Category Archives: Sandwiches

Spicy Steak Sandwiches with Caramelized Onions

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The other night I made one of my favorite soups, Cream of Mushroom with Port Wine. It has been cold and rainy as usual here in the Pacific Northwest, so I was craving something creamy, rich, and warm. But, like I have said in the past, if I try to put soup on the table and call it dinner Kevin thinks I have lost my mind. So my new plan is, when I want to make soup (which will be a LOT this winter), I will make some kind of a sandwich for him. That way we can both be happy right?
Well I can tell you he was very happy when he found out that I was making Steak Sandwiches. It was not only meat, but it was nice thick cut beef. You would think I gave him a million dollars when I handed him this sandwich! Hhhmmm maybe that is the answer to what to give him for Christmas. Naaa I can’t wrap up steaks, they would go bad. Oh well, back to the drawing board.

He was actually happy with the soup as well. He loves mushrooms and with the port wine in the soup it has such a rich deep flavor it complimented the steak very very well. He even took a sandwich and soup for lunch the next day. I told him he would really appreciate that soup when he was cold at work and it was warm and creamy. I was right. Well why would he even doubt me?
I have to say that I blew it on the picture gang. Fist I am still having problems with my lighting so that is always an issue. But, and I will blame this on Kevin wanting his sandwich right away, this sandwich does not have the caramelized onions on it! UGH!! I didn’t realize my mess up until we had already started eating and he asked where his onions were. So you will have to take my word that they looked scrumptious!!
Also, I am very excited to announce I have been nominated for 2012 Best Food Blogger!! I can’t tell you how shocked I was when I received the notification. So if you could just do me a favor by clicking the little “love” button at the top right corner, or just click on the name of my blog in the same area, you will be able to give me a vote. Thank you all so much!!
Spicy Steak Sandwiches with Caramelized Onions
1 large onion, thinly sliced
1 tsp. olive oil 
Kosher salt and freshly ground black pepper 
1 1-1/4 lb. flank steak 
4 large sandwich rolls, split 
1/2 cup grated Parmesan cheese
1/4 cup light mayonnaise 
3 tablespoons horseradish 
1/2 to 1 teaspoon cayenne pepper
Mixed greens  


Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high.
Heat olive oil over medium heat in a skillet. Add the onion slices and sautee the onions until they begin to brown lightly, approx 20 minutes. Stir occasionally.

Season the steak with salt and pepper and grill, flipping once, until cooked to your liking. Approx 5 minutes per side for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain
Toast the rolls cut side down on the hot grill pan until lightly browned.

Combine the cheese, mayonnaise, horseradish, and cayenne in a small bowl and spread it on the bottom halves of the rolls.

Divide the onion, steak, and greens among the rolls and serve.

ENJOY!!!

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Caprese Meatball Subs

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Pardon the in your face picture, but I think I was trying to eat this sandwich through the camera!! I have been having a love affair with anything “caprese” lately. I adore caprese salad and even turned it into a sandwich with my Open Face Chicken Caprese Sandwich! So the other night Subway was mentioned on my Facebook page as an alternative meal due to the fact that I had a major blond moment and forgot to thaw out the meat I needed for dinner that night. Well Kevin isn’t a big fan of Subway so that didn’t go over to well (plus I really needed to cook so you all would have a post to read). Luckily Kevin agreed to go to the store for me on his way home from work and the meal crisis was avoided. Yay!! But that did give me an idea. 
One of the sandwiches I loved at Subway was their meatball sub. I wanted to make a meatball sub, but add a twist to interest Kevin. If you have been with me for a while you know that he used to despise pesto until he tried my homemade pesto. Now he loves it and I have used it in several recipes. Anyway, I remembered seeing a recipe by Kelsey Nixon for Caprese Meatballs in the slow cooker, so I decided to take that idea and use it for my sandwiches. I didn’t do mine in the slow cooker though. I baked them and finished them in my homemade marinara sauce. 

