Sandwiches & Lunch Dishes – Page 6

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.

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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.

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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.

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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.

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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.

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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

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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!

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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.

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Salad in a Bread Boat

October 14, 2013 Kristen

2 lemons

2/3 C. olive oil

3 or 4 dashes lemon pepper

2 or 3 dashes garlic salt

2 to 3 dashes seasoned pepper blend

1/4 bunch mint, chopped and 1/4 bunch basil, chopped

1 T. Dijon mustard

1/2 T. sugar

1 bag Greener Selection salad mix, washed and dried

1 small can sliced black olives

1 pint cherry tomatoes, halved

4 pickled okra pods, sliced

4 to 6 oz. Gorgonzola cheese, crumbled

1 loaf Russian Rye

Squeeze lemons into a large bowl, add oil, pepper, salt chopped mint and basil, Dijon, and sugar. Whisk until blended. Add lettuce, tomatoes, okra, and olives, and toss to coat and mix. Cut a 1-inch thick slice from top of bread, and set top aside. Hollow out bread, leaving a 1-inch shell, reserve soft bread for another use.Â Fill bread shell with salad, replace top. Slice and serve.

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Jalapeno Popper Grilled Cheese Sandwich

September 21, 2013 Kristen

4 Jalapenos (small)

1 T. Cream Cheese

Â½ T. Ranch Dressing

1-2 T. Chives (chopped)

Sun-dried Tomato (two slices)

Cheese

Butter

Bread

First roast your jalapenos. 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.Â Â On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of. Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown.

Pasta Salad with Shrimp and Avocado

September 10, 2013 Kristen

7 oz. Pasta Shapes

1 Ripe Avocado, chopped into Â½â€ Cubes (you can sub tomato if your kids dislike avocado)

1 Â¼ C. small, peeled, cooked Shrimp (salad shrimp)

1 Head Boston Lettuce, cut into Â½â€ pices

1 T. snipped Fresh Chives

2 T. Catsup

1 tsp. Soy Sauce

Few Drops Tobasco

Â½ tsp. Worcestershire

1/3 C. Heavy Cream

Â¼ C. Mayonnaise

Squeeze Lemon Juice

Cook Pasta according to package directions.Â Mix cooked pasta with avocado, shrimp, lettuce and chives.Â Mix remaining ingredients and toss with salad.Â Sprinkle with Paprika if desired.

From Lunch Boxes and Snacks

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Salmon Burgers with Ginger-Wasabi Mayo Recipe

September 5, 2013 Kristen

1 lime, juice of

1/2 small red bell pepper, finely sliced

2 T. wasabi paste

2 garlic cloves, sliced

4 sesame Kaiser rolls, split & toasted

3 T. tamari

2 scallions, sliced (white & green part)

1/2-3/4 C. mayonnaise

1 1/2 lbs fresh salmon fillets, pin bones & skin removed

Coarse black pepper

2 tsp. McCormick’s Montreal Brand steak seasoning

Red leaf lettuce

2 tsp. sesame oil

1 T. canola oil

Fresh ginger, grated (3-inch piece)

Cube salmon in to bite-size pieces & place this in a food processor/blender; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey. Transfer salmon to a bowl; add in garlic, sesame oil, red bell peppers, Â¾ of the ginger, scallions, steak seasoning, tamari, & black pepper; mix to mix. Form 4 large patties, 1 Â½ inches thick; drizzle patties on both sides with oil. Preheat a nonstick skillet over med-high heat; add the patties & cook for 5-6 mins on each side for well done. While burgers are cooking, lime juice, mix the mayo, wasabi paste, & remaining ginger; set aside. To assemble: spread the ginger-wasabi mayo on the buns; top this with a salmon patty & red leaf lettuce; set the bun tops in place.

