Smoked Chicken Mozzarella Cheese Wrap

 Smoked Chicken Mozzarella Cheese Wrap

I have been looking for cheese wraps for months since I first read about them in Food Network Magazine earlier in the year. Unfortunately they were a disappointment. They are very thin and you can not put much in them without ripping and needed to be eaten with a knife and fork.

Serves: 1             3 Blue WW points

Crystal Farms Mozzarella Cheese Wrap

Smoked Chicken, Rotisserie Chicken Breast, Poached Chicken Breast or leftover cooked chicken breast, sliced or shredded

Sugar free BBQ sauce - We prefer G Hughes Sugar Free Carolina Style BBQ Sauce Sweet Heat

Lettuce

Onion

Pickles

Place all ingredients in the cheese wrap and roll up.

Tarragon Tuna Cheddar Melt

Mixing up the traditional tuna melt with some tarragon. Be careful not to use too much. The tarragon has the potential to overpower the tuna.

Tarragon Tuna & Cheddar Melt
adapted from bhg.com

1 4 oz can tuna packed in water, drained
2 Tbsp reduced fat mayonnaise
1/2 tsp freeze dried chives
1/2 tsp dried tarragon
1/3 tsp minced lemon peel
1/3 tsp Dijon mustard
Freshly ground black pepper to taste

4 slices of bread
1/4 cup shredded cheddar cheese
softened butter

Combine the drained tuna with the next 6 ingredients. Butter one side of each slice of bread. Divide the tuna and the cheese evenly among the 2 sandwiches. Place in a panini maker or grill in a pan on the stovetop. I like to use my George Foreman for this. Cook until the cheese is melted and the bread is toasted.

Serve with Pacqui Very Verde Good or Nacho Cheese Especial Tortilla Chips - Our new favorite !

Chicken Caesar Sandwiches with Fig, Prosciutto, Parmesan and Arugula Salad with Chive Dressing

I am on a chicken kick this week. Although chicken thighs are higher in fat and calories than chicken breasts sometimes you just have to go for the flavor. Besides there are many worse things I could be eating.

Use the garlic dressing as sparingly or heavy as you like. Roasting the garlic bring out the sweetness. I prefer to use anchovy paste instead of mashing my own anchovies since it tends to have a milder flavor because it is mixed with vinegar and spices. My boys are not anchovy fans so I tend to go for the more subtle flavor. The original recipe called for double of what I added. Remember 1 anchovy fillet is equal to 1/2 tsp anchovy paste.

As far as the salad goes, we love roasted figs stuffed with gorgonzola and wrapped in prosciutto. I am trying to find healthier ways of eating them while they are in season.

Chicken Caesar Sandwiches with Garlic Dressing
adapted from Food & Wine June 2015

1/2 cup plus 3 tablespoons extra-virgin olive oil
2 Tbsp lemon juice
2 lemons, cut in half
2 Tbsp fresh rosemary, finely chopped rosemary
1 garlic clove, minced
1 head of roasted garlic, cooled
6 skinless, boneless chicken thighs
1/2 cup crème fraîche
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp anchovy paste
Kosher salt & freshly ground pepper to taste
Romaine lettuce leaves
Your favorite buns, toasting optional

Combine 2 Tbsp olive oil with the lemon juice, rosemary and minced garlic. Put the chicken thighs in a resealable bag and add the marinade.  Refrigerate for at least 2 hours.

Preheat the oven to 425°. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes. Allow to cool.

To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add 1/2 cup of olive oil, the crème fraîche, cheese and anchovies paste and stir until smooth. Season with salt and pepper to taste.

Season the chicken thighs with salt and pepper and grill, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.

To make the sandwiches, arrange romaine leaves on the bottom half of each bun. Top each with chicken thighs. Spoon the dressing generously over the chicken . Close the sandwiches and serve immediately with more dressing on the side.

not the greatest pic but you get the gist 

Fig, Prosciutto, Parmesan and Arugula Salad with Chive Dressing
adapted from Gourmet July 1998 and Food & Wine June 2015

Vinaigrette
2 Tbsp fresh lemon juice
2 Tbsp chopped chives
1 Tbsp white balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground pepper

Salad
1 bag baby arugula
2 fresh figs
3 thin prosciutto slices , sliced into long strips
Parmesan shavings

For the vinaigrette, combine all of the ingredients and which until well incorporated.

For the salad, place the arugula in a bowls. 

Trim tough stem ends from the figs and cut each fig into 6 wedges. 

Toss arugula with about vinaigrette to taste and mound in center of each of individual plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with more vinaigrette. 

