Sandwiches & Lunch Dishes – Page 5

Wraps that rival your favorite sub shop? Iâ€™ve got you covered. Iâ€™m not kidding, theyâ€™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 familyâ€™s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

8 ounces nitrate-free bacon, diced

Â½ yellow onion, diced

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

Â½ tsp. fine sea salt

Â¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

Â½ tsp. dried minced onion

Â½ 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 SAUTÃ‰ function. After pressing the SAUTÃ‰ 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 +/âˆ’ buttons until the display reads 4 minutes. When the pot beeps to let you know itâ€™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 escapesâ€”itâ€™s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add Â½ 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 SAUTÃ‰ button until MORE is highlighted.

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

February 11, 2015 Kristen

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 donâ€™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.

Instant Pot Chicken Bacon Avocado Salad

February 9, 2015 Kristen

Instant Pot Chicken Bacon Avocado Salad

2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)

2 eggs

1 1/2 C. chicken broth (or 1 1/2 C. water with 1 1/2 tsp better than bouillon chicken base)

2 C. frozen white sweet corn

6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)

1/4 C. diced green onions

2 medium tomatoes, diced

3 small to medium ripe avocados, sliced into bite size pieces

Kosher salt and freshly ground pepper to taste

Juice from one lemon (about 3 Tbsp)

3 T. extra virgin olive oil

1 tsp kosher salt

1/8 tsp. black pepper

1 tsp. dried dill

Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If youâ€™re using fresh chicken you donâ€™t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken. Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting. While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl. Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs. Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.

Tuna Melt with Homemade Ketchup

January 22, 2015 Kristen

Tuna Melt with Homemade Ketchup

One 6-ounce (160 g) tin of tuna in sunflower oil, drained

1 small red onion, diced

1 scallion, white and light green parts, finely chopped

1/4 bunch of flat-leaf parsley, leaves only, coarsely chopped

3 T. mayonnaise

Tabasco sauce

4 slices of bread, preferably rustic

1 1/2 T. (20 g) butter

4 slices of cheddar cheese

Salt and pepper, to taste

2 T. olive oil

1 garlic clove, minced

1 small red onion, diced

One 14-ounce (400g) can peeled plum tomatoes

1 1/2 T. tomato puree

1 T. dark brown sugar

1 T. red wine vinegar

Salt and pepper, to taste

Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside. To prepare the ketchup: Heat the olive oil in a saucepan over medium-high heat and sautÃ© the garlic and onion until soft but not browned, about 2 to 3 minutes, stirring frequently. Add the peeled tomatoes, tomato puree, sugar, and vinegar. Cook over low heat until thickened, about 3 to 5 minutes. Season the ketchup with salt and pepper. Press the sauce through a fine sieve and leave to cool. Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of two slices of bread and top with the cheddar. Cover with the other two slices (buttered side up). Bake the toasted sandwiches for 2 to 3 minutes on each side in a dry frying pan over medium heat until the bread is crunchy and the cheese has melted. Cut the tuna melt diagonally and serve with the ketchup.

Thai Basil Chicken Phyllo Rolls

January 21, 2015 Kristen

8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tablespoons crushed red pepper
4 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
1 lemon, juiced, divided
salt to taste
2 tablespoons olive oil, + additional for brushing phyllo
1 pound phyllo sheets

Topping:

2 eggs
2 tablespoons water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl. Thinly slice the Thai basil and add 2 tablespoons to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes. Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil. Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth. Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tablespoons of filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets. In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds. Bake in preheated oven until golden brown, 15-20 minutes. Serve immediately.

Egg & Vegetable Wrap

January 7, 2015 Kristen

Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrÃ©e. He uses red or green tortillas, but any kind of the same size will do.

8 ounces firm tofu
2 Roma tomatoes (6 oz. total)
1 tablespoon olive oil
1 cup thinly slivered zucchini (1/4 in. by 3 in.)
1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
1 cup thinly sliced green onions
1 cup thinly sliced spinach leaves
1 tablespoon thinly sliced fresh basil leaves
1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
Salt and pepper
4 flour tortillas (10 in. wide; see notes)
2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
1/2 to 1 cup marinara sauce, purchased or homemade, heated

Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry. Rinse and core tomatoes; halve lengthwise, then slice lengthwise. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.

