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Category: Sandwiches & Lunch Dishes

French Dip Braid

French Dip Braid

French Dip Braid

 

1 yellow onion, thinly sliced

1/2 C. beef broth

Salt, to taste

Pepper, to taste

1 can crescent sheet or rolls

2 T. mayonnaise

1 T. fresh horseradish, grated

7 slices Swiss cheese

8 ounces roast beef deli slices

Egg wash (1 egg plus 1 T. water)

 

Preheat oven to 375°F. Lightly grease a baking sheet and line with parchment paper. In a large skillet over medium-low heat, sauté onions until golden brown and caramelized, about 20 to 30 minutes. Remove onions from skillet and deglaze pan with beef broth, scraping up any brown bits. Add a 1 pinch of black pepper. This liquid will be our “jus.” Allow onions to cool slightly before using. On the prepared baking sheet, roll out the crescent dough. Use a pizza cutter to cut 10 slits on either side of the dough. They should go about 2 inches toward the center of the dough. Spread mayonnaise along the center of the dough then sprinkle with fresh horseradish.

Lay 3 pieces of Swiss cheese followed by the roast beef on top. Next, add the remaining 4 pieces of cheese and the onions. Wrap up the braid by alternating each side of the dough, laying one piece over the other to give a braided effect. Crimp to close the top and bottom of the loaf. Brush the entire braid with egg wash, and bake for 15 to 20 minutes. Cut slices and serve with “jus,” or drizzle “jus” over entire braid. Enjoy!

Prosciutto Rolls

Prosciutto Rolls

Prosciutto Rolls

 

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Italian Sliders

Italian Sliders

Italian Sliders

 

1 T. butter

1 7 oz jar of julienne cut sun dried tomatoes in oil, we use Delallo brand

¾ lb thin sliced salami, diced

1 lb ham, sliced on the thinner side

½ lb provolone cheese

1 medium yellow onion, diced

1 7 oz can sliced black olives, drained

¾ C. sliced pepperoncinis, drained

1 pkg Hawaiian sweet dinner rolls, or 2 small (you need 12 full rolls, or 24 halves)

Dried Oregano

Black Pepper

1 T. butter

 

Prepare (2) 9×13 pans with foil (or one large baking sheet that holds 24 rolls (combo of bottom and tops) Melt the butter and the oil from the sun dried tomatoes in a skillet and cook on low until the butter is melted. Leaving the rolls attached, horizontally slice the tops off; set aside. Place the bottom attached rolls one 9×13 foil-lined baking pan. Place the top in another 9×13 foil-lined baking pan. On the top and bottom rolls, brush on the butter/oil mixture. Place both pans in the oven for about 3-4 minutes and toast the rolls. Remove from the oven and set aside. To the remaining butter and oil mixture in the skillet, turn the heat to medium high and add the diced onion, the remaining sun dried tomatoes, and the drained olives. Sauté for 10 minutes. Next add the diced salami and continue to sauté for 5-6 minutes. To both pans of the rolls, add sliced ham, the hot salami mixture, and a slice of the cheese. Sprinkle with a few grinds of black pepper and oregano. Place in the oven and bake for 10 minutes, or until hot and bubbly. Serve open-face style!

Pepper Jelly Ham Sliders

Pepper Jelly Ham Sliders

Pepper Jelly Ham Sliders

 

2 packages of Hawaiian rolls

1 – 8 oz. jar of pepper jelly

3lb. Classic Boneless Ham, sliced

8 oz. Havarti cheese, grated

4 T. melted butter

1 T. coconut sugar

1 pinch onion powder

 

Preheat the oven to 350 degrees. Cut the rolls in half, keeping them in one big square, and set the top half aside. Set the bottom halves of the rolls into 9×13 inch pans. Spread the pepper jelly onto the rolls in the pans, evenly dividing it. Cut the ham into slices, about 1/2 inch thick, and lay them over top of each sandwich square. Sprinkle the cheese on top of the ham, and top the sandwiches with the other half of the rolls. Mix together the melted butter, coconut sugar, and onion powder. Spread evenly over both dishes. Cover the dishes with tin foil, and bake for 20-30 minutes. You just want the cheese melted and the ham warmed. Slice or pull the sliders apart and serve while hot

