The “Monte Cohen”

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People.  You need to listen to me and listen to me well.  This sandwich is a hazard.  You will become addicted and want more and more, possibly even waking up in the middle of the night sweating just thinking about it.  You may begin to call your husband Monte on accident.  Your children may beg you to come back to planet earth because you daydream about this delicious piece of wonderfulness far too often.  Hazard, maybe.  The best dang sandwich ever known to mankind, it’s up there.

I’d like to dedicate this post to my beautiful sister who I like to call Fred.  Fred calls me on occasion and says “I’m craving a Monte Cohen, we should meet at Cecil’s this week”.  She is the perfect Cecil’s date…a gal after my own heart.  One of us orders the Monte Cohen add tomato and the other a Reuben so that we can split half and half.  The reuben is just so good, unbeatable, really, but is something I’d just never try to replicate myself; unreachable with that fresh corned beef.  The Monte Cohen, on the the other hand, totally doable, all I had to do was figure out the recipe to the “secret sauce”.  I attempted my own version over and over and each one was seriously wonderful but there was just something missing.  So guess what Monte Cohen stalker lady decided to do? Yep, I called the deli and asked if they would share with me what is in that sauce and they totally hooked this girl up, God bless them.  Mayo, mustard, horseradish, garlic powder and onion powder.  Horseradish! That’s exactly what I was missing!  I didn’t ask for the measurements but that wasn’t too difficult to figure out.  So, here you are:  the Monte Cohen add tomato with plenty of the most amazing sauce ever.  Voila!  You’ve got to treat yourself to these soon…your’e welcome in advance 🙂

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The “Monte Cohen”

Note:  When choosing a meat for sandwiches I try to use a freshly baked, sliced turkey or chicken.  If that is not an option I always try to make sure there are no preservatives, nitrates or nitrites in the brand I am choosing; I love Boars Head’s Ovengold Roasted Turkey Breast

Ingredients

1/3 Cup Mayo

2 Tablespoons Mustard

2 Teaspoons Creamy Horseradish

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

3/4 Pound Sliced Turkey

2 Tomatoes, sliced

8 Slices Baby Swiss Cheese

8 Slices Whole Grain Bread (I use Ezekiel-it grills beautifully for these sandwiches)

1 Tablespoon Butter, softened

Directions

Make the sauce:  Mix mayo, mustard, horseradish, garlic and onion powders together in a small bowl, set aside.  Leftovers will keep in the fridge for at least one week.

Build sandwiches:  Butter one side of each slice of bread and place buttered side down.  On one piece of bread place one slice of cheese, then turkey, then spread on 1 tablespoon of the sauce.  Top with tomato, another slice of cheese and another slice of bread, buttered side up.  Repeat for remaining 3 sandwiches.

Grill sandwiches:  Heat a griddle or a skillet over medium heat.  Add sandwiches and cook for 4 minutes or until bottom is golden and cheese is beginning to melt.  Flip over and grill for an additional 3 minutes on the other side.

Blackened Pork Loin with Nectarine-Avocado Salsa

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I have tried every fruit salsa to top pork in the book:  pineapple, mango, strawberry, you name it and this nectarine-avocado combination is absolutely positively the best one yet, holy smokes.  Sweet from the nectarine, creamy from the avocado, acidic from the tomato and the garlic gives it an awesome bite; and it all pairs beautifully with the smokey pork.  Nectarines are just simply perfect this time of year…I can’t get enough and this recipe is an awesome, healthful, light way to utilize the juicy fruit.

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Blackened Pork Loin with Nectarine-Avocado Salsa

Ingredients

For the Pork:

1 1/2 Pound Boneless Pork Loin

2 Tablespoons Olive Oil

3/4 Tablespoon Blackened Seasoning

1/2 Teaspoon Salt

For the Salsa:

1 Ripe Nectarine, chopped into small pieces

1 Small Tomato, chopped into small pieces

1 Clove Garlic, grated or pressed

1 1/2 Tablespoons Chopped Cilantro

2 Teaspoons Lime Juice

1 Teaspoon Olive Oil

1/8 Teaspoon Salt

Pinch of Pepper

1 Acovado, diced small

Directions

For the Pork:

Heat grill over high.  Rub olive oil, blackened seasoning and salt all over pork to coat.  Place on grill, reduce heat to medium and close the lid.  Cook, turning occasionally, until the pork is no longer pink and is cooked thru in the middle, about 18-20 minutes.  Remove from grill and let rest for at least ten minutes before slicing.

