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Throwback Thursday recipe: Salami Snack
- 12 dinner rolls or Hawaiian sweet rolls (we used Pepperidge Farm Golden Potato Slider Buns)
- 3 cups shredded rotisserie chicken (we used breast meat)
- ½ cup marinara sauce (we used Newman’s Own marinara)
- 8 ounces fresh mozzarella cheese, sliced (we used Kraft Slim Cut Mozzarella)
- ¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
- ½ cup butter, melted (we used unsalted butter)
- 2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
- Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.
*Our buns were pre-sliced so we didn’t have to cut them in step 2.
**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.
This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !
This recipe came from Tasty.
We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.
Take care everybody !
- 1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
- ½ cup peeled, diced carrot (about 1 carrot)
- ¼ cup vegetable oil
- ¼ cup nondairy milk or water (we used plain soy milk)
- 1 tablespoon nutritional yeast
- 1 ½ teaspoons arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- 2 teaspoons freshly squeezed lemon juice
- 6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
- 1 tablespoon tomato paste
- Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
- Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.
*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.
Yields around 1 ½ cups.
This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !
This recipe came from “Vegan Comfort Classics” by Lauren Toyota.
We weren’t paid in any form to promote the cookbook or Lauren Toyota.
Take care everybody !