Muffletta Dip

Aaron again...this was a BIG hit at the office the other day, so I volunteered to type it up for Cheryl.

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1 cup chopped green olives with pimientos

3/4 cup chopped cooked ham

3/4 cup chopped salami

3/4 cup chopped provolone cheese

1/2 cup chopped mozzarella cheese

1/2 cup chopped cauliflower

1/2 cup chopped pitted kalamata olives

1/2 cup finely chopped celery

1/4 cup finely chopped carrot

2 tbsp chopped fresh parsley

2 tbsp capers, drained

1/4 tsp crushed red pepper

1/4 tsp dried oregano

1/4 tsp dried rosemary

1/4 cup white wine vinegar

2 tbsp olive oil

pita chips

In a large bowl, combine everything but the vinegar and oil.

In a small bowl, whisk together the vinegar and oil. Pour over olive mixture, tossing to coat. Serve with pita chips.

You can make it up the day before, just add the vinaigrette just before serving.

I have to give props where props are due: I think this is a Paula Deen recipe from one of her magazines.

Cheryl's Stir-Fry

Aaron here. Cheryl made some stir-fry tonight that was delicious, so I thought I would squeeze her for the recipe. Here we go.

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1 red bell pepper

1 green bell pepper

1 carrot

2 zucchini

4 thingies of cauliflower

2 tbsp EVOO

2 tsp minced garlic

2 tsp dried onion

2 tsp dried basil

salt

lemon pepper

DiGiorno Three Cheese (it has Parmesan, Romano and Asiago - of course, you could use freshly grated or whatever you had around)

Thinly slice all the vegetables...you know...like for a stir-fry. Heat the oil in a pan (or wok). Add the garlic and cook it for a couple of minutes. Add the onion and cook it for another minute.

Add all the vegetables. Cook for about 5 minutes. Add basil, and salt and lemon pepper to taste. I couldn't nail her down on how much salt and lemon pepper she used.

Continue cooking until the veggies are "crisp tender"...whatever that means...then take it off the heat, sprinkle some cheese on top and cover it with foil for a few minutes.

It was AWESOME.

Let me put it this way. There was also meat served as part of this meal...and it wasn't my favorite part of the meal. I know. You can't believe it, right? Believe. it.

Beef and Grilled Cheese Sandwiches with Horseradish Mayonnaise

We had these the other night for dinner...and they were awesome!

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1/2 cup mayonnaise

1 tbsp Dijon mustard

2 tsp prepared horseradish

8 slices sourdough bread

2 cups arugula

8 slices (or so) of beef brisket (or roast beef if brisket is not available)

8 slices provolone cheese

1/4 cup butter, softened, and divided

Preheat a non-stick skillet or griddle to medium-low heat.

In a small bowl, combine mayonnaise, mustard, and horseradish. Use this spread and make a sandwich with the bread, beef, arugula, and cheese. Make sure you put the spread on each piece of bread.

Spread the butter on one side of each sandwich and drop them in the skillet (butter side down, of course). Butter the remaining side. Cook the sandwiches 4 to 5 minutes per side or until they are golden brown. You know how a good grilled cheese sandwich should look. Eat them while they are hot!