eatatallies.com» Sandwiches and Burgers

Six Layer Sourdough Club

Allie — Fri, 26 Aug 2011 00:57:00 +0000

January and September are the two months that I make big organizational attempts in my disorganized chaotic life. January is of course the perfect time for New Year’s resolutions but September, it is the Back to School fever that gets me motivated. With Caleb starting first grade yesterday, I decided that I really need to get it together over here. This realization first hit me when I glanced at the calendar hanging in my pantry and saw October 2010. Yes, that is the last time that I wrote something down on a calendar. For the past 11 months, I have kept all appointment, meeting, activity, party dates, etc in my head. That is a lot to remember and has lead to an occasional forget. This school year, I want to be organized. I don’t want to be forgetful.

One thing that helps my crazy life go a bit more smoothly, is to prepare dinner in the morning. When I have dinner in the slow cooker or marinating in the fridge before 10am, my day is freed up to focus on all the other things I should be doing. And when my big first grader needs help with his homework after school, I will have the time to sit down at the table with him rather than slave over the stove because dinner has already been taken care of.

So my 2011 School Year Resolutions are:

Number 1: I will make dinner in the morning. I will not let the four o’clock “what’s for dinner?” frenzy strike.

Number 2: I will use a calendar. I will write all important dates down and I will remember them!

How about you? Any School Year Resolutions?

Here’s a make ahead sandwich for you to prepare while you think about it…

Six Layer Sourdough Club
5 Roma tomatoes, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped fresh basil

1/3 cup chopped red onion

2 garlic cloves, minced

2 teaspoons balsamic vinegar

1 tablespoon olive oil

1 large sourdough round

4 ounces sliced turkey

4 ounces sliced cheddar cheese

4 ounces sliced salami

4 ounces sliced monterey jack cheese

Using a knife, hollow out the sourdough round.
Reserve the top for the finished sandwich.

Brush the inside of the bread with olive oil and and set aside.

Place tomatoes, bell peppers, basil, onion, and garlic in a large bowl.

Drizzle with balsamic vinegar and olive oil. Stir to combine.

Spoon half of the tomato mixture into the bread round. Press down firmly.

Next layer the turkey,

cheddar cheese,

salami

and monterey jack cheese.

Top with the remaining tomato mixture.

Place the bread top back on the sour dough round and press down firmly.

Wrap tightly in foil and refrigerate up to 24 hours to combine flavors.

Slice into 8 wedges and serve.

Enjoy!

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Curried Turkey Pita

Allie — Tue, 30 Nov 2010 14:01:00 +0000

We celebrated Thanksgiving at my parent’s house with fabulous food and plenty of leftovers. I had my fill of turkey and Thanksgiving leftovers in the days that followed, so you can imagine my dismay when I returned home to find an entire uncooked turkey waiting for me in my refrigerator. The last thing I felt like doing the weekend AFTER Thanksgiving (the weekend I should be unpacking, organizing, and decorating for Christmas) was cooking a turkey. However I do love my husband (the husband who loves a good turkey and will eat Thanksgiving food long after the holiday has passed) so for him I slathered it with butter and herbs and roasted it to perfection. Last night we had round two of “Thanksgiving dinner” and today with the leftovers, I made this Curried Turkey Pita for lunch. If you happen to have anymore leftover turkey in your house, I recommend you do the same :)

Curried Turkey Pita

1/3 cup mayonnaise

3/4 teaspoon curry powder

2 cups shredded roasted turkey

1/4 cup dried cranberries

3 sliced celery stalks

1 sliced green onion

salt and pepper to taste

Combine all ingredients.

Spoon into pita halves and enjoy!

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Sloppy Janes (a.k.a. Turkey Sloppy Joes)

Allie — Thu, 15 Jul 2010 06:59:00 +0000

I have had a few people ask me if I was ever going to post some “healthy” recipes. Well here it is, today is the day! This recipe came from my good friend Debbie and she informed me that this is actually a Weight Watcher’s recipe. Did you hear that people!?!? A Weight Watchers Recipe! So enjoy today’s post and forgive me for the cookies or maybe brownies I will be posting in a day or two ;)

Sloppy Janes (a.k.a. Turkey Sloppy Joes)

serves 6

1 tablespoon canola oil

1 1/2 onions chopped

1 cup chopped celery

2 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 pound ground turkey breast

1 cup ketchup

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

In a large nonstick skillet, heat the oil.
Saute the onions, celery and garlic until softened.

Stir in the cumin and chili powder.

Add the turkey and continue to cook while breaking the turkey apart,
about 3 minutes.

Add the ketchup, brown sugar, Worcestershire sauce, and salt.

Cook until the sauce is slightly thickened and the turkey is cooked through,
about 5 minutes.

