Tag: Italian recipe

Grilled Cheese Sun Dried Tomato Sliders

Warm promises of sweet inviting flavors will have you falling in love at first sight. Glistening buttery bread dripping with two kinds of cheese that are bursting with sun dried developed flavors of time cured tomatoes is where cosmopolitain meets this delectable treat. I love sun dried tomatoes with salads and added for background flavors when cooking. For this recipe, the Sun Dried Tomatoes take the head-line and do not disappoint with how elegantly they complete the meal to the point of near perfection. This is perfect as a grab and go treat on the road or as a sit down and appreciate appetizer or snack. Best served fresh these sliders are kid friendly and can be enjoyed any time anywhere.

Watch the video and follow the instructions below to master the art of these handy grilled cheese sun-dried tomato sliders. Support the grass roots expansion of my growing catalog of menu selections by liking and sharing this or any you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These cheesy rich and delicious mini sandwiches are so full of well developed and savory flavors you will love every bite. My family loves these and I am sure your will too!

Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside and bottom halves in the baking pan.

Spread monterey jack cheese.

Add sharp cheddar cheese.

Add sun dried tomatoes (with oil) on the rolls over the bottom halves.

Then add the top half layer. Brush the melted butter over the tops of the rolls, then sprinkle with dried parsley. Cover with aluminum foil and bake for 30 minutes or until the cheese has melted.

Serve & enjoy!

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Grilled Cheese Sun Dried Tomato Sliders

Quick and easy grilled cheese sliders with an Italian twist.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 12 sliders
Calories

Equipment

  • 9" x 13" baking pan

Ingredients
  

  • 12 Hawaiian rolls
  • 1 ½ cups monterey jack cheese shredded
  • 1 ½ cups sharp cheddar cheese shredded
  • ⅓ cup sun dried tomatoes with oil
  • 2 tbsp melted unsalted butter
  • 1 tsp dried parsley

Instructions
 

  • Preheat the oven to 350°F.
  • Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside and bottom halves in the baking pan.
  • Spread monterey jack cheese, sharp cheddar cheese, and sun dried tomatoes (with oil) on the rolls over the bottom halves. Then add the top half layer. Brush the melted butter over the tops of the rolls, then sprinkle with dried parsley.
  • Cover with aluminum foil and bake for 30 minutes or until the cheese has melted.

Serve & enjoy!

    Video

    Keyword Appetizer and snack sliders, best grilled cheese sun dried tomato sliders, easy grilled cheese sun dried tomato sliders, grilled cheese sun dried Tomato sliders, grilled cheese sun dried tomatoes, kid friendly grilled cheese
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    Insant Pot Chicken Marsala

    Pleasing to the eyes and nose this Chicken Marsala sits on a bed of pasta and has a creamy rich and slightly zesty gravy drizzled excessively over the entire entree. So tender and easy to cut, forks filled with bites of juicy meat and twists of pasta will be systematically removing the contents of every plate at the table. Enjoy this dish on an evening when you feel like treating yourself to something familiar but worth every bite to try again. The creamy gravy establishes the framework for a delicious meal and has the potential to be cleaned from the plate with your favorite roll or French bread.

    Watch this lovely video and follow the instructions below to bring this dish to a table near you. Each and every meal should be planned with the intent of providing the diner with promising temptation and leaving them with comforting satisfaction and this entree meets that EatFoodlicious criteria with rich mushroom gravy to spare.

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    Serve with pasta, rice, salad or vegetables.

    Ingredients

    Clean and pat dry the chicken with a paper towel.

    Slice the chicken in half lengthwise. Set aside.

    In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.

    Set the sauté to high. Add oilve oil and butter. Wait until the until the butter has almost completely melted. Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside.

    You’ll have to do this in batches until all the chicken breasts are done.

    Add chopped shallots

    Add sliced mushrooms and cook for 3-4 minutes.

    Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.

    Add chicken broth, dried thyme and mix.

    Return the chicken to the cooker. Pressure cook on high for 5 minutes and natural release for 5 minutes.

    Remove the chicken and set aside.

    Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.

    Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency.

    Best with pasta, rice, salad or vegetables. Serve & enjoy!

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    Instant Pot Chicken Marsala

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    Servings 4
    Calories

    Ingredients
      

    • 2 lbs chicken breast large
    • 8 oz mushrooms sliced
    • ½ cup low- sodium chicken broth
    • ½ cup marsala cooking wine
    • ½ cup heavy wihpping cream
    • 2 tbsp unsalted butter
    • 2 tbsp olive oil
    • ½ tsp dried thyme
    • 3 garlic cloves minced
    • 1 medium shallot minced
    • salt & pepper to taste

    Flour mixture

    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ¼ cup flour

    Cornstarch Mixture

    • 1 tbsp cornstarch
    • 2 tbsp water

    Instructions
     

    • Clean and pat dry the chicken with a paper towel. Slice the chicken in half lengthwise. Set aside.
    • In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.
    • Set the sauté to high. Add olive oil and butter. Wait until the until the butter has almost completely melted.
    • Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside. You'll have to do this in batches until all the chicken breasts are done.
    • Add minced shallot, sliced mushrooms and cook for 3-4 minutes.
    • Add garlic and cook for 30 seconds.
    • Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.
    • Add chicken broth, dried thyme and mix.
    • Return the chicken to the cooker.
    • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid. Press cancel and set back to saute on high.
    • Remove the chicken and set aside.
    • Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.
    • Season with salt & pepper to taste. Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency. Garnish with chopped parsley.

    Best with pasta, rice, salad or vegetables.

      Serve & Enjoy!

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