Marinated Sour Orange Chicken Salad

 

Marinated chicken makes the best chicken salad.  The results you get are super moist
chunks that are so tender, you can cut with a fork.  It is packed with a complete balance of earthy from the goat cheese, savory from the dill, sweet from the dates, tangy from the orange, and crunchy from the celery and almonds.  Serve this salad for lunch, as a sandwich, or whip it up into an appetizer.  Serve with pretzels, corn chips, or toast triangles.  Either way, you serve it, it will be the hit of any get-together.

Ingredients:
4 large chicken breasts (skinless/boneless)
1 cup Sour Orange Marinade (La Lechonera)
1 cup mayonnaise
4 ozs goat cheese, softened
1/3 cup red onion, chopped fine
1 TBS orange zest
6 dates, chopped fine
1/2 cup celery, ( 1 stalk), chopped fine
2 TBS fresh dill, chopped fine
1/4 cup slivered almonds

Directions:
1.  Season the chicken with salt and pepper, on both sides.  Place the chicken breasts into a large sealable bag, with the mojo.  Place on a plate with a slight lip to prevent any liquid to leak out of the seal.  Refrigerate for at least 4 hours or overnight.  Remove the chicken from the bag.  Pat dry with paper towels.  Grease a 13 x 9-inch baking dish with cooking spray.  Place the chicken into the pan.  Cover with aluminum foil.  Bake in a preheated 350-degree oven for 40 mins.  Remove the chicken from the oven and let cool.  Chop the chicken into small shredded pieces.
2.  In a medium-size mixing bowl whisk together the mayonnaise and goat cheese.  Stir in the onion, zest, dates, celery, and dill.  Taste and season with salt and pepper, if needed.  Fold in the almonds.  Serve warm or chill in the refrigerator, covered.

Serves 8 people

Gyro Meat

I finally was able to find some gluten-free pita bread.  So now, its time to make Gyros.
Gyro meat is a Greek/Lebanese style meatloaf served with Pita Bread.  I have never made them before.  I was surprised how easy it really was to make.  So easy that I made a loaf two days in a row.  The only complicated part was the wait time.  The process between the steps take time, but you can do other things to make up for it.

Ingredients:
1 lb ground lamb
1 lb ground beef
1 1/2 chopped onion
1/2 tsp dry marjoram
1/2 tsp dry cilantro
1/2 tsp dry oregano
1/2 tsp dry thyme
1/2 tsp dry rosemary
3 cloves garlic, minced
 
Topping Ideas:
red onion
lettuce
feta cheese
tomatoes
tzatziki sauce
cucumbers

Directions:
1.  Add meat to a medium-size mixing bowl.
2.  Puree onions in a food processor.  Place onions on a sheet of paper towel.  Squeeze as much liquid as you can from the onions.  Add onions to meat in the bowl.  Season with salt and pepper.  Add all other ingredients.  Fold well.  Cover with plastic wrap and chill in the refrigerator for 2 hours to allow flavors to blend.
3.  Add meat to the food processor and pulse for 1 min.  Pack down meat into an 8 or 9-inch loaf pan,
removing air pockets.
4.  Bake for 1 hr in a preheated 325 degree oven.  Remove and drain grease from pan.  Slice thin and serve with your favorite toppings

Serves 8

Blackberry Bacon Grilled Cheese

Ingredients:

8 slices of 7 Ancient Grains Bread

1 stick butter, softened

1 cup fresh blackberries

16 slices Fontina Cheese (8 ozs)

¼ cup basil, chopped

4 slices bacon, cut in half

Directions:

1. Butter one side of each slice of bread. Place bread, buttered side down, in hot non stick skillet (med/high heat).

2. Add 4 - 5 blackberries on each slice.

3. Add two slices of fontina cheese (or other good melting cheese) on top of blackberries.

4. Add approx. 1 tsp chopped basil on top of cheese.

5. Add two small pieces of bacon

6. Add more blackberries

7. Add two more slices of cheese, then top with additional slice of bread (buttered side up).

8. Grill until golden brown, approx. 3-4 mins. Flip and brown remaining side.

Makes 4 Sandwiches

Additional Flavor Idea: Sautéed Onions

Green Goddess Sandwich

Green Goddess Sandwich

Most of us have heard of the Green Goddess Dressing, right?

