Poppyseed Spread for Hot Sandwiches

My mother-in-law recently made sandwiches using this spread for a wedding reception.  They turned out so delicious!  You can use any combination of deli meat and cheese that you would like.  I love ham and swiss or turkey and provolone.  Make a basic sandwich on a yummy soft roll (it doesn't matter what kind or what size--you decide).  Then spread some of this poppyseed mixture on the top of the sandwich (yes, on the outside).  Bake at 350 degrees just until the cheese is melted (5-10 minutes).  You want the spread on top of the sandwich to be moist, melty, and delicious.

Okay, and now for the recipe.

Mix together:

1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, softened but not totally melted
1 T minced onion
1/2 tsp. Worcestershire sauce

This spread is enough for at least 10 sandwiches, I'd say.  So you can half the recipe, or you can store the extra spread in your refrigerator for a quick lunch or dinner any time.  It will be good for a few weeks.

Cranberry Salsa

This recipe was contributed by Laura Webb, although it was typed up by Sarah, which is why these delightfully embarrassing pictures are included.  Haha!

This salsa is tasty and appropriate for the season!  It is by far better if you let it sit overnight, because it mellows the onion.  If you need it the same day that you make them then use less onion.  

CRANBERRY SALSA

1 bag cranberries

1 granny smith apple

1/2 medium red onion

1/2 large red pepper

1/4 large green pepper

2 TBSP pickled jalapeno

3 TBSP chopped cilantro

1/2 cub sugar

1 tsp lemon juice

1/3 cup apple juice

Chop cranberries, apples, onion, peppers, jalapeno in food processor. Combine in bowl; add rest of ingredients. Best if chilled overnight so flavors can combine.

Variations on a Theme: Chicken Tacos with Fruit Salsa

These recipes were contributed by Rachel Nielson.

I love to make fruit salsas in the summer, and I've found that they are delicious with simple, chicken tacos served on corn or flour tortillas.

Here is the recipe I use for the chicken.  Soooo easy:

• 4 chicken breasts
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp ground red pepper
• 1/4 tsp salt

Combine and rub over chicken.  Add oil to a pan, add chicken, cook 4 minutes on each side or until done.  Cut into chunks for strips.

Here are some options for fruit salsas:

Pineapple Salsa  (from For the Love of Cooking blog)

• 1 small pineapple, cored and diced
• 1/2 cup cilantro, chopped finely
• 1 tbsp red onion, diced finely
• 1 small jalapeño, seeded and diced finely (This can be left out if you don't like spice)
• 1 green onion, chopped finely (I leave this out if I don't have it)
• Zest and juice of 1/2 lime
• Dash of sugar
• Sea salt and freshly cracked pepper, to taste  (I've never added this, but maybe should)

Strawberry Avocado Salsa (from Cooking Light magazine)

• 1 cup finely chopped strawberries
• 1/4 cup finely chopped avocado
• 2 T. finely chopped red onion
• 2 T. chopped fresh cilantro
• 1/2 t. grated lime rind
• 2 T. fresh lime juice
• 2 t. finely chopped jalapeno pepper (if you like it hot)
• 1/2 t. sugar

Mango Avocado Salsa  (from Natalie Dayton, a friend)

• One diced avocado
• 1-2 diced Roma tomatoes
• One diced mango
• 1/3 cup chopped cilantro
• 1/4 c. onion, diced
• Juice of one lime (or lemon juice if that's what you have)
• Several dashes Frank's Red Hot sauce (if you like it hot)
• Salt and garlic salt to taste  (I've never added this, but maybe should)

Peach Salsa (from Cooking Light website)

• 2  cups  finely chopped peeled peach (about 2 medium)
• 1/2  cup  finely chopped red onion
• 2  tablespoons  chopped cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  kosher salt
• 1/8  teaspoon  ground red pepper
• 1  jalapeño pepper, seeded and finely chopped
• 1  garlic clove, minced

South of the Border Pizza

This recipe was contributed by Rachel Nielson.  It was stolen from another food blog Best Recipe of the Week, which was started by a bunch of young moms at my church.  The recipe was originally posted by Stephanie Evans.

I have made this several times and really like it.  Ryan isn't sure about the lack of sauce and meat, but I think it is a yummy, quick, healthy, vegetarian option.  You could always add chicken and some sort of sauce if you are creative.  The crust only takes 10 minutes to rise, and the tomato is the only topping that really needs chopping.  Very easy.

You could serve this as a main dish or a side dish.  

Pizza Toppings: 

(I always improvise how much of each)

1 c. kidney beans, rinsed and drained (I've also used black beans)

1 c. whole kernel corn

1 large tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped (you can make it without this as well)

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

about 2 1/2 c. all purpose flour 

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. (Or you can use a pizza stone).  Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425.  You can dip it in ranch if you want to.

Broccoli Salad

I know that I'm always looking for cheap and easy side dishes to bring to the zillions of events at church and with church friends which ask for attendees to bring side dishes or desserts.  Not shockingly, I always bring a dessert.  It seems cheaper and easier to a junk food junkie like myself who always has sweets ingredients hanging around the house.  However, last week I went to an Easter Egg Hunt at a friend's and one of my friends, Michelle Leinweber, brought this cheap, easy, and---oh yeah---delicious broccoli salad.  It was a huge hit.  Next event . . . I'm bringing it!

Broccoli Salad

Ingredients:
1 cup mayonnaise
1/2 cup craisins
1/4 cup finely chopped red onion
3 Tbsp sugar
2 Tbsp vinegar
7 cups chopped fresh broccoli florets
1/2 cup shelled sunflower seeds
8 slices bacon, cooked and crumbled

In a large bowl combine mayo, craisins, onion, sugar, and vinegar.  Add broccoli and stir to coat.  Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.  Before serving, stir in sunflower seeds and bacon.