Chopped Hoagies

 

I’ve seen a number of recipes for sandwiches similar to this one online and decided to give it a try. The beauty of the sandwich filling is that it also works as a wonderful little side or main dish salad. Me? I prefer it mounded onto a hoagie roll. Everything can be prepped ahead of time, the dressing added, the ingredients tossed together, and you have a fresh and delicious sandwich. With the Super Bowl coming up, you might give this some consideration. Prep everything ahead of time, and mix it together at halftime to enjoy during the last two quarters of the game. It would work equally well at a picnic. Either way, give it a try.

Chopped Hoagies

Makes 2

 ¼ lb. Genoa salami

¼ lb. ham

¼ lb. mozzarella

¼ lb. Muenster cheese

1 c. chopped iceberg lettuce

¼ c. finely diced red onion

¼ c. Melissa’s pickled jalapeños, seeded* and chopped

½ c. diced cherry tomatoes

½ t. Everything But the Bagel Seasoning

1/3 c. Duke’s mayonnaise

1 T. Zesty Italian Salad Dressing Mix

2 hoagie rolls

Dice the meat and cheeses into nice little squares and place them into a large bowl along with the lettuce, red onion jalapeños, and cherry tomatoes; toss well to combine.

In another, small bowl, whisk together the mayo, Italian dressing mix, and bagel seasoning, until creamy and smooth.

Pour the prepared dressing over the meat, cheeses, and vegetables, toss to combine and mound into hoagie rolls.

 *If you like more heat, leave the seeds in.

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Cream Cheese Wrapped Olives

This week I am continuing with my olive love fest with this wonderful appetizer that can be changed up in a variety of ways, made ahead, and is as deliciously appropriate at elegant occasions as it is at more casual ones.

Any variety of stuffed olive can be used. I used jalapeño-stuffed olives for this batch, but feel free to use pimento-stuffed, garlic-stuffed, or blue cheese-stuffed; they all work, and each one has its own subtle difference. The olive juice in this recipe can be cut in half, the other half replaced with gin for a dirty martini variety. The ingredients are simple and few, and most likely things that you already have on hand, making this perfect for last-minute plans.

Cream Cheese Wrapped Olives

 1 jar queen green stuffed olives

8 oz. cream cheese, room temperature

½ t. garlic salt

¼ t. freshly ground black pepper

1 T. freshly grated Parmesan

2 T. olive juice, or brine from the jar*

½ c. walnuts, crushed

 Place olives, hole side down, on a plate lined with a double layer of papers towels to drain.

 In a medium bowl place cream cheese, garlic salt, black pepper, Parmesan, and olive juice or brine. Beat with an electric mixer until smooth. Chill until firm, about 30 minutes.

 Once mixture has chilled, give the olives a bit of a pat down with a paper towel, and wrap in the cream cheese mixture (it will be a bit sticky) by pressing it around the olive until it is completely covered. Roll in crushed walnuts.

Skewer each with a toothpick, place into your favorite olive server, and return to the fridge, lightly covered, until ready to serve.

 Great for charcuterie!

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Cream Cheese Olive Dip

 

I have a thing for olives, I just cannot resist them. As a consequence, I have an entire shelf in one of my kitchen cabinets filled with a wide variety. While I do enjoy a pimento-stuffed olive, I particularly enjoy those stuffed with garlic, jalapeño, or blue cheese. I have black olives, Kalamata olives, queen olives, stuffed olives, olive medleys, and olives that have no filled centers at all. I like to use them in all kinds of recipes, and find they never let me down. I have added them to dressing that I have stuffed into a turkey, to a vinaigrette that I tossed with fresh lettuce, included them in the dough when I made biscuits, and when I found this recipe online, I had to make it. It made me wonder why I hadn’t thought of using olives in a vegetable dip before, but having now done so, will make it again and again.

 

 This is so tasty! Not just due to the olives, but the acidity of the lemon juice gives it excellent flavor as well. This would be great on your Super Bowl buffet, make a wonderful spring and summer snack,  or a light lunch by spreading it on toast points or crackers.

Cream Cheese Olive Dip

Slightly adapted from Hearth and Vine

 8 oz. cream cheese, room temperature

½ c. Duke’s mayonnaise

1 clove garlic

1 t. minced onion

½ t. dried thyme

½ t. kosher salt

2 T. fresh lemon juice

12 small olives

2 dashes Tabasco sauce

Combine all ingredients into a food processor. Pulse until well blended. Scrape down the sides and blend again. Spoon into a bowl and serve with a variety of fresh cut up vegetables.