This was said to be a dressing dating back in the 17th century. 

In the early 1920's, this dressing was used to create a salad, by an executive 

chef of the Palace Hotel in San Francisco.   This salad was to honor an actor

for his role in William Archer's play "Green Goddess".

The Green Goddess Dressing is a tasty and colorful combination

of parsley, tarragon, chives and scallions (green onions).  

Over the decades, this dressing have been used in various different salads,

created by each chef, adding their special touch.  

I decided to add my special touch to a whole new creation, a 

Green Goddess Sandwich.  Or should I call it "Green Goodness."  

This sandwich is filled with all healthy ingredients, all packed 

between two slices of nutty bread.  Not only is this sandwich

delicious but also dairy free, for those wanting to eliminate it

from their diet.

Cilantro Lime Pesto Ingredients:

1 cup cilantro leaves (1 large head)

1 garlic clove, large

2 TBS green onions

1/2 cup avocado

1 tsp sugar

1/2 tsp jalapeno pepper, or to liking

2 TBS cider vinegar

2 TBS olive oil

4 limes juiced

1/8 tsp salt

Directions:

1.  Add all ingredients in food processor or blender.  Pulse until well blended and smooth.

Sandwich Ingredients:

slices of favorite Three Bakers Bread

lettuce

avocado

red pepper hummus, or other 

cucumbers

sprouts

Chocolate Strawberry Roll Ups/Turkey Club Skewers

Back to school Already?  Get their mornings starting right with some

yummy treats to pack into their lunch boxes.  These delicious treats will

become a regular favorite; your children will not be able to wait to eat.  

These roll ups are unique because they made with Three Bakers Gluten

Free White Bread, stuffed with fresh strawberries and rolled in ground

up Three Bakers Gluten Free Chocolate Snackers, making these little

babies delicious with a slightly sweet crunch.  But don't stop here.  

Switch them up!  How about spreading some creamy peanut butter with

a dollop of their favorite jelly.  Ohhh,  I just had another idea!  

Try some spreadable cheese with diced up ham, then roll in some

ground up Three Bakers Cheddar Cheese Snackers.

Now, let's talk about the skewers.  Stack cubes of turkey, 

chicken, ham or roast beef with any type of cheese.  Then

add the bacon, because everyone loves bacon.  Let them choose

the varieties and put them together.  It makes eating lunch more enjoyable.

Chocolate Strawberry Roll Up Ingredients:
10 slices white bread, warm
10 TBS cream cheese, room temperature
10 Ripe strawberries, diced
8 TBS butter, melted

Crust Mixture:
1 cup chocolate, chocolate chip snackers, ground
2 tsp sugar
1/2 tsp cinnamon

Directions:
1.  Cut crust off bread.  Warm in microwave for 10 seconds.  With a small rolling pin, roll each slice thin.  Spread each piece with 1 TBS cream cheese.  Sprinkle 1 tsp diced strawberries over top.  Carefully fold up like jelly roll.
2.  Bake or toast for 5 mins.
3.  Brush with melted butter.  Roll into crust mixture.
     (Crust Mixture Recipe:  Grind all together, place in bowl)
Makes 10 Roll Ups


Turkey Club Skewers Ingredients:

5 slices white bread
10 ( 1 inch cube) turkey
10 (1 inch cube ) cheese
10 ( 1 inch piece) bacon
10 grape tomatoes
10 sticks (found at any craft store)

Directions:
1.  With small round cookie cut, cut out 20 circles from bread
2.  To assemble:  Place one piece of bread on stick.  Slide down stick, leaving approx. 1 inch from bottom.  Place one piece each of turkey, cheese and bacon through stick, ending with a second piece of bread.
Makes 10 skewers

