Italian Style Mini Hoagie

I was born in Philly and that is where my love for a Hoagie was born. Being a Maryland girl makes you yearn for the great tasting Hoagie's from Philly. The roll and condiments are the key! This is my version, and so far my Hoagie's have been getting a big thumbs up from everyone that eats one. My biggest Hoagie fan was my Stud Muffin until......I met Jim Rollins. Now, Jim Rollins is by far my biggest Hoagie fan. Go Jim!

I first met him when he came to our house to give us an estimate for a generator.  We could tell he knew his business well and is a top notch electrician. He's a busy man teaching students at FCC and also running his business, Rollins Repair. Long story short, I made lunch for everyone the day our generator was installed. That is the day that Jim became addicted to my Hoagies. I have made many for him and he wants me to sell them to him, but good recipes are meant to be shared. I dedicate this blog post to Jim Rollins, my biggest Hoagie fan. He's a personable guy, and deserves the all you can eat Hoagie of his choice. I feel like I made a friend for life. Once again it shows how food can bring people together. 

Below you will see a pic of my ingredients. I buy the Light Mayonnaise (seasonal), Turkey Breast, Amoroso's Club rolls and Mild Banana Pepper rings at Aldi. The Bell-View Hoagie Spread and Reduced Fat Provolone I buy at Giant Eagle. You can get the Campari tomatoes in most grocery stores.

The Club rolls make a nice mini Hoagie but the Amoroso's also sell a Hoagie roll that is about double the size of the Club roll. If you want a larger Hoagie ( Aldi sells that size as well), go for it. Also be creative and change the meat or cheese. Add Salami or Prosciutto for a more truer version. I personally don't eat any red meat, so it fits my needs perfectly. Also, if you want more heat, use Hot Banana Peppers. I don't use salt as it's really not needed and I'm sure you noticed my reduced fat usage as well. If you want to make your fat cells sing, go for it, just don't use reduced fat products. 

INGREDIENTS;

1. Amoroso rolls
2.  Light Mayo
3. Hoagie Spread
4. Turkey Breast lunchmeat
5. Reduced Fat Provolone slices
6. Campari tomatoes
7. dried Oregano
8. Freshly ground black pepper
9. Banana pepper rings
10. Sweet onion, sliced very thin
11. Mild Banana Pepper rings
12. Romaine lettuce, or shredded iceburg
13. Sandwich picks

DIRECTIONS;

• Slice partially cut roll all the way through
• Spread mayo to both insides of roll
• Spread Hoagie spread on top of mayo, but only on the bottom layer
• Add cheese slice & turkey, cut to fit roll if needed.
• Slice a Campari tomato so that you get 3 middle slices, toss away ends
• Sprinkle tomato generously with oregano & black pepper
• Banana peppers go on top of tomato, Pat dry on paper towel if too wet.
• Add onion slices
• Top with lettuce, then roll on top of lettuce.

I like to put a pick in the sandwich to help hold it together. The Campari tomatoes have a nice sweet flavor and are available year round. The rolls are the best this Italian girl from Philly can find in Maryland, and the turkey always has a nice fresh taste. What tops it off best is the hoagie spread, banana peppers and oregano. 

Baked Asparagus Fries w/ Spicy Garlic Dipping Sauce

I found this scrumptious treasure in the Costco magazine. Recipe is courtesy of Jerry James Stone, give him a big thank you for sharing this excellent recipe. Even folks who do not normally like asparagus heartily eat these tender stalks of deliciousness.

It's a bit of time prepping them,  but oh so worth it!

I altered the dipping sauce recipe a bit to cut back on fat and it's still delish!



SPICY GARLIC DIPPING SAUCE

1. 1/4 cup Reduced Fat Mayonnaise 
2. 2 Garlic Cloves, minced
3. 1 tsp Lemon juice
4. 1/2 tsp. Paprika
5. 1/4 tsp. Cayenne pepper
6. 1/4 cup Greek Yogurt, non - fat plain

ASPARAGUS & BREADING

1. 1 cup Panko Bread Crumbs
2. 3/4 cup finely grated Parmesan Cheese
3. 1/4 cup Flour
4. 2 eggs, beaten
5. 1 lb fresh Asparagus, fat stalks work better

• Preheat oven to 425 degrees. Meanwhile prepare Asparagus
• You will need 3 shallow plates. Combine Panko & Parmesan on one plate, then on another plate sift the flour, then the egg mixture on the third plate.

• Wash Asparagus and break off tough ends, it should snap at the right spot on it's own when you bend it. Lay stalks on top of a clean towel or paper towels, leaving them damp.
• Dredge into flour tapping off excess flour with each stalk, then dredge into eggs, then roll into Panko bread crumb mixture.
• Place single file on a GREASED baking sheet being careful not to let them touch
• Bake for 10 - 12 minutes or until golden brown. My oven took 14 minutes.
• While you are baking Asparagus mix together the dipping sauce. Or you may make this in advance earlier in the day, it let's the flavors meld more.

