Open Faced Sandwiches w/ Russian Dressing

Need something really simple to make, yet hearty? Well, this is ridiculously simple & very filling & tasty. All you need to do is either 1) get deli-sliced roast beef or 2) slice up leftover roast beef. That is all. If you want to go the extra mile, add the Russian dressing. Open Faced Sandwiches remind me of NYC deli. Have you ever gone into a NYC deli & ordered a sandwich? Usually they are heaping high with enough meat to make three regular-sized sandwiches! I can never finish one. If you make these at home, you can control the portion & still have the taste. YUM, just serve with a pickle. 

<3 Lishie

Open Faced Sandwiches
nice, crusty bread
deli-style sliced roast beef
sliced provolone
Fire up the broiler. On a broiler pan, place the sliced-open crusty bread. Optional- Spread some 
Russian Dressing on the slices. Pile as high with roast beef & provolone as you dare. Broil for 10-12 minutes or until cheese is melted to your liking.

Eggplant "Sandwiches"

Since I was unwell, my Mom-in-law sent me some fried eggplant. I love it so! I decided to make little eggplant "sandwiches" with the pieces with provolone in the middle, the idea from my friend Melissa at "I Was Born to Cook". I had never thought of making these delicious little packages of love before & what a treat! My mom-in-law made the eggplant the same as IWBTC & I would... I just added the provolone & broiled. So DeLish!!!!
<3 Lishie

Eggplant "Sandwiches"
adapted from I was Born to Cook

• 3 eggs
• water
• 2 c Italian bread crumbs
• 3/4 c Parmigiano Reggiano, grated, divided
• 1 eggplant, peeled and sliced into thin rounds
• s & p
• extra virgin olive oil
• 1/4 lb. provolone slices

Crack eggs into a bowl & beat with a bit of water.  Place bread crumbs on a flat plate, add a bit of Parmigiano Reggiano, & mix.  Dip eggplant slices in egg, one at a time, letting excess egg drip off before coating both sides with bread crumbs.

Heat oil over medium-high heat in a large skillet.  Add eggplant & brown on both sides, sprinkling with a bit of s & p.  Remove & place on paper towel-lined plate.  Repeat process until all eggplant is cooked. 

Heat up the broiler. Take a broiler pan & place eggplant on bottom.  Top each slice with a few slices of provolone.  Top with eggplant & sprinkle Parmigiano Reggiano on top. 

Broil for 10 minutes, until cheese is melted.  Top with more Parmigiano Reggiano, if desired.  Serve.

Makes around a dozen "sandwiches".

Quesadillas

The easiest, tastiest meal. It is like a Tex-Mex grilled cheese. You can add anything inside- refried beans, ground beef, shredded pork or chicken, veggies... You can even add the salsa or the guacamole as spread, warmed up. This can be a meal or an appy, it is so versatile & quick.

<3 Lishie

Quesadillas

• Large flour tortillas
• Grated cheese - either mild or sharp cheddar, or Monterey Jack

All I do is set either a non-stick pan or a cast iron skillet on the stove top & heat to medium-high. Place one soft flour tortilla on it, sprinkle it with the shredded cheese... Place a second flour tortilla on top. Allow to cook for a minute, then, with a wide spatula, carefully flip the "quesadilla" over. Cook on the other side for a minute. Cute into quarters & serve with lettuce/tomato, sour cream, salsa or guacamole. Or all of the above :)

Roasted Mushrooms

OK, my hubby loves mushrooms. Loves, loves, loves them. I got the idea of simply roasting them from a pinterest pin. This is so easy & great when you have the oven on for something else. The mushrooms cook so easily "with others". ;)

<3 Lishie

Roasted Mushrooms

• 1/2c sliced white button mushrooms
• 1/2c sliced baby Bella mushrooms
• 1 shallot, finely chopped
• 1-2 TBSp olive oil 
• 1 TBSp red wine vinegar
• 1 TBSp minced fresh flat-leaf parsley for garnish

Preheat oven to 375degrees. Combine the mushrooms & shallots onto a lined baking sheet (I used aluminum foil). Sprinkle with the olive oil & vinegar. Bake for about 30 minutes. Sprinkle with the parsley & serve. 

