Egg Foo Yong

 

So good I dreamed about it! This is one I made awhile back and forgot about. Not sure how I let that happen because I loved it. Hubby loved it. Even picky daughter loved it. All that plus the fact that I keep every single ingredient on hand all the time so it's the perfect pantry meal. Fortunately last night I had a dream. And in that dream I was whipping up these delicious Asian-inspired Egg Foo Yong omelets for Sunday morning breakfast. Of course once I woke up, nothing else was going to satisfy my hunger so I did indeed mix up a batch of these delicious eggy treats.On the negative side, apparently my camera skills have not improved much. The new pictures were ... not appetizing to put it nicely. (See below.)  Here's a shot from the first go round. This time I had them on hamburger buns with fresh tomato and a dollop of mayo. Heavenly!

 

Doesn't look all that appetizing but it is delicious! On a sandwich or 

splashed with soy sauce and eaten with a fork. Heaven on a plate!

Egg Foo Yong
Recipe courtesy of Diva: Flava.style

8 large eggs
4 tablespoons canola oil2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger root, minced
4 large scallions (green onions), chopped, about 1 cup
1 medium sweet onion, chopped, about 1 cup
2 cups bean sprouts
2 cups button mushrooms, thinly sliced
2 large red jalapenos, chopped, about 1 cup -OR-
1 cup red bell pepper, chopped
2 tablespoons soy sauce, reduced sodium
1/2 teaspoon black pepper (or to taste)
1 8 oz-can water chestnuts, chopped

Heat 1 tablespoon oil in a nonstick pan over medium high heat and sauté scallions, onions, mushrooms, peppers, bean sprouts, ginger and water chestnuts until softened, about 5 minutes. Add garlic and cook another minute. Do not allow garlic to burn, it will become bitter. Set aside to cool.

In a medium bowl, beat eggs with soy sauce and black pepper, add vegetable mixture and stir until all ingredients are fully incorporated. Add remaining tablespoon of oil to non-stick pan over medium heat, ladle 1/6 of egg mixture into pancake-like shape, cook until golden brown, approx. 2 minutes on each side. Continue making 5 more patties, one at a time, with remaining mixture.

Serve on bread or bun of your choice, with whatever you prefer.

Sliced Steak Gyros

In the midst of all this snowy weather we've had lately, I find myself dreaming of tropical getaways and ocean breezes. To facilitate this (and further delude myself that this winter will actually end. Really.) I prepared a great summer meal. A Greek Salad full of juicy tomatoes, salty Kalamata olives and crumbled Feta. So good that I blogged about it already here. To go with I'd planned Chicken Gyros but I had a chance to go out to lunch with my oldest son earlier in the week and ended up ordering Chicken Gyros so I switched to Rachael Ray's Sliced Steak Gyros instead.

The sauce was tasty and perfect for hubby who does not like cucumbers. His only complaint was that his vegetarian-prone wife made his gyro. Tons of toppings and very little meat! Next time, he's on his own!

Sliced Steak Gyros
Recipe courtesy of Rachael Ray

2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives;
shredded romaine lettuce hearts; flat-leaf parsley leaves
4 lemon wedges

Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.  

While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl. 

Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.

Exotic Destinations: Nigella's Ultimate Greek Salad

This is what I see when I look out the window.

This is what I wish I'd see when I look out the window.

This winter seems to have started earlier, been colder, produced more snow than any winter in the past several years. I am not a "winter" person to start with. I hate being cold. I hate slippery roads. I hate being all bundled up. And I hate the kids (and dog) being stuck inside.

Now summer is more like it. Warm weather. Fewer clothes. Swimming. Hiking in the woods. Biking. Running in shorts, not layers. Kayaking. Picnics. Camping.  Grilling out. Ahhhh ...

What I need is a trip to an exotic destination. And lucky me, I Heart Cooking Clubs gave me an opportunity to travel to one of my favorite destinations: Greece. Greece is beautiful. It's old. It's mysterious. It's sunny. It's definitely exotic. (And it's very far away from here!)

Unluckily, I don't *really* get to go there. I'm still in my own kitchen. But as I enjoy this  Ultimate Greek Salad from Nigella Lawson's Forever Summer cookbook and savor Rachael Ray's Sliced Steak Gyro, I can almost imagine that I can look out my window and see this:

This salad went together quickly and tasted great. It's definitely one I'll be making again and again. I can see this being a great summer lunch, made with freshly picked, home-grown Indiana tomatoes. Yum! Visit I Heart Cooking Clubs to see where everyone else went on their exotic getaways.

