BBQ Ham & Swiss Sliders

 There are SO many variations of these sliders . . . mine is not much different than the usual except that I use homemade BBQ Mayo as the spread. 

BBQ Ham & Swiss Sliders

BBQ Ham & Swiss Sliders     Makes 12 sandwiches

12 potato dinner rolls or Hawaiian buns , separated into tops and bottoms

12 slices ham

14 slices Swiss cheese (dinner roll size each, so you can probably just use 12 slices that have been cut in half)

1/4 to 1/3 cup BBQ More than Mayo Sauce

Basting Sauce:

6 tablespoons butter, melted

1 1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 tablespoon poppy of sesame seeds, optional 

1. Preheat oven to 375°.
2. Place bottom halves of rolls in a foil-lined baking dish. 
3. Top each with cheese, then ham, then another slice of cheese. 
4. Spread a little BBQ Mayo on each top half roll and place on top of ham and cheese.  
5. Combine butter, mustard, garlic powder, Worcestershire sauce, brown suga & seeds in a small bowl. Mix until combined. Pour evenly over rolls. Cover with foil and refrigerate until ready to bake (or bake right away).
6. Bake covered for 10 minutes, then remove foil and bake for another 5 to 10 minutes or until tops are browned and cheese is melted.

   

   Make a batch of 12 or just a few for two to four. 

   
   
   
   
   
   

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

Land of Kansas Bread with wheat, sunflower seeds, flax, oats, honey & local milk, eggs & butter

Full of the bounties of Kansas, from wheat flour to sunflower seeds, flax seed meal, oats, honey,  farm-fresh eggs, milk and butter from a local dairy, this bread is a celebration of the crops of the wheat and sunflower state. Moist, tender and tasty; a great bread for sandwiches and toasting. 

Land of Kansas Bread     Make an 8x4-inch loaf

1 1/4 cup Hildebrand® whole milk 

3 tablespoons Hildebrand® butter

1/3 cup old-fashioned rolled oats

1 tablespoon local honey

2 1/4 teaspoons instant yeast

1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour

3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour

2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)

1 teaspoon table salt

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.

Egg wash: 1farm-fresh egg, beaten 

Topping:

2 tablespoon old-fashioned rolled oats

1 tablespoon sunflower seeds               

1. Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt. 
2. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
3. Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form. 
   
4. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.
   
   
   

   
5. Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. 
   
   Above: Dough goes into oiled bowl for 1st rise.
   Below: Dough after about 60 minutes. 

   
6. Spray or grease an  8x4-inch loaf pan. 
7. After dough has risen, punch down and  shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
   
8. Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan. 
   
9. During the second rise, preheat oven to 350° F. 
10. Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
11. Sprinkle additional oats and sunflower seeds on top of the dough. 
    
12. Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
13. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.
    

Recipe without photos . . . Land of Kansas Bread     Make an 8x4-inch loaf

1 1/4 cup Hildebrand® whole milk 

3 tablespoons Hildebrand® butter

1/3 cup old-fashioned rolled oats

1 tablespoon local honey

2 1/4 teaspoons instant yeast

1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour

3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour

2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)

1 teaspoon table salt

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.

Egg wash: 1farm-fresh egg, beaten 

Topping:

2 tablespoon old-fashioned rolled oats

1 tablespoon sunflower seeds               

1. Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt. 
2. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
3. Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form. 
4. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.. 
5. Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. 
6. Spray or grease an  8x4-inch loaf pan. 
7. After dough has risen, punch down and  shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
8. Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan. 
9. During the second rise, preheat oven to 350° F. 
10. Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
11. Sprinkle additional oats and sunflower seeds on top of the dough. 
12. Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
13. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.

Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)

King Arthur’s #ExtraordinaryBread challenge has inspired me to try all kinds of new breads including this Persian flatbread. Their website describes it this way . . .a chewy (definitely CHEWY), flavorful flatbread, brushed with an interesting oil-and-flour glaze and topped with two kinds of seeds. Higher-protein unbleached bread flour, plus lots of water in the dough, give the bread wonderfully light texture. Next time I might divide the dough into thirds and make 3 flatbreads.

King Arthur Baking Company recommends this bread as a accompaniment to a Middle Easter meal but it was delicious with Vegetable Beef & Barley Soup — a Persian-American fusion of tastes. 

Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)   Yield: 2 loaves

PREP =20 mins / BAKE =15 to 18 mins / TOTAL - 2 hrs 5 min

INGREDIENTS

Dough

1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*

2 1/4 teaspoons active dry yeast or instant yeast

4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour

1 1/2 teaspoons (9g) salt

Semolina flour, for dusting (optional)

*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.

Glaze

2 teaspoons King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour

1/2 teaspoon granulated sugar

1/2 teaspoon vegetable oil

1/3 cup (74g) water, cool

Topping

1 teaspoon sesame seeds

1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.

INSTRUCTIONS

1.  To make the dough: Mix the water, yeast, flour, and salt until well combined. 

2.   Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.

3.   Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.

After rising.

4.  Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.

5.   Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

6.   Preheat the oven to 450°F. If using a baking sheet, position a rack in the middle of the oven OR, if you prefer using a pizza stone, set it on the lowest rack or oven floor. 

7.   To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

8.   Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. I shaped it on a sheet of sprayed parchment for easy transfer to my baking sheet. King Arthur says—If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper. 

9.  Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.

10. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

11. Transfer the parchment to the baking sheet and bake for 15 to 18 minutes, until it’s golden brown.  

       OR, slide the bread onto the stone and bake it for 15 to 18 minutes.

12. While the first loaf is baking, prepare the second loaf. Bake as directed.

13. Remove the bread, and cool it on a rack.

14. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.

15. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.

Explanation from KA: What's with the flour/water glaze? This is a traditional solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully; it also gives the crust a satiny shine.

Recipe without photos . . .Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)   Yield: 2 loaves

PREP =20 mins / BAKE =15 to 18 mins / TOTAL - 2 hrs 5 min

INGREDIENTS

Dough

1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*

2 1/4 teaspoons active dry yeast or instant yeast

4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour

1 1/2 teaspoons (9g) salt

Semolina flour, for dusting (optional)

*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.

Glaze

2 teaspoons King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour

1/2 teaspoon granulated sugar

1/2 teaspoon vegetable oil

1/3 cup (74g) water, cool

Topping

1 teaspoon sesame seeds

1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.

INSTRUCTIONS

1.   To make the dough: Mix the water, yeast, flour, and salt until well combined. 

2.   Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.

3.   Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.

4.  Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.

5.   Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

6.   Preheat the oven to 450°F. If using a baking sheet, position a rack in the middle of the oven OR, if you prefer using a pizza stone, set it on the lowest rack or oven floor. 

7.   To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

8.  Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. I shaped it on a sheet of sprayed parchment for easy transfer to my baking sheet. King Arthur says—If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper. 

9.  Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.

10. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

11. Transfer the parchment to the baking sheet and bake for 15 to 18 minutes, until it’s golden brown.  

       OR, slide the bread onto the stone and bake it for 15 to 18 minutes.

12. While the first loaf is baking, prepare the second loaf. Bake as directed.

13. Remove the bread, and cool it on a rack.

14. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.

15. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.

Explanation from KA: What's with the flour/water glaze? This is a traditional solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully; it also gives the crust a satiny shine.

Multi-seeded Almost No-Knead Bread

Chock-full of oats and seeds, and a combination of whole wheat and all-purpose flours, this bread is PACKED WITH FLAVOR and NUTRITION. It is actually a blend of some of my favorite parts of other recipes.

Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
   
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Recipe without photos . . . Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°.