Open Faced BLT With Mixed Veggie Cream Cheese

Yesterday, we spent the day in Intercouse, PA. For those of you who are not familiar with Lancaster County, it is the heart of Amish country.  I, of course, had to make a stop at Stoltzfus Meats. I just love locally owned meat markets selling food sources from the area. We picked up some buffalo chicken and blue cheese sausages, tomato and basil sausages, Amish roll butter and bacon. The bacon was the inspiration for lunch.

Open Faced BLT With Mixed Veggie Cream Cheese
adapted from EveryDay with Rachael Ray March 2014

6 slices bacon
4 ounces whipped low fat cream cheese
3 scallions, chopped
1 large radish, chopped
1/2 small carrot, chopped
1/2 rib celery, chopped
1/4 bell pepper, seeded and chopped
1 small clove garlic, chopped
2 Tbsp real bacon bits (I didn't want to waste the good bacon in the cream cheese spread)
1 bagels, split and toasted
Spring Mix Lettuce
Thin red onion slices
Thin  tomato slices
French Vinaigrette
Salt and pepper

Preheat the oven to 375 degrees . 

Arrange the bacon a rack in a rimmed baking pan. Bake until crisp about 15 minutes. Drain on paper towels

In a small food processor, combine the scallions, radish, carrot, celery, bell pepper and garlic. Process util finely minced. Fold the vegetable mixture and bacon bits into the cream cheese.
Slather  a bagel half with the cream cheese mixture. Top each with red onion. half of the  bacon, tomato slices and some spring mix that was tossed with just a little bit of the vinaigrette. Season with to taste with salt and pepper.

This is what the veggie cream cheese looks like.

Croque Monsieur - Take 2

I made a slight variation to the Croque Monsieur recipe I made  few weeks ago. I toasted the bread before assembling the sandwiches. Still just as tasty but easier to pick up and eat.

Testing a French Recipe - Croque Monsieur

This is definitely not on the Weight Watchers approved menu but it tastes wonderful. Rather than grilled ham and cheese think of a baked ham and swiss with bechamel sauce inside and on top of the sandwich. Served like it was in Paris with a green salad toss with a french vinaigrette and cornichons. Yummmmm!

Croque Monsieur
adapted from Bon Appetit May 2014

1/4 cup butter
1/4 cup Wondra flour
1 1/2  cups heavy cream
2 tablespoons whole grain mustard
1/4 teaspoon ground nutmeg
Kosher salt

4 slices whole grain white bread
6 slices Virginia baked ham
6 slices thin Sargento Swiss cheese
Herbes de Provence
Preparation

Preheat the oven to 425F.

Melt butter in a saucepan over medium heat until foamy. Add Wondra and cook, stirring, until mixture is pale and foamy. Gradually add the cream, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove the pan from the heat and whisk in the mustard and nutmeg; season to taste with salt.

Spread bread slices with béchamel, extending all the way to the edges. Place 2 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and 2 slices cheese each. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling,about 12 minutes.


Country French Vinaigrette
The greens were dressed with Penzey's Country French Vinaigrette dressing. 1 tablespoon spice mix, 1 tablespoon water, 1/6 cup red wine vinegar and 1/4 cup olive oil.

Pork and Chorizo Burgers with Green Chile Mayonnaise served with Barley, Corn, and Tomato Salad with Basil Dressing

Who doesn't love a good burger !?! But they don't all have to be beef. This is a great combination of pork and chorizo.

Pork and Chorizo Burgers with Green Chile Mayonnaise adapted from Emeril LaGasse

3 ounces cured chorizo (not fresh)

1/2 pounds ground pork
1 teaspoon minced garlic
2/3 teaspoon Worcestershire sauce
1/2 teaspoons Essence*

1/4 teaspoon salt

a pinch of cayenne pepper

4 scallions

Non-stick cooking spray
2 Arnold's Multi-grain Sandwich Thins
2 sliced reduced fat cheddar cheese
Green Chile Mayonnaise**

Preheat the grill to medium-high.
Remove outer casing from chorizo and grind in a food processor. In a large bowl combine add the chorizo, ground pork, garlic, Worcestershire, Essence, salt and cayenne. Mix gently but thoroughly, being careful not to overwork the mixture. Form into 2 patties. Grill to desired doneness, about 5 minutes per side for medium.  

While the burgers are cooking lightly coat the scallions with cooking spray. Grill until lightly charred and softened. During the last 2 minutes melt the cheese on top if using

Place burgers and scallions on the buns and top generously  with Green Chile Mayonnaise to serve. 

