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Archive for the ‘Sandwiches’ Category

…is absolutely one of our favorite chefs.  We recently made his Chicken Cobb Burgers, and wow.  This is burger PERFECTION (even if it is a chicken patty!).

These tasty burgers begin with a vinaigrette.  You need:

  • 2 tbsp. red wine vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic, grated
  • 1/4 tsp. sugar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 3 tbsp. olive oil
  • 1 cup finely shredded romaine lettuce

Whisk together the vinegar, mustard, Worcestershire, lemon juice, salt, pepper, sugar, garlic, and oil.  Cover and refrigerate the vinaigrette for 30 minutes, then stir in the lettuce.

For Tyler’s chicken burgers you need:

  • 8 strips bacon(we used turkey bacon)
  • 1 1/2 pounds ground chicken
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 4 burger buns, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted and cut into 8 slices

Cook the bacon in a drizzle of oil over medium heat until crispy.  Place on a paper towel-lined plate to drain.  Season the chicken with some salt and pepper and mold the meat into a rectangular mound.  Score it into 4 equal portions and shape 4 patties.  Place them in the same skillet you cooked the bacon in and drizzle the tops of the patties with oil.  Cook them for about 5 minutes a side, then top each patty with some of the blue cheese.  Cover the skillet to melt the cheese.

Place a patty on a toasted bun and top it with some of the romaine “slaw”, along with slices of bacon, tomato, and avocado.

These burgers are ridiculous–just LOOK at that!  We will be making them again and again–you MUST try them for your next burger night!!

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…in combination with mustard makes a great hamburger condiment!  We recently made apple maple turkey burgers and greatly enjoyed this tasty fall-flavored meal.

For these delightful burgers you need:

  • 1 1/4 pounds ground turkey breast
  • 1/4 cup real bacon bits (we used chopped turkey bacon)
  • 1/2 cup chunky applesauce
  • 1 teaspoon poultry seasoning
  • 2 tablespoons  maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • hamburger buns

Combine all of the ingredients in a large bowl and mound the mixture into an oval-shaped mound.  Score the meat length ways and across  into four equal portions to make four patties.  Be sure to make them slightly thinner in the middle for more even cooking!

Grill the burgers in a skillet drizzled with oil and over medium-high heat.  Cook them for about 6 minutes a side.

Meanwhile, make that delicious maple-mustard sauce!

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup

Simply combine all of the ingredients in a bowl.

We made smashed sweet potatoes to serve alongside.  You need:

  • 3 large sweet potatoes, peeled and sliced into rounds
  • a splash of milk
  • a drizzle of maple syrup

Bring a pot of water to boil, salt it, and cook the potatoes for about 10 minutes (until fork-tender).  Then, add the syrup and milk to your desired consistency.

Serve a freshly grilled patty on a toasted bun topped with a dollop of sauce and any of your favorite burger toppings.  We kept ours simple and stuck with just the sauce.  Delicious.

These burgers are so nice and moist and the sauce is delightful!  With the creamy smashed sweet potatoes on the side, this is a wonderful meal, particularly for Fall.

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…are deceiving.  More often than not, people order a tuna melt thinking it is a rather healthy decision, when it is actually a pretty darn bad one with all the mayo and and cheese used.  As usual, if you love the tuna melt, Rocco has you covered.

For Rocco’s melts you need:

  • 12 oz. tuna, packed in water/drained
  • 2 celery stalks, chopped
  • 6 tbsp. low-fat mayo
  • salt and pepper
  • 8 slices whole-grain bread
  • reduced-fat cheddar
  • olive oil cooking spray

Heat your panini press or 2 skillets over medium heat.  If you’re using the 2-skillet method, weigh the top one down with a plate to use it as a press.

Mix the tuna, celery, and mayo together.  Season it up with some salt and pepper.

To assemble the melt, place a piece of cheese on a slice of bread and top it with the tuna mixture and another piece of bread.

Spray your press/skillets with spray and grill the tuna sandwich until the bread is golden brown and the cheese is melted.  Cut it in half and you’re ready to eat!

This is definitely a tuna melt you can feel good about, and it is great for lunch or a summer dinner.

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…do not usually come to mind when I think of ye old Sloppy Joe.  However, we were headed to visit family for the Fourth of July, and needed some vegetarian recipes to fix.  Alas, RR had the perfect recipe: veg-head sloppy joes.  These super-sloppy sandwiches are absolutely fantastic for a summer barbecue, especially when paired with my mom’s recipe for potato salad!

For the Sloppy Joes you need:

  • 1 tbsp. vegetable oil
  • 2 jalapeno peppers, seeded/chopped
  • 1 red bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 21 oz. can black beans, rinsed/drained
  • 1 tsp. cumin
  • 1 tsp. coriander
  • salt and pepper
  • 15 oz can fire-roasted tomatoes
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1 lime
  • 4 rolls, toasted
  • dill pickles
  • a handful of chopped fresh cilantro

Start by heating the oil in a huge skillet over medium-high.  Add the jalapenos, bell pepper, onion, and garlic, and let it cook until tender, about 8 minutes.

