Game Day Sliders

Ingredients:

• 2 packs Hawaiian rolls

• 1 lb. sliced Olymel deli ham

• 9 slices Swiss cheese

• Dill pickles

• 1/2 cup butter (cubed)

• 2 tbsp. onion (chopped)

• 2 tbsp. Dijon mustard

Directions:

1. Preheat oven to 350 degrees. Without separating rolls, cut each pack in half horizonally. Place bottom halves in greased baking pan. Layer with ham, cheese, and pickles. Replace top halves of rolls.

2. In a microwave, melt butter. Stir in onion and mustard. Drizzle over rolls. Bake 15 min.

Ingredients:

• 2 packs Hawaiian rolls

• 2 cups shredded cheddar

• 2 lbs ground beef

• 2 tbsp. onion (chopped)

• 1 tbsp. Dijon mustard

• Bacon strips (cooked)

• 1 cup butter (melted)

Directions:

1. Preheat oven to 350 degrees. Without separating rolls, cut each pack in half horizonally. Place bottom halves in greased baking pan.

2. In a skillet, cook beef and onion until no longer pink. Stir in mustard, and add salt and pepper to taste.

3. Spoon beef mixture over the rolls, and top with cheese. Arrange bacon on top.

4. Replace top halves of rolls and brush butter on top.

5. Baked uncovered for 25 minutes.

Ground Beef Tacos W/ Mango Salsa

Ingredients

1 lb. Niman Ranch ground beef

2 tbsp. olive oil

1 small onion (chopped)

1 red bell pepper (chopped)

1 tsp. taco seasoning

Soft flour tortillas

Salsa Ingredients:

2 cups chopped fresh mango

1 cup chopped red bell pepper

1/2 cup chopped green onion

¼ cup fresh chopped cilantro

1 jalapeno, seeded and minced

2 tablespoons fresh lime juice

1 tablespoon olive oil

Instructions

1. Stir the salsa ingredients together in a bowl & refrigerate

2. Heat 1 tbsp. oil in pan over medium-high heat

3. Add onion and bell pepper to pan and cook until soft

4. Remove onion and bell pepper from pan and set aside

5. Add remaining oil, beef, & taco seas. to the pan & cook until browned

6. Add the onion and pepper back into the pan to warm

7. Fill tortillas with ground beef mixture and top with mango salsa

Cod With Avocado Creama

Ingredients

2 6-8 oz cod fillets

1/2 cup of flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon paprika

2 tablespoons vegetable oil

2 large avocado

1 lime, juiced

2 tablespoons cilantro

4 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

Directions

1. In a blender, add avocado, lime juice, cilantro, garlic, salt & pepper and sour cream, and blend until smooth. Chill until ready to serve.

2. On a plate or a wide bowl, combine flour, salt, pepper, garlic and paprika.

3. Dredge the fish lightly to cover on all sides.

4. Heat oil in a non-stick skillet over medium/high heat.

5. Add the fish to the skillet and cook for 4 -5 minutes on each side, until golden brown.

6. Transfer to a plate and spoon on the avocado cream sauce.

7. Serve Immediately.

Tender Pulled Pork

Ingredients:

  • 2-3 lb boneless pork butt

  • 3 tsp red wine vinegar

  • 2 tsp Hickory liquid smoke

  • 1/2 tsp garlic powder

  • 2 tsp sea salt

  • 1 cup Stubbs Hickory Bourbon BBQ Sauce

Directions:

1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.

2. Cover and cook low 9-10 hours until tender

3. Remove pork and transfer onto a large plate or cutting board.

4. Reserve all the liquid into a cup and set aside.

5. Shred the pork and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce

6. Cook on high for about a 1/2 hour until warmed.

7. Served on warmed hamburger buns

White Chocolate Puppy Chow

Recipe adapted from: Beth at The First Year

Ingredients:

• 12 oz box Chex cereal

• ¾ cup creamy peanut butter

• 12 oz bag white chocolate chips

• 1 tbsp vegetable oil

• 2 cups powdered sugar

• Gold sanding sugar

• Large star sprinkles

• Edible gold star sprinkles

Directions:

1. Place the chex cereal in a large bowl and set aside.

2. In a medium saucepan over low heat, add peanut butter, white chocolate chips and oil. Stir until the mixture is melted.

3. Before pouring the chocolate over the chex, reserve 3 tbsp for drizzling on top of the puppy chow.

4. Then pour the remaining chocolate mixture on top of the chex and gently mix to evenly coat the cereal.

5. Transfer the chocolate covered cereal to a large gallon sized ziploc bag.

6. Add in 1 cup of powdered sugar, seal and shake well until the cereal is coated. Add more powdered sugar if needed.

7. Pour the cereal onto a baking sheet.

8. Drizzle the remaining white chocolate on top of the cereal and then add sprinkles and edible gold stars.

9. Allow the puppy chow to set on the pan for 15 minutes. Place the puppy chow in a bowl and add additional gold stars.