Salami and Cheese Baguette

When you eat something glorious, like the #3 sandwich at Larchmont Village Wine, but 3,000 miles of distance prevents you from eating it regularly, you've got to get creative and MAKE IT AT HOME.  Sorry for shouting, but I guess I'm yelling at you to MAKE THIS AT YOUR HOME because it is just such a divine sandwich.  Soppressata salami, manchego cheese, mixed greens, a sundried tomato spread and oil and vinegar all live between a sliced crusty baguette.  You can add things, like avocado (which I did obviously) but it truly is magnificent on its own.  

To make the sandwich at home, first make your sundried tomato spread.  I found a delicious store-bought paste that I combined with mayo, but if you can't find that you can finely chop (or process) jarred sundried tomatoes instead.  The ratio of mayo to s.d.t. is really up to you, but I did about 1/4 cup to 2 tablespoons.  I made two sandwiches and had some extra spread, which I will happily use up another day in a wrap or on breakfast toast.    

The most important part of this sandwich is the bread.  Go out of your way to find GOOD stuff, because that's what Ina would do.  No but really, it makes a difference.  No one wants a challenge when eating a sandwich, so try to find a crisp, crusty exterior that's soft inside and easy to pull apart (with your mouth).  I went with a standard baguette, but ciabatta would be yummy too.  

Slice your bread, and slather one side with your spread and the other side with mashed avocado (if using).  I always salt my mashed avocado, FOR YOUR INFORMATION.

Build up your sandwich with salami, sliced manchego and mixed greens (in this case I used arugula). Drizzle with just a touch of olive oil and balsamic vinegar.  

Enjoy immediately with your favorite chip and flavored seltzer (or red wine if you're my mother and you're not pregnant).  This sandwich is a delight and you won't regret it!  Until I'm back in California and can get the real deal, I will be making these often.  

Meatless Meatballs

I am not solely a plant-eater, but these meatless meatballs are the best I've ever had!  Not only are they packed with delicious flavor, but the texture rivals the real deal.  Perhaps the best part?  The recipe requires 5 ingredients: cheese, breadcrumbs, onion soup mix, eggs and nuts.  Voila!

However, as always, feel free to play around with this.  I like to do half cheddar, half Parmesan... and I'm sure mozzarella would also be yummy.  The original recipe calls for walnuts, but I like pine nuts, SO THERE.  Nut allergy?  I bet finely chopped mushrooms would offer a delicious "meaty" quality.  And while we're talking vegetables, chopped spinach, carrots or zucchini would be ideal to sneak in for some added nutrition.  The possibilities are endless!  

My friend sent me the recipe, and she swears the longer you let them simmer in the marinara, the "meatier" they become.  But you could also let them simmer in a broth for a soup, or a cream sauce or, or... I don't know.  You tell me.  Food is exciting!!  I hope you enjoy.     

Meatless Meatballs

Yields: 15 meatballs

Printable Recipe

4 eggs, slightly beaten

1 envelope Onion Soup Mix

1 cup grated Parmesan

1/2 cup grated Cheddar

3/4 cups pine nuts, toasted

1 cup Italian breadcrumbs

After toasting the pine nuts, place in a food processor and grind until nuts become fine and powdery.  Remove to a large bowl, and mix in all the other ingredients.  Combine and place in the freezer for about 20 minutes, allowing mixture to set.  Preheat oven to 375, lightly grease a baking sheet, and roll into balls (roughly golf ball-sized).  Bake for 20 minutes.  If desired, you may then simmer meatballs into a sauce (the longer they simmer, the "meatier" the texture).  Enjoy!

  

Ricotta-Stuffed Squash Blossoms

If you follow my Instagram Stories (also referred to as compete-and-utter-nonsense) then you know I recently grew a pumpkin plant that rival's Jack's giant beanstalk.  Well, it didn't quite reach the sky, but it did coil itself around every other living thing in my front yard and crept its way towards our porch door.  Because it wanted to come inside.  And live with us.  And eat my children.  

  

No, no, I kid...this was not a scary pumpkin plant!  It was my friend!  Every morning I would sit beside it with a cup of coffee, and we would chat.  Or, I would chat, and it would listen.  The chats led to songs, which led to me deciding I should share my morning ritual with the Internet World.  Was that a good decision?  Hahahahaha.  Hahaha.  I mean, what even is a good decision, am I right?

