Poppyseed Egg Salad

A few weeks ago, with my nieces in town to hang out with my girls for what is known as Cousin Camp, we had a tea party with some other friends. I made PB&J and cream cheese and jam sandwiches in the shapes of hearts and flowers. But what about for the adults? I hadn't thought that far ahead. Fortunately, egg salad popped to mind, because all of the ingredients — including poppyseeds, which give this version a subtle nutty flavor and crunch — are always on hand.

My friend Ashley, who brought her girls to the tea party, and I were like "Omigosh, egg salad is sooooo good." There wasn't a whole lot of talking during the eating, actually.

Why don't I make egg salad more often? Well, the hubby is watching his cholesterol, and the kids won't eat it. But I'm here to tell you, my friends, that it's good to make dishes for just yourself (and a like-minded friend) sometimes. Besides, taste buds change, too. I now have one kid, Lucy, who absolutely loves this egg salad. I found out about Lucy's new love of egg salad when the leftovers that had my name (figuratively) all over them for a late post-cycle class lunch were half eaten when I got to them.

I hope you enjoy this simple, classic dish with a twist. I hope that sometimes you make something that only you like ... for now.

XOXO,
Amy



Poppyseed Egg Salad
12 hardboiled eggs
2 tablespoons yellow mustard
1/2 cup mayonnaise
1 teaspoon poppyseeds
Salt and pepper, to taste

Peel and cut up eggs; transfer to bowl. Add rest of ingredients and stir gently (so as not to make the eggs a mushy mess) until combined.

Question: Do you know how to boil eggs? That is, do you know how to boil eggs so that the yolks are perfectly cooked without any greenish hint of being overdone? And do you know how to boil eggs so that the shells come off easily, without taking out hunks of egg white?

No? Well, here is what to do. Place eggs in a pot and add water so that it there's at least an inch of water over the tops of the eggs. Add some salt to the water and set pot over high heat. Once the water comes to a rapid boil, allow water to continue its full-paced boil and the eggs to cook for another two minutes. Using a slotted spoon, remove eggs and transfer to a bowl of ice cubes and cold water. Peel eggs immediately after they are cooled, within about 10-15 minutes.

Oh, and here's Lucy enjoying an open-faced egg salad sandwich.

Shrimp Salad

During our kitchen renovation, my family relied at times on prepared foods from the fresh bar at our grocery store. One of the items we tried: shrimp salad. I'd never made shrimp salad but recently got a hankering to do so. The steamy temps in Charlotte had me craving something light and I had lettuce to pick from my new tower garden.

Sometimes I like to sample two or three salads at a meal. With this shrimp salad, I'd be tempted to also try Cucumber Sesame Salad and Grilled Peach Salad with Goat Cheese.

XOXO,
Amy

Shrimp Salad
Adapted from Food.com

1 pound cooked shrimp, peeled and deveined (40-50 count recommended)
1/3 to 1/2 cup mayonnaise
2 celery stalks, finely chopped
1 1/2 carrots, diced small
1/4 cup onion, finely diced
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
Lettuce or sandwich rolls for serving

Cut shrimp in half (if desired--depends on personal preference). Combine shrimp with rest of ingredients. Note on the mayo: 1/3 cup will probably be enough. Start with that and you can always add more.

Chill for one hour. Serve on top of lettuce or inside sandwich rolls.

Grilled ABC (Avocado Bacon Cheese) Sandwich

My husband and I do our best to instill important values in our children.

There's the Golden Rule: "Treat others as you would like to be treated."

And then there's Lucy's and Penny's Golden Rule: "Bacon makes everything better."

The grilled avocado bacon cheese sandwich is not an every day sandwich; it's a special treat, for sure. I make it whenever we have the good fortune of having ripe avocados and a little bit of bacon that needs to be used up.

XOXO,
Amy

Grilled Avocado Bacon Cheese Sandwich

Bacon
Butter spread or softened butter
Sliced bread
Avocado, sliced
Cheese slices

Cook bacon on a cookie sheet in the oven at 400 degrees. It will take about 15 minutes. No need to flip the bacon halfway. You will know when the bacon is done when it is sizzling all over. (BTW, I recently learned there is no other way to cook bacon. The mess is contained and the bacon stays flat versus curling up like it does in a frying pan.)

