I love, love, love mushrooms. I used to only eat button mushrooms, but then I had my first taste of a portobello and fell in love. One day while watching Rachel Ray, I saw her make a sandwich with a large portobello cap as the meat and I was intrigued. Could you really make a sandwich with a mushroom cap? That was when I discovered Meatless Mondays in my home! Here is my recipe for an Open Faced Grilled Portobello Sandwich.
- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- salt and pepper to taste
- 4 slices of thick texas toast
- 4 (1 ounce) slices swiss cheese
- Tomato, lettuce, and onion for garnish
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms.
- Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
- Top with cheese during the last 2 minutes of grilling.
- Toast your texas toast bread and then place the mushroom cap on top. Top with lettuce, onion, and tomato.
What Meatless Monday Meal are you serving up?
Ooey and gooey. Warm and nutty. Sticky and grape flavored. Yep– I’m talking about a good old fashioned PB&J sandwich. But — what if you kicked it up a notch (as Emeril would say) and made it into a quesadilla? Bet ya didn’t know you could create that into a delicious meal! Enjoy this recipe for a PB&J Quesadilla.
- 2 small (6-inch) flour tortillas
- 1 tablespoon of crunchy peanut butter
- 1 tablespoon of jam
- Spread the peanut butter on one tortilla.
- Spread the jam on the other tortilla.
- Press the two pieces together to make a sandwich.
- Toast the tortillas on each side in a pan until browned and crisp.
- Remove from the pan and slice into wedges like a pizza with a pizza cutter.
This recipe is one of the many that I found mouthwatering in a new cookbook I received in the mail (you know me and my cookbooks)! Tortillas to the Rescue Cookbook goes way beyond the Mexican classics, showing you how to make dozens of tortilla creations:
• Philly Cheese Steak Tacos
• Caviar-Edamame Nachos
• Shrimp Po’ Boy Wrap
• Pork Tortilla Wontons
• Carne Asada and French Fry Burritos
• Smoked Salmon and Egg Stackers
• Mozzarella, Olive and Tomato Pizza-Dillas
• Crunchy Cilantro Slaw
• Spiced Sausage Lasagna
• Chocolate-Ricotta Cannoli
• Churros with Mexican Chocolate Dipping Sauce
Packed with step-by-step instructions and helpful tips, Tortillas to the Rescue teaches you to take that pack of tortillas you already have in the fridge and quickly and easily turn them into something amazing.
I received a copy of this book in order to write my review. All opinions listed are my own.
There is nothing more flavorful than a delicious sandwich filled with fresh tomatoes and fresh mozarella. Since my garden seems to be overflowing right now with no sign of stopping, I am finding all kinds of ways to get creative with my bounty
Here is my latest creation!
- 1 large tomato, sliced
- 1 ball of fresh mozarella, sliced ½” thick
- balsamic vinegar
- 1 loaf of crusty bread
- Toast your bread under the broiler.
- Place sliced of mozarella and tomato on the bread and season with salt and pepper.
- Sprinkle balsamic vinegar on for an added punch of flavor.
- Eat and enjoy!
Have you ever just had a really good hot dog? I mean, the kind that leave you wanting to eat 2 or 3 in a row? One of my favorite kind of dogs is all beef hot dogs, grilled until they are black, and smothered in mustard and onions. There is just something about that delicious flavor!
I was recently turned on to a new product that gives added crunch to hot dogs, pizzas, salads, and more. Onion Crunch is made from fresh sweet onions that are peeled, washed, cut and battered in order to create a perfect crispy onion topping. These sweet little morsels have more flavor than a regular french fried onion and are sweeter as well.
Onion Crunch can take your foods from blah to BAM! in one simple sprinkle
About Onion Crunch:
LOEB’S ONION CRUNCH is bound to put a smile on your face when you want a light, crispy, low-carb, low cholesterol topping. Add some Crunch to your Hot Dogs, Hamburgers, Salads, and Pizza. Best of all Onion Crunch contains 0 grams of trans fat so sprinkle on as much as you want. You might want to get 2 bottles. Yes, they’re that good! It’s the Crunch you will Crave.
They are sprinkled or used in small quantities to bring crispiness and a roasted onion flavor to salads, sandwiches, dips, soups, spreads, baked potatoes, pizza, hotdogs and burgers.
- 8 all beef hot dogs, grilled to your preference
- 8 hot dog buns
- Onion Crunch
- Take your grilled hot dogs and top with your favorite flavors. Top it off with a sprinkle of Onion Crunch for added flavor and texture.
