Panini Sandwich

Smoke House Turkey Panini

So, my oldest is obsessed with the smokehouse panini sandwich from Panera Bread.  We decided to try and recreate this yummy sandwich for her first day of school lunch.  The secret is in the mustard!!

We used:
sliced asiago cheese bread
smoked turkey from the grocer's deli
sliced sharp cheddar cheese
bacon
and homemade mustard

To make the mustard, gather your ingredients...

mix in a food processor...

simmer for a bit to meld the flavors...

mustard recipe:

Sun-Dried Tomato & Ale Mustard

• 1/4 cup mustard seeds
• 1/4 cup dry mustard
• 1/2 cup sun-dried tomatoes, not oil packed
• 1/4 cup malt vinegar
• 1/4 cup ale
• 2 tablespoons honey
• 1 teaspoon salt 

1. Place the mustard seeds in a cup of warm water. Place in the refrigerator to steep overnight.
2. Strain out the water, and rinse the seeds off well.
3. Pour all mustard ingredients into a food processor, and process until smooth.
4. Simmer in a saucepan with a bit of water for a few minutes to meld the flavors together.
5. Remove from heat and refrigerate until ready to use. You can store the mustard for a few months before it will go bad.
6. Spread the mustard onto the slices of Artisan Three Cheese Bread.
7. Top 4 of the slices with 2 ounces smoked turkey breast, 1 slice of cheese, and 2 pieces of smoked bacon.
8. Top with the remaining bread slices and grill in a panini press until golden-brown on top and bottom. 

Pack in new monogrammed lunch box for one happy new 5th grader's lunch!!
(she also had an orange, pretzels and oreos :))

Asian Lettuce Wraps

 

I usually make this with my crock pot whole chicken left overs.  It definitely takes some time to prep... but this dish is so yummy it's worth it!
Gather all the ingredients...

First I take my left over chicken and put it in my food processor with the mushrooms.

before...

after!

Next, I rinse out the food processor bowl and shred a head of cabbage.  Set half the cabbage aside to make cole slaw on another night. :)

I find it best to gather all the ingredients in small bowls, so when your cooking (or re-heating) the chicken you can just throw everything in when needed.  The cooking goes by fast, so it's nice to have everything prepped and waiting by the stove top.

Start by sauteing your minced garlic and ginger in hot oil.

after about 30 seconds, add the chicken and mushroom mixture.

while this is cooking, heat your cabbage in a wok until it wilts.

add the rest of your ingredients to the cabbage, and then add to chicken mixture.

Saute is all together, and add more cabbage as needed.  I like a lot of cabbage!

I serve this with sliced mango.  Yum!

love this mango slicer!

 recipe from Our Best Bites Cookbook:

2tsp canola oil
4 cloves garlic, minced
1 tbs minced fresh ginger
1 lb ground chicken (or left over chicken!)
3 oz mushrooms, finely chopped
1/2 tsp kosher salt
4 c shredded cabbage
1 8oz can water chestnuts, drained, rinsed and finely chopped
1/2 c thinly sliced green onions
4 tbs soy sauce (I use braggs)
1 tsp sesame oil
1 lemon, zested and juiced
1-2 heads iceberg lettuce

Dipping/drizzle sauce:
4 tbs soy sauce
4 tbs rice wine vinegar
3 tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet with to med/high heat on the stovetop.  When hot, add vegetable oil and then garlic and ginger.  Saute for about 30 sec and add ground chicken.  Cook until chicken is cooked through (at this pt you may need to drain some chicken cooking juice.  If using left over chicken, I add a bit of chicken stock to keep it from getting too dry.)  Add cabbage, water chestnuts, and green onions.  Cook until cabbage wilts.  Add soy sauce, sesame oil, and the zest and lemon juice.

To serve, carefully remove the individual leaves from the head of lettuce.  Place chicken mixture in the leaves and serve with the sauce.

Black Beans and Rice with apple salsa

I love to make this to go along with our Crock Pot Whole Chicken.  You can make it with rice, and it makes a meal on its own.  Recipe from Our Best Bites cookbook.

In the picture above, I served the beans without the salsa.  We were out of green apples, and I just didn't think the pink ladies would cut it. :)  This is soooo good with the salsa.  We definitely missed it last night.

recipe:
1 c chopped granny smith apple
1/4c chopped cilantro, divided.
1/3c finely chopped red onion, divided.
2 limes
1/3c finely chopped green bell pepper
1-2 tbls olive oil
3 garlic cloves, minced
1 tsp chili pepper
3/4 tsp coriander
1/2 tsp cumin
1 13.5 ounce chicken stock
2 15oz cans black beans, drained and rinsed
salt and pepper

combine apple, cilantro, 2 tbls onion, and the juice from 1/2 lime.  Sprinkle with salt and pepper and set aside.

