Summer Time Sandwich

 I can not tell you how happy our house is that summer has arrived! School has been out for almost 2 weeks, the pool opened last week and I have tan lines on my feet from my flip flops, earned from trips to the zoo and air show! I am in my happy place! 

With the warmer temperatures, I am always looking for meals that keep us cool, can be eaten outside on our backyard deck or be packed in a picnic basket for a trip to a local park. Nothing screams all of these more than a terrific sandwich! 

The options are endless when it comes to a simple summer sandwich supper, but at the top of my favorites list has to be a great chicken salad; and one of my go-to versions is this simple copycat version of Arby's Pecan Chicken Salad.

The crunchy pecans, apples and celery with the sweetness of red grapes give this chicken salad a flavor like no other. It has been my most sough after version for years. When it disappeared from the menu at our local Arby's I almost rioted. Hence why I had to learn to make it at home! 

Now it's been back for a while now, but let's face it, like everything else, whew that price has gone up! Yet another great reason to make a big batch at home for a summer supper or lunches all week long!

Let's talk canned chicken. I used it in this recipe because I had some on hand, but leftover chicken or rotisserie style would work well too! However, canned chicken has become something I am using more and more of in certain recipes because it's more economical than fresh sometimes. It works well in soups, salads and some casseroles. So, don't overlook it when you have a recipe that calls for cooked chicken. 

Summer time is here, and we are rejoicing. We intend to suck every last drop of fun, and deliciousness out of it! 

 Copycat Arby's Chicken Salad 

2 (12 oz.) cans chicken, drained well

1 cup red grapes, halved

1 cup pecans, chopped

2 gala apples, finely chopped

3 ribs celery, finely chopped

3/4 cup mayonnaise

1 TBS lemon juice

Salt and  Pepper

In a small bowl, whisk together mayo, lemon juice, salt and pepper. In a large bowl combine chicken, grapes, apples, celery and pecans. Stir well to combine. Add dressing and stir again. Chill for at least an hour before serving. Serve on bread, toast, rolls, crackers, croissants, etc. *NOTE* Chill the cans of chicken before making to be able to serve right away.

It's All In The Sauce

When I am thinking about a copycat recipe from a favorite restaurant the brainstorming and research that goes into what gives the dish the "it factor" can sometimes take a while to gather and perfect before I am ready to recreate it. 

I want to make sure it tastes as close to the original as possible. I love the look on my boys' faces when they bite into a dish and immediately say "This tastes just like it!" It gives me a great sense of accomplishment and fills my foodie heart with joy.

Years ago I tried to make an at home version of McDonald's Filet-O-Fish and I will 100% admit I was lazy. It looked pretty simple from the outside. Fish. Cheese. Tartar. Bun. Done. Well, I wasn't quite into the details as I am now (at the time I think Alex was maybe 3-4 and I was just trying to get people fed). 

This time around I decided it was time to do a little research to see what I could do to get them spot on. I knew 3 things for sure going into it. The fish has to be breaded not battered, the cheese has to be American and finally, that tartar sauce. Oh, the sauce. Let's face it, to make a copycat of this famous sandwich, the secret is in the sauce! That is where the flavor comes from and what needs to be perfected to make sure it tastes like you stopped at the drive-thru.

After reading some recipes online and articles speculating what was in the sauce, one ingredient stood out that I would have never guessed. Capers! I love capers and they give McD's tartar sauce that little something extra that makes you crave a filet-o-fish at 10 o'clock at night. Oh, that's just me? Oops.

The fish fillets I found were just the "normal" ones and I used 2 per sandwich because they are kind of skinny. Sometimes you can find ones labeled "for sandwiches" and they are more square shaped-and would be perfect for these! 

With many of us needed weekly meat-free meals during Lent, this was the perfect time to share this fishy secret recipe with you! Grab some fries and dinner is done!

 Copycat McDonald's Filet-O-Fish 

8 frozen breaded fish fillets, cooked 

8 slices American cheese

Hamburger Buns

Tartar Sauce:

1/2 c. mayonnaise

1/4 c. dill pickle relish

1 tsp. lemon juice

1/8 tsp. sugar

1 TBS capers, chopped

2 tsp. dried onions, chopped

2 tsp. milk

1 tsp. dried parsley

In a small bowl, whisk ingredients for tartar sauce. Chill for 1 hour. Bake fish according to directions, adding a few minutes for extra crispiness. When finished assemble the sandwiches: Add the fish fillets, cheese slice and a big dollop of tartar sauce. Serve immediately.

 

Shared at Weekend Potluck

Easy As The Can

Two. Years. Some days it feels like March 2020 was yesterday. Other days it feels like it was sooooooo long ago. This pandemic has messed with so many things, my sense of time included. 

There will be times I mention something about school and my oldest has to remind me "Mom, that was Freshman year!" He's a Junior now- and the school year is more than half over. In that way time has flown. 

But in other ways the past two years feel like they have dragged on far too long, and I think we are all ready to breathe again and find what normal looks like now.

How many time in the last 24 months have we heard the words "supply chain issues"? I can honestly say before March 2020, I don't know if I ever heard them before, let alone uttered them.

From the beginning days when there was no toilet paper or hand sanitizer to be found, to fast forward to present day and grocery store shelves are still empty in some areas and you never know week to week what you will be able to find. 

What things are still hard to find in your area? Here in northern Indiana, as of late they include jarred gravy, fresh chicken tenderloins, frozen french fries and potatoes, some frozen vegetables, juice boxes, and canned sloppy joe sauce...leading us to this recipe!

Ironically, I just saw the canned sloppy joe sauce yesterday at the store, but last month when I needed it, there was none to be found- name brand or generic!

