Monday, November 21, 2022

French Onion Sliders

I could just put this recipe on repeat. We both love these sliders. Another easy meal. If you line your baking pan with foil you should only have one pan to wash.

This recipe is from Delish.comThe recipe calls for Roast Beef from the deli department. I have made it like that once. But I like to use Steak Sandwich meat. There is a brand that is sold around here that is called Old Neighbor Beef Shaved Steak. I pick that up and divide the package into 2 portions. Using the seal-o-vac, I have 2 meals.
If you were to use the Roast Beef, you could do the Au Jus sauce, even cook the onions ahead of time and then put everything together at dinner time

This is my version of the original recipe. This makes enough for the 2 of us.


4 tbsp. butter, divided

1 small onion, thinly sliced

2 sprigs, plus 1/4 teaspoon of fresh thyme

Kosher salt

Freshly ground black pepper

4 slider buns, halved

1/2 lb. Beef Shaved Steak

4 slices provolone cheese

3/4 c. low-sodium beef broth

1 tbsp. Worcestershire sauce


Preheat the oven to 350°. 

In a large skillet over medium-high heat, melt 2 tablespoons of butter. 

Add onion and thyme sprigs and season with salt and pepper. 

Cook, stirring occasionally, until caramelized, about 15 minutes. 

Discard thyme.

Remove onions to a plate.

Melt 1 tbsp of butter in the skillet and add steak, cooking it through.

Place the bottom halves of slider buns on a baking sheet or 9" x 9" baking pan, lined with aluminum foil, and top with steak, provolone cheese, caramelized onions, and slider bun tops. 

Bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 

Meanwhile, make the au jus: 

Add the remaining 1 tablespoon of butter to the same skillet and melt over medium heat. 

Add beef broth, Worcestershire, and thyme, and season with salt and pepper. 

Simmer until slightly reduced, 10 minutes. 

Serve sliders with au jus for dipping.


Sunday, November 20, 2022

Fettuccine Con Capicola E Pangrattato


This is one of my favorite pasta dinners. Comes together in 20 minutes. I made an ingredient edit. I did not have the fresh marjoram in the house. I used Italian seasoning in its place. I used dried fettuccine instead of the spaghetti.

Ingredients -
3 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, sliced
2 ounces Capicola, cut into small cubes (I used the hot Capicola)
1 tablespoon Italian seasoning
6 tablespoons fine plain bread crumbs
1/2 pound spaghetti
Freshly ground black pepper

Method -
In a large skillet, heat half of the butter and oil over medium heat until butter is melted. Add onion and cook, stirring frequently, until translucent, about 7 minutes.
Add Capicola and Italian seasoning: cook, stirring, 3 minutes more. Transfer onion mixture to a plate. In the same skillet, lightly brown bread crumbs in the remaining butter; add onion mixture back to the pan and stir to combine.
Remove from heat, and cover to keep warm.
Bring a large saucepan of salted water to boil. Add spaghetti and cook to al dente; drain. Transfer spaghetti to skillet with onion mixture, toss to combine, and season with salt and pepper to taste.

Friday, November 18, 2022

Meatball Salad

Super easy Friday night dinner! The meatballs were made a couple of weeks ago and were in the freezer.
The salad stuff was picked up at Bishop's tonight on my way home from work. It was a delicious salad served with our new favorite Blue Cheese dressing and Parmesan Chips.


Saturday, November 12, 2022

Pollo all'Arancia e Olive

In English - Chicken Breast with Orange and Gaeta Olives.
From Lidia's Commonsense Italian Cooking.

Here is a link to the exact recipe from the book on Lidia's site. 

I got home from church at 5:45. 

Dinner was on the table by 6:35pm. 

That included the Arborio rice and the roasted Buttercup Squash. 

Not bad for timing and quite delish!!

That Buttercup Squash is a new product we tried. It was featured in the Bishops Farmers Market newsletter this week so I picked it up for a try. It is Sodium Free, high in Vitamin C and A, and Potassium.

I cut it into 1/5 inch slices, brushing it with olive oil and seasoning it with salt, pepper, and crushed sage. Roasted it at 375˚. 20 minutes. Flip and in for another 15 minutes.

Meatball Salad

I made meatballs on Sunday using the air fryer. 

I also made Marcella Hazen's Butter and Onion Tomato Sauce.

Put the two together and make a salad.