"So, what do you think?"
"Well, there's only one problem."
"Oh? And what might that be?"
"Clearly you didn't make enough!"
This was the conversation at dinner tonight with Jon. We were testing out Pressed Cubano Sandwiches for the Cooking Light Project (CLP).
These little sammys hit the spot! Jon really liked them. As part of our CLP I am requiring a rating for each dish. I gave them an 8, Jon gave them a 7 1/2. That's not too shabby.
You can make them lighter by using reduced fat cheese and turkey bacon, but the "splurge" was nice. We served our mini sammys with apple slices and potato chips.
So, here is your second recipe from Cooking Light Every Day Favorites. Enjoy!
Here's to you and your culinary adventures, friend. Cheers!
Mini Pressed Cubano Sammy
Serves 2
481 calories per serving -this will vary depending on the meats and cheese you use so adjust accordingly
(Each sammy is 161 calories)
1/2 tsp olive oil
1 clove garlic finely minced
6 (1 oz) Hawaiian rolls, sliced in half
1 TBS yellow mustard
1 1/2 oz sliced Swiss cheese
3 bacon slices, cooked and halved
2 Vlasic dill pickle stackers, cut into thirds
3 oz sliced ham
1 oz shaved turkey
** The original recipe calls for 1 TBS fresh cilantro, minced.
Combine garlic and oil. Set aside.
Spread the cut sides of the rolls with mustard.
Slice your cheese so you have 12 even pieces. Place a piece of cheese on each roll. Repeat the same process with turkey and ham.
Place a bacon half on 6 of your rolls (preferably the bottom portion) top with a pickle.(Sprinkle cilantro evenly among the sandwiches if using) Place the top half of the roll back on.
Brush each sandwich with the garlic oil.
Heat a large nonstick skillet over medium heat.
Add the sandwiches to the pan. Place a heavy skillet over the top of the sandwiches. Press gently to flatten. Cook 1-2 minutes per side until the bread is toasted and cheese is melted.
Tuesday, January 4, 2011
Smokey Bacon Goodness
I have a little notebook.
No, really, it's miniature. It's only about 2"x3".
I keep it in my purse to write down quick notes- addresses, phone numbers, recipes...
What? You don't have a tiny notepad to write down recipes you encounter every day?! Well, maybe you should invest in one. I got mine in a care package years ago from one of my very crafty aunts.
You say you wanna see it? :) Ok!
No, really, it's miniature. It's only about 2"x3".
I keep it in my purse to write down quick notes- addresses, phone numbers, recipes...
What? You don't have a tiny notepad to write down recipes you encounter every day?! Well, maybe you should invest in one. I got mine in a care package years ago from one of my very crafty aunts.
You say you wanna see it? :) Ok!
There are several recipes waiting for me in that tiny little book.(what's even more impressive is that I usually get them written down on one page!) There are pasta dishes, various burgers, a few sandwiches, and I think there is a salad recipe or two in there as well.
We tried one of the burger recipes last night. It was awesome!
It was quick and easy, it only took about 20 minutes start to finish. I served it with a side of pasta shells. (I had the tomato/bean sauce over my pasta. It reminded me of pork and beans over egg noodles, a childhood favorite of mine.)
Here's to you and your culinary adventures, friend. Cheers!
Southwest Skillet Burgers
Serves 2
295 calories per serving
1/2 lb lean ground beef
1/8 cup dry bread crumbs(scant)
2 tsp taco seasoning
1/4 cup diced onion
2/3 cup canned diced tomatoes, undrained (no salt added)
1/3 can condensed bean with bacon soup, undiluted
1/8 cup shredded cheddar cheese
In a medium bowl, combine the beef, bread crumbs and taco seasoning and mix well.
Shape into two patties.
In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove burgers and set aside.
Add tomatoes, onion, and soup to the skillet. Stir gently to combine. Return patties to skillet. Bring to a simmer. Cover and simmer for 10 minutes or until a meat thermometer reads 160° and juices run clear.
Sprinkle patties with cheese; cover and heat until cheese is melted.
Sunday, January 2, 2011
New Breakfast Sammy!
I got Jon to agree to my crazy cook everything in one cookbook idea.
There are some exceptions we've both agreed to: if I am allergic to it, it's not happening as written. (sorry kids, cilantro and avocados are not my friends) I will try to use a comparable substitute when possible and will list the original ingredient when/if I post a recipe.
