Muffaletta

Muffaletta is a famous sandwich invented by Italian immigrants back in the early 1900's. It was a

popular sandwich in New Orleans and still is popular today. This delicious, sturdy sandwich is made with round Italian bread, cold cuts, Italian cheese with an olive spread. I just love this sandwich and it is a great make ahead meal. It serves 6 portions! 

• 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

*** Read below for my healthier and time saving tips.

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!

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)
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• 1 Tbsp Tuong Ot Sriracha sauce and 2 Tbsp mayonaise mixed well for burger topping sauce

BURGER TOPPING TIP: 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.

BURGER RECIPE: 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. Meanwhile 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. reduced fat mayonaise  for the Sriracha mayo mixture.

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.

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.

Greek Salad

Dressing:

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tsp. oregano
• ¼ tsp. freshly ground black pepper
• ¼ tsp. salt
• 1/8 tsp. garlic powder

Salad:

• 2 heads of Romaine lettuce
• 2-3 roma tomatoes
• 1 cucumber
• 1 small red onion
• ½ cup feta cheese
• pepperoncini's (pickled in jar)
• Kalamata olives, pitted

In a measuring cup mix salad dressing ingredients together with a wire whisk and set aside.

Wash romaine and tear into bite-size pieces, placing lettuce into a large bowl. Pat lettuce with paper towels to absorb extra water.

Add the following as prepared. Washed and chopped roma's. Cut off about a 5 inch chunk of cucumber, peel then slice thin, reserving the rest for later use. Peel and slice onion very thin, only using about ½ of onion, reserve the rest for later use. Add feta cheese and salad dressing, toss well. You may serve as a small side salad (serves 4-5 ) or a big dinner salad (serves 2-3). Then add 2 pepperoncini peppers and a few olives on top of each salad.

I love greek salads and found myself craving them so I decided to come up with a recipe I can make at home, it is so good. Perfect for dinner on a hot day or a side with a meal. Be creative and top with grilled chicken, cooked shrimp, or tuna salad. Enjoy!

Chocolate Covered Strawberries

Strawberries seem to be plentiful year round these days. Dark chocolate is good for you, and so are strawberries, hey it works for me. Besides Valentine's Day would not be the same at my house without these babies and it's become an annual tradition at our house. I like to make some extra and surprise someone with them. My favorite person to surprise is an elderly person whose spouse is no longer alive. No one thinks about them anymore at this time of the year and what was once a day to look forward to has fallen by the wayside. I'm sure you can think of someone's day to brighten up. They are not just for Valentine's Day as there are so many occasions that you would enjoy these so put your thinking cap on. Sweets for the sweet.

Chocolate Covered Strawberries

• 2 cups Ghirardelli Bittersweet Chocolate Chips from a bag, 60 % Cocoa
  
• 3 Tbsp. Crisco
• ½ cup Ghirardelli Classic White chips, from a bag
• 2 (lbs.) large strawberries w/ leaves (and stems if possible)
• wax paper
• cooking spray

Wash strawberries and dry them well. The trick to coating them well is to have a dry cold berry. Place berries in refrigerator until ready to coat. Chill a cookie sheet in refrigerator.

Meanwhile melt bittersweet chocolate with 2 Tbsp. Crisco over top of double boiler over low heat. Stir with a wire whisk occasionally until just melted and smooth. Do not overheat chocolate, it will burn easily. When chocolate is melted remove berries and cookie sheet from refrigerator.

Cover cookie sheet with wax paper then spray with cooking spray. Hold onto leaves of berry and dip into chocolate coating evenly (start with the larger berries first working down to smaller ones). Hold above chocolate and when chocolate is done dripping place on wax paper lined cookie sheet. Repeat process until all berries are coated. Place cookie sheet with berries in refrigerator. Let berries chill for about 5-10 minutes.

Meanwhile heat white chips and 1 Tbsp Crisco over double boiler repeating same steps to melt chocolate. Scrap melted chocolate into a small ziploc baggie and trim off one corner. Remove strawberries from refrigerator and drizzle white chocolate over top of berries. The trick to a nice fine line of white chocolate is to have a tiny end cut from bag corner and drizzle in a swift back and forth motion squeezing chocolate from bag, about 8 inches above berries. Chill berries in refrigerator for 15 minutes or until ready to serve.

Seal berries in an airtight container, if you need to layer them place a sheet of wax paper between them. They will keep about 1-2 days in refrigerator. Every time you make these it will get easier. Expensive to buy but inexpensive to make.

Spicy Gazpacho

I am dogsitting two Jack Russell terriers this week, what a couple of characters. Izzy & Spanky. Well, it has been a hot couple of days, so I thought I would post a cool and refreshing recipe that's great for summertime.

Spicy Gazpacho

• 1 cup spicy V-8
• 1 cup pineapple juice
• 1/2 cup chopped and peeled mango
• 1/2 cup chopped and peeled papaya
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped seedless cucumber
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 2 Tbsp. minced fresh cilantro
• 1/4 tsp. salt
• 1 tsp. tabasco

Chill V-8 and pineapple juice. Dice fruit and vegetables into very tiny pieces. Mix all ingredients together well and chill for at least 4 hours, or overnight.