best dessert recipes: Main Dish

Showing posts with label Main Dish. Show all posts

Playoff Chili

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. This Southern Living 2008 recipe for Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. No matter how your team plays, this chili will score some touchdowns.

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Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

Playoff Chili is great served over corn chips, so cut the bag open, scoop in 1/2 cup chili, and pass the plastic spoons. How's that for an easy clean up?

I am entering my Playoff Chili in the Texas Star Chili Cookoff 2013. The contest is from October 9 - 29, and I need your vote! Visit the contest site and click on my bowl to vote for me. Many thanks!

This recipe was shared with:
Weekend Potluck

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Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

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Chicken and Dumplings Casserole

Here's one of those dinners that I make when I don't have anything planned and need to throw a tasty meal together. I first started making a similar recipe a couple of years ago, but now I'm using this easier version that relies on just pantry staples that I always have on hand. This adapted version is easier for me to put together because I start with canned chicken then basically throw the ingredients together and bake.

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Chicken and Dumplings Casserole

4 tablespoons butter, melted
2 (13 ounce) cans chicken, drained and broken apart in small pieces
1 cup self-rising flour
1 cup milk
1/4 teaspoon salt
Freshly ground pepper
1 (10 3/4 ounce) can cream of chicken soup
1 (14.5 ounce) can chicken broth

Preheat oven to 400 degrees F. Melt the butter in the bottom of a 9 x 13-inch baking dish. Place chicken on top of the melted butter. In a small bowl, mix together the flour, milk, salt, and pepper. Pour the mixture over the chicken. Then mix the soup and chicken broth together and pour over the flour mixture. Do not mix the casserole layers. Bake for about 45 minutes, or until the top is lightly browned.

Everyone who has tried this dish at my house has loved it, so I hope you will too.

This post was shared with:
All My Bloggy Friends
Arkansas Women Bloggers

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Everyone who has tried this dish at my house has loved it, so I hope you will too.

This post was shared with:
All My Bloggy Friends
Arkansas Women Bloggers

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Southern Summer Nights - Cedar Plank Salmon and Scallop Kabobs

*Disclosure* This is a sponsored event. I have personally received no compensation. Opinions are my own.

Welcome back to Southern Summer Nights #VirtualDinnerParty. Julie from Eggs and Herbs has a healthy and delicious main dish to share today. Her Cedar Plank Salmon and Scallop Kabobs with Cajun Citrus Butter has been on the grill and is ready to serve. I do hope you brought your appetite.

Visit Julie for the recipe and to enter for the Argenta Market and Microplane package giveaway.

See the previously shared party fare:
Gina - Place Card Flowers
Debbie - Appetizers
Lyndi - Melon Mint Mojito
Bethany - Simple Southern Salad
Christie - Cheese Souffle'

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French Chicken Broccoli Supreme

This casserole recipe is one that my daughter found on Pinterest, and she asked me to test it out when I was at her house recently. This made a great dinner for her family after a day at work and rounding up the children from their after-school activities of karate and tumbling. French Chicken Broccoli Supreme got a "thumbs up" from everyone.

Recipe source: Just Get Off Your Butt and Bake

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French Chicken Broccoli Supreme

1 pound fresh broccoli florets, broken in pieces, steamed for 2 minutes

3 cups cooked, chopped chicken breasts (I used grilled)

Sauce

1/3 cup butter, melted

1/4 cup cornstarch, dissolved in 1/2 cup cold water

1/3 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

3 cups grated cheddar cheese, divided

Topping

2 tubes Ritz crackers

1/2 cup (1 stick) butter, melted

1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish with cooking spray. Layer the broccoli and chicken in the prepared dish; set aside.

For the sauce: In a saucepan over medium heat, combine butter, cornstarch dissolved in water, chicken broth, salt, pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat to low, and add 1 1/2 cups of the cheddar cheese, stirring until melted. Pour sauce over the layered chicken and broccoli. Sprinkle the remaining cheddar cheese over the top of the sauce.

For the topping: Crush the Ritz crackers in a large zip top bag with a rolling pin; don't crush too small. Combine crushed crackers, melted butter, and poppy seeds; mix well. Sprinkle crumb mixture over top of the cheddar cheese. Bake uncovered in preheated oven for about 30 minutes, or until hot and bubbly.

The base of this recipe is 3 cups of cooked chicken and 1 pound of steamed broccoli.