Caramel Dip:
4 ozs cream cheese
4 TBS caramel sauce
(Blend well)
Optional ( 1 TBS powdered sugar and 1/2 tsp vanilla)

PHILLY CHEESESTEAK

PHILLY CHEESESTEAK

A Cheesesteak is sautéed ribeye steak with melted cheese, in a crusty Amoroso roll.  The 

steak is thinly sliced and grilled with your choice of veggies.  The original cheesesteak 

sandwich was first created without cheese in the 1930's, but later 

cheese was added.  Serious steak connoisseurs prefer Cheese Wiz on their

cheesesteak however, Provolone and American Cheese is often used.  

Having owned a Cheesesteak Restaurant, I had the opportunity

to conduct my own study.  What did my customers prefer? Whether (mushroom, onions, 

peppers), (Cheese Wiz, American or Provolone), (Amoroso Roll, Soft Chewy

Roll or Crusty Italian Bread), (lettuce, tomato and mayo) or (sweet or spicy),

what it came down to was preference and taste.  As long as it had the "drip" factor

going on.  Ooey, gooey, cheesy, drippy messy kind of sandwich.  

INGREDIENTS:
4 TBS olive oil
4 TBS butter
3 bell peppers, medium size, sliced
1 large sweet onion, sliced
8 ozs mushrooms, sliced
1 lb rib-eye steak, thinly sliced
1/2 lb American cheese or Provolone
4 hoagie rolls (I use Three Bakers Hoagie Rolls), toasted (optional)
Optional Topping:  Lettuce, tomatoes, pickles and jalapeños

DIRECTIONS:
1.  In large skillet, heat 2 TBS oil and 2 TBS butter on med/high heat.  Add peppers and onions.  Stir.  Sauté for 15 mins, or until soft.  Add mushrooms sauté for additional 5 mins.  Season with salt and pepper.
2.  Add remaining oil and butter.  Add meat.  Sauté, breaking up meat, as it is cooking.  Place cheese on top of meat mixture.  Stir and allow cheese to melt into meat mixture, becoming gooey.  Scoop into sliced hoagie rolls.  Serve

Makes 4 Hoagie Cheesesteaks

Cubano Sandwich

Pressed Cuban Sandwich

The Cuban Pressed Sandwich, or the Cubano was said to have

been created in Cuba in the late 1800’s.  It was a simple sandwich for Cuban workers traveling in Key West and Miami, but later became popular in the Ybor (Tampa, FL) area.  

The Sandwich is made with ham, roasted pork, Swiss cheese, pickles and mustard.

The original sandwich also included salami, but was later removed, probably due to the

influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.  The sandwich is known to use a special Cuban bread which is pressed, to create a crispy exterior crust.  The sandwich can be buttered and pressed in a pan with weights, or in a Panini press.  

I decided to make my Cuban both ways.  I did find that the heavier you press, the

crispier the bread was.  Using Three Bakers 7 Ancient Grains Bread was certainly

a very good choice.  The bread was perfectly toasted and tasted great with each bite.  

Ingredients:

8 slices (Three Bakers 7 Ancient Grains Bread)

4 TBS mustard

2 cups Pre cooked Pork Butt, shredded (See recipe below)

½ lb swiss cheese, sliced (12 slices)

8 slices ham

2 whole dill pickles, sliced lengthwise

Directions:

1. Preheat Panini Press on high.  
2. Spread generous amount of mustard on each slice of bread.  Top four slices of bread with swiss cheese.  Top cheese with shredded pork, another slice of Swiss, two slices of ham, two slices of pickle, ending with another slice of swiss.  Top sandwich with slice of bread.  
3. Add sandwiches to Panini Press.  Close cover and toast, approx. 3 minutes or until toasted.  Serve

Note:  Pressed Sandwiches can also be cooked on stove top in large skillet.  Butter outside of each slice before assembling.  Toast in skillet then carefully flip to toast opposite side.  

