Ham and Swiss Sliders

These sliders are a great way to use up leftover ham, but they are delicious enough to buy some deli ham to make. 

 

I used dill pickle relish because I love pickles as long as they are dill, I do not care for sweet pickles.

but if you prefer sweet, you can use that instead. I also may have used a bit more relish than listed in the ingredient list. I did not feel 1 1/2 tablespoons was quite enough so I add some more, but did not measure how much I used.

Ham and Swiss Sliders

Ingredients:

• 3 tablespoons unsalted butter, room temperature
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons dill pickle relish
• black pepper, to taste
• 12 count package King's Hawaiian sweet dinner rolls
• 3/4 pound thinly sliced ham
• 8 slices Swiss cheese
• 2 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 375º F. Lightly spray a 9x13 inch baking dish with cooking spray.
2. In a small bowl, combine the butter, mustard and relish. Season with black pepper.
3. Cut the rolls in half horizontally, leaving them connected, and place the bottom half into the prepared baking dish.
4. Spread the bottom side of the top half with the butter and mustard mixture and set aside.
5. Top the bottom half of the rolls with ham and cheese. Place the top half of the rolls on and spread the melted butter on top.
6. Bake for 15-18 minutes or until golden and toasted. Let stand for 5 minutes before serving.

Enjoy!!!

Notes:

If you use leftover ham, you will need more than 3/4 pound because the slices are thicker than deli ham.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 262
Total Fat		15.5g
Saturated Fat		8.1g
Trans Fat		0g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		3.5g
Cholesterol		67.2mg
Sodium		294.1mg
Total Carbohydrates		16g
Dietary Fiber		0g
Sugars		5g
Protein		13.9g
Calcium		12.2%
Iron		5.6%
Potassium		149.6mg
Vitamin A		4.2%
Vitamin C		0.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Make Again Monday: Quick Pasta Puttanesca

 

I love this quick and easy dinner. An interesting combination of ingredients make for a delicious dinner.

To see the recipe and original post click here.

Enjoy!!!

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Spaghetti with Spinach, Bacon, Creamy Parmesan Sauce

 

It is probably a good thing that I am a runner, because I like to eat pasta and we eat it often. It is not hard for me to carb load before a big race. Another benefit, it allows me to try out new recipes to find a good one for my pre race carb loading. 

Spaghetti noodles are mixed with a buttery, creamy sauce, spinach and bacon. Each serving is then topped with some fresh ground black pepper for some added flavor.  30 minutes is all you need to get this  delicious pasta on the table. 

Spaghetti with Spinach, Bacon, Creamy Parmesan Sauce

Ingredients:

• 8 ounces spaghetti noodles
• 2 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 cup half and half
• 2/3 cup shredded parmesan cheese
• 4 ounces spinach
• 6 strips low sodium turkey bacon, cooked and crumbled
• coarse ground black pepper

Directions:

1. In a large pot, cook the spaghetti until al dente. Reserve 1/2 cup pasta water and then drain well.
2. In a large skillet, over medium heat, melt the butter. Add in the minced garlic and cook stirring constantly for 1 minute.
3. Pour in the half and half and bring to a boil. Reduce to a simmer and add in the shredded parmesan cheese. Stir constantly while the mixture simmers until the cheese has melted and mixture is creamy.
4. Stir in the spinach and remove from the heat. Cover the skillet with a lid and allow the spinach to wilt.
5. Add the cooked and drained spaghetti to the cream sauce and toss to coat. If the sauce is too thick, add a little bit of pasta water, about 1/4 cup, to thin it out.
6. Toss in the cooked and crumbled bacon.
7. Top each serving with some fresh coarsely ground black pepper.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 551
Total Fat		30.5g
Saturated Fat		16.4g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.5g
Cholesterol		114.2mg
Sodium		506.5mg
Total Carbohydrates		51.8g
Dietary Fiber		3.1g
Sugars		7.2g
Protein		21.1g
Calcium		21%
Iron		8.8%
Potassium		173.2mg
Vitamin A		182.2%
Vitamin C		21.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Julia's Album.

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Vegetable Dip

I can only eat raw veggies everyday for so long before I need to jazz them up for a little bit. This dip is the perfect way to change it up for a bit and add some delicious flavor to raw veggies. 

Vegetable Dip

Ingredients:

• 1 cup mayonnaise
• 2 teaspoons dried dill
• 1/4 teaspoon seasoning salt
• 1 tablespoon dried minced onion
• 1 cup sour cream
• 1/8 teaspoon black pepper
• 2 tablespoons dried parsley

Directions:

1. In a small bowl, stir together all of the ingredients until well mixed. Refrigerate overnight to allow the flavors to meld together.
2. Mix well before serving.

