October 14, 2013 in Daily Doable
Football Food: Italian Sub
It’s finally here, FOOTBALL SEASON! Whether you like the NFL, college, or your Pee Wee league, this time of year is a great chance to get together with family and friends, strike up old rivalries, cheer, get in fist fights, drink too much (jk) and, most importantly, EAT!
I can’t take credit for this beauty of a sandwich. It was 100% created by my brother-in-law, Aaron. But he doesn’t have a blog, so I’m going to spread the word for him. Great cook, great bro-in-law, ok football team (he likes the Titans). So, thank you Aaron for sharing your expertise with us all and making football season that much better.
Aaron’s Italian Sub
1 Loaf french bread
2-3 Tablespoons Olive Oil
1-2 Tablespoons mayo
1 Tablespoon yellow mustard
1 Tablespoon dried Italian Seasoning
1/8 Cup chopped red onion
1/4 Cup pepper spread or banana peppers or jalapenos (depending on how spicy you like it)
1/4 pound Hard salami
1/4 pound Ham
1/4 pound Provolone Cheese
Pre-heat your broiler to high.
First chop your junk. This goes together fast, and it’s nice to have everything ready to roll when you put the sub together.
Now prep the bread. You are going to slice your loaf of french bread length wise and open it up on a cookie sheet. Drizzle both side of the bread with the olive oil.
Now pop that baby in the oven to get good and toasty. I don’t like to put things under the broiler and then walk away because I always, ALWAYS burn it. So sit and wait patiently for it to get good and toasty.
Pull it out and we are going to assemble the cold ingredients on the top half and the hot ingredients on the bottom. Remember that old McDonald’s commercial where they had the two rival gangs, West Side Story style, and they had to keep the “hot side hot” and the “cool side cool”. Come on, I know you remember. Same thing here, we are going to burst into spontaneous song about the hot side and the cool side. So from here on out I will refer to the top of the bread as the “cool side” and the bottom as the “hot side” so keep up.
On the “cool side” of the bread spread your mayo and mustard and give it a healthy sprinkling of Italian Seasoning. Then add your diced red onion and your pepper of choice. See, cooooooool.
Now, on the “hot side” layer your ham, then salami, then provolone so they all overlap slightly.
And, just to make it extra hot, pop it back under the broiler until the cheese is good a bubbly.
Don’t get distracted by your naked 3-year-old running around the house. You must excercise self control and stay near the oven so as not to burn the hot side to a crisp! Here’s what it should look like assuming Brad Pitt didn’t ring your doorbell and ruin you dinner…
As Homer J. Simpson would say, aaaaaaaaahhhhhhh, toasty…
Now, carefully, with all of your skill as a ninja lay the cool side on top of the hot side (isn’t that always the way with rival gangs). I like to stick the whole thing with tooth picks and then slice.
Happy Football Season!
- 1 Loaf French Bread
- 2-3 Tablespoons Olive Oil
- 1-2 Tablespoons mayo
- 1 Tablespoon yellow mustard
- 1 Tablespoon dried Italian Seasoning
- 1/8 Cup chopped red onion
- 2 Tomatoes
- 1/4 Cup pepper spread or banana peppers or jalapenos (depending on how spicy you like it)
- 1/4 pound Hard salami
- 1/4 pound Ham
- 1/4 pound Provolone Cheese
- Preheat oven for broiler.
- Slice bread in half length wise and drizzle both halves with olive oil.
- Toast bread in oven until golden brown.
- On top half of bread spread mayo, mustard, Italian Seasoning, chopped red onion, and peppers.
- On bottom half of sub layer ham, salami, and cheese.
- Return bottom half of bread to oven and toast until cheese is bubbly.
- Removed from oven, put top half on and slice.
Mmmmm Hmmmm, Ribs!
I love this recipe for rib prep. It’s so easy and so delicious! Make it in the summer or even the winter. Serioulsy, we eat ribs year round.
1 Rack Ribs
2 12 oz cans Tomato juice
1 Tablespoon Lemon Pepper Seasoning
1/2 Tablespoon Garlic Salt
First preheat your oven to 400 degrees. Next, you need to separate your ribs. The easiest way to do this is use a pair of kitchen shears and cut them apart making piecees that have 3-4 ribs each.
Next lay them bone side down in a greased 9×13″ baking dish. Season the top with the lemon pepper and garlic salt. Fill the bottom of the pan using the tomato juice, but be sure not to pour the juice over the top of the ribs. Just pour it down the side of the pan so it makes a layer on the bottom. You may not need all of the juice, stop filling when the juice starts to come up over the the top of the ribs.
