THE SENSES ALIVE ~ HAM, ROASTED PEPPER & PESTO GRILLED PANINI

"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer."

~ Oscar Wilde

~ Indoor azalea basket

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HAM, ROASTED PEPPER & PESTO GRILLED PANINI

~ Delicious sandwich with leftover Easter ham

________________

8 slices coarse multi-grain bread (or sour dough)

1/3 cup light mayonnaise

2 Tbsp. pesto sauce (good jar is fine)

thinly sliced ham

1 (12 oz.) jar drained and thinly sliced roasted peppers

4 thin slices provolone cheese

4 thin slices cheddar cheese

• Combine mayo & pesto sauce. Spread evenly on 1 side of each slice of bread. Place 4 slices face down on wax paper.
• On inside of the 4 slices, layer each with 1 slice provolone cheese, thin slices of ham, bell peppers, and cheddar. Top with remaining bread, pesto side up.
• Cook sandwiches in panini pan (or on hot griddle) until golden brown. (4 servings).

SPRINGTIME BLUES ~ BLACK FOREST HAM, PROVOLONE & ROASTED PEPPER PANINI

" And the spring comes slowly up this way. "

~ Samuel Taylor Coleridge

~ Lone blue iris

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BLACK FOREST HAM, PROVOLONE & ROASTED RED PEPPER PANINI

~ Perfect solution for leftover ham. Panini refers to a pressed sandwich so if you don't own a panini grill, simply grill in a skillet with a weight on top (2 iron skillets work well)

_____________

2 Tbsp. mayonnaise

4 tsp. basil pesto

8 slices good rye or sourdough bread

8 oz. thinly sliced Black Forest, deli or leftover ham

6-8 oz. thinly sliced provolone cheese

1/2 cup roasted red pepper strips

1/2 cup fresh basil or baby spinach leaves

• Combine mayonnaise and pesto. Spread evenly on each of 4 bread slices. Arrange ham, cheese, roasted red pepper strips, and basil or spinach leaves evenly over bread.
• Preheat grill pan or large skillet coated with cooking spray. Add sandwiches to pan and cook until bread is golden brown and cheese has melted. (4 servings)

SUNDAY NIGHT SUPPER ~ BEEF TENDERLOIN SANDWICHES with SHIITAKE WINE SAUCE

"There is no season when such pleasant and sunny spots may be lighted on,

and produce so pleasant an effect on the feelings,

as now in October.

- Nathaniel Hawthorne

~ Sunday neighborhood tour

BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE

~ Easy supper adapted from FOOD & WINE (October 2006)

*

1 stick unsalted butter, cut into Tbsps.

6 minced coves garlic

4 minced scallions

1 1/2 pounds stemmed shiitake mushrooms, thinly sliced

2 tsp. minced rosemary

1 1/2 tsp. dried thyme

coarsely ground black pepper

2 cups organic beef stock

2 cup dry red wine

1 Tbsp. soy sauce

1 tsp. cornstarch dissolved in 1 Tbsp. cold water

coarse salt

2 baguettes

2 lbs. filet mignon, sliced 1/2 inch thick

extra-virgin olive oil, for brushing

• In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, thyme and 1 tsp. of pepper. Cook over moderate heat, stirring occasionally until shiitakes begin to brown, about 5 minutes. Add stock, wine and soy sauce. Bring to boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir cornstarch mixture and whisk into liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
• Preheat broiler. Cut baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way thorough.
• In small saucepan, melt remaining butter. Add remaining minced garlic and cook over low heat about 4 minutes. Brush garlic butter on baguettes and sprinkle lightly with salt. Broil bread, cut side up for about 1 minute, until golden.
• Preheat grill. Brush tenderloin slices with oil; season with salt & pepper. Grill meat until medium-rare, about 5 minutes. Dip meat in mushroom sauce and arrange on baguettes. Spoon mushroom sauce on top, close sandwiches and serve with good red wine. (6 servings)

TEA for TWO! ~ HERBAL ICED TEA / DILLY ENGLISH CUCUMBER SANDWICHES / LEMON THYME COOKIES

"How could such sweet and wholesome hours

Be reckoned but with herbs and flowers?"