 

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Toasted Cheese Rounds

 

If you are in need of a last-minute appetizer, would like to plan for some point in the future, or are looking for a wonderful accompaniment to soup or salad, these toasted cheese rounds are your answer. They are simple to put together, contain ingredients that you likely already have on hand, and are golden bits of cheesy deliciousness.  Guests will love them, and gobble up these cheesy comestibles like there’s no tomorrow. You just may want to make a double batch.

Toasted Cheese Rounds

1 c. Duke's mayonnaise

1 c. grated mozzarella

1 c. grated sharp cheddar

1/3 c. grated Parmesan cheese

Pinch of garlic powder

Pinch of dry mustard

Freshly ground black pepper, to taste

4 scallions, minced

40 ½" thick slices of French baguette

 Preheat the oven to 350°F. Line a baking tray with parchment or a Silpat; set aside.

Place all ingredients (except the bread) into a medium bowl, and mix to combine.

 Dollop a bit of a generous amount of cheese mixture onto one side of each slice of the bread rounds, place cheese side up on your prepared baking sheet, and bake for 15 minutes until bubbling and golden brown.

 NOTE: These can be prepared ahead of time and frozen for use at some point in the future. Freeze them on a baking tray until solid. Then remove from breaking tray and place in a zipper top freezer bag to until ready to use. To bake from frozen add five minutes to baking time.

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The Ultimate Bacon Ranch Cheese Ball

I am not a fan of football, but I know that the Super Bowl is coming, and that means lots and lots of party food. I also know that, back in my day, a party wasn’t a party without a cheese ball. This “ultimate” cheese ball is the best one that I have ever had. I tweaked it a tiny bit, and trust me when I tell you this is cheese ball perfection. You’ll want to have this at your next casual gathering.



The Ultimate Bacon Ranch Cheese Ball

Slightly adapted from thechunkychef.com

 16 oz. cream cheese, room temperature

3 T. sour cream

1 oz. pkg. (3 T.) ranch dressing mix

¾ t. garlic powder

½ t. dried minced onion

¼ t. kosher salt

¼ t. black pepper

½ t. Worcestershire sauce

1 ¼ c. grated cheddar cheese (divided)

½ c. grated pepper jack cheese

8 slices bacon, cooked and crumbled (divided)

1/3 c. chopped green onions (divided)

2/3 c. chopped toasted pecans

1 t. poppy seeds

 MAKE THE CHEESE BALL

 In a large mixing bowl place cream cheese, sour cream, ranch seasoning, garlic powder, minced onion, salt, pepper, and Worcestershire. Beat until combined. Add 1 cup of the cheddar cheese, all of the pepper jack cheese, half of the bacon, and half the green onions.  Stir until mixed. Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it.  Cover tightly on all sides, and shape into a ball shape.  Refrigerate for several hours or overnight, until firm.

 MAKE THE OUTER COATING

 Add remaining 1/4 cup cheddar cheese, remaining bacon, and green onions to a small mixing bowl.  Stir in poppy seeds and refrigerate alongside the cheese ball. Before rolling the cheese ball, add pecans and stir well.

 BEFORE SERVING

Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer. Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated.  You may have to pick up some of the coating and press it so it sticks. Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

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Hot Ham and Cheese Dip

 Ever since the Rams left St. Louis, my interest in football is (I was going to say diminished), really nonexistent. I do have friends who avidly follow football, and I do like the conviviality associated with gathering to watch a football game, and I particularly like the food. Here is a hearty hot ham and cheese dip that will please even the most ravenous of football fans. It’s make ahead, and will keep in the refrigerator for one or two days prior to baking if you want to prepare it in advance. Who doesn’t love hot ham and cheese?

 Hot Ham & Cheese Dip

 1 Melissa’s shallot, finely diced

2 T. butter

8 oz. cream cheese, room temperature

1 t. yellow mustard

1½ c. diced deli ham

1 c. shredded mozzarella cheese

1 c. shredded cheddar cheese

¼ c. whole milk

¼ c. sour cream

2 t. chives

 Preheat oven to 350° F. Spray an 8” x 8“ baking dish (or similarly sized casserole dish) with PAM; set aside.