Serve on toasted hamburger buns
or if you want to be healthy like me sandwich thins ;)

Enjoy!

oh and by the way, 6 points if eaten on a sandwich thin :)

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Root Beer Pulled Pork Sandwiches

Allie — Tue, 15 Jun 2010 23:24:00 +0000

I grew up in a “Leave it to Beaver” kind of neighborhood. All of the families knew each other (or at least knew each other’s business). There was a plethora of kids. There were Pancake Breakfasts, Fourth of July parades, summers full of swimming at the neighborhood pool. I loved growing up where I did. I always hoped that I would find a neighborhood like that to raise my own children in.

Well here I am, all grown up with three kids of my own and I have. My neighborhood is full of young families with an abundance of kids and babies. We have barbecues and progressive dinners, Easter egg hunts and Bunco nights. We celebrate holidays together and birthday parties. We call each other to borrow an egg or for a quick helping hand. We even share dinner ideas and recipes with one another. This recipe is one I have adapted from my neighbor Sarah, a good friend and fabulous cook :)

Root Beer Pulled Pork Sandwiches

~printer friendly version~

4-5 lb pork shoulder roast

3 cloves garlic, minced

salt and pepper

1 yellow onion, chopped

12 oz. can Root Beer

1 1/2 cups barbecue sauce

Place pork roast in Crock Pot.

Rub minced garlic over roast and season with salt and pepper.

Top with chopped onion.

Pour Root Beer over roast.

Cover and cook on low for 8 hours.

Use tongs to pull the meat apart and shred.

Once the meat is shredded, cover and allow to soak up the sweetness from the root beer for 10 minutes.

Drain off the root beer

and return pork to crock pot.

Mix in the barbecue sauce.

Cover and contine to cook for 30 minutes to an hour.

Serve on sesame buns.

Enjoy!

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Turkey Burger with Pear Chutney

Allie — Tue, 12 Jan 2010 06:22:00 +0000

I am always very behind on my DVR. I record so many things and then don’t have the time to watch them. One of the shows that I always record and rarely sit down to watch is Oprah. The other day, while hanging out with my early morning riser, I decided to catch up on some Oprah shows. I watched the one where Oprah talked about some of her favorite things. One of those things was a turkey burger that she had eaten at Donald Trump’s Mar-a-Lago in Palm Beach. Now I am usually not a huge fan of turkey burgers but this one looked deliciouis and I knew that I just had to try it. After watching the show, I went straight to Oprah’s website to get the recipe. After reading through the recipe and a lot of mixed reviews, I scaled down the recipe and made a few modifications. The end result was an awesome burger!

Turkey Burger

1 tablespoon thinly sliced green onions

1/3 cup finely chopped celery

1 small Granny Smith apple, peeled and diced

1 tablespoon oil

1 pound ground turkey breast

1/2 teaspoon Tabasco chipotle pepper sauce

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/8 cup finely chopped parsley

1 tablespoon Major Grey’s Chutney

Saute the green onions, celery and apples in the oil until tender. Let cool.

Place the ground turkey in a mixing bowl. Add the sauteed items and the remaining ingredients.

Mix well.

Shape into four burgers. Cover and refrigerate for 2 hours.

While the burgers are in the fridge begin making the Pear Chutney.

Pear Chutney

1/2 pear, peeled and diced

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup Major Grey’s Chutney

1/8 cup currants or raisins (I used the Golden Berry Blend from Trader Joes. It is a mixture of dried raisins, cherries, cranberries and blueberries.)

Preheat oven to 350°

Toss the diced pears with the cinnamon and salt.

Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

Now, back to the burgers.

Remove the burgers from the fridge and season with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until the meat is cooked thoroughly. Be careful not to overcook or the burger will be dry.

Let sit for five minutes. Top generously with Pear Chutney and serve.

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Buffalo Chicken Sandwiches

Allie — Wed, 30 Dec 2009 22:00:00 +0000

The holiday season is filled with lots of cooking, lots of baking and lots of cleaning up in the kitchen. With Christmas now over and the New Year approaching, I think its time for a quick and easy meal, one that doesn’t require a lot of kitchen time. This is a throw together in the morning, forget about, and enjoy later kind of meal. Yes, this one is for the Crock Pot. Here it goes…

Buffalo Chicken Sandwiches
~printer friendly version~

4-6 Chicken Breasts

1 bottle (12 oz.) Frank’s Buffalo Wing Sauce (There are two in the picture but I ended up only needing one)

4 tablespoons Butter

1 packet (.4 oz.) Ranch Buttermilk Dressing Mix

6 Sour Dough Sandwich Rolls

Fresh Baby Greens and bottled Ranch Dressing (not pictured but added later as an afterthought)

Place the chicken breasts into a slow cooker. Pour in the bottle of wing sauce, add the butter and then sprinkle with the ranch dressing mix.

Cover, and cook on Low for 5 hours.

After 5 hours, shred the chicken breast meat.

Put the shredded chicken back into the slow cooker and continue to cook on low for an additional 2 hours.

Just before serving, butter the sandwich rolls.

Place the buttered rolls under the broiler until lightly browned.

Top the toasted rolls with the shredded Buffalo Chicken.

Garnish with baby greens and creamy ranch dressing.

Enjoy!

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