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

Mushroom and Bacon Salad

Years ago, back in the day before personal computers, my mother and I would clip good-sounding recipes from the weekly food section in our local newspaper. This is one of the hundreds that we saved, really simple to make (you don't really even need a recipe). When I make any of these old recipes from the newspaper I am reminded yet again how much I miss Mom. *sigh*
Not content to leave the recipe as it was (the original was a bit bland for my palate now) I've tweaked it slightly over the years to make it a little more flavorful. 
 The ingredients are sliced mushrooms (white or brown), green onions (I used chives this time), olive oil, lemon juice (or your favorite vinegar), a little Worcestershire sauce, salt, freshly ground black pepper, a little sugar for balance and Dijon Mustard. Right before serving it is garnished with crisp bacon pieces. I add a few crushed pink peppercorns as well.  
 Any time of year it makes a very nice first course, or a light lunch or dinner and can be made a little heartier by adding some cubed or crumbled cheese (most any kind you like), cooked chicken, shrimp, or beef. Vine ripe tomatoes are another flavorful addition in the summer. You may also add a sliced hard cooked egg along with the bacon at the last moment.
The original recipe suggested slicing the mushrooms and tossing them with the vinaigrette, allowing the flavors to meld for several hours or overnight, then adding the crisp bacon just before serving. Usually I just make it and allow the mushrooms to marinate for 30 minutes to 4 hours, stirring once or twice to distribute the vinaigrette evenly.  I prefer the texture of the mushrooms using the shorter marinade time.
You can serve it up on individual salad plates spooned over Romain lettuce leaves, and it's also very pretty served in a glass serving bowl, that way each diner can help themselves to the amount they want.

If this sounds appealing to you and you would like the recipe, you'll find it over on my recipe blog.

Thank you for stopping by today friends!

Mushroom Stroganoff ~ Healthy!

It's true, comforting stroganoff can be made in a lighter and healthier way. 


I found a recipe from 'Clean Eating' magazine, and adjusted it to suit my own taste. I
Please allow me to explain ~ If my portions are smaller, I NEED flavor to compensate so I don't feel deprived. Do you feel that way too?  If so, this recipe might be one you'll like.

Where I live the common, cultivated  mushrooms are available any time of year and this is a tasty way to make them into a main course ~ I've tried it with a combination of sliced white mushrooms and portobellos, which I really like. But if other varieties are available, by all means, include them ~ the dish will be all the more flavorful!

The great news is this method is low in calories & fat per 1 cup serving, which works out to be a little fewer than 140 calories, only 3.5g fat, 18g carbs, 10g protein, 15mg cholesterol.

I realize that a one-cup serving doesn't sound like much, but if you include a leafy lettuce, spinach, or arugula salad with some fresh vegetables or tomatoes added it rounds out the meal to make a filling, healthful choice.

The original recipe used medium-firm tofu and low-fat sour cream to duplicate the creamy sauce in the stroganoff ~ and you can certainly use the low-fat sour cream if you like . . . but I substituted 0% fat Greek-style yogurt for the sour cream and it worked out very well. You could use 2% fat Greek-style yogurt instead of the 0% fat if you prefer.

In addition to the medium-firm tofu and Greek-style low fat yogurt, here are the ingredient ~ including the extras I added to pump up the flavor a bit. 

Whole Wheat or Grain noodles (or any shape pasta you like), yellow onion, garlic, tomato paste, and Cajun-style seasoning, sea salt and freshly ground black pepper. 

My changes:  I sub the low-fat sour cream with Greek-style yogurt,  add a tablespoon or so of dry white wine  (optional),  a few drops of Worchestershire sauce, a little extra garlic, and finish the plated dish with a tiny drizzle of White Truffle Infused Oil * .

As the original recipe suggests you can also add some fresh or dried dill to enhance the flavor. I didn't add the dill, but added drops of truffle oil after the serving was plated. 

