Browsed by
Category: Sandwiches & Lunch Dishes

Waffled Ham and Cheese Melt with Maple Butter

Waffled Ham and Cheese Melt with Maple Butter

Waffled Ham and Cheese Melt with Maple Butter

1 T. unsalted butter, at room temperature
2 slices sandwich bread
2 oz. Gruyère cheese, sliced
3 oz. Black Forest ham, sliced
1 T. Maple Butter

Preheat the waffle iron on low. Spread a thin, even layer of butter on one side of each piece of bread. Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron. Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich but do so carefully – the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown, and the cheese is melted. Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve. Makes 1 sandwich. Maple Butter: Combine 8 T. (1 stick) salted room-temperature butter with 1 T. maple syrup in a medium-size bowl and whip with an electric mixer or a whisk until well-blended.

Grilled Cheese Sandwich

Grilled Cheese Sandwich

Grilled Cheese Sandwich

2 slices sandwich bread
3 oz. cheddar cheese
2 T. salted butter, at room temperature

Preheat the waffle iron while you assemble the sandwiches. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

1 carrot, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, cored, seeded and cut into large pieces
6 scallions, trim off bottom root and top (6-inch slice)
1 Japanese eggplant, thinly sliced
1 head Belgian endive, slice root off, keep leaves whole
2 whole wheat rolls

Tapenade:
10 calamata olives, pitted
½ shallot, peeled and sliced
1 tsp. capers
½ tsp. olive oil

Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized. Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.

Fishy Bento Lunch

Fishy Bento Lunch

2 Pieces of Bread
Tuna
3 Carrots
1 Pretzel Rod
1 Twizzler String
Gold Fish Crackers
Blue Jell-O
1 Clementine
Heart Sprinkles (optional)

(This is never going to stay like this if you were really packing a lunch.  You need filler for the sandwich side, and that yellow?  Yikes, what a mess.  Easy lunchboxes aren’t leak proof.  I have several small boxes of different types to fit into the various wells of our multitudinous lunch boxes.   And I would probably exchange the crackers for little fish cut from carrots; I have a cutter for that.  It’s way carb / sugar heavy)

Cuban Pulled-Pork Sandwiches with Caramelized Onion & Thyme Mayo

Cuban Pulled-Pork Sandwiches with Caramelized Onion & Thyme Mayo

2 C. orange juice
2 tsp. dark rum
2 tsp. fresh lime juice (1 lime)
3 garlic cloves, minced
2 tsp. finely chopped fresh oregano leaves

1 2-pound pork shoulder
3 tsp. orange juice
2 tsp. finely chopped fresh thyme leaves
2 tsp. finely chopped fresh oregano leaves
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. extra-virgin olive oil

1 large yellow onion, thinly sliced (about 1 1/4C.)
2 tsp. sugar
Pinch of salt
1 large crusty baguette (about 16 inches long), sliced in half lengthwise and cut into 4 equal
portions
2 C. finely chopped romaine lettuce, for serving
1/2 C. packed chopped fresh cilantro, for serving
Thvme Mayonnaise

For the marinade, in a small bowl, combine the orange juice, rum, lime juice, minced garlic, and oregano. Cut l-inch-deep slits all over the pork and place it in a gallon-size resealable plastic bag. Pour the marinade over the top, seal the bag, and shake it gently to coat the pork. Refrigerate overnight, for at least 8 hours and up to 24 hours. Remove the pork from the bag and transfer it to the base of a standard 6-quart slow cooker. Pour 1/2 C. the marinade in the base of the slow cooker and discard the rest. In a food processor, pulse the orange juice, garlic, thyme, oregano, cumin, the 1/2 tsp. salt, pepper, and oil until smooth, about 3 pulses. Rub the paste all over the pork and into the slits. Cook on low until the pork is tender and no longer pink in the center, about 8 hours depending on the settings of your slow cooker. Using two forks, pull the pork into large chunks. For the caramelized onion, in a 12-inch nonstick skillet set over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft, 10 minutes. Add the sugar and salt and cook, stirring occasionally, until the onion is a deep golden brown, about 12 minutes more. If the onion starts to burn, add a tsp. water to the pan. The caramelized onion will keep in an airtight container in the refrigerator for 5 days. To assemble the sandwiches, lay the 8 baguette pieces on a clean work surface, cut sides up. Spread 2 tsp. the Thyme Mayonnaise on each of half of the baguette pieces. Divide the pork among half of the baguette pieces and top first with the lettuce, then with the onion, then with the fresh cilantro and the other halves of the baguettes. Serve.