Now, cover them and bake for 1 hour at 400. When the hour is up DO NOT TAKE THEM OUT OF THE OVEN. Simply turn the oven off and let the ribs rest in the cooking oven until you are ready to cook them on the grill.
When grilling time comes just slather them with a little BBQ sauce and warm them on a hot grill.
- 1 Rack Ribs
- 2 12 oz Cans Tomato Juice
- 1 Tablespoon Lemon Pepper Seasoning
- 1/2 Tablespoon Garlic Salt Seasong
- 2 Cups BBQ Sauce
- Preheat your oven to 400 degrees.
- Using kitchen shears cut the ribs apart making piecees that have 3-4 ribs each.
- Lay the sections bone side down in a greased 9x13" baking dish.
- Season the top with the lemon pepper and garlic salt.
- Fill the bottom of the pan using the tomato juice; be sure not to pour the juice over the top of the ribs. Just pour it down the side of the pan so it makes a layer on the bottom. You may not need all of the juice, stop filling when the juice starts to come up over the the top of the ribs.
- Cover and bake for 1 hour at 400. When the hour is up DO NOT TAKE THEM OUT OF THE OVEN. Simply turn the oven off and let the ribs rest in the oven until you are ready to cook them on the grill.
- Baste in BBQ sauce and grill 5 minutes or until heated through.
- I cook my ribs in the afternoon, letting them rest for several hours.
Fast and Easy Cracker and Veggie Dip
I can’t help it, I love dip and I want it to be fast and delicious and this one is a winner! The only thing about this dip is you MUST try it with Cracked Pepper Triscuits. So delicious!
You Will Need:
1 8 oz bar cream cheese, softened
1 Packet Dry Italian Dressing Mix
Junk to Dip in it
Get ready, it’s complicated.
Mix the cream cheese and Italian seasoning together…
- 1 8oz Bar Cream Cheese, softened
- 1 Packet Dry Italian Seasoning Mix
- Crakers & Veggies
- Let cream cheese sit are room temp for at least an hour.
- Mix cream cheese and seasoning packet.
Best Fruit Dip EVER!
No, really, I’m not just saying that so you will click on my blog. I use this fruit dip as a side for fruit (go figure), for strawberry short cake, and for secretly eating out of the fridge shamefully in the middle of the night with my fingers. It’s that good. Oh yeah, and it’s only two ingredients. Your welcome, in advance.
1 Bar Cream Cheese, softened
1 Small jar Marshmallow Fluff
Um, mix them together on high speed for a bit.
Then EAT, EAT, EAT!
Told ya it was easy….<3, Sharla
- 1 8 oz bar cream cheese
- 1 7 oz jar Marshmallow Fluff
- Let cream cheese soften on counter for at least 30 minutes.
- Put both ingredients in mixer and mix on medium speed for 5 minutes.
- Serve with fruit!
- The longer the cream cheese sits out, the better. 30 minutes is the minimum but a couple hours is idea. You can also put it in the microwave for 20 seconds if you're in a hurry.
…a perfect apple spring (now you get why the kids love it). I cut the spring in half and I have perfect apple crescents. Amy M has a similar device that suction cups to her counter that I think she got from Bed, Bath and Beyond, (mine is a Pampered Chef product). It really is a kitchen MUST-HAVE.
- 1 package frozen puff pastry dough
- 6 Granny Smith apples
- 1 jar apricot or peach preserves, heated
- 3-6 tablespoons sugar
- 1 teaspoon cinnamon
- juice of 1/2 a lemon
- flour for rolling out dough
- Defrost puff pastry dough according to instructions on the box.
- Preheat oven to 400 degrees.
- Peel, core and slice your apples into thin slices.
- Add your lemon juice, cinnamon, and sugar to the apples and stir.
- Dust counter with flour and roll pastry thin.
- Cut using pizza cutter into 16 squares.
- Move squares to parchment lined baking sheets
- Add 1-2 tablespoons heated aprocot preserves to each square and spread.
- Top each square with 2-3 apple slices, don't overlap apples.
- Bake at 400 for 15-20 minutes.
- Can be served warm out of oven or cooled at room temperature.
- You can always cut your dough smaller to yield more tarts. Heat your preserves in the microwave for about 30 seconds. You just want it to be a little more liquify.