Category Archives: Sandwiches

The Ultimate Salmon Burger

Where’s the Beef?

Who needs it, when you can use salmon as a protein for your backyard cookouts.

This ultimate salmon burger is easy to make, and we are still perfecting the recipe, to adjust for using fresh salmon or canned salmon.
salmon burger-otm@tk

But in the meantime, just look at the creation of the salmon burger we built…. a thick, juicy salmon patty sits on a bun toasted with garlic butter and topped with crispy bacon, fresh arugula, tomato, avocado and a tasty, creamy dill tarter sauce.

No, it does not get any better than this!

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Roasted Red Beet, Spinach and Goat Grilled Cheese Sandwich

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Burger a la Oscar

The best burger, ever!

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Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Croque Madame

Bonjour !

Je vous présente la tartine du petit déjeuner ultime… la Croque Madame!

The croque madame, the classic French ham and cheese sandwich covered in cheesy bechamel, with a fried egg placed on top of it.  Ham and cheese never tasted so good!

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Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Bacon, Spinach and Tomato Sandwich

 

So I am back to basics……… well almost, with this sandwich. Once again, I found myself scrounging in my refrigerator. What  I found  was a few strips of bacon, a couple of cherry tomatoes, and  a slice of cheddar cheese. I also had some whole wheat bread in the pantry. But what really made this sandwich sing was the Bacon Mayonnaise…………..Enough Said!

 

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TODAY.com Parenting Team FC Contributor

My Post Featured on NBC’s TODAY Show Food Club!

 

YAY!

From the The TODAY Communities Team……..

My recently published post Green Goddess Grilled Cheese Sandwich has been featured as one of the top posts. You’ll find it at the top of the challenge page for the next few days.

Today Show Family Favorite Challenge

Please share it with your fans and followers! The more views, votes and comments the posts get, the better!

Thank You for being amazing and supportive of my blog!

Green Goddess Grilled Cheese Sandwich

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So, looking in the refrigerator, I had a motley assortment of odds and ends of ingredients, including a bag of spring greens mix with  baby spinach, some Fontina cheese, some left over goat cheese, some anchovy paste, and half an avocado. There was a shallot in there too. Hmmmm. So, what is a girl to do?

So looking at the spice rack, I spied tarragon, basil, salt and pepper. So a plan was forming  to make a Green Goddess Dressing for a salad. But then on second thought,  I wanted something a little more filling than a salad. So I began to think why not take the green goddess herbs mixed directly into the cheeses, the spring greens and make a cheese spread for a grilled cheese sandwich?

This simple sandwich came together very quickly and very easily with the use of a food processor. You can also use a blender or a sharp knife to finely chop up the ingredients.

Not you regular, every day grilled cheese sandwich, but I can guarantee that you will like it just fine, if not more.

Enjoy!

Serves 4 to 6

Ingredients:
1 clove garlic, finely chopped
1 oil-packed anchovy, finely chopped
1 teaspoon lemon zest (about 1 lemon)
Juice of ½ a lemon
3 Tablespoons chopped fresh Italian parsley
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh basil
1 Tablespoon finely chopped shallot
1 cup mixed spring greens
½ Avocado, diced
¼ teaspoon Dijon mustard
2 ounces goat cheese, cut into smaller cubes
½ ounces Fontina cheese, cut into small cubes
½ cup shredded mozzarella cheese
8-12 slices sourdough bread
1 Tablespoon extra virgin olive oil
2-3 Tablespoons unsalted butter

 

Directions:
Add garlic and anchovies to a food processor and pulse for a few seconds until it’s really finely chopped, almost like a paste (if you don’t have a food processor, you can always just chop the ingredients really well with a sharp knife on a cutting board).
Add in the lemon zest, lemon juice, parsley, tarragon, cilantro, basil, shallot, spring greens, avocado, mustard and goat and Fontina cheeses and pulse again until well blended. Transfer to a medium-sized bowl and stir in the mozzarella cheese.

Heat 1 tablespoon olive oil  and 2 tablespoons of butter in a cast iron skillet over medium low heat.  Lightly brown the bread and then flip each slice over. Spread about 3 to 4 tablespoons of the green goddess mixture onto each slice of bread and press together gently.  Continue to  fry the sandwich until  the bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Remove for the skillet and serve immediately.