And just a hint ~ don't skip the Cajun seasoning as it really provides a great flavor hit without being over powering at all. I am particularly fond of adding the drizzle white truffle oil as a finish to the dish, after plating:

     Incidentally, a favorite sandwich of mine is a couple of thin slices of good Prosciutto on a sliced ciabatta roll with a nice layer arugula, thinly sliced ripe tomato, with just a drizzle of this truffle oil & a grind of fresh black pepper. I love good mayonnaise but the truffle oil beats mayo in this sandwich hands down!  Yum . . . soo good!

Thumbs up here and if you would like a copy of the recipe with my adjustments you'll find a printable copy over on my recipe blog by clicking HERE.

Thanks for stopping by for a visit today, friends!  xo ~m.

Smothered Portobello Mushrooms ~ Clean and Healthy Eating

This one is a "no brainer", as easy as can be and you don't need a written recipe to make it. But I have included it over on my recipe blog in case you want to print it out to save the idea (see link at bottom of this post.) Recipe is adapted from "Clean Eating" magazine.

You'll need one Portobello mushroom for each serving. I gently wipe them to clean any debris, remove the stem but not the gills, although some people prefer to remove the gills too.

Preheat oven to 400˚F  Lightly mist or brush a shallow baking dish with olive oil, place mushrooms (resting on their caps ~ gill side facing up) in the prepared dish.

 Spoon 1/4 cup chunky salsa (your choice) into each mushroom (low-sodium salsa if you wish.)

Sprinkle 1 tablespoon chopped or sliced green onion/scallion, both white and green parts, and 1/4 cup shredded, low-fat mozzarella cheese over the salsa in each mushroom. Bake for 10 to 12 minutes. 

Optional: Garnish each with 1 tablespoon sesame seeds, or a few slivers of green onion.

These make a wonderful first course or main course ~ I served them as a light lunch entree with . . .

Whole-grain tri-color orzo (pasta), slivered onion, flat leaf parsley (cilantro or mint leaves work as well), and  dressed with a lemon vinaigrette, made with just freshly squeezed lemon juice, a dab of Dijon mustard, minced garlic (optional), a tiny drizzle of olive oil & a little salt and freshly ground pepper, all whisked together. 


You could add some toasted pine nuts or walnuts as a garnish to the pasta salad if you like.  It's really straightforward, clean tasting and refreshing.

Surprisingly flavorful, satisfying and delicious with little fat and few calories.  I would definitely make these again. 

If you would like a printable copy of this ultra-simple recipe, please click here.

Hope you enjoy!

Have a blessed day, friends!

Broccoli-Mushroom Quiche and a Tip

One of the things I like about quiche is that it is a great way to use up bits of vegetables or meats that may be hanging around in the fridge. I had a little broccoli and mushrooms on hand so I quickly blanched then chopped the broccoli, and sauteed the sliced mushrooms in a little butter.


I used a traditional recipe for quiche; eggs, cream or half & half, cheese and the cooked veggies.





To assure a thoroughly baked bottom crust I usually partially bake the pastry crust, then add the filling and finish baking.

I also want to share another tip I learned years ago that you may find useful. Maybe you already know about this technique, but at the time I did not.

It believe it was almost 30 years ago... I had purchased a quiche pan from Williams-Sonoma, and included was a W-S recipe for broccoli quiche. The directions instructed to brush the inside of the pastry with Dijon mustard before adding the filling.

I tried it, and found that I loved the subtle flavor this added so I've been using this method with many quiches ever since. It works particularly well with most any kind of ham or bacon quiche.

I usually reserve a little of the quiche ingredient(s) for garnishing the baked quiche; it serves a dual purpose!

It lets everyone know what kind of quiche it is, and ...

in the event your quiche doesn't slice perfectly you can use the garnish as camouflage. :)

Quiches are perfect for brunch, lunch, dinner or snacks. Served warm from the oven or at room temperature ~ and fun for a picnic, too.

With fruit or greens salad it makes one of my favorite meals.

Refrigerate leftovers, and they can be microwaved, or heated in a 350*(F) oven until heated through. I like the radiant or convection oven best for reheating, the crust tastes better to me than when it is microwaved... but I wouldn't turn down a slice warm from the microwave.

Use your favorite recipe for the quiche, but if you don't have one there are plenty available by doing an internet search.

Thanks for stopping by today, and for any comment you might like to leave. I always LOVE to hear from my readers! xo