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Category: Sandwiches & Lunch Dishes

Chicken of the Woods Tacos

Chicken of the Woods Tacos

Chicken of the Woods TacosChicken of the Woods Tacos

 

COTW taco filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

 

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

 

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

 

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Sliced avocado

Hot sauce of choice

 

Clean and grind the mushrooms in the large die of the grinder. Grinding it down too much will create more of a paste than something similar to ground meat. Set aside. Combine all of the spices to make the taco seasoning mix. Puree the cream ingredients together and set aside. Shred the iceberg lettuce. Buzz or finely hand chop the pico de gallo ingredients until your preferred size and texture. (I like saving time and using the blender for a salsa consistency.) Warm the stock and vinegar in a small pot. Whisk in the achiote paste. Add half the butter and fat to a large skillet on high heat, preferably cast iron, and brown the ground mushroom in two batches until slightly crispy. You may need to add more fat to accomplish this. Put the ground mushrooms back into the skillet on medium-high heat and mix in the taco seasoning. Cook for a minute or two. Add the stock mixture and reduce the heat. The mushrooms will absorb this fast, but the point is to cook out the raw flavor of the spices. Remove the taco filling from the heat after around five minutes, or once the liquids have cooked out. Add a couple of T. of butter to a nonstick pan. Sear the mushroom mixture in batches to get extra crispy edges. Crisp the flour tortillas in a pan or over an open flame, slice some avocado, and plate the tacos with the crema, lettuce, and pico de gallo.

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

 

1 large onion thinly sliced

2 sweet onions sliced thin

8 T. butter divided

1 cup pineapple juice

1 cup pineapple diced

2 tsp. Dijon mustard

1 tsp. Worcestershire

12 rolls, slider sized

12 slices leftover ham

12 slices of Swiss cheese

6-8 slices fried bacon

1 tsp. poppy seeds

 

Jerk BBQ Sauce

 

1 cup of your favorite BBQ Sauce

1/3 cup pineapple juice

1 T. soy sauce

1-2 tsp. spicy curry powder depending on your taste

1/4 tsp. cinnamon

1 jalapeno seeded + chopped

 

To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.

 

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

 

1 1/2 C. leftover mashed potatoes

1 C. buttermilk

2 eggs

1/4 C. butter melted

4-5 leaves sage minced

1 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. parmesan cheese grated

Sandwiches

leftover turkey enough for 4 triangles

1 T. butter

1 avocado lightly mashed

salt and pepper to taste

4 oz. brie sliced (or more!)

leftover cranberry sauce

8 slices cooked thick cut bacon optional

4 eggs cooked to your liking (optional)

 

To make the waffles. In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined. Fold in the parmesan cheese. Preheat waffle iron. When ready scoop the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once hot add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper. Assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet. Spread the mashed avocado on four of the waffle triangles (or squares or whatever shape you have). Top with sliced brie, then the warm buttery turkey, a dollop of cranberry sauce and two slices of bacon (if using). Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes, watching closely to make sure the brie is not getting too melty! During this time I fried my eggs. Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches. Push down and eat!! FYI, it is going to be a bit messy. We had to use a fork for these!

Party Size Italian Melt

Party Size Italian Melt

Party Size Italian MeltParty Size Italian Melt

 

1/3 C. extra virgin olive oil

1/4 C. red wine vinegar

zest and juice of 1 lemon

2 cloves garlic, minced or grated

1 tsp. dried oregano

1/2 C. mixed Italian olives, pitted

2 T. chopped pickled jalapeños

1 pinch black pepper

1 loaf ciabatta bread, halved lengthwise

1/4 C. fresh basil, roughly chopped

6 thin slices spicy salami

6 thin slices prosciutto

6-12 thin slices pepperoni

6 slices provolone cheese

8 oz. fresh mozzarella cheese, torn

1 red or orange pepper, roasted and sliced

1 C. baby arugula

 

