Tag Archives: quick

cuban sandwich

Cuban Sandwich with Srirachra Pickles

cuban sandwich

This is one of the best sandwiches I’ve had in a while.  The last couple of times the hubs and I went out, I’ve gotten Cuban Sandwiches, and I really loved them.  I’m usually a grilled chicken or burger kind of girl, so this was a big change of pace for me.  One thing that set this sandwich and the sandwiches I’ve eaten out apart from other sandwiches, are the pickles.  I’m not a pickle on the sandwich kind of person, but on this sandwich, you need them.  The first Cuban Sandwich I had, had pulled pork, ham, cheese and Srirachra  Pickles and I got them on the side, just to munch on, but then I shoved one in the sandwich, and it transformed the sandwich.  I think with so much meat, you need something briny, acidy to break up the sandwich and Srirachra Pickles do just that.

I knew I was going to tackle this sandwich over the weekend, so earlier in the week, I took some dill pickles and dried them off, put them in the little container and put a couple of tablespoons of srirachra sauce on them and refrigerated them.  The next day, I poured off the extra sauce and stored them in the frig to use over the weekend. If you eat them right out of the container, the pickles are very spicy, put them on the sandwich, and you get a nice crunch and just a little spice.

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So I wanted to keep this kind of healthy, so I started out with a sandwich flat, some Dijonnaise, 1/2 of a 45 calorie slice of cheddar cheese from Sargento

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Then some hamfish stick & lushish lemon cake 022

Picklesfish stick & lushish lemon cake 024

Turkey

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Other half of cheese ( I tried it both way, once with 2 pieces of cheese and the last time with 1 slice torn in 1/2, when I did it with 2 slices, the cheese oozed out, so 1 slice will really do it!)

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Top it off with the other slice of breadCuban Sandwich

Put it a sprayed grill pan and channel your inter red neck and come up with a contraption to press the sandwich down while you brown it!

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I took another frying pan and put it on top of the sandwich and weighed it down with one of my burners from my stove! Don’t need a Panini press, you know unless someone wants to give me one!

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Flip and brown the other side, serve!

cuban sandwich

Nice and crispy, relatively healthy and just good, plus it’s quick and you don’t heat up the house!

Cuban Sandwich with Srirachra Pickles

1 whole wheat sandwich flat

2 tsp. Dijonnaise

1 45 calorie slice of cheddar cheese

3 slices of thin deli ham

4 or 5 slices of Srirachra Pickles(recipe a the end)

3 slices of thin deli turkey

Spray a grill pan with non stick spray and lay down 1/2 of your sandwich thin topped with 1 tsp of Dijonnaise, then 1/2 a slice of cheddar cheese, pickles, then turkey, cheese and top of sandwich thin. Rig up a weight to put on top of sandwich it created grill marks if desire, grill until brown on one side, then flip and grill the other side until brown.

Srirachra Pickles:

Take several dill pickles and dry them off, put in a small container and top with 2 TBSP of Srirchra Sauce, put the lid on and shake to coat the pickles.  The next day, pour off any extra sauce and store in the frig until you are ready to use them.

 

 

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Blacken Fish Tacos

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A few weeks ago, we had Grill Fish Tacos, and they were very good, good enough to have again with a twist (we rarely eat the same thing, the exact same way!) So this time I made a blackening seasoning to go on the fish, and it gave it an awesome kick of flavor.

When I posted this recipe for Cedar Plank Grilled Salmon, my daughter told me her boyfriend had some Puffer Toad fish, and ask what I would do with it.

 

Image result for puffer toad fish

It’s not a real pretty fish, or a big fish, but it’s a good fish especially when it’s free!  So anyway on Saturday afternoon, we made fish tacos out of it, and these are perfect fish for this because it’s just little fillets. Thanks Steven for the fish, I hope you enjoyed it too!

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To go along with it we had

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Slaw for the bottomblacken fish tacos 003

Blacken Fish

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Mango Salsa on top

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and it was yummy!

Blackened Fish Taco with Slaw & Mango Salsa

Blackening Seasoning:

1 tsp. paprika

1 tsp. kosher salt

1/2 tsp. dry mustard

1/4 – 1/2 tsp. cayenne pepper(depends on how spicy you want it)

1/4 tsp. cumin

1/4 tsp. oregano

1/8 tsp. black pepper

Mix everything together.

Fish:

1 TBSP. olive oil

1 lb. fish (any white fish will do)

12 small flour tortillas

Salsa:

1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups Cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour

In an aluminum grill pan, grill fish on a grill heated it medium, for 3 to 5 minutes each side or until it flakes easily.

Add slaw, fish, then salsa to tortilla and serve.

 

This recipe was shared at The Country Cooks Potluck Party

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Healthy Crock Pot Sloppy Joes

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This is an awesome recipe, that you can trash up a little by topping homemade fries with some Sloppy Joe or put it on half a whole wheat English muffin and serve with a salad.

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I love that all the ingredients in this recipe are real, wholesome ingredient and no mystery can product.  Start out by sauteing a little pepper, onions, add turkey and garlic and cook until turkey is done.  Adding the turkey to the peppers and onion, really helps flavor the turkey and starts breaking down the veggies.

Then add everything to the crock pot, along with tomato sauce, brown sugar, ketchup, tomato paste, some bread you mash with whatever kind of milk you have(this helps keep the meat moist), hot sauce, and chili powder.  Then just let it cook away in the crock pot.  If you have anyone in your family with texture issues, this is great, because the onion and pepper just become a part of the sauce and the picky eaters won’t even know it’s in there!

They are great on top of some home made fries, or on top a bun or English muffin, which I always have.

Healthy Crock Pot Sloppy Joes

1 lb. turkey

1 TBSP olive oil

1 small onion, diced

1 green pepper, diced

2 cloves garlic, minced

1 tsp. chili powder

1 8 oz. can tomato sauce

1 TBSP, tomato paste

2 TBSP. ketchup

1 tsp. brown sugar

a few dashes hot sauce

1 slice of whole wheat bread

2 TBSP. milk, whatever you have is fine, I used soy

In a large skillet add oil, peppers and onion, saute for 2 to 3 minutes, add turkey and mash up, cook through until turkey is no longer pink.  Meanwhile, tear bread into tiny pieces and add milk, mash together with a fork.  Add chili powder, tomato sauce, paste, ketchup, brown sugar and hot sauce to crock pot. Add bread mixture to turkey mixture, then add everything to crock pot. Stir everything together and cook on low for 4 to 5 hours.