I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

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Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

We’ve been having a load of hot weather, which makes me want to make simple dinners that don’t heat the house. I used a combination of greens that we had in the fridge, and kept it simple with just a few toppings. The citrus vinaigrette paired well with the other ingredients, and the salad was delicious. This healthy, quick, and simple salad paired nicely with some spicy chicken sandwiches and a fruit salad.

Simple Mixed Greens Salad with Citrus Vinaigrette

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce, chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts, toasted
• Parmesan, shaved, to taste  ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper, to taste

How to Make a Simple Mixed Greens Salad with Citrus Vinaigrette:

Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.  Side Note: You won’t need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week. 

Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.

Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.

Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste.  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown. 

Serve immediately with additional vinaigrette on the side. Enjoy.

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Simple Mixed Greens Salad with Citrus Vinaigrette

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large Bowl

Ingredients

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar white wine vinegar will also work
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice can also use a Clementine
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts toasted
• Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper to taste

Instructions

• Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using. 

  Side Note: You won't need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
• Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
• Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
• Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. 

  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
• Serve immediately with additional vinaigrette on the side. Enjoy.

It’s been quite warm around here lately, so we’ve been eating a lot of salads. I decided to switch it up and make this easy citrus vinaigrette recipe I found on Simply Scratch, instead of my go-to Fran’s simple vinaigrette. The sweet, tangy salad dressing is so easy to make and tastes fantastic on any greens from spinach and romaine to butter lettuce and endive.

Citrus Vinaigrette

Ingredients:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

How to Make a Citrus Vinaigrette:

Combine the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.

Store in the airtight glass jar in the refrigerator for up to a week. Enjoy.

Print

Citrus Vinaigrette

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Allow flavors time to mingle: 15 minutes minutes

Total Time 20 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid

Ingredients

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar White wine vinegar will also work
• Zest from half a lemon PLUS 1 tbsp fresh lemon juice
• Zest from 1 mandarin PLUS 1 tbsp fresh mandarin juice A Clementine will also work
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Instructions

• Combine the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using.
• Store in the airtight glass jar in the refrigerator for up to a week. Enjoy.

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This is the best and easiest corn on the cob recipe, and I doubt I will ever cook fresh corn on the cob any other way again. Using a microwave is the quickest, easiest way to get freshly cooked corn on the cob that keeps its texture and taste, and it doesn’t heat the house! This method has you steam the corn directly in the husks. Once it is cool enough to handle, you cut off the BOTTOM of the cob and squeeze the corn out of the husk, along with all the corn silk. Easy-peasy, and the corn tastes fantastic & not waterlogged.

Easiest Corn on the Cob

Ingredients:

• 3 ears of corn, husks kept on!

Serving:

• Butter
• Sea salt and freshly cracked black pepper, to taste

How to Make the Easiest Corn on the Cob:

Place the ears of corn, husks intact, in the microwave.

Cook for 7-8 minutes for three ears.  Side Note: 1 ear of corn cooks for 4 minutes; then add 1-2 minutes per additional ear, depending on the microwave’s power.

Carefully remove the ears of corn from the microwave and set aside until cool enough to handle.

Using a very sharp knife, cut off the bottom of the corn (stem end) about one row of corn in from the stem.

With your hands on the top, uncut side of the corn, squeeze and slip the corn from the husk, which will also remove the silk.

Serve with butter, sea salt, and freshly cracked black pepper to taste. Enjoy.

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Easiest Corn on the Cob

Course Sides

Cuisine American

Prep Time 1 minute minute

Cook Time 7 minutes minutes

Total Time 8 minutes minutes

Servings 3

Author Pam - For the Love of Cooking

Equipment

• Microwave
• Sharp Knife

Ingredients

• 3 ears of corn husks kept on!

Serving:

• Butter
• Sea salt and freshly cracked black pepper to taste

Instructions

• Place the ears of corn, husks intact, in the microwave.
• Cook for 7-8 minutes for three ears.  Side Note: 1 ear of corn cooks for 4 minutes; then add 1-2 minutes per additional ear, depending on the microwave's power.
• Carefully remove the ears of corn from the microwave and set aside until cool enough to handle.
• Using a very sharp knife, cut off the bottom of the corn (stem end) about one row of corn in from the stem.
• With your hands on the top, uncut side of the corn, squeeze and slip the corn from the husk, which will also remove the silk.
• Serve with butter, sea salt, and freshly cracked black pepper to taste. Enjoy.

I had some tasty sausages in the fridge, so I grabbed some veggies and made these sausage kabobs (kebabs). I loved the charred bits of the crisp-tender veggies and the spicy sausages. We enjoyed these tasty sausage and vegetable skewers, and thought they paired well with garlic rice and some corn on the cob.

