Caramelized Ham and Swiss Buns

These are FANTASTIC!!  The sweetness of the brown sugar combines with the horseradish to make an unbelievable taste in your mouth.  Simply divine.

You make them a day ahead and bake them before you want to serve them.  They are easy and delicious!  I made them for our Christmas party, but they would make an excellent brunch or dinner anytime.  You could also serve them as an appetizer before dinner.

I will definitely be making these again!  This time I doubled the recipe, but forgot to double the sauce.  It was a happy accident because I wouldn't have wanted more sauce!  The amount was just perfect.  I think I might half the sauce if I only made 12 sandwiches in the future.

Based on the leftovers, I think I better make 36 instead of 24 for next year's party!

The recipe comes from the December 2013 issue of Taste of Home.

Caramelized Ham and Swiss Buns

1 package (12 ounces) Hawaiian sweet rolls, split

1/2 cup horseradish sauce
12 slices deli ham (I used Black Forest Ham from Giant Eagle's deli)
6 slices Swiss cheese, halved (I bought a brick and shaved it on the cheese grater)
1/2 cup butter, cubed
2 Tbsp finely chopped onion
2 Tbsp brown sugar
1 Tbsp spicy brown mustard (I used Dijon because that's what I had)
2 tsp poppy seeds
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder

Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9 in.square baking pan. 

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.

Preheat oven to 350. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Kim's Grilled Chicken Salad

Originally I had planned to make the Crockin' Girls chicken salad recipe, but I didn't have a whole chicken in the freezer like I thought I did.  And they weren't on sale -- I can't stand paying full price for something that is BOGO all the time!

So, I decided to take some elements of that recipe and come up with my own.  We marinated the chicken in Italian dressing and grilled it, which gives this salad a delicious flavor!  I used my Pampered Chef chopper to cut it into fine pieces.

All of the amounts are based on your own taste.  I didn't measure anything, so I'm giving approximate amounts here.  Put in more of what you like, and less of what you don't!

I was amazed that the chicken salad was so good with absolutely NO spices.

Kim's Grilled Chicken Salad

1 pound grilled chicken (marinated in Italian dressing), shredded or chopped fine
20 red grapes, halved
1/2 an apple, chopped
1 stalk celery, chopped
1/2 small onion, chopped
1/2 cup cashews
mayo to the texture you like (Less is more! You can always add more, but you can't take any away.  I think I used about 1/4 cup.)

I served the chicken salad on wheat bread, but it would be great on a baguette or crackers too.  Chris had a slice of tomato on his, but I didn't like the taste of that because the chicken salad is sweet.  He thought it was great!

Best Tuna Melt (New Jersey Diner Style)

The boyfriend made these for dinner last night (found on allrecipes.com), and they were absolutely wonderful! He served them with fries and pickles. Next time we make them, I'll get a picture. Note: tuna cans are mostly only 5 oz now, which seemed to work just fine, and we only needed about 4 slices of tomato. (edit 12/11/11 to add photo)

Ingredients

• 2 (6 ounce) cans solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices Swiss cheese
• paprika, for garnish

Directions

1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Croque Monsieur Pockets

These were easy to make and super yummy!

My only problem was rolling out the dough as wide as they suggested.  It was just not possible!  So mine were a bit puffier.  But they stayed closed and tasted great!

This recipe comes from the October 2011 issue of Food Network Magazine.

Croque Monsieur Pockets

1 cup grated gruyere (3 oz) (I used swiss -- much cheaper!)
1 cup deli sliced ham, chopped (4 oz)
2 tsp dijon mustard (I might try honey dijon next time)
1/8 tsp freshly grated nutmeg (I used a few shakes of dried)
pinch of cayenne pepper (I skipped this)
1 11 oz tube of refrigerated French bread dough
1 large egg
flour for dusting
vegetable oil for pan

Preheat oven to 425.  Mix cheese, ham, mustard, nutmeg and pepper in bowl until combined.  Squeeze the mixture together with your hands to make it compact.

Brush a baking sheet lightly with vegetable oil.  Cut the dough into four pieces.  On a floured surface, roll out the dough into 6 x 8 inch rectangles. (good luck with that)  Fill the pockets and close the sides. 

Place the pockets seam-side down on the prepared baking sheet.  Beat the egg and 1 Tbsp water in a small bowl.  Brush the pockets with the egg wash.  Bake until golden brown, about 15 minutes.

Barbecue Beef Sandwiches

This yummy recipe is perfect for a hot summer day when you don't want to turn on the stove!  It comes from the June/July issue of Simple & Delicious magazine.

Very Best Barbecue Beef Sandwiches

1 boneless chuck roast (3-4 pounds)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 celery seed (I skipped this)
1/4 tsp paprika
1/4 tsp pepper
2 Tbsp cornstarch
2 Tbsp cold water
12 rolls

Cut roast in half.  Place in 5-quart slow cooker.  In small bowl, combine all remaining ingredients EXCEPT cornstarch and cold water.  Cover meat and cook on low for 8-10 hours or until meat is tender.

Remove meat.  Skim fat from cooking juices.  Transfer to large saucepan.  Bring to a boil (this will happen FAST!).  Combine cornstarch and water until smooth.  Gradually stir into juices.  Return to a boil and cook and stir for 2 minutes or until thickened.

Shred meat with two forks.  Return to slow cooker and stir in sauce mixture.  Serve on rolls.

Grilled Chicken Panini

The boyfriend found this recipe (on allrecipes submitted by Tyson Chicken) and made them for lunch yesterday. Absolutely wonderful!

* 1 (11 ounce) package Tyson® Grilled and Ready® Fully Cooked Grilled Chicken Breast Strips
* 1/2 cup pesto sauce, prepared
* 8 slices Italian bread
* 4 slices provolone cheese
* 1/4 cup olive oil

Directions

1. Spread one tablespoon of pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
2. Brush the outer sides of each sandwich with olive oil.
3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.

Hot Beef Sandwiches au Jus

I have been making these tasty sandwiches for years!  They are one of our favorite meals.  When bottom round roasts are buy-one-get-one-free, you can be sure at least one of them will find its way into the crock pot for this recipe.

After 8-10 hours in the slow cooker, you shred the meat and serve in buns with the juice on the side for dipping -- like a French dip.  I like to toast the buns, because I don't like things that are soggy.  I often top the sandwiches with shredded swiss cheese. 

On a "work night," I put the recipe together the night before, using a frozen roast.  If you use a frozen piece of meat, you can leave it in the slow cooker a little longer than the recipe calls for.

The beef sandwiches are pictured with Sage and Potato Gratin.

The recipe is from Pillsbury's Soup & Crock-Pot Recipes (February 2000).

Hot Beef Sandwiches au Jus

1 (4-5 pound) bottom round beef roast (I usually cook one about half that size)
1 envelope dry onion soup

2 tsp sugar

1 tsp oregano

2 10oz cans of beef broth (I always buy Swanson -- they are 14.5 oz, but I use two anyway)

1 12oz bottle or can of beer (we ALWAYS use Sam Adams Boston Lager!)

2 garlic cloves, minced (I use the minced garlic in a jar that you refrigerate -- 1 tsp = a clove)

16 buns

1.  Mix all ingredients except buns and beef in slow cooker.  Place beef in liquid, spooning a little on top to be sure the beef is seasoned.

2.  Cover.  Cook on low for 8-10 hours.

3.  Slice or shred beef.  Serve in buns with individual portions of au jus on the side.