Preheat the oven to 400 degrees F. To make the vinaigrette. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, jalapeños, and a pinch of pepper. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the vinaigrette over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more, or until the cheese has melted. Remove the foil and cook an additional 5-10 minutes, until the bread is toasted. Remove from the oven and let sit 3-4 minutes. Slice into 4 larger or 8 smaller sandwiches. Serve and enjoy! Notes To make ahead of time, assemble the sandwich all the way through step 3. Add the arugula, peppers, and top half of the bread. Wrap in foil and keep in the fridge for up to 1 day. To make, remove from the fridge while the oven preheats. Bake, in the foil for 20 minutes, remove the foil and bake an additional 10 minutes.

Folded Crispy Cheese and Chicken Wrap

Folded Crispy Cheese and Chicken Wrap

Folded Crispy Cheese and Chicken WrapFolded Crispy Cheese and Chicken Wrap

 

2 T. extra virgin olive oil

1 yellow onion chopped

1 lb. boneless skinless chicken breasts, cubed

2 cloves garlic, chopped

2 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. cayenne pepper, using more or less to taste

Kosher salt and black pepper

4 large (burrito size) whole wheat, or gluten-free, tortillas

2 C. shredded romaine lettuce

1/2 C. chopped pickles

1/2 C. chopped cilantro

4 T. mustard

4 very thin slices deli ham

1/2 C. shredded swiss cheese

1/2 C. shredded pepper jack cheese

Creamy Jalapeño Sauce

1 avocado, halved

1 C. fresh cilantro

1/4- 1/2 C. pickled jalapeños, use to your taste

2 T. lime juice

1 tsp. cumin

1 tsp. onion powder

1 tsp. garlic powder

1/3 C. mayo

 

In a large skillet, heat the olive oil over high heat. Add the onion and chicken and cook 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, pickles, and cilantro on the top left corner. Spread the mustard on the top right corner, add the cheese, and ham (see photos for visuals). Fold the chicken over the lettuce. Then, working clockwise, fold that quarter over the ham. And finally, fold that quarter over the bottom corner with cheese. To make the jalapeño sauce, combine all ingredients except the mayo in a blender. Blend until smooth. Now add the mayo and season with salt. Pulse to combine. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with jalapeño sauce.

 

Servings: 4
Serving Size: 1 wrap with sauce

Calories: 738
Fat: 43 g
Fiber: 11 g
Protein: 43 g

Queso Steak and Elote Tacos

Queso Steak and Elote Tacos

Queso Steak and Elote TacosQueso Steak and Elote Tacos

 

2 C. grilled or roasted corn

3 T. mayo

1 jalapeño, seeded if desired, and chopped

2 T. chopped fresh cilantro

1 T. lime juice

1/2 C. crumbled cotija or feta cheese

salt

Tacos

2-3 T. taco seasoning (homemade in notes)

1 lb. flank steak

1 1/2 C. shredded Mexican cheese blend

8 mini taco-size flour tortillas

8 hard taco shells

shredded lettuce, avocado, and limes, for serving

Queso

1 can RO*TEL

2 C. cubed pepper jack or Velveeta, melted

 

To make the street corn: mix all ingredients in a bowl. Season with salt. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love! Taco Seasoning: Mix 2 T. chili powder, 2 tsp. smoked paprika, 2 tsp. ground cumin, 2 tsp. garlic powder, 2 tsp. onion powder, and 2 tsp. salt.

 

Servings: 4
Serving Size: 2 tacos

Calories: 1091
Fat: 65 g
Fiber: 6 g
Protein: 61 g

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!

 

Servings: 6
Serving Size: 1 slice (1/6 of braid)

Calories: 367
Fat: 22 g
Fiber: 0 g
Protein: 20 g

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.