The Ultimate Greek Salad
Recipe from Forever Summer by Nigella Lawson
See it online here.

1 tablespoon dried oregano
1 red onion, finely sliced
Black pepper
1 tablespoon red wine vinegar
200ml extra virgin olive oil
5 tomatoes
1 teaspoon caster sugar (regular works fine)
Pinch of salt
1 very large head of romaine lettuce
1 bulb fennel
125g pitted black olives
400g Feta cheese
Juice of 1/2 lemon

 Sprinkle the oregano over the red onion and grind over some pepper. Pour in the vinegar and oil and toss well, cover and leave to steep for a good 2 hours; longer’s fine. You’ll notice, once it’s had its time, that the blooded crimson of the onion is now a luminescent puce. It’s something to do with the acid in the vinegar: don’t ask. You don’t need to be fully conversant with the technicalities to take advantage of them.
But to return to the case in hand: cut the tomatoes into quarters, then cut each quarter into quarters (always lengthwise) again, so that you have a collection of fine segments. Sprinkle the sugar and a pinch of salt over them and set aside. Tear the lettuce into big pieces and put in a large bowl. Slice the fennel and add that, then the olives and Feta, crumbled into chunks, and toss well. Add the tomatoes, the onion in its marinade, and the lemon juice. Toss gently but thoroughly, so everything is well combined. This is addictive: you will find yourself making it all through summer - and beyond.

Serendipity: Mushroom and Goat Cheese Quesadillas

I am now a firm believer in fate.

No doubt about it.

While I was grocery shopping the other day, a few items from the lady behind me made it into my order without my realizing it. Fortunately the woman behind me in line had good stuff. Instead of sugary cereal or processed American cheese which I would have expected (and the kids would hope for!) a log of Chevre goat cheese and a head of garlic came home with me. Doubly lucky because I love goat cheese and haven't had any for awhile. When I saw this recipe for Mushroom and Goat Cheese Quesadillas over at my new favorite blog, Pink Parsley this afternoon, I knew it was destined to be my new favorite lunch and I was right! The delicious, creamy tang of the melty goat cheese went perfectly with the sweetly caramelized onions and the meaty mushrooms. In fact I ended up eating both quesadillas without even giving hubby a chance to even taste one! I only used cremini mushrooms since that's all I had on hand (and there was no way this one was waiting until the next grocery store run!)

Take some time to check out Pink Parsley, a really great blog. I think I've bookmarked almost every other recipe. In fact, I made this one for dinner tonight. Check back later in the week to see how we liked it!

Mushroom and Goat Cheese Quesadillas
Recipe from Pink Parlsey

6 Tablespoons unsalted butter
1 yellow onion, coarsely chopped
1 1/2 pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon kosher salt
2 Tablespoons Worcestershire sauce
2/3 cup dry white wine
1/2 teaspoon ground pepper
8 8-inch flour tortillas
2 cups (8 ounces) shredded monterey jack cheese
3 cups (15 ounces) crumbled fresh goat cheese

Melt butter in a large saute pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt, and Worcestershire sauce, and saute an additional 5 minutes.  Add the white wine and pepper, and cook until most of the liquid has been absorbed, at least 5 minutes.

While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat to high heat.  Reduce heat to medium when it is preheated.

Lay a tortilla flat on the cooking surface, and sprinkle 1/4 cup Monterey Jack cheese over the whole tortilla.  Top half with about 1/3 cup of the mushroom mixture, then sprinkle with a thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until light brown and crisp on the bottom, then carefully flip and cook until the other side has browned.

Transfer to a plate and keep warm in the oven.  Repeat with remaining tortillas.  To serve, cut each into 3-4 wedges, and serve with salsa for dipping.

Fiesta Wraps

Sometimes you want something delicious for lunch but don't have a lot of time. I'm so not a fan of boring, bland, same-old, same-old sandwiches. When I saw the recipe for Fiesta Wraps over at Fashionably Foodie I knew they would be the perfect solution to my lunchtime dilemma. Black beans, brown rice, fresh, juicy tomatoes and creamy avocado, sprinkled with cheese and topped with your favorite salsa. How can it miss?

