This is a sponsored post written by me on behalf of Sargento® Cheese for IZEA. All opinions are 100% mine.
Hot Ham and Cheese Sliders. It might come as a shock to some, but yes, sliders can be something other than mini burgers. If you’ve ever been to ANY potluck here in the South you’ve had these little bites of hot ham and cheese goodness. They’re also perfect for the holiday season when we’re all busier than we normally are, have unexpected guests popping over or have to feed a crowd. Okay, these are pretty much good all the time. let’s just go with that. They’re also incredibly simple. We have a winner winner hot ham and cheese dinner.
I know you’re all familiar with meatball sliders. There’s a good reason for their popularity. They’re GOOD. Really good. I can’t even say the name without wanting one, and now (you guessed it) I want one! I have little to no willpower when it comes to foods that I love. It’s the reason I exercise. The only reason. Because I like to eat. I’m not one of those people who LOVES to exercise. I wish I was but nope I dread it but I suck it up and do it. I may or may not even think about what I’m going to eat for lunch while I’m doing said exercise. Sad but true.
Are you ready for some tailgating? You all know that I’m not actually a big football fan. I don’t keep that a secret but I do enjoy tailgating. What’s not to love about sitting on the back of a tailgate with your boot (cowboy of course) covered feet swinging away with your favorite cold beverage in your hand and a slider or two in the other. Right? Right. I’m already thinking about recipes for this season. Wings and SLIDERS are some of my favorites. This Pork Tenderloin Slider with Cranberry Sauce and Caramelized Onions might be my new all time favorite slider and could possibly be yours too. It’s cooked to perfection and without worry too. Want to know the secret?
Bread. Butter. Cheese. 3 simple ingredients come together to make this traditional sandwich that everyone knows, love and craves. Yes we CRAVE it! We have a few tips and tricks to help you get the best basic grilled cheese sandwich possible. For us it starts from the moment you bite into the sandwich. What we look for is CRUNCH. You need some texture (no one like soppy bread). Here is where the bread and butter comes in.
At any given time we have at least 6 different types of cheeses in our house. To say that we love cheese is an understatement. As much as I love dessert and I do I’m hard pressed to turn down a cheese plate when it’s on the dessert menu. It’s cheese, seriously what’s not to love about it. I love it to snack on, to add oomph to dishes and yes most definitely in GRILLED CHEESE sandwiches like this one.
Do you like to get your grill on? As in bbq grill not dental grill (which I have never ever understood – How do you clean those things? I mean just buy a ring or a bracelet already). IF you do, and you think you have what it takes my friends at Dole are hosting their Dole California Cook-Off and you should honestly consider entering. Besides glory there’s a whole lotta gumbo cash at stake. Like $25,000. All you have to do is come up with a killer recipe (some rules and regulations apply see contest page for full details – did that come across in my announcer voice?) and submit it.
The countdown to summer is on like Donkey Kong AND yeah yeah I’m on the workout wagon. And by working out I mean walking. We have to start somewhere right. In addition to moving moving it I’m lightening my plate and eating healthier. We’re not talking or mentioning the D word because that doesn’t work for me. Ever. Instead I’m making better choices without cutting out everything I love. Moderation people, moderation.
So apparently there’s a big football game coming up soon. Or so I keep hearing. I’m not a football person. Gasp. Sorry. Never have been. My husband is a football person. I am a snack person. You know that thing about opposites attracting? It’s true. I make the snacks and he gets to watch the game and all is right in the Jones house. I’m going to be making a plethora of carb heavy foods for the big shebang, including these mini meatball subs. These aren’t any ordinary subs. That would be boring. They’re amaze-balls sausage meatball subs with a sweet and spicy sauce served up a warm toasted steak roll.
A good sandwich requires quality ingredients. Both Inside and out. Otherwise you just might as well make a peanut butter and jelly sandwich and call it a day. We’re starting with the bread. Homemade pretzel rolls. Worth the effort. Trust. Soft, dough-y, and will have you looking for mustard sauce to slather on it before you can say pretzel. If you’re going to go through the trouble of making these homemade pretzel rolls (and you really should) then you’ll want to go to the trouble of finding the best possible filling to add. Boar’s Head.
