Oat Bread Tartine

My Hearty Oat Bread really makes this open faced sandwich substantial enough for a light lunch and healthier than a slice of regular sandwich bread.  I give the bread a good toasting before topping it with fresh veggies and a poached egg.

Oat Bread Tartine

1 slice oat bread (*recipe follows)
1 slice swiss cheese
thinly sliced zucchini
thinly sliced red pepper
lettuce
1 poached egg
salt and pepper
butter (optional)
Slice, and toast oat bread.  Spread with butter, if desired.  Add a slice of cheese while bread is hot.  Add sliced veggies and lettuce.  Top with a poached egg and season with salt and freshly ground pepper.

*Oat Bread
adapted from Kathleen's Bake Shop Cookbook
3/4 cup brown sugar, not packed
1 tablespoon salt
1 3/4 cups old fashioned oats
3 cups boiling water
2 tablespoon butter
2 1/4 teaspoons active dry yeast
1/4 cup milk
2 1/2 cups all purpose flour
2 1/2 cups white whole wheat flour
2 tablespoons wheat germ (optional)
1/4 cup flax seed (optional)
Place brown sugar, salt, and oats in a large bowl.  Pour boiling water over mixture, stir, and let stand for 30 minutes or until water is luke warm.  In a small bowl, sprinkle yeast over milk and let stand 5 minutes.  Add this to the cooled oat mixture and stir.  Combine flours, wheat germ, and flax seed.  Add half of it to the oat mixture and stir with a wooden spoon.  Slowly add remaining flour until all of it is fully incorporated.  Cover and let rest in a warm place until doubled in size, 1-2 hours.   I like to turn the oven on for a minute and then turn it off, this creates a warm draft free environment for the dough.
When the dough has doubled in bulk, punch it down and divide into two halves.  Place in greased loaf pans (sprinkle tops with extra oats, if desired), cover them with plastic wrap and place back in the warm oven to rise for 1 hour.  Preheat oven to 425°F and bake bread for 10 minutes.  Reduce oven temperature to 350°F and bake another 40-45 minutes.  Remove from heat, and turn loaves out onto a cooling rack immediately.  I tip mine on their sides to cool.   We normally eat one loaf and wrap the other cooled loaf in plastic wrap and then foil and store it in the freezer for later.

Hot Ham & Cheese Sandwiches

This tasty sandwich is a breeze to put together but it feels dressed up enough to serve for a get together with friends or family.  The first time I made these I followed this recipe for ham and cheese sliders, but I used mini potato rolls.  They were amazing!  They were warm and nicely crisp on the bottoms and they were perfect for our playgroup lunch.  I think the mini version would also make a great 2-3 bite appetizer.  My only problem was that they were not filling enough, so I used torta bread that I had bought from Costco to make a quick sandwich for my lunch the next day.  It was so delicious, much more filling, and it really hit the spot.  I think an entire tray of these would be the perfect food for our next game day meal.

Hot Ham & Cheese Sandwiches
serves 4

4 torta sandwich rolls
12 slices deli ham
4-8 slices swiss cheese
mayonnaise or miracle whip
3 tablespoons butter
1 tablespoon yellow mustard
2 teaspoons poppy seeds
1-2 teaspoons worcestershire sauce

Line a large baking sheet with foil.  Cut rolls and place bottoms side by side on sheet pan.  Layer the meat and cheese on each roll.  Spread miracle whip or mayo (or a combo of the two like the original recipe) on the inside of the tops and place on rolls.  Melt butter in a small saucepan (or microwave in a pyrex measuring cup) and then whisk in remaining ingredients.  Brush butter mixture over the tops of each of the sandwiches, you do not need to use all of it, and then cover tray with foil.  Bake for 350° for 15 minutes.  Uncover and bake another 5 minutes.  Serve with napkins!

Grilled Ham and Cheese Sandwich with Apples and Spinach

Here is a fun spin on a regular ham and cheese sandwich.  I added Granny Smith apple slices and spinach.  A smear of dijon mustard and a drizzle of honey add the perfect amount of zing to this sandwich.  Add as much cheese as you like, I went easy on the cheese for myself, but it is more decadent with 2-3 slices of cheese melting and oozing out everywhere.