I keep brown rice and black beans on hand and in the fridge at all times so this wrap went together in no time flat. Lots of fresh ingredients, plenty of protein and fiber and fairly low cal (if you are careful with the avocados and cheese), in addition to great taste make this the perfect choice for a quick lunch, especially on a hot, sunny summer day. (I keep telling myself we will actually have such a day. At the moment it seems like we all we have is cloudy days or rainy days! Enough already!)

Check out the recipe here.

Hearty Sausage Stromboli

Here is a quick and easy recipe that made even the picky eaters at the table very happy: Hearty Sausage Stromboli. Since a had a few at the table who claim not to like mushrooms, I chopped some baby portobellas before adding them to the skillet. They were almost undetectable in the finished product and no one complained. The only problem we had was that the recipe didn't make enough when two of the six servings were going to teen-aged boys. This one is definitely a keeper!


Hearty Sausage Stromboli
Recipe from Sweetnick's

1/2 pound bulk Italian sausage
1/4 pound ground beef
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/2 cup water
1/3 cup tomato paste
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon minced garlic
1/8 teaspoon dried rosemary, crushed
1 loaf (1 pound) Italian bread
6 slices part-skim mozzarella cheese

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, Parmesan cheese, salt, oregano, garlic and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.

Meanwhile, cut top third off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use).

Line bottom half with three mozzarella cheese slices; top with sausage mixture and remaining cheese. Replace bread top. Wrap sandwich loaf in foil. Bake at 400° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing.

Yeild: 6 servings.

Beer-Braised Bacon Bacon Cheeseburgers

One of the bright spots in our life lately is that our niece has come to live with us. Her mother passed away recently and we were happy to have her come stay with us. It's been quiet since our oldest son has gone away to college so it's been nice to fill the house with some teen-age noise again. :-)

To celebrate I fixed a traditional meal of Burgers and Fries. Dh was thrilled because I used real potatoes and actually deep fried them. Usually I go the healthier route and bake them but I figured "In for a penny, in for a pound" and selected Rachael Ray's recipe for Beer-Braised Bacon Bacon Cheeseburgers. Bacon, cheddar cheese, more bacon, sour cream, real French fries. What's not to love? These burgers were delicious. The burgers were juicy thanks to the finely diced onions and the bacon imparted a nice hint of smokiness. The Horseradish-Mustard sauce complemented it perfectly.

These burgers will surely make regular appearances around here this summer but next time, I'm thinking the fries will be baked in the oven instead. ;-)


Beer-Braised Bacon Bacon Cheeseburgers
Recipe from The Rachael Ray Show

1 tablespoon EVOO
10 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped
3/4 pound ground chick
3/4 pound ground sirloin
2 tablespoons Worcestershire sauce
A few hearty glugs of stout beer, such as Guinness (about 1/2 cup)
1/2 cup sour cream
1 tablespoon prepared horseradish
2 tablespoons grainy mustard
4 slices aged white cheddar cheese
4 lettuce leaves
4 Kaiser Rolls, split
1 red onion, sliced

Preheat oven to 325ºF.

Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 7-8 minutes.

When the bacon is crispy, add in the onion and continue cooking until tender, 2-3 minutes. Use a slotted spoon to transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.

While the bacon and onion are cooling, lay the other 8 slices of bacon out onto a broiler pan and transfer to the oven. Bake until crispy, about 20 minutes.

Return the skillet with the pan drippings over medium heat. While it heats up, add the ground meats to the mixing bowl with the bacon and onion, add the Worcestershire and season the mixture with salt and pepper. Combine the mixture with your hands and divide it into four patties.

Add the patties to the skillet and cook until golden brown, 4-5 minutes per side. When you flip the burgers, lay a slice of cheese on each patty to melt. In the last minute of cooking, add the Guinness to the pan and cook until almost completely reduced and slightly thickened.

While the burgers cook, stir together the sour cream, horseradish and mustard in a small bowl. Assemble the burgers by laying down some lettuce and red onion on each roll, then the patties, 2 strips of bacon and a dollop of horseradish sauce.

Breakfast Panini

I don't eat much meat. Usually I don't miss it, but after being sick for a few days, I felt like I could use a protein boost. This Breakfast Panini from Eating Out Loud was the perfect solution. Crispy bread filled with eggs scrambled with scallions, salty bacon, juicy tomatoes and (since I was out of mozzarella) my own addition of creamy goat cheese. Need I say more? This sandwich would make a perfect breakfast-on-the-go or a simple late night dinner as well.

