Salad turned Sandwich

I don't remember where I found the inspiration for this delicious sandwich....it was just that delectable. I post this recipe today as its my parents's wedding anniversary.  This sandwich reminds me of one of their favorite salads.

 Caprese Salad Sandwich on Toast

2 slices bread of choice (sourdough is yummy) - toasted

1 medium tomato sliced

fresh mozzarella (I used about dozen marinated mozzarella mini cheese balls)

2 T pesto

Spread pesto, as if it were the butter, over toast. Place 1/2 mozzarella on top of that, topped with tomato then followed by the rest of the mozzarella. Sandwich together. Serve warm.  This would be delicious pressed as a pannini sandwich. 

Beet The Heat

Lately it has been over 90 degrees outside. Even though I enjoy the warmth of the sun, I don't particularly like it when the temperatures soar for extended periods of time.  However I am glad we live it a place where it cools down at night and we can at least get a little reprieve.  I made this beet recipe...it was so refreshing.

Pickled Beets
adapted from: https://aiplifestyle.com/quick-pickled-beet-salad/

4 (medium to large) beets, peeled and cut into quarters
1T Orange zest
1/3 cup balsamic vinegar (I had one infused with honey)
1 red onion, cut into rings then in half and half again (so quarter moons) - my addition

Cover beets with water in a sauce pan. Boil for about 25minutes. Drain and place in a (non-metal) bowl.  Stir in remaining ingredients. Cover and refridgerate for several hours.

I Like To Move It....

A few weeks back a dear friend and her family was moving to a new house.  Since they packed away their kitchen, I offered to make them dinner.  This recipe fit the bill, as it is both meatless (for a Friday) and packed with flavor.  I hope you enjoy as much as we have.  Serve with pretzels.

Cheesy Broccoli-Cauliflower Soup
my own recipe (though I did get inspiration from a few recipes)

2 medium onions, diced small
1 lb carrots, peeled and shredded
1 T olive oil
1 T butter
1 t Seasoned salt
1/2 t fresh ground pepper
1 t Dijon mustard (non-grainy kid)
1 pkg (12-16oz) broccoli florets, lightly steamed & chopped
1 pkg (12-16oz) cauliflower florets, lightly steamed & chopped
8 cups vegetable broth
4 cups whole milk, mixed with 1/4 cup cornstarch
1 pkg (8oz) instant mashed potatoes (I used roasted garlic flavor)
2 (5.2oz) Garlic-Herb Boursin cheese blocks, broken up

In a large stock pot, saute onions and carrots wth the oil and butter.  When these are becoming translucent and soft, stir in salt, pepper and Dijon until fragrant.  Pour in broth along side of the broccoli and cauliflower.  Simmer until super soft (mashable).  Remove chunks and puree in the blender (or use your handy immersion blender-if you don't have one, I highly recommend). Return to pot along with the milk mixture.  This mixture will now thicken ever so slightly.  Slowly incorporate mash potato flakes.  Heat just until hot (but not boiling) then remove from heat.  Stir in cheese.  Serve with shredded Cheddar cheese (and crumbled bacon bits, if desired).

Perfection....Rich and Sassy

I have recently found out that I have certain "soft spot" for sweet potatoes. I recently had these sweet potatoes at Thanksgiving.  They were just super.  My husband and I both loved them.  I had to make them again...so I made them to go with some oven roasted pork ribs.  mmm.

Sweet Potato Gratin

adapted from: http://www.browneyedbaker.com/sweet-potato-gratin-recipe/?m

1 1/2 cups heavy (whipping) cream

2 garlic cloves, minced fine

2 lbs sweet potatoes, peeled and sliced super thin (a mandolin works well for this)

1 t dried thyme

1 1/2 t kosher salt

3/4 t black pepper

2 cups good Swiss cheese (such as Gruyere)

Preheat oven to 400.  In a small saucepan warm cream with garlic and thyme.  Grease a 9x13pan well.  Place some potato rounds in the bottom of the pan.  Sprinkle generously with salt and pepper. Sprinkle with some of the cheese. Repeat layers. Before the last cheese layer pour ALL the  cream mixture over top. Sprinkle with the remaining cheese. Cover and bake for 30minutes. Remove foil and baked for another 20-30minutes until slightly browned and potatoes are soft. Let rest on the counter for a little while before serving.