*You can make your own or use the commercial preparation available in the spice aisle

Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

**Green Chile Mayonnaise:
1 cup low fat mayonnaise
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon lime juice
Salt and freshly ground black pepper
In a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season, to taste, with salt and freshly ground pepper.

Barley, Corn, and Tomato Salad with Basil Dressing
3/4 cups medium barley
1/3 teaspoon salt
2 Tbsp white wine vinegar

2/3 cups packed fresh basil leaves, rinsed and dried

2 Tbsp olive oil

2 Tablespoons minced red onion

1/2 cups cooked fresh corn kernels (cut from about 6 ears)
1 cup diced fresh tomato

In a pot of water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until tender. Drain the barley in a colander, rinse it under cold water, and drain well. 

In a small food processor blend the vinegar, basil, oil, and salt to taste until the dressing is emulsified. Return the cooled barley to the pot. Toss with the dressing, onion and corn then gently stir in the tomatoes. Chill the salad, covered, for at least 1 hour before serving.

Italian Sausage Meatball Grinders

Sometimes the simplest meals are the best ... especially when kids are involved

Italian Sausage Meatball Grinders
1 lb spicy Italian sausages, casings removed
1 1/2 cups marinara sauce, divided
1/4 cup grated Parmesan cheese
2 1/2 Tbsp chopped fresh Italian parsley, divided
2 1/2 Tbsp chopped fresh basil, divided
2 grinder rolls
1/2 cup shredded reduced fat  Italian blend cheese
Preheat oven to 400°F. Mix sausage, 1/4 cup marinara, Parmesan, 1 tablespoon parsley, and 1 tablespoon basil in large bowl. Using wet hands, shape mixture into 4 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning frequently, about 20 minutes.
Place grinder bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with grinder tops.

French Dip Sandwich Au Jus

Nick's new favorite sandwich .... minus the veggies of course

French Dip Sandwich Au Jus

1 grinder roll, split

3 oz deli roast beef

1 oz reduced fat Swiss cheese

1/4 mixture of mushrooms, peppers and onions

Cooking Spray

Campbell's Beef Consomme

Preheat the oven to 375F. Toast the roll in the oven. Meanwhile saute the mixed vegetables in a small skillet coated with cooking spray and heat the beef consomme with 1/2 can of water until hot. When the roll is toasted top it with the roast beef, swiss cheese and the sauteed vegetables. Return to the oven until the cheese melts. Serve with the warmed beef consomme season to taste with freshly ground pepper.

Smoked Turkey Salad Sandwich - aka What to do with leftovers?

I had purchased a Butterball Smoked Turkey Breast for a quick an easy meal but I needed to find something to do with the leftovers. Warren loves chicken salad so I spun it a bit !

3 oz smoked turkey breast, chopped
2 Tbsp onions, chopped
2 Tbsp mayonnaise
1 tsp Tastefully Simple Southwestern seasoning or your preferred southwestern or Cajun seasoning
2 tsp parsley, chopped
1 dash hot pepper sauce (optional)
Lettuce and sandwich thin for serving
I used a manual "salsa master" instead of a food processor because we like out salads chunkier and it is harder to control in a food processor/ A food processor will work well but you will end up with a smoother consistency, more like a spread. It appears that the Salsa master by Kitchenmate is no longer being made. I got it at the Eastern States Expo many years ago and still will not give it up. I had one of the bowls break right before the Big E the following year and the salesperson handed me another one sight unseen. I purchased it during Warren's and my first trip together to the fair (those of you who know us can attest that it is approaching antique status). I may have to try to get my hands on a few of these used ones before they are gone forever!
Please the turkey and onions in the "salsa maker" and turn clockwise until chopped to you preferred consistency.
Add the mayonnaise, parsley, southwestern seasoning and hot sauce if used and turn counter-clockwise until well blended. By going counter-clockwise the "salsa maker" mixes instead of continue to chop.
Serve atlop your favorite sandwick thin, topped with lettuce or serve a dollop on top of a green salad for a reduced carb lunch.

A Kid Friendly Moment

Nick's friend Brian eats like a bird. Any time he has been at our house he has done nothing but picked at whatever we had for dinner. I hit the jackpot tonight ... well at least from my perspective. He ate 2 ... count them ...2.... pork sloppy joe sliders. Never thought I would see it happen.

1/2 lb ground pork

1/2 can tomato soup

2 Tbsp water

1 Tbsp Worcestershire sauce

Slider bins

Brown the pork in a skillet. Pour off excess fat. Add tomato soup, water and Worcestershire sauce. Heat until desired consistency. Serve on slider bins or dinner rolls.

