Shimp Roll

I LOVE Trader Joes.  When I go I always find something new to buy along with all our favorites.  At the bottom of the post I share a few of my favorites. 

I had never heard of red shrimp until a few days ago when my sister in law, Judy, mentioned that she ordered some from a seafood vendor and they were so good.  So when I saw red shrimp at Trader Joes I picked up a 1 lb. bag ($11.99).  Not sure what I was going to do with them until the next day when I was in search for what to make for lunch.  In the freezer I saw some leftover hotdog buns and then the red shrimp and thought lobster roll, except with shrimp!  I didn't have time to thaw in the fridge so I just placed in a strainer and ran cold water for a few minutes to thaw.  Then I diced into small pieces and sautéed in a little butter.  These raw shrimp being pink already looked cooked but it only took a few minutes.  Of course I had to sample them warm.  OMG, these were so tender, sweet and did remind me a little of lobster.  I then put into the fridge to cool.  I don't have any measurements to share as I just used enough shrimp for two sandwiches.  Once the shrimp were cool, I added mayo (I'll use less next time), diced celery, diced onion, salt and pepper.  I kept it simple and will make it again but next time I might add a little old bay spice to the shrimp before sautéing.  Also if I happen to have some chives or dill, or maybe some lemon juice, that would be good too!  Also I will butter and toast the buns.  I'll be making these again so I'll post back with measurements and any additions that would make this shrimp roll even better than it was today.  

I fill my cart at Trader Joes with all sorts of goodies, like flowers, produce, wine, cheese but here are some of my favorite things I always have in my cart. 

I always have to stock up on their coconut chips and nuts for my homemade granola that I make on repeat.

This Kung Pao Chicken and Vegetable Fried Rice makes for a quick delicious meal.  Quicker than getting takeout!

We treat ourselves to dark chocolate after our meals and these are always one of our choices!

                       

We love this peanut butter, it's simple and is simply delicious!  There are two ingredients, peanuts and salt.  That is all!  Great with sliced apples!  

What's not to like, peanut butter and pretzels!

                                                                                                               

BLT with Avocado on an English Muffin

It's tomato season and today I picked some beauties at my local community garden so that means BLT's are on the menu.  I like to use toasted English muffins instead of bread because the tomato slice fits perfectly.  I add a layer of mayo on one slice and a layer mashed avocado with a little lemon juice, salt and pepper one the other.  Add the crispy bacon, lettuce and tomato and you have my version of a perfect BLT.
                                                                                          

Stuffed Portobella Sandwich

My favorite place to be on a summer Saturday morning is at the Madison, Wisconsin Farmers Market.  I like to go early because the crowd really picks up after 8:00am.  My first stop is Colectivo Coffee for my favorite large triple shot, vanilla latte.  It's such a treat as it's my only latte I'll have all week.
  I never get tired of seeing our beautiful Capitol and what a beautiful morning it was. Just look at that blue sky.  Days like today I say to myself, "this is why I live in Wisconsin"!

For lunch I picked up some beautiful large portobellos and fresh spinach for stuffed portobello sandwiches.  I've made these sandwiches the last two Saturdays.  They are delicious!  

The portobellos are stuffed with sautéed spinach, artichokes and roasted red peppers then topped with  mozzarella and fresh shredded Parmesan cheese.  Served on a toasted ciabatta roll.

I first had this sandwich at The Great Dane Restaurant here in Madison.  Easy enough to make at home!

Ingredient:


Portobello Mushroom caps (1 per sandwich) (buy large ones as they will shrink)
Stuffing: (just make enough stuffing for each portobello)
olive oil
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach (Spinach really cooks down so use a lot)
Shredded mozzarella and freshly shredded Parmesan for topping
Ciabatta rolls


Directions
First preheat your oven to 425 or turn on your grill.
Sauté roasted red peppers and spinach in a little olive oil for the stuffing.  Set aside.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (carefully not to break portobello use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) or grill. Roast or grill for about 15-20 minutes.
When mushrooms are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Serve on a toasted ciabatta bun.

                                                                    

Italian Shredded Beef

Today we are staying inside because Baby, it's cold outside. It is ONLY 1 degree  and tonight -17!  Being stuck inside today isn't such a bad thing because we have a lot of exciting TV to watch.  First off, Green Bay Packers vs 49ers (watching as I type and Packers just scored their first touchdown!!!)  GO PACK!  Then Wisconsin Badger Basketball, GO BADGERS!  Then what  I'm most excited about is Season 4 of Downton Abbey!  It has got to be my favorite series, ever.  It's also a great day to make this Italian Beef.  After smelling this cook in the crockpot all day we could hardly wait.  But wait we did until we got to pile a toasted bun with this flavorful shredded beef and the first (and last) bite was delicious!  