No biggie. Believe me I know what a small problem it was; and let me say this too. I realize the supply chain issues we've been dealing with over the last 2 years are very minor to what others face around the world daily. I do. But that doesn't mean we aren't allowed to be frustrated when we are standing in the grocery store trying to re-do our menu plans because we can't find an ingredient we needed. For someone like me, those situations can be stressful and bring anxiety- and when it happens almost weekly it can become exhausting. 

 Anyway, not being able to find the canned mix forced me to make some sloppy joes from scratch. I used to do it a lot when Alex was little, but over the years I got lazy. Yep, I admit it! 

If you've never made them like this, it's super easy, and having control over the ingredients is always an added bonus! 

These sammies are great for a weeknight supper, game day food or even camping take along! They are made stove-top, but could easily be kept warm in the Crock Pot. You could even make the meat mixture, freeze it and reheat it when it was time to serve! Very versatile!

Supply chain issues are now part of our every day vernacular. One way to lessen the stress when they arise is to have some simple recipes ready to go when those convenience ingredients are no where to be found!

If you are serving a crowd, set everything out and let everyone build their perfect Joe. You could always prepare the recipe as is, and then put it in a slow cooker on warm to last the whole party. That tip is also great for when the kids are coming and going from sports and after school activities and everyone is eating at different times!

Homemade Sloppy Joes

1 1/2 lbs ground beef

1 medium yellow onion, finely chopped 

2 garlic cloves, minced

1 cup ketchup

2 TBS brown sugar

1 tsp. Dijon mustard

2 cups beef broth

2 tsp. Worcestershire sauce

 Whisk ketchup, brown sugar, mustard and Worcestershire sauce together in a bowl. Set aside. Brown ground beef and onion in a large skillet or Dutch oven until no longer pink. Drain if needed Add garlic and mix well. Add one cup beef broth, scraping the bottom of pan. Add ketchup mixture and remaining cup of beef broth. Stir well. Season with salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes until most of the liquid has been absorbed and the mixture is slightly thick. Be sure to stir a few times during cooking to avoid scorching. Serve on buns with cheese, pickles, peppers, etc.

 

Shared at Weekend Potluck

Slow Cooker Holiday Season

Happy November 1st! Go put that jack-o-lantern on the front porch in the trash before it starts to rot (or before it gets any worse), grab your pilgrim and turkey decorations and start prepping for the biggest foodie holiday of the year! 

It's going to be a whirlwind over the next 2 months and before we know it we will be writing 2022 on all of our checks. But there is so much to plan, do and celebrate between now and then.

Let's talk about holiday season meals; and I don't just mean the Thanksgiving turkey or Christmas ham. I mean all the meals that have to happen between those! From simple weeknight suppers to plan around the school concerts, work parties, holiday shopping, and those that have to be doubled or tripled due to those house guests who are coming soon! No matter if your company will be here for Thanksgiving, Christmas, or the entire time between the two, I've got a meal that is sure to please both in flavor and ease! 

During the holiday rush, slow cooker meals are definitely the way to go! Letting it take care of cooking while you're running around doing the million things on your to-do list will save your sanity over and over. 

This recipe is another one that can be served a few different ways, making it as versatile as it is delicious. I piled these Slow Cooker Italian Sausage and Peppers on top of hoagie buns, added some shredded cheese and my boys devoured them. Well, that is partly true. My big boys ate them that way. For the little guy and myself, I just cut them up on a plate and we enjoyed them just as much. They would also be delicious with a side of pasta too. You can get a couple different meals out of one recipe, or one meal that everyone can customize for themselves. 

I hope these next few weeks don't fly by too quickly for you to take a minute and savor them! We are gearing up for the most magical, wonderful time of year and I for one, can't wait!

 Slow Cooker Italian Sausage and Peppers

2 lbs. mild Italian sausages

2 cups marinara sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 red onion, thinly sliced

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

Hoagie buns

1 cup shredded pizza style cheese

Salt and pepper

Dried parsley, for garnish

Grated Parmesan for serving

Dried Red Pepper for serving 

Grease slow cooker insert. Add sausages. Top with sliced vegetables. Sprinkle with seasonings. Pour marinara over. Cook on LOW for 6-8 hours. Stir well. Serve on hoagie buns topped with cheese, over pasta or as is. 

Shared at Weekend Potluck
 

Stress Free Sandwich Night

Sandwiches. We all have our favorites. From Philly Cheese Steaks to Reubens and everything in between, there are so many to love. I think for a lot of us, sandwiches are something quick you can grab at lunch time, an on-the-go meal to eat while driving or sitting at your desk. But I am here to tell you when done right, sandwiches can open up a whole new world when it comes to your weeknight menu plan!

 If you aren't planning a sandwich night for one of your weeknight meals, you are missing out on a great opportunity for taking a little stress out of your life. A simple sandwich supper can be filling, delicious but still so easy on the cook after a long day. 

When I do a sandwich supper I am sure to plan a couple side dishes to help round out the meal, so it's a great time for fries, cottage cheese, fresh fruit, salad or a bowl of a favorite soup. But even with the addition of a couple other dishes, sandwich night is still one of the easiest ways to get a meal on the table your family will love and you won't be exhausted with a sink full of dishes to clean up after. 

I've been making these Buffalo Chicken Sandwiches for years. They are easy, inexpensive thanks to using boneless chicken thighs, and can even be prepped ahead of time if you want to save even more effort when supper time rolls around. (See the note below)

Boneless chicken thighs sometimes get a bad wrap. I know the boneless breasts are the most popular, but for certain recipes, thighs can easily be swapped out and save you some major dough! Plus, dark meat has so much flavor too! 

These are great for a weeknight meal when everyone has to eat at different times too! They keep warm on the stove or even in the slow cooker beautifully. Or serve up a big batch for your next Game Day watch party! 

