Zucchini Fritter Parmesan Sandwiches with Prosciutto

Zucchini Fritter Parmesan Sandwiches

Zucchini fritters are not your run-of-the-mill sandwich filler. Unless you’re from an Italian family. We sandwich everything. Fritters included.

This isn’t very different from an eggplant parm sandwich but if you don’t like them I can almost guarantee you’ll like love these. The fritters are not only chock full of zucchini but ricotta too making them extra tasty.

It’s time for an Italian food lesson. … 

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Italian Tuna Melt {Mezzetta® Make That Sandwich™ Recipe Contest}

I made this Italian tuna melt in the hopes of inspiring you to enter the Mezzetta® Make That Sandwich™ Recipe Contest with an original creation of your own for a chance at the grand prize of 25,000 dollars. Two runners-up will receive 1,000 dollars each.

You must use two Mezzetta products in your sandwich, a requirement that isn’t hard at all being they have lots of tasty products to chose from. Not only do they jazz up your sandwiches but they’re great in pasta salads, leafy salads, for appetizers and for snacking on straight out of the jar.

Italian Tuna Melt

I used the savory garlic everything spread on my bread to make it taste like I had used garlic bread and the roasted red pepper strips and caramelized onions to flavor up the tuna salad.

I also added baby spinach, pine nuts for crunch and mozzarella cheese for the “melt” part of the equation. I toasted it up in salty, Parmesan butter until the bread was golden, hot and crispy and the cheese melted and stringy. … 

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Slow Cooker Chicken Cheesesteaks

Slow Cooker Chicken Cheesesteaks

Slow-cooked, seasoned chicken breasts piled high on soft, toasted hoagie rolls with cheese, roasted red peppers, jalapeños, onions and pickles. The crockpot makes the chicken so tender that the simple act of picking it up causes it to fall apart while simmering them in chicken broth ensures they’ll have a juicy outcome.

The broth is lightly seasoned with Dijon mustard, Worcestershire sauce, chili powder, cumin, garlic and onion powder plus I add a couple of jalapeño peppers to spice things up along with roasted red pepper and onion strips. I sauté the peppers and onions in a frying pan then add half to the crockpot and save the remaining half for serving. The crockpot makes them so soft they almost melt into the broth. The ones I set aside are for topping the sandwich to give it some texture.

Let’s talk cheese. I like American on these because of the way it melts. Provolone is good too or extra sharp cheddar. You can even use warm, gooey cheez whiz like they do in Philly.

This is one of my more versatile recipes, a base you can play around with and make your own. Just about anything goes. You can change the seasonings, add more of them, make it spicier or less spicy. . whatever you like in a cheesesteak or you’re in the mood for.

Crockpot Chicken Cheesesteaks

Slow Cooker Chicken Cheesesteaks

Rating: 51

Prep Time: 25 minutes

Yield: 4 - 6 (8-inch) sandwiches

Slow Cooker Chicken Cheesesteaks

Slow-cooked, seasoned chicken breasts piled high on soft, toasted hoagie rolls with cheese, roasted red peppers, jalapeños, onions and pickles.

INGREDIENTS:

1 cup chicken broth
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
olive oil, for sauteeing
1 + 1/2 - 2 pounds boneless, skinless chicken breasts
coarse salt and fresh black pepper
2 large yellow onions, sliced in half moons
2 fire roasted (jarred) red peppers, sliced on the thicker side
2 jalapeno peppers, seeds and stems removed, minced
2 cloves garlic, minced
for serving:
hoagie rolls
butter, for toasting
american, provolone or sharp cheddar cheese
refrigerator pickles
hot sauce

INSTRUCTIONS:

  1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or 1/2 teaspoon fine salt), and about 1/4 teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
  2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
  3. In a large frying pan or skillet heat 2 - 3 tablespoons oil over medium heat. Add the onion, both types of peppers and the garlic. Season well with salt and pepper, cook, stirring often until softened 5 - 7 minutes. Remove half the mixture to the crockpot and save the other half for serving - store in a small bowl, covered in the refrigerator.
  4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
  5. You can reheat the onion mixture you set aside earlier in the same frying pan or add it to the crockpot now.
  6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chicken-cheesesteaks/

Chickpea Flour Falafel Pitas

Chickpea Flour Falafel Pitas

Pan-fried falafel stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts. The falafel are made with chickpea flour alone, there aren’t any real chickpeas involved like you would find in a traditional version. These are cheater’s falafel, suited for when you don’t have chickpeas on hand but crave a falafel like there’s no tomorrow.

Chickpea flour to the rescue, along with garlic, onion, fresh cilantro, ground cumin and coriander. The falafel are pan-fried and come out crusty with creamy interiors. They’re texture is a little different from a regular chickpea falafel, a little drier, but the same flavors are all there.

For those of you wondering what on earth a falafel is, it’s a deep-fried chickpea fritter. A middle-eastern croquette of sorts. One of my favorite foods in the entire universe. Ridiculously delicious beyond explanation.

I usually make tzatziki or tahini sauce or sometimes both but I didn’t have any of the ingredients on hand. It was slim-pickin’s. I did have lemons and sour cream so I made a bright, simple sauce. I also had the remnants of feta cheese, just enough to give it a little salty bite and because I was craving the crunch of pine nuts I sprinkled a few of those on too. Falafel reinvented.

Craving abated.

Chickpea Flour Falafel

Chickpea Flour Falafel Pitas

Rating: 51

Prep Time: 25 minutes

Yield: about 4 servings

Chickpea Flour Falafel Pitas

Pan-fried falafel, chickpea fritters, stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts.

