Jersey-Style Tuna Melts

These tuna melts are warm heavenly goodness. A delicious twist on a comforting classic. I've made them three times in the last week, and I could eat another right now!

So let's assemble the ingredients!
Chunk tuna, finely diced onion, fresh parsley, red wine vinegar, diced pickles or celery, tomatoes, cheddar and of course, bread, tuna and mayo.

The tuna mixture gets a nice punch from the diced pickles, onions, red wine vinegar and parsley. Trust me, all these flavors and textures work wonderful together. And of course, the mayo brings everything together in all of it's creamy goodness.

Layer the yummy tuna mixture on top of toasted bread. Top with cheese and tomatoes and more cheese and broil until the tuna is heated through and the cheese is nice and melted.

These look and smell so wonderful as they're pulled out of the oven. Drool.

Cut them in half on the diagonal and serve with chips, pickle slices or....

....a hot bowl of tomato soup. So good!

Tuna Melts
slightly adapted from allrecipes
2 (6 ounce) cans solid white tuna in
water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery or pickle*
1 1/2 tablespoons finely chopped onion**
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread or thick white bread***
8 slices ripe tomato
8 slices Swiss cheese (I used cheddar)
paprika, for garnish

DIRECTIONS:
1. Preheat the oven broiler on low.
2. In a bowl, mix the tuna, mayonnaise, celery or pickles, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the bread slices on a baking sheet, and broil 1 minute on each side in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.****

* I used pickle for an extra salty kick and because that's how my mom always made them.
** I was a little afraid of the onion, but it really amped up the flavor without being overpowering. I really enjoyed the addition of onion in these.
*** Make sure to toast both sides of the bread so you don't end up with a soggy side. I used white bread, because that's what sounded good to me at the time.
**** Broil these on low on the middle rack so the edges of the bread don't burn.

Italian Pot Roast

I liked the simplicity and ease of this recipe and nothing beats a tender and flavorful roast and veggies simmering all day in a crock pot. I'll definitely make this again!

I browned the roast on all sides before adding it to the crock pot. I also tossed the cut carrots, potatoes and mushrooms (separately) in the pan just to add some of the beefy flavor to the outsides. The meat, veggies, tomato paste, rosemary and fresh garlic all went in the crock pot and all those flavors simmering made the house smell wonderful!

The sauce is a mixture of flour, balsamic vinegar and tomato paste. That's it! You salt and pepper the meat and veggies, but the tomato mixture is all that flavors the meat and it turns out delicious!

Here are the potatoes I tossed in the beef pan. No reason to do this really. It's just as tasty putting the raw meat and veggies in the crock pot and letting the crock pot do all the work.

No liquid is added to this, so I figured the mushrooms and carrots and meat would render enough liquid to cook all the ingredients and make a nice sauce. They did, and you have just the right amount of gravy to spoon over the meat and veggies before serving.

 I didn't get the best shot of the pot roast fresh from the crock pot, but believe me, it was really tasty!

ITALIAN POT ROAST WITH POTATOES and CARROTS
Rachaelraymag.com

INGREDIENTS:
1/4 cup tomato paste
2 tbsp. balsamic vinegar
2 tbsp. flour
2 1/2 lbs. beef chuck roast, tied
Salt and pepper
1 lb. carrots, cut on an angle into thick pieces
1 lb. small red-skinned potatoes
8 oz. small mushrooms
6 cloves garlic, halved
1 sprig rosemary

DIRECTIONS:
In a 5- to 6-qt. slow cooker, stir together the tomato paste, vinegar and flour until blended. Season the beef generously on all sides with salt and pepper, then add to the slow cooker and turn to coat. Scatter the carrots, potatoes, mushrooms, garlic and rosemary around the meat; season generously with salt and pepper. Cook on low heat until the meat is tender, about 8 hours.

Discard the rosemary. Transfer the meat to a cutting board and thinly slice. Using a slotted spoon, transfer the vegetables to a platter. If desired, transfer the cooking juices to a saucepan and reduce slightly to make a sauce.

One Pot Chicken over Cheesy Rice

Chicken over rice gets a gourmet twist in this delicious comfort food dish.

Mis en Place

It's nice to have everything prepped and ready. It's makes cooking a breeze.

 Starting with the rice first-

Onion and bell pepper are added to sizzling butter (um, yum)...

 ...followed by long grain rice...

 ...and chicken stock and a bay leaf.

Once all the liquid is absorbed into the rice, this beautiful fontina cheese (below) is added.

But, I'm getting ahead of myself. While the rice is simmering away, we start on the chicken portion of this meal.

 The chicken dish starts with bacon. Lovely, salty, delicious bacon. Drool.

The chicken gets cooked in the rendered fat from the bacon (so evil, so tasty).

Once the chicken is cooked through and removed from the pan, you're left with a tasty broth in which to cook some onions and fresh garlic. It just keeps getting better!