This a a great appetizer or even as a nice side vegetable.

Coconut Cream Pie ~~~ No Bake, Low Fat, & Low Sugar

Coconut! Oh, how I love thee. I must confess that my Stud Muffin and I love it. I have noticed that people either like coconut or they just don't, more for me if you don't.

This recipe is a must try, our taste buds fell in love. It is just the perfect flavor bomb. This scrumptious pie is light, not too sweet and EASY to make. How cool is that! It takes mere minutes to prepare and it will surprise you with genuine goodness.

1.  1, 1.5 oz  pkg Jello brand Vanilla pudding, Sugar Free & Fat Free
2.  2, 1 oz pkg Jello brand Vanilla pudding, Sugar Free & Fat Free
3. 2 3/4 cup cold, Fat Free milk
4. 1 tsp coconut extract
5. 1 bag sweetened shredded coconut
6. 1,  8 oz container of Lite Cool Whip, 50% less fat
7. 1 pre-made graham cracker crust, 9 or 10 inch shell. I used Keebler brand

• In a large bowl open all 3 packs of instant pudding, add cold milk and coconut extract. Whisk with wire whisk for 2 minutes or until slightly thickened and mixed thoroughly. 
• Fold in frozen cool whip with 1/2 cup of coconut. Mix well until completely blended. Then spread evenly into pie crust, mounding slightly in center if need be. Refrigerate while toasting coconut.
• Toast 1 cup or so of coconut in a large nonstick pan ( I prefer a ceramic pan), over medium high heat stirring constantly until it is a nice golden brown. You will need to lower heat once it starts toasting. Place on a plate to cool.
• Once coconut has cooled top the pie with the toasted coconut, cover and refrigerate for 4 hours or until the next day.

Sausage Meatball Soup~~~ Italian Style

I just love a nice tasty, healthy soup on a cold Winter day.  Also, it is so easy to make this one pot wonder and it will warm up your chilly bones from the inside. Trifecta!

This recipe is healthier because I use Shady Brook Farms Sweet Italian turkey sausage instead of pork. It has healthy veggies and high fiber pasta and beans in it as well. If that does not ring your bell enough than the tasty flavor will. This proves that healthy food can taste delicious.


Ingredients:

• 12 cups water*
• 1/3 cup chicken base*
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 medium sweet onion, diced
• 1 can 15.5 oz can of cannellini beans, drained.
• 1 cup high fiber elbow pasta, I used Barilla Protein Plus
• 2 Tbsp of extra Virgin Olive oil
• 1/2 tsp freshly ground black pepper
• 1 Tbsp minced garlic from jar
• 1 pack of Shady Brook Farms Sweet Italian turkey sausage, 1.25 lbs*
• 5 oz package of organic baby spinach
• Shredded Parmesan Cheese for garnish

Directions:

1. In a large soup pot add water and chicken base until it comes to a boil and base has dissolved.
2. Add the next 8 ingredients and bring to a boil again
3. Remove casing from sausage and cut links into small nuggets with a sharp knife. Next add the RAW sausage, dropping in pieces one at a time into boiling soup mixture. Do not stir, cover with lid and lower temp to let it simmer for 45 minutes.
4. After it has simmered for 45 minutes add the spinach and stir well. Cover and cook for another 15 minutes. It may look like a lot of spinach but it wilts down and is the perfect amount.
5. Serve in a soup bowl garnished with shredded Parmesan Cheese.

*I don't eat red meat and that is a personal choice for me. Feel free to substitute pork sausage if you prefer to, but make sure it's Sweet Italian Sausage. 

*If you don't want to use chicken base mixed with water you can use chicken broth instead. I do highly recommend using the base as I believe the flavor is superior.

Spicy Shrimp & Cheesy Grits

The spice of the shrimp meld so well with the cheesy grits. It's like a marriage made in Heaven. This baby has become one of our favorite recipes and it's really easy to prepare too. How cool is that!

I must give Giada complete credit for the Spicy Shrimp recipe. She made it as an appetizer but I had a different idea.  Although I did alter the recipe a tad bit, I just can't control myself. The cheesy grits are my original recipe and also my idea to serve it as main dish. I must say that it is a perfect combo!

