Food goodness

 Based on  two recipes , which make one good sandwich. Chicken In the slow cooker, combine sauce ingredients: 1 bottle of BBQ sauce -- I like Stubbs, bc no corn syrup 1/2 medium onion, grated (with juice) 1 Tbsp olive oil 1 Tbsp worchestershire sauce 2 Tbsp brown sugar Stir together, and then add ~3 lbs of chicken breasts. Cook on h igh 3 to 4 hours or on low for 6 – 7 hours, then shred chicken with two forks. Slaw Stir together:  2 Tbsp mayonnaise  1/3 cup plain Greek yogurt Blop of honey  1 tsp Dijon mustard  1 tsp vinegar -- recipe calls for apple cider; I used red wine salt & pepper Then pour over 1/2 large cabbage, chopped, or a bag of pre-shredded slaw mix. Assemble the sandwiches on buns. Don't forget the pickles!

Aw, little neglected food blog. Hi, buddy! A friend (thanks, Wendy!) just posted this on Facebook and I couldn't figure out how to save it, so here we are. My Go To crockpot recipe for potlucks is this: Take as many white mushrooms as will fit in a crock pot, add a stick or two of butter, an entire bottle of cooking sherry (which is just regular sherry with a bunch of salt in it, you could also buy cheap white wine and use that plus a bunch of salt), and whatever random Italian herbs I can lay my hands on (usually a ton of dried oregano, basil and rosemary, but I've even used one of those Italian dressing seasoning packets before). Basically it's done as soon as the mushrooms get soft, but the mushrooms will just keep getting better the longer it cooks -- and I never EVER take any leftovers home. Another serving suggestion:  If you wanted to serve them with something, my old favourite restuarant had a mushroom sandwich that was a baguette toasted with garlic butter, he...

This was tasty. I will make again very soon. Before the kids and I left for playgroup, I made the marinade, put the butterflied chicken breasts in it, made the tzatziki and put both containers in the fridge. K took care of broiling the chicken bc it was yoga night so I came home to leftovers and they tasted great reheated. Lots of flavor. From Annie's Eats , and before that, from  Elly Says Opa ! Yield: about 4-6 servings Ingredients For the tzatziki: 16 oz. plain yogurt (not nonfat, if possible) 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2-3 cloves garlic, pressed through a garlic press (or finely minced) 1 tsp. white wine vinegar Salt and pepper Squeeze of fresh lemon juice Extra virgin olive oil For the chicken: 4 cloves garlic, smashed Juice of 1 lemon 2 tsp. red wine vinegar 2 tbsp. extra virgin olive oil 2 heaping tbsp. plain yogurt 1 tbsp. dried oregano Salt and pepper 1¼ lbs. chicken pieces (boneless, skinless chicken breast halves) To ...

Ina Garten's recipe. Comfort. I made the sandwiches open-face on a hearty wheat loaf because that's what I had on hand. * 2 tablespoons unsalted butter * 3 tablespoons all-purpose flour * 2 cups hot milk * 1 teaspoon kosher salt * 1/2 teaspoon freshly ground black pepper * Pinch nutmeg * 12 ounces Gruyere, grated (5 cups) * 1/2 cup freshly grated Parmesan * 16 slices white sandwich bread, crusts removed * Dijon mustard * 8 ounces baked Virginia ham, sliced but not paper thin Directions Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Tu...

I think I've mentioned before that Ernie loves capers. I think he'd eat them right out of the jar if he thought about it -- and now that I've written this, he probably will. I ran across a recipe the other day for egg salad with capers, and knew he'd love it for lunch. He did. Again, this is my adaptation. And I didn't really measure anything, because that would involve getting measuring spoons out and sometimes I'm very, very lazy. You can find the original recipe here . 6 or 8 hardboiled eggs (we used 8, because that's what I had) lemon juice mayo (plain yogurt would work here, too) salt pepper capers Dice the hardboiled eggs, however you like them for egg salad. I like to smash the yolks a little bit. Put in a large mixing bowl. In a separate bowl, mix lemon juice and mayo. I used about 1 Tbsp. lemon juice and 3 Tbsp. mayo. Add mayo mixture to the eggs. Add about 2-3 Tbsp. capers (depending on how much you like them) and mix all together. Season with salt...

Geoff and I had these earlier this week, and they were delicious. Source: Cooking Light A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider. Yield: 4 servings (serving size: 1 sandwich) Cooking spray 1 cup vertically sliced red onion 1 large garlic clove, minced 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel) (we used a reduced-fat Kerrygold) 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm) (we used our usual Oatnut) 2 cups fresh spinach leaves 8 (1/4-inch-thick) slices tomato 6 slices center-cut bacon, cooked (we used applewood-smoked bacon) 1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally. 2. Spri...

Tempeh reubens are my favorite thing at my favorite hippie restaurant that is (sniff) closing for the summer but (yay) apparently reopening in the fall. I hope these are still on the new menu. When I saw the recipe in Vegetarian Times , I knew I had to try it -- it's a fair amount of work for a sandwich, but this makes tons of leftovers and it's sort of different and good. Ingredients Russian dressing: 4 Tbs. eggless mayonnaise [yeah, no. I used light mayo.] 1 Tbs. tomato paste [I used ketchup, which maybe wasn't ideal, but I wasn't going to open a can for 1 T.] 1/4 cup minced dill pickle [I used sweet pickle relish. there is only so much effort one can expend on making a condiment, and buying and mincing a dill pickle is way beyond however much effort that is.] 2 Tbs. minced red onion 1 tsp. Dijon mustard Tempeh reubens: 1 8-oz. pkg. tempeh 1/4 cup apple cider vinegar 2 Tbs. tamari or low-sodium soy sauce 1 Tbs. black peppercorns, coarsely crushed 1 Tbs. caraway seeds ...