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Chicken-Pesto Crêpes

August 30, 2013 Kristen

Basic Buckwheat Crepes

Pesto

Shredded Cooked Chicken

Roasted Red Peppers

Swiss Cheese

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

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Chicken, Apple and Brie Summerwich

August 27, 2013 Kristen

1 lb. chicken tenders

1 tsp. Olive oil or butter

1/3 C. apple juice

Brie cheese, sliced

2 T. brown sugar

1/2 Granny Smith or Golden Delicious Apple, sliced

2 T. finely diced red onion, optional

1/2 C. coarsely chopped walnuts

Sourdough bread, sliced

Heat oil or butter in skillet over medium high heat. Add tenders, season to taste, and cook, stirring frequently, for one minute. Add apple juice and cook chicken tenders until browned and cooked through.Â Add 2 T. apple juice to a small skillet. Add apple slices, brown sugar and onions, if using, and cook, stirring and turning the apples until they are lightly slightly caramelized. Add walnuts to skillet and cook, stirring for 30 seconds.Â Divide tenders between two slices of sourdough bread and place two slices of Brie on top. Arrange apple slices on top of the brie slices. Sprinkle tops with hot walnuts.

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Parmesan Crusted Pesto Grilled Cheese Sandwich

August 25, 2013 Kristen

2 slices ciabatta or French bread

1 tablespoon soft butter, for brushing the bread

2 slices mozzarella cheese

2 tablespoons basil pesto

1/3 cup finely shredded Parmesan cheese (I use my Microplane)

Heat a non-stick pan over medium heat. Butter the outside of each slice of bread. Spread basil pesto on the inside of each slice of bread. Place the mozzarella cheese slices on top of one piece of bread. Top with the other slice of bread. Sprinkle half of the Parmesan cheese on the outside of one side of the sandwich. Place the sandwich, cheese side down, on the hot pan. Grill for 2 minutes or until Parmesan cheese is crusted and golden brown. Sprinkle the rest of the Parmesan cheese on the outside of the other side of the sandwich. Cook until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.

Kentucky Hot Browns

August 20, 2013 Kristen

4 T. butter

1 small onion, finely chopped

3 T. flour

2 C. milk

1/2 tsp. salt

1/4 tsp. white pepper

1/4 C. shredded Cheddar cheese

1/4 C. shredded Parmesan cheese

4 slices toast, crusts cut off

4 slices toast, cut into triangles

Thin slices of cooked turkey

Thin slices of cooked honey or sugar-cured ham

Crisp fried bacon, crumbled

SautÃ©ed mushroom slices

Tomato slices

Melt butter in a non-stick skillet, add onions, and sautÃ© until transparent. Sprinkle in flour, stirring to mix well. Add milk, salt, and pepper, and whisk until smooth. Cook over medium heat until sauce thickens, stirring frequently. Add cheeses and continue beating until blended and smooth. Remove from heat. Put one slice of toast in each of four oven-proof individual serving dishes. Top each piece of toast with turkey slices and ham slices. Place the toast triangles on the sides of the sandwiches. Ladle cheese sauce over the sandwiches. Place under broiler until sauce begins to bubble. Top with crumbled bacon and sautÃ©ed mushrooms. Garnish with tomato slices, if desired. Serve immediately.

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Grilled Apple and Swiss Cheese Sandwich

August 12, 2013 Kristen

2 slices whole wheat bread

1 1/2 teaspoons olive oil

1/2 Granny Smith apple – peeled, cored and thinly sliced

1/3 cup shredded Swiss cheese

Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

Summer Garden Pitas

August 10, 2013 Kristen

1 C. Chopped tomatoes

1/2 C. Chopped yellow squash

1/2 C. Chopped zucchini

1/4 C. Chopped parsley

2 T. Chopped chives

1 T. Olive oil

1 T. Wine vinegar

Cracked black pepper

4 6-inch pocket breads, halved

8 Red leaf lettuce leaves

8 Slices Cheese Singles

Combine tomatoes, squash, zucchini, parsley and chives; mix lightly with oil and vinegar.Â Season to taste with pepper.Â For each sandwich, fill pita half with lettuce leaf, cheese slice and 1/4 C. vegetable mixture.

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Pineapple Chicken Salad Sandwiches

August 8, 2013 Kristen

2 C. Cooked Chicken, finely diced
8oz. Can Crushed Pineapple, drained
1/4 C. Slivered Almonds, chopped
Mayonnaise
Alfalfa Sprouts

Combine first 3 ingredients in small bowl.Â Add just enough mayonnaise to moisten.Â Spread on bread slices, top with sprouts.Â Cut sandwiches in half diagonally to serve.

