Ham and Cheese Sliders and Tomato Soup

Ham and Cheese Sliders and Tomato Soup

Ariel Laughton
September 2017

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip

Poppy seed sauce:

• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow 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. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.

Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#Hm1cFzwqtgp57fHK.99

Tomato Soup

• Ingredients
• 2 (28-ounces each) cans diced tomatoes
• 3/4 cup low-sodium chicken broth
• 3 tablespoons butter
• 1 onion, chopped
• 1 bay leaf
• 1 teaspoon brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
• Salt and pepper
• 1/2 cup heavy cream or fat free half-and-half

1. In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn’t strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
2. Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.
3. Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
4. Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.

https://www.melskitchencafe.com/classic-tomato-soup-and-tuna-melts/

Thai Crunch Salad and Coconut Cheesecake

April LemmonJanuary 2017

Thai Crunch Salad

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro
• Shredded Chicken
• Fried wontons
• Diced avocado
• Crushed Peanuts

Coconut Cheesecake

Ingredients:                                Filling

14 whole graham crackers            5 packages (8 oz) cream cheese

1 C flaked coconut                       1 ¼ C Sugar

¼ C sugar                                   1 ¼ C sour cream

⅓ C butter, melted                       1 TBS vanilla

                                                 1 TBS lemon or lime juice

                                                 5 large eggs, lightly beaten

                                                 1 C Flaked coconut

                                                 1 TBS coconut extract

Directions:

• Preheat oven to 325 degrees. Place a greased 9-in (3 in deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  • Creak graham crackers into quarters;place in a food processor.  Add coconut and sugar; pulse until fine crumbs for.  While pulsing add melted butter just until blended. Press onto bottom and 1 ½ inch up sides of pan
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream vanilla,lemon juice, and coconut extract.  Add egg; beat on low speed just until blended.  Fold in coconut.  Pour into crust.  Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.  
  • Bake 80 -90 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack for 10 minutes.  Loosen sides from pan with a knife; remove foil. Cool one hour longer.
  • Remove rim from springform pan.  If desired, press additional coconut onto sides of cheesecake.  Serve with warm drizzled chocolate, sliced almonds, and homemade whipping cream.

Eliza Smith
December 2016

Roasted Pepper Bruschetta, Penne Gemelli and Panna Cotta

Kristy Williams

November 2016

Roasted Pepper Bruschetta

Take the seeds out of the peppers (I use small sweet peppers), roast at 350 for 25-30 minutes (the goal is to make them soft)

Slice and toast bread (I used baguettes at lunch club but prefer a bigger loaf)

Combine gorgonzola cheese with heavy cream (I did 4 oz gorgonzola with 1 cup cream and it served 12 people) and heat on stove (it is worth buying the nicer, more expensive cheese for this)

Put pepper (whole or cut up) on bread and cover in gorgonzola sauce

Penne Gemelli

2 cups green grapes, halved

2 cups pre-cooked shrimp

2 cups zucchini, sliced thin and quartered

¼ cup Sambuca (hard to find so call around to liquor stores before going to one)

1 ½ cup heavy cream

2 cups cherry tomatoes (I halved them for lunch club but you can forgo that if you want)

1 pound penne

Put shrimp on stove, put grapes and zucchini in right after
Add sambuca but take off stove to do so
Add cream and let boil
Add cherry tomatoes and don't cook long
Pour 1 pound cooked penne on top and mix in
Add some salt and top with parsley and Parmesan

(I made a double recipe for lunch club – it makes a lot!)

Panna Cotta
(makes about 5-6 servings)
½ cup 2% milk
2 cup heavy cream
½ cup sugar
1 pkg unflavored gelatin
2 tsp vanilla

Mix cream, milk, sugar, vanilla, gelatin in blender
Put in stove on low, stir with whisk until it simmers
Ladle into ramekins
4 hours in the fridge (can make the night before)

Decorate with berry purée (I pureed one cup strawberries with one of the big packages of fresh rapsberries, and added just under ½ c sugar), powder sugar, mint, crushed cookies

Whole Chicken, Broccoli, Potatoes, Salad, and Chocolate Bundt Cake

Maria Rojas and Lorie Camacho
October 2016

Roasted chicken

1 whole chicken
Olive oil
Minced garlic
1 lemon cut in half
Rosemary
Thyme
Sea Salt

Clean chicken and pat dry. Drizzle olive oil all over chicken and sprinkle sea salt over it; cover it in minced garlic (1.5 tsp approx). Rub it all together all over chicken. Put lemon halves in cavity of chicken. Place a sprig of fresh thyme and a sprig of fresh rosemary in cavity.
Put in roasting pan and place in oven at 400 degrees for 60-75 min.

Rosemary garlic potatoes

Cut up 2-3 lbs of white or red potatoesand place in a baking dish/Pyrex and drizzle with olive oil, sea salt and garlic powder. Place a couple of sprigs of fresh rosemary in there and bake at 400 for about 40 min.

CHOCOLATE CHIP BUNDT CAKE

                                                                from Patti Nelson

1 pkg. Devil's Food cake mix

4 eggs

1/2 pt. sour cream  (1 cup)

1/2 C. salad oil

1/2 C. warm water

1 small pkg. instant chocolate pudding mix

1 1/2 C. chocolate chips (a little less if you want)

Combine cake mix, eggs, sour cream, oil, water and pudding mix together.  Do not beat too much.