Low & Slow Pork Ribs

adapted from: http://boysahoy.com/the-best-low-and-slow-oven-baked-bbq-ribs/

1-2 large slabs pork ribs (1 large rack of spare ribs is good)

Rub

1 t garlic salt

1 t cumin

1 t pepper

1 t paprika

1 t chili powder

1 t oregano

1/4 cup brown sugar

Preheat oven to 250. Rub meaty part of ribs all over with the rubbing ingredients.  Place on a foil lined pan.  Bake for 2 to 2 1/2 hours.  Brush with your favorite BBQ sauce. Cover with foil and bake for an additional 2 to 2 1/2 hours until meat is tender and soft.

Fun Meal Makeover

As fall comes into full swing, it is time for cozy soup recipes.  I made this recipe a week ago; it was loved by all. Great! I think it is a great addition to the fall/winter recipe cycle. Serve with buttered croissants. Perfection! (Though I am still not sure what BAP and SSP liked better - the rolls or the soup. Either way it was delish!)

Broccoli Cheese Soup
adapted from: http://www.gimmesomeoven.com/broccoli-cheese-soup-recipe/

2T butter
1T olive oil
1 whole shallot, diced
2/3 cup diced carrots
3 garlic cloves, minced
1/4 cup flour (I used rice flour)
3 cups chicken broth (veggie would be an easy substitute)
3 cups whole milk
1 (16oz) pkg broccoli, steamed
1 1/2 t Dijon mustard
(1 cup leftover mashed potatoes - I had mixed some  veggie cream cheese with them)*
(1/2 cup leftover Queso dip)*
salt/pepper
8oz shredded cheese

In a dutch oven saute shallot, carrots, and garlic in the butter and oil.  Once the veggies are tender, stir in flour to coat.  Slowly pour in the broth and milk.   Add broccoli, mustard and salt/pepper (and other ingredients if desired). Cook until everything is thick and bubbly. I used my immersion blender to make it all smooth (and to hide all the other veggies, besides broccoli).  Serve and sprinkle with cheese.

*my additions

Stuffed with Love

It is hard to believe that it is been three years (to the day we found out) since we lost LP; tomorrow is the actual day she was born.  I remember that day as if it were yesterday. Though times have been tough, it helps that my great supportive husband, BAP and SSP are here. We are full of love. This recipe is full of cozy flavors, just as our home is full of love.  We celebrate LP today!

Stuffed Peppers
inspired by: http://www.justapinch.com/recipes/main-course/beef/gnees-southwestern-stuffed-peppers.html
& http://www.number-2-pencil.com/2012/06/22/crock-pot-mexican-stuffed-bell-peppers/

1 lb chorizo sausage
1/2 large red onion, diced
1 green bell pepper, diced
1 1/2 cups Spanish rice (cooked)
1 can black beans, rinsed and drained
1 1/2 cups salsa
5 (additional) bell peppers, halved from top to bottom (seeds removed)
2 cups cheese, shredded

In a large skillet brown the sausage with the onion and pepper. Mix rice and beans in a bowl-stir in meat mixture. Pour salsa in the bottom of a greased 9x13pan. Place pepper halves open side up in pan. Fill each pepper with filling; there will be extra filling just over fill them. Cover with foil. Bake at 400 for about 35minutes. Remove foil. Top with cheese and bake an additional 5minutes.

Quick Easy and Simple

This salad is similar to the other one I posted.  However this one has a balsamic drizzle on it and without pasta.  It was just as awesome and delicious. There was NO leftovers. Recently we were invited to have dinner at my folks' house before all my brothers went back to college for the semester, so I made this recipe.  Dad barbecued burgers...this was a good topping.

Summer Tomato Salad with Balsamic Red Onions
adapted from: http://www.mitzyathome.com/2015/summer-tomato-salad-with-balsamic-red-onion/

2T balsamic vinegar
2T olive oil
1T sea salt
1 medium red onion, thinly sliced
3 Roma tomatoes, chunked into 8ths
3/4 cup fresh cheese (again my husband's homemade stuff - I think cut up string cheese would taste good too)
1T Italian seasoning
1T fresh basil, chopped

In a bowl whisk together balsamic, oil and salt.  Stir in onion - coating all the pieces.  Cover and place in the fridge for at least 3hours. As the 3 hours winds down, chop up the tomatoes, and cheese. Place all in the bowl with the onions (don't dump the marinade). Toss with Italian seasoning. Let rest for about 45minutes to an hour before serving. Sprinkle with fresh basil.
NOTE: This salad would be tasty as a topping for a crusty baguette.