It seems that I have been coming up with some messy sandwiches in the last couple of weeks. Yes, this is messy but the flavors are so good! The mix of the pesto, marinara sauce, mozzarella cheese, and crunchy bread was over the top. I fill up pretty quickly, especially if I am eating bread, so I had half of my sandwich left and Kevin gobbled it right down. I think the only conversation I got out of him during the meal was mmmmmm and WOW this is really good. I was really glad he liked is since I pretty much made it for him!
The recipe is for 2 subs so if you are making more just double or triple it. But it makes 6 good sized meatballs which was perfect on the rolls I picked up from the bakery and with the cheese and sauce they are very filling. Plus they went really well with a nice glass of red wine!!
Caprese Meatball Subs 

1/2 pound lean ground turkey or chicken
1/4 cup seasoned bread crumbs
1/4 grated Parmesan cheese, plus some for sprinkling
2 tablespoons egg beaters (or one small egg)
1/4 cup pesto (see recipe below)
1 thick slice of fresh mozzarella cheese, cut into 6 cubes
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Marinara sauce (recipe below)
2 sub rolls


For the Pesto:
  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup Parmesan or Romano
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, tossing occasionally to ensure even toasting, about 5 minutes. Combine all of the pesto ingredients, except the olive oil, in a food processor and pulse, drizzle in the olive oil slowly until well combined but still rough-textured (You may not use all of the oil or you made need a bit more to get to the desired consistency). Leftovers can be frozen if needed.

For the Marinara Sauce:
2 tablespoons olive oil
1 large onion, chopped
2 large cloves of garlic, minced
1 28 ounce can of crushed tomatoes (Recommended San Marzano)
2 6 ounce cans of tomatoes paste
1 cup water
1/4 cup fresh oregano leaves, chopped
1 bay leaf
salt and pepper


Heat a large skillet over medium-high heat and add the olive oil. Add the onion and cook until translucent, about 5 to 7 minutes. Mix in half of the minced garlic and cook one more minute. Stir in crushed tomatoes, tomatoes paste, water, half of the chopped oregano, and the bay leaf. (Add more water if sauce seems too thick). Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer. Leftovers can be frozen if needed.


For the Meatballs:
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with non stick spray

Combine the turkeybreadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes.

Remove the meatballs from the oven and place them in the simmering sauce, cover with the lid.

Split the sub rolls and open them slightly, place on a baking sheet and bake in the oven until toasty, about 5 minutes.

Place 3 meatballs on each sub and smother with with the marinara sauce, top with a sprinkling of Parmesan cheese.

ENJOY!


Chicken Parmesan BLTs

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Hello to you fabulous foodies! Have you missed me? I sure have missed you!! I can’t believe this move has kept me away for 2 weeks! I can tell you that moving blows and I will never move again if I have anything to do with it. If we have to move, we will hire someone to do it next time instead of thinking we are 20 years younger and our backs, among other parts, were up to the task. My chiropractor asked me if I had been in a car crash!!! 

I am still trying to find places for all of my kitchen stuff, as this kitchen is waaaay smaller than my other one. It is proving to be quite difficult but I will prevail! I refuse to have my butt kicked by pantry items and pots and pans!! I am also having to learn how to cook on an electric stove, something I am not happy about I can tell you. Luckily Kevin had an electric stove before we met so he is helping me figure it out, but as soon as we can you can bet we will be installing a gas stove!!

Since I am organizing, and learning, I have not been able to cook any meals for the blog in my new home. I cooked our first real dinner in the new place last night. A simple pork loin with rosemary and garlic, mashed potatoes, and sauteed asparagus. After eating on the go for the last few weeks it was so nice to sit down to a nice quiet meal, just the two of us.

This sandwich was one of the last things I made in the old house. I am a bit obsessed with BLTs right now. I have been trying to turn everything into a BLT. Some are good, others not so much, but this was amazing, but a warning, is not a meal for those that don’t like mess. This is a great messy in your face sandwich. We loved it! I guess you could of course use a knife and fork if you want, but we didn’t and laughed at each other through yumms and mmms about how good it was. We have a few sammies on our list of ones to make again, and this is on it for sure! I hope you give it a try.

What is your favorite sandwich?