Teriyaki Wings

My hubby loves chicken wings, even for dinner. This is a quick, inexpensive meal. The wings come out flavorful & juicy.

<3 Lishie

Teriyaki Wings 

• 2 lbs chicken wingettes
• s & p
• garlic powder
• 1 c Teriyaki sauce
• fresh parsley, to top

Preheat oven to 375.

On a greased baking sheet, season chicken wingettes with s & p, & garlic powder. Brush with terriyaki sauce, save remainder of sauce.

Bake in preheated oven for 25-30 mins.

Remove chicken & baste with the remainder of the terriyaki sauce.

Sprinkle parsley over the chicken& serve.

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art for an archangel

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<3 Lishie

Halfsies!

Time is flying by for me. Gabriel, my tot, is 3 & 1/2. Holy moly my baby is growing up. We went to his friend Sammy's 3rd birthday this past weekend & G just loves the Happy birthday song. I had seen a "Half" birthday cake on pinterest so I thought, why not? Life is too short not to bake & eat cake. So I made a Halfsie cake- a brown bear peeping at Gabriel- for this week. 

Light, fluffy yellow goodness

It is one 8" round cake, cut in half, "glued" together with frosting then turned onto its flat side. The "ears" are two tiny cupcakes "pinned" on with toothpicks & the "eyes" are two nilla wafers with two chocolate chips "glued" on with frosting. I didn't do the best or prettiest job but for my 3 & 1/2 year old, it was awesome. And, really, that is all that counts!

<3 mommy Lishie

Halfsies vanilla cake recipe 
(for the perfect amount)

• 1 & 1/2 c flour
• 1 tsp baking powder
• pinch salt
• 1/2 c butter, softened
• 3/4 c sugar
• 1 egg
• 1/2 tsp vanilla
• 1/3 c milk

Heat oven to 350°F. 

Grease an 8" circle cake pan. Place paper baking cups in each of 2 cupcake cups. 

G 3.5 

In medium bowl, mix flour, baking powder & salt; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition & scraping bowl occasionally. Beat 2 minutes longer. Add egg & beat well. Beat in vanilla. On low speed, alternately add flour mixture, then  milk, beating just until blended.
Divide batter evenly among
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Chocolate Frosting recipe here.   

Mushroom Stroganoff ~ Meatless Monday

Meatless Monday! Yes, I know this is actually posting on Tuesday but it is truly an any day meal. When some people envision meatless, they think "hunger, light, un-filling", maybe even "bland". With this recipe that is not the case. Ask my hubby! He really loved this mushroom stroganoff & had two heaping bowls full of it. Mushrooms are a great alternative to meat because of their texture & "meaty" woodsy flavor. If you like shrooms, give this a go.

<3 Lishie

Mushroom Stroganoff 

slightly adapted from
Skinnytaste.com

• 1 TBSp butter
• 1/2 c chopped onion
• 2 TBSp unbleached a-p flour
• 2 c fat-free, less-sodium vegetable broth
• 1 TBSp Worcestershire sauce
• 1 tsp tomato paste
• 8 oz sliced white button mushrooms
• 8 oz sliced baby Bella mushrooms
• 1/4 tsp thyme
• s & p, to taste
• 2 TBSp white wine or sherry (I used white wine)
• 1/4 c reduced-fat sour cream
• 8 oz uncooked noodles
• 1 TBSp minced fresh flat-leaf parsley for garnish

Cook noodles in a pot of salted water according to package directions, al dente.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, & tomato paste, stirring constantly. Add mushrooms, thyme, s & p; stir & cook 4-5 minutes or until thickened & bubbly, stirring constantly. 

Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 gSodium: 312 (without salt) 

Chicken, Broccoli & Rice Casserole

I simply wanted to cook chicken with rice & broccoli... a healthy, no cream of c___ included, tasty, home cooked meal all in one "pan". Here's what I made:

<3 Lishie

Chicken, Broccoli & Wild Rice Casserole

• 1 c uncooked wild rice
• 3 c chicken stock
• salt
• 1-2 heads broccoli florets
• 1-2 lbs boneless chicken breasts, cut into 1/3 pieces
• S & P

Wash the wild rice thoroughly in a small-holed colander. Place it in a large oven proof skillet w 3 cups chicken stock & salt; bring to a boil. Add broccoli florets & turn down heat to a simmer & cook, covered, 20 minutes. Preheat oven to 400. Uncover & add the chicken pieces into the skillet nestling them amongst the rice & broccoli. Sprinkle on S & P. Place in the oven & cook for 40 minutes (until chicken is done.)

