Super Bowl Sunday Sandwiches

Confession… I am not a huge football fan and rarely watch it, but I love Super Bowl Sunday! Why? Because there is always great food, beer and great company. I don’t think I’ve ever met a super bowl party that I didn’t like and with that being said I am definitely looking forward to the crawl fish boil this Sunday!

Now, back to food, this week is dedicated to the super bowl and today’s recipe for the best little sandwiches you’ll ever eat. I recently had these at one of our Supper Clubs and really enjoyed them. Plus, Heather (our wonderful host) said they were really easy, which as you all know is big deal to me.  So, I decided to test these little babies out and make them for the Wine and Wig party I had last Friday and needless to say, they were a HUGE hit.  Now, if a room full of women like them, I am absolutely positive a group of men will love them… Oh yes, these little babies will be a hit for sure!

Ham and Cheese Sliders

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)

1 Tablespoon poppy seeds

1 1/2 Tablespoons yellow mustard(or Dijon mustard)

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake**

Twofer Wednesday!!

Happy Hump Day Kiddies!

Hope you all are having an amazing year and sticking to your New Years resolutions…I know that is easier said than done, which is why I kept mine pretty easy; have the best year of your life and do something out of my norm. So far so good!  Now, I know I’ve been a little MIA lately (I don’t know about the rest of you… But this year is already crazy busy!!) so, I decided today is twofer Wednesday! Yes yes two different recipes!! I’ll start with the original and then move to the one I created after making the first. I must say they are both good and not to toot my own horn but mine is way better… why? Because it has meat! I am not one of those girls that can survive on veggies and fruit only. My brother would probably also say “Seriously, Ash? We have a cattle farm…”

So for our first and this is from pinterest...

Rating: 7 for the first 9 for the second

Stacked Roasted Vegetable Enchiladas

ingredients:

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)<-------not br=""> 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Now For mine! I really don’t have a name for this so we’ll call it…

Sparky’s Creation

Ingredients:

Spinach(I used several hand fulls)

2 cans of mushrooms

Owens sausage

1 yellow onion

2 cans of rotel

2 greek yogurts(small containers)

1 package of fiesta blend cheese

Corn tortillas

1 ½ tsp ground cumin

Garlic salt(to taste)

To start I preheat the oven to 350.  Sauté the mushrooms, onions, spinach and then add the cumin once everything is cooked. Cook the sausage. Then layer.. tortillas, greek yogurt, rotel, sausage, mushroom/spinach combo and cheese. Repeat.. I usually make two layers. Cover with foil and place in oven for 30 min. Walla! DoneJ