Garlic Butter Shrimp Sliders

This has been a boring summer.  With the exception of a trip to Omaha for the College World Series we haven't done much around here.  A visit from the tiniest devils is the highlight for sure.  Most weekends Mr. Devilish Dish puts something in the smoker and I make some kind of side dish to share with you.  We sit in our pool, listen to 80's Alternative music, and make frozen drinks in our Ninja Slushi machine.  It's been so hot, we run all of our errands early in the morning and just hang around all weekend.  Often in our menu planning we forget lunches.  We're so excited for a new smoker recipe or a new frozen drink recipe that I forget to plan lunch.  Not this time though.  I made these delicious Garlic Butter Shrimp Sliders - which were a simple, and less expensive twist on a traditional lobster roll.  How can you go wrong with lots of lemon, garlic and butter?  These were a huge hit, and a great test run for football season when I'll definitely need some new ideas for gameday watch parties.  I even got to use the abundance of fresh chives from my garden.  These made an ideal light weekend lunch, but they are perfect for parties too.

A delicious alternative to the 
traditional slider!

The ingredients

Cut out the top and center of
each Hawaiian roll.

Try to keep the slab together.
It should look like this.

Brush the rolls inside and out
with garlic butter and bake
 until golden brown.

Meanwhile cook the seasoned
shrimp.

Fill the toasted rolls with the
shrimp mixture.  Top with 
chopped chives.

Serve with lemon wedges if desired.

GARLIC BUTTER SHRIMP SLIDERS

1 package Hawaiian-style rolls
12-15 large shrimp - raw, peeled an deveined
1 tsp Old Bay seasoning
1 tsp paprika

1 tsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
juice from 1/2 lemon
4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh chives, chopped

Preheat the oven to 375 degrees F.  Using a small serrated knife, cut out the top and center of each Hawaiian roll.  Place the slab of rolls onto a baking sheet and set aside.  

Cut shrimp into small pieces and place in a bowl.  Toss with old bay, paprika and olive oil.  Place in a skillet of medium heat and add sauté with butter and garlic until the shrimp turn pink.  Remove from heat and toss with lemon juice.  

Melt the 4 tbsp of butter and stir in the other two cloves of minced garlic.  Brush the rolls inside and out with garlic butter and bake for approximately 5 minutes or until they are golden brown and slightly crisp.  

Remove from oven and fill each roll with cooked shrimp. Top with chopped chives and serve with lemon wedges if desired.

Monterey Chicken

This recipe is an oldie, but a goodie.  I think I've been making this one since early marriage and that has been quite a while.  We love to cook and experiment so we are constantly trying new recipes here.  with the exception of some of our tried and true family recipes that we make often like Green Chile Stew, Greg's Chili or Gran Gran's Chicken Spaghetti, there are not a lot of recipes that are in regular rotation.  In fact, when we made this, we both agreed this is a recipe we should make more often.  I love grilled chicken.  One of the recipes that IS in our constant rotation is a Green Chile Chicken Sandwich.  Just a marinated chicken breast, grilled and topped with cheese and diced green chiles.  This chicken preparation is just a tasty variation of that.  It's a hearty main dish, it would be delicious as chicken sandwich, and it's a great way to use up a little leftover bacon and cheese. We will definitely be making this more often.  

One of our favorites. We need to make 
this way more often.

Once your seasoned chicken breasts
are cooked, brush them generously
 with your favorite barbecue sauce.

Top with shredded cheddar cheese.

Add cooked and crumbled bacon,
diced Roma tomatoes and chopped
green onions.

Broil under a low broiler until cheese melts.

Serve with your favorites side dishes
for a delicious and flavorful main course,
or on a toasted bun for a
delicious chicken sandwich.

Be sure to add this one to your regular
recipe rotation.  I know we will!

