FRITOS NACHOS

FRITOS NACHOS
Chili – I use Chicken, Black Bean or Black Bean “Kitchen Sink” Steak
Fritos
diced Jalapenos
Beer Cheese Dip (optional)
Shredded Jack and Cheddar Cheeses
Crispy Bacon
Diced tomato
Diced green onion
sour cream
*optional charred finely chopped hot dogs

  • Layer:
          FRITOS
          CHILI
          CHEESE
          BACON
         TOMATOES
         GREEN ONIONS
  • Bake at 375 degrees for 15 minutes.
  • Plate and add a dollop of sour cream.
  • Enjoy.

 
 

CHILE VERDE CARNITAS FRIES

Don’t forget about our upcoming Tailgating Time Link Up for Football.  The season begins Thursday, September 4th, 2014.
 Links open at midnight September 4th!

This recipe I made up after having lunch at one of our favorite restaurants BJ’s Brewerhouse and saw something similar on their appetizer menu.  I knew immediately it would become a football favorite!

CHILE VERDE CARNITAS FRIES
crispy thin fries
Green Chile Verde Carnitas
minced jalapenos
finely shredded jack and cheddar cheese
finely chopped green onions
finely chopped cilantro
sour cream
Heinz Jalapeno ketchup

  • Assemble everything from the crispy thin fries through the cheese “Nacho” style.
  • Bake in a preheated oven for 10-15 minutes to heat through.
  • Top with green onions and cilantro.
  • Add a dollop of sour cream and Jalapeno ketchup.
  • Dig in and Enjoy!

Hubs likes his with pepper jack cheese.  That is the beauty of this recipe – you can build to suit.

    ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA

    According to Wikipedia STROMBOLI is: a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables or a Greek Island or an Ingrid Bergman movie – you choose. The dough is Italian bread dough.

    When I was much younger and elderly family friend always told me I looked just like Ingrid Bergman.  I didn’t know then what a compliment that was.

    Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano’s Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman.  Other sources claim the stromboli was the brainchild of Mike Aquino, Sr., and that he created it in Spokane, Washington, in 1954.  The first claim is more credible, with most people remembering the advent of the stromboli at Romano’s Italian Restaurant & Pizzeria in the early 1950s.

    No matter what you call it, it is a family favorite around here.

    We have a favorite pizza – ITALIAN GARLIC SUPREME from Round Table Pizza.  This pizza is full of pepperoni, Italian sausage, Roma tomatoes, white mushrooms, green onions and lots of chopped garlic and is baked with a blend of 3 cheeses in a creamy garlic sauce.  Unfortunately they are not a national chain.  We have spent horribly disappointing meals  out trying to find a local replacement for this pizza.  I have since decided the best replacement is the one I make myself.  Hubby whole heartily agreed! We decided to push the envelope though and make that same recipe into a sandwich.
    ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA
    ITALIAN GARLIC SUPREME PIZZA
    CRUST
    1 cup of warm water (105 degrees)
    3 1/2 cups of all-purpose flour
    2 tablespoons of olive oil
    2 teaspoons of honey
    1 teaspoon sugar
    1 teaspoon of salt
    1 teaspoon of yeast
    • Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
    • Gradually add the flour and olive oil until well blended.
    • When the mixture gets too heavy to mix, start kneading the dough with your hands.
    • Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
    • Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
    • Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
    • Lightly oil a cookie sheet with olive oil and sprinkle with cornmeal.
    • Pre-Bake dough at 400 degrees for 5 minutes.
    TOPPINGS 
    1 package John Morrell pepperoni
    3 Italian sausages, cooked and crumbled 
    1 can Contadina tomato paste with basil and oregano or homemade sauce
    1/2 pound mushrooms, thinly sliced
    1 large bunch green onions, thinly sliced including the majority of the tops
    6 cloves garlic, finely minced
    1 Roma tomato, diced small
    2/3 cup grated mozzarella cheese
    2/3 cup grated provolone cheese
    2/3 cup grated Romano cheese
    Extra light olive oil
    • Whisk together the tomato paste, garlic and 1 teaspoon olive oil to make the sauce.
    • Brush pre-baked dough with a small amount of olive oil and then an even layer of the sauce.
    • Evenly sprinkle the crumbled sausage over the sauce followed by half of the pepperoni.
    • Top with the mushrooms, green onions and tomatoes.
    • Evenly sprinkle the cheese over it all
    • Top with the remaining pepperoni.
    • Roll up and place on the center of the pan.
    • Bake the sandwich pizza at 400-450° F for about 20-25 minutes until the crust is golden.

