Although summer is coming to a close, the heat here in Southern California is no where near gone. I am relishing my last days of outside entertainment and eating al fresco before the fall really decides to make an appearance. This past Sunday early (more…)
Category: Super Sandwich Girl
It seems I barely have a moment to breathe these days. To call my life action packed would be a total understatement…. with work, my boy in school, after school homework, taking him to swimming lessons, filming videos, creating recipes, traveling, making time for family and friends…. yeah, I’m swamped. In the mist of all the chaos that swirls around me, I still find it necessary to put a wholesome meal on the table every night. I enjoy having that time together as a family to discuss our day and talk about things that happened to each of us while we were apart from each other. Heaven knows sometimes I just don’t have the time it takes to spending hours in the kitchen making dinner, yet I still need to make a yummy meal. In those cases: I make what I call the cheater dinner.
It all started a while ago, before my son even took one step into his new school. As you know, I’m a Walmart Mom, and do a lot of shopping, and browsing at the store. So there I was in Walmart slowing cart cruising down the frozen section when something caught my eye. “Farm Rich Smokehouse Pulled Pork BBQ.” That seems interesting, I thought. I’m a curious one, so it went into the cart. I came home that night and made a platter of BBQ pork sliders for dinner. Since then it has been a regular meal for those nights when I just don’t have time. I make a quick cole slaw to pair it with, and it becomes and everyday feast that my whole family loves. No one even knows it took me a whole ten minutes to make, all they know is we have more time to spend together, and for that I’m grateful.
For more simple meal ideas, click here!
Ingredients for BBQ pork sliders and coleslaw:
- dinner rolls/mini buns
- Farm Rich Smokehouse Pulled Pork BBQ
- cheddar cheese slices
- red onion (sliced thin)
- Marketside Tricolor cole slaw
- 3 – tablespoons mayo
- 1 – tablespoon dijon mustard
- 3 – tablespoons italian dressing
- Slice rolls in half. Set to the side.
- Heat bbq pork according to package.
- Place a slice of cheese on one side of the bun/roll.
- Add a nice mound of pork to the top of the cheese.
- Top with sliced onions and pickle.
- Top with other half of bun/roll.
- To make coleslaw: Add cole slaw mix to a bowl. Set to the side.
- In a separate bowl whisk mayo, mustad, and italian dressing together until smooth.
- Pour dressing mixture over cole slaw, then mix to combine completely.
- Serve sliders and cole slaw.
You know that feeling you get after you just walked out of a film that was so satisfying on every level? The story line was great. The acting was superb. The cinematography was excellent, the art design was dazzling, and you were completely sucked in from start to finish. That was me with The Hundred Foot Journey. I loved everything about it. I roared with laughter, I cried, I had so much food envy throughout the movie… I just loved it! Here…let me give you a briefing on what the movie is about.
An Indian family loses everything they had and owned in India and decides to flee to Europe, the south of France to be exact. Once there, they open a restaurant directly across the street from a very highfalutin 1 Michelin Star restaurant. The culture clash that ensues with the rival restaurateur Madame Mallory (Hellen Mirren) begins and takes us on a visually mouthwatering adventure.
There is a little bit of everything in this film for everybody. It’s the perfect date film, or a girls night out, or Sunday with your Mom. The Hundred Foot Journey is in theaters now! Go see it!
In complete tribute to the foodie film I wanted to create something I could make quickly but be transported back to the film. Here is my Curry Chicken Salad.
Ingredients for curry chicken salad:
- 1 – pound chicken (cooked and chopped into cubes)
- 1/3 – cup red onion (cubed)
- 1/3 – cup pistachio
- 1/3 – cup champagne grapes ( I used Melissa’s Produce) (stems removed)
- 1/3 – cup mayo
- 1 – teaspoon curry powder
- 1/4 – chili powder
- salt and pepper to taste
- Combine chicken, red onion, pistachios, champagne grapes in a bowl. Mix to combine.
- Mix mayo, curry powder, and chili powder in a bowl to completely combine.
- Pour curry mayo over chicken mixture.