Stay connected with Onion Crunch through
I was sent a bottle of Onion Crunch to try. All opinions listed are my own.
I never used to believe what the food experts said about the olive oil that you use. One of the things I have always heard is — make sure you get a really good olive oil. Why would I believe them? I mean, they’re experts right?
The brand of olive oil does make a difference. It’s like this– you get what you pay for.
But what if you could have a good brand of olive oil that has the taste of the more expensive brands, yet be budget friendly? That is what I discovered when I got to try out Carapelli Extra Virgin Olive Oil.
I am one that usually buys the cheap stuff, but after trying really good olive oil, I won’t be buying because it is the cheapest price anymore. I am gonna go for flavor! By doing that, you can create delicious meals like this one for Prosciutto and Provolone Panini Sandwiches.
- ¼ cup Carapelli Extra Virgin Olive Oil
- 8 slices rustic Italian or sourdough bread
- ¼ cup prepared basil pesto
- 16 thin slices Provolone cheese
- 12 thin slices prosciutto
- 4 whole well-drained bottled roasted red peppers, cut into strips
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted. Serves 4.
- *Panini sandwiches may also be cooked in a ridged grill pan or nonstick skillet over medium heat for 3 to 4 minutes per side.
Don’t forget to grab your $1.00 off coupon to help save even more money!
I received samples of Carapelli Extra Virgin Olive Oil in order to write this review. All opinions are my own.
Since I have been creating my own homemade teriyaki sauce, I have been experimenting with new flavors in my old food. I decided to create a hawaiian/asian style flavored burger with pineapples and teriyaki sauce. I got the inspiration from one of my favorite sandwiches at Backyard Burger–Hawaiian Chicken Sandwich.
Hope you enjoy!
- 1½ pounds lean ground beef
- 2 tablespoons of teriyaki sauce (homemade or storebought), plus extra for pineapples
- 1 (8-ounce) can pineapple rings, drained, juice reserved
- Salt and freshly ground black pepper
- 4 whole-grain burger buns
- Lettuce, tomato, onion, for serving
- Prepare your grill for grilling.
- Season your ground beef with salt, pepper, and the teriyaki sauce.
- Grill burgers to desired doneness.
- Brush pineapple rings with remaining teriyaki sauce and grill 4-5 minutes per side.
- Top burgers with pineapple rings and toppings. Serve on buns.
I don’t know about you, but there is nothing like a good old grilled cheese sandwich. Last year during the Next Food Network Star, one of the challenges was to make a grilled cheese sandwich. Many of them created fancy versions of the delicious cheesy delicacy, but Jeff Morrow, aka The Sandwich King won the challenge with his plain old Grilled Cheese Sandwich.
See — what you may not know is that, there are two things that make a grilled cheese sandwich stand out from the rest: the kind of cheese you use and whether or not you butter the bread correctly. Yes, I said correctly!
Butter your bread on BOTH sides. This way you get added crunch and browness on the outside, but you get the delicious buttery taste from the inside
The recipe that I decided to use comes from Real Mom Kitchen. Her Three Cheese Grilled Cheese Sandwich is RIGHT up my alley. I did change up the cheeses a bit so I could use what I had on hand instead of having to go grocery shopping.
The best grilled cheese you will ever taste!
- 8 slices of bread
- 4 tablespoons butter
- 4 deli slices Cheddar cheese
- 4 deli slices of Colby cheese
- 1 cup shredded Monterey Jack cheese
- Heat your grilddle over medium heat. Butter each slice of bread on both sides. Lay half of the bread, butter side down, onto the griddle.
- Place 2 tablespoons of the shredded jack cheese on the bread, followed by a slice of Cheddar cheese and Colby. Then add 2 more tablespoons of jack cheese on top of the colby.
- Then top with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted.
This month for the Secret Recipe Club, I was given the blog From Arepas to Zwetschgen to make a recipe from. I was SO surprised at all the different cuisines that this german mama has prepared – and she is a lover of cookbooks like myself!
I decided upon this recipe for Gyro Style Pork with tsatsiki sauce. It was SO delicious! I’ve always heard of tsatsiki sauce and was not for sure what it was, but after reading the recipe, it turned out to be a cucumber sauce with a fancy name Easy to make and oh-so-good!
