grilled cheese with roasted broccoli

grilled cheese with roasted broccoli

grilled cheese with roasted broccoliThis is the BEST grilled cheese sandwich EVER, at least that’s what Zoe and I said as we devoured this sandwich. Adding roasted broccoli to a grilled cheese sandwich is genius, as it adds an extra punch of flavor and texture, and honestly makes you feel less guilty about eating a grilled cheese.  As one of my readers Samantha says, “can’t go wrong with grilled cheese, but when you add a green- it takes it to a whole new level.”  Samantha, I totally agree with you girl!  Tossing some brocoli into a grilled cheese is also a great way to sneak some veggies into your little ones, so for those of you that have some picky veggie eaters, you may want to give this sandwich a try.  It’s kid approved in my house!

Grilled cheese sandwiches are a staple in this house.  We eat them for lunch all the time, as well as dinner.  Gilled cheese is just the perfect accompanyment to a creamy soup, and in the fall and winter we eat a LOT soup.  I’m lucky because I have one of the best grilled cheese makers, Zoe!  Zoe is a pro when it comes to making a killer grilled cheese, and I will show you her simple trick later in this post.  All you will need is a cast iron skillet and the lid of a pan.  Come on, let’s make up a grilled cheese sandwich!

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ham and gruyere stuffed french toast

ham and gruyere stuffed french toast

ham and gruyere stuffed french toastEaster is just around the corner and this ham and gruyere stuffed french toast is the perfect entrée for Easter brunch or dinner.  Actually in my opinion, this stuffed toast is good anytime of year and anytime of day. I baked this up the other night for dinner and it was amazing, and needless to say it got the double thumbs up from both of the kids. Eli was literally licking his plate, of course he slathered his piece with maple syrup, but he was still licking his plate, and that makes any mom happy. Sometimes breakfast for dinner is the best!  This french toast is perfect for those that like a sweet and savory combination. To get the sweet, you just add some maple syrup.  I love the sweet and savory combination for breakfast or brunch, but for dinner I tend to omit the maple syrup and go for more of the savory route.  Eli on the other hand likes the maple syrup on all occasions.

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roasted red pepper panini with cilantro-lime mayo

roasted red pepper panini with cilantro-lime mayo

roasted red pepper panini with cilantro-lime mayoI just showed you all a post on how to roast red peppers, so I thought I would show a great way to make use of them, since you probably have a few extra ones lying around.  This is seriously one of my favorite vegeterian paninis, and now that red peppers are in season I find myself making this sandwich up all the time, yes all the time, because I’m addicted!  This panini is overloaded with flavor from the roasted red pepper, smashed avocado, juicy heirloom tomato and the cilantro-lime mayonnaise. It’s truly as satisfying as any panini made with meat, (ask my meat loving hubby) and it’s a great meatless Monday sandwich to pair with your favorite soup or salad.   Who knew that a veggie panini could  be so satisfying and taste so good :)

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vegetarian banh mi sandwich with sriracha mayonnaise

vegetarian banh mi sandwich with sriracha mayonnaise

vegetarian banh mi sandwich with sriracha mayonnaiseI’m sure there are those of you that have never heard of a banh mi sandwich before, am I right?  You’re probably thinking what the heck is a banh mi sandwich.  Well, I didn’t know what one was either until this past spring when my friend Carolyn showed some photos on Instagram of her fixings for a banh mi sandwich.  Since then, I’ve seen these sandwiches popping up everywhere, it’s like my eyes were opened.  Banh mi is the perfect combination of french bread combined with Vietnamese ingredients like cilantro, pickled vegetables, and chilies.  Banh mi’s can be made with chicken, pork, beef, tofu, eggs and salmon and the sauces or spreads vary with each sandwich.  I chose to make a vegetarian version with roasted tofu from my miso kale salad recipe, and a sriracha mayonnaise sauce that our family loves.  This sriracha mayonnaise is also a great dip for fries, onion rings and as a topping for burgers.

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grilled bruschetta with heirloom tomatoes

grilled bruschetta with heirloom tomatoes

grilled bruschetta with heirloom tomatoes (1 of 1) I’m sure you’ve all seen the cover for the July/August edition of Martha Stewart Living in either a book store or your grocery store. If you’ve seen it, then you know why I just had to run out and make up this bread. I opened up my mailbox last week and saw the cover showcasing this beautiful assortment of heirloom tomatoes on top of this toasted bread. I immediately went to the grocery store, bought me some heirlooms and made this up for lunch. I have to say that I was in food heaven. This bread is crunchy on the outside but soft on the inside from the juicy heirlooms and olive oil. The crunchy sea salt and fresh basil just give it another punch of flavor and texture. John and I split half a loaf up for lunch one day and paired it with my lacinato kale salad and drumsticks another night for dinner. I also brought this to a friend’s house and served it up as an appetizer. Let’s just say it was a hit with everyone. It’s truly the perfect summer bruschetta!

