Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts

Sunday, December 20, 2015

Please Welcome Guest Toni Lo Tiempo!


The main character in my Nick and Nora mystery series, Nora Charles, is an ex-investigative reporter who returns to her hometown to take over her mother’s sandwich shop after her death. Many people ask me if Nora is patterned after myself. Well, all I can say is when I was younger I did want to be Lois Lane when I grew up, but to be quite honest I was never any great shakes in the kitchen.  Nora Charles is more of a Lois Lane meets Paula Deen type of person.
However, I must admit that in the past year I have started cooking more, and I credit the Rangemate that I bought on QVC with my new love of cooking.  For those of you who have never heard of it, the Rangemate is a device that turns your microwave into an oven. That’s right, an oven! I’ve cooked chops, steaks, even a roast – and they all come out moist and delicious!
That being said, I thought I’d share one of my favorite Rangemate recipes:  Lemon Breaded Chicken


For this you will need:
Sliced chicken Breasts (I prefer the thin sliced)
½ cup Lemon juice
½ clove garlic, finely chopped
1 cup breadcrumbs



Take your Rangemate and cover the bottom with PAM, or EVOO, whichever you prefer.  Take your chopped garlic, and mix it into the lemon juice.  Then take your chicken breasts, dip into the lemon/garlic juice, roll in breadcrumbs until covered, and place in Rangemate.  Cover Rangemate and put in microwave. Micro on High 8-9 minutes.  You will have moist, delicious lemon breaded chicken  that would take you at least an hour in a regular oven in minutes!   And I promise you…it’s EVEN BETTER than Debra Barone’s famous lemon chicken from EVERYBODY LOVES RAYMOND!

My character Nora, though, doesn’t own a Rangemate…yet.  But she is a fabulous sandwich maker. Here is one of the sandwich recipes from CLAWS FOR ALARM (out now!)  Nora names her sandwiches after famous personalities: today we’re going to take a look at her Antonio Banderas Cuban!
Antonio Banderas Cuban Special
Panini Bread (or long roll, if desired)
2 tablespoons mayo
Oil and Vinegar
Spicy Mustard
6 slices of Jack Turkey
6 slices of Italian Speck
6 slices of Colby Jack Cheese
Sliced Dill pickles
Olive Oil


Mix the mayo and oil and vinegar and spread liberally on panini bread (or roll if preferred)

Place layers of Jack Turkey, Speck, and Colby Cheese, spreading spicy mustard in between each layer.
Place sliced dill pickles on top, spread top of bread or roll liberally with spicy mustard.  Close sandwich, brush top of bread lightly with olive oil. Place under press or grill until cheese is melted. Slice and serve hot.
 


 
CLAWS FOR ALARM, book 2 in the Nick and Nora Mystery Series, out November 3!
“The purrfect sleuthy duo”* is back, and this time murder hits close to home for Nora Charles and her partner Nick, a stealthy little feline gumshoe groomed to solve a shocking crime.

Since inheriting her mother’s sandwich shop, Nora Charles is more about hot grilled paninis than cold-blooded murder—until her sister Lacey is arrested. The victim, an esteemed art collector and Lacey’s bullying professor, was stabbed in the heart. Apparently, all over a lousy grade. 

Off campus, things were just as dicey. The prof had an ex with secrets, a trophy wife set to inherit a fortune in masterworks, and a scorned student mistress. Going undercover, Nora realizes that investigating this crime is the biggest test of her sleuthing career. Because if she fails, even Nick’s animal instinct won’t be enough to rescue Lacey from a perfectly executed framing.

Born in New York City, T. C. LoTempio is the national bestselling author of Meow If It’s Murder, the first in the Nick and Nora Mystery series. She has been a staff reporter at the young adult magazine Susabella Passengers and Friends for more than a decade. When she isn’t reporting or writing novels, she and her cat Rocco fundraise for Nathan Fillion’s charity, Kids Need to Read!

 



Saturday, July 25, 2015

Chicken sandwich melt






After a sweltering week, we experienced a cool and very wet day recently. What to eat? It called for something warm and filling and yet we didn’t have time to make soup or simmer a stew. Plus we wanted to change up our lunches a bit and thought it would a bit of a thrill to turn on a burner before the next wave of heat and humidity.  Luckily, we had quite a bit of leftover cooked chicken.


