Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare.  I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
   
   
   
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
   
   
   
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
   
   
   
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
   
   
   
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.
   
   
   

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half.  Cook until thick.
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Pimento Cheese Spread -- so versatile

Pimento Cheese Spread is so versatile. Spread the creamy, flavor-packed mixture on bread — trim the edges and cut them into smaller pieces for fancy tea sandwiches,  or leave them whole for casual lunches. Use it to fill or “stuff” celery. Serve with crackers for an appetizer or snack. 

 

Pimento Cheese Spread  Yield: About 3 cups 

4 oz. cream cheese, softened

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

3 tablespoons finely chopped pimentos, drained

1/2 cup mayonnaise

1 to 2 teaspoons Ranch dressing mix

Dash of kosher salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce 

1. Mix together cream cheese, mayonnaise, Ranch dressing mix (start with 1 teaspoon and add more later if desired) salt, cayenne pepper, Worcestershire sauce, and hot sauce.
2. Add cheddar cheese, Monterey Jack cheese, and pimentos. Stir until well combined. Add a touch more mayonnaise if the mixture seems too stiff. Taste and adjust seasonings as desired. 
3. Refrigerate over night to let the flavors meld together.

 

Tiered tray (center) holds tea sandwiches served for a  teatime luncheon.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches or served over rice

Barry received a couple of jars of mango-pepper jelly and this recipe from fraternity brother Greg Stuart . . . along with this recipe he printed from J.M. Hirsch, Associated Press. We served the chicken filling on toasted sourdough bread. In addition, we served the filling over rice the next day. Both were yummy.  

Sandwich version

Chicken Mixture served over rice with sliced radishes and cilantro garnishes.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches
Ingredients:
2 1/2 pound boneless, skinless chicken breasts
4 cups chicken broth
13 1/2-ounce jar mango-pepper jelly 

1/2 cup orange marmalade
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sour cream
16-ounce package shredded cabbage coleslaw mix
2/3 cup mayonnaise
Hot sauce, to taste
12 dinner rolls or other small buns, split

1. In a large saucepan over medium-high, combine the chicken, broth, jelly, marmalade, vinegar, cumin, paprika, garlic powder, salt and pepper. Bring to a simmer, then cook, uncovered, for 45 minutes. Transfer the chicken to a cutting board. Continue cooking the sauce for another 10 minutes, or until considerably reduced and thickened.
2. Meanwhile, use 2 sets of tongs or 1 set and a fork to pull apart and shred the chicken breasts. Once the liquid has reduced, return the chicken to the saucepan and mix with the sauce. Simmer until heated through, then remove the pan from the heat.
3. Stir in the sour cream, then set aside.
4. In a medium bowl, mix together the coleslaw mix, mayonnaise and hot sauce.
5. Serve the chicken on the buns topped with coleslaw.

 

Individual Breakfast Casserole

Ideal for a “grab-and-go” breakfast or convenient for an everyday protein and veggie-packed breakfast or even lunch. This recipe make 12 to 18 individual breakfast casserole that can eaten immediately, stored in the refrigerator for 5 days or frozen and re-heated.

Individual Breakfast Casseroles    Yield: 12 to 18 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil 

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or  whole milk

A dash of Tabasco sauce & Worcestershire sauce 

1. Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil. 
2. Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
3. In a mixing bowl, whisk together eggs, half and half and seasonings.
   
4. Stir in cheese.
   
5. Ladle mixture evenly among muffin tins. 
   
6. Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.
   
   
   

Recipe without photos . . . Individual Breakfast Casseroles    Yield: 12 to 16 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil 

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or use whole milk

A dash of Tabasco sauce & Worcestershire sauce 

1. Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil. 
2. Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
3. In a mixing bowl, whisk together eggs, half and half and seasonings.
4. Stir in cheese.
5. Ladle mixture evenly among muffin tins. 
6. Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.

Cheese Bits with "snap, crackle & pop"

Homemade cheesy crackers get a “snap, crackle and pop” from the addition of rice crispy cereal. 

Cheese Bits    Makes 100+ (1 tablespoon portion size) crackers (I sometimes cut in half)

2 cups Cheddar cheese, grated

2 sticks butter 

1 teaspoon Worcestershire sauce

Dash Tabasco sauce

2 cups all purpose flour

2 cups rice crispy type cereal

Kosher salt for sprinkling

1. Preheat oven to 350°.
2. Mix cheese, butter, Worcestershire  and Tabasco in mixer.   
3. Add flour and rice crispies; mix well. Lightly knead and shape by hand if dough does not come together. 
   
