Thanksgiving Sliders

November 3, 2018 By Deanna Piercy 9 Comments

Anyone else ready for Thanksgiving dinner? It’s one of my favorite meals of the year. Turkey, mashed potatoes, cranberry sauce, dressing, sweet potatoes and yes, green bean casserole (my recipe is different, though). My mouth is watering just thinking about it! These Thanksgiving Sliders are a delicious way to use up those inevitable leftovers.

Disclosure: This post contains affiliate links. Read more here.

Thanksgiving Sliders

If you’re anything like me, you enjoy Thanksgiving leftovers almost as much as the original meal. There really isn’t anything much better than a turkey sandwich on good quality white bread with mayonnaise and cranberry sauce, right?

But if you have lots of leftovers and are getting tired of yet another cold sandwich, I’ve got the answer – Thanksgiving Sliders.

I used Hawaiian rolls:

…but any sort will do. Slice the tops from the rolls and spread the insides with a thin layer of mayonnaise being sure to spread evenly to the very edges. You could also use aioli if you prefer. Layer on the turkey, cranberry sauce, stuffing/dressing and cheese. Replace the tops of the rolls and brush with seasoned melted butter.

Bake at 350 degrees until the cheese is melted and the tops are lightly browned.

I served them with spicy sweet potato fries and grapes.

5 from 1 vote

Ingredients

1 pkg. Hawaiian sweet dinner rolls
turkey (leftovers or deli slices)
whole berry cranberry sauce - enough to cover
leftover dressing/stuffing
provolone cheese slices, enough to cover
3-4 tbsp butter, melted
1 tsp garlic salt
1 tsp ground sage
1 tsp thyme
4 tbsp mayonnaise or aioli

Instructions

Slice tops from rolls and place on lightly greased baking sheet.
Spread insides of rolls (tops and bottoms) lightly with mayonnaise.
Layer with turkey, cranberry sauce, dressing/stuffing and provolone cheese.
Replace tops of rolls and brush with melted butter seasoned with garlic salt, sage and thyme.
Bake at 350 degrees until cheese is melted and tops are lightly browned - about 15 minutes.

These would definitely be best made with leftover turkey (try cooking a turkey breast in an Instant Pot or a slow cooker for the juiciest!), homemade cranberry sauce and homemade dressing. But they are still delicious when made with deli turkey, canned cranberry sauce and Stove Top Stuffing. In fact, if you look closely at the pictures you’ll notice that these were made from that latter selection of ingredients. I wanted to get this written up and shared with you well before Thanksgiving and cooking a full Thanksgiving meal just wasn’t in the cards for me this past week.

I do plan to freeze leftovers after Thanksgiving specifically for this recipe, though!

Smoked Gouda Potato Soup

October 24, 2018 By Deanna Piercy 12 Comments

There is nothing quite so satisfying as a rich and creamy potato soup on a chilly evening. And if that soup includes lots of delicious smoked gouda cheese? All the better!

Disclosure: This post contains affiliate links. Read more here.

I used Yukon Gold potatoes but any variety will do.

Almost all soups taste better if you start by cooking the onions and veggies in butter and/or oil before adding the liquid. There’s a bit of caramelization that gives a depth of flavor which is missing when vegetables are simply boiled. I also like to season at this point and then add more later. Here’s why this is important:

Why You Should Season Every Step of Cooking

I served this with a dollop of sour cream and freshly ground black pepper. You could also add a bit of grated cheese, crumbled bacon and chives for a “loaded” version.

And that cornbread on the side of the bowl? It’s from a mix. Yep, I found one SO good that I am not likely to make sweet cornbread from scratch ever again. Yes, I realize some believe cornbread should never be sweet but I think there’s a place for both. This honey cornbread is a perfect partner with this smoked gouda potato soup. In fact, my husband crumbled a piece of it into his second bowl of soup and declared it delicious.

4.5 from 2 votes

Smoked Gouda Potato Soup

Ingredients

3 pounds potatoes, cut in small chunks
1 small onion, chopped
2 tbsp olive oil
2 tbsp butter
1-2 tsp garlic salt
1-2 tsp black pepper
pinch cayenne pepper (optional)
8 cups water
8 ounces smoked gouda cheese, grated
1/2 cup sour cream

Instructions

Heat butter and oil in large, heavy pot over medium high heat.
Add chopped onion and cook, stirring occasionally, for 3-5 minutes or until onion is translucent.
Add potatoes and season with 1 teaspoon each of garlic salt and black pepper.
Cook, stirring occasionally, for about 5 minutes.
Add 8 cups water, bring to a boil, reduce heat and simmer until potatoes are tender - about 12 minutes, depending on size of potato chunks.
Remove from heat and blend until smooth with immersion blender.
Over low heat, stir in grated cheese until completely melted.
Taste and adjust seasonings. This is when I add a bit of cayenne pepper or Creole seasoning.
Stir in sour cream until completely blended.
Ladle into soup bowls, add desired toppings and serve.

