This is a fast fixin's - make ahead. What could be better. Use it for sandwiches or for an appetizer at your next cookout. Perfect to have in the fridge on canning day when the kitchen is a disaster and you are starving. Sure beats eating a handfull of raw green beans.
Makes 4 servings
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1/2 cup good mayonnaise
1/4 cup orange marmalade
1 tablespoon fresh lemon juice
1 teaspoon curry powder, a little more if you love curry
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chopped cooked chicken
3 green onion, finely chopped
Whisk together first 6 ingredients in a medium bowl; stir in chopped chicken and green onions just until blended. Chill.
Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts
Friday, July 13, 2012
Monday, July 2, 2012
Grilled Country Ham & Cheese Sandwiches
If you think you have seen this before your are right! It's on the Hellmann's website. It is so easy, so good, and so perfect for this hot weather. It is not your average grilled ham and cheese sandwich. It could be the No Knead Rosemary Bread that I made, but you can use a country-style bread about an 8-inch round loaf will work. Don't omit the apple or the thyme or you're back to a regular old grill ham and cheese.
Serves 4
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4 tablespoons Hellmann's or Best Foods Real mayonnaise, divided
1 teaspoon fresh thyme, chopped
4 slices country-style bread (3/4-inch thick, from an 8-inch round loaf)
8 ounces sliced country ham
2-3-ounces sliced cheddar or Swiss cheese
6 slices Granny Smith apple
1. Combine 2 tablespoons mayonnaise with thyme in small bowl.
2. Evenly spread mayonnaise mixture on bread, then evenly layer remaining ingredients.
3. Preheat grill pan or 12-inch nonstick skillet over medium-high heat. Spread remaining 2 tablespoons mayonnaise on outside of sandwiches. Grill turning once, until golden brown, about 8 minutes.
Serves 4
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4 tablespoons Hellmann's or Best Foods Real mayonnaise, divided
1 teaspoon fresh thyme, chopped
4 slices country-style bread (3/4-inch thick, from an 8-inch round loaf)
8 ounces sliced country ham
2-3-ounces sliced cheddar or Swiss cheese
6 slices Granny Smith apple
1. Combine 2 tablespoons mayonnaise with thyme in small bowl.
2. Evenly spread mayonnaise mixture on bread, then evenly layer remaining ingredients.
3. Preheat grill pan or 12-inch nonstick skillet over medium-high heat. Spread remaining 2 tablespoons mayonnaise on outside of sandwiches. Grill turning once, until golden brown, about 8 minutes.
Friday, June 29, 2012
Summer Picnic Sandwiches
Who doesn't love a picnic! You don't have to go to the beach or hiking for a picnic. The back yard works just fine, so does the kitchen table. It is going to be 100 degrees plus the next few days. I'm not cooking! These sandwiches can be prepared in the morning and tucked away in the refrigerator for the flavors to mingle. Perfect for a hot summer day.
4 medium sandwiches
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4 medium sized French rolls (about 7-inches long)
1/2 cup olive oil
2 cloves garlic, minced
1 green or red pepper, cut in thin strips
1 small red onion, sliced
2-hard-boiled eggs
1 large can tuna (12-1/2 ounce)
1/2 cup chopped or sliced black olives
2 ounces anchovies,drained (optional), but they sure are good
3 tablespoons wine vinegar
freshly ground black pepper
Slice the rolls in half. Make a shallow hollow in each half of the roll to give space for the filling. Brush both sides of the rolls with the olive oil and minced garlic.
Layer the bottom half with the ingredients in any order you like. Drizzle the vinegar over the filling and sprinkle with pepper. Close sandwich. Wrap in foil or plastic wrap. Press together and place in the refrigerator with a weight on the top. This can be a heavy frying pan or any handy heavy item. I keep bricks wrapped in foil for this and other such purposes. Keep the sandwich weighted for an hour. Remove weight and keep refrigerated until serving time. You can also use a round or long loaf of bread, which can be cut into wedges or sliced.
4 medium sandwiches
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4 medium sized French rolls (about 7-inches long)
1/2 cup olive oil
2 cloves garlic, minced
1 green or red pepper, cut in thin strips
1 small red onion, sliced
2-hard-boiled eggs
1 large can tuna (12-1/2 ounce)
1/2 cup chopped or sliced black olives
2 ounces anchovies,drained (optional), but they sure are good
3 tablespoons wine vinegar
freshly ground black pepper
Slice the rolls in half. Make a shallow hollow in each half of the roll to give space for the filling. Brush both sides of the rolls with the olive oil and minced garlic.
Layer the bottom half with the ingredients in any order you like. Drizzle the vinegar over the filling and sprinkle with pepper. Close sandwich. Wrap in foil or plastic wrap. Press together and place in the refrigerator with a weight on the top. This can be a heavy frying pan or any handy heavy item. I keep bricks wrapped in foil for this and other such purposes. Keep the sandwich weighted for an hour. Remove weight and keep refrigerated until serving time. You can also use a round or long loaf of bread, which can be cut into wedges or sliced.