      SHRIMP RECIPE

1. 2 lb large shrimp (16-20 ct), peeled and deveined  
2. 4 Tbsp extra virgin olive oil
3. 4 tsp Calabrian chili paste
4. 1/2 tsp dried oregano
5. 1/2 tsp kosher salt
6. 1 cup shredded Parmesan cheese

• Prepare shrimp and refrigerate til you are ready to start cooking. I do this part in advance.
• Preheat oven to 425 degrees
• Start cooking grits
• Meanwhile, in a bowl mix together oil, chili paste, oregano and salt. Set aside.
• Toss chili paste mixture into shrimp and marinate while oven is pre heating. TIP-Make sure shrimp are patted dry before you marinate.
• Place shrimp mixture on a large, rimmed cookie sheet in a single layer.
• Add Parmesan on top of shrimp in an even layer
• Once oven is preheated cook for 10 minutes or until no longer pick and cooked through.

      CHEESY GRITS RECIPE

1.  2 cups chicken broth
2.  1/2 cup white instant grits
3.  1 cup reduced fat shredded Italian cheese, it can be a blend or just mozzarella
4.  3 oz reduced fat cream cheese
5.  salt & pepper to taste  

• In a medium size sauce pan bring chicken broth to a boil.
• Stir in grits and whisk well with a wire whisk.
• Bring grits to a boil then turn down to low heat and cover, stirring frequently for about 7 to 10 minutes.
• After grits are cooked add cheeses, salt & pepper.
• Stir mixture well until cheese is melted and fully blended in.
• Cover and remove from heat.

Once grits and shrimp are cooked place a nice size serving of grits on plate and top with the shrimp.

I like to serve this with a nice tossed salad or caramelized brussels sprouts.

TIP--- I buy my organic free range chicken broth and Cook cook grits at Aldi, it's a favorite of mine to shop at. You will find the Amore chili paste (3.2 oz tube), in the canned tomato aisle at a well stocked grocery stores. Or you can even buy it from Amazon. The chili paste comes in a tube like 

toothpaste does.

Killah Klam Chowdah

If you like Clam Chowder, you will love my recipe. It will make your fat cells sing! Without fail every time I make this people tell me that it is the best that they have ever eaten. It's so rich and delicious and your taste buds will do a happy dance while your fat cells are singing with delight. Enjoy!

1. 2 sticks of salted butter, 8 oz
2.  1 cup celery, diced
3.  1 cup onion, diced
4. 1 51 oz can chopped ocean clams
5. 1/3 cup clam base
6. 2 cups water, divided
7. 3 to 4 yellow meat potatoes, peeled and chopped into bite size pieces 
8. 2 qts Half &  Half or 1/2 gallon
9. 1/2 tsp white pepper
10. 1 cup corn starch

• In a large soup pot melt butter and saute celery and onion until translucent. Do not brown.
• Open the can of clams, draining only the clam juice into the soup pot, reserving the clams.
• Mix together well the clam base with 1 cup of HOT water, now add it to the soup pot. 
• Add the potatoes and bring to a boil for 30 minutes, covered.
• Add Half & Half and white pepper. Mix well.
• Stir 1 cup COLD water with corn starch, mix well with a whisk to make sure that there are not any lumps. then add it to the soup pot.
• Stir constantly over medium heat until soup has thickened. You do not want this to lump up or cook on too high of  a heat.
• Once the soup is thick, add the reserved clam from the can. This will heat through in about 5 minutes. Lower burner to lowest heat and serve immediately 

I mail order my soup base. If you can connect with a restaurant supplier you may be able to buy it from them. 

Kale, Sausage & Bean Soup

I have grown to love Kale and what better way to eat it than in a healthier soup version.  I used uncured Hot Italian Style chicken sausage but you can use whatever rings our bell. I was lucky enough to find a pre chopped and cleaned bag of Kale at my local Aldi store. Matter of fact that is where my chicken sausage was purchased too. It has become my favorite grocery store. I also simmered a piece of rind from a Parmesan block. I highly recommend that you not skip this step because it adds a nice flavor to the soup. I save my rinds and place them  into a ziploc baggie and freeze them until I can use them later on. Yum! Also Chicken base is the bomb! It comes in a jar as a paste and you mix it with water. It has a better favor than store bought broth or even bouillon. Once you get hooked on base you will not turn back. You can find it in the soup isle in any well stocked grocery store. I mail order my harder to find flavors like clam and mushroom.

1. 10 cups water *
2.  1/3 cup chicken base *
3.  1 Tbsp Olive oil 
4.  1 tsp granulated garlic powder
5.  1/2 tsp freshly ground black pepper
6.  1/4 tsp sea salt
7.  1 cup diced sweet onion
8.  1 cup diced carrots
9.  1 piece of Parmesan rind
10.  1 can of cannellini beans 15.5 oz , drained and rinsed
11.  10 oz of hot Italian Sausage, cooked and sliced thin
12.  12 oz bag of chopped and washed Kale or the equivalent of freshly bought

* You may substitute 10 cups of chicken broth and omit the water and base.

Toss all of the above ingredients into a large soup pot and bring to a boil, then cover with a lid and lower heat to simmer for 45 minutes. Remove Parmesan rind and throw away, serve immediately.