If we don't like it, I am not wasting my time posting it. This blog turned into my virtual recipe box so I only want things we like in it :)
Also, we are omitting the beverages section(alcoholic and nonalcoholic alike). We are sticking to solid foods only.
We've agreed to try everything, even if we've had a not so great encounter previously (figs...).
The goal is try new foods and expand our horizons. (Besides, it's all pretty healthy muahaha!)
Everybody got the idea? Good, moving on.
So, I really wanted to try this ham and cheese sammy that has mango chutney. The problem? I don't have any mango chutney.
Hmmm. I do have cranberry relish though. That's sort of similar. Sort of. (My girl Kate is laughing at me, I can feel it from here)
Well, I tried it.
I make a breakfast sammy similar to this one, but was intrigued with the idea of adding a sweet element. The sweet and savory combo works so well!
Give it a whirl!
Here's to you and your culinary adventures, friend. Cheers!
Ham & Cheese English Muffin with Relish
241 calories
1 serving
1 Thomas Better start English muffin
1/3 cup Egg Beaters original *
3 slices Land O Frost ham lunch meat
1/8 cup reduced fat shredded cheddar cheese
5 sprays Parkay butter spray
salt and pepper or Janes crazy mixed up salt
2 tsp cranberry-orange relish *
Spray a small skillet with cooking spray.
Mix butter spray, egg beaters, and seasoning together.
Pour into a preheated skillet over medium heat. Gently scramble the egg pulling it into itself to make a shape similar to the English muffin. Flip to finish cooking.
OR pour the egg beaters into a round, sprayed cookie cutter. Flip halfway through.
Split and toast English muffin.
Sprinkle half the English muffin with cheese. Top with egg.
Warm meat through in the skillet. Place on the egg. Spread relish over the egg. Top with top half of English muffin.
Serve.
* Written recipe calls for 1 large egg and mango chutney.
There are some exceptions we've both agreed to: if I am allergic to it, it's not happening as written. (sorry kids, cilantro and avocados are not my friends) I will try to use a comparable substitute when possible and will list the original ingredient when/if I post a recipe.
If we don't like it, I am not wasting my time posting it. This blog turned into my virtual recipe box so I only want things we like in it :)
Also, we are omitting the beverages section(alcoholic and nonalcoholic alike). We are sticking to solid foods only.
We've agreed to try everything, even if we've had a not so great encounter previously (figs...).
The goal is try new foods and expand our horizons. (Besides, it's all pretty healthy muahaha!)
Everybody got the idea? Good, moving on.
So, I really wanted to try this ham and cheese sammy that has mango chutney. The problem? I don't have any mango chutney.
Hmmm. I do have cranberry relish though. That's sort of similar. Sort of. (My girl Kate is laughing at me, I can feel it from here)
Well, I tried it.
I make a breakfast sammy similar to this one, but was intrigued with the idea of adding a sweet element. The sweet and savory combo works so well!
Give it a whirl!
Here's to you and your culinary adventures, friend. Cheers!
Ham & Cheese English Muffin with Relish
241 calories
1 serving
1 Thomas Better start English muffin
1/3 cup Egg Beaters original *
3 slices Land O Frost ham lunch meat
1/8 cup reduced fat shredded cheddar cheese
5 sprays Parkay butter spray
salt and pepper or Janes crazy mixed up salt
2 tsp cranberry-orange relish *
Spray a small skillet with cooking spray.
Mix butter spray, egg beaters, and seasoning together.
Pour into a preheated skillet over medium heat. Gently scramble the egg pulling it into itself to make a shape similar to the English muffin. Flip to finish cooking.
OR pour the egg beaters into a round, sprayed cookie cutter. Flip halfway through.
Split and toast English muffin.
Sprinkle half the English muffin with cheese. Top with egg.
Warm meat through in the skillet. Place on the egg. Spread relish over the egg. Top with top half of English muffin.
Serve.
* Written recipe calls for 1 large egg and mango chutney.
Saturday, January 1, 2011
Happy New Year!
First blog of the new year.
So, first things first- Happy 2011 :)
Did you make any resolutions?(and, are they realistic?)
Did you give your sweetheart a kiss to ring in the new year?
Did you see the ball drop in NYC?
More importantly, are you ready for some new recipes?!
I have a goal, (not a resolution, this was a project I decided to take on about a month ago) to cook every recipe in a single cookbook. I have decided that I am going to accomplish this goal by cooking the recipes from The Best of Cooking Light: Everyday Favorites.