Wednesday, June 13, 2012
Jalapeno Pimiento Cheese
Every Southern cook has a recipe for her favorite pimiento cheese. However, this is one that I seem to use the most and it comes from a MAN. Jim Early took first place out of 300 entries in the Southern Foodways Alliance Pimiento Cheese Invitational by creating this recipe. It was published in Southern Living in 2008.
Jim mentioned serving this with crackers or bread slices. I have many more uses for this little goody. Wonderful serve with a veggie tray, top a grilled burger or hot dog, grilled cheese sandwich, etc. Good heavens, just get a spoon and a glass of sweet tea and go for it.
Makes 6 1/2 cups - easily cut in half
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2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block mild Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
2 (7-ounce) jars diced pimiento, drained
1 (12-ounce) jar roasted red bell peppers, drained (I use my home canned)
1/2 cup drained pickled jalapeno pepper slices More or less to your taste.
1/4 cup good mayonnaise
2 tablespoons Worcestershire sauce
Assorted crackers or bread slices, or anything else you want
Shred the cheese yourself, not the store bought kind. Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended. Add pimiento and next 4 ingredients and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day.
Jim mentioned serving this with crackers or bread slices. I have many more uses for this little goody. Wonderful serve with a veggie tray, top a grilled burger or hot dog, grilled cheese sandwich, etc. Good heavens, just get a spoon and a glass of sweet tea and go for it.
Makes 6 1/2 cups - easily cut in half
print recipe
2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block mild Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
2 (7-ounce) jars diced pimiento, drained
1 (12-ounce) jar roasted red bell peppers, drained (I use my home canned)
1/2 cup drained pickled jalapeno pepper slices More or less to your taste.
1/4 cup good mayonnaise
2 tablespoons Worcestershire sauce
Assorted crackers or bread slices, or anything else you want
Shred the cheese yourself, not the store bought kind. Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended. Add pimiento and next 4 ingredients and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day.
Monday, June 4, 2012
Welsh Rarebit on Toast With Tomatoes
This recipe comes from a very old cookbook I more than likely found at a yard sale. Entitled The Modern Cook Book and Household Recipes, it was written in 1904 and is a collection of traditional recipes used by home cooks at the turn of the twentieth century. The tomato helps cut the richness of the rarebit. A wonderful addition is a generous handful of fresh crab on top of the tomatoes before pouring on the rarebit sauce. Serve with bottles of ice-cold ale or hearty beer.
My favorite toasted bread is black bread or crumpets. You can also use white, wheat, rye, sourdough or English muffins. Make sure it is good homemade or bakery bread.
4 servings
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1 pound good cheddar cheese, grated (white, yellow or a mixture)
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
2 tablespoons unsalted butter
1 cup ale
Salt and freshly ground black pepper
4 bread slices
8 tomato slices (each about 1/2-inch thick)
Chopped fresh chives for garnishing
In a saucepan over medium heat, melt the cheese, stirring occasionally. Add the paprika, cayenne mustard, and 1 tablespoon of the butter. Gradually add the ale, stirring constantly. Season with salt and black pepper to taste. Keep warm.
Place 1 slice of toast in each of 4 shallow soup bowls. Top each with 2 tomato slices and season with salt and black pepper to taste. Pour the rarebit sauce over the toast and garnish with chives.
My favorite toasted bread is black bread or crumpets. You can also use white, wheat, rye, sourdough or English muffins. Make sure it is good homemade or bakery bread.
4 servings
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1 pound good cheddar cheese, grated (white, yellow or a mixture)
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
2 tablespoons unsalted butter
1 cup ale
Salt and freshly ground black pepper
4 bread slices
8 tomato slices (each about 1/2-inch thick)
Chopped fresh chives for garnishing
In a saucepan over medium heat, melt the cheese, stirring occasionally. Add the paprika, cayenne mustard, and 1 tablespoon of the butter. Gradually add the ale, stirring constantly. Season with salt and black pepper to taste. Keep warm.
Place 1 slice of toast in each of 4 shallow soup bowls. Top each with 2 tomato slices and season with salt and black pepper to taste. Pour the rarebit sauce over the toast and garnish with chives.
Tuesday, May 15, 2012
Baked Beans and Fried Eggs on Toast
For 10 years, at least three times a week, this was my breakfast. Except mine was thrown on two pieces of Texas toast, wrapped in waxed paper and eaten in the car on the way to work. If I had time I would fry a sausage patty and crumble it in the baked beans. Good stuff!
I'm giving you the glorified version that you can eat with a knife and fork, and can actually add toppings.
Serves 4
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2 (16-ounce) cans baked beans with juices
2 tablespoons chopped yellow onion
2 tablespoons chopped fresh thyme
1/4 cup ketchup
1/4 cup chili sauce
3 tablespoons unsalted butter
4 eggs
8 slices bread (whole grain, country white, sourdough, cornbread, etc.)