Grilled Ham and Cheese Sandwich with Apples and Spinach
2 slices bread
4-5 thinly sliced ham (or turkey)
2-4 slices swiss cheese
1/2 Granny Smith apple, sliced
spinach
dijon mustard
honey
butter

Layer the first piece of bread with mustard, a drizzle of honey, cheese, ham, apple, spinach, more cheese, and top with second slice of bread.  Heat a skillet over medium heat, melt a pat of butter and place sandwich on top.  Grill until browned and toasty on first side.  Add another pat of butter to pan when flipping sandwich and grill second side until browned.  Remove from pan and serve.

Kafta - Middle Eastern "Meatball"

Kafta (or Kofta) is a Middle Eastern meatball.  It is a highly seasoned ground meat mixture that can be shaped in a variety of ways including round meatballs, football shaped spheres, or molded onto skewers.  It can be eaten atop a plate of rice, with hummus, tabbouleh, plain yogurt, or tzatziki sauce.  It can also be wrapped in thin pita like a burrito or  in a traditional pita as a sandwich.  It is delicious and we always look forward to it at our house.  This time I made a very untraditional venison version that was very tasty, but feel free to use more available meats like ground beef or lamb.  I served mine with a mixture of tomatoes, cucumbers, onions, parsley, and a plain yogurt sauce.  The kids always like to eat the meatballs on their own with a side of rice.

Kafta
1 lb ground beef, lamb, or venison
1 medium onion, quartered
1/2 cup fresh parsley
1 sprig fresh mint
3 cloves garlic, peeled
1 slice white bread, cubed
1 egg
3 T kafta spice mix
2 tsp. salt
1/2 tsp freshly ground pepper

Place all ingredients in food processor except meat and 1 T spice mix and egg.  Pulse 5-6 times or until onion is diced, add egg.  Break up ground meat and place in food processor with egg and onion mix.  Season meat with reserved spice mix.  Blend until meat and onion mixture comes together and begins to form a ball.  (At this point I fry a tablespoon of the mixture and taste.  Then I adjust the seasoning if necessary.)  Form into desired shapes and cook on a hot grill.

Pressed Sandwiches

Pressed Sandwiches are becoming one of my favorite foods this summer because they are easy to make, travel well, and feed a crowd.  A couple of weeks ago we made this rendition based on one I saw on this terrific blog.  It was delightful and super tasty, but I wanted to modify it for a few reasons. The ciabatta bread had a dense and very chewy crust after pressing which made it difficult to eat and it was on the salty side for us so we changed it up and the second time around we used a loaf of french bread, ham, mozzarella, salami, and pickles. I know it is not quite as fancy-pants of a sandwich, but it was super tasty and we just liked it more than the original.  Head over to the original post for a step by step tutorial.

Pressed Sandwich
1 loaf french bread
8 slices mozzarella cheese
1/4 pound salami
1/4 pound sliced ham
3 pickles, sliced lengthwise
salt and pepper
mustard-optional

Slice the loaf of french bread lengthwise and layer the bread with cheese followed by ham and then the salami.  Add the pickles on top of the salami and sprinkle with salt and pepper.  Spread the top piece of bread with mustard, if using, and place on top of the pickles.  Wrap sandwich tightly in plastic wrap.  Place in fridge and then place enough hard cover books on top to cover sandwich.  Place a few large tin cans of something heavy, like tomatoes or beans, on top of the books and let rest for 4-24 hours.  Sandwich will keep for 2-3 days.

Spinach-Artichoke Mayo

Here is a great little idea for all of those turkey day leftovers! I toasted up a few mini party rolls and topped them with a little turkey, lettuce, and a bit of spinach-artichoke mayo. Super easy and super yummy for a quick sandwich to go with a bowl of hearty turkey noodle soup. Making the most of leftovers can be tasty!

Spinach-Artichoke Mayo
1/2 cup mayonnaise
1 small jar artichokes
1 cup fresh spinach
2 T grated Parmesan cheese

Mix all ingredients together in a mini food processor or mixer. Enjoy in fresh sandwiches, paninis, and more.

If this method does not suit a certain member of the family, let her create her own mini lunch...then photograph if she insists!!

Peanut Butter Cookie Sandwiches

These peanut butter cookie sandwiches are pretty delicious. They are definitely fun to make and they were a hit with the kids. They are reminiscent of a nutter butter...but better!

I even tried a Nutella filling in half of the "sandwiches" making a doubly delicious combination. A big glass of cold milk is a must with these treats!

