What I Made This Weekend

People, it was a good food weekend.  And by good, I mean not good for you.  But delicious.  It was the Super Bowl and I had found a couple of picky/appetizer type recipes that I’ve been dying to try.

Made Hawaiian Sandwiches

Hawaiian Sandwiches

1/2 lb. swiss cheese slices

1/2 lb. ham slices

1/2 lb. turkey slices

2 pkg. hawaiian rolls (12 pack)

Butter topping

Grease 9×13 pans for baking and preheat your oven to 400 degrees.  Slice through each roll, which will make it easy for assembly.  Alternate 1 slice of swiss, ham and turkey and fold over to fit into the roll.  Stick a toothpick in the middle to keep together.  Continue this process until all meat and cheese is used.  Place all rolls in greased pans.

Poppy Seed Topping

1 stick butter

1 tbsp. poppy seeds

4 tbsp. sugar

2 tbsp. dry onion flakes

1 tbsp. honey mustard

After rolls are assembled and in the baking dishes, brush the poppyseed topping over the top of each roll and along the sides of the pan, completely covering each roll.

Bake at 400 degrees for 12-15 minutes until golden.  Serve warm.

Click the picture to head over to the blog, https://www.madelikemadeley.blogspot.com/,  I found this on.  I’ll definitely be trying more of those recipes! These sandwiches were so delicious and everyone liked them, so they pleased a variety of palettes including my 7 and 9 year old kids and my mom who likes her food bland and doesn’t like Swiss cheese.  When I was making the sauce that goes on top, I was sure 4 tbsp. of sugar was too much sugar, but it was just right.  These were super easy to make and while I only made twelve, it would be nearly as easy to make 24 or 48.  These will be a frequent flyer at our house!

Brown-Sugar Barbecue Chicken Drumettes

Brown Sugar Barbecue Chicken Drumettes

2 cups ketchup

1 cup packed light-brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

Coarse salt and ground pepper

6 pounds chicken drumettes, patted dry

In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.

Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.

Divide drumettes between baking sheets, and toss with reserved 1 cup sauce

Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with  1/2 cup sauce, and serve with remaining sauce on the side.

This recipe is from Martha Stewart.  They were super simple to make and they got better as they got cold.  The sauce is very sweet. I didn’t follow the preparation exactly as written, so I need to try these again.  My drumettes were soaked in bbq sauce because rather than serving some in a side dish as pictured, I just dumped all of the reserved sauce on top.  Martha’s way would be way neater.  If you don’t love a super sweet sauce you could probably play around with the ingredients.   I could have done with a smidge less ketchup when they first came out of the oven, but the sweetness mellowed out somehow while the cool down.

All in all, both were a success and I will definitely be trying them again for get togethers!

 

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