Makes 4 Sandwiches

To Cook Pork Butt:

1. Place pork in large oven safe baking deep dish.  Season with salt and pepper.  Pour 2 cups mojo marinade over top of pork.  (Can be found in grocery store aisle where dressings are).  Cover and cook at 250 degrees for 8-10 hours.  Can also be cooked in pressure cooker.

Tuna and Egg Salad Sandwich

This delightful sandwich is packed with flavor for a deliciously 

light meal.  For convenience, make ahead and store in your refrigerator for several 

sandwiches during the week.  This recipe can also be tossed with gluten free elbows 

to bring on your next picnic.  

Ingredients:

5 ozs (1 can) Solid White Tuna

2 hard boiled eggs, chopped

1 stalk celery, chopped

2 TBS red onion, chopped

2 marinated cherry peppers, chopped

salt and pepper, to taste

1/4 cup mayo

Three Bakers 7 Ancient Grains

DIRECTIONS:

1.  Mix all ingredients in bowl.  Serve on Three Bakers 7 Ancient Grains.  Add favorite toppings, such as lettuce and tomato.  

Makes 4 sandwiches

ICE CREAM SNACKER SANDWICHES

ICE CREAM SNACKER SANDWICHES

WOW YOUR GUESTS WITH THESE AMAZING

 LITTLE ICE CREAM SANDWICH TREATS.

VANILLA ICE CREAM, FILLED BETWEEN TWO

CHOCOLATE SNACKERS, ARE THE PERFECT 

LITTLE SIZE FOR "ANY" SIZE.  

INGREDIENTS:

40 chocolate snackers

1 cup vanilla ice cream

DIRECTIONS:

1.  Take out ice cream from freezer and let sit for a few minutes.

2.  Lay out 1/2 of the chocolate snackers.  With a small cookie scoop place dollop of ice cream in center of each of the chocolate snackers.  Top each one with remaining snackers, pressing gently to adhere.  Place on flat dish, put in freezer.  Let them set up for at least a couple hours.  Cover

Note:  Work in small batches at a time to prevent melting too quickly.  

CLUB SANDWICH

THE CLUB SANDWICH IS ALSO KNOWN AS A CLUBHOUSE

SANDWICH.  IT MOST LIKELY GOT IT'S NAME BECAUSE 

OF IT'S POPULARITY AT RESORTS AND COUNTRY CLUBS.

THE CLUB SANDWICH IS MADE WITH YOUR CHOICE  OF POULTRY, 

(SUCH AS CHICKEN, TURKEY OR DUCK), CRISPY BACON,

 LETTUCE, JUICY RIPE TOMATO AND MAYONNAISE.  

IT CAN BE MADE WITH DOUBLE LAYERS WITH AN EXTRA SLICE OF 

BREAD SEPARATING THE LAYERS AND HELD TOGETHER WITH HORS D'OEUVRE 

STICKS.  TOASTED BREAD OR NOT, IT IS YOUR PREFERENCE, BUT  

THIS SANDWICH IS THE PERFECT COMBINATION OF FLAVORS, MAKING 

IT A MEAL ALL IN ITSELF.  THE CLUB SANDWICH HAS BEEN ENJOYED

 FROM GENERATION AFTER GENERATION, AND IS CERTAINLY HERE TO STAY.  

THIS SANDWICH MAKES A GREAT "ROAD TRIP" SANDWICH.  JUST PREPARE

THE INGREDIENTS AND PACK INDIVIDUALLY, TO ASSURE CRISPINESS AND FRESHNESS, THAT WILL LAST FOR HOURS, IN A COOLER.   

INGREDIENTS:

1 loaf Three Bakers MaxOmega Bread

1/3 cup mayonnaise

1 lb poultry, sliced

1/2 lb cooked bacon

4 medium tomatoes, sliced

2 cups romain lettuce, sliced

Directions:

1.  Generously spread approx. 1 tsp mayo on three slices of bread.  Add one slice of turkey on two of the pieces of bread.  Add 1 slice of bacon, split in half, to each slice of bread.  Top with lettuce and tomato slices.  Add one of the sandwiches to top of other sandwich.  Place third slice of bread on top, mayo side down.