Thyme Mayonnaise
2 garlic cloves, minced
Pinch of salt
1 tsp. fresh lime juice (about 1/2 lime)
1/2 C. mayonnaise
2 tsp. finely chopped fresh thyme

In a small bowl, using a fork, mash the garlic with the salt and lime juice. Let stand for 5 minutes to allow the acidity of the lime to soften the garlic. Stir in the mayonnaise and thyme. The thyme mayonnaise will keep in an airtight container in the refrigerator for 3 days.

Owl Lunch

Owl Lunch

1 Babybel
2 Raisins
2 pieces of whole wheat bread (sandwich of choice)
2 Baby Carrots
Pretzel Spoons or Mini Pretzel Twists
1 Pretzel Rod
Kale Chips (or you could use green grapes)

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

 

2 T. (30 mL) butter

½ cup (125 mL) finely chopped wild onions

2 Tbsp (30 mL) flour

1 tsp (5 mL) French’s mustard powder (or 1 Tbsp [15 mL] prepared mustard)

1 cup (250 mL) milk

½ cup (125 mL) apple cider (or beer)

1 tsp. (5 mL) Worcestershire sauce

½ cup (125 mL) blue cheese (like Stilton)

½ cup (125 mL) aged white cheddar cheese

salt and pepper, to taste

4 slices good rustic bread

additional chopped wild onions, for garnish

 

Preheat the oven to broil. In a saucepan over medium-high heat, melt the butter. Add the wild onions and sauté for 1– 2 minutes. Add the flour and mustard powder and whisk until a smooth paste is formed. Add the milk, cider, and Worcestershire sauce. Whisk until the sauce thickens. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Grate the cheeses. Add to the sauce and stir until melted and the sauce has thickened. Taste and adjust seasoning with salt and pepper if necessary. Remove from the heat and allow to cool. Toast the bread lightly and place on a baking tray, top with the cooled sauce, making an even thick layer. Sprinkle with the additional raw wild onions. Place under the broiler and cook until the sauce begins to brown and the onions slightly char, about 3– 4 minutes. Serve immediately. Reserve any extra sauce; it makes a great topping for tuna or salmon melts.

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Who doesn’t love a great steak sandwich? This hearty version is one of my boys’ favorites. Simple to make, it packs a punch with the Dijon and garlic marinade, the strong cheese that melts into the bread, and the spicy, bright, salty, extra-hot, lime-soaked chiles toreados and their marinade.

1/4 cup olive oil
1/4 cup soy sauce or Maggi
3 tablespoons Dijon mustard
4 garlic cloves, pressed or minced
1/4 teaspoon freshly ground black pepper or to taste
2 pounds flank steak
6 bolillos. teleras, Portuguese rolls, or small baguettes or 2 or 3 baguettes cut into 4- to 6-inch lengths, split in half
6 thick slices Swiss or Muenster cheese
Matador Chiles

In a small bowl, whisk together the oil. soy sauce, mustard, garlic, and pepper. Place the steak in a large baking dish and pour the marinade over it. Turn a few times to make sure that the meat is completely coated. Marinate for at least 30 minutes, and up to 24 hours. If marinating for more than 30 minutes, cover and refrigerate. Preheat the broiler. Place the baking dish with the meat under the broiler. 3 to 4 inches from the heat, and broil for 5 to 7 minutes per side, depending on how cooked you want it. For medium-rare, 5 minutes per side; for just over medium, the way I like it, 6 minutes on the first side and 7 minutes on the other. (Alternatively, you can grill the meat over medium-high heat on an outdoor grill or a grill pan for 5 to 6 minutes per side, depending on how well done you like it; I go for 6 minutes per side.) Transfer the meat to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the meat against the grain. Preheat the oven to 350 degrees. Place the split rolls on a baking sheet, cut side up. And place a slice of cheese on each bottom half. Bake until the bread crisps and the cheese melts, about 5 minutes. Top the cheese with the meat and let diners spoon on as much of the Matador Chiles, along with their sauce and onions, as they want (or do it for them if you know their tastes). Cover the sandwiches with the top halves of the rolls and serve, with more Matador Chiles on the side.

Feta, Eggs, and Dandelion Greens

Feta, Eggs, and Dandelion Greens

Dandelion greens are very nutritious: they are high in calcium, rich in iron, and loaded with antioxidants. They are best harvested in springtime when the young greens are still tender and their flavor is mild. But blanching them in boiling w’ater first will remove some of their bitterness. Cultivated dandelions from the store are less bitter than wild ones, but in both cases it’s best to taste test them first. If you’re foraging your own, be careful not to gather them in areas that have been sprayed with pesticide.

