Swiss Turkey Hawaiin Rolls

Savory fingerfood. Melt in your mouth ham and swiss sandwiches. Perfect for pot lucks or parties. Definite crowd pleaser. Very simple and inexpensive.

30 minutes

Ingredients

∙ Serves 12

Meat

• 24 slices Deli turkey

Produce

• 1 tbsp Onion powder

Condiments

• 1 1/2 tbsp Dijon mustard
• 1/3 cup Mayonnaise
• 1/2 tsp Worcestershire sauce

Baking & Spices

• 1 tbsp Poppy seeds

Bread & Baked Goods

• 2 packages King's hawaiian original hawaiian sweet dinner rolls

Dairy

• 1/2 cup Butter
• 6 Slices Swiss cheese

Meatloaf and Cheesy Potatoes

2.5 lbs Ground Turkey

1 cup pepperidge farm herb seasoned stuffing mix

1/4 cup parm

2 eggs beaten

1/2 cup ketchup

2 TBS Worcestershire sauce

1/2 tsp ground pepper

1 tsp garlic powder

1/2 tsp onion powder

Mix and pat into load on greased 9x13 pan

mix 1/4 cup packed brown sugar and ketchup 

coat meatloaf with 1/2 mixture bake 1/2 way and add rest.

Bake 1 hour uncovered at 350 then 30 minutes longer

Cheesey potatoes

Ingredients:

• 2 pounds frozen hash browns
• 1 cup diced onions
• 1 stick butter
• 1 can cream of chicken soup (Pacific makes a great organic version in a box)
• 1 pound sour cream (2 cups)
• 8 ounces cheddar cheese, grated
• 1 cup crushed potato chips or corn flakes (I went with potato chips!)
• Salt and pepper, to taste (no need for much extra salt!)

Directions:

1. Preheat the oven to 375 degrees.
2. Cook the onion in butter until the onion is "limp," or translucent.
3. Mix all the ingredients together and place in a 9 x 13" baking dish (when I made the half recipe, I just prepared the whole thing in my 12-inch cast-iron pan--cooked the onions, mixed all the stuff in, and threw it in the oven).
4. Sprinkle crushed corn flakes or potato chips on top.
5. Bake in the oven for an hour.

Blue Cheese Burgers and potatoes

• 2 pounds ground chuck
• 1 pound ground sirloin
• 3 tablespoons steak sauce
• 6 extra-large egg yolks
• 1½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) cold unsalted butter
• 8 to 10 hamburger buns
• 8 ounces blue cheese, such as Danish Blue
• Arugula, for serving
• Sliced tomatoes, for serving

In a large bowl, carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash the mixture.  Lightly form hamburger patties and press lightly into shape.  Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter.

Prepare a charcoal or a stovetop grill and cook the hamburgers for 4 minutes on one side, turn, and cook 3 minutes on the other side for medium-rare.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes.  Meanwhile, grill the buns, cut side down, for 1 minute, until toasted.  Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato serve hot.

Mustard Chicken and acorn squash

4-6 chicken breasts

Ingredients

• 2 chicken breasts and 2 whole leg/thighs, bone in, skin on
• ½ cup Dijon mustard
• ½ cup buttermilk
• 4 peeled garlic cloves
• a small handful fresh thyme leaves
• zest of one lemon
• 1 1/2 tsp salt (more or less to taste)
• 1 tsp freshly cracked black pepper
• 2 cups fresh breadcrumbs *
• 1/4 cup olive oil

Instructions

1. Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight.
2. Set oven to 400F
3. Set up a food processor fitted with the metal blade. With the machine going, drop in the garlic cloves to mince them. Turn off the machine and add the crumbs, thyme, lemon zest, salt and pepper to the bowl. Drizzle in the olive oil and pulse the machine to combine everything.
4. Put the crumbs into a pie plate, or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down --- crumb side up --- on a foil or parchment lined baking sheet. Press any remaining crumbs onto the bare spots on the chicken. Don't waste any!
5. Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through. I ran mine under the broiler at the very end to get a little more color.

Spinach pies

Phyllo dough

Pulled Chicken sandwiches and crockpot Mac

6-8 chicken breasts

Cheeseburger Soup...but for my husbands sake renamed cheesy potato turkey soup

1 lb of ground turkey
3/4 cup chopped onion
3/4 cup carrots sliced thin
3/4 cup celery
1 tsp dried basil
1 tsp dried parsley
4 tbs butter divided
3 cups chicken broth
4 potatoes peeled and chopped
1/4 cup flour
2 cups shredded cheddar
1.5 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

INSTRUCTIONS

1. Brown the ground turkey in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and turkey and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.