National Peanut Butter Lovers Month

Did you know that November is National Peanut Butter Lovers Month? No? Neither, did I. Until yesterday. Yesterday, I noticed a tweet about #pblovers, and my interested was piqued.

I can't say that my preference for peanut butter falls into the big puffy heart love stage. I like it. I think it can be fabulous. Occasionally, I crave it, but it isn't something that I HAVE TO HAVE on a daily basis.

Hubs has a thing for peanut butter pie, and I have made several. There was Chocolate Peanut Butter Banana Cream Pie recreated after hearing a woman in the diner booth behind me beg for the recipe. Jennifer Perillo's heartache and Pie for Mikey inspired me to make a friend's Peanut Butter Pie. And, both Black Bottom Peanut Butter Pie and Chocolate Peanut Butter Pie with Pretzel Crust celebrated Pi Day.

It wouldn't be Christmas without Peanut Butter Bon Bons. Peanut Butter Sheet Cake graced a puppy birthday party. I ate my weight in Chocolate Frosted Peanut Butter Rice Krispie Treats. And, even though they start with a box mix, Peanut Butter Brownies are always a treat.

While Hubs can eat enough Reese's Peanut Butter Cups to kill a small horse, I can take them or leave them. I won't, however, turn down a peanut blossom cookie topped with that iconic chocolate Kiss. I spread toast thick with peanut butter (smooth perferably) and drizzle with honey or add another decadent layer with a smear of Nutella. Sometimes, I do eat peanut butter with a spoon.

One pairing for peanut butter that I think is absolutely perfect is Banana Bread. There is just something about slathering the rich, nutty butter over a slice of dense, sweet homemade banana bread. Do you know what takes it over the top? Bacon.

I know. Bacon has been so over done. After all, who really needs bacon lip balm? But, trust me. Do it. Peanut Butter and Bacon Banana Bread Sandwiches can inspire love.

Peanut Butter and Bacon Banana Bread Sandwiches

(adapted from Everyday with Rachael Ray)

4 tablespoons unsalted butter, softened

1/2 cup brown sugar

2 eggs

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas, mashed

1/4 cup pure maple syrup

2 cups flour

1 cup walnuts, chopped

For sandwiches:

smooth peanut butter

bacon, cooked until crisp

Preheat oven to 350F. Spray a 4.5"x8.5" loaf pan with baking spray.
Cream butter and brown sugar.
Add eggs, one at a time, and beat until fluffy.
Add baking powder and salt.
Stir in bananas and maple syrup.
Add flour and mix just until blended.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then invert onto a rack and let cool completely.
For sandwiches: slice 1/2-inch thick slices from the bread. Spread with peanut butter and top with bacon.
(Reserve remaining banana bread for snacking...or more sandwiches.)

National Grilled Cheese Month

April is National Grilled Cheese Month. I am not sure who decides these things, but food bloggers from coast to coast are jumping on the bandwagon, and like they say, "If your food blog friends jumped off a cliff while eating a grilled cheese sandwich, would you?" Evidently, I would. More grilled cheese can't be a bad thing, can it?

I don't know that I have ever met a grilled cheese that I didn't like. From plain, old yellow plastic Kraft singles between slices of white bread, to Jalapeno Garlic Tilapia Panini (YES! paninis are grilled cheese sandwiches), to Grilled Cheese Sandwiches with Spinach and Bacon, to a batter dipped Mozzarella and Caper Grilled Cheese, to a Mushroom and Provolone Patty Melt (OK, this might be pushing the definition of grilled cheese), to a Tuna Panini (with bacon!), and the multiple meaty layers of Our Favorite Panini, all that toasty, gooey, cheesy, sandwiched goodness speaks to me. I want it in my belly.

In addition to considering a panini to be a type of grilled cheese, I also lump Monte Cristo Sandwiches into this category. Monte Cristos are usually batter dipped and fried instead of actually grilled, but the filling of thinly sliced turkey and ham combined with melty cheese makes a truly delicious sandwich. I especially love when they are served with jams and jellies for dipping. The combination of the sweetness with the smoky meats and salty cheeses is delectable.

This Not Quite Monte Cristo has all those wonderful flavors but skips the traditional batter dipping in favor of simple grilling. Deli ham and nutty Gruyere cheese are layered between dense white bread that has been slathered with a spiked strawberry jam. Yes! Spiked jam. I used my homemade strawberry jam (made with strawberries from my backyard) and a full-bodied Cabernet Sauvignon. It is a grilled cheese suitable for celebrating National Grilled Cheese Month.

