Ham Sliders Recipe

This morning my family and I said good-bye to our fabulous friends who drove from Minnesota to Texas to visit us.  They are dear friends that we have know for 18 years.  When we met, they had one sweet little boy and now we have 8 amazing children between us.  We've vacationed together, shared meals, and had lots of laughs.  Our kids jive, the parental conversations are inspiring and entertaining, and the food we share always tastes better when we are together.

This visit started with Easter dinner that included ham, macaroni and cheese, pretzel salad, deviled eggs, roasted asparagus, garlicky green beans, and King's Hawaiin rolls.  As I was digging in the fridge for our second meal together, our friends' oldest son, who has loved ham since we introduced it to him in his highchair, remembered a hot ham on Hawaiin roll sandwich that his aunt in Chicago had made.  Doing a bit of searching on the internet and perusing of my pantry lead us to the conclusion that we could make a pan of these type of sandwiches to add to our feast of leftovers.

The sandwiches that we created were warm, toasty, and flavorful.  With 3 hungry teenagers as part of our crowd, the sandwiches didn't last long. The cheese got melty and gooey while the poppy seeds and Worcestershire sauce accentuated the taste of the ham.  Yum!  These Ham Sliders are going on my "Make for Party" list and will always remind me of our good times with our BFFF's (Best Family Friends Forever).

Printable Ham Sliders Recipe

Ham Sliders Recipe

1 package of King's Hawaiin Rolls or other small dinner rolls (I used Mini Sub Rolls)

1/2 pound of ham (from the deli or leftover from you Easter dinner:)

6-8 slices of Swiss or Provolone cheese

4 Tablespoons butter, melted

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Garlic Powder or Garlic Salt

1 teaspoon Poppy seeds

1. Preheat oven to 350 degrees.
2. Mix melted butter, Worcestershire sauce, and garlic powder.  
3. Split rolls and place on a baking sheet.
4. Top each roll with ham and cheese.
5. Place tops of rolls on sandwiches.
6. Using a pastry brush, generously slather each sandwich with the melted butter mixture.
7. Sprinkle poppy seeds on top of sandwiches.
8. Cover with plastic wrap and refrigerate overnight or cover with foil and back for 20 minutes or until rolls are toasty and cheese is melted.  Add a few minutes if sandwiches are chilled

Roasted Cabbage Recipe

In November my husband learned about The Hunter Gatherer Diet from a group of his co-workers.  Wanting to loose some mid-life weight he started following this eating plan by changing his diet to meat, some fruit, and lots of vegetables.  At the time, I chose to watch from the sidelines as he converted from toast to eggs in the morning and went from a bit of meat with some rice or pasta to a slab of meat surrounded by steamed vegetables in the evening.

After preparing and ingesting as many holiday goodies as I wished and spending hours on Pinterest  doing some research on this new way of eating, I decided to join him in what I found was also referred to as a Paleolithic Diet. On my Paleo journey I lost some weight (especially around my middle), got rid of my usual joint and back pain, and discovered that vegetables can be much more than a microwaved bag of broccoli.  I have come to enjoy steaming, roasting, and grilling brussel sprouts, turnips, kale, and more.

I have always been a fan of cabbage, but I usually had it boiled and served along side corned beef or ham.  Now I use this recipe to roast it.  It is quick enough for a weeknight and very tasty.  This recipe comes from my old friend Martha Stewart and was published way before people were throwing around the term Paleo.  I love how the cabbage caramelizes and sweetens in the oven.  It is perfect when served alongside a grilled pork chop or chicken breast.  You don't have to be Paleo or a Hunter Gather to enjoy this recipe for Roasted Cabbage.

Printable Recipe for Roasted Cabbage

Roasted Cabbage Recipe

3 Tablespoons Olive Oil
1 medium head green cabbage, rised and dried, outer leaves removed
Kosher Salt and Cracked Pepper
1 teaspoon fennel seeds

1. Cut cabbage into 1-inch-thick rounds.
2. Preheat oven to 400 degrees.
3. Brushed a rimmed baking sheet with 1 tablespoon olive oil.
4. Place cabbage rounds in a single layer on the prepared sheet pan.
5. Brush the cabbage rounds with the remaining 2 tablespoons of oil.
6. Season with salt and pepper.  Sprinkle with fennel seeds.
7. Roast until cabbage is tender and edges are golden brown, 35-45 minutes.