Floâ€™s Tuna Melt

July 25, 2013 Kristen

1 (12-ounce) Tuna Steak, poached

1/2 Minced Yellow Onions
3 Hard Boiled Eggs, chopped
1 tsp. Minced garlic
1 T. Sweet pickle relish

1/4 to 1/2 C. Mayonnaise
Salt and black pepper
8 Thin slices of white bread, toasted

4 (1-ounce) slices of medium Cheddar cheese

4 (1/2-inch) slices of Creole tomatoes

1 Avocado

2 C. Cole slaw, purchased or home-made

4 Bags Potato Chips

4 Pickle Spears

Preheat the oven to 400 degrees F. Crumble the tuna into a mixing bowl. Add the onions, eggs, garlic, and relish. Mix thoroughly. Season the mixture with salt and pepper. Stir in enough mayonnaise to moisten the salad and according to taste. Re-season the salad with salt and pepper. Spread a quarter of the salad over four pieces of bread and place on a baking sheet. Top each salad with a piece of cheese. Place the sheet in the oven and cook for a couple of minutes or until the cheese melts. Season the tomato slices with salt and pepper. Peel and remove the pit from the avocado. Slice the avocado into 1/4-inch slices. Season the avocado with salt and pepper. Top the melted cheese with the tomatoes, avocados and remaining slices to toasted bread. Place each sandwich on a plate and cut in half. Garnish the sandwiches with the Cole slaw, chips, and pickles.

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Saucy Turkey Meatball Hoagies

June 24, 2013 Kristen

1 lb. ground turkey

3/4 C. dry breadcrumbs

1 egg, beaten

1/4 tsp. salt (optional), or to taste

1-1/2 Tbs. grated Parmesan cheese, more for serving

1 C.Â onion, finely chopped

2 Tbs. fresh parsley, chopped

1 Tbs. olive oil

2 cloves garlic, minced

3 C. recipe-ready crushed tomatoes

1/4 tsp.Â Oregano, or 1 tsp. fresh, chopped

1/4 tsp. Basil, or 1 tsp. fresh, chopped

1/4 tsp. Whole Thyme Leaf, or 1 tsp. fresh, chopped

4 hoagie sandwich buns

Preheat oven to 350Â°F. Combine first 4 ingredients, pepper to taste, half the Parmesan, half the onion and half the parsley in a mixing bowl. Form mixture into meatballs 1 inch in diameter. Arrange meatballs in an oiled glass baking dish. Bake 35-40 minutes or until turkey is cooked throughout. Heat oil in a heavy nonstick skillet over medium heat. SautÃ© garlic and remaining onion 3-4 minutes or until onion is soft. Stir in tomatoes and herbs. Increase heat to medium high and simmer vigorously 10 minutes or until thickened, stirring frequently. Arrange meatballs on buns and top with sauce. Sprinkle with Parmesan cheese before serving.

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Smokinâ€™ Chipotle Slaw

June 21, 2013 Kristen

This slaw is perfect in fish tacos or as a side dish with grilled meats.Â Try it on a sandwich.

3 C. finely shredded white Cabbage

3 C. finely shredded Red Cabbage

Â¾ C. Sweet Chipotle Dressing

In large mixing bowl, combine cabbage.Â Toss gently with dressing to combine.

From Chevyâ€™s Tex Mex Cookbook

Turkey Cranberry & Boursin Grilled Cheese

June 9, 2013 Kristen

2 slices Texas toast garlic bread

3 slices leftover turkey

Boursin (garlic and herb spread)

2 slices white cheddar or Muenster cheese

Cranberry sauce (patted dry, if desired)

Baby spinach leaves (stems removed)

Place a large skillet over medium heat. When droplets of water sizzle when added to the pan, lay the garlic bread slices in the pan (if buttered on one side, place the buttered side up). Heat the bread until lightly toasted, then flip. Using a wide sandwich spreader, spread Boursin over the warmed sides of the bread (it might be a little awkward, but itâ€™ll work out okay). Lay one slice over cheese over the Boursin. When the cheese has melted, layer the turkey on one slice of bread. Spoon a small amount of the cranberry sauce on top of the turkey. Shingle the spinach leaves over the cranberry sauce. Close the sandwich by topping the turkey with the second slice of bread, cheese side down. Flip the sandwich to make sure the bottom bread slice is toasted (if not, allow to heat a little longer). Serve. And be prepared to make seconds.