 

Servings: 12
Serving Size: 2 rolls

Calories: 130
Fat: 8 g
Fiber: 0 g
Protein: 6 g

The Arizona Burrito

The Arizona Burrito

The Arizona BurritoThe Arizona Burrito

 

1 lb. skirt steak (cut into bite-sized cubes)

1 large russet potato, peeled and diced

1 poblano pepper or bell pepper, diced

1/2 medium onion, diced

1 tsp. cumin, 1 tsp. chili powder, salt, and pepper to taste

1 C. shredded Oaxaca or Monterey Jack cheese

2-3 large flour tortillas

 

Prepare the steak: Season the steak with salt, pepper, and chili powder. In a large skillet with olive oil, brown the steak over medium-high heat. Remove and set aside. Cook the veggies & potatoes: In the same skillet, add the diced potatoes, onions, and poblano peppers. Cook until the potatoes are tender and browned. Combine: Return the steak to the skillet, add the cumin, and mix well. Assemble: Warm your flour tortillas. Add a scoop of the steak and potato mixture down the center, top with a generous handful of cheese, and roll it up burrito-style. Toast the burrito on the skillet for 1-2 minutes per side to melt the cheese, and serve with pico de gallo

The Arizona Cheese Crisp

The Arizona Cheese Crisp

The Arizona Cheese CrispThe Arizona Cheese Crisp

 

2 large burrito-sized tortillas, (at east 13 inch diameter)

¼ C. butter

1½ C. shredded Colby Jack cheese

¼ C. diced green chiles

 

Preheat your oven to 350°F with a rack in the middle. Butter the tortilla making sure to cover the entire surface and place it on a large, foil-lined baking sheet. Bake for about 5-10 minutes or until the tortilla is toasted. Remove it from the oven and sprinkle with ¾ C. cheese and diced green chiles. Return to oven and bake for an additional 2-3 minutes or until the cheese has melted. Take out, cut up, and enjoy warm. Repeat with additional cheese crisps.

 

Servings: 4
Serving Size: 1/2 cheese crisp

Calories: 446
Fat: 30 g
Fiber: 2 g
Protein: 15 g

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!

 

Servings: 12
Serving Size: 1 slider (2 open-face halves)

Calories: 400
Fat: 26 g
Fiber: 2 g
Protein: 21 g

Stromboli

Stromboli

StromboliStromboli

 

1 batch pizza dough

1/4 C. grated Parmesan cheese

12 slices Black Forest or honey ham (about 100 g)

12 slices thinly sliced Provolone, Edam, Havarti or mozzarella cheese (about 150 g)

1-2 roasted red peppers, chopped or cut into strips

1 egg, lightly beaten

 

Preheat oven to 400°F. Divide the dough into 6 pieces and roll each into an 8-inch circle on a lightly floured surface. Sprinkle each piece with Parmesan cheese and layer with ham, provolone and red peppers. Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out. Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu SandwichesChicken Cordon Bleu Sandwiches

 

½ C. sour cream, light or regular

2 T. prepared yellow mustard

2 T. honey

6 thin sliced boneless skinless chicken breasts, about 1 ½ lb. chicken

8 oz. Italian seasoned panko bread crumbs,

1 tsp. garlic powder

1 tsp. paprika

1 C. buttermilk

6 slices deli ham

6 slices Swiss cheese

6 sandwich rolls or sliced baguette

1 ½ C. fresh baby spinach

2 T. 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 bread crumbs 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 T. 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 over crowding 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.

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

 

Servings: 12
Serving Size: 2 sliders

Calories: 523
Fat: 23 g
Fiber: 1 g
Protein: 28 g

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.

Molletes Recipe: Open Faced Mexican Breakfast Sandwiches

Molletes Recipe: Open Faced Mexican Breakfast Sandwiches

Molletes Recipe: Open Faced Mexican Breakfast SandwichesMolletes Recipe: Open Faced Mexican Breakfast Sandwiches

 

2 bolillo rolls or demi baguette halved lengthwise

1 C. refried beans warmed

½ C. crumbled queso fresco

4 fried eggs

1 medium avocado sliced

Hot sauce to taste

Sea salt and freshly ground black

pepper to taste

Chile powder to taste

 

Preheat the broiler. Toast the bread until golden brown and then place on a foil-lined baking sheet or toaster oven pan. Heap the beans on top of each bread slice, dividing evenly, then cover with the cheese, again dividing evenly. Place the sandwiches under the broiler or in the toaster oven until the cheese is melted. Remove the sandwiches from the oven and layer each with 1 fried egg and a few slices of avocado. Season with hot sauce, salt, pepper and chile powder to taste.

