Here’s a few great New Year’s Eve Recipes Ideas… if your staying in or having a quick party for New Year’s Eve, here’s some of my tasty dishes for celebrating the New Year in style with family and friends.
Do yourself a favor and try these awesome leftover versions of “Hawaiian Bread Sliders” that can be whipped up with leftover ham, prime rib and turkey sausages topped with different cheeses like swiss, cheddar and gouda cheese. These mouthwatering meat and cheese sliders fit the bill for brunch, lunch, dinner and weekend parties. Hot out of the oven, or served at room temperature, these sliders are buttery soft and melt-in-your-mouth delicious – one is never enough!
Everyone loves a “Caprese Salad”! What’s not to like – a little tomato, fresh mozzarella, a few basil leaves, some olive oil and balsamic vinegar – perfect ingredients all stacked up into one salad. Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side. Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice. Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top. Drizzle it with your favorite sea salt – and voila! An update to everyone’s favorite Caprese salad!
Delicious “Chicken Satay” on a stick is one of my favorite easy chicken recipes that anyone can make at home. Guests will be pleasantly surprised at their restaurant quality. I love to serve these small individual, tasty bites of chicken with the sauce on the side, just in case someone is allergic to peanut sauce – better safe than sorry! The only little problem is…you had better make plenty of these yummy Chicken Satays because everyone will demand more. These babies are a crowd pleaser!
It’s time to get our game plan on for our incoming New Year 2015, I’m so ready!
Happy New Years!
Ali in the Valley
Hawaiian Roll Sliders
Author: Alison Ball
1 24 pack of King’s Hawaiian rolls
left over ham prime rib, turkey sausages
1 pack of swiss cheese cheddar cheese, gouda cheese
1/3 Cup of butter
1 Tablespoon brown sugar
1 teaspoon minced onions
1 Tablespoon honey mustard
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon poppy seeds sprinkle on top
1/2 cup of prepared horseradish sauce
Cut rolls in half and place bottom halves into a 9x13 baking dish. Layer with ham and swiss cheese. Replace tops over the ham and cheese. In a small saucepan, melt the butter, brown sugar, minced onions, honey mustard, garlic powder & honey. Spoon sauce over each roll & drizzle any leftover sauce throughout. Sprinkle with poppy seeds & mined onions. Bake at 350 for 15-20 minutes.
Compact caprese salad
Author: Alison Ball
Take a whole tomato and cut slices into it about 1/4″ thick without cutting all the way thru the other side. Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice. Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top. Drizzle it with your favorite sea salt – and voila! An update to everyone’s favorite caprese salad!
Author: Alison Ball
½ cup coconut milk
1 clove garlic minced
1 teaspoon curry powder
1½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless boneless chicken
breast halves – cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 6 inch wooden skewers, or as
needed soaked in water for 30 minutes
Stir together ½ cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and ¼ cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. Preheat a grill for medium-high heat.Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.