Grandparents are visiting

My parents are coming for a visit today. The come to see their Grandson about once a month, and he really looks forward to it. They get here pretty early (around 8:30 am) and they stay until about mid-afternoon and then head home. So, I usually try to make something good to munch on. I admit, it's usually not WW friendly (and this one is no exception). But it is good finger food. Once I did make Cooking Light tamales, which were amazing, but a lot of work... but that's on the plan for the next visit.

For today I am making what I made for Corbin's birthday party. These were a HUGE hit and tasted amazing.

I also threw together a cheese ball that my sister-in-law Vanessa served at her house when we were there. It's simply cream cheese (I used the 1/3 less fat kind), chopped green onion, chopped buddig beef, and some garlic powder. What a great go-to recipe for a quick cheese ball for guests.


While making the bacon for the sandwiches, I learned a new trick (after burning about half a package of bacon in my first attempt on the stove since I was multi-tasking), I bake it. 400 degrees, single layer of bacon slices on a foil-covered baking sheet for about 10 or 12 minutes. Easy easy, and perfect bacon every time.

For the bread, I found these ciabatta (rectangular) loaves at Jewel that you take 'n bake. I baked mine for a little less time since I didn't want the bread too crispy/crusty.

Mini Italian Club Sandwiches
by Giada De Laurentiis, Everyday Italian show on the Food Network

3 eggs
2 Tbsp whipping cream
1/4 tsp salt
1/8 tsp black pepper
1 tbsp unsalted butter
10 slices bacon
2, 8 ounce round loaves focaccia bread
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.