4 C. chopped dandelion greens, thick stems removed
2 T. ghee (or butter)
1 leek, white and light green parts only, finely chopped
4 large pasture-raised eggs
1/4 C. crumbled feta cheese

Bring a large pot of water to a boil. Add the dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, patting them as dry as possible with paper towels. Melt the ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks in the ghee until tender, about 5 minutes. Add the dandelion greens one handful at a time. Cook each handful until wilted, then add more. When all the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

 

6 fresh sage leaves

3.5 LB boneless turkey breast

2 T. unsalted butter, softened

kosher salt

black pepper

12 slices bacon

4 ciabatta rolls

0.5 C balsamic onion marmalade

1 ripe avocado, halved, pitted, peeled, and

sliced

4 T. mayonnaise

 

Preheat the oven to 350°F. Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely. 3 In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Smoked Salmon with Avocado, Green Mango and Basil Sandwich

Smoked Salmon with Avocado, Green Mango and Basil Sandwich

Smoked Salmon with Avocado, Green Mango and Basil Sandwich

 

1 small unripe mango, peeled and julienned

Juice from 1/2 lime

Kosher salt

8 thin slices pullman white bread, or other firm-texture bread with a soft crust

1 ripe avocado, halved, pitted, peeled and sliced

Drizzle of extra-virgin olive oil

Freshly ground black pepper

8 ounces smoked salmon, thinly sliced

12 to 16 basil leaves

 

In a bowl, lightly toss the mango in the lime juice and season with salt. Lightly toast the bread. Place the avocado on 4 slices of the bread and gently mash and spread with a fork. Drizzle the avocado with the oil and season with pepper. Top with the mango, smoked salmon and basil. Add the top slices, cut the sandwiches into halves or quarters, and serve. Makes 4 sandwiches.

Boucheron with Grapefruit and Crispy Olives Sandwich

Boucheron with Grapefruit and Crispy Olives Sandwich

Boucheron with Grapefruit and Crispy Olives Sandwich

 

1 teaspoon olive oil

1/3 cup pitted Nicoise olives

1/4 pound slice of Boucheron goat cheese

1 large grapefruit

8 round slices from a french baguette

1 sprig fresh thyme

 

Preheat oven to 350 degrees. Toss the olives with the olive oil in an oven-safe skillet or casserole pan. Roast in the oven for about 25-30 minutes, until crispy. Turn your exhaust fan on here, it might be a little smoky. While the olives are roasting, take the cheese out of the fridge and let it come up to room temperature. Cut the grapefruit into supremes. (Cut off the top and bottom. Sit the grapefruit with one of the cut ends on the counter or cutting board. One section at a time, start at the top of the fruit and cut down the side removing the peel and white pith. Do this one section at a time, rotating around the fruit until you’ve removed all the white and peel. Now pick up the grapefruit and hold it in your hand. Carefully, use the knife in the other hand to remove the sections of fruit from the membrane, cutting at an angle. If you’d like to see a demonstration of how to make supremes, check out Ming Tsai’s tutorial here. It’s a lot easier after you’ve seen someone do it.) Remove any seeds from your grapefruit sections and set them aside in a bowl. When the olives are crispy, remove them from the oven and set aside to cool. Once they’ve cooled, put them on a cutting board and crush them lightly with the back of your knife. You just want to smoosh them a little.  Spread your bread slices on a baking sheet and toast lightly. When you’re ready to assemble, spread the softened cheese on your bread. Top with a grapefruit section and a few crispy olives. Sprinkle with a few thyme leaves. Serve immediately. Makes 8 little open-faced sandwiches.

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

Yields one 9- or 10-inch tart

 

One unbaked tart dough, placed on the tart pan (see recipe, below)

Dijon or whole-grain mustard, to taste

8 ounces goat cheese, sliced into 1-ounce rounds

2 pints of cherry tomatoes (or 2-3 large tomatoes, sliced)

1/4 cup olives, pitted (optional)

2 tablespoons olive oil

salt and freshly ground pepper, to taste

2 tablespoons chopped fresh thyme or your favorite herbs

 

Heat oven to 400 degrees F.  Spread an even layer of mustard on the bottom of the tart dough.  Place 4 rounds of goat cheese on top of the mustard.  Arrange tomatoes (and olives, if using) on top of the cheese. Place remaining 4 rounds of cheese on top of the tomatoes.  Drizzle olive oil over the tomatoes, season with salt and ground pepper, and sprinkle chopped thyme.*  Bake the tart for 30 to 40 minutes, until the dough is cooked and the cheese is nicely browned.