While bacon is in the oven, butter the outside of your slices of bread. Place buttered side down in a skilled sprayed with Pam. Turn heat under the skillet to medium to medium high. Place a piece of cheese on top of the bread and then layer with avocado. Next, layer with the cooked bacon, which you blotted with paper towels after removing from the oven. Layer another piece of cheese on top of the bacon. Add the top piece of bread. Cook as you would a grilled cheese. Be carefully flipping the sandwich so the insides don't spill out all over.

Eat up and enjoy just like this little girl!

Here's Penny giving thumbs up to her first grilled avocado bacon cheese sandwich. It was February 2, 2014, a date that called for a fun, festive, yummy dinner to honor Penny's fifth birthday and Super Bowl Sunday. The only thing that would have made the occasion better would have been if Penny's beloved Carolina Panthers had been playing in the big game.

Grilled Mozzarella and Fig Jam Panini

I've told you time and time again about my love for peanut butter and jelly, but I have a confession to make...

I'm having a lunch affair. I'm cheating on PB&J with Grilled Mozzarella and Fig Jam Sandwiches. I'd say I'm ashamed of myself, but something this delicious can't be denied. Make one today, and you'll see what I mean. You'll have a new lunchtime love, too.

Let's get cooking!
Erin

Grilled Mozzarella and Fig Jam Panini
Makes one sandwich

1 small baguette, sliced lengthwise (or your favorite bread or roll)
2 teaspoons fig jam
2 ounces (approximately) fresh mozzarella, thinly sliced

Heat panini grill. Spread a thin layer of fig jam on cut sides of baguette. If your mozzarella seems too wet, blot it dry with a paper towel so it doesn't make your bread soggy. Arrange mozzarella on the bottom half of the baguette, then close up the sandwich with the top half. Place in the panini grill and cook until the cheese is melted and the bread is crisp, about five minutes.

P.S. Don't have a panini press? No problem. Simply wrap your sandwich in aluminum foil and bake at 425 degrees for 12-15 minutes. Crispy, melty perfection.

P.P.S. Missing the meat? Add some prosciutto to take this sandwich to a new level.

Slow Cooker Pulled Pork

Ooooh, baby. Today's recipe is easy.

Speaking of...I've noticed something about myself. Whenever I really like a recipe, my first qualifier is simplicity. After that comes deliciousness. It all speaks to my laziness and love of TV. Less time on dinner = more time with the Real Housewives. I may not be great at math, but that's the kind of equation I can get behind.

Anyway, as I was saying, today's recipe is easy. And delicious. I'm usually dubious about dump-and-stir crockpot recipes, so my first bite of Slow Cooker Pulled Pork was tentative. But my concerns disappeared as easily as this tender, fall-apart pork disappeared into my belly.

Next time you're feeling—how can I put this—less than ambitious, pop some pork into your slow cooker and tell your family you were sweating over the stove all day. They'll believe you. And then they'll offer to clean the dishes as they lick barbecue sauce off their sticky fingers.

Slow Cooker Pulled Pork

18 ounce bottle of your favorite barbecue sauce
2 tablespoons chili powder
3 1/2 pounds pork shoulder roast
1 onion, peeled and quartered
Salt and pepper
Hamburger buns, for serving (optional)
Simple Coleslaw, for serving (optional, recipe below)

In your slow cooker, stir together barbecue sauce and chili powder. Add the pork roast and roll it around so it's coated in sauce. Nestle the onions in with the pork. Cook on low for about 8 hours, or until the pork is tender and literally falls apart when you poke it with a fork. (Mine only took 7 hours, but my slow cooker tends to be on the speedy side.)

Carefully remove the pork from the slow cooker. Use forks to shred it into bite-sized pieces. Use a spoon to skim fat from the remaining sauce in the slow cooker. Stir as much sauce* as you like into the pulled pork and season to taste with salt and pepper. If desired, serve on hamburger buns topped with Simple Coleslaw (recipe below).

*A note about the sauce: If you're planning ahead for leftovers, consider leaving some of the pulled pork plain. I used the leftovers without sauce to make Cuban sandwiches and quesadillas.

