Mrs. Conner's BLT

There is a story behind this recipe. I was staying at a friends house at the beach. John, aka Paco, is one of the nicest guys you could ever meet. He is a character and loves to dabble in the kitchen. John said....."When he was a young boy he would visit Mrs. Conner and she would make him this delicious sandwich." It was a real treat for him. Well this particular morning John offered to make me a Mrs. Conner's BLT, but when he told me the ingredients I snubbed my nose at it. I thought it sounded just awful, but I was wrong. He talked me into trying a bite of his and I have been in love with this sandwich ever since. As a matter of fact, I even crave it from time to time. So look at this sandwich through different eyes and be brave and try this version of the old classic BLT. Kudos to Mrs. Conner your name lives on in this sandwich.

Mrs. Conner's BLT

• 2 slices bread, toasted
• mayonnaise
• lettuce
• tomato, sliced thin
• 3 slices bacon
• dill pickles, sliced thin, or dill pickle sandwich slices
• 1 egg
• freshly ground black pepper

This recipe is enough for one sandwich. Basically this sandwich is a BLT with a fried egg and dill pickle slices. Toast bread and cook bacon until crispy. Slice tomato and wash a piece of lettuce. Fry one egg in a nonstick skillet sprayed with cooking oil. Flip egg over and I like to press down and break egg yolk and cook until cooked all the way through. Spread the mayo on the toast then add lettuce, tomato, bacon, fried egg and pickles slices and some freshly ground black pepper. Top with second slice of toast then cut in half. Enjoy!

Encrusted Florentine Portabellas

Many friends have tried this recipe, some who don't even like mushrooms or spinach, and they all love this dish. It can serves as a main entree or as a side; paired with a grilled Filet Mignon and a side salad, or alone as a vegetarian lunch. Leftovers are delicious the next day, either microwaved or cold. This recipe is versatile, and well worth making.

• 1 pkg. green giant frozen spinach, 10 oz. box in cream sauce
• 1 pkg. original or reduced fat crescent rolls
• flour
• 4 whole portabella mushrooms 4 to 6 inches in diameter
• 1 Tbsp. chopped garlic in jar
• 1 pkg. 4 oz. crumbled feta cheese
• 1 beaten egg
• ¼ tsp. kosher salt
• freshly ground black pepper

Preheat oven to 425°. Cook spinach in microwave according to package directions. Meanwhile, divide crescent dough into 4 equal size squares. Seal together diagonal floured surface to about a 7 to 8 inch square, adjusting slightly according to mushroom size.

Remove stem from mushroom and discard. Wipe mushrooms with damp paper towel if dirty. Place mushroom in center of crescent square, bottom side up. Mix garlic and cooked spinach together in small bowl. Divide spinach mixture evenly on top of mushrooms. Then evenly divide crumbled feta on top of spinach.

Wet crescent outer edges with water, bring together and press all four seams closed. With a fork poke holes in top of sealed crescents. Brush top of crescents with beaten egg and sprinkle with kosher salt and fresh ground black pepper. Bake in oven for 12 minutes on an insulated cookie sheet or until golden brown. Shorten baking time by 2 minutes for a regular cookie sheet.

I like to use Green Giant's creamed spinach because it is lower in fat and is still delicious. You may use another brand of frozen creamed spinach if you wish. I also use the reduced fat crescents.

Sangrita

Happy Cinco de Mayo!!!

Sangrita not to be confused with Sangria, Sangrita is something completely different, and there are many different recipes to make Sangrita. Some use tomato juice and others use orange juice as a base. I like to make an orange juice based Sangrita. It is an excellent, non-alcoholic chaser to sip with tequila. Yes, good tequila is meant to be sipped, not chugged. So throw away the tools (salt & lemon) and sip Sangrita and tequila together. I recommend a 100% Agave Tequila. It is your preference as to whether you want a Blanco, Reposado or an Anejo tequila. I personally prefer the Reposados. This recipe has been Stud Muffin approved many times. Happy Cinco de Mayo!!! Enjoy!!!