Be sure to head over to Eating Out Loud for the full recipe. Or check out the last Egg Panini-creation I tried here.

Greek Sandwich with Feta Vinaigrette

This was a great way to use up some of those last few tomatoes from the garden. ::sigh:: I used the extra vinaigrette over some lettuce and diced tomato with dinner and it was delish!


Greek Sandwich with Feta Vinaigrette
Recipe from Cooking Light Magazine

Vinaigrette:
2 tablespoons crumbled feta cheese
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 garlic clove, minced

Sandwich:
1/4 teaspoon salt
1/4 teaspoon black pepper
8 (1/4-inch-thick) slices tomato
8 (1-ounce) slices sourdough bread
1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
3 cups chopped arugula
1/2 cup vertically sliced red onion
2 tablespoons chopped pitted kalamata olives

To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.

To prepare the sandwich, combine 1/4 teaspoon salt and pepper in a medium bowl. Place 2 tomato slices on each of 4 bread slices, and sprinkle evenly with half of the salt mixture. Arrange the cucumber slices over the tomato slices; sprinkle evenly with remaining salt mixture. Add arugula, onion, and chopped olives to the vinaigrette; toss to coat. Arrange the arugula mixture evenly over the cucumber slices. Top with the remaining bread slices.

Italian Breakfast Panini

I didn't do much cooking over the weekend but I did find a great way to take a simple BLT to the next level. I was browsing through some of my favorite blogs when I came across a recipe for an Italian Breakfast Panini over at Inn Cuisine. One look and I was hooked! It sounded so delicious that I bookmarked it and willed myself to remember it the next time we needed dinner in a hurry.

Well after a long day shopping with the girls while dh and ds rode dirt bikes, quick, easy and filling were definite requirements. This panini fit the bill perfectly. Cripy bacon, juicy tomatoes, fluffy scrambled eggs, spinach, cheese, all on some good whole wheat bread. And as if that wasn't enough, the bread is given an extra shot of flavor by brushing it with a mixture of olive oil and Italian seasonings. Delicious!

I also blogged about this sandwich over at my new blog The Good Life: Live Well on Less where I explore ways to save money without resorting to hideous mac 'n cheese in a box or forgoing shopping trips!

Italian Breakfast Panini
Recipe from Inn Cuisine, originally courtesy Aska Lodge B&B, adapted from Relishmag.com

3 eggs
1/8 tsp. salt
Coarsely ground black pepper
2 (3/4 oz.) slices sharp Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
4 slices cooked bacon or Canadian bacon
2 (3/4 oz.) slices Provolone
4 slices oatmeal, sourdough, or any dense bread
Balsamic glaze
3 T Olive oil mixed with 1 tsp.Italian seasoning

Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread. Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.

Yield: 2 servings or 4 half servings.

My Kitchen, My World: Argentina

It was my turn to decide where My Kitchen, My World was going to travel this week. The choices were endless. Where to go? Russia? Nope. Bad experience at a Russian Banquet back in college. Germany? France? Korea? Japan. Hmmm. Nope. This week we're going to Argentina. Sounded like a good plan. I did have to chuckle when I realized that beef-deprived dh had suggested the country with the highest per capita consumption of beef in the world.

Did you know these facts about Argentina?

• The Driest place on earth is the Atacama Desert, in Argentina. It's a place with virtually no vegetation; in some parts of Atacama Desert, it has never rained!
• The highest peak of South America, Aconcagua, is in Argentina. It is 22,834 feet high.
• Argentina is the largest Spanish-speaking country of South America.
  

While dh had been dreaming of steak, I opted for a more family-friendly (as well as budget-friendly) option: Argentine-Style Burgers. Flavored with onion, garlic and jalapeno, the burgers were moist and flavorful without being too spicy. Dh was disappointed that they weren't plain but I much preferred these. And while dh and the kids avoided the chimichurri sauce, I really enjoyed it and can't wait to find other ways to use it! While I was Googling to find the recipe again, I found that one of my favorite bloggers had also blogged about these. Go check out what Elle had to say about her experience with Argentine-Style Burgers over at Elle's New England Kitchen. I'm so jealous of her homemade pita bread! It looks delicious.


