Potato Chip Grilled Cheese

Posted in Lunch, Recipes

Ingredients:

  • 2 Tbsp. butter, cut into three even pieces
  • 2 slices hearty white bread
  • 2 slices American, Cheddar, or Jack Cheese
  • 1 big handful potato chips
  • Kosher Salt

 

Melt 1/3 of butter in a large non-stick skillet over medium heat until foaming subsides.  Add both bread slices and cook, until pale golden brown on bottom side, about 2 minutes. Transfer to a cutting board toasted-side-up. Place cheese slices on top of one slice, add potato chips pressing down to break them gently, then close sandwich, with both toasted sides facing inwards.  Melt one more piece of butter in the skillet and reduce heat to medium low.  Add sandwich and cook, until  golden brown, about 5 minutes.  Remove sandwich. Add the remaining butter.  Return sandwich to skillet cooked-side-up. Season with salt.  Cook, until second side is golden brown and cheese is melted, about 5 minutes. 

 

Joe’s Watermelon & Feta Salad

Posted in Lunch, Recipes

Ingredients:

Dressing:

  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. lime juice
  • 1/4 tsp. each salt & pepper

 Salad:

  • 1/4 small red onion, thinly sliced
  • 1 lb  piece seedless watermelon, rind removed, cut into thin chunks
  • 1/2 seedless cucumber, cut in half horizontally, sliced
  • 3 cups baby arugula
  • 3 oz feta cheese crumbled

 In a bowl, whisk together dressing ingredients. Add onion and let sit 10 minutes.  Add watermelon, cucumber and arugula to bowl. Gently toss to combine.  Top salad with crumbled feta and serve. 

 

Hummus, Red Onion & Swiss Panini

Posted in Lunch, Recipes

 

Ingredients:

  • 2-8 inch pitas
  • 1 tbsp. olive oil 
  • 1/4 cup hummus
  • 2 oz Swiss cheese, thinly sliced
  • 4 slices red onion
  • 1/2 cup alfalfa sprouts
  • Pinch salt & pepper

Brush one side of each pita with oil. Place one pita on a work surface, oiled side down, and spread with hummus. Layer with cheese, onion and sprouts. Sprinkle with salt & pepper. Cover with remaining pita, oiled side up, and press gently to pack. Place sandwich in grill, close the top plate and cook until golden brown, about 3-4 minutes. Cut into wedges.

Cookie Butter Grilled Cheese

Posted in Lunch, Recipes

Ingredients:

  • 1 medium banana, sliced
  • 1 tsp honey
  • 2 slices sandwich bread (Gluten Free or regular)
  • 1 tbsp. Roland Cookie Butter
  • 2 oz cream cheese, thinly sliced

Heat a small skillet over medium-low heat.  Add the banana slices and drizzle with honey.   Cook for 3-4 minutes on each side until caramelized and golden brown.  Remove from skillet and set aside.  Head a griddle pan, Panini press, or skillet over medium heat.  Butter one side of each piece of bread.  Place one piece of bread, butter side down, on the pan.  Spread a thin layer (1 tbsp.) of Cookie Butter on the bread, top with bananas and cream cheese.  Spread the remaining Cookie Butter on top of the cream cheese, and place the other side of bread on top of the cream cheese, butter side up. Cook sandwich for 3-4 minutes on each side until the bread is toasty and the cheese is melty.

 

Viola’s Baja Quesadillas

Posted in Lunch, Recipes

Ingredients:

  • 2 Flour Tortillas
  • 1 1/2oz Jack Cheese (shredded)
  • 2 Tbsp. Viola’s Baja Relish
  • Cooking Oil

Heat oil in a skillet or on a griddle.  Lightly fry one side of the tortillas in hot oil, until slightly crispy.  Add 1/2 of the cheese to half of each tortilla, carful not to spread out to the edges.  Add 1 Tbsp. Viola’s Baja Relish  down the center of each tortilla.  Fold over.  Fry on each side until lightly browned and crispy.  Cut each quesadilla into 4 slices.