Dinner time can be so incredibly stressful, but it doesn't have to be! Between planning ahead and remembering our good friend, Mr. Sandwich, simple stress-free meals are sure to turn a bad day into a good one!

 Buffalo Chicken Sandwiches

2 lbs. boneless chicken thighs, trimmed

1 (8 oz.) bottle hot sauce, like Franks

4 TBS butter

1/4 c. olive oil

Garlic Powder

Salt and Pepper

Blue cheese dressing, optional

Preheat oven to 350. Line a baking sheet with foil. Place chicken on foil. Baste with olive oil. Season with salt, pepper and garlic powder. Bake for 20-30 minutes until juices run clear. Cool enough to handle and shred with 2 forks. In a large pot melt butter over low heat. Add entire bottle of hot sauce and stir to combine. Add chicken and mix well. Put lid on and allow to warm through, about 15 minutes. Serve on buns with blue cheese dressing, and carrots and celery on side if desired.  *NOTE* The chicken can be baked ahead, cooled, shredded and refrigerated for 1-2 days. When you're ready, continue with rest of recipe.*

 Shared at Weekend Potluck

Hello School Lunch Boxes

When does the school year begin for you? I know so many that have already stepped back into the classroom and for us, this week is our time. As of Tuesday my first baby will be a JUNIOR in high school, and quite frankly, I am not that comfortable with it. I'm pretty sure we were buying his Kindergarten backpack yesterday. But here we are, another school year upon us. 

Oh, and let's not forget, the little guy also turns FIVE this week....on the second day of school actually, so it's going to be an emotional one for Mommy. Luckily, since he doesn't make the age cutoff, he is going to have another year of homeschool/preschool with Mommy. 

Alex's high school is once again in person this year (they were last year too) and he is ready to get back to more of a normal school day routine. They have been able to go back to a few pre-Covid things while still maintaining safety too. One thing will never change though, yummy lunches are a must! 

This copycat recipe is one I was super excited to share for an easy summer lunch for kids....but time got away from me. That's okay though! Many kids are still remote learning, or like my little guy, home schooled, so lunch time still needs to be easy and kid friendly. Or, maybe you are always looking for ways to jazz up that packed lunch! 

Do you remember when McDonald's value menu included the Chicken Snack Wrap? When Alex was little, it was one of our favorites! For a light lunch or a snack in the car they were absolutely perfect for him and I both! I actually had forgotten all about them, but am so happy to have them back! Made in my own kitchen, super easily with a little help from frozen chicken tenders. 

These would work so well in a packed lunch too since they are just as tasty cold. We actually prefer to let the chicken tenders cool down before assembling the wrap, so added to a lunchbox sounds good to me! 

If you still have some summer left, you're probably running out of fun ideas for the kids' lunch. Copycat McDonald's Chicken Snack Wraps to the rescue! Or grab the lunch box, add some fruit and yogurt on the side and know they are getting a treat in the middle of their school day!

 Copycat McDonald's Chicken Snack Wrap

6 fajita size flour tortillas

1 medium head leaf lettuce, chopped

1 cup finely shredded cheddar Jack cheese

 6 frozen extra crispy chicken tenders

Ranch Dressing

Cook chicken tenders on a baking sheet, according to package directions. Add a few minutes for extra crispiness. Once cooked, allow to cool until you can handle them. On each tortilla, add some lettuce, cheese, and one chicken tender. Drizzle with ranch dressing, wrap and serve!

 

Shared at Weekend Potluck
 

 

Happy (Almost) 2021

 How was your Christmas? I hope it was a day surrounded by those you love most in the world, with magic, joy and peace. (Even if some had to join virtually!)

We had a wonderful holiday, with celebrations over a couple days. According to the mound of presents under our tree Christmas morning, our boys were VERY good this year. (But Mommy could have told Santa that!) 

Now that my most favorite time of year is behind us, I tend to get a little depressed. I won't even lie. December 26th is my least favorite day of the year. But I do have something to look forward to! Our annual New Year's Eve Buffet! 

If you've been following me for a good amount of time, you know our tradition. Every NYE, I make a huge appetizer buffet filled with yummy things. We stay in, my parents come over, we eat, we watch movies, we play games, we eat, we stay up for the ball drop, we eat....you get the picture. 

So while many will be doing an "at home New Year's Eve" for the first time this year, we are experts and it's one of our most fun traditions!

If you're planning some tasty food to welcome 2021, this slow cooker beer braised sausage could definitely be added to the menu! This is a versatile recipe that you can serve as an appetizer (just cut it into smaller pieces) or for a simple weeknight supper. It's delicious right out of the Crock Pot, but we also love putting it on some hoagie buns for a sandwich dripping in yum factor. 

I know many like to serve pork for good luck in the New Year, so this could be a fun twist on that tradition too! 

Without a doubt, 2020 will go down in history as one of the worst years ever, at least in most of our lifetimes. But I think there is a lot to be thankful for as we look back too. Sure, it might not always be the easiest to see, or focus on, but even in the darkest days this year, our family has been so incredibly lucky. So I am trying to focus on that as we say goodbye to another year, but am also ready to welcome 2021 with open arms. I wish you a happy, healthy and delicious New Year...only good things ahead!

 Slow Cooker Beer Braised Sausage

3 (9 oz.) packages smoked sausage

1 large white onion, thinly sliced

1/2 c. brown sugar

2/3 c. light beer

1/4 c. spicy brown mustard

1/4 c. apple cider vinegar

1 TBS water

2 tsp. cornstarch

Slice sausage into 1-2 inch pieces. Spray the slow cooker with nonstick spray. Lay sliced onions in bottom. Lay sausage on top of onions. In a medium bowl, whisk brown sugar, beer, mustard and vinegar. Pour over sausage. Cover and cook on LOW for 6 hours. About 15 minutes before serving, mix water and cornstarch. Add to slow cooker. Stir and cook on HIGH about 10 minutes until thickened. Serve as is or on hoagie buns with sauce drizzled over top.

