snack food

Ham and Cheese Roll Ups

January 23, 2017

Sooooo big news!!!!

We now have the closing date for our house!!!!!

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Buffalo Chicken Meatball Sliders

January 4, 2017

Want to be the best fan at a football party? Bring these Buffalo Chicken Meatball Sliders because everyone will love these sliders with the spin on wings.

I have a good story about how awkward I am.

And how I really embarrass my husband.

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Quick Queso con Chorizo

November 8, 2016

Autumn went to her first birthday party this weekend.

Gah! She is going up!! It’s so cute!

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We made these irresistible Ham and Cheese Sliders yet again when we watched the Super Bowl. These are one of our favorite things to eat. Super simple and super good. What’s better than a warm mini sandwich with some ooey gooey cheese topping off some meat? I think it’s just the perfect kind of snack for for watching sports or serving at a party or even for dinner. So what did I decide to do?

Make more sliders for dinner recently that involved yummy flavorful meat covered in ooey gooey cheese.

Yep! This time I made Meatball Sliders. Meatball Subs are great but there is just something cute about having the meatballs served in sliders. Well, I don’t know if cute is the right word, but definitely fun to eat this way.

My dad was up in December for a visit to meet Autumn and help us out by stocking up our freezer with some of our favorite dinners. Of course Mr. I-talian made amazing meatballs and marinara sauce. That big batch is long gone now but I have been thinking about making more recently but haven’t found time. Instead of making a big batch of meatballs and sauce I decided to change it up and make some meatballs for these sliders.

I love meatballs any time but these ended up being such a good dinner as they are a great warm up food. I just love an excuse to turn on the oven after being on a cold bus. Totally helps takes the chill away in me and the house. 🙂

These meatball sliders are perfect for any occasion as they are quick to whip up and a crowd pleaser.

Meatball Sliders

Makes 12 Sliders

Ingredients

1 1/2- 2 lbs of ground beef, 85%/15% is suggested
2 eggs, beaten
1/2 cup Italian Style breadcrumbs
1 small yellow onion, diced
2 heaping tablespoons minced parsley
1 teaspoon crushed red pepper flake
1/2 teaspoon black pepper
1/2 teaspoon salt
24 oz jar of tomato sauce
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese
12 dinner rolls

Process

Preheat oven to 350.
Combine the ground beef, beaten eggs, breadcrumbs, diced onion, parsley, and seasonings together in a large bowl.
Form 12 equal sized meatballs.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, brown the meatballs, in batches. Once the meatballs are browned on all sides, place in an oven safe baking dish.
Pour the tomato sauce over the meatballs. Cover the baking dish with aluminum foil.
Bake the meatballs for 35 minutes. Remove the foil and add the shredded cheese to the top of the meatballs and place under the broiler until the cheese is completely melted.
Split the rolls and place 1 cheese covered meatball in each roll to serve.

Ultimate Tatchos

November 1, 2013

Post Contains Affiliate Links. Read my full disclosure HERE

After a few weeks off from posting my usual Friday Sprint Cup Snacks posts (thanks broken computer!!!!) I’m back with one kick ass recipe that will have you running to the store for the goodies to make this dish this weekend!!

This weekend the boys (and Danica) are racing at Texas Motor Speedway. I figured that I had to make something that would warm up the house (it’s def cold in Boston!!) and something that had a bit of a kick to it! I thinking about making a big huge batch of chili but I started to think about snack food, which made me think about a plate of piled high nachos. (pregnant much?!?) And then I was lamenting one day about how the cafe in my office building has stopped serving tots at breakfast (what the hell?!?). That made me think about combing tater tots and all the best toppings on nachos to make a big pile of these…

Ultimate Tatchos!!

I just love how the tater tots act as the perfect vehicle for all the toppings. Plus the tater tots change things up from the typical crunchy chip.

This is so great to make because you can easily adjust the size of the batch you make for the amount of people you are serving. I highly suggest that you always make more than what you expect to need since everyone will love to snack on the cheesy, spicy tots.

We (Price) are finishing up painting the baby’s room this weekend. Then we are going to assemble the crib so we can get to decorating like crazy since we only have 3 weeks to go. I can’t wait to get in there and reorganize the room and hang up pictures we have picked out. I’m sure we’ll be hungry after all that work, so I’m sure I’ll be whipping up again batch of these Ultimate Tatchos!

Ultimate Tatchos_01

Ultimate Tatchos

Makes 4 servings

Ingredients

1 pound of tater tots
1 cup shredded mexican blend cheese
1 1/2 cups canned black beans, rinsed and reheated
1/2 cup salsa (I used the restaurant style salsa from Archer Farms)
1/4 cup sour cream
1/2 avocado, diced
sliced pickled jalapenos
sliced black olives

Process

Cook the tater tots according to the directions on the packaging. (You want them to be a bit crisp so you might want to add a few minutes actually)
In an oven safe serving dish, layer half of the tater tots, beans, and cheese. Place under the broiler for a minute or so in order to melt the cheese.
Add the rest of the tater tots and top off with the remaining beans and cheese. Again, place under the broiler for a minute or so in order to melt the cheese.
Top off with the salsa, sour cream, avocado, jalapenos, and olives.

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

October 29, 2012

It’s been a year since I’ve started to participate in Secret Recipe Club and I have really enjoyed this past year.It’s been so much fun getting to interact with other bloggers and to make some really fun recipes. I can’t wait for the next year with this great group!

This month I had Anne’s blog called Anne Jisca’s Healthy Pursuits. Wouldn’t you know I think the pick the 1 indulgent thing on the blog. She has great soups, breads, so many other great fresh homemade recipes on her blog. Of course I pick one with bacon and cheese. It’s just that once I saw her Bacon Cheese Stuffed Bread I knew I needed to have it. It would just work out perfectly to enjoy on a leisurely Sunday with some NASCAR and Football on. Plus, some Frankenstorm updates watching didn’t hurt! Oh, Hurricane Sandy, please be nice!

I made some changes to the original recipe in that I don’t have bacon bits at home so I used regular bacon and then I added mushroom and onion to the mix. I just figured adding some mushroom and onion would add to the overall flavor. Plus knowing it would basically be lunch it should have a veggie in there. ha! This was really simple to prepare and was so good. I highly suggest making this or a few different kinds, maybe with sun-dried tomatoes, artichokes, or some sauteed chopped broccoli. It’s the perfect game day treat!

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

Serves 4

Ingredients

1 boule loaf of bread (8oz)
4 slices of bacon
8 oz o mushrooms, chopped
1 small white onion, chopped
1 tablespoon butter
1 pinch red pepper flake
2 oz of freshly grated cheese, such as cheddar or Gruyere

Process

Prepare the bread but cutting a cross hatch in the loaf almost all the way through. Place the bread onto a baking sheet lined with a large piece of tin foil.
Cut the bacon into small pieces. In a medium sized skillet, cook on medium low until completely cooked. Drain on a paper towel. Discard all but 1 tablespoon bacon drippings.
Over medium heat, cook the mushrooms and onion in the same skillet with the bacon drippings as well as the butter. season with red pepper flake, salt and pepper. Once the mushroom and onion are cooked down add the bacon back into the skillet.
Add the bacon, mushroom, and onion mixture into the crevices of the bread. Freshly grate the cheese over the entire bread. Gently, wrap the foil over the bread to tent it over the cheese.
In a preheated 350 degree oven, bake the bread for 15 minutes. Open the foil to expose the top and broil for 1-2 minutes to get a golden brown top.

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