Thursday, February 24, 2011

Sub Sandwiches with Havarti Cheese

I have a new love in my life.  Havarti cheese.  If you haven't ever tried it, you must!  They were sampling it one day when I was at Henry's and it was love at first bite!  It's creamy and has a mild flavor and is fabulous on sandwiches.

Speaking of sandwiches, I love Subway!  It's my favorite fast food place for sure.  The Spy Who Loves Me and I shared a Subway sandwich yesterday and it was pretty good.  I had to get ham because the spy doesn't love turkey, which is my favorite.  So I sacrificed, as any good wife would, and had ham.  I put tons of vegies on my side, which I love, and it tasted good, but I would have liked turkey better.

Then, yesterday afternoon when I went to Henry's, I decided to buy stuff to make my own sub sandwiches.  I bought salsa turkey from the deli counter and had them slice it thin.  If you've never tried salsa turkey, you're missing out.  I also bought Havarti cheese.  It's kind of pricey, but it's worth it. 

Today for lunch I made turkey sandwiches for me and the spy and our teen son and they were a hit.  I put extra vegies on mine, but the spy and the son are so boring.  They just like lettuce and black olives.  Yuck!  And then the spy had a brainy idea to put this sauce on his sandwich.  Gross!  I told him not to do it.  I told him it would be gross and would ruin the delicious sandwich I had made for him.  But he didn't listen.  He rarely does.  He put the sauce on his sub, and guess what...he loved it!  What a weirdo.  Maybe you'd love it to.  If so, I'll think you're a weirdo, too.  But you do whatever you need to do and don't worry about me judging you and your choices.

Next time you're at the deli counter, ask for a sample of Havarti and then get ready to have your eyeballs roll back in your head.  It's good.  Really really good!

Hope you enjoy stirring it up!

Sunday, February 20, 2011

Chicken Enchiladas

1 can (16 oz) refried beans
10 - 12 flour tortillas
1 can cream of chicken soup
1 c. sour cream
3 - 4 c. cooked chicken, chopped up
3 c. cheddar cheese (or however much you want)
1 can (15 oz) enchilada sauce (at least a 15 oz can - I sometimes use more)
1/4 c. sliced green onions
1/4 c. sliced ripe olives

Spread about 2 T. beans on each tortilla.  Combine soup, sour cream and green onions.  Stir in chicken.  Spoon about 1/3 - 1/2 c. onto each tortilla; top with cheese.  Roll up and place seam side down in greased 13x9 baking dish.  Pour enchilada sauce over top; sprinkle with cheese and olives.  Bake, uncovered at 350 degrees for 35 minutes or until heated through.  Just before serving, sprinkle lettuce around enchiladas if desired.

From whence it came:  Here's what I think, I think my friend, Kerinda, needs to start a cooking blog.  I have shared so many of her yum-e recipes on my blog that I think it's time she starts her own!  Here's another winner from Kerinda!

Why it's blogable:
  My teen son ate these enchiladas at Kerinda's house and when he came home he just wouldn't stop talking about them.  He rambled on and on about these enchiladas.  He begged me to make them.  He pleaded with me to make them.  I had to make them just to get the kid off my back!  And when I did, I understood my teen son's obsession with this recipe.  These enchiladas are so good!  Really creamy and they have a great flavor.  They have now become a family favorite.

Just so ya know:  When I made them I made two pans, one that I cooked right away and one that I froze.  Before cooking the frozen batch I let them thaw and then cooked them as directed.  They were just as good as the fresh batch!

Click here to get the printable:

Hope you enjoy stirring it up!

Wednesday, February 9, 2011

Pulled Pork Sandwiches

The Superbowl was last Sunday.  We ALWAYS hang with our fabulous friends from high school on Superbowl Sunday.  Always!  It's a tradition, and it's one of my favorite days of the year.  The Spy Who Loves Me and I grew up together.  Yep, we've known each other since the innocent age of nine years old.  We went to all the same schools and graduated the same year.  We were best friends all though high school, and The Spy was my walking partner on graduation day.  He's still my partner, but not so much in walking.

Each year our still super cool high school friends gather at our home and we hang.  Oh yeah, and there's that little matter of watching the game.  Sometimes we do that, too, but mostly we hang.  Everyone brings munchie food and I make dinner and dessert.  This year I decided to experiment with dinner, which is super risky when you're having company.  But I'm a risky kinda gal.  (That is so not true!  I totally lied!  I am so not a risk taker.  But on Sunday I was.  And it paid off.)

I decided to make pulled pork sandwiches, something I've never made, but thought would be perfect for game day.  First I cooked a pork roast in my crockpot.  I did this the day before.  I sprinkled the roast with my favorite seasoning, Montreal Steak Seasoning, and then I cooked it for about 6 hours on high.  After 6 hours the meat just fell apart because it was so tender.  I removed all the fat, shredded the meat, and poured this sauce on top.  This sauce is the bomb.  The Spy would drink this sauce if I let him.  But I won't.  I made a double recipe of the sauce and mixed half with the roast and then saved the other half so people could pour more on their sandwiches if they wanted to.  The Spy wanted to.  The Spy did.  Once the meat and sauce were mixed I put the crock in the fridge overnight.

