Roast Beef Sliders with Crispy Onions

These little Roast Beef and Provolone Sliders are always a big hit when I need something simple and quick.  The combination of tender roast beef on buttery sweet rolls with a little crunch is out of this world!  You probably should make a couple of pan because they go fast!   This is a keeper my friends!  

Roast Beef Sliders with Crispy Onions

1 1/2 sticks butter, melted

1 tablespoon poppy seeds
3/4 teaspoon dried minced garlic

1/2 tablespoon dried minced onion
1 package Hawaiian sweet rolls
1 1/2 pounds sliced thin, rare deli roast beef
2 cups crispy French-fried onions
1 pound sliced provolone

Preheat the oven to 350 degrees.  Butter the bottom of a 13 x 9 inch baking dish.  Stir together the melted butter, poppy seeds, dried garlic, and dried onion.

Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish.  

Layer the roast beef on top. I like to layer lots of beef for a thick juicy slider!  I also like to buy the beef slightly rare because it will bake in the oven.

Add a layer of  the provolone.  Add extra if you like lots of ooey gooey cheese. You can also add Pepper Jack or any other cheese you like.

Then add a layer of the onions.  I use French's Crispy Fried Onions but any brand will do. 

Carefully place the top section of the rolls on the sandwich stacks, keeping them attached to each other.  

Stir the butter mixture and then generously  brush over the tops of the rolls until entirely coated.

Bake, uncovered, until the cheese has melted and tops of the rolls are golden brown, 15 to 20 minutes.  

Cut between sliders with a large sharp knife and serve hot.

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Brown Sugar Meatloaf Sandwich

What can I say?  What is more all American than a classic meatloaf sandwich?  It is the ultimate comfort food and it gets better each day it waits for you in the refrigerator.  I keep mine simple.  No extras, no condiments, no lettuce or anything else.  Just the ketchup on the meatloaf between two slices of white bread. Now that's a sandwich! 

Brown Sugar Meatloaf Sandwich

1/2 cup brown sugar, packed 
1/2 cup ketchup 1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.
























Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. 

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Slice and serve with mashed potatoes and a side veggie.  The next day slice it up for a wonderful sandwich.  Remember, meatloaf only gets better each day! 










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Easy Shrimp Scampi with Pasta

You just can’t get any easier than this folks. I think it might have taken me all of 15 minutes from start to finish.  Easy enough to serve any time and yet fancy enough to serve your dinner guests.  I love this recipe and make it often.  By the way, leftovers are even better!

Easy Shrimp Scampi with Pasta

8 ounces pasta (linguine, spaghetti, angel hair)

2 tablespoons butter

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes, or more to taste

1/4 cup chicken stock (or use Chardonnay wine)

1/4 cup freshly squeezed lemon juice

1 teaspoon salt

¼ teaspoon black pepper

Zest of 1 lemon

2 tablespoons chopped fresh parsley leaves

1/2 cup freshly grated Parmesan

Shaved or grated Parmesan for garnish, optional

Cook the pasta according to package directions.  Remove from heat and drain well.

In a large skillet melt the butter and the olive oil over medium heat. Add the garlic and stir until just fragrant. 

Add shrimp in a single layer and sprinkle with salt and pepper. Sauté until shrimp just turn pink (about 2 min each side); don't overcook or shrimp will turn rubbery.

Stir in wine or chicken stock along with the lemon juice and season with salt and pepper, to taste.  Simmer for 2-3 minutes.  Add drained pasta, the lemon zest and parsley. Drizzle with additional extra virgin olive oil and toss well. 

Serve immediately, garnished with shaved or shredded Parmesan, if desired.

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Rotisserie Chicken and Vegetables

I use a lot of Costco Rotisserie Chickens for meals, sandwiches and casseroles I like to make.  One day I realized I still had a whole chicken still in the container in the refrigerator and I needed to use it right away.  So I came up with an idea to use the whole chicken and it has now become one of my favorite meals.  Love this recipe!

Rotisserie Chicken and Vegetables

1 refrigerated Rotisserie Chicken

4 medium unpeeled Yukon gold or red potatoes, cut into chunks

2 stalks celery, cut into chunks

4 medium carrots cut into chunks

1 medium yellow onion, chopped

salt and pepper

Preheat oven to 350 degrees. Arrange vegetables in a casserole dish and sprinkle with salt and pepper.

