Picadillo Sloppy Joes

A new twist on an old favorite!

Ingredients:

1 medium onion, chopped

2 Tbsp. olive oil

1 Tbsp. chopped garlic

Salt & Pepper to taste

1 lb. ground sirloin (90% lean)

1 - 15 oz. can Ro-tel tomatoes with green chilis

3/4 cup chili sauce

1/2 cup water

1/4 cup raisins

1/2 cup pimento-stuffed olives

1 Tbsp. lemon juice

Hot sauce to taste

Directions:

Heat the oil in a large skillet over medium heat until hot.  Reduce heat to low.  Add onions and cook 5 minutes or until softened.  Add the garlic and cook 1 minute more.

Turn up the meat to medium high.  Add ground sirloin and cook, breaking up the lumps for about 5 minutes or until no longer pink.

Add tomatoes, chili sauce, water, olives, raisins and salt and pepper.

Simmer 15 to 20 minutes or until most of the liquid has evaporated.

Stir in lemon juice and hot sauce.  Adjust salt and pepper.

Divide among brioche buns and serve hot with plenty of napkins.

ENJOY!

Cranberry Honey Glazed Walnut Chicken Salad

This is not your typical chicken salad.  Inspired by a local restaurant, I came up with my own version of the best chicken salad I have ever made.  Just take a few minutes to glaze your walnuts and this salad comes together in minutes.  Serve on pita bread, in a wrap or as a simple salad on romaine leaves.

Honey Glazed Walnuts
1-1/2 cups chopped walnuts 1 Tbsp. unsalted butter 3 Tbsp. honey
Melt butter in a medium size saucepan.  Add walnuts and honey and stir until fragrant and thickened, about 3 to 4 minutes.  Spread out on parchment paper or lightly sprayed foil to cool.  

You won't be able to stop munching on these!
Chicken Salad
2 cups cooked, cubed chicken 1 tsp. Dijon Mustard 1 tsp. lemon juice 1/2 cup mayonnaise 1/2 cup dried cranberries 1/2 cup Honey Glazed Walnuts Salt and Pepper to taste
Mix all ingredients in a medium bowl and chill.

Enjoy!

Mediterannean Grilled Chicken Hummus Panini

For the past few months or so, my co-worker Donna and I have been doing demos together on the weekends at my local ShopRite.  These next few weeks we are focusing on getting and staying healthy for the New Year.  I wanted to use a few new products in the store to create this delicious and healthy panini.  Everyone just loved it and the buzz is still going around the store about how good this sandwich was!
The products we used in the sandwich were Sabra Spreads and Brooklyn Bred Bistro Buns.  Credit also goes to Karla in our Cheese Department for suggesting the best Provolone Cheese that brought this sandwich over the top!

You will need:
Extra Virgin Olive Oil or butter, softened 4 squares of Brooklyn Bred Bistro Buns 6 Tbsp. Sabra Spread Sea Salt and Cracked Black Pepper 1/2 lb. grilled chicken, (you can use Rotisserie Chicken) or Deli Chicken or Turkey Slices of Imported Provolone Cheese (we used Auricchio) Thinly sliced English cucumber Marinated Roasted Red Peppers Sliced Kalamata Olives Crumbled Feta Thinly sliced red onion

1. Preheat grill pan or panini press.  We improvised at the store.  We used a skillet and placed foil on the bottom of a heavy pot to press the sandwich.  Brush olive oil or butter on one side of each Bistro Bun.  On the other side of each square, spread a thin layer of Sabra Spread.  Place buns hummus side up and layer on chicken, provolone cheese, cucumber, roasted peppers, kalamata olives, feta and red onion.  Close with top pieces of bread with olive oil or butter sides facing up.

Place sandwich carefully onto hot grill pan butter side down.  Grill for about 3-5 minutes, until toasted and grilled on the bottom.  Flip and grill for an additional 3-5 minutes.  Place a heavy pot or skillet on top of the sandwich to help press it together.

Cut each sandwich in half and serve warm.

