Hot Chicken Meatball Sandwiches with Marinara, Mushrooms and Cheese

Remember those Cheese Stuffed Chicken Meatballs I posted about earlier this year?
I've made them a couple of times since then, and most recently I used them to make these hearty meatball sandwiches. 
I had some of the chicken meatballs in the freezer  so I just thawed them and warmed them up before assembling the sandwich.
If you saute the sliced mushrooms, warm the marinara and meatballs and keep everything warm while preparing the rolls, the sandwich assembly takes only minutes.
These require a sturdy rolls, a split and sliced baguette, or bolillo rolls. I used Telera rolls from the store (similar to bolillos, but a bit softer.)
It's best if you toast the cut side of the rolls under the broiler element of the oven until golden brown. After lightly toasting, I spread cut side of the rolls  with garlic butter and popped them under the broiler for another few seconds, then placed the cheese on the roll, and placed  under the broiler again until the cheese just began to melt.)  I used provolone cheese, but anything goes ~ your choice. If you like peppers ~hot or mild, by all means, add some.
I find the sandwiches are easier to manage if you cut each meatball in half (no rolling off of the bun.)
Just layer the rest of the ingredients any way you wish and enjoy. I serve them with a sharp knife and fork for easier eating ~ but if you're brave you might prefer eating them as you would a traditional sandwich, and with napkins!
Since it's summer and basil is growing, I tucked in a few leaves. If you don't care for it, or it's not in season just omit.
Thank you for coming by today I hope you're having a great week!
Bon appétit !
~mari

Banh Mi (My version of the Vietnamese sandwich)

My version of the popular Vietnamese sandwich is a cross-cultural version. 
You see, I no longer live in an area with a sizable Vietnamese population, and  I miss  my favorite Vietnamese foods.  But none are to to be found within a 2+ hour drive from my home. :(
What's a girl to do??
Well, improvise!
Not exactly authentic, but close enough for my tastes and the bonus is, this one uses a favorite of mine Carnitas which I normally have on hand in the freezer. 

Carnitas: A Mexican dish of little pieces of simmered and browned pork. Usually just seasoned with salt (and maybe some black pepper). I love carnitas!
Carnitas, also lend themselves to a number of other recipes . . .  So when I make a batch I always make extra as the meat  freezes and reheats beautifully, it can be tucked  into a warm tortilla, & topped with salsa for a satisfying snack or meal,  I've also used it as a filling for enchiladas, burritos and tamales, etc.   And you can shred the pork and add your favorite BBQ sauce,  while you reheat it,  it is a very flavorful filling in pulled pork sandwiches.

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For my adulterated version of Banh Mi,  I shredded the  carnitas and added just a bit of water  to keep the meat moist while heating in a pan on the stovetop,  and also added a bit of Asian-style sauce.    I used Mr. Yoshida's original sauce -- I just added a little while warming the meat . Taste and add more sauce (and water)  if necessary,  until you are pleased with the flavor (and juiciness!)
Note: It doesn't take much of Mr. Y's because the sauce is concentrated. 
The traditional sandwich garnishes are  Du Chua  sweet/sour pickled vegetables (usually carrots and daikon) and slivered green onions, cilantro, thinly sliced jalapeño, sliced cucumber, mayonnaise or butter (I like mayo best here), and sometimes a drizzle of soy sauce (not necessary if using another Asian-style sauce.)
 For the authentic "Special" version a slather of  liver pate is spread on the roll.
 For my garnishes  I didn't bother to pickle the carrots or radishes  (Instead of daikon I used garden-variety red radishes  because that's what's most readily available here.) I love cilantro so I added lots, but just leave it out if you don't care for it.
Ummmm!  So good!! It made me very happy to (almost) duplicate one of my favorite Vietnamese meals.  If you can find good Banh Mi nearby ~ LUCKY YOU!
If not, this version will likely satisfy your craving. :D 
Oh! And rather than pork, you can also make Banh Mi with a number of other fillings. You can find an variety of other meat (and non-meat) ideas Here.  ~

Thank you for coming by for a visit today.
Blessings!  ~ mari xo



*Disclosure per FTC requirements:  I received no compensation for mentioning Mr. Yoshida's brand sauce.

Homemade Bagels ~ Yes you can!

Homemade Bagels. 

They are infinitely better than the grocery store variety, and you can eat them warm from the oven it you want to. :)   

(The finished bagels freeze beautifully!)

Why make Bagels??

Well, if you live near a great bagel spot, you might not want to.

But since I  (happily!)   no longer live in, or near a big city . . 

I make my own.

Yes,  'bagels' are available here ~ 

but most often they are soft, fluffy, "bready" and lifeless, they hardly measure up to honest-to-goodness  real bagels.

If you've never tried making them at home, you might be surprised at how easy it is. 

Just mix up and knead the dough (you can do this by hand, use your stand mixer, or bread machine.)

