Just in time for the weekend…the temp promises to be a bit more comfortable for Fall Ball Y’all! We are all about a jazzy grilled cheese lunch and then heading to the ball park for late afternoon and evening games, under the lights! Please know that we are super careful; We group together as families, in our own circle of chairs. We are 12 feet apart from the next family. We are not allowed on bleachers. We do not exchange even elbow bumps with other families. But it still brings great joy to be there for the love of the children, grandchildren, and the game! And now to share a great thought here:
“We believe in friendship, In community, And in gathering side by side. We believe in lively conversation… The kind where our differences are realized and met with honor. The kind where we leave having been made better. We believe that when gathered around the table, There’s room enough for all of us. Where strangers become friends. And friends become family.” Magnolia Journal, Summer 2020. Joanna and Chip Gaines.
Let’s spread faith not fear. Happy Weekend!
For 4 sandwiches: 8 slices favorite bread 2 cups grated Colby jack cheese 1/2 cup sliced cherry tomatoes 1/4 cup chopped sweet onion Kernels from 3 ears corn, sautéed or grilled until tender Salt and pepper to taste 1 cup pimento cheese 2 Tbs soft butter
Mix together Colby jack, tomatoes, onion, corn, salt, and pepper. Spread on 4 slices bread. Top with dollop pimento cheese; spread to edges. Spread butter on all other sides of bread. Grill or sauté 3 or more minutes per side.
Yummy…All the Way Down the Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!
1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half
Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.
Savor this Flavor! I’m just thinking this will be a PERFECT way to use that left over turkey to great effect. Make your household smile grin.
Left over turkey!
1 loaf ciabatta, or bread of choice
12 slices precooked bacon
1 can artichoke hearts, drained
6 oz crumbled goat cheese
Small bag of baby lettuces
Maille Dijon mustard (or other)
Slice turkey in uniform slices.
Slice ciabatta in half lengthwise, and leave top and bottom together.
Slice loaf into 6 even sandwiches, approximately 2” wide.
Chop the artichoke hearts into large pieces.
Warm the bacon.
To assemble the sandwich:
Lay sliced bread open on plate.
Cover each side with Dijon mustard.
Place bacon on top of mustard.
Spread baby lettuces across bacon.
Place sliced turkey on top of lettuce.
Sprinkle with salt and pepper if desired.
Place second slice of bacon on top of chicken.
Spread artichokes across the bacon.
Top with 1 oz of goat cheese.
Top with top part of ciabatta.
8 slices sourdough bread
8 slices Brie
1 avocado, sliced
2 tomatoes, sliced
1/2 cup Sandwich Sauce (see below)
Grill or toast each slice of bread on one side only.
Place Brie on non grilled side of 4 slices of bread.
Broil until cheese melts.
Top with avocado slices and tomatoes.
Spread sauce on non grilled side of remaining 4 slices of bread.
Place on top of tomatoes and cut the sandwich in half.
1/2 cup fat free mayonnaise
1/2 cup fat free sour cream
2 Tbs chopped sweet onion
3 Tbs sugar
1 stalk celery, small dice
Zest of half a lemon
Juice of half a lemon
2 Tbs chopped fresh parsley
1/4 t Hot Shot!
In small mixing bowl combine all, stirring until blended together.
It is best if sauce is made 24 hours before using.
From Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.
Burned up the skyways and highways this past weekend, sharing fun times and special occasions with fab friends (more on that coming soon). Arrived home safely late Sunday afternoon to find a new carton of Ben’s Leggett Farm fresh eggs patiently waiting for attention, well yearning actually. Made this yummy BLAT (bacon, lettuce, avocado, tomato) sandwich, topping it up with a fried egg. I used my homemade 1000 Isle dressing (recipe soon) rather than mustard or mayo this time around. Delightful change, and the perfect “in your pj’s Sunday night” sustenance. Out of the frying pan and onto the BLAT!2 Arnold sandwich thins
4 large leaves of romaine lettuce
1 tomato, sliced thinly
6 slices of precooked bacon, heated
1 avocado, sliced
2 eggs, fried or scrambled individually
1 Tbs light cream cheese
1 Tbs homemade 1000 Isle dressing
Spread bread with cream cheese and dressing.
Place 2 lettuce leaves on bread.
Place 3 tomato slices on top of lettuce.
Place 3 slices of bacon on top of tomato.
Top with slices of avocado.
Top with egg.
Top with another slice of bread.
