A few of my girlfriends in the same situation got together and we threw a little get together at our house. Because the guys had to be in early the party did not last into the wee hours of the morn, but we did have a blast and it was nice to spend time with those meaningful to us on the last evening of 2010. We had 6 adults other than ourselves, 3 cute little boys, and one extra adorable puppy (besides Rylee).
Lots of fun was had by all as the men shot off fireworks, the brave kids wildly jumped off the top of the rock waterfall into the pool, and everyone played games and ate lots of good grub.
When I get together with this group, I always know there will be alot of awesome food. I also know that I have the room to experiment with new recipes. I can always count on these guys to give me their honest opinions.
One of the recipes I used for New Years was an experiment. Mary Alices's Hoagie Dip I saw on the Food Network website and I thought -Hey! I can use my leftover ham from Christmas! This recipe was a hit! When my friend Christy made sure to deliver some to her husband out on the patio and asked for the recipe I knew it was a keeper. She is the blogger/food Queen over at http://www.thegirlwhoateeverything.blogspot.com/ I trust her taste buds:)
I only changed a few little things in this recipe by doubling this or that and adding this or that. I will type it how I made it, but also attach the link to food network:)
Photo Courtesy of Food Network
Mary Alice's Hoagie Dip
Mary Alice's Hoagie Dip
1/2 purple onion very thinly slices and then chopped coarsely
4-5 pickled Pepperoncini Peppers drained and then sliced and chopped coarsely
1/2 head iceberg lettuce chopped about the size of nickels
1 large tomato, halved and seeded and chopped to nickel or penny size
1/4 pound deli-sliced Genoa Salami sliced and diced
1/4 pound deli-sliced ham (or left over Christmas Ham) sliced and diced
1/4 pound deli-sliced Prosciutto sliced and diced
1/4 pound deli-sliced Roast Turkey
1/4 pound deli-sliced Provolone Cheese sliced and diced
1/2 cup Mayonnaise
1 TB Extra-Virgin Olive Oil
1 TB Pepperoncini Pepper Juice
1 TB Apple Cider Vinegar
1 tsp dried Oregano
1 1/2 tsp dried Basil
1/4 tsp Red Pepper flakes
1 10-to-12-inch round loaf of choice (I used Pumpernickle)
8 hoagie rolls, cut into pieces or halves for dipping
Combine the chopped vegetables, meats and cheese in a large bowl.
In a small bowl mix the mayonnaise, olive oil, pepperoncini juice, vinegar, oregano, basil and red pepper flakes and stir until everything is all mixed up.
If you are going to serve within an hour or two, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.
If you are NOT eating it soon, I would keep the dressing off of it until an hour before. This way the dressing wont make the lettuce soggy. Keep all ingredients refrigerated until eaten.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
I found this to not really be a "dip", but more of a spread for open face type of sandwiches. It is VERY delicious. I even ate it as a mini sandwich the next day for lunch.:) Give er a try!
(address to food networks original recipe)