 

Servings: 4
Serving Size: 1 open-faced half roll with 1 egg

Calories: 370
Fat: 18 g
Fiber: 7 g
Protein: 17 g

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.

Chicken Burritos

Chicken Burritos

Chicken Burritos

 

1 1/2 C. cooked rotisserie chicken, shredded

1 C. cooked rice

1/2 C. canned beans (black or pinto), drained

1/2 C. shredded cheese

2 large flour tortillas

1 T. oil

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. kosher salt

Optional: Salsa, Sour cream, Hot sauce

 

Heat a pan over medium-high with the oil. Add the chicken, chili powder, cumin, and salt. Toss and let it get a little color in spots. Add the beans and rice, stir until everything’s hot and combined. If it feels dry, add a splash of water or broth. Warm the tortillas so they’re flexible. Divide the filling between them, add cheese, and any extras like salsa or sour cream and roll up. Put the burritos seam-side down in a dry pan and toast until golden and crisp.

 

Servings: 2
Serving Size: 1 burrito

Calories: 733
Fat: 29 g
Fiber: 6 g
Protein: 44 g

Crispy Chicken Melt

Crispy Chicken Melt

Crispy Chicken Melt

 

1 C. cooked chicken, finely shredded

4 slices bread (sourdough, white, whatever you’vegot)

4 slices cheese (cheddar, provolone, or mozzarella)

2 T. butter or mayonnaise (for the bread)

2 T. mayo

1 tsp. mustard or chili sauce

Pickles or thin sliced onion

Chips

 

Heat a pan over medium-high with a little oil or butter. Add the shredded chicken and leave it alone for a couple minutes so it can get crispy in spots. Stir, let it go another minute, and season lightly with salt and pepper. Drop the cheese right onto the chicken in the pan and let it melt into it. Meanwhile, spread butter or mayo on one side of each slice of bread. Put two slices, buttered side down, into another pan (or move the chicken aside and use the same one). Pile the cheesy chicken onto the bread, top with the remaining slices (buttered side up), and cook until golden and crisp, about2 to 3 minutes per side. Press lightly so everything melts together. Add pickles. Mix mayo with chili sauce and spread inside before closing

Grilled Mortadella Sandwich

Grilled Mortadella Sandwich

Grilled Mortadella SandwichGrilled Mortadella Sandwich

 

4 – 1/3 inch slices of Mortadella

2 rolls

4 slices provolone

2 T. Mayonnaise

‍Spicy Deli Pepper Spread:

1/4 C. giardiniera, drained and chopped

2 T. sliced pepperoncini, chopped

1 T. olive oil

1 tsp. red wine vinegar

1/4 tsp. dried oregano

pinch red pepper flakes

 

Heat grill to medium high. Makes small slits around the outside of the mortadella, put on the grill and cook, turning often until beautifully charred. When almost done, add cheese to each and let melt. Combine pepper spread ingredients, mix well to combine. Toast buns, add mayo, pepper spread, the slices of mortadella, and top bun.

 

Servings: 2
Serving Size: 1 sandwich

Calories: 910
Fat: 66 g
Fiber: 2 g
Protein: 40 g

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!

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

 

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. smoked paprika

Kosher salt

One 15.5-oz. can black beans, drained and rinsed

1 green or red bell pepper, cored, seeded, and roughly chopped (about 1 C.)

1 large yellow onion, roughly chopped (about 1½ C.)

1 jalapeño pepper, seeded and finely chopped

2 T. olive oil

10 large eggs

Six 9- or 10-inch gluten-free tortillas

2 oz. Cheddar, shredded (⅔ C.)

