Southwestern Tuna Wraps for Two

From the kitchen of One Perfect Bite...It was hot today. While you couldn't cook an egg on the pavement, the heat quickly wilted anyone trying to work in the sun. I wasn't in the sun, but I used it as my excuse for making such simple meals today. I managed to get bagels with assorted toppings on the table for breakfast and we had grilled pizzas for dinner. Lunch was a bit more involved, but with the help of a frozen potato soup, thawed, but served cold, and sandwich wraps we manged to keep body and soul together. The wraps are a much simplified version of the Southwestern Wraps I featured on the blog in February, and while they are easy to prepare, they don't lack for flavor. I made a pico de gallo that had some heat and I used pepper jack rather than cheddar cheese because that was what I had on hand. Needless to say, our wraps had attitude. While I like this recipe for its ease, the Silver Fox likes it for the flavor of the wraps it produces. If you are looking for something simple to prepare on hot summer days, do give this recipe a try.

The World's Greatest Steak Sandwich - Seriously

From the kitchen of One Perfect Bite...This is the second of the two sandwiches we served this weekend, and at the risk of seeming immodest, I think it's the best steak sandwich I've ever had. There is a play of textures and flavors here that is hard to beat. The citrus marinade lightly penetrates the steak and imparts a vaguely southwestern flavor to the finished sandwich. I use flat iron steak for the sandwich because I've found it to be more flavorful and tender than other cuts of beef, but if needs be, use flank or a tender sirloin steak in its stead. If you aren't able to get a loaf of ciabatta bread, use rolls with a slightly resistant crust and soft center, and if Gruyere cheese is too pricey for your budget, use a Colby or mild cheddar instead. The pickles add texture to this sandwich, so they are a must have ingredient for which there is no substitute. The sandwiches were devoured this weekend, so I know they have mass appeal and they are surprisingly easy to make. This is an old Martha Stewart recipe and I guarantee that when you take your first bite, you'll hear her whisper, "It's a good thing." Here is how this "good thing" is made.

Chicken Cheesesteak Hoagies

From the kitchen of One Perfect Bite...The season at the lake begins this weekend, and we traditionally gather with other summer residents to celebrate the start of the new season. There's always a lot of food and good-natured merriment as we catch up on the exploits and adventures of the past winter season. The Silver Fox and I don't own property here, but we've stayed in most of the cabins on the lake and, as renters, we're nearly as familiar with these properties as their owners. We are especially fortunate because these folks have adopted us and consider us part of their community. I'm trying to stay out of the kitchen this weekend, so I've done a lot of cooking ahead of time, hoping that will allow me mingle, rather than mash and mix. I like the dishes I contribute to have my signature on them. To that end, they must be delicious, but not fussy or complicated. This year I settled on two sandwiches. One chicken, the other beef. The chicken sandwich is patterned after a Philadelphia cheesesteak, and once its components are sliced and diced, it comes together quickly and makes great party food. I use the oven to cook all the ingredients and then simply spoon the filling into lightly toasted rolls and serve the sandwiches warm. The filling is held together with cheese, and while I use provolone, any mildly flavored cheese can be used. I do hope you'll give these hoagies a try. If you are busy, all of the vegetables can be purchased sliced and ready to go, and a shredded rotisserie chicken can easily take the place of the cutlets used in the original recipe. Even starting from scratch, the sandwiches come together in about 30 minutes, so they'd be perfect for a week night supper as well. Here is how the hoagies are made.

Marshall Field's Chicken Salad Served Three Ways

From the kitchen of One Perfect Bite...Any one who grew up in Chicago, remembers Christmas on State Street and staring wide-eyed at the wondrous Christmas tree in the Walnut Room of Marshall Field's Department Store. Christmas was a special time. Normally when visiting the store we would eat in the Garden Room, where a meal could be had for a dollar. At Christmas time all stops were pulled and we got to have lunch in the Walnut Room where that great tree towered above us. We were not given free reign of the menu, so over the years we became quite familiar with the moderately priced chicken salad that was served there. It's a nice salad and judging from the number of blogs that have featured it, the immediate world has sampled the Field's version of the dish. The salad can be served straight up on a bed of lettuce, it can be served as a toasted open face creation or as a simple sandwich whose flavor is enhanced with bacon. The basic salad is easy to make. If you use commercial mayonnaise and a shredded deli-style chicken, you can have the salad ready to chill in about 15 minutes. I've also included directions for making all the components of the salad from scratch, and that takes significantly more time. This is a nice salad, but I have one personal concern to share with you. I think the original recipe contains too much mustard, so, I've given its quantity as a range. As matter of fact, when I make the salad for my family I use a product called Dijonnaise in place of the mustard. If you have not had this salad I urge you to give it a try. You won't be sorry. Here is how it is made.

