7 Sinfully Delicious, Savory Sandwiches…

The Candid Appetite

The Candid Appetite

There is nothing better than a good sandwich.  Warm toasty bread, juicy meats and savory condiments…or a crispy baguette with bright herbs and seasonings and fresh vegetables.  You can dress it up with steak or bring it down home with pulled pork and slaw…I love a good sandwich.  I’m currently experimenting with juicing, subbing lunch and/or breakfast for a big glass of fresh squeezed sludge.  Don’t get me wrong, I love the burst of energy I get and I feel better, and lighter…but while I’m drinking it I’m imagining it’s one of these sandwiches.

#1.  Deli-Style Reuben Sandwich

Basil

Basil

via All Recipes

Ingredients:
8 slices rye bread
3/4 cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
1/4 cup margarine, softened

Directions

  1. Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
  2. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

#2.  Loaded Italian Chicken Sub

Bev Cooks

Bev Cooks

Ingredients:

* 2 Tbs. extra-virgin olive oil, divided
* 1 clove garlic, minced
* 1 (10 oz) can tomato sauce
* 2 slices bacon, halved
* 2 boneless, skinless chicken breasts
* 2 Tbs. caesar salad dressing
* 2 hoagie or submarine buns
* 2 tsp Dijon mustard
* 2 pepperoncinis, stems removed and sliced
* 8 – 10 pepperoni
* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper

* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper

Bev Cooks

Bev Cooks

Visit Bev Cooks for Directions

#3.  Spicy Pulled Pork Popper Sandwich

Mom on Time Out

Mom on Time Out

Ingredients

  • sliced sourdough bread
  • Philadelphia Spicy Jalapeño cream cheese
  • butter

Slow Cooker Pulled Pork

  • 4-6 lb bone-in pork shoulder roast
  • 2 medium onions, chopped
  • 4 cloves garlic, crushed
  • 3/4 c apple cider vinegar
  • 3/4 c light brown sugar
  • 2 Tbls chili powder
  • 2 Tbls Worcestershire sauce
  • 18 oz barbecue sauce, divided
  • 2 Tbls mustard

Caramelized Onions

  • 4 onions, sliced
  • 2 Tbls olive oil
  • 1 tsp salt

Visit Mom-On-Time-Out for Instructions

#4. South of the Border Sandwiches

The Girl Who Ate Everything

The Girl Who Ate Everything

Ingredients

  • 1 loaf French bread, cut into 3/4″ thick slices
  • ½ cup olives, chopped
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1/3 cup lite mayonnaise
  • 1/3 cup nonfat sour cream
  • 1/3 cup green onions, chopped
  • 1 pound sliced turkey
  • 2 medium tomatoes, thinly sliced
  • 2 ripe avocados, sliced
  • ¾ cup cheddar cheese, shredded
  • ¾ cup pepper jack or Monterey Jack cheese, shredded
The Girl Who Ate Everything

The Girl Who Ate Everything

Visit The Girl Who Ate Everything for Instructions

#5. Fried Chicken and Waffle Sandwiches

The Candid Appetite

The Candid Appetite

Bacon Cheddar Green Onion Waffles / Ingredients:

  • 2 cups (150 grams) all-purpose flour
  • ¼ cup (55 grams) light-brown sugar
  • 1 teaspoon (8 grams) baking soda
  • 1 ½ teaspoons (6 grams) baking powder
  • ½ teaspoon (4 grams) salt
  • 2 teaspoons (14 grams) freshly cracked black pepper
  • 3 large eggs, room temperature
  • ⅓ cup (76 grams) unsalted butter, melted and cooled
  • 2 cups (484 grams) buttermilk, room temperature
  • 6 slices bacon, cooked and crumbled
  • 1 cup (100 grams) cheddar cheese, shredded
  • 5 scallions (green onions) thinly sliced
  • cooking spray, for waffle iron
The Candid Appetite

