Good Ole' Open Faced Tuna Melts

Something about Spring makes me think of all things picnic - tuna salad, chicken salad, fresh fruit, pimento cheese and a delectable crisp white wine. What I love about this tuna salad is its simplicity. You probably have a few cans of tuna already in your pantry and the other items are most likely already in your refrigerator. You can make this tuna salad in about five minutes and you will have enough melts for your entire family!

You Will Need:

• 15 oz canned tuna, drained
• 1/2 cup mayonnaise or miracle whip
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 cup sweet pickle relish
• 1/2 cup diced celery
• 6 slices of crusty bread
• 6 slices of sharp cheddar cheese

Here We Go:

• Preheat the broiler
• In a mixing bowl, combine sweet pickle relish, tuna, mayonnaise, celery, salt and pepper
• Mix thoroughly with wooden spoon     
• Arrange the bread slices on a work surface        
• Spread tuna mixture on bread slices
• Top the tuna salad with a slice of sharp cheddar cheese
• Place sandwiches on a sheet tray and place under broiler
• Cook until cheese is melted, about 5 minutes

Makes 6 Tuna Melts
Happy Feasting!

Picnic Chicken Salad

I know that the idea of a spring picnic seems months away, but this mild January weather has me dreaming of flip flops and shorts. Since we might not be having any picnics in the near future, this chicken salad is perfect for baby and bridal showers or even for an easy weekday lunch option. I love to make this chicken salad over the weekend and have lunch for the rest of the week!

You Will Need:

• 2 cups pulled white meat chicken (buy a cooked rotisserie chicken to make it easier!)
• 1/4 cup light mayonnaise or miracle whip
• 2 Tbsp slivered almonds
• 2 Tbsp Craisins
• 1 stalk celery, diced
• 1 tsp minced tarragon
• 1/4 tsp pepper
• 1/4 tsp sat
• Leaf lettuce and tomato slices for topping
• 2 slices of wheat bread, toasted

Here We Go:

• Place the chicken in a bowl and add mayonnaise, almonds, Craisins, celery, tarragon, salt, pepper and toss well
• To assemble, top toasted bread with chicken salad, leaf lettuce and two slices of tomato
• Cut in half and serve

Makes 2 Sandwiches
Happy Feasting!

Old Skool Playa

My birthday was back in August and seeing how much I love to cook, and love a good sandwich, my brother and his girlfriend gave me a cookbook as part of my birthday present. This was not just any cookbook. This was "The Big New York Sandwich Book". The book is chocked full fabulous sandwich creations "from the city's greatest restaurants and chefs."

The Old Skool Playa is an oldie but a goodie and I couldn't help myself from making it for lunch. This is a grilled cheese West Village style according to the book. Murrays' Cheese Shop has been around since the 1940's and you will find hundreds of cheeses to choose from (tastings included!) They took a classic grilled cheese recipe, and rather than cooking it on the stove-top they broiled it in the oven for an even crunchier, tastier American favorite.

You Will Need:

• 3 slices thick smoky bacon
• 2 slices bread of your choice
• Butter
• 3 oz sharp cheddar cheese
• 3 slices tomato

Here We Go:

• Heat a skillet over medium-low heat and cook the bacon to desired degree of doneness; drain
• Preheat the broiler
• Butter the bottoms of each piece of bread and evenly distribute the cheese across both slices of bread
• Put the pieces of bacon on top of one half of the bread slices
• Place the bread on a baking sheet and toast until they're golden brown
• Remove from oven, add tomato to cheese and bacon slice, and close the sandwich

Serves 1
Happy Feasting!

Turkey Caesar Salad Bagel Sandwich

We are all always trying to spice up our lunch options. Lunch can oftentimes become redundant with the same old salad or turkey sandwich. Well, this turkey caesar bagel is delicious and such a creative way to eat your favorite caesar salad on a bagel. Layers of honey turkey, creamy caesar dressing, romaine lettuce, yellow onion, fresh parmesan and tomato make this my new favorite lunchtime combination! I will definitely be adding this into my weekly rotation and you guys should too!