2.  Add four toothpicks to sandwich to secure.  Slice into four quarters.  Serve.

Recipe makes approx. 10 sandwiches.  

Open Faced Cubano Sandwich with Creamy Mustard Pickle Sauce

Ingredients:
1 TBS Olive Oil
1 TBS butter
1/4 cup diced onion
1 small garlic clove, chopped
2 TBS white wine
3/4 cup heavy cream
2 TBS mustard
2 TBS Sriracha Sauce
1/3 cup Dill Pickle, diced
1/4 cup pimento, diced (for garnish)
2 slices toasted bread
1 cup roasted pulled pork
4 slices ham
6 slices Swiss Cheese


Directions:
1.  In medium size skillet heat oil and butter on med/high heat.  Saute onion and garlic until soft, approx. 5 mins.  Deglaze pan with wine, stir.  Stir in cream, mustard and Sriracha Sauce.  Simmer for 2 mins.  Remove from heat.
3.  Preheat oven to 350 degrees.
4.  Layer pork, ham and swiss on top of toasted bread.  Pour sauce over top.  Bake for approx. 8-10 mins, or until Swiss cheese is melted.  Remove from oven and garnish with pimentos.  Serve

Makes two open faced Sandwiches

Chicken Chorizo Burger with Poblano Peppers

Ingredients:
1/4 cup canola oil, plus 2 TBS
3 poblano peppers, sliced in steps
1 large onion, sliced in strips
2 garlic cloves, minced
6 chicken (boneless/skinless) thighs, seasoned with salt and pepper
1/8 tsp salt
1/8 tsp pepper
8 ozs Mexican Cheese Blend Cheese
6 sandwich buns, toasted
6 corn tortilla, cut into squares
16 ozs chorizo, molded into 6 patties

Cilantro Sauce Ingredients:
1 small head cilantro
1 garlic clove
1/2 cup sour cream
1 lime, juiced
1/2 tsp cider vinegar
1/8 tsp salt
1/8 tsp pepper


Directions:
1.  Heat 1/4 cup oil in skillet on med/high heat.  Add sliced poblano peppers and onions.  Season with salt and pepper.  Cook until soft (approx. 10 mins).  Add garlic.  Stir.  Sauté for additional 3 mins.  Add chicken thighs to skillet.  Open up and lay flat.  Season with salt and pepper.  Sauté until golden brown, approx 10 min.  Flip and brown other side.  Scoop peppers and onions and place on top of chicken.  Add cheese to top of veggies.  Cover and turn off burner.
2.  In separate skillet add 2 TBS canola oil.  Trim off edges of tortilla, making square pieces.  Place in skillet and toast on both side.  Place on paper towels to absorb excess oil until ready to use.
3.  In small skillet add chorizo patties.  Sauce on both sides until done.  Approx. 5 mins on each side.
4.  To make cilantro sauce:  Add all ingredients to medium size food processor.  Blend well.
Makes 6 Sandwiches

Toasted Parmesan Turkey Tetrazzini Sandwich with Dipping Sauce

Toasted Parmesan Turkey Tetrazzini Sandwich with Dipping Sauce

8 slices bacon, fried (removed from pan) with bacon grease reserved
2 TBS olive oil
1/4 cup onions, chopped
1 clove garlic, chopped
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 TBS butter
1 TBS flour
2 TBS white wine
1/4 cup parsley
1 bay leaf
1/2 lemon, zested and juiced
1 cup chicken broth
1/2 cup cream

To build sandwich:
12 slices bread, buttered on one side
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1 package Foster Farms "All Natural Sliced Turkey"
8 slices tomato
8 red onion rings
1 cup fresh spinach
Bacon strips

