Cuban Sliders

from purewow.com

Notes: Made on big rolls, good, better on right ones.



MAKES 15 SLIDERS

INGREDIENTS

4 tablespoons unsalted butter, at room temperature, divided

15 slider buns, halved

1½ tablespoons mustard

15 slices ham

15 pickle chips

7 slices Swiss cheese

DIRECTIONS

1. Preheat the oven to 350°F. Grease a 9-by-13-inch pan with 2 tablespoons of the butter.

2. Open the halved buns and spread the mustard evenly on the inside of the top and bottom halves. Place the bottom halves snugly into the base of the prepared pan.

3. Place a slice of ham on each bottom half and then top with a pickle chip. Arrange the cheese evenly over all the buns in the pan.

4. Place the top halves of the buns on each sandwich and use your hands to butter the surface of the buns with the remaining 2 tablespoons butter. Tent the pan with foil and bake until the sliders are heated through, 10 to 12 minutes.

5. Serve immediately, warm.

Easy Salisbury Steak

from tiphero.com

Notes: Enjoyed this. Similar to meatloaf yet quicker to cook.

Salisbury Steak

Makes 4 servings
Prep Time: 10 minutes
Total Time: 50 minutes

Ingredients

• 1 pound ground beef
• 1 egg
• 1 Tablespoon tomato paste
• 1 Tablespoon yellow mustard (or 1 teaspoon dry mustard powder)
• 2 Tablespoons Worcestershire sauce
• ½ teaspoon garlic powder
• ¼ cup dry breadcrumbs
• ½ teaspoon ground black pepper, or to taste
• kosher salt, to taste

Gravy:

• 2 Tablespoons butter
• 1 large onion, diced (about 2 cups)
• 6 oz Mushrooms Sliced (optional)
• 2 – 3 Tablespoons flour
• ½ teaspoon dried thyme
• 1½ cups beef broth
• 1 Tablespoon soy sauce
• 3 Tablespoons chopped fresh parsley (optional garnish)

Directions

1. In a large mixing bowl, combine the ground beef, egg, tomato paste, yellow mustard, Worcestershire Sauce, garlic powder, breadcrumbs, pepper, and salt. Mix well to combine all of the ingredients. Shape the meat mixture into four oval-shaped patties.
2. Heat a large skillet over medium heat for about a minute, then add the butter. Place the meat patties in the skillet and cook them for about 4 to 5 minutes on each side, or until they’re well-browned. Remove the patties from the skillet and set them aside.
3. Prepare the gravy: add the chopped onions to the skillet and reduce the heat to medium-low. Cook the onions until they are translucent and caramelized, about 15 to 20 minutes. Sprinkle 2 to 3 tablespoons of flour over the caramelized onions and stir to coat. (Use 2 tablespoons of flour if you like your gravy on the thinner side, or 3 tablespoons of flour for a thicker gravy). Cook the flour-coated onions for another minute, until the flour starts to smell toasty. Add the dried thyme and cook until fragrant, about 30 seconds. Gradually stir in the beef broth and soy sauce and raise the heat back to medium.
4. Add the seared patties back to the skillet. Bring to a gentle simmer, cover, and cook the patties for 10 to 15 more minutes, or until they’re cooked through. Taste the gravy for seasoning (it will thicken more as it cools). Remove the Salisbury steaks from the heat and serve them warm.

Baked Sweet Hawaiian Chicken

from Life in the Lofthouse

Notes: Was fairly easy and yummy. The chicken was good with the cornstarch instead of usual flour. The kids were pleasantly surprised and liked it.

Baked Sweet Hawaiian Chicken

Prep Time:25 Min Cook Time:1 Hr

Serves 6

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil

Sauce Ingredients

• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1 clove garlic, minced
• 1/2 Tablespoon cornstarch
• 1 red bell pepper, chopped (seeds removed)
• 1 (20 oz.) can pineapple tidbits, drained

Instructions

• 1
  Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
• 2
  Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
• 3
  Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
• 4
  In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
• 5
  Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!

life in the lofthouse http://life-in-the-lofthouse.com/

Santa Maria Trip Tip & Spice Rub

from Jessica Gavin

Notes: This tasted great! She has some good tips on the blog with the recipe for cooking tri-tip. I think resting the meat is especially important. Put rub on about 8 am and cooked about 5pm and seemed enough time for it to marinate. Mom said some people like to cook first and sear at the end.

SANTA MARIA STYLE TRI-TIP

Santa Maria style tri-tip recipe perfect for grilling during barbecue season! A smoky, sweet and spicy rub adds instant flavor to this tender cut of beef.

Course Entree  Cuisine American  Prep Time 30 minutes  Cook Time 60 minutes  Servings  servings US ImperialMetric

INGREDIENTS

• 3 pounds tri tip silver skin, and fat removed

Dry Rub- (1/2 cup)

• 2 tablespoons paprika
• 2 teasoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon cumin , McCormick
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon salt
• 2 teaspoons black pepper ground

INSTRUCTIONS

1. Combine all dry rub ingredients in a small container and set aside.
2. Trim the silver skin and fat layer from the trip tip. Place the tri-tip on a sheet of plastic wrap.
3. Generously coat the tri-tip with about 4 tablespoons of dry rub, 2 tablespoons on each side. Store extra dry rub in an airtight container for later use.
4. Tightly wrap the seasoned tri-tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours up to 3 days.
5. When ready to grill, remove the seasoned tri-tip from the refrigerator and allow to come to room temperature, about 1 hour.
6. Clean grill and lightly oil using a paper towel dipped in vegetable oil.
7. Heat the grill to medium-high if using a gas grill. Once grill is very hot, place the meat on the grill, searing one side for 10 minutes with the lid open.
8. Turn tri-tip over and sear for another 10 minutes. Turn heat down to medium and close the lid.
9. Allow the meat to cook for about 15-25 minutes, checking temperature until the thickest part of the meat reaches 120-125°F (medium rare), 130-135°F (medium doneness).
10. The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.
11. Remove the tri-tip from the grill and allow to rest wrapped loosely in foil for at least 15 minutes before slicing. The foil will catch any juices from the meat, which can be added back to the meat after slicing for more flavor.
12. Thinly slice the tri-tip against the grain. Serve with your favorite BBQ sauce or on a French roll.