All the goodness of a French dip sandwich and a bowl of French onion soup are combined in these easy-to-make roast beef sliders.  Caramelized onions and gooey provolone make these little gems irresistible.  Dipped in a cup of warm au jus these little sandwiches will please any crowd.  Perfect for game day snacks or as an easy dinner for the family.  Make the rolls ahead of time and simply bake them off when your ready to serve.  So easy and delicious!

Last weekend we had our first real cold weather and about three inches of snow.  I love winter, but somehow we have not had fall yet.  The leaves are only about half turned and we have been enjoying beautiful mid 70 degree weather.  But suddenly there it was, so Sunday became a “stay in your jammies and cook something in the crock pot” kind of day.  I had located a beef roast in the freezer the day before and had the foresight to thaw it.  I used my fool proof method of cooking the perfect roast in the crock pot and added onions, carrots and fingerling potatoes.  With a quick gravy from the drippings we enjoyed a classic winter evening dinner.

Of course there was plenty of the roast left over, and at first I envisioned a simple repeat of the same dinner in the near future.  Then my mind wandered in a different direction.  I recalled what was probably the best French dip sandwich I had ever had, made with prime rib covered with horseradish on a crusty roll.  I realized that my roast would not reproduce this fantasy, so I determined it would need some cheese.  Looking at the beautiful liquid I had reserved from the roast, the random thought of French onion soup with that layer of melted gooey provolone came to mind, and I decided if I added caramelized onions that would just about cover all the bases.  So I ran to the market and picked up a package King’s Hawaiian, my go to slider rolls and I was set.  The sliders came together quite easily and they were more than delicious, definitely a hit, and I am most certain we will make these again.

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King's Hawaiian French Dip Sliders

Thinly slice roast beef, provolone cheese, and caramelized onions give these easy-to-make sliders all the great flavor of a french dip combined with french onion soup.  These make ahead sandwiches are perfect for a game day treat or an easy dinner.

Course Appetizer, Sandwiches

Cuisine American, French

Keyword French Dip Sliders, Game Day Treats

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Christoph

Ingredients

• 1 package Kings Hawaiian Savory Butter Rolls
• 2 medium sized onions sliced 1/4"
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1 teaspoon dried Italian herbs
• 4 tablespoons butter divided
• 3 tablespoons mayonnaise
• 1 tablespoon horseradish
• 1 pound roast beef thinly sliced
• 1 pound provolone cheese thinly sliced
• 2 cups beef stock
• 2 teaspoons Worcestershire sauce

Instructions

• Peel onions and slice 1/4" thick.  Heat large pan over medium high heat.  Add olive oil and 2 tablespoons of butter, when butter has melted add onions and toss to mix.  Season with salt and Italian herbs.  Cover for 5 minutes, then reduce head to medium low and continue to cook stirring often until onions become soft and translucent.  Remove lid and continue to cook until onions are caramelized.
• Transfer onions to a plate and allow to cool to room temperature.
• In a small bowl or ramekin mix mayonnaise and horse radish.
• Pour the beef stock into a small pan.  Add about a tablespoon of the cooked onions and any small bits from the roast beef.
  
• Heat the beef stock to a low simmer and hold. 
• Slice King's Hawaiian rolls in half keeping them intact. 
• Lightly butter the bottom of a 9" X 13" pan.  Place the bottom half of the rolls in the center of the pan.
• Spread half of the mayonnaise on the rolls, followed by half of the cheese.
• Using tongs dip the roast beef a few slices at a time in the stock then evenly arrange them over the cheese. 
• Spread the caramelized onions over the top of the beef, followed by the rest of the cheese.  Spread the remaining mayonnaise on the inside of the top and place on the sandwich.
• Heat oven to 350 F.  Cover the rolls loosely with foil and bake for 15 minutes.
• While rolls are in the oven, melt the remaining 2 tablespoons of butter in the microwave.  Add the Worcestershire sauce and a 1/2 teaspoon of Italian herbs.
• Pull the sliders from the oven and remove the foil.  Brush the tops with the butter and herb mixture and replace in the oven for another 15 minutes or until the tops are browned and the cheese is melted.
• Serve sliders with the warmed au jus for dipping! Simply delicious! 

Notes

I thinly sliced a left over portion of pot roast for these sandwiches, but you can certainly use deli meat.

 

Sliders can easily be made ahead of time and held in the fridge.  Allow to come to room temperature before baking.

Before you go……. if you love sliders like we do, be sure to give these a try!

