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menuandprice · 2 years

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BJ’s Happy Hour

BJ’s Restaurant & Brewhouse is a fast-growing chain, serving some of the best appetizers, beer, and entrees. From deep-dish pizza to wings and gourmet salads, they’ve got something for everyone to enjoy. If you’ve ever been to a BJ’s restaurant, you know how stacked their dimly-lit, full bar is. In fact, it’s one of the key attractions for customers who love booze and sports. And with a bar like that, there have to be drink specials, right? Here’s a look at the latest BJ’s Brewhouse happy hour deals.

BJ’s Restaurant & Brewhouse Happy Hour Specials in 2020

BJ’s offers customers killer happy hour deals every single day of the week. In fact, two happy hours take place during the course of an evening at BJ’s Restaurant. These offers only apply when seated at the bar and during select hours of the day. Monday through Friday, happy hour takes place from 3:00 p.m. to 7:00 p.m., as well as Sunday through Thursday from 10:00 p.m. to close. That’s no shortage of time to catch a game or sip on a post-work cocktail. Now, let’s get to the good stuff.

Current happy hour specials include: - $3 Domestic Bottled Beer - $4 BJ’s Signature Handcrafted Beer - $5 Dark Horse Wines and Call Drinks - $6 BJ’s Brewhouse Burger - $6 Select Appetizers - 1/2 Off Mini Deep Dish Pizzas - $1 Off Guest Draft Beers And if you’re not in the mood to head out for happy hour (or can’t because, you know – pandemic), BJ’s has you covered with carryout options. You can get bottles of wine starting at $10, 6-Packs of BJ’s Handcrafted Signature Beer starting at $8.95, and Growlers of BJ’s Handcrafted Signature Beer.

Daily Specials

BJ’s two happy hours aren’t the only times you can save money. There are even more weekly deals on food and drinks throughout the week. Take a look! Monday - Half Off Large Pizza – BJ’s Favorite Pizza, Gourmet Five Meat, Pepperoni Extreme, Vegetarian, BBQ Chicken, Classic Combo, Chicken Bacon Ranch, Great White, Sweet Pig, Half and Half, and Build Your Own Deep Dish Pizzas. You can also get Tavern Cut pizzas (thin crust), like BJ’s Brewhouse Classic, The Italian Market, Spicy Pig, Garlic Chicken Pesto, and Old Country Tomato Basil. - $5 BJ’s Brewhouse Margarita Tuesday - $3 Pizookie – A giant chocolate chip cookie with two scoops of vanilla ice cream on top. - Half off wine Wednesday - $10 Loaded Burger with unlimited French Fries. Burger flavors are Bistro, Mushroom Swiss, Hickory Brisket and Bacon, Bacon Guacamole Deluxe, Crispy Jalapeno, Bacon Cheeseburger, and Classic. - $4 Handcrafted Signature Beers Thursday - 1/2 Rack Slow Roasted Baby Back Ribs for $14.95 - $5 Call Drinks

Other Offers

- $6 Take Home Entrees – If you spend at least $9.95 on food during your visit to the restaurant, you can take home a pre-made entree to heat up later, including options like Deep Dish Ziti, Grilled Chicken Alfredo, Spicy Peanut Chicken with Soba Noodles, Jumbo Spaghetti and Meatballs, Fire-Roasted Barbacoa Chicken, and Vegetarian Turmeric-Cauliflower and Quinoa. - Five-Course Legacy Beer Dinner – A special event where registrants can try exclusive beer tastings along with a delicious five-course meal. - Movie and a Meal – Some restaurants are partnered with local movie theaters and sell discounted tickets. It’s the perfect way to get a deal on a dinner and movie date! - $3 Delivery Fee + No Service Fee – Order lunch or dinner through the BJ’s website or mobile app, and you can get a discounted delivery fee on orders $19.95 or more. - Buy $50 in e-gift cards, get $10 bonus card – No need to leave your home to get a gift for the next special occasion. Just visit the restaurant’s website to get an e-gift card. We won’t judge you if you keep the bonus card for yourself. - Family Bundles for $44.95 – If you’re feeding the whole family, BJ’s has a ton of options that will satisfy everyone. From steak to ribs to salmon, these 4-person meals are filling and super delicious. Food and drink specials may vary by location. To learn about even more ways to save money at your favorite restaurants, check out our Fast Food Restaurant Coupons page. The post BJ’s Happy Hour appeared first on Fast Food Menu Prices. Read the full article

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dailyveganmeal · 5 years

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25 Tempting Vegan Pastas We Can't Live Without!

Yum! 25 Tempting Vegan Pastas We Can't Live Without! Pasta has always been one of our favorites! It's affordable, keeps you full, provides energy and it's very versatile. You can have it as an appetizer, side dish, salad or as the main meal. It's pretty simple to make pasta dishes very delicious, even for beginners. Pasta can help keep blood sugar regulated due to its low glycemic index and can also help prevent diabetes and obesity. Whole grain pasta has added health benefits like protecting against stomach and colon cancers. You can even get pastas made with vegetables like spinach, sun-dried tomatoes or beets to name a few and if you are gluten-free, you're in luck! There's plenty of gluten-free pastas out there too made with quinoa, chickpeas or brown rice, plus others! We can't resist all the options! Woot-Woot! The previous paragraph contains Amazon affiliate links. EASY VEGAN ALFREDO SAUCE @ Vegan Huggs

