Heat it all up…
And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.

You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.
REE_9121REE_9119Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.

Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.

To serve, make a nice, generous bed of sauce on a large plate.
This dish is for, shall we say, hearty appetites.


Then place the steak, which is now grilled (medium rare) to perfection, right on top!




Be ready to accept much praise from your guests.


Tuesday, October 16, 2018

Stuffed Chicken Thighs

My dear friend Theresa made this for me last night.  It was like a Thanksgiving meal.  Besides the stovetop stuffing, she served it with mashed potatoes, green beans and jellied cranberry sauce.
OMG, I want more now.  ~~Shelly

An easy comfort food dinner of chicken rolled up with stuffing in the center and swimming in gravy.
  • 1.5 lb chicken thighs about 6 thighs, boneless & skinless
  • 1 18 oz jar chicken gravy
  • 1/3 C milk
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1 - 6 oz box instant stuffing mix + ingredients called for on package
  1. Preheat oven to 375.
  2. Prepare stuffing as directed on package.
  3. Place each thigh, laying open and place a scoop of prepared stuffing in the center. Roll chicken as best as you can and place in a 9x13 baking dish, seam side down. Spoon remaining stuffing around the chicken in the baking dish.
  4. Season chicken with seasoned salt and pepper.
  5. In a small bowl, whisk together gravy and milk. Pour over chicken.
  6. Cover with foil and bake 25 minutes.
  7. After 25 minutes, remove cover and continue to cook an additional 10-15 minutes, or until chicken is cooked thru. Always check chicken temp with a quick read thermometer.

Roasted Potatoes & Spicy Chorizo

A simple skillet meal and it’s so easy to add extra stuff to it.

Some extra veggies you want to use up.
Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.
Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.
Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.
Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.

  • 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
  • 1 Tbsp olive oil
  • 1 tsp oregano
  • 1/4 tsp garlic powder
  • Salt & pepper to taste
  • 8 ounces uncooked Harter House pork chorizo
  • 1/2 cup chopped white onion
  • 1 cup diced bell peppers
  • 1 Tbsp fresh parsley, chopped
  1. Preheat oven 425º F
  2. In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
  3. Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
  4. While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
  5. Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
  6. Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.

Monday, October 15, 2018

Chicken Thighs with Creamy Mushroom Sauce

I used only 4 chicken thighs and kept the amount of the sauce ingredients the same. 

So, if I were to make 8 chicken thighs, I would double the sauce.  ~Shelly


Monday, October 8, 2018

Parmesan Baked Pork Chops


  • 4 boneless pork chops, 1/2" thick
  • 1 Tbsp olive oil
  • 1/2 c parmesan cheese
  • 1/2 c Italian bread crumbs
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder


  1. On a plate combine the last 4 ingredients.
  2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
  3. Line a pan with tin foil and spray with cooking spray.  
  4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
This come from Just a Pinch Recipes 

Tuesday, October 2, 2018

Filet Mignon with Rum-Red Chili Sauce or Cabernet Sauce

Do you enjoy a rich or spicy sauce served over your meats?
Here are a coupe of sauce ideas for your next meal.
You will find everything you need at Harter House

Rum-Red Chili Sauce:
2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup dark rum (recommended: Meyers's)
5 cups chicken stock
2 tablespoons chili paste or puree
2 tablespoons molasses
Salt and freshly ground black pepper

Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.


Cabernet Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup good-quality Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or chicken stock
Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.