Directions:
1.  In nonstick skillet on med/high heat cook bacon until crispy on both sides (approx. 5-6 mins).  Remove from skillet and place flat on paper towels.  Cover until ready to use.
2.  In same skillet with bacon grease add olive oil.  Add onions and cook until soft.  Approx. 5 mins.  Add garlic.  Season with salt and pepper.  Stir.
3.  Add butter then sprinkle flour over top.  Stir and cook for 3 mins.
4.  Deglaze pan with wine.  Cook for additional 3 mins.
5.  Add parsley, bay leaf, lemon zest, juice, broth and cream, stir.  Bring to boil.  Reduce heat to med/low.  Simmer for approx. 15 mins.  Sauce will start to thicken.
6.  Spread one side of each slice of bread with butter.
7.  In small bowl mix together bread crumbs and parmesan cheese.  Sprinkle crumb/cheese mixture onto bread (buttered side).  Place buttered side down in large non stick skillet.  Toast until slightly browned.
8.  Layer sandwiches (toasted side out) with turkey, tomato, onions, spinach and bacon strips.  Place toasted slice in between each sandwich.  Slice each sandwich in half.
 
Serve each sandwich with a small ramekin of Tetrazzini Sauce.

Makes 4 sandwiches

Buffalo Chicken Mac and Cheese Sandwich with Celery Slaw

1/2 cup fry oil
1 cup seasoned bread crumbs
2 eggs
1/2 cup buffalo sauce
8 chicken tenders, pat dry on paper towels
4 ozs blue cheese crumbles
8 Slices potato bread
1/2 cup mayo, for spreading on bread


Slaw Ingredients:
1/2 cup celery, chopped fine
1/2 cup shredded carrots
1 cup shredded cabbage
1/4 cup red onion
1/2 cup mayo
1/4 tsp celery seeds
1 TBS sugar
2 TBS vinegar
1/8 tsp salt, or to liking
1/8 tsp course pepper, or to liking


Mac and Cheese Ingredients:
1/2 lb shells or elbows, cooked
2 TBS butter
1/2 lb cheddar cheese
1/2 cup milk
3 TBS grated cheese
1/4 tsp or salt, or to liking
1/4 tsp course pepper, or to liking

Directions:
1.  In large skillet add fry oil.  Heat on med/high
2.  Add bread crumbs in medium size bowl.  Add eggs in separate bowl and beat.  Add buffalo sauce in third bowl, put aside.
3.  Dip tenders in egg then into crumbs, coating on all sides.  Add to hot oil in skillet.  Fry for approx. 3-5 mins (depending on thickness).  Flip and brown other side.  Remove from skillet and place on paper towel to drain excess oil from chicken.
4.  Mix all ingredients of slaw in medium size bowl.  Chill until ready to use.
5.  Boil water for pasta, cook al dente (lightly medium).  Drain and add to cheese sauce.
6.  Cheese Sauce:  In medium/low size pan add butter.  Melt on medium heat.  Do not burn.  Add cheddar cheese and milk.  Melt completely, stirring.  Lower temp, if needed.  Add grated cheese and season with salt and pepper.  Add drained pasta to cheese sauce.
7.  To assemble Grilled Cheese:  In large non stick skillet, heat on med/low.  Spread mayo on one side of each slice of bread.  Place 4 slices mayo side down in skillet.  Add approx. 1/3 cup mac and cheese on each slice of bread in skillet.  Coat each chicken tender in buffalo sauce and add two tenders on top of mac and cheese.  Add approx. 1 oz blue cheese crumbles on top.  Add slice of bread on top of blue cheese (mayo side up).  When bottom slice is toasted, flip carefully.  Grill other side until browned approx. 2 mins. 
8.  Remove from skillet and add to plate.  Carefully remove top slice and add approx. 1/4 cup of slaw.  Replace slice of bread, pressing lightly to insure closure. 
Recipe makes 4 grilled cheese sandwiches

Lamb and Dill Burger

Burger Sauce:
1/4 cup beer
1 TBS jalapeno, chopped
2 TBS butter
2 TBS brown sugar
1/4 cup balsamic vinegar
salt and pepper, to taste

