Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Munch for Lunch / It's a Crispy BLT Sandwich kind of day
❤ Munch for Lunch
What a beautiful sunny day it is today. A day that is perfect for picking some fresh tomatoes off the vine and frying up some crispy bacon for a great BLT sandwich.
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About the video above:
Hello friends.... yep that's my hands in the video picking those red tomatoes off my tomato plant and yes that's my hands flipping that bacon over for some crispy bacon to put inside my sandwich. The lettuce is also from my patio garden as well.
Now I don't know about you but I really love a BLT sandwich. I think I eat them more for breakfast than I do for lunch... but for today I ate it for lunch.
Now for me I like it on toasted bread:
I'm one of those people that won't eat the sandwich unless it's on toasted bread. It just doesn't taste the same on soft bread to me. So I say toast and butter that bread!
Mayo it up!
It's mayonnaise for me and I mean a lot of it too. Don't give me any of that salad dressing stuff for a BLT. LOL~ And.... "Pepper Down"! I have to have lots of black pepper on it too. I go light on the salt because the bacon adds a lot of salty flavor already. Sometimes I shake some cayenne pepper on it too. But that's it. I keep it really simple just like a BLT sandwich was meant to be.
Fresh Tomatoes are more flavorful:
You have to use fresh tomatoes guys. Those tomatoes in the grocery store just don't taste as flavorful as a fresh one does. It is a dramatic difference I assure you. In the video you will see me picking a few tomatoes off my tomato plant for the sandwich. And let me say this... I want everyone to know that you can easily grow a tomato plant in a flowerpot and don't need to have a yard to grow it in. Just put that pot on a sunny porch and grow you some tasty tomatoes.
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In Closing:
🥪It's always fun to see people preparing food so I hope you enjoyed watching me make my lunch. ~wink~
💻 I've placed this post in the "Munch for Lunch" & "Sandwich" categories if you ever need to find it again. Remember this idea when celebrating any of the holidays in our calendar.
📅 And as always, I've listed related 📅 calendar dates below 🠟, and any related shopping links 🛒 that would be helpful to this article.
"Live everyday like a holiday." Pam
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📅 July 22 is BLT Sandwich Day in our calendar
📅 August / National Sandwich Month
📅 April / National BLT Month
📅 November 3 / Sandwich Day
📅 International Bacon Day / 1st Saturday in September
📅 December 30 / Bacon Day
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► 🛒 ❤ Bacon / https://amzn.to/3Oapo2G
► 🛒 ❤ Tomato / https://amzn.to/3aLrDuH
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September 15 is Double Cheeseburger Day
Today is September 15th...
and that means it's "Double Cheeseburger Day". Now for those of you who follow my blog here, I introduced Mr. Pig to you a few days ago in another video. Well I had so much fun with him until I've decided to use him as a type of a mascot. I'm going to name him "Party Pig". I think I will use him to introduce certain holidays or even party tips for my youtube channel when the fancy strikes me. Still thinking it over but he is just so darn cute.
Happy Double Cheeseburger Day ya'll!
It's odd that our calendar has Double Cheeseburger Day celebrated today, September 15th andddddd it has a National Cheeseburger Day celebrated September 18th. Just a few days apart from each other. Oh well, I'm not going to complain really because one of my favorite things to eat is a double cheeseburger grilled on the grill with crispy fries on the side with ranch dipping sauce and a big fat jalapeno pepper. Just thinking about it makes my mouth water.
Are you guys going to be cooking cheeseburgers today?
I am~ I'm definitely going to cook cheeseburgers in honor of double cheeseburger day and I want extra cheese on mine. For real I am! I also have a bunch of onions I need to start using up so I think I'm going to make some onion rings to go with it. I haven't cooked onion rings in ages so that sounds like a good move to me.
What about the seasoning in your hamburger meat?
I really need a good seasoning recipe for my cheeseburgers. Does anybody have a good spice mix they love? I try different ones all the time but never really latched on a favorite recipe.
What about diced or grated onions mixed in the meat?
Now I do mix diced onions in my hamburger a lot of the time. I like how it keeps the meat moist. What else do you mix in the meat? I sometimes mix diced tomatoes in it too. I know many people like to mix diced green bell pepper but I don't really enjoy hamburgers made with green bell peppers. But.... I do like using red bell peppers. ~wink
That's my post for today
If you have any cheeseburger tips for me I'm ready and waiting. LOL~ I hope everyone enjoys the day and I hope you enjoy the best double cheeseburgers you've ever made in your life. Thanks for visiting me. Love ya, Pam
My Munch For Lunch is a Fried Carrozza Sandwich
About
The carrozza, also referred to as mozzarella in carrozza (Italian: mozzarella in carrozza, English: "mozzarella in a carriage"), is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread. It is a popular dish in the Campania region of Southern Italy and in areas of New York City. Mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread.