Not Quite Monte Cristo

(adapted from Food and Wine)

1 cup strawberry jam

1/4 cup Cabernet Sauvignon wine

20 slices of dense white bread (Cottage White or Potato Bread are nice)

8 ounces thinly sliced deli ham

10 slices Gruyere Cheese

softened unsalted butter

Combine jam and wine in a small saucepan over medium heat.
Bring to a simmer to blend flavors and then remove from heat; allow to cool slightly.
Heat a large skillet or griddle.
Spread 10 slices of the bread with the jam mixture.
Top with the ham and the cheese and close the sandwiches.
Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted.
Cut in half and serve right away. (Serves 10)

Crushing on Tortas

I had the good fortune of spending some time last weekend in Chicago. As a lover of Mexican food, I *HAD TO* visit one of Rick Bayless' restaurants. Had. To. I have stalked him on Facebook and Twitter, drooled over his cookbooks, and unearthed his PBS contributions from the archives. I am a fan, to say the least.

The casual atmosphere of XOCO fit our schedule for the trip, and we popped in for dinner on Friday night. The Xoco Michelada was refreshing, and guacamole topped with roasted chiles and pepitas served with both tomatillo salsa and a 3-chile salsa whet our appetite for the main course. We chose a torta (Spanish for sandwich) to complete our meal. The option of suckling pig danced toward me on the menu. There was no resisting that Cochinita Pibil. I can only lamely describe the pork as the best wood-smoked pulled pig you have ever eaten kicked up twenty-thousand notches with black beans, pickled onions and a VERY flavorful and spicy habanero dipping sauce. Bite after incredible bite of the crusty, toasted bread left me licking my fingers and forcing myself to slow and savor it. It was that good. Really.

The torta that I made here at home a few months ago is not even comparable to Rick Bayless' masterpiece. The pork is nicely seasoned with the smokiness of cumin; pinto beans are mashed with my favorite homemade salsa; and the addition of avocado layered with other veggies is a creamy bonus. It is good--don't get me wrong--but, Rick Bayless won't be beating on my door for the recipe. In hindsight, I didn't toast my bread enough. The crispness of the crusty baguette was a great texture balance with the tender pork in the XOCO sandwich.

While I would love to rush back to XOCO (or one of Rick's other restaurants) for another sampling of his tortas, a trip to Chicago when the craving hits me just isn't really that feasible. I believe I will be making this version of a Seared Pork Torta at home with more attention given to toasting the bread...maybe I will even smoke the pork someday instead of sear...and those pickled onions were delicious...oh man...there might have to be another blog post with my version of THAT recipe.

Seared Pork Torta

(adapted from Cooking Light)

2 teaspoons olive oil

1 teaspoon cumin

1/4 teaspoon salt

6 (1/4 inch thick) boneless center-cut pork loin chops

1 baguette, cut in half horizontally

1/2 cup canned pinto beans, rinsed and drained

2 tablespoons salsa (I used my home canned garden salsa.)

1/2 cup Monterrey Jack cheese

1/4 cup thinly sliced red onion

1 large tomato, sliced

1 jalapeno pepper, sliced thinly

1/2 avocado, sliced

Preheat broiler.
Heat oil in a large skillet. 
Season pork with cumin and salt.
Add pork to pan and cook 2 minutes on each side, or until done. 
Let stand 5 minutes; slice thinly.
Hollow out top and bottom halves of bread, leaving a 3/4-inch shell.
Place bread halves, cut sides up, on a baking sheet and broil until golden brown...don't skimp on this.
Combine beans and salsa in a small bowl; mash together with a fork.
Spread bean mixture on bottom of baguette.
Top with pork, cheese, onion, tomato, jalapeno, avocado, and crown with top half of baguette.
Cut into 4 pieces. (Serves 4)

National Grilled Cheese Day

Social media has informed me that today is National Grilled Cheese Day. Yummy. Who doesn't like melty cheese sandwiched between 2 slices of bread? It is a great meal or snack. Eat it alone or dunk it in soup. Dress it up with bacon, spinach, and "fancy" cheeses, or go for the gold with classic yellow American slices.

I would have said that even the most culinary challenged among us can make a grilled cheese, but I witnessed the grilling episode of Worst Cooks in America where one contestant with an aversion to meat put a block of cheese directly on the grill and was amazed that instead of searing, it melted. I guess I shouldn't take grilled cheese making for granted.

Mozzarella and Caper Grilled Cheese might not be a recipe for those without basic cooking skills, but it isn't difficult. The egg dip is similar to preparations for French toast and provides a rich, heartiness. However, I must warn to use firm bread for this grilled delicacy. Soft white sandwich bread won't hold up to the egg bath and dense, fresh mozzarella. If you like salty, you will agree that capers are a perfect pairing for the mild, creamy cheese and add a delicious tang to the sandwich.

 

Mozzarella and Caper Grilled Cheese

(adapted from Gourmet)

6 slices firm white bread

1/4 cup capers, drained and chopped

3-4 ounces fresh mozzarella, cut into 1/4-inch slices, at room temperature

1/8 cup flour

1 large egg

1 tablespoon milk

1 tablespoon unsalted butter

1 tablespoon olive oil

Arrange slices of bread on cutting board. 

Divide capers among the slices of bread and spread evenly.

Divide the mozzarella among 6 slices of the bread and season with pepper.

Place remaining slices of bread on top to create sandwiches.

Cut off and discard the crusts.