Yield: 4 servings
Calories: 391
Fat: 14g
Fiber: 4.5g

Grilled Mini Pitas

December 2, 2014 Kristen

Take 8 pita bread rounds and mix & match your recipe from these options…

sauce options	topping choices	finishing touch possibilities
1/2 cup KRAFT Classic Caesar Dressing	2 cups KRAFT Shredded Pizza! Four Cheese, 1/2 cup OSCAR MAYER Real Bacon Bits, 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips	1 cup shredded romaine lettuce
1/2 cup KRAFT Original Barbecue Sauce	2 cups KRAFT Four Cheese Mexican Style Shredded Cheese; 4 cups mixed red, green and yellow pepper strips; 1 small red onion, sliced	1/4 cup chopped cilantro
1/2 cup KRAFT Greek Vinaigrette Dressing	1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese; 1 small red onion, chopped; 1/2 cup kalamata olives, cut in half	1/2 cup chopped cucumbers
1 cup TACO BELLÂ® Thick & Chunky Salsa	2 cups KRAFT Shredded Cheddar Cheese, 1 cup frozen BOCA Ground Crumbles, 1 cup frozen corn	2 avocados, sliced

Then follow our 3 simple steps:

HEAT grill to medium heat. Spread pitas with sauce. Add toppings.

PLACE pita on sheet of heavy-duty foil on grate of grill; cover with lid. Grill 10 to 13 min. or until cheese is melted.

TOP with finishing touches.

Croque Monsieurs

November 13, 2014 Kristen

2 T. of butter
3 T. flour (I used brown rice flour to make it gluten free)
2 cups of hot milk
1 tsp. of salt
1/2 tsp. of pepper
Pinch of nutmeg
12 ounces of Gruyere cheese, grated
1/2 C. freshly grated parmesan
8 croissants or 16 slices of white bread
Dijon mustard
8 ounces of ham, sliced

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Melt butter in a small sauce pan, add flour and stir for 2 minutes. Slowly pour in hot milk and whisk until sauce is thick. Remove from heat and stir in salt, pepper, nutmeg, 1/2 C. of Gruyere cheese and Parmesan cheese. Stir until cheese is melted and set aside. Cut the croissants in half and place on the cookie sheet. Bake for 4 minutes, flip and bake for an additional 2 minutes. Remove croissants, spread Dijon mustard on one half. Add the ham and Gruyere Cheese, top with croissant. Spoon cheese sauce over each sandwich, top with more Gruyere cheese. Bake in the oven for 5 minutes or until tops are browned.

Lemony Tuna Salad

October 8, 2014 Kristen

1/4 C. mayonnaise
4 tsp. lemon juice
2 tsp. grated lemon peel
Salt and pepper
1 6oz can solid white tuna, drained
1 C. canned white beans, rinsed
1/2 English cucumber, cut into 1/2″ cubes
1/4 C. finely chopped red onion
1 large head romaine lettuce, shredded
1 C. cherry tomatoes, chopped

In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper. Arrange the romaine in 4 large plates and top with the tuna salad and tomatoes.

Bacon-Avocado Griddle Pizza

September 24, 2014 Kristen

1 C. lukewarm water (105-115 degrees)
2 1/4 C. flour
1 pkg. active dry yeast (1/4oz)
1 tsp. sugar
Salt
1 pint grape tomatoes, halved
1 shallot, thinly sliced crosswise
1/4 C. EVOO, plus more for brushing
1 T. balsamic vinegar
Pepper
3 avocados
1 12oz package bacon
1 bunch watercress

In a large glass, whisk together the water, 1 T. flour, the yeast and sugar; let stand until foamy, about 6 minutes. Using a food processor, combine the remaining flour and 1 tsp. salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the dough to coat. Cover and let rise until doubled in size, about 1 hour. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper. Let stand at room temperature. In a medium bowl, mash the avocados; press plastic wrap directly onto the surface to cover. Preheat a large skillet; add the bacon and cook, turning once, until crisp, 12-15 minutes. Drain on paper towels. Preheat a griddle over high heat or an electric griddle to 400. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10″ round (if dough is too elastic, let rest for 5 minutes). Brush one side of each round with olive oil and, working in batches if necessary, transfer to the griddle, oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board. Spread the avocado evenly on each crust, leaving 3/4″ border. Toss the watercress with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.

