Ham & Cheese Sliders

This is probably one of my favorite recipes. It's simple, filling, and surprisingly rich. Not to mention, it's great to prepare and then freeze for a rainy day when the motivation to cook is nonexistent. 

Ingredients:

(Serves 3-4)

1 pckg. of Hawaiian sweet rolls

1 white onion, minced

1 stick of butter

3 tbsp. dijon mustard 

3 tsp. Worcestershire sauce 

3 tsp. of poppy seeds

1 lb. shaved deli ham

10-12 slices of cheese (I used Kraft American)

Preheat your oven to 350 degrees.

In a sauce pan, melt your butter. Add the onion and cook until soft.

While the onion is cooking, slice the rolls down the middle. Place them in a baking pan lined with foil. 

Once the onions are soft and transparent, add the dijon mustard, Worcestershire, and poppy seeds. 

Simmer for about 2 minutes. Place half of the mixture on the inside bottom or your rolls. 

Add half the cheese, your ham, then the other half of your cheese. 

Top with the other side of the rolls and add the rest of the mixture on the top of the rolls. 

If you plan on freezing the sandwiches, now is the time to do it. 

If not, put them in the oven for 10-12 minutes at 350 degrees. 

(If frozen, let thaw and cook as normal.)

Slice the sliders with a sharp knife... serve and enjoy!

Vegetarian One-Pot Spaghetti

Last night I had a couple of my besties over for a fun little dinner. The three still stay very much in touch but with two of us having babies and the other having, like, 9 jobs... it's difficult for us to actually get together. So I decided to invite the girls over for dinner and I was going to cook for them. But when one of them pregnant and the other a vegetarian, I had my work cut out for me. 

I ran across this recipe by Martha Stewart and it seemed simple enough, although some of the comments noted that it tasted kind of bland. So I tweaked it a little and it came out surprisingly delicious! Not to mention, it was super easy! 

Ingredients: 

(Serves 4)

10 oz. spaghetti (I used wheat)

6-10 oz. of halved cherry tomatoes (I used yellow and red cherry tomatoes)

1/2 white onion, thinly sliced

4 large cloves of garlic, thinly sliced

4 or 5 sprigs of fresh basil

2 tablespoons of olive oil

1 tsp. dried oregano

1 tsp. chili flakes

1 tsp. of ground pepper

1 tsp. of salt

1 box of vegetable stock

Put all the ingredients in a large pot. Make sure the pasta is laying flat. If it won't lay flat, snap it! Pour over the vegetable stock until all the spaghetti is covered. 

Cover and bring to a boil. Once it's boiling, turn the heat down until it is lightly simmering away remembering to stir every now and then (I forgot to do this and may or may not have scorched some of my noodles). 

While the spaghetti is cooking, serve something fabulous like cheese and prosciutto. 

Let the spaghetti simmer for about 5 minutes, the remove the lid altogether and keep stirring until the stock is completely cooked down. 

Lay the table and serve!

Like I said, super easy... and it was a hit! I love the idea of it all cooking together and this might become my go-to lazy supper recipe.