Argentine-Style Burger
Recipe from Fine Cooking 73, pp. 49 August 1, 2005

2 Tbs. extra-virgin olive oil
1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
Kosher salt and freshly ground black pepper
1-1/2 lb. ground round (85% lean)
1-1/2 tsp. ground cumin
1-1/2 tsp. dried oregano
1/4 cup finely chopped fresh cilantro
4 5- to 6-inch pita pockets
Thin red onion slices (optional)
Lettuce leaves (optional)
Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

From Fine Cooking 73, pp. 49

August 1, 2005

Tomato Mozzarella Sandwiches

Summer is coming to an end here in the Midwest. Oh the days are still warm enough but the nights are dipping down into the '40's and the first frost isn't all that far away. The kids are back in school. The days are getting shorter. The water colder. The opportunities to go kayaking, fewer and farther between. But most importantly ... soon there will be no more delicious, ripe, juicy homegrown tomatoes!!!!
Dh and I celebrated his birthday by spending the morning kayaking around a one of our beautiful state parks. It was a beautiful day. Warmer than expected and sunny, until a fire somewhere in the area, produced enough smoke to blot out the sun and we started to be pelted with pieces of ash that the breeze carried carried across the entire lake. It seemed to be a large fire (judging by the smoke cloud.) It wasn't very close to the park and we never saw anything about it in the news so I have no idea what it was. It was a really weird experience though. Before that, we had a blast. There was lots of wildlife and very few other boaters. It was like we had the entire lake to ourselves. Quite peaceful and a great way to celebrate one of those forty-something birthdays. Next time though, I will definitely pack a picnic lunch so we don't have to leave so soon!

Here's a great picnic sandwich ... even if it is a little messy! This tasty and easy to throw together sandwich comes from Robin over at Serious Eats! that is the perfect way to enjoy those last few homegrown tomatoes. I can see how this could get a little soggy so you might want to turn it into a salad. The next time I tried it (I'm telling you, it's addicting!) I simply threw all the ingredients into a bowl, dicing the toasted bread and tomatoes and it was great ... and quite a bit less messy! Try it either way. Just try it!

If you prefer your tomato sandwiches with a more mayo-based dressing, here's a link to another tomato sandwich I blogged about recently.


Tomato Mozzarella Sandwich
Recipe by Robin Bellinger at Serious Eats!

2 individual ciabatta rolls
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
2 medium tomatoes
5 or 6 medium to large basil leaves chopped into chiffonade
2 or 3 ounces fresh mozzarella
1 clove garlic

Split the ciabatta and toast. In a bowl, whisk together the olive oil and vinegar and season with salt and pepper.

Slice or chop the tomatoes and toss them with the dressing. Add the basil.

When the rolls are toasted, rub them with garlic and pile them with tomatoes and mozzarella. Drizzle the sandwiches with as much extra dressing as you like before closing them up. Wrap tightly in plastic wrap and eat within a few hours, preferably without refrigerating.

My Kitchen, My World: Indonesia

This week My Kitchen, My World is traveling to Indonesia. I have to admit that I'm not really familiar with Indonesian cuisine. In fact, I didn't have the first clue exactly *what* Indonesian cuisine *was*. A quick Google during this busy week and I didn't really turn up anything that I thought the family would actually eat. (The younger kids are not particularly adventurous eaters.) I'm not sure exactly *how* "Indonesian" this one really is, but it is called Indonesian Steak Sandwich so I'm going with it! ;-) Dh enjoyed it. Ds who has taken a PB&J to school every day for the past seven years didn't care for it. Go figure! ::shrug::

For more Indonesian menu ideas, check out the other members of My Kitchen, My World made this week.


Indonesian Steak Sandwiches
Recipe from Kayotic Kitchen

Steak
Bread
Onion
Bell pepper
2 tbsp soy sauce
1 tbsp brown sugar (or sugar substitute)
1 clove garlic, grated
Ginger, grated
Chili pepper, minced
2 tbsp peanut butter
1/8 tsp sesame oil
Tiny drop of olive oil

Mix 2 tablespoons Soy sauce in a bowl with sesame oil. Add chopped chili pepper, grated ginger and garlic. Add a small amount of olive oil, brown sugar and peanut but. Mix well until mixture forms a thick paste. Spread over all surfaces of the steak and let marinate for at least 1 hour.
Slice onion and red pepper. Grill meat on hot grill. When done, let stand for 5 minutes and slice steak. While meat is standing grill onion slices and red pepper. Place steak slices on bread. Top with the grilled onions and red peppers.