Hot sauce for serving (optional)
Garnishes: green onion, or grilled red onions, grated Cheddar cheese or sour cream
In a medium saucepan over medium heat, combine the beans and their juices, onion, thyme, and ketchup and simmer for about 5 minutes.
Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Crack the eggs into the pan, cover, and cook for about 4 minutes for medium-cooked yolks.
Toast the bread and spread the remaining 2 tablespoons butter on the slices. Place 2slices, buttered-side up and overlapping slightly, on each of 4 plates. Using a spatula, transfer 1 egg onto each of 2 slices of toast. Spoon the beans over the eggs and toast. Top with the chili sauce, dividing evenly. Garnish as desired and pass the hot sauce at the table.
I'm giving you the glorified version that you can eat with a knife and fork, and can actually add toppings.
Serves 4
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2 (16-ounce) cans baked beans with juices
2 tablespoons chopped yellow onion
2 tablespoons chopped fresh thyme
1/4 cup ketchup
1/4 cup chili sauce
3 tablespoons unsalted butter
4 eggs
8 slices bread (whole grain, country white, sourdough, cornbread, etc.)
Hot sauce for serving (optional)
Garnishes: green onion, or grilled red onions, grated Cheddar cheese or sour cream
In a medium saucepan over medium heat, combine the beans and their juices, onion, thyme, and ketchup and simmer for about 5 minutes.
Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Crack the eggs into the pan, cover, and cook for about 4 minutes for medium-cooked yolks.
Toast the bread and spread the remaining 2 tablespoons butter on the slices. Place 2slices, buttered-side up and overlapping slightly, on each of 4 plates. Using a spatula, transfer 1 egg onto each of 2 slices of toast. Spoon the beans over the eggs and toast. Top with the chili sauce, dividing evenly. Garnish as desired and pass the hot sauce at the table.
Thursday, April 26, 2012
Hot Brown Panini With White Cheese Sauce
With the Kentucky Derby less than two weeks away, I'm in Derby mode. This may not be the traditional Hot Brown but it sure is good, and fun. Don't worry if you don't have a panini maker, these can be prepared in a preheated grill pan. Cook 2 to 3 minutes on each side over medium high heat until golden brown.
If you need additional recipes for the Derby search the blog for Kentucky Derby.
8 servings
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2 tablespoons melted butter
16 (1/2-inch-thick) Italian bread slices
1 cup (4 ounces) shredded Swiss cheese, divided
3 cups chopped cooked chicken or turkey
4 plum tomatoes,sliced
3 cups warm White Cheese Sauce, divided
13 cooked bacon slices, crumbled
1. Brush melted butter evenly on outsides of bread halves. Place, butter sides down, on wax paper.
2. Sprinkle 1 tablespoon Swiss cheese on 1 side of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm white Cheese Sauce. Sprinkle with bacon and remaining cheese; top with remaining bread slices, butter side up.
3. Cook sandwiches, in batches, in a preheated panini press 2 or 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.
White Cheese Sauce
3 cups
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 cup (4 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat; whisking constantly, until mixture is thickened and bubbly. Whisk in cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.
If you need additional recipes for the Derby search the blog for Kentucky Derby.
8 servings
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2 tablespoons melted butter
16 (1/2-inch-thick) Italian bread slices
1 cup (4 ounces) shredded Swiss cheese, divided
3 cups chopped cooked chicken or turkey
4 plum tomatoes,sliced
3 cups warm White Cheese Sauce, divided
13 cooked bacon slices, crumbled
1. Brush melted butter evenly on outsides of bread halves. Place, butter sides down, on wax paper.
2. Sprinkle 1 tablespoon Swiss cheese on 1 side of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm white Cheese Sauce. Sprinkle with bacon and remaining cheese; top with remaining bread slices, butter side up.
3. Cook sandwiches, in batches, in a preheated panini press 2 or 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.
White Cheese Sauce
3 cups
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 cup (4 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat; whisking constantly, until mixture is thickened and bubbly. Whisk in cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.
Monday, April 16, 2012
Goat Cheese and Strawberry Grilled Cheese
Do I have the right month? I think this is National Grilled Cheese Month. If not this is still a wonderful healthy change from the "regular grilled cheese". You even get a bonus of fruit and veggie!
3 servings
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1 (4-ounce) goat cheese log, softened
6 whole grain bread slices
4 1/2 teaspoons red pepper jelly
3/4 cup sliced fresh strawberries
6 large basil leaves
1 1/2 cups fresh watercress or arugula
Salt and pepper to taste
Spread goat cheese on 1 side of 3 bread slices. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. Sprinkle with salt and pepper to taste. Top with remaining bread, goat cheese side down. Cook sandwiches in a large lightly greased nonstick skillet over medium heat 2to 3 minutes on each side or until golden brown.