Adapted from Cooking Light August 2011

You Will Need:

• 1 sesame bagel, toasted
• 2 or 3 slices of honey turkey
• 1 1/2 Tbsp creamy caesar dressing of your choice
• 2 or 3 thin slices of yellow onion
• 2 or 3 pieces of torn romaine lettuce
• 2 thin slices vine ripe tomatoes
• 2 or 3 thin slices of parmesan

Here We Go:

• Spread dressing evenly on cut sides of toasted bagel
• Layer turkey, onion, lettuce, tomato and parmesan on bottom halves of bagels
• Top with the top half of the bagel
• Slice sandwich in half and enjoy

Serves 1
Happy Feasting!

Prosciutto, Pear and Gruyere Panini

As we continue the purging process this week (we move on Monday!), I whipped up this panini for lunch and it was so very tasty. The saltiness of the prosciutto coupled with the sweetness of the pear is a wonderful match. I hope that when we are on our trip to Italy, in a few weeks, we can have many more paninis like this one. With only three ingredients, this can be on the table in ten minutes for quite the satisfying lunch or dinner.

You Will Need:

• 4 slices country style or wheat bread, sliced
• 4 slices prosciutto, thinly sliced
• 1 ripe pear, thinly sliced
• 2 slices gruyere cheese
• 1 Tbsp butter or margarine

Here We Go:

• Prepare panini maker or grill pan by melting 1/2 Tbsp butter on med/low heat
• To assemble sandwiches, layer gruyere on bread slices
• Top with prosciutto, followed by a layer of pear
• Top with another slice of bread and lightly brush top with 1/4 Tbsp remaining butter or margarine
• Place butter side down on panini press and brush other side with leftover 1/4 Tbsp butter
• Close the lid and cook according to directions
• If you do not have a panini press, you can use a grill pan and simply press firmly with a spatula (Ours was already packed up so this is what I did and it turned out great)
• Flip sandwiches mid-way through (roughly 4 minutes) and grill on other side
• Sandwiches are done when bread is crisp with golden-brown grill lines, and cheese is warm and melted (Roughly 8-10 minutes)

Makes 2 Paninis

Happy Feasting!

Curry Chicken Salad

As I have mentioned before, I am always searching for new lunch ideas. It is important to me to be able to keep lunch at the office somewhat exciting. I love making various salads (tuna, chicken and egg) at the beginning of the week and then being able to quickly grab some in the morning to eat with crackers, on top of a salad or in a sandwich. This curry chicken salad is easy and quick thanks to the pre-cooked rotisserie chicken. If you are not a curry fan, omit the curry powder altogether and just make good ole' regular chicken salad.

You Will Need:

• 1 whole rotisserie chicken, shredded
• 2 stalks celery, sliced 1/4 inch thick
• 1/4 cup pine nuts
• 1/4 cup golden raisins
• 3/4 cup fuji apple, diced
• 3/4 cup seedless red grapes, halved
• 1/2 cup miracle whip or light mayonaise
• 1 1/2 tsp curry powder
• salt and pepper to taste

Here We Go:

• Place first six ingredients into large bowl
• Add miracle whip or mayonaisse and mix together with wooden spoon
• Add curry power and continue to mix
• Serve atop a bed of lettuce or with bread

Happy Feasting!

Grilled Cheese : Gruyere, Monterey Jack and Tomato

April is national grilled cheese month, and as this is the last week of the month, I couldn't let the opportunity to have a grilled cheese post go out the window! When I make a grilled cheese I usually go for good ole' American cheese (I know most of you are cringing right now, including my husband), but what would a grilled cheese, the staple American sandwich, be without ooey, gooey, melted American cheese goodness?

Well, it seems that a grilled cheese can survive without American cheese just fine. I used vine ripened tomatoes and amazingly delicious gruyere and monterey jack. Although, I will continue to eat some of my grilled cheeses with American cheese, this grilled cheese is definitely the blue ribbon winner today!

