Sandwiches and salads may sound lame to some of you tailgating fans, but let me assure you that in the Texas heat it's really a good idea to eat cool and light at the first game of the season. Everyone really brought some great food to share and one of my favorites was some great chicken salad wrapped in a flatbread brought be a newcomer to our tailgate. I always like to bring a little something fun and new. This week it was White Wine Sangria with Fresh Peaches and Strawberries! My friend, Robin, just texted and asked for the recipe because she's craving another glass! After the game we brought out the more and added a few things like a crock-pot full of Pioneer Woman's Chile Con Queso, Revved Up! You got to try this!! YUM!
Italian "Brick" Sandwiches, Club Croissants, Chicken Wraps, subs, Chicken Salad w/flatbread, Baked Potato Salad, Build your own salad, Michelle's yummy broccoli salad, 2 pasta salads, melons, berries and fruit, watermelon, cheeses, Wings, tamales and cookies (oatmeal raisin, four chocolate-chip, molasses, Snickerdoodles, and peanut butter)!
White Wine Sangria with Fresh Peaches and Strawberries
1/3 cup of sugar
1/3 cup of water
1 bottle of white wine (Sauvignon Blanc, Viognier, dry Riesling, French white table wine)
½ cup Grand Marnier
2 medium ripe peaches, cleaned and sliced into thin wedges
1 cup fresh strawberries, cleaned and hulled
Bring water and sugar to boil in a saucepan, stirring until sugar dissolves. Turn heat to low and cook for 4 minutes. Place mixture in a heatproof container and chill in the refrigerator.
Pour wine into a pitcher, add Grand Marnier, chilled sugar mixture and fruit. Lightly stir and serve over ice. Serve immediately or refrigerate and serve after allowing the flavors to meld together.
Pioneer Woman's Chile Con Queso
Pressed Italian Sandwiches – a great choice when you need to make sandwiches the day before!
1 Ciabatta loaf
1 lb. sliced oven roasted turkey
8 slices of good Italian salami
4 oz goat cheese
6 oz cream cheese
1 jar of roasted red peppers
1 jar of marinated artichockes
¼ cup black olive tapenade
¼ lb provolone sliced thin
Basil and flat leaf Italian parsel
Slice Ciabatta in half lengthwise and scoop out most of the fluffy bread in the middle of the top and the bottom. Cream the goat cheese and cream cheese together in a food processor or with a mixer. Spread cheese mixture in a thin layer on the inside of both halves of the bread to make a seal to keep the other ingredients from getting the bread soggy. Then, spread a thin layer of tapenade on the bottom bread half. Next, blot the roasted red peppers with paper towels to remove excess moisture and chop coarsely and arrange over the tapenade. Now, layer on the turkey and then, add a layer of sliced and blotted dry artichokes (if they were canned in water you will need to blot and squeeze out the excess water). Place on half of the provolone cheese topped with the salami. Arrange basil and parsley leaves on top of the salami and the remaining provolone cheese. Place the top of the ciabatta on top and wrap the entire loaf in parchment paper tied with twine. Place the sandwich back in the plastic bag that the bread came in and close with a twisty tie. Put the sandwich on a tray or baking sheet and place in the bottom part of a cooler with heavier containers on top. This will compact the sandwich by "pressing" all the ingredients in together. You can also put the sandwich in the refrigerator and put a brick or cast iron skillit on top. The sandwich can be left in cooler with ice or in the refrigerator overnight. Before serving cut into squares!