Lobster Roll

To cook your own live lobster you can steam them in 3 inches of water.  7 to 8 minutes for a 1 1/4 lb lobster, and 1 or 2 minutes longer for a larger lobster.  Let them cool the remove from the shell and chop.   If using lobster tail, let them steam 5 to 8 minutes, depending on the size. If you don't have lobsters you can substitute shrimp or crabs or frozen lobsters.

For the lobster salad:

8 oz cooked lobster tail meat, 2 tails

1 Tbsp minced chives

2 tsp minced shallots

2 Tbsp chopped celery

1 Tbsp light mayonnaise

1 Tbsp fat free Greek yogurt

pinch of black pepper

1/2 tsp lemon zest

 

For the sandwich:

3/4 cu shredded lettuce

3 slices tomato

3 hot dog buns

 

1. Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. 

2.  Place 3 hot dog buns on a platter top with shredded lettuce and tomato slices. Add 1/3rd of the lobster salad.  Serves 3 rolls

Sloppy Joes Sandwiches

 1 lb ground beef

1 cup ketchup

1/4 cup water

2 Tbsp brown sugar

2 tsp Worcestershire sauce

2 tsp prepared mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

4 hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; Drain grease.  Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes.  Serve on buns.

Serves 4

Turkey and Cheese Cucumber Rolls

 1 ripe avocado

1 fresh garlic clove

2 tsp fresh lime juice

sea salt and freshly ground black pepper

2 large cucumbers

6-8 slices turkey or ham

6-8 very thin slices cheese

fresh chopped parsley

 

In a small bowl, mash the avocado with a fork.  Add minced garlic and fresh lime juice.  Season with sea salt adn pepper, to taste. Mix until well combined.

Using a peeler or mandolin, slice the cucumber into equally thin strips.  Place about 12 cucumber strips next to each other, on a flat surface, such as a cutting board.  

Spread 4 Tbsp of mashed avocado evenly over the slices.  Then add slices of ham and cheese.  Starting at one end, tightly roll all of the cucumber slices into one long "sushi" roll.

Using a sharp knife, cut the roll into individual servings.  Secure with a toothpick and place on a serving platter.  Repeat with the remaining cucumber strips.  Sprinkle with fresh chopped parsley and serve immediatly.

 

Recipe:  Cleanfoodcrush

Tomato Tea Sandwiches

 6 Tbsp cream cheese, softened

2 1/2 tsp Summer Sauce (recipe below)

3/4 tsp black pepper

3/4 tsp salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium red onion, thinly sliced

Stir together cream cheese, summer sauce, pepper and 1/2 tsp salt in a small bowl until combined.  Spread cream cheese mixture on 1 side of the toasted bread slices.  Place 1 tomato slice and several rings of onion on each 6 slices of bread.  Sprinkle evenly with the remaining salt.  Cover with remaining read slices.  Cut halves or quarters. Serve immediately.

Summer Sauce:

2 cups packed fresh basil leaves

1/2 cup loosely packed flat leaf parsley

1/4 cup loosely packed fresh mint

1 Tbsp lemon zest + 2 tsp lemon juice

1 garlic clove

In a blender of food processor, process till smooth.  Taste; season with more salt and lemon juice, if desired.  Cover an chill until ready to use.  Store leftovers in a covered container in the refrigerator.   Can add mayo to it and use as a dip and use as a sandwich spread.

Recipe: the farm stand

Hot Ham and Cheese Sandwiches

Pillsbury refrigerated crescent roll dough (they come in 8 triangles, press 4 together to fit pan)

Dijon mustard

ham slices

Pepper Jack cheese slices

melted butterchopped parsley

garlic powder

Place crescent roll dough in a 9x13 inch casserole pan.  Bake according to pkg directions.  Spread Dijon  mustard after baked.  Add ham slices overlapping if needed.  Add cheese slices on top of ham slices. Put another crescent roll dough pressed on top of  the cheese slices.  

In a small bowl add melted butter, garlic powder and chopped parsley.  Mix together and brush on top of the crescent roll dough.  Bake. Serve in slices. 

Recipe:  Buns in my oven

Tuna Salad Sandwich

 2 (5 oz) cans Albacore Tuna, break up into chunks

1-2 matchstick carrots, grated or finely chopped

1 rib celery, finely chopped

1/4 red onion, finely chopped

parsley, finely chopped

lemon , zest and juice

3-4 Tbsp mayonaisse

Mix ingredients all together.  Spread onto bread/rolls served with lettuce and tomato slices.

