Blackened Shrimp Ranch Wrap
By Shannon Celli Durkee
you need:
32 raw peeled shrimp
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon sweet paprika
Favorite flavor wrap
ranch dressing
2 slices sharp provolone cheese
2 slices tomato
Romaine lettuce coarsely chopped.
Directions:Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
Place a large skillet over a very high heat, and melt the butter.
Place the shrimp in the skillet and turn heat down to medium.
Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
let cool place on wrap with other ingredients, fold, cut and enjoy :)
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Grilled Cheese
By Mary Babilya
Bread
Cheese
Butter (I prefer the stick kind for taste)
Butter the INSIDE of the bread and place 2 slices of cheese in between. Place a sliver of butter int he pan, when melter put the grilled cheese in and cook each side til toasted.
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Hot Dog with Cheese and Bacon
By Jessica Vanderhoff
Hot Dogs
Cheese
Bacon
Cut hot dogs half way open and stuff them with cheese, then wrap them in bacon (raw, not frozen) and bake til the cheese is melted and eat it on a bun!
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Open face grilled cheese
By: Jess Vanderhoff
Get two slices of bread on each slice put a slice of cheese on them then a slice of tomatoes and add bacon on top bake them in toaster oven until cheese is melted (do not put the slices together) or you can add ham, pepperoni, pastrami anything u like.
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Caprese Panini
by: Melissa Rascio
Sliced Fresh Mozzarella
Small jar of Pesto
Sliced Tomatoes
Panini bread or (I use Italian bread slices)
Spread the pesto on each slice. Lay the slices of mozzarella and tomato on the bread. Throw them together like grilled cheese and cook them in a grilled cheese maker or panini maker or right on a frying pan as you would for grilled cheese. Cook on low heat slowly (fresh mozzarella takes longer to melt than american cheese)
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Chicken pesto panini's
by Jess Vanderhoff
1 focaccia bread, quartered
1/2 cup prepared basil pesto
1 cup diced cooked chicken
1/2 cup diced green bell pepper
1/4 cup diced red onion
1 cup shredded Monterey Jack cheese
Directions
1.Preheat a panini grill.
2.Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3.Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.
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Turkey and Grape Wrap
by Jess Vanderhoff
4 cups chopped cooked turkey
2 cups red seedless grapes, halved
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
salt and ground black pepper to taste
4 (8 inch) flour tortillas
4 large fresh spinach leaves
Directions
1.Lightly mix the turkey, grapes, Parmesan cheese, and mayonnaise in a bowl until well combined. Season to taste with salt and black pepper. Place the 4 tortillas out onto a work surface, and place 1 spinach leaf in the middle of each. Spoon 1/4 of the turkey filling into each spinach leaf, in a line. Fold up the bottom of each tortilla to hold the filling, then wrap tightly. Leave the tops open.
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Sausage Stuffed Tomatoes
by Jess Vanderhoff
6 large tomatoes
1 (19.76 ounce) package Johnsonville® Italian Sausage Links, casings removed
1/2 cup chopped onion
2 tablespoons olive oil
1 cup chopped fresh spinach
2 teaspoons minced garlic
3 tablespoons cooking sherry
1/4 teaspoon pepper
1 egg, lightly beaten
Directions
1.Using a sharp knife, slice 1/2-inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain.
2.In a skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
3.Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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California Grilled Veggie Sandwich
by Jess Vanderhoff
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
Directions
1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.Preheat the grill for high heat.
3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
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Sausage Sloppy Joes
by Jess Vanderhoff
1 pound Bob Evans® Original Recipe Sausage Roll
1 medium onion, chopped (optional)
1/2 cup chopped green bell pepper (optional)
1 (1.3 ounce) envelope Sloppy Joe seasoning mix
1 (6 ounce) can tomato paste
1 1/4 cups water
8 sandwich buns, split and toasted
Directions
1.In large saucepan, over medium heat crumble and cook sausage, onion and pepper until sausage is browned. Stir in seasoning mix, tomato paste and water. Bring to a boil, reduce heat to low and simmer 10 minutes. Serve on buns
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Vegetable Moo Shu Wraps
by Rhyl Rager
1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce, 2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
... 2 tsp. cornstarch, 1 tsp. honey, 3 large eggs
1 tsp. low-sodium soy sauce, 1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
16 Chinese moo shu pancakes or small flour tortillas
Hoisin sauce, for spreading inside wrappers
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside. To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce. Serves 8.
