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Easter Sandwich: What to Do with Easter Leftovers #EasterMeals

March 27, 2012 By 18 Comments
Easter SandwichWhen most people think of post-holiday sandwiches, turkey, stuffing & cranberry sauce come to mind.  While this now iconic sandwich is certainly delightful, I beg to say, Easter leftovers can make for a worthy rival of a sandwich.

After Easter dinner, many families are left with an overwhelming bounty of colorful boiled eggs, and a large quantity of remaining ham.  Here, I’ve teamed these two common leftovers with asparagus (grilled asparagus recipe), which plentiful this time of year, and served it up on a freshly grilled Ciabatta, with Swiss cheese and a Buttermilk, Horseradish and mustard sauce. The combination would work for any mealtime.

The Ecce Panis Ciabatta bread used in this recipe is the perfect choice, since it is made to have the baking process finished off in the oven, but I’ve found, it comes out great on a med-low grill.  With the warm temperatures we have been getting in much of the country, not using the oven to make fresh bread, could be a real bonus.  It is also exactly the right size for Swiss cheese slices :)

Here is a printable coupon link to save $0.55 on Ecce Panis bake at home bread! http://bit.ly/EccePanisCoupon

ecce panis ciabatta

Check out my full Google+ shopping story here: https://plus.google.com/u/0/photos/100455156656642801134/albums/5721830271693052033

Easter Sandwich
4.8 from 9 reviews
Print
Recipe type: Sandwich
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Serves: 2
What to do with Easter leftovers.
Ingredients
  • Ecce Panis Ciabatta bread
  • 1/4-1/2 ounce thinly sliced ham.
  • 2 slices Swiss cheese
  • 2 hard boiled eggs sliced
  • 6-8 cooked asparagus spears (preferably grilled or roasted)
  • 1/3 cup mayonnaise
  • 2 tbs. buttermilk
  • 2 tbs. horseradish
  • 1 1/2 tbs. old fashioned whole grain Dijon mustard
Instructions
  1. Preheat grill to low/med.
  2. Place Ciabatta loaf on grill, and flip after about 5 minutes. Grill another 5 minutes. If you don’t have precooked asparagus, grill it on the other side (marinate in olive oil & balsamic).
  3. While the bread is grilling, whisk together buttermilk, mayonnaise, horseradish and grain mustard to make your dressing.
  4. Slice bread horizontally. Place ham, then Swiss on one side.
  5. Grill both pieces. The empty side will grill inside down, to crisp up.
  6. Once the ham is warm and cheese is melted, top with sliced eggs, then asparagus.
  7. Serve with dressing on side, so it can be applied during the meal.
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asparagus and ecce panis ciabatta on grill

Ecce Panis Ciabatta bread cooks wonderfully on the grill, as does asparagus.

Buttermilk Horseradish Mustard sauce

Buttermilk Horseradish Mustard sauce is quickly whipped up while bread & asparagus are on grill.

ham sandwich on the grill

Warm the ham, melt the cheese & crisp the inside of the bread on the grill

easter leftovers sandwich

Top with sliced hard boiled egg. There are always plenty of those arounf after Easter.

ham egg asparagus ciabatta sandwich

Place asparagus spears on top, in alternating directions. Generously douse with the Buttermilk, Horseradish and Mustard sauce.

To keep up to date on Ecce Panis and other Pepperidge Farm products, follow them on their Facebook page.

This shop has been compensated as part of a social shopper insights study for Collective Bias. All experiences, opinions and recipes presented here are my own, unless otherwise noted.  #CBias

Filed Under: Eggs, Entrees, Food, Pork, Sandwiches Tagged With: , ,

Baked Buffalo Chicken on a Stick

March 25, 2012 By 11 Comments

baked buffalo chickenJust because I have Foodie in the title of this blog, does not mean I cook a lot of expensive food.  Quite the contrary, part of my motivation in home cooking is saving money.  For what it would cost to feed a family fast food for dinner, a delicious spread of healthy food could be prepared.

