Hot Hoagies

I've made this before but forgot to take a picture of it!  Now I can share a super simple recipe that you can use if you're short on time or just don't feel like putting in an hour + on dinner!

3/4 c. butter, softened

1 envelope Italian salad dressing mix

6 hoagie buns, split

12 to 16 oz. luncheon meat (whatever you love!)

12 thin slices cheese (you choose!)

Combine butter and salad dressing mix; spread 1 tablespoonful inside each bun.  On bottom of each bun, layer one slice of meat, two slices of cheese and another slice of meat; replace tops.  Spread 1 tablespoon butter mixture over top of each bun.

Place on a baking sheet.  Broil 6 in. from heat for 2-3 minutes or until tops are lightly browned.

Personally, I like having the first meat layer turkey, then swiss, then ham.  Easy quick meal!

Peanuts Peanuts Peanuts

Original Roadhouse Grill.  Not to be confused with Texas Roadhouse or other “Roadhouse” restaurants scattered across the USA.  Though most of them DO allow peanuts to be thrown all over the floor…

 They have a largely varied menu, covering ribs, steak, seafood, burgers, sandwiches, and much more.  Going out with more people than just us two for a change gave us a larger variety of plates to review!

Mike loved the BLT, but he’d like to warn all of you not to eat so many peanuts beforehand or it won’t be quite as enjoyable. J

Others enjoyed the baby back ribs (received 5/5), the Tri-Tip (3/5 this time but once before was 4/5), and the Original House Cheeseburger (5/5).  I ordered the Hana Highway Chicken and would totally give it a 5/5.  After heating up the leftovers the next day, it was still just as good!

Half the plates came with fries which most people wanted to give a SIX out of 5, they were so good. J

On the flip side, service left a bit to be desired.  This time I would need to give it a 3/5 although I hear it’s been better for others at different times.  Bathrooms and Ambiance – both 5/5. 

Overall…I will definitely return.

Not Lunch, Not Breakfast...

My mother is a master hostess.  Her events are expertly organized, creatively orchestrated, and not to mention have delicious food.

She had a large drop-in brunch this morning for all those in our church who will be involved in our 2010 Christmas performance – singers, instrumentalists, sound &lights people – and all their families. My dad, being the worship pastor, has been working hard on this year’s cantata and this is just their way of starting off the rehearsal season with a bang!

Check out these charming utensil wraps, as I’m calling them:

She worked hard for a few weeks on preparing all the food for the event. Here are a few:

And here is the recipe of my favorite of all of these:

Tea Sandwiches

 

1 c. diced cooked deli ham

1 hard cooked egg, finely chopped

2 T. green onions, chopped

½ c. shredded sharp cheddar cheese

½ c. unsalted finely ground pecans

2/3 c. sour cream

3” small croissants, sliced in half horizontally

·         Mix together the ham, egg, green onions, cheese, and pecans.

·         Add sour cream and mix together until well blended.

·         Refrigerate for 2-3 hours before serving (or overnight).

·         When ready to serve, let sit out at room temperature for about 30 minutes.  This makes the mixture more spreadable.

·         Fill croissants with sandwich spread and place the top of the croissant back into place.

Note: You can also use slices of white bread (cutting the edges off, filling with sandwich spread, and cut into triangles) or serve the spread with crackers, too.

And, due to popular demand, here is the punch recipe that we also served:

Banana Brunch Punch

6 medium ripe bananas

1 can (12 oz.) frozen orange juice concentrate, thawed

1 can (6 oz.) frozen lemonade concentrate, thawed

3 cups warm water, divided

2 cups sugar, divided

1 can (46 oz.) pineapple juice

3 bottles (2 liters each) lemon-lime soda

Orange slices, optional

In a blender or food processor, blend bananas, orange juice and lemonade until smooth.  Remove half of the mixture and set aside.  Add 1 ½ cups of warm water and 1 cup sugar to mixture in blender; blend until smooth.  Place in a large freezer container.  Repeat with remaining banana mixture, water and sugar; add to container.  Cover and freeze until solid.  One hour before serving, take punch base out of freezer.  Just before serving, place in a large punch bowl.  Add pineapple juice and soda; stir until well blended.  Garnish with orange slices if desired.