By Helen Lampkin of My Brother’s Salsa and Helen’s Table
Some gather for the football, some for the fellowship, but most come together for the food! And I love the idea of a feast!
I’m sure you’ve seen the acronym F.E.A.S.T. (Friends Enjoying A Spectacular Time) or Webster’s definition: a celebratory abundant meal with ceremony or entertainment. Foods for the big game (and I think we all know what “big game” I’m talking about!) definitely fall into the category of feasting.
And, don’t we all like the thought of having a spectacular time with our friends and family with some delicious food!
But, putting on a “FEAST” need not be daunting. Choosing simple yet satisfying recipes will help you make it happen. Here are a couple of my favorites to get you started on your feast preparations: Country Ham Sliders (the ultimate comfort food sandwich) and Sweet Corn Chicken & Green Chile Tamale Dip(every football feast needs a memorable dip). Have fun!
Visit My Brother’s Salsa website for more recipes for the big game!
From my table to yours,
Helen
- 1 package dinner rolls (Parker House style)
- 1 pound.country ham thinly sliced
- 12 ounces Monterey Jack cheese, Havarti, or fontina thinly sliced
- 4 ounces green chiles, diced (if using fresh roast, peel, seed & chop 2-3 Anaheim Chiles)
- 4 ounces butter
- ½ cup of My Brother’s Salsa (Original, House, or Hatch Green Chile)
- flaky sea salt
- freshly ground pepper
- Split dinner rolls. On each roll place ham, cheese and green chiles. Place sliders in baking dish side by side. In small saucepan, melt butter. Remove from heat and stir in My Brother’s Salsa until well blended. Pour this mixture over the sliders. Place in 325* oven for about 20 minutes - until cheese is melted and bubbly. Remove from oven and season with salt & pepper.
- I ramp up the flavor of these ham and cheese bites by creating a melted compound butter with My Brother’s Salsa to drizzle over the sliders
- 2 cups cooked chicken, shredded
- 1 15 oz. can cream of corn
- 8 oz. Monterey Jack or Pepper Jack, shredded
- 1/2 cup My Brother’s House Salsa or My Brother’s Hatch Green Chile Salsa
- 2-3 green chiles* (Hatch or Anaheim) roasted, peeled, seeded, chopped
- Combine chicken, cream corn, shredded cheese, My Brother’s House Salsa/or Hatch Green Chile and the roasted green chile. Pour into a baking dish. Bake at 400* 20 min. until cheese is bubbly. Serve with My Brother’s Corn Tortilla Chips. *You can substitute a 4 oz. can chopped green chiles
Helen Lampkin is Founder & Chairman of My Brother’s Salsa, a family owned and operated specialty foods business based in Northwest Arkansas. Originally from Oklahoma, she has lived in Arkansas for more than 35 years. Married to Steve Lampkin for 39 years, they have two grown children and two grandchildren in NWA.
Before becoming an entrepreneur and specialty foods owner, her vocation was in the home, with her family being at the core of everything she did. With her many years experience as wife, mother and community advocate, along with a passion for cooking and sharing foods, it became the perfect platform to launch a business. In 2003, Helen established Vineyard Art, Inc. dba My Brother’s Salsa based on a family salsa recipe. In 2011, her immediate family came on board and together they are making great strides in the marketplace. Today, My Brother’s Salsa is well on its way to attaining regional and national distribution with retailers including The Fresh Market, Walmart, Whole Foods, Natural Grocers, along with a host of independent grocers and markets.
In 2014, she launched a blog, Helen’s Table, where she invites you to join her in learning creative ways to bring family and friends around the table. Also an artist, when Helen is not in the kitchen developing recipes, she can be found in the studio working on No Ordinary Brooms, which is functional art for the home.