Chicken Parmesan BLTs
adapted from a recipe by Rachael Ray

  • For the Sauce:
  • 1 15-ounce can whole tomatoes (squish them in a bowl with your hands to break them up a bit)
  • 3 cloves of garlic, thinly sliced
  • 1 Fresno chili pepper, thinly sliced with seeds (can sub 1 teaspoon dried red chili flakes)
  • 2 tablespoons Olive Oil
  • Kosher salt (to taste)

  • For the Chicken Parmesan Cutlets:
  • 1 chicken breasts, halved across, 2 cutlets total
  • Flour, for dredging, in shallow dish
  • 1 large eggs, beaten in shallow dish
  • cup Panko breadcrumbs or homemade coarse breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup of fresh flat-leaf parsley leaves, finely chopped
  • Zest of 1 lemon
  • 3 cloves garlic, finely chopped
  • Kosher salt 
  • Coarse ground pepper
  • Olive oil for frying

  • For the BLT Topping:
  • 4 slicesthick-cut bacon
  • 1/2 cup light or fat free ricotta cheese
  • 2 tablespoons fresh thyme, finely chopped
  • Zest of 1 lemon
  • 2 tablespoons fat fee evaporated milk (can sub half-n-half)
  • A drizzle of Olive Oil
  • Kosher salt 
  • Coarse ground black pepper
  • Fresh mozzarella cheese, sliced to desired thickness
  • Lettuce, torn
  • 1 tomato, sliced
  • 2 crusty style hoagie rolls, toasted 

Preheat oven to 350 degrees F.

To prepare the sauce heat olive oil over medium heat. Add garlic and chilies, cook until fragrant and garlic is golden, about 3 minutes. Add tomatoes. Season with salt and simmer over low heat partially covered for 30 minutes, stirring occasionally.

Pound chicken cutlets to about 1/8 inch. Season them with salt and pepper. Set up three dishes, one with the flour, one with the eggs and another with the breadcrumbs, cheese, parsley, lemon zest and garlic. Coat chicken in flour, shaking off any excess then dip them in the egg and then in breadcrumb mixture. Fry in shallow oil over medium to medium- high heat until deeply golden. Keep cutlets warm in the oven on a rack placed on a rimmed baking sheet.

Combine the ricotta cheese in a bowl with thyme, lemon zest, olive oil, evaporated milk, and salt and pepper.

Remove the chicken from the oven and place rack at center of oven then switch on broiler. Toast the rolls and remove. Arrange chicken on roll bottoms in this order: cutlet, sauce, 2 slices mozzarella cheese. Broil until mozzarella is bubbly. Top with bacon, lettuce, tomato. Generously apply ricotta mixture to roll tops and set into place. Have lots of napkins!

ENJOY!!

2 servings

Open Face Chicken Caprese Sandwiches

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I have been craving tomatoes and I don’t just mean a small craving, I am borderline obsessed with them lately! No big deal right? Tons of people are loving the lovely summertime treasures. Well my dear foodie friends it is very strange for me because I used to despise tomatoes. Not just dislike I seriously despised them!! I loved to cook with them, but a raw tomato? BLEK!! Oh how our tastes change right? Now I want to put them on everything.

I like to come up with food I call “nibbles”. Something small for dinner so people can eat more if they are hungrier but for me 1 is just a perfect meal. I make a Deconstructed Cordon Blue sandwich that everyone here loves. In fact when my daughter Jessi came to visit last month the only request she had was that I make the Cordon Blue sandwiches.
One night I was craving a Caprese salad. It just sounded nice and fresh on a hot summer evening. But I knew better than to present Kevin with just a salad for dinner. I would have gotten the “really?” face so I tried to figure out how I could give my meat lover something that would make him happy but also satisfy my craving. A blogger friend of mine Lisa, from Lisa’s Dinnertime Dish, had made Chicken Caprese that sounded awesome.That was when I thought about my Cordon Blue sandwiches. I would be able to give the rest of the family the meat and bread they like and sneak my salad in as well. A win/win situation yessssss!
The verdict? Everyone loved them. In fact they were gone so fast I wish I had made more! 

Open Face Chicken Caprese Sandwiches
2 good sized chicken breasts
3 good sized vine ripened tomatoes, cut into 16 slices
1 large package of fresh mozzarella cheese (you need 16 slices)
Fresh basil leaves, shredded or cut into a chiffonade 
1 clove of garlic, cracked
1 loaf Italian (or French bread), cut into 8 slices
Italian seasoning blend.
Salt and cracked black pepper
1 tablespoon olive oil, plus some for drizzling
Preheat the oven to 350 degrees F.
Cut chicken breasts in half (like a book) and then cut the halves in half, giving you 8 chicken tender sized pieces. Season the chicken on both sides with salt and Italian seasoning blend.