Coat sandwiches with flour.

Beat egg, milk and a pinch of salt and pepper in a shallow bowl.

Heat butter with olive oil in a large, heavy skillet.

Meanwhile, dip sandwiches, one at a time, into egg mixture. 

Fry, turning once, until golden brown.

Drain on paper towels.

Cut sandwiches into quarters and serve immediately. (Yields 3 sandwiches or 12 appetizers)

Out Like a Lamb

At the farm, the fences have to be strong, have woven wire at the bottom, and be multi-strand in order to keep the sheep from getting out of their pens.

At home, I think we might have to implement the same fencing process. The girls, Tabby and Jenn, have managed to dig and push under our chain-link fence twice in the two months since they have joined our home.

I think their hobby is to break out like a lamb.

Don't they know that outside the fence their chance of getting a home-cooked meal is limited? Of course, there are more squirrels and rabbits to chase, but what about yummy lamb burgers topped with sweet caramelized onions and tangy bleu cheese? Surely, these juicy hunks of lamb would keep them from wanting out?

 Lamb Burgers with Sweet Caramelized Onions

and Bleu Cheese

(adapted from Cooking Light)

1 tablespoon olive oil

1 large onion, sliced thinly

1 teaspoon brown sugar

pinch of red pepper flakes

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound ground lamb

2 tablespoons onion, minced

2 tablespoons parsley, chopped

4 hard rolls

4 tablespoons bleu cheese, crumbled

Heat oil in a large skillet. 
Add onion and sugar to the pan; cook on low for about 10 minutes, stirring frequently.
Add 1/4 teaspoon salt.
Cook about 8 more minutes, or until tender and caramelized, stirring occasionally.
Keep warm.
Preheat broiler.
Combine remaining salt, pepper, ground lamb, minced onion, and parsley in a large bowl.
Divide lamb mixture into 4 patties, about 1/2-inch thick.
Arrange patties on the rack of a broiler pan that has been sprayed with cooking spray.
Broil 3 minutes; flip patties. 
Broil 3 additional minutes until browned on both sides.
Remove from oven and allow to stand for 3 more minutes.
Broil buns, cut sides up for about 2 minutes, until toasted.
Place lamb burgers on the bottom halves of the buns.
Top with caramelized onions and sprinkle with crumbled bleu cheese.
Cover with top halves of the buns. (Serves 4.)

Fish Friday Fail

In my last blog post and on my Facebook page (Have you "liked" me there? I sometimes post little tidbits on Facebook that don't make it to the blog. Check it out.), I asked what kind of recipes you might wish to see in future submissions. One of the requests was for more fish recipes for Lent.

Over the weekend, I remembered a Tuna Panini I had once seen in Cooking Light magazine and whipped it up for lunch with Hubs. I chopped and mixed the ingredients, spread the rich and flavorful filling between two dense slices of bread, topped with cheese, and grilled the sandwiches until golden and gooey. Then, I arranged them on plates with apple wedges and proceeded to snap a few pictures before finally enjoying our simple lunch.

It was while Hubs and I were eating that I realized that although these Tuna Paninis are delicious and a different way to enjoy canned tuna, they won't work as a Lenten recipe. One of the things that makes these grilled sandwiches so delightful is that they include bacon. Fish Friday Fail. But, a tasty, tasty fail, indeed.

 Tuna Panini

(adapted from Cooking Light)

3 tablespoons onion, finely chopped

3 tablespoons mayonnaise, plus additional for "buttering" the bread

1 teaspoon grated lemon rind

1/4 teaspoon fennel seeds, toasted and crushed

1/4 teaspoon freshly ground black pepper

4 slices bacon, cooked and crumbled

2 (5-ounce) cans tuna, drained and flaked (I prefer tuna packed in oil for more flavor.)

8 slices sourdough bread

4 slices provolone cheese

Combine onion, mayonnaise, lemon rind, fennel seeds, and pepper in a medium bowl. 
Add the tuna and bacon and stir to coat.
"Butter" one side of each slice of bread with a thin coating of mayonnaise. (Trust me on this, it makes perfectly golden toasted bread.)
Divide the tuna mixture between 4 of the slices of bread and spread evenly.
Top the tuna with the provolone and remaining slices of bread to form 4 sandwiches.
Heat a cast iron panini pan or sandwich maker to medium heat.
Place sandwiches (one or two at a time...whatever fits) on grill of pan or panini maker, placing lid on top.
Cook 3 minutes on each side (won't need to flip sandwiches in panini maker), or until lightly browned. 
(4 servings)

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

Sausage Fest

There is a sausage fest going on at my house. The wieners now outnumber the humans. Wiener dogs, that is.

After Sissy passed away in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy's lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace's more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my Hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused, and unwanted dachshunds, including those that need rehoming because their owners just can't keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. Once monthly, the organization hosts a Meet and Greet at an area pet store to ease potential adoptions. With our references checked and adoption application approved, Hubs, Ace and I set off to meet some loveable doxies.

