Monte Cristo Sliders

I remember the first Monte Cristco sandwich I ever saw on a menu at a local restaurant. I thought Jelly with ham and cheese?  Who would do such a thing?  But curiosity got the best of me and I decided to order one. OMG. I fell in love with the Monte Cristo and have been making them ever since.  They are the right combination of sweet and savory and I just love them.  So, today I decided why not make them for friends at my next gathering! Filled with cheese, turkey, ham, and raspberry jam. Serve topped with powdered sugar for a sandwich that will make your tastebuds sing!

Monte Cristo Sliders

 

12 King’s Hawaiian sweet rolls

8 oz sliced Swiss cheese (Provolone is good too)

12 oz sliced deli turkey

12 oz sliced deli ham

1/3 cup raspberry or grape jam

1/4 cup butter

Powdered sugar for topping

Additional jam for dipping

 

Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the rolls in half horizontally with a serrated knife, keeping them connected. 

 

 

 

 

 

 

 

 

 

 

 

 

Place the bottom half of the rolls in the prepared baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Layer the cheese slices over the bottom half of the rolls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Follow this with the ham.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Then the turkey. Then layer the remaining cheese over the ham.

 

 

 

 

Spread the jam over the cut side of the top half of the rolls. Place the rolls, jam side down, in the baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter, and brush it over the tops of the rolls. Cover with foil, and place in the preheated oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake until the cheese is melted and the sandwiches are warmed through, 25-30 minutes. Remove the foil and cook for an additional 5 minutes.  Remove from the oven and sprinkle with powdered sugar.

 

Cut into sliders, and serve warm with additional raspberry jam for dipping, if desired.

 

 

Photography is the property of and copyrighted to Welcome Home.

Roasted Butternut Squash and Parsnips

 Roasted Butternut Squash and Parsnips

Roasting vegetables really brings out a depth of flavor and naturally occurring sweetness. There’s nothing I like better than roasted veggies and I make them all year round, but there is something incredible about this combination of butternut squash and sweet parsnips.  I never cared for parsnips until I roasted them.  They are just fantastic!

Roasted Butternut Squash and Parsnips

2 pounds butternut squash, peeled, seeded, cut into 1 inch pieces 

2 large parsnips, peeled and cut into 1 inch pieces
1-2 sprigs fresh thyme
2 tablespoons of olive oil
Drizzle of Honey
salt and pepper to taste

Preheat oven to 450 degrees. Remove the leaves from the stem of the thyme sprigs and set aside.  Place the squash and parsnips in a single layer on a baking sheet with sides.  Season them generously with salt and pepper and thyme. Next drizzle generously with olive oil and honey and toss well to coat.  Sprinkle thyme on top.

Reduce heat to 400 degrees and roast for 15-20 minutes. Turn every few minutes to keep them from burning.  Roast until the vegetables have softened and have started caramelizing.




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HOW TO MAKE THE BEST POT ROAST

 

 

 

 

 

 

 

 

 

 

  

 

 

I make a lot of Pot Roasts.  And you might think if you’ve had one pot roast then you’ve had them all.  Not so fast. Ingredients, preparation, cooking method, all matter if you want the best pot roast every time you make it.  Oh sure, you could just buy a piece of meat and throw it in the slow cooker and cook it until it falls apart.  But there’s so much more to making the perfect Pot Roast.  Let me answer some questions you might have….

Does the type of meat matter? 

YES! My favorite is the chuck roast; it has wonderful marbling, and when cooked low and slow, it becomes melt-in-your-mouth tender. You can also use brisket or bottom round but I choose the well marbled chuck roast every time. 

 

 

 

 

 

 

 

 

 

  

Do you brown the meat before cooking the pot roast?

Is this step absolutely crucial? No. Will it result in a better pot roast? Yes! A thousand times yes. Browning the meat and the vegetables adds so much flavor from the crisp, caramelized crust they take on. 

 

 

 

 

 

 

 

 

 

Is pot roast better in a slow cooker or the oven?

I use a slow cooker. It's delicious both ways. But pot roast is easy to make in the oven, too. You can get out your big Dutch oven and sear the meat in the same pot you roast it in. You do all the browning and roasting in the same pot, and it's ready sooner than in the slow cooker.

 

 

 

 

 

 

 

 

 

 

 

 

Is it better to cook a pot roast covered or uncovered?

Covered! Cooking the pot roast with the lid on locks in moisture so the beef braises in the cooking liquid. The result? The most succulent, tender meat.

Can you freeze leftover pot roast?

Yes, pot roast freezes very well. Once the roast is cool, freeze it in an airtight, freezer-safe container for up to three months. Let it thaw in the fridge overnight before reheating on the stove over low heat. If you're low on sauce, add an extra splash of beef broth. 

 

 

 

 

 

 

 

 

 

 

 

My Slow cooked Pot Roast

4- 5 lb. whole chuck roast

salt and pepper, to taste

2 packets of Lipton Beefy Onion soup

2 tablespoons olive oil, plus more as needed

2 whole onions

5-6 small potatoes

6 whole carrots

2 to 3 cups beef stock

3 sprigs fresh thyme, or more to taste

3 sprigs fresh rosemary, or more to taste

 

Generously salt and pepper your chuck roast.

Preheat the oven to 350F. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil (or you can do half butter, half olive oil).

Cut the onions in half and cut the carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. 

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use a cup of the beef broth to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 

If using a slow cooker, move everything to the crock pot at this point.  If using the oven, proceed with the continue instructions.

When the bottom of the pan is sufficiently de glazed, place the roast back into the pan and add enough of the beef stock to cover the meat halfway. Add in the onion, the soup mix, carrots, rosemary sprigs, and thyme sprigs.

Put the lid on, then roast in the oven for 3-4 hours.

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.