Simple Coleslaw

4 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon sugar
16 ounce bag coleslaw mix (or feel free to shred your own cabbage)
Salt and pepper

Stir together mayonnaise, yogurt, vinegar, and sugar. Stir in coleslaw mix. Season to taste with salt and pepper. (At this point it will look a little bit dry.) Refrigerate at least one hour or until ready to serve. (As it sits the cabbage releases moisture and the coleslaw gets creamier. I've found that it gets soggy if you add too much mayo at the beginning, and I like my slaw crunchy. Feel free to stir in more mayo or Greek yogurt at this point if it's too dry for your taste.)

Sloppy Joes with Crunchy Coleslaw

I was sitting at the dining room table yesterday and working on my grocery list for Thanksgiving: one bag of cranberries, five pounds of potatoes, three onions, eight ounces of sausage for stuffing... I checked my list against my menu several times, but I couldn't shake the feeling that something was missing. Then it struck me: I didn't have any groceries to make meals for Monday, Tuesday, and Wednesday. I mean, we all know I love cereal, but I don't think three days of it is going to fly.

With most of our food prep energy being channeled to turkey day, it's time for easy meals. Enter the homemade Sloppy Joe. Ground beef or turkey is coated with a sweet and tangy sauce that even the pickiest eaters will enjoy. Piled high on soft rolls and topped with crunchy coleslaw, it's filling and delicious comfort food. The best part? This recipe doubles beautifully so you can have dinner for Monday and Tuesday! 

And on Wednesday? Order pizza. 

Sloppy Joes

Adapted from Real Simple

Serves: 4

1 tablespoon olive oil

1 pound ground turkey, ground beef, or a combination

1 medium onion, peeled and chopped

1 clove garlic, peeled and minced

8 ounces tomato sauce

1/4 cup dark brown sugar (You could use a bit less brown sugar, if you want.)

1/4 cup barbecue sauce

1 tablespoon Worcestershire sauce

Salt and pepper

4 hamburger buns

Crunchy Coleslaw (recipe below)

Heat oil in a large skillet over medium high. Cook ground meat and onion until the meat is browned and cooked through, 5-8 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. 

Stir in tomato sauce, dark brown sugar, barbecue sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5-10 minutes, until sauce has thickened. Season to taste with salt and pepper. Serve on buns topped with coleslaw. 

Crunchy Coleslaw

Adapted from Foodie with Family

1/2 cup plain Greek yogurt

1 tablespoon mayonnaise

1 tablespoon agave (or substitute honey)

1 tablespoon apple cider vinegar

1 teaspoon poppy seeds

Salt and pepper to taste

1 (14 ounce) package coleslaw mix (or 7 cups of shredded carrots and cabbage)

Stir together Greek yogurt, mayonnaise, agave, vinegar, poppy seeds, and salt and pepper to taste. Stir in coleslaw mix. Refrigerate until ready to serve. 

Roasted Vegetable and Goat Cheese Panini

When I was a workin' girl, I was lucky enough to have free lunch at my office. That's right, people; there is such a thing as free lunch. The cafeteria offered a hot entree, salad bar, soup, and pizza. My favorite, though, was always the sandwich station.

I'd walk up to Bill the Sandwich Guy every day at 12:15, and he'd say, "The usual?" And it would be the usual. Because I'm a creature of habit, and I ate the same thing for lunch 99% of the time. (Turkey on wheat with a little bit of honey mustard, lettuce, and tomato.) Every once in a while, though, I'd live on the edge and order one of the seasonal specials.

Now that I'm years removed, the details of the special sandwiches are a little fuzzy. There was the one on the pretzel roll, and that other one on a baguette. But there is one sandwich that I remember like I'm spilling it's crumbs on my keyboard as I type. A whole wheat ciabbata roll was schmeared with herbed goat cheese, topped with roasted vegetables and a handful of mixed greens, then grilled to crunchy, melty perfection.

Recently the memory would suffice no more. I had to have the special sandwich again. So I made it. And I ate it. And good gosh it was as wonderful as I remembered.

I think Bill the Sandwich Guy would be proud.