I cut Martha’s original recipe in half and only used the bottom half of the ciabatta bread instead of the whole loaf, (don’t fret, we used the other half for toast and jam the next morning) so feel free to double the quantities in the recipe if you’re serving a larger crowd.

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smørrebrød sandwich with smoked salmon

smoked salmon and horseradish smorrebrod sandwich (1 of 1)-4

smoked salmon and horseradish smorrebrod sandwich (1 of 1)-4

I  know what you’re thinking, what the heck is smørrebrød, right?  Well, I had to look it up as well, but basically smørrebrød is quite simply a Danish open-faced sandwich, basically a sandwich that has bread on the bottom, but not on the top (btw, Zoe had to show me how to make those cool ø’s).  We’ve all seen one of these sandwiches before, but who knew it had a special name right?  I’m not sure how to pronounce it, so please don’t ask when you see me.  So this was the sandwich that John saw in the recent issue of Bon Appetit and asked me to make along with the minty pea soup.  It was his post-birthday week dinner, so I happily obliged, even though I’m not the biggest fan of peas. I have to say that this sandwich and the soup were a great combination and a great break from the normal grilled cheese and soup routine. They both paired together wonderfully, and it really was a nice and light spring time meal. Great job John!

If you love salmon, this is a great sandwich to try. It’s simple to prepare, full of flavor and everyone in the family raved about it.  Zoe wasn’t a fan of the bread, but she loved it all topped on a bagel. The horseradish sour cream was tasty and not overpowering at all.  Zoe and Eli really enjoyed it.  The combination of smoked salmon, horseradish sour cream, fresh herbs and radishes was wonderful. This sandwich is perfect for an easy dinner, lunch or brunch, because it’s super easy to throw together and makes a beautiful presentation. Another bonus is that the horseradish sour cream can be made ahead of time, making it even simpler to serve up to your guests.

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simple egg salad

simple egg salad

simple egg saladSpring is around the corner and it’s the perfect time for cold sandwiches like egg or chicken salad. Egg salad is such a simple and quick sandwich to throw together, especially if you have hardboiled eggs already made up, and it’s the perfect Meatless Monday sandwich.

To be honest, I have never made egg salad at home until this past year. I usually just ate it when I went out for lunch. John decided to boil up some eggs on day and suggested we make some egg salad for lunch. We didn’t have a recipe on hand and we both knew we didn’t want a mayonnaise laden sandwich, so I went to Heidi’s blog (my other favorite go-to person for recipes, besides the Barefoot) to see if she had a recipe. Well, she did, and it looked simple and exactly what we were looking for. We made up a batch and loved it. The kids even gave it the thumbs up (although Eli’s thumb was a bit sideways). This recipe is pretty basic, so feel free to add to it what you wish like, red onions, green onions, pickles, black olives or capers.  Really, feel free to doctor it up anyway you want. I like things simple, so this version works for me.

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turkey wrap with apples and brie

turkey wrap with apples and brie

turkey wrap with apples and brieHere’s a tasty and simple weeknight or lunchtime sandwich to serve up alongside a bowl of soup or salad.  I alternate between serving these wraps and grilled cheese sandwiches on soup and sandwich nights. This is the perfect sandwich to make use of all that leftover turkey you have lying around.

You might be thinking brie cheese is not going to work with your child, but give it a try, as it’s a fairly mild cheese.  I was worried at first that my kids wouldn’t like this wrap due to the brie cheese, because whenever there is a tray of cheese, brie is not one they gravitate towards.  So the first time I made these wraps, I served them up as an hors d’oeuvre, just to see how they would be received.  My kids loved them, and loved the melted brie and apple combination. Let’s admit it, melted cheese tastes good on most anything.

turkey wrap with apples and brie paired with heirloom tomato soup

turkey wrap with apple and brie:

recipe from The Supper Club
serves 4

  • 4 whole-wheat or whole-grain wraps or tortillas
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 pound turkey – You can use roasted or smoked, basically your favorite type of turkey
  • 1/2 pound brie cheese, cut lengthwise into slices
  • 1 apple, thinly sliced with skin on – You can use granny smith or fuji, basically whatever apple is in season
  • fresh spinach or watercress

First off, lets make your honey mustard.  Just take 2-tablespoons honey and 2- tablespoons Dijon mustard and mix them together in a small container.  So simple,wouldn’t you agree?  If you want more honey mustard, then add in another tablespoon or two of both.  Basically, to make honey mustard, you need equal parts of both honey and Dijon mustard.  You can store the leftover honey mustard in a sealed container in the fridge.