ONE POT TACO PASTA @ Contentedness Cooking

VEGAN LENTIL BOLOGNESE @ Daily Vegan Meal

VEGAN AVOCADO PESTO PASTA @ Cozy Peach Kitchen

VEGAN STUFFED SHELLS WITH SPINACH AND CASHEWS @ Zucker & Jagdwurst

SIMPLE VEGAN PESTO @ Nora Cooks

SPEEDY TOMATO PASTA @ Deliciously Ella

THAI RED CURRY NOODLES @ Choosing Chia

CREAMY VEGAN PASTA BAKE WITH BRUSSEL SPROUTS @ Love & Lemons

Vegan Pasta Primavera @ Daily Vegan Meal

PASTA WITH CREAMY VEGAN WALNUT-TOMATO SAUCE @ Erin Lives Whole

MUSHROOM BROCCOLI PASTA AND LEMON GARLIC CREAM SAUCE @ Eat with Clarity

VEGAN GREEK PASTA SALAD @ Running on Real Food

FAVORITE VEGAN MACARONI SALAD @ Simple Veganista

VEGAN ONE POT PASTA @ Daily Vegan Meal

BUFFALO RANCH PASTA SALAD @ Vegan Travel Eats

VEGAN GREEN GODDESS PASTA SALAD @ Monkey & Me Kitchen Adventures

VEGAN LASAGNA ROLL UPS RECIPE | WITH HUMMUS AND SPINACH @ Ela Vegan

CREAMY ROASTED RED PEPPER TOMATO PASTA (VEGAN) @ Domestic Gothess

VEGAN PASTA CAPRESE @ Daily Vegan Meal

MUSHROOM RAVIOLI (PALEO, AIP, VEGAN) @ Flash Fiction Kitchen

EASY LEMON GARLIC PASTA @ My Suburban Kitchen

VEGAN MAC & CHEESE SUPREME (Nut Free!) @ Daily Vegan Meal

VEGAN BUTTER GARLIC NOODLES WITH TOASTED BREADCRUMBS @ This Savory Vegan

CLASSIC BAKED VEGAN MAC & CHEESE @ Loving it Vegan

Pasta comes in all shapes and sizes too!

We hope you enjoyed 25 Tempting Vegan Pastas We Can't Live Without! It's the best next thing to being in heaven! Read the full article

#25VeganPastasWeCan'tLiveWithout!#veganrecipes #veganpastarecipes

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paleorecipecookbook · 6 years

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Easy Meals I Make at Home in Under 30 Minutes

Last week a reader asked if I would put together another post about meals I make at home in under 30 minutes. So I looked back at when I wrote my last one and it was all the way back in July. Crazy how fast time goes by. So today I’m bringing it back with 12 meals I recently made at home that will hopefully give you some inspiration for easy meals for yourself and your family. Remember, this meals aren’t pretty, whatsoever. And some aren’t strict paleo. If you’re new here, I don’t eat strict paleo. I eat white rice and some gluten free items. If you don’t want that in your own diet, don’t eat it. Simple as that. And if you need even more inspiration, you can look back at my previous easy meals posts here, here and here!

Just a recap (I shared this in my previous posts) – with a little planning, multitasking and with the help of some special ingredients, there’s really NO EXCUSE to not eat a healthy meal on the table in no time flat. It’s really freaking easy, I promise you that. Stop making excuses for why you can’t get a healthy meal on the table certain nights. It just means you need to plan ahead. Maybe you even need to write out your meals to make sure nothing goes to waste and you’re sticking with your goals.

You’ll see many repeats in my own diet because I stick with foods that make me feel my best and that cook up quickly. Plus, I use whatever ingredients I have on hand in my freezer. So let’s get to it. Here’s a little breakdown of what I always have at home and/or purchase week to week:

ButcherBox – Every month I get my monthly supply of grass-fed, grass-finished, antibiotic and hormone-free, pasture-raised beef, chicken and pork. This way I always have meat on hand that I can pull out of the freezer the day beforehand to make for meals the next day. And since it’s delivered to my doorstep, I don’t have to think about it, which is the best part. In every box, I always get burgers and breakfast sausage, then whatever other meat is available that month!

Thrive Market – I try to get a Thrive Market box delivered to my doorstep every month or so. I love stocking up on coconut wraps, coconut aminos, Siete Foods sea salt grain free tortilla chips, and organic extra virgin olive oil. Be sure to follow me on instagram and my instagram stories/highlights because every time I get an order, I share those finds and goodies on my social media! Thrive also offer seafood now and it’s delicious so I will sometimes grab that from them.

Whole Foods or Natural Grocers or Trader Joe’s –

Freezer section – I always like to purchase cauliflower rice, sliced bell peppers, asparagus, cauliflower and kale so if I’m in a pinch and have no fresh produce around, I can quickly defrost any of these vegetable and whip up a meal quickly. I also recently picked up Trader Joe’s cauliflower gnocchi and love having that on hand.

Produce section – I almost always purchase arugula, kale, carrots, cherry tomatoes, ripe plantains, yukon gold potatoes, sweet baby peppers, butter lettuce, honey crisp apples, cilantro, green onions and whatever other vegetable looks good.

Pre-cut veggies – At Whole Foods (and many other grocery stores nowadays), they have pre-cut vegetables that have made a huge difference when it comes to how long it takes to make a meal. It costs a little more, but to me it’s worth it because it keeps me eating healthy. I’ll always buy pre-cut butternut squash fries, brussels sprouts, kale, beets (I buy the Love Beets brand), zucchini noodles, beet noodles, and carrot fries.

Butcher section – Since I get all my meat from ButcherBox, I usually only purchase wild-caught fish and seafood at Whole Foods. We try to eat salmon, scallops, sea bass and whatever other fish looks good. And we’ve been eating more fish and seafood recently because my husband is on a strict diet where he can’t have chicken or pork, which is why most of my dinners are beef or fish/seafood. I love getting fish/seafood for the nights that we have limited time since it cooks up so quickly.

Pantry Products – I keep these items on hand because they make prep incredibly easy and quick whenever I’m in a pinch!

Primal Palate Spices

Primal Kitchen Ranch, Ketchup and Mayo

Balanced Bites Spices

Sir Kensington Ranch, Mayo, Ketchup & Mustard

Mike’s Organic Curry Paste

Rao’s Marinara Sauce

Tolerant Foods Gluten Free Pasta

Latest Freezer Favorites –

Birch Benders Paleo Waffles

Brazi Bites

Trader Joe’s Cauliflower Gnocchi

Cauliflower Rice

Bonafide Bone Broth Soup

Now on to the meals we go!

For this breakfast, I preheated to oven to 400 degrees to cook up a Birch Benders Paleo Waffle for 10 minutes. While the oven heated up, I cooked ButcherBox breakfast sausage with diced red bell peppers and oinons, then I added in leftover air fryer potatoes. Then I topped the waffle with peanut butter and maple syrup. This meal took about 20 minutes.

This dinner took about 30 minutes. First I preheated the oven to 400 degrees, tossed zig-zag butternut squash in avocado oil, topped with salt and garlic powder, then roasted them for 25-30 minutes. Then I cooked up ButcherBox burgers in a cast iron skillet topped with Primal Palate Steak Seasonings and topped it off with Primal Kitchen Ketchup and Mustard. And to finish the meal, I made an easy salad of arugula, apples, orange bell pepper, Primal Kitchen Ranch, plus salt and pepper.

