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Category Archives: lunch ideas

Roast Turkey Panini with Pesto, Roasted Red Pepper & Fontina Cheese

Roast Turkey Panini with Pesto, Roasted Red Peppers & Fontina Cheese

recipe credit: Emeril Lagasse

* 1/4 cup prepared basil pesto
* 8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
* 8 ounces very thinly sliced roast turkey breast
* 1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
* 6 ounces fontina cheese, thinly sliced, to cover the bread slices
* 1 tablespoon extra-virgin olive oil

Directions

Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outsides of each sandwich lightly with some of the olive oil.

Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.

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Yakisoba Stir Fry

Yakisoba Stir Fry

1 pouch Yakisoba noodles (Sun Luck brand from Costco)
1 garlic clove minced
Veggies: snow peas, onions (in quarter wedges), broccoli, carrots, bean sprouts, yellow bell pepper, etc etc etc.

Sauce: (recipe credit: allrecipes.com)
1/4 water (or chicken stock, I used water)
1/4 soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp sugar
Mix together & set aside.

2 tbsp water
2 tsp cornstarch -> to add shine & thickness

Heat your wok or pan with 2 tbsp oil on medium high heat. Add onions and cook until brown, but still stiff. Then add the garlic. Cook for a couple of minutes, be careful to not burn it. Add the veggies that cook the longest like the broccoli, carrots & bell peppers. Cook for 2-3 minutes. Then add the noodles. Break up the noodles by adding some sauce, a little at a time. Cook for about 5 minutes, then add the veggies that don’t take long like the bean sprouts & snow peas. Add the rest of the sauce & the cornstarch mixture and stir fry for another 2-3 minutes. Serve over rice.
Servings: 4-6 nicely.

Turkey & Brie Panini

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Turkey & Brie Panini

serves 4 – makes 2 large sandwiches

recipe credit: marlene major

3/4 lb. Shaved Turkey Breast – we recommend Applewood Smoked Natural Turkey from the deli counter
Brie cheese, sliced thinly
2-3 sweet yellow onions, sliced thinly
1 red onion, sliced thinly
sliced sourdough bread or country bread

Caramelize the onions over medium heat until they are dark in color & very soft (could take up to 45 min).
Warm the panini press. To assemble sandwiches, lay a row of sliced brie cheese across one slice of bread. Then add the turkey, then top with the onions. Top with the other piece of bread. Lightly grease the panini press with extra virgin olive oil. Cook sandwiches until cheese is melted and bread is toasted. Slice each sandwich diagonally and serve immediately.

Enjoy!!!

Poached Chicken Sandwiches

Avocado & Parm Chicken Sandwich
recipe credit: everyday food mag – january/february 2010 issue

Mash avocado with fresh lemon juice & salt to taste. Spread on white/wheat bread and top with poached chicken & shaved parmesan.

Variations:

Hummus & Carrots: spread hummus on rustic country bread. Top with arugula, sliced poached chicken, and shredded carrots.

Zucchini & Pesto: Layer pesto, sliced poached chicken, and zucchini ribbons (shaved with a vegetable peeler) on dark rye bread.

The Classic: Spread mayonnaise on whole wheat bread. Top with lettuce, tomato slices & sliced poached chicken.

Basic Poached Chicken

serves 4

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 tsp coarse salt
1 tsp black pepper
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves

In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through., 15 to 18 minutes., flipping halfway through. Remove chicken from poaching liquid immediately.

** you can flavor the poaching liquid with whatever aromatics you have on hand – this recipe is just a guideline. Try fresh ginger and soy sauce or orange and rosemary.