They ate it took quickly for me to get a pic. :)

Tis the Season for Eggnog Monte Cristo Sandwiches

Nick surprised me by asking for them again the next day! You just can never tell what they are going to like.

Eggnog Monte Cristo Sandwiches
1 1/2 Tbsp Dijon mustard 

1 1/2 Tbsp mayonnaise
9 slices white sandwich bread
6 slices Gouda cheese
6 slices deli turkey (cracked peppercorn was in the fridge)

6 slices deli ham (honey was in the fridge)
1/2 cup eggnog
3 Tbsp unsalted butter 

Confectioners' sugar, for dusting

Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with more mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches.
Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator for at least 30 minutes. The wrapping and refrigeration helps keep them compact.

Pour the eggnog into a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a skillet. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.
Cut the sandwiches into quarters. Dust with confectioners' sugar and serve.

Deviled Chicken Spread

Still using that Costco chicken!

Deviled Chicken Spread

Makes 1 cup
1 cup leftover chicken
¼ cup chopped scallions

1 tsp dried tarragon
3 drops Chipotle Tabasco sauce
Salt and fresh ground pepper to taste
2 Tbsp mayonnaise
Place chicken in the bowl of a small food processor. Pulse just to chop. Add remaining ingredients and chop to desired consistency.Chill, if desired, before serving. Use as sandwich spread.

August 16th is National Bratwurst Day!

Thanks to Foodimentary I can keep track of all of the crazy food holidays!

Apparently many other people were too since there were no fresh Brats available at Big Y or Stop & Shop today. I had to settle for the Johnsonville Smoked Beef Brats - Not that there is anything wrong with them but I wanted to go original.

1 large onion, sliced
1 Tbsp. olive oil
1 Tbsp. sugar

2 Tbsp. German brown mustard
1 can of beer

1 cup chicken stock - I would have preferred beef but chicken was open in the fridge

1/2 Tbsp caraway seeds

1 pkg. Johnsonville® Smoked Beef Brats

Crusty buns(optional)

In a large skillet brown onion, oil, sugar, and mustard over medium heat until onions are tender and almost caramelized. Add beer, broth, caraway seeds and brats - making sure the brats are nearly submerged. Increase heat, cover and cook for 30 minutes. Remove brats, preserving onion mixture. Preheat grill or grill pan (it's raining -my version of grilling when it is wet outside). Grill brats, turning until all sides are brown, for about 10 minutes until done. Serve brats on buns (if using) with reserved onion mixture and your spicy mustard of choosing.

Buffalo Turkey Sandwich for My Hubby

When he is hungry you have to feed him fast or he gets into junk food! Threw together a sandwich with deli buffalo turkey breast, reduced fat cheddar cheese slice, topped with sliced onions, lettuce, chopped hut pepper relish and spread with mayonnaise mixed with a few dashes of King of Beasts Hot Sauce* all served on a soft focaccia roll.

*Available from http://www.thecrimsonlion.com/hot_sauces.html or at the Farmers Market in Forest Park, Springfield, MA on Tuesdays from 12:30 - 6

Grilled Sausage Sandwiches with Fennel and Onion and Beet Salad Side

Grilled Italian Sausage Sandwiches with Fennel and Onion
2 Italian sausage (hot or sweet depending on your preference)

1/2 fennel bulb,thinly sliced
1/2 medium onion, thinly sliced
1 teaspoons chili oil (divided)
1/4 teaspoon salt
3/4 teaspoon black pepper
2 hot dog rolls
Toss together fennel, onion, salt, and pepper in a bowl and set aside. Preheat the grill. Cook sausages over high heat until cooked through about 12 minutes. 

Meanwhile coat a saute pan with cooking spray cook (on the grill or the stove-top) the vegetables in the remaining 1 tsp of oil until softened and charred about 8-10 minutes. Serve sausages in buns, topped with fennel and onion.

Beet, Cucumber and Onion Salad with Dijon Honey Dressing

2 medium beets, trimmed

1/3 large English cucumber, cut into 1/4-inch-thick rounds

1/6 onion, halved and thinly sliced

2 teaspoons honey

2 teaspoons apple cider vinegar

3/4 teaspoons Dijon mustard

2 Tbsp + 2 tsp canola oil

Preheat oven to 400°F. Roast beets until tender, about 90 minutes. Cool then peel beets, and cut each into 6 slices. Arrange beets,slightly overlapping, on half of the platter. Arrange cucumber slices on other half. Scatter onion in center.

Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and freshly ground pepper. Drizzle over vegetables.

Dinner was served with a 2006 Santa Margarita Chianti Classico readily available at Kappy's.