 

*Note: I usually add chopped herbs after about 20 minutes of baking time so that they don’t burn.  For this recipe, I added some additional chopped thyme to the dough for extra flavor.

 

Tart Dough

Yields dough for one 9- or 10-inch tart

 

1 1/2 cups flour

1/2 teaspoon salt

freshly ground black pepper, to taste

1 generous tablespoon chopped thyme (optional)

4 1/2 ounces unsalted butter, chilled, cut into cubes

1 large egg

2-3 tablespoons ice cold water

 

Mix the flour, salt, pepper, and chopped thyme in a medium-sized bowl. Add the butter and using your hands, pastry blender, or two forks, cut the butter into the flour/thyme mixture until it resembles a crumbly, cornmeal-like consistency.  Mix the egg with 2 tablespoons of the water. Make a well in the center of the flour mixture and add the beaten egg, stirring gently until the dough holds together. Add the additional tablespoon of ice water, if needed.  Gather the dough into a ball and roll the dough on a lightly floured surface, adding only the minimum amount of flour to keep the dough from sticking to the counter. Roll the dough around the rolling pin and then unroll it over the tart pan with a removable bottom. “Dock” the dough by pressing the tart dough firmly with your fingertips to make a few indentations. Be careful not to press too hard to tear the dough.

Jalapeno Popper Grilled Cheese Sandwich

Jalapeno Popper Grilled Cheese Sandwich

jalapeno popper grilled cheese4 Jalapenos (small)
1 T. Cream Cheese
½ T. Ranch Dressing
1-2 T. Chives (chopped)
Dehydrated Tomato (two slices)
Cheese
Butter
Bread

First roast your jalapenos. You can do this on the barbeque, but since I was out of propane I roasted them on my stove element on medium-low heat (gotta make do with what you have!). While the jalapenos are roasting combine the cream cheese, ranch dressing, chives and dehydrated tomato in a bowl, mixing until smooth. Once the jalapenos are done roasting, place them in a Ziploc bag for a few minutes, then peel the skins off, cut them in half and remove the seeds and spines. On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of cheese (I just used Kraft Tex-Mex shredded cheese). Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown. Slice it In half and dig into this AMAZING grilled cheese sandwich!

Pulled Chicken Sandwiches with Slaw

Pulled Chicken Sandwiches with Slaw

pulled-chicken-apple-cucumber-slaw-med108372_vert1 rotisserie chicken (about 2 1/2 pounds)
1 Granny Smith apple, cut into matchsticks
2 English cucumbers, cut into matchsticks
2 scallions (green parts only), thinly sliced
1/4 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup honey
Coarse salt and ground pepper
4 hamburger buns

Shred chicken, discarding skin. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. Divide chicken mixture among buns and top with apple-cucumber slaw.

Sheet Pan Supper: Smoked Salmon Egg Boats

Sheet Pan Supper: Smoked Salmon Egg Boats

2 sourdough bâtard loaves or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives

eggboat

Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the boats. Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.) Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

More Egg Boat Fillings: Not into smoked salmon and capers? Try one of these other combinations to dress up your own perfect egg boat. Just place the ingredients in the bottom of the boat before adding the eggs.

Gruyère cheese + crumbled bacon + sautéed mushrooms
Feta cheese + halved cherry tomatoes + chives
Cheddar cheese + crumbled cooked sausage + chopped scallions

Miso Salmon Burgers with Ginger and Scallions

Miso Salmon Burgers with Ginger and Scallions

3/4 lb. salmon fillet, with skin removedSalmon-Burger1
3 scallions, sliced
1 T. miso paste
1 T. grated fresh ginger
1/3 C. panko (Japanese breadcrumbs)

Preheat oven to 425 degrees. Add salmon, scallions, miso, and ginger to a food processor and pulse until combined (but still chunky). Stir in panko. Form salmon into cakes and place on an lightly oiled baking sheet. Bake for four minutes on each side, until cakes are cooked through and beginning to brown. Serve with lettuce/tomato/avocado fixings on a bun, or just enjoy! Sometimes we just dip ours in our favorite miso dressing (such as Genji’s Original Miso Dressing).