Tuna Salad Upside Down

I have always had a soft spot in my heart for a great tuna salad sandwich.  However since going gluten free it has been tough to figure out how to make it without the toast. I made this and placed it on top of some crunchy salad greens with a drizzle of balsamic vinegar and cheddar cubes.  It was so good.

Tuna Salad
adapted from: http://www.kraftrecipes.com/recipes/crunchy-tuna-salad-sandwich-54279.aspx

1 (6-7oz) can tuna in water, drained and flaked
1/4 cup mayo
1/2 cup chopped dill pickles (about 3 pickles)
1 t Dijon mustard
fresh ground black pepper, to taste

Mix all ingredients in a bowl. Either put on a great toasted bread or on salad greens with cheddar cheese.

Pasta Gone Wild

Recently I was asked to make a salad for one of my dear husband's meetings.  I hear it was a hit! It smellled really good.

Pasta Salad with Extras
adapted from: http://catholiccuisine.blogspot.com/2008/08/feasting-for-assumption.html?m=0

Pasta
1 can diced tomatoes with garlic and onions
1/2 can black olives, cut into quarters
1 cup feta cheese (I used some of my husband's homemade cheese)
1 (16oz) medium shell pasta, cooked until al dente
(NOTE: next time I might toss in zucchini cubes)

Vinaigrette
1/2 cup oil
1/3 cup red wine vinegar
1 garlic clove, minced
1 t Italian Seasoning

In large bowl combine tomatoes, olives and cheese with pasta.  In a measuring cup combine all dressing ingredients. Pour over pasta mixture.  Toss together.  Place in a resealable plastic container.  Refrigerate about 24hours. Toss again before serving.

Welcome to Summer

For as long as I remember I have always enjoyed a good BLT (Bacon Lettuce and Tomato) sandwich --- even if the Tomato was just a smear of ketchup on the toasted bread. Since going Gluten free it is a bit trickier to make one.  However I thought I could just make it in salad form....perfection.

BLT Salad

2 cups favorite lettuce, torn to shreds

cherry tomatoes, halved/quartered

bacon, cooked - cooled & crumbled

2 T cheddar cheese, small cubes or shredded

Ranch Dressing

Place all ingredients (except for the dressing) in a bowl.  Drizzle with Ranch dressing then toss to coat.  If desired, top with crispy croutons.

Special Salad...For A Special Day

Happy Mother's Day to all moms out there, especially my own.  I was fortunate enough to celebrate with both my mom and mother in law this year. My dear husband made this salad for our meal.

Coleslaw
adapted by: http://www.foodnetwork.com/recipes/emeril-lagasse/delta-cole-slaw-recipe2.html

1 head of green cabbage, thinly sliced and chopped
2 apples, peeled and chopped fine
1/2 large onion, shredded
1 1/2 cups shredded carrots
1 cup apple cider vinegar
1 cup sugar
2 t kosher salt
pepper
1 t dry mustard
2 t celery seeds
1/2 cup vegetable oil

In a large (non-metal) bowl, add cabbage, apple, carrots and onion.  Cover and let rest for an hour. in the fridge Drain any liquid.  In a small saucepan heat vinegar, sugar, salt, pepper, mustard and celery seeds; stir until sugar dissolves.  Stir in oil. Toss with cabbage mixture.  Cover again and let chill for another 2-3 hours. Drain any excess liquid.  Stir. Serve.

Sweet Potatoes Turned UpSide Down

I have been enjoying sweet potatoes lately, much more so than I remember growing up.   This recipe totally rocks. I cannot wait to make it again.  So homey and delicious.

Twice Baked Southwestern Stuffed Sweet Potatoes
adapted from: http://hauteapplepie.com/2013/01/08/twice-baked-southwestern-sweet-potatoes/

2 large sweet potatoes
3/4 pound chorizo
1/2 large onion, diced small
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/2 cup cheese (pepper jack would be tasty)
2 oz cream cheese
2 t cumin
1 t chili powder

Bake sweet potatoes in 400degree oven for about 45minutes to an hour (make sure to pierce them with a fork multiple times first).  Reduce heat to 350. As the potatoes are cooking, cook the chorizo sausage with onion. Stir in beans and corn until warmed through.  After potatoes come out of the oven, cut potatoes in half.  Scoop out the guts into a bowl;  put hollowed out skins into a well greased 9x13pan. Mush the insides of the potatoes with cream cheese, cumin and chili powder. Add back to potato skins. Divide meat mixture into 1/4ths.  Add 1/4 to each sweet potato half.  Top with cheese.  Cover with foil and bake about 25minutes until heated through.  Serve with Mexican rice/quinoa and a salad.