If you have an Instant Pot, here is another version:

Chicken in Caramelized Onion and Apricot Cream Sauce

September 17, 2018 By Deanna Piercy 2 Comments

One of the best things about chicken is that it is so versatile. Pick a few ingredients that sound good together, add chicken and you’ve got dinner. I love a good sweet and savory combination and this chicken in an onion and apricot cream sauce hits all the right notes.

Disclosure: This post contains affiliate links. Read more here.

Chicken in Caramelized Onion and Apricot Cream Sauce

5 from 1 vote

Ingredients

4 boneless, skinless chicken breasts
garlic salt and pepper to taste
1-2 tbsp olive oil
1 cup chicken broth
2 tbsp butter
1 onion, thinly sliced
1/4 cup dry white wine
1 6 ounce pkg. dried apricots
2/3 cup heavy cream

Instructions

Season chicken breasts with garlic salt and black pepper to taste.
Brown chicken in olive oil in heavy skillet over medium high heat.
Pour chicken broth in pan, cover and cook on low until chicken is done. Remove and keep warm.
Pour off liquid, melt butter and cook onions over medium heat until cooked through and beginning to caramelize.
Deglaze pan with wine, scraping up the browned bits.
Add apricots and cream.
Slice chicken in 3/4 inch thick pieces and return to pan. Heat through.
Serve chicken with apricots and sauce spooned over.

This recipe can easily be adjusted for the number of servings you need. You could also leave the cooked chicken breasts whole but by cutting them in thick slices you may not need a whole breast per person.

In this photograph I served this with a baked potato. However, the sauce is so delicious that if you have time to make mashed potatoes to ladle the sauce over, that would be even better.

You may also like these recipes:

Mediterranean Style Pork Chops ~ A Slow Cooker Recipe

Pork Chops in a Dijon Mustard Cream Sauce

Chicken in a French Mustard Cream Sauce ~ An Instant Pot Recipe

This recipe is linked up at Miz Helen’s Full Plate Thursday.

Mediterranean Style Pork Chops ~ A Slow Cooker Recipe

September 5, 2018 By Deanna Piercy Leave a Comment

I’ve mentioned before that we are trying to eat more of a Mediterranean style diet for health reasons. I’ve already found several recipes we really enjoy and am experimenting with some of my own. I also like having a good collection of slow cooker recipes for those busy days. I recently came up with a recipe for pork chops that fits both criteria. It’s so good I’ve already made it twice so I decided to share it with you. Enjoy!

Disclosure: This post contains affiliate links. Read more here.

Mediterranean Style Pork Chops

Ingredients

4-6 thick-cut, boneless pork chops
1 teaspoon garlic salt
1/2 teaspoon black pepper
2 teaspoons dried basil
1 teaspoon oregano
2 teaspoons paprika
8 ounces chicken broth
2-4 tablespoons olive oil
2-4 tablespoons balsamic vinegar
1-2 cups tiny yellow potatoes (opt.)

Instructions

Spray slow cooker with non-stick spray.
Season pork chops on both sides with garlic salt and pepper then place in slow cooker.
Sprinkle with basil, oregano and paprika.
Drizzle with olive oil and balsamic vinegar.
Place potatoes on and around the pork chops and then pour in the chicken broth.
Cook on low 6-8 hours or until very tender.

The pork chops will be fall-apart-tender and so flavorful. I like to add those teeny tiny yellow potatoes that Aldi has called “Steak Potatoes”. You could substitute tiny red potatoes or for a low carb version skip them altogether. The cooking liquid can be thickened by adding a paste of corn starch and cold water then bringing to a boil. This would be good over rice, mashed potatoes or pasta. Leftover pork chops make really tasty sandwiches, too!

*****

Easy Hawaiian Pork Chops ~ An Instant Pot Recipe

July 11, 2018 By Deanna Piercy Leave a Comment

I’m all about a recipe that requires minimal attention. Bonus points if I don’t have to remember to thaw something first! These “Easy Hawaiian Pork Chops” are a perfect example.

