Wednesday, August 22, 2012

Hot Ham and Cheese Butter Dijon Skillet Sandwiches

A few months ago I posted a recipe for Ham and Cheese Sliders, and how I loved it. Well several weeks ago I came across another version of those sandwiches, but it is cooked in a cast iron skillet. I actually like this recipe better, it is easier and I think it is a bit tastier. Another great meal for summer!

Hot Ham and Cheese Butter Dijon Skillet Sandwiches
from Picky Palate

2 tablespoons extra virgin olive oil
6 soft dinner size rolls, split
4 tablespoons melted butter
3 slices cheddar cheese, cut in half
3 slices sliced ham, cut in half
3 slices sliced turkey, cut in half
2 tablespoons Dijon Mustard
1-2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and drizzle 9 inch cast iron skillet with olive oil.
2. Brush bottom 6 rolls generously with half of the melted butter and place buttered side up in skillet. They’ll fit snugly.
3. Top each roll with a half piece of cheddar cheese, ham and turkey slice. Butter top 6 rolls and close sandwiches.
4. Brush tops of rolls with Dijon Mustard and top with shredded Mozzarella Cheese. Bake for 20 minutes, until cheese is melted and turning golden. Remove and enjoy! Makes 6 small sandwiches

Monday, July 23, 2012

Grill in Foil: Garlic Shrimp and Gnocchi

A couple months ago the Food Network Magazine and a little booklet insert with 50 recipes for grilling in foil. I thought these would make awesome summer friendly recipes, so I decided to try the two most delicious sounding recipes: Garlic Shrimp and Gnocchi. Both turned out amazing, and instead of grilling them on the grill, we actually just did them in the oven! It was so much fun to make it this way, and the kids loved it too! Here is a "how to" on making the perfect foil packet:

How to make a foil packet:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

Garlic Shrimp

Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.


Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

Friday, July 13, 2012

Portobello, Broccoli, and Red-Pepper Melts

My sister in law came over a few weeks ago for lunch. She sent me a recipe she wanted to try, so between the two of us we collected the ingredients and made it together. I was very hesitant in it cause it sounds gross, and I do not like mushrooms usually. But, I am all into expanding my horizons and trying new things. Good thing cause these are awesome! The tasted like delicious little pizzas. The best part is they can be made to be super healthy, and they would make great appetizers for a party!

Portobello, Broccoli, and Red-Pepper Melts

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Friday, June 15, 2012

Monthly Menu: June

Bread Entrees
Grilled Pizza
Hoagie Sandwiches (I buy hoagie rolls at the store, and let everyone choose there own fixings)
Hot Ham and Cheese Skillet Sandwiches

Breakfast Entrees
french toast
chorizo, potato and egg breakfast burrito

Mexican Entrees
Southwest Egg Rolls

Chicken/Turkey Entrees
Slow Cooker Teriyaki Chicken Wings
Chick-fil-a Bites

Beef /Pork/ Fish Entrees 
Frozen Fish Sticks ( I buy mine at Walmart, the kids love them)
Slow Cooker Ropa Vieja
Mahi Mahi with Asparagus and Almond Sauce
Chicken Fried Steak
Smoked Salmon

Pasta Entrees
Linguine with Shrimp, Artichokes and Crispy Bread Crumbs

Asian Entrees
Egg Rolls
Tiki Masala
Orange Chicken (we buy ours in the frozen food section at Costco)

White Corn Soup
Lentil Soup with Peas and Ham
Cheese Fondue

Sunday, May 13, 2012

Monthly Menu: May

Bread Entrees
deep dish pizza
hoagie sandwiches

Breakfast Entrees
egg in a hole

Mexican Entrees
spicy bean and rice burritos
taco bar (taco toppings and different taco shells)

Chicken/Turkey Entrees
Chicken Pot-Pie
turkey steaks
frozen hot wings
chicken microwave dish

Beef /Pork/ Fish Entrees 
Battered Shrimp
Costco Meatballs
tri tip steaks and steamed artichokes
grilled sausages

Pasta Entrees
homemade mac and cheese
grilled shrimp and gnocchi
spaghetti and itallian sausage

Asian Entrees
korean beef bbq

taco soup

Wednesday, March 28, 2012

Ham and Cheese Sliders

  I love when I link a recipe on my monthly menu, and then a reader tries it before I do and tells me it is amazing! This happened with the recipe. I had not got around to making it, but a friend of min did, and told me they were divine, so I knew I had to make them right away. And she was so right! These sandwiches are super easy to assemble and can make a lot, great for if you are having some people over for dinner. I even made these for my parents with Gluten free rolls!
Ham and Cheese Sliders
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip (I used mayo)

Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Wednesday, March 21, 2012

Fish and Chips

I love fish and chips (or chips and fish). I never really thought much about making it at home. I have made fried fish before, but not battered like you get at a restaurant. I watched an episode of Alton Browns Good Eats and watched him make it, and it looked SO EASY! And it was easy, and it was seriously delicious, like restaurant delicious. The key I believe is the beer. Now I do not drink any alcohol, so buying a can of beer at the grocery store was very awkward and uncomfortable. Then of course I had to show my ID, the whole process was very shameful. It was so worth it though so I am totally going to do it again!

Fish and Chips 

For the fries:

1 gallon safflower oil
4 large Russet potatoes
Kosher salt

For the batter:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging


Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.