Muffuletta Quiche Cups

September 3, 2014 Kristen

1 can (8 oz) PillsburyÂ® Place â€™N BakeÂ® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) PillsburyÂ® refrigerated crescent dinner rolls
3 T. finely diced ham
3 T. finely diced salami
2 T. finely chopped pimiento-stuffed green olives
1/2 tsp. Oregano Leaves
2 Eggs
2 T. half-and-half
1/8 tsp. red pepper sauce
1 C. shredded provolone cheese (4 oz)
2 tsp. chopped fresh Italian (flat-leaf) parsley

Heat oven to 375Â°F. Spray 8 regular-size muffin C. (2 3/4×1 1/4 inches) with CriscoÂ® Original No-Stick Cooking Spray. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin C.. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended. Spoon about 1 T. cheese into each muffin C.. Top each with about 1 rounded T. ham mixture. Divide egg mixture evenly among muffin C. (about 1 T. each). Top with remaining cheese. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Deviled Alaska Surimi Seafood Salad Sandwiches

September 1, 2014 Kristen

1 pound Alaska Surimi Seafood (Imitation Crab), finely chopped
2 hard-cooked eggs, peeled and finely chopped
1/3 cup green onion, finely chopped
1/2 to 3/4 cup low-fat mayonnaise, or for a lighter version use non-fat mayonnaise
1 teaspoon mustard, prepared
1 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
Hot sauce, to taste
Sugar, to taste

8 slices French bread
Nonstick cooking spray
8 tomato slices
4 leaves of leaf lettuce

Combine Alaska Surimi Seafood, eggs and onions in a large bowl. Add mayonnaise, mustard, paprika and salt. Mix well to combine; season to taste with black pepper, hot sauce and sugar. Set aside.

Line bread in two rows on the counter. Measure about 1/2 cup salad mixture on each of 4 bread slices; top with 2 tomato slices, 1 lettuce leaf and bread top. Heat a nonstick griddle over medium-low heat and spray with cooking spray. Place the sandwiches on the griddle. Grill for 2 to 3 minutes, turn and grill for another 2 minutes or until golden brown. Cut each sandwich in half at an angle to serve.

Savory Surimi Melt Sandwiches

August 31, 2014 Kristen

12 oz. Alaska Surimi Seafood (Imitation Crab)
1/2 cup chopped celery
1 Tablespoon chopped chives or green onions
1/3 cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon lemon pepper seasoning
3 English muffins, split
6 slices (about 1 oz. each) or 1-1/2 cups shredded Cheddar, pepper-jack, or Swiss cheese

Blend together Alaska Surimi Seafood, celery, chives, mayonnaise, mustard, and lemon pepper seasoning; set aside. Toast or broil muffin halves. Portion about 1/3 cup seafood on cut side of each muffin. Top each sandwich with cheese slice or 1/4 cup shredded cheese. Broil or microwave until cheese melts.

Ham and Cheese Sliders

August 30, 2014 Kristen

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 C. mayonnaise
1/3 C. miracle whip

1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 C. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Pinwheels from Crescent Rolls

August 28, 2014 Kristen

Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green GiantÂ® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) PillsburyÂ® Crescent Recipe CreationsÂ® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375Â°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) PillsburyÂ® refrigerated crescent dinner rolls or 1 can (8 oz) PillsburyÂ® Crescent Recipe CreationsÂ® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350Â°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) PillsburyÂ® refrigerated crescent dinner rolls or 1 can (8 oz) PillsburyÂ® Crescent Recipe CreationsÂ® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350Â°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeÃ±o chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) PillsburyÂ® refrigerated crescent dinner rolls or 1 can (8 oz) PillsburyÂ® Crescent Recipe CreationsÂ® refrigerated seamless dough sheet

Heat oven to 375Â°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) PillsburyÂ® refrigerated crescent dinner rolls or 1 can (8 oz) PillsburyÂ® Crescent Recipe CreationsÂ® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350Â°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce

Hawaiian Chicken Sliders

August 26, 2014 Kristen

2 large chicken breasts
1/2 C. ketchup
1/3 C. pineapple juice
1/4 C. low sodium soy sauce
1/4 C. honey
2 1/2 tsp. molasses
1/4 tsp. coconut extract
1/2 tsp. minced ginger
1/2 tsp. onion powder
1/2 tsp. garlic powder
Fresh ground pepper to taste
1 T. cold water
1 T. cornstarch
2 T. tomato paste
Glazed pineapple rings
10-12 Hawaiian rolls

Glazed Pineapple
10-12 pineapple rings (fresh or canned)
2 tsp. of brown sugar per ring
1-2 T. of butter

