Chicken Salad Sandwich (2)

1 cup chopped cooked chicken
1/4 cup chopped celery
1/4 cup sliced green grapes
2 tablespoons mayonnaise
2 tablespoons chopped pecans
1 tablespoon honey
2 teaspoons lemon juice
2 Kaiser rolls
2 leaves curly lettuce

Combine chicken, celery, grapes, mayonnaise, pecans, honey and lemon juice; toss until well blended.

Fill rolls with chicken salad mixture. Top with lettuce.

Number of Servings: 2

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Information:
(Per Serving)
calories 489
grams fat 23
milligrams cholesterol 68
milligrams sodium 464
grams carbohydrates 43
grams protein 27


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Roast Beef Sandwiches

8 slices rye bread
1/4 cup prepared horseradish
3/4 lb. cooked roast beef, thinly sliced
1/2 cup relish
1/2 cup ketchup or barbecue sauce
4 lettuce leaves

Spread horseradish over one side of each slice of bread. Divide sliced roast beef between half the bread slices and top with relish, ketchup, lettuce and remaining bread slices. Cut in half diagonally and serve.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: cals 449, fat 16.2g, 32% cals from fat, chol 82mg, protein 29.7g, carbs 46.7g, fiber 2.7g, sugar 14.8g, sod 973mg, diet points 10.3.


AmazonBasics 16-Piece Cafe Stripe Dinnerware Set, Service for 4 – Red

Chicken Tortilla Wrap Sandwich

4 Reynolds® Wrappers™ Pop-Up Foil Sheets
1 cup or 1 can (5 oz.) chopped cooked chicken, drained
1/4 cup chunky salsa
1/4 cup shredded Cheddar cheese
1 curly lettuce leaf
4 (6-inch) flour tortilla

Combine chicken, salsa and cheese. Place lettuce on tortilla.

Spread one-fourth of chicken mixture in center of lettuce. Roll up tortilla, enclosing filling.

Wrap filled tortilla, seam-side down, in one Reynolds Wrappers Pop-Up Foil Sheet. Repeat to make four sandwiches

Number of Servings: 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Information:
(Per Serving)
calories 107
grams fat 4
milligrams cholesterol 24
milligrams sodium 299
grams carbohydrates 7
grams protein 10


Reynolds Pre-cut Pop-up Foil Sheets Food Wrappers (25 Sheets) (3)

Hot Tuna Sandwich

2 cans (6 1/2 to 7 ounces each) tuna, drained and flaked
1 small package (3 ounces) cream cheese, cut in small cubes
2 tablespoons chopped water chestnuts
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons chili sauce
4 large whole rolls

In a medium bowl, combine tuna, cream cheese, water chestnuts, green onions, and parsley.

Blend mayonnaise and chili sauce together in a cup; fold into tuna mixture.

Cut a thin slice from top of each roll; hollow out inside, leaving about 1/2-inch thick shell.

Dividing evenly among the rolls, spoon tuna mixture into shells; set tops of rolls back in place. Wrap each tuna roll in foil; place on a a baking sheet. Bake wrapped tuna buns at 350° for 20 to 25 minutes.

Unwrap tuna buns and serve hot.


Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

Mussels in White Wine

Also known as Moules a la Mariniere

4 pounds mussels
1 tablespoon butter
1 medium onion, sliced (about 2 cups)
1 large carrot, sliced (about 1 cup)
1 celery rib, sliced (about 1 cup)
1/2 cup dry white wine
Freshly ground pepper
1/4 cup chopped parsley
1/2 French baguette, sliced

Figure about 2 pounds of mussels per person. Store them in the refrigerator, and rinse with cold water before using, scraping off the “beard,” the thin hairs with which the mussel attaches itself to rocks. If any are open, tap them gently, and discard any that do not close.

Melt the butter in a large saucepan over medium heat. Saute the onion, carrot and celery until they begin to shrink but not color, about 10 minutes. Add the wine and some pepper.

Add the mussels and cover the pan tightly. Raise the heat and boil just until mussels open, about 3 minutes. Do not over-cook.

With a slotted spoon, transfer mussels to 2 bowls, discarding any unopened ones. Bring pan liquid back to a boil. Cook about 1 minute to reduce, and set aside.

