Sassy Tailgate Sandwiches

 photo: allrecipes.com

Sassy Tailgate Sandwiches


Ingredients:

• 1 (12 count) package Hawaiian bread rolls
• 1 pound shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dried minced onion
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

original recipe: http://allrecipes.com/recipe/rwop-finalist-sassy-tailgate-sandwiches/detail.aspx

Garlic-Lime Chicken

 photo: randomanderson.wordpress.com

Garlic-Lime Chicken



Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Instructions:

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.


original recipe: http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

Lemon Gelato Recipe

photo: tasteofhome.com

Lemon Gelato Recipe


Ingredients:

• 1 cup milk
• 1 cup sugar
• 5 egg yolks, lightly beaten
• 3 tablespoons grated lemon peel
• 3/4 cup lemon juice
• 2 cups heavy whipping cream

Instructions:

In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: 1-1/2 quarts.

 Nutritional Facts 2/3 cup equals 361 calories, 26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.


original recipe: http://www.tasteofhome.com/Recipes/Lemon-Gelato

Spinach Salad with a Hot Blackberry Walnut Dressing

 photo: pauladeen.com

Spinach Salad with a Hot Blackberry Walnut Dressing

original recipe: http://www.pauladeen.com/recipes/recipe_view/spinach_salad_with_a_hot_blackberry_walnut_dressing/

Ingredients:

• 1 lb Baby Spinach Leaves, washed and fully dried
• 1/2 red onion, very thinly sliced
• 2 eggs, hard boiled and sliced
• 6 slices bacon, cooked and crumbled, reserve fat
• 1/2 cup Paula Deen Collection Blackberry Walnut Dressing
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup fresh raspberries for garnish
• 1/4 cup fresh blackberries for garnish

Instructions:

In a large bowl, gently toss spinach, onion and egg together. Keep refriigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Paula Deen Collection Blackberry Walnut dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. Serve immediately.

Homemade Chicken Egg Rolls

photo:food-pusher.blogspot.com

Homemade Chicken Egg Rolls

original recipe: http://food-pusher.blogspot.com/2010/08/egg-rolls.html

Ingredients:

• 3-4 chicken breasts, cooked & shredded or finely diced
• 1/2-3/4 head green cabbage, finely shredded (can purchase pre-shredded cabbage)
• 2-3 cups broccoli, finely chopped
• 2-3 cups cauliflower, finely chopped
• 2-3 green onions, thinly sliced
• 1-2 cups carrots, shredded
• 1 cup potato, peeled & shredded
• soy sauce, about 2 tablespoons, or to taste
• black pepper, to taste
• 1-2 packages egg roll wrappers
• vegetable oil for frying
• 1 egg, beaten & mixed with 1 tablespoon water

Instructions:

Mix cut veggies in a large bowl. Heat a large skillet & spray with Pam. Stir fry the veggies in two batches, adding the soy sauce and pepper just as the cabbage starts to wilt. Cook veggies until just underdone to your taste, as they will cook more when you fry the egg rolls. Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling. Heat oil, about 1-1 1/2 inches deep, in a frying pan. Lay out a wrapper, brush egg mixture on two adjacent edges, spoon as much as you can fit (3-4 tablespoons) into a wrapper, and roll according to package instructions. Fry egg rolls 4-5 at a time, turning as they get to a golden brown color. Remove to paper towels, or a wire rack to drain & cool. Enjoy.

Shredded Brussels & Roasted Chicken with Whole Wheat Spaghetti

photo: http://www.delallo.com

Shredded Brussels & Roasted Chicken with Whole Wheat Spaghetti

original recipe: http://www.delallo.com/recipes/shredded-brussels-roasted-chicken-whole-wheat-spaghetti

Ingredients:

• 1 1/4 pounds Brussels sprouts, trimmed
• 2 tablespoons butter
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, sliced
• DeLallo Natural Coarse Sea Salt to taste
• 1 (1-pound) package DeLallo Whole Wheat Spaghetti
• 1/4 cup chicken broth, warmed
• 1 1/2 cups sliced roasted chicken
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper to taste

Instructions:

Bring a large pot of salted water to a boil for pasta.

Shred Brussels sprouts with a grater into long, thin slices. Heat butter and 2 tablespoons of olive oil in a large saucepan over medium heat. Once butter is melted, add sprouts, garlic and a pinch of sea salt. Cook together for about 5 minutes, stirring often until sprouts begin to turn golden brown. Add chicken broth and continue to cook covered, stirring occasionally, for another 10 minutes until sprouts are tender.

Cook pasta for al dente texture, according to package instructions, reserving 1/2 cup of pasta water. Add hot pasta to the saucepan and toss with sprouts, chicken, 3/4 cup of Parmigiano and 1/2 cup of pasta cooking water if needed. Cook together on medium heat for another 2 minutes to marry flavors.

Serve sprinkled with remaining cheese.

Chocolate Walnut Tart

 photo: http://www.myrecipes.com

Chocolate Walnut Tart

original recipe: http://www.myrecipes.com/recipe/chocolate-walnut-tart-50400000107542/

Ingredients:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup light-colored corn syrup
• 2 tablespoons butter (at room temperature)
• 4 ounces bittersweet chocolate, finely chopped
• 1 cup walnut halves
• 1/2 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray

Instructions:

1. Arrange 1 rack in lower third of oven. Preheat oven to 350°.

2. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.

3. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

4. Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.