Turkey Brandy Melts

There isn't any brandy in these. I don't even know why they are called that. I found this recipe on a blog. They are so yummy. The flavors of the mayo, pesto, and peppers combined is melt in your mouth goodness. Try them. You won't be dissapointed.

1 package of soft deli rolls
1 package good quality sliced turkey
2 cans whole green chilies or diced work too.
Mayonnaise
1 T. pesto
salt & pepper
1 granny smith apple sliced VERY thin
Sliced Swiss cheese or provolone

Mix a few tablespoons of mayo with the pesto. Add salt & pepper. You then spread a generous amount of this mayo mixture onto both sides of the deli roll. Put in the broiler for 30 seconds or until slightly golden brown (not too brown!). You then layer LOTS of turkey, apples, and green chilies on the roll. Top with a couple slices of cheese. Put the one side of the sandwich with the turkey on it into the broiler until cheese is melted and golden brown. Put the top of the deli roll back onto your sandwich (I actually made mine open faced to save on carbs-and it worked well). Eat this sandwich warm out of the oven.

Black Bean Veggie Burgers

To give credit where credit is due, I got this recipe at allrecipes.com. Link here. I made this last week, and they were fan-tas-tic. Loved them.

1 (16oz) can black beans, drained and rinsed
1/2 green pepper, cut into 2-inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1T cumin
1/2 c bread crumbs
1 T chili powder (optional)
1 t Thai chili sauce or hot sauce (optional)

1. if grilling, preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees (F) and lightly oil a baking sheet.

2. In a medium bowl, mash black beans until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Stir into mashed beans.

4. In a small bowl, stir together egg, cumin, chili powder (opt) and chili sauce (opt).

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into 6 patties.

6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

I cooked mine on an electric griddle, at 375 degrees for 10 minutes on each side.

Chicken Gyros

I really can't remember where I got this recipe, I think it was from here. They are Delicious and very easy!!

Chicken Gyros

4 boneless, skinless chicken breasts, cut into 1/4" strips
2 Tbsp. finely chopped dill
1 tsp. dried oregano
1 large onion, thinly sliced
a few tablespoons olive oil
juice of 1 lemon
salt and pepper

For serving:
Tzatziki (recipe follows)
8-10 small pitas
fresh lemon juice

(I place everything in a gallon-size freezer bag to let it marinate.)

Let the chicken marinate anywhere from 1/2 hour to overnight. (I usually let it marinate for 2-3 hours.)

Heat a large non-stick skillet over medium-high heat. Add a little olive oil. Saute the chicken and onions until chicken is cooked through. (I sometimes remove the chicken pieces and let the onions cook a little longer.)

To serve--place some of the chicken on the pita, top with tzatziki and a little fresh lemon juice. Fold up and enjoy!

Tzatziki (Yogurt Dill Sauce)

1 large container Greek Yogurt
1/2 seedless cucumber, grated and drained (see note and picture below)
2-3 Tbsp. fresh dill, finely chopped
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
a drizzle of olive oil
salt and freshly ground pepper--to taste

Combine all the ingredients and chill for several hours to allow flavors to meld. Yields about 2 1/2 cups.

(I prepare it at the same time as the chicken marinade.)

Note: Cucumbers are so full of water that it is necessary to let them drain in a sieve before using in the yogurt sauce. You may even notice up to 1/4 cup liquid in the bowl after draining.

"Calzone Rolls" with Tomato and Mozzarella

This is a Rachael Ray recipe. She calls them "calzone rolls" but I'm not sure why; they're not very calzone-like. But I made it last night (no salami on mine, just cheese and tomato) and they came out really yummy. If I make this again, I will chop the basil leaves and mix them in with the ricotta to spread their flavor all through the sandwich. (I LOVE basil.)

4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1/4 pound salami, chopped
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced


Heat the oven to 325 degrees F.

Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.

Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

ham and Swiss Honey Mustard Sandwiches

1 package of dinner rolls (the kind that are stuck together)
Swiss cheese (We use a lot)
Thinly sliced Ham (We have tried turkey too)
Honey mustard spread:
mix together,
1/2 cup honey
1 stick butter melted
1/2 cup mustard
1 TB poppy seeds
dash of worchestershire sauce

Grease a 9X13 pan. Spread 1/3 of the sauce on the bottom of the pan. Slice the rolls down the middle (So all the tops are together and all the bottoms are together, do not pull the rolls apart), place bottom half of the rolls in the pan. Layer ham, cheese, and 1/3 sauce. Put tops of rolls on and pour remainder of sauce over the top. Cover with foil and bake at 350 for 35 min.

Chicken Panini

Makes 4 big sandwiches

Ingredients:
2 chicken breasts
¼ cup chicken broth
¼ cup Kraft Italian dressing
2 tsp rosemary
1/2 tsp garlic powder
A loaf French bread, sliced
4-8 slices Mozzarella cheese
4-8 slices Monterey Jack cheese
1 tomato, sliced
Honey mustard
Butter

Directions:

Put chicken breast, chicken broth, Italian dressing, rosemary, and garlic powder in crock pot and cook for 4 hours or until done. Shred chicken. Preheat grill. Spread butter on to-be-grilled side of each slice of bread. Assemble sandwiches: bread, Mozzarella cheese, chicken, Monterey Jack cheese, tomato, and honey mustard. Grill for 2 minutes (I used a George Foreman Grill, adjust for your grill).

Lunch Group

This is the first time in the last 3 months I've looked at this blog and I haven't wanted to throw up. It has nothing to do with the food - it looks DELICIOUS, I've just been really nauseated. Well, I'm back and looking to gain 25-35lbs over the next 6 months, so let the eating begin!