You can find Pepper Rings and Giardiniera in the pickle/olive aisle.  These peppers are both mild so beef isn't spicy, just flavorful.  If someone does want spicy, there is spicy Giardiniera,  just add to the sandwich.      

Ingredients:

5 lb Beef Chuck Roast
1 envelope Good Seasons Zesty Italian Salad Dressing Mix
8oz Pepperoncini pepper slices and a splash of juice (plus extra for serving)
8oz Mild Giardiniera  drained (plus extra for serving)
14.5oz can Beef Broth
Provolone Cheese, sliced
Hoagie Rolls, Toasted (a nice hardy roll, not soft as the juice will make the roll soggy)

Directions: 

1. Place chuck roast into the bottom of a crockpot then sprinkle with Italian dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth. Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. Shred (*see note) or chop (removing any visible fat) then place the meat back into the crockpot to keep warm.
2. Serve on toasted buns topped with provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired.  

Serve 6

* I like to chop the meat instead of shredding.  I just like the texture better.

 Adapted from Pioneer Woman and Iowa Girl Eats

Antipasto Tuna Grinder

This tuna sandwich has a lot of ingredients but they are ingredients I already have in the fridge as we love all these Mediterranean flavors.  I had come across a recipe that layered all these ingredient on a baguette roll.  It was good BUT it was hard to eat as the crusty baguette roll made all the layers slide out as you took a bite.  It was messy but I knew the flavors worked really well.  I solved the sliding problem by combining all the ingredients together and served on a toasted soft french roll.  I've made this several times just to get the measurements down and now it's a keeper recipe!

Soft French Roll, toasted

Ingredients:  french rolls (3-4), garlic clove, olive oil, Albacore tuna, red onion, banana peppers, artichoke hearts , roasted red peppers, capers, Kalamata olives, black pepper, feta, lettuce and mayo (whoops, not shown).

Ingredients:
3-4 Soft French rolls (depending on size)
1 clove garlic, crushed
1 tbsp extra-virgin olive oil
1 pouch (6.4 oz each) Albacore tuna, drained (I just pat it dry with paper towel)
2 Tablespoons red onion, finely chopped
1/4 cup banana peppers, chopped
3-4 artichoke hearts, pack in water, drained and chopped (I pat with paper towel as it's holds a lot of liquid)
1 (1/4 cup) roasted red peppers, drained and chopped
1 Tablespoons, capers, drained
10 (1/4 cup) Kalamata olives (pitted), chopped
A few grinds black pepper
1/4 cup feta, crumbled
2-3 Tablespoons mayo, (just enough to bind mixture together)
lettuce

Directions:
Cut French roll in half lengthwise (not cutting through).
Cover garlic with oil in a small dish and microwave on high for 30 seconds.  Brush bread evenly with oil.  Broil roll just until lightly toasted (watch carefully!)
In a bowl combine remaining ingredients except for lettuce.
On toasted rolls layer with lettuce and tuna mixture.  Yum!

Chicken Salad

Prep Time: 20 minutes Servings: 4 large croissants or 6 small

"This chicken salad is our family's favorite. It's easy and can be made ahead. I make this often as it's always requested.  Also, recipe is easily double or tripled depending on servings needed."

 
Ingredients:

3 cups cooked chicken breast, diced (you can also use rotisserie chicken breast but only the white meat) 1/4 cup diced celery 2 Tablespoons red onion, finely diced  1/4 cup raisins (or all dried cranberries) 1/4 cup dried cranberries 1/4 cup sliced almonds Dressing: 3/4 cup mayonnaise 1/4 teaspoon salt 1/4 teaspoon pepper 4 large Croissants or 6 small Croissants

Directions:

1.

Make dressing, mix mayo, salt and pepper, set aside.

2.

Combine the rest of ingredients and fold in dressing.  (You may not need all the dressing, depending how you like your chicken salad) Spoon into each croissant. Serves 5 Hint: For a large group, get smaller croissants and double or triple as needed. I get the half size croissants at Sam's Club, they are the perfect size. To toast almonds: Put on cookie sheet and bake 350 for about 5-10 minutes. Check often because they will burn fast. Cooked Chicken for Chicken Salad: Place chicken breast on cookie sheet lined with foil (for easy cleanup), bake 350 for about 30-40 minutes (depends on size of chicken). Flip chicken half way through. Baked until done but not browned so that it doesn't get dried out. Let sit until cool and dice into bite size pieces.