Roasted & Toasted

Cabbage is one of those vegetables that one either loves or hates.  I am definitely a lover of it. Recently I made this recipe...it was so tasty. I think I could survive off this recipe. It was awe-mazing.

Oven Roasted Cabbage

adapted from: http://paleoleap.com/oven-roasted-garlic-cabbage/

1 small head cabbage, sliced (or wedged)

olive oil

garlic, minced

salt/pepper

Preheat oven to 400.  Place parchment paper on lipped cookie sheet with cabbage pieces.  Drizzle with olive oil.  Spread minced garlic over all (about 1 t per piece). Sprinkle with salt and pepper. Roast 40minutes until lightly browned. 

More Turtles, Please

With today being Easter these potatoes are a perfect and easy side to go with the traditional ham dinner.  Mom made these often while we grew up.   A few nights back I made these potatoes to go with our roasted chicken. BAP loved them and kept calling them turtle potatoes.

Crispy Parmesan Potatoes “Turtle Potatoes"
adapted from: http://www.kraftrecipes.com/recipes/crispy-parmesan-baked-potatoes-143372.aspx

1/4 cup butter
1/2 t garlic powder
1 t onion powder
3/4 t thyme
1/2-3/4 cup Parmesan cheese, shredded
4 medium Yukon potatoes, halved length wise

Preheat oven to 400.  As the oven preheats, put a 9x13pan in the oven with the butter. Let melt. Remove from oven.  Sprinkle evenly with garlic, onion, thyme and Parmesan. Nestle potatoes in the mixture. Bake for 35minutes.

Perfectly Delecatable & Moist

For my husband's birthday celebration I made some pulled pork sandwiches.  They were out of this world good.  I had enough leftovers for one last sandwich...they must have been a hit all around.  I served these on toasted Texas Toast and coleslaw.  Today is his Baptismal anniversary....perfect celebration topper.

Slow CookerApple Cider Pulled Pork
adapted from: http://www.gimmesomeoven.com/slow-cooker-apple-cider-pulled-pork/

3.5lbs pork shoulder/loin
1 onion, sliced
1 bottle HARD cider

Place all ingredients in a greased crockpot.  Cook on LOW for about 8-12 hours.  About 2 hours before serving, drain and shred meat. Pour in another 1/2 bottle of HARD cider. Dump in a bottle (18oz) of your favorite BBQ sauce. Rinse bottle with the other half of the HARD cider. Stir together. Let simmer together in the crockpot.

Coleslaw
adapted from: http://www.kingarthurflour.com/blog/2011/06/10/sams-pulled-pork-coleslaw-heaven-on-a-bun/

1/4 cup sugar
1/4 t celery seed
1/2 t salt
1 small squirt yellow mustard
3/4 cup mayonaisse
2 1/2 T vinegar
1 bag coleslaw mix

Mix all ingredients (except coleslaw mix) in a bowl.  Add coleslaw mix; toss until thoroughly coated. Refrigerate at least 4 hours so flavors can marry.

Perfect Lenten Meal

Fridays in Lent don't need to be repetitious and boring. I love trying new and creative ways to upgrade the standard boring tuna fish. I have been wanting to upgrade my usual suspects.  This recipe is intriguing.

Tuna Stuffed in Tomatoes

inspired by:

2 cans tuna, drained & rinsed

1/4 cup mayonnaise
2 t balsamic vinegar
2 t Dijon mustard (whole ground)
1 -2 T dill pickle, chopped
1 hard boiled egg, chopped
7 water chestnuts, chopped
4 slices favorite cheese
4 large tomatoes, tops and "guts" removed

Mix all ingredients except for tomatoes and cheese. in a bowl. Put filling in tomatoes. Top with cheese. Bake at 375 for 25minutes until filling is hot and cheese is bubbly. 

Creative Twist On A Classic

I thought I would make a more substantial version of the beloved green bean casserole.  BAP, husband and myself LOVED this variation. SSP just picked at it and complained. It was vary quick and easy to prepare...on a VERY busy night.