 Shared at Weekend Potluck

Grocery Shopping Today

Quarantine...Day....I don't even know. I've stopped counting. One day runs into the next. Every morning when I wake up, for just a second I find myself asking "what day is it and what do I have to do"...and then I remember. I'm not going anywhere. I'm not doing anything. Well, nothing of excitement that is. There is always stuff around the house to do.

Have you ventured out to the grocery store since this all began? We are weekly shoppers in this house. We don't have the space to have tons of stuff on hand. Yes, we have 2 chest freezers with our beef supply, which I'm so thankful for, but not a lot of cupboard space, and no pantry at all. So, I have always done a weekly store run.

Thus, we are those people who have to go out for essentials. Well, I say we, it's not. Adam goes. See, he works in healthcare, so he is already exposed daily, so we decided it was smartest for him to do the shopping as well. But we have a good system. I help him over the phone. I keep the list at home, and I guide him. Or we even Facetime so I can shop with him. It cuts down on him getting the wrong thing and/or adding things to the card he finds "necessary" that are in fact, not.  LOL

I planned on posting this recipe this week, because while I used deli ham for these tasty biscuit sandwiches, they would be super tasty with that leftover ham many of us will have in the fridge after Easter. But when I sat down to type this out, I almost decided not to because I know many of you are struggling to find things at the grocery, or aren't shopping at all.

After going back and forth for a while, I decided to still post. See, I need some normal in my life; and I assume most of you do as well. So I figure, even if some of you can't make these right now due to these crazy circumstances, you can always save the recipe for post quarantine as something to look forward to.

We are actually still having our big Easter dinner. Well, kind big. After we had to cancel our trip to Pennsylvania to visit my grandma and aunt, we were planning an Easter dinner here with my parents. But since Adam works where he does, we all decided that wasn't safe either, plus our governor extended our shelter in place order, so it will just be the 4 of us.

I'm making a spiral cut ham, mashed potatoes, noodles, hearts of palm salad, deviled eggs and a new lemon dessert. I'm looking forward to it, and I know my boys are too.

These are a terrific breakfast or brunch while you're working from home, or heck, maybe add these to your Easter menu. A simple brunch might be the holiday pick up you need! And if you don't have all the ingredients, use the recipe as a template and create something with what you do have!

However you're coping with these uncertain, sometimes scary, sometimes boring times, I hope you're staying safe and healthy. We wish you a very Happy Easter from our family to yours!

Everything Ham & Cheese Biscuits

8 count jumbo flaky biscuits

16 thin slices honey ham

8 slices Provolone cheese, cut into quarters

1 stick butter, melted

1 1/2 TBS Dijon mustard

1 TBS everything bagel seasoning

Preheat oven to 350. Bake biscuits for 10 minutes. Carefully split. Grease 9x13 baking dish. Place biscuit bottoms in dish.  Top each with 2 pieces ham, folded if necessary, 4 quarter pieces of cheese and top biscuit. In a medium bowl whisk together butter, mustard and seasoning. Pour over biscuits. Bake for 15 minutes until golden on top. *NOTE* Each biscuit is getting 1 piece of cheese, but cut into 4 smaller pieces to fit better. The bottoms of the biscuits are going to be extra brown and crispy, if you don't like them that way, reduce cooking time by a few minutes. 

Sloppy Joe With A Twist

Since we always have ground beef in the freezer, at least once a week I cook a meal using it. Sometimes more than once. And one of the things that always comes to mind when I am looking for my weekly hamburger recipe is sloppy joes...duh! 

We love a good sloppy joe, and I have found some unique ways to serve them. My Sloppy Potatoes and Mexican Sloppy Joes to just name a couple. And now we have another oh so yummy way to get our sloppy on.

A good Philly Cheese Steak isn't the easiest thing to come by here in Northern Indiana, but it remains one of our favorite sandwiches of all time, and inspired this mama to find a way to get those flavors in a whole new way!

Yep, we're taking the tasty stuff from a dripping good cheese steak, and putting them into a ground meat mixture instead.

These come together in almost no time, so perfect for the hustle and bustle of this time of year! 

Don't be afraid to take a classic loved dish and switch it up just a little bit. You never know what new favorite you'll find!

Philly Sloppy Joes

1 lb. ground beef

1 green bell pepper, chopped

1 (4oz.) jar sliced mushrooms, chopped

2 TBS butter

1 medium white onion, chopped

1 tsp. steak seasoning

1 TBS Worcestershire sauce

2 TBS ketchup

1 c. beef broth

1 TBS cornstarch

Salt and Pepper

Hamburger Buns, toasted

Provolone cheese

In a small bowl combine beef broth and cornstarch. Whisk until combined. Set aside. In a large skillet brown beef until no longer pink. Season with salt, pepper and steak seasoning. Remove from skillet. Melt butter. Saute' onions, peppers and mushrooms until soft, about 5-7 minutes. Add beef back to skillet with Worcestershire and ketchup. Stir well. Increase heat to high. Add beef broth mixture and stir constantly until slightly thickened. Assemble sandwiches, leaving tops off. Place in warm oven for a few minutes to melt cheese.

Inspired by Fox Valley Foodie

Shared at Weekend Potluck

Grab The Picnic Basket

It's Memorial Day Weekend! The official gateway to summer! We've waited through a cold winter, a very wet spring, and now we can see the sun and feel the warmth on our face again. 