This was super easy to put together, and while the tater tots baked in the oven, I threw the whole thing together. I'll never use a can of sloppy joe sauce again. I can vouch for its tastiness with a nice British beer. Because really, after spending the amount of money I did at the vet today, I needed a nice British beer. adapted from Simply Recipes 1 Tbsp olive oil 1/2 cup minced red bell pepper 1 cup chopped onion 2 cloves garlic, minced (or some granulated garlic) 1 1/4 lb ground beef (or ground turkey) 1/2 cup ketchup 2 cups tomato sauce 1 Tbsp Worcestershire sauce 1 Tbsp red wine vinegar 2 Tbsp brown sugar Pinch ground cloves Pinch cayenne pepper 2 turns of freshly ground black pepper hamburger buns Heat olive oil in a large sauté pan on medium high heat. Add the chopped onion and bell pepper. Cook until onions are translucent, about 5 minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medi...

My archaeology professor would call these Sloppy Joan's. Warning: this recipe does not list exact measurements but it sure is good. 1 pkg Smart Ground veggie crumbles 1/4 C minced red onion 1 or 2 handfuls of diced tomatoes (or half a can of your favorite canned diced tomatoes) BBQ sauce/ketchup/Manwich or preferred sloppy joe wet stuff sandwich buns of your choice Sweat your onions in just a smidge of o.o. then add Smart Ground until warmed through. Add enough sauce to preferred sticky sauciness and stir in tomatoes. Serve about 1/4 to 1/2 C on the bun of your choice, I used whole wheat rolls but I bet a yummy ciabatta would be good. Garnish with more onions or shredded cheese if you wish. Serve with your favorite potato salad and/or hot buttery corn on the cob. Eat. Enjoy. *I made my own BBQ sauce however I don't measure the ingredients--I do it all by taste. The ingredients are as follows: ketchup, yellow mustard, minced garlic, molasses or brown sugar (or both), c...

Geoff sent me the link to an article from the NY Times (registration required, but it's free) entitled "Summer Express: 101 Simple Meals Ready in 10 Minutes or Less." Enjoy! http://www.nytimes.com/2007/07/18/dining/18mini.html?_r=2&oref=slogin&oref=slogin

from The Joy of Cooking (2006 version) Geoff and I made this, and put it into croissants for delicious party hors d'oeuvres. They were gone by the end of the party, so in my book it was a hit. We'll probably make this again, just for ourselves. Makes 4 servings 2 cups diced cooked chicken or turkey 1/4 cup chopped toasted walnuts, almonds, or cashews (we used walnuts) 1/4 cup dark or golden raisins (we used golden) 3 scallions, chopped 1 apple, cored, peeled, and coarsely chopped 2 celery ribs, thinly sliced 1/2 to 3/4 cup curry mayonnaise (recipe follows) salt and black pepper to taste Combine chicken, nuts, raisins, scallions, apple, and celery in a medium bowl. Mix in curry mayonnaise and salt and pepper. Serve on a bed of lettuce leaves (or in a sandwich). Curry Mayonnaise Makes generous 1 cup 2 tablespoons curry powder 2 tablespoons mild vegetable oil 1 cup mayonnaise 1 teaspoon fresh lime juice 1 teaspoon honey 1/4 teaspoon salt 1 tablespoon chopped mango chutney (op...

I'm eating Soy Spread sandwiches this week both recipes are from Laurel's Kitchen >>>>> Soy Spread 1 small onion, minced 1 clove garlic, minced 1 small stalk celery, minced 1/4 C chopped green pepper 2-3 T olive oil 2 T tomato sauce 1 T basil 1/2 t oregano 1 can cooked, mashed soybeans 1-2 t vinegar 1/2 t salt dash pepper Saute onion & garlic in olive oil until soft, then add celery & cook until onion is transparent Add tomato paste & herbs and simmer. Stir in mashed soybeans, vinegar, salt & pepper. Makes about 1 1/2 C. Serve on sandwich bread with sprouts. >>>>>> (I have to add about 1/4 C of water to give it enough liquid for everything to simmer together. I usually mash the beans with everything else once it's simmered awhile.) >>>>> Cheese Spread 1 C grated cheese 1 C cottage cheese add any combination of: finely chopped celery, green or red pepper minced parsley/chives chopped tomatoes paprika mustard ...

So, I had some leftover Asiago cheese from dinner last night, and... let's just say I got my creative groove on! :-) Ingredients: Shredded or thinly sliced Asiago cheese 2-4 slices of ham or turkey lunch meat 2 slices of Italian bread butter mayonnaise Dijon mustard Begin by mixing approximately 4 tablespoons of mayo with approximately 1 teaspoon of Dijon mustard. You can add more Dijon if you prefer; make the sauce to your taste. Shred or thinly slice the Asiago cheese - again use as much as you like. Heat a small saute pan on medium heat. Add 1 tablespoon of butter to the pan. Dip one side of each slice of the bread in the melted butter. Put one slice in the hot pan and start building your sandwich. Spread the sauce on the bread, then layer on the cheese. Next, top the cheese with either ham or turkey. Spread sauce on the other slice of bread and top your sandwich. Your grilled cheese should be about ready to turn over by the time you are finished topping it. Flip and brown the...