- (2/3 pound) pork chops, cut into 1/4 inch wide strips)
- 1-2 tsp gyro seasoning (you can make your own--just google it)
- 2-3 tsp olive oil
- 5-6 medium ripe tomatoes, quartered and sliced
- 2 tbsp olive oil
- 1 tbsp vinegar
- salt and peper
- 250 g (1 cup) low-fat greek-style yogurt
- 5-6 cm (2 - 2 1/2 inches) cucumber, peeled, seeded, and grated
- 1-2 cloves garlic
- salt and pepper
- 4 regular size pita pockets
- For the Tsatsiki, mix all ingredients together, season to taste with salt and pepper. Refrigerate for 2-3 hours before serving. In a 1-quart storage bag or in a container, whisk together gyro seasoning and oil. Add meat, cover, and refrigerate for about 2-3 hours. Mix together tomatoes, olive oil, and vinegar. Season to taste with salt and pepper. Let stand at room temperature for about 1 hour before serving. Take meat, tomato salad and Tsatsiki out of the fridge. Heat a skillet over medium-high heat. Add meat with marinade and cook until meat is done, stirring often, about 7-10 minutes. Lightly toast pita pockets. Remove tomatoes from the marinade, using a slotted spoon. Place tomatoes, tsatsiki, and meat in pita pockets and serve.
I made a simple sandwich this week that took me literally 15 to 20 minutes to make. It was super easy, tasted delicious, and will definitely be on my “to make” list again soon.
I used my mandolin on the thinnest slice setting to slice a Granny Smith Apple super thin. Then I fried those up in some oil until they were crispy (kind of like potato chips) and then topped a baked chicken breast with those and some crisp applewood bacon.
Those flavors combined were absolutely heavenly! The best part was–the sandwich rolls! King’s Hawaiian Bread is my all time favorite go to bread when I want to add a little sweet to my savory dish.
We served this with the Rustic Potato Pie that I made as well as this yummy Crunchy Apple Salad that Kayla created for a well balanced dinner (recipe coming this week).
This meal is just one of many that we are trying to incorporate to create a more healthier dinner time without losing all the flavor of the food.
What have you been eating lately that is a little more healthier for you?
This site is helpful if you want to learn more gourmet recipes like this from culinary classes.
This month, I thought I was going to have a really hard time finding something to make on the blog I was assigned. As soon as I seen the tag line on Angela’s Kitchen~”Cooking Gluten and Dairy Free. . . because Everyone Deserves a Cookie” I knew I was in trouble. . . . or so I thought.
I looked around for a bit and landed on THIS recipe and immediately fell in love. I had this idea in my mind that healthy meant no flavor, but Angela showed me that you can eat gluten free and dairy free and your food still taste like restaurant quality!
So let me introduce you to Chicken Bacon Apple Sliders.
hello lover! Come to momma!
These little burgers were SO moist and delicious. The apples gave it a punch of flavor and kept the chicken from drying out. We of course, added cheese to ours because we are cheese lovers here in my home!
Here is the recipe. You need to try these sliders. For real.
- 4 slices bacon, cooked until crisp and crumbled
- 1 pound ground chicken
- 1 medium granny smith apple, cored and shredded (about 3/4 cup)
- 1/4 cup finely minced celery
- 2 tablespoons honey
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- In a large bowl, stir shredded apple with celery, poultry seasoning, pepper, and salt until blended. Mix in honey, chicken, and crumbled cooked bacon. Combine until well mixed, but do not overmix. Shape chicken mixture into 1/2-inch-thick sliders, using 1/8th pound of meat per slider.
- To freeze, place sliders on a baking sheet lined with plastic wrap. Place in the coldest part of the freezer. When frozen through, divide and place into indicated number of freezer bags separated by waxed paper.
- To serve: Prepare outdoor grill on medium, or heat a lightly oiled pan at medium-high heat on stove. Cook sliders 4 minutes on each side or until chicken is cooked through.
One day I was watching Paula Deen on Food Network and she made these delicious looking Puff Pastry Burgers. I thought to myself, hey I can do that!
This recipe is SO much fun because you can add anything inside the puff pastry to create the best burger ever! I have added in the past, cole slaw, avocado, bacon, tomato, french fries, etc. The possibilities are endless!
So how do you make them?
Puff Pastry Burgers
lemon and pepper seasoning
bacon, cooked for burgers
1 package of puff pastry sheets
1 egg white
1 tablespoon of water
Pat out your hamburgers to your desired size. Season with lemon and pepper and garlic salt. Cook your burgers your preferred way–grilled, baked, or fried.
While the burgers are cooking, lay out your puff pastry sheets so that they can thaw.
Cook your bacon and slice your tomatoes.
