CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UPS

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UP DIPPERS

ROASTED TOMATO MIX
2 large zuchinni peeled and slices
8 cups tomatoes (I used garden grown Roma, Cherry and Blue Indigo tomatoes)
1 bulb garlic, peeled and sliced
1 large bunch green onions, halved and roughly sliced diagonally

CREAMY RUSTIC TOMATO SOUP
3 cups chicken broth
FRESH ground sea salt and black pepper, to taste
1/3 cup chopped Italian parsley
2 tablespoons chopped FRESH Basil
2 tablespoons chopped FRESH Oregano
1/2-1 cup heavy cream

GRILLED CHEESE ROLL-UP DIPPERS
12 egg roll wrappers
12 Tillamook medium cheddar cheese snack sticks
1/4 cup grated Parmesan cheese
1 stick butter
1/2 cup avocado or canola oil

  • Start cheese stick on the corner of the egg roll wrapper and roll cheese stick twice.
  • Sprinkle with Parmesan cheese and wrap 2 more times folding in the corners as necessary.
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat butter and oil (1/2 inch deep) to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.

HAM & CHEESE PULL APARTS

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: It’s the perfect tailgating food!

HAM & CHEESE PULL APARTS
4 sourdough rolls or 1 LARGE Italian or sourdough bread loaf
1/2 cup melted unsalted butter
1 + 1/2 cup shredded Mozzarella cheese or Monterey Jack or Baby Swiss
1 1/2-2 cups SMALL diced country ham or bits of deli ham
2 green onions, minced

  • Preheat oven to 350°.
  • Cover a baking sheet with foil.
  • Place rolls foil.
  • Slice rolls in a cross hatch pattern. Be sure NOT to slice all the way through.
  • Drizzle the butter into all the crevices.
  • Stuff the crevices with 1 cup of the shredded cheese and minced ham pieces.
  • Top with minced green onions.
  • Wrap loosely with a large piece of foil on top.
  • Bake 15 minutes.
  • Top with remaining cheese.
  • Uncover and bake another 10 minutes until cheese is golden.

CHICKEN PARMESAN STUFFED GARLIC BREAD

CHICKEN PARMESAN STUFFED GARLIC BREAD adapted from Tasty

1 pound boneless, skinless chicken tenders
1 cup flour
4 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup avocado oil, for frying
2 large baguettes**
Prepared marinara sauce**

  • Place the flour, eggs, and bread crumbs into 3 separate bowls.
  • Roll a chicken strip in the flour, dusting off excess.
  • Dip the strip into the egg, then place into the bread crumbs, coating it completely.
  • Repeat with the remaining chicken.
  • Heat the oil in a pan over medium heat to 350˚.
  • Preheat oven to 350°.
  • Fry the breaded chicken strips until both sides are golden brown.
  • Remove from heat and drain on a paper toweling.

GARLIC BUTTER
1/2 cup butter, melted
4 LARGE cloves garlic, minced
1 tablespoon FRESH parsley, chopped
2 tablespoons grated Parmesan cheese

  • Whisk everything together and set aside.

ASSEMBLY

  • Slice the baguettes into thirds or fourths, each piece should be about the same length of the chicken strips.
  • Hollow out the insides of the baguette pieces with a knife.
  • Overlap two slices of mozzarella lengthwise.
  • Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
  • Push the rolled chicken strips into a baguette piece.
  • Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
  • Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
  • Wrap the foil up and over the re-assembled baguette and bake for 20–25 minutes, until cheese is melted and the top is starting to brown.
  • Remove the foil and serve with marinara!

NOTE:

  • I make a “PINK” marinara that is half traditional red marinara and half alfredo sauce with a garlic crema (recipe below) 😀  The garlic crema is also wonderful to add to any base for any pizza.
  • I also like to use a ‘par baked’ baguette from the bakery.

GARLIC CREMA
1 cup heavy cream
6 cloves to the entire bulb or garlic depending on preference, minced
Combine the heavy cream and garlic in a small saucepan.
Cook over medium low heat, stirring frequently, 10-15 minutes until thickened and fragrant.

MEATLOAF BURGERS

MEATLOAF BURGERS
1/2 pound ground sirloin
1/2 pound ground pork
1 LARGE egg
2 teaspoons Worcestershire sauce
1 teaspoon FRESH minced thyme
FRESH ground sea salt and black pepper
1/3 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons apple cider vinegar
4 buns

  • Combine ground sirloin, ground pork, egg, Worcestershire sauce, salt and pepper in mixing bowl.
  • Shape into 4 patties.
  • Whisk together the ketchup, brown sugar and vinegar. Set aside 1/3 cup for serving.
  • Grill patties on greased grill 5-7 minutes until browned.
  • Flip burgers and brush with glaze, cooking another 5 minutes.
  • Transfer burgers to platter and serve with buns, cheese and reserved glaze for dressing buns.