A bit of ‘pow’ is added to everyone’s favorite ranch dressing for this easy to make snack.   With a perfect balance of spicy and cool, these fiery ranch crackers are the ultimate kibble to liven up any get together.  Fill a bowl with these fiery nuggets at your next game day party and watch them disappear, or toss some on top of your salad or bowl of soup for some added zing.  

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Spicy Ranch Crackers

Ranch flavored crackers with a kick.  Easy to make spicy snack perfect for parties and half time snacking.

Course Appetizer, Snack

Cuisine American

Keyword Half time snacks, Snacks, Spicy Ranch Crackers

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 cups

Author Christoph

Ingredients

• 2 10 ounce packages oyster crackers
• 1 1/4 cup canola oil
• 1 Package Hidden Valley Ranch dressing mix
• 2 Tablespoons red pepper flakes
• 2 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

• Place crackers in large roasting pan
• Mix all ingredients and pour over crackers
• Bake at 200 F for 1 hour stirring every 15 minutes

Notes

These crackers are intended to be spicy.  Feel free to adjust the heat by adding more or less chili powder and red pepper flakes.  To really kick it up a notch add a dash of Tabasco or other hot sauce.

 

For a variation try Dilly Ranch Crackers: 

• 1 1/4 cups canola oil 
• 2 Tablespoons dried dill
• 1 packet of Hidden Valley Ranch Dip
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder.

Prepare in the same method.

Utopenci (oo-tow-pen-see) is a traditional Czech appetizer we discovered this fall while vacationing in Central Europe. These spicy pickled sausages also known as “drowned-men” are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer), it is easy to see why this treat is so popular. Utopenci is very easy to make, the only hard part is waiting a couple of weeks for the pickling process before being able to enjoy them. 

One of the things I really like about this appetizer is that it is very easy and fun to customize. I have used the same basic brine but have made several versions using different types of sausages as well as assorted peppers and other vegetables. Utopenci would be an interesting addition to any holiday cocktail party, and I know that football fans will absolutely love this treat at half time with a cold beer. So get a batch started today for the holiday season. Hope you all enjoy these as much as we do!

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Utopenci ~ Spicy Pickled Sausages

These spicy pickled sausages also known as "drowned-men" are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer)

Course Appetizer

Cuisine Central European

Prep Time 20 minutes minutes

Pickling 6 days days

Servings 2 Dozen

Author Christoph

Ingredients

Ingredients:

• 2½ cups water
• 1½ cups white vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp whole peppercorns
• 1/2 tsp whole all spice
• 4 bay leaves
• 2 pounds of kielbasa hot dogs, or other thick pre-cooked sausages
• 1 onion thinly sliced
• 4 cloves of garlic thinly sliced
• jalapeno or other peppers optional
• mustard stone ground or Dijon
• 2 quart size wide mouth mason jars

Instructions

• Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
• In a sauce pan combine water, vinegar, sugar, salt, and spices and heat over medium heat until almost boiling. Reduce to low and allow to simmer while you prepare the sausages.
• Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
• Cut the sausages into about 2" pieces. With a sharp knife cut a slit into the section of meat but not all the way through. With a table knife spread a small amount of mustard in the cut followed by a few slices of onion or pepper.
• Place a layer of onion and garlic in the bottom of the jars. Using tongs carefully place the Utopenci in the jar alternating layers of sausages and onions.
• Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
• Allow to cool before placing a lid on the jars.
• Place in the fridge and allow to pickle for at least 6 days (longer is better). Serve with a hearty rye toast, some mustard, and of course a cold beer.

Notes

Have fun experimenting using different meats, peppers, and other vegetables. Utopenci is best after it is allowed to pickle for 1 week (longer is better). Sausages with thin or no casings work the best. Use a wide mouth jar and tongs to position the drowned-men.

With the playoffs in full swing and the Super Bowl right around the corner, it’s time to start planning your half time treats. Whether you are hosting a party, going to a pot luck, or planning to spend the day at home, some good chow is a must for game viewing. Here are ten easy to prepare proven winners that are sure to score you a touchdown with the gang. So take off your shoes, grab a plate and a cold beverage, and enjoy the game….. I hope your favorite team wins!

#1 – Kings Hawaiian Ham & Swiss Rolls– Hands down the king of sliders. This sandwich is by far the number one recipe on the blog with almost a half a million views. A true proven winner.

#2 – Cheese Straws –  Cheesy goodness with a little kick. Easy to prepare, and delicious by themselves or with a dip.

#3 – Loaded Tots – One of my personal favorites. Crispy potatoes with nacho cheese, bacon, and spicy giardiniera. Takes nachos to a whole new level.