Allow it the dough to rise for 45 minutes to an hour or so.

Divide the dough, and form it into balls, then into a doughnut shape ~ 

Drop them into a pot of boiling water for a few seconds,

 then place on a prepared baking sheet. 

Brush with an egg wash 

(sprinkle with toppings - optional) then bake.

About 20 to 25 minutes later . . . fresh BAGELS!  

Of all the recipes I've tried through the years, my favorite by far is one that my friend Ann at Thibault's Table shared a few years ago. 

 It is definitely my "go to" bagel recipe.

You can shape them into any size you want ~

 From very small hors d'oeuvre size, medium size, or jumbo "papa-size" bagels ~

 You'll just adjust the boiling and baking times a bit, depending upon the size you make.

If you enjoy bagels, do you have a favorite, and how do you like to eat them?

My two favs are the  "Everything" and Onion varieties.

Here's the 'Everything'. 

  

Yum!  (This time I didn't add minced, toasted onions to the sprinkle ~ 

I just used King Arthur Flour's Seed Sprinkle , on top of some good quality granulated onion, from Penzey's.

Usually I just split and toast my bagels and serve them spread with butter, cream cheese, or a flavorful "schmear".

But once in a while for a treat, it's good to indulge in a good old Lox (cured salmon)  & Cream Cheese Bagel . . . 

With a few thinly sliced red onion rings, some capers and a generous sprinkle of fresh chives.  

Freshly cracked black pepper is a great addition, too. 

If you want to give this recipe a try, I urge you to do it!  

You can't go wrong if you follow the tutorial (with great step-by-step pictures) at Thibeault's Table. 

(Click HERE to link to Ann's Tutorial at Thibeault's Table.)

Thank you Ann!  

Have a great day everyone.

xo ~m.

P.S. Thank you so much for your good thoughts, prayers and great words of support for my dog Cinnie. She has made a small improvement with medication over the past week, for which we're thankful. Her future health still remains a question. 

She goes in for another evaluation Wednesday (June 1) afternoon and we remain ever hopeful.

Thank you so very much for your kind words of support, they mean the world to us.  ((hugs))

Two Natural Pacific Northwest Treasures ~

Ann Thibeault Signature, hand-crafted Vancouver Island Big Leaf Maple serving and cutting boards, and Dungeness Crab.

Both are valued treasures of the Pacific Northwest.

The Dungeness crabs are common on the west coast and fairly easy to come by during crab season here.

However, the unique boards ~ each made with one single piece of hardwood Vancouver Island Big Leaf Maple are one-of-a-kind, and not common.

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My friend Ann authors one of my favorite blogs, Thibeault's Table. She and her husband Moe, are a very talented couple who reside in British Columbia, Canada.

Besides being an extraordinary cook, baker and photographer, she and her husband also handcraft beautiful one-of-a-kind Vancouver Big Leaf Maple boards. The sandwich boards above, are just one example of their fine work.

Along with sandwich boards, they also offer Baguette Boards, Cheese Boards, Presentation Boards as well as Butcher Blocks.

You must see them in the Gallery ~ And keep in mind, as lovely as the photos are, the boards are even more impressive in person.

These are no ordinary mass-produced boards; each one is skillfully finished, allowing the beautiful natural wood grain to reveal itself. These are not boards you will hide in a cabinet or cupboard ~ they are works of art!

The pieces are available at the finest gift, kitchenware and cookware shops in Vancouver, British Columbia. And recently The Wickaninnish Inn and Spa, (the world-class Tofino resort) decided to include one of Ann Thibeault's signature cheese boards in each of the gift baskets given to their holiday guests.

What lucky guests! ~ And what an honour for the Thibeault's, I'm sure.

The good news is, even if you can't get to Vancouver, BC immediately, you can purchase their boards via the web. Click below to browse the abundant selection at their on-line Gallery.

Learn more about the

'Ann Thibeault Signature Cutting and Serving Board Collection' at:

The Maple Cutting Board Gallery.

The boards can be shipped to Canada and to the U.S. as well.

If you are outside of these areas please inquire through the Gallery email (on the site), to see if other options are available.

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Dungeness Crab (pronounced: DUN-ge-NESS)

Metacarcinus magister (formerly Cancer magister) named after a small town and the shallow bay inside of DungenessSpit on the Olympic Peninsula in Washington State. Dungeness crabs are harvested along other parts of the west coast as well.
As far a sustainability, SEAFOOD WATCH, has given Dungeness Crab a rating of "Best Choice".

Usually we enjoy our Dungeness as shown above (after being cleaned of the inedible parts*), then after being cracked everyone picks the crab meat themselves, (aka~ a "Crab Feed"). But there are so many other ways of serving this delectable crustacean . . . as crab cakes, in seafood crepes, seafood omelets, quiche, as a substitute for Canadian Bacon in Eggs Benedict, or a Crab Louis, etc.
This is yet one more way ~ a simple but very tasty sandwich.