Street Corn Chicken Lettuce Wraps

Street Corn Chicken Lettuce Wraps

Street Corn Chicken Lettuce Wraps

 

1.5 to 2 pounds chicken cooked

2 to 3 T.  olive oil

3 T.  lime juice

¼ tsp. salt

¼ tsp. Ground black pepper

¼ tsp. paprika

 

10 ounces steam fresh corn

1 T.  butter softened

2 T.  mayonnaise

½ tsp. paprika

¼ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

1 lime juice and zest of one lime

3 medium green onions sliced

 

8 whole Romaine lettuce or Bibb whole lettuce leaves

⅓ cup cotija cheese crumbled, or feta

¼ cup cilantro chopped

 

If I’m grilling the chicken, I leave the breast whole. If I’m cooking it on the stovetop, I cube it. Place chicken in a zip-top bag. Whisk together the oil, lime juice, chili powder, cumin, garlic, salt, and pepper, and pour over chicken. Turn the bag several times to coat the chicken. Refrigerate 30 minutes to 4 hours. Allow the chicken to sit on the countertop for 30 minutes before cooking. TO GRILL – Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. STOVETOP – Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don’t crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked.  For the corn: Cook the corn in the microwave according to package instructions. While it is heating, mix the butter, mayonnaise, paprika, salt, pepper, zest and juice of 1 lime, and garlic powder until well combined. Allow the corn to cool for a couple of minutes before stir it into the butter mixture. Refrigerate until you’re ready to build your wraps. Build your wrap: Take a whole lettuce leaf and add chicken, corn, and cheese. Serve warm or room temperature.

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

 

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

 

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

The Downtowner Sandwich

The Downtowner Sandwich

The Downtowner Sandwich

 

1 6 inch sub sandwich loaf, I buy the 12-inch loafs from Sam’s Club and cut in half

4 T. softened cream cheese, I use the spreadable tub

¼ tsp. dill

4-5 thin slices Turkey Breast, adapt to your preference

2 slices Swiss or Provolone cheese

2 T. cranberry sauce

½ avocado, sliced thinly

½ cup shredded lettuce

 

Cut sub sandwich loaf in half length wise to create a top and bottom half of sandwich. Spread about 2 T. of cream cheese on the inside of each sandwich half. Sprinkle the top of the cream cheese lightly with dill. Place turkey slices on bottom half of sandwich and place the two slices of cheese over the top of turkey. Place sandwich halves on microwave safe plate and microwave the sandwich halves for about 30 seconds or until cheese begins to melt. Smear cranberry sauce over the top half of sandwich. Place avocado slices over to top of the cranberry sauce. Next place shredded lettuce evenly over the top of the avocado. Place the two sandwich halves together and enjoy!

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

 

1 pound beef liver, cut into pieces

1 small red onion, chopped

2 tablespoons plus 6 ounces clarified butter, at room temperature, divided

1/2 cup red wine

2 cloves garlic, crushed

1 teaspoon Dijon mustard

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon lemon juice

Sea salt, to taste

1/4 cup heavy cream

Pepper, to taste

 

Sauté the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10-20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8-10 minutes. Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste. If the pate is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time. Once the pate is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth. Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.  Cover with plastic wrap and store in the refrigerator for up to 1 week.

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

 

2 slices  Sliced Prosciutto

2 slices  Sliced Sourdough Bread

2 slices Sliced Cheddar Cheese

2 tsp. of chopped  Rosemary

1 T.  Unsalted Butter

TJ’s Glaze, for drizzling

 

Crisp the prosciutto: Using a medium sized skillet, add prosciutto slices to cold pan and turn on to a medium-low heat. Cook the prosciutto for two minutes each side, then turn off the heat. Assemble the sandwich: To build the layers of your sandwich, start with a piece of bread on your cutting board. Next, add a slice of cheese, followed by half of the chopped rosemary sprinkled evenly. Add the two slices of crisped prosciutto and sprinkle the remaining rosemary over it. Add the final slice of cheese and top with the remaining slice of bread. Cook the sandwich: Return the heat to medium low, add half of the butter to the pan, until it melts and begins to bubble. Add the sandwich and cook for 4-5 minutes, until the bread is golden, the cheese begins to melt. Add the remaining butter to the pan and flip the sandwich, cover and cook for another 4-5 minutes. Drizzle with glaze and cut in half to serve.

BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

2 oz. (1½ cups) lettuce (2 leaves per serving)

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy!

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

 

4 slices sourdough or country style bread

Onion jam

4 slices prosciutto

½ apple (or pear), thinly sliced

¾ cup white cheddar, coarsely grated

½ cup gouda, coarsely grated

2 T. butter

2 T. olive oil

1½ T. fresh sage, roughly chopped

 

Start with a slice of bread and top with a generous smear of onion jam, 2 slices of prosciutto, a few slices of apple (or pear), and half of the cheddar and gouda cheeses. Place another slice of bread on top and press down firmly. Heat 1 T. of olive oil in a pan over medium heat. Carefully transfer assembled grilled cheese onto the pan and cook until golden and cheese has melted, about 4-5 minutes. Add ½ T. of butter to the pan with a pinch of sage leaves. Let butter melt and swirl the pan so the grilled cheese can absorb the sage butter. Flip the sandwich over, cook until bread is golden, another 4-5 minutes, and repeat melting ½ T. of butter in the pan with a pinch of sage leaves. Swirl the second side to absorb sage butter and remove grilled cheese from the pan. Repeat with remaining ingredients for a second grilled cheese, then serve immediately.

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Warm Gruyere Sandwich with Mustard and Thyme

Warm Gruyere Sandwich with Mustard and Thyme

Warm Gruyere Sandwich with Mustard and Thyme

 

6 1/2-inch thick slices of levain or sourdough bread

Unsalted butter, melted

Good-quality French mustard

Fresh thyme leaves

Grated Gruyere cheese

Sea salt (optional)

 

Preheat the broiler. Place the bread slices on a baking sheet and toast one side under the broiler until golden brown. Remove from the oven and turn the slices over. Brush the melted butter on each untoasted side. Then spread with mustard and sprinkle with the thyme leaves. Sprinkle the cheese evenly over the bread. Sprinkle with salt, if desired. Broil until the edges of the bread are golden brown and the cheese is melted, about 1 minute. Remove the bread slices from the oven and serve them immediately.

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread

 

1¼ cups all-purpose flour, plus more for dusting

½ tsp. salt

½ tsp. baking powder

1 tsp. granulated sugar

3 T. milk

2 T. unsalted butter

1 clove garlic, minced

1 tsp. dried chives

¼ cup whole-milk Greek yogurt, room temperature

 

3 T. unsalted butter

1 sweet onion, thinly sliced

1 tsp. granulated sugar

1 cup fresh cherries, pitted and sliced or halved

Salt and pepper, to taste

6 ounces goat cheese

Torn fresh basil leaves, drizzle of olive oil, and sea salt, for garnish

 

To make the flatbread: In a medium bow, mix together the flour, salt, baking powder, and sugar. In a small saucepan, add the milk, butter, garlic, and chives and heat to just warm, 1 to 2 minutes. You don’t want hot liquid, just warm enough to melt the butter. In a large bowl, add the warm milk and butter to the yogurt and mix to combine. Slowly, with a spoon, stir the dry ingredients into the wet ingredients and mix to combine. With your hands, knead the dough in the bowl and then transfer to a lightly floured surface. Continue to knead the dough for a few minutes, adding a little more flour as needed. Place the dough in a lightly floured bowl and place plastic wrap or a damp towel over the bowl. Let the dough sit for at least 30 minutes to 1 hour. While the dough is resting, prepare the cherry and onion topping. In a skillet, heat the butter over medium heat and, when it’s melted, add the sliced onions and sugar. Let the onions cook down for about 15 minutes. They should be golden brown and slightly caramelized. Then stir in the fresh cherries and let them cook with the onions for about 5 minutes. Take the skillet off the heat, season to taste with salt and pepper, and reserve. Divide the dough into 4 pieces and shape each piece into a ball. On a lightly floured surface, roll out the dough into a disc and continue to roll it into the shape you want—either square, rectangular, or circular and about ¼-inch thick. It doesn’t have to be perfect, which is what makes this recipe so pretty. Place the flatbread on a plate or platter.  Preheat the oven to 400°F.  Heat a dry skillet over medium heat and pat excess flour off the flatbread. When the skillet is hot, add the flatbread and cook until bubbles form and the bottom is slightly golden. Transfer the flatbread to a baking sheet. Continue with the remaining flatbread.  When all the flatbread is done, spread or sprinkle goat cheese on the surface of each flatbread and then top with the cherries and onions. Place the baking sheet in the oven and bake for 5 to 10 minutes, until warm and slightly crispy on the edges. Remove the flatbread from the oven and garnish with fresh torn basil and a drizzle of good quality extra virgin olive oil. Sprinkle with a little sea salt and serve immediately.  Note: Although I’ve given a recipe for homemade flatbread, you can also use a store-bought flatbread for a quick version. Simply prepare the cherry and onion topping as instructed and then skip to step 8 and bake the flatbread until it’s golden brown and the goat cheese is soft and melted, 3 to 5 minutes.