Tabby and Jenn seemed to know we were the ones before we were even really in the door. Jenn curled up in Hubs' arms and fell asleep, and Tabby yipped at me every time I walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs' feet inside a pen at the back of the store. The mother and daughter doxies had never been apart, and it was required that they be adopted together. It looked like we were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I think that I drove the Rescue volunteers crazy with my never ending emails. The girls already had me wrapped around their little paws as I purchased new kennels, harnesses, and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day that I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and teared up as I prepared to leave. (My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so.) In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk on the leashes, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Jenn, age 2; Ace, age 11; Tabby, age 4

The girls have now been with us just shy of two weeks and it is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn't thrilled with Ace's love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food, and his heart with both girls. Every morning begins with a sweet round of kisses and butt sniffs among the pups. When I try to work from the sofa with my laptop, it is necessary for me to make room for everyone. It is, indeed, a sausage fest.

How do you celebrate the adoption of 2 beautiful, dappled dachshunds? I think Sausage Burgers topped with Garlic Spinach seem appropriate. Three smaller, slider-sized burgers lined up on a plate just like our three bugs in a rug. All sausage is already seasoned, and you may be happy leaving it as is, but I jazzed ours up a little with some additional herbs. The slight sweetness of the Tomato Basil Jam canned from my garden tomatoes really paired will with these burgers, but your favorite ketchup would work, too. The sauteed spinach topping the burgers is a homey and comforting way to add a few more greens to your diet. Tabby and Jenn would agree that Sausage Burgers topped with Garlic Spinach are the perfect sausage fest for coming to their forever home.

Sausage Burgers topped with Garlic Spinach

(adapted from Food and Wine)

1 pound mild Italian sausages, casings removed

1 egg

1/4 cup dried bread crumbs

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

2 teaspoons fennel seeds, toasted and crushed

2 tablespoons olive oil

4 cups baby spinach

2 cloves garlic, minced

kosher salt

fresh ground black pepper

6 slices provolone cheese

6 small hard rolls or ciabatta rolls, split and toasted

Combine sausage, egg, bread crumbs, oregano, garlic powder, basil, and fennel seeds in a large bowl.
Form sausage mixture into 6 patties.
Heat 2 tablespoons of olive oil in a skillet over medium heat. 
Add the garlic and saute until fragrant.
Add the spinach, season with salt and pepper, and stir just until coated.
Cook briefly until wilted.
Meanwhile, heat a grill pan to moderate heat.
Grill burgers until browned on bottom, about 5 minutes.
Flip burgers, and heat until cooked through, about 5 more minutes.
Top each burger with a slice of cheese to melt.
Serve on hard rolls spread with your favorite tomato jam or ketchup and topped with wilted garlic spinach. (Makes 6 burgers.)

How to Lose 10 Pounds Before Christmas

Want to drop a few pounds? Have I got a tip for you!

Schedule a tonsillectomy for December 5th.

I lost 10 pounds in just one week.

My jeans fit better. I can tighten my belt another notch. It is awesome. And, there was one point where I would have killed for a cheeseburger.

Before the procedure, several people, including one of my nurses the day of the surgery, shared their painful horror stories of recovery. Thankfully, mine wasn't that bad. The surgery was quick and uneventful. In just over an hour, I was back in my hospital room eating jello and chatting. Another hour or so, and I was on my way home. Unfortunately, a little motion sickness set in during the drive, but soon, I was settled on the sofa with Hubs and the pups watchful for my every need.

I actually even ate very well while my poor throat recovered. We had my husband's famous potato soup, Cheesy Grits with poached eggs, jello, baked potatoes mashed with butter and sour cream, baked sweet potatoes creamed with butter and cinnamon, jello, Pumpkin Pudding, a thrown together creamy sweet potato soup, oyster soup, jello, mashed potatoes, brussels sprouts boiled in salted water until tender, jello, homemade chicken tamales, Spinach and Potato Gratin, jello, homemade pear sauce (like apple sauce), Poached Salmon (minus the tartar sauce), homemade mango ice cream (from a friend), jello, beef and homemade noodles, Egg Drop Soup, runny Malt-O-Meal, and more jello. I learned that throwing a Capri Sun juice drink in the freezer for a bit made a great impromptu slushie that felt good on my sore throat, and I tried to time my meals around the optimal effectiveness of the pain meds. I couldn't eat a lot at any one time, limited to about one-half cup portions for most of the first week, and therefore my energy level was pretty low. But, I had all of my holiday decorating done, and took advantage of the down time to enjoy the sparkling lights and complete my Christmas shopping online from the comfort of the sofa.

As long as I was careful with my food choices and faithful to my medication, I didn't have a lot of pain; it was uncomfortable, but not horrible. But after a few days of soup and jello (and more jello), I was craving the cheesy crunch of nachos, a crispy thin crust pizza, and most of all a cheeseburger stacked tall with bacon, lettuce, and tomato. I tried making a pot roast, and while Hubs thoroughly enjoyed it with mashed potatoes and the accompanying onion gravy, it was a little rough on my throat. Likewise, most bread was difficult to swallow. Therefore, my usual standby sick meal of toast was off limits.