Once the garlic gets fragrant, you add mushrooms, thyme and chicken stock and something magical happens-- you're left with the best tasting, most flavorful broth! 

 The chicken and bacon get added back into the mushroom mixture and the chicken portion is complete.

The rice is finished off with peas and fontina....

  ...and then it's time to eat!  And this dish is sooo good! The rice is cheesy and creamy from the fontina and has a great texture and flavor from the yellow peppers and peas. The chicken and bacon mixture is delicious (how could it not be?) and the broth is unbelievably good. So, make sure to get a big scoop of rice and lots of broth when you serve up the chicken mixture!

The final picture doesn't do this dish justice. But, take my word for it (and five other adults) this chicken dish served over cheesy rice is absolutely delicious!

One Pot Chicken over Cheesy Rice

Ingredients
6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Essence, recipe follows
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Cheesy Rice Pilaf, recipe follows
2 tablespoons minced parsley leaves, for garnish

Directions
In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Cheesy Rice Pilaf:
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/2 pound fontina or mozzarella, diced
1/4 cup chopped fresh parsley leaves

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheeseand parlsey, and stir. Serve immediately.

Snow and The Ultimate Chicken Pot Pie

Salt Lake got dumped on yesterday. It started snowing around 5:00 in the evening and didn't quit until about 5:00 in the morning. 

All that snow made me think of comfort food and one of the best comfort foods, is Ina Garten's delicious chicken pot pie. 

A hearty mix of juicy chicken, peas, sautéed onions and carrots are cooked in a rich, buttery broth. The creamy soup is topped off with a homemade pastry crust and baked until golden brown. This pot pie is amazing! Especially when it's cold out.


Use bone-in, skin-on chicken for more flavor (rotisserie would be tasty too and a lot quicker). I also add diced celery and a cup or so of frozen corn. I blanch the celery with the carrots and added them at the same time. As for the corn, I throw it in at the end along with the peas. I omit the pearl onions (because the recipe calls for two whole onions, plus 1 1/2 cups pearl onions! Overload!) But, if you love pearl onions, just cut the amount in half and that should be plenty.


To save time, buy puff pastry instead of making the crust from scratch. A nice salad with cherry tomatoes, pine nuts, chèvre and homemade ranch is a great accompaniment and really all that is needed since the soup itself is so filling. 


Oh, but don't forget a good bottle of wine!

Another thought...small, cubed, red potatoes(skin-on) would be very good. 1 1/2 to 2 cups perhaps. Adjust other ingredients accordingly.


Chicken Pot Pie
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Rigatoni with a Creamy Fontina-Sausage Sauce

The name says it all. This is one dreamy and delicious pasta dish.

This is probably one of my favorite dinners! If I had to choose a last meal, it would be a toss up between Indian food from Bombay House (saag shorba, garlic naan, assorted snacks and chicken tikka masala), sizzling steak and Flemings potatoes from Flemings or this Sausage Rigatoni.
We usually serve it with a large Cesar salad and a loaf of crusty bread and butter and really, there's nothing better.

Thick al dente rigatoni noodles are covered with a delicious and rich creamy sausage sauce. The rigatoni noodles are perfect for this dish because the hollow centers fill-up with all that yummy saucy goodness. The noodle and sauce mixture is topped with two delightful cheeses, Fontina and Romano, and then baked until golden and bubbly. Honestly, this pasta dish is just wonderful. All my family and friends that try this just love it and get a copy of the recipe so they can make it for their family and friends. This is just a great anytime pasta. My mother-in-law makes hers with turkey sausage and it's incredible!

Make this. You won't be disappointed!

Rigatoni with a Creamy Fontina-Sausage Sauce
Source: Marguerite Henderson, Savor the Memories 

Ingredients:
1 lb. imported rigatoni pasta, cooked slightly underdone, drained
2 T. olive oil
1 lb. bulk sweet Italian sausage
1 T. minced garlic
pinch of red pepper flakes
1/2 tsp. fennel seed
1 T. dried oregano
1 T. dried basil
28 oz. can crushed Italian tomatoes with juices
1/2 tsp. salt
1/2 cup heavy cream
1/2 lb. Fontina cheese, cut into small dice
1/2 cup grated Romano cheese
Method:

Cook pasta and place in a 9" x 13" baking dish. Set aside.

In a large skillet, heat oil. Saute the sausage for 5 minutes, crumbling as you cook. Add the garlic, red pepper flakes, fennel seed, oregano and basil. Saute for another minute. Add tomatoes, salt and cream. Cover and simmer for 10 minutes. Add the sauce to the pasta, sprinkle with Fontina and Romano cheeses. Cover loosely with foil. Bake in a preheated 375 degree oven for 20 minutes. Serve at once. Serves 4-6.

Toasted Green Chili and Chicken Quesadillas

Quesadillas are so simple and yet so satisfying. Toasting them in a pan really brings out the flavors and elevates them to a more gourmet dish. 

