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!

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!

Cajun Shrimp Po' Boys

It's Fat Tuesday, meaning that Mardi Gras is in full swing! My mind started dreaming of creole, King Cakes, colorful beads, parades, and cocktails on Bourbon street. Although, I will not be there to partake in the craziness that is Mardi Gras, I was in the mood to make something full of bold Cajun flavor and packed with a little heat. I'm usually not one who goes for spicy food since I used to consider medium salsa my breaking point, but having broadened my horizons since living with the hot sauce king (my husband), I have come to appreciate a bold and spicy dish every now and then. The flavors in this dish are just that - spicy, robust and full of flavor! The spicy remoulade sauce has just enough mayonnaise base that it cuts the heat perfectly!

Adapted from Ezra Pound Cake

You Will Need for the Po' Boys
Makes 2 large sandwiches

• 1/2 pound medium shrimp, peeled and deveined
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp Creole seasoning
• 1 French baguette
• 1 cup shredded lettuce
• 1 large ripe tomato, thinly sliced
• Spicy Remoulade Sauce (recipe bellow; make several hours ahead for best flavor)

Here We Go:

• Toss the shrimp with the olive oil and Creole seasoning
• Heat a grill pan to medium-high, and grill the shrimp for about 3 minutes each side
• Remove the shrimp from the pan, and set aside
• Split the baguette horizontally, scoop out some of the bread (if desired), and spread the spicy remoulade sauce on both sides of the bread
• Place the shrimp on the bottom half of the baguette
• Then pile on the shredded lettuce and tomato slices
• Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches

You Will Need for Spicy Remoulade Sauce
Makes 1 /2 cups

• 1 1/4 cup mayonnaise
• 1/4 cup stone-ground mustard (preferably Creole)
• 1 clove garlic clove, smashed
• 1 Tbsp pickle juice
• 1 Tbsp capers
• 1 tsp prepared horseradish
• 1/4 tsp cayenne pepper
• 1/4 tsp hot paprika
• Dash of hot sauce

Here We Go:

• Blend all ingredients in a food processor until smooth (or if you do not have a food processor, blend in a bowl with spoon)
• Chill until ready to serve

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!




The Elvis

While I was living in New York one of my favorite things to do was go out for any meal. Dinner, lunch or brunch- it didn't matter what meal it was, it was just the fact that we lived in a city with so many incredible restaurants and I wanted to take advantage. There are many "stand-outs" in my mind...the lobster ravioli from Cornelia Street Cafe, the truffled bechamel croque monsieur from Bagatelle, the devils on horseback from Freeman's...the list goes on and on. There was, though, one simple sandwich from a cute little place called Peanut Butter & Co. that I loved and continue to recreate quite a bit for breakfast on an english muffin or for lunch-The Elvis.

 

You Will Need:

• 2 slices of bread or an english muffin
• 1-2 Tbsp peanut butter (I prefer Jif)
• Honey
• 1 small banana

 

Here We Go:

• Toast bread or english muffin to preference
• Spread peanut butter on both sides of bread or muffin
• Slice bananas about 1/4 inch thick and lay on sandwich
• Drizzle a light layer of honey over bread or muffin

Happy Feasting!