~ Andrew Marvel

(English Poet)

~ Enjoying God's beautiful day

_____________

HERBAL ICED TEA

~ Perfect for a hot summer day

*

8 bags herbal tea (Celestial Seasonings Orange, Red or Lemon Zinger Tea)

1 quart boiling water

1 quart fresh orange juice or lemonade

fresh lemon and/or orange slices

crushed ice

sprigs of fresh mint

• Steep the tea bags in boiling water for ten minutes. Discard tea bags.
• Pour juice over tea. Add lemon and/or orange slices and fresh mint sprigs. Refrigerate until well chilled.
• Remove lemon and/or orange slices and mint before serving.
• Pour over crushed ice adding additional fresh fruit slices and sprig of fresh mint. ( 2 quarts)

__________________

DILLY CUCUMBER SANDWICHES

~ What memories are made of

*

Favorite loaf of soft sandwich bread (white or wheat)

1-2 peeled and thinly sliced English cucumbers

thinly sliced sweet onion (optional)

1/4 cup unsalted butter

1/2 cup good mayonnaise

1/2 cup sour cream

1-2 tsp. dried dill weed

coarse salt & cracked pepper

• Place cucumber in colander and sprinkle cucumber with a bit of salt. Let rest.
• Trim crust from bread slices. Slather each slice with soft butter.
• Combine mayonnaise, sour cream and dill. Spread over butter on bread.
• Wipe cucumbers dry and layer on one side of bread. Sprinkle with a bit of salt & pepper. Top with onion, if desired. Sprinkle with additional dill weed. Top with bread slice.
• Cut diagonally and then again to make triangles or in fingers. Wrap and refrigerate before serving.

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LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

*

1 cup unsalted butter

1 1/2 cup sugar

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

• Preheat oven to 350-degrees.
• Cream butter and sugar. Add eggs and mix well.
• Sift together flour, cream of tartar and salt.
• Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
• Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

SIMPLE SUMMER SUPPER ~ GRILLED SHRIMP GYROS with HERBED YOGURT SAUCE

"NOTHING IS MORE COMPLETELY THE CHILD OF ART THAN A GARDEN."

~ Sir Walter Scott

GRILLED SHRIMP GYROS with HERBED YOGURT SAUCE

~ Adapted from a worn Southern Living Magazine clipping

*

1 1/2 lbs. peeled & deveined medium shrimp

2 Tbsp. chopped fresh oregano or marjoram

2 Tbsp. extra-virgin olive oil

juice & zest of 1 lemon

6 (12-inch) wooden skewers (soaked 1/2 hour in water)

4 (8-inch) pita or gyro rounds

Herbed Yogurt Sauce

1/2 cup crumbled feta cheese

4 chopped and seeded Roma tomatoes

1 thinly sliced English cucumber

• Combine herbs, lemon juice, zest and olive oil in heavy-duty zip-lock bag. Add shrimp, seal and chill 30 minutes.
• Remove from marinade and thread on skewers. Grill, covered, over medium coals about 5 minutes on each side or until shrimp begin to turn pink.
• Wrap pita rounds in damp cloth and microwave on HIGH 10-15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Sauce. Top evenly with shrimp, feta, chopped tomato, and sliced cucumber. Roll up and serve. (4 servings)

HERBED YOGURT SAUCE

3/4 cup low-fat plain yogurt

2 minced medium cloves garlic

1 Tbsp. chopped fresh thyme or marjoram

1 Tbsp. chopped fresh mint

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. freshly ground black pepper

CRISPY SOFT-SHELL CRABS with BUTTER NOISETTE and AGED BALSAMIC VINEGAR / CRISPY SOFT-SHELL CRAB SANDWICH

Folklore from Virgina Seafood

(http://www.virginiaseafood.org/)

"The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab."

For more info on soft shell crab season visit:

http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm

~ Dahlia

( American Dahlia Society)

http://www.dahlia.org/

_________________________

CRISPY SOFT-SHELL CRABS with BUTTER NOISETTE

and AGED BALSAMIC VINEGAR

~ For those who wait patiently each year craving soft-shell crabs, a treasured recipe from "Crave See Touch Smell Hear Taste" by Ludo Lefebyre.