The next layer is a creamy cheese sauce.

Sprinkle a layer of cheddar cheese after the sauce, then finish with the Ritz cracker/poppy seed topping.

Bake for about 30 minutes.

This casserole reminds me of poppy seed chicken, only cheesier and with broccoli, and you can't beat that!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Shady Porch Rock & Share
Full Plate Thursday
All My Bloggy Friends
Arkansas Women Bloggers

Weekend Potluck

Recipe source: Just Get Off Your Butt and Bake

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French Chicken Broccoli Supreme

1 pound fresh broccoli florets, broken in pieces, steamed for 2 minutes

3 cups cooked, chopped chicken breasts (I used grilled)

Sauce

1/3 cup butter, melted

1/4 cup cornstarch, dissolved in 1/2 cup cold water

1/3 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

3 cups grated cheddar cheese, divided

Topping

2 tubes Ritz crackers

1/2 cup (1 stick) butter, melted

1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish with cooking spray. Layer the broccoli and chicken in the prepared dish; set aside.

The base of this recipe is 3 cups of cooked chicken and 1 pound of steamed broccoli.

The next layer is a creamy cheese sauce.

Sprinkle a layer of cheddar cheese after the sauce, then finish with the Ritz cracker/poppy seed topping.

Bake for about 30 minutes.

This casserole reminds me of poppy seed chicken, only cheesier and with broccoli, and you can't beat that!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Shady Porch Rock & Share
Full Plate Thursday
All My Bloggy Friends
Arkansas Women Bloggers

Weekend Potluck

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Baked Rice Krispie Chicken

I have several good recipes that I fall back on for making baked chicken that has the look and taste of fried chicken. This recipe for Baked Rice Krispie Chicken is a new one that will be going into the keeper folder for great "faux fried" chicken recipes. This recipe is simple and quick to prepare with an easy clean up. Many thanks to my friend Tammy for sharing this recipe with me!

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Baked Rice Krispie Chicken

Boneless, skinless chicken breast pieces

1/4 cup olive oil

Seasoned salt, to taste

Rice Krispie cereal (I used 1 cup for two breast portions)

Preheat oven to 400 degrees F. Prepare a sheet pan by lining with parchment paper. Rinse and dry chicken pieces. Place olive oil in a shallow bowl. Dip each chicken piece in the olive oil, then sprinkle with seasoned salt. Roll the chicken in a shallow bowl of Rice Krispie cereal until well coated on both sides. Place chicken pieces on prepared pan. Bake in preheated oven for 30 minutes or until chicken is done.

To make this recipe you will need chicken breast portions, olive oil, seasoned salt, and Rice Krispie cereal.

Dip the chicken pieces in olive oil, sprinkle with seasoned salt, then roll in cereal.

Bake chicken for about 30 minutes.

This chicken is crispy on the outside and tender on the inside. I love this Baked Rice Krispie Chicken, and I think this is a recipe that will suit just about everyone's taste.

I have received no compensation for writing this post.

This post was shared with:
Jam Hands Recipe Sharing Monday
Creative Juice
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday

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Baked Rice Krispie Chicken

Boneless, skinless chicken breast pieces

1/4 cup olive oil

Seasoned salt, to taste

Rice Krispie cereal (I used 1 cup for two breast portions)

To make this recipe you will need chicken breast portions, olive oil, seasoned salt, and Rice Krispie cereal.

Dip the chicken pieces in olive oil, sprinkle with seasoned salt, then roll in cereal.

Bake chicken for about 30 minutes.

This chicken is crispy on the outside and tender on the inside. I love this Baked Rice Krispie Chicken, and I think this is a recipe that will suit just about everyone's taste.

I have received no compensation for writing this post.

This post was shared with:
Jam Hands Recipe Sharing Monday
Creative Juice
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday

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Slow-Cooker Chicken Tortilla Soup

This slow-cooker soup recipe is one that my daughter Angela makes for her family. I'm visiting at her house this week, so she left the recipe for me to put together while she was at work. She's a much better planner than I am, so yesterday while she was grilling hamburgers, she also grilled enough chicken for this recipe and another one she has planned for this week.