Summer is the perfect time to grab the picnic basket, pack the cooler and head to a favorite park for a old fashion picnic! I was talking to someone the other day how it's becoming a forgotten tradition; and I for one am on a mission to make sure it doesn't totally go to the wayside.

When I was growing up, we went on too many picnics to count. I know why too. It was cheap entertainment! Sometimes dad would splurge and get a bucket of KFC to take with us, but most of the time it was mom packing some yummy favorites and us heading out on a Sunday afternoon. It is something I've tried hard to continue with my family, and if you ask my boys I think they would say I've done a pretty good job!

This retro recipe would be perfect for eating on a blanket or picnic table. It comes together in almost no time, and  you can easily pack it separate from the buns or bread, and assemble sandwiches on site! 

 If you read it and think it sounds familiar, yes, it is my version of the stuff sold at deli counters when we were kids! At our house, we call it "poor man's ham salad"! 

If you haven't taken a picnic in a while, now is your chance. It doesn't have to be fancy (this recipe proves that) to be fun! Pack up the car. Tell the kids to leave the devices at home and see what adventure awaits you!

Sandwich Spread

1 lb. bologna, chopped

2 hard boiled eggs, halved

1/3 c. sweet relish

1/2 c. mayo

Salt and Pepper to taste

Place all ingredients in food processor. Pulse until fine. Chill until ready to eat. Serve with buns.

Shared at Weekend Potluck

Beach Dreams

It is FINALLY!!! Spring Break. (Sorry, I had to yell that because it seriously felt like it was never going to come. In January and February we actually have quite a few random days off school, but once March hit...pretty sure it lasted 8 weeks with 59 days!

Praise be, we have the next week off to rest, revive, rejuvenate and hopefully have a little fun too. Oh, and if you think the boy is more excited than me? It's a pretty even match! What can I say? I don't like sharing him; and I adore having him home with me!

We are not a traveling spring break bunch because of the annual beach vacation we take every summer. We went to Florida one time over spring break and I vowed never again. It just isn't my cup of tea. Too. Many. People. So, we have a stay-cation at home and find some fun things around here to do.

But it always happens. my social media feeds start to feature beach pics from all our friends that are sitting by the pool, splashing in the waves, or playing in the sand and I become a little melancholy. I'm sure it has something to do with the fact that "spring break" in Indiana doesn't really feel like spring. After all, it snowed here yesterday. Yes. I said. Snow.

This year I'm fighting those feelings. I decided if we can't be at the beach we can still feel like we are. These sandwiches are absolutely something we would enjoy during our vacay; and the boys immediately told me I have to make them when we are down there this summer.

I think these would be perfect for bridal or baby showers; and of course with it being Lent right now, many of you are always looking for new seafood suppers.

If you're headed to some place warm for your break, I'm very happy for you. (Seriously!) But please, try to pack up some of that warm sunshine and bring it back to the rest of us! Sharing is caring!

Shrimp Salad

1 (12 oz.) bag frozen salad shrimp, thawed & drained

1/3 c. mayo

1/2 tsp. Worcestershire sauce

2 tsp. lemon juice

1 1/2 tsp. Old Bay Seasoning, extra for garnish

1/2 tsp. seasoned salt

2 celery ribs, chopped

Pepper to taste

Mini Sub Buns

Boston Lettuce

Lemon Wedges  

In a large bowl combine shrimp, 1/2 tsp. Old Bay and 1 tsp. lemon juice. Set aside while you prepare dressing. In a small bowl whisk together mayo, remaining Old Bay, lemon juice, Worcestershire,  seasoned salt and pepper. Add celery and dressing to shrimp. Chill for 1 hour before serving. If mixture is very wet (mine was) drain some liquid off before serving. Serve on buns with lettuce, sprinkled with extra Old Bay & lemon wedges on the side.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Holiday Ham

Do you serve ham for Christmas? I have never done the research, but it has to be at the top of the list of most popular meats for Christmas dinner, don't you think? But either way, there is one thing I know for sure, there is about to be an abundance of leftover ham to put to good use, so I've got just the thing!

To be honest though, this is now a go-to busy night supper in my house, and the deli meat is perfect. I just think leftover holiday ham, with it's amazing flavor, would put it over the top!

If you're going to have a house full of family to feed for several days, these would be perfect come December 26th, 27th, 28th...how long are they staying anyway?? :-)

Or if you're hosting a casual Christmas party, and want ham, but something easier and more relaxed, here you go! This way you can get out of the kitchen and actually enjoy the festivities!

Oh, and let's not forget about all the football games that happen over the holidays, well into the New Year. These are game day food! No matter what teams is winning, you'll be a winner with the fans!

Ham is definitely one of the things I think of when I imagine a big Christmas dinner. This way I can have that any time of the year I want!

Crock Pot BBQ Chopped Ham Sandwiches

1.5 lbs. deli honey ham, chopped

1 cup barbecue sauce

3/4 c. chili sauce*

1/4 c. brown sugar, packed

1 1/2 tsp. dry mustard

1 tsp. Worcestershire sauce 

Black Pepper

Buns

Sliced Pickles

Grease Crock Pot with non stick spray. Put ham in, breaking pieces apart with fingers. In a medium bowl combine barbecue, chili sauce, brown sugar, dry mustard, Worcestershire and black pepper. Stir to combine. Pour over ham and stir well. Cook on LOW 2-3 hours, stirring a couple times to ensure pieces don't stick together. Serve on buns with pickles. *NOTE* This chili sauce is not the Asian condiment. It is a sweet sauce found by the ketchup and other condiments. 

Shared at Weekend Potluck

Downhill From Here

So, believe it or not, but back to school is right around the corner, and I know for some of you, it's already here. Summer will wind down. Fall will be here before we know it, Halloween, the holidays...and oh look it's 2019....Happy New Year!

