Sunday, March 21, 2010

March Madness Munchies

If you're a sports fanatic or married to one, like I am, you always have to keep the munchies coming. As many of you are aware, it is March Madness time (college basket). So here I am, trying to serve my hubby some new munchies. I searched the Food Network website, for something fresh. I also wanted something spicy, since my daughters LOVE spicy food (they can handle more than I can, how embarrassing!). Here are two yummy recipes, that also received two thumbs up by my hubby and kids!

Mini Italian Club Sandwiches

Ingredients

  • 3 large eggs
  • 2 tablespoons whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon (about) unsalted butter
  • 10 slices bacon
  • 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
  • 1 cup purchased pesto
  • 8 ounces thinly sliced turkey
  • 4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Spicy Cocktail Meatballs
Ingredients

For the meatballs:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup plain bread crumbs
  • 1/2 cup milk
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
  • 1 1/2 teaspoons salt
  • 1 tablespoon canola oil

For the sauce:

  • 2 tablespoons canola oil
  • 1 cup finely chopped onion
  • 2 teaspoons crushed red pepper flakes
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons red wine vinegar

Directions

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:

Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

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