Remove chicken from refrigerator and place on plate. Scrape off the jellied juices from the chicken and the container. Put the juices into a small saucepan and heat on low heat until they are liquid. Pour the juices over the vegetables. 

Cut chicken into individual pieces, leaving skin on and arrange in between vegetables.  Or you can tear the chicken off in pieces, remove the skin, and arrange between the vegetables.  In the photos I show you both ways.  

Cover tightly with aluminum foil and bake in oven for about an 45-50 minutes or until vegetables are tender.  Serve and enjoy!

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Panko Breaded Patty Pan Squash

Wondering what to do with all that squash you still have in your garden? My favorite squash are those little Patty Pan squash that come in green and yellow. Some know them as summer squash or scallop squash. They are a tender summer squash, like zucchini or yellow squash. The scalloped shape makes them a bit of a novelty and kids are tempted to try them because of their fun shape. They taste like any other summer squash.

Panko Breaded Patty Pan Squash

6 small patty pan squash sliced 1/2 inch with mandolin 
2 eggs, beaten 
1 tablespoon milk 
2 cups panko breadcrumbs
4 tablespoons of butter
2 tablespoons olive oil
1 teaspoon salt 
1 teaspoon pepper
1/2 cup parmesan cheese
1 teaspoon garlic powder

Beat eggs with a tablespoon of milk in a wide shallow bowl. Mix the panko, Parmesan cheese, salt and pepper, and garlic powder in another shallow bowl. 

Dredge your squash into the egg mixture, then into the crumb mixture, taking the time to press the crumbs all around each slice. Place breaded squash onto a plate until you have enough to fill (but not crowd) your frying pan. 

In a large heavy fry pan (I use my Mom's old 12" cast iron skillet), heat the olive oil and butter until it shimmers. You can drop in a bread crumb and know it is ready when it sizzles. Place slices one by one into the hot oil being careful not to loose to much breading. Let slices brown for at least a minute or two. When the bottom is golden brown flip each slice over and brown the other side.

Let the cooked slices drain & cool on the paper towels or wire rack and repeat the process until all your batches have been turned into crispy fried deliciousness. I also use this same recipe for zucchini and other squash and even eggplant. 

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Cinnamon Cream Cheese Pull Aparts

These ooey-gooey miniature cinnamon pull-aparts make a comforting breakfast treat any time of year. I also call them my little personal monkey breads.

Cinnamon Cream Cheese Pull Aparts

4 – 4½ cups flour

4½ teaspoons dry yeast

2 cups warm water

¼ cup vegetable oil

2 tablespoon sugar

1 teaspoon salt

1¼ cups sugar, divided

¼ cup brown sugar

¼ cup whole milk

1 tablespoon butter, room temp

1¾ teaspoon cinnamon, divided

Mix 2 cups flour and the yeast. Add the water, oil, sugar and salt. Beat on low for ½ minute and then on high for three minutes. Stir in the remaining flour until a moderately stiff dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes, or until it is smooth and elastic. Shape the dough into a ball and place it in a greased bowl, greased side up. Cover the bowl and let it rise for 1½ hours or until doubled in size. Punch the dough down and divide it into half, letting it rest for 10 minutes.

Meanwhile, combine 1 cup of the sugar, ¼ cup of the brown sugar, milk, butter and 1¼ teaspoon cinnamon in a small saucepan.  Bring the syrup mixture to a boil and cook it for 1 minute. Remove it from the heat and let it cool for 10 minutes.

Combine remaining ¼ cup sugar and ½ teaspoon of the cinnamon in a shallow bowl. Cut each loaf of bread dough into 24 equal portions and roll into balls. Roll each portion into the cinnamon sugar mixture and then lay three balls of dough in each greased muffin tin.

Sprinkle any remaining cinnamon-sugar mixture over the dough balls. Then spoon the cooled sugar syrup over the dough in each muffin tin.

Cover the pan and let it rise for 35 minutes or until doubled in bulk. Bake the bread at 350 degrees for 15-25 minutes or until lightly browned. Immediately loosen the edges of bread from the muffin tin using a knife.

 Cream Cheese Drizzle

4 ounces cream cheese, room temperature

1/2 cup confectioners' sugar, sifted

Pinch of salt

1 tablespoon freshly squeezed lemon juice

3 tablespoons milk, plus more if needed

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

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