MONTEREY CHICKEN 

(serves 2)

2 boneless, skinless chicken breasts
your favorite seasoning
salt & pepper
1/4 cup barbecue sauce
1/2 cup shredded cheddar cheese
3 slices bacon, cooked and crumbled
1 Roma tomato, diced
3 green onions (green parts only) sliced

Season your chicken breasts on both sides with your favorite seasoning.  We used Cuso's Southwest Sand and salt & pepper.  Place in a hot skillet with a small amount of neutral oil.  Cook approximately 4-5 minutes per side, or until the chicken reaches an internal temperature of 160 degrees F.  When the chicken breasts are done, place on a baking sheet that is lined with foil or parchment for easy clean-up.  Brush the chicken breasts allover with barbecue sauce.  Top with shredded cheese, bacon, tomatoes and green onions.  Broil in the oven on low broil until the cheese melts.  Serve immediately while the toppings are hot and bubbly.

French Dip Sliders

The Oklahoma Sooners Baseball team had themselves quite a season.  They went on a historic run and won the Men's College World Series.  It's been a little over a month since their memorable win, and Mr. Devilish Dish still cannot get enough.  Almost every night he re-watches the highlights from the games.  So far he has ordered an engraved National Championship wine bottle, a new hoodie, and a flag for tailgate.  Safe to say he's quite the fan.  We entertained on our patio nearly the entire season, and one of the recipes that scored a homerun were these French Dip Sliders.  You can never go wrong with slider sandwiches for a crowd.  They can be assembled ahead and easy to serve and eat.  Perfect for a group of guys glued to the game.  Packed with rich, delicious flavor...these are definitely a crowd pleaser! 

A true crowd please for any occasion.

The Ingredients.

Layer cheese, then roast beef,
then more cheese onto the bottom half
of the Hawaiian rolls.

Add on the roll tops...

Melt the butter and add the seasonings.

Brush this mixture evenly onto the
tops and sides of the rolls.

Bake until golden brown.

Serve with the au jus for dipping.

These are so hearty and delicious. 

FRENCH DIP SLIDERS

1 12-count package Hawaiian dinner rolls
1 pound thinly sliced deli roast beef
12 slices provolone cheese
1 stick unsalted butter
1 packet au jus gravy mix
1 teaspoon Worcestershire sauce
1 tablespoon sesame seeds
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat oven to 350 degrees F.  Lightly grease a 9x13-inch baking dish and set aside.  Carefully slice the entire slab of Hawaiian rolls in half horizontally, keeping the rolls attached together.  Place the bottom half of the rolls into the prepared pan.  Layer 6 slices of cheese over the bottom of the rolls.  Top with roast beef and then top with the 6 remaining slices of cheese.  Place the top slab of the rolls on and set aside.  In a small pan on the stove top, melt the butter.  Add 1 tablespoon of the dry au jus mix, Worcestershire sauce, sesame seeds, garlic powder and onion powder.  Whisk well and brush this mixture evenly over the tops and sides of the rolls.  Bake the sliders approximately 15-20 minutes until the tops of the rolls are golden and the cheese is gooey.  While the sliders are baking, place the remaining au ju mix into a small sauce pan over medium heat and add the amount of cold water indicated on package.  Bring to a boil and simmer until slightly thickened.  Remove and cut sliders into individual sandwiches and serve with au jus for dipping.

Enjoy,

Ham & Swiss Sliders

 A while back we went to visit my Devilish Nephew and family.  We had quite the fun get-together.  There were 8 adults and 4 children present.  We had folks arriving at several times throughout the day.  Errands to run, a doctor's appointment, a big party planned for the next day.  All the men gathered around a giant brisket on the smoker.  I knew lunch would be need to be simple, with everyone in and out of the house all day.  I decided to make a couple of batches of slider sandwiches.  These are easy to eat, delicious hot or cold and made a hearty little lunch served with a couple of store bought chips and dips.  I managed to whip up two kinds of sliders, a batch of my Pumpkin Spice Pretzels, Pumpkin Spice Rice Krispie Treats, Apple Cider Donut Muffins, along with a big batch of side dishes for a football watch party.  All this, AND quality time with the Littlest Devils.  That should tell you how quick and easy these are to whip up.  A total crowd pleaser, these would be ideal for a tailgate or sports watch party, OR an easy meal on a busy day during the upcoming holiday season!