Tomato Sandwich with Basil Mayonnaise

After a busy morning slaving over the stove -- my jam-making a success -- the last thing I wanted to do was prepare a complicated lunch. Remembering that I'd bookmarked a delicious-sounding recipe from Ina Garten that might just be perfect: Tomato Sandwich with Basil Mayonnaise. I had a basket of garden fresh tomatoes that were ripe and juicy and ready to use. It was a simple matter of whisking a few ingredients into the mayo and an incredible sandwich was born. I had two. One toasted and one not. Both were delicious. The Basil Mayo has just the right amount of basil-garlicky goodness. I can't wait to use the left over mayo on something else: chicken sandwich, BLT, pasta. Heck, I can't wait to lick the spoon! This is a great way to use up those end-of-season tomatoes you have laying around. Mmmm!

Tomato Sandwich with Basil Mayonnaise
Recipe courtesy of Ina Garten

1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic
2 slices country loaf bread
1 heirloom or Israeli tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Buffalo Chicken Panini

This is definitely one of our new family favorites: Buffalo Chicken Panini from The Lives and Loves of Grumpy's Honeybunch, who found inspiration for this recipe from Panini Happy. This one was simple, with few ingredients but with plenty of zing.

This was the last weekend for our beach to be open so of course, even though it was pretty cool for Indiana in the middle of August, we had to go. Then ds wanted to practice tennis before his try-outs on Tuesday so we went to the middle school and while ds and dd played tennis, I ran three miles. And while it seemed almost brisk at the beach, running around and around the track with absolutely no shade at all, it was anything but cool! Wow! By the time I made it home, I was beat and needed a tasty and easy dinner idea that I could get to the table quickly. Thanks Honeybunch for coming to my rescue!

No beautiful, drool-worthy photos for this one unfortunately though it definitely deserves one. I had to make the sandwiches one at a time and as I'd finish one, it would disappear before it hit the plate. No worries because I usually use my serving to photograph. Except, I got sidetracked and left mine in too long. Totally blackened the outside. I had to grab this half of a sandwich off of dh's plate just before he started eating it just to get a picture! Unfortunately, his was the first and I hadn't figured out how long to leave it in and the cheese didn't all melt, but at least you get the idea. My blackened sandwich tasted fine, just didn't look very appetizing! To see what this sandwich really should look like, look here or over here.

I was in a hurry to get dinner on the table so to speed things up even more, I used already cooked chicken rather than raw. I also didn't have any chicken wing sauce so I simmered the chicken in a mixture of about half and half butter and Frank's Red Hot Sauce. I also skipped the blue cheese, mainly because I didn't have any but we're not big fans so I likely wouldn't have used it anyway. I also used the sweet French bread we had rather than the pita bread and the sweetness was a nice contrast the the heat of the chicken mixture as well as complementing the sweet goodness of the caramelized onions.

This one was quick, easy and delicious. Just what I'm looking for in a recipe!

You can see the recipe over at The Lives and Loves of Grumpy's Honeybunch or you can check out the original recipe at Panini Happy.

Chipotle Chicken Sandwich

Despite that dh is getting a little tired of all the chicken we've had lately, he enjoyed these Chipotle Grilled Chicken with Avocado Sandwiches we had last night. I figured he would. After all, we've loved every recipe we've tried from Elise over at Simply Recipes. This one was no exception. The chipotle powder provided a nice touch of flavor. (Though for our tastes, next time I think we'd add a bit more or maybe a touch of cayenne for a bit more zing.) As is, the spice level was fine for the kids but a little too tame for the adults. I loved the cool, creaminess of the avocado and I couldn't stop myself from add some crunchy red onion and a juicy homegrown tomato. All in all, it was a great sandwich and a quick and easy meal for a hot summer evening.

Chipotle Grilled Chicken with Avocado Sandwich
Recipe by Elise at Simply Recipes

3 Tablespoons olive oil
1 Tablespoons lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise

In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.

Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.

Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.

Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

Serves 4.