This hearty soup dinner took about 30 minutes. First I preheated the oven to 400 degrees, sliced carrots and tossed them in avocado oil and salt, then roasted them for 25-30 minutes. While the carrots cooked, I cooked chopped bacon in a large pot, set it aside, then sauteed red bell peppers and onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added the Bonafide Broccoli Cheddar Bone Broth Soup along with salt, garlic powder and pepper. When the oven has 10 minutes left, I added Brazi Bites to the baking sheet with carrots. To finish the soup, I added the carrots and Brazi Bites!

When I didn’t know what to make one night, I started with air fryer potatoes which take about 25 minutes. While the potatoes cooked, I topped ButcherBox steak with Primal Palate Steak Seasonings and cooked it in a cast iron skillet until medium rare then let it rest for 5 or more minutes. When the potatoes had about 5 minutes left, I made a quick salad of arugula and apple topped with Primal Kitchen Ranch, plus salt and pepper.

This lunch took about 25 minutes. I first boiled rice until light and fluffy, about 20 minutes. While the rice was cooking, I cooked up ButcherBox ground beef with red and yellow bell peppers. Once the ground beef was browned, then I added a packet of Mike’s Organic Yellow Curry Paste with a can of coconut milk then added a bit of salt and lime juice.

For this 30 minute dinner, I preheated an oven to 400 degrees. Then I tossed diced eggplant and carrots in avocado oil and salt and cooked the veggies for 25-30 minutes. While the veggies roasted, I cooked chopped bacon in a large pot, set it aside, then sauteed onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added Bonafide Creamy Mushroom Bone Broth Soup with salt and pepper. Once the veggies were done roasting, I added the veggies. Then I ate it with leftover carrot fritters (recipe coming soon!).

For this 30 minute dinner, I preheated an oven to 400 degrees, tossed halved brussels spouts in avocado oil and salt then cooked the brussels for 30 minutes. While the brussels roasted, I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. Then I cooked up ButcherBox ground beef with sliced kale then added tomato sauce and salt. Then I ate it all with a little artichoke pesto.

This dinner only took about 25 minutes. I cooked ButcherBox ground beef with bell peppers then added Primal Palate Taco Seasonings, hot sauce, lime juice and salt. Then I cooked up cauliflower rice in a pan with some avocado oil, added salt, garlic powder and chopped cilantro. Then when the cauliflower rice was almost done, I pushed it to the side of the pan, added more fat and added sliced plantains to the pan to cook on both sides for 4-5 minutes.

For yet another soup night dinner, I cooked up bacon in a large pot, set it aside once crispy, then I added a whole sliced onion and cooked down for about 10-15 minutes. Then I added ButcherBox ground beef and cooked until brown. Lastly I added Bonafide French Onion Bone Broth Soup and sliced mushrooms and cooked for about 5 minutes. Lastly, I added the bacon back in with salt and pepper.

This dinner took me 30 minutes. I first made a Moroccan carrot salad (no measurements but the ingredient include grated carrots, red onion, raisins, lemon juice, oil, coriander, cumin, honey, salt and pepper) then set aside for later. Then I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. And while the gnocchi cooked, I cooked a ButcherBox ribeye in a cast iron skillet with Primal Palate Steak Seasonings until medium rare. And I served it all with artichoke pesto that I found at Natural Grocers.

This 30 minute dinner included leftover carrot fritters that were made the night before. For the rest of the dinner, I steamed frozen cauliflower then I pureed it until smooth in a high speed blender with salt and garlic powder. While the cauliflower was cooking, I cooked ButcherBox ground beef in a pan with garlic, onion and bell peppers with salt and pepper then added Primal Palate Meat & Potatoes Seasonings. Then I made a quick tomato salad with cherry tomatoes, onion, cilantro, lime juice, olive oil, salt and pepper.

Last but not least, one last curry! I first made chicken thighs using my air fryer chicken thighs recipe. While the chicken cooked, I I first boiled rice until light and fluffy, about 20 minutes. While the rice cooked. I added oil and peppers to a pan. Once the peppers were soft, I added Mike’s Organic Green Curry Paste and a can of coconut milk, lime juice and salt, and reduced down for about 10 minutes. Then I just added it all together with some cilantro!

12 meals in under 30 minutes! Try these easy meals out and let me know what you think! Healthy doesn’t mean hard. All you need is something simple items around the house and you can have a healthy meal every single day!

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I may be compensated through affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

The post Easy Meals I Make at Home in Under 30 Minutes appeared first on PaleOMG - Paleo Recipes.

Sourse of this article: http://paleomg.com/

#paleo #recipe #paleo diet #food #yum #healthy #delicious

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lovemesomesurveys · 3 years

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Just say yum, yuck, or any other reaction to these foods... Fruits Banana? Yum. Bananas are my favorite fruit. Orange? Eww. I hate oranges. Red apple? Meh. They’re okay. Green apple? They’re okay. Mango? Nah.

Pineapple? Nah. Honeydew? It’s okay. Pretty basic. Papaya? I’ve never had one. Strawberries? They’re good. Especially covered in chocolate. Blueberries? I like blueberry muffins and waffles, but I don’t eat them by themselves. Blackberries? I don’t think I’ve had an actual blackberry, just blackberry flavored soda. Apricots? Ew. Peaches? They’re okay. Plums? Ew. Lychee? Never had it. Doesn’t look appealing. Watermelon? It’s good. Refreshing.

Kiwi? Nah. Lemon? I like lemon flavored things and juice on stuff, but I’m not just eating a plain lemon. Lime? I like lime juice on tacos and stuff, but again I’m not eating a plain lemon. Pears? Nah. Vegetables Broccoli? Yes, one of my faves. Cauliflower? I like it. Cauliflower garlic mashed “potatoes” are really good. Potato? Loveee. Asparagus? Ew, no. Carrot? I like them raw dipped in ranch. Cooked carrots are disgusting. Bell peppers? No. Peas? Nooo. Green beans? I like ‘em. Onion? In certain things. And onion rings. Mushrooms? Nooo. Celery? Nah. Beets? No. Tomato? Yes Pumpkin? No. Eggplant/aubergine? No. Avocado? Yesss. Sweet corn? Just regular corn. Zucchini? No. Cucumber? No. Radish? No. Dairy 2% milk? Noo. Skim milk? Noo. I use soy or almond milk. Butter? Yes. Margerine? Yes. Greek yoghurt? Blech, no.