Making Quesadillas are pretty straight forward, but here's what I did:

I used a mix of Monteray jack cheese and freshly grated Parmessan. I only layered the ingredients on one half of the tortilla.

 To the cheese, add shredded rotisserie chicken, diced green chilies and black pepper.

 Fold over the tortilla and it's ready for a hot pan.

 Gotta love sizzling butter!

Over medium-high heat toast the tortilla on both sides until golden brown and the cheese is nice and melty.

 Slice into wedges and serve with some cumin sour cream or salsa. For the sour cream dip, just add ground cumin and a pinch of salt to plain sour cream and stir. It really goes well with the green chili flavor in the quesadilla. 

There's something comforting about a hot, cheesy quesadilla. Add a few tasty ingredients like green chilies or sun-dried tomatoes and you've got yourself a delicious dish that everyone is sure to gobble up!

White Chicken Chili

I made this soup for a Halloween party on Saturday. I made a double batch, which filled a large crock pot, and it was gone in about an hour!

Green chilies, chopped tomatoes, chicken stock, lime juice and jarred chili verde make up the flavorful broth. Chicken, onions, garlic and white beans make this a very hearty and tasty soup.

Toss all the ingredients in crock pot, set the timer and you're done! Serve with shredded cheese, sour cream and tortilla chips.

White Chicken Chili
Ingredients:
1 tablespoon olive oil
1 pound boneless chicken breast; skin removed, cut in 1/2-inch pieces
1/2 cup chopped onion
3 cloves garlic, minced
1 can tomatillos (about 16 ounces), drained and cut up
1 can Ro-tel tomatoes, diced tomatoes with green chiles
1 can chicken broth (1 1/2 cups)
1 can (4 ounces) chopped green chile peppers, not drained
1/2 teaspoon dried oregano flakes
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 cans great northern beans, drained
3 tablespoons lime juice
1/4 teaspoon black pepper
1/2 cup shredded sharp Cheddar cheese

Preparation:
In a large skillet add olive oil and heat on medium high until hot. Add diced chicken and saute for 5 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a crock pot and cook for 8 hours. Top each serving with a little shredded cheese. Serve white chicken chili with tortilla chips, salsa, sour cream, and condiments of your choice. Serves 6 .

My Notes:
I used one 16 oz jar of green chili verde in place of the canned tomatillos (I couldn't find them at the store). The soup turns out pretty runny, so about an hour before I served it, I scooped out a cup of broth and whisked in 2 tablespoons of flour. I added a little more broth and whisked until smooth and then stirred this roux back into the pot. This thickened it up and made it the perfect consistency. I also added salt to taste.

One last quick tip. I used an already cooked rotisserie chicken that I shredded in place of cubing and cooking chicken.

Cooking Club: October

Theme: Oktoberfest
We had quite the spread of hearty German fare at this months cooking club. And it was all delicious!

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Pretzels

These were fabulous! Crispy, salty on the outside and chewy and soft on the inside. Dipped in some mustard and cheese sauce (which are American condiments, German's use butter) these are tasty anytime.

Recipe

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Kaese Spaetzle

A simple homemade pasta gets lightly fried and then tossed with Swiss cheese, caramelized onions and crumbled bacon. Think of it as a German take on Mac N' Cheese. The perfect fall comfort food dish.

Recipe

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Potato Pancakes

Freshly shredded potatoes are mixed with onion, egg and salt and pepper and then baked until golden brown. Serve with sour cream and enjoy!

Recipe

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Cucumber Potato Soup

A mellow soup with a nice dill flavor. Fun texture from the cucumbers and potatoes. Can be served hot or cold.

Recipe

Sauerkraut mit Kartoffein

(Sauerkraut with potatoes and apples)

This casserole-style dish was delicious! It's an odd sounding combination of flavors, but this dish got high ratings from our cooking club and some deemed it their favorite dish.

Recipe

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Soup in a Pumpkin

Very festive and fun for fall. The soup itself was lacking in flavor and texture, so Jodi added carrot and squash to the liven it up. She also made beer rye croutons, which would go famously with any soup!

Recipe

Weinerschnitzel

Translation: Meat in a crust

An escalope is coated in a tasty Parmesan mixture and then fried until golden in butter. Yum.

Recipe

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Bierocks

Ground beef, chopped cabbage and lots of seasonings are baked to perfect in bread dough pockets. These would be tasty anytime.

Recipe

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Beer Braised Brats

What would an Oktoberfest party be without Brats?! These bad boys were simmered in beer and onions and then grilled to perfection. Can't go wrong with a hot-off-the-grill brat!

German Rouladen

Meat rolls filled with onion, bacon and a pickle. Yes, a pickle! And these were absolutely fantastic! The sauce that these produce is incredible. Have some crispy potatoes or bread to soak it up with!

Recipe

Great job on all the dishes this month ladies! My waistline thanks you.
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Next Month: Pizza!