3 servings
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1 (4-ounce) goat cheese log, softened
6 whole grain bread slices
4 1/2 teaspoons red pepper jelly
3/4 cup sliced fresh strawberries
6 large basil leaves
1 1/2 cups fresh watercress or arugula
Salt and pepper to taste
Spread goat cheese on 1 side of 3 bread slices. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. Sprinkle with salt and pepper to taste. Top with remaining bread, goat cheese side down. Cook sandwiches in a large lightly greased nonstick skillet over medium heat 2to 3 minutes on each side or until golden brown.
Monday, April 9, 2012
Deviled Ham Spread
Remember those little tins of deviled ham from the grocery. I loved those things. This is even better, and I know what I'm eating. Just one little idea to use up some of the left-over ham from Easter Sunday.
You can use this for a sandwich, spread on crackers, mixed in your deviled eggs, stuff celery, or right out of the dish.
Deviled Ham Spread
about 1 1/2 cups
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1 1/2 cups diced cooked ham
5 tablespoons butter or mayonnaise (I use equal amounts of both)
3 tablespoons chicken or ham broth
2 tablespoons chopped fresh parsley
3/4 teaspoon Dijon mustard
1/4 teaspoon paprika
Salt and freshly ground black or white pepper to taste
Combine in food processor and process to a paste.
You can use this for a sandwich, spread on crackers, mixed in your deviled eggs, stuff celery, or right out of the dish.
Deviled Ham Spread
about 1 1/2 cups
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1 1/2 cups diced cooked ham
5 tablespoons butter or mayonnaise (I use equal amounts of both)
3 tablespoons chicken or ham broth
2 tablespoons chopped fresh parsley
3/4 teaspoon Dijon mustard
1/4 teaspoon paprika
Salt and freshly ground black or white pepper to taste
Combine in food processor and process to a paste.
Saturday, March 31, 2012
Savory Pulled Chicken Sandwiches
You are so right! This recipe came right off the Knorr web site. I have made a change or two, nothing drastic. But my reason for posting this is to tell you how in love I am with Knorr Homestyle Stock tubs. I use them in everything. No, I'm not getting paid for this. The BIG reason for making this is the fact that my grocery has chicken legs and thighs on sale this week for 88 cents a pound. Can you imagine! Since I more than qualify for the senior discount on Wednesday, and additional 10 per cent off, I had to stock up. I grilled and shredded the chicken legs and thighs and used them instead of buying a rotisserie chicken. This is like a free meal, not to mention it takes less than 30 minutes.
Savory Pulled Chicken Sandwiches
serves 8
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1 tablespoon vegetable oil
1/4 cup finely shopped sweet onion or shallots
1-2 cloves garlic, finely chopped
1 1/4 cups water
1 tub Knorr Homestyle Stock - Chicken
1/4 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons apple cider vinegar
4 cups shredded rotisserie chicken, or any shredded chicken
1. Heat oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until onion is tender. Stir in garlic and cook 30seconds.
2. Stir in water, Knorr Chicken stock, ketchup, brown sugar and vinegar. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in chicken and heat through.
3. Serve, if desired on toasted hamburger rolls. Homemade rolls are best. I prefer wholewheat rolls.
Savory Pulled Chicken Sandwiches
serves 8
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1 tablespoon vegetable oil
1/4 cup finely shopped sweet onion or shallots
1-2 cloves garlic, finely chopped
1 1/4 cups water
1 tub Knorr Homestyle Stock - Chicken
1/4 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons apple cider vinegar
4 cups shredded rotisserie chicken, or any shredded chicken
1. Heat oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until onion is tender. Stir in garlic and cook 30seconds.
2. Stir in water, Knorr Chicken stock, ketchup, brown sugar and vinegar. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in chicken and heat through.
3. Serve, if desired on toasted hamburger rolls. Homemade rolls are best. I prefer wholewheat rolls.
Tuesday, March 20, 2012
Ollie Trolley Burgers
I pulled this from the archives because I wanted a really good hamburger. Really, what's the first thing you normally cook on the grill when the weather gets warm? Middle of March and it's over 80 degrees. You bet I'm firing up the grill.
Years ago there was a "sit down" fast food chain by the name of Lum's. You know a step above McDonald's and a step below Outback Steak House. Lum's had two items on their menu that I thought were fabulous, their hot dogs steamed in beer with sauerkraut and the "Ollie Burger".
The hot dogs are pretty self explanatory, throw a bag of sauerkraut in a pot add a bottle of beer, plop in the hot dogs, put a lid on and steam until the hot dogs swell up. Serve on steamed buns with your favorite mustard.
The Ollie Burgers were really, really good with lots of flavor and very moist.
Ollie Trolley Burger
6 burgers depending how big you like them
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2 pounds ground round or chuck, whatever is on sale
3 tablespoons lemon juice (not the bottled please)
1 1/2 teaspoon seasoned salt
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Tablespoon A-1 Sauce
1 Tablespoon Corn or vegetable oil
1/2 cup beef stock or broth
1 teaspoon Heinz 57 Sauce
1/4 teaspoon granulated garlic
1 teaspoon vinegar
Shape patties about 3/4 to 1 inch thick and 4-inches to whatever you like round.