Anyway.  Then one day I cooked my plant and murdered it, The End!

FINE.  I'll tell you more than that.  Over time, the plant bloomed blossoms.  Is that a sentence?  But there were no pumpkins.  I turned to the Internet World once more, and asked them where my pumpkins were.  7913 answers later, I came to the conclusion that my blossoms were NOT, in fact, going to produce pumpkins for me this year.  I confirmed this with a professional, and thhheeennnn I cooked my plant and murdered it.  The End Again!   

For those curious about the method I chose to make my stuffed, fried squash blossoms... 

I followed this recipe.  They were delicious, but next time I might try a tempura batter instead of using bread crumbs.  See below for more things I learned along the way... and thank you for joining me on my pumpkin plant journey!    

1. If you fry a cheese-stuffed shoe it will probably taste good.

2. You can have a black thumb and still grow a pumpkin plant.

3. All of my Instagram followers are pumpkin experts.

4. Regina Falange lives on.

5. My neighbors don't mind me singing to nature.   

1-Minute Lentil Dip

You guys, I've discovered the most delicious, effortless dip in all of the land.  Me, I've discovered it, no one else, ALL the credit lands HERE.  No, that is a lie.  My friend's mom made it for me, and she discovered it from Trader Joe's.  In fact, when I went to TJ's to buy the 3 ingredients - that's right, THREE ingredients - required to make it, the employee ringing me up said, "best. dip. ever."  He knew.  From eyeing my feta cheese, cooked lentils and bruschetta sauce, he knew what I was up to...

  

There's really no recipe.  You combine everything and, voila!  You have a dip that's best served, in my opinion, with Trader Joe's Pita Crackers.  (By the by, this post has NOT been sponsored by TJ's...I'm just a loyal fan.  Remember "2-Buck Chuck?"  Oh, those were the days...)  

However, if you like measurements and all that jazz, you can find the recipe HERE.

Carson pointed out it's not the most appetizing dip in all of the land, and he has a point, but that doesn't matter.  One bite and you will agree.  

Also, TJ's calls it a "salad" - but I'm not down with that.  It's a dip, if you ask me, and that's where I stand.  The End.

Muffuletta Sandwiches

Hello.  I love sandwiches.  I love them like Joey Tribbiani loves them, and yes, I had to google how to spell "Tribbiani."  I think if I had to pick, a good Italian sandwich would be my favorite.  I still dream at night about "The Godmother" from Bay Cities in Santa Monica.  It is literal PERFECTION. Do you have a favorite?  I also love a good turkey, mayo, lettuce and tomato on a soft roll stuffed with crunchy potato chips.  Should we talk about sandwiches for another hour?  No?  Ok.

Recently, I went to see Dave Matthews Band at Jones Beach on Long Island.  I know!  I did a cool thing!  I'm still fun!  We even rented a party bus and went early to tailgate, which is where these sandwiches come in.  I wanted to bring something that would be easy to eat yet robust - something to, you know, stand up to all the adult beverages we brought.  These.  Were.  Perfect.  

The "muffuletta" sandwich is usually served on ciabatta or focaccia and consists of various Italian meats, cheeses and a signature olive salad.  You could probably buy a store-bought version of the salad that would work, but for this recipe I made my own and it was totally worth it.  I only wish I had doubled it so I could have leftovers for dipping with crusty bread.  Since it's too hot and humid EVERYWHERE to cook, you should probably make these sandwiches and call it a day.  Joey Tribbiani would be all like this...   

  

{You can find the recipe HERE.}

I see you, Jimmy.  

You can't hide.  

Flattening the sandwiches.

Party bus ready!

Brazilian Cheese Bread

Have you ever been to a Brazilian restaurant and had these bad boys?  Do I sound really cool and hip when I say things like "bad boys"?  Anyhoo (there I go again), they are light and fluffy balls of goodness filled with ooey, gooey cheese.  Cheese Balls.  Best part?  They are gluten-free.  Way bester part (because I enjoy gluten)?  They are SO EASY TO MAKE.