Okay, so maybe I'm being a little over dramatic, but I know I'm not the only one because a friend on Facebook and I just had this conversation the other day, and I have seen a few memes saying the same thing. Good to know it's not just me that feels like as soon as the school buses run again, it's just a down hill coast until next year, or at least that's how it feels.

It actually makes me so sad because you know how much I love summer, and having the boy home with my all day. Plus, with both of my babies having August and September birthdays, it only adds to mommy's depression. Needless to say I'm not ready for 2 and 14! 

But...in the spirit of taking each day as a gift, and cherishing every stage, let's talk about what the new seasons mean in food! We are going to need simple meals for those busy school nights, and not too long from now, we will need fun stuff to eat during the big game, and tailgating. And that is exactly what I've got for you today!

Sliders are all the rage right now. You probably see as many recipes for them as I do, so you know there are about a million versions; and I'm 100% on the bandwagon. I love coming up with new ones, and this is my latest idea. 

A warm ham and cheese sammy is such a classic, and these take it to a new level with some great flavor and a little kick. Don't worry if you're feeding little mouths though, they aren't too spicy for them, and you can always adjust the recipe to make sure. 

If you feel like time is flying and you're not ready for the "next" of anything either, sit down next to me. We will drown our sorrows in a yummy sandwich!

Kickin' Ham & Swiss Sliders

1 (9oz.) container smoked ham deli meat

8 sliced Swiss cheese

12 count honey slider buns

1 1/2 TBS horseradish sauce

1 TBS spicy brown mustard

1 stick butter, melted

2 TBS brown sugar

1 tsp. onion powder

2 tsp. Worcestershire sauce 

1 TBS dried parsley

1/4 tsp. salt

1/4 tsp. pepper

Spray a 9x13 baking dish. Preheat oven to 350. Remove tops of buns, but leave bottoms intact. Carefully spread horseradish sauce across bottoms. (I used a pastry brush) Lay in bottom of baking dish. Top with ham and cheese, overlapping to cover entire area. Replace bun tops. In a medium bowl whisk together butter, mustard, brown sugar, onion powder, Worcestershire, parsley, salt and pepper. Baste sandwiches liberally with sauce, making sure to get it between and along sides. Cover dish with foil and bake for 20 minutes. Uncover and bake 10 additional minutes. Cut sandwiches apart and serve hot. *NOTE* This is NOT prepared horseradish. Horseradish sauce can be found in the condiment aisle.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Fall Football and Bonfires

Well, there is no denying it. Summer is O.V.E.R.

Okay, so I might be a little melodramatic. I can't help it. As soon as Labor Day comes and goes I feel like it's all downhill from here...at least in the weather department. Sure, we still have some warm, sunny days ahead of us, but soon the leaves will be turning...the chill will return...the rain will come...and then after autumn is over...I can't even bring myself to say it.

I do enjoy fall. I love the pretty colors, the delicious food and all the fun things that return. Fall festivals, pumpkin patches, late night bonfires, and of course football! We are a pigskin loving family, and proud of it! Heck, even the baby is obsessed!

Even if you aren't a huge football fan, most everyone can get behind the food that comes with the game. From tailgating in the parking lot, to gathering around the tv at home, the big game usually comes with something yummy to eat!

Or maybe you like to throw a lot of fall parties. Sitting outside on a warm day, then around the fire once the sun goes down. Those usually come with some delicious treats too.

Either way, I have got something your family, friends, guests, whoever, will love. A little Mexican bite that is perfect in every way.

Oh and if you make a double batch, add some chips and salsa and maybe rice on the side, you could even serve these as a quick, easy weeknight meal!

I know many of you are excited to see the hot days end and autumn return. But I will be over in the corner crying, clutching  my pool toys, sunscreen and shorts.

Green Chile Pinwheels

4 oz. cream cheese, softened

1 (4 oz.) can diced green chilies

1 cup shredded Colby Jack cheese

1 (2.2 oz) can chopped black olives

5 8-inch flour tortillas

In a medium bowl combine cream cheese, chilies, olives, and shredded cheese. Stir well to combine. Spread evenly over tortillas. Roll Up. With seam down, wrap in plastic wrap or aluminum foil. Chill at least 2 hours. Remove wrap. Trim off jagged edges. Cut into individual pieces. Serve with your favorite salsa for dipping.

36 Isn't So Bad

So....I'm now closer to 40 than I am to 30. That's right, I had a birthday. Back at the end of February, actually. But you know what? Who cares! Age is just a number. I have never dwelled on it, and I refuse to start now.

Like I told someone when I was turning 30, "If I can do half the stuff in my 30s as I did in my 20s, I'll be incredibly luckily. After all, in that decade I graduated college, began my career, became a wife, became a mother and started to build a life. And now? Well, I'm a mommy all over again, so I have a lot to celebrate!

This year I was lucky enough to not just get a one day celebration. It so Alex was off school the Friday before and the actual day of, so we made it a 4 day celebration!! Mr. E even took the day off Friday as well, and the 4 of us were able to have lunch at my favorite sushi place. Then Saturday my little man treated me to a movie with his gift card from Christmas (I know. How sweet is that?!), Sunday my parents came over (more on that in a minute) and then on my actual birthday I had lunch with my mom and the boys, and then presents here at home. Whew....it was a fun filled few days.

On Sunday when mom and dad came over, I actually cooked. A lot. But that's okay. See, when my dad heard everything we were having on our buffet back on New Year's Eve, he made the comment he would love to have one of those, on a slightly smaller scale, on some Sunday. So...I immediately knew the Sunday before my special day would be perfect. I only had one request. Mom and dad bring the birthday cake...and oh it was delicious!

