Monday, July 26, 2010

Muffaletta

  • 1 round loaf of Italian bread (about 8-10 inches in diameter)
  • 4-6 oz. each of the following lunchmeats: salami, ham, bologna, prosciutto
  • 6 oz. provolone cheese
  • 1 small sweet onion sliced very thin
  • pepperoncini peppers in jar sliced and drained
  • freshly ground black pepper
  • extra virgin olive oil
  • dried oregano
  • olive brushetta in jar or olive tapenade
Did you know that the Italians invented the Muffaletta? In the early 1900's it became a famous sandwich in New Orleans and it was a popular sandwich among the Italian immigrants. This sandwich is made with round Italian bread, then filled with cold cuts, Italian cheese and olive salad. It is a study delicious sandwich. *** Read below for my healthier version. ** Also my time saving tip.

1) Cut bread in half crosswise leaving 2/3 on the top. Spread ½ to ¾ cup olive mixture on bottom half. Then layer evenly with lunchmeat and provolone cheese. Spread onion over top, then pepperoncini's, covering completely. Cover generously with black pepper and oregano.

2) On bread top brush with olive oil until an even layer covers the inside of the top of bread. You may brush on with a pastry brush. Place top of loaf over sandwich and cover with foil.

3) Then place sandwich in a pan and cover it with a cast iron skillet with some heavy cans on top. You will need weight to flatten sandwich down and flavors will meld overnight. Refrigerate overnight.

May be kept for 2 days before eating. When ready to serve slice in half then cut each half into thirds. This will give you 6 pie shaped servings. Mmmm!! Enjoy!!

***Healthier version: I like to scoop out extra bread from top piece leaving a concave shell. To cut back on the fat in the lunchmeat I have used a variety pack of butterball turkey lunchmeats (turkey ham, white turkey, bologna, and turkey salami). And low fat provolone as well.

** For a time saver I used brushetta olive mix bought in the ethnic isle. Your preference as to whether or not you want black or green olives. Or you can use olive tapanade in the refrigerated section of most stores. This is a great make in advance meal that will be sure to create a buzz. Yummy!

Thursday, July 22, 2010

Asian Burger

 This recipe is a really great twist on an old classic, it has a delicious flavor and the toppings bring it over the top. If you want to surprise someone with a different burger recipe you need not look any further. Stud Muffin gave this baby a two thumbs up He would have given it more, but he only has two. Get your Asian twist American style right here.

  •  1.3 (lb) ground turkey 93% lean or ground beef
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • green onions sliced very thin green tops too, about ¼ cup
  • 2 Tbsp. fresh Cilantro, finely chopped
  • 3 Tbsp. Teriyaki Sauce
  • 2 tsp. freshly grated ginger root
  • 5 hamburger buns
  • Garlic flavored olive oil or olive oil
Burger Topping
  • 6 cups Bok Choy, sliced thin, but cut off bottom 1 in. & throw away (I used 1 large one)
  • ½ cup green onion sliced thin
  • 2 tsp. sesame oil
  • 1 tsp. chopped garlic from jar
  • 1 Tbsp. Teriyaki sauce (Kikkoman's)
  • Tuong Ot Sriracha sauce and mayo, optional
You will need a helper to saute the Bok Choy while the burgers are cooking. Unless you have a side burner on your grill to saute it on. Add Bok Choy, green onion, sesame oil, and garlic to a large non stick skillet to stir fry. Mix in the Teriyaki sauce at the end.

Mix all ingredients together well with your hands. When mixed well divide evenly into 5 portions. Shape into burger patties and refrigerate until ready to cook.

Cook on hot grill for about 8 minutes per side for a total of 16 minutes or until no longer pink in center. I know this sounds like a long time, but they are big burgers. Brush inside of HB buns with oil and grill for about the last minute to toast the buns. While burgers are cooking stir fry all ingredients of the burger topping. When all is prepared place burgers on top of buns and with a slotted spoon add some of the Bok Choy mixture over top of burgers. You will have some extra left over and it can be eaten on the side.


I like a squeeze of straight Sriracha sauce on mine, but my Stud Muffin prefers it mixed with mayo. I use a ratio of 1 Tbsp. Sriracha and 2 Tbsp. Sriracha for the Sriracha mayo mixture.

Monday, July 12, 2010

Greek Burger

A greek Salad was my inspiration for this burger. We had this for dinner with fresh corn on the cob. It was oh so delicious.

Greek Burger

  • 1.3 lb. ground turkey or ground beef, 93% lean
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 5 Hamburger buns
  • garlic flavored olive oil or olive oil
  • 5 Tbsp. feta cheese
  • 5-10 pepperoncini peppers, sliced thin
  • red onion, 5 very thin slices
  • cucumber, 15 very thin slices
  • 1 large tomato, 5 thin slices
  • Kalamata olives, whole, for garnish.
Mix together first 5 ingredients very well with your hands. When mixed well divide evenly into 5 portions. Shape into burger patties and refrigerate until ready to cook. I like to do these a few hours in advance to let the seasonings meld.

Cook on hot grill for about 8- 10 minutes or until no longer pink in center. For the last minute brush inside of HB buns and grill with olive oil for about 1 minute. Place burgers on buns and top each one with 1 Tbsp. feta cheese, pepperoncini's, 1 red onion slice , 3 cucumber slices, and 1 tomato slice. Garnish on side with olives.


Shady Brook Farm is my favorite brand ground turkey.

Saturday, July 3, 2010

All American Potato Salad


All American Potato Salad
  • 1 (5 lb.) bag small red potatoes (cleaned then diced bite size w/skin on)
  • 1 large sweet onion, peeled and diced fine
  • Celery, hearts only, using 6 stalks, diced fine
  • 2 cups mayonaisse, I use Hellman's light
  • ¼ cup yellow mustard
  • 1/3 cup sweet pickle relish
  • 1 Tbsp. cider vinegar
  • 1 tsp. salt plus 3 tsp. salt
  • 1½ tsp. freshly ground pepper
In a large pot add potatoes, 1 tsp. salt, and enough water to cover potatoes & bring to a boil. Boil for about 20 minutes or until just cooked through and tender when pierced with a fork. Do not overcook. Drain potatoes in colander and run cold water over them to cool them down. Let drain, and cool for about 30 minutes.

Meanwhile in a medium size bowl mix remaining ingredients together and stir well. In a large bowl add potatoes and mayonnaise mixture together and stir well, being careful not to break up potatoes. Cover and refrigerate overnight. This should be made one day in advance.