Then, stir in the black beans and dried spices.  Add the tomatoes, brown sugar, and Worcestershire and let the mixture simmer for a few minutes.  squeeze in the lime juice, and the mixture is done.

We had my family’s favorite potato salad on the side.  I am telling you, there is no other way to make potato salad than this recipe.  It is flawless.  Mom, you’re a genius!

You need:

  • 1 cup mayo
  • 1 tsp. mustard
  • 1/2 tsp. celery seed
  • 1/2 tsp. salt
  • pepper
  • 4 cups potatoes, cooked/cubed
  • 1/2 cup pickle/relish

Simply combine the mayo, mustard, celery seed, salt and pepper.  Then, fold in the potatoes and pickles.  DELICIOUS!

Serve a bun piled high with the veggie sloppy joe mixture and topped with cilantro and chopped pickles and a mound of potato salad goodness on the side.

This is a darn good meal, especially to celebrate or cook out with.  But, be warned that it is definitely a fork-and-knife sandwich!  Heads up: the sloppy joe mix is even better after a day in the fridge–no kidding.

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Curry…

…is not typically something that comes to mind when I think of tuna.  However, we decided that we wanted tuna salad for lunch this week, and I found a recipe for curried tuna salad that was most intriguing.   I can now tell you that tuna and curry spice go together like peanut butter and jelly.  This tuna salad is absolutely fantastic with its hint of spice from the curry paired with the sweetness of golden raisins.  Yummy!

The recipe only makes 3-4 small servings, so you may want to double it:

  • Two 6 ounce cans white meat tuna packed in water, drained
  • 3 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon golden raisins, plumped in 2 tablespoons warm water for 10 minutes and drained
  • 2 teaspoons vegetable oil
  • 2 teaspoons curry powder
  • 5-6 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon freshly squeezed lime juice

Start by draining your tuna.  Let it air out for awhile as you are soaking the raisins and onions so that your salad doesn’t get runny in the fridge.  Soaking the onions will tame the taste a bit so that you can actually taste all of the great flavors instead of just red onion.

When everything has been soaked and adequately drained, add the onions and raisins to the tuna along with the fresh cilantro.

Then, in a small pan, heat the oil and add the curry powder.  Stir the powder for about 30 seconds until it is nice and fragrant.

Add your freshly made curry oil to the mayonnaise and season the mixture with some salt, pepper, and lime juice.   We only used about 5 tablespoons of mayo to make the salad a wee bit lighter.  However, if you like your tuna a little heavier, add the whole six.

All that’s left is to mix the tuna mixture with the dressing.

You can eat the finished product on a bed of salad greens or just make a sandwich with it like we did.

I’m telling you, this tuna salad is so GOOD.  We are thoroughly enjoying it!  If you like curry, try some for lunch next week and add some happiness to the middle of your day.

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Weekends…

…are the perfect time for a burger night.  Make some burgers, grab your favorite drinks, and get nice and comfy to watch a movie while you chow down.  We did just that last night and made these burgers by Rocco with his baked beans on the side.

For this rather healthy burger you need:

  • 1 medium eggplant
  • 2 tbsp. Greek yogurt
  • salt and pepper (need I say fresh?)
  • whole grain buns
  • 12 oz. lean beef (of course, we used elk)
  • 1/2 cup “Russian Island” dressing (I’ll show you the recipe)
  • 4 slices of nice tomato
  • 4 slices red onion
  • 4 leaves romaine lettuce

Start off by charring your eggplant in the broiler for 20 minutes, until it is blackened and the flesh is soft.

After it is black, toss the whole eggplant into a bowl and cover it with some plastic wrap for 10 minutes to steam off the skin.  Then, peel off the skin and mash the eggplant with the yogurt to make a thick puree.  Add a little salt and pepper.

Now, make your sauce.  It is fantastic!  You need:

  • 1/2 cup low-fat mayo
  • 1/2 cup reduced-sugar ketchup
  • 1 dill pickle, chopped finely
  • 1 garlic clove, grated
  • 1 tbsp. lemon juice
  • 1 tsp. sugar
  • 1 tsp. celery salt
  • 1 tsp. sweet paprika
  • 1 tbsp. hot sauce

To make the sauce, just toss all of the ingredients together and stir until well- combined.  It is quite tasty and literally makes this burger taste like it came from McDonald’s.  You won’t believe it until you try it!

When that’s done, heat your skillet or grill over high heat.  Season your burger meat with some salt and pepper and shape it into 4 patties, making them a bit thinner in the center for even cooking.  Cook the burgers 2 1/2 minutes a side and toast the buns while the patties cook.

To put the whole thing together, spread some of the eggplant mixture on the bottom bun.  Top that with a burger, then some Russian dressing.  Finish up with a slice of tomato, some onion, lettuce, and the top bun.  Ta-da!