Chicken in Tomatoes

Is anyone else still mourning summer? I know, I know. I love Autumn & the change it brings, the gorgeous hues & vegetable variety... the holidays & all. But I am still a summer lovin' girl. So when I was looking into my recipe clippings for ideas & came across something with the heading "Saving Summer", I stopped short. Yes, please, let's save it!!! It was a clipping from a 2 year old back issue of Everyday Food for Chicken in Tomatoes. The article had been about freezing some of the fresh produce of the season for the upcoming chillier months. And I saved it because we always have an abundance of fresh, Jersey tomatoes from my pop-in-law's garden. Well, until this year. Don't get me wrong, we had fresh Jersey tomatoes this past summer months from pop's garden but not as many as usual. Black thumb over here heard something about the high temps causing the problem as well as the sneaky squirrel who resides in our tree. So I went ahead with this yummy recipe using canned tomatoes & it was tasty! I served it with cavatappi pasta on the side & it was a hit!

<3 Lishie

Chicken in Tomatoes
originally printed in Everyday Food

• 32 oz can of tomatoes
• 1 TBSp olive oil
• 1-2 lbs skinless chicken breasts
• s & p
• 1 onion, diced
• 1 tsp oregano
• 3 cloves garlic, smashed & peeled

Preheat oven to 400 degrees.
Coarsely pulse the tomatoes in a food processor. In an overproof skillet, heat oil over med-high. Season chicken pieces with s & p & brown on one side, about 7 minutes. Flip & cook about 1 minute. Transfer chicken to a plate, set aside. Reduce heat to med., add onion & cook until softened, about 5 minutes. Add oregano, then garlic, stir for about a minute. Add tomatoes, more s & p, & bring to a boil.

Place the chicken pieces back into the skillet, darker side up. Transfer skillet to the oven & cook 25-30 minutes, until chicken is done.

Teriyaki Meatball Stir Fry

When you are in the supermarket or specialty store, do you ever try the free samples that are sometimes given out? I will admit I get kind of weird about them myself although I know others live for them! Rarely do I try them. But that odd time I do, I seem to really love what I try. This time, this chef-like guy was offering up different chicken sausages & meatballs from the company Aidell's. Since, to me, store bought chicken sausage is a gamble, I decided it would be a win-win to try a sample. They were really good! AND my hubby tried & liked them too!!! This is the inspiration I took away from the sampling...
<3 Lishie

Teriyaki Meatball Stir Fry

adapted from Aidell's

• 1/4 c soy sauce
• 1/4 c rice wine vinegar
• 3 TBSp sugar
• 1/2 tsp ground ginger
• 1 TBSp canola oil
• 1 recipe (below) Teriyaki Meatballs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. Red peppers, diced
• 1 tsp cornstarch mixed w/ 2 tsp water

In a small bowl, whisk together soy sauce, vinegar, sugar & ginger set aside.

Place the oil in a wok or large skillet over high heat & add meatballs. Sauté for 3 minutes. Stir in the onion and garlic & sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture & bring to a boil. Reduce the heat, cover & simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture & bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles (or pasta like shells! ;) ).

Teriyaki Meatballs

adapted from Taste of Home

1 can (8 oz) pineapple chunks

1 medium onion, finely chopped

1/4 c finely chopped sweet yellow pepper

1/4 c finely chopped sweet red pepper

1/2 c dry bread crumbs

1/2 tsp ground ginger

1/4 tsp salt

1 lb ground chicken

1/4 c vegetable oil

1/4 c soy sauce

3 TBSp honey

2 TBSp vinegar

3/4 tsp garlic powder

1/2 tsp ground ginger

Drain pineapple, reserving 1/4 c juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt & reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1". balls.

Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes.

