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Tag Archives: Sandwiches

Homemade Veggie Burgers

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I’m really tempted to call these Best Ever, but it’s actually my first attempt at the homemade version so I don’t want to be too uppity.

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My only complaint is the amount of shallots.  1/2 a cup is just too much.  But that’s just me.

The rest is just a can of chickpeas and a cup of rolled oats with 1/2 cup of walnuts in the food processor.   Add a couple of tablespoons of soy sauce and your herb/spice of choice.  I, of course, followed the recipe to a T and used cumin, turmeric, and fresh oregano.

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It makes a pretty good size patty.

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They brown up very nicely.

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And they’re only 284 calories.

I did deviate a little bit on the leftovers.  The recipe suggested topping with arugula and sliced apples.   Well, my wheels started turning, and I wound up using yesterday’s salad as a topping.  It added the perfect crunch.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

 

Herbed Chicken Salad

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I had to dress it up with some toast and yellow tomatoes.

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It started out so nicely:  poached with lemon and tarragon.

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There’s even lemon juice mixed in there with the mayo and some yogurt.

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More tarragon, chives, and celery didn’t help.  I think maybe I am just over chicken in general.

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If I had had some cheese I would have thrown a slice on there too.

At least it’s a lightened version: only 190 calories a serving.  Thanks again, Ellie Krieger.

Eat Well and Savor.

Pickled Peach and Bacon Dogs

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With Arugula Mayo.

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Trust me when I tell you that there’s a hot dog under there.

The first step to a perfect hot dog:

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Toasted buns.  Shout it from the rooftops, people.

I want to put this mayo on everything, in large quantities.

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In fact, I think next time I will use it as a chip dip.  For the record, there’s basil in there too.

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I’ve never pickled a peach before.  I think this changed my life.  If you have 20 minutes you should try it.

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After you toast the bun then slather on the mayo, shove in the bacon, stack on those peaches, squeeze in the dog, and top with arugula.  I also highly recommend some extra mayo and peaches on your plate so you can make sure that you get plenty of both in each bite.

This recipe is from Better Homes and Gardens and it’s worth the price of a five-year subscription.  My husband won’t even put ketchup on a hot dog; he is a strict mustard-only kind of guy.  He ate three of these as-is.  In case you don’t recognize it, that’s a ringing endorsement.

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I finally used my new tray from Williams-Sonoma.  It was perfect to lug everything down to the patio in one trip.

Eat Well and Savor.

 

 

Grilled Steak Sandwich

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With Goat Cheese, Dijon, and Roasted Peppers.

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I know you’re dying to see what’s inside, but first I have to set your mind at ease.  That’s not an actual flag.

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There’s nothing more American than a slab of beef.

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I’m so proud of the grill marks.

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I only took one picture and in the frenzy of slicing the steak I didn’t realize that the lighting was off a little.  For the record, that’s way too much Dijon, which I discovered later.

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Before I go any further, I’ll give you three guesses to figure out whose book this recipe came from

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I knew you wouldn’t figure it out.  It’s Brian Boitano.   Told you it’s all-American.

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btw – Jake said I should remind everybody that the actual holiday is Independence Day and not the 4th of July.

Eat Well and Savor.

Paella Sliders

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Am I the only one that thinks that eating outside isn’t all that it’s cracked up to be?  Lately I’ve been having a fight with all of the living creatures in my yard, but that’s really not the point of this post.   However, it did interfere with getting a good picture of the finished product.  As soon as it was done I was ready to chow down and get back inside.

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If this were Jeopardy the answer would be What Would Brian Boitano Make?  If you haven’t seen the show you should at least check out his book.  Or just treat yourself and make this recipe.  It’s pretty easy.

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This is a wonderful combination:  ground chicken, chorizo, and scallops.

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Brian says to make 20 two-inch patties.  I think next time I might make them a smidge bigger.

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It may not be knocking your socks off in this picture, but that there is pimento mayo.  Uh, I might have used it to dip some chips.  P.S. that’s lettuce from my garden.

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You know I have a firm policy on toasting buns.  Do it.

Based on this inaugural recipe from BB, you should expect to see more of him around here.

Eat Well and Savor.

 

 

 

Roasted Summer Vegetable Panini

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With Goat Cheese.

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Seriously, who comes up with these names?  The only thing left out of that title/description is the balsamic vinegar.  Well, technically there’s thyme, garlic, and olive oil too.   I’m getting ahead of myself, though.

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First you need some yummy vegetables, then you can mix all that stuff in there.

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I do find it interesting that this recipe from Sheryl Crow’s book calls for dried thyme and garlic powder.  I’m usually under the impression that fresh is better, but they still smelled amazing after 15 minutes at 400.

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Pile your veggies onto a whole-grain baguette and top with spinach and goat cheese, and you’ve got a hearty little meal.  The actual recipe gives extensive directions for flattening your sandwich between two sheet pans and baking it, but I just pulled out the old panini press.

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Eat Well and Savor.

 

Big Beef Burgers

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With Crunchy Sour Cream Onion Rings.

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I know you don’t always need such a big close-up, but I’m usually trying to keep you from seeing  my messy kitchen.

Well, obviously there was very little health food to be found in my kitchen this weekend.

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This is a Rachael Ray recipe.  Correct me if I’m wrong, but I don’t think she’s known for low-cal.  In fact, I used to get her magazine when it first came out, before they changed the format to hard-to-read black backgrounds and such.  I remember folks would write in asking for nutrition info and the response would be along the lines of buy low-fat cheese, or something like that.

Anywho — I never say that, but it seems to fit here — I canceled my subscription, but I hung on to a few issues.  When I say a few I mean the first two or three years’ worth.  When I finally went through them and ripped out my faves I realized that the one thing in every issue that I wanted to try was the burger of the month.

Well, short story long, RR has come out with The Book of Burger.  Enough said.

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RR doesn’t call for it, but I am a firm believer in everything tastes better on toast.  And, let’s be honest, even more so when it’s slathered in butter before it hits the griddle.

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I really have to say that an 8-ounce burger is just too much.  If the rest of the recipes in this book call for it I’m going to have to downsize.  What’s inside you ask?  Just beef and Worcestershire sauce.  And in RR style, a drizzle of EVOO on top.  Personally, I consider that old-school.

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Usually, at a restaurant, lettuce is the first thing I pull off of my sandwich.   In this case a little shredded iceberg is the perfect fit.

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At this point, just by looking at these, you know this is serious.  RR says to cut these babies an inch thick.  That’s a little too much onion for me.

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Next up:  Red Ranch Dressing.  Pretty much buttermilk, sour cream, and ketchup with a few Ranch-like ingredients thrown in.  Yes, that’s debris from dipping my test onion rings.

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Needless to say, it was a good day.

Eat Well and Savor.