Southwestern Chicken Wraps

From the kitchen of One Perfect Bite...I had some bean dip leftover from yesterday's featured post, and because refrigerator space is at a premium this week, I wanted to finish it up so I wold have room for some other dishes that need chilling. The dip has a decidedly southwestern flavor, so I thought it would make a fabulous base for sandwich wraps that would also have a southwestern flair. I had some leftover chicken that I paired with corn and black beans for my off-the-cuff experiment. The combination proved to make a great filling for the wraps, and, better still, they came together in about 15 minutes. Here is how I made them.

That's A Wrap - My Recipe Rotation - California Chicken Wraps

From the kitchen of One Perfect Bite...This wrap made it to my permanent rotation last year. It has become my favorite light sandwich recipe. Here's what I had to say when it was first posted. It's been a busy day. The stitches were finally removed from my right eye and the doctor was pleased with the state of both transplants. You probably heard the huge sigh of relief that inadvertently escaped my lips when he gave me the news. That gave the  Silver Fox and me an excuse to celebrate, and the good news happened to coincide with a break in the weather. We decided to take  a long walk along the river bank and have our first picnic of the season. These Greek-style chicken wraps were the mainstay of today's picnic basket. I'm not overly fond of wraps but these are exceptionally good and I think you will enjoy them as much as I do. I like to make them the night before I plan to serve them. To keep them fresh, I double wrap the rolls. First, they are rolled in several layers of just-moist paper towels and then sealed with plastic wrap before they are refrigerated and the flavors have a chance to blend. I do hope you'll try these amazingly tasty wraps. They are fast and easy to prepare and they make a perfect meal for dieters and those seeking a healthy alternative to standard lunch fare. Here is how these delicious wraps are made.

Homemade Russian Dressing and Reuben Sandwiches

Photo courtesy of Betty Crocker

From the kitchen of One Perfect Bite...I don't often serve sandwiches for supper, but a busy day at the County Fair made them a great choice for dinner tonight. I might also add, a 2 pound package of pastrami managed to find its way its way into my grocery cart the last time I shopped at our local warehouse store. I needed to start using it, and what better way to do that than to make Reuben sandwiches. These days many restaurants serve Reubens as open-faced sandwiches. While I think they look beautiful when made that way, I also think that makes for a dry sandwich, so, when I make my own I enclose the filling and happily grill until my cheese is oozy. This is a simple sandwich to make and the only way you can go wrong is to overstuff or burn it. I've developed a formula of sorts to use when making Reubens. It helps me control the urge to overstuff the sandwich. The quantities in the recipe below work for us, but I urge you experiment until you come up with a formula that is perfect for your family. Here is how I make mine.

Fresh Tuna Salad

From the kitchen of One Perfect Bite...I have only this year jumped on the (sandwich) wrap bandwagon. I was late to the party for lots of reasons, the main one being I couldn't fathom why anyone would want to take the filling of a standard sandwich and wrap it in a tortilla. The calorie count wouldn't change dramatically and ham and cheese in a tortilla tastes no different than when it's slapped between two pieces of bread. My mind was changed by chance, when for want of anything more interesting, I ordered a salmon wrap in a restaurant when we were at the coast. I've been hooked ever since and I'm always on the lookout for new fillings that can be used in wraps. Tonight's feature is a perfect candidate,  though I must admit it's also good enough to serve as a stand alone salad if, IF, you make it with freshly cooked tuna. Because fish is so plentiful in this area, I must admit to being spoiled. I can buy steamed fish in most grocery stores, so the only work associated with the wrap is done at the fish market and I can make the salad in minutes once I'm home. If you decide to try the recipe, do be aware that when it's made with canned tuna the filling will be a huge disappointment and not worth your time. The capers are also important. If, however, you have a ready source for fresh fish and are willing to use capers, I think you'll love the salad. It's adapted from one first published on the blog, Just A Pinch. Here is how it's made.