Chipped Beef Ball Recipe

Growing up my favorite breakfast was creamed chip beef on toast.  My mom made it very thick and served it open faced on toasted white bread, while my best friend's mom made it a bit thinner and placed buttered toast alongside for dipping.  Either way, I enjoyed it.

I tried serving creamed chip beef on toast to my own children a few times when they were preschoolers but none of them were big fans. In fact, I had forgotten all about this salty and rich breakfast treat until I found two recipes for Chipped Beef Ball in my recipe box. I was searching for a savory appetizer to serve alongside the steamed shrimp that we traditionally have on New Year's Eve.  In keeping with the menu that my grandmother started years ago, we will also have a variety of dips, crackers, and potato chips, a sweet cheese ball that my daughter made yesterday, and pigs-in-a-blanket.

Mixing a cheese ball is a snap with my new mixer.

My desire for something  (anything!) made with chipped beef, which I realize now is really known as dried beef, increased when I was unable to locate it in my local and brand new grocery store, HEB.  My husband and I were purchasing our shrimp, enjoying lots of samples, bumping into neighbors, and looking for my chipped beef.  First we unsuccessfully looked near the lunch meats, moved onto the bacon area, and finally instated the help of a man who was stocking kolaches (it's a Texas thing and worthy of it's own blog post).  My husband pulled up a picture of Esskay dried beef on his phone and four HEB employees later we found it near the canned tuna.  I mentioned that in Maryland it was in the refrigerator section and the HEB manager, who was the one who found my challenging item, said he could chill it for me if I would like.  My husband was wary of this non-refrigerated Armour dried beef which was available in a jar or a plastic package, but I was even more determined to have a Chipped Beef Ball for New Year's Eve.

At home, I put my new apple green Kitchen Aid mixer to work and whipped up two Chipped Beef Balls, one to eat and one to share.   I merged both recipes that I found in my recipe box by adding some grated Parmesan cheese and Worcestershire along with horseradish.  Yum!  It is everything I remembered and more. Happy New Year!  Hope you rediscover a childhood food favorite this year.

Printable Chipped Beef Ball Recipe

Chipped Beef Ball Recipe

1 package dried beef (4.5 ounces or so), finely diced
2 packages cream cheese (8 ounces each), softened
1 Tablespoon horseradish, more to taste
1 teaspoon Worcestershire sauce
1/4 cup grated Parmesan cheese, optional

1. Mix softened cream cheese, horseradish, Worcestershire sauce, and Parmesan cheese (if using) until well combined.
2. Add half of diced dried beef, and mix to combine.
3. Shape mixture into one large ball or two small balls.  Roll in remaining chipped beef.  
4. Wrap with plastic wrap and chill for at least an hour or overnight.
5. Serve with crackers.

Pumpkin Bars Recipe

The Thanksgiving gifts that I received from my second grade students this year include a gorgeous bouquet of fall flowers, a loaf of homemade banana bread, some lovingly made hand turkeys, and lots of hugs.   Many years ago one of the teacher gifts I received was a plate of Pumpkin Bars.  I remember this because, besides being moist and flavorful, these treats included a handwritten recipe card complete with the date (November 1994).

Today I am enjoying Thanksgiving Eve by reading, catching up with my own children, baking, and reminiscing.  Eighteen years ago, when I first encountered this recipe, I was in my fourth year of teaching, lived in my home state of Maryland, and was happily married with no children.  Now I am returning to teaching after a 14 year maternity leave, live in the sunny state of Texas, and am still happily married with four fabulous kids.  Wow!  Baking these bars has reminded me to be thankful for each moment and has reinforced the power that a good recipe has to evoke fond memories.