*

6 Tbsp. clarified butter*, divided

(* Slowly melt 1 stick unsalted butter over low heat. Skim off and discard milk solids that rise to top. Retain clear clarified butter)

8 cleaned and dressed soft-shell crabs, about 2 oz. each

sea salt and freshly ground black pepper to taste

all-purpose flour for dredging crabs

1/4 cup unsalted butter

1/4 cup strained fresh lemon juice

3 Tbsp. peeled and minced fresh ginger

2 Tbsp. aged balsamic vinegar

2 Tbsp. chopped, drained and rinsed capers

2 Tbsp chopped fresh flat leaf parsley

2 Tbsp. seeded & finely diced tomato

• Preheat oven to 200-degrees.
• In large heavy skillet, heat 3 Tbsp. clarified butter over medium-high heat. Sprinkle crabs with sea salt and pepper. Dredge 4 crabs in flour, shake off excess, and add to clarified butter in pan. Cook until golden brown and crisp, about 2 minutes. Transfer crabs to baking sheet and keep warm in oven.
• Wipe out skillet and repeat with remaining 3 Tbsp. of clarified butter and 4 crabs. (Stop here for sandwiches).
• Add unsalted butter to skillet. Stir over medium-low heat until butter melts and is golden brown, about 2 minutes. Whisk in lemon juice, ginger, balsamic vinegar, capers, parsley and tomato. Season sauce to taste with sea salt & black pepper.
• To serve, place 2 crabs each on 4 plates. Spoon sauce over crabs and serve immediately or 1 on each plate for an appetizer. (4 or 8 servings)

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CRISPY SOFT-SHELL CRAB SANDWICH

Sauteed crabs recipe from above

16 slices French bread (toasted, untoasted or grilled)

1/4 -inch sliced plum tomatoes

8 Bibb lettuce leaves

Lemon Tarter Sauce

Slather bread(toast) with Lemon Tarter Sauce. Top with crispy crab, tomato slices and Bibb lettuce.

LEMON TARTER SAUCE

1/2 cup regular or light mayonnaise

1/2 cup sour cream

1/3 cup drained chopped sweet pickle relish

1 Tbsp. fresh lemon juice

1 Tbsp. grated lemon zest

pinch sea salt

Combine all ingredients early and chill to blend flavors.

SPRING SUPPER ~ PESTO FOCACCIA SANDWICH & MEDITERRANEAN GREEK SALAD

~ Centaurea montana (Mountain Bluet)

a friendly face in the garden

_____________

PESTO & ROSEMARY FOCACCIA SANDWICH

~ Serve with Mediterranean Greek Salad

*

Large focaccia or ciabatta bread

4 oz. pesto (homemade or good quality store bought)

1/2 lb. thinly sliced Rosemary ham (or Black Forest)

1/2 lb. thinly sliced roasted turkey breast

6 slices Provolone cheese

1/2 thinly sliced red onion

fresh basil leaves

• Preheat oven to 450-degrees.
• Slice bread in half horizontally. Spread pesto evenly over each cut slice.
• Layer ham, turkey, and provolone evenly over bottom half. Top with remaining bread and wrap in foil.
• Bake 10 minutes. Uncover top of loaf and cover with fresh basil leaves. Slice into 6 wedges.

____________________________

MEDITERRANEAN GREEK SALAD

1/2 lb. halves crosswise sliced green beans

3 Tbsp. red wine vinegar

1 clove crushed garlic

1 chopped shallot

1 tsp. Dijon mustard

1 tsp. fresh oregano

1 tsp. fresh thyme

3 large fresh basil leaves

1/4 cup extra-virgin olive oil

coarse salt & freshly ground pepper

1 lb. halved grape tomatoes

1/2 thinly sliced red onion

1 cup crumbled Greek feta cheese

• Blanch green beans in boiling salted water until just tender, about 4 minutes. Drain, rinse under cold water, pat dry and set aside.
• Combine vinegar, garlic, shallot, mustard, oregano, thyme and basil in a blender. Slowly add olive oil. Season with salt & pepper.
• In large salad bowl, combine green beans, tomato halves, sliced onion and crumbled feta cheese. Toss with vinaigrette.