Pour into buttered and lightly floured Bundt pan.  Sprinkle with chocolate chips.

Bake at 350 degrees for 40‑45 minutes, or until done.  Cool in pan for 10 minutes.  Remove from pan.  When completely cool, dust with confectioners sugar if desired.  "Very moist and delicious!"

Chocolate glaze:
Melt:
3/4 chocolate chips
3Tbs butter

Stir in
1Tbs light caro syrup
1tsp vanilla

Drizzle on top.

 

I sometimes serve it plain but more often do a chocolate glaze.

Salted Caramel Chocolate Chip Cookie Bars and Spinach Prosciutto Pasta 

Kellie Marzetta
September 2016

Salted Caramel Chocolate Chip Cookie Bars

YIELD: 30 bars

PREP TIME: 15 minutes

COOK TIME: 30 minutes

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 2 cups semisweet chocolate chips
• 14 ounce can sweetened condensed milk
• 10 ounces soft caramels, unwrapped
• 1 teaspoon flaked sea salt

Directions:

1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray. (I just used parchment paper) 
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
4. Press half of the cookie dough into the bottom of the prepared baking dish.
5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
7. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

Spinach  Prosciutto Pasta

1lb mini farfalle (or whichever pasta you prefer)

1 shallot-chopped

1 10oz frozen spinach - thawed and drained

Prosciutto -cubed or about 3oz sliced 

2tsp olive oil 

1 qt heavy cream

1-1/12 C grated Parmesan cheese

1. Cook pasta about 6 min. Al dente - drain pasta and put back into pot.  

2. While pasta is cooking, heat olive oil & shallot till transparent. 

3. Add spinach and prosciutto. Make sure to cook all liquid out. 

4. Add heavy cream. Bring to simmer, careful not to scald the cream. 

5.  Remove from heat, add the Parmesan cheese till smooth. 

6. Pour sauce over top of pasta, stir till well coated. Serve warm. 

Serve with Caesar salad and garlic bread. 

Tinga Tacos/ Rice/ Mississippi Mud Brownies

August 2016
Ariel Laughton

TINGA CHICKEN TACOS

2pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

2tablespoons vegetable oil

1onion, halved and sliced thin

3garlic cloves, minced

1teaspoon ground cumin

¼teaspoon ground cinnamon

1(14.5-ounce) can fire-roasted diced tomatoes

½cup chicken broth

2tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce

½teaspoon brown sugar

1teaspoon grated lime zest plus 2 tablespoons juice

TACOS

12(6-inch) corn tortillas, warmed

1avocado, halved, pitted, and cut into ½-inch pieces

2ounces Cotija cheese, crumbled (½ cup)

6scallions, minced

minced fresh cilantro

Lime wedges

1. FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken.

2. Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits.

3. Return chicken to pot, reduce heat to medium-low, cover, and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.

4. Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste.

5. FOR THE TACOS: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, scallions, cilantro, and lime wedges separately.

Spanish Rice

Ingredients

• 2 Tablespoons canned chopped green chilies
• 1 can diced tomatoes
• 2 cups long-grain white rice
• ⅓ cup oil
• ½ large yellow onion, finely chopped
• 2 Tablespoons minced garlic
• 2 cups chicken broth
• 1 Tablespoon tomato paste
• ½ teaspoon salt
• ½ cup chopped cilantro

Instructions

1. Preheat the oven to 350°F. Combine chilies and diced tomatoes (plus liquid) in the bowl of a food processor, and pulse until mostly smooth; set aside. Put the rice in a strainer and rinse with cold water until the water runs clear. Shake as much water out as possible. Pour oil into the bottom of a dutch oven over medium heat. Add rice and saute until just beginning to turn golden, about 10 minutes. Add onions and garlic, and cook until onions are tranlucent. Add chicken broth, tomato paste, salt, and reserved tomato/chili mixture and stir to combine. Bring to a boil, cover, and place in the oven. Bake 15 minutes. Remove from oven, stir, replace cover, and bake another 15-20 minutes, until the rice is nice, fluffy, and dry. Stir in cilantro and cover until ready to serve
2. Mississippi Mud Brownies
3. Ingredients
4. 1 1/2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
5. 2 cups sugar
6. 1/2 cup unsweetened cocoa powder
7. 2 teaspoons baking powder
8. 1/2 teaspoons table salt
9. 1 cup (2 sticks) melted butter (no substitutions)
10. 3 eggs, lightly beaten
11. 1 tablespoon vanilla extract
12. 1 cup dark or semi-sweet chocolate chips or chunks
13. 3 cups mini marshmallows (or enough flat marshmallows to cover a 9x13" pan)

Frosting

1. 1/2 cup melted butter
2. 1/3 cup unsweetened cocoa powder
3. 1/3 cup evaporated milk or whole milk
4. 1 pound powdered sugar
5. 1 teaspoon vanilla

1. Preheat oven to 350. Lightly grease (and flour, if desired) a 9x13" pan and set aside.
2. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 25-40 minutes (or a little less if using a metal pan; please check out the notes on baking times in the post because they can vary as wildly as a drunken party at Tim Riggins' house) or until a pick inserted into the center of the brownies comes out clean.
3. When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and cool completely.
4. While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.