Mushroom Cheese Rolls

Yellow Squash

So, I've made lots of interesting things from my Apron Simple Meals binder from Publix...

There was the Chicken & Pasta Primavera...

Steaming vegetables for Chicken Pasta Primavera

It was yummy and had lots of vegetable goodness...I love trying new recipes for old favorites. Sometimes the person with the recipe may do something slightly different than you normally do that puts a whole new spin on the dish...and makes it amazing.

That wasn't really the case here...but it was REALLY good...

I also tried their Beef Stew with Barley recipe...

A really delicious Beef Stew with Barley

This was EXCELLENT...and I enjoyed adding the barley to my stew, but it wasn't any better than other stew recipes I've tried.

However, the Beef Stew with Barley recipe had a side dish recipe for Mushroom Cheese Rolls. It's a very simple recipe...but it was SOOOO good, taht I HAD to share it. It made a very good, but ordinary, dinner something MORE...

Mushroom Cheese Rolls

Mushroom Cheese Rolls

• 8 Bakery Potato Rolls
• 1 (12x24-inch) sheet aluminum foil
• 2 TBS unsalted butter
• 8 oz. pre-sliced fresh baby portabellas
• 1 tsp browning sauce
• 1/4 tsp kosher salt
• 1/8 tsp pepper
• 2 TBS fresh Italian parsley, finely chopped
• 1/2 cup light mayonnaise
• 8 slices provolone cheese

1. Preheat oven to 400F.

2. Split rolls crosswise and arrange bottom halves of rolls in center of foil sheet.

3. Preheat large saute pan on medium high for 2-3 minutes. Place butter in pan, then add mushrooms, browning sauce, salt, pepper; cook and stir 4-5 minutes or until mushrooms are well browned. Chop parsley.

I used some garlic-herb butter...cause I'm crazy like that...

Oh my oh my...

4. Combine parsley and mayonnaise; spread over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top with 1 folded cheese slice and top halves of rolls.

Rolls are ready for 'shrooms and cheese!!

5. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal. Bake 10 minutes to melt cheese. Serve.

courtesy Publix Apron Simple Meals

Meatball Subs with Carmelized Onions and Gruyere (if you've got it)

I made this tonight...stole the recipe of a Smitten Kitchen post. I was tired of posting old Iron Chef recipes...and wanted to cook something yummy...even though I can't actually EAT it (stupid Master Cleanse).

I served these with fried mozzarella sticks and potato wedges...so it was a carb heavy dinner. I tried to make up for it by making the meatballs from ground turkey...but not sure that was enough to take away the lack of GREEN at the table. Kids sure loved it, though.

The one thing I can say is that the meatballs are very soft and require a delicate hand...but it makes for a GREAT sandwich (or so I'm told)...

Also...I couldn't get Gruyere. It wasn't available...so I substituted with plain old, completely UN-fancy Italian blend shredded cheese in a bag. I'm sure the Gruyere is great...so if you can get it (without making some kind of special trip)...then go for it.

Meatball Subs with Caramelized Onions and Gruyère

Meatballs


The baguettes or seeded sandwich rolls you’ll use for your sandwiches
2 pound ground meat of your choice (I used turkey, but have in the past used beef, veal, chicken, pork, or a blend thereof)
2 tablespoons chopped parsley
1/3 cup finely grated Parmesan or Romano cheese
3/4 teaspoon salt
Pinch of red pepper flakes
2 small garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 large egg
Olive oil
4 cups prepared tomato sauce (plus extra if you like a lot of extra sa uce)

Caramelized onions

2 large yellow onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
Salt

Assembly

2 cups coarsely shredded Gruyère

Make the meatballs: Split your rolls almost the whole way through, leaving one side attached. Scoop out some of the roll to create a channel for the meatballs to rest in. Grind the bread you pulled out in a food processor or tear it into minuscule bits. You will need 1 1/3 cups or 2 3/4 ounces of fresh breadcrumbs for the meatballs. If you’re not making subs, you can get this same amount of breadcrumbs from 2 to 3 sandwich bread slices. Set rolls aside until later.

Place the fresh breadcrumbs in a large bowl with 3/4 cup warm water and all of the meatball ingredients except for the olive oil and tomato sauce. Combine with a fo rk, breaking up clumps of meat until the ingredients are evenly distributed. Form mixture into 2-inch meatballs are arrange on a tray. I find wet hands make it easier to form meatballs without them sticking too much.

Heat a generous slick of oil (few tablespoons) in a large saute pan with a lid. Brown meatballs in batches, being careful not to crowd the pan or nudge them before they are nicely browned or they will stick and you’ll leave delicious meatball bits in the pan. These meatballs are soft, so use a gentle hand. Transfer meatballs to a paper towel-lined tray and continue until they are all browned.


Discard the oil and heat your tomato sauce in the pan. Add the meatballs, cover the pan and simmer them on the lowest heat possible for 25 to 30 mi nutes, until the meatballs are cooked through.

Caramelize onions: While the meatballs are simmering, you can cook the onions. Heat the olive oil and butter in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and a little pepper and cook until they’re tender, sweet, and a deep golden brown, stirring occasionally. This takes me about 30 minutes.


Assemble subs: Arrange meatballs with sauce in the hollowed-out roll(s). Drape caramelized onions over the top and sprinkle with shredded cheese. Place subs under a broiler or in an oven at top heat to melt the cheese.

courtesy www.smittenkitchen.com

Summer Chicken Salad Sandwiches

I AM BACK!!!

I have been gone so long...first because I felt sad and silly about posts without pictures, and then because I went on vacation, and THEN because I had surgery. But now I am back...with a NEW camera...and I have made my first meal post-surgery...and I thought I'd share it with you.

I needed something easy that wouldn't keep me on my feet too long and wouldn't upset my still slightly delicate post-surgery stomach. So I turned to a recipe I've been meaning to try, that my dear sister-in-law Tara sent to me way back in June...called Summer Chicken Salad Sandwiches.

Now...I actually didn't double this, as it was just me and 4 of my kids at home...so you do as you feel you need to, okay?

Summer Chicken Salad Sandwiches

1 can (8-1/4 oz) crushed pineapple, undrained

1 8 oz. pkg cream cheese (you can use the light stuff if you want), softened

2 cups cooked cubed chicken

1 8 oz. can water chesnuts, drained

1/2 cup chopped celery

1/2 cup slivered almonds (toasted or glazed...I bought some of those glazed aalmond-pecan mixes that you get in the pre-packaged salad section of the produce department)

1/4 tsp salt

Dash of pepper

8 pita pocket halves

Shredded romaine

1. Drain 1/4 cup liquid from pineapple into small bowl. Add cream cheese; mix until well blended.

2. Add remaining pineapple and liquid, chicken, drained water chesnuts, celery, 1/4 cup almonds, and salt and pepper. Mix lightly; chill.

3. Layer pitas with shredded romaine, and fill with salad mix. (You can also use crusty rolls, if you prefer). Sprinkle with remaining almonds.

courtesy Tara Bennett

Caesar Pockets

Is this even a recipe?

Just because something is written down...I'm not sure it's automatically earned the "recipe" title. I mean, I feel a little foolish putting this in type.

Seriously, how many of you have already thought it up on your own?

Caesar Pockets

4 cups torn romaine lettuce

6 oz. turkey deli meat, cut into strips

1/4 cup drained roasted red pepper strips

1/4 cup halved grape tomatoes

3 TBS grated Parmesan cheese

1/4 cup Caesar dressing

4 pita breads, warmed, cut in half

1. Toss lettuce with turkey, peppers, cheese and dressing.

2. Spoon into pitas.

Duh.