My biggest surprise was how much my teeth and gums ached (supposedly a side effect of the anesthesia?). For the past couple of weeks, I have been brushing my teeth at least 5 times a day because they feel better when clean. My dentist will be happy.

I also learned how many muscles in the throat are involved in a yawn. All I can say is, "Ouch!" Everything doesn't like to be stretched after a tonsillectomy surgery. I took that as a sign that naps were a requirement of recovery.

But, back to that craving for a cheeseburger. It was the first real food that I attempted after a little healing. I ate it all and enjoyed every tentatively swallowed bite, even if it was a little scratchy. The way my mouth watered, you would have thought it was filet mignon and lobster. Now, I am ready for more. Maybe lamb burgers?

I made these Greek inspired lamb burgers several times this summer and really appreciated the contrast of the cool and creamy tzatziki with the garlicky burgers. Crumbles of feta, thinly sliced red onion and tomatoes, and shredded lettuce take this burger over the top of any plain old cheeseburger. Meal-sized burgers are stuffed into the pocket of a pita, but they are perfect bite-sized appetizers when stacked as little sliders with mini pitas. I am so glad that my troublesome tonsils are gone, my throat is on the mend, and I can enjoy Greek Lamb Burgers On My Plate. (But let's hope I don't gain back those 10 pounds.)

Greek Lamb Burgers

(adapted from Once Upon A Chef)

2 slices whole grain bread, crusts removed and cubed

2 tablespoons milk

1/4 cup shallots, finely chopped

2 cloves garlic, minced

1 tablespoon mint, finely chopped

1 teaspoon dried oregano

kosher salt

freshly ground black pepper

1 pound ground lamb

olive oil

Preheat grill.
Moisten bread with milk in a bowl.
Mash to form a paste, and combine with shallots, garlic, min, oregano, salt, and pepper; mix well.
Add the ground lamb and carefully combine. Do not over mix, or burgers will be tough.
Form into 4 to 6 burgers patties
Drizzle patties with olive oil and rub to coat.
Grill patties, about 4 minutes on each side.
Serve in a pita pocket with crumbled feta, thinly sliced red onion and tomato, shredded lettuce, and tzatziki. (serves 4-6)

Tzatziki

2 cups sour cream or plain Greek yogurt

1 seedless cucumber, grated and squeezed dry

2 cloves garlic, grated with Microplane

2 tablespoons olive oil

kosher salt

freshly ground black pepper

2 tablespoons fresh mint, finely chopped

Combine all ingredients. 
Cover and chill for about an hour for flavors to blend.

Green Play-Doh

A friend sent me a text message last week.
It was a photo of his sushi lunch with an FYI that the green Play-Doh was spicy.

I.
was.
jealous.

I love sushi.
I want sushi.
I crave sushi.

The nearest sushi is a 3-hour drive away.

I need sushi.
...and the spicy green Play-Doh.

Wasabi Tuna Salad Rolls will have to do, for now.

 Wasabi Tuna Salad Rolls

(adapted from Everyday with Rachael Ray)

1/4 teaspoon wasabi paste

1 tablespoon soy sauce

1 tablespoon mayonnaise

2 green onions, chopped

1 6-ounce can tuna, drained and flaked

1 large flour tortilla (I like the spinach variety.)

1 cup fresh baby spinach

In a small bowl, combine the wasabi, soy sauce, and mayonnaise.
Stir in the green onion and tuna.
Top the tortilla with a layer of spinach leaves.
Spread the tuna salad evenly over the spinach.
Tightly roll the tortilla to enclose the salad.
Slice into 1-inch thick pinwheels. (Yield: 1 sandwich)

I Stepped on a Sandwich

Last week, over at South Dakota Magazine, I shared the tale of how both a friend and myself, in two separate incidents, found ourselves ankle deep in bologna. I was sure that this wasn't an elite club. Others have unwittingly trampled sandwiches wasting away in parking lots, right? But, either my friend and I are extremely unlucky, or everyone else is just too embarrassed to admit their missteps. Nobody fessed up.

I am still wondering how sandwiches come to be accidentally lost on the pavement of parking lots. However, I am not wondering about how delicious Our Favorite Panini is. It is pure smashed goodness...and not an accident.

I Stepped on a Sandwich - Our Favorite Panini

Let's Do Lunch

Let's do lunch.

On an average day, I have a list of at least a dozen things that I want to accomplish. At.Least. I usually start tackling them right away, and by noonish time, I am almost always elbow deep in something, or more likely, some things. I am a HUGE multitasker, but can't seem to manage lunch. Cooking lunch seems like a hassle. I don't want to stop what I am doing to eat.