Peanut Butter Sandwiches
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup old fashioned oats

1 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons milk

Cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and the vanilla. Next add the egg and beat well.
In a small bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture. Stir to combine. Place oats in a food processor and pulse for about 5 seconds. Add the oatmeal to the mixture and stir.
Lightly roll a heaping tablespoon of dough into a ball and then roll in white sugar. Place onto a parchment lined baking sheet, press each cookie down with a fork and then a second time in the opposite direction. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.

For the Filling: Cream 1 tablespoon butter with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Add more milk to thin if necessary. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

(For the Nutella filling I simply took 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/4 cup Nutella and stirred to combine.)

Menu Planning for a Crowd - Egg Salad

Hosting a party, dinner, bbq, or coffee hour at church, as I did today, can be daunting unless you have a plan of attack. It took a few years for me to perfect my strategy and avoid working into the wee hours of the night the day before to finish everything on time. Creating a menu and shopping list is the first step to having a successful and stress free event. Choosing some dishes that can be made ahead of time helps immensely. Today's menu contains items that can be served at a brunch-type meal, appeal to children as well as adults, travel well, and are easy to serve. Here is the menu:

Lentil Soup

Egg Salad Sandwiches

Spinach Dip

Apple Danish

Banana Bread

Pumpkin Bread

Chocolate Chip Cookies

Jello

Juice/Coffee/Soda

• Soup is always a hit at our church. I have taken this lentil soup in the past and people absolutely love it. Today is a little crisp outside, so I knew this soup would go over well. I made two large pots, served them in medium-sized cups and they were gone instantly! Soup is also a good choice since it is best made a day ahead and reheated. The flavors get a chance to meld and develop. Plus it can be transferred to crock pots and kept warm throughout the event.
• Egg Salad is good choice since the eggs can be boiled days ahead. I boiled mine two days ahead. The day before I peeled them, the night before I added the rest of the ingredients, and I assembled right before serving. These sandwiches are quick and easy to assemble since most of the flavor is already mixed into the filling. You can make these even fancier by serving them on mini croissants or trimming the crust off and slicing them into finger sandwiches.
• Apple Danish or any fruit pie can be assembled ahead of time, stored in the freezer, and baked the night before or the morning of the event. I made the danish 4 days early and froze it. I popped it in the oven the night before and it turned out just as beautifully as ever.
• Bundt cakes and breads can be made weeks ahead and frozen. Simply pull them out the day before and leave on the counter to defrost. They taste as fresh as the day you baked them. Sometimes I even pop them in a warm oven for a few minutes and you have fresh, warm bread to serve. Delicious!
• Dips are also good choices because they also benefit from an overnight rest in the fridge. Spinach dip needs at least 4-6 hours to allow the vegetable soup mix to soften and the flavors to incorporate.

Egg Salad for a Crowd

This is an easy and economical choice when serving a crowd. Tuna and chicken salad are also easy options for a large crowd.

60 eggs

2 1/2 cups mayonnaise

3 T dijon mustard

2 T yellow mustard

2 cups green onions, sliced thinly

salt

pepper

Juice of 1 lemon

Bring eggs up to a boil. Boil for 2 minutes and then turn off the burner and leave eggs in hot water for 10 minutes. Drain and rinse with cold water to stop the cooking. Peel right away if needed or store in the fridge for a few days before the event.

Peel eggs and chop into 1/2 inch cubes. In a separate bowl combine all remaining ingredients. Fold into egg mixture. Adjust seasoning to taste. I added a little extra mustard and salt to mine. Serve on rye bread, croissants, or your favorite bread with a little arugula or lettuce if desired.

To make a smaller portion adjust amounts to:

6 eggs

1/4 c mayo

1 t dijon mustard

1 t mustard

1 t lemon juice

1/4 cup green onions

salt/pepper

Mushroom Sandwich with Red Pepper Aioli

These portobello mushroom sandwiches are delicious. Best of all the aioli and tomato/basil mixture can be made ahead of time making it easy to prepare in a snap. I used rye bread today because I had it on hand, but a dense rustic bread that grills nicely would be best. Try this even if you aren't a huge mushroom fan, you'll be surprised!

Mushroom Sandwich with Red Pepper Aioli
2 large portobellos, wiped clean
1 large red pepper
1 clove garlic
baby spinach
tomato
fresh basil
olive oil
2 t balsamic vinegar
muenster cheese or you favorite melty cheese
rustic bread

Prepare Aioli: Roast red pepper on grill or over burner on gas stovetop. Grill until blackened on all sides then place in container and cover until cooled. Use your hands or paper towel to clean blackened skin off of pepper. Remove seeds. Place pepper in blender and add one clove of grated garlic, 2 tablespoons olive oil, 2 basil leaves, and salt and pepper to taste. Blend until smooth. Set aside.

