Posts by rachelschultz

BAKED HAM SANDWICHES

January 29, 2018

I WANT TO MAKE A BUNCH OF SANDWICHES ALL AT ONCE. Making lots of toasty sandwiches at once is even harder. Until this method. I love ham. Ham and swiss is good always. But then this sauce happened that is reaching new heights and I really really could have eaten an enormous amount of these because THAT SAUCE is taking the already beautiful concept of ham, in sandwich form, and doing big things. Also with hawaiian sweet rolls!

Baked Ham Sandwiches
Makes 12 sliders

1 onion, sliced
1/4 teaspoon pepper
12 slider rolls (I like using hawaiian sweet rolls)
1/2 pound ham, sliced thinly
4 slices swiss cheese
1/4 cup butter, melted
2 teaspoons dijon mustard
1 teaspoon brown sugar
1 teaspoon worcestershire sauce
2 teaspoons poppy seeds

Preheat oven to 350 degrees.

Saute onion in a skillet over medium heat with a small drizzle of additional olive oil until very tender, about 7 minutes. Season with pepper.

Place bottom half of buns in the base of a 9×13 baking dish. Layer on ham, swiss, sauted onions, and top bun.

Whisk together butter, dijon, brown sugar, worcestershire sauce, and poppy seeds to make sauce. Pour sauce over sandwiches, using a pastry dress or spoon to spread evenly.

Cover pan with foil and bake for 15 minutes.

BAKED HAM SANDWICHES

Author: Rachel Schultz

Ingredients

1 onion, sliced
¼ teaspoon pepper
12 slider rolls (I like using hawaiian sweet rolls)
½ pound ham, sliced thinly
4 slices swiss cheese
¼ cup butter, melted
2 teaspoons dijon mustard
1 teaspoon brown sugar
1 teaspoon worcestershire sauce
2 teaspoons poppy seeds

Instructions

Preheat oven to 350 degrees.
Saute onion in a skillet over medium heat with a small drizzle of additional olive oil until very tender, about 7 minutes. Season with pepper.
Place bottom half of buns in the base of a 9x13 baking dish. Layer on ham, swiss, sauted onions, and top bun.
Whisk together butter, dijon, brown sugar, worcestershire sauce, and poppy seeds to make sauce. Pour sauce over sandwiches.
Cover pan with foil and bake for 15 minutes.

Adapted from King’s Hawaiian.

BLUE CHEESE BISCUITS

January 27, 2018

Rachel Schultz

Some people love it; some people hate it. Blue cheese is polarizing. I am very into it. (Not at first, you have to try it.) This biscuit recipe is like a biscuit and roll hybrid. It has got yeast! You will like it. And if the blue cheese is polarizing you, just skip it and use this recipe to make some real good classic biscuits. So along with the roll thing this would certainly work as a breakfast but I am not ruling out fun dinner roll as well for a special dinner.

Blue Cheese Biscuits
Makes eight (four inch) biscuits

1/4 ounce active dry yeast
1/4 cup warm water
2 tablespoons sugar
3 and 1/4 cups self-rising flour
6 tablespoons butter, cubed
1 cup buttermilk
4 ounces blue cheese

Stir together yeast, water, and sugar. Allow to sit for 10 minutes.

In a food processor, pulse together flour with butter. Stir buttermilk into yeast mixture. Transfer flour mixture to bowl. Slowly incorporate liquid ingredients into flour mixture, stirring with a fork until a loose dough forms.

Cover and chill in refrigerator overnight.

Slowly incorporate blue cheese while kneading dough. Roll dough out about 3/4 inches thick. Slice circles with a four inch round cutter.

Place biscuits into two 9×9 baking dishes. Cover and allow to rise for two hours.

Preheat oven to 425 degrees.

Bake biscuits for 13 minutes, or until golden. Top with additional butter.

BLUE CHEESE BISCUITS

Author: Rachel Schultz

Ingredients

¼ ounce active dry yeast
¼ cup warm water
2 tablespoons sugar
3 and ¼ cups self-rising flour
6 tablespoons butter, cubed
1 cup buttermilk
4 ounces blue cheese

Instructions

Stir together yeast, water, and sugar. Allow to sit for 10 minutes.
In a food processor, pulse together flour with butter. Stir buttermilk into yeast mixture. Transfer flour mixture to bowl. Slowly incorporate liquid ingredients into flour mixture, stirring with a fork until a loose dough forms.
Cover and chill in refrigerator overnight.
Slowly incorporate blue cheese while kneading dough. Roll dough out about ¾ inches thick. Slice circles with a four inch round cutter.
Place biscuits into two 9x9 baking dishes. Cover and allow to rise for two hours.
Preheat oven to 425 degrees.
Bake biscuits for 13 minutes, or until golden. Top with additional butter.

Adapted from Jeni’s Splendid Ice Cream Desserts.

SLOW COOKER CHICKEN & MANGO TACOS

January 24, 2018

Rachel Schultz

It’s taco o’clock. Do you observe taco tuesday? I think you might be about to. These are tacos. Delicious shredded chicken made in the crockpot. Mango happens as well. I am very faithful to using small, fajita tortillas for tacos. I like that they are small. One because they have the fun street taco vibe. But also because I find the taco concept much more pleasant in a smaller scale, so with a petite tortilla. Happy taco tuesday to those who celebrate.

Slow Cooker Chicken and Mango Tacos
Makes 8 tacos

4 boneless, skinless chicken breasts
1 tablespoon taco seasoning (I make an easy homemade one)
1 cup salsa (12 ounces)
3 tablespoons lime juice
4 cloves garlic, minced
1/4 cup cilantro
8 tortillas
1 mango, diced
1 bell pepper, diced
1 red onion, sliced
Salsa verde

Place chicken breasts in the base of a slow cooker. Season with taco seasoning. Add salsa, lime juice, garlic, and cilantro. Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken with forks.

Assemble tacos on tortillas with shredded chicken, mango, bell pepper, and red onion. Top with salsa verde.

SLOW COOKER CHICKEN & MANGO TACOS

Author: Rachel Schultz

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon taco seasoning (I make an easy homemade one)
1 cup salsa (12 ounces)
3 tablespoons lime juice
4 cloves garlic, minced
¼ cup cilantro
8 tortillas
1 mango, diced
1 bell pepper, diced
1 red onion, sliced
Salsa verde

Instructions

Place chicken breasts in the base of a slow cooker. Season with taco seasoning. Add salsa, lime juice, garlic, and cilantro. Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken with forks.
Assemble tacos on tortillas with shredded chicken, mango, bell pepper, and red onion. Top with salsa verde.