#4 – Chex Mix – A party just isn’t a party without some Chex mix. Nothing can compare to the goodness of making your own. Mix it up by adding your favorite crunchy treats.

#5 – Hot Crab and Green Chili Dip – Molten goodness with a definite kick. Delicious served with Brown Ale Beer Bread.

#6 – Guacamole – One of everybody favorites, this guac is the bomb. This dish comes from a recipe shared by a friend passed down for tres generaciones. This dip is nothing but pure avocado goodness.

#7 – Deviled Potatoes – Simply Brilliant! Potato salad as a finger food. Now what’s not to like about that. Sure to be a hit.

#8 – Bacon Wrapped Tater Tots – Two of everyone’s favorites combined in one bite sized ball of love. Best combination of flavors since chocolate and peanut butter.

#9 – Roasted Garlic Hummus – Something a little lighter for the table, serve with pita chips or fresh veggies. Remember hummus is really just a bean dip, and who doesn’t love a bean dip!

#10 – Bacon Wrapped Cream Cheese & Crab Stuffed Jalapeno Poppers – Maybe a little more effort, but well worth the trouble. The gang will absolutely love you for these!

And lets not forget a little something for everyone’s “sweet tooth”.  These Oreo Cream Cheese Swirl Brownies are super easy to make and are guaranteed to leave you with nothing but compliments and an empty pan.

So whatever you do, I hope everyone enjoys a good game, good friends, good food and drink, and some good laughter. Remember life is short, take some time to enjoy.

The “mother of all comfort foods”, would be one way to describe this dish, or a “skillet of pure love” might be another. Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp, now what is there possibly not to like about that? nothing I say. This bad boy has definitely secured a slot on my favorite comfort foods list. I know, I know, while this golden goddess of goodness has ranked high on my charts, it is possible it will never appear on the Eat to Win list. But hey, every once in a while is OK, just remember one of my favorite mantras, “Everything in moderation…………..including moderation”.

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Mac-n-Cheese Pie with Bacon Lattice

Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp.

Course Main Course

Cuisine American, Pub Fare

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• 3 Tablespoons butter
• 3 Tablespoons flour
• ½ cup half-n-half
• 1 cup milk
• 1 teaspoon mustard powder
• 2 dashes of Tabasco sauce optional
• ½ teaspoon ground black pepper
• 2 cups cheese grated (cheddar, jack, Gruyère, or any combo you like)
• ½ cup onion diced
• 3 cloves garlic diced
• 1 jalapeno pepper diced (optional)
• 1 pound pasta (which ever shape you prefer)
• 1 cup panko bread crumbs
• 1 pie crust
• 1 pound bacon divided

Instructions

• Heat oven to 425°F.
• Start by making a béchamel or basic white sauce in a large sauce pan over medium heat, with butter, flour, half-n-half and milk.
• When sauce is a thick, add mustard powder, tabasco, and black pepper (I avoided using salt, since there is plenty in the cheese and bacon).
• Add cheese a bit at a time, allowing it to melt as you go.
• Reduce heat and hold on low (if sauce appears too thick, you can add a bit more milk or half-n-half to thin).
• Bring a stock pot of water to a boil. Add pasta and cook for about 8 minutes or slightly el dente.
• Drain, but do not rinse, and add to the cheese sauce. Stir to combine.
• In another skillet crisp 3 – 4 strips of bacon. Remove cooked bacon from pan and place on a paper towel to drain. Crumble and hold aside.
• Add the diced onions and jalapeno to the bacon drippings and cook until onions become translucent. Add garlic and cook for about one minute to bloom.
• Remove from skillet with a slotted spoon and drain on paper towels. Add to the mac-n-cheese mixture.
• Roll out pie crust and place in a cast iron skillet or pie pan. With a fork prick the bottom and sides of the crust. Bake in the oven for 15 minutes or until lightly golden.
• Add panko bread crumbs to the mac-n-cheese, mix and pour into the pie shell.
• Use eight strips of bacon, four each direction to weave a lattice top. Be careful not to stretch the bacon when weaving the lattice, this will reduce the amount of shrinkage.
• Place back in the hot oven, and bake for 15 – 20 minutes, or until bacon is crisp and the cheese is bubbling.
• Allow to rest for 5 – 8 minutes before digging in.

Serve

• Serve with a side of lightly dressed salad.

Notes

Use whatever mac-n-cheese recipe is your favorite. While I believe that things made from scratch are better, this recipe can easily be put together using a refrigerated pie crust, and some packaged mac-n-cheese.