Torta Rustica and Tax Day Anniversary

It was today, 23 years ago that I met my future husband.  23 years ago I stood in his sister's family room enjoying a wonderful business luncheon they were hosting.  So much has happened in 23 years, I am in amazement at what we have been through (and I'm not just referring to my ever changing hair color either) and so thankful for all the blessings that we have experienced together.

Check out this stylish couple!
circa 1993, The Ritz Carlton Resort, Rancho Mirage, California

On that fateful day, they prepared an incredible menu of Torta Rustica, Arnold Palmer drinks and warm chocolate chip cookies.

Through the years, we have appreciated various deli styles of this Italian classic on our "meeting" anniversary. We decided this year we are going to try and create our own homemade version.  This weekend is forecasting another "Spring blizzard", so it's a good opportunity to stay home and enjoy old memories and new recipes.

Torta Rustica
Adapted from Better Homes and Gardens

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2/3 cup roasted red sweet peppers, drained and cut into thin strips
1 Tbl. olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1 (15 ounce) carton ricotta cheese
1 eggs, lightly beaten
1/4 tsp. ground black pepper
1/2 cup refrigerated basil pesto or classic pesto sauce
3/4 cup shredded fontina or gruyere cheese
1/2 cup Parmesan cheese
3 Tbl. all-purpose flour
4 ounces thinly sliced salami and/or pepperoni, cut into thin strips
1 Tbl. water
1 pkg. (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed (2 sheets)

Place drained artichoke hearts and roasted red peppers on paper towels;  set aside to drain while preparing filling.

For filling, in a large skillet heat oil over medium-high heat.  Add onion;  cook and stir about 3 minutes or until tender.  Stir in garlic; cook about 1 minute or until fragrant.  Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated.  Sprinkle with 1/4 teaspoon of the salt.  Transfer to a colander.  When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible.  Transfer spinach mixture to a medium bowl.  Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt and the black pepper.  Set aside.

Preheat oven to 375 degrees. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.  Brush the pastry sheet with other egg beaten with water.

Spread pesto sauce over bottom crust in pan.  Spread ricotta mixture over pesto.  In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese and the flour.  Sprinkle half of the fontina mixture over ricotta mixture.  Top with layers of salami/pepperoni, roasted peppers, and artichoke hearts.  Sprinkle the remaining fontina mixture over artichokes.

Unfold the remaining pastry sheet on a lightly floured surface.  Roll the remaining pastry sheet into a 10-inch square.  Place the pastry sheet over the filling.  Trim off any excess pastry and discard or save for another use.  Fold the edge of the top pastry over the bottom pastry and press to seal.  Brush the pastry with the egg mixture.

Place the springform pan on a foil lined shallow-sided baking sheet.

Bake for 45 minutes or until the pastry is golden brown.  Let the torta cool in the pan on a wire rack for 30 minutes.  Remove torta from pan, set on serving platter and let stand at room temperature for 30 minutes before serving.

** We enjoyed our Torta Rustica with a mixed green salad, honey mustard vinaigrette with toasted pine nuts, Pinot Noir (and warm chocolate chip cookies of course) Cheers!  

One Year Ago: Cambozola Platter
Two Years Ago: Carrot Cupcakes

The Finale!!

Portillo's Chopped Salad...Possibilities of Spring

We are finally starting to see the early signs of spring...I hope!!)  These sweet little buds showed up near our driveway last week on all the bushes.  Unfortunately I made the mistake of looking at the weather forecast for this upcoming week...rain and snow.  So, true to Colorado weather, we truly never know what is going to show up.  Oh well, "spring" was nice while it lasted this weekend.

Since we were enjoying our short stint of sunny spring weather, we decided to grill a flatiron steak and enjoy a fresh salad.  Portillo's was one of our favorite road trip dinner stops in California.  The restaurant was about an hour from our house and it was perfect for the last stop before heading home after a long day on the road with family and not wanting to make dinner upon arrival.

It's a super easy and very flavorful salad, full of color and textures.  In my opinion, there's nothing like a great chopped salad. Even though they take more time to prepare, I just love all the small delicious bites. This salad would be perfect to serve if you are hosting an upcoming Easter brunch or even a summer backyard BBQ...when the snow finally melts that is.

