Monday, January 17, 2022

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

Chicken Alfredo Baked Ziti

Creamy alfredo sauce, savory chicken, hearty pasta,
two delicious kinds of melty cheese — what’s not to love?!
There’s a reason why this one will always be a classic.


Chicken Baked Ziti Ingredients:

  • 12 ounces uncooked ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 batch alfredo sauce (see below)
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

Alfredo Sauce Ingredients:

  • 1 tablespoon olive oil or butter
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable stock
  • 1 cup low-fat milk
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


To Make The Chicken Baked Ziti:

  1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  3. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

  1. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Possible Variations:

There are so many ways to customize this chicken alfredo bake!  For example, feel free to…
  • Add in veggies. Broccoli, asparagus, mushrooms, cauliflower, and any number of other veggies would be delicious added to this chicken alfredo recipe.  Just note that they won’t get cooked much during the 20 minutes of baking time.  So if whatever veggies you add require a longer cooking time, feel free to toss them into the boiling water with the pasta for a few minutes or sauté (or roast) them for a few minutes before adding them to the casserole.
  • Add in extra Italian herbs. If you would like an herbier chicken alfredo pasta, feel free to add some dried Italian Seasoning or chopped fresh Italian herbs into the alfredo sauce.  (Or, you can also sprinkle some chopped fresh basil on top of the pasta after baking.)
  • Nix the protein.  Not into chicken?  Feel free to use shrimp in this recipe instead.  (Or make it vegetarian and add in some extra veggies instead.)
  • Make it spicy. I really love sprinkling lots of crushed red pepper into (and on top of) this casserole to give it a bit of a kick.
  • Make it cajun. To give this recipe a Cajun twist, feel free to stir 1-2 tablespoons Cajun seasiing (to taste) into the alfredo sauce.
  • Make it gluten-free.  Just use your favorite certified gluten-free pasta, and my gluten-free alfredo sauce recipe.

This recipe comes from

Roasted Sweet Potatoes with Tahini sauce



  • 3 medium sweet potatoes skin on (or two large)
  • 1 tbsp sweet paprika
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • 3 tbsp olive oil


  1. Preheat oven to 400F/200C degrees.
  2. Cut the sweet potatoes. First, cut into XX-inch (1.5/2 cm) thick slices. Stack two or three slices on top of each other, and cut into three sticks. Rotate and cut into three again to make cubes (check the step by step pictures in the post if it’s not clear). Repeat with remaining sweet potatoes.
  3. Place cut sweet potatoes in the center on a large baking sheet. Do not spread yet (It’s easier to get all the pieces coated with spices and oil when they are grouped together). Sprinkle with sweet paprika, oregano, garlic and salt. Drizzle with olive oil. Toss until every piece is well coated (using your hands is the easiest way).
  4. Spread sweet potatoes in a single layer, making sure they’re not overlapping. The more room they have the better - it will make them crispier.
  5. Bake for 30 to 40 minutes (depending on your oven and the size of the cubes) or until they are soft inside and a bit crispy outside (taste one). Finish with a few minutes (4-5 minutes) under the broiler to caramelize them further (keep an eye on them so they don’t burn and make sure they are not already too soft inside - you don’t want mushy sweet potatoes!). Taste and season with more salt if needed. Serve and enjoy!

Recipe Notes

  • Remember that cutting the potatoes into evenly sized pieces ensures they all take the same time to cook.
  • Do not skip the oil! A generous drizzle of olive oil helps give the sweet potatoes those gorgeous caramelized, crispy edges.
  • Very important: do not crowd the pan. What's pictured is the MAX you should have on the pan. If more needed, match two batches. Each piece not touching is key to crispy caramelized roasted sweet potatoes - otherwise, they will just steam and be soft on the outside.

Tahini Sauce


  • ½ cup tahini paste
  • 1 small garlic pressed or minced very thinly
  • ¼ cup lemon juice
  • ¼ cup ice water + more as needed
  • ¼ tsp sea salt
  • pinch of cumin


  1. Place tahini paste, garlic, and lemon juice in a bowl.

  2. Gradually stir in ice water, starting with ¼ cup, until you reach a smooth sauce consistency that you can drizzle (I used about ½ cup but exact quantity will depend on the brand and texture of the tahini paste).
  3. The tahini paste will harden in contact with water - it’s normal. Keep stirring and adding water as needed and it’ll be perfectly smooth (see step by step pictures in the post).
  4. Store in an airtight container in the fridge for up to 5 days.