Burger Mixture:
1 lb ground lamb
4 ozs chopped baby portabello mushrooms
4 ozs feta crumbles
2 TBS dill
2 TBS lime juice
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

Toppings:
6 burger buns, sliced in half (toasted)
6 slices Havarti Dill cheese
2 cups chopped lettuce
12 thin slices tomato

Dill Yogurt Sauce:
2 TBS fresh dill, chopped
1 cup Greek Yogurt
1/2 tsp jalapeno, chopped
1/2 cup cilantro
1 TBS lime zest
salt and pepper, to taste

Cheese Toasted BBQ Sirloin Bacon Sloppy

8 thick slice bacon, fried (put aside) cut in half
4 TBS oil (bacon grease option)
1 small onion, chopped fine
2 cloves garlic, chopped fine
1 cup roasted red bell pepper, chopped fine
1/4 tsp salt
1/4 tsp pepper
2 TBS brown sugar
3 cups sirloin, cubed small
1 cup bbq sauce
8 slices bread
8 TBS butter, softened
1/2 cup shredded cheddar cheese


Directions:

1.  Fry bacon, put aside
2.  In large skillet (using bacon grease), heat on med/high heat.  Add onion, sautee for 5 mins or until soft.  Stir. 
3.  Add garlic.  Sautee for additional 3 mins.  Stir. 
4.  Add roasted peppers, stir and heat.  Season with salt and pepper. 
5.  Add sugar, stir and dissolve (2 mins).
6.  Add sirloin and stir.  Sautee until brown.  Approx. 4 - 5 mins.
7.  Add bbq sauce.  Stir and heat for approx. 3 -4 mins.
8.  Heat large non stick skillet on med/high heat.
9.  Butter one side of each slice of bread.  Add shredded cheese to buttered side, pressing gently to stick.   Add butter/cheese side facing down onto skillet.  Add approx. 1/2 cup sirloin mixture and two slices of bacon.  Add remaining buttered slice of bread to skillet, topping meat and making sandwich.  Sprinkle with shredded cheese, pressing gently. 
10.  Grill until start to toast and brown. (approx. 3 -4 mins)  Flip over to toast opposite side.

Crusted Pistachio Chicken with Potato and Zucchini Waffle Slidders

Ingredients:
1/2 cup mashed potatoes (leftover)
2 large eggs, beaten
3 TBS brown sugar
1/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
3 cups zucchini, grated
1/4 cup fresh parsley, chopped
1 1/2 cups potato flour
1 cup ground oats
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp ground cloves
1/4 tsp salt
1 tart apple, sliced into thin rings

Chicken Ingredients:

2 large chicken breast, cut in half lengthwise and then again cut opposite directions (making 8 sliders)
1 cup potato flour
2 eggs, beaten
1 cup ground pistachios
1 lime, zested (reserve juice)
1/4 tsp salt
1/4 tsp course black pepper
1 cup cooking oil.


Brie Aioli:

5 ozs cream brie, softened
3 TBS mayonnaise
2 TBS fresh chopped parsley
1 TBS lime juice
1/8 tsp salt
1/8 tsp course black pepper



Directions:
1.  Plug in a waffle iron.  I use one that makes round waffles that can be cut into quarters.
2.  In large bowl mix together potatoes, eggs, sugar, oil, buttermilk, vanilla, zucchini and parsley. Stir
3.  In separate bowl blend together potato flour, oats, baking powder, cinnamon, cloves and salt.
4.  Make waffles according to directions.  Break waffles into quarter pieces for slidders.  Put aside.
5.  Chicken:  Heat oil in large saute pan.  Set up dredging station by placing flour in a bowl.  Beat eggs and place in separate bowl.  Place pistachios in third bowl. Add salt, pepper and lime zest to pistachios.
6.  Season chicken with salt and pepper.  Dredge chicken into flour, then into egg, then into pistachio mixture.  Coat both sides.  Place chicken into hot oil.  Saute on med/high heat until brown.  Flip and saute remaining side until brown.  Approx. 5 mins on each side.
7.  Remove from pan and place on paper towels, cover to keep warm.  Repeat process for remaining chicken.
8.  Aioli:  In medium size bowl add all ingredients, stir well.
9.  Assemble waffle slidders by adding a piece of chicken to quarter of the waffle.  Add apple slice and dollop of brie aioli.  Top with another quarter piece of waffle.

