Turkey Sandwich with Roasted Tomatoes

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This month’s Food ‘n Flix film is The Breakfast Club, hosted by Debra at Eliot’s Eats. This wasn’t the first time I’ve seen this movie, so I was surprised to see this as the movie for the month. I mean, it’s not what I would consider a foodie movie. So I rewatched The Breakfast Club with an eye for food this time. Rather than just seeing a bunch of high school students in detention, I looked for food. And while not entirely dominating the movie, food I saw.

breakfast-clubThough not quite as . . . creative as this lunch sandwich (eaten by Allison,) my sandwich would have been welcomed by me to have for a high school lunch. Though I did consider making Allison’s cereal filled sandwich, I didn’t know if I could actually bring myself to eat it. When I was in high school my mom made me lunch almost everyday, but she rarely made me sandwiches. This was due to my own demanding nature. For some reason I just . . . I preferred rice a roni I guess. And I was spoiled.

But anyway, this movie did bring me back some. I remember the one occasion I had detention in high school. It was because my shirt was too short when I raised my hand in class. All it taught me was not to volunteer in class, because the hour I had to sit in detention just pissed me off. Saturday detention sounds absolutely horrible though. And incredibly unproductive. You think they’d at least let them do their homework.

So, the recipe I’m sharing with Food ‘n Flix this month is a sandwich. This sandwich hopefully could full any high school student through Saturday detention. It’s simple enough but has a kick that makes it special!

Turkey Sandwich with Roasted Tomatoes

Ingredients
2 slices of bread
1 tbsp mayonnaise
1/4 tsp paprika
2 slices tomato
1/2 tbsp olive oil
salt and pepper to taste
a pinch of dried basil
3 slices deli turkey
1/2 slice Swiss cheese
a tiny handful of arugula

Directions

1. Preheat oven to 400 degrees. Place the tomato slices on a baking sheet covered with parchment paper. Rub with olive oil and sprinkle with salt, pepper, and basil. Roast for 25 minutes.

2. Toast the bread. While the bread is toasting and the tomatoes roasting, mix together the mayonnaise and paprika.

3. Put your sandwich together! Spread the paprika-mayonnaise on the bread. Place the turkey, roasted tomatoes, Swiss cheese, and arugula on the sandwich.

* makes 1 sandwich
* Besides Food ‘n Flix, I’m sharing this sandwich with Souper Sundays & See Ya In The Gumbo

 

Cheesy Pecan Chicken Casserole

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It’s been casserole month here at our very own Pantry Party. It’s the day before entries are due and I’m finally getting my own entry published. It’s about time. I’ve been slacking at updating. But I did make a casserole!

From my pantry, it used: pecans and cream of chicken soup. I actually didn’t have to buy very much for this at all. I love having a stocked fridge.

Cheesy Pecan Chicken Casserole
(source)

Ingredients
2 cups cooked chicken, chopped
1/2 cup pecans, chopped
2 tbsp onion, finely diced
1 cup mayonnaise
1/2 cup sour cream
1 can cream of chicken soup (mine was herb flavored)
2 tsp lemon juice
1 cup cheddar and sour cream chips, crushed
1 cup cheddar cheese, shredded

Directions

1. Mix together all the ingredients except the chips and the cheese in a casserole dish.

2. Combine the chips and the cheese together. Sprinkle it evenly on top of the casserole.

3. Bake uncovered for 35 minutes at 375.

* serves 6
* Shared with See Ya In The Gumbo

Baked Eggplant Sandwich

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21 days. In 21 days, exactly 3 weeks, I will be finished with my first day of bar exam testing. That makes me sick. And after I take the horrid test, I’ll be in limbo until November.

I’ve started secret shopping and haven’t been eating in as much. I can’t really turn down free food.

This sandwich is based heavily on this recipe. Mine is a little different, in that my tomato sauce is actually tomato paste and cherry tomatoes. And I used Asian eggplant instead of globe eggplant. It was super easy, but packed with flavors.

Baked Eggplant Sandwich

Ingredients
1 cup breadcrumbs
1 tbsp Italian seasoning
1 Asian eggplant
1/4 cup flour
1 egg, beaten
olive oil, as needed
2 hamburger buns
1/2 cup Arugula
2 tbsp tomato paste
10 cherry tomatoes, sliced
1/2 cup ricotta cheese
3 cloves garlic
1/4 cup Parmesan cheese

Directions

1. First, let’s make the cheese spread. In a dry skillet, add the garlic cloves with the skins still on, over high heat. Toast them, flipping frequently for about 15 minutes. The garlic skins will become blackened. Once done, remove from the skillet. Unwrap them. You should essentially have roasted garlic.