Vanilla yoghurt? Meh, not a yogurt fan. It’s a texture thing.

Blueberry yoghurt? ^^^ Strawberry yoghurt? ^^^ Cheddar cheese? Yum. Swiss cheese? Yum. Gouda cheese? No. Blue cheese? Ew, no. Havarti cheese? I don’t think I’ve tried it. Fetta cheese? Yum. Camembert cheese? I’ve never even heard of that. Whipped cream? Yum. Sour cream? Yes. Gotta have that with my burritos and tacos. Chocolate milk? Nah. Banana milk? Yum. Coffee milk? Yum. Meats T-bone steak? No. Not a steak person. Scotch fillet steak? ^^^ Minced beef? No. Corned beef? Eh, it’s okay. I only ever have it on St. Patrick’s Day. Chicken breast? No. I like chicken, but I’m really particular about what kind and how it’s prepared.

Chicken wings? Boneless, yes. My fave. Chicken legs? No. Roast chicken? No. Duck breast? Never had it, don’t want to. Diced ham? No. I’m so picky, I only like spiral ham that’s cooked in the oven. Bacon? No. Pork chops? No. Pork sausages? Yes. Roast lamb? No. Turkey breast? Yes. Salami? Yes. Love a turkey and salami sandwich or salami and cream cheese. Bologna? Yes. I love me a bologna sandwich. Beef sausages? No. Chorizo? Yum. Veal? No. Seafood Skipping this whole section cause I don’t like seafood at all. Crumbed fish? Steamed fish? Smoked salmon? Shrimp/prawns? Clams? Mussels? Balmain bugs? Tuna? Calamari? Crab? Lobster? Raw fish sushi? Breakfast foods Peanut butter? Yes. Honey? Yes. Marshmallow fluff? Yes. Poptarts? Yep, my faves are the strawberry frosted and the brown sugar frosted. Waffles? Yum. Pancakes? Yeah, but I prefer waffles. Toast? Yes. Scrambled eggs? Yes. Fried eggs? Yes. Poached eggs? Yes. I just love eggs. Sausage biscuit? Sure.

Oatmeal? Yes, with condensed milk, brown sugar, and cinnamon. Eggs Benedict? No. Muesli? I had to Google that, but no. Granola? Granola bars. Meals Grilled cheese? Yum. Egg salad sandwich? Yum. That’s sounds good right now. Pesto chicken pasta? Without the chicken. Alfredo pasta? Yeah. Mashed potato? Yummm. With lots of gravy. Ricotta and spinach tart? Yum. Beef and black bean burrito? Nah. Cheesy quesadilas? Yum. Add some shredded chicken to it and it’s even better with sour cream and guac.

Pepperoni pizza? Nah. Nachos? Yum. Beef ravioli? Yum. Potato salad? Nah. Couscous? I’ve never had it. Omelette? Yum. Chicken schnitzel? Never had it. Hot dog? Sometimes. I have to be in the mood. I had one the other day for the first time in a long time. Indian curry? No. Beef stroganoff? No. Chicken stir-fry? No.

French onion soup? Never had it. I like French onion dip with chips, though. haha. Cheeseburger? Sometimes. It’s another thing I have to be in the mood for. I’ve had a couple recently, though. Dessert Pecan pie? Nah. I’m not a pie person in general, though. Apple pie? No. Cherry pie? No. Pumpkin pie? No. Tiramisu? It’s okay. Cream donut? Nah. I don’t like filled donuts. Jam donut? ^^^ Chocolate fudge? Yum. Tapioca pudding? No. Red velvet cake? Yum. Chocolate mud cake? No. Too chocolately. Cheesecake? Yesss. Fruit salad? No. Chocolate mousse? No.

Creme brulee? No. Brownies? Yummm. I’ve been wanting brownies. Christmas pudding? Never had it. Not a pudding fan, though. Lemon souffle? Never had it. Chocolate chip cookies? Sure. Chocolate croissant? Ooh, Jack in the Box actually has that right now and I tried them yesterday and they’re quite delicious. Drinks Cola? Yes. Lemon-lime soda? I only like when I’m sick. Orange soda? No. Apple juice? No.

Grapefruit juice? No. I don’t like any juice. Blackcurrant juice? Never had it, don’t even have a clue what that is, but I’m gonna say no. Raspberry iced tea? Sure.

Peach iced tea? Nah. Lemon iced tea? Sure. I haven’t had iced tea in a long time, though. Black coffee? With flavored creamer or cream and sugar. Cappuccino? Flavored one, yes. Americano? Haven’t had one, actually.

Cookies and cream iced frap? Haven’t had one, but I bet I would like it. Mocha iced frap? ^^^ Iced coffee? Sometimes. I’ve had a few lately cause it’s been so damn hot. I much prefer hot coffee, though, and drink that majority of the time. Coconut water? Noo. I don’t like coconut flavored anything. Wine spritzer? Nah, I don’t drink. Pina colada? ^^^ Bloody Mary? Never had one, doesn’t sound good. Whisky old-fashioned? Nopeeee.

#personal #text #survey #surveys #categories #food #drinks

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befitnesshub1 · 4 years

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5 Best Ground Venison Recipes That Everyone Can Cook At Home

Venison is deer meat, as almost everyone knows, but it is also meat from elk, antelope, moose, reindeer and caribou. Currently, the white-tailed deer is the most hunted and ground venison recipes are very famous in United States.

The most common sight in the markets is the South Texas Antelope, which lives in the foothills of the Himalayas. The antelope was brought to Texas a few decades ago, and now live on the Ranch of King Ranch in South Texas, the country’s largest ranch. Large livestock are regularly slaughtered from livestock. They produce very lean meat that tastes a bit like veal.

Venison has very little fat, so you need to make some simple adjustments to the way you would usually cook beef, pork or a variety of other home-made meats.

When you’re broiling a cut of choice like tender venison or backstrap or filling the grill, cook the meat faster using more heat, then you’ll usually do with the meat. What you want to accomplish is to explore the outside of the deer, while keeping the inside rarely rare or medium. Basket the surface regularly while cooking, and let it rest for about 5 minutes after you take it out of the heat. Cut the cooked meat in front of the cereal.