GRILLED VIDALIA ONION & STEAK SANDWICH

~ Downy Yellow Violet

___________________

GRILLED VIDALIA ONION & STEAK SANDWICH

~ Delicious spring combo from Cooking Light

*

Steak:

3/4 cup cola

2 Tbsp. red wine vinegar

1 Tsp. coarsely ground black pepper

1/2 tsp. salt

1/2 tsp. ground chipotle chile pepper

4 crushed cloves garlic

1 crushed bay leaf

1 (1 1/2 lb.) trimmed flank steak

Dressing:

3/4 cup minced arugula

1/2 cup low-fat mayonnaise

Remaining Ingredients:

Cooking spray

6 (1/2-inch thick) slices Vidalia onion

6 (2-oz.) Kaiser rolls

12 (1/4-inch thick) slices tomato

• To prepare steak, combine first 7 ingredients in large zip-lock bag. Add steak, seal and marinate in refrigerator for 2 hours, turning occasionally. Remove steak, reserving marinade. Pour marinade into microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside.
• Prepare grill.
• Combine arugula and mayonnaise for dressing; set aside.
• Coat grill with cooking spray. Grill steak 8 minutes or until steak is medium-rare or desired degree of doneness. Let stand 5 minutes.
• Grill onions for 4 minutes on each side, basting occasionally with marinade. Grill rolls, cut side down, for 2 minutes.
• Slice steak diagonally across grain into thin slices. Spread 2 Tbsp. dressing on bottom of each half of roll. Divide steak, tomato, and onion evenly. Top with remaining half. ( 6 servings )

~ White Violet

_________________

SIMPLE HOLY THURSDAY SUPPER ~ MEDITERREAN TORTA & CHOPPED GREEK SALAD

~ simple tulip

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MEDITERRANEAN TORTA

~ Lent friendly layered loaf of mouth-watering ingredients

*

1 large round bakery loaf of sour dough, boule, or peasant bread

2 large sliced roasted red peppers*

2 large sliced roasted yellow peppers*

(short cut ~ 16 oz. jar fire roasted yellow & red peppers)

8 oz. sliced provolone cheese

15 sliced in half sun-dried tomatoes

8 oz. sliced mozzarella cheese

14 oz. jar drained and halved artichoke hearts

1/4 cup pesto (homemade or quality store bought)

• Preheat oven to 350-degrees. Slice off 1/4 from top of bread. Hollow out leaving 1/2-inch shell. (Use inside for breadcrumbs. Toast and freeze for later use.)
• Layer ingredients inside shell in the following order: roasted peppers, 4-oz. provolone cheese, sun-dried tomatoes, mozzarella cheese, artichoke hearts, pesto, and remaining 4 oz. provolone cheese.
• Wrap in foil and bake for 30-40 minutes, until cheeses are melted. Uncover and slice into wedges. (6-8 servings)

Note: Roasted peppers. Broil on baking sheet until skin is charred, turning as each side blackens. Remove and place in paper or plastic bag for 10 minutes. Remove, rinse and slip off skins. Core, seed and slice.

_________________________________________

CHOPPED GREEK SALAD

~ simple salad coated with a simple dressing of olive oil & lemon

*

1 chopped yellow pepper

1 chopped red pepper

1 chopped orange pepper

1 chopped and seeded English cucumber

1 cup chopped red onion

2 cloves finely chopped garlic

4 seeded and chopped Roma tomatoes

1 cup chopped pitted Kalamata olives

2 Tbsp. chopped fresh parsley

2 tsp. oregano

pinch of sea salt

freshly ground black pepper

1/4 cup fresh lemon juice & zest

1/4 cup extra-virgin olive oil

3 cups shredded red lettuce

3 cup shredded romaine

1 cup crumbled feta cheese

• Whisk together olive oil, lemon juice & zest. Toss chopped peppers, cucumber, onion, garlic, tomatoes, olives, parlsley, oregano, salt & pepper in large bowl with olive oil & lemon juice.Cover and refrigerate at east on hour to allow flavors to mellow.
• Combine mixed lettuce and divide among 8 individual plates. Spoon vegetables over top. Sprinkle with feta and additional cracked pepper.

LEFTOVERS ~ CORNED BEEF HASH & GRILLED REUBENS

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."

