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The Most Amazing Philly Cheesesteak Sliders

Matt wanted something different for our Super Bowl party this year. We did the typical appetizers and the obligatory pizza and wings. But he wanted something else too. We decided on these amazing Philly Cheesesteak Sliders. I love sliders of any kind and he loves Philly Cheesesteak. They turned out so amazingly delicious. It was a last minute addition to the menu that I literally tossed together an hour before guests were set to arrive!

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Ingredients:
1 package slider rolls
1 bag refrigerated steak slices
1 green bell pepper, diced
1 onion, sliced
6 slices cheese (we used mozzarella)
3 Tbsp mayo
3 Tbsp butter, melted

Directions:
1. Separate top and bottom of slider rolls and lay bottom (still connected) in baking dish.
2. Heat the steak sliders in pan.
3. When heated through, add the peppers and onions until sauteed.
4. Spread a layer of mayo on bottom rolls.
5. Spread the steak, peppers, and onions on top of mayo.
6. Lay cheese slices over top.
7. Spread mayo on top rolls and put the top rolls over cheese.
8. Brush the top of the rolls with melted butter.
9. Cover with foil and bake at 350 for 10 minutes.
10. Remove foil and continue baking for 10 minutes.

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Now, I would recommend using Provolone cheese slices instead of mozzarella. But due to some insanely picky kids who happen to live in this house and hate Provolone cheese, I had to make due with mozzarella. It was still delicious and yummy and we ate every single crumb. So I highly suggest making these!

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Easy Chicken Alfredo Stuffed Shells

This family loves pasta, seriously loves pasta. So I know any pasta dish I make is going to be well received and devoured. When I’m tired of hearing the grumbling about vegetable soup and chilis, I make pasta. This dinner came about because I forgot to do a Walmart pick up order so I had to scour the pantries for ingredients to throw together. And it was delicious! I’ll definitely make it again! I tossed 2 frozen chicken breasts into the crockpot, covered them with water, and cooked them on High for 3 hours. Super easy!

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Ingredients:
1 box jumbo shells, cooked
2-3 chicken breasts, cooked & shredded
1 large jar Alfredo sauce
1 container Ricotta cheese
2 cups shredded mozzarella cheese, divided

Directions:
1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
2. Fill each shell with 1 Tbsp chicken mix.
3. Pour enough Alfredo sauce in bottom on 13×9 baking dish to cover.
4. Lay filled shells inside.
5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
6. Cover with foil.
7. Bake at 350 for 30 minutes.
8. Remove foil and continue baking for 15 minutes.

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Look at all that creamy delicious Alfredo sauce. Yum! It was so good. The kids ate the whole pan. I got one plate and then it was gone! That’s the sign of a winner winner chicken dinner in our house. 

Chicken Alfredo Stuffed Shells
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Ingredients
  1. 1 box jumbo shells, cooked
  2. 2-3 chicken breasts, cooked & shredded
  3. 1 large jar Alfredo sauce
  4. 1 container Ricotta cheese
  5. 2 cups shredded mozzarella cheese, divided
Instructions
  1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
  2. Fill each shell with 1 Tbsp chicken mix.
  3. Pour enough Alfredo sauce in bottom on 13x9 baking dish to cover.
  4. Lay filled shells inside.
  5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
  6. Cover with foil.
  7. Bake at 350 for 30 minutes.
  8. Remove foil and continue baking for 15 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Loaded Baked Potato Salad

I love potato salad. Unfortunately I have digestive issues with anything made from egg and traditional potato salad tends to include mayo, which is made with egg. So I not only have to make my own from scratch, I have to be creative. I’ve made many many potato salads in the past but none of them were great. Then I found this recipe and originally it did include mayo but I tweaked it and re-worked it until I came up with the perfect combination. I recently made this for our annual 4th of July picnic and it was delicious! We had no leftovers at all, and this recipe made a TON! 

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Ingredients:
5 lbs red potatoes
3 cups sour cream
1 lb bacon, cooked & crumbled
2 cups shredded sharp cheddar cheese
2 Tbsp chives
1/2 tsp salt
1/2 tsp pepper

Directions:
1. Lay red potatoes on rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
2. Roast at 425 for 25-30 minutes.
3. Allow to cool and then cut into pieces.
4. In large bowl, combine diced potatoes, sour cream, bacon, 1 cup of cheese, chives, salt and pepper. Toss to combine well.
5. Chill for at least 2 hours.
6. Before serving, sprinkle with remaining shredded cheese.