For the Salsa:

Combine nectarine, tomato, garlic, cilantro, lime juice, olive oil, salt and pepper in a small bowl and stir to combine.  Can be prepared and left at room temperature for up to 2 hours.  Mix in avocado just before serving.

Slice pork and spoon salsa over the top to serve.  Serves 3-4.

Banana Chocolate Chip Cookies

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SONY DSCI have cherished this recipe for a couple of years now and I tell you we just don’t get sick of these treats.  They taste like a cross between banana bread and a chocolate chip cookie and they are as close to healthful as you can get for a “cookie”.  My husband, who could give any sweet fanatic a run for their money, devours theses every time I make them.  I, myself, love them because they are not overly sweet.  They don’t contain refined sugar or flour and It’s so gratifying to feed your family such a delicious sweet treat that you can feel good about.  SONY DSC

Banana Chocolate Chip Cookies

Notes:  I often substitute almond meal for flax meal depending on what I have on hand.  Also, these cookies will not flatten out and rise like your “typical” cookie.  For the most part they will remain in the shape you’ve dropped them.

adapted from this recipe

Ingredients

2 Very Ripe Bananas, mashed (about 3/4 cup)

1/2 Cup Unsweetened Applesauce

2 Tablespoons Peanut Butter

1 Teaspoon Vanilla Extract

1/4 Cup Melted Coconut Oil or Butter

2 1/4 Cup Rolled Oats

2/3 Cup Flax Meal

1 Teaspoons Ground Cinnamon

3/4 Teaspoon Salt

1 Teaspoon Baking Powder

3/4 Cup Chopped Dark Chocolate or Chocolate Chips

Directions

Preheat oven to 350 and line a baking sheet with parchment paper.  In a large bowl whisk together banana, applesauce, peanut butter, vanilla and coconut oil or butter.  In a medium bowl mix together oats, flax meal, cinnamon, salt and baking powder.  Stir the dry ingredients into the wet ingredients until mixed well.  Fold in chocolate chips.  Drop by tablespoonfulls onto prepared baking sheet about 1 inch apart.  Bake until cookies start to turn golden, about 18- 20 minutes.  Yeilds 2 dozen cookies.

Peppers and Onions

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If bell peppers are on sale at the market this is definitely one of the ways I put them to use.  Making this ridiculously simple sauté at the beginning of the week and storing it in the refrigerator is something I’ve gotten quite used to as it ends up being a huge time saver throughout the week.  You can use this mixture for so many meals:  top burgers, brats, salads, grilled sandwiches or use them for tacos, quesadillas, omlettes, pastas, the list could go on and on.

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One of my favorite things to do with it is make tuna quesadillas for an unbelievably quick meal:  grease a saute pan with olive oil.  stack shredded cheese, peppers and onions, drained canned tuna and another layer of cheese between two whole grain tortillas.  cook for 3 minutes on each side over medium high heat or until a crispy crust forms and inside is melted.  Pure gooey deliciousness.

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Peppers and Onions

Ingredients

2 Tablespoons Olive Oil

2 Bell Peppers (red, yellow or orange), halved and sliced

1 Medium Onion, halved and sliced

1 Tablespoon White Wine Vinegar

Salt and Pepper to taste

Directions

Heat olive oil in a large skillet over medium high heat.  Add peppers and onions and cook for ten minutes, stirring occasionally.  Stir in vinegar, turn heat down to medium and cook for an additional three minutes or until the vegetables are cooked to your desired tenderness.  Season with salt and pepper.

Thai Chicken Coconut Curry

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I am truly having a hard time coming up with a dish that I’d rather eat than Thai Coconut Curry.   It is sitting very comfortably way up high on my favorite list.  I think what I love most about it is it’s multiple personalities:  sweet, salty, rich, light, fresh, comforting, spicy and oh so savory.  Coconut curry is my go-to when it comes to take out food, this one being my very favorite one to order.  So here is an at home version and I tell you, you’d think you were eating at an authentic Thai restaurant.  The first time I made this recipe was last night and the reviews were off the charts by the entire family.  Putting it on “repeat” mode for sure.  If you haven’t tried thai coconut curry before I really REALLY encourage you to move outside your comfort zone and give this recipe a whirl.  It’s so healthy, simple and quick to prepare…like dinner-on-the-table-in-under-25-minutes-quick!  It will make you a believer, I promise.  