This reminded me of a recipe from back in the day with chicken and creamy filling in a sandwich that was then French-toasted.  Of course, the recipe was long gone, but we had fun improvising in an attempt to duplicate it.
As usual with our recipes, everything is approximate. We assume you’ll vary the ingredients to suit your tastes.  

We tried this both ways: French toasted and also just lightly sautéed without dipping in egg. We loved it both ways, but our dense bread didn't absorb the egg mixture as well as a lighter (perhaps even white!) bread.  We'll give that a shot some other cool summer day.





All you need is:


4 slices of your favorite bread (We used six-grain Chia bread, but any nice bread will do - we think walnut or cranberry or both would be terrific).
4 – 6 ounces of cooked chicken, cubed
3 tablespoons of good quality mayo - we used reduced fat
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 ounces of soft cheese, grated – we used Havarti
2 teaspoons butter
1 tablespoon chopped chives, divided
S & P to taste
1 extra large egg
2 tablespoons milk


 
All you do is:




Mix the chicken, mayo, Dijon, grated cheese, lemon, 1 teaspoon chives and S & P and spread on the bread.  You could butter the bread first. We didn’t but might next time.  Cover with second slices.
You could make it ahead to this point.




Beat the egg and milk in a flat bowl.  






 Dip the sandwiches in and let the mixture soak in for a few minutes.  Turn to dip the other side.

Heat a sauté or frying pan and melt butter and 1 tsp chives until bubbly.  Cook the sandwiches over medium heat until brown.  Flip and cook until other side is browned too and the cheese inside has melted (a bit of a guessing game).   We're not sure who ate those photos, but it's pretty straightforward.




We tried this a second time without the egg. (There was a small mountain of cooked chicken in the fridge). Perhaps the denseness of the bread didn’t let the egg do its magic. We  liked second version just as much, so that will be the recipe we keep. It’s like a melt but with a crispy outside. Next time we’ll add a bit of lemon zest and maybe a few dried cranberries, if we’re not keeping them for the salad.


We served it with a crisp green leaf lettuce salad and a carrot salad (that’s where the cranberries were).  The carrot salad may be messy, but it's yummy.,  Next time we'll use an ice cream scoop.


Both versions were big hits and I hope one or the other will be at your house too. 



WHO ARE THESE PEOPLE?








That shadowy body known as Victoria Abbott is actually artist and photographer Victoria Maffini and her mother Mary Jane.  Together they write the book collector mysteries.  They are very happy to announce that THE MARSH MADNESS, the fourth in the series, is now available for pre-order by clicking the links below or through your favorite source of books!

If you haven't started this series yet, we're having a draw for a REVIEW COPY of THE CHRISTIE CURSE, first in the series.



 


 Just leave a comment below and your name goes in the hat.  Be lucky!






 

Or  Pre-order Kindle



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Saturday, August 30, 2014

Curried Chicken Pita Sandwiches #recipe @pegcochran


by Peg Cochran

These sandwiches can be served warm or at room temperature if you want to take them on a picnic!  

1 cup plain yogurt
1 tablespoon chopped mint*
Salt to taste

Mix mint and salt into yogurt and put in fridge for an hour or two.

* I used dried mint because I absolutely refuse to buy fresh mint!  Why?  Because it costs almost three dollars a bunch and in our old house (before we moved to our condo) I planted mint in my herb garden.  Big mistake!  By the second year I had enough mint to make mint juleps for the entire state of Michigan.  It just kills me to have to buy mint now!

2 boneless chicken breast halves or 4 skinless chicken thighs cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
3 tablespoons lemon juice
1 to 3 tablespoons curry powder depending on your tolerance for heat (1 is very mild, 2 is nicely spicy and even my husband can eat it and 3 is hot!)
3/4 teaspoon ground cumin
3/4 teaspoon paprika
1 bay leaf
1/2 14-ounce can chopped tomatoes
1/2 cup chopped walnuts
1/2 cup golden raisins
Pita rounds

Saute onion and garlic in oil.  Add chicken and cook several minutes until golden.  Add lemon juice, spices, tomatoes, walnuts and raisins.  Bring to boil, reduce heat and simmer 20 minutes or until chicken is done.  

Serve in toasted pita halves and top with yogurt sauce.  


Saute onions, garlic and chicken.



Love the colors of the spices!


Simmer chicken, tomatoes, walnuts and raisins


Fill pita halves and top with yogurt sauce




  

If you like culinary cozies, you'll like my Gourmet De-Lite series

For more information about my books visit my web site. Or my Facebook page