Preparation:
The carrozza is prepared with mozzarella cheese, an egg wash and bread slices. It can be prepared with various breads, such as Italian bread and sandwich loaf, among others. The bread crust is sometimes removed before it is fried, and the bread can be slightly toasted before the sandwich is fried. Preparation involves assembling the sandwich, dredging it in flour, dipping it in an egg wash and then pan frying it. Bread crumbs are sometimes used to coat the sandwich. Olive oil is typically used for frying the carrozza. Additional ingredients are sometimes used, such as ham, anchovies, eggplant, green tomatoes and basil. After being cooked, it has a crisp or crunchy texture. It can be served as an antipasti dish.
By Region
The carrozza is a street food and popular dish in Campania, a region in southern Italy. Buffalo mozzarella, which is prepared using the milk from the Italian Mediterranean buffalo, is typically used in Campania to prepare the sandwich.
It is also a popular dish in Italian-American restaurants in the Brooklyn, Manhattan, and Queens boroughs of New York City, where it is sometimes cooked by deep frying.
Variations
A variation of the carrozza is mozzarella fritta (English: "fried mozzarella"), which is simply the battered and fried cheese without the bread.
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Holidays To Remember:
- Sandwich Generation Month / July
- and National Sandwich Month / August
Outside Links / Resources / References:
wikipedia / Creative Commons Attribution-ShareAlike License
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Chicken Sandwiches with Gremolata Mayonnaise Recipe
Game Day will never be the same now that I have this sandwich recipe with gremolata mayonnaise. Remember for National Sandwich Day on November 3 and National Sandwich Month in August too.
Gremolata Mayonnaise
Sandwiches
DIRECTIONS:
1. GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.
2. Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.
3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.
4. Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.
5. Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.
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Gremolata Mayonnaise
- 1/2 cup mayonnaise
- 1/4 cup finely chopped parsley
- 1 1/2 teaspoons grated lemon peel
- 1 1/2 teaspoons minced garlic
Sandwiches
- 4 (4-oz.) boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 small zucchini, cut lengthwise into 1/4-inch-thick slices
- 4 (1/4-inch) slices onion
- 4 sandwich buns, split
- 4 leaves leaf lettuce
DIRECTIONS:
1. GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.
2. Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.
3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.
4. Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.
5. Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.
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Slow Cooker Cowboy Beef and BBQ Bean Sandwiches
November 3 is National Sandwich Day and the month of August is National Sandwich Month. Here's a fantastic recipe by pillsbury that is easy and fast. All you have to do is pop it in a slow cooker and let it slowly cook for 8 to 10 hours. By the time you get back from work it's ready. I hear it's a good meal with beer too.
INGREDIENTS:
DIRECTIONS:
1. Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
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INGREDIENTS:
- 2 medium onions, sliced
- 2-pound beef boneless arm roast, trimmed of fat
- 1 can (16 ounces) baked beans
- 1/4 cup barbecue sauce
- 1 teaspoon finely chopped jalapeño chili
- 12 onion kaiser rolls, split
- 1 1/2 cups prepared coleslaw
DIRECTIONS:
1. Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
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Slow Cooker Big and Spicy Chicken Hoagies
November 3 is National Sandwich Day and November 3 is also Men Make Dinner Day. We suggest you men get a good look at this post and get that slow cooker going. Your wives are ready for you to give cooking a try and Pillsbury has a great recipe to help you do that. Also, remember this recipe for National Sandwich Month. It's celebrated the month of August. :) Plus, serve hoagies on May 5th for National Hoagie Day.
INGREDIENTS:
DIRECTIONS:
1. Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2. Cover and cook on low heat setting 6 to 8 hours.
3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.
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INGREDIENTS:
- 3 tablespoons Caribbean jerk seasoning
- 3 pounds boneless skinless chicken thighs
- 1 large red or green bell pepper, chopped (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 1/2 cup Progresso® chicken broth (from 32-oz carton)
- 1/4 cup ketchup
- 8 hoagie buns (7 to 8 inches), split
DIRECTIONS:
1. Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2. Cover and cook on low heat setting 6 to 8 hours.
3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.
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RECIPE: Big Smile Chalupas
October Celebration Food: Not only do we celebrate Halloween but we also celebrate "Cool Food for Kids Month" and "Eat Better Eat Together Month." Based on that, I think I've picked the perfect recipe to represent all of the above! Big Smile Chalupas by Pillsbury!