Recipe adapted from: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

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Toasted Ham & Cheese Tortas

I really hate to find that I am out of a needed item when I am cooking, and I try to prevent that from happening by always keeping a running list on my iPhone so that I don't forget to buy what I need when I'm at the grocery store. On Christmas Eve though, I discovered that I was short of mayonnaise, so I asked my husband to stop by the store and buy a jar for me, as I was very busy with the cooking. He was happy to help, but he doesn't usually do the grocery shopping. I specified that I wanted Hellman's mayonnaise, and I thought that would be an easy mission. He brought home some Hellman's mayo, but it wasn't what I was expecting. Instead of the regular mayo that I needed and usually buy, he bought mayo with lime juice. Hmm, interesting mayo. I couldn't use it for my intended recipe, but on closer inspection I saw that there was a recipe on the back of the jar for Toasted Ham and Cheese Tortas that sounded very good. I set the jar aside and called my daughter to ask her to bring a jar of regular Hellman's mayo.
The Christmas Eve meal went as planned, but I just couldn't forget about that Torta recipe on the back of the lime mayo jar.

These sandwiches kept calling my name.

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Toasted Ham & Cheese Tortas

1/4 cup Hellman's mayo with lime juice
1 medium chipotle pepper in adobo sauce, finely chopped
4 Italian rolls, split and toasted
1 ripe avocado, sliced
3/4 pound thinly sliced smoked ham
1 cup shredded Monterrey Jack cheese (I used shredded cheddar)
1/2 cup thinly sliced red onion

Preheat oven to 350 degrees F. In a small bowl, combine mayo with chipotle pepper. Spread mayo mixture on rolls, evenly top with avocado, ham, cheese, and onion. Wrap in foil, bake in preheated oven for 12 minutes or until cheese is melted.

This is the kind of mayo that I was expecting my husband to bring home.

This is the mayo that he brought home instead, but it turned out to be my lucky day!

We just happened to have some of our yummy Petit Jean ham left over from Christmas.

Chopped red onion and sliced avocado add color and flavor, but the chipotle pepper and lime mayo give this sandwich a real wallop!

After toasting the rolls, assemble the ingredients, wrap in foil, and bake for about 12 minutes at 350 degrees. Delicious!

My new motto: When life hands you lime mayo, make Toasted Ham & Cheese Tortas!

I have received no compensation for the mention of any products in this post. All opinions stated are my own.

This recipe was shared with:
Creative Juice
Mop it up Monday
Full Plate Thursday
Weekend Potluck

These sandwiches kept calling my name.

Print Recipe

This is the kind of mayo that I was expecting my husband to bring home.

This is the mayo that he brought home instead, but it turned out to be my lucky day!

We just happened to have some of our yummy Petit Jean ham left over from Christmas.

Chopped red onion and sliced avocado add color and flavor, but the chipotle pepper and lime mayo give this sandwich a real wallop!

After toasting the rolls, assemble the ingredients, wrap in foil, and bake for about 12 minutes at 350 degrees. Delicious!

My new motto: When life hands you lime mayo, make Toasted Ham & Cheese Tortas!

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Texas Star Chili Cook Off 2012

I was so excited this week to learn that my Beef and Black Bean Chili had been selected as the winning entry in the Texas Star Chili Cook Off 2012! This is an annual chili recipe contest that anyone can enter, and the winner is based on the chili with the most views at the end of the month of October. I am so delighted and honored to be the winner this year with the many wonderful recipes to choose from!

All of the tasty recipes can be viewed by visiting Texas Star Chili Cook Off 2012 at Miz Helen's Country Cottage.

Many thanks to all who voted for my chili,

and to Miz Helen for the $50 Amazon gift certificate!

All of the tasty recipes can be viewed by visiting Texas Star Chili Cook Off 2012 at Miz Helen's Country Cottage.

Many thanks to all who voted for my chili,

and to Miz Helen for the $50 Amazon gift certificate!

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Beef and Black Bean Chili

The weather was cool this morning, and I needed a jacket when I went outside so I knew it was going to be the perfect day to make a pot of chili. The recipe that I used today comes from the food writer Laraine Perri. I first noticed this recipe last year in my newspaper and because it was different than the chili that I usually make, I just had to try it. I have made a few minor adjustments from the original recipe to suit my taste. This is a flavorful chili that your family is sure to love, and it can be made with or without the added heat of the chipotle peppers.

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Beef and Black Bean Chili

2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice

Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.