Creative Green Bean Casserole
adapted from: http://www.yourmodernfamily.com/green-bean-casserole-with-bacon/

4 cups fresh/frozen green beans, cooked according to directions
1/2lb bacon, cooked and crumbled (save about 1T bacon grease)
2 chicken breasts, cooked and cubed
1 jar Alfredo sauce
1/2 cup white wine (or chicken broth)
1 small red onion, diced (about 1/2 cup) & sauteed in bacon grease
1/2 - 3/4 cup shredded cheddar cheese
2 cups French fried onions

Preheat oven to 350.  Grease a 9x13pan; place green beans in the bottom. Sprinkle with onions (NOTE: red onion can easily disguised as bacon; BAP did not discover them, even with his hatred of onions). Next top with cubed chicken breasts and bacon. Pour Alfredo sauce over all. "Rinse" jar using the white wine; again pour over all. Top lastly with cheese and French fried onions.  Bake at 350 for about 25minutes until hot and bubbly. If you would like the sauce to be a bit thicken whisk in a bit of cornstarch in with the white wine (and de-glaze the bacon/onion pan with it).

Hiding Veggies (Once Again)

I like when I can disguise veggies in everyday favorites (and trick the boys into eating it...and enjoying it). I made these tasty morsels with mashed potatoes and steamed corn.  BAP ate his in a hurry.  SSP just kinda picked at it; he mostly just ate the corn and taters.

Meatball Muffins
adapted from: http://thenourishinghome.com/2014/12/meatloaf-muffinsfun-whole-family-df-gf/

1/2 pound ground beef
1 1/4 pound Italian sausage
1/4 cup bell pepper, diced small
8 baby carrots, diced small
2 cups fresh spinach (or 10oz frozen)
1 garlic clove, minced
1/2 small red onion, diced
1 t Italian seasoning
1/4 t garlic powder
1/8 t onion powder

In a saucepan add some oil.  Quickly saute pepper, carrots, spinach, garlic and onion (until just fragrant). Remove from heat; cool slightly.  In a large bowl combine meats, spices and sauteed veggies.  Mix well until all incorporated. Line a cookie sheet with parchment paper.  Using greased 1/3 cup scoop meat mixture on to the sheet. Bake at 350 for 25-30minutes until meat is all the way cooked. (NOTE: I piped some of the hot mashed potatoes on top of the meatballs, as 'frosting,' for the last 7minutes of baking....just to lightly brown.)

From Dread to Love

When I was younger I detested brussels sprouts. However now they are one of my favorite vegetables.  This baby cabbage is so delightful now.  Here is a recipe that hopefully will turn your head too.

Brussels Sprouts with Cheese
adapted from: http://www.barefeetinthekitchen.com/2014/09/crispy-brussels-sprouts-recipe.html

2 lbs fresh brussels sprouts
1-2 T olive oil
1 t salt
1/4 t pepper
1/2 cup grated Parmesan cheese

Preheat oven to 425.  Slice brussels sprouts and place in bowls.  Toss with oil, salt and pepper.  Place on a lined baking sheet.  Roast for 10 minutes.  Stir and roast an additional 5minutes.  Sprinkle with cheese just before serving.

Perfectly Rich & Tasty

On cold days of winter, warm and comforting food is the best.  I have been wanting stew for sometime  This recipe was perfect: creamy, rich and delicious.  It hit the spot.  SSP was not so sure of it at first but after he heard there might be popcorn for dessert-he changed his mind. BAP was a bit worried about the mushrooms.  Daddy convinced them if he ate them WITH the meat and everything else it was good.  All in all -- a successful meal (even if it was after several attempts).

Ben's Beef Stew
adapted from: http://iowagirleats.com/2013/12/16/beef-stew/

1 T vegetable oil
1 t dried thyme
1 large shallot, diced really small
4 garlic cloves, minced
salt/pepper
8oz button mushrooms, sliced
3 T butter, melted
3 T rice flour
1 lb stew meat, cut into bite-size chunks
4 cups beef broth
2 bay leaves
1 (small bag) peas/carrots mix

In a dutch oven heat oil.  Add thyme-let get slightly fragrant.  Toss in shallot, garlic, salt/pepper and mushrooms; saute until lightly browned (7minutes).  Add meat; brown about 8-10minutes.  In another bowl combine butter and flour.  Add butter mixture to meat, coating well.  Slowly add broth.  Then add bay leaves.  Boil; cover after lowering heat and simmer for 2 hours (stir once in awhile).  Remove lid and simmer some more for another hour or so.  Season to taste.  Add peas/carrots and cook for a couple minutes.  Remove bay leaves.  Serve over piping hot mashed taters.