In a bowl, whisk together ketchup, pineapple juice, soy sauce, honey, molasses, coconut extract, ginger, onion powder, garlic powder, and pepper. Place the chicken in the slow cooker. Pour the sauce over the chicken. Cook on low heat for 5-6 hours. Remove chicken and shred with two forks. Set it aside. Strain the sauce from the crock pot with a fine mesh strainer, separating the fat from the liquid. Discard the fat, keep the liquid. Whisk together the cold water and cornstarch in a small sauce pan. Pour into the main sauce. Then whisk in the tomato sauce until everything is combined. Bring the mixture to a boil over medium high heat, stirring often. Reduce and simmer for about 30 seconds, stirring constantly, until thickened. Return the chicken to the slow cooker and pour the sauce over the chicken. Cover and cook on low for another 30 minutes. Split the Hawaiian rolls in half, top with a heaping spoonful of shredded chicken and a ring of glazed pineapple. Enjoy!

Patâ€™s Mini Ham Biscuits

June 30, 2014 Kristen

1 (25-ounce) bag frozen unbaked biscuits
12 ounces sliced cooked country ham or 12 ounces sliced cooked sugar-cured ham
4 to 5 tablespoons mayonnaise
1 tablespoon finely minced onion or pickle relish
1/4 cup all-purpose flour, for dusting
Fresh parsley, for garnish

Place frozen biscuits on an ungreased baking sheet; set them aside to thaw at room temperature while you prepare the ham. Tear ham into pieces; place in a food processor. Process until the ham is ground and crumbly, 10 seconds. Transfer ham to a mixing bowl; stir in 4 tablespoons mayonnaise and the onion or pickle relish. Add another 1 tablespoon of mayonnaise if needed to bind the ham. Cover the bowl with plastic wrap; refrigerate while you cut out and bake the biscuits. Preheat the oven to 375 degrees. Lightly dust a work surface or cutting board with flour. When the biscuits are still cool to the touch but are soft enough to cut, place them on the lightly floured surface. Use a 1 1/2-inch biscuit cutter or round cookie cutter to cut each biscuit into three rounds. Place the biscuit rounds on the baking sheet. Discard the scraps of dough. Bake biscuits until they are golden brown, 18 to 20 minutes. When the biscuits are cool enough to handle, split them in half with a fork, spoon on a teaspoon of the ham mixture and replace the tops. Place on a serving tray garnished with parsley; serve at once.

Yield: 36 Biscuits
Serving Size: 1 Biscuit
Calories: 79
Fat: 2.5g
Fiber: 0g

Ham & Cheese Puff Pastry Squares

June 24, 2014 Kristen

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1-2 tablespoons of Thyme leaves, picked

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard and sprinkle with thyme leaves, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Roasted Heirloom Tomato Tart

June 16, 2014 Kristen

1/2 (17.3-oz.) package frozen puff pastry, thawed

3 lb. heirloom tomatoes, cut into 1/2-inch-thick slices

3 heirloom tomatoes, cut into wedges

1/2 C. olive oil, divided

1 T. chopped fresh thyme

1 T. kosher salt

2 tsp. cracked black pepper

1/2 C. soft goat cheese

2 C. mÃ¢che or baby greens

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh tarragon

2 T. light balsamic vinaigrette

1/4 C. balsamic vinegar

1/3 C. pitted and chopped brined olives

Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry. Bake at 375Â° for 12 to 15 minutes or until lightly browned; set aside and cool. Brush tomato slices and wedges with 1/4 C. olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350Â° for 15 minutes or until tomatoes are soft; cool slightly. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 C. olive oil. Sprinkle plates with olives.

Reuben Danish

June 14, 2014 Kristen

For the Pastry:
1 teaspoon instant yeast
1 1/4 cups cold water
9 ounces (about 2 cups) medium rye flour
4 1/2 ounces (1 cup) bread flour
2 tablespoons vital wheat gluten
1 teaspoon sugar
1 teaspoon salt
16 tablespoons (2 sticks) very cold unsalted butter
Eggwash (1 egg, plus 1 tablespoon water, beaten together)
1 tablespoon caraway seeds (or more as desired)

For the Filling:
About 1 pound cooked corned beef, thinly sliced or chopped
About 2 cups sauerkraut, drained
About 1/2 cup Thousand Island dressing
About 1/2 pound Swiss cheese, grated