Tomato Mixture: Dice 1 large tomato and place in small bowl. Add 3 basil leaves sliced thinly. Season with balsamic vinegar, salt, and pepper. Set aside.

To assemble sandwiches: Oil and season both sides of the portobello mushroom and grill until tender, about 3 minutes per side. I like to place them on paper towels to soak up excess juices as I grill the bread. Place bread on grill and toast on both sides. Place cheese on one side and melt. Top bread with mushroom, tomato mixture, and spinach. Spread aioli on remaining toast and top sandwich. Enjoy!

Steak Sandwiches with Mac and Cheese

My oldest turned four last weekend. How time flies! He was sure he wanted a big birthday bash with all of his friends and lots of cake and decorations...so I set to work! I had an easy time deciding on decorations and entertainment, it was the food that I spent the most time worrying about. I wanted something pleasing to the kids as well as the adults, but nothing too simple or boring. After a few trial runs and much flip-flopping I decided on steak sandwiches (since we had lots of dads attending!) and mac and cheese for the kids and vegetarians attending.

I did a lot of researching for the mac and cheese and settled on this version from Smitten Kitchen who originally got it from the Martha Stewart Living Cookbook. I'm going to repost it here mainly so that I do not ever, ever lose this recipe. It is that good. It was so cheesy and delicious and reheated like a dream...just like she said it would. I got so many wonderful comments and requests for the recipe that I couldn't be happier with the results.

Best Ever Mac-and-Cheese

Adapted from smittenkitchen.com who adapted it from Martha Stewart Living Cookbook: The Original Classics

I left out the cubed bread topping and just sprinkled the remaining cheese on top. This worked for me, but go ahead and add bread or breadcrumbs if you like. If you are making this for 4 or less people I would advise you to only make half the recipe. It more than filled one big casserole dish.

6 tablespoons (1 stick) unsalted butter, plus more for casserole

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons coarse salt

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese

1 pound elbow macaroni
1. Preheat oven to 375°F. Butter or spray a 3-quart casserole dish.
2. Warm the milk in a medium saucepan over medium heat. Melt the butter in a high-sided skillet over medium heat. Once melted, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 10 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cook the macaroni in salted water until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyère (or 1/4 cup Pecorino Romano). Bake until golden brown, about 30 minutes. Let cool 5 minutes and serve.

The second time I made this I did a small batch and reserved extra cheese sauce to use the second day when reheating the noodles and it was really good. It was still creamy and did not have the separated oil or curdled look that other mac and cheese dishes had in the past.

The steak sandwiches were really simple...it was just a bit of work at the last minute to slice and assemble the sandwiches before serving. I bought 4 dozen pumpernickel rolls from the bakery, sliced them, added a slice of beef, and allowed guests to finish them with horseradish sauce, red onions, baby spinach , and mayo.

A Guide for Beef Sandwiches

The beef was pretty easy. I night before I trimmed the beef 5 pound beef tenderloins and cut them into 10 inch sections. The morning of the party I liberally seasoned them with salt and pepper. I browned each side in a large pan with a little olive oil. I put all 3 sections onto a large sheet pan and baked them in a 350 degree oven for about 30-35 minutes. The best way to check if they are done is to insert a meat thermometer. It should read about 150-160 degrees for medium, about what you want for a large group.

Asian Chicken Lettuce Wraps

These make a great appetizer...or light entree. I made these along with another appetizer for the four of us and it was a perfect dinner with enough leftover for lunch the following day. Again the recipe is just a guide...I did it by feel...don't be afraid to try a bit of this or a bit of that.

Asian Chicken Wraps
2 Boneless Skinless Chicken Breasts, cubed
1 small onion, halved and sliced thinly
1 large carrot, julienned
1/2 green pepper, julienned
vegetable oil
1 T rice wine vinegar
2 T soy sauce
1/4 c teriyaki sauce
1-2 T honey or corn syrup - this is to taste...adjust according to your palette

Cover bottom of skillet with a thin layer of oil. Over medium, slowly cook onions and chicken until onions are softened and chicken is white on the outside. Add carrots and green pepper, you may want to add a splash of water if the pan seems dry. Once vegetables are soft add remaining ingredients and let simmer for a few minutes. Serve with boston lettuce cups.

