Ingredients
- 2 boneless skinless chicken breasts, poached and sliced thin (to poach, simmer for about 15 min in stock or water)
- 2 Bosc pears, cored and sliced thin
- 8 oz Brie, sliced
- 8 slices of a fresh rustic bread
- 1/4 c toasted walnuts
- Butter
Spinach salad
- 8 oz baby spinach
- 1/2 c balsamic dressing (recipe in the last post)
- 3 sliced hard boiled eggs
- 1/4 c craisins
Preparation
- Toast the walnuts- spread them out on foil and toast them in your toaster about 5 min
- Butter one side of a slice of bread and lay it butter side down
- Lay several slices of Brie on top to cover the surface
- Sprinkle a few toasted nuts on top
- Lay about 1/2 of a sliced chicken breast on top
- Cover with thin slices of pear
- Place a slice of bread on top and butter it
- Fry on med heat until golden on both sides
Preparation for Spinach Salad
- Toss the spinach with the balsamic dressing
- Mix in the craisins
- Place egg slices on top
Ingredients
Per sandwich
- 3 thin slices prosciutto
- 2 figs, ends removed, sliced thin
- 2-3 slices of fresh mozzarella
Grilled Octopus
- 3 lbs octopus
- 1 bay leaf
- 1 head of garlic with the top section removed
- 1 lemon, cut in half
- 4 sprigs fresh thyme
- 3 Tbsp olive oil
- Salt and pepper to taste
- 2-3 Extra lemons, sliced in half for garnish
Preparation
- Butter the outsides of the sandwich
- Layer the ingredients
- Fry until both sides are golden
Grilled Octopus
- Place the octopus, bay leaf, garlic, lemon and thyme in a skillet
- Cover with water
- Simmer covered for about 1 hr until the octopus is tender to a fork
- Remove the octopus and cut it into attractive pieces
- Brush the pieces with oil and grill for a couple of minutes to brown the surface
- Serve with lemon wedges
Ingredients
- 2 slices rye bread
- 2 -3 slices Swiss cheese or white American
- 2 thin slices tomato
- 2 slices crisp bacon (optional)
- Approx. 1/4 c tuna salad
- Simple tuna salad is the best way to go. Surprisingly, darker tuna packed in oil, is amazing.
- Add about
- 1-2 Tbs minced sweet onion
- 1 Tbsp diced celery
- 2-3 Tbsp mayonnaise
Preparation
- Butter the outsides of the sandwich
- Layer cheese, tuna, cheese, tomato
- If adding bacon, add it last before the second slice of bread
- Fry until golden on both sides
Ingredients
- 5lbs russet potatoes
- Peanut oil
Preparation
- Cut the potatoes into sticks
- Soak in cold water for 2-3 hrs
- Lay them on paper towels to dry as you heat the oil
- At 300 degrees, fry them in batches until soft, about 4-5 min per batch
- When they are all cooked, turn the heat up to 400 degrees and fry them again until golden
- Remove them with a slotted spoon and place them into a supermarket paper bag (they still have them but you have to ask) roll the top so that the bag is closed
- Have the children shake the fries in the bag while you cook the rest
- They get to help and they are removing a lot of the oil.
Next Time
The family’s top 3 grilled cheese favorites
Enjoy your grilled cheese meals
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