If someone were to show up with a sandwich, or a salad, or some soup, I would stop whatever I am doing and welcome the break to eat. So...let's do lunch. How about open-faced Italian Tuna Melts? Toasted, garlic-rubbed bread; spinach; oil-packed tuna mixed with artichoke hearts, sun-dried tomatoes, red onion, and some celery for crunch; and topping the sandwich with a slice of Provolone before sliding it under the broiler to melty perfection. Let's do lunch.

Italian Tuna Melts

(adapted from Everyday with Rachael Ray)

2 cloves garlic

Juice of 1 lemon

1 small jar marinated artichoke hearts, chopped

1 12-ounce can oil-packed tuna, flaked

1/4 red onion, finely chopped

2 ribs celery, finely chopped

10 sun-dried tomatoes, chopped

freshly ground black pepper

4 slices crusty bread

1 cup baby spinach, chopped

4 slices Provolone cheese

Preheat the broiler.
Into a large bowl, grate 1 clove of garlic with a microplane.
Add the lemon juice and stir to combine.
Add the artichoke hearts, onion, celery, and tomatoes to the bowl and toss with dressing.
With a fork, lift the tuna from the can and add to other ingredients.
Toss lightly.
Add a bit of the oil from the tuna, if necessary.
Season to taste with salt and pepper.
Place the bread slices on a baking sheet and toast under the broiler (flipping to toast both sides).
Rub one side of each slice of bread with the other garlic clove.
Divide the spinach and tuna salad among the bread slices and top with the cheese.
Return to the broiler and melt the cheese until bubbly. (Serves 4)

You Need to Eat

Hubs was away most of the week. I have dined alone (except for the day that I ate my ham sandwich and clementine lunch with the 3rd grade). This means that my meals have mostly consisted of cereal, peanut butter and Nutella toast, Greek yogurt with fruit and homemade granola, hummus and flat bread, salads, veggies and dip, guacamole (unfortunately, with or without chips), grilled cheese, and canned soup. I am craving meat. Real food. Juicy, meaty, cheeseburgers. Meatloaf and mashed potatoes. Pork chops and gravy. Hearty comfort food. As Hubs would say, "You need to eat."

Mushroom and Provolone Patty Melts

(adapted from Cooking Light)

1 pound ground beef

1-2 tablespoons flour

olive oil

1/2 cup thinly sliced onion

kosher salt

freshly ground black pepper

1 cup sliced cremini mushrooms

1 1/2 teaspoons flour

1/4 cup dark beer (or beef broth, if you prefer)

8 sliced rye bread

4 slices provolone cheese

Preheat oven to 400F.
Divide ground beef into 4 equal portions and form thin patties (about 1/4 inch thick).
Combine flour, salt and pepper on a plate.
Dredge thin patties in the flour mixture.
Meanwhile, heat enough oil to cover the bottom in a cast-iron skillet. 
When the oil is sizzling, but not quite smoking, add the patties to the pan.
Cook on each side for just a few minutes to sear the beef and create a browned crust on the burger. (We like our burgers medium-rare, and this doesn't take long.)
While the burgers are cooking, butter rye bread and toast in a non-stick skillet.
When the burgers are fried to your liking, remove from cast-iron skillet and set aside.
Add a little more oil to the pan (if necessary) and saute the onions and mushrooms.
Season with salt and pepper.
Sprinkle in flour and cook about 1 minute.
Stir in beer (or beef broth) and cook until gravy is thickened. 
Remove from heat and keep warm.
Place 4 bread slices on a baking sheet and arrange 1 beef patty on each.
Layer a slice of provolone on top of each patty. 
Heat in oven for 5-8 minutes, or until cheese is melted and gooey.
Divide mushroom mixture between sandwiches and top with remaining slices of bread. (Yield: 4 sandwiches)

Fridge Friday: Episode 22

It is the eve of New Year's Eve. The end of 2011. This has been a roller coaster of a year...actually the past couple of years..., and I am looking forward to ringing in the new year with a nice, quiet evening at home. 

That means, I will cook. It also means I need to look inside the fridge. Why not resurrect Fridge Friday and bring you along?

See that package of ground pork on the left of the bottom shelf? It will work perfectly to make Sweet and Sour Pork Sliders. I recently added Easy Chinese: San Francisco to my DVR rotation, and these sliders caught my attention. I think a sweet, but slightly spiced little sandwich is suited perfectly to any New Year's Eve celebration (quiet, or not).

It will be easy to slide into 2012 with Sweet and Sour Pork Sliders On My Plate. Happy New Year!