Chocolate Chip Biscotti

I love making biscotti.

I love chocolate chip cookies.

When they meet...

Biscotti + Chocolate Chip Cookies = <3

These are DeLish indeed.

<3 Lishie

Chocolate Chip Biscotti

adapted from BHG. COM

• 1/4 c butter, softened
• 1/4 c shortening
• 1/2 c packed brown sugar
• 1/4 c granulated sugar
• 1/4 tsp baking soda
• 1 egg
• 1 tsp vanilla
• 1 1/4 c a-p flour
• 1/2 c semisweet chocolate chips
  
  

Preheat oven to 350F. Line a 9x9x2" baking pan with foil, allowing edges to hang over sides of pan; set pan aside.
 

Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar & baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg & vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces. 

Press dough evenly onto bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until crust is evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven temperature to 325F.

Use foil to lift baked mixture out of pan. Transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake in 325 degrees F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. 

Orzo Salad with Lemon, Mint, & Ricotta Salata

Birthdays at work- do you celebrate at yours? Is it the same old cake or whatnot every time? Not at my job! We all contribute & it is so much fun. AND the goodies are a selection of sweet & savory so you can have your pick. Amongst the array for the latest, my boss' birthday, we surprised him with: my blondies, K's cherry or strawberry topped vanilla cupcakes, A's brownies, G's (well V's) strawberry rhubarb pie & chocolate chip cookies, mini pitas/hummus, tortilla chips/salsa & another "A" brought in cold salads from Dean & DeLuca... One of the salads was my inspiration for this dish. Well, inspiration AND recipe since the only "adaptation" I made was to add fresh asparagus. This pasta salad is delicious in itself, as a side, for a picnic, etc. The tiny salad packs a lot of taste! Try it- you.will.love.it.
<3 Lishie

Orzo Salad with Lemon, Mint, & Ricotta Salata

slightly adapted from Dean & DeLuca

• 1/4 c extra-virgin olive oil
• 1/3 c minced shallots
• 2 TBSp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp finely grated lemon zest, or more to taste
• salt & pepper to taste
• 1 c uncooked orzo
• 1/2 c very finely diced thin asparagus
• 1/2 c very finely diced red bell pepper
• 1/2 c very finely diced seedless cucumber
• 1/2 c crumbled ricotta salata cheese (about 3 oz)
• 3 TBSp minced fresh mint leaves

Stir together the olive oil, shallots, lemon juice, garlic, & lemon zest in a small bowl. Season to taste with S & P. 

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, & let cool. Stir in the asparagus, bell pepper, cucumber, ricotta salata, & mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.

Some of the work booty pictured. My Blondies, far left.

Breakfast Swap ~ Homemade Cinnamon Rolls

So exciting!!! I love swaps & I love breakfast. I got a sweet breakfast assigned to me from Amy's Kitchen Creations: Homemade Caramel Rolls. Mine turned out to be more cinnamon than caramel so I made a quick cream cheese frosting. OMGoodness, so tasty!!! And like Amy's, mine were not uniform nor were they rolled tight enough (see photo). But WHO CARES? They were DELISH!!! It was the perfect Sunday breakfast treat. I have had Amy's blog before & was thrilled to get it again! Thank you so much, Amy!!! And thank you to Sarah at A Taste of Home Cooking for putting this swap together as always.

Amy gave the link where she got the recipe: Food .com

Mom's Caramel Rolls

• 2 cups warm water ( not hot)
• 2 (1/4 ounce) package yeast ( 2 T bulk)
• 1/2 cup sugar
• 2 teaspoons salt
• 4 tablespoons butter ( let sit out until soft)
• 1 eggs
• 6 1/2 cups flour
• cinnamon-sugar mixture

Topping

• 1 1/2 cups brown sugar
• 3/4 cup butter
• 3 tablespoons water

1. Mix water and yeast and wait 5 minutes.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
5. Let raise until dough is double in size.
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll dough from the long side, it should look like a log.
9. Cut into 1 inch pieces.
10. Should be 18 pieces.

11. Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
12. Stir in 3 T water.
13. Divide mixture into 3 pans (8-inch cake pans).
14. Place 6 pieces in each pan.
15. Let raise for about 45 minutes.
16. Bake for 20 minutes in a 325°F oven.
17. When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
18. If you can, let them cool slightly and enjoy them when they are still warm.

And if you'd also like to make the cream cheese frosting, here's my input:

Cream Cheese Frosting

• 4 oz cream cheese, room temp
• 1/4 c butter, room temp
• 1 1/2 c powdered sugar
• 1 1/2 tsp milk
• 1/2 tsp vanilla

Combine all of the ingredients together, pour over rolls.

Crockpot Lasagna

OK, this recipe is good if you really have no time to put together a traditional lasagna & want to eat it that night. Also, if you have no luck with lasagna noodles, this is your recipe! It was ok for me. It was filling, my hubby liked it enough but 2 bothersome things- the "crunch" on top of course is missing & al dente? Ha! The noodles are VERY well cooked. Still, if you want lasagna fast, without much prep, make this:
<3 Lishie

Crockpot Lasagna

• 1 lb.  ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large can (24 oz.) tomato sauce
• 1 tsp. dried oregano
• 1 container  (15 oz.) ricotta cheese
• 2c shredded mozzarella cheese, divided
• 1/4c  grated parmesan cheese, divided
• 1 egg
• 2 TBSp  chopped, fresh parsley
• 6 lasagna noodles, uncooked

Brown meat in large skillet until most of the pink is gone, then drain & return to stove. Add in onion & garlic. Stir in sauce & oregano. Simmer for 20 minutes.  Mix ricotta, 1-1/2 c mozzarella, 2 TBSp Parmesan, egg & parsley.
Layer into Crock-pot:  Meat sauce/noodles (broken to fit)/spread cheese mixture. Meat sauce/noodles (broken to fit)/spread cheese mixture. Meat sauce/noodles (broken to fit)/spread cheese mixture. Cover & cook on slow for 4 hours or until liquid is absorbed. Sprinkle with remaining cheeses & allow to melt before serving. 

Parmesan~Potato Gratin

This makes for a delicious, warming side for any dish! Try it with the baked paprika drumsticks- they can be made at the same time. Time saving indeed!
<3 Lishie

Parmesan~Potato Gratin

• 2 large potatoes, cleaned & peeled
• 1 c ricotta cheese
• 1 c shedded parmesan cheese
• 1 tsp herbs (can use anything here herbs de provence, oregano, basil, etc.)

Grease a small, oven-proof casserole dish. Mix the cheeses & herbs in a small bowl. Using a mandoline OR slicing extremely thinly, create thin potato slices.
Begin layering- potato slices, spread cheese, potato slices, spread cheese, etc., ending in the cheese. Sprinkle more parmesan on top.
Bake at 400 degrees for 30 minutes or until the top is browned.

Baked Paprika Drumsticks

These are so easy & so delish for a hectic day at the office, running around doing errands or any day. Serve with a quick side & you are set!
<3 Lishie

Baked Paprika Drumsticks

• 2 lbs drumsticks
• Olive Oil
• smoked paprika
• 1 TBSp oregano
• S & P

Place the drumsticks on a cooking sheet & coat with olive oil. Sprinkle the paprika liberally over the chicken, then the oregano & S & P.
Bake at 400 for 45 minutes (or until done).

Healthier Potato, Broccoli & Cheddar Soup

Autumn has set in & I was home with a sick tot all weekend- poor babe! We crafted, read, played & I was exhausted. No outside time makes me sad so we went out & splashed in some rain puddles a bit then came back in to this yummy dinner.

<3 Lishie

Healthier Potato, Broccoli & Cheddar Soup

• 3-4 large potatoes, washed, peeled, cubed
• 1 large, diced onion
• 1 head of broccoli florets
• milk (I used skim!)
• 1-2 cups lowfat shredded cheddar cheese
• salt & pepper, to taste
• chives, chopped & more shredded cheddar to top

Add the cubed potato, onion & broccoli to the pot & salt the veg. Fill the pot with water to just above the veg. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.Drain & return the veg to the pot. Using a potato masher, coarsely crush the veg. Add the cheddar cheese & enough milk to thin to desired thickness. Add S & P & top with more cheddar & chives.