I have step-by-step photos below on how to assemble the wrap.

Spread a layer of honey mustard on one side of the tortilla.

Add some turkey slices.

Add some apple slices.

Add the brie cheese.

Top it off with some spinach.

Fold over the wrap and place it in a pre-heated panini press for about a minute or two, or until the cheese melts and the wrap gets warm.

You can also use a cast-iron skillet, or toast the wraps into a pre-heated 375 degree oven for 5-10 minutes.

Note: I put my panini press on the sear setting.  The sear setting works wonderfully with grilled cheese sandwiches as well.  

See those wonderful sear marks.

Cut each wrap in half on the diagonal, and serve them up  There are so many ways you can change up this sandwich to accommodate your family.  You can make a roast beef and brie wrap, ham and swiss wrap, you name it.

My favorite lunchtime wrap is filled with avocado, jack cheese, arugula and roasted red peppers.  So easy and so delish!

I typically serve these wraps up alongside my heirloom tomato soup.

turkey wrap with apples and brie paired with heirloom tomato soupRoasted red pepper and tomato soup.

roasted red pepper and tomato soupCreamless tomato soup.

creamless tomato soup

curried chicken salad

currychickensalad

Want an easy, tasty, family friendly summer meal that can be made ahead of time?  Look no further because this recipe has it all. This is one of our favorite summer meals (well any time of year meal).  Its chock full of flavor and can be served up in so many ways that you’ll never get bored.  Top it on some mixed greens or basmati rice, throw it in a whole grain tortilla or serve it between your favorite sandwich bread.  The possibilities are endless.

This salad is also great to bring to a potluck picnic.  My friend Yvonne brought it to our 4th of July pool party and we served it up on some whole-grain tortillas and paired with my lacinato kale salad.  It was such an easy and healthy potluck dinner, as everything was made ahead of time.

curried chicken salad:

recipe from epicurious

serves 6

  • 4 cups water
  • 1 3/4 cups chicken broth
  • 1 1/2 pounds skinless boneless chicken breasts
  • 1/2 cup mayonnaise
  • 1/3 cup plain yogurt, I use plain Greek yogurt
  • 5 teaspoons curry powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium red onion (1 cup), diced
  • 2 cups red seedless grapes, halved - You can also substitute 1 cup of chopped mango for a cup of grapes.  I always do this when mangos are in season.
  • 1/2 cup salted roasted cashews, coarsely chopped – I just buy cashews that are already salted and roasted
 
Below are the ingredients you will need (you just need 1 more cup of grapes, as I forgot to add that below).
Prep all of your ingredients while your chicken is simmering, and then you will be ready to go.
In a 2-to-3-quart saucepan, bring 4 cups of water along with the 1 3/4 cups chicken broth to a simmer at medium-high heat.  
Note: When simmering, bubbles will break the surface slowly, mostly around the edges of the pot.  
Once the water is simmering, add the chicken and simmer, uncovered, for 6 minutes 
I kept my heat at medium-high here because once you add the chicken the water cools down a bit.  
Remove pan from heat and cover, then let stand until chicken is cooked through, about 15-20 minutes, or more.  You may get 2 large breasts that are 1 1/2 pounds or 3 small ones, so the cooking time will vary depending on the size of your chicken breasts.
Make sure your chicken is cooked through; sometimes it takes less than 15 minutes for my chicken to cook or sometimes it takes more.  I just pull the chicken out and test it with a meat thermometer. You want the chicken to be at 165 degrees, as there is nothing worse than undercooked chicken, YUCK!
 
Transfer cooked chicken to a plate and let it cool for 10 minutes or so.  
Once the chicken is cool, chop it into 1/2 inch pieces.
While chicken is cooling, whisk together in a large bowl, the following ingredients:
  • 1/2 cup mayonnaise
  • 1/3 cup yogurt
  • 5 teaspoons curry powder
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 

Add the chicken, red onion, grapes and cashews and stir gently to combine.  

Cover and refrigerate the chicken salad till needed. Serve this up as a sandwich on your favorite bread or on a grilled whole-grain tortilla. 

We love this served up over some basmati rice in the winter.  Feel free to substitute apples when grapes are out of season.  You can also use walnuts or almonds in lieu of cashews or omit the nuts and add some celery.  Seriously, you can add and mix in whatever you like.
Curry is known to be good for you, so do something good for yourself and make this salad!