Monday, February 27, 2017

Chicken Parmesan Sliders - YUM!

I love little slider sandwiches!  I make the warm ham and cheese sandwiches - all of the time.  We enjoy them all year long but I especially love them with Tomato Basil Soup.

I am always seeing yummy recipes on Facebook - all of the crazy videos.  I love the TASTY videos.  This particular video is "Sliders Four Ways".  We were having another teacher birthday lunch.  One of the teachers we were celebrating likes Italian Food... so I decided to try to the "Chicken Parmesan Sliders"!  I could tell before I even baked them... that they were going to be heavenly.

I made mine the night before and refrigerated them.  I baked them at preschool the next day.  I was careful to keep the marinara sauce on the chicken... and not the buns... so they wouldn't get soggy. They were perfect!  In fact, while they were cooking, I had several parents that smelled them and wondered... what was cooking.  One parent if tried one to go.... and made them for dinner the next night!

I plan to try to other varieties too!

        The top pic is before cooking... and the bottom pic is after cooking!  YUMMO!!

Chicken Parmesan Sliders (I doubled this recipe) adapted from Tasty Buzzfeed

12 pkg of Hawaiian rolls
8 oz or so of rotisserie chicken ( I got mine from Costco - already cut up and packaged)
1/2 cup marinara sauce
8 oz fresh mozzarella, thinly sliced
1/4 cup basil, chopped (I found a lightly dried at our store in refrigerator section)
3/4 cup melted butter
3 cloves garlic, minced
1 Tbsp basil, finely chopped
1 Tbsp dried parsley
2 Tbsp grated Parmesan

Spray a 9 x 13 pan with cooking spray.  Slice the rolls in half lengthwise.  Place the bottom half in the 9 x 13.  Spread the chopped rotisserie chicken evenly over the rolls, followed by the marinara, thin fresh mozzarella slices and basil.   Place the top half of the rolls on top.  ( I like to gently cut the sandwiches apart so the butter mixture seeps down between) Mix the melted butter  with the garlic, Parmesan cheese, basil and dried parsley.  Gently spoon butter mixture over each roll, allowing some of the goodies to gather on top of each roll.  Bake for 20 minutes and serve.

*I made mine the night before.  Cover and refrigerated.  I left them out the next morning for an hour or so.  I baked mine covered for 10 minutes and uncovered for 10 minutes or so.


Printable Version

Friday, February 10, 2017

Taco Soup

I think everyone has a Taco Soup in their recipe file.  I have been making Taco Soup on and off for years.  I am not a huge fan of beans.... but my husband and others love Taco Soup.  I think it is a cross between a soup and a chili.  I love serving it over Fritos and topping the soup with sour cream, shredded cheese, avocado, cilantro, jalepenos....etc.

This Taco Soup is from Paula Deen.  She puts corn in her soup - I have seen others that add hominy. I am also not a big hominy fan.  You can be creative and add what you like.  I made this for my teachers and they loved it.  I love that it makes a large amount - about 12 - 16 servings!  Enjoy!

Taco Soup (adapted from Paula Deen)

2 lbs ground beef
2 cups diced onion
2   15 1/2 oz can pinto beans
1   15 1/2 oz can kidney beans
1   15 1/2 oz can whole kernel corn, drained
2   14 1/2 cans of Rotel tomatoes
2   4 1/2 cans diced green chiles
1   4.6 oz can black olives, sliced and drained (optional - I did use)
1/2 cup sliced green olives (optional - I didn't use but I should have)
1   1 1/4 oz pkg of taco seasoning
1   1 1/4 oz pkg ranch salad dressing mix
2-3 cups of water to achieved desired texture
corn chips for serving
optional toppings - sour cream, shredded cheese, cilantro, avocado, jalepenos, etc.

Brown the ground beef and onions in a large skillet, drain off the excess fat.  Transfer to a slow cooker or continue to cook in large pot on the stove top.  (I just did the stove top) Add beans, corn, tomatoes, green chiles, olives, taco seasoning and ranch dressing. Mix and cook in a slow cooker on low for 6 - 8 hours or simmer over low heat for about an hour on the stove top.  Add water if necessary.

To serve, place a few corn chips in each bowl and then add soup.  Top with any extra desired toppings.

Printable Version

Wednesday, February 8, 2017

Brownie Cookies

In December, my "secret sister" at preschool listed BROWNIES as her favorite dessert.  I thought Brownie Cookies sounded perfect for her surprise treat.  I didn't have time to create so I found this great recipe on Food & Wine.   My secret sister loved the Brownie Cookies and so did my family!!!

Chocolate Brownie Cookies (adapted from Food & Wine)

1 lb semi-sweet chocolate, chopped
4 Tbsp butter
4 large eggs
1 1/2 cups sugar
1 tsp vanilla
1/4 tsp salt
1/2 cup all-purpose flour
1/2 tsp baking powder
1  12 oz bag semi-sweet chocolate chips

In a large bowl set over a saucepan... or a double boiler, melt the chopped chocolate with the butter, stirring a few until until smooth - about 7 minutes.  In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes.  Beat in the vanilla and salt.  Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder,  Stir in the chocolate chips.  Scrape the batter into a shallow baking dish, cover and freeze until firm - about one hour.  

Preheat oven to 350.  Line a baking sheet with parchment paper.  Scoop 2 Tbsp size mounds of dough onto prepared cookie sheet.  Bake for about 8 - 10 minutes or until the edges are dry and the cookies are cracked on top.  Let the cookies rest on the baking sheet for 10 minutes and then transfer to a cooling rack to cool completely before serving.  

*these cookies can be made ahead and stored in an airtight container at room temperature for 4 days

**I froze half of the cookies in December and we have been enjoying them two month later.