Open-Faced Grilled Greek Burger

I'm getting my money's worth out of the most recent issue of Every Day with Rachael Ray. I've lost track of how many of the recipes we've tried this month. The most recent was definitely a hit with the adults. (The kids were less than enthused however. LOL!) Not surprising since these Open-Faced Grilled Greek Burgers featured grilled onions, feta cheese and portobellos, as well as an "unusual" choice of meat (for us). The actual recipe calls for ground veal but I subbed ground chicken instead and it worked well. The kid's choice would be either a burger from McDonald's or a plain burger swimming in ketchup with *maybe* a slice of American cheese. Dh and I loved it though. The feta added a salty bite and kept the burgers juicy. I love the flavor of portobellos with burgers and often saute up a few as a burger topper. The addition of the grilled onions made this burger look special and added a unique flavor to the sandwich.

Check out the recipe for Open-Faced Grilled Greek Burgers here.

Portobello Wraps

This one is quick, easy and delicious. I found some bargain portobellos at the grocery today. Half price and needed to be used soon. Since I'd stumbled across Vegan Dad's recipe for Roasted Red Pepper and Mushroom Baked Wraps before I left for the store, I grabbed the mushrooms as quicly as I could. Just remembering the yummy photo on Vegan Dad's blog had me drooling my way through the store! Unfortunately when I got home I realized that I didn't have what I needed to make his wraps but I improvised and let me tell you, I can't wait to make his recipe. He used a mixture of mushrooms, including chanterelles which I've never tried before. He also roastes his own red peppers. I cheated. ;-) I used jarred roasted red pepper and a little eggplant-flavored hummus and sauteed the portobellos in a little garlic and olive oil. Delicious! I have to say that I'd not ever thought of adding cheese to this mix but since Vegan Dad did, I tried it and it was delicious! (Of course it was. We're talking gooey melted cheese here!)

On my next trip to the store I will definitely be picking up some smoked paprika and a few chanterelles (assuming that I can find them out here in the middle of nowhere! Morels in the yard, I can find but chanterelles in our grocery store? That will be tougher.)

Check out Vegan Dad's recipe here.

Chicken - Pumpernickel sandwich

I was hungry yesterday, but not really for anything in particular. I decided to make a sandwich, using bits and pieces of odds and ends to clean out the fridge before the big grocery shopping trip. As most of our bread was starting to turn a lovely shade of green, I decided to use up the last of the pumpernickel while it was still fuzz-free. I mixed a few chives, snipped from my herb garden, to the last of the cream cheese and spread it on the bread. Some sliced chicken and a slice of good swiss cheese came next and I topped it with some sliced red onion and some crunchy cucumber. A great way to clean out the fridge as well as a tasty lunch. I can't wait to have it again today!

Sausage, Pepper and Onion Sandwich

Thanks to my fairly recent aversion to eating food at fairs and festivals, at our trip to the county fair last week ended with me walking past booth after booth of yummy sounding concoction-- funnel cakes, ice cream, lemon shake-ups -- without so much as being tempted. Weird considering that I'm not usually a germophobe. In the past couple of years I've gotten more particular about my food. It's got to taste good, obviously but must also be prepared with , oh, say a minimum of flies walking all over it. (Blech!)

Good for the diet, I suppose but leaves something missing from the whole "Fair" experience. So I did what any self-respecting food blogger would do. I came home and created my own sausage sandwich which, BTW, tasted way better than anything they had at the fair. ;-) I started with some of Emeril Lagasse's Gourmet Kicked Up Smoked Sausage. Deliciously spicy without too much heat and the perfect start to the perfect sandwich. The best part though is always all the onions and peppers on top. I make sausage sandwiches fairly often and usually just add a little salt and pepper as seasoning while the veggies soften. I was intrigued to see Elle from Elle's New England Kitchen describing her recipe which added some white wine vinegar to the onions so of course I had to try it. I loved it! Added just that extra zing to really jazz it up. If you want to check out Elle's recipe for yourself, you can find it here.

Here are some other Sausage Sandwich recipes to inspire you:


Sandwich de Merguez from We Are Never Full.

Italian Sausage Encrusted with Herbes de Provence in a sandwich with Roasted Peppers and Chevre from French Kitchen in America.

The Italian Feast Sausage, Pepper & Onion Sandwich from epicurean.com.

Hot Italian Sausage Pittsburgh Style from The Accidental Hedonist.