This Baked Buffalo Chicken recipe from Hellmann’s is very budget conscious.  I have been purchasing organic chicken for the most part lately, and this still cost less, than ordering take-out chicken fingers and fries for my daughter and I.  Choosing Hellmann’s Light or their reduced fat Olive Oil mayonnaise, and teaming it with oven fries and a tomato herb salad, makes for a healthy moderate fat meal.  I prepared the chicken skewered, as suggested in the recipe notes, and reduced the amount of cayenne by half (more 4 year old friendly that way).  We enjoyed it very much.  I bet your family will too.baked buffalo chicken recipeHellmann's Chicken recipes

Baked Buffalo Chicken
5.0 from 1 reviews
Print
Recipe type: Entree
Author: Hellmann’s Website
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 4
An easy chicken dinner with a cayenne pepper kick!
Ingredients
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1/2 tsp. cayenne pepper (or to taste)
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), cut into strips
  • 1/2 cup plain dry bread crumbs
  • 1 Tbsp. chopped fresh parsley
Instructions
  1. Preheat oven to 400°.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
  3. Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.
Notes

For a fun twist, serve cooked chicken strips on wooden skewers (as I did here).

Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.

Cost per recipe*: $6.80 Cost per serving*: $1.70
*Based on average retail prices at national supermarkets.

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Grocery gift card giveawayFor nutritional information for this recipe visit: http://www.hellmanns.us/promotions/chickenchallenge/recipe-mouthwatering-baked-buffalo-chicken.aspx.  Be sure to check out the rest of the recipes on their as well.  They have a significant collection to browse.

From now until April 30, 2012, parents across the country can participate in the Hellmann’s®Chicken Change-up by trying one of the featured Hellmann’s® chicken recipes, sharing their recipe reviews and providing their own advice for managing dinnertime obstacles. After participating, consumers can enter into a sweepstakes for the chance to win a $5000 grocery store gift card and other daily prizes.

Prize Pack Giveaway

hellmanns prize pack giveawayOne lucky Mom Foodie reader will win a prize pack containing all the items above, courtesy of Hellmann’s.


a Rafflecopter giveaway

One winner will be randomly selected from all valid entries, and will have 48 hours to respond to their prize winner email notification. If winner fails to respond, within that time period, a new winner will be drawn. Giveaways hosted on Blommi are sponsored by third parties. Site owner will of course endeavor to see all prizes are fulfilled, but is not responsible for missing or damaged prizes. Contest ends April 11, 2012 at 11:59 pm CT. Open to US residents , age 18+.

This is a sponsored post.  Hellmann’s product and additional incentives were provided to me.  All opinions stated are my own.

Filed Under: Entrees, Food, Poultry Tagged With: ,

Grilled Balsamic Asparagus

March 24, 2012 By 15 Comments
grilled balsamic asparagusTo say Grilled Balsamic Asparagus is popular at my house, would be a gross understatement.  I love the stuff, when my ex was here, it was one of the few veggies he was interested in eating, and my preschooler noshes down on it like most kids eat candy.  This asparagus recipe is very easy, and is easily adapted to the oven, if it is too cold outside.

I’ve turned a few asparagus haters into lovers with this basic recipe. Rather than continuing to put your asparagus through the indignity of boiling, give grilling it a try.  2/3 of this particular batch of grilled asparagus, was devoured by my daughter, and she went looking for more… twice.

Grilled Balsamic Asparagus
5.0 from 6 reviews
Print
Recipe type: Vegetable
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4
Easy recipe for grilled asparagus.
Ingredients
  • bunch of asparagus
  • 2 tbs. olive oil
  • 2 tbs. balsamic vinegar
  • 1 small clove of crushed minced garlic
  • generous pinch of dried thyme
  • generous pinch of Kosher salt
Instructions
  1. Mix oil, vinegar, garlic, thyme and salt in bowl long enough to accommodate asparagus spears.
  2. Cut off ends of asparagus spears, and add them to marinate, coat them well.
  3. Preheat grill to medium.
  4. Place spears on grill, being sure to put tops as far from flame as possible.
  5. Turn after a few minutes, be watchful that the spears don’t burn. Some will have to be removed sooner than others. You just want then cooked to tender.
  6. Put grilled asparagus back in the marinate bowl, and toss to coat.
  7. Serve warm.
Notes

I sometimes substitute 1/2 tsp. of Mrs. Dash original, for the garlic & thyme.

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grilled asparagus

Filed Under: Food, Vegetables Tagged With: , ,

Are You Unwittingly Feeding Your Kids Pink Slime!

March 21, 2012 By 5 Comments

pink slime logoI rarely eat beef, and the few times my daughter and I do,  the beef is cut not ground.  After seeing this video, I am very thankful of that.  The process of grinding the meat is not the problem.  What is the problem… something dubbed  “Pink Slime” , that is being added to it, to boost corporate coffers, potentially to the detriment of our kids.  This stuff is nasty, and it is in 70% of ground beef products served in the United States.