I put out a decent sized spread, and we just sat around and ate all evening. This was actually our "main" dish, and it was a last minute addition. Alex LOVES brisket and I had only ever done them on the grill in the summer, but we have so many in the freezer I wanted to use one now. Boy am I glad I did!

This is the best shredded beef I've ever made. So much flavor. Juicy. Tender. Perfect for piling high on buns and sinking your teeth into. Great for a Sunday supper, weeknight meal or crowd.

36 isn't so bad. I have a loving husband, two beautiful sons, parents I adore and still spoil me rotten, friends whom I cherish and a pretty darn good life. So I will just thank God for all of it and feel blessed I get to spend another year with them.

Slow Cooker BBQ Brisket

1 (2-3 lb.) beef brisket, trimmed

1 tsp. coarse salt

1 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. celery seed

1/4 tsp. black pepper

1/2 c. ketchup

1/2 c. chili sauce

1/4 c. packed brown sugar

2 TBS cider vinegar

2 TBS steak sauce

1/2 tsp. ground mustard

In a small bowl combine salt, chili powder, garlic powder, onion powder, celery seed and black pepper. Rub generously on all sides of brisket. Wrap in plastic wrap and foil. Chill overnight. In a medium bowl combine ketchup, chili sauce, brown sugar, vinegar, steak sauce and ground mustard. Mix well. Uncover brisket and place in slow cooker, sprayed with nonstick spray. Pour sauce over top. Cook on LOW 6-8 hours. Shred meat and return to slow cooker. Mix with sauce. Reduce to WARM until ready to serve. Serve on buns if desired. 

Holiday Ham

Okay, so the turkey is so last week. It is time to move on. Now it's time to talk ham.
Well, that might not be totally true, because I know many, many people who will enjoy another bird come Christmas. But in my head, as soon as Thanksgiving is over, it's time to think about that big, beautiful, tasty, holiday ham.

In fact, as you can see from this recipe I actually started thinking about it pre-Turkey Day. I have to. I'm a food blogger, and while holiday recipes are terrific, it means we foodies are developing, testing and re-testing weeks before the big day.

I made this for a simple weeknight meal (Yay for Crock Pot!) but I think it would be terrific for those upcoming holiday parties and family gatherings. Plus, if you make a big ham one day, and need another meal the next, you could usually substitute the deli ham with some leftovers, and make it even more delicious.

I served this family style, with the buns on the side. The ham has a pretty tasty sauce that comes with it, and if it sits on the rolls or buns too long, they will get soggy. So if you're thinking of putting this out for a Christmas party, I suggest doing the same thing; and that way, you can keep the meat on warm in the slow cooker all night long.

I can't believe Christmas is less than a month away. We are super excited at our house of course, with this being Max's first. These boys are by far the two most precious gifts of my life and I'm going to enjoy every single minute of this holiday season.

If you're looking for something new to do with your holiday ham, I think this is just what you've been wanting. A good ham sandwich is a classic, and these have a little something extra to make your guests say YUM!

Slow Cooker Ham Sandwiches

1 1/2 lbs. deli ham, sliced thin

1/2 c. sweet relish

2/3 c. packed brown sugar

2 c. apple juice

2 tsp. yellow mustard

1 tsp. paprika

Buns

Extra mustard/relish for serving

Spray slow cooker with nonstick spray. Layer ham in bottom. In a medium bowl whisk together apple juice, relish, brown sugar, mustard and paprika. Pour over ham. Cook on LOW for 4-5 hours. Serve on buns with extra mustard and relish if desired. 

Summertime Picnics

Tis the season! No! Not that one. We've got another 6 months before that. I'm talking about outdoor eating season! All those occasions we find all summer long to enjoy our favorite summer time foods in the warm sun! From cookouts and barbecues, to one of our families favorites, picnics, this time of year we find ourselves eating outside more and more!

Does your family still enjoy a good old fashion picnic? If you haven't went on one in a while, I say seize the day! They are literally one of the summer time activities we look forward to the most! Plus, they can be a ton of fun on cheap! Pack up the trusty picnic basket (I have a couple!) with yummy food, find a local park and you've got yourself a days worth of fun.

Now when it's picnic time in our house, we all of our assigned jobs. Little E usually gets to have input into which of his favorite spots we are going to visit. Mr. E loads up the car and drives. And me? Well, I'm in charge of food of course! We have the standbys we like to have every time, but I also like to come up with new things to make each picnic a culinary adventure.

So when my new friends at Smithfield offered to send me some of their delicious boneless sliced hams to play around with, I knew it was time to take my every day ham salad recipe and kick it up a notch. A friend had recently shared with me her version, and I thought combining the two would be a perfect match.

You can serve this on bread, toast, rolls, or what I used, some buttery croissants. In fact, I love using those on picnics because I can pack them separately from the salad itself and easily assemble them on site. That way our sandwiches aren't mushy by the time we are ready to eat. If you love deviled eggs, this tasty twist will be right up your alley!

Summer was made for getting outside and enjoying every last sunny minute. And what makes it even more fun? When you can take some delicious food with you and only add to the enjoyment!

Deviled Ham Salad

2 c. finely chopped ham

2 ribs celery, diced

4 hard boiled eggs, chopped

2/3 c. mayo

1/2 tsp. yellow mustard

1/2 tsp. Cajun seasoning

1 TBS dried parsley, plus extra for garnish

Black Pepper to taste

In a large bowl combine ham, eggs and celery. In a medium bowl whisk together mayo, mustard, Cajun seasoning, pepper and parsley. Pour over ham mixture. Chill for at least an hour before serving. Serve on buns, toast, with croissants or crackers. 

Disclaimer: Smithfield provided me with some samples to use in recipes. The thoughts and opinions are all my own.

