Category Archives: Main Dishes

Hot Meat & Cheese Sliders

Hot Meat and Cheese Sliders

These are an easy quick meal. We like to change it up with different meats and cheeses. Ham & Swiss, Roast Beef & Cheddar, Turkey and Munster.


18 – 24 King Hawaiian Rolls
1 – 2 lb Meat (Depending on how thick you like your sandwich)
1/2 – 1 lb sliced cheese
4 – 8 T Honey Mustard (We love Sweet Baby Rays)
1/2 cup Butter
1 tsp Minced Garlic
1 T Dehydrated Onions


Pre-heat oven to 350. Slice Rolls, spread honey mustard on one half of each roll. Cover with meat and cheese. Put the top on. Melt the butter and add garlic and onions.  Brush butter mixture on top of each roll. Bake for 10-15 minutes until hot and the garlic and onions are browning.

Slider Assembly



Swedish Meatball Stroganoff

We both group up with beef stroganoff, but we new could improve it. You can do ground beef rather then the Swedish meatballs.


1 Large Onion
4-8 T Olive Oil
16 oz Sliced Mushrooms
1lb 10oz Bag Frozen Swedish Meatballs
2-10 oz Cans of Cream of Mushrooms Soup
1 3/4 cup Sour Cream
3 cups Wide Egg Noodles


In a large stock pot boil a gallon of water. One water is at a rolling boil add noodles and cook for 8 minutes. Drain water and in 2 T olive oil.

While water is boiling and noodles are cooking prep remaining ingredients. Slice onion. In a heavy skillet use 2 T olive oil to caramelize onions. Remove from pan.

Using the same skillet brown mushrooms in 2-4 T olive oil. Remove from pan.

Using the olive oil remaining in the pan brown meatballs and cook to 165 degrees internal temperature. Remove from the pan.

Add soup and sour cream to pan and mix well. Add in onions, mushrooms, and meatballs.

Serve over noodles.

Tri Tip French Dip Sandwich

Tri Tip French Dip Sandwhich

Anyone who knows us knows we love our Tri Tip. We love it on it’s own, on salads, and recently Joseph decided to try it on a sandwich. This turned out better then he planned.


Beef Tri Tip
1 cup Beef Broth
Baguette or Hoagie Buns
Au Jus


To start with you will need to have a Beef Tri Tip. Refrigerate the Tri Tip until completely cooled. APlace in the freezer for 20 minutes to make it easier to slice. Use a meat slicer or electric knife to slice thin.

Make Au Jus.

Place 1 cup of beef broth in the bottom of a pan with streamer basket. Place Tri Tip on the streamer basket and steam for 2-3 minutes

Serve Au Jus in a small bowl. Place meat on bread and serve.

Au Jus Ingredient

2 T Unsalted Butter
2 T Flour
2 cups Beef Broth

Au Jus Directions

In a sauce pan melt butter. Use a wire whisk to stir in flour. Whisk in beef broth until smooth and starts to thicken slightly.



We love a good hardy lasagna for dinner at our house. It is definitely a comfort food. We generally serve it with salad and garlic bread.


1 Box of Wide Lasagna Noodles
2 cup Ricotta Cheese
1 cup Cottage Cheese
5-6 cups of Chunky Freezer Spaghetti Sauce
3 cups Shredded Mozzarella Cheese


Preheat oven to 350 degrees. Prepare noodles as directed on the box. Mix ricotta and cottage cheese together and set aside. Place a think layer of spaghetti sauce approximately 1 cup on the bottom of a 9 x 13 casserole dish. Cover the sauce with a layer of noodles. Cover noodles with the ricotta cheese and cottage cheese mixture. Sprinkle with 1 1/2 cups mozzarella cheese. Add the next layer of noodles. top with 2 cups of sauce. Top with noodles and top with remaining 2 cups of sauce. Bake for 30-40 minutes until bubbling. Top with 1 1/2 cups mozzarella cheese and bake for 5 more minutes.