It’s a bit of a mouthful, but it surely is yummy. Gathering my goods for this Saturday sandwich. Gonna stay right at home tomorrow, work on my puzzle and chow down on this tasty combination! It’s the only way I can entice TD to assist with the puzzle; otherwise, he’s on the golf course or working on his crosswords! I just L.O.V.E. this sandwich toasted, on a Saturday, and I savor it over a full 45 minutes! Small bites delivering big flavor; that’s what I’m saying. Sometimes I even sip a mimosa with it! Now you just may be noticing that blue solo cup on the game table…Brenton can’t understand it, with my obsession for glassware. It’s just another tale of the unexpected. And so it goes…
Pimento Cheese, Bacon and Tomato Sandwich
1 recipe of Peg’s Pimento Cheese (repeated here for convenience)
4 slices of Health Nut bread
1 tomato, sliced
4 strips of precooked bacon, warmed
4 oz cream cheese, room temperature
1/2 cup mayonnaise (I use Hellman’s Light or Duke’s)
1/2 cup fat free sour cream
1 1/2 cups grated sharp cheddar
2 cups grated pepper jack
4 oz pimentos, drained and finely chopped
1/2 t black pepper
1/3 cup sugar
Mix all together.
Spread pimento cheese on 1 slice of bread.
Top with tomato slices and bacon.
Top with another slice of bread.
Cut in half.
Makes 2 sandwiches.
Naturally you’ll have pimento cheese left over, but who minds that problem? Not this girl.
8 slices of Health Nut bread (Arnold’s brand)
3/4 cup bleu cheese dressing (I like Naturally Fresh brand)
4 large lettuce leaves
8 slices Jack cheese
2 large ripe tomatoes, sliced
1 cucumber, peeled and thinly sliced
1 avocado, sliced
1/2 cup alfalfa sprouts
Spread bread slices with dressing.
Top 4 slices of bread with 1 lettuce leaf, 2 slices cheese, tomatoes, cucumbers, avocado slices, and alfalfa sprouts.
Top with remaining 4 slices of bread.
Slice sandwiches in half.
This is adapted from Southern California Cooking from the Cottage. Jane and Michael Stern. 2004
I had never tried making my own BBQ until I came across a recipe recently that is similar to the one you see below. I tweaked it a bit to make it more to my taste. I have always preferred my BBQ pulled or shredded, rather than chopped as we find it in most BBQ joints. This recipe uses only the lean meat of the tenderloin,and surely no chopped skin, gristle, or other unknown parts!! Licking my lips…yum. Here is a fun read about B’s Barbeque, one of ENC’s most beloved BBQ joints. Life in the South is grand.
2 one lb tenderloins
12 oz diet Root Beer (who needs the extra calories)
9 – 12 oz BBQ sauce*
8 hamburger buns, split and lightly toasted
Preheat oven to 210°.
Place tenderloin in a casserole dish.
Pour root beer over meat.
Cover and cook 6 hours.
Remove from oven and drain.
Shred tenderloin using 2 forks to pull meat apart in strips.
Pour on BBQ sauce and stir well.
Serve on toasted hamburger buns.
Serves 8 for sandwiches.
OR makes 20 appetizer sliders using Sister Schubert’s Parker House style yeast rolls, cooked according to package instructions. Of course you can always forgo the bread and have a lean BBQ dinner, just adding a vegetable or two.
*I prefer a vinegar based BBQ sauce. There is my home made version, but it needs to be made 7 days in advance. I don’t usually plan my dinners that far ahead of time! For simplicity the most authentic homemade tasting sauce that I have found is Guy Fieri’s Carolina #6 Mop and Slop BBQ Sauce and Marinade.
Shockingly each sandwich has a mere 150 cal of pork, 30 cal of BBQ sauce and 120 cal of hamburger bun!
Breast meat of 1 roasted chicken, cut into pieces
4 stalks celery, diced
1 small red delicious apple, diced
2 Tbs chopped walnuts
2 Tbs Hellman’s light mayonnaise
2 Tbs yogurt
1/8 t nutmeg
1/8 t cinnamon
6 lettuce leaves
12 slices raisin bread, toasted
Combine chicken, celery, apple, walnuts, mayonnaise, yogurt, nutmeg, and cinnamon in medium bowl.
Cover and refrigerate at least 1 hour or overnight to allow flavors to blend.
To serve, place lettuce on slice of bread.
Spoon chicken mixture over lettuce leaf and top with another slice of bread.
Repeat to make 6 sandwiches.
Chicken mixture will keep up to 4 days in refrigerator.
*Naturally, you may use this as an entrée salad rather than making it a sandwich. It is delicious both ways.