 

Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. If you’re prepping for the fridge or freezer, pull out six 12-inch lengths of aluminum foil for wrapping. Skip this step if serving all six at once. In a medium bowl, mix the cumin, chili powder, garlic powder, smoked paprika, and 1 tsp. salt. Add the black beans, bell pepper, onion, jalapeño, and oil and mix well. Transfer the mixture to the sheet pan and spread it in one even layer. Roast until the onions and peppers are softened, 10 to 12 minutes. Meanwhile, in the same medium bowl, whisk the eggs and a pinch of salt until no streaks remain. Use a spatula to push the vegetables to the outer edges of the sheet pan, creating about a 10 × 6-inch rectangle in the middle of the tray. Pour the egg mixture into the center of the rectangle. Return the pan to the oven, stirring to scramble halfway through with a fork or spatula, until the eggs are opaque and fluffy, 7 to 9 minutes. Mix the vegetables and eggs together with a spatula until evenly combined. Wrap the tortillas in one or two damp paper towels and microwave until softened and pliable, about 1 minute. To assemble, place the six 12-inch sheets of aluminum foil on the counter. Place 1 tortilla on top of each foil sheet. Dividing evenly, spoon the shredded Cheddar into the middle of each tortilla and top with the egg mixture. To wrap up the burrito, fold the sides of the tortilla into the center. Then, starting at the bottom, roll tightly toward the top into a cigar shape. Immediately wrap the burrito tightly in the foil sheet. Transfer to the refrigerator or freezer for storage. To reheat: From the refrigerator, remove the foil and microwave until warm, 1½ to 2 minutes. From the freezer, remove the foil and microwave until warm, 2½ to 3 minutes. If desired, heat 1 T. oil in a skillet and pan-fry the burrito over medium heat for 2 minutes on each side.

 

Servings: 6
Serving Size: 1 burrito

Calories: 437
Fat: 20 g
Fiber: 8 g
Protein: 21 g

Chicken of the Woods Caesar Burgers

Chicken of the Woods Caesar Burgers

Chicken of the Woods Caesar BurgersChicken of the Woods Caesar Burgers

 

1-3 cloves garlic, minced

1 C. mayonnaise

1 tsp. anchovy paste (or 3 anchovies, minced)

2 T. lemon juice (juice from ½ a lemon)

1 tsp. Worcestershire sauce

1 tsp. smooth Dijon mustard

¾ C. Parmesan cheese, grated

1 small pinch kosher salt

½ tsp. black pepper

¼ tsp. white sugar

12 pieces bacon

1½ lb. chicken of the woods, torn into bun-sized pieces

Lard or oil for frying

1 C. all-purpose flour

½ tsp. kosher salt

½ tsp. pepper

4 eggs

2 C. panko breadcrumbs

1 head romaine lettuce, torn into large pieces

4 sesame seed buns

 

Mince garlic and add a small pinch of salt, allow this to sit for 5 minutes. Mince again and scrape into a paste with the side of your knife. Add it to a bowl along with the rest of the sauce ingredients and mix well. Cook the bacon slices until crispy. Drain the bacon skillet of most of its grease, then add the buns to toast them. Bring several inches of oil in a deep skillet to 350°F. Set out three plates or shallow bowls. Add the flour, salt, and pepper to one, the beaten eggs to another, and the panko breadcrumbs to the last. Dip the mushroom pieces in the flour, then shake off. Dip in the eggs on both sides, then into the panko, pressing the crumbs into the mushroom. Transfer to the hot oil and fry for about 3 to 4 minutes per side until golden brown. Do this in several batches so you don’t overcrowd the pan. Keep the fried mushrooms in a 200°F oven while you finish the rest. Tear the lettuce into large, bun-sized pieces. Slather the toasted buns with the Caesar dressing/sauce on both sides. Stack a few pieces of the fried mushroom (depending on its size) onto the bottom bun. Add bacon slices and top with lettuce, then with the top bun. Serve immediately.

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.