This is NOT a sponsored post.  Opinions are strictly my own. Recipe adapted from Picky Palate

Very Veggie Egg White Breakfast Sandwich

Trying to lower your cholesterol?  High cholesterol doesn't have any symptoms, so you won't know you have it unless you get tested.
Trying to make changes to your diet can be difficult, but lifestyle changes may help your cholesterol and improve your health overall.
With all the side affects that medication has these days, I would rather change my diet. This is a delicious breakfast sandwich that will keep you full the entire morning!

1 tsp. Smart Balance dairy-free butter 1 Tbsp. chopped onion 1 Tbsp. chopped green or red pepper 1/3 cup Organic Valley egg whites 1 thin slice mild cheddar cheese Salt and Pepper 1 Honey Wheat Sandwich Thins
In a small saute pan, melt Smart Balance.  Add onion and pepper and saute until softened.  Add egg whites and salt and pepper.  Stir egg white until set.  Top with cheddar cheese.  While cheese is melting, slice 1/2 avocado and season lightly with salt and pepper.  Add egg whites with cheese to sandwich bread and top with sliced avocado.

Shrimp Salad Rolls with Tarragon

This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster. Tarragon adds a warm, aromatic flavor with a peppery bite! Warm, toasty buttered rolls make the sandwich!

Ingredients
2 lbs. large shrimp (easy-peel frozen) 3/4 cup finely chopped celery 1/2 cup mayonnaise 1/4 cup thinly sliced fresh chives 1 Tbsp. finely chopped tarragon 1 Tbsp. fresh lemon juice Salt and Pepper Old Bay Seasoning 6 Hot Dog Rolls, New England Style split top preferably

• Bring a large pot of well-salted water to a boil over high heat.  Add the shrimp and cook, stirring, until the shrimp begin to float to the top.  Boil for 2 minutes.  Drain in a colander and run under cold water to stop the cooking.  Shell the shrimp and cut into 1/2-inch pieces.
• In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
• Spread sides of rolls with softened butter.  Heat in a non-stick skillet and until browned on both ends.
• Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.

Serves 6

~Adapted from Fine Cooking

Diner-Style Patty Melt

This diner favorite - ground beef, caramelized onions, and melted cheese between slices of grilled rye bread is easy to make at home.  If you can find fresh Russian Rye, it's the best rye bread!  It's usually found near the Deli and not in the bread aisle of the supermarket.

1-1/2 lbs. ground beef Salt and freshly ground black pepper 5 Tbsp. Canola oil 1 large Vidalia onion (or 2 medium yellow), halved and thinly sliced 12 slices Russian Rye bread 12 thin slices cheddar, Swiss or American cheese 8 tbsp. unsalted butter, softened Pickles for serving
Season the beef with salt and pepper.  Divide the meat into six 1/4 inch patties that are slightly wider and longer than the bread slices.
Heat 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat.  Add the onions, season with salt and pepper and cook, stirring until softened and browned, about 10 minutes.
Transfer the onions to a bowl; wipe out the skillet.  Working in 3 batches, heat 1 Tbsp. oil in same skillet over high heat.  Add 2 burger patties and cook, flipping once, until well browned, about 4 minutes.

Top each of 6 bread slices with some of the onions, a cheese slice and burger patty.  Top each burger with another cheese slice and bread slice.  Spread butter over the top and bottom of each sandwich.
Cook the sandwiches, flipping once, until golden brown and warmed throughout.

How to Make a Big Mac at Home

Chopped Philly Cheesesteak

 It goes without saying, that when in Philadelphia, you must stop and get a cheesesteak sandwich.  I'm sure you have all heard about the feud between Geno's and Pat's - we went to Pat's King of Steaks.  Geno's is directly across the street.

 The line was around the corner as you can see.  This place is open 24 hours a day, 7 days a week.  There is a sign that explains how you have to order.  You ask for your sandwich and then you say "wit" or "wit-out" -
which means with or without onions.  That's a Philly accent for you.  My Jersey accent almost compares, "you wanna cuppa cawfee"?  The sandwich was delicious and I was determined to try to make one at home.
The trick to a really good cheesesteak sandwich is to slice the beef paper thin.  A true Philly Cheesesteak sandwich is made with Rib Eye steak sliced on a deli slicer and chopped as it cooks on a flatop griddle.
Since most of us don't have a deli slicer or a flat top, how can we get the same great taste and tender meat that you get in Philly?

