Sassy Tailgate Sandwiches

from Taste of Home. Rich, buttery, and delicious.

Ingredients:
12 Hawaiian rolls, split
1 lb. shaved Black Forest ham
12 oz. Gruyere cheese, sliced (I used Fontina instead - we love Fontina in our house)
1 tub (8oz.) chive and onion cream cheese
1/2 cup butter, melted
1/4 cup grated Parmesan cheese

1 and 1/2 tsp. dried minced onion

1. Arrange bottoms of rolls in a greased 9x13 baking dish. Layer with ham and Gruyere cheese. Spread each roll top with cream cheese and place on top of sandwich.
2. In a small bowl, combine butter, Parmesan cheese, Worcestershire sauce, and onion. Pour over sandwiches. Let stand for 20 minutes.
3. Cover and bake at 350 for 20 minutes.

Grilled Veggie Tortillas

from Taste of Home

These are meant to be made on the grill; however, today I used a skillet for steps 1 & 2 and the oven set on broil for step 3.

Ingredients:
1 medium zucchini, cut lengthwise in quarters
1 yellow summer squash, cut lengthwise into quarters
1 sweet red pepper, cut in half
2 tbsp. olive oil
salt
1 large tomato, chopped
1/4 cup mayonnaise
2 tbsp. pesto
1 tbsp. minced fresh basil
1 tbsp. minced fresh oregano
4 whole wheat tortillas (I used 2 flatbreads that we already had in the pantry and they worked great)
1 cup shredded mozzarella cheese (we used chihuahua cheese, which was very tasty)

1. Brush the zucchini, summer squash, and pepper with 1 tbsp. olive oil. Sprinkle with salt. Grill veggies over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2 in. cubes and place in small bowl. Stir in tomato.
2. Combine the mayonnaise, pesto, basil, and oregano and set aside. Brush both sides of the tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. (With the flatbreads, it did not take that long, so make sure you stay close by and watch them!)
3. Remove from grill. Spread sauce mixture on tortilla and top with veggies. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

This Week's Menu

This week's menu is designed to help beat the heat and includes light and fresh ingredients.

~ Gazpacho and bread
~ Grilled Veggie Tortillas
~ Sassy Tailgate Sandwiches (yes, I wish they had a better name, but they sound delicious)
~ Fancy Grilled Cheeses and Sweet Potato Fries
~ Pesto Pasta with Potatoes and Green Beans
~ Shrimp Ceviche

Poor Man's Lobster Rolls

A truly light and delightful summer sandwich.  Adapted from Food Network Magazine; sauce mixture is from the magazine.

Use imitation lobster for a budget-friendly version or the real thing for a special occasion.

Ingredients:
2 packages imitation lobster, chunked
1 lemon, halved
1/2 cup mayonnaise
7 tbs. butter, melted
6 hoagie buns
1/4 cup roughly chopped celery leaves
1/4 tsp. celery salt
2 roma tomatoes, sliced lengthwise
salt
1/8 tsp. dried dill

1. Whisk mayonnaise, 4 tbs. melted butter, and the juice from the lemon in a large bowl. Add lobster meat and toss to coat. Season with salt.
2. Heat a grill pan or skillet over medium heat. Brush the outside of hoagie rolls with melted butter and toast rolls until golden, about 1 minute per side.
3. Line the split of the hoagie roll with tomato slices. Top with lobster mixture and sprinkle with celery leaves, celery salt, and dill.

New-Orleans Style Shrimp

This has become Evan and I's new favorite. It is INCREDIBLY flavorful, thanks to the homemade broth. It does take some patience and time, due to peeling and de-veining the shrimp, but I promise it's worth it.

From Food Network Magazine

Ingredients:
1 and 1/2 lbs. medium-sized shrimp in the shell (you can buy these fresh in the meat/seafood section, or frozen)
1 tbs. creole seasoning
6 tbs. unsalted butter
2 bunches scallions, chopped
1/4 cup Worcestershire sauce
1 cup frozen corn
2 roma tomatoes

1. Peel the shrimp and reserve the shells. Devein the shrimp and rinse in a colander. Drain and pat dry; sprinkle with creole seasoning.
2. Heat 2 tbs. butter in a large skillet over high heat. Add the shells and half of the scallions and cook until the shells turn pink, about 1-2 minutes. Add the Worcestershire sauce and 1 and 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids.
3. Melt the remaining 4 tbs. butter in the skillet over high heat. Add shrimp and remaining scallions until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
4. Put the corn in a microwave-safe dish and cook on high for 2-3 minutes. Cut the tomatoes into chunks. Divide corn and tomatoes between 2 bowls. Add the shrimp and ladle in the broth.

Chicken Bruschetta Bake

Super simple. Super delicious.

From kraftfoods.com

Ingredients:
1 can (14.5oz) diced tomatoes, undrained - I use an italian diced tomato, which adds tons of flavor
1 pkg. Stove Top for Chicken
1/2 cup water
2 cloves garlic, minced
1 and 1/2 lbs. boneless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

1. Preheat oven to 400.
2. Mix tomatoes, stuffing mix, garlic, and water until stuffing mix is just moistened.
3. Layer chicken, basil, and cheese in a 9x13 baking dish.
4. Top with stuffing mixture. Bake for 30 minutes.

That's it. Seriously. Give it a try for a quick and delicious weeknight meal.

Baked Beans with Swiss Chard

This is more like a bean stew or casserole than what you would think of with a traditional baked bean. Very comfort food-like. I like to add a little grated smoked Gouda cheese on top during the last 10 minutes of baking.

From Food Network Magazine

Ingredients:
1 tbs. extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped (I used 3 carrots and 3 celery stalks and liked the extra veggies)
2 cloves garlic, finely chopped
kosher salt and freshly ground pepper
1 small bunch Swiss chard, stems removed and leaves chopped
1/2 cup diced smoked turkey or lean ham (I used half a pound of smoked turkey - it added to the stew feel)
15 oz. can crushed tomatoes
1 15 oz. can navy beans, undrained
2 15oz. cans pinto beans, drained
1/4 cup chopped fresh parsley
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
grated smoked Gouda (optional, but highly recommended!)

1. Preheat oven to 375. Heat olive oil in large skillet (I used my soup pot because I ran out of room in my skillet) over medium heat. Add onion, celery, carrot, garlic, and 1/4 tsp. each salt and pepper.  Cook, stirring occasionally, until the veggies are soft and golden, about 7 minutes.
2. Add chard, turkey, and 1/4 cup water.  Cook, stirring, until chard wilts slightly, about 3 minutes.  Add tomatoes with their juice, increase the heat to medium-high and simmer until slightly reduced, about 5 minutes.
3. Add pinto beans and navy beans with their liquid. Add parsley, thyme, and oregano and return to a simmer.
4. Coarsely mash 1/4 of beans in the skillet with a potato masher or fork to thicken mixture. Season with salt and transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake for 10 more minutes.