    STUCK IN A TIME WARP – GRILLED CHEESE & CHILI

    Back in 1988 I was having a particularly tough time at work- no details, but let’s just say a man was trying to make my life miserable and I needed a mental health day.  I decided to go to a movie that had just been released, Working Girl.  After all, Harrison Ford was in it!  I thought it would be a fun chick flick and bring my spirits up.


    I was right.  My spirits saw the underdog, a woman no less, rise above the BS and succeed, or at least get her opportunity to succeed.  So, what is my point?  Do you remember that scene at the very end when Melanie Griffith, er Tess McGill in Working Girl combines Trask and radio to succeed?  It was almost like an Oprah AHA moment!

    Well, I had an AHA, or Trask/radio idea! Chili and Grilled Cheese.  You eat cheese on your chili don’t you?  So, why not eat chili on your cheese, grilled cheese that is.


    There’s no real recipe here – you get the picture!

    BEAN & BACON ROLLS

    BEAN & BACON ROLLS
    4 slices of your favorite bread
    8 slices bacon
    1 small can Bush Maple baked beans

    • Preheat oven to 350˚.
    • Spread Beans on each slice of bread.
    • Roll bread up and secure with 2 slices of bacon with toothpicks.
    • Bake for 30-45 minutes until bacon is crisp.

    ARE YOU READY FOR SOME FOOTBALL?

    I can’t believe pre-season is almost over and it’s almost time!  Don’t forget to come join us and link up all your favorite tailgating goodies throughout the entire 2014-2015 football season!  We’ll open the links on opening day, September 4th, 2014!

    No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

    Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always such a blast to play armchair quarterback..

    Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

    BAKED HAM & SWISS SANDWICHES

    I wish I could tell you where I saw this recipe, but I can’t. I did adapt it slightly and  it really makes the perfect football food – quick, easy and tasty.  Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well. As an added bonus they are really good as a “club” adding turkey as well to the ham.

    BAKED HAM & SWISS SANDWICHES
    12 pack of KING’S Hawaiian rolls
    4 slices thick ham, quartered (to fit on rolls)
    4 large slices Swiss cheese, quartered (to fit on rolls)
    1/3 cup butter
    2 teaspoons Worcestershire sauce
    1 teaspoon garlic powder
    1 teaspoon onion powder

    • Slice rolls in half and layer pan with bottom halves.*
    • Place a slice of ham and Swiss cheese on each roll.
    • Put the tops on.
    • In a small saucepan melt the butter.
    • Add the Worcestershire sauce and seasonings and blend well.
    • Brush the tops of each roll.
    • Cover with foil and refrigerate over night.
    • Preheat oven to 375°.
    • Bake 15-20 minutes.
    • Serve immediately!  They are best hot.

    CADILLACS – PARMESAN ROAST BEEF SANDWICHES

    As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.