I don’t share videos often, but this video from Jamie Oliver explains the whole thing, and I feel I would be doing a disservice to my readers by not sharing.  There is also a website he has devoted to the topic (www.stoppinkslime.org).

P.S. Don’t skip watching it because you think you won’t be able to eat hamburgers after, it’s not gross like that, and Jamie will tell you how to get hamburger without this junk in it.

It is time to tell the FDA we don’t want Pink Slime in ground beef!

Filed Under: Food, Health Tagged With: ,

Sweet Lemon Chive Compound Butter with Ecce Panis Bake at Home Bread #EasterMeals

March 20, 2012 By 20 Comments
sweet lemon chive compound butterSpring starts today, and here in New England it has been especially warm.  The rising of temperatures makes to idea of keeping my oven on any longer than necessary, not so enticing as it is in colder months.  It also makes me think of fresh herbs and vegetables, which of course go better with fresh homemade bread.  ecce panis bread at walmartRather than bake fully from scratch, busy cooks can have wonderful fresh baked bread, in 8-10 minutes, with Ecce Panis Bake at Home breads.  I am fond of both the Ciabatta and the French Demi Baguettes.  Here I chose the baguettes, since they would cut up nicely, and go well with the compound butter I was making.  Their dinner rolls would team very well with this recipe too though. See my full shopping story on Google+.

Here is a printable coupon link to save $0.55 on Ecce Panis bake at home bread! http://bit.ly/EccePanisCoupon

bread with fresh compound butter

Sweet Lemon Chive Butter
4.7 from 6 reviews
Print
Recipe type: Condiment
Author: Robin Gagnon
Prep time: 30 mins
Total time: 30 mins
Serves: 6-8
A simple compound butter with honey, fresh chives and lemon zest.
Ingredients
  • 1/4 lb. salted butter
  • 3 tbs. finely chopped chives
  • zest of 1/2 a lemon
  • 1 tsp honey
  • 1/4 tsp. Kosher salt
Instructions
  1. Chop butter and place in mixing bowl.
  2. Mince the lemon zest.
  3. Add chives, zest, honey and salt to the butter. Mash and mix well.
  4. Refrigerate, until about 1/2 hour before serving time.
Notes

For individual portions (as shown in pics): Either place a portion size ball on rectangle of parchment paper and fold over, pressing flat, or use a small simple cookie cutter shape to form the butter, smooth down, and gently press with fingers while lifting cutter to reveal shape. Portions should then but stored in refrigerator or freezer, until 1/2 hour before needed.

*best if made a day or two before needed

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picking chives for compound butter

Picking fresh chives, for compound butter.

compound butter ingredients

Compound butter ingredients gathered.

chopped chives

Chopped chives. Make sure they are fine.

chopped lemon zest

Chop the lemon zest very fine too.

honey for compound butter

Add honey to compound butter mixture.

honey lemon chive compound butter

Mash the butter and stir well until it looks like this.

heart shaped butter pats

To make heart shaped butter pats, press and smooth into small cookie cutters and gently pres with fingers, while lifting cutter.

compound butter pats

For quicker simple pats, just press flat in parchment paper as shown here. If you want to "fancy them up", for your holiday table, have older kids use decorative edge scissors to trim edges.

honey lemon chive butter with fresh bread

To keep up to date on Ecce Panis and other Pepperidge Farm products, follow them on their Facebook page.

This shop has been compensated as part of a social shopper insights study for Collective Bias. All experiences, opinions and recipes presented here are my own, unless otherwise noted.  #CBias

Filed Under: Appetizers, Food, Savory Baked Goods Tagged With: , ,

Want to Dabble in Wine Tasting? There Is No Need to Deal with Snobs.

March 19, 2012 By 1 Comment

wine snobSo you watch food shows on TV, and see snooty sommeliers and famous chefs pair expensive wines with dishes that you can’t pronounce, but the thought of putting together a delicious dinner with a wine, that will actually compliment it, is enticing.

You don’t need a fancy degree, or special training to taste wine, and figure out what it will be good with.  Just try a variety of wines, and pay attention to how they taste, what you like and don’t like, and either try them with food occasionally, or just think about what they might taste good with.  There really are no right or wrong answers.  Smell and taste each wine, and respect your own thoughts about it.  Period.  You will be the one drinking it, after all.