Roasted Vegetable and Goat Cheese Panini

1 small zucchini, halved and cut into 1/4" slices
1 small yellow squash, halved and cut into 1/4" slices
5 ounces mushrooms, cut into 1" cubes
1/2 red pepper, cut into thin 1" strips
1/2 sweet red onion, cut into 1" slices
1 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
Salt and pepper
2 1/2 ounces goat cheese, softened
2 whole wheat ciabatta rolls
1 cup mixed greens

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss together zucchini, squash, mushrooms, red pepper, onion, 1 teaspoon rosemary, oil, and salt and pepper to taste. Roast for 20 minutes, until vegetables are golden brown and tender, stirring halfway through.

Meanwhile heat panini press. Stir together goat cheese, remaining 1/2 teaspoon rosemary, and pepper to taste. Spread goat cheese on the cut halves of both ciabatta rolls. Top bottom halves of the rolls with roasted vegetables* and a handful of mixed greens. Close up sandwiches with the top halves of the rolls. Grill in panini press for 4-5 minutes until everything is hot and the bread is toasted.

*You may have some leftover vegetables. Use them up in a salad, eat them plain, or make another panini!

Chicken and Red Pepper Wrap with Goat Cheese Spread

Let's make a sandwich today, shall we?

Stir up a quick and creamy goat cheese spread to make things special. And be sure to grill it in a panini press so it counts as hot dinner.

Chicken and Red Pepper Wrap with Goat Cheese Spread
Serves: 2

1 ounce cream cheese (at room temperature so it's easy to spread)
1 ounce goat cheese (at room temperature so it's easy to spread)
1/2 teaspoon Italian seasoning
Pepper
2 flour tortillas
1 cup loosely packed baby spinach
1 cooked chicken breast*, thinly sliced
1/2 of a jarred roasted red pepper, thinly sliced

Preheat panini press. Meanwhile, stir together cream cheese, goat cheese, Italian seasoning, and pepper to taste.

Evenly divide the goat cheese spread between the tortillas and spread it out to the edge. Top with spinach, chicken, and red pepper. Roll up the tortilla and grill the sandwich in a panini press until the tortilla is crispy and the sandwich is warmed through.

*I used rotisserie chicken. Leftover chicken or turkey from the deli would work just fine.

Pesto Grilled Cheese Sandwich with Chicken

True confessions: When I was a kid, I was a picky eater. Like suuuuper picky. (Sorry, Mom.) My Happy Meals had to have plain cheeseburgers. Everyone eats peas, right? They're sweet, for crying out loud. But not me. I also didn't like french fries (Whaaaat?!), and I refused to go out to restaurants unless I was allowed to order chocolate chip pancakes no matter what time of day it was.

Tomato soup was on the list of foods I wouldn't touch with a ten-foot pole. After I got hitched, the husband requested tomato soup with his grilled cheese. For a couple years I would dutifully make him his soup, but I wouldn't try it.

And then one day I ladled myself a bowl, too.

Good gracious, tomato soup is delicious! Why did I deny myself for all those years? When the good folks at Campbell's offered to send me some of their Sun-Ripened Yellow Tomato Soup and a recipe for a new spin on grilled cheese to try, I was all for it. I had many missed bowls of soup to make up for.

The husband, our pal Ryan, and I sat down to tomato soup and Pesto Grilled Cheese with Chicken Sandwiches this week, and we were happy campers. The husband even went back for seconds. The Sun-Ripened Yellow Tomato Soup is delicious, a bit milder than Campbell's traditional red tomato soup, I think. As a person who used to turn her nose up at just about everything, I believe it would be the perfect gateway soup for the picky eater in your family. Let me know if you give it a whirl on your next grilled cheese night.

Speaking of grilled cheese... I whipped up these sandwiches to accompany our soup. Crazy good and crazy easy. The "recipe" below is more of a guideline. Use as much of each ingredient as you like. Follow your heart. (Did I just say "follow your heart" about a recipe? Oh, geez.)

Pesto Grilled Cheese Sandwich with Chicken
Adapted from Campbell's
Serves 2

2 torta or ciabatta rolls (or 4 pieces of bread)
3 tablespoons prepared pesto (I just buy the refrigerated stuff at the grocery store. Feel free to make your own if you're ambitious.)