Recipe Notes

  • To make a large batch or for extra smooth tahini sauce, use a blender instead of mixing by hand!
  •  If you find your sesame paste too bitter, you can "fix it" by adding some maple syrup or honey. If it's too sharp, add some olive oil.
  • To make variations of this sauce, whisk in any chopped herbs, such as fresh parsley, cilantro, dill, or basil, or stir in some pesto.

Roasted Potato Recipe from;

Tahini Sauce:

Chicken Thighs - Oven Baked


2 pounds chicken thighs
3 teas salt or to taste
1 teas Black Pepper or to taste


2 tablespoons olive oil
1 Tablespoon whole grain Dijon Mustard
1 tablespoon mustard
2 tablespoons honey
6 cloves garlic, minced
1/4 teaspoon red pepper flakes


Preheat the oven to 425 F degrees.

Place the chicken thighs in a bowl and season them generously with salt and pepper.

Whisk all the sauce ingredients together in a bowl.

Pour the over sauce over the thighs and toss them well.

Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.

    Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
      Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.


      1. Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
      2. The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.
      3. When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 – 6 months.

      This recipe comes from

      See more information here.

      Pecan Pie Bars

      Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!

      Pecan Pie Bars
      Slightly adapted from The Girl Who Ate Everything

      Crust Ingredients:
      2 cups all purpose flour
      1/4 cup granulated sugar
      1/2 teaspoon salt
      3/4 cup cold, unsalted butter - 12 tablespoons

      3 large eggs
      1/2 cup packed brown sugar
      1/2 cup granulated sugar
      1 cup light corn syrup
      2 tablespoons melted butter
      1 teaspoon vanilla extract
      1 3/4 cups chopped pecans

      1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 

      2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.

      3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.

      4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.

      5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.

      6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!


      Monday, January 10, 2022

      Garlic Butter Baked Pork Chops with 2 sides

      Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce.

      2 medium sized Pork Chops
      kosher salt and freshly ground pepper
      4 Tablespoons butter - melted
      1 Tablespoon fresh thyme - chopped
      2 cloves garlic - minced
      1 Tablespoon extra virgin olive oil


      1. Preheat oven to 375 F.
      2. Season the pork chops with salt and pepper, and set aside.
      3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
      4. In a cast iron skillet, heat olive oil over medium heat.
      5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
      6. Pour garlic butter mixture over the pork chops.
      7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
      8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

      *  Insert the thermometer into the thickest part of the pork chop.


      2 pounds green beans - trimmed
      4 teaspoons extra virgin olive oil
      1 teaspoon Italian seasoning
      1/2 teaspoon garlic powder
      1/2 teaspoon crushed red pepper
      salt and fresh ground pepper


      1. Preheat oven to 425 F
      2. Place a baking sheet in the oven for 10 minutes
      3. In a medium bowl, place the green beans and all the remaining ingredients.
      4. Mix well.
      5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
      6. Bake for about 8 minutes or until crisp tender.


      1 butternut squash
      2 Tablespoons extra virgin olive oil
      3 gloves garlic - minced
      4 Tablespoons butter
      Salt and black pepper
      cayenne pepper for garnish


      1. Preheat oven to 400 F
      2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
      3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
      4. Place both halves face up on the prepared baking sheet.
      5. Drizzle with olive oil and season with salt, pepper, and garlic.
      6. Roast in the oven for 45 - 60 minutes until fork tender.
      7. Remove the squash from the oven, and let cool for about 5 minutes.
      8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
      9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
      10. Sprinkle with cayenne pepper and butter for extra flavor before serving.

      Chicken Parmesan Casserole

      This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."     


      2 tablespoons olive oil
      2 cloves garlic, crushed and finely chopped
      1/4 teaspoon crushed red pepper flakes, or to taste
      4 skinless, boneless chicken breast halves (not too large)
      2 cups prepared marinara sauce
      1/4 cup chopped fresh basil                                    
      1 (8 ounce) package shredded mozzarella cheese, divided
      1/2 cup grated Parmesan cheese, divided
      1 (5 ounce) package garlic croutons


      1. Preheat oven to 350 degrees F (175 degrees C).
      2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
      3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
      4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).