WGN 6-14-17 Father’s Day Segment
Pizza Egg Roll Cigars
2 Tbls. finely chopped kalamata olives
2 Tbls. finely diced roasted red pepper
pepperoni (about 10 slices or ¼ lb.) diced
½ cup shredded mozzarella cheese
½ tsp. Italian seasonings
8 oz. softened cream cheese
Mix the above ingredients together, refrigerate as it will be easier to work with.
1 package of large egg roll wrappers
Lay egg roll wrapper out, lace about 3-4 Tbls. of mixture in the center of each wrapper, wet edges with water and roll. Fry rolls a few at a time, turning if necessary for about 3 minutes or until golden. Drain on paper towels. Makes about 6 large cigars. Can freeze, when ready to serve reheat at 400 degrees for about 8 minutes.
Bacon Wrapped Breadsticks
Bacon strips I used Oscar Meyer (make sure they are not too thick
Twist bacon around bread stick completely or bread stick will burn, sprinkle with brown sugar and chili powder. Bake on parchment lined sheet pan at 400 degrees for 10-12 minutes. While still warm carefully remove or they can stick to parchment lined pan.
Shaved Brussels Sprout Salad
1 cup walnuts, toasted
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 cup parmesan cheese
For the Dressing:
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 Tbls.Dijon mustard
1 Tbls. finely chopped shallots
1 small clove garlic, minced
Salt and pepper to taste
Sliced watermelon radish for garnish around bottom of glass container.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the Brussels sprouts. Add the walnuts and cheese, Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. When serving sprinkle crumbled bacon on top.
My kids (and most) love fruit so I always like to have fresh fruit cut up at BBQ’s
Using season fruit and berries
MY Burger Tip
I love roasted garlic aioli on our burgers; here is my secret recipe (if you don’t want to make your own mayonnaise use Hellman’s and add roasted garlic.
2 egg yolks, at room temperature
1 cup vegetable oil or grapeseed oil
1 tsp. Dijon mustard
Salt to taste
Fresh lemon juice to taste
2 heads roasted garlic
Add yolks to mixing bowl with whip attachment, with the mixer running on medium or high speed, begin to very slowly drizzle in the oil. Start with just a few drops, then increase the speed at which you add the oil as the mixture becomes creamy-looking and the emulsion takes hold. Once all of the oil is added, season with salt to taste, lemon juice and Dijon, add roasted garlic. If the mayonnaise seems too thick, mix in a teaspoon or two of cold water to thin. Cover and refrigerate if not using right away.
Two whole garlic cloves tops cut off, drizzle with olive oil and wrap in foil, bake at 325 for about 35 minutes or until soft, the garlic can be squeezed out the top.
Use your favorite cupcake recipe, mix or you can even purchase cupcakes and finish with the bbq grate and gummy burger. To make grates; melt chocolate in double boiler, pipe use small round tip (or cut a tiny hole from the corner of a ziplock baggie) circles on to parchment then make lines across to look like a grill grate, frost with red frosting and I used Efrutti gummy hamburgers placed on top of chocolate grate (adhere with frosting).
*Efrutti gummy burgers and hot dogs can be found for summer in Jewel Grocery Stores they are NOT in the regular candy isle but in the SEASONAL candy isle in a plastic bag labeled Lunch Bag.
Hobby Lobby-galvanized letters spelling DAD
Heritage Hill Glass Cover Jars- can be found at Target, Walmart and Crate and Barrel
Paint can and brushes-Home Depot
Faux Green Grass-Michaels can use either moss or green excelsior