Pillsbury Description
"Silly chalupas are a great kid’s birthday party entrée and quick enough to bring smiles to a weeknight dinner."
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso taco seasoning mix
2/3 cup water
1 can (16.3 oz) Pillsbury Grands! Homestyle southern style biscuits
1/2 cup ranch dressing
1/4 cup Old El Paso Thick 'n Chunky salsa
2cups shredded lettuce
1/4 cup chopped onion
1 cup shredded cheese (8 oz), if desired
8 pimiento-stuffed olives, cut in half
8 grape tomatoes, quartered
DIRECTIONS
1.Heat oven to 350°F. Cook beef, taco seasoning and water as directed on taco seasoning packet.
2.Meanwhile, separate dough into 8 biscuits; press each into a 6-inch round. Place on ungreased cookie sheets.
3.Bake 8 to 10 minutes or until golden brown, rotating pans halfway through bake time. In small bowl, mix ranch dressing and salsa.
4.To assemble each chalupa, layer lettuce, onion and cheese on warm biscuit round. Fold in half to form chalupa. Use toothpicks to secure filled chalupa, and attach olive halves on top to look like eyes. Use quartered tomatoes for teeth. Drizzle with ranch sauce mixture.
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RECIPE: Cheesy “Ham-witches” for Wicked Witch Day
October 27: Wicked Witch Day
We only get to celebrate Wicked Witch Day once a year and that's on October 27th. If you need a great food idea for your Wicked Witch Party then this recipe is for you. Pillsbury.com has a cool idea for a witch sandwich.
RECIPE: Cheesy “Ham-witches”
Refrigerated biscuits, ham and cheese, and a little magic are all you'll need to create these Halloween sandwiches that are so clever, they're cute!
INGREDIENTS
- 1 can (16.3 oz) Pillsbury Grands! original or buttermilk biscuits
- 6 square slices cooked ham (from 6-oz package)
- 6 slices (1 oz each) American cheese (from 12-oz package)
- 6 teaspoons yellow mustard, if desired
- 3 teaspoons grated Parmesan cheese, if desired
- 6 Bugles® corn snacks
- 6 pimiento-stuffed olives
DIRECTIONS
1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray; set aside. Remove 2 biscuits from can; place remainder in refrigerator. To form hat brims, pat or roll each biscuit into 4-inch circle. Cut each circle into 3 equal pieces; set aside.
2. Cut 1 inch from 2 opposite corners of ham and cheese slices; set aside.
3. For each witch, pat or roll remaining biscuits into 6-inch circles; spread mustard to within 1 inch of each biscuit edge. Top mustard with 1 slice cheese and 1 slice ham; bring edges of biscuit together in center over ham and cheese, pressing to seal. Place seam side down on cookie sheet.
4. For hat brim, place 1 piece from a cut biscuit on top of each biscuit sandwich, 1 inch from a pointed end. Sprinkle Parmesan cheese on biscuit below hat brim. Use small knife or toothpick to cut mouth shape into biscuit. Press corn snack into dough to make nose, and top with olive halves for eyes.
5. Bake 14 to 17 minutes or until puffed and golden brown.
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Tips: Purple and green are common theme colors for Wicked Witch Parties.
National Bologna Day: My Bologna Meal
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| Bologna Sandwich |
When I became a teenager I still enjoyed fried bologna sandwiches and we enjoyed preparing them together. We tried them all kinds of ways but we always went back to frying. By the time I was 14 years old I could cook like heck with a black cast iron skillet.ha ha ha! Mother made sure of that. The meat had to be fried though. I was forever saying "I aint eattin' no cold deli piece of bologna."
My Mother enjoyed fried bologna sandwiches too. There were a many-ah-meals we ate bologna sandwiches together. Even as an adult, when I would go home to Alabama to visit; Mother would make sure she had a pack of bologna in the frig. We always ate the sandwich with a baked potato full of butter and a big glass of sweet milk. Yep it was traditional. There's just something about the combination of bologna, mustard, baked potato and butter with a glass of milk. It's making me want it right now as I type.
Ya know.... I have a fond memory of making this meal with my Mother; even more so now. Mother sadly died this year and it was one of the last meals we shared together. But this time I fixed it for her as she watched. She came to visit me here in Florida and we ate it for lunch one day, right before we went to watch the waves on the beach. At the time I had no idea she was sick but it was the one and only time I fixed it for her. In the past, we always cooked it together.
It's great to have good memories. Even something as simple as a bologna sandwich can mean so much once time passes. That's why it's important to Live everyday like a holiday. Because one day you too may have a bologna sandwich story to share.
Happy National Bologna Day! Now go fry some bologna and eat it! Your blog friend,
Pam
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