The Candid Appetite

Buttermilk Fried Chicken

Ingredients:
  • 4 chicken breast cutlets, cut in half so you end up with 8 half pieces 
  • 1½ cups (363 grams) buttermilk
  • 1 tablespoon (15 ml) hot sauce, optional
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (6 grams) salt
  • 1 teaspoon (6 grams) cayenne pepper
  • 1 teaspoon (6 grams) garlic powder
  • 1 teaspoon (6 grams) black pepper
  • canola oil for frying
The Candid Appetite

The Candid Appetite

Maple Mustard Sauce

Ingredients:
  • ¼ cup (50 ml) real maple syrup
  • 3 tablespoons (45 ml) yellow mustard
  • 3 tablespoons (45 ml) spicy brown mustard or dijon mustard
Visit The Candid Appetite for Preparation and Instruction

#6.  Teriyaki Chicken Sub Sandwiches

Half Baked Harvest

Half Baked Harvest

Ingredients

    • 1 pound boneless skinless chicken, cut into strips
    • 1 red bell pepper, sliced
    • 1/2 an onion, sliced
    • 2 tablespoons sesame oil
    • 3/4 cup soy sauce or low-sodium soy sauce
    • 1/4 cup dark brown sugar
    • 3 tablespoons honey
    • 2 tablespoon vinegar
    • 2/3 cup pineapple juice
    • 2 cloves garlic, minced or grated
    • 2 teaspoons freshly grated ginger
    • 1/4 cup water
    • 1 1/2 teaspoons cornstarch
For the Sandwich
  • 1 whole grain baguette, toasted or 4 whole wheat sub rolls
  • 1 cup swiss cheese, freshly shredded
  • 4 green onions, sliced
Half Baked Harvest

Half Baked Harvest

Visit Half Baked Harvest for Instructions

Notes

*If you want to make this even easier you can sub 3/4 cup of store bought teriyaki sauce for the homemade. Just add it with the chicken and veggies and bring to a boil.

#7.  Monte Cristo Sandwiches

Simply Goumet

Simply Goumet

For each sandwich you will need:

3 pieces of bread
3 slices of ham
3 slices of turkey
1 or 2 slices of Cheddar cheese
1 or 2 slices of Swiss cheese
Saran Wrap

Dusting of Powdered Sugar
Raspberry or Blackberry Jam

To Deep Fry:

Pancake mix
About 2 inches of oil in the bottom of a large pot

When I make this sandwich, I decide how many I need and make them all together.  I lay my bread out, layer the cheese and meat and then stack.  Your layers will be: bread, swiss, turkey, swiss, bread, cheddar, ham, cheddar, bread…with me so far?  See pictures, it helps.

Simply Gourmet

Simply Gourmet

Take a piece of Saran Wrap and place a sandwich in the middle.  You want to squish the sandwich and then wrap it tight.  The sandwich should be half of what you started with.

Before and After

Visit Simply Gourmet for the remainder of the Instructions

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Salted Caramel Brownies…Heaven on a Plate

Baked Bree

Baked Bree

We have a Brewster’s Ice Cream shop across the street from our home and this summer they decided to introduce a Salted Caramel (with and without toffee) flavor of pure heaven in a cone that I now cannot live without.  It’s rediculous…first, that they would make it, and second that I keep buying more.  I can’t stop!

I would hate to be the only one overindulging, therefore I am presenting you with the recipe for the most amazing Salted Caramel Brownies ever made (that might be a bit of an overstatement, but seriously, they’re sooo good).  Friday night, a couple of these warm on a plate with a big glass of milk and shameless Bravo television…yeah, that sounds about right.

via Baked Bree

Salted Caramel

1 cup sugar
1/4 cup water
2 Tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de del
1/4 cup sour cream

Brownies

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons cocoa
11 ounces bittersweet chocolate (I had an assortment of different kinds)
1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs, room temperature
2 teaspoons vanilla
1 Tablespoon Kahlua
1 teaspoon fleur de sel
1 teaspoon coarse sugar

salted caramel brownies recipe

Bring sugar, water, and corn syrup to a boil over medium-high heat.