Chicken Gyros

These chicken gyros really hit the spot the other night. They were full of flavor and all the components work together really well. Warm, cool, soft, crisp. Yum! We liked them so much that I actually served them for a get together I hosted this week. This recipe has a few steps, but everything can be done ahead and assembled just before serving. I actually had everything on platters and everyone just helped themselves which made the meal easy and I didn't have to miss out on chatting since the prep work was all done.

Chicken Gyros

For the chicken:

2 lbs chicken tenders or boneless chicken thighs cut into long strips

2 lemons

salt

pepper

2 T thyme

2 cloves minced garlic

Juice lemons into a ziploc bag and then add in everything else. Zip the bag closed, turn the bag over a few times to thoroughly mix, and place in the fridge for at least 2 hours or up to 24 hours.

Grill chicken tenders until center is white.

Tzatziki Sauce

1 1/2 cups greek style yogurt

2 cucumbers

1/4 to 1/2 cup chopped dill

salt

pepper

2 cloves garlic, smashed to a paste

2 T olive oil

Peel, seed, and chop cucumbers in small chunks. Place cucumbers in a strainer set over a bowl. Add a few pinches of salt and stir cucumbers together. Let water drain for 30 to 45 minutes. Once drained, add everything to a large bowl and stir together. Place in fridge for at least 30 minutes.

Assemble Gyros:

6-8 flatbreads

sliced red onion

sliced tomato

crumbled feta cheese

lettuce

Grill flatbread until warm and toasty. Add grilled chicken and top with tzatziki sauce, and any toppings you like. Wrap in foil for easy handling and enjoy!

Valentine's Dinner - Vegetable Crostini

We had a wonderful Valentine's Dinner tonight. I ended up making this tasty grilled vegetable crostini for our appetizer and then we had a wonderful Sea Bass for our main course. Tonight I wanted to tell you about this appetizer and I'll post the Sea Bass recipe another time. The crostini was scrumptious...it took a few steps, but it was worth it. The grilled bread was so crunchy and delicious and a great backdrop for the tender, slightly sweet, grilled veggies. I really like the idea of this also, since you do all the work ahead of time and then let it marinate at the end. That means you can work on something else and not worry about your appetizer until just before serving. It worked out great. We'll be having this again.

Grilled Veggie Crostini

adapted from "Simple Pleasures" by Alfred Portale

1 red pepper

1 Japanese eggplant (you could substitute zucchini or regular eggplant if necessary)

1 large red onion

1/4 cup olive oil

1 clove garlic

salt and pepper

2 t red wine vinegar

1 t dried oregano

2 basil leaves, cut into a chiffonade

8 ounces fresh bufala mozzarella (much creamier than normal mozzarella)

ciabatta bread (sliced 1/2 inch thick)

Drizzle red pepper with olive oil and place under broiler until blackened all around. Take out of oven and place in a paper bag for 5 minutes. Take pepper out of bag, peel outer skin off, take seeds out, and slice into 5-6 long sections. While that is happening, slice onion into 5-6 thick slices and cut eggplant on the diagonal into 1/4 inch pieces. Brush with olive oil, season with salt and pepper, grill until tender, 4-5 minutes. Remove.

In a bowl combine garlic, oregano, 1/4 cup oil, salt, and pepper. Pour marinade over vegetables and let them sit for 30 minutes at room temperature.

Just before serving, brush bread with olive oil and season with salt and pepper. Grill until toasted and crisp. Place warm bread on a platter. Layer with cheese (sliced about 1/8 to 1/4 inch thick) vegetables, and basil. Drizzle with extra marinade if desired.

Perfect Soft Pretzels

This is a terrific and easy recipe for soft pretzels. Gabe and I made them twice in the past two weeks. We doubled the recipe the second time and we cut them like bagels to make pretzel bread sandwiches, yummy!! They even stayed fresh and moist the second day so we ate them with a cup of soup.

Perfect Soft Pretzels
dough:
1 tsp active dry yeast
pinch of sugar
1/3 cup warm water
1 1/4 cups flour
2 tbsp sugar
1/2 tsp salt
1 tbsp vegetable oil

soda water bath:
3 tbsp baking soda
1 cup very hot water

kosher salt

Dissolve yeast in water and let bloom (stand) for 10 minutes. Mix yeast mixture with remaining dough ingredients. Knead dough until smooth, 4-5 minutes. Let dough rise in a warm place until doubled in size, about 1 hour.
Heat oven to 425 degrees. Cut dough into 4-6 balls and roll each length into a long snake. Once all are rolled out, repeat since the dough will be a bit relaxed at this point and easier to work with. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper.
Dissolve baking soda in hot water. Dip each pretzel in water and place it back on the parchment paper. Sprinkle with kosher salt and bake for about 8 minutes.