Some Notes:
1. If you’re going to chill this overnight then reserve 1 cup of the sour cream and mix it in right before serving. Otherwise the potato salad is a little dry.
2. This is delicious same day but it’s even better the next day!
3. If you don’t like chives, substitute chopped green onion.
4. The bacon is best if it’s really crispy, almost burned. I was in a time crunch and used the Oscar Mayer ready to serve bacon. I cooked it in the microwave for twice as long as the directions and it was the perfect crispy crumbliness.
5. Crumbliness is totally a word, right?

Happy cooking!

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Quick & Yummy BBQ Chicken Soft Tacos

I’ve been adding new fast and easy dinner recipes to my monthly rotation for the past few months. The kids started whining at even their most favorite dinners so I knew it was time to mix it up a little bit. The one thing that is always a hit in our house is tacos. Any kind of tacos. 

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Ingredients:
4-5 chicken breasts, cooked & shredded
3 cups BBQ sauce
1 cup chopped dill pickles, divided
1 cup shredded Mexican blend cheese
1 container sour cream
8 Tortillas

Directions:
1. In large bowl, combine shredded chicken, BBQ sauce, and 1/2 cup of dill pickles.
2. Spoon mixture evenly into 8 tortillas, top with shredded cheese & arrange in baking dish.
3. Bake at 400 degrees for 10 minutes.
4. Top with sour cream and remaining chopped dill pickles.

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These chicken soft tacos were amazing. The dill pickles gave it a little different kick and I loved it! The kids ate them with zero complaints and asked for more! These are definitely going on my monthly meal plan!

BBQ Chicken Soft Tacos
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Ingredients
  1. 4-5 chicken breasts, cooked & shredded
  2. 3 cups BBQ sauce
  3. 1 cup chopped dill pickles, divided
  4. 1 cup shredded Mexican blend cheese
  5. 1 container sour cream
  6. 8 Tortillas
Instructions
  1. In large bowl, combine shredded chicken, BBQ sauce, and 1/2 cup of dill pickles.
  2. Spoon mixture evenly into 8 tortillas, top with shredded cheese & arrange in baking dish.
  3. Bake at 400 degrees for 10 minutes.
  4. Top with sour cream and remaining chopped dill pickles.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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15-Minute Hot BBQ Ham & Cheese Slaw Sandwiches

I’ve been trying to build up a little list of easy, fast, and delicious summer dinners that can be thrown together quickly. We tend to graze during the summer for dinner with most of us eating at different times throughout the evening. My favorite go-to dinners are of the sandwich variety during the hot months of the year but my family balks at eating PB&J’s every night. Bunch of whiners. So I have to be creative. This dinner came about purely by chance. I actually made the sauce for another meal and then realized I forgot to defrost the meat I needed to finish that dinner. But I had a brand new baggie of deli ham. And that’s how we ended up with this yummy dinner.

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Ingredients:
2 lbs thinly sliced deli ham
3/4 cup water
1 cup ketchup
1/3 cup brown sugar
1/4 cup worcestershire sauce
1 Tbsp apple cider vinegar
2 tsp yellow mustard
8 Deli rolls
1 bag of coleslaw mix
8 slices provolone cheese

Directions:
1. Combine water, ketchup, brown sugar, worcestershire sauce, vinegar, and mustard in large saucepan.
2. Bring to a boil over med-high heat then reduce to a simmer over low heat.
3. Simmer for 5 minutes.
4. Add ham and gently mix.
5. Allow to simmer for 5 minutes.
6. Serve on deli rolls topped with slice of provolone cheese and slaw.

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You can leave off the cheese if you want. I actually preferred mine sans cheese but the kids all loved it with the cheese melted on top. If you’re really short on time you can even substitute store bought BBQ sauce and really toss this together in a hurry! 

15 Minute Hot BBQ Ham & Cheese Slaw Sandwiches
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Ingredients
  1. 2 lbs thinly sliced deli ham
  2. 3/4 cup water
  3. 1 cup ketchup
  4. 1/3 cup brown sugar
  5. 1/4 cup worcestershire sauce
  6. 1 Tbsp apple cider vinegar
  7. 2 tsp yellow mustard
  8. 8 Deli rolls
  9. 1 bag of coleslaw mix
  10. 8 slices provolone cheese
Instructions
  1. Combine water, ketchup, brown sugar, worcestershire sauce, vinegar, and mustard in large saucepan.
  2. Bring to a boil over med-high heat then reduce to a simmer over low heat.
  3. Simmer for 5 minutes.
  4. Add ham and gently mix.
  5. Allow to simmer for 5 minutes.
  6. Serve on deli rolls topped with slice of provolone cheese and slaw.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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