KA Note: In the Rock Chick Lair, my only outdoor space is a balcony, so I don’t have a grill. I fry my burgers in a skillet, and if I need to melt cheese, just top the skillet with a lid for a minute or so. Et voilà! Yummily melted cheese!Steak Seasoning1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprikaClick here to return to the table of contents.Monte Cristo Sliders1 (12 count) package sweet Hawaiian rolls
1/2 pound thinly sliced honey ham
1/2 pound thinly sliced roasted turkey
1/2 pound thinly sliced Swiss cheese
2 teaspoons Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 stick butter, melted
1/4 cup powdered sugar
Black and Blue Jam (Click here for recipe.)Preheat oven to 325 degrees. Line a 9x13-inch baking dish with parchment paper. Slice rolls horizontally together as one sheet. Place the bottom sheet of rolls into the baking dish. Layer with ham, turkey and cheese. In a small bowl, combine the Worcestershire sauce, Dijon mustard and mayo. Spread evenly on the top layer of rolls. Place sauce side down onto cheese and meat layer. Brush melted butter onto the tops of the rolls. Bake for 10 minutes uncovered and 10 minutes covered. Remove from oven and allow to cool for 10 minutes. Lift the rolls out of the dish and place on a cutting board. Using a large knife, cut the rolls into individual sliders. Dust with powdered sugar and serve with Black and Blue jam.KA Note: During the COVID-19 quarantine, I made these up at the Rock Chick Shack. Monte Cristos are by far and away my favorite sandwich (the Reuben is a second runner-up). I don’t hit the sweet side of this sandwich (I tend to slather mine in mustard only). So I didn’t make the jam. That said, the Hawaiian rolls, the fantastic sauce and the addition of turkey take this over…the…freaking…top. They’re insanely delicious. And leftovers were just as good.Black and Blue Jam2 cups blueberries
2 cups blackberries
5 cups sugar
1/2 cup apple cider vinegar
1 packet liquid pectin
6 (8 ounce) jelly jars with lidsPuree the first 2 ingredients in a food processor or blender and add into a medium saucepan with the sugar and vinegar. Bring to a boil over medium, heat stirring constantly. After the mixture has been boiling for 1 minute, add the pectin and continue to stir for 4 minutes. Ladle the mixture into the jelly jars, leaving 1/2-inch headspace. Apply lids and place in refrigerator until set, about 12 hours. Transfer to a pressure cooker to seal for a longer shelf life. If you are not using a pressure cooker to seal the jars, the jam must stay refrigerated. Refrigerated jams are good for 3 months and sealed jars have a shelf life of 18 months to two years.Click here to return to the table of contents.Grilled Pizza1 package active dry yeast
1 teaspoon sugar
1 cup warm water
2 1/2 cups all-purpose flour
3 tablespoons oil
2 teaspoons salt
1 jar fig jam
12 ounces goat cheese, crumbled
Caramelized Onions (Click here for recipe.)
1 cup fresh arugula
Olive oilHeat grill to 350 degrees using only the left burners. In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes. In a medium bowl, mix together the flour, oil, and salt and add the yeast mixture. Cover with a towel and allow to rest for 10-15 minutes.
Place dough on a lightly floured surface and roll out to 1/2-inch thickness. Rub both sides of the dough lightly with olive oil. Place on a cookie sheet to transport to the grill. Pick up the dough and throw it on the direct heat (left side) of the grill. Grill for 1-2 minutes and flip using tongs. You will see nice grill marks.
Start building your pizza quickly. Spread fig jam onto pizza dough. Top with goat cheese and Caramelized Onions. Move the pizza to indirect heat (right side) of the grill and close. Allow to grill for 2-3 more minutes. Remove from grill and top with arugula. Slice and serve.Caramelized Onions1 sweet onion, thinly sliced
4 tablespoons butter
1/2 cup soy sauceIn a medium skillet over medium heat, melt butter and add in onions and soy sauce. Sauté, stirring occasionally, for 8-10 minutes or until onions are caramelized. The onions will be a golden brown.Click here to return to the table of contents.Mag’s DessertsEvie’s Cinnamon Clusters1 stick butter
1 (16 ounce) bag mini marshmallows
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1 (12 ounce) box Cinnamon Toast Crunch cerealIn a large saucepan over medium heat, melt butter and marshmallows until smooth. Remove from heat and quickly add in the milk chocolate, butterscotch and cereal. Stir thoroughly and quickly. Prepare a large sheet of parchment paper. Scoop out 2 tablespoon-sized clusters and place onto paper. Refrigerate for 30 minutes before serving.Click here to return to the table of contents.Chocolate Chip Cookies