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Vietnamese Tea Rolls - Served Cold
by Rhyl Rager
½ pound (250g) mushrooms diced,
4 medium carrots julienned,
1 ¼ cups (310mL) snow peas stemmed strings, removed and very finely julienned
1 ¼ cup (310mL) bean sprouts,
4 green onions cut into thin slivers, 16 large basil leaves, 16 rice paper wrappers
3 cups boiling water, 10 Green Tea with Mint Tea Bags
Dipping Sauce:
½ cup boiling water, 6 Green Tea with Mint Tea Bags
½ cup fresh lime juice, 3 Tbsp. low sodium soy sauce
1 Tbsp. honey, 1 Tbsp. Asian Chili Sauce
2 garlic cloves minced, 1 tsp. fresh ginger
2 green onions, minced
Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel. Have green onions and basil leaves prepared. Boil 3 cups water, add 10 tea bags and let steep for 5 minutes. Remove tea bags. Pour tea into a low sided casserole. Cool.
To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice papper folding in flaps after first turn. Add one basil leaf, keep rolling. Continue until all the rolls are finished. The rolls will keep in the refrigerator for 6 hours, tightly covered. To serve cut in half on the diagonal and serve with dipping sauce.
To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags. Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions. Mix well and serve with wrappers.
Yield: Serves 8 (2 each).
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Tuna & Hummus Sandwiches
by Rhyl Rager
14 ounces jarred or canned Italian tuna in olive oil
¼ cup minced celery
2 tablespoons minced yellow onion
2 tablespoons minced pickles
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Sourdough bread, halved and sliced ½ inch thick
Hummus, store-bought or homemade (recipe follows)
Fresh radishes, sliced
Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, pickles, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
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Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise
by Jess Vanderhoff
Ingredients
Mayonnaise:
1/2 cup mayonnaise
1/2 cup finely diced sweet pickles (about 2 pickles)
...
Sandwiches:
4 (4 to 6-ounce) albacore tuna steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling, plus 1/4 cup
4 teaspoons herbs de Provence
4 slices sharp white Cheddar
1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)
2 cups arugula, thinly sliced
Directions
For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.
For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.
Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs
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Egg Salad Sandwich with Avocado and Watercress
by Jess Vanderhoff
Ingredients
6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed
Directions
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
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Brunch Burger
by Jess Vanderhoff
Ingredients
1 1/2 pounds ground beef
3 tablespoons freshly chopped parsley leaves
2 tablespoons grated onion
.House Seasoning, recipe follows
2 tablespoons butter
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts
Directions
Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.
Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.
Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.
While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.
Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
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Nacho Dog
by Jess Vanderhoff
Ingredients
Guacamole:
2 ripe Hass avocados, halved, pitted and peeled
1 to 2 jalapenos, finely diced
1/2 small red onion, finely diced
Fresh limes
Chopped fresh cilantro leaves
Canola oil, as needed
Salt and freshly cracked black pepper
Tomato-Chipotle Salsa:
4 plum tomatoes, seeded and coarsely chopped
1 lime, juiced
1/2 bunch cilantro leaves, coarsely chopped
1/2 small red onion, finely diced
2 tablespoons red wine vinegar
1 tablespoon chipotle in adobo puree
Assembly:
8 hot dog buns
8 hot dogs, grilled
Grated Monterey Jack cheese
Guacamole
Tomato-Chipotle Salsa
Fried Blue corn tortilla chips
Hot sauce
Pickled jalapenos, sliced or chopped
Directions
Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.
Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.
Preheat a grill to medium.
Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.
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Spicy Turkey Wraps with Strawberry Salsaby Jess Vanderhoff
Ingredients
2 pounds turkey tenderloins, cut into 1/2 inch slices
1 (1 ounce) package Southwest marinade seasoning
1 pound strawberries, diced
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon fresh lime juice
1 teaspoon sea salt
fresh ground pepper
1 tablespoon vegetable oil
4 jalapeno and cheese flavored tortillas
2 cups fresh baby spinach
1 cup crumbled blue cheese
Directions
1.In a medium bowl, toss the turkey with the Southwest marinade seasoning to coat, and allow to stand for 15 minutes.
2.Meanwhile, prepare a strawberry salsa by stirring together the diced strawberries, red onion, cilantro, jalapeno pepper, and lime juice in a bowl. Season to taste with salt and pepper; set aside.
3.Heat vegetable oil in a large skillet over medium-high heat. Add turkey, and cook until firm and lightly browned, about 5 minutes. Once done, microwave the tortillas for 30 seconds.
4.To assemble, evenly divide the cooked turkey onto each tortilla. Top with spinach, blue cheese and strawberry salsa, and roll into a wrap.
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