Recipe: Meaty Pizza-Dillas

This crispy treat combines Italian flavors with Mexican-style cooking.  Best of both worlds?  Taste it and see!

Ingredients:
1 oz. reduced-sodium ham, diced

15 slices mini turkey pepperoni

1 oz. mozzarella cheese, shredded

2 T prepared pasta sauce

2 10-inch whole wheat or herb tortillas

Directions:

Heat a large, dry skillet over medium heat.  If you have one, use a cast-iron skillet.  Place one of the tortillas in it.  Top with sauce (don't spread it all the way to the edges), then the cheese and meat.  If desired, you can swap or add other pizza toppings.  Top with second tortilla.  Allow the cheese to melt and the tortilla to crisp slightly, about 5-7 minutes.  Carefully flip the tortilla with a large spatula and allow the other side to crisp, about 4-5 minutes.  Remove from skillet and, once cooled slightly, cut into wedges.  Serve with additional pasta sauce for dipping.  Makes 1 meal portion or 2-3 appetizer portions.

(If you like, before you close the sandwich, you can sprinkle in some fresh or dried oregano or basil.)

Recipe: Chicken Cordon Bleu Plate Special

What's tastier than a French-inspired meal?  One that you can whip up in 20 minutes and that fits nicely on a bun, thank you very much!

Ingredients:

2 chicken breast halves
2 T butter (not margarine)
1/2 c. flour
4-6 thin slices deli-style ham
2 thin slices Swiss cheese
1 T Dijon mustard (if desired)
2 whole-grain hoagie rolls 

Directions:

Preheat oven to 450 degrees.  Heat the butter in a large skillet over medium heat.  Lightly pound chicken breasts to flatten.  Dredge the pieces in the flour.  Once the butter has melted, gently place the meat in the pan to cook.  Turn only once, after about 5 minutes.  Cook until heated through, about 8-9 minutes.  Once the chicken is fully cooked, remove from skillet and drain on paper towel.  Split open the hoagie rolls and place the chicken inside.  Top with the ham and Swiss cheese.  Broil until the cheese melts, about 3-4 minutes.  Spread mustard on top of cheese, if using.  Makes 2 sandwiches.

Recipe: WWII Waffle-wiches

Okay, so this isn't exactly the Battle of the Bulge, but it does combine Belgians and Italians in a big, beautiful breakfast symphony. Enjoy!

Ingredients:

1 c. prepared waffle batter (store-bought or homemade; it doesn't matter)
8 eggs
1 lb. sweet sopressata or genoa salami, thinly sliced
8 slices provelone or mozzarella cheese
cooking spray
black pepper, to taste

Directions:

Preheat waffle iron to desired temperature (I like mine very light).  In the meantime, heat a medium-sized skillet over medium-high heat.  Separate the meat into individual slices and fry each until almost crispy.  Drain on paper towels; set aside.  Pour the batter onto the hot iron, leaving the center dry (the waffle mix will expand and fill it in as it cooks).  Cook according to the iron's directions.  You should have enough mix for 4 waffles.  When the waffles are done, separate them into 16 quarters; set aside.  Do not cover them or they will get soggy.  Wipe the skillet clean, then cook the eggs as desired (over medium work well for these sandwiches).  Flip the eggs, then top with cheese.  Cover skillet with lid until cheese melts, then assemble the sandwiches.  Sprinkle with black pepper, then top with waffle quarters.  Makes 8 sandwiches.

Note: for a heartier breakfast, you can serve the sandwiches as waffle halves.  This recipe will then make 4 very mighty sandwiches.

Recipe: "Kind of a Big Dill" Burger

This recipe was born 
of bit of a miracle; my 
step-mom, who admits 
to having a "black thumb",
grew her own herbs 
last summer!  Always
generous, she shared 
with us and I whipped up these really tasty, healthy, 
and very simple burgers.

Ingredients:

1 lb. lean ground turkey
2/3 c. reduced-fat feta cheese, crumbled
fresh dill (about a handful or so), roughly chopped
freshly-ground black pepper, to taste
cooking spray or olive oil
4 sturdy artisan buns or ciabatta rolls
1 1/2 T Dijon mustard

Fresh baby spinach, if desired

Directions:

Place a large skillet over medium-high heat.  In a large bowl, combine the 

turkey, dill and feta.  Mix well.  Form into four patties.  Spray the skillet 

with cooking spray (or use 1 T of olive oil, if you prefer.)  Cook the patties 

until no longer pink in the middle (about 4-5 minutes per side).  Season with 

a dash of pepper, if desired.  Toast the buns or rolls, and spread the mustard 

on the tops.  Assemble the sandwiches.  If desired, top the burgers with fresh

baby spinach.  Serve with sliced vegetables and ranch or dill dip.

Welcome to My Cyber-Kitchen!

As I am continuing to revamp the look and content of my blog, I will be incorporating some of my own recipes into weekly posts!  I had a sandwich blog that wasn't getting a whole lot of attention (probably because I only updated it every month or so), but since this blog has a healthy following, I'll be reposting the recipes here, with pictures.

I don't subscribe to any one particular diet, so the recipes will range from super-healthy to about-as-good-for-you-as-that-Double-Down-thing-KFC-put-out-a-while-ago.  The one consistent thing I'll promise is that they will be EASY.  My sandwiches are created with three things in mind.  The first is the use of simple ingredients.  Generally, I try to use ingredients you can find almost anywhere - and ingredients you can pronounce.  The second thing - er, person - I keep in mind is my husband.  He loves sandwiches and would eat them at every meal if I made them.  He appreciates my creativity, and, fortunately, he's not very picky (his short banned-ingredient list includes mushrooms, onions, and olives, and he's iffy about tofu).  I don't post anything that doesn't get his seal of approval!  The third thing is cost.  I try to keep things reasonable, knowing that most of my friends and peers, regardless of their lifestyles, have limited budgets for groceries, so I try to keep these meals within a reasonable price range.

The only thing I'll warn you about is that I typically don't use recipes myself.  I don't measure anything.  I guess.  And, nine times out of ten, things turn out pretty tasty, so I must be doing something right.  As a result, however, you will end up seeing some suggested "ranges" when it comes to things like adding spices.  I am a person who likes loads of flavor and uses very little added salt, so I'll note that in my recipes.  If you like milder or blander foods, you'll want to tone things down.

Last but not least, if you're not much of a cook yourself, or if you want some new ideas, I'm up for a challenge!  Suggest an ingredient or theme and I'll try to create a custom-made "sammich" just for you!

Thanks for reading.  Your support means so much to me!