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW

This couldn’t be a simpler recipe if you tried.

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW
2 cups torn rotisserie chicken pieces
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon red pepper flakes
OR
2 cups of your favorite BBQ sauce (I used a Cherry Chipotle)

  • Whisk together the vinegar, water, sugar and red pepper flakes in a saucepan over HIGH heat, simmering 8-10 minutes until reduced by half.
  • Stir in chicken and cook several minutes until warmed through.

OR

  • Bring YOUR FAVORITE BBQ sauce to a SLOW simmer.
  • Add chicken, stirring to coat all the pieces.
  • Simmer 5-10 minutes until heated through.
  • Serve on buns with FRESH corn on the cob.

CARROT SLAW
1 1/2 cups shredded matchstick carrots
1/2 cup broccoli matchstick pieces
1/4 cup bread and butter pickles, chopped
2 tablespoons apple cider vinegar or juice from the pickles
1/2 cup sour cream
FRESH ground sea salt and black pepper

  • Whisk together the sour cream, vinegar or brine, salt and pepper.
  • Toss carrots and broccoli pieces together with dressing.
  • Chill several hours before serving.

BEEF STROGANOFF SANDWICHES

BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls

  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
  • Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
  • Sprinkle flour in and stir until everything is coated and flour is golden.
  • Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
  • Remove from the heat and add the sour cream, careful not to curdle, and stir well.
  • Preheat oven to 350°.
  • Cover baking sheet with foil.
  • Slice open rolls, butter and place halves on baking sheet.
  • Toast rolls 5 minutes in oven until edges begin to crisp.
  • Spoon meat mixture evenly over rolls.
  • Top with chopped tomatoes and shredded cheese.
  • Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.

BBQ CHICKEN SLIDERS

BBQ CHICKEN SLIDERS

12 King’s Hawaiian sweet rolls OR 6 King’s HAWAIIAN buns
3 1/2 cups shredded cooked chicken
½ cup Sweet Baby Ray’s original barbecue sauce
½ red onion, thinly sliced
6 slices Baby Swiss or Gruyere cheese
3 ears baby white corn cut from cob or 2 cans white shoepeg corn
2 green onions, minced
FRESH ground salt and pepper
2 tablespoons apple cider vinegar
1 tablespoon Bragg’s amino acids
2 +1 tablespoons butter
1 teaspoon Worcestershire sauce

  • Preheat the oven to 350°.
  • Over medium high heat melt 2 tablespoons butter.
  • Add corn and green onions, generously seasoning with FRESH ground salt and pepper.  Cook until staring to turn golden brown.
  • Add apple cider vinegar and Bragg’s amino acids to the skillet, stirring to combining and cooking JUST until liquid is absorbed.  Remove from heat and set aside.
  • Slice the rolls in half lengthwise.
  • Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish.
  • Combine chicken and BBQ sauce until well mixed.
  • Spread the chicken evenly over the rolls, followed by the red onion, corn and then the sliced cheese.
  • Top with the remaining rolls.
  • Brush the tops with melted butter mixture.
  • Bake for 20 minutes, until the bread is golden brown.
  • Slice into individual sliders.
  • Enjoy!

PORK & CHARRED PINEAPPLE SLIDERS

PORK & CHARRED PINEAPPLE SLIDERS

1/4 cup jalapeño ketchup
2 tablespoons brown sugar
3 (1+2) tablespoons pineapple juice
2 (1+2) tablespoons apple cider vinegar
8 ounces ground pork
1 LARGE bunch green onions, sliced and divided
FRESH ground sea salt and black pepper, to taste
8 slices pineapple, 1/4 inch thick
1 cup shredded red cabbage
8 KING’S Hawaiian small hamburger rolls or (12) buns, split

  • Whisk together the ketchup, brown sugar, 1 tablespoon pineapple juice and 1 tablespoon apple cider vinegar. Set aside.
  • Combine cabbage, 2 tablespoons pineapple juice, 2 tablespoons apple cider vinegar, 1/2 of the green onions, salt and pepper to taste and toss well.
  • Combine pork, remaining green onions, salt and pepper together. Form 8 patties or 12 squares if using rolls.
  • Spray heavy skillet with non-stick cooking spray.
  • Heat skillet over medium high heat.
  • Add pork patties and cook 2-3 minutes until slight charred.
  • Flip and cook another minute.
  • Transfer patties to plate and keep warm.
  • Add pineapple slices to skillet and cook 2 minutes until slightly charred.
  • Top pork patties with pineapple slices.
  • Generously brush buns with ketchup mixture.
  • Add a pork patty to each bun bottom.
  • Top with cabbage mixture and roll top.

