HOT BROWN from THE BROWN HOTEL with a few adjustments

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

PREPPING THE SANDWICH

THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

• Preheat broiler with rack 4 inches from heat.
• Melt butter in a heavy 2 quart saucepan over medium low heat.
• Whisk in the flour until smooth and golden.
• Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
• Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
• Place toast slice in the bottom of a lightly greased casserole dish.
• Top with turkey slices.
• Top with tomatoes.
• Spoon cheese sauce over tomatoes.
• Sprinkle with the remaining cheese.
• Broil 5 minutes or until cheese begins to brown.
• Sprinkle with paprika.
• Top with bacon pieces.
• Sprinkle with parsley.
• Enjoy.

**I didn't realize I was out, but I was so I substituted sharp cheddar and it was lick the plate clean good.

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can't.  I did adapt it slightly, but it really makes the perfect football food - quick, easy and tasty. 

BAKED HAM & SWISS SANDWICHES
12 pack of KING'S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

• Slice rolls in half and layer pan with bottom halves.*
• Place a slice of ham and Swiss cheese on each roll.
• Put the tops on.
• In a small saucepan melt the butter.
• Add the Worcestershire sauce and seasonings and blend well.
• Brush the tops of each roll.
• Cover with foil and refrigerate over night.

• Preheat oven to 375°.
• Bake 15-20 minutes.
• Serve immediately!  They are best hot.

As an added bonus they are really good as a "club" adding turkey as well to the ham.

*Original recipe called for using a 9x13 pan.  I used my lasagna pan and it worked out very well.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts
In a small bowl combine the paprika, salt, garlic and pepper.
Brush both sides of chicken lightly with oil.
Sprinkle with rub.
Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.
SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix
In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
Toss with cabbage mix.
1/2 cup BBQ sauce
HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

• In a large saucepan combine all the ingredients except the ketchup.
• Cook uncovered until sugar is dissolved and all ingredient are well blended.
• Add ketchup and bring to a slow boil, stirring constantly.
• Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

Recipes submitted to FOODIE FRIDAY  @ RATTLEBRIDGE FARM

and TATERTOTS & JELLO'S  LINK PARTY PALOOZA

BRAISED BEEF BRISKET COWBOY DIPS

BRAISED BEEF BRISKET COWBOY DIPS
3-4 pound beef brisket
1 tablespoon hickory liquid smoke
5 cloves garlic, minced
1/4 cup lemon juice
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1 KNORR beef homestyle stock tub 
2 cups hot water

THICK bread slices
slices of pepper jack cheese

• Whisk together the hot water, Knorr stock tub, soy sauce, lemon juice, garlic, liquid smoke and Worcestershire sauce.
• Place brisket in baking dish fat side up.
• Pour liquid over roast and seal tightly with foil.
• CHILL 24 hours.

• Bring baking dish to room temperature.
• Preheat oven to 300°.
• Bake brisket covered for first 4 hours undisturbed.  Cook longer if necessary or  until fork tender.
• Uncover and let stand 20 minutes.
• With 2 forks, shred beef.

• Preheat oven to 400°.
• Place bread with a cheese slice on top on a baking sheet.
• Cook bread pieces 5 minutes or until bread is toasted and cheese is melted.
• Top toast with warm shredded beef.
• Serve with a side of au jus from the beef pan.

Recipes submitted to FOODIE FRIDAY  @ RATTLEBRIDGE FARM

and TATERTOTS & JELLO'S  LINK PARTY PALOOZA

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby's favorite cookies is chocolate chip.  I've experimented for years on getting the right combo of flavors.  According to hubby I've finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

• Preheat oven to 375˚,
• Sift together the flour, salt and baking soda.  Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream again.
• Add vanilla and maple, beating until smooth.
• Gradually add the flour mixture until we blended.
• Add chocolate chips and nuts if desired.
• Drop by spoon fulls onto ungreased cookie sheet.
• Bake 10 minutes.

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.

I've made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion

1 1/2 tablespoons of French Island
1 fried egg, basted

• Make a basted egg.
• Saute the onions until slightly caramelized.
  
• Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
• Spread the French Island evenly on top.
• Layer onions in the dressing and top with the fried egg.
• Gently break the yolk.
• Top with remaining piece of bread and grill until toasted.
  

**1/2 1000 Island 1/2 French Remoulade

GARLIC CHICKEN & NOODLES

1 ½ + 1 ½ tablespoons safflower oil
2 teaspoons minced ginger
4-5 cloves garlic, minced
1 teaspoon sea salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)

1 tablespoon cornstarch

1 egg white

bok choy

1 can water chestnuts, drained well

1 small bunch green onions, sliced thin

1/4 cup sliced yellow pepper

2 chicken breasts, sliced thin

noodles for 2

• Whisk together 1 tablespoon cornstarch and egg white.
• Coat chicken with cor starch mixture and let rest for 1 hour.

• Drain cornstarch mixture from chicken pieces.
• Cook noodles.
• Heat 1 ½ tablespoons of oil in wok.
• Stir fry chicken pieces until just about cooked through.
• Remove with slotted spoon to mixing bowl.
• Add bok choy, yellow pepper and onions cooking until just done.
• Add to platter also.
• Add drained noodles to mixing bowl.
• Heat oil in your wok. 
• Add garlic and ginger and stir fry for 30 seconds.   
• Add salt, honey, vinegar, and water. Mix well. 
• Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
• Coat chicken with the sauce and toss well.

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

• Preheat oven to 375F.  
• Whisk together dry ingredients and set aside.
• In a large mixing bowl, mix together butter and peanut butter until well blended.
• Add sugar and brown sugar and cream well.
• Gradually beat in flour mixture.
• Fold in chocolate chips.
• Drop dough from rounded teaspoons onto cookie sheets.
• Bake 10-13 minutes.
• Allow cookies o cool on the sheet for 2 minutes.
• Remove cookies to a cooling rack. 

SNICKERDOODLES with TASTE & CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol's recipe is here.

SNICKERDOODLES
1 1/2 cups sugar + 1/4 cup sugar
1 cup butter, softened
2  eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon sea salt
2  teaspoons ground cinnamon

• Heat oven to 400ºF.
• Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
• Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. 
• Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
• Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. 
• Remove from cookie sheet to wire rack.

While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

TURKEY MILANESE

8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying

• Generously season the turkey cutlets with salt and pepper and set aside.
• Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
• Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
• Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
• Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
• Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
• Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
• Top with minced parsley.
• Serves 4.

HAM SPREAD DIABLO

Remember when we were kids and there were all these neat spreads and sandwich makings?  Things Like Under World um I mean Underwood Deviled Ham.

Hubby loved it, but now that we are really watching what we put into our bodies I make everything fresh.  So, I set out to make a homemade ham spread for hubby's lunches.  Now back then we also ate things like this on processed white bread, but today's sandwiches were served on Oatnut bread.  I toyed with the idea of adding pineapple but hubby put the kibosh on that and ate it on the side.  I still think it might be good!

4 ounces cream cheese, softened
1 cup ham chunks
2 teaspoons Frank's Red Hot Pepper Sauce

• Process in batches in a small food processor until well blended.
• Adjust hot sauce to taste.
• Spread on sandwich.
• Enjoy!

CHOCOLATE TRUFFLE COOKIES

Chocolate Truffle Cookies

A very rich chocolate cookie for any true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer.

Yield: 3 dozen 

4 (1 ounce) squares semi-sweetened chocolate, coarsely chopped 

1 + 1 cup milk chocolate chips 

6 tablespoons butter 

3 eggs 

1 cup white sugar 

1 1/2 teaspoons vanilla extract 

1/2 cup all-purpose flour 

2 tablespoons unsweetened cocoa powder 

1/4 teaspoon baking powder 

1/4 teaspoon salt

• In the microwave or in a metal bowl over a pan of simmering water, melt semi-sweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 
• Remove from heat and set aside to cool. 
• In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 
• Stir in the vanilla and the chocolate mixture until well mixed. 
• Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 
• Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. 
• Preheat oven to 350 degrees.
• Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart.
• Bake for 9 to 11 minutes. 
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

IT'S TASTE & CREATE TIME - SLOPPY JOES

The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  This month my partner is Debbi from Debbie Does Dinner Healthy.  Hubby requested Sloppy Joe's for football food so I decided to try Debbi's recipe and compare it to my beef version to see if hubby noticed a difference.