Mix the remaining ingredients.
Place patties in a covered container and pour marinate mixture over them. Cover tightly and refrigerate 12 to 24 hour, longer is better. Turn patties frequently, DO NOT press down.
Remove from marinade and sear over high heat to seal juices, turn down heat and cook to desired doneness. Cook in your favorite grill pan or fire up the grill.
Years ago there was a "sit down" fast food chain by the name of Lum's. You know a step above McDonald's and a step below Outback Steak House. Lum's had two items on their menu that I thought were fabulous, their hot dogs steamed in beer with sauerkraut and the "Ollie Burger".
The hot dogs are pretty self explanatory, throw a bag of sauerkraut in a pot add a bottle of beer, plop in the hot dogs, put a lid on and steam until the hot dogs swell up. Serve on steamed buns with your favorite mustard.
The Ollie Burgers were really, really good with lots of flavor and very moist.
Ollie Trolley Burger
6 burgers depending how big you like them
print recipe
2 pounds ground round or chuck, whatever is on sale
3 tablespoons lemon juice (not the bottled please)
1 1/2 teaspoon seasoned salt
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Tablespoon A-1 Sauce
1 Tablespoon Corn or vegetable oil
1/2 cup beef stock or broth
1 teaspoon Heinz 57 Sauce
1/4 teaspoon granulated garlic
1 teaspoon vinegar
Shape patties about 3/4 to 1 inch thick and 4-inches to whatever you like round.
Mix the remaining ingredients.
Place patties in a covered container and pour marinate mixture over them. Cover tightly and refrigerate 12 to 24 hour, longer is better. Turn patties frequently, DO NOT press down.
Remove from marinade and sear over high heat to seal juices, turn down heat and cook to desired doneness. Cook in your favorite grill pan or fire up the grill.
Monday, March 19, 2012
Tea Time Savory Salmon Spread
Did you know prior to innovation of afternoon teas, the English served only two main meals, in early morning, and late night dinners. It is not surprising that everyone complained of a "sinking feeling" in the late afternoon. As a remedy the addition of a five o'clock meal was added.
I don't know about you, but I don't normally serve afternoon tea. This recipe makes a perfect appetizer and a fabulous sandwich spread.
Savory Salmon Spread
yields about 6 servings
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1/2 cup butter, softened
1 (8-ounce) package of cream cheese, softened
1 (14 3/4-ounce) can pink salmon, drained, skin and bones removed
3 tablespoons chopped green onions
2 teaspoons fresh lemon juice
1/2 teaspoon chopped parsley,
1/4 teaspoon salt
Bibb or other soft lettuce leaves
2 finely shredded boiled eggs to garnish
Fresh parsley for garnish
In the bowl of your mixer blend the butter and cream cheese at medium speed until creamy. Flake the salmon and add to the mixture. Add the green onions, lemon juice, parsley, and salt. Mix well, and chill until firm, an hour or more.
Shape into a 7-inch round and flatten the top slightly. Place on a lettuce-lined serving plate and garnish with egg and parsley. Serve with toast points and/or assorted crackers.
I don't know about you, but I don't normally serve afternoon tea. This recipe makes a perfect appetizer and a fabulous sandwich spread.
Savory Salmon Spread
yields about 6 servings
print recipe
1/2 cup butter, softened
1 (8-ounce) package of cream cheese, softened
1 (14 3/4-ounce) can pink salmon, drained, skin and bones removed
3 tablespoons chopped green onions
2 teaspoons fresh lemon juice
1/2 teaspoon chopped parsley,
1/4 teaspoon salt
Bibb or other soft lettuce leaves
2 finely shredded boiled eggs to garnish
Fresh parsley for garnish
In the bowl of your mixer blend the butter and cream cheese at medium speed until creamy. Flake the salmon and add to the mixture. Add the green onions, lemon juice, parsley, and salt. Mix well, and chill until firm, an hour or more.
Shape into a 7-inch round and flatten the top slightly. Place on a lettuce-lined serving plate and garnish with egg and parsley. Serve with toast points and/or assorted crackers.
Friday, March 2, 2012
Hominy Grill - Shrimp Burgers
One of the many wonderful restaurants in Charleston, S.C., Hominy Grill, have these fabulous burgers on the menu.
The whole secret here is to not over cook the shrimp and chill your patties before frying. Saute the shrimp in a little butter for a few minutes or roast in a 425 degree oven, just until they start to turn pink, maybe 8-10 minutes.
They recommend chilling the patties for 2 hours, I recommend as long as you can. All afternoon if possible. I have also put them in the freezer for an hour to get them started.
You are going to chop them up so don't spend the big bucks on the big shrimp. Your best shrimp are always going to be wild-caught. Support the shrimpers they work really hard.