To make the Pastry: Combine the yeast and water in a medium bowl. Stir to combine. Place the rye flour, bread flour, gluten, sugar, and salt in the bowl of your food processor. Pulse several times to combine. Cut the butter into chunks and add it to the food processor. Pulse until you have pieces about the size of a garbanzo bean. It’s fine if there are some larger and smaller pieces. Add the flour/butter mixture to the yeast and water and mix gently until all the flour is moistened. Try not to break up the butter any more. At first the mixture might seem too dry, and after it is mixed it might seem too sticky. This is fine. Cover the bowl with a plastic bag or plastic wrap and refrigerate overnight. The next day, remove the bowl from the refrigerator, flour your work surface generously, and turn out the dough. Flour the top of the dough and pat it into a rough square shape. Using a rolling pin, roll the dough out into a 10- by 18-inch rectangle. Flour the dough as needed to keep it from sticking to the counter and the rolling pin. Working quickly so that the butter doesn’t melt, fold the dough in thirds like a business letter resulting in a 6- by 10-inch rectangle. Roll the dough out into an 18- by 10-inch rectangle again. Repeat the folding, roll again, and fold once more. (If the butter begins to get soft, refrigerate the dough for 10 minutes before proceeding). After the third roll and fold, fold the dough in half crosswise resulting in a roughly 6- by 5-inch rectangle. Flatten it a bit, wrap it in plastic, and put it in the refrigerator for at least one hour or up to overnight. To Assemble and Bake: Adjust two oven racks to upper and lower-middle positions and preheat the oven to 400Â°F. Line 2 baking sheets with parchment paper. Flour your work surface and cut the dough into 4 pieces. (If you work fast, you can leave them on the counter. Otherwise, refrigerate them until you’re ready for them.) Roll the first piece into 9- by 12-inch rectangle. Layer one quarter of the corned beef, sauerkraut, Thousand Island dressing and cheese on the sandwich (use more or less of each ingredient as desired), keeping it within the center third of the dough lengthwise and leaving about an inch uncovered at each end. If you’re a big fan of the Thousand Island dressing, I suggest being less generous on the sandwich and having some at the table to add as needed. If you use too much, you risk having a soggy sandwich. Using a sharp knife, pizza cutter, or pastry cutter, make slits about an inch apart along the long ends of the dough, up to the filling. I make the cuts at an angle, but you can make the straight. Fold one of the uncovered ends over the filling, then begin folding the strips over the filling one at a time, alternating sides and crossing them at the top. If they look a little too short to reach, don’t worryâ€”they’ll stretch. When you get to the far end, fold the end over the filling first, before you fold the final strips over. Transfer the Danish to your prepared baking sheet, cover with plastic wrap, and continue with the other three pieces of dough. Let the Danish dough rest until it feels puffy when you touch it, about 30 minutes. Remove the plastic wrap from the dough, brush with the egg wash, and sprinkle with caraway seeds. Bake at 400 degrees until the pastry is nicely browned, about 35 minutes. Remove from the oven and transfer to a wire rack to cool slightly. Serve warm.

Cheese and Mushroom Stacked Quesadillas

June 11, 2014 Kristen

7-8 flour tortillas
4 cups Queso asadero or Chihuahua,shredded
1 cup salsas or guacamole of your choice

Hongos guisados:
2 T. canola oil
1 white onion, chopped
4 jalapeÃ±o chiles, chopped
2 garlic clove, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 Â½ T. fresh epazote leaves, chopped
Salt to taste

For hongos guisados: Heat the oil in a sautÃ© pan; add the onion and chiles and sautÃ© for 4 minutes. Add the garlic and sautÃ© for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt. Place 4 tortillas on a flat surface, using half of the cheese make a thin layer on top of each tortilla. Cover with a layer of the hongos guisados and top with another even layer of the remaining cheese. Cover each quesadilla with the remaining tortillas. Heat a comal or a griddle over medium-low heat; place the sincronizadas on top, pressing down with a spatula as they cook. The tortillas should have some brown spots, and be crispy, while the filling should be warm and the cheese melted. Serve warm with the salsa of your choice.

Sun-Dried Tomato, Parmesan & Basil Whirls

May 13, 2014 Kristen

1 packet puff pastry, 500g, all butter

2-3 cups of grated fresh Parmesan cheese

1 cup sun-dried tomatoes, drained from olive oil and chopped

Fresh basil leaves, torn up

Chili flakes to taste

1 egg, beaten, for glazing

Roll out the pastry quite thinly into a large rectangle. Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chili flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour – it makes it easier to cut. You can cut it in half if it’s too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in a hot oven, about 200ÂºC for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold.

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

May 10, 2014 Kristen

For the Red Onion Marmalade

2 large red onions, thinly sliced

2 T olive oil

1/2 t salt

1/4 c sugar

1/4 c balsamic vinegar

1 t fresh rosemary leaves (dried is fine, too)

For the sandwich

2 slices of bread (French, sourdough, Italian, etc.)