Cooking venison’s fewer tender cuts should be done by moisture, either by stewing or braising. Make sure and give you more time for cooking than you normally would for beef or other meats.

If the venison you are preparing is frozen, melt it in red wine or buttermilk, one of the recipes you are using works even better. This helps to take some of the liquid meat “funny”, giving it a less harsh taste.

Most hunters will grind all their ground venison recipes, sausage, hamburger or chili meat except for backstrap and round steak. This is because other slices of meat are a little stiffer or harder to cook whole.

When cooking ground Venetian patties, brown them quickly in a frying pan over high heat, then reduce the heat. Add a little red wine or beef stock to the pan, and cook through a venison burger until rare, covered.

Do not leave the cooked deer in the air for a long time. If you don’t serve it right now, wrap it in foil before serving. Then cut it before serving.

Searching for ground venison recipes? We offer ideas for cooking venison. You will be eating the best venison you can imagine!

Venison Hamburgers

For comparison, 1 serving (72%) of ground beef lean has 248 calories, 18 grams of fat and 77 grams of cholesterol. The same serving of venison has 157 calories, 7 grams of fat and 80 milligrams of cholesterol. I’ll take Venice!

That sounds pretty cool, though some skeptics would be quick to say that when you cook your hamburger you need to add deer fat to stay with the meat. Many Venison Cooks suggest adding 1 part ground beef or pork to 2 parts deer. You can do this, and it will still be more nutritious than meat. But we have found that it is not necessary. One teaspoon of olive oil to 1 pound of venison also works, adding only 20 calories to your burger. I’ve also used diced onions in the meat, which doesn’t add anything.

With deer hamburgers you can do a lot. Our basic dish recipe is a great standby. You just mix 1 pound of ground venison, 1 tbs of oil, 1 tsp Worcestershire sauce, and salt and pepper to taste. Form into patties, sprinkle with nonstick spray and cook.

5 Ground Venison Recipes

Burgers:

The Venison burgers are amazing, and they are very thin and healthy. Roasted, stuffed, with cheese or out. It’s all good. So if you don’t have a meat grinder, invest in one. We use the attachment with our standing mixer. I usually add a little olive oil and some Worcestershire sauce to the ground meat so that the patties don’t separate on the grill. You can also tie the meat with chopped onions or bread crumbs.

Related post: 10 Substitute For Mushrooms For Kitchen Recipes

Salt Roast:

Salted Roast is one of most favorite Ground Venison Recipes. Get a 5lb bag of course salt and steam in the oven. Nice. Just mix a little water in the salt, put a roasting in a deep roasting pan, and cover it with the salt mixture. As the salt hardens, it traps the steam. This keeps the meat tender and tastes perfect. Cook on a very low temperate. We cook a typical 4lb roast at 200 for about 4 hours. Use a meat thermometer to make sure you don’t cook it. Grate salt and serve.

Kabobs:

Cut your meat into 2-inch cubes and cut into olive oil, lime juice and cilantro for about 1/2 hour. Place the meat on the skewers, add the onion or pepper if desired. Grill for 3 to 5 minutes on each side. They are so delicious!

Grilled Strips:

Cut the meat into strips and brush with olive oil and ground pepper. Grill for about 1 to 2 minutes per side. These grilled strips are terrific on salads.

Pizza:

Brown ground venison recipes with olive oil, basil and a small portion of garlic powder. Buy pre-made pizza crust and sauces, cheeses and toppings of your choice. The deer on the pizza is a nice change of pace in the Peroni or sausage. I like to use pesto as my sauce for speed change.

Eating venison does not mean eating the same boring dishes. Be creative and have fun in the kitchen.

Venison Sausage Making

These are simple steps that anyone can follow, with minimal preparation to start your own culinary adventure of making venison and hamburgers. Filling sausages in skins to make link sausage is not a recommended recommendation for a beginner. Once you have finished making Great Pitti Sausage, it’s time to move on to linking sausage, smoked sausage, etc.

Meat Grinder:

Some hand cranks use a meat grinder, but a small electric meat grinder is relatively inexpensive and easy to use. Remember to clean all parts thoroughly as you pass, and, to be safe, you can soak the meat-contacting parts in at least one hour before consuming 50% alcohol and 50% water.

Preparation of Meat:

After deer skin, remove the meat from the carcass and cool overnight. White connective tissue is easier to remove when the meat is cooled near freezing temperatures. Some can be removed with your fingers using latex gloves. Some need to start with a knife at one end and then peel it, and some need to be cut like a fish filling. The meat is then cut into portions and lengths that will fit around the neck of your grinders.

Grinding:

Use a coarse grind as you grind all the Venetians you use. I grind my meat in a large plastic meat tub, but any large kitchen bowl will do. For every four pounds of ground Venice, grind a pound of “bacon ends and peace” or fatty pork and mix both by hand. Alternatively, if you weigh the meat in the east you can grind coarsely with both venison and pork at the same time.

Mixing:

Separate the volume you are going to use in another container as a hamburger. If you are making chili meat you may want to grind the venison differently in the previous step and pack it as a coarse grind without the extra fat. If you plan to make two or more sausage recipes, you may also want to separate each of these. Mix the spices by hand for each recipe and then run through a grinder on a small grinder. (Most grinders come with at least three sized grinders.)

Recipes:

There are lots of rec online recipes to choose from, and you should experiment until you have rides by your family. Before packaging, I want to cook a small box of each mixture to test the mixture I am using. Then, if he needs something, he can mix it up again and add something.

Packaging:

Pack your different blends to the size or style of packaging you want to use, but let it “set” in the refrigerator for 24 hours before cooling so that the spices can completely penetrate the meat. I personally prefer to vacuum my meat in King King because it will prevent freezer burning longer than other types of packaging, but if your family is like me, it will last a long time before it happens.

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riichardwilson · 4 years

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Don’t Forget the Mustard: Small, Eco-Friendly, Health-Conscious Companies are Conquering Condiments

July 15, 2020 6 min read

Opinions expressed by Entrepreneur contributors are their own.

The grill is no longer the domain of the meat eater. With so many brands today manufacturing their own spin on vegan burgers and hot dogs, it’s possible to have a totally meat-free barbecue.

