Tag Archives: Chefs

Cuban Midnight (Medianoche) Sandwich with Fried Plantains

The Cuban Midnight (Medianoche) Sandwich is a favorite in Cuba. For traditional sandwiches, the pork is slow roasted in Cuban spices, giving it a garlic/citrus smell. Unlike most American sandwiches, Cubans do not normally eat tomatoes or lettuce on their sandwiches and many do not include mayonnaise, although this recipe does. The sweet rolls of the Medianoche makes it a favorite nighttime snack, hence the name. For this recipe, you will need four sweet bread rolls, mayonnaise, prepared mustard, one pound of thinly sliced cooked ham, one pound of thinly sliced fully cooked pork, one pound of sliced Swiss cheese, … Continue reading →

Tabbouleh (Tabbouli) Salad-My Way!

Have you ever had this salad? It’s made with couscous and is surprisingly simple to make. The flavors are fresh and delicious—and it’s healthy! I’ve seen a lot of recipes for this salad. Though they are all relatively similar, there are unique differences. So I took what I liked, played around with the amounts, and added a few surprises of my own. Here’s what I came up with. I love it. My family loves it. I hope you’ll love it to. Please drop me a line and let me know how you make this delicious salad. For this recipe you’ll … Continue reading →

Turkey Avocado Sandwich

What’s better on a hot day than a cool, creamy avocado? Try this recipe and you won’t miss a stove-top or oven cooked meal. For this recipe you’ll need: (For two sandwiches) 4 slices Squaw bread (or some other sweet brown bread) About 6 ounces of turkey 2-4 slices provolone cheese 1 avocado, sliced 1 tomato, sliced into thin rounds ½ cut bean sprouts (optional but GOOD) 2 Tablespoons Mayonnaise To Make this Sandwich: Brush each half of bread with mayonnaise. On one slice of bread layer the turkey, cheese, avocado, tomato, and bean sprouts. Place the other piece of … Continue reading →

Freezer Cooking Recipes For Those Hot Summer Days

There was a recent request for some summer recipes, because the lady didn’t want to use her oven during the summer. Well this week with our temperatures up over 100 degrees I can completely relate. But remember one thing about freezer cooking. You pull your meal out of the freezer, and more than likely you pop it in the microwave or on the stove top. No oven required. Yes, initially you will need the oven to prepare some of what you are making, but if you choose to do it one day, try to schedule that day when the heat … Continue reading →

Tomato-Avacado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette Dressing

I do not know about you, but I think it is about 1,000 degrees here in North Carolina. Even with the air conditioning on, the thought of cooking in the kitchen using heat is just not appealing! So as I was looking around the Food Network web page, I was pleasantly surprised to find this recipe from chef Bobby Flay. It sounds cool and refreshing – just what I need on a blistering day like this. For this recipe, you will need four large ripe tomatoes, a large red onion, two large ripe Haas avacados, three coconuts, cilantro leaves, fresh … Continue reading →

Throwdown! With Bobby Flay

If you enjoy watching the Food Network, you have probably seen one of America’s premiere chefs – Bobby Flay. He has been the star of six Food Network shows (Hot Off the Grill with Bobby Flay, Grillin & Chillin, FoodNation, Boy Meets Grill, BBQ with Bobby Flay, and Throwdown!) in addition to appearing on the Iron Chef America series. Bobby started his culinary career at a very young age. Working in Joe Allen’s New York City restaurant at age 17, Allen was so in awe of Bobby’s culinary skills that he paid Bobby’s tuition to the French Culinary Institute. Bobby … Continue reading →

My Mom’s Tuna Sandwiches

Mom’s make the best sandwiches, don’t they? I know mine does. Toast too. She butters every last inch of it just perfectly. This recipe actually comes from my grandma. My grandma made it for my mom and my mom made it for me and now I make it for my kids. It’s simple. It’s yummy, and it’s great for summer: To Make This Recipe You’ll Need: (all ingredient amounts are approximate) 2 cans tuna (your favorite brand in oil or water-the oil has more flavor, the water is healthier) 1 Cup lettuce 1 large tomato, diced 1/2 onion, diced 1/2 … Continue reading →

Iron Chef Masaharu Morimoto

If you ever watched Iron Chef or Iron Chef America on the Food Network, you may know of Masaharu Morimoto. Chef Morimoto was Iron Chef Japanese on the original Iron Chef show. However, he was the third Iron Chef Japanese – only Kenichi, Iron Chef Chinese, remained an original Iron Chef throughout the series. Morimoto was the only Iron Chef to make the crossover to Iron Chef America, the Americanized version of the show. He was my favorite of all the Iron Chefs (although Kenichi comes in a close second), so I am happy he is with the new show. … Continue reading →

Delicious Antipasto Platter

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Just reading this recipe makes my mouth water! For this recipe, you will need 2 heads iceberg lettuce, garlic powder, dried oregano, an 8 ounce bottle Italian salad dressing, 1 pound thinly sliced cooked ham, 2 1/2 pounds sliced provolone cheese, 1/2 pound thinly sliced Genoa salami, 1/4 pound sliced Capacola sausage, 1/4 pound sliced pepperoni sausage, 1/4 pound thinly sliced prosciutto, 1/4 pound thinly sliced roast beef, fresh sliced mushrooms, a 6 ounce can marinated artichoke hearts, a 7 ounce jar roasted red peppers, a 6 ounce can sliced black olives, sliced pepperoncini peppers, a 5 ounce jar sliced … Continue reading →

Frugal Recipe: Tuna Melts

Do you need a meal that uses low cost ingredients that you probably already have handy? How about a new way to serve tuna? This recipe is easy, inexpensive, and quick to make. It’s a tasty way to serve tuna instead of typical sandwiches. Ingredients: 1 can of tuna packed in water, drained and flaked 3 slices of American cheese broken into pieces 1 teaspoon milk 4 slices white bread Directions: In a microwave safe dish, combine tuna, cheese, and milk. Cook on the normal temperature setting for about thirty seconds. Stir thoroughly and cook for an additional 30 seconds, … Continue reading →