- Mix to combine.
- Salt and pepper to liking.
- Spoon salad over a slice of lettuce. Or put on a slice of bread.
I remember it like it was yesterday. I had just crossed the border into Tijuana, Mexico with my Dad (which was a rare occasion, since I hardly ever spent time with him outside of the house). He was determined to take me on an adventure and show me all the customs of TJ. From the stories that my Dad shared, TJ was a place with no rules, a grown-up fun house where you could take your shoes off and run through the dirt and no one would say anything or look twice. He also had a big love for the food and was hard set on taking me to his favorite torta (sandwich) shop. My Dad has always loved tortas and this is one thing I know for sure about him so I wasn’t surprised when this was the first thing he had on our agenda.
We drove into a parking garage and drove down into the underground spiral. To my surprise there was a little shop deep at the bottom of this parking garage. We parked the car and started to walk toward the shop and were met with a line wrapping outside the door and along the wall of the garage. When we finally reached the inside of the shop it was filthy dirty. It looked as if the floor hadn’t been washed in a couple of decades and grease hung to the wall like an abstract art design. The air was thick and heavy with mists of manteca (lard) filling every breathable space. There was a mean dog tied to a rope in the corner of the room, growling and making his presence known with an occasional bark. I refused to make eye contact with him. I looked at the magenta and cream houndstooth colored floor tile or the scribble on a dry erase board that listed the only 3 tortas they made instead. CARNE ASADA, CARNITAS, MILANESA. I whispered to my Dad “I’m gonna get the carnitas.” He smiled at me and said “Not here mija, you have to get the milanesa…It’s the best!” One bite in I understood why we were in this garage eating torta gold! It was my first introduction to a milanesa torta and I have been a believer ever since.
In celebration of my Dad and his love for tortas, I decided to create a torta for him and Dad’s around the globe for Father’s Day this year!
Ingredients For Potato Chip Encrusted Torta:
- 2 – pounds espadilla de res ( flat iron steak or blade steak) (cut into 7×4 pieces)
- 1/3 – cup flour
- 1/2 – teaspoon dried oregano
- 1/4 – teaspoon crushed pepper
- 2 – eggs
- 1 – 11 oz. bag of Lay’s potato chips (crushed – makes about 3 cups of crumbs)
- vegetable oil
- 1/2 – cup may0
- 3 – tablespoons chopped dill pickle
- 2 – tablespoons Roland Foods Chipotle Paste
- 2 – ripe avocados
- 6 – bolillos
- Place flour, dried oregano, and pepper in a shallow dish and mix to combine. Set to the side.
- In another dish beat eggs with a fork. Set to the side.
- In an additional dish pour in potato chip crumbs. Set to the side.
- Dredge meat in flour mixture till fully coated.
- Then quickly dip into egg.
- Next dredge meat into potato chip crumbs.
- Place meat on a baking sheet to set while you encrust the next piece of meat.
- In a frying pan over a medium flame add 1 – tablespoon of vegetable oil to coat the bottom of the pan and allow to get hot.
- Add in as many pieces of meat that will fit and cook on each side for 5 minutes, or until golden brown.
- Remove potato chip encrusted meat from the frying pan and allow to drain on a paper towel while you make the rest.
- Make the sauce: mix mayo, pickles and chipotle paste together for a spice tartar sauce.
- Cut avocado into strips
- Slice bolillo down the center and slather with chipotle tartar then add potato chip milanesa and avocado.
- Cut in half and enjoy!
Mmmmmm. That’s the sound that slips my lips when a scrumptious sandwich as mouthwatering as this one is set before me. Let me rewind a little. I was in Vegas for the Blogalicious conference, thanks to my awesome sponsor Sprint. It was a great deal of fun. I learned so much and was inspired to run back home and start posting. I also made a ton of new friends and danced my ass off at a few late night parties and do I really need to explain, we’re talking Vegas here. Long weekend short, once Sunday arrived I needed something greasy but with a touch of sweet and a light crispy crunch in my belly, something to soak up a weekend in Vegas. Bacon and apple…. add some brie and a dash of honey and you’ve got the winning hand.