Makes 8 slidders

Bacon Wrapped Fried Green Tomato and Pimento Grill

Ingredients:

Cooking oil for frying
1/2 cup cornmeal
1 cup flour
1 egg, beaten
1/2 cup buttermilk
3 green tomatoes, sliced 1/4 inch thick
8 small slices bread, slightly toasted
1/2 cup pimento spread (store bought)
20 bacon strips (long strips work best)
sea salt and coarse black pepper, to taste
4 Bibb lettuce leaves


Directions:

1.  Heat oil in large skillet (med/high)
2.  Add cornmeal to small bowl.  Add half the flour to bowl.  Season with salt and pepper.  Stir
3.  Add remaining 1/2 cup flour to another bowl.
4.  Add egg to separate bowl, beat.
5.  Slice tomatoes.  Dredge into flour, then into buttermilk then into cornmeal mixture.
6.  Place into hot skillet with oil.  Season with salt and pepper, to taste.  Fry on both sides (approx. 2 mins each side) until brown.  Drain on paper towel to absorb excess oil.
7.  Spread pimento spread onto one side of each slice of bread.
8.  Place about 4 slices of fried tomatoes onto each sandwich.  Seal with remaining slice of bread.
9.  Wrap approx. 5 slices of bacon around each sandwich, tucking edges to seal.  Be careful not to overlap more than twice in one area because bacon will not cook.
10.  Preheat oven to 375.  Place sandwiches on wire rack inside baking dish.  Bake in oven until brown.  Approx. 20-25 mins., depending on oven.
11.  Remove from oven and let sit for 10 mins before slicing.  Serve on slice of bibb lettuce.

Crusted Parmesan Italian Bagel

4 plain bagels, sliced in half
1 stick butter
8 slices roast beef
8 slices prosciutto
8 slices soppressata
8 slices mortadella
8 slices fresh mozzarella, sliced thin
1/2 cup grated parmesan cheese (for topping and pesto)
1/2 cup marinara sauce
4 TBS olive oil
2 TBS capers
3 large basil leaves
1 garlic clove
salt and pepper, to taste

Directions:

1.  In large skillet, coat heavily with cooking spray.  Heat on me/high heat.
2.  Butter outside of bagel slices.  Sprinkle with parmesan cheese.  Reserving 2 TBS for pesto.  Place buttered side down in skillet.
3.  Place slice of mozzarella on each slice then two each of the other meats.  End with another slice of mozzarella on top.  Place other bagel slice on top, buttered side up.  Grill until browned and crusted.  Flip.
4.  Grill other side until browned and crusted.  Removed from pan.
5.  In food processor add olive oil, capers, basil, garlic and 2 TBS grated cheese.  Season with salt and pepper, to taste.  Puree.
6.  Gently remove top slice and add marinara and pesto.  Sprinkle with any additional parmesan cheese.  Serve on bed of green leaf lettuce.  Makes 4 sandwiches

Buffalo Chicken Sandwich with Blue Cheese Pesto

4 cooked Tyson chicken breasts
1/2 cup buffalo sauce, warm
4 ozs blue cheese crumbles
4 large basil leaves, chopped
2 Tbs red onion, chopped
2 Tbs olive oil
salt and pepper, to taste
4 slices lettuce
4 sandwich rolls

Directions:
1.  Heat chicken breast according to directions on package.
2.  Pour buffalo sauce in small bowl.  Dip chicken and cover both sides.
3.  In small mixing bowl add blue cheese, basil, onion, olive oil.  Season with salt and pepper.
4.  Add chicken to roll. Add lettuce and top with pesto.