On game day I put the crock back into the pot and heated the meat until it was nice and warm.  Then I buttered big hot dog buns with sesame seeds on top and sprinkled some Parmesan cheese on top of the butter.  I broiled the buns until they were golden brown and when they came out of the oven we spooned the meat on top and those who wanted to poured more sauce on top.  The Spy poured sauce.  The Spy has a love affair with this sauce. 

Because we were all pretty stuffed from the munchies we'd eaten before the meal, I only served a fresh fruit salad with the sandwiches.  So easy, and so good!

Then it was time for dessert, which is always my favorite time!  For the past few years I have just done a cookie platter for our Superbowl party.  There are a couple of reasons I make cookies.  First, like I said, we are all pretty stuffed from munching all day and no one is really in the mood for a big dessert.  Also, cookies can be made ahead of time so there's no work on the day of the party.  They can even be made the week before and frozen, which is what I did, and it worked out great.

I made these cookies:
And a recipe for peanut butter bars that the friend who gave it to me asked me not to share on my blog.  Sorry!  I wish I could because it's a great recipe, but she's a great friend, and I love my friend more than I love her recipe.  But I do love her recipe!

I turned the Sandart Brownies into Brownie Bites by cutting them into bite size pieces and shaking them in a ziplock bag with powdered sugar.  I also made the cookies kind of small so people could try some of everything.  And they did!

I love to entertain, but what I love most is spending time with friends.  That's why I try to make things that can be done ahead of time.  Then, on party day, you're not stuck in the kitchen working your fingers to the bones.  Instead, you're hanging with your peeps.  And I really love hanging with my peeps!

Faith, family, friends, football and food!  Some of the best things in life.

Hope you enjoy stirring it up!

Friday, February 4, 2011

Tomato Bacon Cups

1 small tomato, finely chopped
½ cup mayonnaise
½ cup real bacon bits
½ cup shredded Swiss
1 small onion finely chopped
1 tsp. dried basil
1 tube refrigerated buttermilk biscuits, separated

In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside.  Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup (that is what the recipe says, but I always spray my muffin cups with Pam or it sticks).  Spoon tomato mixture into cups.  Bake at 450 degrees for 8-10 Minutes or until golden brown.  Serve warm.

From whence it came:  This fabulous recipe came from a fabulous lady, Sherrie Labrum.  Sherrie is the mother of my sonny-in-law.  Or the mother-in-law of my married daughter.  Either way you say it, Sherrie is wonderful.  I've always dreamed my children would grow up and marry someone amazing, and then have another great family to love them.  My married daughter exceeded my expectations.  The Labrum family is as wonderful as they come. They are fun, kind and generous.  They are family to us! 

Why it's blogable:  This recipe is just divine.  My teen son would tell you that anything with bacon qualifies for the divine category.  I've told you before that he and The Spy Who Loves Me have a love affair with bacon.  And when you mix the bacon with all these other flavors and put it in a fancy little biscuit, well you've got yourself something to talk about.  And something to gobble down.  Whenever I make this recipe, my popularity increases.  And that's a good thing!

Click here to get the printable:

Hope you enjoy stirring it up!

Cheese Ball

1 8 oz. Cream cheese—softened
½ c. mayonnaise
Green onion—sliced
½ lb. bacon, fried and crumbled

Mix together.  Form into ball.  Cover with sliced almonds.  Refrigerate.  Serve with crackers.

From whence it came:  Here we go again.  My sister-in-law, Lori, shared this recipe with me.  Lori is a great cook!  She makes good stuff.  And this recipe is really good stuff!

Why it's blogable:
  It's so easy to make, and it's really pretty.  The onion and bacon give it great flavor.  It's a really fun dish to take to a party and it can be made ahead of time, which is always nice!

Click here to get the printable:

Hope you enjoy stirring it up!

Hot Corn Dip

1 Can Green Giant Mexi-corn
1 cup mayo
1 cup pepper jack cheese - grated
1 lg. or 2 small Ortega diced green Chilies
½ c. Parmesan cheese
Mix.  Bake in pie pan for 20-30 minutes at 350.  Great for dipping tortilla chips or crackers.

From whence it came:  My sister-in-law, Lori, gets the credit and a great big thank you for this yum-e recipe.  She's kinda famous for making it.  The first time I tried it I just knew I had to have the recipe, and now you have it, too!

Why it's blogable:  Could it be easier?  No!  Could it be healthier?  Yes!  Okay, so it's not the healthiest recipe you'll ever eat.  I'll give ya that.  But it's not like you're going to eat it every day.  It's a special occasion recipe.  It's a "we're getting together with friends and I want to wow everyone with something really delicious" recipe.  And it is really really delicious!

Click here to get the printable:

Hope you enjoy stirring it up!