Effortless Slow- Cooker Italian Beef Sandwiches with Pickled Peppers and Provolone Cheese

From the kitchen of One Perfect Bite...So much of the food we prepare depends on what our families will eat. Many of you might find these Italian-style beef sandwiches too heavy for a summer meal. I have a very active family and their food choices are dictated less by the weather than might be the case for a less lively crew. If you have spent the day on or in the water, a sandwich like this one really hits the spot. I happen to like this hoagie because the beef used to make it is truly effortless, unless you are a stickler and feel you have to factor in the energy expended by plugging in the slow-cooker. As is the case with most really simple recipes, I have nothing to add to the instructions that come with it, except to urge you to give these sandwiches a try. Here is how they are made.

Leftover Ham - Sweet and Smoky Barbecued Ham with Rice

From the kitchen of One Perfect Bite...This will be the last ham recipe for the current year. We've added four recipes to our leftover ham collection and it's time to say enough is enough. I've pulled the last shred of meat from the Easter ham bone, and the Silver Fox has made me promise there will be no more ham until forever or New Year's Day, whichever comes first. Tonight's dish, despite its tangy undertones, may be too sweet for some, though I must say that children seem to love it. It is a simple recipe that can easily be made by young cooks who have mastered the use of a food processor. The recipe is a play on the famous Ham Barbecue that is a favorite of locals in the Pittsburgh area. One of our children attended school there, so, while I'm not an authority on the subject, I am very, very, very familiar with the sandwich and how it can be adapted for those who don't have access to Isaly's Chipped Chopped Ham. My version is much like a barbecued Sloppy Joe and while I prefer to serve it over rice, it can also be spooned into buns. The relish provides most of the sweetness that permeates the barbecue and you can, if you wish, experiment the with the amount of it you use. I honestly think barbecued ham is an acquired taste, but a surprising number of people love it. Hopefully, you are among them and are interested enough to give this recipe a try. Here is how my version of Sweet and Smoky Barbecued Ham is made.

Table for Two - Cannellini Beans Over Garlic Toast

From the kitchen of One Perfect Bite...Do you like a good pot of baked beans? If so, you can count my sister in your ranks. Years ago my brother and I would tease her unmercifully about the baked bean sandwiches she loved to make. I was sure her sandwich was an original creation and equally certain that civilized people didn't make baked bean sandwiches. We are very close in age, as a matter of fact we are Irish twins, so it is probably unnecessary to tell you that as kids we had our own version of yin and yang. I really got on my high horse about the bean sandwiches, which by the way she continued to eat, and it would be years, and an English breakfast, before I realized she was not alone. People around the world really do eat bean sandwiches and in Britain they are an extremely popular breakfast dish. As a matter of fact more cans of baked beans are eaten in Britain than in the rest of the world combined. We are talking millions of cans, not an odd case or two. Now I've never converted to beans for breakfast, but a chance sampling of a bean sandwich made by a French chef in Laos completely cured my aversion to beans on bread. I found the recipe for this open face bean sandwich in Fine Cooking magazine and it is so good that I wanted to share it with those of you who are adventurous eaters and still caught in the throes of winter. I've made substantial changes to their recipe, but you can find the original version here. This is good stick-to-the-ribs food and I know that those of you who try it will be pleased. Here is how the sandwiches are made.

