Chicken Egg Salad Sandwiches

Chicken salad is one of my favorites.  It’s so versatile and quick to make. This is a fairly simple basic chicken salad. I often add fruit and other flavorings but was in the mood for something simple and this did the trick. I used the Arnold Select Sandwich Thins today but I often put this on a whole wheat tortilla too. It’s also nice just set over a bed of lettuce greens if you’re low carbing it.

Chicken Egg Salad Sandwiches
2 cups chopped cooked chicken, about 10 ounces
1/4 cup mayo, light
1 egg, hard cooked and diced
3 tablespoon celery, chopped
2 tablespoons onion, minced
1/4 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce
5 – 100 calories Arnold Selects Sandwich Thins or 100 calorie whole wheat tortillas.

  • Combine chopped chicken, mayo, egg, celery, salt and pepper. 
  • Mix well. 
  • Spread about 1/3 cup chicken salad on a 100 calorie sandwich thin or a 100 calorie whole wheat tortilla with lettuce.

Total calories = 1543 calories
5 sandwiches = 309 calories per sandwich or wrap

PHILLY STROMBOLI

Here’s what you’ll need: 

Lay out 2 loaves of the frozen bread in the morning.  Spray a baking dish with cooking spray, put the loaves in the dish and then cover it with tin foil.  Let these loaves sit for about 7 hours.

Philly Stromboli
1 frozen Rhodes bread loaf
1 green pepper, cut into strips
1 cup fresh mushrooms
1 onion, cut into strips
6 slices of Provolone cheese
Garlic
Basil (to taste)
Salt and Pepper (to taste)

Directions:  Put out bread loaf in the AM, per directions. After it has risen, push out onto a LIGHTLY sprayed cookie sheet (cover whole sheet). Layer the above ingredients and top with spices to taste. Roll up the sides and ends of the bread to enclose ingredients like an envelope.
Press seams to seal.

Flip loaf over so seams are down. Bake (preheated) 375 for about 20min. Allow to cool 5min before slicing and serve. Can add different cheeses, salami, etc as your family prefers. Enjoy!

*Makes great leftovers, too.

Modifications:
-I actually had mushrooms but forgot to add them!

Cut up the onion, garlic and green peppers.
Uncover the risen loaves.  
Lightly spray a cookie pan with cooking spray and put one of the loaves on it.  
Spread the dough out all on the cookie pan.
Sliced up a package of deli roast beef and lay it out on top of the dough.
Lay the onions, garlic, and peppers on top.
Place the cheese on top and roll the dough up.
Place in a 375 degree preheated oven for about 30 minutes.  
What you’ll end up with:

Cooking The Italian Way – Focaccia

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Here’s something that’s going to blow your mind.

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I used to be a picky eater.  Very picky. 

In fact, I would say that for most of my childhood I was only marauding as an Italian. 

Any true Italian family would have disowned me, what with my distaste for tomato sauce, fish, and sausage, among many other things.  But my parents dealt pretty well, much to their credit. 

(And now I’m getting it back tenfold, as my palate has expanded so much that I can’t attempt to cook something for them without realizing that it has some spice or vegetable that my father doesn’t like.  I.e. it HAS a vegetable in it and therefore he doesn’t like it.)

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When I was eight, my father was sent on a business trip to Italy for three weeks (he works for an Italian bank). 

To which my mother responded, “Oh no you didn’t.”

And so all four of us – my mom, my dad, my brother, and I (my sister hadn’t been born yet) – ended up on a transatlantic flight headed straight for the old country.  

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We stayed for six weeks, meandering through the city of Torino and then the small beachside town of Chiavari.  And while I actually do remember a fair portion of the trip, especially considering how young I was, the thing that stands out most in my mind was the focaccia. 

Now, this may be because this was all I would eat for the entire trip.  I hated the pizza.  I hated the pasta.  I was obviously young and stupid,  And delusional. 

But the focaccia?  Oh my lord that was good.  Sometimes when I close my eyes and think really hard, I can still taste it.  Salty.  Olive oil-y.  The kind of good that, when you bite into it, you know everything must be right in the world.  At least for that second in space and time.
Though I’ve searched high and low, I’m pretty sure focaccia that good doesn’t exist here in the US.  That stuff they serve you in restaurants doesn’t even come close.