   
   

   
4. Roll into balls (I portioned with a 1 tablespoon dipper).
5. Roll on a parchment or silicon lined cookie sheet.  
6. Flatten with a fork using a criss-cross pattern. Sprinkle lightly with kosher salt. 
   
7. Bake crackers 15 to 17 minutes or until lightly browned and crisp

Recipe without photos . . .

Cheese Bits    Makes 100+ (1 tablespoon portion size) crackers (I sometimes cut in half)

2 cups Cheddar cheese, grated

2 sticks butter 

1 teaspoon Worcestershire sauce

Dash Tabasco sauce

2 cups all purpose flour

2 cups rice crispy type cereal

Kosher salt for sprinkling

1. Preheat oven to 350°.
2. Mix cheese, butter, Worcestershire  and Tabasco in mixer.  
3. Add flour and rice crispies; mix well. Lightly knead and shape by hand if dough does not come together. 
4. Roll into balls (I portioned with a 1 tablespoon dipper).
5. Roll on a parchment or silicon lined cookie sheet.  
6. Flatten with a fork using a criss-cross pattern. Sprinkle lightly with kosher salt. 
7. Bake crackers 15 to 17 minutes or until lightly browned and crisp.

Savory Santa Fe Cheesecake -- perfect as an appetizer!

Another favorite savory cheesecake, perfect for party fare! The recipe is written for a 9" springform pan but I like to divide the mixture into three smaller (4 to 4 1/2") pans so that I can freshen the cheeseboard as the party progresses. Our other favorite savory cheesecake: The Culinary Center of Kansas City's Blue Cheese, Bacon & Onion Cheesecake.

Santa Fe Cheesecake 

Crust:

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

Cheesecake:
2 (8 oz.) pkgs. cream cheese

2 eggs

2 cups shredded Mexican-blend cheese or blend or combination of Mexican-blend and sharp Cheddar

1/2 cup sour cream

1 (4 oz.) can chopped green chilies, drained

2 tablespoon Taco Seasoning 

Dash or two of hot pepper sauce

Toppings:

About 1/2 cup sour cream

Veggies could include: chopped red, yellow or orange peppers, scallions (green onions), chopped tomatoes, sliced black olives

1. Preheat oven to 325°.
2. Crust: Combine crushed tortilla chips and melted butter. Press into the bottom of a 9" springform pan (or three 4 to 41/2" pans); press chips to form a crust and bake for 15 minutes (10 minutes for smaller pans).
   
   
   
   
3. Cheesecake: In a large bowl, beat cream cheese and eggs until well blended.
   
4. Mix in shredded cheese, sour cream, green chilies, taco seasoning, and hot pepper sauce until well blended. 
5. Pour mixture over tortilla chip crust.
   
6. Bake for 30 minutes (a little less for smaller pans) -- cheesecakes should be firm on top; a knife inserted in center will be slightly coated with a firm cheesecake mixture.
7. Toppings: Spread a thin layer of sour cream over warm cheesecake.
   
8. Run a knife around edge of cheesecake to loosen from pan. 
9. Cool before removing rim of pan.
10. Chill thoroughly.
11. Garnish with vegetables of your choice. 
12. Serve with crackers, firm tortilla chips or toasted crostini.

    http://cookingwithbarryandmeta.blogspot.com

    Cheese board with selected cheeses including savory Santa Fe Cheesecake and
    Blue Cheese, Bacon  & Onion Cheesecake. 

Recipe without photos . . .

Santa Fe Cheesecake 

Crust:

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

Cheesecake:
2 (8 oz.) pkgs. cream cheese

2 eggs

2 cups shredded Mexican-blend cheese or blend or combination of Mexican-blend and sharp Cheddar

1/2 cup sour cream

1 (4 oz.) can chopped green chilies, drained

2 tablespoon Taco Seasoning 

Dash or two of hot pepper sauce

Toppings:

About 1/2 cup sour cream

Veggies could include: chopped red, yellow or orange peppers, scallions (green onions), chopped tomatoes, sliced black olives

1. Preheat oven to 325°.
2. Crust: Combine crushed tortilla chips and melted butter. Press into the bottom of a 9" springform pan (or three 4 to 41/2" pans); press chips to form a crust and bake for 15 minutes (10 minutes for smaller pans).
3. Cheesecake: In a large bowl, beat cream cheese and eggs until well blended.
4. Mix in shredded cheese, sour cream, green chilies, taco seasoning, and hot pepper sauce until well blended. 
5. Pour mixture over tortilla chip crust.
6. Bake for 30 minutes (a little less for smaller pans) -- cheesecakes should be firm on top; a knife inserted in center will be slightly coated with a firm cheesecake mixture.
7. Toppings: Spread a thin layer of sour cream over warm cheesecake.
8. Run a knife around edge of cheesecake to loosen from pan. 
9. Cool before removing rim of pan.
10. Chill thoroughly.
11. Garnish with vegetables of your choice. 
12. Serve with crackers, firm tortilla chips or toasted crostini.

