Friday, March 4, 2016

Roast Beef Panini

I think I'm in love with Gouda Cheese.  Not the smoked Gouda but the regular Gouda.  I'm not sure why it took me so long to discover it,  but now that I have, I can't get enough. I love the way it melts...  Oooie Gooey Delight-fullness. It's good on crackers, it's good in grilled cheese sandwiches and it's good with roast beef, so thanks Gouda for inspiring me to make this yummy Roast Beef Panini!


1.Spread 1/2 of the Mayonnaise Mixture on One Slice and 2 Tablespoons Apple Jelly on the other Slice.

2. Top with 1/4 cup Shredded Cheese.

3. Arrange 1/4 Cup Arugula Evenly.

4. 1/4 Lb  Roast Beef.

5.  Arrange Two Tablespoons of the Caramelized Onions Evenly.

6.  Top With Another 1/4 Cup Shredded Cheese.


7.  Carefully Put Two Slices Together and Spread Top and Bottom with Butter. ( I like to Softened the Butter in the Microwave for about 12 Seconds and Brush it on the Bread.)

8.  Grille Until Golden Brown.



For Two Panini's

4 Slices Wheat Bread (Or Any Good Quality Bread from Bakery)
1/2 Lb Deli Sliced Roast Beef
4 Tablespoons Caramelized Onions
2 Tablespoon Mayonnaise
4 Teaspoon Dijon Mustard
1/2 Cup Arugula
1 Cup Shredded Gouda Cheese
4 Tablespoon Apple Jelly or Hot Pepper Jelly
4 Tablespoons Softened Butter 


Mix Mayo and Dijon Mustard, Set aside.

For Each Panini, in this Order....

1.Spread 1/2 of the Mayonnaise Mixture on One Slice and 2 Tablespoons Apple Jelly on the Other Half.

2. Top with 1/4 cup Shredded Cheese.

3. Arrange 1/4 Cup Arugula Evenly.

4. 1/4 Lb  Roast Beef.

5.  Arrange Two Tablespoons of the Caramelized Onions Evenly.

6.  Top with another 1/4 Cup Shredded Cheese.

7.   Carefully Put Two Slices Together and Spread top and Bottom with Butter.

8 .Carefully place in your hot panini  press or grill pan and cook until golden on each side. Cook slow and low and check often to make sure it doesn't burn.  You want the cheese to be slowly melted.
And with the left over arugula, why not make a nice salad.  Arugula, cranberries, apples and walnuts!

This Recipe is Adapted from 365 Days of Recipes and More

Print Here

An arugula , cranberry, apple, walnut salad makes a nice side dish! 

Thursday, February 4, 2016

Raspberry Buttermilk Muffins

I love raspberries, I love picking raspberries, I love eating raspberries and I especially love raspberry muffins! This recipe is so quick and easy and the outcome is fantastic.  Crunchy on the top with a middle that's moist and a burst of raspberry in every bite.  

Total Time 30 Minutes
(10 minutes prep and 20 minutes cook)
Makes 12 Muffins


2 Cups All Purpose Flour
1/2 Cup Sugar
2 Teaspoons Baking Powder
1 Teaspoon Salt
6 Tablespoons Butter
1 Egg, Beaten
1 Cup Buttermilk
1 Cup Fresh or Frozen Raspberry ( I didn't bother to thaw)
Granulated Crystal Sugar to Sprinkle on the Tops


Combine flour, sugar, baking powder and salt.

Cut in butter until mixtures resembles coarse crumbs.

Add egg and buttermilk, mix just until dry ingredients are moistened. ( Make sure to use buttermilk, it makes them extra special).  

Fold in berries.

Fill in greased or paper-lined muffins cups 2/3 full, Sprinkle each muffin with the Granulated Crystal Sugar before popping in the oven.

Bake at 400 degrees for 20 minutes or until inserted knife comes out dry.

Print Here

Recipe from

Tuesday, June 2, 2015

S’mores Rice Krispies Treats Pinwheels

I made these delicious rice krispie treats this past weekend and let me tell you, they didn't last long on the plate.  Within seconds everyone in the room had one in their hand.  It was pretty funny hearing people say " hey, where did you get that? Are there any left?"  .  They're  pretty easy to make and well worth it just to see people enjoying them!  Thanks Momontimeout!