Sangrita

• 2 dried ancho Chiles, cleaned & soaked
• 1 Tbsp. finely chopped onion
• 2 cups orange juice
• 1 Tbsp. Grenadine
• juice of one lime

Soak chiles in hot water for about 10-15 minutes. Remove stem and seeds and cut into pieces with kitchen scissors. Add to a food processor with remaining ingredients. Whirl until it is mixed well and you see the pepper pieces are tiny. Then strain through a wire mesh strainer. Chill juice overnight.

Enjoy as a chaser, following a sip of your favorite tequila.

Tuscan Bean Salad

This recipe gives a new meaning to bean salad. It is so tasty, but a big bonus is that it is a healthy dish, too. The two don't usually go together, but this recipe does that very well. This is the perfect side dish for the warmer days ahead--cold beans on a hot day. Now, how cool is that. Also, my Stud Muffin loves this, and it is one of my favorites as well. Tuscan Fagioli Insalata, enjoy!

• 1 (1 lb. 13 oz.) can Goya garbanzo beans
• 1 (1 lb. 13 oz.) can Goya black beans
• 1 (15.5 oz) can dark red kidney beans
• 1 (15-16) oz. can butter beans
• 1 (15-16 oz.) can pinto beans
• ¼ cup freshly chopped basil
• 1 Tbsp. minced garlic from jar
• ½ cup extra virgin olive oil
• ⅔ cup aged white wine vinegar
• ¾ cup shredded parmesan cheese
• ⅓ cup sun dried tomatoes packed in oil
• 3 spring onions (sliced green tops too)
• ½ tsp. freshly ground black pepper
• freshly ground sea salt to taste

Drain and rinse all beans in a colander. Place in a large mixing bowl. Cut sun dried tomatoes into slivers with kitchen scissors and clean and slice green onions. Add to beans.

Add remaining ingredients to beans. Stir well. Place in an airtight bowl and chill overnight.

Serve as a side or have a bowl of beans for lunch. Healthy can be delicious. Feel free to change the bean selection around. I have used Fava beans, black soy beans, pigeon beans, etc.

Chicken Salad

This recipe is a very popular one, it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals and anniversaries. Yesterday was the best reason of all. I made them for my daughter-in-law Katie's baby shower. Now how about that, I will soon be a first time Grandma. Baby James is due on June 9th. I have not met the little guy yet

and I can hardly wait. I am already in love with my grandson--Nonna is waiting. You don't need a special occasion for these treasures. Chicken Salad is great for the hot spring and summer days ahead. Enjoy!

• 2/3 cup petite frozen peas, thawed
• 2 (12.5 oz.) can chicken breast packed in water, drained
• 1 cup mayonnaise, I use Hellman's light or Aldi's Fit & Active
• 1 Tbsp. Dijon mustard
• ½ tsp. ground white pepper
• 2/3 cup sliced spring onion, tops and root trimmed, sliced thin
• 2/3 cup diced celery

Thaw peas in cold water. Meanwhile, open and drain chicken. Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard and white pepper, mix together well. Chop celery and onion, drain peas well and mix all 3 into chicken salad. Cover and chill overnight.

This chicken salad tastes best on potato rolls. I make them on Martin’s potato party rolls (24 pk). They make a nice small sandwich. Or you can use the burger buns too. I use reduced fat mayonnaise and it is still delicious. Also I can not stress the importance enough to use petite frozen peas, they have a sweetness to them that the larger peas do not.

My recipe is an awesome twist on chicken salad. This is a very requested recipe. I buy large cans of chicken from the wholesale food clubs. Don't let the fact that the chicken is canned fool you, it tastes better then one you would cook up fresh and does not get that flavor change that whole cooked chicken does.