2.Mash the garlic in a small bowl. Mix together the ricotta and Parmesan. Set aside.

3. Preheat oven to 375. In a shallow bowl mix together the bread crumbs and Italian seasoning. Set aside.

4. Slice the eggplant into 1/2-inch thick rounds.

5. Take two more shallow bowls out. Fill the flour in one. In the other add the egg. Dredge each piece of eggplant in flour. Dip in the egg. Then coat with the breadcrumbs. Place on a baking sheet. Drizzle with olive oil. Bake for 15 minutes at 375. Then flip the eggplant and bake for another 15 minutes.

6. While the eggplant in cooking, heat a skillet. Add a glug of olive oil. Add the tomato paste and mix around. Add the cherry tomatoes. Mix around until hot.

7. Once the eggplant is done, put together your sandwiches. Place a handful of arugula leaves on the bottom bun. Cover with several slices of eggplant. Spoon hot tomato sauce on top of the eggplant. Sprinkle with Parmesan. Spread the ricotta cheese on the top bun. Put the top bun on top of your sandwich. Take a bite!

* serves 2
* shared with Kahaki Kitchen‘s Souper Sundays & Cast Party Wednesday

Baked Reuben Sandwich

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This month’s Alphbakes letter is the letter R! Alphabakes is a monthly round up hosted by Caroline Makes . . . and The more than occasional cook. Each month a letter is picked and what are bloggers supposed to do ? Bake the letter of course!

When I first saw R I thought I should do raspberry something (which I still might do actually.) But I’m not one who likes predictability. Instead I decided to go as far from raspberries as I could get: a reuben sandwich.

When I was little my mom made reubens all the time. Of course, she did it the right way. She used corned beef. She used rye bread. But… I can’t find sliced corned beef at my grocery store nor did I really feel like making corned beef. So I opted for another cured meat: pastrami. It’s not quite the same, but it’s salt like corned beef.

Now obviously, this isn’t the standard reuben at all. A reuben is a sandwich on rye with corned beef, sauerkraut, swiss cheese, and thousand island dressing. So, my reuben maybe shouldn’t even be called a reuben, but it had the same taste I vividly remember from the sandwiches my mom used to make.

AlphaBakes Logo

Baked Reuben Sandwich
(source)

Ingredients
2 cups bisquick
1 cup milk
1 egg
2 tsp caraway seeds
1/2 lb sliced pastrami
1/4 cup deli style mustard
6 slices swiss cheese
1 14-oz can sauerkraut
1/2 cup thousand island dressing

Directions

1. In a large bowl mix together the bisquick, milk, eggs, and 1 tsp of the caraway seeds. Spread the 1/2 of the bisquick mixture onto the bottom of a 5-inch baking dish.

2. Spread the mustard all over the pastrami. Layer the pastrami on top of the bisquick. Cover with cheese. Spread the sauerkraut on top. Sread the remaining bisquick over the sauerkraut and sprinkle the top with the remaining 1 tsp of caraway seeds.

3. Bake for 30 minutes. Serve with the thousand island dressing on the side.

* serves 6
* besides Alphabakes, this recipe is shared with Pantry Party’s Cheese Theme, & Mix It Up Monday

Sriacha Mac and Cheese

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If you may or may not know, this month’s Pantry Party theme is cheese. The goal for this month is to open that pantry of yours, see what needs to be used in there, and make something cheesy! And I realize cheese doesn’t fit a vegan diet, so I’m also including dishes using vegan cheese.

When I started thinking cheese this month my brain automatically went to mac and cheese. Rather than trying to be horribly creative, I went the mac and cheese route. I decided to use something more than just pasta from my pantry and found a bottle of sriacha. After googling around I found the perfect recipe: Sriacha Mac and Cheese.

This is probably the easiest mac and cheese I’ve ever made. It doesn’t use a roux, like many do. Rather, you kind of just mix everything in there and let it bake. The flavor of the sriacha and the cheese was a great combination. Loved it.