Thai Chicken Coconut Curry 

Notes:  In our opinion the amount of curry paste used in my version was far from overly spicy; there was a little heat but it was completely mild enough for my 19 month old to enjoy.  If you like the heat turned up a bit you could add an extra couple teaspoons of curry paste.  We enjoy more heat but I didn’t want to go overboard because of my daughter so my husband and I ended up adding crushed red pepper flakes to our individual plates at the end.  Red curry paste is available at your local grocery store in the Asian section. Also, I’ve opted to use the juice from the fresh pineapple as a sweetener instead of sugar and it works beautifully here.  Slicing your pineapple inside of a bowl will allow you to catch all of the juices and utilize them for this recipe.

Adapted from this recipe

Ingredients

1 Tablespoon Sesame Oil

1 Small Red Bell Pepper, cut into 1 inch pieces

1 Small Yellow Bell Pepper, cut into 1 inch pieces

1/4 Pound Fresh Green Beans

3 Garlic Cloves, finely chopped

1 Tablespoon Finely Chopped Fresh Ginger

1 Tablespoon Red Curry Paste

1 15 Ounce Can Coconut Milk, unsweetened and full fat

1/3 Cup Chicken Stock

2 Teaspoons Fish Sauce

1 Teaspoon Salt

2 Boneless Skinless Chicken Breasts, thinly sliced

3/4 Cup Fresh Pineapple Cubes

1 Tablespoon Fresh Pineapple Juice

1/4 Cup Fresh Cilantro Leaves, for garnishing

Directions

Preheat a large wok or deep skillet over medium high heat.  Add sesame oil, peppers and beans and saute for 1 minute.  Add garlic and ginger and saute for another 30 seconds.  Add curry paste and coconut milk and whisk until the coconut milk is smooth and incorporated.  Add chicken stock, fish sauce and salt and bring to a simmer.  Let simmer over medium heat for five minutes, stirring occasionally.  Add the chicken, pineapple and pineapple juice and simmer over medium heat until chicken is completely cooked through, 8-10 minutes.  Top with cilantro and serve immediately over brown rice, if desired.

 

 

 

Strawberry Rhubarb Compote

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Folks, I’ve been on the rhubarb crazy train.  I hopped aboard immediately when we returned from the farmers market last weekend with a bag full of the most beautiful rhubarb and succulent local wildflower honey.  I’ve taken 3 ganders at rhubarb crumbles thinking they would hit the spot but they just didn’t do the trick (although I’m positive my daughter and husband appreciated the efforts).

And then it hit me…and I remember the very moment.  It was the final game of the NHL playoffs and as my husband (and probably the rest of hockey nation) jumped up and screamed in disbelief that Chicago just scored that buzzer beater (is there such thing in hockey?  lets just go with it) I screamed in gratitude that the last 7 months of hearing that hockey announcers voice is over because I had finally figured out what it was I wanted!  I wanted the filling of the crumble without the overly sweet, heavy topping.  I wanted it in parfait form with the crunch of raw nuts and I wanted it paired with sweet honey greek yogurt.  So, done and done.  Crazy train trip has come to an end…mission accomplished.  This nourishing compote is to-die-for-good and you can do a million things with it:  top ice cream, yogurt, sprinkle a little granola on top or some chopped walnuts or almonds…or just eat it with a spoon.  It’s just as tasty cold as it is warm so keep it in the fridge for up to a week.

ImageOn a side note, rhubarb may be the best teething remedy yet for this little girl!Image

Strawberry Rhubarb Compote

Ingredients

2 Cups Quartered Strawberries

1 1/4 Cup Diced Rhubarb

1 Tablespoon Fresh Orange Juice

2 Tablespoons Honey

2 Teaspoons Cornstarch

1/4 Teaspoon Ground Cinnamon

Directions

Preheat oven to 350.  Mix all ingredients in a medium bowl.  Place in a greased 5-6 cup baking dish and bake until bubbly and  fruit is very tender, 45-50 minutes.

Shrimp and Kale Risotto

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If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen.  People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home.  What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare.  And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish.  Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal.  I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.

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Shrimp and Kale Risotto

Note:  Aborio rice can be found in any supermarket in the rice aisle.  Also, both pinot grigio and chardonnay work well for the wine in this recipe.  Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).

Ingredients

5 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 1/2 Cups Aborio Rice

1/2 Cup Dry White Wine

1 1/2 Cups Fresh or Frozen Chopped Kale

1/2 Cup Fresh Grated Parmesan Cheese

1 Pound Shrimp, peeled and deveined

Salt and Pepper To Taste

Chopped Parsley, optional for garnishing

Directions

In a medium saucepan bring chicken stock to a boil.  Turn heat down and keep at a low simmer.