I know what you're thinking.  How is baking your own cheese bread easy?  Just trust me.

I mean, look at the ingredients...

I count 6, and two of those 6 ingredients are cheese (Mozzarella and Parmesan).  No kneading, no rising, no effort at all.  Just a quick mix until a sticky dough is formed, a plop onto a baking sheet (wet your hands while you do this for less mess), and a perfect roll will form in your oven.  

They are best eaten warm, but you can easily reheat them later or the next day (or the next).  Please make them this weekend and then we can all be cheese ball experts!  

Recipe I followed HERE.   

Leftover Turkey Enchiladas

Happy Thanksgiving!  Oh, sorry, what was that?  The holidays are over and you don't want to think about them ever again?  Ok, I get that, makes sense.   It is a new year, after all.  How are we all doing with our resolutions?  (Don't throw things at me for bringing this up.)  So far I'm doing ok... I've flossed my teeth (three times), I've meditated (once) and I drank some tea last night instead of wine!  I'm okay with that progress for Day 10.  Baby steps.  

I brought up Thanksgiving because these yummy enchiladas are made with leftover turkey breast... do you get it now?  But if you don't have any of that succulent white meat in your fridge, you can still make this dinner with shredded chicken.  I followed the recipe pretty closely, only substituting Greek yogurt for sour cream.  It's full of flavor, perfectly spicy and a great way to shake up your Taco Tuesday routine.  (For kids who might not like spice, I would omit the chipotle peppers.)  

Recipe HERE.

Shredded Brussels Sprout and Ricotta Toast

Wait just one holly, jolly second.  How is it already December??  And not just December, December 5th??  A sixth of the way through the month.  That's correct, yes?  I like food, not math.  Anyway, I'm overwhelmed, but aren't we all.  It's that time of year when as much as we want to only feel joy and merriment, the stress of keeping up with shopping, holiday cards, parties, THE ELF ON THE SHELF, etc, etc, can often take over.  If only we could add 5 or so more hours to each day (or if only I could stay up past 9pm).  Alas, I'm trying to slow down as much as possible, especially this year, and remain more present.  In doing so, I'm capable of enjoying so much more.  And it probably won't surprise you, but what I love most about the holidays (other than family) is the FOOD.  

   My sister made these toasts as a Thanksgiving appetizer, and they were so good I couldn't wait to make them again.  Creamy ricotta is spread on crunchy bread and then topped with shredded brussels sprouts that are tossed in a bright, lemony, mustard dressing.  There are toasted pine nuts, yummy shallots and in the original recipe, golden raisins, however here I omitted those and added pomegranate seeds for color.  Aren't they perfect for a Christmas cocktail party?!  I think so.  

Alright, time to finish my holiday cards.  Or, in the spirit of slowing down, take a nap.    

Recipe HERE.

Mozzarella Panzanella

When is a celebrity going to name their kid Panzanella?  It's about time, right?  There is a human being named Reality Winner living amongst us, after all.  We could call her 'Zanella' for short.  Or him, I'm not trying to assume Panza would be a girl.    

What am I saying.  I'm so tired I don't even use question marks when I'm supposed to anymore.  I type nonsense about children being named after bread salads.  I blog once every 17 days (but don't worry, almost every day I have that moment when I'm not sure if I put on deodorant).

Let's be serious, though, and less gross, and talk about how underrated bread salads are.  A leafy green usually takes the spotlight when it comes to salads but in this case a crusty, crunchy bread is paired with sweet, juicy tomatoes, crunchy peppers and onions and a tangy, garlicky dressing.  I added loads of creamy mozzarella and some diced avocado to mine, because I win at life.  I followed Her Highness Ina's recipe, however this is a really versatile salad that's easy to throw together with a number of things in your fridge.  You can use store-boght croutons or toast up a nice sliced bread or baguette you happen to have on hand.  My favorite part of this particular recipe are the salty capers and the fresh basil - it's really the perfect summer dish or future name for your child.         

Recipe HERE.

