Sandwich Sushi

Martha Stewart

  Tomorrow marks the first day of school for many children here in Rhode Island and Massachusetts and I thought it fitting to write about my new favorite lunch find, Sandwich Sushi. Sandwich Sushi is a fun and creative way of making plain old PB&J exciting! They are great for children of all ages, from small children to big kids just wanting to have fun.

 The idea is simple and the possibilities are endless... All you need is sliced sandwich bread and a bit of creativity!

To start use american sliced bread (white or wheat) with the crusts removed preferably. Press the slices of the bread to flatten them out, this can be done by hand or with a quick pass of  a rolling pin. When pressing the bread make sure that it is not on a surface where it will stick and become glued down. You might want to lay down a piece of wax paper or saran wrap below the bread. Personally I like to add the condiments (mayo, mustard, jelly, relish, whatnot) to up-facing slices bread at this point before layering the filling. It will act like a glue holding in what ever is added as the filling, be it turkey, ham, veggies or all of the above! When you have everything you want in place it is time to start rolling. If you used wax paper or saran wrap under the bread use it to help you make your Sandwich into a Sushi Roll (This is also a great time to bring in little hands to help out.)

Check out this amazingly delish Turkey, Avocado, Spinach and Cheese Roll that was made over at Domestic Charm!! Notice how she has the ingredients all to one side of the bread, this will help from having them all spill out. Also, be careful not to overload your fillings... There is only so much one piece of bread can handle. 

 Here are a few other photos I have found on the web that are great for inspiration:

Pass the Peas, Please

PB&J Sushi Sandwich 

Healthy, Tasty, Cheap 

Impress Your Kids

Chilled Avocado and Shrimp Soup for a HOT Day

Cooking Light

 I am a soup lover and could it just about everyday of the year and never get tired of it. However, this summer it has just been slightly to warm to have a pot simmering on the stove all day. Cooking Light recently published a recipe for a chilled Avocado and Chipolte Seared Shrimp that looked and sounded amazing (see photo above.)

Of course I made just a few changes to the recipe with amazing results and no left overs!

Ingredients

(Serves 6-8)

Soup:

 2 1/2  cups of Chicken Broth 

 1/2  cup of dry White Wine

 2 peeled and diced Avocado

 2 tablespoons of chopped fresh cilantro 

 2 cloves of roasted garlic

 2 tablespoons of fresh lime juice

1/4 teaspoon of kosher salt

1/4 teaspoon of ground black pepper

Lime Cream:
 3/4 cup of Cabot Low Fat Sour Cream
 1/2 teaspoon ground cumin
 Zest of 1 lime
 1/2 teaspoon of ground pepper

Shrimp:
 3/4 lbs of Munroe Dairy Shrimp, peeled and chopped
 1/2 teaspoon of ground cumin
 1 fresh Jalapeno, chopped*
 1 cup of roasted corn kernels
 1/3 cup of chopped red onion
 Juice of 1 lime
 1 clove of garlic chopped
 1/2 tablespoon of Olive Oil

Preparation


Soup
  For the roasted garlic: place to cloves of garlic in tinfoil with a drizzle of olive oil and place on a warm grill (300- 400*F) or oven for 12-15 minutes or until soft. Can be made ahead and refrigerated by 1 day.
 Combine all the ingredients for the soup in a food processor and blend until smooth. Scrap down sides if necessary to make sure all ingredients are combined. Chill in the refrigerator until ready to serve.

Lime Cream:
 Combine all ingredients in a bowl, stir well. Cover and Chill

Shrimp:
  In a large bowl combine all of the ingredients and let chill for at least 30 minutes to marinate.
  Warm a large non-stick skillet, over medium warm heat, add a dash of olive oil to the bottom of the pan or lightly coat with spray. Just before the oil begins to smoke swirl it around the bottom of the pan coating the surface. Next toss in all of the ingredients and evenly spread out over the bottom of the pan (careful not to crowd ingredients in the pan.) Cook for just a minute before tossing. When the shrimp is pink remove from heat (about 3 minutes.)

 Ladle the chilled soup into bowls about 1/2 to 3/4's full. Spoon the shrimp mixture (warm or cold) in the center of the bowl. Finally top the shrimp with a generous drizzle of the lime cream.

Enjoy!!!!!

Recipe Credit: Tony Rosenfield, Cooking Light June 2011

B.Y.O.B. ~ Build Your Own Burger

  Burgers are a staple of the all American cookout going dating back to the time just before World War II when the charcoal grill gained it place in the backyard of many homes. This simple and often considered easy meal option has spurred many debate between friend and foe. Even in my own house there are varying opinions on the correct mix of the burger itself not to mention the cooking techniques or dare I venture the realm toppings!