We have been purchasing whole, raw chickens for quite some time because it's far more budget friendly. I learned how to cut up a chicken when I was a kid- my mom used to get whole birds once in a while because they are such a good deal. Yea, you have to do a little work, it's worth it. I can cut up, skin, and de-bone my own poultry. It's a great skill. Making my own stock from the bones is a bonus. Besides, no store bought stock compares to homemade.
I also buy my ground beef in bulk (not the chubs! they compress the meat so much it never gets the original texture back) and divide it up into half pound freezer bags. I flatten the meat out in the bag and lay them flat to freeze. Then I just stack them all up.
A trick I learned from my mom is to cut up onions and freeze them. I like to dice up 2 or three at a time, freeze them on a baking sheet over night, then bag them up. They don't clump together if you take this extra step. I've taken to using the same process for celery, green onions, and bell peppers. I rarely need these veggies raw for a dish so it works out well.
I was asked if Jon and I have any New Years Day traditions. We usually sit around the house and watch the Twilight Zone marathon (the original series from the 1950's). But this year Jon decided he wants to build on our tradition. So, off to the beach we go. The sun is shining and it's 75 degrees. It's a great way to kick of the new year.
To kick off my cooking journey I decided I needed to make some chicken stock. I made it in the crock pot. Once it was cooled down some, I divided it up into freezer bags and laid them flat in the freezer. When they are hardened, I will stack them all up.
Word to the wise- LABEL EVERYTHING you repackage and put into your freezer. Seriously, you won't remember 3 months down the road what meats or sauces are what.
I hope you had a delightful holiday season. May your new year be blessed.
Here's to you and your culinary adventures, friend. Cheers!
White Chicken Stock (From All New Complete Cooking Light)
Makes 10 cups
28 calories per cup
1/2 teaspoon black peppercorns
10 parsley sprigs
8 thyme sprigs
3 celery stalks, cut into 2-inch-thick pieces
3 bay leaves
2 medium onions, unpeeled and quartered
2 carrots, cut into 2-inch-thick pieces
2 garlic cloves, crushed
16 cups cold water
6 lbs chicken pieces (I keep a bag of chicken bones, necks, and gizzards in my freezer for this)
Place first 8 ingredients in an 8-quart stockpot; add the water and chicken.
Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours.
Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids.
Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.
For the crock pot:
I reduce the water to 10-11 cups.
Put everything in the crock, cover and simmer high for 5-6 hours.
Turn off, allow to cool somewhat. (removing the crock from the cooker helps speed this up)
Strain. Refrigerate. Skim the fat and divide into 1 cup bags.
Label and freeze.
So, first things first- Happy 2011 :)
Did you make any resolutions?(and, are they realistic?)
Did you give your sweetheart a kiss to ring in the new year?
Did you see the ball drop in NYC?
More importantly, are you ready for some new recipes?!
I have a goal, (not a resolution, this was a project I decided to take on about a month ago) to cook every recipe in a single cookbook. I have decided that I am going to accomplish this goal by cooking the recipes from The Best of Cooking Light: Everyday Favorites.
We have been purchasing whole, raw chickens for quite some time because it's far more budget friendly. I learned how to cut up a chicken when I was a kid- my mom used to get whole birds once in a while because they are such a good deal. Yea, you have to do a little work, it's worth it. I can cut up, skin, and de-bone my own poultry. It's a great skill. Making my own stock from the bones is a bonus. Besides, no store bought stock compares to homemade.
I also buy my ground beef in bulk (not the chubs! they compress the meat so much it never gets the original texture back) and divide it up into half pound freezer bags. I flatten the meat out in the bag and lay them flat to freeze. Then I just stack them all up.
A trick I learned from my mom is to cut up onions and freeze them. I like to dice up 2 or three at a time, freeze them on a baking sheet over night, then bag them up. They don't clump together if you take this extra step. I've taken to using the same process for celery, green onions, and bell peppers. I rarely need these veggies raw for a dish so it works out well.
I was asked if Jon and I have any New Years Day traditions. We usually sit around the house and watch the Twilight Zone marathon (the original series from the 1950's). But this year Jon decided he wants to build on our tradition. So, off to the beach we go. The sun is shining and it's 75 degrees. It's a great way to kick of the new year.
To kick off my cooking journey I decided I needed to make some chicken stock. I made it in the crock pot. Once it was cooled down some, I divided it up into freezer bags and laid them flat in the freezer. When they are hardened, I will stack them all up.