     

    PARMESAN ROAST BEEF SANDWICHES

    8 ounces thinly sliced roast beef (close to shaved)
    1 firm tomato
    1 medium onion, thinly sliced
    4 ounce can mild green chiles,
    VERY well drained*
    4 slices thick quality sourdough bread

    1 cup shredded sharp cheddar cheese

    6 tablespoons Parmesan cheese
    4 tablespoons butter

    2 tablespoons Worcestershire sauce

    mayonnaise

    • Heat 1 tablespoon butter over medium heat in a small skillet.
    • Saute’ onions until JUST tender.
    • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
    • Toss roast beef with onion mixture until heated through and well blended.
    • Grill the tomatoes until cooked through.
    • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
    • Press bread buttered side down on hot grill.
    • Add grilled tomatoes.
    • Top with shredded cheese.
    • Top with roast beef mixture.
    • Spread mayonnaise on top slices of bread and top sandwiches.
    • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
    • Flip sandwiches and grill until golden.
    *I accidentally picked up jalapenos this last time. 
    NOTE to self these were ALSO good, but way HOT!!!
     

    GLAZED STUFFED PORK CHOPS – the secret is in the sauce

    Glazed Stuffed Pork Chops

    4 VERY thick pork chops

    8 slices oatnut bread

    butter

    1/2 teaspoon thyme

    1/2 teaspoon garlic salt

    1/2 teaspoon white pepper

    1/2 teaspoon ground ginger

    1/4 teaspoon red pepper flakes

    1/2 cup apricot pineapple jam, room temperature**

    1 tablespoon peach schnapps

    1 large lemon, juiced

    • Preheat oven to 350°.
    • Slit each pork chop along 2 sides to create a large pocket.
    • *Toast each slice of bread well and then lightly butter.
    • Cut each piece into small squares.
    • Toss with thyme, garlic salt and pepper.
    • Stuff each pork chop with 1/3 cup of mixture.
    • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
    • Place chops in a square greased baking dish.
    • Arrange remaining stuffing around the edges.
    • Glaze chops and stuffing tops.
    • Bake uncovered 30 minutes.
    • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

    *If you prefer, prepare 1 box of stove top stuffing instead.

    **Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

    Save

    Cinnamon Chocolate Babka Muffins

    Cinnamon Chocolate Babka Muffins

    DOUGH

    1/2 cup whole milk, warmed 110 degrees

    1/4 cup sugar

    2 teaspoons instant rapid rise yeast

    1 large egg at room temperature

    2 cups all purpose flour

    1/2 teaspoon salt

    3 tablespoons unsalted butter at room temperature

    • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
    • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
    • Mix in the butter until well blended with no remaining chunks.
    • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
    • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

    FILLING

    3/4 cup milk chocolate chips

    1/4 cup brown sugar

    1 teaspoon ground cinnamon

    pinch of salt

    3 tablespoons unsalted butter at room temperature

    • Chop chocolate pieces in a food processor until small coarse pieces.
    • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
    • Set aside.

    EGG WASH

    1 egg, lightly beaten

    1 tablespoon heavy cream

    • Whisk together until well blended.

    STREUSEL TOPPING

    1/3 cup brown sugar

    1/4 cup all purpose flour

    3 tablespoons unsalted butter at room temperature

    • In a small bowl combine the brown sugar and flour.
    • Cut the butter in with a pastry blender until it resembles coarse crumbs.
    • Set Aside.

    ASSEMBLY

    • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
    • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
    • Roll the dough into a 12×20 rectangle.  (flour as needed to prevent sticking)
    • Sprinkle the filling evenly over the dough.
    • Roll the dough into a tight log.
    • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
    • Place each piece into you prepared tin or papers.
    • Cover with your tea towel and let rise 30 minutes or so.
    • Preheat oven to 350 degrees.
    • After 30 minutes, brush tops with the egg wash.
    • Sprinkle each with the streusel topping.
    • Bake for 15-20 minutes or until puffed and brown around the edges.
    • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).

     

     

    TAILGATING TIME – ARE YOU READY FOR SOME FOOTBALL?

    I can’t believe how quickly this season is going.  Don’t forget to come join us and link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

    No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

    Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
    Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

    ARE YOU READY FOR SOME FOOTBALL?

    I can’t believe how quickly this season is going.  Don’t forget to come join us and link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

    No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

    Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
    Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.