Serves 2-4

 

Chili-Spiced Barramundi Fish Tacos

Posted in Lunch, Recipes

Ingredients:

  • 5 oz barramundi fillet
  • Pinch of salt, pepper, cumin and chili powder
  • 1 tsp. olive oil
  • 2 corn tortillas
  • 1/2 tomato, chopped
  • Handful green cabbage, shredded
  • Handful of cilantro, chopped
  • Lime

Season the barramundi fillet with salt, pepper, cumin, and chili powder. Grill (or sauté in 1 tsp. olive oil over medium heat) for 5 minutes. Flip and cook for 2 more minutes.  Divide fish between 2 warm tortillas.  Serve with chopped tomatoes, shredded cabbage, fresh cilantro and a squeeze of fresh lime.

 

1 serving

 

Mini Grilled Caramelized Onion & Brie Sandwiches

Posted in Lunch, Recipes

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 1/2 lbs  onions (about 2 large), thinly sliced
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp minced fresh thyme
  • 1/4 tsp freshly ground pepper
  • 1/4 balsamic vinegar
  • 1 1/2 baguettes, sliced into about 40 slices
  • 1/2 cup unsalted butter, softened
  • 8 oz thinly sliced Brie cheese, rind removed

Melt butter in a large skillet over medium-low heat. Sauté onions, sugar, salt, thyme and pepper for 15-20 min. or until onions are walnut brown. Add balsamic vinegar and continue to cook for about 1 minute or until vinegar has evaporated.  Butter baguette slices and lay them, buttered side down on a work surface.  Spread a scant tbsp of the caramelized onion on unbuttered side of half the baguettes.  Top with a slice of Brie.  Top cheese with a baguette slice, buttered side up.  Heat a large nonstick skillet over medium heat. Cook 4-5 mini sandwiches for 1-2 min. per side or until golden brown.

 

 

Sliced Meatball Panini

Posted in Lunch, Recipes

Ingredients:

  • 2 tbsp. olive oil, divided
  • 8 cooked meatballs, cut into 3 or 4 slices
  • 1 cup marinara sauce
  • 2 hoagie buns, split
  • 2 oz provolone cheese, thinly sliced
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup shredded mozzarella cheese
  • 2 tbsp. freshly grated Parmesan cheese

In a skillet, heat 2 tsp. of oil over medium heat. Add sliced meatballs and cook, turning once, until browned on both sides, 4 to 5minutes.  Add marinara sauce, reduce heat to low and simmer until meatballs are heated through, 8 to 10 minutes.  Remove from heat, keep warm. Place buns, cut side down, on a work surface and brush crusts with the remaining oil.  Turn rolls over and, on bottom halves, evenly layer with provolone, meatballs and sauce.  Sprinkle with basil, mozzarella and Parmesan.  Cover with top halves and press gently to pack.  Place sandwiches in grill, cook until golden, 3 to 4 minutes.

 

 

 

Raw Kale & Avocado Salad

Posted in Lunch, Recipes

Ingredients:

  • 2 bunches Kale with stems removed, thinly sliced
  • 4 Tbsp. olive oil
  • Juice of 2 lemons
  • 1 Tbsp. sesame oil
  • 2 Tbsp. Bragg Liquid Aminos
  • 2 cups cherry tomatoes
  • 1 shallot, thinly sliced
  • 1 cup raw pumpkin seeds
  • 2 ripe avocados, cut into chunks

In a large bowl combine kale, olive oil, lemon juice, sesame oil and liquid aminos. Massage liquid into Kale leaves for a few minutes, until kale is bright green and begins to break down.  Add the tomatoes, shallot, seeds, and avocados.  Serve cold or at room temperature.

 

 

Corned Beef Bagels

Posted in Lunch, Recipes

Ingredients:

  • 2 plain bagels, split down the middle
  • 2 tbsp butter, melted
  • 1/2 cup Pastorelli Pizza Sauce
  • 2 oz Stoneridge Ranch Corned Beef
  • 1/2 cup shredded Fontina Cheese

 

Place bagels, cut side down on a work surface and brush the crusts with butter. On the bottom halves, evenly layer with corned beef and Fontina.  Cover with top halves and press gently to pack.   Place sandwiches in the grill, close the top plate and cook until brown and gooey, abut 5 minutes.