The best little hot ham and cheese sandwich.

Cut the rolls in half horizontally.

Place the roll bottoms in to the pan.

Top with ham.

Top with cheese.
I did two layers of each.

Cover with the roll tops.

Pour butter mixture of tops of rolls.

Ready to go into the oven.

Cover with foil and bake for 15 minutes.
Remove foil and bake for an 
additional 10 minutes until browned

Cut into 12 sandwiches and enjoy.

HAM & CHEESE SLIDERS

1 package (12) Hawaiian dinner rolls

1 pound thinly sliced deli ham
1 pound sliced Swiss cheese
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tablespoon poppy seeds
1 tablespoons dried minced onions

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking pan and set aside.  Cut the rolls in half horizontally and place the roll bottoms in to the pan.  Top the bottoms with the ham.  Place the cheese slices on top of the ham.  Cover with the roll tops.  Combine the melted butter, brown sugar, Dijon mustard, Worcestershire sauce, poppy seeds and dried minced onion.  Pour the mixture over the tops of the rolls.  Cover with foil and bake for 15 minutes.  Remove the foil and return the pan to the oven and bake for 10 minutes uncovered.  Cool slightly, cut in to 12 slider-sized sandwiches and serve.

Barbecue Beef & Cheddar Sliders

We're getting into that hectic time of year.  Holiday cooking, decorating and shopping, football games and tailgates.  The sun sets earlier and makes the day feel shorter, but there's even more to do in what feels like less time.  Totally the time of year for easy meals that feed a crowd without a lot of effort.  This recipe checks all of those boxes!  It's hearty enough for lunch or dinner, and the slider size makes it great for an appetizer party or hearty snack.  Whether you have guests coming to visit for the holidays, or your favorite football team still has a few games left, these Barbecue Beef and Cheddar Sliders will satisfy an entire crowd.  Simply toss deli-sliced roast beef in your favorite barbecue sauce, add some sliced cheddar cheese and bake for a warm and cozy sandwich treat.

The best little sandwiches for tailgate, tv watching
or the upcoming busy season!

Cut your rolls into half horizontally.

Place the bottoms of the rolls into a 
baking pan.

Combine the roast beef with your 
favorite barbecue sauce.

Place the roast beef mixture on top of 
the roll bottoms.  Top the roast beef with
slices of cheddar cheese and place the tops
of the rolls on top of the cheese.

Combine the melted butter with the
brown sugar, Dijon mustard, 
Worcestershire sauce and poppy seeds.

Pour this mixture over the
tops of the sandwiches.

I made this away from home with the wrong-sized
pan.  It's okay, it still turned out great.

Ready to bake!

Cover with foil and bake 20-25 minutes.
Remove foil and bake an additional 5 minutes
until the top browns and starts to crisp.

Cool slightly and cut into
12 slider style sandwiches.

Enjoy!

BARBECUE BEEF & CHEDDAR SLIDERS

1 package (12) Hawaiian dinner rolls
1 pound thinly sliced deli roast beef
3/4 cup barbecue sauce
8 sliced cheddar cheese
1/2 cup (1 stick) unsalted butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons poppy seeds

Preheat the oven to 350 degrees.  In a small bowl, toss together the roast beef and barbecue sauce.
Cut the dinner rolls in half horizontally, and place the bottoms of the rolls into a lightly greased 9x13-inch pan.  Top the bottoms of the rolls with the roast beef/barbecue sauce mixture.  Place the sliced cheese on top of the roast beef.  Place the roll tops on on top of the cheese.  In a small saucepan, melt the butter and stir in brown sugar, Dijon mustard, Worcestershire sauce and poppy seeds, and then pour over the tops of the sandwiches.  Cover the top of the pan with aluminum foil and bake for approximately 20-25 minutes.  Remove foil and bake an additional 5 minutes until the tops of the sandwiches begin to get brown and crispy.  Cool slightly and then cut into 12 slider-sized sandwiches.