Ham & Cheese Pinwheels

Ham & Cheese Pinwheels

ham-and-cheese-pinwheels-recipe

1 package cooked deli meat ham {about 6-8 slices}
1/4 package of Cream Cheese, softened
1 T. mustard
1 can refrigerated crescent rolls (or use your own dough)
1 cup grated Swiss cheese
2 green onions {sliced}

Unroll crescent roll dough into 1 large sheet, use a rolling pin if needed. In a small bowl, combine cream cheese and mustard. Spread mixture onto the surface of the dough. Place ham on top of the cream cheese mixture and then top with mozzarella cheese and green onions. Starting at one side of the dough, roll until you have one large log roll. Using a serrated knife, cut into 1-2 inch sections and place onto a cookie sheet. Bake at 350°F for 14-18 minutes or until edges are golden brown.

Shrimp and Mango Salsa Lettuce Wraps

Shrimp and Mango Salsa Lettuce Wraps

shrimp-lettuce-wraps2Mango Salsa:
1 ripe mango, peeled and chopped
1/2 cup finely chopped red pepper (1/2 of a large pepper)
1/4 cup finely chopped red onion
1 jalapeño, seeded, membranes removed, and finely chopped
2 tablespoons fresh lime juice (1-2 limes)
1/4 cup (or more to taste) chopped cilantro
Salt and pepper to taste

Shrimp:
1 teaspoon or so olive oil, avocado oil, canola oil, etc.
2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Wraps: 2 heads Bibb or butter lettuce, washed and leaves separated

Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don’t forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance). For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don’t overcook the shrimp or they’ll be tough. It only takes a few minutes. 3.Serve the shrimp on lettuce leaves topped with the mango salsa.

Mini Muffuletta Sandwiches

Mini Muffuletta Sandwiches

8 small bunsMini_muffaletta_sandwiches-sk
15 ounces olive salad
8 thin slices deli ham
8 thin slices hard salami
8 thin slices provolone cheese
Olive salad dip (recipe follows)

Preheat oven to 350 degrees F. Lay out the bottom and top of the buns. Spread an equal amount of olive salad onto each half. Add ham, salami and provolone cheese to the bottom half of each bun. Wrap each sandwich in foil. Add sandwiches to the oven and bake for about 15 minutes until warmed and the cheese is melted. Serve warm with olive salad dip.

Olive salad dip recipe

1/3 cup olive salad
2 tablespoons Parmesan cheese
2-3 tablespoons olive oil

Add all ingredients together and stir. If the sauce is too thick, add more olive oil.

The Gobbler

The Gobbler

turkey-sandwich-recipe-gobbler-11 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Tomato Pizza Squares

Tomato Pizza Squares

2 slices soft bre4754_jpg-20150309013652~q80,dx720y432u1r1gg,c--ad
1/4 cup quick pizza sauce
2 slices fresh tomato, cut into quarters
2 slices cheese, cut into quarters (mozzarella, Monterey jack, etc)
8 small basil leaves

Preheat oven to 180°C conventional (or 160°C fan-forced). Line a baking tray with baking paper. Remove crusts from bread. Cut each piece into 4 and spread each piece with tomato sauce. Top each piece with tomato and a square of cheese. Place onto a tray and into the oven until the cheese has melted (10-12 mins).  Add a basil leaf to each slice. Cool and wrap in foil.

Cuban Picadillo with Chiles and Raisins

Cuban Picadillo with Chiles and Raisins

Picadillo-Stuffed-Chiles-Rellenos31 T. olive oil
1 pound ground beef round
1/2 C. chopped onion
5 cloves garlic, sliced
2 (14.5-ounce) cans diced tomatoes with green chiles
1 (6-ounce) can tomato paste
1/4 C. dry red wine or water
1/4 C. raisins
2 tsp. dried oregano
Salt and black pepper
1/4 C. sliced pimiento-stuffed green olives, optional (see note)
2 tsp. drained capers, optional (see note)

Pour olive oil into a large deep skillet or 4-quart saucepan and heat it over medium-high heat. Crumble in the ground beef and add onion and garlic. Cook, stirring and breaking up the lumps of beef, until beef browns all over, about 3 minutes. Add tomatoes, tomato paste, wine or water, raisins and oregano. Season to taste with salt and pepper. Reduce heat to low, cover pan, and let the picadillo simmer until it thickens, 15 to 20 minutes. Spoon picadillo onto plates (or over yellow rice) and garnish it with green olives and capers, if desired. The green olives and capers can be cooked with the beef and tomatoes, but the Dinner Doctor finds that children don’t care for them and use them as a garnish instead. You can also serve this Cuban equivalent of sloppy Joes in pitas.