Manwich® Slow Cooker Pulled Chicken Sandwiches

Manwich® Slow Cooker Pulled Chicken Sandwiches

Manwich® Slow Cooker Pulled Chicken Sandwiches

 

No-Stick Cooking Spray

2 pounds boneless skinless chicken thighs

1 cup sliced onion

1/4 cup chopped nacho jalapeño peppers

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1/4 tsp. salt

8 Kaiser rolls

 

Spray inside of 4-quart slow cooker with cooking spray. Place chicken, onion, jalapeno peppers and Sloppy Joe sauce in slow cooker. Cover; cook on LOW 8 hours or until chicken is tender. Transfer chicken to cutting board; shred. Return chicken to slow cooker. Sprinkle with salt; stir. Reduce heat to WARM. Serve in rolls.

Festive Holiday Sliders

Festive Holiday Sliders

Festive Holiday Sliders

 

1 package (8 ounces) cream cheese, softened

1/2 C. mayonnaise

1/4 C. Creole mustard

2 T. minced fresh gingerroot

1 T. grated orange zest

1-1/2 tsp. prepared horseradish

1 C. whole-berry cranberry sauce

4 green onions, sliced

2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split

1-1/2 pounds thinly sliced cooked turkey

 

Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions. Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Taco Hand Pies with Cilantro Cream

Taco Hand Pies with Cilantro Cream

Bento Taco Hand Pies with Cilantro Cream

Cilantro Cream

 

1 C. fresh cilantro

½ fresh lime, squeezed

¼ C. whole-fat yogurt

2 T. heavy cream

1 tsp. cumin

½ tsp. garlic powder

Salt and pepper to taste

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

 

2 T. mayonnaise, divided

1 tsp. balsamic vinegar

1 tsp. honey

1 C. chickweed, rinsed and patted dry

4 slices of bread (use your favorite)

1 T. Dijon mustard

1/2 ripe avocado, sliced lengthwise 1/4 inch thick

1 roasted red pepper, sliced lengthwise 1/2 inch thick

2 slices hard chevre or 2 T. soft chevre

6 kalamata olives, pitted and minced

Salt and pepper to taste

 

Blend 1 T. mayonnaise with vinegar and honey. Add chickweed and toss.

Toast bread. For each sandwich, spread a slice of bread with Dijon mustard and another slice with remaining mayonnaise. Layer avocado, red peppers, cheese, dressed chickweed, and kalamata olives between the two pieces of toast. Season to taste. Slice in half diagonally and serve.

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

 

⅓ C. panko bread crumbs

¼ C. grated Parmesan cheese

3 T. chopped fresh parsley leaves and tender stems

2 garlic cloves, finely grated or minced

¾ tsp. kosher salt

½ tsp. dried oregano

¼ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

1 pound ground beef or turkey, very cold

1 large egg, beaten

1 crusty Italian bread, preferably semolina, about 12 inches long

4 T. (½ stick) unsalted butter, melted

2 garlic cloves, minced or finely grated

2 T. finely chopped fresh parsley or basil

1 T. grated Parmesan cheese

Pinch of crushed red pepper flakes

4 ounces fresh mozzarella, torn or cut into small pieces (1 cup)

1 C. marinara sauce, homemade or store-bought, for serving

 

