Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts

April 18, 2012

Skinny Baked Onion Rings {with a Basil Cream Sauce}

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Bad treats gone good.

There is something about greasy fried food that every so often I crave even though I know how insanely bad it can be for you and your body. Sometime though, you have to indulge... just make it yourself at home with all fresh and healthy ingredients.

I have been making these onion rings for a while now, with a couple of different variations in ingredients and each and every time they come out crispy and delicious.
You would never know these onion rings were healthy for you either other than the different crunch when you bite into them. When you roll onions in all natural whole wheat ingredients and then bake instead of fry them, you seriously take more than double the amount of fat and calories out of the rings.

Healthier, crunchier and all the flavor you need to indulge with this modified version of our favorite greasy snack. Add in this refreshing dipping sauce and we are totally in business.
Skinny Baked Onion Rings
6 servings, 6-7 onion rings each
Time: 1 hour

2 medium yellow onions
3/4 cup whole wheat flour
2 tsp baking powder
1 large egg

2 large egg whites
1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note)
1 tbsp italian seasoning blend
Olive oil or canola oil cooking spray 

Basil Cream Sauce Recipe, below

Position racks in upper and lower thirds of oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray. 

Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. (Discard the smallest rings or reserve for another use.) Place the rings in a medium bowl; cover with cold water.

Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray. 

Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.
Breadcrumb tips: Look for fine dry whole-wheat breadcrumbs in the natural-foods section of large supermarkets or natural-foods stores. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

calories 175
fat 3g
potassium 136 mg
  sodium 557m
 carbohydrate 29g 
fiber 2g
 protein 7g

Photos by A Healthy Jalapeño 
Recipe adopted by Eating Well
For the Basil Cream Sauce:
1/2 cup sour cream
1/4 cup fresh basil leaves
1 tablespoon cold water
salt/pepper, to taste

Preparing the Basil Cream Sauce: While those are cooking, make your super easy sauce. Just throw all the ingredients into a food processor and blend until the basil has broken down and turned the sauce into a light green color. Serve with the onion rings.


February 02, 2012

Top 20 Superbowl Hits

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it's SuperBowl time!!!!!!!!

I could not be more excited... 

{well, if my 49ers beat the Giant's in the last game I would be much happier but I have since come to terms with our loss and I am ready to party it up for this weekend}

I think with all this amazing food, I am more than set for this Superbowl weekend!!!! Bring on the 'Most Interesting Man In The World' vs. Bud Light commercials and all the New England trash talk you can dish cause I am ready for another Giants Win!!!!!!! 

October 09, 2011

Philly Cheese Steak Sandwiches {Crockpot Edition}

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Philly cheese steak sandwiches with beans... oh heaven I love Sundays in the fall. 

Last weekend Paul and I got together with a couple were good friends with for the games and a little dinner. They were putting together the beers, appetizers and I was bringing the beef.
Paul and I looked throughout a couple of recipes and tried to decided what our hearts were set on and we landed on crockpot steak and cheese sandwiches. {You know they just sound amazing}
I headed up to the meat counter at my grocery store and started to talk with the guy about my glorious Sunday dinner and needed help on the best meat for my sandwiches. I soon learned that a rib-eye steak is the best meat for Philly sandwiches, they hold together, retain the juice and have a great meaty consistency that adds good texture to the sandwich. I also had the butcher slice everything up for me because not only would he do a much better job that I would but it would be one less thing I had to do once I got home.

I'm sold!

I packed up my meat, grabbed a couple other things and headed home to throw everything into my crockpot and let it simmer all afternoon until we headed over to their house. 
The onions and peppers, plus the added beer added such flavor to the meat and really chunked up our sandwiches. Everything marinaded perfectly and again, with the crockpot there was little for me to do other than pack in the ingredients and wait out the afternoon as my house started to smell of sweet onions and juicy beef.
Add in some homemade beans and you have just put together a fabulous Sunday. 

Steak and cheese sandwiches are the best meal for Sunday when you are kicking back with a few friends and a couple beers over the football game. It's a heart-warming comfort food with great flavor and a filling meal. 

Philly Cheese Steak Sandwiches {Crockpot Edition}
Photos by A Healthy Jalapeño
Recipe modified from Healthy Cooking

2 large onions, sliced into strips

2 medium green peppers, sliced into thin strips 
1 envelope onion soup mix (Lipton)
2 lbs thinly-sliced rib-eye steak 
2 tbsp garlic, finely-minced
1 tsp. Worcestershire sauce
1/2 tsp dried leaf oregano, crumbled
1/2 tsp dried leaf thyme, crumbled

2 (10 1/2 ounces each) cans beef broth 
1 bottle of beer (I used Long Trail Pale Ale)
6 slices of Monterey Jack cheese (2 cups shredded)
6 hard kaiser rolls, warmed

Place the sliced onions and green peppers in the bottom of the crockpot. Lay the round steak slices on top of the vegetables.
Whisk together the combine onion soup mix, garlic, worcestershire, oregano, thyme, beef broth and beer. Pour over steak slices. Cover. Cook on low 4 to 6 hours or high 3 to 4 hours.
Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak, green peppers and onions on half of each roll. Top with 1/4 cup of shredded cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted. 
Serve in toasted roalls or if desired, skim fat from juices and serve in individual bowls for dipping.


