Recipe: Meatball Sandwich with Mozzarella Cheese

Meatball Sandwich with Cheese. Courtesy: www.kraft.com
Meatball Sandwich with Cheese. Courtesy: http://www.kraft.com

You just might need cutlery for this hearty sandwich…and don’t forget extra napkins.

Ingredients:
1 cup tomato sauce
1/2 cup water
2 Tbsp. grated Parmesan Cheese
1/2 pound fully cooked meatballs
4 crusty sandwich rolls, split
1/2 cup shredded Mozzarella cheese

Directions:

  1. Mix the first 3 ingredients in large skillet until blended; stir in meatballs.
  2. Bring to boil on medium-high heat, stirring occasionally.
  3. Simmer on medium-low heat 8 min. or until meatballs are heated through, stirring occasionally.
  4. Spoon into rolls; top with mozzarella.

Food Mingle Blog Alternatives and Substitutions:

  • You might prefer turkey meatballs
  • Consider placing the sandwiches under the broiler (or in your toaster oven) for a minute or two, to melt the cheese and toast the bread.

Yield: 4 servings

Source: http://www.kraft.com

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Recipe: Greek Pita Pockets

Greek Pita Pockets, Courtesy: www.kraft.com
Greek Pita Pockets, Courtesy: http://www.kraft.com

Pitas are a great alternative to sliced bread and can be used to hold sandwiches which can get messy.  For example, this Greek Pita Pocket is the perfect vessel to hold chopped veggies and cheese, with lime juice, without falling apart in your hands. mix up your lunch routine with fun pita pockets.

Ingredients:

4 oz. crumbled Feta cheese
3 cups chopped cucumber
1 cup chopped red onion
1 cup chopped tomato, drained
2 Tbsp. lemon juice
6 whole wheat pita breads, halved

Directions:

  1. Mix all ingredients except bread.
  2. Spoon about 1/2 cup of the mixture into each pita bread half.

Food Mingle Blog Alternatives and Substitutions:

  • For a less strong onion taste, substitute shallots for the onion.
  • Add some protein with diced, cooked turkey, chicken or shrimp.

Yield: 6 servings of 2 pita halves each

Source: http://www.kraft.com

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Recipe: Egg and Broccolini Sandwiches

Egg and Brocollini Sandwich, Courtesy: www.foodnetwork.com
Egg and Brocollini Sandwich, Courtesy: http://www.foodnetwork.com, photograph by Christopher Testani

So you think you know what broccolini is? Like me, you probably think it is young broccoli.  Well, we’re both wrong! Broccolini is in fact, a green vegetable similar to broccoli, but with smaller florets and thinner stalks. It is a hybrid of broccoli and kai-lan (Chinese Broccoli/Kale), originally developed in Japan. Try it with scrambled eggs in a sandwich for breakfast, lunch or dinner.

Ingredients:

3 Tbsp. extra-virgin olive oil
1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
6 large eggs
8 slices sharp provolone cheese
4 hoagie rolls, split
Sliced pepperoncini, plus brine from the jar, for topping

Directions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste.
  3. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes.
  4. Remove from the heat; keep warm.
  5.  Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl.
  6. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat.
  7. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
  8. Divide the cheese, broccolini and scrambled eggs among the rolls.
  9. Top with pepperoncini and drizzle with pepperoncini brine.
Food Mingle Blog Alternatives and Substitutions:
  • I have also made this as an egg scramble without the roll.
  • Some diced onion is also a great addition to this sandwich.

Yield: 4 servings

Source: http://www.foodnetwork.com, Food Network Magazine

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National Hot Dog Day – July 23rd

Happy National Hot Dog Day!

A few months ago, we celebrated National Hamburger Day. It’s only fair that we give equal time to the hot dog!

Here is western New York, we are so lucky to have access to white hot dogs.  Yes, that’s right, I said white hot dogs!  We refer to them lovingly as white hots!  They are made by a locally based,  fifth-generation, family owned company called Zweigles.  You can find them at www.zwegiels.com.  These delicious creations are a combination of beef, pork and veal in a natural casing. You have to try them!

Texas Tommy Hot Dogs with Cheddar Cheese and Bacon, Courtesy: www.bettycrocker.com
Texas Tommy Hot Dogs with Cheddar Cheese and Bacon, Courtesy: http://www.bettycrocker.com

How will you celebrate National Hot Dog Day? Here is a recipe for one of my favorite hot dogs for you to try:

Texas Tommy Hot Dogs with Cheddar Cheese and Bacon

Note: I am not paid or compensated by Zweigles; I simply love their white hots!

Source: http://www.nationaldaycalendar.com, www.zweigles.com

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Recipe: Soft Turkey Tacos

Soft Turkey Tacos, Courtesy: www.bettycrocker.com
Soft Turkey Tacos, Courtesy: http://www.bettycrocker.com

 

Forget the drive thru – make your own tacos at home; they taste better and cost less.

Ingredients:
1/2 cup chicken broth
1 medium onion, chopped (1/2 cup)
1 small red or green bell pepper, diced (1/2 cup)
1/2 cup frozen whole kernel corn (from 1-lb bag)
1/2 lb ground turkey breast
4 cloves garlic, finely chopped
1/2 cup salsa
1/4 cup chopped fresh cilantro
8 flour tortillas (8 to 10 inch), warmed
Sour cream, if desired

Directions:

  1. In 10-inch nonstick skillet, heat broth to boiling over high heat.
  2. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. Reduce heat to medium-high.
  4. Stir in turkey and garlic.
  5. Cook 2 minutes, stirring occasionally.
  6. Stir in salsa.
  7. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink.
  8. Stir in cilantro.
  9. Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla.
  10. Serve with sour cream.

Food Mingle Blog Alternatives and Substitutions:

  • Warm the tortillas in a 250 degree F oven for 15 minutes, wrapped in foil

Yield: 4 servings

Source: http://www.bettycrocker.com

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