Recipe:  the suburban soapbox

Shrimp Salad

 1 lb shrimp, peeled and deveined

1 lemon, quartered

1/2 cup celery, finely chopped

3 Tbsp red onion, minced

2 tsp lemon juice

salt and pepper, to taste

1/2 cup mayonnaise

1 tsp Dijon mustard

1 1/2 Tbsp fresh dill, chopped, plus more for garnish

1.  Bring a pot of salted water to a boil.  Add the quartered lemon.

2.  Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.  Transfer the shrimp to a bowl of ice water to stop the cooking process..

3.  Drain the shrimp then pat dry.

4.  Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl.  Toss gently to coat.

5.  Garnish with additional fresh dill and serve, or cover nd refrigerate for up to 1 day.

Serving 4

Reuben Sandwich

 8 slices rye bread

4 Tbsp unsalted butter, softened

1/2 cup Thousand Island dressing

8 slices Swiss cheese

1 lb thinly sliced corned beef

1 cup sauerkraut, drained, squeezed dry, and warmed up

Butter one side of each slice of bread.  On the no-butter side, spread Thousand Island dressing on each slice.  Top half of the slices with cheese, corned beef and sauerkraut.  Top each sandwich with remaining bread slices, dressing side down.  

Heat a medium skillet over medium heat.  Place a sandwich in the skillet, and cook until golden brown and cheese is melted, about 3 minute per side.  (Adjust your heat, if necessary, making sure the bread doesn't burn.)

Slice sandwiches in half, serve with a pickle spear and some chips.

Makes: 4

Curried Chicken Tea Sandwiches

 2 cups cubed, cooked chicken

1 unpeeled red apple, chopped

3/4 cup dried cranberries

1/2 cup thinly sliced celery

1/4 cup chopped pecans

2 Tbsp thinly sliced green onions

3/4 cup mayonnaise

2 tsp lime juice

1/2 tsp curry powder

12 slices bread

12 lettuce leaves

1.  Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl.  Mix mayonnaise, lime juice, and curry powder in a small bowl.  Fold mayonnaise mixture into chicken mixture; stir to coat.  Cover and refrigerate until ready to serve.

2.  Cut each bread slice with a 3 inch heart-shaped cookie cutter or remove crusts; top with a lettuce leaf and chicken salad.

Serves 6

French Dip Sliders

 1 pkg King's Hawaiian rolls

 Sauce:

1/4 cup sour cream

1/2 tsp prepared horseradish

salt and pepper to taste 

 

Sandwiches:

1 lb roast beef, sliced

6 slices Provolone cheese

 

Aus Jus:

1/4 cup butter

1/2 onion, minced

2 tsp minced garlic

1 oz package Aus Jus gravy mix

2 cups water

1 1/2 tsp sesame seeds, optional garnish

1.  Preheat oven to 350 degrees.

2.  Spray a 9x13 inch baking dish with nonstick cooking spray.

3.  Without separating the rolls, slice rolls in half and place the bottom half in prepared pan.

4.  In a small bowl, whisk together sauce ingredients and spread on top of bottom half of rolls.

5.  Layer on sliced roast beef and top with sliced cheese.

6.  Place top half of rolls on top.

7.  In a saucepan over medium heat, whisk together butter, onion, garlic, Au Jus packet and 2 cups of water.

8.  Bring to a boil and remove from heat.

9.  Drizzle 1/2 cup Aus Jus over sliders and sprinkle on sesame seeds.

10.  Bake for 15-18 minutes, or until rolls are golden brown.

11.  Remove from oven and cut into 12 sliders.

12.  Serve with remaining Aus Jus.

Asparagus Sandwich

 Pumpernickel or marble bread slices

4-8 asparagus spears

1000 Island dressing

red onions, slices

Swiss cheese slices or provolone cheese

Blanch the asparagus for just a few minutes in water to get rid of the toughness and to be ready for sauteing with the sandwich. Spread butter on one side of bread and toast on the stove in an Iron Cast skillet. Saute the asparagus also in the skillet at the same time.  Spread 1000 Island dressing on the top side of the bread. Place onions on the bread slice then the asparagus.  Top with a cheese slice.  

Spread 1000 Island dressing on remaining bread slice. Place onto of cheese.  Spread butter onto other side of bread and flip the sandwich to grill the other side.  Continue to grill until done.