My Little Sous Chef

I can't remember exactly when it was, but it was sometime right before Christmas. Out of the blue, little man came to me and said "Mommy, will you teach me to cook? Like, cook for real?" Sure, he's been in the kitchen with me since before he could even sit up on his own, and he's always been a fantastic helper, but now he was wanting more. He didn't want to just stir and pour. He wanted to learn how to make dishes from beginning to end. 

Well, you can imagine how excited I was to share my passion with my son. So, we started with some simple things he could easily do 90% on his own, and take the credit for. That first night his dad came home and he proclaimed "Dad, I made supper", the smile on his face said it all.

It's so funny how things work out, because it was only a week or so after he asked me to start teaching him, when the pregnancy test turned positive, and soon after that food became my number one enemy. Little did he know when he asked to learn, just how quick he would be getting some true hands on experience. 

There were many evenings during that first trimester I would give directions to him from my recliner, and he would handle most of the meal. He was such a trooper. Sure, I made sure I planned simple meals he could easily conquer, but still, there he was making sure we still had supper, with only a little help from me. 

Then at Valentine's Day his aunt and uncle got him a kids crock pot cookbook and he dove right in. Marking page after page of things we just had to try. By this time I was feeling a little more human like, so I could direct him a little more, and/or change the recipes a bit to fit our schedule. 

This was the first recipe he wanted to make, and I'm so glad he did. These are super easy, not to mention delicious. Plus, it makes a ton which you can use for leftovers all week, or freeze for another time.

I've always referred to him as my little sous chef, but little did I know just how true that would become over these past few months!

Crock Pot Barbecue Beef Sammies

2 lbs. ground beef

2 TBS dried onion

2 TBS Worcestershire sauce

1 1/2 c. ketchup

4 TBS brown sugar

1 c. water

1/2 tsp. garlic powder

Salt and Pepper to taste

In a large skillet, brown beef until no longer pink. Season with salt and pepper. Add to slow cooker. In a medium bowl combine ketchup, water, Worcestershire sauce, dried onion, garlic powder and brown sugar. Mix well. Pour over ground beef. Cover and cook on LOW for 2 1/2 hours. Take lid off for last 30 minutes of cooking. Serve with a slotted spoon on buns. Top with pickles if desired.

Leftover Turkey....Hold The Leftover

Nine days people. That's all. Til what? If you're asking that, you might want to look at your calendar...right now! Because we've only got a little over a week before the big Thanksgiving feast we have been looking forward to all year!

While most of you are probably still meal planning, and trying to figure out just what you will be serving when the big day rolls around, it's my job to look past the big meal. To ponder "what about the days after?" In other words, it's my job to help you figure out what you're going to do with all those leftovers!

I don't mind this job. In fact, I take it as a challenge. Here is the one and only problem. I'm testing these leftover recipes in October, and well, let's just say I don't have a 10 pound turkey hanging out in my fridge! So...I have to get creative.

I thought these sandwiches would be a terrific leftover idea because not only do they use up some of that delicious turkey, but if you have that veggie tray still laying around, you can put it to good use too. Obviously, I made mine with some sliced deli turkey, and they were perfectly tasty, but I really think they would be outstanding with some post holiday bird as well!

Sandwiches and the "day after Thanksgiving" seem to go together as much as Thanksgiving and turkey! But this year, switch up the routine beyond the mayo and white bread, using even more leftovers so when that dreaded Monday rolls around, the fridge is empty, ready and waiting for holiday baking!

Turkey & Veggie Bagels

Everything Bagels, toasted

Sliced Turkey, deli or leftover

Thinly Sliced Radishes

Thinly Sliced Cucumber

Boston Lettuce

Green Onion and Chive Cream Cheese

Spread cream cheese on warm bagels. Top with meat & veggies, starting with lettuce to form "barrier". If you're serving a crowd, lay out meat and veggies and let your guests built their own!

Shared at Weekend Potluck

New Cookbook

My cookbook collection is becoming a little bit out of control. I barley have enough room to fit anymore into the spot where I keep them. But you know what? That doesn't stop me from buying them! I can't help it. I love a good novel, and to me a terrific cookbook is just as exciting to dive into.

The latest one I brought home, (My $1.99 steal at Ollie's, I might add...) happened to be laying out a couple weeks ago where the boy found it. I came into the room and found him turning the pages, and could see the wheels in his head spinning.

"Mommy, I found a few recipes that sound yummy. Can I mark the pages so you can find them and make them?" Now, how could I refuse that request? "Sure, you pick some out. What one do you want me to start with?"

Well, that was an easy choice. Anything that has the words "pizza" and "burger" in the same title is going to get his attention. But here is the funniest part, he took the original recipe and totally made it his own! "Mommy, we will add this and this, and a little of that..."

Here is his final creation. We served with one of our favorite pizza toppings on top, green olives. But feel free to add your own. Don't groove on mushrooms? That's okay. Maybe add some green peppers instead. Believe me, we did so much adaption, you could too! These would be great for a crowd...maybe those holiday house guests that will be "checking in" before you know it!

What was the last new cookbook you bought? Please share, it might be one I don't have yet!

Crock Pot Pizza Burgers

1 lb. ground beef

 1 (4 oz.) can mushrooms pieces and stems

1 (10 3/4 oz.) can cream of mushroom soup

1 (8 oz.) jar pizza sauce

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried basil

1 tsp. dried oregano

1 c. shredded Colby Jack cheese

1/4 c. grated Parmesan cheese, plus more for top

Sliced Green Olives

Buns

Salt and Pepper, to taste

Brown beef  in a large skillet until no pink. Drain if necessary. In bottom of Crock Pot, combine pizza sauce and soup. Add beef. Add seasonings and cheeses. Stir to combine. Cook on LOW for 2 hours. Serve on buns with extra Parmesan and olives.

Shared at Weekend Potluck