Living in a little Boston suburb was awesome growing up. Our town introduced me to the succulent foods of many heritages. When we were in 7th grade, we had the opportunity to work in an Italian Deli, called Goobalini’s, it was my first job. We worked after school, and opened on Saturday mornings. To this day I still love Italian meats. Here is a sandwiches that we used to make that I still love today.
1 English Muffin
Butter to spread
Boiled Ham (thinly sliced)
Toast the English Muffin until lightly brown. Spread with butter. Add boiled ham, swiss cheese and mustard. You can melt the cheese, but I like it not melted.
2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!
These peanut butter cookies have the best flavor! They look and taste just like cookies made with flour. Plus, they are gluten and dairy free!
1 cup sugar
1 cup natural peanut butter
1 large egg
1) Preheat oven to 375 degrees F
2) Mix all three ingredients
3) Scoop out the dough and roll it into one inch balls
4) Place on prepared cookie sheet 2 inches apart
5) Use a flat-bottomed cup to somewhat flatten each dough ball out or press flat with a fork
6) Cook for exactly 9 minutes
7) Once removed from the oven, let the cookies cool for a few minutes before placing them on a cooling rack
8) Recipe should yield about 36 cookies
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken (I usually use an oven-baked rotisserie chicken from the grocery store to save on time), shredded
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained
1 can (4 ounces) green chiles
1/2 teaspoon cumin
1/2 teaspoon oregano
1 box (32 ounces) chicken broth
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice
In a large pot, saute the onion and cook until it starts to become translucent.
Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)
Leave simmering on stove until ready to serve.
Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.
March is a very strange month. Here in Southern California it’s starting to get warm. It was 80 degrees today, but we still get some cold mornings (as low as 37 degrees). I guess that’s what you get when you live in the desert. So it’s true what they say, in like a lion,out like a lamb?
In spite of our weird weather, I’m praying for warmth, and I’ll begin to post some succulent spring recipes! Enjoy.
1 lb Brussel Sprouts
2 tbsp olive oil
squirt of lemon juice
2 cloves garlic, minced
Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
In a glass bowl add brussel sprouts olive oil, minced garlic, basil, lemon juice, garlic salt, and pepper. Mix and let marinate for 15 minutes.
Heat large skillet over medium high heat.
Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
Ahhhhhh, Texas Chili Dogs! A food with a story, and oh so dear to my heart (and stomach)!
No they’re not from Texas, but Port Chester, NY (of all places). Texas Chili is a restaurant that’s been around at least 50 years, although the name and ownership has changed through the years. It’s a place that my Grandfather and Dad used to frequent when he was a little boy. It’s a “hole in the wall”, my Dad used to say. It’s a small diner that serves breakfast, lunch and dinner. The house specialty has always been “the Texas”, a split-and-grilled hot dog topped with chili, chopped raw onions, and Gulden’s mustard. If you leave out any of these ingredients, it’s not a “Texas”. What makes this chili dog so tasty is the spicy ground-beef, no-bean chili.
When my Dad was just a boy, he and his friends used to hang out here with older boys that could afford to get a dog. The “Texas” dogs were wrapped in wax paper. Of course the chili would spill onto the wax paper, making the wax paper a much wanted commodity to the younger boys! They would hang around just to get the older boys’ wax paper!
Well my Dad passed on the tradition, and we visited Texas Chili quite often growing up, but we didn’t have to beg for the wax paper. My dad also spent many years trying to copy the chili recipe, and he passed that along as well! So enjoy!
1 pound 85/15 ground beef
1/2 small onion, finely chopped
4 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 cup water
2 teaspoons Gulden’s mustard
1/2 cup ketchup
2 small whole red chili peppers
Hebrew National or Nathan’s All Beef Hot Dogs
Hot Dog buns
Cook ground beef in a sauce pan over medium-high heat, chopping beef into fine crumbles and until it is no longer pink; drain well, remove beef from pan.
Sauté onion in hot oil for 5 minutes. Add beef back to pan, along with salt, chili powder, cumin, dry mustard and cook 3 to 5 minutes. Stir in 1 cup water and next 3 ingredients. Bring to a simmer; cover with lid and reduce heat to low. Simmer, stirring occasionally, 45 minutes or until most of the liquid evaporates.
Slit all beef hot dog down the middle and fry split side down in a lightly oiled or buttered frying pan until hot dog is browned. Put hot dog in toasted bun slit side up. Add Gulden’s mustard, chili, and raw chopped onions. Serve.