This recipe creates an autumnal dessert that is basic and scrumptious.  The bars are moister than pumpkin cake, but firmer than pumpkin pie.  I baked them in my recently purchased Pampered Chef stoneware large bar pan and finished them off with a dusting of powdered sugar.  Some members of my family believe our Pumpkin Bars would be better with a thick layer of creamed cheese frosting, but I like the  simplicity of the powdered sugar.

This Thanksgiving I am thankful for all of the students I have had the privilege of teaching, the joy I get from baking, and for relaxing times with my family.  Happy Thanksgiving!

Printable Copy of Pumpkin Bars Recipe

Pumpkin Bars Recipe

4 eggs

1 cup oil

2 cups sugar

1 large (29 ounce) can pure 100% pumpkin 

2 cups of flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon Pumpkin Pie spice (optional)

1. Preheat oven to 350 degrees.
2. Spray a 15 1/2 x 10 inch bar pan* with PAM for baking spray. 
3. In a large bowl, mix together eggs, oil, sugar, and pumpkin. Beat well.
4. In a small bowl, whisk together all dry ingredients (flour, baking powder, baking soda, salt, and spices).
5. Gently mix dry ingredients into pumpkin mixture until fully combined.
6. Spread mixture into prepared pan.
7. Bake for 30-40 minutes.
8. Cool completely, dust with powdered sugar, and cut into bars.

*You may also use a half sheet pan which is also known as a cookie sheet with sides.  The larger the pan the thinner the bars and the less time the recipe will need to bake.  A jelly roll pan would be too small.  A Pampered Chef stoneware large bar pans works perfectly.

Linked to the following parties:

Happy Thanksgiving Somewhat Simple Party, Miz Helen's Full Plate Thursday, Think Tank Thursday, Creative Timeout Party, 

Crock Pot Chicken Tortilla Soup Recipe

Last weekend I had about as much fun as one girl can have in a 48 hour period.  I flew from Texas to Maryland with my high school sweetheart/husband and then did all those fabulous reunion weekend events:  football game, hanging out with old friends at the local pub, touring our high school and realizing just how like the Breakfast Club we really were, and attempting to dance to 80's tunes with people who have not changed a bit in 25 years!  Good times!

Aside from finding out who from the North Caroline High School Class of 1987 has grandchildren and who recently changed careers, I also discovered who made my Peach Cobbler for their husband, who has attempted my Skillet Apple Pie, and who loves Kim's Famous New Year's Eve Pineapple Cheese Ball (apparently everyone but Kim's husband).   People read my blog and cook my recipes.  Wow!

Per special request, I am sharing a Tex Mex recipe for Chicken Tortilla soup that my family and I love.  It is a crock pot recipe, but it only needs to cook for about 2-4 hours so I like to make it on a Sunday and have it for a late lunch/early dinner.  It is especially appealing in my house due to all of the garnishes that I serve along with it.  I fill my kitchen bar with crunchy tortilla strips, avocado chunks, shredded cheese, sour cream, pico de galo, salsa, and warm soft tortillas.  You could also offer cooked corn or warmed up black beans to add to the soup.  The soup is delicious straight from the crock pot, but can be livened up with lots of Tex Mex accouterments.

I found this Chicken Tortilla Soup recipe on Pinterest although my husband and my daughter are convinced that I have made a very similar dish in the past but lost the recipe.  Oops!  The original recipe sharer is from the blog Lindsey's Lusciousness and she says that this dish tastes like Chili's Chicken Enchilada Soup.  I think that it tastes like luscious leftovers.  I place portions of the soup along with some garnishes in containers for weekday lunches.

Although I have a lot to learn when it comes to Tex Mex cooking, I don't want to deprived my North Eastern friends of some good South West cooking.  This dish is one that I think they will all enjoy especially on a unexpected snow day or during a Raven's Football Game.  They can let me know how they like it at our 30 year reunion.  NCHS Class of '87 I'll see you in 2017!

