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Entries in Sandwich (5)


Buffalo Chicken Burgers with Spicy Celery Slaw

Buffalo Chicken Burgers

Summer is quickly approaching, which means I need to beef up my collection of burger recipes for causal cookouts. I’ve said it before, but being from Buffalo, normally the “buffalo” flavor isn’t really our thing, but on a whim, I gave these burgers a try. Man, am I glad I did, though I never should have doubted how amazing they would be, since the recipe comes from a Buffalo-native! The burgers themselves have the perfect amount of spiciness, and the coolness from the slaw on top brings everything together to make one outstanding burger for your next cookout. Placed on homemade whole wheat burger buns, this easily has become one of our favorite burgers! 

For the Burgers
2 1/2 tablespoons Butter (I used less)
1 Onion, finely diced
2 Garlic Cloves, minced
1 pound Ground Chicken Breast
2-4 tablespoons Hot Sauce, to taste (I used Frank’s)
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute, stirring constantly. Cool slightly. In a large bowl, add the onion mixture, chicken, hot sauce, salt, and pepper. Combine the mixture with your hands, being careful not to over-mix. Divide the mixture into four portions and shape each into a patty. Grill the burgers until the chicken has cooked completely, being careful not overcook. Place each burger on a bun and top with slaw (recipe below).

For the Slaw
1/4 cup Mayonnaise
1/4 cup Greek Yogurt
1-3 teaspoons Hot Sauce, to taste (I used Frank’s)
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
3 Celery Stalks, thinly sliced
1 Carrot, shredded
4 Scallions, thinly sliced
3 ounces Blue Cheese, crumbled

In a large bowl, combine the mayonnaise, yogurt, hot sauce, garlic powder, salt, and pepper; stir well. Add the celery, carrot, and scallions and stir until coated with the sauce. Gently fold in the blue cheese crumbles. Add additional salt, pepper, and hot sauce, to taste. 

SOURCE: An Edible Mosaic


Roast Beef, Pepper, and Cheddar Sandwiches

Beef and cheese sandwiches

Sometimes I just don’t feel like cooking. It’s nights like those when I need quick meals in my repertoire to keep me from eating out. Like this one. Reminiscent of a fast-food beef and cheese sandwich I remember from my youth, but way better and more grown up. Perfectly cooked roast beef, sautéed onions and peppers, and a sauce actually made of cheese make for a very quick and very delicious weeknight meal. A word of warning…leftovers make for a messy lunch, but so worth it!

1 pound Roast Beef, medium-rare and thinly sliced
1 Onion, thinly sliced
1 Green Pepper, thinly sliced
2 teaspoons Olive Oil
2 cups Cheddar Cheese, grated
1/2 cup Evaporated Milk
4 Hoagie Rolls, split in half

Divide the roast beef between the 4 rolls on a baking sheet, and heat in an oven at 350 degrees for about 5-8 minutes, or until heated through. Meanwhile, sauté onions and peppers with olive oil in a medium pan until softened, about 5-7 minutes. Season with salt and pepper and set aside. In a small saucepan, stir together the cheese and evaporated milk over medium-low heat until the cheese has melted. Season with salt and pepper. Top the roast beef with the sautéed onions and peppers and drizzle with the cheese sauce. Serve immediately. 

SOURCE: Cooking For Keeps


Avocado Cilantro Chicken Salad

Avocado cilantro chicken salad

First of all, I want to apologize for the dark picture; I made this for dinner on a Wednesday, Joel didn't come home from sailing until 10pm, and I didn't think that it would look nearly as appetizing the next day after the avocado had time to oxidize. Now that thats out of the way...Today is the last Secret Recipe Club reveal day of the summer. Though I'm sad to see summer go, I'm looking forward to getting back to a routine once school starts. This month, I was assigned to Jaime's blog, Mom's Test Kitchen. Jaime is a wife and mom of a sweet little girl, yet she still has time to participate in (and host) several different recipe round-ups quite regularly. I don't know how on earth she has the time or energy, but I'm glad she does because she has quite the collection of great recipes on her site! I happily searched through her blog and came across this interesting twist on a classic dish. Swapping out mayo for a healthier fat like mashed avocado is definitely something I never would have thought of on my own, but it really gave the chicken salad a nice flavor and made me feel a little healthier eating it. If you are bored with traditional chicken salad, I highly recommend giving this fun twist a try. Thanks, Jaime, for showing me how to use avocado as a delicious substitute in a classic favorite!

2 cups Chicken, cooked and shredded (I used 2 small breasts)
2 tablespoons Scallions, chopped
1 tablespoon Red Onion, minced
1/2 cup Cilantro, chopped
1 Avocado, mashed
Pinch of Garlic Powder
Pinch of Chili Powder
Pinch of Ground Cumin
Juice from 1 Lime
Salt and Pepper, to taste

In a bowl, combine the chicken, scallions, red onion, cilantro, and avocado. Squeeze the lime juice over the bowl and mix. Season with salt, pepper, garlic powder, chili powder, and cumin. 