But there’s one product category that’s easy to forget, despite its importance to any decent summer cookout: condiments and toppings. But what’s a pasta or potato salad without mayo mixed in, or a fresh garden salad without something delicious to top it? The numbers back up the importance of the condiment, dressing, and sauce market: currently estimated around $129.5 billion globally, the sector is predicted to expand to $158.6 billion by 2025.

Over the past couple of years, we’ve already seen a shift in the condiments industry in favor of plant-based consumers. Vegan mayo options, once offered by just one or two health food-centric brands, now proliferate the “regular” mayo sections in grocery stores, with even mainstream brands offering their own version. And while regular old ketchup and mustard are generally vegan by default, there’s plenty of room for the category to expand in the direction of plant-based, non-GMO, organic, and other environmental and dietary concerns.

Of course, the original Vegenaise by Follow Your Heart is still going strong, and offers organic, soy-free, reduced fat, and other varieties to suit different dietary needs and interests. They even make gourmet-inspired varieties, like pesto mayo and chipotle mayo, as well as tartar sauce for your vegan “crab” cakes. And in the last few years alone, rockstar brand Eat JUST could be credited with bringing vegan mayonnaise to the masses. They, too, offer a chipotle mayo, for when you want to elevate your burger even further.

Related: Why the Next Technological Revolution in Alternative Meat Is Chicken

Vegan is looking creamier

The indulgence of creamy dressings has been, until recently, out of reach for those who avoid dairy. But thanks to the emergence of new brands, plant-based eaters have more choices now than basic oil and vinegar. Plant Junkie makes a whole line of vegan ranch-style dressings that are also nut, soy, and gluten-free, making them accessible to not only vegans but those with common allergies. And the flavors range from original ranch to turmeric and pepper ranch, making both classic and foodie meals a possibility. Plant Junkie also makes a line of mayo-like spreads made from plant oils like avocado, offering a natural, non-GMO alternative to the standard vegan mayos you’ll find at the store today.

Another dressing innovator is Imagine Vegan Cafe, a Memphis restaurant that’s found success selling their house-made dressings online and in limited retail stores nationwide. They make just two products, a vegan ranch and a vegan “honey” mustard, focusing on what’s arguably the biggest gap for vegans in the dressing aisle. Their dressings boast non-GMO and low sodium labels, and the ingredients are primarily things you’d find in a regular home kitchen – sure to put choosy consumers at ease.

Of course, some of our traditional toppings and dressings are already made with minimal, all-plant-based ingredients, like many of Silver Spring’s horseradish and mustard products. Topping a TofuPup with some spicy horseradish is a classic and totally vegan-friendly way to add a spicy kick to your grilled lunch. And of course, some new brands are finding ways to innovate with traditional plant-based toppings and sides. Cleveland Kitchen works with local farmers and composts their waste, adding a sustainable and pro-community aspect to their core business: sauerkraut and dressings. They make classic and creative varieties, like curry kraut and whiskey dill, and even their creamy dressings (like Caesar and roasted garlic) are vegan-friendly. And if you’re interested in branching out with your kraut even more, Atlantic Sea Farms sells sea-beet kraut, made from sustainably grown kelp with beets and carrots. Also of note is their Sea-Chi, a kimchi made from kelp and cabbage.

Related: The Protein Bar Game Is Going Vegan

Diversity on the condiment shelf

Not all the emphasis is on the basic American staples, however. Ben to Table is a subscription box service that delivers pantry items, and has fully plant-based subscription options. Sauces and condiments are a big component of their boxes – which come from small producers around the world – as their focus is showcasing international cuisines. Past offerings have included Aji Amarillo from Peru, Calabrian chili oil, and Spanish Romesco.

Even humble ketchup is growing past its traditional, corn syrup-sweetened iteration. Sky Valley Foods makes a line of Organicville ketchup and mustards, which are all vegan and, as the name would suggest, made from organic ingredients. So even when consumers are craving the classic tastes they grew up with, brands like Organicville offer an option that suits their ethical and health concerns without sacrificing familiar flavor. And – perhaps unsurprisingly if you’ve read this far – Organicville also has a full line of dressings to top your green or macaroni salads (or, you know, whatever you want), including dairy-free ranch and thousand island. Another brand reinventing the old favorites is Primal Kitchen, which makes a variety of organic condiments, including vegan mayos. But particularly noteworthy are their ketchups, which are not only free of high fructose corn syrup, but entirely unsweetened.

And while it might seem that Big Ketchup has the condiment market locked down, these companies are only a few examples to the contrary. Recent reports suggest that the condiment, dressing, and sauce market is actually very fragmented, made up of lots of smaller players rather than dominated by a few big ones. As consumers continue to turn their interests toward products that are plant-based and allergy-friendly, and also have transparent supply chains and natural ingredients, it seems inevitable that more and more small, innovative brands will continue to break in and disrupt the cookout. The world of what we squeeze and spread on top of our burgers, sandwiches, hot dogs, and salads is only bound to get bigger.

Related: How the Humble Chickpea Stormed Snack and Dessert Markets

Website Design & SEO Delray Beach by DBL07.co

Delray Beach SEO

source http://www.scpie.org/dont-forget-the-mustard-small-eco-friendly-health-conscious-companies-are-conquering-condiments/ source https://scpie.tumblr.com/post/623769588341063680

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scpie · 4 years

Text

Don’t Forget the Mustard: Small, Eco-Friendly, Health-Conscious Companies are Conquering Condiments

July 15, 2020 6 min read

Opinions expressed by Entrepreneur contributors are their own.

The grill is no longer the domain of the meat eater. With so many brands today manufacturing their own spin on vegan burgers and hot dogs, it’s possible to have a totally meat-free barbecue.