A (now long gone), small local restaurant chain in my hometown of Palo Alto, California would serve these beauties up every Friday during Dungeness Crab season in the SF Bay area. A sublime treat!
After many years, the little chain sold a couple of their restaurants and several years later, eventually closed their doors for good. BAH!
What were we to do?!
Well, make our own at home, of course. You don't need a "recipe" ~ here's how you do it~
All it takes is a good quality French Roll, split lengthwise. I used a baguette this time... Preheat the oven to 350*F.
In a bowl mix the crabmeat with a generous amount of GOOD quality (non-sweet) mayonnaise; Best Foods/Hellmann's for example. A little squeeze of lemon and a few shakes of traditional Red Tabasco (TM) sauce. Mix that up and slather on the bread, being as generous with the crab meat mix as you like.
Place the sandwich halves on a shallow baking sheet (helps with clean-up if you line with parchment, or foil) Sprinkle generously with grated cheddar cheese. Place in the oven until the crab is hot, and the cheese is melted and bubbly. Remove from the oven and sprinkle with a little Cayenne pepper before serving ~ and offer more Tabasco (TM)Be careful! They will be uber HOT right from the oven.
Note: I like the rolls a little crispy, so I place them in the oven for a few minutes after splitting them (before the crab goes on them), then continue the recipe from that point.
Tip: To serve as 'two-bite' size appetizers ~ cut the baguette into 1/4 to 1/2-inch slices (vertically), toast under the broiler on one side. Then spread the crab mix on the un-toasted side, place pieces on a shallow baking pan and continue with the recipe. It will only take a couple of moments for them to be hot and bubbly.
*You can easily clean the crabs yourself, or ask your fish monger or fish-counter person to do it for you, usually this is a complimentary service.

Thanks for stopping by today, and thank you for any thoughts you'd like to share.

Are Panini Presses passé ?

Well, not in my world.

As I was making a quick lunch in the panini maker the other day I thought of some cooking appliances which have come and gone ~


But like an electric toaster, waffle iron, or electric skillet I actually use the panini maker on a weekly basis, for pressed sandwiches and lots of other good food too.

This time I'm focusing on sandwiches, in my next post about panini presses I'll share some of the other meals I make with my press.

Whether you use an electric press (my current favorite type) or a stove top grill pan with some kind of a weight/press on top you can produce a delicious, warm and crispy panini sandwich in minutes.

This time I chose thinly sliced ham, Jarlsberg cheese and Dijon Mustard.

Here are a few of my other  favorite combinations; use any kind of bread, roll,  or flat bread that you prefer:

~Lightly brush bread/rolls with olive oil, mayo, or butter so it crisps up nicely.~

Cooked chicken (sliced or small dice), prepared basil pesto, jack or mozzarella cheese.

Grilled Eggplant (brushed with red wine vinegar & olive oil before grilling), crumbled feta cheese, sprinkle of dried oregano, and roasted red peppers.

Tuna salad with thin slices of  sharp cheddar cheese

Grilled portobella mushroom (same method as eggplant, above), fresh basil leaves or prepared basil pesto, slices of mozzarella cheese.

Panzanella panini~  Brush bread or roll with olive oil, layer thin slices of mozzarella, thin slices of tomato, fresh basil leaves, a few slivers of red onion, a sprinkle of balsamic vinegar & freshly ground black pepper. 

Thinly sliced roast beef, sharp cheddar, horseradish cream (or Dijon mayo)

and if you like something sweet ~

 Butter 2 slices of Challah or Hawaiian/Portuguese sweet bread, spread with Nutella (or grated chocolate) and grill.  Sliced banana and/or toasted nuts are optional.

The finer grooves on this panini press produce extra ridges and furrows so the bread is toasted perfectly crisply... ummm! 
Who knew 'corregated' bread could be so appealing to the palate?!

Of course the fillings are limited only by your imagination (and what you might have on hand.) Do you have a favorite panini combination?  Please share it!









I served it with Potato Salad Mom's Way, and a couple of tiny sour pickles.




I love a tool that does double duty, and the panini grill also cooks burgers, meats, chicken and fish fillets or steaks, bacon, and veggies in a FLASH as well.
(More about that in my next post.)

I have had a few electric grills and they all have performed well.  This Krups electric grill and panini maker is my current favorite  ~ not the most expensive nor the least, but it produces even results every time.




What I like about the electric press/grill is that both the top and bottom grill plates heat up, producing even cooking and because of the  two elements the food cooks  more evenly and in less time of a stove top grill with press, in my experience.  I like that it is portable, too-- I can use it on any counter top in the kitchen with an outlet nearby. 

Thinking of holiday gifts? 

You can find additional universal grills/ panini makers which may be of interest by clicking THIS link.











Thank you for stopping by today friends!