Sweet and Sour Pork Sliders

(adapted from Easy Chinese: San Francisco)

MEATBALLS:
1 pound lean ground pork
1 pound Jimmy Dean sausage
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

2 heaping teaspoons cornstarch

2 teaspoons sesame oil

4 cloves garlic, finely minced

2 eggs, lightly beaten

2 green onions, chopped

pinch of salt

freshly ground black pepper

1/4 -1/2 cup Panko bread crumbs

Peanut Oil

SAUCE:

1 cup hoisin sauce

3 tablespoons honey

1 tablespoon peeled and grated fresh ginger

1/2 cup pineapple juice

1 teaspoon chili oil

SLIDERS:

32 Hawaiian-style sweet rolls

shredded romaine lettuce

cucumber slices

cherry tomatoes, halved

In a large bowl, combine all ingredients except peanut oil.
Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.
Set aside in the refrigerator to chill and firm slightly.
Preheat oven to 350F.
Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.
Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)
When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.
Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.
Combine sauce ingredients in a large wok, skillet, or braising pan.
Bring to a simmer; add meatballs and toss to coat with sauce.
To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)

Thankfulness

It is Thanksgiving Eve, and I am busy with baking. The turkey is brining, and the cranberry sauce is made. It is time to get those pies in the oven for tomorrow's feast of thankfulness.

I have so much for which to be thankful. To use a phrase that often seems trite to me, I have been blessed. Life is rich and full and good. I am happy.

I am also thankful and happy to share with you that today, I debuted as an online contributor with South Dakota Magazine. It is a simple, little post featuring an idea for some of that leftover turkey we will soon be facing. I hope you hop over and read it and spend some time enjoying their site. They do a wonderful job of promoting and informing us about the great state of South Dakota. I am very thankful for this opportunity to join them.

Gobble, Gobble: Turkey and Apple Sandwiches
at South Dakota Magazine

Happy Thanksgiving and many blessings to you!

My Party Tip

It is the eve of Christmas Eve, and most of you have already hosted or been guests at your holiday parties. This party tip blog comes a little late to the party, so to speak, but I suppose it is better late than never. Originally, I considered listing all the things you could do to make hosting a party easier, but after thinking about it, I decided that my one tip should be the one that I had to learn the hard way, even though it is so very simple.

Every holiday season, my husband and I have hosted a get-together with friends. Sometimes, it is before Christmas; sometimes, it is after. We try to fit our party in around all of the other hustle and bustle and make it a time to just relax and enjoy the community of friendship. As the hostess with the mostess, I put together an elaborate buffet of appetizers. There have been upwards of 20 different kinds of nibbles and snacks spread across my kitchen for guests to come and go and nosh on as they please. Needless to say, this takes A LOT of preparation.

I usually rise early on the day of the party and hit the kitchen running. I mix and mash and scoop and stir. I simmer and bake and roast and roll. Slicing and dicing and whirling countless ingredients into edible munchies is a full day's work. And, I do it
Without.
A.
Dishwasher.

This means that every spatula, spoon, knife, fork, pot, pan, bowl, plate, and platter has to be
Washed.
By.
Hand.

I hate washing dishes. In non-holiday times, I have been known to put it off until there are no dinner plates left in the cupboard. I once owned a second set of mixing bowls just so that I wouldn't have to wash dishes during a large baking session. And, once upon a time, while prepping for my holiday party, I would leave all of the dirty dishes to wash at the end.

And then I was caught.

One holiday, I had been frantically cooking all day. I barely had time to shower and dress between sliding pans of dainty appetizers in and out of the oven. I had STACKS and STACKS of dirty dishes piled in the sink. And, suddenly, it was time. Guests were arriving, and I wasn't ready. I was caught. In a frenzy, I tossed Bacon Rollups and Roasted Garlic Dip into serving dishes, and as some shocked and amused guests watched, I stuffed dirty dishes into trash bags and stashed them in the basement.

It was quite the source of entertainment during that party, and I was more than a little embarrassed to be caught with such a disgraceful pile of dirty dishes giving away all the chaos of my day. After all, the party's host wants to appear calm and relaxed and as if the prep that just about killed you was just as easy as pie, right? We aren't supposed to be human, and we certainly aren't supposed to have garbage bags of dirty dishes hiding in our basement. That was when I learned the hard lesson of something so simple that you won't believe I didn't do it before.

Start all party prep with a sink full of the hottest, soapy water possible. Wash and rinse and dry as you go. Reuse the same (washed, and rinsed, and dried) spatula for every dish. Don't dirty another bowl; wash and dry the one you just used.  
Wash.
As.
You.
Go.

Of course, your guests will have to find another topic of interest when they don't see you stuffing the Hefty bags with pots and pans, but I think they can handle that. And you can handle (and enjoy) the party much better if you don't have any dirty secrets lurking in the basement. ;-)

And what to serve at this party where you have washed every pot and pan and spoon and measuring cup as you used it? How about Mini Ham Sandwiches with Honey-Mustard Dipping Sauce? They aren't anything fancy, but they certainly are cute, and fun, and tasty, and ALWAYS disappear when I serve them. Don't skip the sauce. It really is what makes the sandwiches. If dipping isn't in the cards for your event, spread some of the honey-mustard inside the biscuits before layering in the ham. (And, if you want to simplify it even further, skip baking the biscuits and use King's Hawaiian Rolls instead. Yummy.)

So...that's what I have for you; wash as you go and make some Mini Ham Sandwiches with Honey-Mustard Dipping Sauce. The rest is up to you, but I hope you have fun and enjoy your holiday season.