1/2 T butter

2-3 slices of sharp cheddar cheese

1/2 Granny Smith apple, thinly sliced

1 medium kale leaf, torn in half

1-2 T Red Onion Marmalade

Prepare the red onion marmalade. In a deep skillet, heat the olive oil over medium low heat. Add the onions & salt, and cook for about 15 minutes, until softened, translucent, and beginning to caramelize. Add the sugar and cook for another 5 minutes or so. Increase heat to medium, add the balsamic vinegar & rosemary, and bring to a simmer. Cook until the onions have completely caramelized and tender, stirring constantly. (Note: if you need to, reduce the flame just a little during cooking, to ensure the onions donâ€™t burn.) Remove from heat and set aside.* Now for the easy part! Preheat a pan or griddle over medium heat. Butter one side of each slice of bread, and add the cheese, apple slices and onion marmalade to the unbuttered sides. Place on the griddle and cook for about 2 minutes or so, then add the kale. Put both halves together and grill for another 1-2 minutes on each side, until the golden brown on the outside and warm, gooey and melty on the inside. Serve on its own or with a nice salad (a kale one, for good measure!), and enjoy! * The red onion marmalade can be stored in the fridge in an airtight container for 2-3 weeks. That is, if it lasts that long!

Italian Picnic Sandwich

May 1, 2014 Kristen

2 thin slices prosciutto

One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally

2/3 cup loosely packed baby arugula

1 teaspoon balsamic vinegar

1 teaspoon extra-virgin olive oil

Pile the prosciutto on the bottom half of the baguette. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half. Wrap well or store in a snug container.

Dashimaki Tamago

April 21, 2014 Kristen

5 eggs

2 tsp. sugar

Â¼ tsp. salt

Â½ C. dashi

2 tsp. Japanese soy sauce

Vegetable oil for cooking

Parsley sprigs for garnish

Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bento, Lunch,

Beef, Brie & Avocado Sandwich

April 5, 2014 Kristen

4 slices bread
6-8 thin slices of roast beef
1/2 avocado, thinly sliced
2 wedges President Wee Brie, or 2 ounces regular brie
3 cloves roasted garlic
sea salt
butter or light butter

Butter one side of each slice of bread. In a small bowl mash together cheese and garlic with a fork. Spread brie on the unbuttered side of two slices of bread. Layer beef on the brie, then add sliced avocado. Top with the other slices of bread, buttered side out. In a medium skillet on medium-high heat, place sandwiches and grill until evenly browned on one side, about two minutes. Then flip and grill another two minutes until brown. Serve.

Turkey Twirl

April 5, 2014 Kristen

1 10-inch flour tortilla

1 to 2 T. mayonnaise or ranch salad dressing

3 oz. thinly sliced cooked turkey

2 T. shredded cheddar or 3 oz. thinly sliced cheese

Spread mayonnaise or salad dressing on tortilla. Layer turkey and cheese on top of tortilla, and roll up.

Yield:

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Fat:

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Brie Grilled Cheese with Fig Spread, Green Apple, and Prosciutto

February 15, 2014 Kristen

4 slices good crusty bread

1-2 T butter

4 T fig jam

Brie cheese, sliced

1-2 granny smith apples, sliced

4-6 slices prosciutto

Spread butter on one side of all four slices of bread. Place bread butter-side-down on grill pan over medium-low and spread fig jam on the top of each slice. Now, start layering your ingredients on two slices of the bread. I went with brie cheese topped with apple topped with prosciutto and finally topped with more brie cheese. It was a pretty canâ€™t go wrong combo, though I was tempted to keep layering and layering and layering. The only thing that stopped me was knowing my cheese wouldnâ€™t melt properly.Â Take the fig spread-only slice of bread and place it on top of the layered slice. Press down and let grill for about 2 minutes, until bread begins browning. Then flip over and let the other side of the bread brown and the filling gets all melty.