Put frozen pork chops and a few simple ingredients in the Instant Pot, start cooking some rice and then you are free to turn your attention away from the kitchen until it’s time to eat.

Disclosure: This post contains affiliate links. Read more here.

Ingredients

2-4 boneless pork chops, about one inch thick, frozen
1 15 ounce can crushed pineapple, not drained
2 teaspoons soy sauce
3 tablespoons brown sugar
1 tablespoon apple cider vinegar
1-2 teaspoons garlic salt
1 teaspoon ground ginger (or freshly grated)
2-3 teaspoons cornstarch (if needed to thicken)

Instructions

Season frozen pork chops with garlic salt and ginger.
Place in Instant Pot and pour crushed pineapple over.
Add soy sauce, brown sugar and apple cider vinegar, stirring a bit to combine.
Cook on manual for 18 minutes. Be sure vent is closed.
Release pressure manually or allow to vent naturally. Check to make sure pork chops are done and tender. If not, add a couple more minutes. Time may vary depending on thickness and quantity of pork chops in pot.
When done, remove pork chops and keep warm.
Turn Instant Pot to sauté setting and bring to a boil, stirring occasionally. If sauce needs to be thickened, combine corn starch with enough cold water to make a paste. Stir into sauce and cook until thickened.
Pour sauce over pork chops and top with crunchy chow mein noodles if desired.

I like to serve these with rice and pour some of the sauce over it. Top with crunchy chow mein noodles and serve with a salad or green vegetable for a delicious dinner with minimal cleanup.

Chicken in French Mustard Cream Sauce ~ an Instant Pot Recipe

June 27, 2018 By Deanna Piercy Leave a Comment

I love a good sauce and this French mustard cream sauce is absolutely decadent. And guess what? You can make this dish quickly even if you forgot to thaw out the chicken. It uses basic ingredients I tend to always have on hand, too.

Chicken in French Mustard Cream Sauce

Ingredients

4-6 boneless chicken thighs (frozen is fine!)
1-2 tbsp olive oil
garlic salt and black pepper to taste
1/4 cup dry white wine
1/4 cup chicken broth
1 teaspoon Herbs de Provence
2 tbsp course ground Dijon mustard
2 tbsp regular Dijon mustard
1 tbsp flour or cornstarch plus water to make paste
1/2 cup heavy cream

Instructions

Set Instant Pot on sauté setting and add olive oil.
Brown seasoned, frozen chicken thighs in hot oil.
Deglaze pot with white wine, being careful to scrape up all the browned bits on the bottom of the Instant Pot. Turn IP off.
Add chicken broth and sprinkle chicken with Herbs de Provence.
Using manual setting, cook for 8 minutes, making sure vent is closed.
When chicken is done you can allow to release pressure naturally or use the quick release method.
Stir in both types of mustard.
Turn IP to sauté setting and bring to a boil. Allow sauce to reduce and thicken a bit. If it's very thin you can thicken with 1 tablespoon flour or cornstarch stirred into cold water to make a paste.
Stir in heavy cream, heat through and season with a bit of freshly ground black pepper.
Serve chicken with sauce spooned over.

Disclosure: This post contains affiliate links. Read more here.

I served this with a salad, glazed carrots and baked potatoes. The sauce is so delicious, however, that I would suggest rice, noodles or mashed potatoes so you can spoon the sauce over. Or at least have some good, crusty bread to sop up all that goodness.

Note: This recipe was inspired by this slow cooker recipe. If you don’t have an Instant Pot, give it a try instead!

Pork Tenderloin in Cherry Cream Sauce ~ An Instant Pot Recipe

April 25, 2018 By Deanna Piercy 2 Comments

Pork tenderloins are a handy item to keep in the freezer. They cook quickly and are very versatile. And if you have an Instant Pot, even better! You can whip up this Pork Tenderloin in Cherry Cream Sauce in about the time it takes to make a salad and a couple of side dishes. I served it alongside quartered red potatoes but the sauce is so delicious mashed potatoes or rice would be even better to soak up all that goodness.

Pork Tenderloin in Cherry Cream Sauce

Disclosure: This post contains affiliate links. Read more here.

