Hamwiches

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These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good.   These are easy to make and are good as appetizers or at a brunch or lunch.

Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.

This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.

I made a few other recipes that I have already posted here ~ Mini Cinnamon Rolls, Paula Deen’s Sausage Spirals, Winter Fruit Salad, and one more recipe that I have to post.

Hamwiches

3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices

Preheat oven to 350º.

Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.

Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.

Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.

Make as many servings as there are rolls. This is easily doubled.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Sausage with Peppers and Onions

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First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!

Balsamic Chicken Wings

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You have GOT to try these wings!  I like Buffalo wings as much as the next person but I really enjoy a different tasting wing and these are it.  They are tangy and a little sweet and really just delicious.  I found the recipe on Epicurious but have seen it on Food.com and some other sites.

The thing to watch out for is while they are baking at 500º, they will smoke up your oven.  I know that Alton Brown has a trick to make them not smoke up your oven but I can’t for the life of me remember what it is.  Anyway, watch out for that.  Otherwise, they are super simple to make and everyone will love them!

Balsamic Chicken Wings

4 lbs. chicken drumettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Makes 6-8 appetizer servings.

Happy Cooking!

Guinness Cupcakes

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All I can say is WOW!!!  These are fabulous!  I know lots of people think you can’t make a cakey dessert with beer (or bourbon) and chocolate but really it adds such a depth of flavor to the baked good.

I had some trouble with the frosting so the next time I make this I will just bake a regular buttercream frosting and  use the reduced Guinness for some of the liquid.  I also did not use the vanilla bean ~ $11.99 for ONE bean and that’s just not happening so I added a bit more vanilla.   And I am a lousy frosterer!

@JanetRudolph tweeted this recipe last week and it comes from her blog ~ Dying for Chocolate Her blog is just chock full of chocolate ~ YUM!

Give these a try and see what you think!

I want to blog chocolate all week in time for Valentine’s day but I am getting a cold so if you don’t see me for a day or two, that’s why!

Guinness Cupcakes

1 cup Guinness extra stout
12 tbsps butter
3/4 cup unsweetened chocolate chunks (I broke up 1 Ghiradelli unsweetened chocolate baking bar)
2 cups sugar
2 cups flour
1/2 tbsp baking soda
3/4 tsp salt
2 eggs
3/4 cup sour cream

Preheat oven to 350º.

Place the stout and butter in a saucepan and bring to a simmer ~ do not boil ~ over medium-low heat.

Add chocolate chunks to hot stout/butter mixture and whisk until the chocolate melts. Take the pan off the heat and let the mixture cool.

Add the sugar to the chocolate mixture and stir to combine well.

In a bowl, sift the flour, baking soda and salt together.

Using a mixer with a whisk attachment throughout, combine the eggs and sour cream. Add the stout/chocolate mixture to the egg/sour cream mixture mixture and combine until well mixed.

Slowly add the flour mixture to the egg/chocolate mixture in thirds, scraping the sides of the bowl as you go along.

Place cupcake liners in pans and fill to about 2/3 full.

Bake at 350º for about 18-24 minutes or until a toothpick stuck in the middle comes out clean. Mine took 18 minutes.

Cool on wire rack before frosting.

Frosting

1 cup butter, room temp
2 1/2 cups sifted confectioner’s sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 tbsp vanilla extract
1 cup Guinness extra stout

In a small saucepan, simmer Guinness on low heat for about 10-15 minutes. Stout will reduce and become somewhat syrupy. Be careful that it doesn’t burn. Let cool.

Using a mixer, cream the butter for one minute. Slowly add the powdered sugar in thirds, alternating with some of the milk each time. Mix until creamy.

Add scraped vanilla bean and extract.

Slowly add reduce Guinness a bit at a time. Taste until you get to your desired flavor. I used a couple of tbsps so you may not use all the reduction.

Place in a piping bag with a large start tip and frost or just frost with a knife if you prefer.

Makes 24 cupcakes.

Happy Cooking!