This recipe that I’m sharing with you, however, is one of the best renditions I’ve found so far.  It’s not the exact flavor and texture, but, to be fair, I’m pretty sure that’s because there’s some secret ingredient that the Italians are putting in the bread (crack, cocaine, heroin…who knows.  Who cares?  It’s totally worth it.) to make it taste so good. 

I’ve sent a few private investigators over to Italy to figure it out.  But so far all of them have come back twenty pounds heavier, extremely content, but with little to no insight into “the focaccia problem”, as I call it.  When you want something done, you should do it yourself, I guess. 

So until I have a chance to get myself over to Italy, this is going to have to suffice.  Make it.  And dream with me.
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Before I get to the recipe, I just want to share with all of you a fun, new FREE e-cookbook that has come out (featuring a few recipes by yours truly).  The e-cookbook features smart schooltime recipes for snacks and lunch food that are fast, easy, and healthy.  Guaranteed kid-tested, mother-approved kind of stuff.  You can download it here.

Focaccia
Makes 1 loaf, adapted from Tracey’s Culinary Adventures

1 1/2 cups warm water
3 tablespoons extra virgin olive oil (plus extra for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 3/4 oz) all-purpose flour
1 tablespoon instant yeast
4 teaspoons Italian seasoning mix

Spray a 13 x 9 pan with cooking spray then drizzle 1 to 2 tablespoons of extra virgin olive oil over the bottom of the pan.

Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Beat on high speed for about 1 minute.  The dough will be smooth, elastic and sticky.

Transfer the dough to the prepared baking pan.  With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners.  Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.

While the dough rises, preheat oven to 375 F. 

Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky).  Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.

Bake for 35-40 minutes, or until the bread is golden brown.  Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy).  Serve warm or at room temperature. 

I made the focaccia into a grilled eggplant, tomato, and fresh mozzarella sandwich.  Amazing!

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Fire Day Friday – Chorizo Joes

Football season has started up. That means a lot of tailgating parties with typical hot dogs and hamburgers. But you can shake things up, because you know that the grill is capable of much more than burgers and dogs.
Once the leaves start to turn, the winds begin to actually feel chilly, and weekends are about game day entertainment, try sloppy joes on the grill for something different. And these are much better than opening a can of that….that….Stuffwich stuff.

Sloppy Chorizo Joes
Ingredients
1 lb ground beef
1 lb Mexican Chorizo sausage
2 Anaheim peppers
1 sweet red bell pepper
1 small onion, diced
4 cloves garlic, minced
6 oz can tomato paste
2 cups water
1/2 Tbsp cayenne pepper, ground (I used my home made chili pepper blend)
1/2 Tbsp cumin
1 Tbsp turbinado sugar
salt and pepper to taste
8 hamburger buns
Instructions
Char the peppers over a hot grill, burner, or broiler a few minutes a side. Remove when charred and blistered, resting in a zip lock bag for 5 minutes.
Peel the charred skin, slice open and de-seed the peppers (see video). Dice.
Preheat a dutch oven over medium heat on the grill. Brown the ground beef and chorizo, then remove and drain.
Add the onions to the dutch oven with 1 Tbsp of the reserved meat drippings and saute for 5-7 minutes until softened. Add the garlic and cook 1-2 minutes longer.
Return the meat mixture to the dutch oven. Add the roasted chili peppers. Mix the water, tomato paste, pepper, cumin, and sugar together and then add to the dutch oven. Once this comes to a simmer, cover and kill the grill heat (shut the vents or gas).
After 5 minutes, stir, season with salt and pepper to taste and remove to rest (covered) for another 5 minutes.
Serve with plain white hamburger buns.

CADILLACS ~ PARMESAN ROAST BEEF SANDWICHES, DINER STYLE

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.




PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato
1 medium onion, thinly sliced
4 ounce can mild green chiles,
VERY well drained*
4 slices thick quality sourdough bread

1 cup shredded sharp cheddar cheese

6 tablespoons Parmesan cheese
4 tablespoons butter

2 tablespoons Worcestershire sauce

mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

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CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.




PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato
1 medium onion, thinly sliced
4 ounce can mild green chiles,
VERY well drained*
4 slices thick quality sourdough bread

1 cup shredded sharp cheddar cheese

6 tablespoons Parmesan cheese
4 tablespoons butter

2 tablespoons Worcestershire sauce

mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

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CROQUE MADAME at ALWAYS EAT ON THE GOOD CHINA

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I’d share with you. I LOVE wikipedia – if you have a question, they have an answer!
To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust’s In search of lost time.
A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960.

So head on over to ALWAYS EAT ON THE GOOD CHINA for this great and easy recipe!

CROQUE MADAME

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I’d share with you. I LOVE wikipedia – if you have a question, they have an answer!

To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust’s In search of lost time.

A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960.

I made one of each and added mustard for hubby on the ham.



CROQUE MADAME
PER PERSON
2 slices white or whole-wheat sourdough bread
2 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
3 ounces smoked ham, such as Black Forest, sliced into thick slices
1 JUMBO egg
1 + 1 tablespoon unsalted butter
sea salt, to taste
freshly cracked black pepper, to taste

  • Melt butter in griddle.
  • Place half of the slices of bread in butter and cover them with the cheese slices, making sure they don’t extend past the edges of the bread.
  • Place 2 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham.
  • Grill the sandwiches, turning once.
  • Place on serving plates.
  • Crack eggs into separate bowls and check that the yolks aren’t broken.
  • In a non-stick skillet, melt half of the butter over medium-high heat, until it starts to bubble.
  • Add eggs into pan, being careful not to break the yolks or crowd the eggs.
  • Add a teaspoon per egg of water to pan, sprinkle the eggs with salt and cover the pan with lid.
  • Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm.
  • Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

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NATIONAL GRILLED CHEESE MONTH

April is National Grilled Cheese Month so to celebrate let me offer this:

GRILLED ONION TOMATO BACON CHEESE SANDWICHES
4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

  • Melt butter on skillet
  • Lay all four slices on skillet to brown.
  • On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
  • Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

AND

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

  • Peel and core apple.
  • Slice into thin rings.
  • Melt butter in skillet over medium high heat.
  • Add apple rings.
  • Cook until soft and golden brown.
  • Drain on paper towels.
  • Sprinkle with coarse salt.
  • Cool & Eat.

APPLE GRILLED CHEESE SANDWICHES
4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

  • Mix together the grated apple and cheddar cheese.
  • Spread the mustard over 2 of the bread slices.
  • Top with apple and cheese mixture. Add top slice of bread.
  • In a large skillet melt the butter.
  • Grill sandwiches to desired crispness.

AND

TUNA MELTS
1 large can white albacore tuna packed in water, drained and drained again!

8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

  • Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
  • In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
  • Chop the sweet pickles and green onions extremely fine.
  • Fold tuna, pickles and onions into Mayonnaise mixture.
  • Chop egg finely and fold into mixture.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • Toast all 4 slices of bread while still frozen*.
  • When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
  • Add the tuna to 2 slices and close them up.
  • Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.

AND

(sorry It’s not a great picture, but it tasted great)

GRILLED CHEESE IN A PAN

8 ounce tube crescent rolls
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter

  • Unroll crescent roll dough and divide in half.
  • Line the bottom of an 8×8 ungreased baking dish with half of the dough. Seal the perforated edges.
  • Layer the cheeses over the dough.
  • Pour the egg evenly over top.
  • Top with remaining dough.
  • Brush with butter.
  • Bake 30-35 minutes or until golden brown.
OPTIONAL: Drain a can of tuna and add it between cheese layers for a Baked Tuna Melt, rotisserie chicken pieces, green chile pieces… The possibilities are endless…

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SLOPPY JOES


These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

  • Heat olive oil and add ground beef.
  • Generously salt and pepper.
  • Brown beef, onion and garlic. Drain.
  • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
  • Add tomato paste and tomato sauce.
  • Reduce heat and simmer 15 minutes.
  • Serve on fresh baked buns.

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

  • Melt butter on skillet
  • Lay all four slices on skillet to brown.
  • On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
  • Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.