Hominy Grill - Shrimp Burgers
6 servings
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1 pound small-medium size shrimp, cooked (Don't over cook)
3 tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 1/2 teaspoon grated lemon rind
1 cup cornbread crumbs or soft breadcrumbs
3 tablespoons mayonnaise
1 large beaten egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
2 tablespoons vegetable oil
6 good hamburger buns
Toppings: lettuce leaves, tomato slices, tarter sauce or mayo
Combine cooked chopped shrimp and next 4 ingredients in a large bowl. Add cornbread crumbs and next 5 ingredients; stir until well blended.
Shape mixture into 6 patties. Place patties on wax paper-lined baking sheet; cover and chill at least 2 hours, longer if possible.
Heat oil in a large non-stick skillet over medium high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels. Serve on lightly toasted hamburger buns with desired toppings.
The whole secret here is to not over cook the shrimp and chill your patties before frying. Saute the shrimp in a little butter for a few minutes or roast in a 425 degree oven, just until they start to turn pink, maybe 8-10 minutes.
They recommend chilling the patties for 2 hours, I recommend as long as you can. All afternoon if possible. I have also put them in the freezer for an hour to get them started.
You are going to chop them up so don't spend the big bucks on the big shrimp. Your best shrimp are always going to be wild-caught. Support the shrimpers they work really hard.
Hominy Grill - Shrimp Burgers
6 servings
print recipe
1 pound small-medium size shrimp, cooked (Don't over cook)
3 tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 1/2 teaspoon grated lemon rind
1 cup cornbread crumbs or soft breadcrumbs
3 tablespoons mayonnaise
1 large beaten egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
2 tablespoons vegetable oil
6 good hamburger buns
Toppings: lettuce leaves, tomato slices, tarter sauce or mayo
Combine cooked chopped shrimp and next 4 ingredients in a large bowl. Add cornbread crumbs and next 5 ingredients; stir until well blended.
Shape mixture into 6 patties. Place patties on wax paper-lined baking sheet; cover and chill at least 2 hours, longer if possible.
Heat oil in a large non-stick skillet over medium high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels. Serve on lightly toasted hamburger buns with desired toppings.
Saturday, February 4, 2012
Hot Ham and Cheese Rolls
There has been a variation of this all over blogland, and all sound wonderful. But none say anything about make and freeze. I want stuff in my freezer and ready for a party, Super Bowl, football night, or soup and sandwich night. If freezing, package these in 12 portion, single layer foil packages, ready for the oven.
This is an older recipe from the 80's.
Hot Ham and Cheese Rolls
serves 15-20
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1 cup butter, softened
3 tablespoons dry mustard
3 tablespoons poppy seeds
1 medium onion, diced finely
1-2 teaspoons Worcestershire sauce
4 packages (12-each) party rolls
12-16 ounces Swiss Cheese, sliced thinly
12-16 ounces good baked deli ham, sliced thinly
Mix first 5 ingredients well. Spread on rolls. Cut ham and cheese to sort of fit rolls. Place one slice of each on each roll. If you have leftovers give a few of the rolls extra. Wrap in foil. Heat at 400 degrees F for 10 minutes. If frozen heat for 20 minutes.
This is an older recipe from the 80's.
Hot Ham and Cheese Rolls
serves 15-20
print recipe
1 cup butter, softened
3 tablespoons dry mustard
3 tablespoons poppy seeds
1 medium onion, diced finely
1-2 teaspoons Worcestershire sauce
4 packages (12-each) party rolls
12-16 ounces Swiss Cheese, sliced thinly
12-16 ounces good baked deli ham, sliced thinly
Mix first 5 ingredients well. Spread on rolls. Cut ham and cheese to sort of fit rolls. Place one slice of each on each roll. If you have leftovers give a few of the rolls extra. Wrap in foil. Heat at 400 degrees F for 10 minutes. If frozen heat for 20 minutes.
Saturday, January 28, 2012
Potato Chip Sandwich
Don't worry, I'm really busy next week and will not have so much time to blog. I was back in The White Trash Cook Book again and found this oh so familiar old sandwich. This was our hang-over prevention food back in the day. Got home too late, drank too much and forgot to eat, Don't say you never did that! Wash this down with a Pepsi and you would feel great in the morning. The secret here is don't be using those healthy baked potato chips. You have to have the grease to soak up the alcohol.
If you have kids in college make sure they have this recipe.
Potato Chip Sandwich
1 sandwich
2 slices of bread
mayonnaise (not low fat or no fat)
potato chips
Spread the mayo generously across the bread. Pile the potato chips on to one of the slices as high as you can. Then top it with the other slice and mash down until all the potato chips are crushed.
You will be so glad in the morning you took the time to do this.
If you have kids in college make sure they have this recipe.
Potato Chip Sandwich
1 sandwich
2 slices of bread
mayonnaise (not low fat or no fat)
potato chips
Spread the mayo generously across the bread. Pile the potato chips on to one of the slices as high as you can. Then top it with the other slice and mash down until all the potato chips are crushed.
You will be so glad in the morning you took the time to do this.