Related: Why the Next Technological Revolution in Alternative Meat Is Chicken

Vegan is looking creamier

Related: The Protein Bar Game Is Going Vegan

Diversity on the condiment shelf

Related: How the Humble Chickpea Stormed Snack and Dessert Markets

Website Design & SEO Delray Beach by DBL07.co

Delray Beach SEO

source http://www.scpie.org/dont-forget-the-mustard-small-eco-friendly-health-conscious-companies-are-conquering-condiments/

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ladystylestores · 4 years

Text

7 Day Healthy Meal Plan (June 29-July 5)

posted June 27, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

I can’t believe it is almost July 4th!! In this week’s meal plan you will notice that there is more meat (beef) for the weekend than I usually include. This is for those that might be BBQ-ing for the holiday and serving a small crowd. If meat is too expensive or hard to find, you can swap it for chicken or fish. You can also check my recipes under the July 4th holiday tab. I have also included interchangeable meals for both Saturday and Sunday lunch and dinner meals so you can pick and choose or move things around to work for your schedule. Have a safe and happy 4th!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

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THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (6/29) B: 2 hard-boiled eggs (0B 4G 0P) with slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P) L: Turkey Club (7B 8G 7P) with 2 apricots (0B 0G 0P) D: Angel Hair Pasta with Zucchini and Tomatoes (7B 7G 7P) with a green salad* (1B 1G 1P) Totals: WW Points 18B 23G 18P, Calories 1,044**

TUESDAY (6/30) B: Banana Bread Muffin in a Cup (2B 2G 2P) with 1 cup mixed berries (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: Tzatziki Fish Tacos (6B 8G 6P) and Chickpea Salad with Cucumbers (1B 5G 1P) Totals: WW Points 14B 24G 14P, Calories 1,092**

WEDNESDAY (7/1) B: Banana Bread Muffin in a Cup (2B 2G 2P) with 1 cup mixed berries (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: Zesty Lime Grilled Chicken with Pineapple Salsa (4B 8G 4P) with ½ cup brown rice (3B 3G 0P) and Perfectly Grilled Zucchini (1B 1G 1P)

Totals: WW Points 15B 23G 12P, Calories 1,056**

THURSDAY (7/2) B: Breakfast BLT Salad (4B 6G 4P) L: Italian Chopped Salad (8B 8G 8P) with 2 ounces multigrain roll (3B 3G 3P) D: Broccoli Beef (7B 7G 7P) with 1 cup cauliflower “rice” (0B 0G 0P)

Totals: WW Points 22B 24G 22P, Calories 1,041**

FRIDAY (7/3) B: Breakfast BLT Salad (4B 6G 4P) L: Italian Chopped Salad (8B 8G 8P) with 2 ounces multigrain roll (3B 3G 3P) D: Grilled Crab Legs (0B 5G 0P) with corn on the cob (0B 3G 0P) and Summer Tomato Salad (1B 1G 1P)

Totals: WW Points 16B 26G 16P, Calories 1,022**

SATURDAY (7/4) B: Breakfast Pizza*** (5B 8G 5P) L: Burger Sliders (1B 1G 7P) with Rainbow Potato Salad (5B 5G 2P) and Red, White and Blueberry Trifle (8B 9G 8P) D: Steak Kebabs with Chimichurri (4B 4G 4P) with Summer Macaroni Salad with Tomatoes and Zucchini (3B 3G 3P)

Totals: WW Points 26B 30G 29P, Calories 1,018**

SUNDAY (7/5) B: Easy Bagel Recipe (3B 4G 3P) with 2 tablespoons light cream cheese (3B 3G 3P) and a peach (0B 0G 0P) L: Greek Pasta Salad (5B 5G 5P) and Grilled Pesto Chicken and Tomato Kebabs (4B 6G 4P) D: ORDER IN!

Totals: WW Points 15B 18G 15P, Calories 593**

*Green salad includes 6 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, chickpeas and ¼ cup light vinaigrette. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Double dough (adjust baking powder accordingly) to make bagels Sunday.

*Google doc

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Shopping List

Produce

5 medium peaches

2 medium apricots

2 dry pints strawberries

2 dry pints blueberries

2 (6-ounce) containers berries (your choice)

4 medium lemons

3 medium limes

1 small (5-ounce) Hass avocado

1 medium banana

1 small pineapple

2 medium heads garlic

1 small and 2 medium shallots

1 small jalapeno

1 ½ pounds multi-color baby potatoes

1 (1-inch) piece fresh ginger

1 small red bell pepper

1 medium orange bell pepper

1 small bunch celery

1 small carrot

5 medium ears corn

2 small and 4 medium zucchinis

1 medium and 1 large cucumber

1 small and 1 large English cucumber

2 medium bunches scallions

1 large head broccoli

1 medium head cauliflower (or 4 cups “riced”)

½ head green cabbage

1 small and 1 medium heads Romaine lettuce

1 head butter/Bibb lettuce

1 medium head Lacinato kale

1 (5-ounce) bag/clamshell mixed greens

1 small bunch fresh spinach

1 small bunch/container fresh dill

1 small bunch/container fresh mint

1 medium bunch/container fresh basil

1 small bunch/container fresh oregano (can sub another fresh herb for garnish in Greek Pasta Salad, if desired)

1 small bunch fresh Italian parsley

1 small bunch fresh cilantro

1 dry pint plus 3 (1-pound) packages cherry or grape tomatoes

1 small, 5 medium and 6 large beef steak, heirloom or vine-ripened tomatoes

3 medium and 1 large red onion

1 medium yellow onion

Meat, Poultry and Fish

1 package center-cut bacon

1 ounce sliced genoa salami

3 ounces sliced deli turkey breast (I like Boar’s Head)

¾ pound boneless, skinless white fish fillets (such as cod, halibut or branzino)

3 ¼ pounds boneless, skinless chicken breasts

2 pound 93% lean ground beef

1 pound flank steak/

1 ¼ pound sirloin or Angus beef steak

4 pounds king, snow or Dungeness crab legs (may be in frozen section)

Grains*

1 small loaf sliced whole grain bread

1 package angel hair pasta

1 package elbow pasta

1 package rotini, cavatappi or bow tie pasta

1 package small flour tortillas (such as Mission Street Taco)

1 package panko breadcrumbs

1 small package dry brown rice (or 2 cups pre-cooked)

1 (4-ounce) multigrain roll

1 package unbleached all-purpose flour

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light mayonnaise

Crushed red pepper flakes

Light vinaigrette dressing (or make your own with ingredients in list)

Red wine vinegar

Garlic powder

Onion powder

Dried parsley

Dried basil

Oregano

Vanilla extract

Soy sauce*

Sesame oil

Sesame seeds

Yellow mustard

Dijon mustard

Optional bagel toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Apple cider vinegar

Ketchup (optional for Burger Sliders)

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small box butter (optional, for dipping Crab Legs)

