Strawberry Dijon Mustard

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With all the ripe strawberries at the market, it was time to make this fun spin on the classic condiment.  The sweet berries paired with good Dijon mustard make for a unique taste bud tickling tandem. My favorite way to use it is on a roast chicken sandwich piled with sliced cucumbers, baby greens, and a few pickled red onions.  It is equally delicious with cheese and crackers.  A good Saint-André or a mild goat cheese pairs nicely.

*One note-- when I make this mustard, I make sure to pat the sliced strawberries dry between paper towels.  This removes some of the moisture, allowing the mustard to keep in the refrigerator for a longer period of time.  Otherwise, you will wind up with a soupier strawberry mustard, but it will still be good.

Sloppy Sophisto Joes

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We have had a wet Spring here. Good for the grass, but not good for the grill or my craving for beef between a bun.  The first time I made these they were good, but they just needed something.  I made a big batch, so I put the rest in the freezer for a quick weeknight meal.  When it was time pull out that frozen batch, I warmed it on the stove and kept tasting it trying to figure out what was missing.  

It turns out that the meat mixture wasn't missing anything, but the sandwich was.  I like texture, not just flavor in my food so the meat sauce in a bun just wasn't doing it for me.  My husband and son suggested onions and mustard.  That helped it a bunch, but it still needed something.  My son suggested one more thing--bread and butter pickles.  I gave him a funny look.  Unfortunately, I lost my taste for bread and butter pickles after eating too many at "Happy Hour" as a kid, but I do keep them in the house for the rest of the family.  Seeing as how he was right about the onions and mustard (a little mayonnaise doesn't hurt either) I went with it.  End result-- "winner winner weeknight dinner" and I can now enjoy bread and butter pickles again!

This freezes beautifully, so make a double batch.  Also, make sure you use a sturdy bun to sandwich the "sloppy" meat sauce.  I use my White Bread recipe and shape it into 6 big buns.  I highly recommend you do the same.  

Italian Steak Sandwich

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The snow has finally melted and probably stayed away for good (seven months), so it was high time to bring the grill out of hibernation and fire it up.  One of the first things to make was this little beauty.  Utilizing the Roasted Red Pepper and Gorgonzola Dip and the Caramelized Onions, you too can make this incredible sandwich!  Synergy--it's a real life buzzword! 

This is the Italian Steak Sandwich-- a Tuscan-style sandwich with a base of lean steak grilled to pinkish medium rare perfection, sliced, and tossed with a seasoned oil.  Then it is layered with greens, onions, and the Roasted Red Pepper and Gorgonzola Dip.  It is all sandwiched between grilled Ciabatta rolls.  

The original recipe called for watercress, but I thought the peppery flavor of arugula would pair nicely with the meaty steak flavor.  The original recipe did not call for onions, but I added caramelized red onions to add a note of sweetness to round out all the strong and savory flavors.  These changes made for one delicious sandwich that I can't wait to make again.

White Bread

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I make almost all my own bread.  I make bagels, foccacia, challah, country loaf, pita bread, kaiser rolls...the list goes on.  But this is the one that I probably make the most-- the classic white sandwich bread.  It is a soft and light textured bread that is just perfect for toast, croutons, and of course, sandwiches.

I love the whole art of making bread--the science involved engages the left brain, the creativity brings the right brain into the mix--o.k., I also make it because it makes my house smell really good!  Any way I look at it, I know that making my own bread is a beautiful and rewarding experience.  With the rising price of commodities and food, it is a cost-effective reason as well.  A loaf of bread made at home costs a fraction of a bakery or store bought loaf, especially if you buy the ingredients in bulk. 

If you have never made your own loaf, do not be intimidated.  Like anything new, it just takes a little practice. I have even taught a 5th grade class how to make this bread and they loved it. Especially the part where I ran home, baked it, and brought it back to school for everyone to have a slice of warm, freshly baked bread with a slathering of butter:)  The only real trick is to get the moisture level right.  In the winter, the air is cold and dry, so a little more water might be needed and it might take the dough a little bit longer to rise.  In the summer, the air is warm and humid, so a little more flour might be needed.  I can usually tell that my dough has the right ratio of water and flour when the dough is just sticking to the bottom of the mixing bowl and the sides are clean. The most important thing to remember is to not add too much flour.  Doing so will result in a dry and dense loaf.  The addition of butter, sugar, and potato flour really give the bread a wonderful flavor with out being overly sweet and rich.  It slices beautifully and tastes delicious.

Buffalo Chicken French Dip

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I knew this sandwich was going to be good, but I just didn't know how good.  Wow!  This sandwich exceeded my expectations by far.  In just one bite you get all of the flavors out of that classic Buffalo Wing appetizer; chicken, blue cheese, sauce, and even celery, but with out all, well--some of the mess.  The fact that the chicken isn't fried and that there is very little butter in the sauce makes my arteries a little happier.  O.K., who I am kidding.  I'll just make up for the loss of calories and fat in a little dessert afterwards.


If I owned a sports bar and grill, I would put these on the menu STAT.  But, if you are like me and you enjoy being in the comfort of your own home during sporting events, especially when the Chicago Bears and the Green Bay Packers go head to head for a Super Bowl bid this Sunday, then I really think this would be the perfect sandwich to serve for your party.


I roasted my own chicken, but a store bought rotisserie chicken will save you time.  I made my own Ciabatta rolls, but a good sturdy french roll will do.  Just don't use a soft roll because it will get soggy in the sauce.  I also recommend using a good quality wedge blue cheese.  The pre-crumbled cheese lacks in flavor.  Assemble the sandwiches, slice them in half and plate them with a small dish of the dipping sauce and let your family and friends dip in and cheer on the home team--Go Bears!


Oh, and about that dessert?  Stayed tuned for a classic...

Ham, Cheddar, Apple Butter Tartine

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Remember the apple butter?  Well, I wanted to share with you one of my most favorite ways to use it.  It is this delicious tartine that is an absolute must in my house each Fall.  

A tartine is simply the French term for open-faced sandwich.  And in this version, I use Black Forest ham, extra-sharp white cheddar cheese, Dijon mustard, and of course, apple butter.  Just layer the ingredients and place it under the broil until the cheese melts and then you'll have yourself a delicious lunch.  I also enjoy this with a nice salad for dinner and I have even made it in mini form for an appetizer.  I do hope you'll give it a try!

Ham and Cheese Stromboli

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Do you need a meal that will help clean out your frig or do you just want to add a new and incredibly delicious recipe to your repertoire?  This recipe is for you.  


Stromboli is basically a rolled Italian turnover that is baked until golden brown and then sliced into yummy portions.  The smell while it is baking will have you drooling!  

What is really great about this recipe is it makes two.  My husband and I can enjoy our version and the kids can enjoy theirs making everyone happy.  Any leftovers are perfect to pack in school/work lunches.  


The recipe is also versatile.  We have a standard version in our house, but you can add whatever you like. Leftover roasted vegetables-- throw them in.  Need to use up some deli meats and cheese-- add them to the filling.  Want to keep it vegetarian-- omit the meats.  Don't want to mess with making your own dough-- use store bought or buy some from your favorite pizza parlor.  Just remember-- make it for you, make it your own.

We enjoy our Stromboli with a nice salad and a side of pepperoncini peppers.