Printable Recipe for Chicken Tortilla Soup

Chicken Tortilla Soup Recipe
     adapted closely from Lindsey's Luscious

2 Tablespoons olive oil
2 medium onions, diced
1 quart chicken stock
1 Tablespoon chicken soup base, or 2 chicken bouillon cubes
2 teaspoons ground cumin
1 teaspoon chili powder or more to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or more to taste
1 - 8 ounce can tomato sauce
1 - 19 ounce can enchilada sauce (or 2 - 10 ounce cans)
6 small corn tortillas, minced
16 ounces of Velveeta, cubed (buy the big log and use the rest for queso dip)
1 cup colby jack cheese or taco cheese mix, shredded
4 cups chicken (use Tyson frozen roasted and diced chicken which has been thawed, diced or shredded rotisere chicken, or chilled fajita chicken strips)

Garnishes:  cooked corn, black beans, pico de gallo, salsa, sour cream, crunchy tortilla strips, diced avacado, shredded cheddar cheese, warm soft tortillas

1. Saute the onions in olive oil over medium heat until they are translucent.  Add the mined garlic and cook another minute or until garlic is fragrant.  
2. Place the cooked onions and garlic into the crock pot.
3. Add the chicken stock, soup base or bouillon, spices, tomato sauce, enchilada sauce, diced tortillas, cubed Velveeta, and shredded cheese.  Stir.  Cover and cook for 4 hours on low or 2 hours on high.  Whisk until smooth or use an immersion blender to obtain desired consistency.
4. Add chicken pieces.  Cook for another 30 minutes to one hour on low.  Turn up heat to high if cheese isn't fully melted.
5. Check seasonings and garnish as desired.

Watermelon and Feta Salad Recipe

Happy belated National Watermelon Day!  Yesterday, August 3rd, was the day designated to celebrate this thirst quenching fruit.  Not only sweet and juicy, watermelon is also high in vitamin C and low in calories.  It can be enjoyed by the slice or added to any number of recipes.  My children like to cube it, freeze it, and put it in their smoothies or gather a group of friends and go at it with melon ballers.

Watermelon is a star player in my favorite summer salad.  This recipe for Watermelon and Feta Salad is inspired by one that I found in Dr. Oz's book You On A Diet.  It is light and refreshing and is perfect for a first dinner course or a summer lunch.  Although I have included the directions for a balsamic vinaigrette, you could also use a bottled dressing such as Newman's Own.

When making Watermelon and Feta Salad for a meal, I package extra portions in my Glad to Go Lunch Containers.  These brilliantly designed bowls include a small cup that snaps into the lid to keep the dressing separate from the rest of the ingredients.  I place any leftover watermelon cubes in small bowls for handy snack options.

So whether it is straight from the rind or as part of your favorite recipe, I hope you enjoy some watermelon today.  Happy Belated National Watermelon Day!

Printable Recipe for Watermelon and Feta Salad

Watermelon and Feta Salad Recipe

For Dressing:
1 Tablespoon Extra-Virgin olive oil
1 Tablespoon balsamic vinegar
1 small shallot, finely minced
salt and freshly ground black pepper
(or use 2 Tablespoons of bottled Balsamic Vinaigrette)

For Salad:
3 cups packed greens such as arugula, mixed field greens or baby spinach
1 cup cubed seedless watermelon
1/3 cup crumbled low-fat feta cheese

1. Wash greens and dry thoroughly.
2. Combine olive oil, balsamic vinegar, and shallot in a jar with a tight fitting lid.  Add salt and pepper.  Place lid on container and shake until fully combined.
3. Arrange greens on two serving plates.
4. Place watermelon and feta on top of greens.
5. Drizzle with balsamic vinaigrette.

Crab Cakes Recipe

Maryland Crab Cakes

When I traveled to the Easter Shore of Maryland in November, my main culinary desire was oysters.  Visiting my childhood stomping grounds in the early summer, however, causes me to want crabs, Maryland Blue Crabs which happen to be the state crustacean.  Last month, fresh off of our flight from Texas, my family and I stopped at Holly's Restaurant in Grasonville, Maryland.  I had a rich cup of crab bisque followed by a meaty crab cake sandwich.  A few days into our Maryland vacation the boys of my family woke up at four in the morning in order to catch crabs for a good old fashioned crab feast complete with corn on the cob, crackers and cheese, pickles, and lots of Old Bay seasoning.