1 small cooked chicken breast, thinly sliced (I hacked a breast off my rotisserie chicken for this meal.)
Salt and pepper

1/2 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
1.5 tablespoons melted butter

Preheat a panini press. (If you don't have a panini press, just make these in a skillet like a regular, old grilled cheese sandwhich.) Meanwhile, spread pesto on the cut sides of your rolls. Season the chicken with salt and pepper. Layer 1/8 cup mozzarella cheese, half of the chicken, 1 tablespoon Parmesan cheese, and another 1/8 cup mozzarella cheese on the bottom half of each roll.

Top with the other half of the rolls. Brush the top and bottom of the rolls with melted butter. Toast sandwiches in the panini press for about 5 minutes, until cheese is melted and the rolls are toasty.

Full Disclosure: While Campbell's sent me the tomato soup to try, these opinions are all my own. Well, mine and the husband's. 

Grilled Cheese Sandwich with Bacon and Apples

There are many nights when we need to get dinner into our bellies in a hurry. There are also nights when I just don't feel like spending a lot of time in the kitchen. And then there are nights when I want to eat something cozy and delicious.

All of these occasions are perfect for a grilled cheese sandwich. The husband makes a mean grilled cheese. He figured out a way to get a cheesy crust on the outside of the bread as well as the melty, gooey inside. It's genius, really.

Recently I decided to take a stab at his specialty, but I added a twist with smoked cheddar, salty bacon, and sweet apples. I don't like to toot my own horn, but it was crazy good. Next time you're in a hurry/not in the mood to cook/hankering after comfort food, give this sandwich a try.

Grilled Cheese Sandwich with Bacon and Apples
Serves: 2

4 slices bread
1 cup shredded smoked cheddar cheese (We're generous with the cheese at my house.)
6 slices bacon, cooked
1/2 apple, thinly sliced
3 tablespoons butter, softened

To make each sandwich layer 1/4 cup cheese, 3 slices bacon, half of the apple slices, and then another 1/4 cup cheese. Spread the butter evenly on the outsides of each piece of bread. Cook in a skillet over medium heat until the cheese is melted.

Fluffernutter

Since Danny was born, I haven't been cooking much. Feeding Danny has suddenly taken precedence over feeding the husband and myself. But I do need to eat something, so I've been making one of my all-time favorite sandwiches for lunch nearly every day: Fluffernutter.

Do you know what a Fluffernutter is? It's a sandwich of peanut butter and marshmallow fluff. Preferably on white bread. I know I should be ashamed that I eat a "Candy Sandwich," as the husband calls it, almost daily, but I'm not. It's fast, easy, and it's got protein. There you have it.

Make yourself a Fluffernutter today. Let me know what you think about it. And then you can thank me for such a delicious sugar high.

Chicken and Brie Panini with Apricot Jam

This isn't really a recipe; it's more of a guideline. The amount of ingredients you need depends on how hungry you are and how big your bread is. So, go crazy.

Chicken and Brie Panini with Apricot Jam
Serves: 1

2 slices multi-grain bread
Brie cheese (about 1 ounce), preferably at room temperature
Thinly sliced cooked chicken (about 3 ounces)
Freshly ground black pepper
Apricot jam (about 2 tablespoons)

Preheat your panini press.* Schmear the brie cheese onto one slice of bread. (If your cheese is at room temperature, this will be easy. If it's not at room temperature, then just put thin slices of cheese on your bread. Attempting to spread cold cheese =  torn bread. And, yes, I know from experience.) Layer chicken on top of the brie and sprinkle with pepper. Spread the apricot jam on the second slice of bread.

Close up your sandwich and grill in the hot panini press for about 5 minutes, until bread is toasted and cheese is melted.

*Don't have a panini press? Don't let that stop you from making this delicious sandwich. You can wrap your sandwich in foil and cook it at 400 degrees for about 10 minutes. Another option is to heat it in a skillet like you're making a grilled cheese sandwich

Toasty Tuna Nicoise Sandwich

A few years ago the husband and I went on a grand adventure to France. We ended our trip in the gorgeous city of Nice. As we wandered the streets looking for lunch one day, I came across a sandwich in a shop window that looked unbelievable. It was about the size of my face, for one. I love a giant sandwich. And it was filled to the gills with deliciousness.