  In a medium skillet over medium heat, sauté shallot until transparent. Add cream cheese, and stir until it begins to melt; stir in mustard. Add remaining ingredients, turn the heat to low, and stir until everything is combined.

 Pour mixture into prepared baking dish and bake for 20 minutes or until all of the cheeses have melted and the edges are hot and bubbly.

 Serve with crackers, chips, or small slices of toasted rustic bread.

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Fannie Flagg’s Cheese Ball

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Years ago, when life was simpler and Facebook was fun, I followed Fannie Flagg. She is one of my favorite authors, and I always wanted to make sure I was well aware as to when her latest book was going to be released. I also enjoyed reading her witty comments and observations on life. Back in 2014 she posted a recipe for a cheese ball. As with everything she does, this cheese ball was unique. All my life a cheese ball has been covered in chopped pecans; leave it to Fannie to do things differently, and blend those pecans into the mix. I wasn’t quite sure how I was going to feel about this cheese ball once made, but I absolutely love it! The strawberry preserves topping just adds to the goodness.

In her own words, “The all-American cheese ball is great for the holidays, or to keep around in case of unexpected guests, or just for informal bowling on the lawn.” I’m not much of a lawn bowler myself; I will just tell you that it is wonderful with crackers, crudités, or crisp slices of apple. If you love cheese balls as much as I do, give this one a try.

Fannie Flagg’s Cheese Ball

4 c. shredded sharp cheddar cheese
¾ c. mayonnaise
1 small onion, peeled and grated*
1 c. chopped pecans
¼ t. red pepper
Strawberry preserves

Combine cheese, mayo, and onion in a food processor until blended. Stir in pecans and red pepper. Shape into a mound on a serving plate, then cover and refrigerate for two hours. Spread preserves on top before serving with crackers.

*I used a shallot from Melissa’s Produce instead. I like the milder flavor.

 

 

Bacon-Wrapped Olives

Sometimes the simplest things turn out to be the best, and that certainly is the case with these easy and delicious nibbles. One of the many tasty recipes that I’ve tried from Martina McBride’s new cookbook (You can read my review here.), that are make ahead, take no time to put together, work equally well outdoors on the grill, or indoors under the broiler, and are irresistible with a cocktail. I have found that they also make welcome and tasty toppers to sandwiches. Just run a long bamboo pick through the top of the olive and directly into the sandwich, and serve. Great presentation!

Bacon-Wrapped Olives
Adapted from Martina's Kitchen Mix

25 wooden toothpicks
1 lb. low-sodium smoked bacon (not thick cut), cut into thirds
1 (7-ounce) jar pimento-stuffed queen olives, drained

Soak the wooden picks in water for one hour; drain.

Preheat a grill to 300° to 350° F (medium), or heat up the broiler in your oven.

Wrap each piece of bacon around an olive, securing with a wooden pick. Grill over medium (or broil until crispy), turning often, until bacon is browned and crisp. Serve warm.

PRINT RECIPE

One of my most popular blog posts (and soon to overtake the number one spot) is this Olive Cheese Spread. Get the bigger jar of olives, and use the rest in this!

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Nutty Pimiento-Olive Spread

I love it when things are both tasty and festive, don't you? This recipe certainly fills the bill with its pimento-stuffed olives offering up both red and green, the colors of the season. This dish is not only easy, but make ahead as well, so is pretty much the perfect holiday spread. I like to keep various cheese spreads in the fridge at all times because you just never know when someone's going to drop by for a glass of cheer.

Nutty Pimiento-Olive Spread

3 ounces cream cheese, softened
1/4 cup mayonnaise
1 /2 cup chopped pimiento-stuffed olives*
1/4 cup chopped pecans
1/4 teaspoon Frank's Hot Sauce

Place all ingredients into a medium bowl, and beat until combined. Cover and refrigerate overnight. Garnish with a couple of slices of olive. Serve in a seasonal bowl with crudités or crackers. (Now is the time to break out those cute Christmas cups and saucers that you may or may not ever use. You'll find they make an excellent and attractive vessel for holding both crackers and a cheese spread.)

*To save yourself time and make chopping the olives easier, pulse a couple of times in a bullet blender or mini food processor. You can do the same with the pecans.

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This post is linked to:

Dishing It & Digging It

Full Plate Thursday

Grace at Home

Friday at the Fire Station
Foodie Friday & Everything Else

Share Your Style

Simple Saturday Blog Hop

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