Sausage Stuffed Mushrooms

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I am still stunned at myself for choosing to make a Sandra Lee recipe as she is not a favorite of mine and I usually don’t watch her show.  For some reason, I had the FN on before the holidays and Sandra made these mushrooms and since I am addicted to mushrooms,  I tried them.  They ARE good!  They take a bit of time to make but are easy to assemble.

The pictures are lousy because I didn’t get a chance to put them on a plate before they were scarfed up!  I had to elbow my way in to grab a couple pictures.

Stuffed Mushrooms

24 large stuffing mushrooms
olive oil
4 links sweet Italian sausage, removed from casing
1 1/2 cups diced leeks
1 cup cornbread stuffing
1/2 cup warmed chicken broth
1/2 tsp dried sage
1 tsp minced garlic
1/4 cup grated Parmesan cheese, divided

Preheat oven to 375º. Spray a cookie sheet with cooking spray and set aside.

Wipe mushrooms clean and remove stems but save the stems. Brush each cap with some olive oil.

Dice the stems.

In a large skillet over medium heat, add 2 tbsps olive oil. Add mushroom stems and cook for 1 minute. Add sausage; breaking up any clumps. Saute for 3 minutes. Add the diced leeks and saute for another 3 minutes or until the sausage is completely cooked through and the leeks are tender. Remove from the pan and set aside.

In a medium bowl, combine the stuffing and warmed broth. Let sit for a minute or two until the stuffing softens. Stir in sausage mixture, sage, garlic, and 2 tbsps Parmesan into stuffing.

Fill each mushrooms with some stuffing mixture and place on prepared cookie sheet. Sprinkle mushrooms with remaining 2 tbpsp of Parmesan.

Bake for 20-25 minutes.

Serve immediately.

Makes 6-8 servings.

Happy Cooking!

Easy Guacamole

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I have a couple of recipes for guacamole but I turn to this recipe the most because it’s super easy to make and doesn’t call for a bunch of ingredients.  I really *HATE* cilantro so I don’t add it and no one has ever missed it.  Sometimes I sub parsley but usually I just leave it out altogether.  This guac seems to stay green longer than other recipes I have tried but it doesn’t keep until the next day so use it up!

I found this recipe on Food.com submitted by Theresa in Chi-town.

Easy Guacamole

5 Hass avocados
2 limes
1 onion, diced
3/4 cup cilantro, chopped ~ leave it out or sub parsley if you don’t like it
1 tomato, diced and let sit on a paper towel for a minute to drain off much of the liquid
salt
chopped jalapenos ~ I used diced from a jar but fresh is fine as well or you can leave it out

Place meat of the avocados in a bowl and squeeze the juice of one lime over the top immediately to prevent browning. Using a fork or potato masher, mash up the avocado to the consistency that you want. I leave mine a little chunky.

Add the onion, tomato, and cilantro and mix together. Add the juice of the second lime and then add the salt to taste. Mix to combine. Add jalapeno and mix together.

Use as a dip or topping.

Makes 6-8 servings (or more)

Happy Cooking!

Hot Ham and Swiss Party Rolls

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This recipe should come with a defibrillator.  They are so bad calorie-wise but every time I make them for a party, it’s the one appetizer everyone raves over the most.

This recipe is found in so many cookbooks and all over the internet.  It’s small size makes it great for parties or tailgating or a picnic.  I try to skimp some on the butter so that it isn’t quite so bad for you but you’ll have to decide for yourself.  I do hope that you try them once ~ they are excellent!

I made mine early in the morning so I did not marinate overnight and that worked out fine.  In fact, I like it better.

Hot Ham and Swiss Party Rolls

1 cup butter
1/4 cup onion, minced
2 tablespoons poppy seeds
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1/4 cup brown sugar
1 tablespoon chopped parsley

24 small dinner rolls
mayonnaise
24 slices thin slices deli ham
24 slices thin slices Swiss cheese

Line two 9 x 13-inch baking pans with non-stick or regular foil.

Prepare marinade: Saute onion in butter over low heat until onion is soft. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set aside.

Slice the buns in half. Spread bottoms of buns with a thin layer of mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns.

Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350°. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

Makes 24 appetizer sandwiches.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Chipotle Chicken Wings

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I found this recipe in a Pillsbury holiday magazine and the picture just looked so delicious that it went right on my list for party appetizers.  I like somewhat spicy and Mr. Meat Eater likes enough spice to make him sweat and it’s hard to come up with something we can both eat.  This recipe is not overly spicy but the heat is there.  It’s flavorful and I really like chipotles (chipotles are smoked jalapenos in case you don’t know) so I would have eaten it no matter what, LOL!  Our guests raved over them and I probably could have made double the amount and still run out.

My picture is not nearly as delicious looking as Pillsbury’s but I had to grab it before they were gone!

Chipotle Chicken Wings

2 pkgs chicken drummettes
3/4 cup chili sauce
3 tbsps brown sugar, packed
2 tbsps chopped chipotles in adobo sauce
1 tbsp grated lime peel
2 cloves garlic, minced

Heat oven to 375º and line a 13×9 pan with foil (the easy-off foil is great for this). Arrange drummettes in pan in a single layer.

Mix well all of the rest of the ingredients in a small microwaveable bowl. Microwave on HIGH for 1 minute or until the sugar is dissoved. Stir sauce well and pour over drummettes in the pan.

Bake for 30 minutes, turn drummettes over, and continue baking for 20 to 30 minutes longer or until glazed and cooked through entirely and no pink remains.

Makes about 20 appetizers but you may want to double recipe.

Happy Cooking!

 

Goat Cheese and Mushroom Tart

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This is such a simple appetizer but packs loads of flavor.  It was a huge hit at our party and with my family.  I made it again the next day so we could have a bigger piece.  It would be great as a light supper as well as an appetizer.

Goat Cheese and Mushroom Tart

Mushroom Filling:
8 ounces baby bella mushrooms
3/4 cup coarsely shopped onion
2 tbsps butter
salt to taste
1/2 tsp fresh thyme leaves
1 tsp fresh lemon juice
1 tbsp mayonnaise
1/2 tsp Worcestershire sauce

Tart:
1 refrigerated pie crust
1/3 cup crumbled goat cheese
Leaves from 3 or 4 sprigs of fresh thyme

To make the spread:
Clean the mushrooms, remove stems and cut into quarters. Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.

Heat a skillet over medium heat and melt the butter. Add the mushroom/onion mix, salt and thyme and saute for 5 minutes. Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.

Spoon into a small bowl and let it stand until cool. Add lemon juice, mayo and Worcestershire sauce and mix well.

This filling may be made 1 day ahead and refrigerated until needed.

For the tart:

Preheat the oven to 450º. Let pie crust stand at room temperature according to package directions. Unroll the pastry on a parchment paper lined baking sheet.

Spread the mushroom filling evenly to within 1 1/2 inches from the edge. Sprinkle with cheese and thyme. Fold in one edge of the pastry toward the center covering part of the filling. Work around the edge, pleating as you go.

Bake for 10 minutes. Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.

Remove from oven and cool pan on wire rack for 10 minutes before serving.

Makes 6 servings.

Happy Cooking!

Smoked Almond Turtles

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I saw Giada deLaurentiis make this recipe on her Halloween show and really hadn’t had a chance to make it so I decided to give it a try for our party.  It’s not hard but takes a little time and patience.

Giada makes hers in a regular size muffin pan so I did the same but I cut them in fourths for the party because they are really too big of a piece of candy for one person.  Next time I will use mini muffin pans or maybe even those flexible pans.

These are really, really good and well worth making.  They would be great for a gift.

Smoked Almond Turtles (Giada DiLaurentiis)

Vegetable oil cooking spray
1 cup (5 ounces) coarsely chopped smoked almonds ~ I left mine whole but I would chop them next time

Caramel:

1/2 cup heavy cream
1 stick (4 ounces) butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

3/4 cup bittersweet (use Ghirardelli)) chocolate chips

Spray a 12-count muffin pan, very well, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.

For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240º, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.

Put the chocolate chips in a medium glass bowl and melt int he microwave according to the directions on the back of the package of chocolate chips. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). This will take a little bit of effort.

Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving. I cut into quarters before serving.

Store in an airtight container at room temperature.

Makes 12 candies.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!