~ Calvin Trillin

*

For more information on Calvin Trillin visit Wikipedia

http://en.wikipedia.org/wiki/CalvinTrillin

___________________________

~ St. Patrick's Day Corned Beef 'N Cabbage

_______________________

CORNED BEEF HASH

~ delicious 'Hangover' breakfast

===

4 cups chopped corned beef

4 cups diced par-boiled potatoes

(bring to boil, simmer 10 minutes & drain)

6 Tbsp. unsalted butter

2 Tbsp. olive oil

1 large chopped onion

1 minced garlic clove

1 chopped red bell pepper

1/2 chopped orange or yellow pepper

1/2 chopped green bell pepper

fresh chopped parsley

1 tsp. thyme

2 tsp. Lawry's Seasoned pepper

kosher salt & fresh cracked pepper to taste

1 small bunch chopped green onions

6 poached eggs

• In large skillet, melt 4 Tbsp. butter. Add onion, garlic, and peppers and cook until wilted.
• Coat potatoes with olive oil. Add remaining 2 Tbsp. to pan and then the potatoes, shaking to keep from sticking. Season with salt & pepper, thyme, chopped parsley and Lawry's Seasoned pepper. Cook until nicely browned.
• Add corned beef and combine. Turn heat to low and cover with heavy skillet or a heavy cover to pack down. Cook until corned beef is slightly browned. Carefully flip, replace skillet, and cook another 5 minutes on other side.
• Mound on serving plate, top with poached egg. Sprinkle with chopped green onions and chopped parsley. Serve with toasted Irish Soda Bread.

========

GRILLED REUBENS

~ mouthwatering way to finish off leftover corned beef

(Ever wonder how the Reuben got its name? Visit the following site for more trivia ...)

http://whatscookingamerica.net/History/Sandwiches/ReubenSandwich.htm

Slather good deli-rye bread on one side with soft unsalted butter. If you are not blessed with a 'panini press', you will get similar results heating a heavy skillet or griddle. Spread the other side with RUSSIAN DRESSING or Dijon mustard. Layer with thin sliced lean corned beef, sliced Swiss cheese, top with well-drained sauerkraut. Place sandwich in pan and top with heavy iron skillet to weight sandwich down. Turn & grill on other side. Serve with a new dill pickle.

SIMPLE RUSSIAN DRESSING

~ so called because it originally contained caviar ...

3 oz. mayonnaise

1 oz. chili sauce

1 Tbsp. minced onion or chives

1 tsp. lemon juice

1/2 tsp. Hungarian paprika

Simply combine.

______________________

SUPER BOWL SUNDAY (THIS TIME LAST YEAR) ~ WHITE CHILI / BRATS STEAMED IN BEER / WHITE CHOCOLATE & MACADAMIA NUT COOKIES

WHITE CHILI

6 plump boneless chicken breast halves

(poached gently about 15 minutes in chicken stock)

2 pounds navy bean (or Great Northern) ~

sorted, rinsed and soaked overnight

3 Tbsp. extra-virgin olive oil

2 large chopped onions

6 cloves chopped garlic

4 chopped celery ribs (including leaves)

1 chopped green bell pepper

3 (4.5 ounce) cans green chiles

4 quarts organic chicken broth

4 Tbsp. cumin

3 Tbsp. oregano

3 Tbsp. chopped cilantro

1/2 tsp. cayenne pepper

fresh ground black pepper & salt to taste

juice of 3 fresh limes

Topping: shredded Colby-Jack, sour cream, salsa and chopped cilantro

Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken stock and bring to boil. Drain and rinse beans. Add to stock and simmer until beans are tender, stirring occasionally, about 2 hours. Add cilantro and lime juice and adjust seasonings. Add chopped or shredded chicken breast.

Serve topped with lots of cheese, a dollop of sour cream, a stream of salsa and chopped cilantro. (Pass favorite tortilla chips)

:::::::::::::::

BRATS STEAMED IN BEER

In large stockpot, bring beer to slight rolling boil. Plunk in favorite sausages or dogs (beer does not have to cover). Cover pot, lower heat and steam until heated through, constantly turning. Place buns in a wet paper bag. Steam in 325 degree oven until soft.

Serve with favorite condiments like hot sauerkraut and an assortment of hearty mustard or chopped assorted colored peppers, chopped tomatoes, onions and plenty of sliced pickles.

