BBQ Pineapple Pork Sliders

Hey guys! Made these bad boys via The Chew. Hawaiian Rolls and shredded pork  are always a hit in my house!  
Ingredients
  • 1 tablespoon butter (to grease)
  • 12 sweet slider buns (cut in half)
  • 1 rotisserie chicken, shredded- I used my crock pot shredded pork butt instead. 
  • 1 cup store-bought barbecue sauce
  • 2 cans crushed pineapple (drained, 8 ounces each)- I used 1can. I made half with pineapple and half without.
  • 2 cups Monterey Jack cheese (shredded)- I used mild cheddar
  • 3 tablespoons butter (melted)
  • 2 tablespoons sesame seeds- I left this out, because heaven forbid someone should eat a seed
Directions
  • Preheat the oven to 350ºF. Grease a 9×13-inch baking dish with butter.
  • Place the bottom of the slider buns in the bottom of the baking dish.
  • In a large bowl add the rotisserie chicken and barbecue sauce and mix to combine. Place on top of the slider buns. Top with crushed pineapple and monterey Jack cheese. Place top buns on top of all of the sliders. Brush the tops with melted butter and sprinkle with sesame seeds. Bake for 10-15 minutes until cheese is melted and sliders are warmed through. 

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Lime Chicken Rice Bowl

Why does the weekend go by so fast? So sad that tomorrow is Monday already!

Yesterday, my husband decided to make us some lunches for the week (with my help) and came up with this recipe. Pretty simple. I marinated 3 chicken breasts with a bottle of lime marinade for about an hour. Then the hubby grilled them, cut them up and added them to a container with Mexican rice, black beans, and jarred roasted red peppers. Looking forward to lunch tomorrow!img_6346img_6345img_6348

Chicken and Veggie Tomato Sauce with Yellow Rice

Evening! I made this meal last night for dinner and everyone cleaned their plates! I had just enough to take for lunch today. It was even better leftover.

Chicken and Veggie Tomato Sauce with Yellow Rice

Ingredients

4 chicken thighs
1 large can of diced tomatoes
1 onion, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
1 container of sliced mushrooms
2 tablespoons tomato paste
2 tablespoons Worcestershire
1 tablespoon sugar
1 cup of red wine
1 container of yellow rice

Directions
Brown your chicken on both sides. I start with skin side down to get some browning going and get that flavor added to the pan. Cook on the first side about 10 minutes, then flip and cook for 5 minutes. Then take the chicken out of the pan.

Saute your veggies in 1 tablespoon of melted butter and 1 tablespoon of olive oil for about 8 minutes. I like to add the combo, because butter has a tendency to burn at a high temp, so the olive oil helps temper that a bit. Plus, I like the combo of both flavors together.

Add 2 tablespoons of tomato paste. Stir around for a few minutes and add in the Worcestershire sauce and red wine.

Add a large can of diced tomatoes and a tablespoon of sugar. This helps cut the acidity in the tomatoes. Add more salt and pepper to taste.

Add the chicken back in. Cook for another 30-45 minutes until chicken is cooked through. Cook your rice during this time.  I added my rice on the bottom of a bowl, then layered my veggie sauce and chicken on top. That crispy chicken skin is everything!

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Individual Turkey Pot Pies

Evening! I made these yummy pot pies out of our leftover Friendsgiving turkey. I used this recipe. It turned out perfect. (http://www.foodnetwork.com/recipes/anne-burrell/big-brined-herby-turkey.html)


My secret for perfect pot pies is to use real cream and mushrooms instead of cream of mushroom soup. I also use puff pastry, instead of pie crust. It is just so light and crispy, even better than pie dough.

Hopefully you will have a lot of leftover turkey, so you can make this recipe. If so, let me know how it turns out! I am also attempting some crock pot turkey soup, so I will let you know how that goes! Have a great holiday and time off with your family!

Ingredients

2 medium potatoes, peeled and cut into 1-inch pieces
1 small container of sliced mushrooms
1 medium onion, chopped
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
1 package mix of frozen peas, corn, and carrots
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1 package (15 ounces) refrigerated puff pastry
1 large egg

Directions

1. Preheat oven to 375°. In a Dutch oven, saute potatoes, mushrooms, and onion in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, frozen veggie mixture, 1/2 cup cream, garlic salt and pepper.

2. Spoon mixture in to 8 mini-ramekins. Roll and cut out pastry to fit top of each pie; place over filling. In a small bowl, whisk egg and remaining cream; brush over pastry.

3. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

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Mommy’s Choice

Monday I had a night with my girls, so after I picked Becca up from Cheer, I decided we were going  out to dinner. I chose Opa, one of our Mediterranean faves.

Avgolemono Soup (Lemon and Chicken)

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Falafel, hummus,  taziki

Tonight was my choice as well…Oven roasted Chicken Thighs and Legs—-375 for an hour or so with a good handful of salt, pepper, poultry seasoning and a hearty supply of olive oil. I served with rice, corn, and a side salad. Perfection! Happy family!

Flowers for Lizzie

 

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A couple of pics with my girls 003002

 

 

Family Favorite- Breaded Chicken Cutlets

The fancy term is Chicken Milanese. I have made this tons of times, and you can find the recipe here. The girls LOVE it, so I was excited to see the recipe in my Blue Apron box this week.   img_2426-1

Part of the meal also called for a side salad of pea shoots, radishes, and warm snap peas with a stone mustard vinaigrette. Sounded delicious to me, but I knew I was not going to win the family over with that one. Instead, I sauteed the peas for everyone and made the salad for just for myself. I added some diced cucumbers and tomatoes to the mix. I still used the dressing recipe whisked together: a tablespoon of whole grain mustard;  1 shallot, minced; the juice of one lemon;  salt and pepper to taste; and about 2 tablespoons of olive oil.
  I made some white rice for the rest of the family, which they appreciated 😉

Spinach Salad with Chicken, Bacon, and Eggs

Hope you are having a terrific Tuesday! Here is a quick dinner I made for myself that is both healthy and indulgent. I added some of my oven roasted chicken (3/4 chopped breast), 2 boiled eggs, and 3 slices of chopped bacon on top of a generous serving of spinach. I topped with a few croutons and a tablespoon or so of dressing.

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