Word to the wise- LABEL EVERYTHING you repackage and put into your freezer. Seriously, you won't remember 3 months down the road what meats or sauces are what.
I hope you had a delightful holiday season. May your new year be blessed.
Here's to you and your culinary adventures, friend. Cheers!
White Chicken Stock (From All New Complete Cooking Light)
Makes 10 cups
28 calories per cup
1/2 teaspoon black peppercorns
10 parsley sprigs
8 thyme sprigs
3 celery stalks, cut into 2-inch-thick pieces
3 bay leaves
2 medium onions, unpeeled and quartered
2 carrots, cut into 2-inch-thick pieces
2 garlic cloves, crushed
16 cups cold water
6 lbs chicken pieces (I keep a bag of chicken bones, necks, and gizzards in my freezer for this)
Place first 8 ingredients in an 8-quart stockpot; add the water and chicken.
Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours.
Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids.
Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.
For the crock pot:
I reduce the water to 10-11 cups.
Put everything in the crock, cover and simmer high for 5-6 hours.
Turn off, allow to cool somewhat. (removing the crock from the cooker helps speed this up)
Strain. Refrigerate. Skim the fat and divide into 1 cup bags.
Label and freeze.
Tuesday, December 28, 2010
Crispity crunchity chicken!
I have been informed I am the best wife ever.
All I did was mix together some chicken and cheese! But, hey, if that makes me the best wife ever I will take it :)
I found a recipe a little while back for cheesy chicken wontons. I decided to take the idea and run with it.
Even as I was mixing the filling Jon was hovering around the kitchen. These are a definite keeper.
These would be great for a football party :) But beware! They go quick.
Here's to you and your culinary adventures, friend. Cheers!
Bursting Cheesy Chicken Rolls*
Makes 11
125 calories per
3 oz Neufchatel cheese
2 tbsp minced chives
1/8 tsp black pepper
1/8 tsp lemon juice
2 small boneless, skinless chicken breast, fully cooked. Finely chopped. Preferably grilled.
1 ½ oz shredded, reduced fat pepper jack cheese
1 ½ oz shredded, reduced fat cheddar cheese
---
11 egg roll wrappers
2 TBS butter, melted(optional, not included in recipe counted calories)
In a small mixing bowl mix together the filling ingredients. Refrigerate for at least 30 minutes to blend flavors.
Place about 2 tablespoons of mixture in the center of the wrapper. Fold wrap around the filling. (I turn mine so looks like a diamond. Place the filling in the center. Fold bottom corner up, then the left corner in, then the right corner in. Roll up and place seam side down on a cookie sheet. This is the same process I use for my egg rolls)
Brush with butter.
Bake at 500 degrees for 12 minutes.
OR
Omit the butter and bake at 425 degrees for 10 minutes, flip rolls over, bake 5-10 additional minutes until golden.
* We named these because they liked to burst out the side a bit when baking. (similar to Hungry Girl's exploding taquitos) but, we just pushed it back in when they cooled a bit.
All I did was mix together some chicken and cheese! But, hey, if that makes me the best wife ever I will take it :)
I found a recipe a little while back for cheesy chicken wontons. I decided to take the idea and run with it.
Even as I was mixing the filling Jon was hovering around the kitchen. These are a definite keeper.
These would be great for a football party :) But beware! They go quick.
Here's to you and your culinary adventures, friend. Cheers!
Bursting Cheesy Chicken Rolls*
Makes 11
125 calories per
3 oz Neufchatel cheese
2 tbsp minced chives
1/8 tsp black pepper
1/8 tsp lemon juice
2 small boneless, skinless chicken breast, fully cooked. Finely chopped. Preferably grilled.
1 ½ oz shredded, reduced fat pepper jack cheese
1 ½ oz shredded, reduced fat cheddar cheese
---
11 egg roll wrappers
2 TBS butter, melted(optional, not included in recipe counted calories)
In a small mixing bowl mix together the filling ingredients. Refrigerate for at least 30 minutes to blend flavors.
Place about 2 tablespoons of mixture in the center of the wrapper. Fold wrap around the filling. (I turn mine so looks like a diamond. Place the filling in the center. Fold bottom corner up, then the left corner in, then the right corner in. Roll up and place seam side down on a cookie sheet. This is the same process I use for my egg rolls)
Brush with butter.
Bake at 500 degrees for 12 minutes.
OR
Omit the butter and bake at 425 degrees for 10 minutes, flip rolls over, bake 5-10 additional minutes until golden.