Debbi's Hearty Sloppy Joes
Adapted from The Life and Loves of Grumpy's Honeybunch
3 pounds ground turkey
2 teaspoon each salt and pepper
1 cup carrots, finely diced
1 cup celery, finely diced
1 cup zucchini, finely diced
1 cup red pepper, finely diced (about 1 medium)
2 cups onion, finely diced
4 cloves of garlic, minced
1 - 15 ounce can diced tomatoes, undrained
3 tablespoon tomato paste
2/3 cup ketchup
3 tablespoon dijon mustard
1/4 cup worcestershire sauce
2/3 cup brown sugar, not packed
1/4 cup balsamic vinegar

In a large pan, cook ground turkey.  When ground turkey is about half way done, add the veggie and saute along with the ground turkey.  Cook until ground turkey is done.  Drain if necessary. Season with salt and pepper as they cook.  Add the rest of the ingredients and stir to combine.  Bring to a boil, reduce heat and allow to simmer for about 10 - 15 minutes.  Serve with buns or 100 calorie Arnold Select sandwich thins. 

Divide into 2 containers for 2 meals.  Freeze one for another quick and easy meal.  When ready to eat, thaw completely and either warm on stovetop, slow cooker or in microwave.   6 huge servings per container. 

Total calories = 3062 calories for whole batch
12 servings = 255 calories without bun per serving**

While Debbi's recipe tasted great yo me, hubby said he could tell the difference (what is it with guys and their beef?)  Next time I'll try half turkey, half beef and see if he notices a difference.

Here's my beef recipe:

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

• Heat olive oil and add ground beef.
• Generously salt and pepper.
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.
• Serve on fresh baked buns.

CREAM CHEESE PEPPERMINT COOKIES

Out of grams archive I found this awesome little recipe that would be perfect for baby or bridal showers.  Grams notes on the side suggested using food color to alter the cookies for the appropriate event.  I also highly recommend keeping these cookies refrigerated as they will melt! Next time I will go a step farther and freeze them for an hour and then quick dip them in melted almond bark.

Using extracts you could also change the flavor to just about anything you wanted.  I', curious what a blackberry almond combo would be like.

CREAM CHEESE PEPPERMINT COOKIES

8 ounces cream cheese softened
1/2 cup crisco shortening
1 teaspoon peppermint extract
1/2 teaspoon orange extract
8-9+ cups powdered sugar

• Line your baking sheet with wax paper.
• Using a stand mixer cream together the shortening and cream cheese.
• Add extracts and beat until smooth.
• Gradually add powdered sugar until dough is soft and elastic.
• Roll into small balls.
• Use a fork to hash mark the top and slightly flatten each cookie,
• Cover and chill overnight.

I filled a few of the hash marks with some hot fudge I made recently and the guys loved them.

CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.

PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

• Heat 1 tablespoon butter over medium heat in a small skillet.
• Saute' onions until JUST tender.
  
• Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
• Toss roast beef with onion mixture until heated through and well blended.
• Grill the tomatoes until cooked through.
  
• Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  
• Press bread buttered side down on hot grill.
• Add grilled tomatoes.
• Top with shredded cheese.
• Top with roast beef mixture.
  
• Spread mayonnaise on top slices of bread and top sandwiches.
• Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
• Flip sandwiches and grill until golden.

*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

• Preheat oven to 350 degrees.
• Line a cookie sheet with pretzel crackers.
• Set 2 ROLOs side by side on the crackers.
• Bake 2-3 minutes, just long enough to soften ROLOs.
• Press down pecan halves into each ROLO.
• Cool.
• Enjoy.