To learn about wine, you will need to try some variety.  Drinking the same wine, you have for the past few years, won’t do it.  This is where a good wine club can come in handy.

california wine club

I have had the opportunity to try several shipments from The California Wine Club, and have enjoyed the experience each time.  Some shipments had wines I adored while others were good, but not quite as exciting to me personally.  That being said, the wines have always been of good quality, and unique in taste.  Always, well worth a taste, and the information about the winemakers, as well as the wines themselves, that can be found in the magazine that comes with each shipment is both educational and entertaining.

The most recent shipment I received featured two selections from the Three Saints winery, their 2010 Chardonnay and Steak House Red.   Here are the high points of my personal thoughts on these wines.

The Three Saints 2010 Chardonnay had a scent of apples and pears, but strong citrus flavor.  The citrus and acid in this one are very evident, so this would be a good wine to have on hand for seafood, pork or chicken dishes, that have a lot of fat.  This wine would cut through it.

Three Saints 2009 Steak House Red Wine was more my kind of wine (I have been on a red kick lately).  The nose (scent) of this wine was rich in berries, and had a hint of smoke.  As I drank it, one flavor really impressed itself on me, blueberries (not what the “pros” say, but I will own it).  This wine is perfect for grilling season, as it would pair great with a nice juicy steak.

California Wine Club Exclusive Deal Code

To kick start your wine tasting experience,  I have an exclusive deal available to my readers, that will get you more wine for your money.  You will be able to receive 4 bottles for the price of 2 in your first shipment from The California Wine Club, with no obligation to continue. You will also be able to receive all reds or all whites or a combo of each, whatever you prefer.
The discount code to take advantage of this deal is:  blommi12

Media samples provided.  All experiences and opinions presented here are my own.

Filed Under: Food, Food & Beverage, Lifestyle

Super-Moist Asian Crusted Chicken: A Time saving Recipe from Hellmann’s

March 16, 2012 By 2 Comments
Hellmann's Chicken recipesasian crusted chicken recipe from Hellmann'sGetting a home cooked meal on the table in a time crunch can be challenging for anyone.  Now add in your families expectation that it taste good, and yours that it will be nutritious, and the challenge is even greater.

Hellmann’s has some great quick family meal recipes on their website.  I tried out the Super Moist Asian Crusted Chicken today.  Although I use Hellmann’s mayo all the time, I had never used it to coat chicken before baking.  It was quite yummy, and just as I was told, it did indeed make my chicken moister.

Prep work for the recipe was minimal.  I was done well before the oven had preheated.  If you work with pre-trimmed chicken breasts like I did,  prep will only take about 5 minutes.  The recipe stated 20 minutes of bake time, but the chicken was actually fully cooked in about 15-16 minutes, so for me anyway, this was even quicker than the recipe stated.Hellmann's Super Moist Asian Crusted Chicken Ingredients

Super-Moist Asian Crusted Chicken: A Time saving Recipe from Hellmann’s
5.0 from 1 reviews
Print
Recipe type: Entree
Author: Hellmann’s Website
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 green onion, chopped
  • 1 tsp. reduced sodium soy sauce
  • 1/2 tsp. finely grated fresh ginger or 1/4 tsp. ground ginger
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1/4 cup plain dry bread crumbs or panko bread crumbs
Instructions
  1. Preheat oven to 425°.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, green onion, soy
  3. sauce and ginger in medium bowl. Arrange chicken on baking sheet. Evenly top with
  4. mayonnaise mixture, then sprinkle with bread crumbs and sesame seeds.
  5. Bake 20 minutes or until chicken is thoroughly cooked.
Notes

Loved this recipe. I would cut a few minutes off the bake time, unless you have large chicken breasts.

Also terrific with Hellmann’s® or Best Foods® Light or Canola Cholesterol Free
Mayonnaise.

Tip: For an extra layer of flavor, combine breadcrumbs with 1 tablespoon of sesame
seeds before sprinkling over chicken.

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$5000 Grocery Gift Card Giveaway

Grocery gift card giveawayFrom now until April 30, 2012, parents across the country can participate in the Hellmann’s®Chicken Change-up by trying one of the featured Hellmann’s® chicken recipes, sharing their recipe reviews and providing their own advice for managing dinnertime obstacles. After participating, consumers can enter into a sweepstakes for the chance to win a $5000 grocery store gift card and other daily prizes.

This is a sponsored post.  Hellmann’s product and additional incentives were provided to me.  All opinions stated are my own.

