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PLT #FantasticalFoodFight

While tip-toeing through the internet, I came across Fantastical Food Fight. And, while I’m REALLY bad at timed anything, this really intrigued me. A dish is picked, make your own version, compare. I liked that.

And April’s theme … the BLT! Not that I think there’s anything you can do to a BLT to improve it. Bacon, mayonnaise, bacon, lettuce, bacon, tomatoes, bacon, bread. But perhaps, just perhaps, there is another way to have a BLT.

Crispy pancetta, arugula and sun-dried tomatoes, some olive oil and balsamic vinegar, all tucked inside a ciabatta roll. Well, that works for me.

The arugula is from our garden. The sun-dried tomatoes too – the last jar from last summer.

You may find this shocking, but there really isn’t a recipe for this.

  • Ciabatta roll or loaf
  • Thinly sliced pancetta or prosciutto
  • Arugula
  • Sun-dried tomatoes

Heat oven to 425.

On a baking sheet, make a single layer of the pancetta or prosciutto. Should take about 10 – 15 minutes. Remove from oven and let cool.

Pile everything onto the ciabatta.

Drizzle with olive oil and balsamic vinegar. (I suggest a balsamic glaze or reduction)

DIG IN!



Thanksgiving Burgers

Thanksgiving Burgers

Thanksgiving is my favorite meal to cook.

Unfortunately, I find myself only doing the whole magilla once a year.

But, you know, every once in a while I just get a HANKERING for those wonderful Thanksgiving flavors!

Serve this with sweet potato fries and you’re all set, any time of year!

  • 1 lb ground turkey
  • 1/3 C chopped toasted pecans
  • 1/3 C dried cranberries
  • 1/2 t Bell’s Seasoning
  • 1 box Stove-Top Stuffing
  • 1/4 C chopped, toasted pecans
  • 1/4 C dried cranberries
  • Cranberry sauce

NOTE: I used cranberry sauce I made from scratch. In a pinch you can use canned whole berry cranberry sauce, just put it in a small pan and melt it down a little so it because more saucey.

NOTE: Yes, yes, I know. A box of StoveTop. It’s quick and easy. And so much less fussy than starting stuffing from scratch. And, besides, stuffing from scratch kind of defeats the whole purpose, doesn’t it? I used the cornbread mix.

Ingredients

Preheat oven to 350.

Spray cookie sheet with cooking spray.

Make stuffing according to package directions. When you take the stuffing off the heat to let sit, stir in the 1/4 C each of toasted, chopped pecans and dried cranberries. Allow to cool so it’s easier to handle.

While waiting for the stuffing to cool, mix the first four ingredients in a bowl and form 4 flattish patties. Place on cookie sheet.

Once cooled, form the stuffing into 4 flattish patties. Place on cookie sheet.

NOTE: You want the patties to be about the same diameter and not too thick.

Place cookie sheet in oven and cook until burgers are done, about 30 minutes, flipping the patties once.

Once cooked through, assemble the burger. A stuffing patty, a turkey patty, some cranberry sauce on top. A side of sweet potato fries. Voila! Thanksgiving dinner is served!

Turkey Vegetable Chili

Turkey Vegetable Chili

It’s cold.

I’m sick.

Bubonic plague sick.

Oh, no, not the flu. The flu would be too simple. Here’s some drugs, get some sleep, you’ll be better.

I have the energy sapping, can’t keep your eyes open, will not go away virus that is sweeping the nation.

I needed to make something. Something warm. Something healthy. Something that freezes well.

The solution, this wonderful one-pot turkey vegetable chili. Filled with veggies and turkey. It’s hearty without being too much. Best part, it’s a Weight Watcher’s recipe and each one cup serving is only ONE POINT.  Okay, I made my Grandmother’s Biscuits to go with, so it’s no longer one point, but I’m ill and can afford the extra calories, and besides, I’m shooting for filling, healthy and yummy, not diet conscious.

There’s a lot of energy sapping chopping here, but the end result is totally worth it!

  • 10 oz. extra lean ground turkey
  • 1 medium onion diced
  • 1 green bell pepper, diced
  • 2 28 oz cans diced tomatoes (I use mexican style w/ green chiles)
  • 2 medium zucchini – diced
  • 2 medium yellow squash diced
  • 15 oz can black beans – rinsed & drained
  • 2 cans fat free low sodium beef broth
  • 4 celery stalks diced
  • 1 or 2 packages dry chili seasoning or to taste

NOTE: This is the original recipe. I usually use low sodium chicken broth. I use one packet of the chili seasoning.

Ingredients

Saute turkey, pepper, and onion in the bottom of a large stock pot until browned.

Into the pot

Add remaining ingredients and simmer over medium heat until veggies are tender (about 30 minutes).

Cooking

I like to simmer mine for a while longer to help the flavors blend, but it’s definitely not necessary.

Makes approximately 20, one cup servings.

NOTE: When I freeze tis I freeze it in ziploc bags, laying flat, in both one and two cup portions.

Torta Senza Riso

I am so pleased to be participating in the Holiday Recipe Club (if you want to join click on the link and send in an email)! I love these blog hops. So much fun to see what everyone else is doing and cooking and baking. I particularly love that this one is no pressure. I don’t work well with deadlines. This one is simple ~ a few weeks before the holiday you’re sent a list of ingredients. You have to use 1, 2 or all 3 in your recipe. How much fun is that?

Back to the cooking!

Growing up, one of my favorite things to have at any holiday was my Great Grandmother’s Torta. Plain and simple – a flaky pie-like crust, spinach, rice, parmigiano, eggs, baked and fabulousness. Then my Mother throws a wrench into the works with a recipe by her friend Celeste for something very similar, that she has now tweaked, but without the rice and using ricotta.

  • 1 pie crust ~ deep dish
  • 1 – 6 oz. bag baby spinach, roughly chopped
  • 2 eggs
  • 1 16 oz ricotta
  • heaping 1/4 C parmigiano
  • 1/4 t fresh ground pepper

NOTE: For you do-it-yourselfers out there, by all means make the pie crust. I used a Pillsbury pie crust.

Preheat oven to 350 degrees.

Roughly chop the spinach and saute until cooked down. Let cool and squeeze dry. If you don’t squeeze it dry, the whole thing will be too soggy and watery.

Mix spinach, eggs, ricotta, parmigiano and pepper in a bowl.

Pour into pie crust, smooth out top and bake for about 45 until lightly brown on top.

This makes a wonderful lunch, light supper with a salad, or side dish.