October 04, 2011

Oven-Toasted Ham, Brie and Apple Sandwiches

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There are so many amazing flavors of fall it's hard to pick just one. There have been massive amounts of recipes surfacing since summer left with the best of fall ingredients like pumpkin, maple, butternut squash, apples and always those wonderful, comfy Sunday football favorites like bratworst.

Paul and I have been more than busy the past couple of months and really haven't spent much time together doing the things we love so, in true Paul fashion, he bought tickets last minute for us to head south to West Point for the weekend to see the Army vs. Tulane homecoming football game.

A guy after my own heart {points for Paul}! There is nothing better to me than a crisp fall day out at a football game, plus the drive up the mountian to West Point is absolutly breathtaking.
I wanted to pack lunches for us to bring up to the game because it was just going to be the two of us so I thought rustic fall sandwiches would be a great fix after our pretty drive and before we were on our feet screaming for our Army boys.
It was raining out and we were stuck in a bit of traffic before we got there so it didn't take long once we parked for Paul and I to rip open those sandwiches and chowed down.  
The cheese was still nice and gooey, so perfect.
I was a happy girl.
Randomly we ran into a Major in Paul's unit and she had a great tailgate going on so who were we to decline such a fabulous offer when we were asked to join them.
Hooray Tailgates!!!

I clearly didn't get the memo about the 90% rain forecast for the weekend and was the only one in sight wearing flippers. 
{Just my small way of dragging summer out as long as I can.}
Walking into Michie Stadium, the home of the Army Black Knights, was quite the experience. Being that an enlisted military man we were able to cut the big entrance lines and go right to military entry (very quick) and we were in right away. Walking around up to our seats you couldn't help from getting oober excited with a huge grin across your face because all the camoflage and military uniforms just set the spirits and tone for the game... you knew it was going to be awesome.  
A couple beers, a hearty sandwich and a dry seat to the game... Yup, we're having a great day!
As you can see we also had excellent seats, I think only about 12 rows back from the sidelines so we had the perfect view of the games and could follow every play which was a huge change from the Jets game where if it wasnt for the jumbo-tron you had only a fauge idea where the ball was.

On the 30... and we got the ARMY 1st Down!
Westpoint has one of the most unique ways to play-call during the game. In perfect sync you will see the offense line up, wait, wait, and then drop to a knee to see the changed call.

However, the play calls were all coming from pictures of American figures, Infantries, and military symbols... how cool. Literally they would throw the signs up right before each play and I just thought it to be so very cool.
Half-time, half-time, half-time!
So we had planned on heading over to the Beer Garden for a few freshies at half time until we got a call from Paul's Colonel, who also just so happened to be at the game, to join him and a few other Army guys from his unit at their tailgate.

Directions were as follows:
"Go out of the stadium, up one lot, pass the clean portos to the Scooby Doo van".
Clearly I was hysterical over this.....

So again, after a couple beers and some halftime snacking we headed back into the game because we heard the canon go off which meant they already kicked off.
{canons are so helpful that way}
Army is probably the one and only college football game you can go to where every single scored touchdown canons get shot off. 

{And they are not baby canons either} 

These are massive, stadium rumbling canons that if you dont know they are coming with scare the bejesus out of you... but all in good fun.
Plus, thoughout the game there were numerous honorable mentions, color guard flags, alumni, service men and woman recognitions and every West Point student dressed in uniform supporting and cheering on their team. The experience alone was unforgetable.
We were having such a great day, so of course I had to capture our fun!
Ooops, he wasn't looking.
There we go {...overdramatized, lol} but so happy!
Go Army!

This sandwich screams fall to me and was the perfect packed lunch for a rainy football game but would also be a great take-along to apple picking or to the park for a really comfy causal picnic.

It's simple to throw together and the combined flavors are reason alone to love the fall. The cheesy brie melts over the soft apples and ham and the arugala gives a nice green crisp to each bite. It was like warm fall comfort wrap up in lunch. 
Wrap up a fabulous lunch for good company, sit back, relax and enjoy the leaves falling.

Happy Fall!

Oven-Toasted Ham, Brie and Apple Sandwiches
Photos by A Healthy Jalapeño 

Recipe adopted from Fine Cooking

4 med Portuguese sub rolls
7 oz. brie, most of the rind trimmed off and thinly sliced (slice the brie cold)
1-1/2 medium concord apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups)
1 cup fresh arugala
3/4 lb. low sodium ham, thinly sliced
2 Tbs. whole-grain Dijon mustard

Position a rack in the center of the oven, or toaster oven, and heat to 425°F. Split the sub rolls lengthwise, open them up like a book, and top one side with the mustard and the other with arugala. Then fill the sub bottom up 
with the ham, sliced apples, and then top with the cheese. Set on a baking sheet wrapped up with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.

Cut in half, and serve.