Oprah's Turkey Burger

Neither Joseph nor I normally choose to eat burgers consisting of anything but beef, however, we're both feeling a little too "bulky" right now. I have a good excuse...I still haven't gone for my six week check up since having Grace (it's tomorrow!) so I haven't been given the green light to exercise. (After tomorrow I don't know what excuse I'll use.) As for Joseph, well, he just eats too much and eats out too often at work. So, we're trying to find some healthier alternatives for dinner around here.

This week I selected some lean ground turkey with the turkey burger in mind but I wasn't extremely hopeful that it was the best idea. I pictured dry and flavorless which has been my experience with the two or so turkey burgers I've had in my life. But what I got was so much more.

When prepping I went in the direction of Oprah's favorite turkey burger. (My taste buds must match up with hers because this was the best turkey burger ever.) In fact it was big hit with both of us, oh, and Gabe ate his as well - even going as far as to say "It's nummy." The addition of my pineapple chutney made these burgers so flavorful and moist that I certainly wasn't missing the all beef patty I'm used to. This burger had a good balance of sweetness from the pineapple and heat from the Chipotle and ginger. It also felt a little tropical which was fun and interesting. The chutney recipe makes enough chutney for two or three batches of burgers, but I don't think it will last that long, I have plans to try it on top of some pork tenderloin.

Here I've taken the recipe from the Oprah Show, a recipe from Fresh Everyday by Sara Foster, and some of my own ideas to create a moist flavorful burger. I changed out the pear chutney for pineapple chutney because I had a fresh pineapple that was begging to be used. I also added and omitted a few things depending on what I had in the pantry/fridge. It turned out swell, in my opinion.

Pineapple Chutney

If you haven't had or made a chutney before you should definitely give it a try. You combine lots of ingredients that you wouldn't normally pair (pineapple, onion, peppers, vinegar, ginger) to get a wonderfully interesting and flavorful accompaniment for a variety of meats.

1/2 fresh pineapple, cut into 1/2 inch pieces

1 Granny Smith apple, peeled, cored, and chopped

1/2 red onion, chopped

1 orange/red pepper, seeded and chopped

1/2 cup apple cider vinegar

Juice of 1 lemon

2 cloves garlic, minced

1/2 cup lightly packed brown sugar

1/4 cup granulated sugar

1 tsp. salt

1 tsp. coarse grain mustard

1 tsp. smoked paprika

1 tsp. cinnamon

2 tsp. freshly ground ginger

Combine all ingredients in a medium saucepan over medium heat. Bring to a boil and then reduce to low. Simmer for 45 minutes. Cool before using.

Turkey Burgers

1 lb lean ground turkey

1/2 bunch parsley, chopped

small bunch chives, chopped (about 1/8 to 1/4 cup)

1 tsp. Tabasco sauce

1 tsp. ground chipotle powder

1 Tbl salt

1 Tbl pepper

1/2 cup chutney (more or less depending on your taste)

Combine all ingredients and lightly mix with hands. Form into 4 patties and grill for about 7 minutes per side depending on thickness.

Foccacia Panini

Nothing could be easier than making sandwiches. We have our fair share of sandwiches around here, but I love to dress up our plain ham and cheese and make it something special. Sometimes we grill them, add special sauces, or extra veggies. Today, however, I went to the grocery store and picked up a loaf of foccacia bread to go with our sandwich fixings. I didn't think much of it, I just figured it would make our dinner a little more interesting. So, when my husband bit into his panini-that took just minutes to prepare-and went on and on about how much he liked it, I was surprised. After I sat down and gave it a try I was pleased with myself and my bread selection as well. These were truly tasty sandwiches. These were out of the ordinary and quite delicious.
These ham and provolone sandwiches were good. The bread had crisped up nicely in the panini press and they had a good bite to them. I also liked the fact that I could buy one round of foccacia, make one big sandwich, and share it between us. I'm pretty sure we're going to be having these often. They will definitely be replacing the regular old sandwiches and would be a great option for serving to lunch guests. I can't wait to play with other meat and cheese combinations.

