Food for America’s Pastime
As the weather starts warming up, baseball is in the forefront for many families.
We look forward to Friday, April 8, when the Detroit Tigers have their home opener. But while the major league team is important, we truly love the game of baseball in Monroe and, every day of the week, families gather at the local community diamonds to see their children, grandchildren and the adults play America’s Pastime.
Just as important as the game itself is food that seems to accompany the cleats, uniforms, bats and balls in the back seat of the car. I will share tote-able food ideas as well as some weekend get together menu ideas. The recipes are easy, quick, and filling.
The National Baseball Hall of Fame says this about our national treasure:
‘We play it as kids, we watch it and listen to it as adults, and we pass down our love of the Game through generations. Baseball is an American family tradition.”
Because of this national love for the game, I am inclined to share my most beloved outdoor recipes for the diamond as a picnic, or at home on the patio after the game.
“Spring has sprung.” This is a common saying amongst people. It never fails to bring a smile to one’s face when the cold weather breaks, and the magical change into a warmer, calmer season with light breezes begins. The outdoor glory is present, and baseball, along with other warm-weather sports, brings a feeling of fun, freedom and the love of the outdoor games.
I enjoy a summer hotdog, a bag of popcorn, and a cold drink! I also enjoy creating travel foods for everyone to enjoy at the outdoor event. Whatever you create and serve this spring and summer, make it for the love of family and the game.
As always, I could not agree more with my personal thoughts this week, which I enjoy sharing with you, the home cook.
Store-purchased Rotisserie Chicken
· ½ to 3 lb. Rotisserie chicken purchase in the grocery Deli
· 1 French Bread
· 1 to 2 tomatoes
· Pickles (optional)
· Onion (optional)
· Iceberg or Romaine Lettuce
· 4 sliced of Cheddar, Swiss, Mozzarella Cheese
Let’s Make a Spread: · 1 cup mayo
· 2 tablespoons Dijon mustard
· 2 tablespoons whole grain mustard
· 1 tablespoon of creamy horseradish
· 1 small lemon squeezed to taste
· 1 teaspoon olive oil
· salt & pepper to taste
Mix all the ingredients together use a whisk or mixer on low.
· Shred the chicken into small pieces, including the crispy skin if desired set aside.
· Cut the French bread long way. I like the wider French loaf if you want to add more tomatoes, lettuce, pickles, etc.
· Using the sandwich spread apply on both halves.
· Add your lettuce to one half as a barrier on the bread.
· Place you slices or pieces of chicken on top of the lettuce
· Place tomatoes, pickle & onion and Cheese Slices on top of Chicken.
· You may top the sandwich off with more lettuce as a top cover as a top barrier.
· Cut individual slices and wrap as individual’s servings or present the sandwich as a whole.
Note: You can interchange cheeses and toppings to fit your guests tastes. Add bacon for that BLT taste, and some crunchy chips.
Also, I use barriers (like lettuce) so the bread is not soggy when served.
Canning Jar Salads
· Chicken Baked in oven or air fryer cook 3 to 4 breasts)
· Tomatoes Cherry
· Cheese loose
· Lettuce of your choice
· Canning Jars with lids
· Choice of Salad Dressing Homemade or Store Bought
· 16 oz. Canning Jars with lids
· Preheat oven to 350 degrees.
· Using a parchment line a sheet pan and place chicken breasts on the sheet pan.
· Sprinkle olive oil on each breast.
· If baked in a conventional oven cook chicken for 25 minutes at 350 degrees, then check internal temperature which should display a reading of 165 degrees.
· When cooled dice chicken into small pieces.
· Add dressing of choice to the bottom of a 16-oz canning jar. Layer in ingredients of choice. I like to layer ingredients by color.
· Jars will keep in fridge up to 4 or 5 days.
· Have each person shake their canning jar to mix the dressing.
Note: This is a great for summer sporting events, camping, or picnics. Interchange veggies and dressing as desired.
· 1 1/2 cups cooked Rotisserie or chicken breast sliced (2 to 3)
· 6 large sized flour tortillas
· 8 oz. Cream cheese, softened
· 4 oz. Sour cream
· 2 tablespoon Taco seasoning
· 1/3 cup Taco sauce
· 1 1/2 cups shredded Cheddar cheese
· In a larger dish combine the cream cheese and sour cream.
· Add taco seasoning and taco sauce and mix until combined. Stir in cheddar cheese and shredded chicken.
· Spread filling over tortilla using spatula. Roll tight. Cover with press and seal or plastic wrap.
· Continue until all the ingredients are gone.
· Refrigerated for 2 to 3 hours.
· Cut in to 1/2-inch-thick wheels before serving.
Note: Make these roll up with different selected meats and cheese’s. This is the right size for little and big hands to eat. I accompany this with fresh veggies and fruit.
This article originally appeared on The Monroe News: Food for America’s Pastime