INGREDIENTS:

falafel:
1/3 cup finely diced yellow onion
3 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/4 cup fresh cilantro or parsley, finely chopped
1 + 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup hot water (not boiling)
olive oil, for pan-frying
sauce:
1/2 cup sour cream
2 teaspoons lemon juice
1 - 3 tablespoons water
for serving:
pitas
shredded lettuce + diced tomatoes + thin-sliced red onion
crumbled feta cheese
pine nuts

INSTRUCTIONS:

  1. Combine all the falafel ingredients except the oil in a bowl and whisk together. Add the hot water and stir until combined. Allow to rest ten minutes.
  2. Meanwhile whisk together all the sauce ingredients, adding enough water to make a sauce.
  3. In a deep-sided skillet or frying pan heat 1/4-inch of oil over medium heat. Scoop up heaping tablespoons of the batter and pat into discs. Cook in batches about 2 minutes on each side. Add more oil if needed. Drain on paper towels.
  4. Stuff in pitas with your choice of fixins and drizzle generously with sauce.

Notes:

Adapted from Bob's Red Mill

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chickpea-flour-falafel-pitas/

Cranberry, Apple & Walnut Chicken Salad

Cranberry Apple Walnut Chicken Salad

A chunky chicken salad packed with chewy dried cranberries, fresh tart apples, crunchy walnuts and the subtle bite of red onion. It’s held together with mayonnaise and a touch of mustard seasoned with sweet dill, salt and pepper. It is the best chicken salad I ever made. Or ate.

The success or failure of any chicken salad, in my eyes, depends completely on the quality of the chicken you use. I used a leftover, roasted, organic chicken that was so tender and juicy it melted in my mouth. You know that saying it melted like butter? This was that chicken. A rotisserie chicken will work well too. Just don’t use dried up, tough, tasteless chicken. Save that for the soup pot. … 

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Kentucky Hot Brown Sliders

Turkey, bacon and tomato piled high on King’s Hawaiian® dinner rolls with a decadent cheddar cheese sauce. My version of the leftover Thanksgiving turkey sandwich.

When I think of Thanksgiving leftovers my mind goes right to the turkey sandwich and when I think of turkey sandwiches I think of the most famous of them all the Kentucky Hot Brown.

The original Kentucky Hot Brown is a broiled, open face sandwich made with Texas toast, turkey, bacon, a Pecorino Romano cheese sauce and tomatoes. It’s heated under the broiler until hot and bubbly and requires a knife and fork.

No knife and fork required for my slider version! The hot cheese sauce is the key to turning an everyday turkey sandwich into a turkey sandwich that is impossible to resist. Not to mention the delicious King’s Hawaiian® dinner rolls that are soft and fluffy yet sturdy enough to make a sandwich with.

To kick these up a notch further and simultaneously put those holiday leftovers to good use you can also add a spoon of cranberry sauce and a layer of stuffing.

Beginning Nov. 4 until Dec. 2 vote for your favorite King’s Hawaiian® recipe – including this one – and be entered to win one of three 500 dollar gift cards.

Kentucky Hot Brown Sliders

Cheese Sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

1 tablespoon Dijon mustard

1 + 1/2 cups shredded extra sharp cheddar cheese

2 tablespoons grated Parmesan cheese

coarse salt and fresh black pepper

!Sliders:

1 (12 pack) King’s Hawaiian® Dinner Rolls, sliced in half

1 pound sliced deli turkey or roasted turkey, sliced thin

12 slices fresh tomato

6 slices bacon, cooked crispy

  1. In a medium-sized heavy bottomed saucepan melt the butter over medium-low heat. Whisk in the flour and cook 2 minutes stirring often. Whisk in the milk and Dijon. Turn heat up and bring to a simmer, stirring often, 3 minutes.
  2. Turn heat down to low and add the cheddar and Parmesan, stir until completely smooth and melted. Season to taste with salt and pepper. Turn heat down to warm and put a lid on the pan.
  3. Preheat the broiler and lay the buns out on a baking sheet cut side up. Place under the broiler to toast 30 seconds to 1 minute.
  4. Layer 1 + 1/2 ounces of turkey on the bottom of each bun. Ladle cheese sauce over it then top with a tomato and a piece of bacon. Serve immediately.

Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

Crash Hot Parmesan Meatballs for Spaghetti or Sliders

Crash Hot Meatball Parm Sliders

Baked Italian meatballs smashed flat and topped with tomato sauce, ricotta and mozzarella. You can serve them with spaghetti for a special treat or make mouth-watering sliders (or heroes) out of them. They’re the perfect size.… 

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Avocado Cream Cheese BLT

A bacon, lettuce and tomato sandwich with cream cheese and avocado.

A BLT with an extra special touch.

Avocado BLT

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 sandwich

Avocado BLT

A bacon, lettuce and tomato sandwich made special with cream cheese and avocado.

INGREDIENTS:

1 tablespoon cream cheese (or more)
1 tablespoon mayonnaise (or more)
1 ciabatta or soft roll, split and toasted
chopped lettuce leaves
1 roma tomato, sliced
3 slices avocado
4 slices crispy bacon

INSTRUCTIONS:

  1. Spread cream cheese evenly from edge to edge on each half of the toasted roll then evenly spread on the mayonnaise then layer with remaining ingredients.

Notes:

Adapted from Hellmann's

http://www.cinnamonspiceandeverythingnice.com/avocado-cream-cheese-blt-with-hellmanns/