TODAY.com Parenting Team FC Contributor

Salvadoran Black Bean & Cheese Pupusas with Cabbage & Radish Curtido

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Photo Credit: Blue Apron, LLC
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Photo Credit: Blue Apron, LLC

Pupusas, a hallmark of traditional Salvadoran cuisine, are thick, handmade corn tortillas stuffed with beans, cheeses and other savory ingredients. Popular in El Salvador for centuries, pupusas made their way to the United States around the 1980s, and here they have been enjoyed ever since. These pupusas are made with authentic queso Oaxaca and beans seasoned with onion, cilantro and a blend of authentic spices.

Queso Oaxaca is a delicious, stringy, semi-hard cheese from the state of Oaxaca in southern Mexico. Made using many of the same cutting and stretching techniques as for Italian mozzarella, queso Oaxaca is delicately rich and durable, yet melty when heated. It contains cow’s milk, as opposed to water buffalo’s milk. It’s terrific in tortilla dishes, like quesadillas and the local tlayuda (similar to a quesadilla, but cooked open-faced).

Serves 2

Ingredients:
1 cup Instant Masa Harina
1½ cups Black Beans
8 Ounces Green Cabbage
2 Ounces Radishes
1 Lime
1 Red Onion
1 Large Bunch Cilantro
2 Ounces Queso Oaxaca
2 Tablespoons Sugar
Pupusa Spice Blend, to taste

For the Pupusa Spice Blend:
2 Tablespoons Ancho Chile Powder
2 Tablespoons Chipotle Chile Powder
2 Tablespoons Ground Cumin
2 Tablespoons Garlic Powder

Directions:
Wash and dry the fresh produce. Drain and rinse the beans; transfer to a medium bowl and mash with a fork. Remove and discard the cabbage core; thinly slice the leaves. Cut the radishes into matchsticks. Quarter the lime. Peel and halve the onion; thinly slice one half and small dice the other. Pick the cilantro leaves off the stems; mince the stems and keep the leaves whole. Grate the Oaxaca cheese.

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the diced onion, cilantro stems and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the mashed beans and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Set aside to cool.

To make the the radish curtido:
While the beans cook, blanch the cabbage, onion, and radish before dressing it.Turn off the heat under the boiling water as soon as the vegetables are added, then after one minute, drain the vegetables in a colander and quickly rinse with cold water. In a large bowl, combine the cabbage, radishes, sugar, as much of the sliced onion as you’d like and the juice of all 4 lime wedges. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste. Set aside.

To make the pupusas:
In a large bowl, combine the masa harina and ¾ cup of water; season with salt and pepper. (The dough should be slightly damp and easy to shape. If it seems too dry, add up to an additional ¼ cup of water.) Using wet hands, divide the mixture into 4 equal-sized balls; carefully flatten into rounds, each about 5 inches in diameter. Divide the cooked beans between the centers of 2 of the rounds; spread into an even layer, leaving a small border around the edge of each (you may have extra beans). Top with the Oaxaca cheese and remaining dough rounds. Using your hands, carefully press down to seal the edges of the pupusas around the filling.

To Cook the pupusas:
In a large cast iron skillet, heat a thin layer of olive oil on medium-high until hot. Carefully add the pupusas. Cook, gently pressing down to ensure even browning, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a clean, dry work surface.

To serve,carefully slice the pupusas in half. Divide the sliced pupusas and radish curtido between 2 dishes. Garnish with the cilantro leaves. Serve with any remaining cooked beans on the side.

Cook’s Note:
If queso Oaxaca cannot be found in your local area, Monterey Jack, Mozzarella or White Cheddar will work as a great substitute for the cheese.