We made Rocco’s version of baked beans to go with the burgers.  It’s not my favorite recipe that he has done, but they were pretty darn tasty.  Heads up: this makes a ton of beans.  His recipe calls for odd amounts (like half a can of cannelini beans), so we went ahead and doubled it so we wouldn’t have odd leftover ingredients hanging out in our fridge!  This version of his recipe uses up the needed ingredients.

  • 1 recipe of pour-it-on BBQ sauce (I’ll show you his recipe)
  • 1/2 small white onion, grated (we used red onion since we needed to finish it)
  • 3 tbsp. bacon bits (we needed to use up some bacon, so we used 3 slices)
  • 1 can cannelini beans
  • 1 cup fresh kale, chopped
  • salt and pepper
  • 1/4 tsp. dry mustard

Start by making that BBQ sauce.  It takes some time, so get started early!

  • 1 1/2 cups reduced-sugar ketchup
  • 1 recipe of onion-garlic puree
  • 1/4 cup Worcestershire sauce
  • 2 tbsp. yellow mustard
  • 1/4 cup cider vinegar
  • 2 tsp. sugar
  • 1 tsp. garlic salt
  • 1 tbsp. molasses
  • 2 tbsp. liquid smoke

Make the garlic puree by dicing up 9 cloves of garlic and a white onion.  Then, toss it in a bowl and cover it with plastic wrap.  Microwave the mixture for about 10 minutes, then throw it in the food processor with some salt and pepper and 1/2 cup water.  Chop it until the mixture becomes a nice thick puree.

Then, just mix everything in a saucepan over medium heat.  Bring the sauce to a simmer, then knock the heat down to low.  Simmer it for about 30 minutes, until the sauce has thickened up a bit.

Now, back to the beans.

In a saucepan over high heat, mix the BBQ sauce, beans, bacon, kale, onion, and dry mustard.  Bring the mixture to a bubble, then knock the heat back to low and let it simmer for 10 minutes.  Take it off the heat when the kale is tender and the sauce has thickened a bit, and don’t forget to stir it occasionally while it’s simmering.  Finish the beans by adding a little bit of salt and pepper.

Alright!  i will go ahead and say that this is not the easiest meal to make.  Individually, the recipes would be a snap, but when you put them together you are making a lot of sauces and going through a lot of steps.  However, check out the nutrition facts:

burgers: 7.4 grams of fat and 341 calories

beans: 1.6 grams of fat and 113 calories

Not bad at all.  Honestly, the burger tastes like fast food and was pretty darn fantastic with that special sauce!  The beans are nice and smoky and have an absolute ton of flavor.  So, if you want a burger night that you really can feel good about, give this a try!

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…has not always been at the top of my list for sandwich ideas.  However, as my mom always said, the taste buds do change as get older!  I don’t know that I was ever repulsed by egg salad, but I certainly was not enticed by it in the past.  Schatzi wanted to try a new recipe for it this week for lunch, and I was happy to give it a go.  After all, with ingredients like fresh dill and whole-grain mustard, how can you go wrong?

To start you need:

  • 1/2 medium red onion, chopped
  • 12 large eggs
  • 1 stalk celery (leaves go in too!), chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons whole-grain mustard
  • 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Begin by soaking your diced red onion in some cold water.  I’m sure i don’t have to tell you that red onions pack quite a punch that can sometimes be rather unpleasant if they aren’t cooked.  However, soaking them in some cold water for about 15 minutes tames the taste quite nicely.

Move on to the (in my opinion) grueling process of hard-boiling the eggs.  Hard-boiled eggs are one of my cooking weaknesses–mine never turn out perfectly, even if I follow directions to a tee!  Oh well.  It certainly doesn’t stop me from trying, and the egg salad was fantastic, anyway!  To get the eggs going, place them in a large pot that has a well-fitting lid and cover them by about an inch of cold water.

Bring the water to a boil, let it bubble for a minute, then throw the lid on and take it off the heat for about 8 minutes.  Finish by draining the water  and cooling the eggs in cold running water for another few minutes.  A neat trick to see if the eggs are done is to spin them: a completely cooked will spin quickly and if you stop it by touching it lightly with your finger, it will stop rotating completely.  However, an uncooked egg will wobble more than spin and if you poke it, it will continue to wobble due to the liquid inside.   When the eggs have cooled a bit, peel them (what fun) and dice them up into cubes.

Combine your onions, celery, mayo, mustard, lemon juice, salt, and fresh dill.  This was my first time using fresh dill and I was thrilled to discover that it is quite delicious.  Dried dill is alright, but really can’t compare to fresh, much like basil!  Anyway, when this mixture is well-combined, add in your eggs and a bit of cracked pepper.

We have discovered that our favorite way to eat this egg salad sandwich is on slightly toasted bread with a slice of juicy tomato.  Yum yum yum!If you’re going to make this salad, I would be sure to get all of the exact ingredients it calls for–don’t try to skimp!  Whole-grain mustard is absolutely fantastic in and of itself, and we have already talked about how wonderful fresh dill tastes.  Try it sometime–it’s another great Spring/Summertime lunch!

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