Some toppings you might want to use with this chili are shredded Cheddar cheese, chopped green onions, and sour cream. Other yummy chili toppings are cilantro, diced avocado, and lime wedges.

This chili recipe is being entered in the 2012 Texas Star Chili Cook Off. Please visit the Cook Off to view all the recipes, and of course I'd love for you to return often to the Cook Off because every time you view my chili at the Cook Off during the month of October I will receive a vote!

To view:

2012 TEXAS STAR CHILI COOK OFF

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice Thursday
Stonegable On the Menu Monday

2012 Texas Star Chili Cook Off

Print Recipe

Some toppings you might want to use with this chili are shredded Cheddar cheese, chopped green onions, and sour cream. Other yummy chili toppings are cilantro, diced avocado, and lime wedges.

To view:

2012 TEXAS STAR CHILI COOK OFF

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice Thursday
Stonegable On the Menu Monday

2012 Texas Star Chili Cook Off

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Hawaiian Crock Pot Chicken

I'm always on the lookout for new crock pot recipes, and this one for Hawaiian Chicken is a new one that I tried and added to my collection. The version of the recipe that I made was quite delicious, but I used some different items other than those listed in the original recipe. One of the items specified was a particular item from Target, and I do love Target, but the nearest one is 20 miles away, so I don't get to do my routine shopping there.

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Hawaiian Crock Pot Chicken

4 - 6 boneless skinless chicken breasts (I used 10 breast tenderloins)
1 (15.5 ounce) can crushed pineapple
1 (16.5 ounce) bottle Archer Farms Hawaiian style barbecue sauce (found at Target)

Spray crock pot with cooking spray. Place chicken in crock pot, pour pineapple on top of chicken, then pour sauce over all. Cook on LOW for 6 hours.

The ingredients I used varied slightly from the original recipe. I chose breast tenderloins instead of the larger breast portions, and my Hawaiian sauce was a different brand.

This recipe goes together in about 2 seconds! Just throw the chicken in the crock pot and pour the pineapple and the barbecue sauce over the top.

I really love any food that cooks itself!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Mealtime Monday
Mop it Up Mondays
Weekend Potluck
Creative Juice Thursday
Miz Helen's Full Plate Thursday

The ingredients I used varied slightly from the original recipe. I chose breast tenderloins instead of the larger breast portions, and my Hawaiian sauce was a different brand.

This recipe goes together in about 2 seconds! Just throw the chicken in the crock pot and pour the pineapple and the barbecue sauce over the top.

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Crockpot Roast Beef

This recipe is a tasty and super simple way to cook a beef roast in the crockpot. With a minimum of prep time you can have a delicious meal that cooks itself while you attend to other business during the day.

Recipe adapted from Food.com

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Crock Pot Roast Beef
1 (4 - 5 pound) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package Italian salad dressing mix, dry
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Carrots, onions, or potatoes, if desired

In a small bowl, combine the brown gravy mix, Italian dressing mix, and ranch dressing mix. Use the combined mixes as a dry rub on both sides of the beef roast. Place the roast in the crock pot. Pour the water around the roast. Add vegetables as desired. Cook on LOW for 7 - 9 hours.

Combine the three mix packages together.

Place the roast in a shallow pan.

Rub the roast down on both sides with the combined mixes. My roast was not as large as the recipe indicated, so I did not need all the seasoning. You may want to reserve some of the seasoning for another time if your roast is small. Place the roast in the crockpot with the water and any vegetables you choose.

This unique blend of seasonings adds a little extra pizzazz to an ordinary beef roast, and nothing is easier to prepare than a crockpot meal!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
Mop it up Mondays

Combine the three mix packages together.

Place the roast in a shallow pan.

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Ultimate Salmon Fillets

Salmon is one of my favorite restaurant meals, mostly because I seldom cook it at home. Usually at my house my kitchen is run more like a short order restaurant, and I cook what everyone else orders. Well today I was home alone, and since I love salmon, I baked some just for me!