* We named these because they liked to burst out the side a bit when baking. (similar to Hungry Girl's exploding taquitos) but, we just pushed it back in when they cooled a bit.
Monday, December 27, 2010
Christmas Joy
Well, this was the first time in far too many years that we have all been together as a family for Christmas.
Best. Christmas. Ever.
We went for pancakes at Mom and Dad's then took a walk on the beach. Thank you Dad for the pictures. (I got new binoculars and so I was far too excited with my new toy to take pictures.
For Christmas I made a wreath for my mom. I have been waiting to post it's picture so I wouldn't spoil the surprise.
My dad was gifted Wilton baking pans. He is a big fan of their cookware.
My brother and sister-in-law arrived late afternoon from the state of Virginia to join the festivities. It was delightful to have their company.
I made a ton of Christmas cookies this year. I played with various techniques for frosting. Adam and Nadine (my brother and his wife) gave me a decorating set for frosting cakes and cookies. If only I had that when I was frosting my millions of cookies! Definitely will be using the new set in the future though :D
Let's see, what else? Oh! Today is my parents 30th wedding anniversary! YAY! Here's the card I made them (I can only post this now because I know they are on the way to my house so they won't see it until later). The lily is a traditional flower for the 30th anniversary.
Best. Christmas. Ever.
We went for pancakes at Mom and Dad's then took a walk on the beach. Thank you Dad for the pictures. (I got new binoculars and so I was far too excited with my new toy to take pictures.
Looking for sharks teeth :)
The pretty ocean.
A one legged seagull, no really, he only had one leg. Something must have eaten the other one.
The crazy surfers. There were two of them. The water temperature is about 55 F this time of year. The air temperature was only 60.
My sweet boy, he says he will bleed the purple of the Vikings until the day he dies...
Pretend one leggers. These funny little birds will hop away from you on one leg, only putting the other leg down if they absolutely have to. It's cold out!
For Christmas I made a wreath for my mom. I have been waiting to post it's picture so I wouldn't spoil the surprise.
My dad was gifted Wilton baking pans. He is a big fan of their cookware.My brother and sister-in-law arrived late afternoon from the state of Virginia to join the festivities. It was delightful to have their company.
I made a ton of Christmas cookies this year. I played with various techniques for frosting. Adam and Nadine (my brother and his wife) gave me a decorating set for frosting cakes and cookies. If only I had that when I was frosting my millions of cookies! Definitely will be using the new set in the future though :D
Let's see, what else? Oh! Today is my parents 30th wedding anniversary! YAY! Here's the card I made them (I can only post this now because I know they are on the way to my house so they won't see it until later). The lily is a traditional flower for the 30th anniversary.
Back to the food of it all, after all, that is why some of you are here right?
It's cold, I never really thought it could be cold if it was above zero, but it is. There are rumors it even snowed overnight Christmas Eve around these parts. I didn't see it, I am ok with that.
When it's cold, what do I make? Soup!!!!
I found this soup originally here. Love this blog, and hey, she's from MN. Bonus!
So, that's a very brief overview of the last few days. Go make some soup. And enjoy your afternoon!
Me, I've got to go celebrate my parents wedded bliss with my family :)
Here's to you and your culinary adventures, friend. Cheers!
Lasagna Soup
Serves 4-6
1/2 lb. Italian turkey sausage (I used 90/10 mild breakfast turkey sausage)
1/4 cup minced onion
4 large garlic cloves, minced
1 can petite diced tomatoes
8oz tomato sauce
3 cups fresh spinach
3 cups chicken broth
1 cup beef broth
2 tsp. basil
2 tsp. oregano
salt and pepper, to taste
1 cup cheese tortellini or ravioli
an additional 1/2 cup pasta (I used small shells)
1/8 cup mozzarella cheese, diced into small cubes (we just used shredded mozzarella, sprinkled over each bowl and stirred in as we ate)
Begin by browning the Italian sausage in a large stockpot. Add in the minced garlic and onion and cook until the Italian sausage is done.
Then, add in the tomatoes {undrained}, tomato sauce, and broth. Add in the spices. Bring the soup to a light boil and then reduce to a simmer.
Simmer the soup for 30 minutes or longer.
Then, add in the spinach and pasta. Simmer for about 20 minutes while the pasta cooks slowly.
Remove from the heat and then add in the diced mozzarella cheese.
Serve warm with a crusty bread.
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