Foccacia Panini

1 loaf foccacia, sliced

deli meats and cheeses of your choice

olive oil

Drizzle a little olive oil on the insides of the bread. Assemble the sandwich to your liking. Drizzle a tiny bit of olive oil on the outside of the bread. Place in a preheated panini press until browned and crisp. (If you do not have a panini press, you could use a griddle, grill pan, or saute pan and either place a heavy cast iron pan on top of the sandwich or use a tin-foil wrapped brick on top of the sandwich to press it down.)

Stuffed Pizza

These pizza rolls are a fun and interesting alternative to the normal pizzas that we enjoy around here. I used our standard pizza dough but I rolled it out thinner and then spread it with toppings/fillings before rolling. This one happens to be a sausage, cheese, and onion pizza roll...but nearly any combination would work. These are also great because each one can be individualized to meet each diners' taste.
Once they are filled and rolled they should be placed seam-side down, brushed with egg, topped with sesame or poppy seeds, and baked at 500 until golden. I would also suggest having a little extra sauce on the side for dipping.

Pizza Dough

¼ cup white wine
1 tsp. salt
1 cup warm water
1/2 Tbsp yeast
1 Tbsp honey
Flour
1 Tbsp olive oil

In a bowl combine everything except flour. Let mixture sit for 4-5 minutes. Next, stir in flour ½ cup at a time until mixture comes together and forms a ball. Continue adding flour until the dough is not sticky. Turn out onto floured counter and knead until dough forms a smooth ball. (2-3 minutes) Rub a small amount of olive oil on dough and place in a large bowl. Cover with plastic wrap and then cover with a towel. Place in a warm spot for 1-2 hours. Dough should double in size.When you are ready to make the pizza, roll out dough and add desired toppings. Bake pizza in a 500 degree over until cheese is browned and bubbling.
(I never follow a recipe when I make this dough...so you may have to tinker with the measurements until you get it the way you like it.)

(This is a breeze if you have a stand mixer. Simply combine all ingredients except flour and mix with the dough hook. Then gradually add in flour until the dough forms a ball and pulls away from the sides of the bowl. After that just leave the mixer on for 4-5 minutes to knead the dough. Follow above instructions from this point on.)

Picnic Lunches and Cake

Today was my day to host the playgroup that Gabe and I are a part of and I wanted to do something different. I normally like to make a big spread...it always varies and I try to make it fun. I've done a taco bar, make you own pizza day, pasta day, soup and sandwiches, etc.
I decided on a picnic theme today since the weather is getting warmer and it seemed fitting to have one in the living room followed by some outdoor fun for the kids. I can't wait for even warmer days when we can actually take the picnic outside.
I had 6 moms and 8 kids to prepare lunch for so I decided to designate a brown gift bag for each family. I decorated the bags with a nametag and then filled each with enough food and supplies so that everyone had some options to choose from. There was nothing earth shattering in the bags, but everyone devoured their goodies and seemed to love the idea of eating on blankets...which is quite a feet. It isn't easy to please 8 children between the ages of 1 and 3.
I liked the idea mainly because I was able to prep most of the lunches last night and finish off the sandwiches and pasta this morning before our guests arrived. There was nearly no clean up afterwards since empty bags were tossed and leftover food was easily packed away or taken home. Being nearly 8 months pregnant, I can't help but try to make things a little easier on myself, so I don't feel too bad about trying to avoid mess and clean-up.
Each bag contained the following: 1 apple, 1 mini-water per person, 1 ham and cheese on pretzel bread, 1 container basil pesto pasta with pine nuts, 1 snack bag of cheese and 1 with crackers, 1 applesauce per child, and 1 granola bar per person. Extras included forks, spoons, straws, and plenty of napkins.
Gabe and I will be recreating these picnic lunches often this summer since we both love getting out and spending the day at the park. I can hardly wait for that warm weather!

The other yummy creation I made recently was this layer cake. I am not a member of the Daring Bakers, but I do love to see what they create each month. This month's Perfect Party Cake looked completely irresistable, so I gave it a try...twice. I made it at the beginning of last week for my mom who flew in for a visit, and then again on the weekend for a get together with the neighbors. I altered the shape by baking a half recipe in a small cookie sheet and then slicing that into thirds. The first time I layered it with raspberries and raspberry jam, the second time I layered it with fresh strawberries and strawberry jam. Both were extremely delicious and got rave reviews. You can find the recipe all over the blogosphere...but here are the two sites that my cakes were based upon.
Cookbook Catchall
Foodbeam

I've Been Tagged, plus a Hero Sandwich

Hero Sandwiches are on tap for dinner tonight...we needed something easy after my birthday celebration yesterday which was packed with cooking, singing, and opening gifts. I love cooking for special occasions but I always try to make something uncomplicated after a day of trying out new recipes and new flavors.