 It was this past Friday that I watched and recorded the differences in how each of my friends build their own burger. It reminded me of a snowflake in a way, with no two being exactly the same. One person had turkey on wheat with no cheese while another went for beef, bacon and cheddar on a white bun then smothered in BBQ sauce (not ketchup and pickles on the side!) Each person checked off there preferences like it was a description of there personality and proudly handed in there order. This whole experience made me ponder what makes a burger a burger... 

 According to Merriam-Webster and burger is defined as: : a sandwich similar to a hamburger burgers> —often used in combination and a hamburger is a sandwich made with a patty of ground beef. Being a person that does not like being constrained by regulations I am all for the Burgers not Hamburger. Thus this leads me to B.Y.O.B. or Build Your Own Burger!!

 B.Y.O.B. opens the door for individualism and creativity and is a great theme for your next cookout! Create a Burger Bar where all the guest are given the option of meats and toppings and are free to create the burger that best suits them. You can even turn it into a game and have people guess or theorize what each persons burger says about them. 

Grilled Shrimp Quesadilla ~ To Spice or Not to Spice, It is Your Choice!

  Quesadillas are like Tacos in the way that you can personalize them and make them yours. They are great to make for a fun family dinner or to have as an appetizer with friends and family. I make Quesadillas all year long but, I love them the most when they come right off the grill. However, a hot buttered skillet is not that bad either!

 One of my favorite Quesadillas to make for an appetizer or entree is a Shrimp Quesadilla with just a hint of spice and fresh lime. The recipe below is merely a suggestion and can be changed in anyway. The one suggestion I has is to watch how you load your Quesadilla. Often times I get over zealous and add to much making for a sloppy Quesadilla that is not very easy to eat. 

Zesty Lime Quesadilla:

Shrimp:

  1/2 lb of Peel & Eat Shrimp Chopped - Peeled and Tails removed

   Zest of 1 lime

   Juice of 1 Lime*

   1 teaspoon of Chili Powder

   Dash of Garlic Powder

   Dash of Onion Powder

   Dash of Celery Salt

   1 tablespoon of Olive Oil

   *If you have Tequilla in the house add 1/2 a tablesoon

 In a bowl combine all of the ingredients and let marinate for at least 30 minutes. 

Over medium high heat in a oiled saute pan cook the marinated shrimp until the shrimp is pink, about 2- 3 minutes. remove from heat and set to the side in a bowl. 

For the Quesadilla:

 Cooked Shrimp 

 1/2 cup of Shredded Sommermaid Monteray Jack Cheese

 1/2 cup of Shredded Cheddar Cheese

 4 Maria & Ricardo Tortillas ( White or Wheat) 

 Olive Oil

 Heat the grill up to 400* F 

On a flat Surface like a cutting board or plate, something that you can easily slide the quesadilla to the grill on, lay one tortilla. On the bottom side of the tortilla, that will be going on the grill, brush with oil and then flip up to filling side. Sprinkle the quesadilla with a combination of the Monteray Jack and Cheddar Cheese upto a 1/4 " from the edge of the tortilla. Add the cooked shrimp to half of the tortilla and fold over the other half of the tortilla to cove the shrimp and make a half circle. 

 Using a spatula or tongs transfer the Quesadilla to the grill and either weigh it down with a grill press or pan. After 2 minutes, or until the bottom has brown grill marks, flip the Quesadilla and repeat on the other side. Make sure the cheese has melted and not to char the tortilla. 

 Cut into quarters and serve with Avocado Salsa and Sour Cream

Avocado Salsa:

2 Haas Avocados Chopped*

1/2 a Red Onion Chopped

1 Maine's Backyard Tomato Chopped or 2 Ripe Roma Tomatoes*

1 Jalapeno Chopped*

Juice of 1 Lime*

1 clove of Garlic Chopped*

*All found in the Munroe Dairy Guacamole Kit

 In a bowl combine all of the ingredients and sprinkle with salt and pepper. Toss gently and refrigerate until ready to serve. If you are making more than 2 hours ahead add the zest of the lime and the pit of the avocado, this will keep the avocado fresh and green. Remove the pits just before serving. 

 The amount of jalapeno can be changed to adjust the heat. 

Serve the Quesadilla with the Avocado Salsa and Sour Cream for dipping or with a side of mixed green and rice as a meal!!