Place bread slices on a baking sheet and drizzle them with olive oil. Bake the bread slices in the oven just until crispy, approx 5 minutes (times vary). When bread comes out rub it with the clove of garlic.

Turn the oven to broil

Meanwhile in a large skillet, over medium-high heat. Add olive oil to the pan and cook the chicken until done, 2 or 3 minutes per side. 

Assemble the sandwiches by placing a piece of chicken, top with 2 slices of tomato, a bit of the fresh basil, and two slices of cheese. Place the sandwiches into the oven under the broiler and cook until the cheese begins to melt. Cook time depends on the thickness of the cheese.
Remove from oven, drizzle with a bit of olive oil, sprinkle some cracked black pepper and basil on top.
ENJOY!!

Crab Salad Sammies

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What a glorious summer this is turning out to be in Western Washington. We have had two weeks of gorgeous weather! It is funny, I complain about the rain, coming from San Diego I am not used to it I don’t care how long I have lived here, but in the summertime is when I realize how green and beautiful it is here. I still miss California. However, days like these make me forget it.
With all of these fantastically sunny days all I have wanted to do it be outside so I don’t miss a minute of them. So it only seems natural to me that I serve almost every meal I make on the patio. The sun, the trees, and good food just seem to all work together. On this particular day we had about 3 pounds of fresh crab meat I wanted to serve up. I knew one of the first things I wanted to make was crab salad. Nice cool, creamy crab salad with juicy tomatoes, crunchy lettuce, and a nice soft bun? Heaven!

I also did a crab stuffed mushroom “throw down” between Paula Deen’s crab stuffed mushrooms and my healthier version. I will post that for you tomorrow and I can tell you…it was a close one!! Seth and his girlfriend Heather sat on the patio with us as I spread out the platters of stuffed mushrooms and plates of sandwiches. There were oohs and ahhhs (which I love) followed by a mad dive for the food. I just stepped back and let them have at it. After that all I heard was “Mmmmm” and “Wow this is so good” as they ate. 

I need to send a thank you note to the person that dropped the crab off at Kevin’s work, this meal was not only fun it was full of crabby goodness that only comes from sweet fresh crab. If you are looking for a fantastic summer sandwich for lunch or dinner, look no farther, you have found it!


Crab Salad Sammies
1 pound cooked crab, picked clean of shells
3/4 cup low fat mayo
1 tablespoon fresh lemon juice
4 stalks of celery, finely chopped
3 green onions, finely chopped
1 tablespoon (a palm full) of seafood seasoning (I used Old Bay)
Salt and pepper to taste
2 large vine ripened tomatoes, sliced 
Green leaf lettuce 
4 soft rolls, cut in half (I used Bolo Rolls)
Combine the crab, mayo, lemon juice, celery, green onion, and seafood seasoning in a medium bowl. Stir just enough to combine all of the ingredients but don’t break the crab up too much. Season to taste with salt and pepper and stir to combine well.
Place a couple of leaves of lettuce on the bottom half of the rolls, then top with two thick slices of tomato. Top them with a large scoop of the crab salad and the top of the roll.
ENJOY!!!
This post was shared on 
Tuesday Talent Show with Chef in Training

Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

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Hello my friends and welcome to another edition of Food Star Friday. I really love doing these segments. One because well, I just love to cook, and two because the pressure is off of me. Seriously, I love coming up with great recipes for everyone to enjoy, but when I do Food Star Friday I get to try recipes by known food stars and critique them. I don’t know, maybe it just makes me feel important. Silly I guess, but for awhile I had thought about doing a restaurant review blog. I just realized, even though reviewing would be fun, I love cooking waaaaaay more. I would be more interested in figuring out what was in each dish so I could recreate it at home.

