I made this for lunch today and it was SOOOO good. Like, so good that I'm craving it again right now. You have to get the roasted red pepper hummus. It's what gives this so much flavor. I did add a little salt to it b/c I love salt.
Hummus Wrap
Serves 2
Ingredients:
2 Tortillas
1 cup of spinach
4 Tablespoons of Roasted Red Pepper Hummus, or your favorite hummus
1 (15 oz) can of black beans, rinsed and drained (you are only going to use about 1/2 the can)
1/2 Avocado, diced
Directions:
Lay out your two tortillas and spread 2 Tablespoons of Hummus on each one. Next spread you spinach on top of your hummus. Add some black beans (about 1/4 of a can) on top of your spinach. Then put your avocado on the very top.
Fold the edges and roll the tortilla up. Cut in half and serve.
My mouth is watering just remembering how good these were! I bought fresh basil to put on them but by the time I made them my basil had all pretty much wilted, so I only had a few bites with basil on them and they were still so scrumptious.
Italian Chicken Hoagies with Roasted Red Pepper Sauce
from Our Best Bites
Ingredients
7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
1 clove garlic, chopped
1/2 cup mayo
1/2 teaspoon fresh lemon juice
kosher salt and black pepper
1 large french baguette (about 24″ long) or 4 large hoagie buns
2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
1 cup shredded mozzarella cheese, or several slices
a handful of fresh basil leaves Instructions
Place roasted red peppers, garlic, mayo, and lemon juice (if you
don’t have a lemon, sub red or white wine vinegar, or just leave it
out!) in a food processor. Add a pinch of salt and a few cracks of
fresh ground pepper. Process until smooth and then store in the fridge
until ready to use. You can make the sauce ahead of time.
Slice bread in half to open it up. Lightly brush with olive oil or
butter and place under a broiler until golden brown and toasted. Remove
from oven and spread red pepper sauce on the bottom half of the bread.
Layer chicken on top of it and top with cheese. Place back in the
broiler just until cheese is melted. Top with basil leaves. Spread red
pepper sauce on other side of bread and put sandwich together. Slice
in to 4 large hoagies, or 8 smaller sandwiches.
We love, love, love pesto at our house. We also love grilled cheese sandwiches. So, this was a big winner for us. And, it was so easy to throw together on a busy school night, with most of the ingredients already in my pantry. Also, I just used my George Foreman grill.
2 slices ciabatta or French bread (I just used whole wheat sandwich bread but I'm sure it's better with these!!)
1 tablespoon soft butter, for brushing the bread
2 slices mozzarella cheese
2 tablespoons basil pesto
1/3 cup finely shredded Parmesan cheese
Directions:
1. Heat a non-stick pan over medium heat.
2. Butter the outside of each slice of bread. Spread basil pesto on
the inside of each slice of bread. Place the mozzarella cheese slices on
top of one piece of bread. Top with the other slice of bread. Sprinkle
half of the Parmesan cheese on the outside of one side of the sandwich.
3. Place the sandwich, cheese side down, on the hot pan. Grill for 2
minutes or until Parmesan cheese is crusted and golden brown. Sprinkle
the rest of the Parmesan cheese on the outside of the other side of the
sandwich. Cook until golden brown and the cheese has melted, about 2
more minutes. Serve immediately.
We had amazing weather here in LA over Easter weekend so Beau and I decided to go to the beach and spend the day exploring Malibu. While there we ate lunch at a walk-up-window style Italian Cafe that looked really good and then ate outside. Beau ordered a sandwich that was sooo good and upon further examination I realized that I could totally make it at home and didn't need to pay someone $13!! Although the ingredients are not something you would have ready on hand they are not hard to find and make a super yummy low maintenance and fairly healthy italian sandwich and it's fun to play around with depending on what you like!
Bread: Ciabatta -toasted
Spread: small amount of olive oil with a sprinkle of dry basil (i wanted to try pesto and got it out to use but it had gone bad :( but i bet it would be good on it)
Meat: Prosciutto or any other italian meat- (i just bought an italian 3 pack with calabrese salame, prosciutto and capocollo at Trader Joes that was really yummy)
Cheese: Fresh fresh fresh mozzarella..mmmmm
Veggies: arugula (lots of arugula a must!!) and sun dried tomatoes ( i used fresh tomatoes because Trader Joes has some right now that taste like they are straight out of the garden and it makes the sandwich a little more moist)
Cook the broccoli in the bouillon and water, stirring occassionally, until tender. Puree in blender with milk and flour (this will guarantee a smooth thickening of the soup). Put back in pan and cook slowly, until thickened. Add cheese until melted.