French Toast Sandwiches with Onion, Prosciutto & Cheese

February 12, 2014 Kristen

3 large Eggs
1 C. Milk
8 To10 oz Tasty semisoft cheese in 1/8 ” thick slices
4 Thin sliced Large Red Onion

4 large Thin slice Prosciutto — (2-4 oz)
8 slice Homemade bread, cut 1/4â€ thick
4 T. (1/2 stick) unsalted butter

Beat eggs and milk together in a shallow soup plate and set aside Place 1 slice cheese, 1 slice onion, 1 slice prosciutto on each of the 4 bread slices. Top each with remaining sliced cheese and finally, with another slice of bread. Carefully dip sandwiches into egg mixture and soak bread well. Heat 2 T of butter or margarine in a large nonstick skillet over medium heat. When the skillet is hot, add 2 sandwiches. Reduce the heat to low and fry until bottoms brown, about 5 minutes. Carefully turn with a spatula and fry on the other side until browned, about 5 minutes. Keep these warm while you repeat with remaining sandwiches.

Yield:

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Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

January 31, 2014 Kristen

8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 Tbsp) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 tsp. lemon juice

2 tsp. fresh dill (optional – I didn’t use this today)

Salt and pepper

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon.Â Season to taste with salt and pepper.

Yield:

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Charred Spanish Ham and Cheese Melts and “Hot” Olives with Herbs and Spices

January 29, 2014 Kristen

8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide

1/3 lb. thinly slices serrano ham

1/3-1/2 lb. manchego, thinly sliced with sharp knife or cheese plane

1 C. hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,

1/2 C. sweet pickled red pepper relish or sweet pickle relish

2 C. mixed good quality olives

2 T. fresh thyme leaves, finely chopped

1 T. lemon zest

1 tsp. cumin seeds

1 tsp. red pepper flakes

Extra virgin olive oil (EVOO), for drizzling

Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place. Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices. Pre-heat grill or grill pan to medium high. Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2-3 minutes on each side. Cut sammies in half and serve with “Hot” Olives alongside.

Yield:

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Charred Tomato Soup with Pesto and Prosciutto Stromboli

January 29, 2014 Kristen

6 ripe plum tomatoes, cut in half lengthwise

1 small red onion, cut into chunks

2 T. EVOO

slat and pepper

1 tube refrigerated pizza dough

1 T flour or cornmeal

1/2 C. pesto

12 slices proscuitto di parma

4 slices provolone

2 T sesame seeds

2 t Italian seasoning

1 t crushed red pepper flakes

3 garlic cloves, chopped

1 quart chicken stock or broth

1 C. heavy cream

20 fresh basil leaves, shredded or torn

Preheat the broiler to high. Arrange the plum tomato halves skin side down, with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred. Lower the oven setting to 400 deg. F. Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface. Stretch out the dough, gently spreading its rectangle shape. Cut the dough into 4 equal pieces: working across the dough cut it in half and cut each half in half again. Cover each piece of dough with 2 T of pesto. Fold 3 slices of the prosciutto and 1 slice of the provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end. Brush the rolls with EVOO, then mix the sesame seeds, dried italian seasoning and 1/2 t red pepper flakes in a small C.. Sprinkle and pat the mixture onto the strombolies, place in the oven, and bake until evenly golden, 12 to 14 minutes. Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth. Preheat a soup pot over medium high heat, add the 2 T of EVOO, add the garlic and the remaining 1/2 t of red pepper flakes.Â sautÃ© the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes. When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper. Serve the soup alongside the pesto and prosciutto stromboli, dipping them into the soup as you eat them.

Yield:

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Sopressata and Provolone Italian Pressed Sandwiches

January 26, 2014 Kristen

1 loaf of ciabatta bread
1/4 lb. very thinly sliced good-quality sopressata (hot or sweet depending on your taste)
1/3-1/2 lb. sliced provolone cheese
8 oz. roasted tomatoes, purchased (or use this recipe, minus the thyme)
About 3 T. pesto, purchased (or use this recipe, or your own)
1 large bunch, or 2 small bunches of basil, leaves torn from the stems

Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don’t over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.) Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat. Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet. The next day, unwrap the loaf and slice into large sandwiches or small squares, depending on your preference. Serve immediately, or keep chilled until needed.

Homemade Ranch Dressing: Dry Mix Recipe

January 16, 2014 Kristen

1/2 C. powdered Buttermilk
3 T. dried Parsley
1 T. dried Dill Weed
Â½ T. dried Thyme
1 T. Onion Powder
1 T. Salt (celery salt)
1 1/2 tsp. Garlic Powder
3/4 tsp. Pepper
Optional: Â¼ tsp. Accent (MSG)

Combine in a food processor and blend into a powdery consistency. Store in a container of choice.

To make ranch dressing: Combine 1 T. mix with 1 C. mayonnaise and 1/2 C. milk. Mix with wire whisk. Store in refrigerator until ready to use.

To make a ranch dip: Combine 2 T. mix with 1 C. sour cream. Mix with wire whisk. Store in refrigerator until ready to use.