Anywho, I have a little lunch group that I belong to. We meet every month and try new recipes. I hosted this month and the food was yummy. I'll post some other recipes from other months when I'm not tired.

Thanksgiving Sandwich - inspired by Kneaders
- Rolls or any other bread, whatever you like. This bread would be great!
- Rotisserie turkey breast
- Cranberry sauce from a can (get the whole cranberries)
- Lettuce
- Tomato
- Avocado
- Mayo
- Honey mustard
- Sprouts

Directions: Cut up veggies. Mix the mayo and honey mustard – ½ honey mustard, ½ mayo. Put it on the bread. Eat. Duh.

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Butternut Squash Bisque - from this recipe blog, but I changed it a little.
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- ½ cup diced onion
- 1 cup diced carrots
- 4 cups/one whole butternut squash
- 3 cups chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- ½ cup cream

Directions

1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
3. Mix carrots and squash into the pot. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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Jamie’s Cranberry Salad
-1 tablespoon butter
-3/4 cup almonds, blanched and slivered
-1 pound spinach, rinsed and torn into bite-size pieces
-1 cup dried cranberries
-2 tablespoons toasted sesame seeds
-1 tablespoon poppy seeds
-1/2 cup white sugar
-1/4 teaspoon paprika
-1/2 cup apple cider vinegar
-1/2 cup vegetable oil

Directions
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, cider vinegar, and vegetable oil. Toss with spinach just before serving.

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Poached Pears with Vanilla Cream from Everyday Food
- 8 firm, ripe Bosc pears
- 4 Tbsp light-brown sugar
- 2 Tbsp unsalted butter
- ½ cup vanilla ice cream

Directions
1. Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don’t be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.

2. Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add ¼ cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.

Soup and a sandwich

This isn't really a recipe as much as it is a...well, whatever it is. As you all know Liz, there is a probable chance you met her in Utah. And also a chance you ate at Zupas whilst in Utah. And also a chance you crave it fortnightly like I do. So, I came up with this to satisfy said cravings.
Soup:
Safeway (Vonns/Carrs) sells a "Tuscan Tomato Basil Bisque" soup in their deli. Really good. And really close to Zupas, just a touch spicier (not too spicy; my toddler liked it). If you are eating soup to be healthy, do not eat this soup. Maybe you have a recipe for a similar soup and you would prefer to make it yourself; I don't.
Sandwich:
White hoagie rolls
Cream Cheese
Turkey
Muenster cheese
Tomato
Sprouts
Avocado
Grill the sandwich until golden brown. I used a George Forman Grill (that's right, that's how I roll) and it worked great.
Partake in the beauty that is faux-Zupas. Enjoy.

Chicken Salad

1 1/2 c. chicken, cooked and cubed
1 c. pineapple tidbits, drained
1/2 c. slivered almonds
1/2 c. diced celery
1/2 c. sour cream
1/3 c. mayonnaise
1/4 tsp. salt
3/4 c. seedless green grapes, cut in half


Mix sour cream, mayonnaise, and salt together. Add remaining ingredients and chill. I like to eat this as a roll or croissant sandwich.

Fast Food Nation

Liz changed her password on her regular blog, so I'm stuck making posts here. I guess it kind of relates anyway.

So, we watched Fast Food Nation. It was labeled as a comedy. False advertising. Admittedly, there were a couple of mildly funny parts, but I don't think that qualifies as comedy. It felt much more like a documentary on how screwed up the meat packing industry is.

On a related note, since when is Avril Lavigne an actress? To be fair, her performance can only loosely be described as acting, but still.

My recommendation: if you're looking for a movie to convince you to not eat fast food watch Super Size Me.

Chicken-Swiss Melts

1 can chicken
sliced green onions
english muffins
sliced swiss cheese

1. Preheat oven to broil or 450+.

2. Drain can of chicken and mix with mayo, salt and pepper to taste. (I also like to add lemon juice.) Mix in green onions.

3. Spread on english muffins, makes about 6 halves.

4. Top with swiss cheese and broil til melted. You can also use mozzarella or pepper jack. (White cheese is best.)

These sandwiches are great with tomato soup.

Focaccia and Chicken Salad

Bread Ingredients

1 can refrigerated pizza dough *
4 large cloves garlic, minced

4 TBS olive oil

1 TBS dried rosemary

* I made dough in the bread-maker

Bread Preparation

1. Roll dough into a circle and place on greased cookie sheet.


2. Mix garlic, olive oil and rosemary, and brush 1/2 the mixture onto the bread dough.


3. Cut the dough into quarters (making one horizontal cut and one vertical cut.)Fold each quarter over, making a triangle out of each piece.


4. Brush remaining olive oil mixture over the tops.


5. Bake at 350 degrees for 15-20 minutes, or until light golden brown.

Chicken Salad Ingredients

1 Avocado, peeled and sliced

3 boiled chicken breasts, shredded (The recipes actually calls for a drained 12 oz. can of dark and white meat chicken.)

2 Celery stalks, chopped into small bits

Red wine vinegar

Mayonnaise

2 Green onion stalks

(I think sliced grapes or chopped almonds would be fun to add sometime.)

Chicken Salad Preparation

1. Mix chicken, celery and green onions with desired amount of mayonnaise. (The recipe calls for 1/3 cup, but I bet I used more than that.)


2. Add a few dashes of Red Wine vinegar to a create a subtle flavor. (Probably just about 2 teaspoons.)


3. Let refrigerate while focaccia is baking. (Even more flavorful and delicious the second day.)

Sandwich Preparation

Peel open baked focaccia and add sliced avocado, sliced tomato and desired amount of chicken salad. (I think a small amount is best, so the focaccia's flavor can come through.)