Portillo's Copycat Chopped Salad
Serves 10 to 12

Dressing: **
1/4 cup balsamic vinegar
2-3 garlic cloves, minced
1/2 tsp dried oregano
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/2 cup olive oil

Salad:
4 cups, cooked, drained and cooled, Ditalini pasta (cook according to package directions)
3 cups iceberg lettuce, chopped
3 cups romaine lettuce, chopped
2 cups red cabbage, chopped
4 roma tomatoes, seeded and diced
1/2 cup green onions, finely diced
2 cups cooked chicken breasts, cubed
1 cup bacon, cooked and crumbled
1 4 ounce container Gorgonzola cheese crumbles

For the dressing, whisk all ingredients (or you can use a salad dressing shaker or blender) and set in refrigerator to fuse. ** I recommend to double the dressing, as it is a very large salad or you can always decrease the salad portion by half also though.

While the dressing is chilling, to assemble the salad, in a very large bowl, add all of the salad ingredients and toss well.  Shake dressing vigorously and drizzle all over the salad and toss again to incorporate.

Enjoy and Keep Those Sunny Spring Thoughts!!

One Year Ago: Luck of The Irish Cupcakes
Two Years Ago: Simply Salmon with Shrimp Tortellini

BBQ Glazed Meatloaf and Jack and The Beanstalk

One of the super fun things about turning 50 is experiencing the interesting changes that you start to see (or don't immediately see).

Everyone remembers the English fairytale of Jack and The Beanstalk...mother and son need food, boy meets old man, man gives boy some beans, mom gets mad and throws beans out the window, boy wakes up next morning to magical giant beanstalks, etc, etc...

Well, lately I have been feeling like Jack and waking up with a giant, magical piece of hair growing out of my cheek!!  This is not just a piece of peach fuzz mind you, this one lonely piece has to be an inch long!! What in the world is this all about???  I pray to God that when I do see it, that it was not there the day before and I had been walking around all day with this thing flying in the wind.  What's worse, is if it did just show up that morning, what the heck is happening to me at night for this to appear.  I'm afraid to go to sleep now...just watch the 1978 version of "Invasion Of The Body Snatchers" movie with Donald Sutherland and Brooke Adams...you'll know exactly what I am talking about...that movie still terrifies me to this day.

When I do see it with my groggy pre-coffee morning eyes, I hurry and start the hunt for tweezers. My days of plucking eyebrows are long gone, because for some strange reason, when you get older, your eyebrows stop growing and hair magically appears on your face!  I then start plucking everywhere on my cheeks, before my family can see it...at this point, I may as well just use my husband's razor.

So, the whole beanstalk story brings me to dinner...meatloaf, mashed potatoes, garlic cheese knots and green beans, of course!  I think I have tried over 100 meatloaf versions and still keep coming back to this one as our favorite.

I altered Traeger's original version simply because I don't like the taste of raw onions and I wanted to change it up with experimenting on a few of the other ingredients...my take on it is listed below.

BBQ Glazed Meatloaf

Adapted from Traeger Recipes

1 pound lean ground beef

1 pound Jimmy Dean Reduced Fat Pork Sausage (original flavor)

1 cup Panko Japanese bread crumbs

1 small yellow onion, sliced thinly

1 Tablespoon, barbecue rub seasoning mix (whatever is your favorite brand)

1 teaspoon Lawry's garlic salt

1 egg

1/2 cup milk

2 teaspoons Worcestershire sauce

2 Tablespoons Dijon mustard

1/2 cup of your favorite BBQ sauce (we like Stubb's Original)

In a saute pan, heat to medium and melt 3 Tablespoons butter.  When butter is sizzling, add the onions and saute until soft and starting to turn golden.

In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, bbq seasoning and garlic salt.

In a separate bowl, whisk the egg and milk.  Add the Worcestershire sauce, and mustard.  Add the liquid ingredients and cooked onions to the meat mixture.  Mix with your hands until all ingredients are incorporated.

Spray a disposable 8" x 8" foil pan with non-stick spray.  Form the meat into a loaf shape in the pan.

Pour the bbq sauce on top of loaf and spread evenly.

**We prefer to make this meatloaf on our Traeger at 350 degrees for 50 to 60 minutes.  You can do the same temperature and timing method in your oven by baking it instead with same results (you just won't have the smoky flavoring added).

If there are any leftovers, this meatloaf makes an unbelievable slider sandwich on King's Hawaiian Rolls.  Just slice the meatloaf, warm it up by searing in pan with melted butter on both sides and serve on rolls with bbq sauce, melted Monterey-Jack cheese and French's Fried Onions. Over-The-Top!!!