Wednesday, November 30, 2011
Turkey Club Casserole
Do you have Emeril's new cook book Sizzling Skillets. Wonderful! All the recipes are done in our favorite kitchen things, skillet, casseroles, baking dishes, big pots, slow cookers, etc. You get the idea. This recipe was shared on the Rachel Ray show a few weeks ago. Fabulous! A cross between French Toast and a club sandwich.
This looks long and involved. Not. All the instructions are telling you how to put the sandwich together. The Bechamel Sauce takes about 10 minutes to make and should be made first. The sauce can be made up to five days ahead. Don't get in a panic over the Bechamel Sauce, it's only a normal white sauce.
Turkey Club Casserole
8-10 servings
print recipe
8 large eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bechamel Sauce (recipe follows)
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 ounces thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
1. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.
2. Grease the bottom and sides of a 9x13-inch glass baking dish with 1 tablespoon of the butter.
3. Using a serrated knife, cut the crusts off the bread. Assemble 16 sandwiches by combining the ingredients for each sandwich in this order, from the bottom up; 1 slice bread spread with 1 teaspoon of the bechamel, topped with 1 ounce of turkey, 1 slice of tomato, and 1 piece of the bacon (broken to fit on the sandwich); another slice of bread spread with 1 teaspoon bechamel, 1/2 ounce of the ham, and 1/2 ounce cheese; and one more piece of bread spread with 1 teaspoon bechamel (bechamel side down). As sandwiches are assembled, place 8 of them in the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.
4. When all the sandwiches are positioned in the casserole, pour the egg-cream mixture evenly over the top. Place a piece of parchment or wax paper on top of the casserole and place a second casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.
5. Preheat the over to 350 degrees F. and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.
6. Set the casserole aside to cool briefly before serving. Serve warm.
BECHAMEL SAUCE
1 1/2 CUPS
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, constantly with a wooden spoon, for about 2 minutes, do not allow to brown.
2. While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.
3. Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface and then set aside to cool. The bechamel can be stored in a resealable container in the refrigerator for up to 5 days.
This looks long and involved. Not. All the instructions are telling you how to put the sandwich together. The Bechamel Sauce takes about 10 minutes to make and should be made first. The sauce can be made up to five days ahead. Don't get in a panic over the Bechamel Sauce, it's only a normal white sauce.
Turkey Club Casserole
8-10 servings
print recipe
8 large eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bechamel Sauce (recipe follows)
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 ounces thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
1. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.
2. Grease the bottom and sides of a 9x13-inch glass baking dish with 1 tablespoon of the butter.
3. Using a serrated knife, cut the crusts off the bread. Assemble 16 sandwiches by combining the ingredients for each sandwich in this order, from the bottom up; 1 slice bread spread with 1 teaspoon of the bechamel, topped with 1 ounce of turkey, 1 slice of tomato, and 1 piece of the bacon (broken to fit on the sandwich); another slice of bread spread with 1 teaspoon bechamel, 1/2 ounce of the ham, and 1/2 ounce cheese; and one more piece of bread spread with 1 teaspoon bechamel (bechamel side down). As sandwiches are assembled, place 8 of them in the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.
4. When all the sandwiches are positioned in the casserole, pour the egg-cream mixture evenly over the top. Place a piece of parchment or wax paper on top of the casserole and place a second casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.
5. Preheat the over to 350 degrees F. and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.
6. Set the casserole aside to cool briefly before serving. Serve warm.
BECHAMEL SAUCE
1 1/2 CUPS
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, constantly with a wooden spoon, for about 2 minutes, do not allow to brown.
2. While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.
3. Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface and then set aside to cool. The bechamel can be stored in a resealable container in the refrigerator for up to 5 days.
Thursday, June 16, 2011
Veggie Ranch Wraps
There is something about making wraps that I love. Maybe it's because you can make them from any ingredients you have on hand. This one is especially refreshing for summer. If there is someone in your house that absolutely has to have meat, a couple of thin slices of turkey would make them happy.
Veggie Ranch Wraps
4 servings
print recipe
4 (6-inch) spinach tortillas, or your favorite
3/4 cup roasted vegetable-ranch dip
1/2 cup packed baby spinach
1 ripe avocado
1 tablespoon lime juice
1/2 cup roasted red bell pepper, sliced - the ones you canned last summer are great
Spread each tortilla with 3 tablespoons roasted vegetable dip. Layer with spinach.
Slice avocado, and toss with lime juice to prevent browning. Place avocado and red bell pepper slices along bottom edges of tortillas. Roll tightly, cover with plastic, and chill until ready to serve.
Veggie Ranch Wraps
4 servings
print recipe
4 (6-inch) spinach tortillas, or your favorite
3/4 cup roasted vegetable-ranch dip
1/2 cup packed baby spinach
1 ripe avocado
1 tablespoon lime juice
1/2 cup roasted red bell pepper, sliced - the ones you canned last summer are great
Spread each tortilla with 3 tablespoons roasted vegetable dip. Layer with spinach.