Crispy Chicken Tacos

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During my travels this Summer, I had a long lay over at the Charlotte Airport. Given that there are the usual fast food joints in the main terminal, I opted to have lunch at a spot in Terminal D, called “The Rum Bar”, whichDSC09852
was reasonably priced considering that it was at the airport. Although a member of the staff highly recommended the Jerk Chicken Sandwich, I thought about eating such a spicy meal and flying would not agree with me, so I chose the Crispy Chicken Tacos,instead, which consisted of two tacos and was mainly composed of fried chicken tenders with an avocado cream sauce, Monterey Jack cheese and diced tomatoes, served on a flour tortilla. You had the options of having french fries or rice and black beans as a side. It was fresh and hot and tasted pretty good considering airport food. I think that three tacos would have been better as a lunch entree, or maybe because I was hungry and wanted more……

So as soon as I got home, I had to try to make these amazing little tacos, but with a little more low fat and low carb healthy choices.

Yes, it takes is a little time, but the effort is worth it, in developing more layers of flavor. So here is my take on The Rum Bar’s Crispy Chicken Tacos. I oven baked the chicken tenders, rather than frying them, reducing the fat content.

Also note that the avocado cilantro lime cream sauce is so delicious and it is also amazing on Chile Verde, chicken, fish, or seafood tacos. It is also great as a dip for vegetables and tortilla chips.

As for a cooking tip, warming the tortillas is usually the last step when serving a Latin inspired meal for dinner. With a little heat, they get soft and pliable – perfect for wrapping around the filling.

Serves 8 to 10

Ingredients:
For the Marinade:
2 pounds chicken breast, cut into tenderloin strips
1 cup buttermilk
1-1/2 teaspoons salt
A pinch cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cumin,
1/4 teaspoons chili powder

For the Breading:
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups Japanese Panko breadcrumb
Salt, to taste
Ground black pepper, to taste

For the Avocado Lime Crema:
1 ripe Haas avocado, peeled and mashed
6 ounces low fat plain Greek yogurt
Juice and zest of one lime
1/2 teaspoon fresh cilantro, chopped
1/4 teaspoon
Salt, to taste
Ground black pepper, to taste

For the Sour Cream Drizzle:
1⁄4 cup light sour cream
1 -2 teaspoons skim milk

One package 6-inch diameter flour tortillas
1 1/2 cups Monterey Jack Cheese, for garnish
4 Whole Roma tomatoes, diced, for garnish

Rice and Black Beans, for serving

Directions:
For the Chicken Tenders, combine the chicken tenders with all of the marinade ingredients in a large ziploc bag. Seal the bag tightly and gently message the bag to ensure chicken tenders are evenly coated with buttermilk marinade. Place in a bowl, just in case leakage that may occur from the bag and refrigerate for at least 2 hours. For best results, marinating over night is ideal.

Preheat oven to 375 °F.

Remove the chicken tenders from the marinade and pat dry with paper towels. Discard the marinade. Lightly season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12 to 15 minutes, until golden brown.Remove from the oven and set aside and keep warm.

To make the avocado lime crema, cut the avocados in half, lengthwise and  remove the stones and peel. Place all the ingredients in a food processor and blend until smooth, place in a glass bowl and cover with plastic wrap to prevent further oxidation and set aside.

To make the sour cream drizzle, in a small bowl, stir together the sour cream and the milk. Transfer into a small resealable plastic bag and set aside.

To warm the tortillas making them more pliable, preheat the oven to 350°F.Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it the oven for 15 to 20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time. Alternatively you can also warm the tortillas in a microwave oven. Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.

To assemble the tacos, fill the tortilla in this order: spread a smear of avocado lime crema on the tortilla, add the chicken tenders and top with shredded cheese and a 1/2 teaspoon of diced tomatoes. Snip off one corner of bag and squeeze the sour cream drizzle onto the tacos, in a zig zag manner.

Serve immediately with rice and black beans.

Salmon Tacos

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Photo Credit: Joseph de Leo, 2011

A spin a on a traditional taco made with the flavors of the heart healthy salmon and a fruit salsa made of apples and cucumbers. This dish could be a nice refreshing meal for lunch or dinner.

Serves 4

Ingredients:
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Kosher, salt to taste
1 Hass avocado, mashed

For the Apple-Cucumber Salsa:
1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1 1/2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
Kosher salt, to taste

1 cup finely shredded cabbage

Directions:
Preheat the oven to 350°F.

In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt and set aside.

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.