Recipe: Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard

Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard Recipe
Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard

  • 1 1/2   tablespoons country-style Dijon mustard
  • 1   tablespoon canola oil
  • 1   tablespoon chopped chipotle chile, canned in adobo sauce
  • 8   (1-ounce) slices gluten-free bread, lightly toasted
  • 8   center-cut bacon slices, cooked
  • 4   thin slices red onion
  • 2   cups baby spinach
    3   tablespoons seedless raspberry fruit spread
  • Directions
    • 1. Combine first 4 ingredients in a small bowl, stirring well. Spread mustard mixture evenly on 4 toast slices.
    • 2. Top evenly with bacon, onion, spinach, and remaining bread slices, pressing down slightly.
    • This sandwich is very easy to make and has a great combo of sweet, savory, salty, and spicy. This relish is also delicious spread on a Panini sandwich with grilled, sliced chicken and cheese.

Credit: Recipe by Martine Giddings and photograph from Oxmoor House.
Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


Recipe: Broccoli-Shrimp Scampi

Broccoli-Shrimp Scampi

Broccoli Flowerets
3 tablespoons olive oil
1 pound rotini pasta
2 tablespoons unsalted butter
4 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
4 cloves garlic, minced
1-1/2 pounds medium-sized shrimp
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons Italian-herb-seasoned bread crumbs

1. Heat a large pot of lightly salted water to boiling. Add broccoli to water and cook 3 minutes. Scoop broccoli from water and transfer to a 12-inch skillet, along with oil.
2. Return water to boiling and cook pasta as package directs. Drain and transfer to a serving bowl. Toss with butter, 2 tablespoons of the lemon juice and the garlic salt. Keep warm.
3. Meanwhile, heat broccoli and oil over medium-high heat until sizzling. Add garlic and shrimp. Cook for 3 to 4 minutes, or until shrimp is cooked. Add remaining 2 tablespoons lemon juice, salt and pepper. Stir in bread crumbs and serve over rotini.
Credit: Recipe is from a Family Circle magazine date unknown.

3 Recipes: Sliders

3 Slider Recipes

Slider-Style Mini Burgers
Recipe by Minnesota_Girl
“These remind me of my favorite fast food restaurant’s little burgers! Perfect appetizer to bring to a party!”
PREP 10 mins
COOK 40 mins
READY IN 50 mins
Original recipe makes 24 sliders
2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
1/2 cup sliced pickles (optional)
1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.
Credit: ALL RIGHTS RESERVED Copyright 2014
Bean-and-Veggie Sliders Ingredients
2 cups cooked kidney beans from Pot of Beans
1 cup steamed jasmine or basmati rice
1/2 cup shredded carrot
1/3 cup shredded broccoli
2 tablespoons grated ginger
2 tablespoons finely chopped fresh cilantro
1/2 recipe flavor base from Pot of Beans
1 tablespoon vegetable oil
12 small whole-wheat rolls, split
Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Cook’s Note
For the Chili Mayonnaise: Stir together 3/4 cup mayonnaise, 1/2 teaspoon Asian chili paste (such as sambal oelek), and a dash of toasted-sesame oil.
Pulse beans in a food processor until mixture resembles ground meat.
Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base.
Form into twelve 2 1/2-inch round patties (1/4 cup each).
Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
Credit: © 2014 Martha Stewart Living Omnimedia All rights reserved. Martha Stewart Living, January 2011
Meatball Sliders
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground turkey
1/2 cup panko (Japanese breadcrumbs)
1/2 cup water
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes
Arugula leaves (optional)
18 small soft rolls, split horizontally

1. Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
2. Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet.
3. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
4. Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD Can be made 1 day ahead. Cover; chill.
5. Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese. Cover with tops of rolls.
Credit: © 2014 Condé Nast. All rights reserved

Let’s Talk About Buckwheat

Cooked buckwheat
Buckwheat is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Buckwheat is often thought of as used while making pancakes.
It has a nutty grain flavor with some proven health benefits.
Low in calories, has fiber, magnesium, and a wonderful substitution for carbohydrates.
Medical benefits of eating buckwheat:
1.  Buckwheat contains a glucoside called rutin, a phytochemical that strengthens capillary walls.
2.  High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.
3.  Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetics.
Practical uses for Buckwheat:
1.  Buckwheat hulls are used as filling for a variety of upholstered goods, including pillows and zafu.
2.  In recent years, buckwheat has been used as a substitute for other grains in gluten-free beer.

Negative reactions:
Buckwheat can be a potent allergen. In sensitive people, it provokes IgE-mediated anaphylaxis.[28] The cases of anaphylaxis induced by buckwheat ingestion have been reported in Korea, Japan and Europe, where it is more often described as a “hidden allergen”.

Cooking Tips:
When cooking substitute Japanese soba noodles for your regular pasta, they are made with buckwheat.
If you are baking muffins or bread, replace half of the recipe’s white flour with  buckwheat flour, or use instead of bread crumbs to coat chicken or fish.

Happy Cooking Yall, Nana.
Credit: Content was taken from Family Circle November 2013 magazine and Wikipedia. Photo courtesy of Pinterest of unknown origin.

Slow Cooker Recipe: Gruyère Bacon Dip

Gruyere Bacon Dip

Gruyère Bacon Dip

Serve this dip with assorted vegetable dippers. It’s also tasty as a condiment spread on turkey burgers.
1/2 cup chopped onion
Cooking spray
4 ounces shredded Gruyère cheese (about 1 cup)
1/2 cup canola mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
1 (8-ounce) block fat-free cream cheese, softened
2 tablespoons chopped green onions
4 center-cut bacon slices, cooked and crumbled


1. Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.
2. Place onion in a 2 1/2-quart electric slow cooker coated with cooking spray.
Add cheese and next 5 ingredients (through cream cheese).
Stir until blended. Cover and cook on LOW for 1 1/2 hours or until cheese melts, stirring after 45 minutes.
Top with green onions and bacon.

Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.