You can also change out the shrimp for chicken or steak. 

  

  

  

Happy Apple Turnover Day!!

Did you know that July 5th is Apple Turnover Day?!?
 Upon a modest investigation of recipes for this fine dessert I have found that it in fact a fairly easy dessert to make with a few easy short cuts too! I have taken Ina Garten 's recipe from the show Barefoot Contessa and made a few modifications to fit the inventory in my kitchen.

Ingredients:
1 teaspoon of grated orange zest
3 tablespoons of freshly squeezed orange juice
1 1/4 lbs of Gala Apples (cored and cut into 1" pieces)
3 tablespoons of dried cranberries (or frozen)
3 tablespoons of granulated sugar
1 tablespoon of all purpose flour
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
Pinch of salt
1 package of frozen puff pastry (defrosted)
1 beaten egg with 1 tablespoon of water (for wash)

Directions
Preheat oven to 400*f

 Combine the orange juice, zest and apples in a bowl. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt. Toss together coating the apples evenly with the sugar and spices.

 On a floured surface gently roll out the puff pastry, taking caution not to tear the pastry sheets, to a 12 by 12 inch square. Cut the sheet into 4 smaller even squares. Do twice to create 8 small 4 by 4 inch squares.

 Brush the edges of each square with the egg wash and spoon about 1/3 cup of the apple filling on half of the square. Fold the pastry over diagonally of the apple filling to make a triangular shaped purse. Press the edges of the Turnover down with a fork to create a seal. Do this over 8 times and transfer the Turnovers to a parchment lined baking sheet. Brush the tops of the Turnovers with the egg wash and sprinkle with sugar and with a knife make two 1 inch slices to the top of the turnover.

 Bake for 20 minutes in a 400 degree F oven.  Remove the baked Turnovers from the pan and let cool on a wire rack. Serve slightly above room temperature with scoop of French Vanilla Ice Cream!!

Zesty Summer Shrimp Kabobs

 I am loving that weather has gotten warmer and that it is finally grilling season!! It is the time of year where I  would like to declare that I will officially be shutting down the indoor kitchen and vowing to only use the grill for the rest of the season but, I do not want to jinx myself just yet...

Zesty Shrimp Kabobs

Ingredients:

Makes 4 Hearty Kabobs

1lb of Peel & Eat Shrimp (peeled with tails left on)

1 Zucchini cut into ½ - ¾ inch rounds (8 pieces)

1 Red Onion ½ & then quartered (8 pieces)

8 Cherry Tomatoes

1 Green Bell Pepper cut in ½ and then quartered (8 pieces)

Marinade:

2 tablespoons olive oil

5 cloves garlic, smashed and finely chopped

1/2 jalapeno pepper, minced

1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves

Juice of 1 Lime & Zest

1 teaspoon of Munroe Dairy Orange Juice

Ground black pepper

 Peel and rinse the Shrimp and set aside in a non reactive stainless steel or glass bowl.  Add the olive oil, garlic, jalapeno, herbs, orange juice and lime juice/ zest.  Let the shrimp sit in the marinade for at least 30 minutes.

Skewer the shrimp and vegetables alternating the veggies after each shrimp.  Brush the skewers with the remaining marinade and grill for 6 minutes before turning the kabobs. Cook the Kabobs for another 4 minutes or until the shrimp is opaque.

Enjoy with a salad of Olivia’s Spring Mix for a healthy and flavorful meal. 

Photo Credit: Instructables.com

  This past weekend we spent the weekend with friends and I was looking for some creative and new breakfasts to try out. I came across this recipe at instructables.com and was immediately attracted to how delicious it looked and simple to make. You can mix up the stuffing to work with left overs from the night before or vegetables fresh picked from the garden or off the milk truck!

Photo Credit: Instructables.com

 On instructables.com they used vine ripened tomatoes, just like the Maine's Backyard, cutting off the tops and coring out the centers. You can use the guts of the tomatoes to make fresh salsa or use in a marinade for chicken or fish. 

 On a lined cookie sheet or grill place the tomatoes, cored side up. You are going to fill the tomatoes with the veggies, meat and cheese. Finally you will top each tomato off with one egg.

Photo Credit: Instructables.com

 Finally you cook the eggs at 425*f in an oven or on a covered grill. If you like a runny yolk cook the egg closer to 10 minutes or just until the whites have set. If you are into a firmer yolk cook the stuffed tomato for a longer time or until the yolk has turned a lighter opaque color.