But I had one little problem...I didn't know how to order it. My French is sub-par, to say the least. So, I turned to the husband for help. After he muttered something to the ladies running the cafe, I had my sandwich in hand, and I was a happy gal. "How did you order that?" I inquired.

The husband chuckled, "Well, it roughly translated to, 'how do you say that big sandwich?'"

Today I'm sharing with you my homemade version of my delicious big sandwich. I hope you enjoy it as much as I did.

Toasty Tuna Nicoise Sandwich
Serves: 2

7 ounce can tuna, drained
1/2 teaspoon lemon zest
2 tablespoons chopped Kalamata olives
3 tablespoons chopped roasted red peppers
2 tablespoons mayo
Pepper
2 ciabatta rolls, sliced in half
1/2 cup shredded mozzarella cheese
1 cup baby spinach

Preheat oven to 400 degrees or heat your panini grill. Meanwhile combine tuna, lemon zest, olives, red peppers, and mayo. Season to taste with pepper. Evenly divide tuna between the bottom halves of the ciabatta rolls.

Sprinkle with cheese, then top with spinach. Close up the sandwich with the top halves of the rolls. Wrap the sandwiches individually with aluminum foil and bake in the preheated oven for 10-15 minutes or grill in your panini press until cheese is melted. Serve warm

Herbed Goat Cheese

Do you think it's fair to say that herbs are to food as accessories are to fashion? Take a bracelet. On it's own you might think, "Well, that's a nice bangle." But when paired with the perfect cocktail dress, yowzers. It makes the outfit.

I think herbs are the same. I'm not gonna get all jazzed about a basil leaf just sitting alone on my plate. But when that basil is sprinkled on top of freshly sliced tomatoes and mozzarella cheese? There might be some swooning then. And, really, what is a mojito without mint?

Now that I have herbs growing on my back porch, mere steps away from my kitchen, I plan on using them to add flair to my meals as often as possible. Just yesterday I used basil and dill to turn a boring old sandwich into something special. And it all started with herbed goat cheese...

Herbed Goat Cheese

3 ounces goat cheese, preferably at room temperature
1 tablespoon chopped fresh basil*
1.5 teaspoons chopped fresh dill*
Salt and pepper

Stir basil and dill into softened goat cheese. Season to taste with salt and pepper. Use Herbed Goat Cheese as a spread on sandwiches or wraps, to dip veggies, or schmear on crackers or pita chips. This recipe makes enough to spread generously on two sandwiches.

*Don't like basil or dill? Feel free to substitute your favorite herbs.

Herbed Goat Cheese and Roast Beef Sandwiches with Roasted Red Peppers
Serves: 2

4 slices bread
Herbed Goat Cheese
Roasted red peppers, to taste (I used about 2 tablespoons for the husband and practically the rest of the jar for myself.)
6 slices roast beef

Spread Herbed Goat Cheese onto one side of all four slices of bread. Top two slices of bread with roasted red peppers and roast beef. Close up sandwiches with remaining two slices of bread.

Peanut Butter and Stuff

I'll try not to go on and on about my pregnancy, but there is one thing I need to share with you...

It's about peanut butter and jelly.

Since I've been pregnant, by appetite has been strange. I can't handle onions or garlic, even if they're cooked. It's like I'd need to scrub my tongue with sand paper to get rid of the taste. It just lingers. Ick. And all I want to eat is carbohydrates. I could eat sandwiches and cereal every single day. Happily. And my favorite, my absolute favorite, is peanut butter and jelly. Preferably on a bagel. Oh, so help me. I eat PB&J sandwiches for dinner at least twice a week.

So you can imagine my delight when a dear friend introduced me to the Peanut Butter and Stuff sandwich at Specialty's Cafe & Bakery when I was in San Francisco for work recently. Get this:

On freshly-baked whole wheat bread, the good folks at Specialty's layer peanut butter, whole cranberry sauce, freshly sliced bananas, and thin slivers of Granny Smith apples. Good heavens. It was perhaps the best thing I've eaten in my life.

So obviously I had to replicate it at home. In case you aren't lucky enough to live near Specialty's (sigh), you can have the next best thing.