Enjoy and "Keep On Pluck'n"!

One Year Ago: 24 Hour Salad

Two Years Ago:Chili-Cheese Egg Bake

Greek Chicken Salad and Greatest Whitewater Trip

I finally received my photo CD of our whitewater rafting trip in Blue River, Oregon with Ouzel Outfitters.  So excited to look at them again.  I don't know what is more fun, the actual rafting trip or reliving the moment through our photos, which brought smiles to all our faces again.

This salad is perfect for a light dinner after a long afternoon of sun, paddling, a lot of splash and river time.

Greek Chicken Salad

4 cups cooked, shredded chicken breast

12 cherry tomatoes, quartered

4 oz. crumbled feta cheese

1 cup kalamata olives, chopped

1 cup marinated artichoke hearts, chopped

5 ounces (1/2 container), prepared Tzatziki sauce/dip

1 head bib lettuce, rough chopped

salt and pepper to taste

Combine all ingredients except lettuce in a large bowl.  Toss well.  Serve chicken salad on bed of lettuce.

Serve with toasted pita corners and Castle Rock Pinot Noir.

Bistro Sandwich and Best Day Ever

One of our favorite parts of road trips are the parking picnics.  This past week during our road trip to, from and around Oregon, we had a great time packing up the car with all the necessities for car picnics and road trip snacks, loaded and ready to go.

During one of our days in Oregon, we had an afternoon rafting trip with Ouzel Outfitters planned on the McKenzie River, in Blue River. Before the rafting, we stopped at Paradise Campground where we were scheduled to launch and enjoyed a beautiful, sunny picnic by the river.  Best day ever!!

The perfect picnic!!

Couldn't ask for a more beautiful setting...the McKenzie River.

Someone REALLY liked their picnic!

Our new favorite salsa made in Bend, OR.
Must find this in Colorado.

Ready for a great day of rafting.

Before our Oregon adventure, I tried out a new weekend lunch sandwich at our house.  I think it's safe to say, this is our new ultimate sandwich for our "staycation" weekends.  It is so easy to make, luscious flavor and perfect any time of year to enjoy.

I made it with my mom's potato salad recipe and a nice cold glass of Arnold Palmer (ice tea/lemonade combo.)  I see this in tomorrow's future....errands, shopping, farmer's market, laundry, bistro sandwich, big nap!!

Our new weekend Bistro lunch.

Bistro Sandwich

1 loaf, rustic baguette
8 slices (1 package) prosciutto
4 slices Swiss cheese
butter
fig jam
olive oil
salt
pepper

Line a cookie sheet with foil or parchment paper.  Preheat oven to broil setting.

Cut baguette (crosswise) into 4 equal pieces.  Cut those pieces into halves (so you have a top and bottom piece.

Lay bread on cookie sheet.  On bottom portion bread, spread a layer of butter, then layer of fig jam. Place 2 slices of prosciutto on each bottom.  Add 1 slice of Swiss cheese on top of prosciutto. Drizzle a little olive oil on the cut top piece of bread and a little on the cheese.  Sprinkle a little salt and pepper on both breads.

Place cookie sheet under broil for about 1 to 1-1/2 minutes.  * Keep an eye on them, as they broil really fast.  Take out of oven and put top piece of bread on lower piece, while the cheese is still hot. Enjoy!!

Asian Shrimp Salad, Age Spots and Angeline Wine

Could someone out there please clarify and explain to me the meaning and purpose of age spots?!  I haven't even hit my half century milestone birthday age yet and I am starting to look like a Dalmatian with all my age spots.  Since I wake up with sore, achy muscles every morning, cannot remember what I did last week and continue my battle with "silver highlights" in my hair, I'm pretty sure that I don't need reminded of my age by those obtrusive spots arriving on my body every other week.

A few years ago I noticed a spot on my chest, since I wear a lot of v-neck style shirts.  I was concerned that it may be skin cancer so I proceeded to my dermatologist in California.  He took a three second look at it and said so matter of fact, "Oh, it's just an age spot".  WHAT???!!  Well, in my vain manner, I asked him to freeze it off...I mean really, I wasn't even 45 years old yet and that just would not do.  

So, he proceeded with my request and got a little overzealous with the dry ice and froze a little too deep of skin layers.  So, now instead of a dark spot in the middle of my chest, I now have a white spot.  See what that vanity got me - nothing!  Lesson learned...don't try to alter mother nature, you'll never win - just deal with it.