Anyway, if this is your first time here, on Food Star Friday I cook a recipe from a well known food star and then give my (and my tasters) review of that recipe. This week I did a Paula Deen recipe. I know Paula has gotten a bad rap in the press lately about her diabetes and unhealthy cooking practices, but I have always been a Paula fan. So I wanted to try one of her recipes that was more on the healthy side so I could share my love for her as well as my love for healthy food. I feel this recipe does just that.

I have never blackened anything before. Well at least not on purpose (having flashbacks of some wicked smoke alarm fiascoes), so I was a bit nervous to see how I would do. I was sure that the fish would burn and/or stick to the skillet because it didn’t call for any oil in the pan. But Paula knows her stuff! Thank goodness it was Food Star Friday and I know I have to stick strictly to the recipe or just might have ruined the whole thing. I realized afterward that the fish would have fried in the oil and not blackened.

My other fear was setting off my smoke alarm. I did open my kitchen window as a preemptive move, but the alarm stayed pleasantly quiet through out the cooking process (which made my dogs very happy).

I did have to pick up a few specialty items for this recipe. I didn’t have sweet paprika, only regular and smoked. I did a bit of searching on the internet about the difference and realized that the flavor profile would be different if I used anything but sweet so on the list it went. I also did not have ground thyme or ground red pepper. It also calls for store bought mango salsa. I would have personally loved to use my Sweet and Spicy Peach Salsa, and if I  make this again I will do just that. But I was following the recipe word for word so I wanted to find a quality salsa. I found a brand called Susan’s All Natural Gourmet Mango Salsa. It was fantastic!! I want to try to recreate it.

I can happily tell you that this was a hit with 3 of my tasters. One barely made a positive ID check on it before he inhaled it completely! So it was 4 thumbs up with this meal. YAY I love it when that happens!!


Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

  • 1/4 cup sweet paprika
  • 2 tablespoons ground thyme
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/2 cup (1 stick) butter, melted
  • 4 (6-ounce) tilapia fillets
  • 4 Kaiser buns, split, buttered and toasted
  • Cilantro Lime Mayonnaise, recipe follows
  • Store-bought mango salsa


In a shallow dish, combine first 6 ingredients.
Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.
Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.
Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cilantro Lime Mayonnaise:

  • 1 cup mayonnaise
  • 1/4 cup freshly chopped cilantro leaves
  • 1 tablespoon fresh lime juice
In a small bowl, combine all ingredients. Cover and chill.

Grilled Pesto, Mozzarella, and Tomato Sammies

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This is the final post for the yummy meal I made the other night. When I made the classic pesto it was specifically for this sammie. Now I am in love with homemade pesto and will never buy store bought again! Then I made the roasted tomato and pepper soup and realized I will never make canned cream of tomato soup again. With the fresh flavors and no cream, I  just love a healthy version of my classic comfort foods!

I had been trying to come up with a yummy new grilled cheese for the family. I was reading a pull out from my Everyday with Rachael Ray and they had 50…yes 50 different grilled cheese ideas in it!!! Many of which I knew my gang would never go for (I really wanted to do a brie with pear) so I decided to go with this one. Although it was a hard sell with Kevin (as I have said he doesn’t like meals with no meat) but in the end, between the soup and the sammie, he actually said he didn’t miss the meat!!

I don’t have a panini maker so I used a cast iron griddle pan on the bottom and pressed the sandwich down with my regular cast iron skillet on top. You can even use a brick wrapped in tin foil for a press!

Grilled Pesto, Mozzarella, and Tomato Sammies
  • 4 slices thick-cut sourdough bread
  • 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
  • 2 plum tomatoes, cut into thick slices
  • 1 cup fresh pesto
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil

If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Check out this plus many other wonderful meals on The Newlywed Blog

Bobbi on a Budget – BLTAE Sammies with Homemade Bacon Mayo

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So I am sure some of you are asking “What the heck is a BLTAE?” right? Well let me tell you. BLTAE stands for bacon, lettuce, tomato, avocado, with a fried egg on top of all of that loveliness! It is one of the best sandwiches I have ever had/made. Seriously, I am not joking. The first time I had this sandwich was at a local restaurant Kevin and I love. We always go there for dinner but they have recently opened for lunch so we took my son to lunch so we could show him the place. This restaurant is a wonderful “date night” place because the service is wonderful and the food is awesome with great prices! It is called The Green House and if you are ever in the Tacoma/Gig Harbor WA area you HAVE to give it a try.

