March 4, 2013
Have you had one of those weekends where you either have too much to do or don’t feel well enough to do anything at all? That was me this weekend. After taking Friday off and laying in bed all day because the pesky cold virus that was threatening me most of the week final showed it’s ugly face, I still didn’t feel up to much the rest of the weekend. When you have a food blog and do almost all of your cooking on the weekends though, this doesn’t make things easy when all you want to do it lay in bed. So thank goodness for the slow cooker. Normally, I don’t have the patience to wait for food to cook in a slow cooker. But when every physical activity becomes exhausting and all you want to do is rest, the slow cooker is a life saver. And these Sweet Chili Rolls were worth the wait.
Ground turkey is mixed with a blend of water, pinto beans, ketchup, dijon mustard, garlic and chili powder in the slow cooker and cooked low and slow for 6 hours. The result is healthier version of a sloppy joe which is topped with cheese. I love the addition of the pinto beans here because the slow cooking process make the turkey meat tender and texturally perfect with the beans which also provides a boost of fiber. I substituted some of the chili powder with chipotle chili powder to add a little kick so consider adding in additional spices if you choose. I really don’t think you can go wrong here with other flavors like dry mustard or smoked paprika also. Whether you have a lot to and have no time to cook or just need keep your feet up instead of standing in the kitchen, these sandwiches are a happy no-brainer.
Blend chili powder, sugar and cornstarch in a bowl. Add ketchup and mustard and stir to combine.
Pour ketchup mixture into slow cooker and stir in 1 cup water, beans, onion and garlic. Crumble in half the turkey and gently stir to combine. Repeat with remaining turkey.
Cover and slow cook on HIGH for 6 hours or on LOW for 8 hours.
Uncover and add salt. Spoon 1/2 cup of the mixture onto a roll. Top with 2 tbsp shredded cheese.
Overall Rating: Love It
Source: Family Circle Magazine
January 31, 2013
I have to admit, I’m not the biggest sandwich person. Aside from the occasional Wawa junior hoagie, I don’t desire a sandwich very often. At lunchtime, I usually get so cold in my office that I need something warm and cold sandwiches don’t usually cut it. Sometimes, however, a warm panini with gooey cheese can be the perfect solution. Since sandwiches are paired so perfectly with soup I thought this Turkey Panini with Citrus Aioli would be a great complement to the Winter Tomato Soup I posted on Monday.
Smoked turkey slices and provolone cheese are the base to this sandwich which I topped with baby spinach instead of watercress (because I had a huge tub of spinach on hand). Adding a fresh and citrusy touch, an aioli made simply with mayonnaise, lemon and lime zests, garlic and lemon juice is lightly layered on the bread before topping it with the turkey and cheese. This panini, which can be grilled on either a grill pan or a panini maker, is a great twist on the standard turkey sandwich. If you have turkey and cheese in your fridge and you just don’t want another plain old sandwich, consider this. It doesn’t matter what kind of turkey or cheese you use or even if you don’t have any leafy greens. If you love mayonnaise like me, grab a lemon and a lime and whip up some of this citrus aioli for a yummy condiment to any sandwich.
Combine mayonnaise, lemon, lime, pepper and garlic and spread evenly over half the bread slices.
Top evenly with turkey, watercress (or spinach), cheese, and remaining bread slices.
Coat a grill pan or panini maker heated to medium-high heat with cooking spray. Arrange 2 sandwiches in pan. If using a grill pan, place a cast-iron or heavy skillet on top of sandwiches and press gently to flatten. Cook 2 minutes on each side (leave cast-iron skillet on sandwiches while they cook).
Repeat procedure with remaining sandwiches.
- Baby spinach
- Light mayonnaise
- Reduced-fat provolone cheese
- Whole-wheat bread
Overall Rating: Like It
Source: Cooking Light Magazine
December 13, 2012
Sorry I’ve been M.I.A. for over a week now. This is what happens when I get uber-busy at work and then take off for Tampa for 4 days and come home only to spend the next couple of days in bed due to the flu/cold. Please, forgive. I haven’t had much of an appetite but luckily I made these Chicken Burgers with Caramelized Onions before my trip so I can now share them with you.
Ground chicken is mixed with dijon mustard and ricotta cheese, giving the blah meet some zing and moisture. Vidalia onions are cooked low and slow until caramelized and golden brown which adds a sweet textural topping to these burgers. The simplicity of these burgers are appealing but feel free to add any of your favorite flavors, like soy sauce, horseradish or Sriracha, to the mixture before cooking. The real star are the onions which, as I’ve mentioned before, were not only one of my least favorite foods as a kid but a food in general which I don’t think ever went down my throat until I was in my 30s. I swear. Who knew that one day I’d be eating a burger, not with ketchup or mustard or pickles, but with a pile of onions. I would have called you a liar if you accused me.
Melt butter in a large skillet over medium-high heat. Add onion and cook 15 minutes or until well browned; set aside.
In a large bowl, combine chicken, ricotta, Worcestershire sauce, mustard, salt and pepper. Stir until well combined. Form into 4 equal-size patties and flatten.
Heat oil in a large nonstick skillet over medium heat (I used my Cuisinart Griddler). Cook burgers about 5 minutes per side. Partially cover, reduce heat to medium and cook another 5 minutes or until instant-read thermometer registers 165 degrees F.
Place burgers on buns and top each with some of the onions.
Overall Rating: Like It
Source: Family Circle Magazine