Place an oven rack 4 inches from the broiler and heat the broiler to high. Make the meatballs: In a large bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt, oregano, black pepper, and red pepper flakes, and mix well. Add the meat and egg and combine with your hands until well mixed. Form into 24 meatballs, each about 1¼ inches in diameter. Place the meatballs on one side of a rimmed sheet pan and broil until golden and firm, 6 to 9 minutes (you don’t need to turn them). Turn off the broiler and set the oven to 425ºF. While the meatballs are broiling, prepare the sandwiches: Use a serrated knife to cut the Italian loaf in half lengthwise, almost but not quite all the way through, and pull it open like a book. Place the bread, cut side up, on a piece of foil just large enough to fit the opened loaf. Put the bread and foil on the empty side of the sheet pan, next to the meatballs (the foil keeps the bread from absorbing the meatball juices and getting soggy). Bake for 3 minutes to toast the bread lightly. In a small bowl, stir together the melted butter, garlic, parsley, Parmesan, and red pepper flakes. Remove the sheet pan from the oven and brush this butter-garlic mixture all over the top of the bread. Using a spatula, push the cooked meatballs close to each other so they’re touching. Sprinkle the mozzarella on top of the meatballs and return the pan to the oven to bake for 5 to 7 more minutes, until the bread is crisp and the mozzarella is melted. To assemble the meatball sub, place the cheesy meatballs on the garlic bread, spoon a little of the marinara sauce on top, and smush the sandwich shut. Cut into pieces and serve more marinara sauce on the side for dunking.

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

 

4 slices Toast, prepared

Green leaf lettuce

6 slices cooked bacon

4 slices roma tomato

One recipe chipotle ranch sauce, see below

4 to 6 ounces sliced turkey meat

1/2 avocado, sliced

2 slices Jarlsberg cheese

 

1/4 C. Ranch Dressing

1 T. lime juice

2 T. chipotle TABASCO© sauce

Salt and freshly ground black pepper to taste

 

To assemble sandwich, arrange slices of prepared Texas Toast on a cutting board. Spread each slice with a generous T. of sauce. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.

 

Chipotle Ranch Sauce: Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.

Happy Halloumi

Happy Halloumi

Happy Halloumi

 

2.5 oz. Halloumi, cut into equal slices

1 clove Garlic, roughly chopped

1” piece Ginger, peeled and roughly chopped

1 tsp. Garam Masala

¼ tsp. Chili Powder

7 oz. Baby Spinach

Olive Oil

S & P

 

Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

15 Minute Sesame Ramen

15 Minute Sesame Ramen

15 Minute Sesame Ramen

 

1 package ramen noodles flavor packet discarded

1 T. coconut oil

2 garlic cloves minced

½ tsp. freshly grated ginger

1 T. brown sugar

2 T. low sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 green onions thinly sliced

toasted sesame seeds for sprinkling

 

Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat. Serve the noodles with lots of green onions and sesame seeds on top.

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

 

1 head celery, tough outer stalks removed, well rinsed

2 medium heads fennel, stalks and fronds removed

2 bunches scallions (approximately 15 pieces), root ends removed and first layer peeled off with fingers

1/3 lb sugar snap peas, stem removed and the thread at the seam peeled

2 bunches red radishes, tops removed and well washed

5 fresh sticky garlic cloves, peeled

¾ C. extra virgin olive oil

¼ + 1 T. fresh lemon juice kosher salt and freshly ground black pepper to taste

8 oz Valdeon cheese, crumbled or shaved (strong Spanish blue cheese)

4 oz sweet butter, at room temperature

4 long thin slices of fresh peasant bread

 

With a sharp knife, thinly slice the celery and then the fennel and toss together. Sliver the scallions and sugar snap pears on a bias and add to the fennel and celery. With a shark knife or mandoline, thinly slice the radishes and add to the salad. Grate the garlic on a microplane. Mix together garlic, oil, and lemon juice and dress the salad. Season with salt and pepper to taste and toss well. Let stand. Toast the bread slices and spread each with an ounce of the butter. Divide the cheese among the 4 buttered toasts. Toss and taste the salad again before portioning, add salt if necessary. Plate with the Valedon toasts.

