Archive for the ‘Game Day Food’ Category

Pesto Grilled Cheese Sandwiches

October 5, 2015

These are really rich just by themselves so pair with tomato soup.


1 large loaf of chiabata bread

1/2 block of sharp cheddar cheese, sliced

1/2 block of havarti cheese, sliced

1/2 stick of butter

4 cubes or 1/2 cup pesto


Heat your griddle to medium heat. 

Lightly butter the inside of the sandwich and place butter side down. 

Butter the outside of the bread as the insdie cooks. 

After you flip the bread put pesto on the inside of one piece of bread and put slices of cheese on both sides, one of each kind and put the pieces together. 

Cover with a lid to meldd the cheese and squish the sandwich. 

Flip and cover with a lid. 

Cut and serve!
Adapted from 


Garden Fresh Tomato Basil Soup

October 5, 2015

When someone throws tomatoes at you, make this and pair with grilled cheese.  It’s knock-your-socks-off good and perfect for a fall football day. 


3 lbs fresh tomatoes, any kind (no need to seed or peel)

1 red bell pepper 

4 cloves garlic, roughly chopped

1/2 yellow onion, diced

4 T fresh basil, chopped

2 T fresh oregano, chopped

1 T balsamic vinegar



A pinch of sugar if your tomatoes aren’t sweet enough

1/3 – 1/2 cup of heavy cream to your liking


Preheat your oven to 400 degrees. 

Cut the tomatoes in half and place on a rimmed baking sheet. Seed and cut the red pepper in half and add to the baking sheet. Drizzle with EVOO and some salt. Roast for 45 minutes. 

Cook the onion and garlic in the pot you’d eventually like the soup in.  

Add the onions, garlic, and all tomatoes to a blender or food processor and make it smooth.  

Pour back into the pot and add the herbs, balsamic vinegar, cream and S&P to taste.  You won’t even need to heat it back up.  



Crispy Oven Roasted Kale

November 24, 2014

2 bunches of Kale, thick stems and ribs removed, leaves corsely chopped
Grated Parm (optional)

Preheat oven to 250.

In a large bowl, toss the ingredients, minus the parm.

Bake until it looks perfect – a little brown on the edges and beautifully crispy. Top with parm if you want!

From Food

Beef Kabob Marinade

September 23, 2014

Red or white or yellow onion
Green or any color pepper

1 c vegetable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
1/4 c dijon mustard
1.5 t ground black pepper
2 minced garlic cloves
1 t meat tenderizer (optional)

Throw all ingredients into a bag, then put on skewers when you’re about to grill. Make sure the meat chunks are small enough so the cooking time is the same for the veggies.

Pico de Gallo

September 23, 2014

1 cup red or white onion , finely chopped
1 jalapeƱo, finely chopped
2.5 cups seeded tomatoes, finely copped
1/2 cup cilantro, chopped
1 t salt
1 lime, juiced

Throw it together and let it sit! Perfection.

Mexican Pork

September 9, 2013

Made this for dinner tonight and served it over rice with pico and guac on top…better than Chipotle dare I say.

yield: 10 – 12 servings


1 (4- to 5-pound) pork shoulder or loin
5 cloves garlic, minced
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoons cocoa powder
4 Tablespoons fresh lime juice
1/2 cup orange juice
12 ounces beer
1/2 cup store-bought or homemade salsa


Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.

Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.

Cover the slow cooker and cook on “low” for 8 hours.

Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.

From :

Latin Pork Loin

September 9, 2013

Great for tacos or any version of a Mexican dish.

3-4 lb pork tenderloin
1 16 oz jar salsa
Dried thyme
Garlic salt
1 bunch cilantro leaves
Salt + Pepper
1 white onion, chopped
1 bell pepper , chopped
1 cup water

Rub the spices on the meat and top with the other stuff. Cook on low in the crock for 6-7 hours.

I put everything in a bag in the freezer and it was successful.

Buffalo chicken lettuce wraps

June 2, 2013

Best and easiest buffalo chicken lettuce wraps. And healthy!

4 large chicken breasts
16 oz chicken stock
1 celery stick
1/2 onion chopped (white)
1 garlic clove chopped
1/2 c Franks (or similar) hot sauce

Bibb or similar lettuce leaves for cupping
5 oz crumbled blue cheese
Fresh carrot and or zucchini strips for topping
(ranch also if desired)

Combine all the first set of ingredients ACCEPT the hot sauce. Cook in a slow cooker on high for 4 or low for 8. Reserve 1/2 cup broth from the pot and discard the rest. Transfer the chicken to a dish to cool, then tear apart. Transfer back to the crockpot, turn to high and add the hot sauce and reserved broth and cook for another 30 minutes.

Serve hot with other ingredients on the side and let people build their own.


Asparagus Gruyere Tart

October 6, 2012


Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus, trimmed
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush or spray with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.


No Bake Peanut Butter Bites

April 29, 2012

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.