Slow Cooker Lentil Sloppy Joes

Lentil Sloppy Joes on Parmesan & Thyme
Focaccia with a slice of Cheddar cheese.

A meat-free sandwich filling that is filling and satisfying. This recipe makes enough to serve a small crowd; too much for us but I did freeze part of it for later use. Think I’ll cut it in half in the future.

Slow Cooker Lentil Sloppy Joes

½ cup finely chopped carrots

½ cup finely chopped mushrooms

¼ cup finely chopped onions

1 teaspoon garlic powder

¾ cup brown lentils

¼ cup rinsed & drained quinoa

½ cup tomato sauce

¼ cup ketchup (or salsa)

1 tablespoon maple syrup or brown sugar

¼ teaspoon hot sauce

1 tablespoon prepared yellow mustard

1 to 2 teaspoons chili powder

½ teaspoon paprika

Pinch of salt & pepper

1 ½ to 2 cups broth (vegetable, beef or chicken)

1. Add everything into the slow cooker; stir to combine, cover and set to high. Cook on high for 2 to  3 hours or low for 4 to 6 — until lentils are soft. Check and add more liquid and adjust seasonings as needed. 
   
2. Serve warm on a bun — I served in on Parmesan & Thyme Focaccia in 5 (recipe to be added soon) with a slice of Cheddar cheese.
   

Recipe without photos . . .

Slow Cooker Lentil Sloppy Joes

½ cup finely chopped carrots

½ cup finely chopped mushrooms

¼ cup finely chopped onions

1 teaspoon garlic powder

¾ cup brown lentils

¼ cup rinsed & drained quinoa

½ cup tomato sauce

¼ cup ketchup (or salsa)

1 tablespoon maple syrup or brown sugar

¼ teaspoon hot sauce

1 tablespoon prepared yellow mustard

1 to 2 teaspoons chili powder

½ teaspoon paprika

Pinch of salt & pepper

1 ½ to 2 cups broth (vegetable, beef or chicken)

1. Add everything into the slow cooker; stir to combine, cover and set to high. Cook on high for 2 to  3 hours or low for 4 to 6 — until lentils are soft. Check and add more liquid and adjust seasonings as needed. 
2. Serve warm on a bun — I served in on Parmesan & Thyme Focaccia (recipe to be added soon) with a slice of Cheddar cheese.

Texas Broiler Barbecued Chicken

I discovered this recipe in a high school home economics class at Stafford High School. Miss Yoxell was our teacher; the assignment was to look through recipe books and handwrite our favorites onto recipe cards.

Our kitchen group ended up making this recipe and then I shared it with my mom and its been a family favorite ever since.

Please notice that the recipe is correctly written starting with name followed by number of servings. The ingredients are listed in order of use and correspond exactly with the descriptive preparation steps that even include tips such as "bake 2 hours or until tender."  

Texas Broiler Barbecued Chicken   Makes 8 servings

2 large, or 3 small, ready-to-cook fryers, cut up               

1 teaspoon salt                                                                               

1/8 to 1/4 teaspoon pepper                                                                       

1/2 cup (1 stick) butter or margarine                                             

1/4 cup granulated sugar                                            

2 tablespoons all-purpose flour                                                                     

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon dry mustard      

1/4 teaspoon pepper  

1/3 cup white vinegar         

2 tablespoons Worcestershire sauce  

Dash liquid hot pepper seasoning (such as Tabasco)                    

3 tablespoons hot water

1. Preheat oven to 300°.
2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
   
3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.

   

   Spoon excess juices over chicken (above)
   and then drain excess (below)

   
4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
   
   
   
   
5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.
   

Recipe without photos . . .

Texas Broiler Barbecued Chicken   Makes 8 servings

2 large, or 3 small, ready-to-cook fryers, cut up               

1 teaspoon salt                                                                                

1/8 to 1/4 teaspoon pepper                                                                        

1/2 cup (1 stick) butter or margarine                                              

1/4 cup granulated sugar                                             

2 tablespoons all-purpose flour                                                                      

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon dry mustard       

1/4 teaspoon pepper   

1/3 cup white vinegar          

2 tablespoons Worcestershire sauce   

Dash liquid hot pepper seasoning (such as Tabasco)                     

3 tablespoons hot water

1. Preheat oven to 300°.
2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.
4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.