To take my mind off my spotty self, I came up with this salad from three other spinach-shrimp style salads I came across, plus added in some refrigerator items that needed used up.  It was so unbelievable, the girls inhaled the shrimp and asked for seconds.  The infused shrimp tasted like we were sitting at Benihana's grill table, they were that authentic. Yummy!!

Paired our pear accented salad (no pun intended)
with Angeline Pinot Noir wine.

Asian Shrimp and Spinach Salad
(Serves 4 as a dinner entree)

Dressing:
1/4 cup olive oil
1 small shallot, finely chopped
2 Tbl. red wine vinegar
2 Tbl. rice wine vinegar
2 Tbl. fresh orange juice
1 Tbl. soy sauce
1/2 tsp. grated peeled fresh ginger
1 Tbl. Dijon mustard
1 Tbl. honey
1/8 tsp. crushed red pepper
Salt and Pepper to taste

Shrimp:
2 pounds large shrimp, peeled, deveined and tails off
1/4 cup soy sauce
2 limes, juiced
2 tsp. honey
3 cloves garlic, minced
1/4 cup olive oil
1 tsp. grated peeled fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
6 slices bacon, cooked and chopped
8 cups baby spinach
1 pear, peeled and diced
1/2 cup dry roasted peanuts, salted

For the shrimp, in a large bowl whisk the soy sauce, lime juice, honey, garlic, olive oil, ginger, cumin, salt and pepper.  Add the shrimp to the marinade, toss to coat, cover bowl with plastic wrap and let refrigerate for at least 20 minutes.

While the shrimp is marinating, cook and dice the bacon, wash baby spinach leaves and dice the pear (sprinkle a little lemon juice on pear to keep from turning brown).

Prepare the salad dressing by whisking all the salad dressing ingredients together in a small bowl and set aside.

Heat the grill to high.  Remove shrimp from the marinade.  Skewer and grill for 2 to 3 minutes per side, until just cooked through. Remove from skewers, cover and keep warm.

Toss the spinach to coat with some of the salad dressing and place in the center of your individual serving plates.  Arrange the bacon, pears, and shrimp around spinach and spoon more of the dressing all over.  Scatter the peanuts over the salad.

Enjoy!

Roasted Red Pepper and Tomato Soup

While everyone is enjoying their summer, sunshine, backyard grilling parties and gardening...I am not.  It is STILL raining with no end in sight.  We had a brief moment of broken clouds last week and proceeded to rush the tomato and cucumber starter planting in our garden.  Why, I really don't know. If we don't get any sunshine here soon, it will turn into nothing but soggy leaves.  I honestly don't know who will be more bummed about no fruits of our labor, my husband or me.

That being said, cold, fresh garden salads have not sounded good to any of us.  It's been all about comfort foods, soups, paninis and warm desserts.  Needless to say I dare not try on any of last summer's shorts yet.  To quote my dear childhood friend Charlie Brown, "AAUGH!!!"

In the event that we (or you) have a bountiful summer garden, this soup would be perfect to use some of your fresh tomatoes and/or red peppers.

Roasted Red Pepper and Tomato Soup
Courtesy of allrecipes.com

1 tsp. olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced (or used jarred version)
3 red bell peppers
4 large tomatoes, peeled, seeded and chopped
1-1/2 tsp. dried thyme
2 tsp. paprika
1/8 tsp white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
2 Tbl. butter
1-1/2 Tbl. all-purpose flour
sour cream (for garnish)

Roast peppers; rub oil on peppers and put them under the broiler until blackened, turn to get all sides.  Put roasted peppers into paper bag and seal.  Let rest for 15 minutes, then peel.  Skins will come right off and core and seeds will fall out.  Chop peppers.  Reserve one chopped pepper, set aside.  (If you are in a time crunch, you could always use a large jar of roasted red peppers also).

Heat olive oil over medium heat.  Add onion and garlic and cook until soft but not brown, about 5 minutes.  Stir in tomato, bell peppers (except reserved), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, and cayenne pepper.  Bring to a boil, lower heat and simmer partially covered for 25 minutes or until vegetables are tender.

Strain soup, reserving broth.  Place solids in food processor or blender and process until fairly smooth.  Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute to remove flour taste.  Stirring slowly, add the broth/vegetable mixture.  Add reserved chopped pepper and bring to boiling.  Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl.  Serve with a rustic french loaf.