Ingredients for BBAH Sandwich:
2 to 3 – slices of granny smith apple
3 – slices of brie cheese
1 – tablespoon of honey
4 – slices of cooked bacon
Take a slice of french bread and top with apples slices. The arrange the bries slices on top of apple. Drizzle the brie with honey. Top the honey brie with bacon slices. Place the other slice of french bread on top and you have got your self a seriously delicious sandwich!
Thank you Sprint and Latina Bloggers Connect for sponsoring me to advance my career/website by sending me to Blogalicious, and for making me have so much fun in Vegas I needed to dream up this sandwich. Recipe and opinions are my own.
Seeing how April is national Grilled Cheese month, I couldn’t let another day slip by without saluting one of my favorite things in the whole world…. the Grilled Cheese Sandwich. I usually whip up a grilled cheese sandwich when I want something super fast to eat that will whole heartedly satisfy my soul. This recipe here happens to be the one my man most enjoys. Heck, who am I kidding, I love it too!
All photos taken by: Nicole Presley
Ingredients for grilled cheese:
French bread loaf
butter (room temperature)
It’s very simple. Start with two slices of french bread. Spread a 1/2 teaspoon of butter on one side of each slice of bread. Then on the opposite side spread with fig jam.
Next take a few thin slices of manchego and place atop fig jam side. I use a cheese slicer to attain the perfect thin-ness.
Now add a slice or two of prosciutto to the manchego and bring the two slice of bread together to make your sandwich. Butter sides should be on the outside.
In a non-stick pan over a medium high flame add sandwich and allow to crisp on each side for 4 to 5 minutes or until perfectly golden brown!
HAppy GrillEd ChEEsY MoNth!
So many reasons to love the movie Saturday Night Fever. First and foremost it arguably has one of the best soundtracks of all time attached to it. Yes, the Bee-Gee’s are genius in my world. A very young John Travolta played Tony Manero so well strutting down the street or getting down on the dance floor. I love that SNF caught the heart of the 70’s on celluloid to be treasured forever. The White Castle burger scene stuck with me, being a west coast girl, I had never seen a slider before. I remember thinking a tiny burger was the cutest thing. The first chance I got to travel east I tried a white castle burger. That was years ago and at that time sliders were not readily available here in California. At first bite I became a fan of the size. Fast forward to 2011 and you can pick up sliders anywhere and everywhere. I like it. I just wish more places would make them with turkey. Since they don’t I make them at home, and my entire family loves them. Here’s my recipe. Enjoy.
All photos taken by: Nicole Presley and Mando Lopez
Ingredients for turkey sliders:
2.5 – pounds ground turkey
1 – egg
2 – teaspoons black pepper
2 – teaspoons Lawry’s seasoning salt
5 to 6 – big squirts of worcestershire sauce
1/2 – teaspoon garlic powder
1/2 – tablespoon minced fresh garlic
1 – teaspoon spicy brown mustard
1/3 – cup chopped green onion
1 – cup chopped portabello mushroom (small pieces)
1/4 – cup chopped fresh basil
1/3 – cup bread crumbs
In a big mixing bowl combine all ingredients together and mix with hands to ensure all ingredients come together.
Then take a small handful or a heaping tablespoon of meat mixture into your hand and roll into a ball. Then smash down to form your patty. It should be no bigger then the palm of your hand.
On a wax paper surface lay your patty down and get to work on the next one…. Should make about 24 – 26 patties.
If you make them on the bar-b-que (this is the way I usually prepare my turkey sliders), grill them on each side for 7 to 10 minutes or until cooked all the way through.
Top with a slice of sharp cheddar cheese when the patty is still cooking on the grill or in the pan to melt. Then take a bolillo bread (I’m a true latina eating my burger on a bolillo… I know) and cut in half to make two separate buns. Slice them across the middle then spread with your favorite condiments and fillings. I use mayonnaise, mustard, a dill pickle stacker, a piece of green leafy lettuce, grilled onions, and a nice slice of tomato. HEAVENLY!