 If making a lot of sandwiches this tip is a time saver. Refrigerate the 24 count packs of Martin's party potato rolls, this makes slicing easier. Pull out 12 attached rolls at a time, do not separate them, slice in half horizontally all the way through. Then remove all 12 bun tops leaving them still connected. Using a small cookie dough scoop up chicken salad and place a dollop on top of each of the 12 roll halves. Top with bun tops and cut with a long knife to separate into 12 mini sandwiches. Repeat until done. This is a great assembly line technique to prepare them.

This is a pic of my expecting daughter-in-law Katie. We just had these chicken salad sandwiches at her baby shower over the weekend and they were a hit.

Deviled Eggs

Well, I must say Easter dinner would not be the same without the lamb shaped butter and my deviled eggs. As a matter of fact, I'm supposed to make these every time we have a crab feasty too. Funny how certain foods get connected to special meals. There is something special about the sweetness of the egg and the saltiness of the olive. It makes my mouth water to just think about them. You can save time by buying the eggs that are already hard boiled and peeled. If you do not, please remember the fresher the egg the harder it is to peel. This is another favorite of my Stud Muffin's. Happy Easter!

• 10 whole hard boiled eggs, peeled
• 3 Tbsp. yellow mustard
• 5 Tbsp. mayonnaise
• 2 ½ Tbsp. sugar
• 2 Tbsp. white vinegar
• ½ tsp. salt
• green olives stuffed with pimentos (large)
• paprika

Hard boil and peel 10 eggs or purchase a bag of eggs already hard boiled and peeled (10 count). Slice eggs in half and gently remove egg yolks and place into food processor, set aside egg whites.

Then add mustard, mayo, sugar, vinegar and salt to food processor. Whirl ingredients in food processor until smooth. Scrape out egg mixture into a gallon size bag. Remove excess air from bag and seal off. Snip a small corner of bag and squeeze a little into each egg white dividing evenly until gone. Then sprinkle tops of egg lightly with paprika.

Slice olives into 3 pieces and place one slice on top of each deviled egg. Refrigerate overnight. Serve the next day. The saltiness of the olives compliments the sweetness of the deviled eggs. These are a favorite in the summertime. Also I am not allowed to have a crab feast or serve Easter dinner without them. Do yourself favor and buy the precooked and peeled eggs that are available.

Baked Stuffed Poblano Peppers

The flavor and mild heat of the pepper is a perfect blend with the cheese and chicken. They are so tasty it will be hard to eat just one. Truly an ethnic treasure here, enjoy!!! In the pic to the right, one pepper has more cheese than the other, serve it either way and they will taste great.

• 8 large poblano peppers
• 1 (12.5 oz.) can chicken breast packed in water, drained
• 1 (4.5 oz.) can chopped green chiles
• 1 cup medium or hot salsa
• 1 (8oz) pkg. of Mexican style grated cheese, reduced fat
• 1 large brown paper lunch size bag
• 8 toothpicks
• cooking spray
• sour cream, optional garnish

Place all eight peppers on a baking sheet and broil sides until bubbly and blackened. Turn peppers every few minutes until blackened all around, being careful not to get burned. Then remove from broiler and place peppers in brown paper bag and fold close. Let sit for 15 minutes to cool down and steam will loosen skin. Then remove from bag and peel off skin, also removing seeds and stems, cutting pepper open and lay open flat.

Preheat oven to 350 degrees. In a large bowl place drained chicken breast and break up chicken chunks with fingers. Then add: salsa, green chiles, and cheese. Mix together well. Spray a 9 x 13 x 2 inch pyrex dish with cooking spray. Evenly divide chicken mixture between the peppers skewering them closed in the middle with a toothpick. Place in 350 degree oven and bake for 30 minutes. Remove and serve immediately with some beans or rice. Serve with optional sour cream.

I love the flavor combo of this chicken, cheese mixture with the peppers. It has just enough heat without being too spicy. If you are a wimp about spice you may stuff sweet bell peppers instead. Be bold and try it truly is not too hot. Enjoy!!!