You don't have to hang around my house very long to figure out that my husband and my son love college football. They love football season and everything that goes along with it. If you are planning to sit down and watch some football at home this weekend or heading out to a game, you need to try these bite size sandwiches. They're the perfect little sandwich to snack on during the big game.
12 Hawaiian sweet rolls, split
1 pound shaved ham
12 ounces white American cheese
8 ounce tub Philadelphia chive and onion cream cheese
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
Arrange bottoms of rolls in a greased 9x13" baking dish. (I used a 9" square baking pan for 9 sandwiches.). Layer sandwich bottoms with ham and cheese. speed each roll top with cream cheese. Place over cheese. In small bowl melt butter. Add Worcestershire and Parmesan. Let stand for 20 minutes. Cover dish and bake 20 minutes at 350.
With the leftover rolls, I made some mini sandwiches for my daughter's lunch for the next day. She was super excited about the "cute" ham and cheese minis.
Send me your comments with your family's favorite tailgate food. What do you like to munch on while you watch the game?
Mia and I took our long walk in the park yesterday. On the way home we stopped by a favorite little produce stand, and checked out their selection of apples.
The Mitsu apples from the Georgia mountains were HUGE! They definitely gave me a craving for really fresh, crisp apples. So - I ate one on the way home. I must be in the mood for apples because on Tuesday night, I baked a batch of apple cinnamon muffins from my 2011 Taste of Home Fall Baking magazine. They were really good.
Cinnamon Apple Muffins
1 1/2 cups flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 Tablespoons oil
1/2 cup milk
3 Tablespoon unsweetened applesauce
1 medium apple, peeled and grated
1/4 cup packed brown sugar
1 Tablespoon flour
2 Tablespoons butter
1/2 cup oats
Last week I made cheese stuffed steel head trout for dinner and as I we were cleaning up the meal, I saw this beautiful sunset outside my kitchen window. Since I am never very far from my camera, I decided to stop and take some pictures.
Several weeks ago I bought some frozen Steel Head Trout at the grocery store. It looks a lot like salmon but its lighter in texture to salmon. It was so good that I went back to the store and bought 2 more pounds to keep in my freezer. I pulled some out of my freezer last week and this time I stuffed it with an herbed cheese. It was absolutely fantastic and super simple to make.
Herb Cheese Stuffed Steel Head Trout
2 Steel Head Trout filets
1 Tablespoon slivered almonds
2 Tablespoons garlic and herb cheese
1/4 cup panko bread bread crumbs
1 lemon wedge for each serving
Cut pocket in top of each filet and spoon cheese inside. Sprinkle on fish with salt, pepper, panko and almonds. Bake 14 minutes at 425.
This recipe is a really easy way to dress up a simple piece of fish and turn it into an elegant entree. I normally use this recipe with salmon but because the Steel Head Trout is so similar to salmon, I decided to use the same recipe. If you can't find Steel Head Trout, try using salmon instead. We really enjoyed this meal and the beautiful sunset that followed.
I fired up the Big Green Egg and I decided to grill chicken not only for tonight's dinner, but for two other meals as well. I'm planning to make chicken floutas and a chicken casseroles this week too. I figured as long as I had the Egg all fired up and ready, I might as well cook all the chicken that I am going to need for the week. It's a huge time saver to have the chicken already cooked when I am in a hurry to get dinner on the table.
I have had this recipe for Tropical Island Chicken for at least 15 years. I have tried all different chicken marinades but I keep coming back to this one because I have yet to find anything better.
Tropical Island Chicken
½ cup soy sauce
4 cloves garlic
1/3 cup oil
1 teaspoon ginger
¼ cup water
¾ teaspoon salt
2 Tablespoons sesame seeds
1/8 teaspoon pepper
1 Tablespoon sugar
Combine all of the ingredients in a ziploc bag and then add the chicken. I refrigerate the chicken until I'm ready to grill. (up to 8 hours) I like to use chicken breasts with ribs and skin because I think it seals in the juices when I grill it. I remove the skin before serving it.
Grilled chicken is one of my favorite meals. I just never seem to get tired of it. This chicken marinade is my favorite - without a doubt. I think you'll like it too.
For those of you that haven't heard the story of my wimpy ankle, I will give you the abbreviated version.
Six months after my surgery, some of my friends suggested that I try P90x. I started the program while I was still in a leg brace. It was challenging and exhausting but it gave me hope that I could overcome my wimpy ankle. I completed my 90 days and then I started it all over again - this time without a leg brace.
Now, I'm completely hooked on the Beachbody workouts. In 2010, I ordered One on One with Tony Horton and Insanity. Now I combine all 3 programs into a workout schedule that is perfect for me. I'm in better shape now than I was when my only exercise was running.
Included with the P90x and the Insanity programs are nutrition guides and recipes. The recipes are designed to provide you with the energy that you need to continue the workouts and still burn fat. There are several recipes from the P90x recipe book that have become family favorites, like the turkey burgers.
My friend Ben adapted this chicken salad recipe from the P90x recipe book and it's one of the best chicken salads I've ever eaten. Last week, I made a batch big enough to serve 30 people. (It was for a party - not for my family of 4.) If you like chicken salad - you need to give this recipe a try.
3 pounds chicken, roasted and shredded
3/4 cup light mayonnaise
2 teaspoons dill
1/4 cup honey Dijon
3 cloves garlic
3 green onions, sliced
1/4 cup slivered almonds
salt and pepper
Combine all ingredients except almonds. Cover and let sit in the refrigerator for at least an hour. Top with almonds and serve.
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