One Year Ago: Loaded Hasselback Potatoes

Chicken Tetrazinni for Comforting on Wine Down Wednesday

In the matter of one week my children have hit a milestone birthday, got their driving licenses, are now driving without me and started interviewing for jobs to save for a car...I have cried more in this one week than I care to admit and am pulling out gray hairs faster than I can keep up with coloring them.  I say a prayer every time they leave the house in our car and cannot believe how fast the time is passing before my eyes.

This, on top of the winter doesn't want to let up.  We still have lots of snow, chilled mornings and nights and icy roads mixed with wind here and there.  All I have wanted lately is comfort meals, hibernation (and wine of course)!  It's taking every ounce of resistance in me not to power down on a Blackjack Meatlovers Pizza, a bottle of Ferrari Carano Chardonnay (it is Wine Down Wednesday after all), Ben and Jerry's Chubby Hubby ice cream and a box of Kleenex.

I am doing my best to stay strong, trying to make the gym a few days a week and somewhat stick to a South Beach(esque) menu.  Trying....

Well, this casserole doesn't make the diet cut, but it hit my comfort zone for one night (and freezes well for individual work lunches), super easy and luscious flavors.

Chicken Tetrazinni

(1) 16 oz. package of angel hair pasta, cooked
1/2 cup butter, melted
4 chicken breasts cooked, shredded
(2) 10.5 oz. cans Cream of Chicken soup
2 cups sour cream
1/2 cup chicken broth
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 Tbl. fresh parsley, chopped finely
2 Tbl. parmesan cheese
2 cups shredded mozzarella cheese

Preheat oven to 300 degrees.  Spray 9 x 13 baking dish with non-stick spray.  Set aside.

In a large mixing bowl combine melted butter, shredded chicken, soup, sour cream, salt, garlic powder, pepper and chicken broth.  Add the cooked angel hair pasta and mix well.

Pour mixture into the prepared baking dish.  Sprinkle with the chopped parsley.  Sprinkle the parmesan and mozzarella cheeses over the parsley.

Bake covered in foil for 45 minutes.  (Tip: Spray the foil with non stick spray on the side that will be near the mixture/cheeses, so it doesn't stick.)  Remove the foil and bake for another 15 minutes.

Sprinkle with more fresh parsley before serving.


One Year Ago:  Black and White Parfaits

Greek Chicken Salad and Grown Up Girls

Yesterday, we saw another birthday for our girls...another year older and another year they are growing to become young women.  

We hit the big city for shopping, strolling through the beautiful holiday lit streets and dined at one of our favorite special occasion restaurants...oh and don't worry, yes I got teary eyed and almost cried at dinner.  It always puts my life in perspective and reminds me just how blessed we truly are to have our family and I thank God every day for them.

Uptown Girls!

I can now breathe a sigh of relief...Thanksgiving and Christmas - done.  Husband and girls' birthday - done.  Now I have a couple weeks to try and get my life back in somewhat of an order and prepare for volleyball travel season...and then I get this...

My husband says as we are driving home last night (with very full and overstuffed stomachs), "That's it, tomorrow we start diets again and back to the gym"...ugh!!  This comes from the man who gave me a true southern cookbook (nothing diet in those pages) and a beautiful set of stainless steel cookware for Christmas.  Oh well, South Beach Diet, here we come again.

This little salad makes up really fast and is perfect as a side dish or lunch entree, really light and great Mediterranean flavors.

Greek Chicken Salad

For Dressing:
2 tsp. grated lemon zest
1/4 cup fresh lemon juice (about 1 medium lemon)
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. dried oregano
1/4 tsp. garlic powder
salt and pepper to taste

For Salad:
1/2 pound orzo, cooked according to directions, rinsed in cold water, drained and cooled
3 medium size boneless, skinless, cooked chicken breasts, diced
1/2 pint (red and yellow) cherry tomatoes
1 cup Kalamata olives, pitted and halved
1 medium cucumber, diced
1/2 of a 12 ounce jar roasted red peppers, drained and cut into pieces
2 ounces crumbled feta cheese

Mix all dressing ingredients in a bowl and set aside.

Combine all salad ingredients, except feta cheese in a large serving bowl and toss.

Pour salad dressing all over and toss well.  Refrigerate for 2 hours.

Add feta cheese just before serving.