LOOSE MEAT BACON CHEESE BURGERS

LOOSE MEAT BACON CHEESE BURGERS

3/4 cup mayonnaise
1 tablespoon Heinz Chili Sauce
1 tablespoon Frank’s Original Hot Sauce
1 tablespoon Avocado oil
1/2 Sweet Vidalia Onion, finely chopped
1 pound ground beef chuck
6-8 slices bacon, chopped, browned and drained of grease
FRESH ground sea salt & black pepper
1/2 cup finely chopped sweet pickles
6 slices cheddar cheese
12 pull-apart dinner rolls

  • Preheat oven broiler.
  • Whisk together the mayonnaise, chili sauce and hot sauce. Cover and refrigerate until needed.
  • Heat the avocado oil in skillet over medium high heat.
  • Add the onion and ground beef. Season with the FRESH ground salt and pepper. Cook and stir until browned. Drain off excess fat if necessary.
  • Spread mayonnaise mixture on both sides of buns.
  • Remove from heat and stir in pickles and any remaining sauce.
  • Place bottoms of rolls on baking sheet and toast under broiler a couple minutes – WATCH that they don’t burn.
  • Remove baking sheet and turn oven down to 400°.
  • Spread the bottoms with cheese followed by the meat mixture.
  • Layer cheese on top of meat followed by the crumbled bacon.
  • Add tops to the burgers.
  • Bake 10 minutes until tops are toasted and cheese is melted.

NOTE: Also good with Frank’s Sweet Chili Lime Sauce.

BAKED HAM & CHEESE SANDWICHES

These little gems have become an ALL TIME tailgating appetizer favorite for any gathering!  You can change up the meats and cheese for your own liking 😀

BAKED HAM & CHEESE SANDWICHES
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons HEINZ yellow mustard**
1 tablespoon minced onion
1 tablespoon poppy seeds
3 teaspoons sugar
1 package King’s Hawaiian rolls (I use the 8 pack small burger size)
8 slices COLBY cheddar cheese, halved
8 thin slices of deli ham, halved
8 slices Provolone cheese, halved

  • Preheat oven to 350°.
  • In a small bowl whisk together the butter, mustard or mayonnaise, onion, Worcestershire sauce, sugar and poppy seeds.
  • Place the bottoms in a 9×13 baking dish.
  • Brush each bottom with butter mixture.
  • Top each bun with layers of Colby cheese, deli ham and Provolone cheese folded to fit accordingly.
  • Brush with half the butter mixture.
  • Put roll tops on. Brush with remaining butter mixture.
  • Bake, uncovered 10-15 minutes until cheese is melted.

NOTE: I’m deathly allergic to mustard and substitute mayonnaise for the mustard and then put mustard on the serving table for others to use at their pleasure.

BUFFALO CHICKEN TENDER SLIDERS

BUFFALO CHICKEN SLIDERS

2/3 cup Frank’s hot pepper sauce
1/2 cup unsalted butter
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
4 cups shredded chicken**
12 KING’s Hawaiian sweet rolls
1/3 cup Ken’s Sweet Vidalia Onion dressing
Green leaf lettuce or cabbage mix, optional
Thinly sliced Mozzarella cheese

  • In a large sauce pan combine the hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Bring to a SLOW boil, removing from heat as soon as it bubbles.
  • Add the chicken and stir to coat.
  • Spread a layer of the dressing on each roll or better yet make a slaw with the dressing and a cabbage mix or the lettuce.
  • Top with a slice of mozzarella cheese, lettuce if using and a scoop of the chicken mixture.
  • Serve and enjoy!

NOTES: **A rotisserie chicken works great when you’re in a time crunch! I prefer to pan sear a few breasts for shredding when I have time.

7UP CHILI SLOPPY BURGERS

This was an actual “scrap” of a recipe torn from a typed book – maybe a church cookbook or some such type. It had such a unique name, 7-UP CHILIBURGERS, that I had to set it aside to try sometime. Fast forward many years and I ran across it again, this time vowing to make it soon. Fast forward a couple more years and here we are. All I can say is that I am truly sorry we didn’t try this sooner!!!! These were wonderful!

7UP CHILI SLOPPY BURGERS
1 tablespoon butter
1 pound lean ground beef
1 SMALL onion, chopped (3/4 cup)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 tablespoon WONDRA flour
7 ounces 7UP
3/4 cup Jalapeno ketchup
1/2 teaspoon chili powder

  • Melt butter in skillet over medium heat.
  • Add onion and beef. Brown until beef is crumbled into small pieces and onion is cooked through and translucent.
  • Sift together the flour, salt and chili powder.
  • Slowly add the 7UP, stirring until smooth.
  • Add ketchup, Worcestershire and 7UP mixture to the skillet, stirring to blend well.
  • Cover and simmer 10 minutes.
  • Serve on buns.