But I digress. Back to the sandwich. I have been craving this sandwich since that very first day I tried it. But for whatever reason (Lord knows it is the difficulty factor) I have never made them at home. Yesterday Kevin and I were the only ones home for dinner AND I just happened to have been to the store and purchased what I needed for the sandwiches, TADA I knew what we were having for dinner.

When I put out on Facebook and Twitter what I was planning on making, one of my Twitter friends suggested I make a bacon mayo to go with it. I had been planning on a garlic mayo but ummmmm helloooooo bacon mayo? Heck ya!!! SO I was on a mission.

The hardest part of this recipe is waiting for the bacon drippings to cool down so you don’t scramble the eggs for the mayo. Seriously, I was pacing the kitchen. It is kind of like a watched pot never boils. Watched bacon grease never cools!! Finally it was cooled and I knew when I added the vegetable oil to it to make the 1 cup total oil needed, it would cool it the rest of the way.

I am doubling the sandwich portion of the sandwich so it can be a meal for 4. This is what Rachael Ray would refer to as a BLD, breakfast, lunch or dinner meal. You have your protein, veggies, and carbs on in one package.

So, without further adieu, I give you the BLTAE!!!

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Bacon, Lettuce, Tomato, Avocado, and Fried Egg Sandwich with Bacon Mayo

For the mayo:
2 egg yolks (or 1 extra large)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon white wine vinegar
8 pieces of bacon (preferably apple wood smoked), bacon cooked crisp and drippings reserved
Vegetable oil, enough to make the bacon drippings reach 1 cup
For the sandwiches:
4 eggs
1 large tomato, sliced thin and salted
1 large avocado, sliced thin and salted
8 slices of bacon, crisped and cut in half.
Lettuce, whatever type you choose.
8 slices of bread, toasted
Bacon Mayo
To make the mayo use either a whisk or an immersion blender to blend the egg yolks with the dry ingredients. Add half of the vinegar and whisking briskly. Begin adding a few drops of the oil until the mixture begins to thicken and lighten. Increase the oil flow to constant and continue whisking.  Once half of the oil is added dump in the rest of your vinegar. Continue whisking in the remained of the oil. Leave at room temperature for 1 to 2 hours. Can be refrigerated up to 1 week.
Once the mayo has set for a bit. Toast your bread. Spread the bacon mayo on both sides of the bread and layer your tomato, and avocado on one side, topping with the bacon. Fry an egg just so the whites are cooked but the yolk is still runny. Place the egg on top of the bacon and then top with the lettuce and other slice of bread. 
WALA you have made your first BLTAE!! Enjoy!

Sausage and Pepper Sandwiches

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For some reason  I woke up one day last week with sausage and peppers on my mind. All day long I just kept thinking “WOW I really want to make sausage and pepper sandwiches for dinner”. It was very strange actually since I  have never made sausage and peppers. Not that sausage and peppers is a tough meal to make, I had just never done it. 
I think I had sausage on my mind because Kevin had been talking about wanting to grill the sausages we had in the freezer. I wanted to accommodate his craving but the thought of plain sausage sandwiches just wasn’t  making my teeter totter ya know? So I was determined to do something a little more creative with them. The idea was solidified when I went to the store and bell peppers we on sale. Not that you break the bank buying bell peppers but paying $2.50 for two vs the $2.99 each they had been the week before made me happy. Ya gotta save where you can right?
I looked around at the other types of peppers and was going to grab a few different to spice the sandwiches up but decided that EVERYTHING doesn’t have to be spicy. So I went with a poblano pepper to try to balance out the sweet bell peppers. Grabbed a white onion and was out the door with my bag of goodies. 
When Kevin came home from work he had an instant smile on his face. “What is that wonderful smell?” were the first words out of his mouth. He came straight to the stove and his smile got even bigger. Then he said one of the sweetest things to me 
Kevin – “You know I am such a lucky guy?” 
Me – “Why do you say that?”
Kevin – “Because I have a beautiful woman that cooks wonderful dishes like this for me to come home to”
Me – “Aaaaaawwwwww”
Ok yes folks he did make a few points with me on that one!!
I added the cheese because, well, I just like cheese, and provolone is one of my favorites. I actually couldn’t help myself and ate a slice while I was waiting for the sausages to finish cooking. Yummmm creamy, salty goodness!
Once they were done and I started filling up the rolls Kevin just kept saying “WOW” and “OMG those looks sooooo good”. Topped them off with the cheese and popped them in the oven just long enough to melt it and yummmmmmmmmm they were good. I ate so fast I almost bit my own fingers!!
Sausage and Pepper Sandwiches