Mini Ham Sandwiches with Honey-Mustard Dipping Sauce

1 (12 ounce)can refrigerated buttermilk biscuits (the layer type doesn't work as well)

Stone Ground Mustard

2 chopped green onions

1/4 cup butter, softened

20 slices deli ham

3 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 tablespoons honey

Heat oven to 400°F.
Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
Spread a little stone-ground mustard evenly over tops of biscuits.
Bake for 10 to 14 minutes or until golden brown.
Place on wire rack to cool.
Meanwhile, in a small bowl, combine onions and butter, mix well.
Split each cooled biscuit; spread both halves with butter mixture.
Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
In another bowl, combine dipping sauce ingredients; blend well. (Honestly, I never measure the sauce ingredients and just mix to taste.)
Transfer to small serving dish.
Serve the sandwiches arranged around the dipping sauce on a platter. (Yield: 20 mini sandwiches)

Giving Thanks

Thanksgiving weekend is winding down, and while I didn't have time to blog any hints or tips for that grand holiday meal, I would still like to take a moment to confirm my profound thankfulness.

It has been a difficult year full of tremendous losses, but we have withstood them all and are so much more thankful for what remains. We have been blessed beyond measure, even in times of struggle. I am thankful. Very thankful.

I could be true to my over-sharing, rambling nature and go into detail, but really do I need to? We all face challenges. We all face loss. We all have people in our lives that make them better (and some that don't). We are all human, and though our experiences may vary, at the end of the day, we are all thankful for what we have (and some of what we don't). Life isn't easy, but life is good. I am thankful. Very thankful.

And, on the Sunday after Thanksgiving, with my fridge still brimming with leftovers, I am thankful for leftover turkey to throw together a simple lunch during our day of chores and errands. Poblano, Ham, and Turkey Quesadillas, quite thankfully, rock. I served them today with some of the Basic Canned Salsa that I preserved from our summer garden. The roasted poblanos meld with the cheeses and the saltiness of the cured ham and really kick up the turkey. I give thanks for Poblano, Ham, and Turkey Quesadillas On My Plate.

Poblano, Ham, and Turkey Quesadilla

2 fresh poblano peppers

olive oil

mozzarella cheese, shredded (I used a mix of mozzarella and Monterrey Jack.) 

Queso Fresco, crumbled

thin sliced deli-style ham

sliced or shredded leftover Thanksgiving turkey

flour tortillas

unsalted butter

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover.
Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
On each flour tortilla, layer cheese(s), ham, turkey, and poblano strips equally over one half.
Fold the filled tortillas in half.
Heat butter in a heavy skillet over medium heat.
When the butter starts to bubble, add a folded tortilla and toast until the cheese melts and tortilla is crisp, flipping half-way through. (I covered skillet while first side was crisping to help hold in the heat to melt the cheese.)
Repeat with remaining tortillas, adding butter to the skillet as necessary.

I'll Get You, My Pretty

I am seeing green. Green tomatoes, that is. I wish that I could cast a spell and have them all ripen and be beautifully red...or maybe, I don't. That would mean that I would have to find yet another way to use the ripe ones...and I am running out of jars for canning...BUT...my complexion has never been more radiant from the steam of the pots of boiling water (don't you agree? bwahaha!).

So, instead of casting a Halloween spell, I will get a pretty Fried Green Tomato On My Plate. Fake Ginger made an incredibly beautiful Fried Green Tomato BLT. I love BLTs. Who doesn't? It.Is.Bacon. Need I say more? I whipped up this pretty little sandwich for lunch faster than lions, and tigers, and bears, Oh My! (OK, that doesn't make sense, but I love that line from the Wizard of Oz...sorry) There are no flying monkeys when I have a Fried Green Tomato BLT On My Plate.

Fried Green Tomato BLT

(adapted from Fake Ginger)

2 large green tomatoes, sliced
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup Panko breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
about 3/4 cup canola oil, for frying

Heat oil in a heavy-bottomed pan over medium-high heat.
Whisk egg and milk together in a bowl. Set aside.
In another bowl, stir together flour, cornmeal, Panko, salt, and pepper.
Once oil is heated (test by dropping a morsel of the flour in and see if it sizzles), dip tomato slices one by one in egg and then flour. 
Make sure tomato is fully coated in flour mixture and then place in hot oil. 
Fry 3 or 4 at a time, making sure not to crowd the tomatoes. 
Fry for about 3 minutes or until the crust is a golden brown; flip and cook other side until golden.
Drain on paper towels.

Assemble your favorite BLT using the Fried Green Tomato instead of sliced, ripe tomatoes. 
I love toasted whole wheat or multi-grain bread, but the original recipe used a Kaiser Roll.
I used regular (Hellman's ) mayo, but I think that a pesto-mayo would be divine on this sandwich.
Iceberg is the traditional lettuce of choice for a BLT, but I used Romaine because that is what I always have on hand.
How do you like your bacon? Mine must be thin and crispy. Hubs like his thick and chewy.