In a large saucepan heat olive oil over medium heat.  Add onion and sauté until it begins to soften, about 4 minutes.  Add rice and toast, stirring constantly, about 2 minutes.  Add wine and let simmer until the liquid is cooked out, about 2 minutes.  Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes.  Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup.  Continue this process for 15 minutes.  Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes.  Stir in parmesan cheese and salt and pepper to taste.  Top with fresh parsley, if desired, and serve.  Serves 4

Southwest Chicken Chopped Salad

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A perfect summer dish.  Any cooked chicken will work in this recipe but I highly recommend blackening the chicken on the grill with this seasoning; it makes for tremendous flavor that runs through the entire salad.  Hearty enough to be man-pleasing, yummy and fun enough to eat to be kid-pleasing and this mamas perfect sort of meal.  Flavor-packed, fresh, loaded with protein, fiber, iron and Vitamins A and E; both your health and tastebuds will give you a pat on the back.

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Southwest Chicken Chopped Salad

Ingredients

2 Boneless Skinless Chicken Breasts

2 Teaspoons Blackened Seasoning

1/3 Cup + 1 Tablespoon Olive Oil

1/3 Cup Fresh Lime Juice

1 Large Clove Garlic, grated or pressed

1 Tablespoon Agave Nectar or Honey

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Leafy Romaine Leaves, chopped into bite sized pieces

2 Green Onions, thinly sliced

3/4 Cup Canned Black Beans, drained and rinsed

1 Cup Cherry Tomatoes, quartered

1/3 Cup Diced Gouda Cheese

1/4 Cup Chopped Cilantro

1 Avocado, diced

Directions

Preheat grill to medium high.  Rub chicken breasts with 1 tablespoon olive oil and season each breast (both sides) with 1 teaspoon blackened seasoning.  Place on the grill and cook 8-10 minutes per side or until juices run clear.  Let rest for ten minutes and chop into bite sized pieces.

In a small bowl whisk together 1/3 cup olive oil, lime juice, garlic, agave or honey and salt and pepper.  Set aside.

Place romaine, onions, black beans, tomatoes, cheese, cliantro, avocado and chicken in a large bowl.  Drizzle vinaigrette over the top and toss gently with your hands.  Serve immediately.  Serves 3-4 as a main course

Perfect Oven Bacon

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This method produces perfectly crisp bacon without the frying or the cleanup.  I’ve tried baking it multiple times directly on a baking sheet and it just comes out too greasy for my liking; even greasier than pan frying.  So I tried baking it on a cooling rack set inside of a baking sheet and the results were just what I wanted:  no-mess, crispy, chewy bacon toned down on the grease meter.  And one of the best things about it…not having to scrub down my stove after frying it.  25 thumbs up in my book.

Perfect Oven Bacon

Inspired by this method

Ingredients

12 Ounces Nitrate and Nitrite Free Bacon

Directions

Preheat oven to 400 and line a baking sheet with foil.  Set cooling rack inside of the baking sheet and lay bacon strips side by side on top of the rack.  Place in the oven and cook for 12-18 minutes or until desired doneness.  Drain on paper towels and serve.

Garlic Fries

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These are just ridiculous.  And by ridiculous I mean you won’t be able to stop shoveling them in.  There’s a small chance you may find yourself hiding in a closet with the entire bowl of these before they even reach the dinner table and I will not take responsibility, people; I am just the messenger.  It’s all about the method and if you get it right I assure you the results will be the most crispy, flavorful french fry you’ve ever tasted and that bite of garlic; oh you just wait.  If you make these once your family will be asking for them again and again.  They are as much work as opening a bag of frozen fries and making them…minus the preservatives and additives.  Fine by me.

Garlic Fries

Adapted from Bon Appetit, August 2011

Ingredients

2 Large Russet Potatoes

2 1/2 Tablespoons Canola Oil

1 Large Garlic Clove, grated or pressed

Kosher Salt

Directions

Preheat oven to 450 and spray baking sheet with cooking spray.  Cut potatoes into 1/3 inch thick slices and then again lengthwise into strips that are about 1/3 inch thick.  Toss potatoes in canola oil and arrange on prepared baking sheet in a single layer.   Place in the oven and cook for 30 minutes, flipping the fries every 10 minutes.  Turn heat up to 500 and cook for an additional 5 minutes.  Remove fries from oven, place in a bowl, add garlic and a couple pinches of salt and toss to coat.  Serve immediately.