Peanut Butter and Stuff
Serves: 1

2 slices whole wheat bread
2 tablespoons peanut butter (I like using natural peanut butter for this sandwich.)
2 teaspoons jam (I used strawberry.)
About 1/4 of an apple, very thinly sliced
2 tablespoons whole cranberry sauce (I just used the canned stuff.)
About 1/4 of a banana, thinly sliced

Spread peanut butter on one slice of bread and jam on the other.

Layer apple, cranberry sauce, and banana on top of the peanut butter and then close up your sandwich with the jammy bread.

Slice in half so it's a bit more manageable to eat, and stuff your face.

Toasted Roast Beef Sandwich with Balsamic and Roasted Red Peppers

Whenever the husband is out of town, I use it as an excuse to eat foods that he doesn't care for, like tomatoes and red peppers. And I will neither confirm nor deny eating cereal for dinner when he's not around to catch me.

When I sat down to brainstorm this husband-free meal, my thought process was something like this:

I want something carb-y. Ciabatta bread! And cheesy. Oooey, gooey, stringy cheesy. Mozzarella! And balsamic vinegar. The husband hates that stuff. And the grand dame of foods hated by the husband: roasted red peppers. Oh. And I should probably have some protein. Roast beef. That's got protein...

I piled all of my hankerings onto a sandwich and called it dinner.

And it was gooooood.

P.S. My apologies in advance for the ridiculously long recipe title. I am accepting other suggestions that have fewer than ten words. Please.

Toasted Roast Beef Sandwich with Balsamic and Roasted Red Peppers
Serves: 1

1 ciabatta roll, split in half
1 slice (or about 1/4 cup shredded) mozzarella cheese
1/2 cup baby spinach (a handful)
5 thin slices roast beef
1 roasted red pepper (patted dry if you use the kind from the jar)
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. On one half of the ciabatta roll, layer cheese, spinach, roast beef, and roasted red pepper.

Drizzle balsamic vinegar on the cut side of the second half of the roll.

Close up the sandwich and wrap it in aluminum foil. Bake for 10-15 minutes, until the cheese is melted and the sandwich is warmed through. (Alternately, you could heat the sandwich in a panini press.)

Remix: Prosciutto & Cheese Sandwich with Fig Jam

This weekend I wanted a sandwich, but I wasn't in the mood for peanut butter and jelly. Immediately I started taking my temperature to confirm I didn't have some kind of fever or incurable disease because, really, I can't tell you the last time I wasn't in the mood for PB&J. It's my favorite, and I want it always. Anyway, once I was certain that my health was intact, I set about discovering an acceptable alternative that I was in the mood for. 

Prosciutto? Mmm. Sounds good. Cheese? Uh, yes, please! Fig jam? Drool...

So, I whipped up an open faced version of this Prosciutto and Cheese Sandwich with Fig Jam I made almost exactly one year ago. Maybe I wasn't in the mood for PB&J that day either. And I survived to tell about it.

Open-Faced Prosciutto & Cheese Sandwich with Fig Jam
Serves: 1 hungry girl

2 slices of hearty bread
2 tablespoons fig jam (Your local market should sell this along side the strawberry preserves. It's really lovely. Give it a try!)
1/2 cup shredded mozzarella cheese (or 2 large slices of mozzarella)
4 paper-thin slices of prosciutto

Turn the broiler to high. Meanwhile, divide fig jam evenly between two slices of bread, schmearing it all the way to the edges. Top the jam with mozzarella, evenly dividing it between both slices of bread. Broil until the cheese is melted, about 4 minutes. (Watch your sandwich carefully to make sure it doesn't burn!)

Pile 2 slices of prosciutto on each piece of bread. (The warmth from the melted cheese will soften the prosciutto and make it dreamy.)

Grilled Cheese with Apples and Bacon

I would be perfectly content eating sandwiches for breakfast, lunch, and dinner. PB&J, turkey with cheese, chicken salad...I don't play favorites. They're all good.

As I've mentioned before, though, slapping ham and swiss on a couple slices of bread doesn't count as "hot dinner" according to the husband. But, I happily discovered, toasted sandwiches are hot enough to be the main meal! Yessssssss.

Which brings me to today's offering: Grilled Cheese with Apples and Bacon. Make them for breakfast. Make them for lunch. And you even have the husband's permission to make them for dinner.

