Hawaiian Ham and Swiss Sliders

Source:  King's Hawiian



Souce:  King's Hawaiian



Ingredients:

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

24 Slices of deli honey ham

6 Slices of swiss cheese, cut into fourths

1/3 cup Mayonnaise

1 tablespoon Poppy seeds

1 1/2 tablespoons Dijon mustard

1/2 cup Butter melted

1 tablespoon Onion Powder

1/2 teaspoon Worcestershire sauce

(I have changed the ingredients to 1 tsp. Worestershire, 1/2 tsp beaver sweet hot mustard, 1 1/2 tsp onion powder--but it's kinda bland.)

Directions:

Step 1

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.

Step 2

In a medium bowl, whisk together dijon mustard, melted butter, onion powder and worcestershire sauce.  Sprinkle poppy seeds on top.

Step 3

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.

Step 4

Bake at 350 degrees for 15-20 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Easy Honey Garlic Chicken

Source: Cafe Delites
Serves:6
Ingredients:
6 chicken thighs bone in or out with or without skin
Salt and pepper
2 teaspoons garlic powder
6 cloves garlic
1/3 honey
1/4 cup water or chicken broth
2 tablespoons rice wine vinegar
1 tablespoon soy sauce

Instructions
1. Season chicken with salt, pepper, and garlic powder; set aside.
2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through
For bone in thighs:
1. Reduce heat after searing on both sides, skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively see notes for oven method
2. Drain most of excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavor
For sauce:
1. When the chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar, and soy sauce. Increase heat to medium high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes).
2. Garnish with parsley and serve over vegetables, rice, pasta, or with a salad.

Recipe Notes:
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breasts fillets on each sid until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce onwards.
**for oven baked, bone in thighs: Preheat oven at 400 degrees. Sear chicken in an oven proof skillet or pan, skin side down first 3 minutes. Flip and sear for a further 3 minutes until browned on each side. Then bake in oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce onwards.

Creamy Parmesan Garlic Mushroom Chicken

Source:  The Recipe Critic

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Fish tacos

source:  Jen Hatmaker