This pantry party really used my pantry. I used:

Noodles
Sriacha
Breadcrumbs
Red chili flakes

I may make another recipe this month for the party . . . We’ll see! I do love my cheese.

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Sriacha Mac and Cheese

Ingredients
1/2 lb dry pasta
2 cup breadcrumbs
3 1/2 cups cheddar cheese, shredded and divided
2 tbsp sriacha, divided
4 tbsp butter, divided
1/2 tsp red chili flakes
1 egg, beaten
1/2 cup heavy cream

Directions

1. Boil a large pot of water. Cook the pasta to package directions until al dente. Set aside and let drain.

2. Preheat oven to 350. Melt 3 tbsp of the butter.

3. In a bowl, combine the breadcrumbs, 1/2 the cheese, 1/2 the sriacha, and the melted butter. Add half of this mixture to the bottom of a baking dish.

4. With your cooked pasta, stir in the remaining cheese, sriacha, butter, and red chili flakes. The cheese will strt to melt around the pasta, stir until everything is well coated. Next pour in the beaten egg and the cream. Stir to combine. Pour into the baking dish over the breadcrumbs. Top the pasta with the remaining breadcrumbs. Spray the top with a cooking spray.

5. Bake for 25 minutes. Remove from the oven and let cool for 5 minutes before serving.

* serves 4
* Besides Pantry Party, this dish is shared with See Ya In The Gumbo

Cheesy Chicken Parmesan (take two)

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I rarely remake dishes and then reblog about them. I mean, I often make recipes that I’ve made and posted about. But I just don’t usually post about them again, because what’s done is done. Right?

But this month, Cooking Around The World traveled to Italy. Whenever I think about Italian food, I think of chicken parmesan, because that’s what I order when I go to any Italian restaurant. Almost a year ago I posted a blog about my Cheesy Chicken Parmesan dish and have yet to find a chicken parmesan dish I prefer more.

GET THE RECIPE HERE

Chicken Kiev

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Web surfing drifted up to Frugal in Florida‘s blog, where I found her recipe for Chicken Kiev. For those who don’t know, chicken kiev is a boneless piece of chicken, wrapped around herbed butter, breaded, and then either baked or fried. Seriously, this dish would have been great for either the stuffed or breaded versions of Pantry Party. But alas, I didn’t make it then I made it now.

My only failure with the dish was I think I should have added a hell of a lot more butter to the middle of the piece of chicken. The amount I added was good and super tasty, but it would have been even better with more of my spiced up butter.

This is NOT a recipe to try when you’re rushed for time. It’s not hard, but things need to sit awhile.

Chicken Kiev
(source)

Ingredients
1 stick of butter, room temperature
1 tsp parsley
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
4 boneless skinless chicken breasts
2 eggs
1 tbsp water
2 cups breadcrumbs
1/4 cup parmesan cheese

Directions

1. With a mixer beat together the butter, parsley, Italian seasoning, garlic powder, salt, and pepper. Mold the butter into a stick and wrap in plastic wrap. Place in the freezer for several hours.

2. Pound each chicken breast to where it will be thin enough to roll.

3. Take the butter out of the freezer and slice into 6 slices. Setting 2 of the slices to the side, place a slice of butter in the center of each chicken breast. On top of the butter add 1 tbsp of breadcrumbs. Fold in the sides of the chicken breast and roll into a log. Place in a dish, seam side down. If the roll will not stay together, use toothpicks to hold together. Cover and place in the refrigerator for 2 hours.

4. In a shall dish beat together the eggs and water. Melt the remaining herb butter and place the butter, breadcrumbs, and parmesan in another shall dish.

5. Heat oven to 350. Dip the chicken in the egg mixture and then into the breadcrumbs, making sure to coat well. Bake for 30 minutes.

* serves 4
* shared with Weekend Cooking

Baked Lasagna Sandwich

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I had no idea studying for the bar exam would be such a soul sucking feat. On days when I have the review class I’m there for at least 4 hours, to come home to 4 hours of homework (at least). The weekends provide me no break. For instance, today, I woke up and did an hour and a half of work, went out for an hour with my mom, did another hour and a half of work, drove from San Francisco to Sacramento with traffic for a total of 2 1/2 hours, and then worked from 6-11. I had no idea studying would be this awful. It’s not that this information was unknown to me, but I think not knowing made it more bearable to graduate. I mean, knowing that I was graduating just to study nearly eight hours a day would have been kind of devastating.