1000 Island dressing: (makes a lot)

1 1/2 cups mayo

1 boiled egg (cut up into small pieces)

1 cup ketchup

dill relish, drain liquid

lemon pepper

salt and pepper 

Recipe:  Paula Dean

Egg Salad Baguette

 6 hard-cooked eggs, peeled and chopped

3 Tbsp mayonnaise

2 Tbsp minced radish

1 Tbsp minced fresh dill

1 tsp minced scallion

1/2 tsp kosher salt

18 thin baguette slices, toasted

Stir together eggs, mayonnaise, radish, dill, scallion, and salt in a medium  bowl.  Spread 1 heaping Tbsp egg salad on each toasted baguette slice.

French Dip Crescents

 Prep Time: 10 min   Cook Time: 13 min   Total Time: 23 min

2 (8oz) packages refrigerated crescent rolls

1 (16oz) package deli roast beef (sliced thin)

16 slices Provolone cheese

1 (1oz) package Au Jus gravy mix

1.  Preheat oven to 375 degrees.

2.  Unroll crescent onto a large ungreased cookie sheet.

3.  Place a slice of roast beef and a piece of cheese on each crescent. Try not to have overhang.

4.  Roll crescents starting from the wide end and ending at the narrow end.

5.  Bake for 13 to 15 minutes, until crescents are a golden color.

6.  Prepare the Au Jus gravy as directed on packagae.

7.  Serve with Au Jus for dipping.

*Notes: If you want a little kick to these crescents, spread a little horseradish sauce on the crescent roll before adding beef and cheese. Great for adults.

Chicken Salad

whole cooked chicken

 2-3 stalks celery, chopped

3 whole green onions, chopped

2 -3 cups grapes, halved

1/2 cu mayonnaise

1/2 cup plain yogurt or sour cream

juice of 1 lemon

1-2 Tbsp brown sugar

Kosher salt to taste

Fresh ground black pepper to taste

small handful of fresh dill, minced

cayenne pepper, to taste

1/2 cup slivered almonds (optional)

Mix together and serve on rolls, croissants or crackers. Perfect for a luncheon.

Recipe:  Pioneer Woman

Trible Decker Cucumber Sub

 1 cucumber, sliced long way in half (take out seeds)

mustard

mayonaisse

cheese slices

roast beef and/or ham

After slicing in half the cucumber and taking out the seeds. Spread mustard to one side and mayo to the other. Line with cheese and roast beef and ham.  Cover together like a bun (sub sandwich)

Cheddar and Apple Grilled Cheese

2 slices of bacon

½ onion, sliced

butter

1 tsp brown sugar

grated white cheddar cheese

2 slices of bread

mayo

thin apple slices

dijon mustard

1. Fry bacon slices. Set aside
2. Cook onions with butter and brown sugar to caramelize.
3. On one slice of bread. Spread on mayonnaise. Top with carmelized onions, then apple slices, bacon. Then top with shredded cheese and another slice of bread spread with dijon mustard.
4. Spread tops of bread with softened butter. Cook for 3 minutes on each side until golden brown.

Homemade Sloppy Joes

1 lb lean ground beef

1 medium onion, diced

1 medium green bell pepper, diced

2 ribs celery, diced

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

2 Tbs[ Worcestershire sauce

4 cloves garlic, crushed

1 Tbsp brown sugar

1 tsp salt

1 tsp ground mustard

½ tsp crushed red pepper flakes

8 hamburger buns

1. In a large skillet over medium-high heat, cook ground beef and yellow onion together, stirring occasionally, until beef is browned and cooked through.
2. Drain any excess fat from the skillet and return skillet to heat.
3. Add in bell pepper, celery, tomato sauce, tomato paste, Worcestershire sauce, garlic, brown sugar, salt, ground mustard, and red pepper flakes. Stir to combine.
4. Bring to a simmer and reduce heat to medium low. Simmer for 15 to 30 minutes. Simmering time depends on how crisp you want the vegetables.
5. Serve meat hot on toasted buns.

Sloppy Joes

2 lbs. ground beef
1 med. onion
5 tsp. brown sugar
1 Tbsp. Worcestershire sauce
4 Tbsp. catsup
1 (8 oz.) can tamato sauce
1 (16 oz. ) bottle Ragu Traditional spaghetti sauce

Brown ground beef; drain.  Add all other ingredients and simmer for 30-60 minutes.  Serve on Hamburger Rolls with cheese (optional)