Combine remaining onion, green bell pepper, and oil in a lg skillet.  Cook over med heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to med; simmer briskly, mashing some of the beans with the back of spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper and a big squeeze of lime juice.  Top with apple salsa and garnish with sliced limes.  Serves 4-6

Crock Pot Whole Chicken

I am loving my crock pot lately.  I particularly love this recipe because I usually get two meals out of it, and as a bonus... about 6 cups of homemade chicken stock!  It is supper fast and easy, too.
Recipe source from 100 days of real food.  Love that site!

Start with a whole chicken, and your spices...

combine all the spices in a small bowl, and then rub the chicken down!

Chop up an onion and put in the bottom of your crock pot.  Place your chicken on top of the onion.

snug as a bug in a rug!

Turn your crockpot on low, and cook for 4-5 hrs for a 3/4 lb chicken.

I served our chicken with black beans, and fresh cut peppers and cucumbers.  Yum!

To make the chicken stock, remove all chicken from the bone and skin.  Reserve in fridge for tomorrow nights dinner!  Place chicken bones and skin back in crock pot, and fill to the top with water.

cook on low for about 8-10 hours.  I do this over night.  In the morning, strain the broth and freeze in 1 cup containers for later!  It usually makes about 6 cups of stock.

Brinner Time!

Otherwise known as breakfast for dinner. :)

One of my favorites is quiche. 
Going along with our semi-homemade theme for the week, grab your favorite pie crust.  There is a great whole wheat pre-made pie crust at whole foods.  I did all our shopping at Targay this week, so I opted for good ole Pillsbury.  Of course, you can always make your own crust.  I'm just too lazy.

basic ingredients are eggs, heavy cream, milk, and fillings of your choice.

I went with ham and swiss.  I've made it with sauteed spinach and mushrooms, too.  The sky's the limit!  Clean out your fridge and throw almost anything in!

When your crust is in the quiche pan, spread cheese on the bottom.

Saute your ham... (or ingredient of choice)

add place on top of cheese.

Have your kitchen partner whisk the eggs, milk and cream together...

and pour on top of ham and cheese... sprinkle with salt and pepper to taste.

bake in a 350 oven for about 20-30 minutes... or until top starts to brown and you can insert a clean tooth pick. 

Make two.  One for dinner, and one to freeze for another meal... breakfast, lunch or dinner!  Leave one on the kitchen counter to cool before freezing.  Just make sure it's well out of reach of the pooches, or you'll find this...

Ruuuuby!!!

 

 

 

 

Recipe (for 2 quiches):

9 eggs
1/2 c heavy cream
1/2-1 c milk
filling of choice
salt and pepper to taste.

Ham Melt Sliders/Party Sandwiches

OK, so technically these are party sandwiches.  But, they make a great dinner too!  Just call them sliders. :)

We have made these sandwiches for all the kids christening parties, some birthday parties, showers... you name it!  Charlotte loves them.  Since my oldest has been particularly hard to please lately, I decided to make them for dinner. 

These are seriously melt in your mouth, sinful, goodness.

 recipe:

1 dozen Brown 'N Serve rolls ( I use Hawaiian bread)
1/2 lb sliced deli ham
slices swiss cheese to cover bottom of rolls
1/2 cup butter
2 Tbsp brown sugar
1 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds

Preheat oven to 350.

Split dinner rolls in half. If you are using the sweet Hawaiian rolls, just cut the entire slab of rolls.  Make sense??  Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches in a 9x13 pan.

In a small sauce pan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches.

Bake for 20-30 minutes, or until the tops are brown and crispy.

Get ready for a party in your tummy!!!

15 minute dinner...

Yesterday I came home from the grocery store with starving kids waiting to eat!  I needed something quick and easy, so I sliced an onion and sauteed it in a pan with a bit of butter.  Took 2 minutes...

Took all of 30 seconds to open this package...

Since the bratwurst was pre-cooked, all I had to do was brown and warm them up (about 10 minutes)...

Slice a couple of apples, and voila... quick and easy dinner!

I constantly have to remind myself that it only takes 15 minutes to put a simple dinner on the table.  It would have taken me longer to go through a drive-thru!

Shrimp & Grits, Creole style

We love some shrimp and grits and have experimented with several recipes over the years. Tonight the hubs found one from Emeril Lagasse's book, Farm to Fork, that hit the spot! (Emeril calls it Smothered Shrimp, Andouille Sausage and Grits Recipe).

He found the recipe here: www.leitesculinaria.com/45556/recipes-shrimp-grits-2.html

Eat Pray Love