I loosely followed two different recipes from epicurious and they both turned out terrific. The first one for the actual meatballs was nice and easy. Mix everything together, roll the meatballs, and then bake in the oven. I usually pan fry them...so this was an easy alternative.

The second recipe was for the marinara sauce. I substituted my own canned tomatoes for the store bought variety and added extra veggies. I also used my immersion blender to make it a little less chunky. I still left a good bit of texture...but I didn't want big hunks of pepper and mushroom in the finished sauce.

Shayne over at Fruitcake or Nuts recently tagged me. So, I've tried to think of a few interesting things to share with you. Here we go...

1.) I'm currently pregnant with our second child. We are not finding out whether it is a little girl or boy this time...the suspense is killing me!! This little one is due to arrive at the end of May and I'm so looking forward to a spring baby. We had our first child, Gabe, two years ago December and we had a major snowstorm the day we came home. He looked so tiny and lost in the huge bunting and layers of clothing we had him in.

2.) I was raised on a farm in Michigan. My childhood was spent running through the forest, building my own playhouse out of old logs and branches, climbing trees, and raising all manner of animals. Just to name a few, we raised a crow, raccoons, deer, ducks, goats, sheep, pigs, horses, cows, turkeys, and a million pheasants.

3.) I owe much of my interest in all things domestic to 4-H. I loved 4-H growing up and I was a part of everything. I entered myself in woodworking, cooking, sewing, crocheting, basket weaving, wildflowers, photography, gardening, and more.

4.) I married my high school sweetheart. Joseph and I were actually on the same baseball team when we were in grade school. We started dating when we were 16 and we somehow always knew we were right for each other. He has always been my best friend and I really can't imagine being married to anyone else.

5.) I love to travel and did quite a bit before getting married. I've been all over China, Japan, Taiwan, Scotland, France, Spain, Italy, and Bermuda. Once the new baby is old enough we are going to start up again-I've had the itch for awhile now.

6.) I'm a certified Elementary School Teacher. I spent 4+ years teaching elementary school before I had Gabe and decided to stay home with him.

7.) I've taken up guitar this year. I've become proficient at strumming and changing chords...but I'm not exactly a natural. I love playing and practicing - at home...but I do look forward to the day when I become comfortable enough to play at get togethers.

Meatballs for Hero Sandwiches
adapted from Bon Appetit February 95 - found on epicurious
1 lb ground beef
1/2 lb ground pork
1/2 c Parmesan cheese
1 1/2 t dried parsley
2 t dried oregano
1 T minced garlic
1 egg
1/4 c crushed chex cereal or cornflakes
salt and pepper
Mix all ingredients together in a large bowl. Using wet hands, form into 1 1/2 inch balls. Place on a large baking sheet lined with foil. Bake for 20-25 minutes at 350 degrees, or until cooked through.

Marinara

adapted from Bon Appetit December 92-found on epicurious
1 T olive oil
1/2 diced onion
1/2 c diced green pepper
1/4 c red pepper
1/2 c chopped mushrooms
1 T minced garlic
1/2 t crushed red pepper flakes
1 quart crushed tomato
1 T tomato paste
1 t - 1 T sugar (depends on your tomato sauce)
1 1/2 t dried basil
3/4 t dried oregano
salt and pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and peppers. Saute until slightly tender 5-6 minutes. Add in garlic and mushrooms, cook an additional 3-4 minutes. Add remaining ingredients to saucepan and simmer for 15 minutes.
At this point I used the immersion blender and whirled it around a bit, I still left it a little chunky. Also, add in the meatballs and simmer for 10-15 minutes.

Reuben Sandwiches

Here's our second round of reuben sandwiches in the past couple of weeks. You know it's good when you're craving it again and again.

Reuben

rye bread
1 cooked corned beef
sauerkraut
Russian, french, or thousand island dressing
baby swiss cheese
butter

We put a slice of cheese on each piece of bread. Then we layer in the meat (as much as you like), kraut, and a drizzle of the dressing. I melt a pat of butter in the pan and then add in the sandwiches. Flip when browned and serve with extra sauce for dipping. (We're all about the dipping around here!)