Recipe source Food.com

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Ultimate Salmon Fillets

1 pound salmon fillets

Salt

Pepper

1/3 cup sour cream or yogurt

2 teaspoons prepared mustard

2 teaspoons onions, finely minced

2 teaspoons dried dill weed

3 tablespoons mayonnaise

2 tablespoons parmesan cheese, grated

Paprika

Preheat oven to 450 degrees F. Place thawed fillets in a greased baking dish. Season the fillets with salt and pepper. In a small bowl, combine sour cream (or yogurt), mustard, onion, dill, and mayonnaise. Spread the mixture evenly over the fillets. Bake in preheated oven for about 10 - 12 minutes. When fish is done, sprinkle with a dash of paprika and the parmesan cheese. Broil for about 1 minute or until the cheese is bubbly and begins to brown. Serve with lemon wedges, if desired.

Place the salmon fillets in a greased baking dish. I used olive oil to grease my dish, and they did not stick. Season the fillets to taste with salt and pepper.

Mix the sour cream, mustard, onions, dill, and mayonnaise together, then brush the mixture on the salmon. Bake until done, then add a dash of paprika and the parmesan before broiling.

I love salmon when it is grilled plain with very little seasoning, but it was even more wonderful with all the added flavors! The melted parmesan put it over the top!

This recipe was shared with:
Weekend Potluck
Bizzy's Recipe Box
Naptime Creations Tasty Tuesday
Our Delightful Home Party
Melt in Your Mouth Monday
Mix it Up Monday
Mop it Up Monday

Recipe source Food.com

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Ultimate Salmon Fillets

1 pound salmon fillets

Salt

Pepper

1/3 cup sour cream or yogurt

2 teaspoons prepared mustard

2 teaspoons onions, finely minced

2 teaspoons dried dill weed

3 tablespoons mayonnaise

2 tablespoons parmesan cheese, grated

Paprika

Place the salmon fillets in a greased baking dish. I used olive oil to grease my dish, and they did not stick. Season the fillets to taste with salt and pepper.

Mix the sour cream, mustard, onions, dill, and mayonnaise together, then brush the mixture on the salmon. Bake until done, then add a dash of paprika and the parmesan before broiling.

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Perfect Pork Tenderloin

This could be the best pork tenderloin recipe you have ever tried! My sister gave me this recipe that she adapted slightly from the Food.com site, and it is so moist and tender. This delicious meat goes a long way when serving a crowd and leftovers are versatile as sandwiches or in a salad.

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Perfect Pork Tenderloin

Boneless pork tenderloin
Olive oil
Salt
Pepper
Rosemary

Preheat oven to 500 degrees F. Rub roast with olive oil, then sprinkle as desired with salt, pepper, and Rosemary. Place the seasoned roast in an uncovered roasting pan. Determine the EXACT weight of the pork from the meat wrapper. The weight will determine how long to cook the roast. Bake the roast for exactly 5 1/2 minutes per pound, then turn the oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest for 5 minutes to redistribute internal juices.

Each of these roasts is about 1 1/2 pounds. When cooking multiples, the cooking time is still measured by the weight of the individual roast, not as the combination weight.

This may be the most tender and moist pork you will ever taste!

This recipe was shared with:
Miz Helen's Full Plate Thursday
Momnivore's Dilemma Creative Juice Thursday
Thriving on Thursdays Domesblissity
Newlyweds Recipe Linky
Beyer Beware Hunk of Meat Monday
Mrs. Happy Homemaker Makin' You Crave Monday

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Perfect Pork Tenderloin

Boneless pork tenderloin
Olive oil
Salt
Pepper
Rosemary

Each of these roasts is about 1 1/2 pounds. When cooking multiples, the cooking time is still measured by the weight of the individual roast, not as the combination weight.

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Ham and Cheese Sliders

These little sandwiches are baked and glazed with a wonderful sweet poppy seed sauce. They can be prepared ahead, refrigerated, and baked just before serving for a super easy dinner or a fast party tray. We made these for a crowd at my sister's house over the weekend and they were a big hit! This recipe is a slightly adapted version from the original at Women Living Well.

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Ham and Cheese Sliders

Sliders

1 pound thinly sliced deli ham
1/2 pound sliced baby swiss cheese

18 Hawaiian sweet rolls

Sauce
1/2 cup butter
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1/3 cup brown sugar
1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Slice rolls, prepare sandwiches on rolls with a layer each of ham and swiss cheese as desired. Place sandwiches in a 9 x 13-inch pan.

To prepare the sauce: In a medium saucepan, combine butter, mustard, Worcestershire sauce, brown sugar, and poppy seeds. Bring just to a boil over medium heat. Pour sauce OVER TOP of sandwiches, cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake for about two more minutes.