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

 

1 T. olive oil

1 T. unsalted butter, plus more for grilled cheese

1 leek, trimmed and thinly sliced

Salt

3 ounces of mushrooms, sliced

Pinch of crushed red pepper

1/4 tsp. Dijon mustard

1 C. of grated Gouda cheese

Bread of choice

 

To a medium skillet, set over medium heat, add the olive oil and butter. when the butter is melted, add the leeks and a few pinches of salt. Cook, stirring frequently, until softened, about 5 minutes.  Add the mushrooms and cook, stirring frequently for another 7 minutes, until the mushrooms have cooked down. Stir in the crushed red pepper and Dijon mustard. Transfer to a bowl.  To assemble the grilled cheese, add a few spoonfuls of the leek mixture to one half of bread. Top with a liberal handful of cheese. To a medium skillet, set over medium heat, add a T. of butter. When melted, add the grilled cheese and cover with a lid. Cook until lightly golden brown on the first side, about 3 minutes. Flip and cook on the opposite side for about 3 minutes. Slice and serve.

Build-Your-Own BLT Board

Build-Your-Own BLT Board

Build-Your-Own BLT Board

 

Sliced Sandwich Bread (toasted)

Bacon

Lettuce

Tomatoes

Mayonnaise

Dijon Mustard

Sunny-Side-Up Eggs

Avocado (sliced)

Red Onions (sliced)

Sautéed Shrimp

Pickles

Basil

salt and pepper

 

Start by baking the bacon and toasting the bread.  You can toast the bread all at once by lining up the slices of bread on a baking sheet, and baking them at 400ºF for 6-8 minutes, turning halfway through. While the bread and bacon are in the oven, slice the tomatoes, onion, and avocado and prep the lettuce. After the bread is toasted and the bacon is done, start cooking the eggs and the shrimp. You can boil, grill, or pan-fry the shrimp to your liking with a simple seasoning of salt and pepper. Arrange the rest of the ingredients on a wood board. Try to keep the bread away from some of the juicier ingredients, like tomatoes and pickles, and make sure to dry the lettuce well so that it doesn’t get soggy before everyone starts building their own sandwiches. Serve and enjoy!

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

 

1 sheet frozen puff pastry, thawed

¼ C. apricot preserves

½ tsp. ground mustard

½ C. shredded Monterey Jack cheese

¼ lb. sliced deli turkey

 

Unfold puff pastry; layer with apricot preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

Beans on Toast

Beans on Toast

Beans on Toast

 

2 C. dried beans

Sprigs of rosemary and thyme

2–3 whole garlic cloves

4 medium tomatoes, diced small

⅓ C. basil leaves, torn

Salt and pepper

1 loaf crusty bread, sliced

4 large garlic cloves, peeled and smashed

3 T. extra-virgin olive oil

 

Soak beans overnight. The next day, cover them with water and bring to a rapid boil for 5 minutes. Reduce heat to a gentle simmer, add herb sprigs, garlic cloves, and 1 T. salt and simmer until the beans are a creamy texture and have started to pop open (30 to 50 minutes, depending on the bean). Drain cooked beans into a bowl, drizzle with good olive oil. Smash them with a fork to make a paste; add salt and pepper to taste. Mix tomatoes, basil, and salt and pepper to taste in a medium bowl. Toast bread slices, then rub with garlic and brush with oil. Spread bean paste onto toasts with a generous portion of tomato-basil mixture on top.

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

 

8 oz. Lancashire lovage

good toast or crackers

about 20 cherries, stoned

a few sprigs of lavender

a little pot of runny honey

 

Serve the cheese in crumbly slices on toast or crackers, topped with cherries, a couple of lavender flowers and drizzle of honey.

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

 

1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes

Extra-virgin olive oil

Kosher or sea salt

Freshly ground pepper

6 cloves garlic, peeled and sliced thin

3 shallots, peeled and sliced thin

1 tsp. crushed red pepper, or more to taste

1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces

1 cup dry white wine

1 pound Burrata cheese

¼ cup fresh chopped flat-leaf parsley

Toasted crostini (optional for serving)

 

Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

Chicken Salad Sandwich Board

Chicken Salad Sandwich Board

Chicken Salad Sandwich Board

 

Chicken Salad

Croissants

Romaine Lettuce Leaves

Roasted Asparagus

Roasted Grapes

Other Snacks: olives, pickles, cheese, charcuterie, vegetables, crackers, etc.