2 lbs. skirt steak Yellow or White American cheese(or Cheez Wiz or Provolone) 1/4 cup Parmesan cheese Salt and Pepper 1 Tbsp. canola oil Sub Rolls
Slice skirt steak into 3" pieces going along the grain of the meat.  Place on tray and freeze for 30 minutes.
When meat is frozen, using a sharp knife, slice the meat AGAINST the grain into thin slices - as thin as you can make them.  

Slice through the meat again going with the grain into chopped pieces of steak.

In a medium saute pan, heat 1 Tbsp. oil over high heat until just smoking.  Brown half the meat at a time cooking about 3-4 minutes on one side.  Lower the heat to medium, turn meat over and cook an additional 1-2 minutes or until no longer pink.  Add steak to a small colander to drain and remove any excess grease.
Return steak to saute pan.  Add salt and pepper and Parmesan cheese.  Layer slices of American cheese over steak and cook on low until cheese begins to melt.  Stir cheese into steak. Serve on sub rolls with hot or sweet pepper, sauteed onions and ketchup if you like.

The steak is slightly crispy but tender and juicy.

ENJOY! Makes 4 sandwiches ~Adapted from America's Test Kitchen

Classic Sloppy Joes

An American, kid-friendly classic. There are hundreds of versions of this recipe, but this one is my favorite.

1-1/4 lbs. ground beef 1/2 cup grated carrots 1 cup chopped onion 1/2 cup chopped celery (I substituted 1/2 tsp. celery seed) 2 garlic cloves, minced Salt 1/2 cup ketchup 1 15-ounce can whole tomatoes, pureed 1 Tbs. Worcestershire Sauce 1 Tbsp. red wine vinegar 2 Tbsp. brown sugar Pinch ground cloves Pinch cayenne pepper 1/2 tsp. black pepper Hamburger Buns
Salt the bottom of a large saute pan (about 1/2 tsp.)  Heat the pan on high.  Crumble the ground beef into the pan.  Let it cook until it is well browned on one side, then flip the pieces over and brown the second side.  Brown the beef until all the water evaporates.  Then the beef will begin to brown and add extra flavor to your Sloppy Joes!
If you are using extra lean beef, you will not have much excess fat in the pan.  If there is excess fat, strain off all but one Tablespoon.  Add the carrots, onions and garlic and cook until slightly softened, about 5-6 minutes.
Add the ketchup, tomato sauce, Worcestershire, vinegar and brown sugar to the pan.  Stir to mix well.  Add cloves and cayenne pepper.  Lower the heat to medium low and let simmer 20-25 minutes to blend flavors and thicken the mixture.  Adjust with salt and pepper. Serve with toasted hamburger buns.

French Onion Meatloaf

This recipe came about while I was searching for recipes using Ritz Crackers.  It's a version of the Elvis Presley meatloaf from Paula Deen's website.  This meatloaf contains NO egg, but sour cream instead.  I didn't have any sour cream but I did have some French Onion Dip - French Onion Meatloaf.  The cheese choice was simple -elements of French Onion Soup.

1 lb. 85% ground beef 1 tsp. salt 1/2 tsp. pepper 1/2 cup minced onion 4 oz. Swiss Cheese, cubed 2 Tbsp. Worcestershire sauce 1/2 cup prepared French Sour Cream Onion Dip 1/2 tsp. Mrs. Dash No-Salt Original Seasoning 1 cup Ritz crackers 1 garlic clove 1/2 tsp. crushed red pepper flakes (optional) 1 Tbsp. olive oil
Preheat oven to 375 degrees F. In a small food processor, combine Ritz crackers, garlic clove and crushed red pepper flakes.  Pulse to fine crumbs.  Add olive oil and pulse to combine.  In a small saute pan, add crumb mixture and cook over medium heat until crumbs are toasted and lightly brown; set aside.
In a large bowl, combine ground beef, salt, pepper, onion, swiss cheese, Worcestershire sauce, onion dip and Mrs. Dash seasoning and crumb mixture and combine well. 
Bake 45 minutes to one hour.  During the last 15 minutes, top with glaze of your choice.

