Category: Sandwich


Having spinach and feta on hand for the lasagna I made the other night inspired me to make these yummy burgers.

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2 lb. ground turkey

1/2 c.  Onion and spinach, chopped and sauteed

1 egg

1/2 c. oats

1/4 c. crumbled feta

Combine ingredients and shape into patties.

Place on baking sheet lined with foil and sprayed with coconut oil

Bake at 350F 30-35 minutes or until internal temperature is 165F.  Serve topped with cucumber, onion and carrot matchsticks marinated in rice wine vinegar, water, and sugar.  Ratio – 1/2 cup sugar dissolved in 1 cup rice wine vinegar and 1/2 c. water.

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I cooked a pork butt in the crock pot that had been rubbed with eelsauce and 5 spice.  Yum.  I pickled cucumbers carrot matchstick and thinly sliced onion in 1 c. Rice wine vinegar mixed with 1/2 c each water and sugar.  The only disappointment was the bread which had to be toasted as it was not crunchy enough.  It was a great success!  I can’t wait to try non pork alternatives.

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Pickle the veggies about 30 minutes ahead of serving.  Spread sirracha aioli on bread and assemble.  Enjoy!!

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I was recently treated to a local restaurant called YOLO for a lunch with my boss and his daughter and girlfriend to celebrate Christmas.  Having been well-trained in the past to read all menus from right to left and respectfully order a reasonably priced item, I chose the moderately priced Vietnamese Banh Mi sandwich.  Wow!  A love affair has begun.  The flavors were intoxicating.  I began trolling the internet for recipes and discovered that there are so many variations, we can have a “Banh Mi” type sandwich on a regular basis, since the ingredients usually used are non-shadetree (good for my arthritis) and I love, love, love freshly pickled onions and the like.  For New Years, since pork is traditionally considered a good luck meal, I’ll be trying out my own first Bahn Mi using pork.  Even though I don’t have pictures yet, I decided that working through the planning process by blogging it might be fun.  I’m also potentially going to do a side that includes, what else, black-eyed peas.  The picture above is from Martha Stewart, and the pictures below from Taste of Home, sites I visit regularly for ideas.  Another favorite of mine is Damn Delicious.  Food Network also provides a good cross section of styles.  I also love America’s Test Kitchen and Cook’s Country.  My love of cooking was also enhanced by Lidia’s Italy and Fort Lauderdale’s own Chef Jean Pierre of Sunshine Cuisine.

The first step is deciding on the pork portion of the recipe.  Alton Brown (who I love) uses ground pork in his recipe.  As a devoted sale shopper, I will likely be opting for whatever good quality pork is on a great sale, and cooking it in the crock pot.  It will likely be a loin or roast.  I will thinly slice or shred, depending on the meat’s texture.  The internet is full of variations using steak, chicken, fish, you name it.  The idea is a crusty bread, tasty protein, pickled veggies, and a spicy condiment.

The bread is important too.  YOLO used a super crusty baguette.  The words “bahn mi” actually mean baguette or bread in Vietnamese.  My thoughtful daughter gave me a gift card to Lucky’s so I can sip and stroll, and they have freshly baked baguettes on sale most of the time.  It’s a good bet I’ll get my bread there.  They also have a killer produce department, so the veggies to be pickled can be bought there.  Depending on what the sales are next weekend, I may be able to one-stop shop!!

Almost all the recipes called for a sriracha or spicy style mayonnaise or aioli.  This I will likely make myself, since I always have sriracha and mayonnaise in the fridge.  Let me clarify, however, that for some people on a shade tree free diet, sriracha is a big no no because of the hot peppers used to make it.  However, I seem to still be able to have sriracha with no pain.  Ketchup and pizza sauce have proven to not be something I will be eating anymore, though.  My pain returned within an hour of very small amounts of both.

The juices from the cooked pork should also be cooked down for a dipping sauce, so this is kind of like a Vietnamese “French Dip”.

Writing this has helped to build enthusiasm for food again.  After a huge Christmas Eve of Ham, Bacon-Wrapped Carrots, and Roasted Squash, followed by an even bigger Christmas feast of turkey and all the usual trimmings.