Enjoy!!!

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 132
Total Fat		12g
Saturated Fat		4.5g
Trans Fat		0g
Polyunsaturated Fat		4g
Monounsaturated Fat		2g
Cholesterol		20mg
Sodium		255.7mg
Total Carbohydrates		3.3g
Dietary Fiber		0.1g
Sugars		1g
Protein		1.1g
Calcium		3.8%
Iron		1.1%
Potassium		57.6mg
Vitamin A		0.4%
Vitamin C		0.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Salty Side Dish.

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Make Again Monday: Creamy Bacon and Mushroom Alfredo

 

A pasta that works as a main dish or as a side dish. Even though I am not a fan of mushrooms, I really could not taste them in this creamy pasta.

To see the recipe and original post click here.

Enjoy!!!

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Creamy Pepperoncini Chicken

 

Chicken is a creamy and tangy sauce. The pepperoncinis add such a delicious flavor to this chicken.

For the longest time I thought pepperoncini peppers and banana peppers were the same thing. However, it turns out they are not, but very similar. Pepperoncini peppers have a wrinkly skin and are rounder in shape. They tend to be mildly spicy, tangy and a bit of a sour taste. Banana peppers have a smoother waxy texture and have a pointier end. They are mild and zesty a little bit of sweetness. Even though there is a difference they are pretty interchangeable in recipes like this one.

Creamy Pepperoncini Chicken

Ingredients:

• 1 pound spaghetti noodles
• 2 tablespoons unsalted butter
• 2 pounds boneless skinless chicken breasts
• 1 teaspoon black pepper
• 1 small yellow onion, diced
• 2 tablespoons minced garlic
• 1/2 cup low sodium chicken stock
• 1 cup heavy cream
• 1/2 cup shredded parmesan cheese
• 1 tablespoon Italian seasoning
• 1/2 cup pepperoncini peppers, drained

Directions:

1. Cook the pasta according the the package directions until al dente. Drain well.
2. n a large skillet, over medium-high heat, melt the butter.
3. Cut the chicken into strips and season both sides with black pepper. Add the chicken to the pan and cook until browned, about 4 minutes. Flip over and cook on the other side until browned, about 4 minutes. Remove the chicken from the pan, the chicken does not need to be completely cooked at this point.
4. Add the onion and garlic to the pan and cook until browned, about 5 minutes.
5. Pour in the chicken broth and allow to cook until reduced by half, about 5 minutes.
6. Remove the skillet from the heat and slowly pour in the cream while stirring constantly. Stir in the parmesan cheese.
7. Put the skillet back over the medium-high heat and add in the Italian seasoning, pepperoncinis and add the chicken back into the skillet.
8. Allow the sauce to cook and reduce by half, stirring occasionally and the chicken to cook completely.
9. Remove the skillet from the heat and serve over pasta. 

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 645
Total Fat		22.4g
Saturated Fat		13.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		165.8mg
Sodium		465.6mg
Total Carbohydrates		61.5g
Dietary Fiber		3.5g
Sugars		3g
Protein		47.5g
Calcium		16.1%
Iron		5.5%
Potassium		577.7mg
Vitamin A		13%
Vitamin C		1.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Sweet C's.

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White Chocolate Caramel Vanilla Latte

I have three go to latte flavors, caramel, vanilla and white chocolate. So why not combine three of them in one latte.

To make this latte super easy, I decided to use vanilla extract instead of making my homemade vanilla coffee syrup. If you would rather use a syrup, you will want to use 1-1 1/2 tablespoon, since it is not as strong of a vanilla flavor as extract is.

White Chocolate Caramel Vanilla Latte

Ingredients:

• 1/4 cup white chocolate chips
• 6 ounces strong brewed coffee
• 2 tablespoons caramel sauce
• 2 teaspoon vanilla extract
• 6 ounces milk

Directions:

1. Place the chocolate and vanilla into a medium bowl.
2. In a small saucepan, over medium heat, add in the milk and caramel syrup. Bring the mixture to a simmer, stirring occasionally.
3. Pour the milk mixture over the chocolate and whisk until the chocolate is completely melted and combined with the milk.
4. Pour the coffee into a mug and top with the milk mixture.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 419
Total Fat		15.6g
Saturated Fat		9.4g
Trans Fat		0g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		3.9g
Cholesterol		16.4mg
Sodium		247.4mg
Total Carbohydrates		65g
Dietary Fiber		0.1g
Sugars		58.6g
Protein		8.7g
Calcium		29.3%
Iron		0.6%
Potassium		544mg
Vitamin A		7.8%
Vitamin C		1.9%
*Nutritional information will vary depending on the brands you use.

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