Sunday, September 14, 2014
We're now on Facebook!
We've been doing this blog for about a half-dozen years. Now we have a new version going on Facebook. Check it out by going to Facebook and search for "Mark and Sheri' Blog" where you can find recent recipes and pictures.
Post-Nachos "Chilaquiles"
The Seattle Seahawks opened their NFL regular season with a recent Thursday night game. So we did nachos, of course. And not just any nachos, but "super" nachos, including beans, rice, cheese, jalapeños, tomatoes, etc.
But there was way too much left over. What to do with a pile of uneaten nachos? Initial instinct might be to toss 'em. But they were too good to go straight to the compost bin! We decided to repurpose them into a Latin casserole of sorts.
The key was to make sure the finished product was moist underneath and not dry or crusty above. So we added enchilada sauce to the chips and tomatoes and extra cheese on top. The result? A tasty take on a classic Chilaquiles, or what some might call an enchilada casserole. And nothing went to waste!
But there was way too much left over. What to do with a pile of uneaten nachos? Initial instinct might be to toss 'em. But they were too good to go straight to the compost bin! We decided to repurpose them into a Latin casserole of sorts.
The key was to make sure the finished product was moist underneath and not dry or crusty above. So we added enchilada sauce to the chips and tomatoes and extra cheese on top. The result? A tasty take on a classic Chilaquiles, or what some might call an enchilada casserole. And nothing went to waste!
Sunday, September 7, 2014
Recipe #80 - Grilled Veggie Sandwiches with Kalamata Aioli
We had this yummy sandwich with a roasted garlic tomato pasta salad on top of fresh arugula tossed with a light lemon vinaigrette.
1/4 cup pitted Kalamata olives
1/2 cup mayonnaise
2 Tbsp. extra virgin Olive oil
4 prebaked torta rolls (we got ours at Costco)
4 Tbsp. unsalted butter
1 zucchini, sliced lengthwise into thin slabs (1/4")
1 portobello mushroom, stemmed and gills removed
1 red bell pepper, cored, seeds and pith removed
1 small red onion, peeled and sliced
1 large ripe tomato, thickly sliced into 4 equal slices
2 Tbsp. Olive oil
4 slices provolone cheese
Buzz up the olives and mayonnaise in a food processor and add oil slowly to create an emulsified sauce. Set aside.
Toss the veggies with oil in a large bowl, then grill on a hot grill until cooked and well grill-marked. Spread butter on the face-down sides of the torta rolls and heat on a flat Santa pan until lightly browned. Slather both sides of bread with the Kalamata aioli.
Assemble the sandwiches: Stack the veggies on one side of each torta in layers, put on some arugula leaves, and top with cheese. Put under broiler flame until fully melted. Put the top of torta bread on the sandwich and serve.
1/4 cup pitted Kalamata olives
1/2 cup mayonnaise
2 Tbsp. extra virgin Olive oil
4 prebaked torta rolls (we got ours at Costco)
4 Tbsp. unsalted butter
1 zucchini, sliced lengthwise into thin slabs (1/4")
1 portobello mushroom, stemmed and gills removed
1 red bell pepper, cored, seeds and pith removed
1 small red onion, peeled and sliced
1 large ripe tomato, thickly sliced into 4 equal slices
2 Tbsp. Olive oil
4 slices provolone cheese
Buzz up the olives and mayonnaise in a food processor and add oil slowly to create an emulsified sauce. Set aside.
Toss the veggies with oil in a large bowl, then grill on a hot grill until cooked and well grill-marked. Spread butter on the face-down sides of the torta rolls and heat on a flat Santa pan until lightly browned. Slather both sides of bread with the Kalamata aioli.
Assemble the sandwiches: Stack the veggies on one side of each torta in layers, put on some arugula leaves, and top with cheese. Put under broiler flame until fully melted. Put the top of torta bread on the sandwich and serve.
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