One Year Ago: Broiled Lobster Tails

The Hobbit's Famous French Sandwich

A few years ago, I was fortunate to first have this "sandwich" at a company event and experience  The Hobbit Restaurant in Orange County, California.

ACT I Begins in the wine cellar

All guests are invited into the wine cellar to begin the evening. You are handed the evening’s menu and a flute of Hobbit Champagne, which is truly amazing. Hot and cold hors d’oeuvres are placed throughout the cellar for you to enjoy while selecting your wine for dinner. (This is where I ever so enjoyed their French Sandwich)

ACT II Guests are invited upstairs to their own table.

Act II includes a shellfish or fish course, followed by a fowl or light meat, and then a salad course. You are then invited to enjoy “intermission” – take a walk, relax on the patios or visit the kitchen to speak with the chefs (Of course, I loved visiting the chefs in their kitchen, while they prepared dinners).

ACT III A return to the table

Ten to fifteen minutes later you are invited to return to your reset table for Act III. A flavorful sorbet is next as a palate-cleanser. The main entrée is served complete with accompanying vegetables. Dessert arrives next, always available with an after dinner list of coffee drinks, liqueurs and fine cognacs.

I had been wanting to recreate this for years, but was just too intimidated.  I am so glad I did because it brought back wonderful memories of The Hobbit experience and was actually very easy to make.

Before our fall frost hit, I made this for lunch and we enjoyed it out on our patio one sunny weekend. This sandwich makes a wonderful lunch for guests or equally great to cut it up in small diamond shapes and serve as an appetizer for your upcoming holiday events.

The Hobbit's Famous French Sandwich

Adapted from The Hobbit Restaurant

1 package puff pastry dough (Pepperidge Farm)

Dijon Mustard

1/2 lb., Monterrey Jack shredded cheese (or Swiss cheese)

4 ounces, deli Salami or Ham slices

(1) egg

Preheat oven to 400 degrees.

Thaw pastry by leaving it out at room temperature for about 20 minutes.

Cover baking sheet with parchment paper.

Roll out thawed puff pastry sheet.
Spread mustard over pastry, leaving about 1/2" border around edges.

Add ham or salami slices on top of the mustard.

Cover with shredded monterey jack or swiss cheese.

Cover with second sheet of pastry and seal the edges.
Brush with egg wash (1 egg beaten with 1 Tbl. water)
Score top of pastry lightly with a sharp knife, careful not to
pierce the to layer.

Bake at 400 degrees for about 20 minutes,
or until golden brown.
Once baked, serve warm.

BLT Sandwiches and Nana Tomatoes

For throwdown Thursday, I became very reminiscent of my mom's BLT sandwiches when I was growing up.  I remember vividly the aroma of bacon being fried in her stainless steel GE electric skillet (that weighed more than our dog) while toasting the white sandwich bread for the BLT dinners some nights.  I loved her sandwiches and she always served them up with a bowl of chicken noodle soup.

Fast forward in time, when I met my husband he taught me his mom's famous "Nana Tomatoes" that she made often for their family and they have become a staple at our house also.  They are so easy, versatile and have incredible flavor.

The other night we made them and I wondered how they would taste in a BLT, instead of just plain sliced tomatoes.  Oh dear Heaven!  Now maybe I was just really hungry that night, but that was the most delicious sandwich I enjoyed in a long time.  The marinated tomatoes, butter lettuce and  lightly toasted sourdough bread raised the retro sandwich to a different level.  One of my girls tried a bite of my sandwich.  Not only did she steal the other half my sandwich, she also proceeded to make another one for herself.  

If you're feeling nostalgic,
give this one a try.

Nana Tomatoes 

Inspired by Nana (Jan)

1 cup Best Foods Olive Oil Mayonnaise (or your favorite brand)

1 cup Newman's Own Family Recipe Italian Dressing (or your favorite brand)

3-4 beefsteak or heirloom tomatoes

pinch of salt

pinch of pepper

* Proportions/measurements can be adjusted based on how many people and use of tomatoes.

In a deep dish plate or glass pie pan, whisk the mayonnaise and Italian dressing, salt and pepper together until blended well.  Slice the tomatoes and submerge in the dressing mixture.  Cover and refrigerate for about an hour.

Serve the tomatoes as a side dish with
 your favorite beef, chicken or pork meal.

Even better though...serve them as part of your BLT sandwich,
it is devine!!

One Year Ago: Chicken Tortilla Soup