I have always loved a good sandwich, especially for lunch on the weekend.
MGG and I invited some friends over this weekend to hang out by the pool and have lunch alfresco.
Even though it's majorly hot outside sitting by the pool, taking the occasional dip seems to make things better.
So for a casual get together I decided to make a favorite sandwich of mine from way back. The Club Sandwich has been around forever, but you don't seem to see it too often. A few weeks ago I saw one on the menu at Corner Bakery and it reminded me of how much I really love this sandwich. All the layers, textures, and flavors just work. So I set out to my own version of their Uptown Club by using my favorite meats and ingredients.
Buy the freshest ingredients you can find, great bread, and thinly sliced deli meat. This makes for a fabulous tasting sandwich. Served along with a big bowl of various fruits, potato salad, and some ice tea or beer and you are set. All our guests enjoyed the meal. I even got a "This is the best sandwich ever!" compliment. Don't you love that?
But don't take my word for it. Judge for yourself.
Enjoy!
Beth's Downtown Club
makes 1 sandwich
2 slices of bacon
3 slices of country bread
1 large lettuce leaf
2 oz deli thin sliced turkey
2 slice swiss cheese
2 slice of tomato, thinly sliced
2 oz deli thin sliced ham
3 slices of avocado
mayo
mustard
Cook your bacon in a skillet over medium heat, until brown and crisp, turning once. Remove from skillet to a paper towel and set aside. Toast your slices of bread until golden brown. On one slice of bread spread one side with mayo. Add the lettuce, sliced turkey and top with bacon pieces.
On the next slice of toasted bread add mustard to one side of the bread. Place the bread mustard side up on the sandwich. Add the cheese and tomato slices, sliced ham and avocado. With the last piece of bread spread mayo on one side and place that mayo side down on the sandwich. Cut in half on the diagonal and serve.
In honor of National Ice Cream Month I've made two different homemade ice creams!
Two basic flavors that can't be beat...vanilla and chocolate.
Today I'm sharing with you the vanilla recipe. This is an old, old recipe that I got from my mom. It originally came from her cousin Maxine. The note on the index card said, "One of the best vanilla ice creams" so I had to try this out.
This ice cream is Philadelphia Style ice cream, which contains no eggs, and doesn't involve cooking the mixture. This style is quick and easy to make. You'll have the mixture made in no time which means....ice cream that much faster! Don't you love that?
I decided to lighten this recipe up a little bit by using fat free half and half and using a sugar substitute blend. To give it more pizzazz I used ground Tahitian vanilla bean which imparted flecks of vanilla throughout the ice cream. It turned out so pretty!
The overall results were that this ice cream is a winner! Creamy and smooth, both MGG and I love it. I could hardly wait for it to set up in the freezer. I really wanted to just dip my face in the bowl and eat it but I refrained myself. It really is that good.
So try this version and let me know what you think. You can always substitute full fat half and half and all sugar in equivalent amounts to obtain luscious results.
Enjoy!
Old Fashioned Vanilla Bean Ice Cream - Lightened Version
2 cups whole milk
2 cups fat-free half and half
3/4 cup sugar (I used 1/4 cup + 2 Tablespoons Splenda Blend)
2 teaspoons vanilla, vanilla paste, or ground vanilla bean
In a medium bowl whisk all ingredients together until sugar dissolves. Pour into a bowl of an ice cream freezer. Freeze according to manufacturer's instructions. Trans
fer to an airtight container. Cover tightly and freeze several hours until set.
It's been a busy week.
A new branch of my favorite grocery store decided to close it's doors this week. It's so sad to see such a beautiful store, fully stocked...always...have to close it's doors due to lack of patrons. This place was never, never crowded. With 8 checking lanes only 1 was open every time I went with little to no wait in line.
Amazing. Where do all the people that live in that neighborhood shop? They must being going to local ethnic stores, or outside their area to another chain grocery store.
So last Wednesday the store advertised 50% off of everything....I mean everything...in the store. OMG...I've stopped by to pick up a few items before the store closed this week and couldn't find a place to park! Wondering what was going on I spotted the 50% off sign. NOW the people come.
So there must have been about 200 people in the store shopping. All the wine, pasta,candy, canned goods etc...the items were endless (and so was the check out line). Not wanting to fill my house with random items that I have no place to store, I browsed through the items and chose big ticket items I would get the most bang for my buck. I got Parmesan cheese wedges I can freeze. Expensive balsamic, sherry, and champagne vinegars. Various oils such as walnut and hazelnut. All at 50% off! I found some specialty gourmet spices such as saffron to add to my cart. I hit the jackpot!
I can't wait to cook with my new items....but today is not the day. I spent 45 min in line to check out (I kept saying "is this worth it?") But what the heck. I stood there, laughed with the other people in line to pass the time, watching others keep leaving their cart to run and get one more thing!
So I'm home around 7 pm and I'm tired. Time for dinner and I want comfort food. This Mediterranean Lemon Chicken it just what I'm craving. Easy to make with either chicken tenders or chicken breasts cut into long strips. A few veggies, some lemon which makes a great sauce, all served over some Basmati rice. Don't you love the flavor of Basmati rice? This meal will take you to a comfort zone you won't want to leave.
Enjoy!
Mediterranean Lemon Chicken
serves 4
2 T butter
1 lb chicken tenderloins
1 8 oz pkg sliced mushrooms
1 red bell pepper, cut into thin strips
2 T flour
1 14.5 oz can low sodium chicken broth
1 t lemon zest
2 T lemon juice
1 t fresh thyme, chopped
salt & pepper
cooked Basmati rice
In a large skillet melt butter over medium heat. Add chicken and cook 4 minutes. Add mushrooms and bell pepper and cook an additional 5 minutes or until chicken is done and vegetables are tender. Add flour and cook, stirring for 1 minute. Add broth, zest, juice, and thyme. Cook about 4 minutes until thick and bubbly. Season with salt & pepper to taste. Sever over rice.