After the burgers get through cooking, top them with the cheese slices and set them aside.
Preheat oven to 400 degrees.
Open your pastry sheets and slice them in to 4 squares. Take a square and massage it so it will spread a little.
Take your burger and place it in the middle of the puff pastry. Top it with the cooked bacon and tomatoes.
Fold the ends together to completely cover the burger and then press the seams together. You should have a closed pocket of meat inside that puff pastry. Continue until all the burgers have been covered. Lay them seam side down on a baking sheet.
Take the egg white and beat with the water. Brush the tops of the puff pastry burgers with the egg wash and then place them in the oven to bake for 10-12 minutes.
Remove from the oven and serve them with a side of ketchup and mustard!
I have found the most scrumptious way to make a hearty meal for my family. It involves 4 simple ingredients, your crockpot, and a hungry tummy! This is a wonderful weeknight dinner you can serve after a long day at work when you don’t feel like cooking. There is NO cooking involved! The crockpot does it for you
Here is the recipe. Hope you enjoy!
Meatball Sub Sandwiches
1 package of frozen meatballs
1 jar of marinara sauce
Mozarella cheese slices
Place meatballs in the crockpot. Cover with marinara sauce. Heat on high for a couple of hours or on low for 4 hours.
Once meatballs are done, place in hoagie rolls and top with mozzarella cheese. Place under the broiler for a few minutes to get that toasted cheese look
I found this delicious recipe in one of my million magazines that I read each month. It was on an ad for Campbell’s soup. It looked so tantalizing, that I knew I was going to have to make it. I did sub out the bread for what I had on hand and added tomato to mine where they used banana peppers.
This meal comes together SUPER fast and is just beyond scrumptious!
Roast Beef with Au Jus
1 can of Campbell’s French Onion Soup
1/2 pound of thinly shaved roast beef
2 tablespoons of Worcestershire sauce
4-5 slices of provolone cheese
1 package of your favorite rolls (in this case I used knot rolls)
In a saucepan, combine the french onion soup, Worcestershire sauce, and roast beef. Heat until warm.
While the meat and soup are heating, split rolls and toast under a broiler.
Once the buns are toasted, top bottoms of buns with roast beef, a slice of cheese, and a couple of slices of tomato. Barely place the tops in the au jus sauce just long enough to grab some of that liquid. Set the tops aside.
Melt the cheese under the broiler. Once the cheese is melted, place the soaked tops on the sandwich and enjoy!
Soon, I will be posting a recipe on how to create the BEST tasting and juiciest burger you have ever put in your mouth. Still trying to work out the kinks and get it just right!
Yesterday I ran upon a delicious recipe from Eat Better America. It is no secret that I am really trying to eat better and choose more veggies and fruits instead of the chips and sweets.
My problem is I am not really a veggie fan so I have to find ways to hide them in my food. That is why I fell in LOVE with this recipe. The original recipe called for tuna and whole wheat pitas, and I had neither so I just subbed out chicken and a flour tortilla and it worked just as good.
I have recently discovered that I love the taste of yogurt, dill, and cucumbers, so I knew I was making this dish. It just tasted so fresh and so good to me!
Here is the recipe! Enjoy my friends
Healthy Chicken Salad
2 pieces of chicken tenderloins, seasoned, grilled, and chopped
1/4 cup reduced fat mayonaisse
1/4 cup non fat plain yogurt
1/2 cup chopped cucumber
2 tablespoons of chopped red onion
2 tablespoons of chopped fresh dill or 1 teaspoon of dried
1 teaspoon of Lawry’s seasoning salt
3 (8-inch) flour tortillas
1 cup of shredded lettuce
1 tomato, diced
- In a bowl, mix all the ingredients together (except tortillas, lettuce, and tomatoes).
- Warm the tortillas in the microwave for 20 seconds per tortilla
- Place some lettuce in the center of each tortilla. Put a couple of scoops of the mixture in the center of the tortilla. Top with some tomato and then roll up burrito style.
- Slice down the center and enjoy!
They look storebought don’t they? However. . . .they are homemade–as in made from scratch–with the daughter–yesterday during lunch
Kayla has been wanting corn dogs for a while, and honestly, I cannot bring myself to pay that outrageous price for the good corn dogs–the State Fair brand–the only brand of corn dogs we eat.
No need to worry any longer!
I will never buy another store bough corndog again. Making these were THAT easy. No joke. The longest part was mixing the batter up. Frying them did not take long at all.