Cheese Steak Baguette

January 8, 2014 Kristen

1 Baguette

12 oz. boneless ribeye steak, partially frozen

3 T. EVOO

1 Onion, thinly sliced

1 Bell Pepper, thinly sliced

Salt and Pepper

3 oz. Provolone or Mozzarella, thinly sliced

Cut bread into 4 equal lengths, then cut each pieces horizontally in half.Â Thinly slice the partially frozen steak against the grain.Â heat 2 T oil in skillet over medium heat, add onion and pepper and cook, stiring occasionally, for 10-15 minutes until soft and golden.Â Move to one side.Â Add remaining oil; once it heats up, add steak and stir fry until tender, 4-5 minutes.Â Stir the onion and peppers with the steak and season to taste with salt and pepper.Â Preheat broiler to medium.Â Divide steak mixture among the bottom halves and top with the cheese.Â Â Broil for 1-2 minutes until cheese is melted, then cover with the top halves of the bread and press down gently.Â Serve at once, or wrap in wax paper or foil for a lunch box.

From Delicious Lunches

Yield:

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Cranberry and Brie Grilled Cheese

January 3, 2014 Kristen

2 Slices Italian Batard (or other firm crusty bread)

1 Ounce Brie, room temperature

1 Heaping Spoonful Cranberry Sauce

1 Tablespoon Butter, softened

Cut two slices of bread from your loaf.Â Butter one side of each slice of bread.Â Spread brie on one slice, the unbuttered side. Spread cranberry sauce over brie and top with the other slice of bread, butter side up.Â Place cast iron skillet on burner.Â Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!

Leek & Asparagus Quiche

December 21, 2013 Kristen

1 pie shell, pre-made crust is fine

a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)

2 leeks, washed and trimmed

3 strips of bacon, cooked & crumbled (or 1/4 C. of diced ham)

3 eggs

pinch of nutmeg

1 C. of heavy cream or half & half

3/4 C. of Gruyere cheese, shredded

salt & pepper

Cover your pie shell with foil and blind bake your pie shell with pie weights for 12 minutes at 375 degrees. Remove from oven and set aside. After you have steamed your asparagus, cut your asparagus spears into 2″ lengths, saving the tips for decorating the top of the quiche. Slice your leeks into rounds and saute them with the asparagus pieces (not tips) in a heavy skillet w/ some olive oil. Cook until leeks are softening, about 5 minutes on medium heat. Make your custard: Whisk eggs w/ cream and nutmeg. Add shredded cheese, crumbled bacon, salt & pepper. Transfer custard to a measuring C. for easier pouring. Place your leeks & asparagus pieces on the bottom of the pie crust. Pour your custard mixture over the vegetables, and decorate the top with the reserved asparagus tips. Place on a baking sheet and bake at 375 for 30 minutes until starting to brown and puff up. Serve with a nice green salad w/ a mustard vinaigrette. Happy spring!

Yield:

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Hawaiian Ham & Swiss Slider

November 17, 2013 Kristen

24 Slices of deli honey ham

6 Slices of Swiss cheese

1/3 cup Mayonnaise

1 T. Poppy seeds

1 1/2 T. Dijon mustard

1/2 cup Butter melted

1 T. Onion Powder

1/2 tsp. Worcestershire sauce

2 Pkg. (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Spread mayo onto 1 side of roll. Place a slice or two of ham and slice of Swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Â Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Crispy Southwest Chicken Wraps

November 2, 2013 Kristen

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center â€“ it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray. Â Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they donâ€™t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Stuffed Cheeseburgers

October 22, 2013 Kristen

1 (3-ounce) package cream cheese, softened

1 (2 1/2-ounce) jar sliced mushrooms, drained

2 T. chopped green bell pepper

1/4 tsp. garlic salt

1/8 tsp. pepper

2 lb. lean ground beef

4 oz. Cheddar Cheese, cut into 16 (2×1-inch) slices

4 Kaiser rolls, cut in half

Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, combine cream cheese, mushrooms, green pepper, garlic salt and pepper in small bowl. Shape ground beef into 8 large (1/2-inch thick) patties. Place about 2 T. cream cheese mixture on top of 4 patties. Top each with 1 meat patty; press around edges to seal. Place patties on grill. Grill, turning once, until desired doneness (12 to 15 minutes).Â Top each burger with 4 slices Cheddar cheese; continue grilling until cheese is melted (1 minute). Serve burgers on rolls.

Yield:

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