 Grilled Cheese with Apples and Bacon

Serves: 4

4 pretzel rolls, sliced in half (If you don't have pretzel rolls, feel free to substitute your favorite bread.)
Butter, preferably at room temperature
4 slices Havarti cheese
1 apple, thinly sliced
8-12 slices of bacon, cooked
1.5 cups shredded cheddar cheese (Or 4 slides cheddar, I just happened to have the shredded variety.)

Preheat oven to 350 degrees. Schmear butter on both sides of the pretzel rolls. On the bottom half of each pretzel roll, layer 1 slice of Havarti, a quarter of the apple slices, 2-3 pieces bacon, and a quarter of the cheddar cheese. Top with the second half of each pretzel roll.

Wrap each sandwich in aluminum foil to create four little sandwich packets. Bake in the preheated oven for about 15 minutes, until the sandwich is warmed through and the cheese is melted.

To round out your meal, consider serving these sandwiches along side a steaming bowl of Roasted Butternut Squash Soup or Sweet Potato Soup with Chipotle.

Ham & Cheese Toasties

My parents are visiting from my hometown of Buffalo, NY. I love it when my parents come to visit. Even though I'm a grown-up now (or so they say), my parents always take extra good care of me when they're in town. It's like I'm their little girl again.

Also, my parents have known me for my entire life. (Obviously.) They know the good, the bad, and the really crazy about Erin. So if our guest room (a.k.a. my closet) is a little, ahem, disorganized, they aren't terribly surprised. And if there's a little dust bunny hiding in the corner, that's ok with them. They love me anyway.

When they rolled into town on Wednesday night, I was running a bit behind at work. The husband played host for a few hours until I got home, and since the gang was entertained by baseball playoffs, I popped by the grocery store to grab something for dinner. I have to admit, I was tired and didn't feel like whipping up a four course meal. I wanted something really simple. So I made my version of a family classic: Ham and Cheese Toasties.

And by the way, my parents still love me, even when I don't make a four course dinner.

Ham and Cheese Toasties
Serves: 4

4 pretzel rolls, sliced in half
3 tablespoons room temperature butter
2 tablespoons honey mustard
1/2 cup shredded cheddar cheese
12 slices maple-glazed ham (about 1/2 pound)
4 slices Havarti cheese (If you don't have Havarti, double the cheddar or use your favorite cheese.)

Preheat oven to 350 degrees. Separate the pretzel rolls and spread butter on both halves of each roll.

Spread mustard on top of the butter on both halves of each roll. Evenly divide the cheddar cheese onto the bottom halves of each roll.

Pile three slices of ham on each sandwich, then top with the Havarti. Close up the sandwich with the top buns and wrap each sandwich with aluminum foil. Bake sandwiches for 10-15 minutes until the cheese is melted.

Dad's sandwich had a toothpick in it because he wanted his Toastie sans mustard.

P.S. These are great to serve a crowd during a football game because you can make them ahead of time and bake them when you're ready to eat. Also, the aluminum foil wrapper helps contain the mess.

Prosciutto and Mozzarella Sandwiches with Fig Jam

Recently, I read a recipe for pizza that called for prosciutto, cheese, and fig jam.  It sounded, in a word, unbelievable.  Feeling a little lazy, I decided to turn it into a sandwich.  It was, in a word, unbelievable.

Prosciutto and Mozzarella Sandwiches with Fig Jam
Serves: 2

2 ciabatta rolls, sliced in half lengthwise
3 tablespoons fig jam
1/2 cup shredded mozzarella cheese (you could use sliced cheese, but I usually shred it so the cheese melts quickly and evenly)
6 very thin slices of prosciutto

Preheat oven to 400 degrees.  Spread fig jam on the cut sides of both rolls.  Sprinkle a quarter of the cheese on the bottom slice of each roll.  Top the cheese with prosciutto, and then sprinkle the rest of the cheese on top of the prosciutto.  (Having cheese on the top and bottom of your sandwich will help "glue" it together.) Close up each sandwich with the top half of the rolls.

Wrap sandwiches in foil and place them in the preheated oven.  Bake for about 15 minutes, until the cheese is melted and the bread is crusty.  Unwrap the sandwiches and serve them while they're nice and hot.