Anyway, bar prep isn’t taking away from my cooking (thought it will from my updating.)

I got this recipe through a swap. It was easy, filling, and kind of reminded me of being a little kid (though I never got these when I was little.)

Baked Lasagna Sandwich

Ingredients
4 hoagie buns
1/2 lb ground beef
1/2 cup spaghetti sauce
1/2 tbsp garlic powder
1/2 tbsp dried basil
1/2 cup ricotta
2 tbsp Parmesan cheese
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded

Directions

1. Preheat oven to 350. Make a wide V-shaped cut in the center of each of the buns, cutting down 1-inch from the bottom. Remove the cut out portions and save for another use. Set aside.

2. In a large skillet cook the beef over medium heat, until no longer pink. Drain off any fat. Add the spaghetti sauce, garlic powder, and basil. Cook for  minutes.

3. In a bowl combine the ricotta, Parmesan, half of the cheddar, and half of the mozzarella. Spoon the meat mixture into the buns. Top with the cheese mixture. Place on a baking sheet. Cover loosely with foil and bake in the preheated oven for 20-25 minutes.

4. Uncover. Sprinkle with the remaining cheese. Return to the oven for 3 minutes, or until the cheese has melted.

* serves 4
* shared with Weekend Cooking

weekend cooking

Taco Salad

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I’m part of the website swap-bot. I participate in a lot of recipe swaps. Recently one of the swaps I participated in was called Send Me Some New Recipes. The swap required that you mail an envelope with at least 25 recipes in it, taken from anywhere. I sent recipes to my partners cut from magazines, handwritten from my personal collection, and printed from blogs online. One of the envelopes I received was a ton (25) recipes written on neon index cards. I added these to my recipe box collection, which has become significantly fuller since I started swap-bot.

This recipe was written on a neon green index card. This was a super easy recipe and was very delicious.

Taco Salad

Ingredients
1 lb ground beef
2 tbsp Penzey’s Bold Taco spice
3/4 cup water
10 cups romaine lettuce, torn into pieces
2 medium tomatoes, chopped
1/3 cup onion, chopped
2 cups cheddar cheese, shredded
1/2 cup salad dressing of choice
1/2 cup tortilla chips, crushed
sour cream, optional (also, guacamole could work!)

Directions

1. In a large skillet cook the ground beef over medium heat until no longer pink. Drain. Stir in the taco spice and water. Bring to a boil. Reduce heat and simmer, cooking for 5 minutes, stirring occasionally. Remove from heat and cool for 10 minutes.

2. In a large bowl combine the lettuce, tomatoes, onion, and cheese. Stir in the ground beef. Drizzle with the salad dressing and toss to coat. Sprinkle with the crushed chips. Serve with option sour cream or guacamole (or both!) on top.

* serves 5
* shared with Weekend Potluck, Foodie Friday, & #Foodie Friday

Mediterranean Mac and Cheese

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This was a yummy and easy dish – besides that there isn’t much to say! This is my study break from finals studying tonight. :)

Mediterranean Mac and Cheese
(source)

Ingredients
3/4 cup dry elbow noodle
1 cup cheddar cheese, shredded
2/3 cup feta cheese
1 cup milk
2 1/2 tsp unsalted butter
2 1/2 tsp all-purpose flour
2 tbsp black olives
1/2 cup canned fire roasted tomatoes
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper

Directions

1. Preheat oven to 400.

2. Bring a large pot of water to a boil. Cook to package directions. Drain and set aside.

3. In a heavy pan over medium-high heat, melt  the butter and mix in the flour. Whisk together and cook for 30 seconds. Add 1/4 cup of the milk and whisk until smooth. Add 1/2 cup milk and whisk together. Cook for several minutes, whisking continuously, allowing the mixture to thicken.

4. Add the cheddar cheese and 1/2 of the feta.  Stir well, allowing the cheese to melt. Add the salt, pepper, oregano, the remaining milk, fire roasted tomatoes, and olives. Stir together well.

5. Once the sauce is smooth, pour of the noodles and mix together well. Pour into a casserole dish and bake for 15 minutes.

* serves 3
* Shared with Full Plate Thursday, Catch A Glimpse Thursday, The Busy’s Bee’s Blog Hop, & Showcase Your Talent Thursday