  • 2 tablespoons extra-virgin olive oil
  • 6 fresh Italian sausages, hot or sweet (Turkey sausage can be used)
  • 1 large white onion, cut in halved, and cut into 1/4 inch slices
  • 1 tablespoon tomato paste
  • 1 large red pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 1 large yellow pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 1 poblano pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 4 large cloves garlic, minced
  • 1/2 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 6 crusty sandwich rolls, toasted
  • 6 slices of provolone cheese


Preheat the oven to 350 degrees F

Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Add the white wine to deglaze the pan, making sure to scrape all of the goodness stuck to the bottom of the pan. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and top with 2 slices provolone cheese. Place sandwiches on a baking sheet and heat them in the oven just until the cheese melts.

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Food Star Friday – Aussie Pies Made Quick

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Boy, when Rachael said made quick she really meant it! These “pies” are super easy and super quick to make. Again, not so many ingredients, so not a lot of slaving away to be done over the meal. I did add some minced garlic to the recipe, as per Jessi’s request. I don’t think there is much we cook with out onions and garlic in it!


The meat smelled great after cooking with the onions and garlic and then you add the brown sugar, tomato paste mixture and it went from great to YUM. I love it when the food smells so good you want to just eat it out of the pot! I do suggest that when you bake the pastry dough sheets that you do it on parchment paper or a very good nonstick cookie sheet. I had a bit of a “stickage” issue with mine.


I think this would be great if you added some spice to the ketchup on top too. I mean if you don’t like things spicy by all means the regular ketchup is great. But for those that like it a bit hot I would add some of your favorite hot sauce to it. I use Frank’s Red Hot a lot or Sriracha hot sauce (you can find it in the Asian isle at your market).


Last impressions on the recipe are that it tastes great, it is easy to make, and my kids gave it two thumbs up, oh so did Kevin too! I will say I think this makes a great lunch recipe more so than a dinner one though. But either way, bring your appetite!

Aussie Meat Pies, Made Quick

Ingredients
  • 2 sheets frozen puff pastry, defrosted but kept chilled (recommended brand: Pepperidge Farms)
  • salt and freshly ground black pepper
  • 1 tablespoon EVOO 
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 1/2 pounds ground beef
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce (eyeball it)
  • 1 rounded tablespoon tomato paste
  • 1 rounded tablespoon brown sugar
  • 1 cup beef broth
  • 1 tablespoon grill seasoning as in McCormick’s Montreal Steak Seasoning
  • ketchup for garnish 
  • 2 tablespoons chopped chives

Directions


Preheat the over to 400

With a sharp knife, cut the thawed but chilled puff pastry sheets into 4 square, 8 squares total, and arrange on cookie sheet. Season the squares with a little salt and pepper. Bake the puff pastry according to the package directions or until golden brown all over, about 12 to 15 minutes.

Heat a medium skillet over medium-high heat. Let it get really hot so the meat will caramelize when it hits the pan. Add the EVOO, then the butter. When the butter melts into the oil, add the beef and really work at breaking it up as it browns-get the bits all nice and tiny. Add the onions and cook for 5 minutes. Stir in the flour. Cook mixture a minute more. In a small bowl combine the Worcestershire sauce with the tomato paste and brown sugar, then whisk in the stock. Whisk the seasoned stock into the pan. Stir into the meat and combine. Season the meat with grill seasoning and reduce the heat to low.

When the pastry squares are ready, assemble the pies. Place a square of pastry in the bottom of a shallow bowl. Top with one quarter of the meat mixture and another square. Place a large dollop of ketchup in the center of the top pastry and sprinkle the “pies” with chives to garnish, then serve.

serves 4

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