The boys of my family got up at 4am to catch us some fat crabs!

Throughout my holiday I also enjoyed a bread bowl filled with succulent crab dip at The Market Street Public House in Denton, Maryland and a petite portion (I was still slightly full from lunch at Nicolas Pizza and was saving room for dessert at Candy Kitchen) of flavorful crab imperial at Jake's Seafood House in Rehoboth Beach Delaware .  All of these dishes were scrumptious, but my crab cravings were not quenched until my mom made me a crab cake sandwich.

Crab Dip from the pub in Denton, Maryland

On the last day of our two week vacation to the Delmarva Peninsula, my mother surprised my family by purchasing a pound of crab meat and concocting her simple and savory crab cake recipe.  When making any dish from local crab, my mother starts by picking out all of the shell from the meat.  This step involves placing a few tablespoons of crab between your fingers and feeling around for any bits of shell which need to be removed.  Although a bit time consuming, 'picking' the crab is an essential step to creating any luscious crab dish.

Good crab meat is an essential part of any great crab recipe.

Once the crab has been picked free of stray bits of shell, my mother places it in a bowl and sprinkles it with a few tablespoons of bread crumbs or crushed cracker crumbs.  Restaurant crab cakes often have a higher crab to filler ratio due to cost, but the less bread binder the better.  Next she adds mayonnaise, Old Bay, and a beaten egg.    If she's in the mood, she might add some dry mustard, salt and pepper, or a shake or two of hot sauces, but when it comes to crab recipes, simple is best.  The star of the show should always be the crab.

In the midst of preparing bacon and toast with homemade strawberry jam for my four children, hanging all of our laundry out on the clothes line, giving my teenage daughter driving lessons, and making gallons of sweet tea; my mother managed to lovingly form the crab cakes into patties.
Super Meemaw!

When the crab cake mixture has been lightly combined, my mother shapes the meat into patties and chills them in the refrigerator for a few hours.  This allows the flavors to intensify and helps the cakes to stay together during the cooking process.  Although some cooks prefer to broil or deep fry their crab cakes, my mother sautes them in butter.  A bun with some tarter sauce and an ear of sweet corn on the side is nice, but not necessary because a Maryland Crab Cake is perfection all by itself.

The Eastern Shore of Maryland on a plate.

The highlights of my trip were definitively catching up with family and connecting with old friends, but right below that was eating Maryland Blue Crab.  In my heart, I know that my desire for crab and other regional delicacies is not just about the food, but it is also about the memories that connect to these Chesapeake Bay ingredients.  I love the beef barbecue, fresh avocados for guacamole, creamy jalapeno dip, and queso of Texas, but I am already anticipating my next visit to the the Eastern Shore of Maryland in September.  In addition to attending the NCHS 25th reunion with my high school sweetheart/husband, I plan on devouring many of my dad's garden fresh tomatoes.  I hope that this summer you have an opportunity to enjoy some of your favorite local cuisine from the past and the present.  Happy Summer! 

  

Printable Crab Cake Recipe

Other Old Bay Recipes

Crab Cake Recipe

16 ounces crab meat (preferably lump)
2 Tablespoons bread crumbs (or crushed cracker crumbs)
1 egg, lightly beaten
2 Tablespoons mayonnaise
2 teaspoons Old Bay seasoning
optional:  salt, pepper, dry mustard, Tabasco
2 Tablespoons butter, to use in the pan when frying

1. Carefully pick all shells from crab meat.
2. Place picked crab meat in a large bowl and sprinkle with bread crumbs.
3. Combine lightly beaten egg with mayonnaise and seasonings and pour over crab meat and bread crumbs.  Gently stir to combine.
4. Shape crab mixture into four large or six medium patties.
5. Over medium heat, melt butter in a large saute pan.
6. Gently saute crab cakes until they are golden brown on the bottom.  Carefully flip the patties and continue to cook until the other side has browned and the crab cakes are heated through.
7. Serve on a bun with tarter sauce and a side of corn on the cob.