Place a think layer of spaghetti sauce approximately 1 cup on the bottom of a 9 x 13 casserole dish. Lasagna Roll ups. Spread 2 T ricotta cheese and cottage cheese mixture onto a 3/4 of each lasagna noodle and sprinkle with mozzarella cheese. Starting on the side with the cheese and roll up. Top with 2 cups of sauce. Bake for 20-30 minutes until bubbling. Top with 1 1/2 cups mozzarella cheese and bake for 5 more minutes.

Creamy Mac & Cheese

Macaroni & Cheese is a comfort food for me. I have played around with different recipes for years before coming up with the this one. It has been a family favorite for over 15 years. My family prefers it baked.


4 T Butter
4 T Flour
1 tsp Pepper
1 tsp Salt
1 tsp Onion Power
2 cups Milk
1 tsp Minced Onion
1 cup American Cheese
1 cup Sharp Cheese
1 cup Colby Jack Cheese
6 cups Cooked Macaroni


Cook your macaroni while preparing sauce. In a large stock pot melt butter. Combined flour, pepper, salt, and onion powder. Whisk into butter creating a paste. Whisk in milk and garlic, continue whisking until it starts to thicken. Add cheeses and whisk until all the cheese is mixed in and smooth. Stir in macaroni.

Baked option:

Pre-heat oven to 350 degrees. Pour mac & cheese into a casserole dish and top with 1 1/2 cup Panko breadcrumbs. Bake for 30 minutes.

It also bakes well in a dutch oven.

Parmesan Chicken

Parmesan Chicken is an Italian classic. I played around until we got it just the way we wanted. We serve it over pasta with salad, over Parmesan Crusted Cauliflower,  or on its own with a side of garlic bread & salad.


2 Chicken Breasts
1 cup Bread Crumbs
1 cup Parmesan Cheese
2 Eggs
2 T Olive Oil
2 T Water
1/4 cup Olive Oil
1 Can Hunts Four Cheese Spaghetti Sauce
1-2 cups Shredded Cheese


Pound the chicken out to flat to approximately 1/2 inch thick. Mix together bread crumbs and parmesan cheese in bowl. Beat together eggs, 2 T olive oil, and water.  Cut chicken breasts in 2 or 3 portions each. Dredge each piece first in the bread crumb mixer. Start heating heavy skillet on medium high heat with 1/4 cup olive oil. Pre-heat oven to 350 degrees. Dredge each piece of chicken in egg mixture followed by the bread mixture again. Pan fry for 3 minutes on each side. Pour 1/2 cup of sauce in the bottom of a casserole dish. Place the pan fried chicken on top of spaghetti sauce and then top with the remainder of the spaghetti sauce.  Bake for 25 minutes. Top with cheese return oven 3-5 minutes until melted.

Chicken Zucchini Casserole

I grew up with my mom making a Zucchini Casserole as the vegetable side dish. Like many of our family favorite dishes Joseph and I discussed how we could make it better. As we made various changes we would discuss what we liked as well as how we could continue to improve upon it until we came up with this recipe.


1 cup Diced Onions
1 cup Shredded Carrots
1 T Minced Garlic
2 T Butter
2 cups Cooked Cubed Chicken (I have used grilled, smoked, and pan fried)
2 – 10 oz Cans of Cream of Chicken Soup
1 cup Sour Cream
2 cups Cubed Zucchini
2 cups Yellow Squash
1 bags Cheese Croutons
1-2 cups Shredded Cheese


Preheat oven to 375 degree. Melt butter in skillet over medium high heat. Once the color starts to brown add in onions, carrots, and garlic. Cook until the onions are translucent.  Pour into a 9X13 Casserole dish. Stir in zucchini and yellow squash. Stir in chicken, soup and sour cream. Top with croutons. Bake for 25 minutes. Top with cheese and continue baking for 5 minutes.


  • 4 cups Zucchini rather than 2 cup Zucchini and 2 cups Yellow Squash
  • Stir Croutons in to the mixture.
  • Add cheese prior to topping with croutons and bake for 30 minutes.