Thank you to " Momontimeout"   For this Amazing Recipe!!!

Serves: 15 servings
  • 10 oz miniature marshmallows
  • ¼ cup butter (plus more for greasing)
  • 5 cup Rice Krispies cereal
  • ¾ cup graham cracker crumbs
  • 7 oz jar marshmallow creme
  • 6 Hershey's chocolate bars
  1. Preheat oven to 200 degrees.
  2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
  3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
  4. Stir in cereal and graham cracker crumbs.
  5. Press mixture into prepared pan.
  6. Spread marshmallow creme on top using an offset spatula.
  7. Place Hershey's bars on top of the marshmallow creme.
  8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
  9. Let cool for 10 minutes.
  10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
  11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
  12. Slice and serve

Tuesday, April 28, 2015

Chicken Croquettes




I ate at a local diner last week and ordered chicken croquettes.  I really haven't made or eaten them in years.  When I was a kid I use to love the frozen ones.  I think they were Howard Johnstons brand?  Anyhow, the diner served them up with gravy, mashed potatoes and corn.  Sadly, they were horrible.  They had absolutely no taste and not a shred of chicken.  I decided to make my own this week and turned to one of my go to chef's, Rachael Ray.  She never lets me down and she certainly didn't let me down with this chicken croquette recipe. 
For the most part I followed her recipe but I did make a few small changes using ingredients that I like and  that I thought would enhance the flavor.  I also left out some ingredients that I don't like.  Some cooks put all the chicken in a food processor but I like to chop the chicken finely and leave a few bigger pieces as well.  Give it a try, you won't be disappointed.

For the chicken:


Two and 1/2 Cups Cooked, Chopped and Cooled Chicken 


For the croquettes


  • 4 tablespoons butter
  • 1 small onion, very finely chopped
  • 1/4 cup chopped celery
  • Salt and pepper
  • 1/2 teaspoon Bells All Natural Seasoning
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1/3 cup of cream.  ( I use 1/2 and 1/2 )
  • 4 egg yolks
  • 1 cup fine breadcrumbs, divided
  • 1/2 cup panko breadcrumbs
  • A small handful of flat leaf parsley, very finely chopped
  • About 1/3 cup grated Parmigiano Reggiano cheese (a couple small handfuls)
  • 1 extra-large  egg
  • 1/4 cup water
  • Frying oil

For the gravy:

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 1/2 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • Salt and black pepper
  • 1 extra-large egg yolk, beaten


For the croquettes, heat the butter in a skillet over medium heat. Add the onion and Celery and season with salt, pepper and Bells Seasoning. Stir for 5-6 minutes to soften, then add the flour and whisk for 1 minute. Whisk in the chicken stock, then cream. Add some to a small bowl with the egg yolks to temper, then add everything back to the sauce and let thicken. Remove from heat and stir in about 1/2 cup breadcrumbs – the sauce should be very thick. Let cool, then pour room temperature sauce over cold chicken. Combine and chill at least 1 hour more.

Heat a few inches of oil in a Dutch oven or in a counter top fryer to 360°F-365°F.

Pre-heat the oven to 275°F and place a wire rack in a rimmed baking sheet.

Combine the remaining breadcrumbs with the panko, parsley and cheese in a shallow dish. Beat the egg with water in a second shallow dish.

For the gravy, melt the butter in a sauce-pot or skillet over medium to medium-high heat. Whisk in the flour, cook for 1-2 minutes, then add the stock and let thicken. Season with Worcestershire sauce, salt and pepper. Ladle some gravy into the egg yolk to temper, then add back to the gravy; adjust the seasoning, to taste, and reduce the heat to low.

Use an ice cream scoop to form shape or use damp hands to roll balls and form 12-15 croquettes. Turn the croquettes in the egg wash, then gently press the breading mixture evenly all over the croquettes. Fry the croquettes 3-4 at a time until deeply golden, turning the conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette.

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Serve croquettes topped with gravy with Mashed Potatoes and Parsnips and Caramelized Onion Green Beans alongside

This recipe is adapted from Rachael Ray