Although my pictures leave something to be desired, the tomato soup and grilled cheese dinner was a huge hit!  The soup cooks in the crockpot all day.  Once home from work, assemble and toss the grilled cheese in the oven.  Easy as can be!  Comfort food at its best.

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I make a double batch and freeze half for the next time!  This is the recipe for a double batch:

4 cans tomatoes (I use 3 petite diced no salt added and one with basil, onion and garlic)

1 container broth (I like Tuscany seasoned chicken broth, but often use vegetable broth to keep it vegetarian)

1 onion, finely chopped

Place in crockpot on low all day.

When you get home, add in a block (8 oz) of cream cheese, cubed up and cook for about 30 more minutes until the cream cheese melts.  Use an immersion blender and whirr it up leaving some chunks of tomato and onion for texture.  Store half for next time.

Add ins:

Frozen broccoli

Barilla “Ready Pasta” or leftover cooked pasta

Cannellini beans

I made grilled cheese using a delicious buttery cheese from Aldi called Butterkase, some Havarti, and a little muenster.  Yum.  I spread butter on the outside of the assembled sandwiches and bake between two baking sheets.  I love it because I can make so many at once without standing over a hot stove – never fun in Florida.

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8 sandwich thins

2 lb. ground turkey

1/4 c. buffalo wing sauce

1/4 c. blue cheese dressing

diced celery to taste (i used one stalk)

8 slices cheddar cheese

2 Tbsp. olive oil blend

2 Tbsp. butter.

Combine turkey, wing sauce and blue cheese dressing into 8 burgers.

Cook in olive oil blend over medium heat until golden and cooked to internal temperature of 165 F.

Train on paper towels.

Top with cheese and place on sandwich thin, coated with butter.

Bake on cookie sheet until toasty and cheese is melted.

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3 cups cooked brown rice
1/2 cup packed oatmeal
1/2 cup black beans
2 tablespoons chopped parsley
1/4 cups diced onions
3 ounces canned beets
1/2 cup julienned carrots
1/4 cup diced celery
1/4 cup diced red bell peppers
1/4 cup button mushrooms cut in 1/4 -inch slices
1 tablespoon garlic
2 tablespoons sweet soy sauce
1 tablespoon Dijon mustard
1 teaspoon dry, ground chipotle peppers
1 tablespoon kosher salt
1 teaspoon chili powder
1. Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
2. Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.

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3. Portion into 8-ounce patties, then press through a burger press with a piece of wax paper underneath and on top of each patty. Place burgers on plastic serving platter and refrigerate overnight. These keeps the burgers from falling apart on the grill. (Patties must never get above 40 F or they will fall apart.)

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We ate them on Hawaiian Sandwich Buns with barbecue sauce.

Kings Hawaiian

Yummy!

 

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As a little girl growing up outside of Pittsburgh, one of my favorite treats was going to a restaurant on the other side of town that had the best ham barbecue sandwiches ever.  This is my version.

1 package freshly baked rolls (we actually doubled this because of our family size and the rolls were BOGO)

1 package ham (I used a Smithfield product that was also on BOGO sale)

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Barbecue sauce (homemade or bottled – we used Heinz)

2 Tbsp. minced garlic

1 Tbsp. Lawry’s Tuscan Sun Dried Tomato Marinade (or anything spicy to give it some zing)

Lawry's Tuscan Sun Dried Marinade Heinz Barbecue Sauce

1 Tbsp. balsamic vinegar (to thin the sauce)

Mix sauce, garlic, marinade and vinegar.  Place in a shallow dish for dipping meat.

Dip ham into barbecue sauce to coat well,

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and heat in a couple large skillets over medium heat.

Serve on lightly toasted rolls topped with relish.

Yummy!

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We had a make your own sandwich night!  Or as people from Pittsburgh would say – make your own sammich night!

I bought yummy Italian bread.

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I prepared a pound of bacon.

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Sliced avocado.

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Sliced tomato.

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Romaine lettuce.

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We sat out the mayo, banana peppers, turkey, cheese, and everyone just put together their own piece of heaven!

YUMMY!  It’s easy and sooooo satisfying.

 

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