Yield: 6 servings
Calories: 432
Fat: 23g
Fiber: 3g

Pressed Coppa Sandwiches with Broccoli Rabe Pesto

Pressed Coppa Sandwiches with Broccoli Rabe Pesto

1 po51154940und broccoli rabe (rapini)
Kosher salt
6 garlic cloves, smashed
1/4 C. olive oil
1 tsp. crushed red pepper flakes
1/2 C. finely grated Pecorino
2 tsp. honey
8 slices country-style bread
8 ounces thinly sliced provolone cheese
4 ounces thinly sliced sweet coppa or prosciutto
Olive oil (for skillet)

Cook broccoli rabe in a large pot of boiling salted water until bright green, about 30 seconds; drain; transfer to a bowl of ice water to cool. Drain; squeeze out water; cut into 1-inch pieces. Combine broccoli rabe, garlic, oil, and red pepper flakes a large skillet. Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey. Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil and heat over medium-low heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan, cover with foil, and place a heavy skillet on top. Cook until bread is toasted and cheese melts, 4-5 minutes per side (you can also use a lightly oiled panini press).

Red, White, and Green Grilled Cheese

Red, White, and Green Grilled Cheese

1 tsp. garRed-White-Green Grilled Cheese_Page_1lic, minced (about ½ clove)
1 small onion, minced (about½ cup)
2 C. frozen cut spinach, thawed and drained (or substitute 2 bags (10 oz. each) fresh leaf spinach, rinsed)
¼ tsp. ground black pepper
8 slices whole-wheat bread
1 medium tomato, rinsed, cut into 4 slices
1 C. shredded part-skim mozzarella cheese
Nonstick cooking spray

Preheat oven to 400 ºF. Place a large baking sheet in the oven to preheat for about 10 minutes. Heat garlic with cooking spray in a medium sauté pan over medium heat. Cook until soft, but not browned. Add onions, and continue to cook until the onions are soft, but not browned. Add spinach, and toss gently. Cook until the spinach is heated throughout. Season with pepper, and set aside to cool. When the spinach and onions are cool, assemble each sandwich with one slice of bread on the bottom, one tomato slice, ½ cup of spinach mixture, ¼ cup of cheese, and a second slice of bread on the top. Spray the preheated nonstick baking sheet with cooking spray. Place the sandwiches on the baking sheet. Bake for 10 minutes, or until the bottom of each sandwich is browned. Carefully flip sandwiches, and bake for an additional
5 minutes, or until both sides are browned. Serve immediately

Yield: 4 servings
Calories: 254
Fat: 8g
Fiber: 6g

20 Minute Ham and Cheese Tarts

20 Minute Ham and Cheese Tarts

2 Shee045e32c2b2bafed3057ccc406fad9369ts Puff Pastry, thawed
1/2 cup Flour, for dusting
1 Egg
2 T. Water
2 cups Shredded Cheese
1/2 pound Black Forest Ham Deli Meat, thinly sliced
2 Tomato’s, thinly sliced (optional)
1/2 cup Wilted Spinach (optional)
Tomato Soup, Accompaniment

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Repeat with second puff pastry sheet. With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising. Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham. In a small dish or cup, whisk together the egg and water. Using a pastry brush – brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy. Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.

Croque Monsieur with Greens

Croque Monsieur with Greens

meals 25014 T. softened unsalted butter
2 T. all-purpose flour
1 C half-and-half or whole milk
2 tsp Dijon mustard
1/8 tsp freshly grated or ground nutmeg
Salt and fresh ground black pepper
8 slices sandwich bread
3/4 pound baked ham, thinly sliced
2 C shredded Gruyere cheese
2 T. white wine vinegar
1 tsp apricot jam or orange marmalade
2 T. fresh tarragon leaves, chopped
3 T. extra-virgin olive oil (EVOO)
6 C mixed baby greens, any variety

Heat a heavy nonstick pan or a griddle over medium-low to medium heat. Heat a small sauce pot over medium heat. Add 2 T. of the butter and melt. Whisk the flour into the butter and cook 1 minute, then whisk in the half-and-half. Season with 1 tsp. Dijon mustard, the nutmeg, salt, and pepper and cook 2 minutes to thicken. Remove from the heat. Spread the bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich. Spread the remaining 2 T. of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich cooks and heats through. Cook 3 minutes on each side, or until evenly golden. In a salad bowl, whisk together the remaining tsp. of mustard, the vinegar, apricot jam, and tarragon. Whisk in the EVOO in a slow stream. Add the greens to the bowl and toss to dress. Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.