Welsh Rarebit - Away A While Recipe Favorites

Welsh Rarebit

From the kitchen of One Perfect Bite...Those of you who remember waffles for dinner on Sunday night, will also recall tonight's feature recipe. While Welsh rarebit has fallen out of fashion, back in the day it made regular appearances on American tables. At its most basic, the dish is simple and consists only of toast over which a thick cheese sauce is poured. We are told that in 18th century England  the poor ate rabbit, while in Wales, where rarebit originated, the population was so poor that rabbit was replaced with cheese. While I'm sure the story is apocryphal, it does help explain how the dish got its name. There are many versions of this recipe, some of which predate the settlement of colonial America, but they all share a common base of bread and cheese. The best of them are made with a sauce so velvety that, in theory, you'll forget there is no meat. More to the point, if you are fortunate enough to have one of the best versions, you won't care that there is no meat. This happens to be one of my favorite quick-fix meals and I make it often, using soup and a small green salad to round it out and make it substantial enough to serve as a light supper. For years, I used Jeff Smith's version of rarebit, but I when I stumbled on Alton Brown's recipe, which is made with a caraway rye bread, I switched my allegiance. These days, while it is probably overkill, I make the rye bread I use, so I can control the thickness of the rarebit base. I must also admit that I've become a bit of a cheese snob. While I'm not particular about its country of origin, I insist on using an aged white cheddar for the cheese sauce. I have a simple recipe for a light rye bread that I'll share with you tomorrow, but tonight I want to focus on the cheese sauce and the assembly of the rarebit. Please give this recipe a try. You will not regret it. The recipe for this rarebit can be found here.

                    

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           Pumpkin Cheesecake Squares                                            Warm Black Bean Dip

Pleasantly Pleased and Pickled Pink - Chicken Tostadas

From the kitchen of One Perfect Bite...The Silver Fox and I are heading to Seattle and I'm tickled pickled pink to be on the road again. The Austin branch of the family is heading to the San Juan Islands and we are joining them for a day of sight seeing and hugs before they ferry to the islands. We haven't seen our older grandsons in a year, and it will be nice, to say the least, to touch base with them and see how they have grown. The recipe I'm reprising today is one that makes a great summer treat, but, to be honest, I chose it for the rosy color of those onions. They match my disposition today. I know you will enjoy this simple and inexpensive concoction and, if you have not already tried these, I hope you soon will. The recipe for Chicken Tostadas with Pink Pickled Onions can be found, here. Enjoy!

Frugal Foodie Friday - Chili-Cheese Sandwich Rolls for a Crowd

From the kitchen of One Perfect Bite...Those who work with, or entertain, teens will find this recipe helpful. It makes sandwiches that are different, delicious and easy on the pocketbook. The warm hoagies are easy to prepare but they do require advance planning, as they must be refrigerated for at least two hours before they are baked. The base recipe will make a sandwich with only moderate heat, so if you like your sandwiches spicy, add jalapenos to the filling before the sandwiches are baked. We had these last weekend at a large, multi age barbecue. The sandwiches were meant to be fillers or meal extenders, as our hostess was unsure of the number of people she would be entertaining. As it turned out, she had a crowd and needed them to stretch the chicken and sausage she had on the grill. It was the first time I had this sandwich and I liked it well enough to ask for the recipe. I thought those of you who work with youth groups or regularly have grandchildren at the table might work these sandwiches into your meal plans. Here is how they are made.

Beef, Blue Cheese and Onion Man-Sized Sandwiches

From the kitchen of One Perfect Bite... I usually pull this recipe from my files at this time of year. I like to have it handy when rain threatens to wash out our barbecues or picnics and a quick change of plans is necessary. In addition to being delicious, it's easy to make, and, in the great scheme of things, it actually borders on being economical. It also happens to be a favorite of the Silver Fox, so, should you by chance see him doing a rain dance, know that he is manifesting a craving for beef and has not yet come completely unwrapped. The recipe is easy to follow and once the onions are sliced, the oven does the bulk of the work, making it possible to have these sandwiches on the table in less than an hour. I like to serve these with a cheesy orzo, marinated cucumbers and tomatoes and the best rolls I can find. I hope you'll give this simple but delicious sandwich a try. I know the adults at your table will enjoy them, though the blue cheese may be to strongly flavored for younger eaters. Here is how these sandwiches are made.

Mexican Chicken Wraps

From the kitchen of One Perfect Bite...This version of Mexican wraps is simpler than others I've shared with you. Despite the ease with which they come together, you'll find them to be quite tasty and I suspect your family will enjoy them as much as mine did. I used deli-sliced chicken and cheese to make these, because that's what I had on hand, but leftover chicken and grated cheese could also be used. If you have no coleslaw mix, any crisp shredded lettuce would be a fine substitute, and while I used diced fresh tomato in my wraps, I don't think they added much to the mix and I will not use them the next time around. The tomatoes would be better used in a fresh salsa that can be served as a dipping sauce for the wraps. These are fast and easy to prepare and they might be a worthy addition to your "meals in minutes" summer recipe collection. Here is how they are made.