Sprinkle mussels with parsley and serve.

When finished, serve vegetables and broth (leave about 1/4 inch in pan as it may be gritty) with baguette slices.

Makes 2 servings.


Victorinox Fibrox Pro Chef’s Knife, 8-Inch Chef’s

All-American BBQ Sliders

1/2 cups ketchup
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
3/4 pound ground chuck
3/4 pound ground sirloin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large red onion, cut into 1/2-inch-thick slices
8 slices sharp cheddar cheese
8 small (3-inch) brioche buns or rolls, halved horizontally
8 lettuce leaves
8 tomato slices
16 slices bacon, cooked until crisp, slices halved

In a small saucepan, combine ketchup, brown sugar, vinegar, mustard, and Worcestershire sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until sauce thickens, about 10 minutes.

Pour sauce into a large bowl and set aside.

Crumble the chuck and sirloin into a bowl, sprinkle with salt and pepper, and toss lightly to combine. Shape into 8 (3 inch) burgers, about 1/2-inch thick.

Preheat grill to medium-hot and oil grill rack. Grill onions about 5 minutes on each side, or until softened and browned. Transfer onions to bowl with sauce; toss to combine.

Grill burgers, 3 to 4 minutes per side for medium-rare. Top with cheese during the last 1 to 2 minutes of cooking time, with grill covered, to melt cheese. Remove burgers from grill.

Grill buns cut sides down until toasted.

To assemble burgers, top bottom halves of buns with lettuce, tomato slices, and burgers. Spoon on onions, and top each burger with 2 pieces bacon and bun tops.

Serves 8


Cooking with Brown Sugar: 51 Recipes

Accordian Sandwich

1 1 pound loaf Italian or French bread
1/4 cup mayonnaise or salad dressing
1 tablespoon Italian salad dressing
1 tablespoon grated Parmesan cheese
5 ounces very thinly sliced chicken or turkey
1 2 1/2 ounce package very thinly sliced ham
6 ounces Monterey Jack or cheddar cheese slices

Preheat the oven to 375F. Cut bread into 16 slices, cutting to, but not through the bottom crust.

In a small bowl stir together mayonnaise or salad dressing, Italian salad dressing and Parmesan.

Tuck chicken or turkey, ham and cheese slices between every other bread slice. Place a well rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly.

Place on a baking sheet. Bake loaf in the 375F oven about 15 minutes or until hot.

Makes 8 servings.


Mercer Culinary Millennia 10-Inch Wide Bread Knife

Pastrami Kimchi Reuben

1/2 cup mayonnaise
2 tablespoons ketchup
1 teaspoon dill pickle relish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Sriracha or other hot sauce
1/2 cup unsalted butter, softened
8 1/2-inch-thick slices rye bread
8 thin slices Swiss cheese
1 pound thinly sliced pastrami, at room temperature or warmed
1 cup store-bought kimchi, drained
12 to 16 dill pickle slices

In a small bowl, combine the mayonnaise, ketchup, relish, Worcestershire, and Sriaracha.

Butter 4 slices of bread and put them butter side down on a large griddle over medium-low heat. (If you don’t have a griddle large enough for all 4, cook the sandwiches in batches.)

Spread a little dressing on the slices in the skillet, and then top each with 1 slice of the cheese. Divide the pastrami, kimchi, pickles, and remaining cheese among the bread slices. Spread more dressing on one side of the remaining slices of bread and top to make four sandwiches. Spread butter on the top of the each sandwich and cook until crisp and golden brown on one side, about 5 minutes. Flip and cook, pressing lightly with a spatula, until the second side is crisp and the cheese melts, about 4 minutes more. Slice each sandwich in half and serve.

Servings: 4


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Muffalatta Olive Salad Sandwich

Salad:
4 cloves garlic, finely minced
1/2 cup chopped green stuffed olives
1 cup chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 cup roasted red peppers, chunks
1 cup olive oil
3 tablespoons fresh parsley
large pinch red pepper flakes
1/4 teaspoon each oregano and basil
2 tablespoons white wine or balsamic vinegar

Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 cup Prosciutto or Capicola ham, thinly sliced

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.


Cooking with Basil

Cooking with Basil