I visited Chicago for the first time last month. I have to say I wish I’d had more time to hang around and get to know the windy city (which btw she was) a little better. Outside of working almost non-stop while we were there I did manage to squeeze in time for a lip smacking good meal at The Purple Pig. Ehem, here is where I take a moment to tell you that I (we – actually I dined with the loverly Meredith and Leslie) paid for our meal before I wax poetic about it.
I’m not quite done with my holiday baking yet (don’t worry there are more brownies coming your way – thank goodness right?) but I have to admit by the end of my marathon baking days I have been craving something salty and dare I say with a little veg it in. Who am I? The catch is I’m not all that hip on the idea of staying in the kitchen to whip up something that will take forever. In comes Stromboli. Think stuffed bread that filled with salty salami, cheeses and a little veg. Who wouldn’t want a slice or two of that?
If I never had to do dishes I would be one of the happiest people on the planet. Buying dishes that’s another story that I could do for hours on end but washing them bleck. Needless to say one pot wonders are pretty stinkin’ spectacular in my book. Slow cooker recipes that use a liner insert that you just toss after your done with no washing required. Now that’s worth a cartwheel or two. Maybe even a round-off. Or maybe just a solitary happy dance around the kitchen.
Sometimes a girl just needs a nice big sandwich (or is it just me?) To me the bread is JUST as important as the filling. I like mine with a little crunch on the outside, where you have to wipe away the crumbs after each bite. Then once you’ve broken through the crust you’re rewarded with a nice and pillowy soft inside. CIABATTA fits that bill for me. Every. Single. Time. Baking bread is incredibly rewarding. From kneading it (or letting Ruby do it for me), to watching it rise, to smelling it in the oven and diving in when I can’t wait any longer for it to cool. I’m a little light headed just thinking about it. Don’t even get me started on warm bread with a smidge of butter.
I’m kind of obsessed with this Italian flat bread. Especially when it’s stuffed with Prosciutto. It’s usually made with lard (I can’t believe I’m about to say this) BUT we’re watching our waistlines at the moment and we’re making ours with olive oil instead. Feel free to lard up if you wish. I would but, well you know. Sigh. If I make it to the end of this Tony Horton induced purgatory I’ll be larding up next batch.
I have a confession to make. This is my first lobster roll ever. EVER. Before getting started, I did a little research online googling and people are very passionate about lobstah rolls. There seems to be a lot of “discussion” about the “right” way to make one. Passionate fussing discussions. From what I gathered there is the Maine Lobster Roll that includes mayo and celery and then there is the Connecticut lobster roll which is butter based. Since I’m not a huge fan of mayo (GASP much to my family’s chagrin) I took the butter road. You’re not surprised are you?
It’s a wrap! I told you I was pretty obsessed with wraps lately. Did you see our Mushroom, Roasted Red Pepper & Spinach beauty? Well these skinny black bean wraps are super simple to make and require no cooking at all! This is my “no more excuses for grabbing a bag of chips for lunch” lunch. If you’re feeling fancy you could add a little cheese and then simple warm it up. Easy peasy right.
In the week after Christmas but before the New Year, I’m a little cooked out. I have to admit, making elaborate meals just isn’t on my radar. I do however need to eat and want something quick and delicious. My go to? PANINI! They’re perfect for lunch and if you add a salad (gah did I just mention salad in two posts back to back, feel my head quick ; 0 ) or a hearty bowl of SOUP and you’re all set.
Bread, Cheese and Pancetta. What’s not to love right? Put it together and you have this small crunchy ooey gooey bite of bliss that’s been kissed with a smidge of rustic woody rosemary. Yes, it’s pretty fantastic and EASY. It’s a great snack, light lunch or an amazing appetizer.
There are so many exciting things going on lately that I wanted to share a few of them with you loverlies…In case you missed my announcement, I’ve joined the featured contributor’s writing team over at babble’s family kitchen. I’m thrilled beyond words and I’m literally bubbling over with ideas, tips, tricks and recipes that I can’t wait to share with everyone.