salted caramel brownies recipe

While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.

salted caramel brownies recipe

When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.

salted caramel brownies recipe

Whisk it until it is smooth and comes together. Set aside and get working on the brownies.

salted caramel brownies recipe

Chop the chocolate. This is looking good already.

salted caramel brownies recipe

In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.

salted caramel brownies recipe

Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

salted caramel brownies recipe

Stir the chocolate until nice and smooth.

salted caramel brownies recipe

Add both sugars.

salted caramel brownies recipe

Whisk in the eggs.

salted caramel brownies recipe

Add the kahlua and vanilla.

salted caramel brownies recipe

Mix in the flour mixture, stir until it is incorporated.

salted caramel brownies recipe

Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.

salted caramel brownies recipe

Pour the caramel over the batter.

salted caramel brownies recipe

Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.

Instructions

  1. Bring sugar, water, and corn syrup to a boil over medium-high heat.
  2. While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.
  3. When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.
  4. Whisk it until it is smooth and comes together. Set aside and get working on the brownies.
  5. Chop the chocolate. This is looking good already.
  6. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.
  7. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.
  8. Stir the chocolate until nice and smooth.
  9. Add both sugars.
  10. Whisk in the eggs.
  11. Add the kahlua and vanilla.
  12. Mix in the flour mixture, stir until it is incorporated.
  13. Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.
  14. Pour the caramel over the batter.
  15. Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.

A Website That Tells YOU What’s For Dinner…My Fridge Food

My Fridge Food

My Fridge Food

Have you ever stood in your kitchen, arm propped against an open refrigerator door, staring at an assortment of ingredients wondering if any of them add up to a meal?  Well, stand and stare no more!  My Fridge Food does all the work for you…you plug in what you have in your fridge and pantry and it spits back an array of possibilities.  The recipes begin with those matching all of the ingredients you have on hand and then work their way down to others that might only require one or two more.  Not only will this save tons of time and trips to the store, it’s an awesome resource for cutting back on waste by helping utilize food you’ve already purchased.  One of my new favorite sites…and yet another reason why I love the internet.  Check it out!

Quick Kitchen

MY FRIDGE FOOD

Pop Sugar

Pop Sugar

my fridge food

what’s in your fridge?

my fridge food

what’s in your fridge?

my fridge food

what’s in your fridge?

Quick Kitchen

Use Detailed Kitchen

Check the items in your kitchen and click “Find Recipes” below

Apples Avocado Bacon
Baking Powder Barbecue Sauce Beer (in general)
Bread (in General) Brown / Dijon Mustard Brown Sugar
Butter / Margarine Cheese (in General) Chicken / Turkey (in General)
Chicken Breast Chicken Broth / Soup / Stock Corn Starch
Cream of Veggie (in general) Doritos Eggs
Fish (in General) Flour Garlic
Ground Beef Honey Ketchup / Catsup
Lemon Juice Mayonnaise Milk
Onions / Shallots Pasta Noodles (in General) Peanut Butter
Peppers (in General) Potatoes Ramen
Rice (in General) Salsa Shortening / Oil (General)
Shrimp Steak Sugar
Tomato / Red Sauce (General) Tomatoes Tortillas / Taco Shells
Vinegar (in General) Yellow Cake Mix Zucchini

– See more at: http://www.myfridgefood.com/index.php#sthash.BsgwSqfG.dpuf

Quick Kitchen

Use Detailed Kitchen

Check the items in your kitchen and click “Find Recipes” below

Apples Avocado Bacon
Baking Powder Barbecue Sauce Beer (in general)
Bread (in General) Brown / Dijon Mustard Brown Sugar
Butter / Margarine Cheese (in General) Chicken / Turkey (in General)
Chicken Breast Chicken Broth / Soup / Stock Corn Starch
Cream of Veggie (in general) Doritos Eggs
Fish (in General) Flour Garlic
Ground Beef Honey Ketchup / Catsup
Lemon Juice Mayonnaise Milk
Onions / Shallots Pasta Noodles (in General) Peanut Butter
Peppers (in General) Potatoes Ramen
Rice (in General) Salsa Shortening / Oil (General)
Shrimp Steak Sugar
Tomato / Red Sauce (General) Tomatoes Tortillas / Taco Shells
Vinegar (in General) Yellow Cake Mix Zucchini

– See more at: http://www.myfridgefood.com/index.php#sthash.BsgwSqfG.dpuf

Pasta Salad 5 Ways…5 Recipes for Healthier Pasta Salads!