 You Will Need:

• 4 slices of bread, 1/2 inch thick
• 2 slices Gruyere cheese
• 2 slices Monterey jack cheese
• 1 vine ripe tomato
• 2 Tbsp butter

Here We Go:

• Heat a pan over medium-low  heat
• Butter one side of each piece of bread
• Place two slices, butter side down, in the pan, top with the cheeses and tomato and the remaining slices of bread, butter side up
• Grill until the cheese has melted and the bread is golden brown on both sides; roughly 5-7 minutes 

Serves 2
Happy Feasting!





  

Spring Green Risotto

My new obsession is a cookbook. It's not a new cookbook that has just hit shelves, but it is fairly new to me and I am in love. It is Ina Garten's "Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients". I have yet to make a recipe from this book and be disappointed with the outcome. Her risotto is no exception. The title says it all. This cookbook produces the most wonderful, distinct flavors from everyday ingredients. And now that spring has finally arrived, why not celebrate the season with this! You will love this spring risotto, I promise.

ps: I know this looks like a long process but this can be made in about 30 minutes!

You Will Need:

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Here We Go:

• Heat the olive oil and butter in a medium saucepan over medium heat
• Add the leeks and fennel and saute for 5 to 7 minutes, until tender
• Add the rice and stir for a minute to coat with the vegetables, oil, and butter
• Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed
• Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more ( This process should take 25 to 30 minutes)
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends
• Blanch in boiling salted water for 4 to 5 minutes, until al dente
• Drain and cool immediately in ice water
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper
• Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm
• Whisk the lemon juice and mascarpone together in a small bowl
• When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives
• Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese

Serves 4 as main course or 6 as side
Happy Feasting!

Rainbow Chopped Salad

One of my Christmas presents was a subscription to Bon Appetite magazine. I cannot tell you how amazing this gift has been. Each month I eagerly await the arrival of next month's issue and then I spend undue amounts of time flipping through the pages and marking each recipe that I want to try. February's issue was no different - packed full of tasty meal ideas and the rainbow chopped salad was surely one of them.

My husband and I are moving to North Carolina in June, and we spent this past weekend looking for a place to live. After four consecutive nights of eating out (which was all delicious I might add), I decided that we were both desperately in need of some veggies. The only adjustment I made to this salad was substituting the hazelnuts for slivered almonds and it was delicious.This colorful salad is packed with fruit, nuts and cabbage and it's almost too gorgeous to eat...but we managed to anyway!

Adapted from February 2011 Bon Appetit

You Will Need for the Salad:

• 6 cups chopped romaine hearts
• 4 cups sliced red cabbage
• 1 large Fuji apple, halved, cored, diced
• 1 Asian pear, halved, cored, diced
• 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
• 3/4 cup slivered almonds
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled blue cheese (optional, but I used it and highly recommend)

You Will Need for the Dressing:

• 1/4 cup red wine vinegar
• 1 1/2 Tbsp finely chopped shallot
• 1/2 Tbsp honey
• 1/4 cup extra-virgin olive oil

Here We Go for the Dressing:

• Whisk vinegar, shallot, and honey in small bowl to blend
• Gradually whisk in oil and season dressing to taste with salt and freshly ground black pepper

Here We Go for the Salad:

• Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat
• Divide salad among plates. Sprinkle with blue cheese, if desired, and serve

Serves 8
Happy Feasting!

Back to Basics: Turkey, Apple & Cheddar Cheese Sandwich

I am definitely a sandwich fan. When I go to a restaurant for lunch or I'm eating lunch at my desk, it is safe to assume that I am consuming some type of sandwich. Tuna or chicken salad, turkey, ham, chicken or even steak - I love them all! My latest creation is that of turkey, sharp cheddar and Fuji apple and the flavors just plain work. The sweet apple and sharp cheddar cheese create the perfect bite. Add a little turkey and you've got yourself quite the tasty lunch (or dinner)!