Sausage and Veggie Skewers

Ingredients:

• 4 pork, chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini, cut into bite-sized pieces
• ½ red bell pepper, cut into bite-sized pieces
• ½ yellow bell pepper, cut into bite-sized pieces
• ½ red onion, cut into bite-sized pieces
• 1 tbsp olive oil, or more if needed
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Sausage and Veggie Skewers:

Soak the wooden skewers (if using) in water for 15 minutes, to prevent them from burning on the grill.

Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.

Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.

Heat the grill or grill pan over medium-high heat while you prepare the kabobs.

Print

Sausage and Veggie Skewers

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 - 7 Skewers

Author Pam - For the Love of Cooking

Equipment

• Wooden Skewers or Metal Skewers
• Grill or Grill Pan

Ingredients

• 4 pork chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini cut into bite-sized pieces
• ½ red bell pepper cut into bite-sized pieces
• ½ yellow bell pepper cut into bite-sized pieces
• ½ red onion cut into bite-sized pieces
• 1 tbsp olive oil or more if needed
• Garlic powder to taste
• Dried parsley to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Soak the wooden skewers (if using) in water for 15 minutes to prevent them from burning on the grill.
• Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.
• Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.
• Heat the grill or grill pan over medium-high heat while you prepare the kabobs.
• Grill the skewers by placing them on the HOT grill or grill pan, turning occasionally, until the sausage and vegetables are cooked through, about 10-15 minutes.
• To serve, transfer the skewers to a platter or plate and serve immediately.

After trying and loving the egg roll smash tacos, I decided to use a few leftover hamburger patties from the fridge to make these smash ground beef tacos, and they turned out delicious. I served them gringo-style with shredded lettuce, cheddar cheese, and lots of salsa and hot sauce. These crispy beef tacos were fun & easy to make and reminded me of the tacos my mom made when growing up, which made me nostalgic. My husband and I devoured these smashed beef tacos and thought they paired nicely with some tortilla chips and guacamole.

Smash Ground Beef Tacos

Ingredients:

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas (or flour tortillas)
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce, finely shredded
• ½ cup cheddar cheese, grated
• 2 compari tomatoes, seeded & diced
• ½ small red onion, diced
• 2 tbsp fresh cilantro, diced

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Smash Ground Beef Tacos:

Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.

Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.

Season the smash tacos by sprinkling the seasoning blend over each taco to taste.

Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.

Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.

Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them. 

Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro. Serve immediately with salsa, hot sauce, and sour cream.

Print

Smash Ground Beef Tacos

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 Tacos

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Muffin Pan (upside down), Cooling Rack, or Taco Tray

Ingredients

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas or flour tortillas
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce finely shredded
• ½ cup cheddar cheese grated
• 2 compari tomatoes seeded & diced
• ½ small red onion diced
• 2 tbsp fresh cilantro diced

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.
• Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.
• Season the smash tacos by sprinkling the seasoning blend over each taco to taste.
• Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.
• Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.
• Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them.
• Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro.
• Serve immediately with salsa, hot sauce, and sour cream.

We’ve had a bit of a heat wave, and I haven’t felt like doing much cooking, but I decided to surprise my family with this no-bake treat! This lunch lady peanut butter bar recipe I found on My Baking Addiction was super simple to make, put big smiles on everyone’s face, and didn’t heat my house while making them.

Lunch Lady Peanut Butter Bars

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter, cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs, about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts, optional
• Flaky sea salt, optional

How to Make Lunch Lady Peanut Butter Bars:

Line a 9 x 9-inch baking pan with parchment paper for easier removal.

Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.

Prepare the graham crackers by using a food processor to crush them into fine crumbs.

Add the graham cracker crumbs and powdered sugar, and stir until well combined.

Press the mixture evenly into the prepared baking dish.

Refrigerate while you prepare the chocolate & peanut butter topping.

Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.

Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired.

Refrigerate for at least 2 hours, or until set.

Once set, slice into bars and serve chilled.

Store in an airtight container, layers separated by parchment paper. Enjoy.

Print

Lunch Lady Peanut Butter Bars

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Refrigerating Time: 2 hours hours

Total Time 2 hours hours 22 minutes minutes

Servings 16 - 20 (depending on size)

Author Pam - For the Love of Cooking

Equipment

• 9 x 9-inch Glass Baking Dish
• Food Processor
• Sharp Knife

Ingredients

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts optional
• Flaky sea salt optional

Instructions

• Line a 9 x 9-inch baking pan with parchment paper for easier removal.
• Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.
• Prepare the graham crackers by using a food processor to crush them into fine crumbs.
• Add the graham cracker crumbs and powdered sugar, and stir until well combined.
• Press the mixture evenly into the prepared baking dish. Refrigerate while you prepare the chocolate & peanut butter topping.
• Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.
• Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired. 
• Refrigerate for at least 2 hours, or until set.
• Once set, slice into bars and serve chilled.
• Store in an airtight container, layers separated by parchment paper. Enjoy.