Host the Toast

Host the Toast

Is this turning into a food blog?  Here’s the thing, so much of my life is consumed with cooking and feeding little mouths that sometimes that’s all I can think about!  Or is that an just an excuse for the fact that I love to eat?  A little of both, maybe : ) So, one of my current summer food obsessions is cold pasta salad.  It’s cheap, great for left overs and weekday lunches and is completely versatile depending on the ingredients.  What it’s not exactly great for – the waistline.  With that in mind, I’ve been in search of some cold pasta salad recipes that are both delicious and won’t require me to wear stretch pants simultaneously. Eating Well’s step by step guide to ‘Making a Healthier Pasta Salad’ along with 5 awesome recipes was the perfect solution!

Eating Well

Eating Well

#1.  Antipasti Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Pasta Salad

  • 6 ounces (about 2 1/2 cups) whole-wheat medium shells
  • 2 cups thinly sliced fennel bulb
  • 1 cup diced bell pepper
  • 1 cup quartered canned artichoke hearts
  • 1 cup canned cannellini beans, rinsed
  • 1/2 cup cubed salami
  • 5 tablespoons shredded Provolone cheese
  • 3 tablespoons chopped pepperoncini
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 298 calories; 14 g fat ( 3 g sat , 9 g mono ); 11 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 535 mg sodium; 269 mg potassium.

Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (21% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch 1 vegetable, 1/2 high-fat meat, 2 fat

#2.  Broccoli & Feta Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh oregano or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar

Pasta Salad

  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 2 cups chopped broccoli
  • 1 3/4 cups halved grape or cherry tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup crumbled feta cheese
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 264 calories; 6 g fat ( 2 g sat , 1 g mono ); 14 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 11 g protein; 6 g fiber; 457 mg sodium; 367 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value), Folate (20% dv), Vitamin A (19% dv), Magnesium (15% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 medium fat meat, 1/2 fat

#3.  Melon & Chicken Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh tarragon or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar

Pasta Salad

  • 8 ounces (about 3 cups) whole-wheat bowtie pasta
  • 2 cups cubed cantaloupe or honeydew melon
  • 2 cups thinly sliced baby spinach
  • 2 cups cubed or shredded cooked chicken
  • 1/4 cup dried cranberries
  • 1/4 cup chopped prosciutto (about 3 ounces)
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 294 calories; 6 g fat ( 2 g sat , 1 g mono ); 54 mg cholesterol; 38 g carbohydrates; 3 g added sugars; 25 g protein; 4 g fiber; 633 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (38% dv), Magnesium (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1/2 fruit, 2 1/2 lean meat, 1/2 fat

#4.  Vegetable & Tuna Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Pasta Salad

  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 285 calories; 12 g fat ( 3 g sat , 8 g mono ); 15 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 17 g protein; 3 g fiber; 401 mg sodium; 354 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

#5.  Peas & Ham Pasta Salad

Eating Well

Eating Well

Ingredients

Dressing

  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar

Pasta Salad

  • 10 ounces (about 2 cups) whole-wheat elbow noodles
  • 1 3/4 cups sliced button mushrooms
  • 1 3/4 cups peas, fresh or frozen (thawed)
  • 1 cup diced ham
  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • 2 hard-boiled eggs (see Tip), chopped
  • 1/2 cup diced Cheddar cheese
  • Freshly ground pepper to taste

Preparation

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, dill and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add mushrooms, peas, ham, onion, eggs, cheese, pepper and the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
  • Tip: To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.