For the Paninis: (Makes 4 sandwiches)
4 slices of your favorite bread (or roll)
Mustard
Ranch dressing (light)
2 slices of cooked, crispy bacon
8-12 slices of turkey deli
1 avocado
Cheese
Spread a drop of ranch dressing and mustard on one side of bread. Cover with 1/2 slice of bacon. Add 2-3 slices of turkey, 4 thin slices of avocado (@1/4 avocado each), sprinkle cheese on top. Cook in oven at 375 degrees until desired browning occurs and cheese is melted.
These chicken sandwiches were so good- totally packed with amazing flavor. While the original recipe calls for cutting the chicken into cubes and then grilling it, if I make it again, I will leave them as breasts and serve them on whole wheat hamburger buns with some sort of green (like arugula or spinach). Seriously though, this is one flavorful dish. It would also be great served just as a chicken breast with rice on the side. So good.
1/2 cup olive oil 2 garlic cloves, minced 2 Tbsp chopped fresh basil 1/2 tsp dried oregano 2 tsp grated lemon zest 1 Tbsp fresh lemon juice 1 tsp salt 1/2 tsp pepper 1/4 tsp red pepper flakes 3 Tbsp mayo 1 Tbsp red wine vinegar 1 1/2 pounds boneless, skinless chicken breasts (trimmed) 6 (6-inch) sub rolls
Mix the oil, garlic, basil, oregano, lemon zest, salt, pepper and pepper flakes in a large bowl. Take 2 Tbsp of the oil mixture and place into another bowl and set aside. Prick the chicken breasts with a fork all over on each side. Cut into 1 1/4 inch chunks. Add to large (first) bowl of marinade. Refrigerate and marinate for at least 30 minutes and no longer than 3 hours.
Whisk together mayo, vinegar and lemon juice with the 2 Tbsp of oil mixture set aside earlier. Remove the chicken and thread onto metal skewers. Heat your gril for 10 minutes on high. Oil your cooking grate. Place the skewers on the grill, turning frequently. Cook for 10-15 mintues. Remove from grill and allow chicken to rest for at least 5 minutes. Grill the rolls on grill for a few seconds each. Remove quickly or they will burn. Remove the chicken from the skewers and place directly on the rolls. Drizzle with mayo sauce mixture
Out with the cold and in with the...chicken salad sandwiches! Oh, how I adore chicken salad in the spring! I was first introduced to chicken salad sandwiches not even 2 years ago and I became an instant fan. I've tried many different recipes, but have finally found one that, in my opinion, is the best. I made this for a friend's birthday party last week and everyone raved.
Toast almonds at 375 for 4-5 minutes, until golden brown. Whip cream until soft peaks form. Fold in remaining ingredients and chill. Serve on bread (croissants are the best), crackers, romaine lettuce leaves, or eat it straight out of the bowl!
I remember the first time I had a panini sandwich, I seriously thought it was as close to perfection in a sandwich as you can get. I still feel that way, but let's be honest, how often are you going to break out the sandwich maker (i.e., George Foreman grill) for lunch when your kids are hungry and whiny before naps and all you want to do is slap a little PB&J on some bread and tuck them in for a few hours of peace and quiet? (How's that for a run-on sentence??) So, my solution? Sandwiches for dinner! Yeah! These are so yummy and so easy and can be pretty healthy (as long as you don't slather on the pesto and butter). I just made mine on regular ol' whole wheat sandwich bread and it was delizioso.
bread (artisan is traditional, but use whatever you have on hand will work) butter (optional) pesto grilled chicken mozzarella cheese (fresh is best) tomatoes avocado roasted red peppers
Lightly butter outsides of bread. Lightly spread pesto on insides of both pieces of bread. Layer chicken, cheese, tomatoes, avocado slices, and peppers, cover with top slice of bread. Lay flat on sandwich grill (George Foreman) and cook for about 5 minutes, til outsides of bread are nice and toasty. Serve immediately.
To make roasted red peppers, half the bell pepper and remove seeds and stem. Place face down on a sheet of tinfoil and place under the broiler. Broil until the skin is black all over, about 8 or so minutes. I cover the tops of the pepper with some tin foil when it gets black and continue to broil it so the remaining sides will blacken. Once the skin is black, fold the tinfoil around it to seal in the heat (or place in a bowl and cover with Saran wrap) and let sit for 20 minutes (I've scrimped on the time before, and I think it still tastes good). Then peel off the black skin and cut into slices
If you're like me, you have a ready-to-go arsenal of yummy, quick, easy, less-than-30-minute meals for those nights when you're either too busy or just not feeling Julia Child-ish. I've made this a few times before, and it is definitely all of those things. Don't skimp on the ingredients (I did that the first time which made for a rather dry sandwich). You can health-ify it by using whole wheat bread.