Corned Beef Pretzel Sliders

Corned Beef Pretzel Sliders

sliders4 pretzel slider buns, recipe here
2 cups shredded or sliced corned beef
2-3 slices Swiss cheese
1/2 cup mayo
1/4 cup ketchup
2 tablespoons Dijon mustard

Preheat oven to 350 degrees. Combine mayo, ketchup, and mustard in a small bowl and mix well. Slice slider buns open and spread both sides with sauce. Layer on corned beef. Top with Swiss cheese, covering beef (1 slice will be too big for 1 slider, so cut in half or fourths to get just enough to cover the corned beef). Place assembled sandwiches in a baking dish with sides (a square Pyrex pan or even a cake pan will work well) and cover with aluminum foil. Bake for about 15 minutes. Remove and serve!

Ricotta Pancakes with Pancetta, Peas and Corn

Ricotta Pancakes with Pancetta, Peas and Corn

ricotta5 ounces thick sliced pancetta or bacon, cut into small pieces
1/2 pound fresh green peas, shelled (1/2 cup)
1/2 C. fresh corn kernels
1 T. butter, plus more for frying
Juice of 1 lemon
1 C. ricotta cheese
1 C. plain whole milk yogurt, preferably Greek
2 large eggs
1/2 C. flour

In a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain; reserve the skillet. In the skillet, stir together the peas and corn and 1 tablespoon butter and cook until al dente, about 5 minutes. Remove from heat and season with the lemon juice, salt and pepper. Keep warm. In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 teaspoon salt until smooth. Stir in the flour until blended. In a large nonstick skillet or on a griddle, melt 1/2 tablespoon butter. Ladle about 3 tablespoons batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1-2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining batter. Serve 2 pancakes per person with the pancetta-vegetable mixture.

10-minute turkey burgers

10-minute turkey burgers

10-minute turkey burgers

 

1 pound ground turkey

1 egg

½ cup gluten free old fashioned rolled oats

½ cup chopped baby spinach

½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra virgin olive oil

 

Place the turkey, egg, oats, spinach, green onion, onion, salt, and pepper to taste in a bowl.  Mix gently to combine. Form into 6 larger or 8 smaller patties Heat a skillet that has a lid over medium high heat and add the oil. Place the patties in the skillet a few at a time. Sauté the patties until lightly browned about 5 minutes, then flip and cover with lid, cooking additional 3 minutes

Tuna Summer Rolls

Tuna Summer Rolls

Tuna Summer Rolls

 

¼ cucumber

½ carrot

½ avocado

Juice of ½ lemon

1 scallion

¾ C. (75 g) bean sprouts

Two 6-ounce (160 g) tins of tuna in water, drained

½ C. (50 g) roasted cashews, coarsely chopped

5 C. (100 g) loosely packed spinach

½ bunch of cilantro, leaves only

6 rice paper wrappers

 

3 T. peanut butter

4 T. soy sauce

2 T. sesame oil

Juice of 1 lime

 

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put in a bowl, and set aside. Put the bean sprouts, tuna, cashews, spinach, and cilantro in separate bowls. Arrange all the ingredients in front of you. Fill a large bowl with hot water and briefly soak one of the rice paper wrappers. Carefully spread it on a plate. Start by placing spinach leaves in the middle, and then top with a few strips of cucumber, carrot, and avocado before scattering on some scallion, bean sprouts, tuna, roasted cashews, and cilantro. Use only a little bit of each—pile on too much and the wrapper will tear. Carefully fold in the ends of the wrapper, then roll it up and cut in half. Repeat until all the rice paper wrappers are filled. To make the dip: Stir together the peanut butter, soy sauce, sesame oil, and lime juice with a fork. Serve the summer rolls with the dip.

 

Open Faced Dungeness Crab Melt

Open Faced Dungeness Crab Melt

Open Faced Dungeness Crab Melt

 

10 tomatillos, sliced in half shell removed

1/4 cup heavy cream

4 1 inch sourdough bread slices

2 T. butter

1 lb. Dungeness crab

1 cup Tillamook white cheddar cheese, shredded

1 cup Tillamook medium cheddar cheese, shredded

3 T. mayonnaise

4 tsp. green onion, thinly chopped plus more for garnish

 

Preheat oven to 425 degrees. Place tomatillo halves on a sheet pan and roast until charred about 10 minutes.  Remove from oven, reserve 4 halves of tomatillo for crab mixture. Blend the remaining tomatillos with a splash of heavy cream.  Set aside. Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside. Drain excess moisture from crab meat and place crab meat in a bowl.  Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together.  Place grilled slices of sourdough bread on a sheet pan. Top with 1/4 of the crab mixture. Place under broiler until melted and dripping down the sides. Place a spoonful of tomatillo sauce on each serving plate and toasted crab melt on top. Garnish with thinly sliced green onions. (This is an open faced sandwich. Photo shows two slices of grilled toast, but recipe only calls for one.)