TODAY tonight: Smoky Bacon Mac & Cheese

Goooooood morning, Internet!  I'm back with another TODAY tonight, which is a series where I make something at home that Carson ate at work and absolutely loved, mostly just to get him to shut up about it.  Just kidding!  I love hearing him talk!  Anyway, after he tried this Smoky Bacon Mac & Cheese (along with the gruyere and caramelized onion one) he said it was probably the best thing he's ever eaten on the show, and that Matt Lauer shared similar sentiments.  That's a pretty good review, if you ask me.  We had some friends over this weekend so it seemed like the perfect opportunity to make it and it, was, delicious.  Delicious enough to use commas inappropriately.  It's made with smoked gouda and pepperjack cheese, applewood smoked bacon and seasoned with cayenne and paprika... which all contribute to the most wonderful smoky flavor.  And it doesn't hurt that you use bacon fat to make the roux.  Definitely try it at your next gathering, especially if you're a bacon fan, and if you try the other one please send me your thoughts!   

Recipe HERE.

Cheesy Green Rice Casserole

There was a time in my life when my younger sister and I lived together, and we ate chicken and rice every night.  We usually threw in some onions and green bell peppers, and there was always cheddar cheese on top.  We would start with a small helping and then we would go back for more, and more and more, because we are sisters, and we are the same.  We usually drank Bacardi and Diet Coke as well, and we watched stupid television.  I can actually taste all of this as I type.  Especially the rum.  

This cheesy rice casserole reminded me a little of our chicken and rice nights.  Maybe because it was very simple to make?  Comfort food at it's best?  Or maybe because it's a casserole, and my sister and I come from the Land of Casseroles (aka Midwest).  All I know is I LOVED this.  It's the perfect thing to make if you have a lot of leftover rice (or if you have the "boil in a bag" kind like me).  And while I added finely diced broccoli and peas, you could really throw anything in here.  Cubed ham, bell peppers, onions, chicken, etc.  The result will be the same delicious, cheesy dish.  I used a can of coconut milk, but I'm sure you could substitute that with 2 cups of regular milk, however I loved the subtle flavor the coconut milk offered.  Make this tonight!  And drink some rum with your sister.

Cheesy Green Rice Casserole
(Serves 8-10)
Printable recipe

2 cups cooked rice
2 cups broccoli, finely diced
1 cup frozen peas, thawed
1 13.5 oz. can coconut milk
1/2 cup cream cheese, softened
1/2 cup grated cheddar
Salt and pepper

Preheat oven to 400 degrees.  In a large bowl, mix together rice, broccoli, peas, coconut milk and cream cheese.  Season to taste with salt and pepper.  Place mixture in a 9x13 baking dish, and sprinkle with grated cheddar.  Bake for 15-20 minutes, until cheese is bubbly and golden.

Butternut Squash, Leek and Ricotta Toast

It's fall!  My house has vomited up Halloween decorations!  I'm not sure if there is anything more satisfying in this world than the $1 bin at Target.  Are you with me?  Well, maybe this appetizer that I sort of made up last night.  I could eat ricotta on crusty bread any day, but add roasted butternut squash and caramelized leeks and a drizzle of balsamic glaze??  I could REALLY eat that.  I mean, I did really eat that.  Last night.  I ate a lot of it.  It's the perfect appetizer for your next cozy get together.  You know the kind, where you're all wearing chunky sweaters and drinking warm cider around a fire and stressing about how Christmas is right around the corner.    

Butternut Squash, Leek and Ricotta Toast
Makes about 10
Printable Recipe

1 cup diced butternut squash
1 Tbsp olive oil
1 leek, sliced
2 Tbsp unsalted butter
Salt and pepper
Ricotta
Small baguette, sliced
Balsamic glaze

Preheat oven to 400 degrees.  Place butternut squash on baking sheet, and toss with olive oil and salt and pepper.  Place sliced bread on another baking sheet.  Put both pans in the oven, and roast squash for 10-15 minutes and bread for about 10, flipping once to prevent burning.  Meanwhile, melt butter over medium heat in a small skillet.  Add sliced leeks and season with salt and pepper.  Saute for 10-15 minutes, until leeks begin to caramelize.  Set aside.  To assemble, spread ricotta on each slice of bread.  Top with some leeks and butternut squash.  Drizzle everything with balsamic glaze and sprinkle with some coarse or flaked salt.