BLAT (bacon, lettuce, avocado and tomato)

If you like avocados you will love them on your BLT's.  I don't think I ever want to eat another BLT without the A, only BLAT's for me!  No recipe needed just make a BLT and add sliced avocado or mash avocado and add mayo to make a creamy spread.

Club Sandwich (Pioneer Woman)

We love a good sandwich and this is one delicious sandwich.  I got the recipe from the Pioneer Woman.  Check out the recipe here.  The club starts off with lightly toasted bread, turkey, ham, lettuce, avocado, bacon, cheese, pesto mayo and also a sundried tomato pesto mayo.  It was easy and very flavorful. 

Reubens

Being St. Patrick's Day I have to make corned beef  but the only way I like it is made into a Reuben Sandwich.  I have the corned beef cooking in the crockpot all day so these sandwiches will be an easy delicious dinner!  Toasted rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden.  One of my family favorites! 

Butter (or mayo) side down.  Layer with Swiss cheese.

Layer on corned beef.

 

Layer on sauerkraut.

 

Drizzle with Thousand Island dressing.

 

Layer another slice of Swiss cheese.

 

 Top with rye bread butter (or mayo) side up.

 

 Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note) 

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note) 

1 cup sauerkraut, drained 

1/2 cup Thousand Island dressing

Directions:

1.  Preheat a large skillet (medium heat) or broil in oven (see note).

2.  Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese,  sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3.  Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note:  I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully.  It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corn beef:  Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef.  Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound  until very tender.  Slice meat across the grain.

Note:  When I'm making several sandwiches it's easier to make under the broiler.  Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown.  Turn and broil other side until golden brown.  Don't take your eyes off these as they will burn just like that!

BLT's

I know you don't need a recipe for BLT's but I wanted to share how I make my bacon. I love to make bacon this way, it cooks up nice and crispy. All you do is preheat oven 350. Lay bacon out on large cookie sheet (with sides!).

Bake bacon about 20 minutes. After 15 minutes, take out of oven and flip bacon over. Return bacon to oven. After 20 minutes if bacon isn't done, just check every 5 minutes until it's as crispy as you want it. Drain on paper towels.

As you can see I do make my BLT's a little different. I like to use toasted english muffins. Try it you'll like it! Fits a large slice of tomato perfectly. 

Stromboli

This is so easy and good, purchase just what you need from the deli and assemble.

2 loaves (1 pound each) Rhodes frozen bread dough - thawed
1/2 lb salami, sliced thin
1/2 lb provalone, sliced thin
1/2 lb ham (not water packed), sliced thin
1/4 lb sliced pepperoni, sliced thin
8 oz can pizza sauce
2 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 lb mozzarella cheese, sliced thin


1. Roll each loaf into a 2 rectangles (I like to do one at a time).  Do not use any flour, the dough will shrink up and won't roll out.  Rolling out the dough takes a little effort but it will start to form a rectangle.


2. Layer 1/2 ingredients in order down the center of the dough leaving about an inch on the ends and enough dough on sides to fold over all the ingredients.

3. Fold both the sides over ingredients and seal ends. Repeat with other loaf and ingredients.

4. Carefully put both on a large  greased cookie sheet  (seam side down) bake 350 for 30-40 minutes or until golden brown. You’ll want to make sure you bake long enough so that the dough will bake through, don’t take out too early.  Turn pan after 15 minutes to bake evenly.  Also let rest about 10 minutes before slicing.


Hint: Use a good deli ham, not water packed, as it will make bread soggy.

Serves 8  

Reuben Sandwiches

           

Reuben sandwiches are really delicious and easy to make.  Rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden.  One of my family favorites!

Butter (or mayo) side down.  Layer with Swiss cheese.

Layer on corned beef.

 

Layer on sauerkraut.

 

Drizzle with Thousand Island dressing.

 

Layer another slice of Swiss cheese.

 

 Top with rye bread butter (or mayo) side up.

 

 Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note) 

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note) 

1 cup sauerkraut, drained 

1/2 cup Thousand Island dressing

Directions:

1.  Preheat a large skillet (medium heat) or broil in oven (see note).

2.  Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese,  sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3.  Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note:  I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully.  It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corned beef:  Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef.  Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound  until very tender.  Slice meat across the grain.

Note:  When I'm making several sandwiches it's easier to make under the broiler.  Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown.  Turn and broil other side until golden brown.  Don't take your eyes off these as they will burn just like that!