SOURCE: Mom's Test Kitchen 


Pickled Vegetables

Pickled vegetables

I was very excited when I found out that the theme for this month's First on the FIrst was pickles! When it comes to those sweet, tangy, crunchy vegetables, you either belong to the "love 'em" or "hate 'em" camp. I belong in Camp Love 'Em! I'm the kind of girl who always asks for an extra pickle whenever I'm at a hot dog stand; my favorite part of eating at a deli is the pickle on the side of the sandwich; you get the picture. Generally, when you think of pickles, you think of cucumber slices soaked in a brine, but lately, I've been enjoying other vegetables as pickles too! We went to the farmers' market last week and I picked up a big bunch of beets and radishes. While I didn't have anything in mind for them at first, I quickly decided that they would be delicious pickled, so I gave it a try. There is something about a pickled beet that I can't quite describe, but it is absolutely delicious! Below, I have listed the vegetables that I chose to use, however the recipe can be easily adapted for whatever vegetables you like best. Give these pickled vegetables a try for your next backyard barbecue. I promise, you won't be disappointed, and they will disappear very quickly!

2 Kirby Cucumbers, sliced thin
1 Carrot, peeled and sliced thin
2 Radishes, sliced thin
1 Beet, sliced thin
1 cup White Vinegar
4 tablespoons Sugar
2 tablespoons Salt
2 tablespoons Yellow Mustard Seed
1 cup Cold Water

Using a mandolin or a knife, thinly slice the vegetables. Evenly split the vegetables between glass jars (I used 2 pint jars). In a saucepan, bring the vinegar, sugar, salt, and mustard to a simmer, stirring until the salt and sugar dissolve. Remove from the heat, stir in the cold water, and allow the brine to come to room temperature. Pour the brine over the sliced vegetables, evenly dividing it between the glass jars. Cover the jars and refrigerate for at least one hour. Serve on sandwiches or as is. 

SOURCE: Smitten Kitchen



Drunken Chipotle Chicken Parmesan Sandwich

Chipotle chicken parm

We have our fair share of Italian restaurants in our area, and chicken parmesan is on just about every menu. While the dish can be greasier at some restaurants than others, once you've had the dish at one restaurant, you've pretty much had it everywhere else; meaning there is pretty much no variation when it comes to chicken parmesan, except for of course swapping out the chicken for eggplant. Because of this, I don't typically make chicken parm at home. However, when I saw an actual variation for a chicken parm recipe that made it slightly spicier and included beer, I was sold. I couldn't wait to give these sandwiches a try. They took a little while to come together, but once they were done, they had a flavor unto themselves. We were hooked! The breaded chicken was perfectly flavored and the sauce had a bit of a kick to it. We ended up with some sauce leftover, which will be great for pasta tossed with vegetables later in the week, or frozen for another meal.

1/2 Vidalia Onion, chopped
5 tablespoons Olive Oil, divided
3 pounds  Tomatoes (I used 2 pounds of heirloom)
2 Garlic Cloves, minced
1 cup IPA (I used a pale ale)
1/4 cup Tomato Paste
1 large Chipotle Pepper (from a can of chipotle in adobo…I used 2)
1/2 teaspoon Salt
1/4 teaspoon Paprika
5 Basil Leaves, chopped
1 teaspoon Fresh Oregano, chopped (2 sprigs)
2 Chicken Breasts
Salt and Pepper 
2 Eggs
1 cup Italian Breadcrumbs
1/4 cup Parmesan Cheese, grated or shredded
1 cup Flour
3 tablespoons Olive Oil
4 Italian Sandwich Rolls
1 ball Fresh Mozzarella, cut into slices

Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the tomatoes and cook until the skins start to peel, about 5 more minutes. Add the garlic and cook until fragrant, 30 seconds. Add the beer and the tomato paste and allow to simmer until most of the tomatoes have broken down, about 10 minutes. Transfer to a large food processor or a blender, along with the chipotle pepper, basil, salt, paprika, and oregano; process until smooth. Taste the sauce and add additional chipotle peppers if desired (the more you add, the spicier the sauce will be). If the sauce is too watery, return it to the stove and simmer until it has reduced and thickened to your desired consistency. The sauce can be made up to 3 days in advance, stored in sealed containers in the refrigerator.

Slice the chicken breasts in half, creating 2 filets from each breast. Pound the chicken to an even thickness using a meat mallet, rolling pin, or heavy frying pan and pat it dry. Place the eggs in a bowl and beat well. In a separate bowl, place the flour. In a third bowl, mix the breadcrumbs and parmesan. Heat the remaining 3 tablespoons of olive oil in skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, shaking off any excess; dip the chicken in the egg bowl, turning to coat; finally, dredge the chicken in the breadcrumbs until fully coated. Fry the chicken in the hot oil until golden brown on the underside, about 3 minutes. Turn, and continue cooking until the chicken has cooked through (this is where my chicken started to burn, so I finished cooking it in a 375 degree oven on a baking rack over a cookie sheet) Slice the rolls in half and place them on a baking sheet. Spoon generous amounts of the sauce onto the rolls. Cut the cooked chicken filets in half, lengthwise, so that they will fit on the roll. Top the chicken with a slice of mozzarella and sprinkle with additional parmesan cheese, if desired. Place the open-face sandwiches under a broiler for 30 seconds, or until the cheese is melted and slightly golden. Top the sandwich with additional sauce and the other half of the roll and serve. 

SOURCE: The Beeroness