 

Servings: 24
Serving Size: 2 T.

Calories: 108
Fat: 10 g
Fiber: 0 g
Protein: 4 g

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!

 

Servings: 2
Serving Size: 2 wraps

Calories: 339
Fat: 29 g
Fiber: 4 g
Protein: 13 g

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.

 

Servings: 4
Serving Size: 1 flatbread

Calories: 451
Fat: 25 g
Fiber: 2 g
Protein: 15 g

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.

 

Servings: 8
Serving Size: 1 sandwich

Calories: 345
Fat: 7 g
Fiber: 2 g
Protein: 29 g

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.

 

Servings: 24
Serving Size: 1 slider

Calories: 220
Fat: 10 g
Fiber: 1 g
Protein: 12 g

Taco Hand Pies with Cilantro Cream

Taco Hand Pies with Cilantro Cream

Bento Taco Hand Pies with Cilantro Cream

Easy Beef Taco Hand Pies

 

2 9-inch pie crust pastry, store-bought or made from scratch

1 tbsp olive oil

1 large onion, diced

½ medium bell pepper, diced

3 cloves garlic, minced

1 lb ground beef

salt, to your preferred taste

pepper, to your preferred taste

½ 6-oz can tomato paste

1 4-oz can diced green chilis , liquid drained

½ cup beef broth

1 tbsp cumin , or your favorite taco seasoning mix

1 tbsp ground roasted chili peppers , or 1 tbsp red pepper flakes

1 cup Mexican cheddar cheese blend , shredded

 

Egg Wash

 

1 medium egg , including the egg yolk

1 tbsp water

 

Preheat the oven to 350° F. Heat the olive oil, onions, and bell peppers in a large nonstick skillet and cook over medium heat until softened, then add in the garlic and cook until fragrant. Add the ground meat to the large skillet and cook beef using a spatula to break it up as it browns over medium-high heat. Season with salt and pepper. Drain the fat (grease) from the skillet. Add in the tomato paste, green chilis, beef broth, cumin, ground roasted chili pepper flakes (or red pepper flakes) to the beef mixture and combine well. Continue to cook over medium heat for about 5 minutes. Taste test the taco meat and add additional seasonings to your preferred taste. Once you’re satisfied with the heat and flavor, remove from heat and set to the side while you prepare your pastry squares or dough circles. On a lightly floured surface and using a rolling pin, roll out the pie pastry. Cut into squares using a paring knife (or a square-shaped storage container, biscuit cutter, or cookie cutter) pressed down into the dough. You will need an equal number of squares to ensure a top and a bottom square for each pie. TIP: After you’ve cut out all your squares, roll out the remaining dough to cut out a few more pastry squares. Scoop a spoonful of the beef mixture onto one pastry square, sprinkle with a bit of shredded cheddar cheese, and top with another pastry square. Crimp together and press the edges of the squares using the bottom of a fork. Place a large piece of parchment paper (or foil) over a large baking sheet and spray with non-stick cooking spray. Transfer the assembled pies to the baking sheet and cut a few small steam vents on the top of each pie. In a small bowl, mix together the egg and water. Brush the egg wash over the top and edges of each completed hand pie with a basting brush. Sprinkle with paprika and dried parsley. Bake in the oven for 20 minutes on the middle rack or until the crust turns a beautiful golden brown color.

 

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

 

Servings: 8
Serving Size: 1 hand pie with cilantro cream

Calories: 453
Fat: 29 g
Fiber: 2 g
Protein: 16 g

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.

 

Servings: 2
Serving Size: 1 sandwich

Calories: 425
Fat: 25 g
Fiber: 5 g
Protein: 11 g

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.

 

Servings: 4
Serving Size: 1 (3-inch) piece of sub with sauce

Calories: 833
Fat: 48 g
Fiber: 4 g
Protein: 39 g

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.

 

Servings: 8
Serving Size: 2 pinwheels

Calories: 297
Fat: 20 g
Fiber: 1 g
Protein: 9 g