5 from 1 vote

Ingredients

1 Tablespoon olive oil
1 onion, thinly sliced
1 pork tenderloin, cut in one inch slices
1 heaping Tablespoon flour
salt and pepper to taste
1 bouillon cube (chicken or veggie), optional
1/4 cup white wine
1 cup pitted tart cherries (fresh, frozen or canned - no syrup)
1 cup heavy cream

Instructions

Cook sliced onion in olive oil on Sauté setting until translucent.
Cut tenderloin into 1 inch slices, removing fat, and season with salt and pepper.
Add to pot, sprinkle with heaping tablespoon of flour, and lightly brown on Sauté setting.
Deglaze pot with 1/4 cup white wine (may substitute chicken broth). Be sure to scrape bottom of pot well.
Turn off heat.
Add crumbled chicken bouillon cube if using.
Add drained cherries and heavy cream. Do NOT stir.
Cook on manual setting for 6 minutes, making sure vent is closed.
Allow pressure to release naturally.
Stir and serve.

Important information: Apparently some Instant Pot users are getting a “Burn” message with some recipes. I haven’t had this happen to me (yet!) but I’m including a good article about it for you. I have an older 6 quart Instant Pot. It would seem that this happens more often with the newer versions and maybe more so with the 8 quart size.

Before you make this recipe I would encourage you to read this:

7 Instant Pot Burn Mistakes You Need to Avoid

If you have had burn issues in the past, have a newer Instant Pot, and/or an 8 quart size I would recommend substituting at least one cup of chicken broth for the heavy cream during the cooking process. After the meat is cooked, remove from the pot and keep warm. Turn Instant Pot to Sauté setting and bring to a boil. Cook a few minutes while stirring to allow sauce to reduce a bit. Turn off heat and add 1/2 to 2/3 cup of heavy cream.

Please note I haven’t actually done that myself because mine works fine with the original recipe. This is merely a suggested option.

I used Dark Morello Cherries from Aldi which are only a couple of dollars per jar (I didn’t use the whole jar). They are in a very thin liquid but do include some sugar. You should also be able to use fresh pitted cherries, frozen or canned as long as they aren’t in a heavy syrup.

Pork Chops in Dijon Mustard Cream Sauce

March 28, 2018 By Deanna Piercy 3 Comments

I’m all about a good sauce. Take simple pork chops, add a delicious sauce and suddenly you’ve got something special. Wine and cream are always a good place to start. Add if you add the tang of Dijon mustard? Dinner is served!

Disclosure: This post contains affiliate links. Read more here.

5 from 1 vote

Pork Chops in Dijon Mustard Cream Sauce

Ingredients

2-4 pork chops (boneless works best but bone-in are fine)
1 tbsp olive oil
1-2 tbsp flour
salt, pepper, garlic powder to taste
1 onion, thinly sliced
1 1/2 - 2 cups chicken broth
1/4 cup dry white wine
1/2 tsp dried thyme
1 tbsp Dijon mustard
1/2 cup heavy whipping cream

Instructions

Heat olive oil in oven proof skillet over medium high heat.
Lightly flour pork chops on both sides and season with salt, pepper and garlic powder.
Brown pork chops on both sides. Remove from skillet.
Cook onions until translucent.
Deglaze pan with wine, scraping up all the browned bits.
Place pork chops on top of onions, pour 1/2 cup chicken broth over, sprinkle with dried thyme, and place in oven preheated to 325 degrees.
Cook until pork chops are done which will depend on thickness. Check at 25-30 minutes. Add more time if not done. If necessary, add a bit more liquid (water or broth) during baking so skillet doesn't go dry. You may also need to cover the skillet.
Remove from oven and place on burner over medium heat. Add remaining chicken broth and Dijon mustard. Bring to a simmer and cook a couple of minutes.
Reduce heat to low and add cream, stirring to combine. Heat through.
Serve pork chops with sauce spooned over top.

The sauce/gravy is so delicious that you might be tempted to eat it with a spoon. When I made this the other day it had been “one of those days” so I opted for easy baked potatoes as a side dish. But I recommend serving them with mashed potatoes or rice and spooning some of the sauce over each serving.