::::::::::::::::

WHITE CHOCOLATE & MACADAMIA NUT COOKIES

(the Ho-Hum Housewife's favorite cookie)

2 cups unsalted butter

1 1/2 cups sugar

1/2 cup firmly packed brown sugar

3 tsp. vanilla

4 extra-large organic eggs

4 1/2 cups flour

2 tsp. baking soda

1/2 tsp. salt

2 pounds good quality white chocolate

1/2 pound coarsely chopped macadamia nuts

Cream butter, sugar and brown sugar in large bowl. Add vanilla and beat until fluffy. Add eggs, beating until incorporated. Sift together flour, baking soda and salt. Gradually add to creamed mixture. Break or cut chocolate into small chunks. Add to dough with macadamia nuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes, until lightly browned.

(about 5-6 dozen)

WINTER ... AT LAST ~ EASY BREEZY BLACK BEAN SOUP & GRILLED PORTOBELLO MUSHROOM SANDWICH

~ SOUP AND SANDWICH SUPPER ~

(Winter is the perfect time to enjoy foods of fiber, color and flavor.)

~ Snow Angel

EASY BREEZY BLACK BEAN SOUP

1 big fat chopped red onion

3 Tbsp. extra-virgin olive oil

3 stalks chopped celery with leaves

4 cloves chopped garlic

1 heaping Tbsp. ground cumin

1 tsp. red pepper flakes

1 (32-ounce) organic chicken broth

3 chopped carrots

3 (15-ounce) cans undrained back beans

1 (16-ounce) container fresh salsa

1/2 cup fresh lime juice

bunch of fresh chopped cilantro (reserve some for garnish)

sour cream

Brown onion, garlic, celery, cumin and pepper flakes in olive oil over medium heat. Carefully add chicken broth, scraping brown bits from bottom. Bring to boil and add carrots, beans, salsa, and lime juice. Reduce heat and stir in chopped cilantro. Simmer 30 minutes. Ladle soup into big bowls and top with dollop of sour cream, chopped cilantro, and a side of homemade tortilla chips.

GRILLED PORTOBELLO MUSHROOM SANDWICHES

1 large (wiped clean) Portobello mushroom* per person

2 slices of hearty bread per person (wheat, sour dough, etc.)

olive oil

cracked pepper

thickly sliced red onion

Provolone cheese

fresh basil or baby spinach leaves

pesto sauce, Dijon mustard or Wasabi mayo

Lightly douse mushrooms with olive oil and balsamic vinegar, coating all sides well. Season with cracked pepper and let rest and marinate. Brush bread with olive oil and cracked pepper. Grill both sides until browned. Next, grill red onions that have been brushed with olive oil and set aside. Grill mushrooms belly-side up on medium-high heat about 5-6 minutes depending on thickness. Flip and grill another 5-6 minutes. Turn back, belly-side up, and top with cheese. Cover until cheese melts.

Assemble: Plop mushrooms, cheese side up, on grilled bread. Top with grilled onion fresh basil or baby spinach leaves. Slather bread with pesto, Dijon mustard or Wasabi mayo. Serve juicy sandwich with lots of paper napkins and a good beer to wash it down.

* Note

"Health Benefits: When it comes to health, edible mushrooms are a right up there with other super-foods green tea and broccoli. After all, the first antibiotics were extracted from fungi. Being 80-90% water, mushrooms are low in calories, while still being high in fiber. They are fat-free, cholesterol-free, and low in sodium (especially good for those on a hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking:Mushrooms are considered probiotic, meaning that they help the body to strengthen itself and ward off illness. Part of mushrooms' probiotic ability comes from their high percentage of the nutrient riboflavin. Mushrooms are a great source of potassium, a mineral which helps lower blood pressure and reduce the risk of stroke. A medium portobello mushroom has more potassium than a glass of orange juice or a banana.Phytonutrients found in mushrooms have been at the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used as an adjunct to other cancer treatments."

~ quote from recipesourceonline.blogspot.com "The Mighty Mushroom"

HAVEN'T HAD YOUR FILL? ~ TURKEY TETRAZZINI / TURKEY CLUB

More turkey anyone?

"The art of using up leftovers is not to be considered as the summit of culinary achievement."

~ Larousse Gastronomique

TURKEY TETRAZZINI

(Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.)


1 pound spaghetti or linguine
1 pound thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)



Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside. In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp salad.
(8 servings)


999999999999999




TURKEY CLUB

~ for 4 sandwiches


2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste



Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy.

* Who said a turkey sandwich had to be boring!