Nutrition

Per serving: 315 calories; 9 g fat ( 4 g sat , 3 g mono ); 88 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 671 mg sodium; 379 mg potassium.

Nutrition Bonus: Vitamin A (36% daily value), Vitamin C (24% dv), Zinc (18% dv), Iron & Magnesium (16% dv), Folate (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium fat meat, 1/2 high fat meat, 1/2 fat

Savory Steak & Mushroom Pot Pies…

Simply Delicious

Simply Delicious

I love chicken and we eat it for dinner often…so much so then when I serve fish my daughter refers to it as “soft chicken.”  lol.  It’s time to switch things up a bit…which is why I was so excited to find this recipe for Steak & Mushroom Pot Pie.  It calls for puff-pastry, sliced mushrooms and stewing beef along with garlic and herbs and veggies…it looks delicious – I can’t wait to give it a try!  I might add a little red wine to the mix for another layer of flavor.  Mmmmm.

Simply Delicious

Simply Delicious

Steak & Mushroom Pot Pies

Makes 4-6 pot pies

1.5kg (3.31 pounds) stewing beef (I used chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (8.82 ounces) mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)
2 bay leaves
500ml (16.91 fluid ounces) (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml (16.91 fluid ounces) water)
1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

Simply Delicious

Simply Delicious

  • For the filling, brown the beef in a large pot. Remove and set aside.
  • In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
  • Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
  • Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
  • When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
  • Pre-heat the oven to 180°c.
  • Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
  • Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
  • Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
  • Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
  • Remove and serve with vegetables of your choice.

Simple 4th of July Spritzer…With and Without Alcohol

mom.me

mom.me

A simple spritzer recipe – with alcohol and without – to add to your 4th of July festivities!  Fresh berries in carbonated beverages are the best – refreshing and beautiful!

4th of July Day Spritzer

Dan 330

Dan 330

 

Ingredients: 

One pound strawberries

One pound blueberries

Two large apples

48 oz of Seven-up or Sprite

24 oz of carbonated lemonade

 

Directions: 

Halve the Strawberries

Slice the apples in large thin slices

Use a star cookie cutter to cut the stars out of the apple slices

Pour Seven-up into large pitcher

Pour Carbonated lemonade into large pitcher

Add ice and fruit to pitcher

 

Red, White and Blue Wine Spritzer

 

Pretty Plain Janes

Pretty Plain Janes

 

Ingredients

  • 1 cup simple syrup (1 part sugar plus 1 part water, boiled until dissolved and cooled)
  • 1/2 cup fresh strawberries (sliced in half)
  • 1/2 cup fresh blueberries
  • 1 bottle dry white wine
  • club soda or tonic water
  • ice
  • few sprigs of fresh mint for garnish

Directions

  1. Fill Pitcher with ice and top with berries (save some to place in glasses).
  2. Pour in simple syrup and then wine until pitcher is 3/4 full.
  3. Top off with club soda or tonic water, stir and serve in ice filled glasses. Garnish with mint sprig.

Puff Pastry Jalapeno Poppers…

 

Rachel Shultz

Rachel Shultz

These poppers (made with jalapeno, bacon, garlic and cream cheese among other heavenly things) are the reason why I’ll never fit back into a bikini before the end of the summer…and you know what, I think I’m ok with that.  These would make a perfect starter for the 4th of July festivities tomorrow – if you don’t eat them all first!

Rachel Shultz

Rachel Shultz

Puff Pastry Jalapeno Poppers

 

Author: Rachel Schultz
Serves: 24 poppers
Ingredients
  • 12 jalapenos, halved and seeds removed
  • 1 box puff pastry (2 sheets)
  • 8 ounces cream cheese
  • ½ cup bacon pieces
  • 1 cup cheddar, shredded
  • 4 cloves garlic
  • 1 egg
  • Olive oil
Rachel Shultz

Rachel Shultz

Instructions
  1. Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
  2. Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
  3. Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
  4. Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.