You Will Need:

• 2 slices wheat bread
• 5-6 apple slices, sliced very thin (I used Fuji)
• 1 slice of sharp cheddar cheese
• 3-4 slices of deli turkey (I used honey turkey)
• 1 tsp Dijon or honey mustard

Here We Go:

• Using knife, spread mustard on both sides of bread
• Place turkey slices on one side of bread
• Place sliced apples on top of the turkey
• Place 1 slice of cheese on other half of bread
• Place in toaster oven until cheese bubbles and bread is toasted to desired darkness

Serves 1
Happy Feasting!

Homemade Chicken Noodle Soup

It is supposed to be in the mid 50's in Charlottesville this weekend, but with that being said, the mornings have still been in the high 20's/low 30's. I still think that warrants making all things warm and hearty for at least the next few weeks. It might be March but it definitely does not feel like spring yet.

My husband came down with a horrible cold this week, leaving him with all those flu like symptoms - achy, tired and congested. I decided this would be the perfect opportunity for me to be a "good wife" and make my first batch of homemade chicken noodle soup. The thought seemed pretty daunting, but with this fabulous recipe it turned out better than any chicken noodle soup my husband would of dumped out from a can (he thought so too!)

Recipe from Confections of a Foodie Bride (originally adapted from allrecipes.com)

You Will Need:

• 8 cups chicken broth
• 4 cups water
• 1 store-bought rotisserie chicken ( I used garlic and herb)
• 3 Tbsp vegetable oil
• 1 medium onion, diced
• 2 large carrots, peeled and cut into rounds
• 2 large stalks celery, sliced 1/4 inch thick
• 1 Tbsp fresh thyme leaves
• 3 cups egg noodles
• 1/2 cup chopped fresh parsley
• Salt
• Fresh ground black pepper

Here We Go:

• Bring broth and water to a simmer over medium-high heat in a large pot
• De-bone the chicken and separate the meat from the skin and bones
• Set the meat aside and add the skin and bones to the simmering broth
• Reduce heat to low, partially cover and simmer for an hour
• Strain broth through a colander into a large bowl; reserve broth and discard skin and bones
• Set the pot over medium-high heat and add the oil
• When hot, saute the onions, carrots, and celery until soft, 8 to 10 minutes
• Add chicken, broth and thyme and bring to a simmer
• Add the egg noodles and simmer for 20 minutes
• Stir in parsley, reserving some for garnish, and remove from heat
• Taste and season with salt and pepper as necessary
  



Makes Roughly 10 Bowls
Happy Feasting!



Chicken and Arugula Pita Pockets

I was recently asked by a reader for some healthy and delicious lunch recipes. I don't know about all of you, but I am always trying to think of new and exciting ways to spice up the daily grind. Lunch at the office can oftentimes become redundant and boring. I assure you that this recipe from Giada De Laurentiis is neither. It is quite unique in that the recipe calls for homemade arugula pesto rather than your typical basil pesto. With whole wheat pita or wraps, fresh rotisserie chicken, sweet cherry tomatoes and distinct arugula flavor this recipe hits the spot!

You Will Need:

• 2 whole-wheat pitas, halved and opened (I used wheat wraps instead)
• 1/4 cup light mayonnaise
• 1 tsp lemon zest
• 1/2 cup Arugula Pesto (click for recipe)
• 2 store-bought rotisserie chicken breasts, diced into 1/4 inch pieces
• 8 cherry tomatoes, quartered
• 1 cup arugula

Here We Go:

• Preheat oven to 300 degrees F and bake pitas or wraps for 5-7 minutes until warmed through
• In a large bowl combine the mayonnaise, lemon zest and Arugula Pesto
• Stir in diced chicken
• To assemble pita pockets or wraps, fill each with the chicken mixture
• Top with tomatoes and 1/4 cup arugula and serve (I brought this to work today for lunch so I did all the above "assembling" at home this morning!)

Serves 4
Happy Feasting!