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

1 C. shredded cooked Chicken

¼ C. thinly sliced Carrot

¼ C. thinly sliced Celery

3 T. Mayo

2 T. finely chopped Red Onion

1 T. slivered Almonds

1 ½ tsp. Coconut Aminos

½ tsp. Honey

1/8 tsp. ground Ginger

1/8 tsp. Garlic Powder

 

Using a spoon, mix all the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.

Mighty Hero Sandwiches

Mighty Hero Sandwiches

1 lb. round loaf sourdough bread
1/4 C. balsamic vinegar
1 T. olive oil
1 tsp. dried oregano
1 tsp. dried parsley flakes
1/4 tsp. pepper
2 cloves garlic, minced
1 C. sliced fresh mushrooms
6 (1/4-inch thick) tomato slices
2 purple onion slices, (1/4-inch thick) separated into rings
2 C. shredded zucchini
1 C. (4 oz.) Fat Free Mozzarella Shreds
4 oz. Deli Thin Sliced Bologna
4 oz. Thin Oven Roasted Turkey Breast

Slice Bread in half horizontally. Remove soft bread from inside each half, leaving 1/2-inch-thick shells; set shells aside. Reserve soft bread for another use. Combine vinegar and next five ingredients in a shallow dish; add mushrooms, tomato and onion. Let stand 15 minutes. Drain, reserving marinade. Brush marinade inside bread shells. Layer half each of zucchini, mushroom mixture, and cheese in bottom half of loaf; top with bologna. Repeat layers; top with turkey and remaining half of loaf. Wrap in plastic wrap; chill. To serve, unwrap loaf; cut into wedges.

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

 

Wraps that rival your favorite sub shop? I’ve got you covered. I’m not kidding, they’re that good. Super low in carbohydrates, high in healthy fats and protein, this is a great lunch for keto lovers. Meals like these are great because the heart of the dish is the same, but you can doctor it to suit all of your family’s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

 

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

½ C. Ranch Dressing, plus a couple T. for drizzling

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

 

Preheat an electric pressure cooker using the SAUTÉ function. After pressing the SAUTÉ button, press the ADJUST button until MORE is highlighted (see Note below). When the display panel reads HOT, add the bacon and diced onion to the pot. Cook, stirring, until the bacon is crispy, about 10 minutes. If it begins to stick to the bottom of the pot, add 1 T. of the butter. Use a slotted spoon to transfer the bacon and onion to a paper towel. Leave all those delicious juices in the pot. Season the cubed chicken breasts with the sea salt and black pepper. Add the remaining butter to the pot and then the chicken. Cook, stirring the chicken, until it browns on all sides, about 5 minutes. Add the parsley, garlic powder, and dried onion, then stir. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 4 minutes. When the pot beeps to let you know it’s finished cooking, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add ½ C. ranch dressing and the bacon/onion mixture to the chicken and combine. Spoon the chicken mixture on the lettuce leaves. Top with the tomatoes, green onions, and a drizzle of ranch dressing, and wrap the leaves around the mixture to serve. Note: Your pot might not have an ADJUST button; if that is the case just press the SAUTÉ button until MORE is highlighted.

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

 

1 (10.5 oz) log goat cheese

1/2 C. plain Greek yogurt

1/4 C. fresh mixed herbs, (try basil, cilantro, dill)

Salt and pepper

1 loaf of crusty seedy whole grain bread

Olive oil

Flaky Sea Salt

4 T. of butter melted

1/2 tsp. sweet paprika

1/2 C. Harissa (the sauce, not powder)

2-8 poached eggs depending how many servings you are making

1 avocado pitted and sliced

Sesame seeds for garnish

 

Preheat boiler to high. Make the goat cheese- In a food processor or blender blend herbs and add salt and pepper. Add yogurt and goat cheese and blend until smooth, add salt and pepper to taste. Make the toast- brush olive oil on bread, broil it on a baking sheet on high 1-2 minutes. Watch closely so you don’t burn it. In a saucepan melt butter with paprika on medium then take off burner. Poach eggs depending on how many servings or guests. For each serving spoon a little goat cheese on a plate. Top goat cheese with a couple of small spoonfuls of harissa and add 1-2 poached eggs. Drizzle eggs with butter with paprika butter. Add a few slices of avocado and sprinkle with sesame seeds. Serve with toast on the side, and more harissa on the side.