Filed Under: Food, Poultry Tagged With: ,

Whole Wheat Pearl Couscous with Red Pepper, Sweet Onion and Spinach

March 10, 2012 By Leave a Comment

whole wheat couscous recipe with red peppers spinach onionsNot all couscous is created equal.  I usually cook the French style, which is the very tiny grains.  Pearl (also known as Israeli) couscous, is larger, about the size of a BB when cooked.  Also keep in mind that most couscous is not whole grain, if it is, it will be clearly marked as whole wheat.

This is the first time I’ve cooked the whole wheat pearl version, and while I do prefer the French style, it was a nice change.

Whole Wheat Pearl Couscous with Red Pepper, Sweet Onion and Spinach Recipe
Print
Recipe type: Vegetarian
Author: Robin Gagnon
Prep time: 4 mins
Cook time: 25 mins
Total time: 29 mins
Serves: 3-4
Ingredients
  • 1/2 cup sweet red pepper (diced small)
  • 2/3 cup diced sweet onion
  • 1 large clove of garlic (minced)
  • 1 cup whole wheat pearl couscous
  • 1 1/2 cups chicken or vegetable stock
  • 1 1/2 – 2 inch sprig of fresh rosemary
  • 1 bay leaf
  • 2 cups baby spinach leaves
Instructions
  1. Coat wok or non-stick skillet with cooking spray.
  2. Lightly saute the peppers, onions and garlic.
  3. Add the couscous, stock,rosemary and bay. Bring up to boil, then reduce to simmer & cover.
  4. After liquid is absorbed and couscous is soft (about 20 minutes), take off burner and add the spinach. Mix well, to wilt spinach.
  5. Serve from hot to room temperature.
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whole wheat pearl couscous recipe

Filed Under: Entrees, Food, light recipes, Vegetables, Vegetarian Tagged With: , ,

Pizza Style Tomato-Basil Quinoa Stuffed Peppers

March 9, 2012 By 8 Comments

quinoa stuffed peppers - tomato basil quinoa stuffed peppersThese “pizza style” Tomato-Basil Quinoa Stuffed Peppers with Mozzarella, are an answer to getting your family to eat a healthy, low fat, high fiber, whole grain meal without complaints.  While this stuffed pepper recipe is meatless, quinoa is considered a complete protein, and the mozzarella adds another 7 grams of protein to the meal.  These quinoa stuffed peppers are gluten free, as well.

This would be a great way to introduce this pseudo grain to your family, since the recipe has the pizza flavors most kids already love.

quinoa stuffing for peppers with tomato

Quinoa stuffing for red peppers, before adding Parmesan and basil.

quinoa stuffed peppers

I tried two different pepper cuts for stuffing. The flatter "boat" style worked out far better with the quinoa stuffing. It also allowed for enough mozzarella on top.

Tomato-Basil Quinoa Stuffed Peppers Recipe
5.0 from 1 reviews
Print
Recipe type: Entree – Vegetarian
Author: Robin Gagnon
Serves: 4
Ingredients
  • 1 cup golden quinoa
  • 1 1/2 cups chicken or vegetable broth
  • 1 large clove of garlic (crushed & minced)
  • 1/4 tsp crushed red pepper flakes
  • 1 can diced fire roasted tomatoes (15 oz.)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped basil
  • 2 large red sweet peppers
  • 4 oz. mozzarella cheese
  • Marinara or other tomato sauce to top
Instructions
  1. Put quinoa, broth, garlic, crushed red pepper & roasted tomatoes in sauce pan. Bring to boil, then reduce and simmer about 35 minutes (see pic for consistency you want).
  2. Preheat oven to 375 degrees.
  3. Mix in the Parmesan and chopped basil.
  4. Cut the peppers lengthwise, and remove core & seeds.
  5. Generously pack the pepper “boats” with quinoa stuffing.
  6. Bake for 30 minutes.
  7. Top each stuffed pepper with 1 oz. of mozzarella cheese. Bake 8-10 more minutes, until bubbly and lightly browned on edges.
  8. Serve.
Calories: 300 Fat: 8 Carbohydrates: 45 Fiber: 12 Protein: 15
Notes

About 300 calories per serving, without adding sauce on top. I like adding a generous scoop of my homemade marina sauce, some extra chopped basil & Parmesan.

If you have some less calorie conscious family members, who expect meat, top theirs with a few slices of pepperoni, over the mozzarella… pizza style.

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Filed Under: Entrees, Food, Gluten Free Recipes, light recipes, Vegetables, Vegetarian Tagged With: , , ,
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