There were three pork chops in the package I used so we had one left over. The next night I heated a couple of tablespoons of butter in the skillet, sprinkled in a little flour, cooked a minute or so then added the leftover sauce from the night before. I added some chicken broth, sliced up the remaining pork chop into the sauce and added a splash of cream. I served this over cooked rice.

~~~~~

This post is linked up on Miz Helen’s Full Plate Thursday.

Mom’s Best Potato Salad

March 21, 2018 By Deanna Piercy 6 Comments

My mom makes the BEST potato salad! Even people who usually don’t like potato salad tend to love hers. From the time I was a little kid I was her official potato salad taster. She’d mix it up, I’d taste it and tell her if it needed more mustard or a little more pickle relish.

I’ve been making it myself my entire adult life and decided it was time to share the recipe.

Disclosure: This post contains affiliate links. Read more here.

Mom’s Best Potato Salad

5 from 2 votes

Ingredients

6 medium/large russet potatoes
6 hard boiled eggs
1/2 onion, diced (Mom uses red onion but yellow or white work, too.)
1/2 cup quality mayonnaise (not Miracle Whip!)
1 tablespoon yellow mustard
1-2 tablespoons sweet pickle relish
salt and pepper to taste
Creole seasoning (optional)
paprika

Instructions

Peel potatoes, cut in 1 inch cubes, cover with cold water in large pot and bring to a boil.
Simmer 12-14 minutes or until potatoes are fork tender.
Drain well, return pan to stove and over low heat shake pot until excess water has evaporated. You want the potatoes dry and fluffy but don't let them stick.
Season lightly with salt and pepper and let cool.
Meanwhile, in large mixing bowl combine peeled and diced eggs (reserve one for garnish), onion, mayonnaise, mustard and pickle relish.
Add cooled potatoes and gently fold into mayonnaise mixture until well-combined.
Taste and adjust seasonings, add more mayonnaise if too dry, more mustard and/or relish to suit your taste.
Smooth top of potato salad, garnish with reserved egg cut into quarters as shown. Sprinkle with paprika and black pepper if desired.

This recipe makes a generous amount of potato salad but I nearly always double it. It keeps well in the refrigerator for a few days and I often share it with my mom who loves it but doesn’t do much cooking anymore.

It’s great served with barbecue, with fried chicken at a picnic, alongside ham and baked beans, or my personal favorite…

Debi’s Cajun Style Jambalaya

Whatever you serve it with, “Mom’s Best Potato Salad” is a delicious treat!

Chickpea Crumb Encrusted Flounder with Tomato Cream Sauce

March 7, 2018 By Deanna Piercy 2 Comments

Do you ever buy an ingredient and then try to decide what to do with it? That’s what happened when I ran across Chickpea Crumbs on one of my monthly grocery shopping trips. I decided to use them to coat flounder filets and they turned out really good! Of course, you can substitute bread or cracker crumbs but if Chickpea Crumbs sounds as intriguing to you as it did to me, give it a try.

Disclosure: This post contains affiliate links. Read more here.

5 from 1 vote

Chickpea Crumb Encrusted Flounder with Tomato Cream Sauce

Ingredients

2 flounder filets, thawed
1/4 cup mayonnaise (not Miracle Whip)
1/4 cup sour cream
1/2 lemon, juiced
1 teaspoon dried dill weed
1 teaspoon Old Bay Seasoning
1 teaspoon garlic powder or granules
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons Chickpea Crumbs (may substitute dried breadcrumbs or cracker crumbs)
2 tablespoons butter, melted
1 green onion, finely chopped (optional)

Tomato Cream Sauce

2 tablespoons butter
1 tablespoon ketchup
1 tablespoon red onion, finely diced
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2-4 tablespoons heavy cream

Instructions

Preheat oven to 325°.
In small bowl combine mayonnaise, sour cream, lemon juice, dill, Old Bay Seasoning, garlic powder, salt and pepper.
Mix well.
Place flounder filets on greased baking sheet.
Spread each filet with mayonnaise mixture, coating well.
Sprinkle with Chickpea Crumbs. Coating should be fairly thick.
Drizzle with melted butter and bake for 8-12 minutes until fish flakes easily. Time depends on thickness of filet.
Place fish on cooked orzo, rice, couscous or grain of your choice. Spoon Tomato Cream Sauce over fish.

Tomato Cream Sauce

Melt butter in small saucepan over medium high heat.
Add diced onion and cook a couple of minutes until onion begins to soften.
Add ketchup, garlic powder, black pepper and cream.
Reduce heat to low, stir and cook until heated through.

The Chickpea Crumbs don’t impart any particular flavor but they are nice and crunchy. If, like me, you are allergic to nuts these would be a good substitute in recipes calling for crushed nuts to coat meat or fish.

You can substitute any mild, white fish or boneless chicken breasts pounded thin.

This post was selected for Full Plate Thursday. Thank you, Miz Helen!