 

Place the chicken salad in a bowl and set on a board. Serve with crisp romaine lettuce leaves, bread and extra mayo, for people to make their own sandwiches. Add roasted Asparagus and roasted grapes, and other snacks to the board to round out the party at your table.

Zucchini Fritters Lunchbox

Zucchini Fritters Lunchbox

 

1 ½ pounds zucchini, grated (about 3 medium)

1 tsp. salt

1 large egg

2 tsp. Italian seasoning (or favorite all-purpose seasoning)

¼ cup all-purpose flour

¼ cup Parmesan cheese

Oil for frying

1–pint of cherry tomatoes

2 T. olive oil

Salt & pepper to taste

 

Place the shredded zucchini in a colander, sprinkle with ¼ tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the excess moisture. In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter. In a large, non-stick skillet, heat the oil over medium-high heat. Add T.-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture. Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper. To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack. Close the lunch container and pack it into a lunch bag with an ice pack.

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

 

1 large slice sourdough bread thickly sliced

5 spears asparagus roasted

2 slices tomato

2 slices sharp cheddar cheese

2 T. basil pesto store bought or homemade

fresh cracked pepper

 

Preheat broiler or grill. Toast the bread slice. Once the bread is toasted, add 2 heaping T. of Pesto onto the bread and spread evenly. Add 5-6 spears of Roasted Asparagus. Place tomato slices on top of asparagus. Place slices of cheese on top of tomato. Place in broiler for about 5-10 minutes until cheese is melted or grill until the cheese is melted. Drizzle extra pesto on top of the sandwich, to taste and freshly cracked pepper.

Chicken Club Ring

Chicken Club Ring

Chicken Club Ring

 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

 

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended.

Croque Monsieur Crescent Roll-Ups

Croque Monsieur Crescent Roll-Ups

Croque Monsieur Crescent Roll-Ups

 

1 (8-oz) pkg refrigerated crescent roll dough

½ lb deli sliced low-sodium ham

6 slices reduced-fat Swiss cheese, halved

2 T. butter, melted

2 tsp. Dijon mustard

¼ tsp. dried thyme

Powdered sugar (optional)

 

Preheat oven to 350°F. Unroll dough and separate each triangle. Place ham and cheese on each dough triangle. Roll up each triangle, place point sides down, on a baking sheet. Combine butter, mustard, and thyme; brush over roll-ups. Bake 15 minutes or until golden. Serve sprinkled with powdered sugar, if desired. Refrigerate leftovers in an airtight container up to 3 days.

Chicken Club Crescents

Chicken Club Crescents

Chicken Club Crescents

 

1 (4-count) can refrigerated crescent rolls

½ (2.1-oz) pkg fully-cooked bacon

½ (22-oz) pkg fully-cooked chicken breast strips

½ (8-oz) block colby-Jack cheese, sliced

2 T. butter, melted

½ T. honey mustard

½ tsp. Worcestershire sauce

 

Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Divide desired amount of bacon, chicken, and 1 slice cheese over wide part of each crescent triangle. Roll up crescents according to package directions. Place in a lightly greased 9-inch baking dish. Stir together melted butter, honey mustard, and Worcestershire sauce; brush over tops of rolls. Bake 15 to 20 minutes or until golden brown. Serve with additional honey mustard for dipping, if desired.

Chicken Cordon Bleu Sandwiches on Baguette

Chicken Cordon Bleu Sandwiches on Baguette

Chicken Cordon Bleu Sandwiches on Baguette

 

½ cup sour cream, light or regular

2 tablespoons prepared yellow mustard

2 tablespoons honey

6 thin sliced boneless skinless chicken breasts, about 1 ½ pounds chicken (see Notes section below)

8 ounces Italian seasoned panko bread crumbs,

1 teaspoon garlic powder

1 teaspoon paprika

1 cup buttermilk

6 slices deli ham

6 slices Swiss cheese

6 sandwich rolls or sliced baguette

1 ½ cups fresh baby spinach

2 tablespoons olive oil, plus additional as needed

 

Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the breadcrumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 tablespoons olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid overcrowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.