Voting Starts Sep 6th
Today starts the kickoff for many college teams while a few like our Jaguars played Thursday evening. Yea for our new team, now 18 - 0. Today also starts week 2 in this giveaway series.
First, I want to thank those participating last week over a very hectic weekend, one that saw the fury of a hurricane dump on the eastern seaboard, and I'm not talking of the Miami team here, a horrid monster that caused disruption and chaos to millions. Folks, I know how you feel. I have been through a few, many in fact, some like the category 5 that knocked on our door back in '05. Powerful, mean and outright nasty, I know of no hurricane that has ever brought a plate of goodness. God bless all of you, and for those of you still suffering, may recovery come quick.
Secondly, congratulations to Tasty Trix for her winning pretzel recipe in last week's game. We had some awesome recipes and as a reminder, only entrants get to vote on a winner. I hope more of you can find time to get into the football spirit, join in and share your recipes before Monday night - doing so gets you a chance to choose this week's game winning recipe. Each week's winner gets an e-book of my newest publication due out in January, Best of Drick's Kitchen and every recipe you enter gives you a play in the Grand Prize Drawing at the end of the season.
See the 'rulebook' for plays enhancing your game experience.
This is an easy pizza type appetizer that I sometime make for dinner as well. Think of it as an ooey-gooey, loaded buttery puffed ham and cheese open-face, with bacon and tomato for good measure pie. Oh yeah, this is a good one, very tasty. Enjoy!
Bacon, Ham, Cheese Phyllo Pizza Bites
makes 24-32 appetizers or serves 2 hungry folks
14 oz Campari tomatoes, thinly sliced
4 tablespoons butter, melted
8 sheets fresh phyllo pastry or frozen, thawed
1 3/4 cups grated American Cheddar blend or mild cheddar, about 8 oz
1 1/4 cups shredded mozzarella, about 6 oz
9 oz sliced cured ham, torn into bite-size pieces
8 strips bacon, cooked crisp and torn into bite-size pieces
1/2 small onion thinly sliced, optional
fresh ground black peppercorns
Place tomatoes on double layer of paper towels, add a thin layer of salt and place another sheet or two of paper towels on top. Let set for 30 minutes to leach out liquid.
Preheat oven to 375 degrees F.
Brush a 15x10 x1 inch baking pan with butter and place phyllo sheet in the pan. Edges can go up the sides. Brush with 1 teaspoon of butter and sprinkle lightly with about 1 tablespoon of mozzarella. Lay another sheet of phyllo, brush with butter and with the 1 tablespoon of mozzarella. Repeat with remaining sheets of phyllo laying with butter and mozzarella. Top with half of the yellow cheese and scatter with the ham and bacon. Add onions if desired and add half of the remaining two cheeses. Place tomatoes on top, sprinkle with the pepper and the remaining cheese.
Bake for about 30 minutes or until crust is crisp and golden brown around the edges. Tomatoes should be tender and cheese nice and melted. Remove from oven, let set for 5 minutes and cut to desired serving pieces.
Note: If using puff-pastry, do not butter the pan; otherwise follow directions as given.
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