These are much better for you than the store bought kind anyway because they are fresh, I know all the ingredients used, and fresh always tasted better than frozen cornbread.
The cool thing is the fact that you can fry up a huge batch of these and then freeze them on a sheet tray and then toss them in a freezer bag for a quick lunch for your kiddos!
Here is the recipe. Hope you enjoy!
Homemade Corn Dogs
- 1 cup milk
- 2 medium eggs
- 1/4 cup oil
- 2 1/2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/3 cups corn meal
- 1 cup flour
- 1 to 1-1/2 pounds hot dogs
- flour for dusting (about 1/2 cup)
- Hot Fat for Deep Frying
- Popscicle sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
While all of this is going on, it’s a good idea to get your oil heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now put the corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.
Only fry a few corn dogs at a time. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.
Side Note about the oil–
Just to let you know that if you allow your oil to get too hot, the batter will blow up on you and brown too quickly so be sure and keep your oil around 350-375. Any hotter and you will have a hot mess on your hands!
This recipe was adapted from its original version printed by the Hillbilly Housewife.
You can basically toast a bagel and put anything on it and it turns out delicious! My bagel has–
~pepper jack cheese
~cilantro and lime mayo
Can you say tasty?
Bagels are not just for breakfast anymore!
So what do you top your bagels with?
I got in the kitchen last night and started messing around with some ingredients to see what I could come up with. I created a Mexican Chicken sandwich that was OUT of this world delicious!
This was really easy to create!
I grilled a piece of chicken breast seasoned with Lawry’s seasoned salt and then shredded it for my sandwich.
I made some homemade pico de gallo and topped my sandwich with that, a piece of hot cheese, bacon, and some homemade tortila strips.
It was a very satisfying burger!
Mexican Chicken Burger
1 piece of cooked chicken, seasoned and shredded
1 piece of hot cheese
1 piece of bacon cooked
2 tablespoons of pico de gallo or homemade chunky salsa
4 or 5 homemade tortilla strips
Shred your chicken and place on the bun. Top with cheese and bacon. Spoon pico or salsa onto the top of your bun and top with tortilla strips. Enjoy!
Now it’s your turn! Share your favorite recipe on your blog and then come back here and link it to Passion for Cooking Wednesdays!
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As promised, here is the recipe for my BBQ Chicken Sliders that I served on New Year’s Eve. These are super easy to create and taste so good! The bread I used really give these a unique flavor!
Hope you enjoy!
1 package of King Hawaiian Rolls
1 package of boneless chicken tenderloins
1 bottle of your favorite bbq sauce
1 block of mild cheddar cheese
2 tablespoons of olive oil
Season your chicken with salt and pepper. Add the olive oil to your pan. You can either use a grill pan or a regular skillet pan. Cook your chicken until it is almost done but not quite cooked all the way through.
Preheat your oven to 350 degrees.
Place your pre-cooked chicken in a small casserole dish and cover the chicken with the bottle of bbq sauce. Place in the oven for about 20 minutes to let the chicken finish cooking and to soak in some of that bbq sauce.
While the chicken is cooking, split each of your rolls in half to make a bun and then place them cut side down in the pan where you cooked the chicken. You may have to do them in batches. You are toasting the underside of the bun. Once the toasting is complete, just set the buns aside.
Once the chicken is done cooking, remove from the oven and cut each tenderloin in half. Place a half on a bun and top with a slice of the cheddar cheese. Top with the bun top and serve to your guests!
This post is linked to: Culinary Evolution, I Heart Cooking Clubs, Cook the Books, This Week’s Cravings, Motivate Me Monday, Mouthwatering Monday
So do you remember the recipe I shared with you yesterday about the Cheddar Cheese French Bread? If not, click the link and remind yourself and then, finish reading this post.
Now, the rest of this recipe is all pre-made stuff. Yeah, I know, I can hear you now, but hey, we all have to cheat with our food sometimes right? Right? RIGHT? I knew you would see it my way!
Anyway, these delicious sandwiches (samwiches in my kneck of the woods) have fried chicken tenders, marinara sauce, and provolone cheese on top of this scrumptious french bread! It was divine heaveness eating these things!
Here’s the recipe
Parmesean Chicken Sandwiches
Cheddar Cheese French bread
Fried Chicken tenders
Provolone cheese slices
Cook tenders according to package directions. After they have cooked, slice open your french bread and place tenders on the inside. Slather them with marinara sauce and top with a slice of provolone cheese. Place under the broiler to toast the bread and melt the cheese.