Makes 2 generous servings plus enough for a cold sandwich the next day.

Mexican Club Sandwich

Most of a classic club sandwich ingredients are here; bacon, turkey or chicken, cheese, lettuce and tomatoes.  Instead of three layers of toast there are three crispy tortillas, and guacamole in place of mayonnaise.

3 slices of bacon 3 flour tortillas (8-inch) 1 cup shredded iceberg lettuce 4 oz. sliced roast turkey or chicken 3 slices pepper Jack Cheese 4 slices tomato 2 Tbsp. salsa 1 Tbsp. sour cream
Quick Guacamole
1 avocado 2 Tbsp. minced red onion 1 Tbsp. fresh lemon juice 1/4 tsp. garlic powder Salt, black pepper or cayenne pepper to taste
Preheat broiler.
Cook bacon in a skillet until crisp.  Transfer to a paper-towel lined plate; reserve drippings.  Brush both sides of tortillas with drippings, transfer to a baking sheet, and broil until beginning to brown, 2-3 minutes.  Flip and broil until crisp, 1-2 minutes

To assemble, spread guacamole on 2 tortillas and top both with lettuce.

Place turkey and cheese on one of these tortillas, then stack the other one on top of the cheese, lettuce side up.

Layer bacon and tomato on top of lettuce.

Top with salsa, sour cream and the remaining plain tortilla.

Poke 4 sandwich picks into the sandwich, and cut the club into quarters between the picks.

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How to Make a Big Mac at Home

I can't tell you the last time I went to McDonald's.  I really try to stay away from fast food.   Once in a while, you still get a craving for two all beef patties, special sauce, lettuce...............you know the song.  Here's how to make a fresh Big Mac at home with ingredients you most likely have on hand.  

1-1/4 lbs. lean ground beef Shredded lettuce Minced onion Hamburger Dill Pickle Chips Special Sauce Hamburger Buns - with or without sesame seeds
SPECIAL SAUCE
1/2 cup mayonnaise 3 Tbsp. French Dressing 2 Tbsp. dill pickle relish (use about 1/2 cup of dill pickle chips, chopped finely) Do not use sweet pickle relish! 1 tsp. yellow mustard 1 tsp. ketchup 1 tsp. white vinegar 1 tsp. sugar 1/2 tsp. garlic powder 1/2 tsp. onion powder
Mix all sauce ingredients and refrigerate for at least one hour for flavors to blend.
Divide ground beef into 8 equal portions.  Form into VERY thin patties, about 1/4" thick.  Season with salt and pepper.

Heat up a griddle or cast iron pan.  Lightly butter hamburger buns.  You will be using two bottoms and one top of the buns.

Grill until nicely toasted.

Fry hamburger patties until nicely browned on each side.

While the burgers are frying, top each bun portion with about 1 Tbsp. of Special Sauce.  Top two portions with shredded lettuce, minced onion and pickle slices.

Top each "bottom" bun portion with hamburger pattie and top with a slice of American cheese.  Add remaining top bun portion.

Makes 4 BIG MACS to enjoy at home!
Cindy gives us her version of a Gluten Free version with her substitutions.  Thank you Cindy for this recipe!  

• BIG MAC
  Make it a Gluten Free Special Sauce!
  Follow Comfy Cuisine's recipe with these substitutions:
  
  1/2 cup Hellmann’s mayonnaise
  3 Tbsp. Wishbone French dressing
  1/2 cup of Vlasic Stackers dill pickle chips, chopped finely
  1 tsp. French’s yellow mustard
  1 tsp. Heintz ketchup
  1 tsp. Marukin rice vinegar
  1 tsp. sugar
  1/2 tsp. McCormick’s garlic powder
  1/2 tsp. McCormick’s onion powder
  
  Cabot’s natural cheddar cheese slices (gluten free and lactose free)
  UDI’s (GF) hamburger bun
  
  What a Happy Meal!
  Cindy
  Celiac Disease since 2001