Slice avocado, and toss with lime juice to prevent browning. Place avocado and red bell pepper slices along bottom edges of tortillas. Roll tightly, cover with plastic, and chill until ready to serve.
Thursday, June 2, 2011
Simple Meatloaf
We all have our favorite meatloaf recipe. I have several. This is the one that I like to keep frozen for that emergency meal or better yet, sliced, frozen and ready for an emergency meatloaf sandwich. When that craving for a meatloaf sandwich comes on you don't have time to make a meatloaf, especially in the middle of the night. Plop a slice in the micro on defrost for a minute or so and you are on your way to sandwich land. This is just a wonderful thing.
Simple Meatloaf
about 6 servings
print recipe
1 1/2 pounds lean ground beef
3/4 cup quick-cooking oats, not instant
3/4 cup milk
1/4 cup chopped onion
1 large egg, lightly beaten
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Combine first 7 ingredients in a large bowl just until blended; place in a lightly greased 9x5-inch loaf pan.
Stir together ketchup, brown sugar and mustard; our evenly over meatloaf.
Bake at 350 degrees for 1 hour. Remove from oven; let stand 5 minutes, and remove from pan before slicing.
You will thank me every time you have a sandwich, especially around midnight.
Simple Meatloaf
about 6 servings
print recipe
1 1/2 pounds lean ground beef
3/4 cup quick-cooking oats, not instant
3/4 cup milk
1/4 cup chopped onion
1 large egg, lightly beaten
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
Combine first 7 ingredients in a large bowl just until blended; place in a lightly greased 9x5-inch loaf pan.
Stir together ketchup, brown sugar and mustard; our evenly over meatloaf.
Bake at 350 degrees for 1 hour. Remove from oven; let stand 5 minutes, and remove from pan before slicing.
You will thank me every time you have a sandwich, especially around midnight.
Tuesday, May 31, 2011
BLT Croissant Sandwiches
Is there anything better than a BLT! Well maybe a special BLT. We have to do something while we are waiting for the tomatoes to grow/ripen in the garden, right. I use the really big Sara Lee Croissants unless you are lucky enough to live around the corner from a fabulous French bakery. At least the lettuce is up in the garden and red leaf lettuce makes a pretty ruffly edge.
BLT Croissant Sandwiches
Makes 6 sandwiches
print recipe
1 (3-ounce) package cream cheese, softened
1 (3-ounce) package goat cheese, softened
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
6 large croissants, split horizontally
12 slices bacon, cooked
3 plum tomatoes, sliced
6 red leaf lettuce leaves
1. Combine cream cheese and goat cheese, stirring until smooth; stir in chopped tomato and basil. Cover and chill 8 hours, if desired, to develop stronger flavor. Let mixture stand at room temperture to soften slightly before spreading on croissants.
2. Spread cheese mixture evenly over cut surface of croissant halves. Place croissant halves, cheese sides up on an ungreased baking sheet.
3. Bake, uncovered, at 325 degrees for 5 to 7 minutes or until cheese mixture is thoroughly heated. Place 2 bacon slices on bottom half of each croissant; top evenly with tomato slices, lettuce leaves, and croissant tops. Serve immediately.
BLT Croissant Sandwiches
Makes 6 sandwiches
print recipe
1 (3-ounce) package cream cheese, softened
1 (3-ounce) package goat cheese, softened
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
6 large croissants, split horizontally
12 slices bacon, cooked
3 plum tomatoes, sliced
6 red leaf lettuce leaves
1. Combine cream cheese and goat cheese, stirring until smooth; stir in chopped tomato and basil. Cover and chill 8 hours, if desired, to develop stronger flavor. Let mixture stand at room temperture to soften slightly before spreading on croissants.
2. Spread cheese mixture evenly over cut surface of croissant halves. Place croissant halves, cheese sides up on an ungreased baking sheet.
3. Bake, uncovered, at 325 degrees for 5 to 7 minutes or until cheese mixture is thoroughly heated. Place 2 bacon slices on bottom half of each croissant; top evenly with tomato slices, lettuce leaves, and croissant tops. Serve immediately.
Friday, May 6, 2011
Pimento Cheese
Pimento Cheese has been referred to as the "pate' of the south", and is one of the all-purpose foods that can be used for weddings, deaths, parties of all kinds,and even lunch boxes. A crock of this makes a wonderful hostess gift, or can be used for sandwiches, cold or grilled, makes a fabulous dip for vegetables, stuff into celery, make into a ball and served with a platter of crackers.
When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.
Pimento cheese is the reason I can so many roasted red peppers in the summer.
Pimento Cheese
about 12 people as an hors d' oeuvre
print recipe
1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered
In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.
Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.
Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.
When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.
Pimento cheese is the reason I can so many roasted red peppers in the summer.
Pimento Cheese
about 12 people as an hors d' oeuvre
print recipe
1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered
In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.
Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.
Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.
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