Firecracker Burgers

June 5, 2013 Kristen

1 pound lean ground beef

1/4 C. chunky salsa

4 frozen breaded cheddar cheese jalapeno peppers, thawed

1/4 C. guacamole

4 hamburger buns, split and toasted

4 lettuce leaves

1/4 C. salsa con queso dip

1/4 C. sliced plum tomatoes

2 tsp. sliced ripe olives

4 thin slices sweet onion

In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno in the center of each; wrap beef around jalapeno, forming a ball. Reshape into patties, about 3-1/2 to 4 in. in diameter and 1 in. thick. Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops. Yield: 4 servings.

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Luscious Lunch on a Stick

May 20, 2013 Kristen

You can make up “Kebabs” with many different foods, using straws instead of skewers. They are quick to put together and easy to pack in the lunch box. Add a container of ketchup or a dip for extra flavour. Here are some ideas for you to try, but feel free to make up your own combinations, choosing healthy foods that your child enjoys. There is plenty of scope for your children to help with this task.

Slices of ham or turkey rolled up and interspersed with cubes of cheese and wedges of pineapple

Cherry tomatoes and chunks of cucumber mozzarella cheese

Slices of cooked sausage and gherkin

Pieces of carrot, celery, cucumber, bell pepper, and baby corn

Squares of Spanish omelette

Salami, cubes of mozzarella cheese, and cherry tomatoes

Skewer any combination above for a perfect lunch or finger food snack for the kids.

From Lunch Boxes and Snacks

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Smoked Cheddar Grits with Broiled Heirloom Tomatoes

April 20, 2013 Kristen

2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes. Â Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Teleme, Squash, and Onion Galette

April 14, 2013 Kristen

1 C. all-purpose flour

1/8 tsp. salt

1/8 tsp. sugar

6 T. (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes

1/4 C. ice water

1 T. olive oil

1/2 yellow onion, thinly sliced

1/4 lb. yellow squash, sliced into 1/4-inch rounds

1 T. fresh thyme leaves, or 1 1/2 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/4 lb. young Teleme cheese, coarsely grated

1 T. milk or cream

In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 T. at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen.Â Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done.Â In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sautÃ© for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside.Â Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling.Â Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.

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Giant Stuffed Picnic Burger

April 9, 2013 Kristen

2 lb. ground beef

1 tsp. salt

1 tsp. Worcestershire sauce

3/4 C. crushed seasoned stuffing mix

1 can (4 oz.) mushroom stems and pieces, drained

1/4 C. beef broth

1/4 C. minced fresh parsley

1/4 C. sliced green onions

1 egg, beaten

1 tsp. butter, melted

1 tsp. lemon juice

In a large bowl, combine the beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until meat is no longer pink. Cut into wedges. Yield: 6 servings. Editor’s Note: Stuffed burger may be placed directly on the grill or in a well-greased wire grill basket.

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Inside Out BLTs

April 5, 2013 Kristen

8 strips premium bacon, slices crosswise into 1/8-inch strips

8 firm Roma tomatoes or green (unripe) tomatoes, cut into 1/4-inch slices

1 C. flour

3 eggs, beaten

2 C. bread crumbs or panko

3 or more T. olive oil

Salt

Freshly ground black pepper

4-ounce log goat cheese, approximately 1 1/2 inches in diameter, sliced 1/8 inch thick

24 arugula leaves, lower stems discarded

Cook bacon over medium heat until crispy. Drain on a paper towel. Select the 24 most uniform tomato slices and save the rest for tomorrow’s lunch. Dredge slices in flour, then in eggs, then pad down in bread crumbs. Reserve on plates, but do not stack.Â In a sautÃ© pan over medium-high heat, add 3 T. oil. When oil is hot, add as many breaded tomato slices as the pan can accommodate without them touching. Fry for approximately 2 minutes per side, or until browned and crispy. Remove from pan and drain on paper towels. Add more oil if necessary for subsequent batches.Â To assemble, line up 12 fried tomato slices. Season with salt and pepper, then top each with 1 cheese slice, a mound of bacon shrapnel, and 2 arugula leaves. Cover with a second fried tomato slice. Secure with a toothpick. Let cool for a minute before serving. (Tomatoes have a surprising ability to hold the heat).

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Grilled Quesadillas

March 23, 2013 Kristen

8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination.

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