Party Poppyseed Sandwiches

I have made these for lots of family gatherings and events. Great for a large group

• 3/4 cups melted butter
• 1 1/2 tablespoons dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 tablespoons poppy seeds
• 1 tablespoons dried minced onion
• 24 mini Hawaiian sweet rolls
• 1 pound thick or thin sliced deli ham/honey baked ham
• 1 pound swiss cheese slices

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 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 the ham onto the rolls. Arrange the Swiss cheese over the ham. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.

3. 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.

Favorite Quinoa Salad

A great healthy side for summer BBQs!

Ingredients

•  3 cups water
• 1 1/2 cups quinoa, rinsed
• 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
• 1 small red onion, cut into 1/4-inch cubes
• 1 large tomato, cored, seeded, and diced
• 1 bunch Italian parsley leaves, chopped
• 2 bunches mint leaves, chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 avocado, peeled, diced

1. Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.

2. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, avocado, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well.

Creamy mashed potatoes

My favorite Pioneer Women mashed potato recipe. Perfect for Thanksgiving because you can make ahead (night before) and then put them in a casserole dish covered in fridge overnight. Just stick them in the oven with butter on top to heat thru before dinner. Nice to eliminate some of the prep on a holiday!

Ingredients

• 2 sticks butter, softened, plus more for pan
• 5 pounds russet or Yukon gold potatoes
• One 8-ounce package cream cheese, softened
• 1 cup heavy cream
• 1/2 to 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper

1. Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

2. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

3. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

4. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

5. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

Roasted beet and blood orange salad

Great salad for the Christmas season! 

Ingredients:

• 12 multicolored baby beets 
• 4 medium blood oranges 
• 1 1/2 tablespoons balsamic vinegar
• 1 tsp Dijon mustard 
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (5-ounce) package mixed baby greens
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 1/4 cup chopped walnuts, toasted 

1. Preheat oven to 400°.
2. Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12-inch sheet of foil. Place beets in center of foil. Gather edges of foil to form a pouch; tightly seal edges. Place pouch on a baking sheet. Bake at 400° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins. Cut beets into quarters.
3. Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine rind, juice, vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
4. Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.

Chicken Piccata

A recipe passed down from my mom! One of our favorite dinners, great last minute because usually I have all the ingredients on hand. 

Ingredients:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• Angel hair pasta

1.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 
3. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 
4. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
5. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 
6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. 
7. Add remaining 2 tablespoons butter to sauce and whisk vigorously. add chicken back in
8. Place chicken over angel hair pasta 

Mustard-Roasted Potatoes

I love these potatoes, they are a perfect side dish. I found them in an Ina Garten cookbook

Ingrediants

• 2 1/2 pounds small red potatoes
• 1 large yellow onion
• 3 tablespoons olive oil
• 2 tablespoons whole grain mustard
• kosher salt
• 1 tsp fresh ground peeper
• 1/4 cup chopped flat leaf parsley 

1.  Preheat the oven to 425 degrees.
2.  Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. 
3. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. 
4. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50-60 minutes
5. Serve hot sprinkled with chopped parsley and a little extra salt.

Chicken Tikka Masala + Naan

This has been a family favorite since I first made it for a friend couples dinner party when we were newlyweds. I like it better then a restaurant version!

Chicken:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 tsp cumin
• 1 tsp cinnamon 
• 2 tsp cayenne pepper
• 2 tsp fresh ground pepper
• 1 tablespoon fresh minced ginger
• 1 tsp salt
• 2 boneless skinless chicken breast cut into bite size piece
• 4 long skewers

Sauce:

•  1 tablespoon butter
• 1 clove garlic minced
• 1 tablespoons minced jalapeno
• 2 tsp cumin
• 2 tsp paprika
• 1-2 (taste) tsp salt
• 1 can tomato sauce
• 1 1/2 cup half and half

1. In a large bowl combine ingrediants for marinade and add bite size chicken pieces
2. Cover and refrigerate for 1 hour
3. Preheat a grill for high heat.
4.  Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
5.  Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
6. Serve over rice

NAAN BREADS

• 1/4 cup warm water
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons active dry yeast or instant (rapid rise)
• 3/4 cup warm milk
• 3/4 cup plain Greek yogurt or natural plain yogurt
• 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
• 2 cloves garlic minced
• 4 cups plain flour plus extra for dusting -- 19 1/2 oz. or 560g
• 1 teaspoon baking powder
• 1 teaspoon salt

GARLIC BUTTER TOPPING

• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon fresh chopped cilantro or parsley

INSTRUCTIONS

FOR NAAN BREAD

• Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
• Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
• Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
  • Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
  • When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
  • Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
  • Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
  • Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
  • Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).

  FOR GARLIC BUTTER TOPPING

  • Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.

  
  
  
  
  
  

Sour dough pancakes & Waffles

A recipe that has been passed down thru generations on Matt's side. A big family favorite! Can either be poured onto griddle for pancakes or poured into waffle iron for waffles! Must be started the night before. Best served with thick cut, peppered bacon!

Night Before:

• 2 cups flour
• 2 cups warm water
• 1 package yeast
• 1/4 dry milk

1. Pour warm water into non matalic large mixing bowl
2. Add yeast and let sit for 8 minute (until frothy)
3. Stir in rest of ingredients and cover bowl with a dish cloth that has been rinsed in hot water then rung out
4. Let sit over night

Morning:

• 2 eggs
• 1 tbs oil
• 1 tsp salt
• 1 tsp baking soda
• 1 tbs sugar

1. Mix remaining ingredients into the mixing bowl from night before
2. Pour either into a buttered griddle for pancakes or a greased waffle iron for waffles

Sour Cream Enchiladas

The BEST sour cream enchiladas.

• 1 rotisserie chicken shredded
• 1 medium onion diced
• 1 tablespoon vegetable oil
• 8 flour tortillas
• 1 1/2 cups grated monteray jack cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 can chicken broth
• 1/2 cup sour cream
• 1 can chopped green chilis 

1. Heat oil in skillet, add chopped onion and cook until lightly carmelized
2. Add shredded chicken and stir to combine. Remove from heat
3. Divide cooked chicken/onion evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
4. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
5.  Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
6.  Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas
7.  Top with remaining 3/4 cup cheese and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. Switch oven to broil and brown the top for a mintute or 2 (watch closely so it doesn't burn!)

Best Breakfast Casserole

I don't eat eggs- but for the rest of my family who enjoy eggs, this is always a hit!

• 24 oz frozen shredded potatoes
• salt and pepper
• 12 eggs
• 2 C half and half
• 1 t season salt
• 1½ C cheddar cheese, grated
• 1½ C pepper jack cheese, grated
• 1/2 package Bacon
• Tube of ground breakfast sausage

1.  Grease a 9x13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
2. Chop up bacon and cook in pan over medium high heat. Once almost crispy, add sausage and brown as well. Drain on plate coated in paper towells
3.  In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and cooked bacon/sausage mixture.
4. Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
5.  Leave foil on, bake at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.

Birthday Chocolate Bundt Cake

Our go to chocolate bundt cake! Super moist and chocolately, and even better left over. Cut into individual servings and keep in ziploc bags in fridge to enjoy "fridge cake" for days after the party!

• 1 package devils food cake mix
• 1 (5.9 oz) chocolate instant pudding 
• 1 cup sour cream
• 4 eggs
• 1 cup vegetable oil
• 1/2 warm water
• 1 1/2 cups mini chocolate chips

1. Preheat oven to 350 degrees
2.  In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.