1 (8-ounce) bag shredded part-skim mozzarella cheese

1 small wedge Parmigiano Reggiano

1 small chunk Feta cheese

1 small tub light cream cheese

1 pint 1% buttermilk

1 small package crumbled gorgonzola or bleu cheese (can sub 1 tablespoon feta or mozzarella in

Cobb Salad, if desired)

1 (32-ounce) tub nonfat plain Greek yogurt (I like Stonyfield)

1 (6-ounce) container 2% plain Greek yogurt

Frozen

1 small tub whipped topping (such as TruWhip)

Canned and Jarred

2 (15-ounce) can chickpeas

1 small can fat-free sweetened condensed milk (I use Borden Eagle)

1 medium jar dill pickle chips

1 small jar pitted Kalamata olives

1 small jar whole roasted red peppers

1 (15-ounce) can reduced sodium chicken or vegetable broth

Misc. Dry Goods

1 small package granulated sugar (optional, for Banana Bread Muffin)

Optional Banana Bread Muffin add-ins: mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds

1 small package brown sugar

Baking powder

1 (4-ounce) package white chocolate or cheesecake instant pudding mix

Cornstarch (optional, for Broccoli Beef)

1 pre-made Angel Food cake

Non-Food Items

*You can buy gluten free, if desired

Print Shopping List

posted June 27, 2020 by Gina

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easyfoodnetwork · 4 years

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Ham and Cheddar Sliders

Ham and Cheddar Sliders are soft and buttery baked rolls filled with sliced ham and ooey gooey cheese. They are the perfect quick and easy crowd-pleasing meal!

The combination of smokey ham with a melty cheese is undeniably good! Try Easy Ham and Swiss Stromboli or Hot Ham and Swiss Pinwheels for more of this great ham and cheese pairing.

Delicious Ham and Cheddar Sliders

My life has been crazy lately! I am sure you can all feel my pain. So needless to say, I have needed quick and easy meals these past few weeks! These ham and cheese sliders were just that. So simple yet amazing! The ham and melty gooey cheddar was delicious. But the best part of these is the mustard, butter, and poppyseed glaze on top that takes these simple ham and cheddar sliders to a whole different level! It gave these sliders amazing flavor!

These are so great for a quick delicious dinner, yet they would also be great for a big get together or party! Even the pickiest eater at my house will eat these with joy. In fact, most of the time, everyone goes back for seconds, so be sure to make plenty!

What you need to make th\e Best Sliders:

These ingredients are so simple and are all family favorites! They are items that can always be found on my weekly shopping list and come together perfectly in this amazing dish!

White dinner rolls: King’s Hawaiian are hard to beat, but dinner rolls would be pretty fantastic too!

Sliced ham: Smoked honey ham is pretty amazing or any ham you love.

Sliced cheddar cheese: Place half a slice on each roll for great melty texture. I like the flavor of using a sharp cheddar.

Mayonnaise: Keeps the bread soft in the middle and adds a bit of flavor as well.

Poppy seeds: To taste. I sometimes do half with and half without for the sake of my kids.

Yellow mustard: The spice from this on the buttery tops of the rolls is amazing!

Butter: Melted to combine with seasoning and brush over the rolls.

Worcestershire sauce: The secret seasoning ingredient in the butter sauce that will take these sliders to the next level!.

Making a Sliders:

These ham and cheese sliders are so easy to assemble. Just layer your ham and cheese onto a sliced roll and brush the tops with your butter seasonings. Pop them in the oven, and serve them up hot!

Prep: Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side.

Add cheese and meat: Fold the slice ham in half and top with sliced cheese.

Place rolls in pan: Place them in a 9×13 baking dish close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.

Whisk sauce: Mix together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.

Bake: Let butter set up then place rolls in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Tips for Ham Sliders:

Since this recipe is such a huge hit when entertaining as well as a family favorite. I find myself making it often! So I have learned some tricks to the perfect sliders and also some ways to change them up from time to time.

Cheese- Swapping out the cheese is an easy way to make these sliders feel totally different. Provolone, Swiss or any cheese that melts well will work great. Put an extra layer of cheese underneath the meat for extra cheesy sliders that will not get soggy.

Protein- Using roast beef or turkey also works great in these sliders. When cooking for a large crowd I will make some of each. Just be sure your meat layer is even throughout all sliders.

Sauce: Mayonnaise can be left out of this recipe if you do not enjoy it.

Dipping Sauce: My kids love to dip their sliders in ranch dressing or honey mustard.

Breakfast: When we have friends and family stay with us I add bacon and eggs to these to make a crowd-pleasing breakfast option!

Seasonings: Add Italian, onion, and garlic seasonings for extra flavor in your topping.

Serving Size: When planning how many to make, plan for each person to eat 2-4 of these yummy sliders.

What to serve with Sliders?

Depending on whether you are making this as a lunch, dinner, or appetizer there are endless options of things to serve with these ham and cheddar sliders. I have served them with salads, vegetables, chips, soup, and french fries just to name a few things.

Storing and Reheating Ham and Cheddar Sliders:

This recipe is perfect as a make ahead freezer meal or for prepping the night before entertaining. Simply wrap tightly in plastic wrap or place in an airtight container and keep in the refrigerator or freezer until ready to bake.

Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.

Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days. In the freezer, leftovers will last 2 weeks.

More Amazing Sandwich Recipes:

Slow Cooker French Dip Sandwiches

Monte Cristo Croissant Sandwich

The Ultimate Easy Cuban Sandwich

Grilled Turkey Florentine Sandwich

Basil Pesto Chicken Sandwich

Ham and Cheddar Sliders

Delicious and cheesy ham and cheddar sliders that are easy and are great for a gathering!

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword ham and cheddar, ham and cheddar sliders, ham sliders, sliders, Sliders Recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 15 Servings

Calories 410kcal

Author Alyssa Rivers

Ingredients

24 white dinner rolls*

24 slices smoked or baked deli ham

12 slices cheddar cheese halved

Mayonnaise

1 tablespoon poppy seeds

1 1/2 tablespoons yellow mustard

1/2 cup butter melted

1/2 tablespoon Worcestershire sauce

Instructions

Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side. Fold the slice ham in half and top with sliced cheese.

Place them in a 9x13 pan close together. *You should be able to fit 15 in a 9x13 and 9 in a 9x9 if you aren't doing 24.

Whisk together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.

Let butter set up and place in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Video

Notes

Updated on June 4, 2020

Originally Posted On: October 25, 2013

Nutrition

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