On Superbowl Sunday, I made Hawaiian Ham & Swiss Sandwiches following this exact recipe, from a blog that Anna shared with me. Oh my gosh, they were friggin awesome. In writing this entry, I think I am going to have to make them again soon. They were great leftover for lunch during the week too.
For dessert, I also made chocolate balsamic strawberry trifles inspired by a recipe in our Cuisine at Home magazine. I took a bit of a shortcut from the actual recipe. To start, I tossed some cut-up strawberries, sugar and balsamic vinegar together. Next, I melted some balsamic vinegar, sugar and chocolate together. I have no measurements really as just winged it. Then I layered lady fingers, strawberries, whipped cream and the chocolate balsamic sauce. I put our nice "F" wine glasses to use since we hardly drink out of them. They were a gift from my parents for Christmas and I was so sad the next day as I broke one washing them!
We made a ham salad for lunches this past week. If you are thinking of that processed ham salad you see at the grocery store deli, that wouldn't be it. Yuck. In fact, I admit this was even a recipe that I passed over in our latest Cuisine at Home magazine as just the name Ham Salad turned me off. However, Chris was the one to pick it out and make it as he thought it would be something that I would like because it really is similar to a chicken salad. Good call on his part because it turned out to be something I really like.
We made the ham on Sunday night for dinner and then used our deli slicer to thickly slice the remainder and diced it up from there. The base is mayo, honey mustard and cider vinegar. The pecans and apples are a refreshing touch too. We served it on mini rolls with some arugula.