1 loaf french bread, cut lengthwise 2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast) 1/2 cup light mayo 1/2 cup reduced fat sour cream 2 green onions, thinly sliced (white and green parts) 1/2 teaspoon garlic salt 1/3 cup fresh parsley, chopped (or 2 tablespoons dried) 2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese) Olives, chopped (0ptional)
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
Every once in a while I like to throw my family for a loop and make a sandwich for dinner. I found this recipe on the regular emails I get from Kraft Kitchens and knew that I just had to try it. It's ooey, gooey, somewhat healthy, and very unique. I made a few simple changes from the original recipe to make this a sure keeper!
Southwest Chicken Salad Panini adapted from Kraft Foods
2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. mayonnaise or MIRACLE WHIP Light Dressing
2 Tbsp. Light Ranch Dressing 1 Roma tomato, diced
8 slices Italian bread (I used whole wheat sandwich slices)
1 avocado, sliced
4 slices of Monterey or cheddar cheese butter
Heat panini grill (I just use my George Foreman grill). Mix chopped chicken breasts, chili powder, mayo or miracle whip, ranch dressing, and diced tomatoes in small bowl. Lightly butter outside of both pieces of bread. Place one piece of bread on grill and add chicken mixture to cover bread. Add avocado slices and cheese slice to liking. Top with second piece of bread and grill.
I love sloppy joes- they're a really great comfort food...I made this tonight and thought it tasted great. This is a fancy sloppy joe (if there is such a thing!)- I served it on nice hamburger buns, with or without cheese melted on top. Be careful with the cloves- don't put too much in!
1 Tbsp olive oil 1/2 cup minced carrots (can sub chopped bell pepper) 1 cup chopped onion (about 1 medium onion) 1/2 cup chopped celery 2 cloves garlic, minced Salt 1 1/4 lb ground beef 1/2 cup ketchup 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed) 1 Tbsp Worcestershire sauce 1 Tbsp red wine vinegar 2 Tbsp brown sugar Pinch ground cloves 1/2 teaspoon dried thyme Pinch cayenne pepper 2 turns of freshly ground black pepper 4 hamburger buns
1. Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté until soft. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
2. Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan and cook until entirely browned.
3. Return the vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste (I added salt). Serves 4.
Okay, these sound really weird but they were so, so good. They have also been officially declared as the perfect baby/wedding shower food. I highly recommend them! 24 good white rolls, if you are in utah we like shirley's or judy's 24 pieces good honey ham 24 small slices swiss cheese 1/3 mayo 1/3 cup miracle whip
in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together. in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm. ** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.
We really enjoyed these and they stayed fresh for several days! Definitely a man meal!
1 recipe of Breadsticks and Pizza Dough (see below)
Desired fillings (I used about 6-8 oz. of ham and 4-6 oz. sharp cheddar)
Prepare dough through the first rise. After dough has risen the first time, turn it out onto a lightly floured surface and roll into a rectangle, probably about 16x8 inches big (16 inches long, 8 inches tall). Using a pizza cutter, cut dough into 8 equal portions.
Leaving a little bit of a "margin" on the right and left sides, add toppings with the cheese going on last. Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Starting at the bottom of the "mummy," tightly roll the filled dough, stretching it very gently as you go to make sure you're getting a tight seal. Place on a sprayed cookie sheet and repeat with remaining dough. When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F.
When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they're still hot.
And honestly, these are just as good not-hot as they are straight from the oven, so if you or your honey are looking for something to take to work and eat for lunch but don't have access to a microwave, these will still be pretty darn good!
FREEZER INSTRUCTIONS:
Bake according to directions and allow to cool. Place in a Ziploc freezer bag, squeezing out all the air. When ready to serve, just pop in the microwave for 2-3 minutes (depending on how fast your microwave cooks).
Breadsticks and Pizza Dough Recipe from Our Best Bites.com
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.
*This dough was really, really good. We used whole wheat and it definitely could have been used to make bread!
3 Tbps olive oil 1 Tbsp 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
1. In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.
2. 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.
3. 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.
4. Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
Serves 4.
My Changes: I really liked this sandwich- it was easy and pretty healthy too. I pounded the chicken in a ziploc bag (with a meat mallet) and then poured the marinade into the same bag and refrigerated for several hours. I cooked these on a skillet over the stove b/c our gas grill wasn't working- and they still turned out very juicy and nice. I had a block of monterey jack cheese and so just cut little pieces off of it and melted them on the sandwich near the end of cooking. I used whole wheat sandwich buns from Wal-Mart and they were very tasty.
Instead of slicing the avocado, I mashed it and spread it on top of the mayo- I'm not a huge fan of avocado and I felt like this worked better for me and gave a great flavor. For next time, I might try putting some roasted red peppers on top as an additional garnish- Yum!
