Getting a local Farmers Market in our small suburban city a few months ago was awesome in and of itself but to have it within walking distance from my home... Priceless! I make a trip every Saturday (okay...maybe every other Saturday) to pick up my favorites like broccoli, asparagus, and summer fruit for the kids. But for me, the best part about farmer's markets is finding new, fun ingredients and products from small, local businesses to try. I fill up my bag with luscious vegetables, savory sauces, and loaves of artisan bread and stroll home dreaming of what to make with all these treasures. I call it #playingwithfood on my Instagram page. 
Open-faced Caprese Sandwiches
Serves 2 2 large heirloom tomatoes, chopped1 cup fresh mozzarella cheese, chopped2-3 T fresh basil, chopped1 clove garlic, finely minced1 T olive oilsplash of balsamic vinegar4 slices of artisan bread of your choice (I used Pesto Bread from Arising Dough)Butter or olive oil for pan fryingSprinkle of aged goat cheese (I used Achadinha's Capricious) substitute with a hard aged cheese i.e.Parmesan Reggiano) kosher salt and fresh cracked pepper (to taste)Prepare vegetables and mix first 6 ingredients together. Set aside. Butter bread and pan fry until golden brown on each side. Grate aged goat cheese over hot bread and remove from heat. Top toasts with Caprese and additional basil and fresh ground pepper. Enjoy!
Other recipes to try: Zucchini Bruschetta Caprese Salad with Pesto Vinaigrette
I completely ripped off the name and idea of this dish from this image I found on Pinterest. A failed attempt at making happy faces on some dinner rolls stuffed with cheese ended up looking anything but happy! Pure genius, as far as Halloween Food goes. So armed with desire to make these Tortured Soul Rolls, I decided to make them into some super yummy Jalapeno Popper Dinner Rolls. A delicious recipe from my dear friend, Paul. He brought these to one of our Potluck Dinner Club. These are fun to make because you never know how the faces will come out after baking. Some of them were downright ghoulish and others very serene. Either way, they make a great Halloween inspired side dish or a delicious savory breakfast roll! Enjoy! Tortured Soul Rolls (Jalapeno Popper Dinner Rolls)
Makes 82 cans of Pillsbury Crescent Dinner Rolls1 cup sharp cheddar cheese, grated1/2 cup cream cheese, softened1 small jalapeno, dicedPreheat oven to 375 degreesMix cheeses and jalapenos in a small bowl and set aside. Unroll the Pillsbury Dinner rolls, fold in half and using a rolling pin, press the diagonal seams together. Cut dough into fourths. Add 1-2 heaping tablespoons on each rectangle. Fold edges over and form into small oval rolls ensuring the seams are together so the hot cheese mixture doesn't ooze out the bottom while baking. We want it to ooze out the eye and mouth holes.Using scissors, cut slits for the eyes and mouth. Make sure to cut deep enough so the cheesey filling will ooze out of he mouth and eyes as it bakes. Use a Bamboo skewer for the nose holes. Note: Each tube will give you 4 rolls- repeat with other tube.Place rolls on parchment lined cookie sheet and bake for 9-12 minutes. Other Halloween recipes to try click here.
This idea came from our Dinner Club this last Sunday where our food theme was Soup Night. Thankfully, the weather in So. Cal has finally turned "California cold" (60's during the day and 30's at night...Brrrrr!) and what better way to honor the cool weather, than to have a Soup Night. There were three soups on the menu that night, one of them being my friend Kathryn's Crockpot Tomato Basil Soup which was my inspiration to set up the grilled cheese sandwich bar for that night. What else goes with Tomato Soup better than Grilled cheese sandwiches? Am I right? Grilled Cheese just so happened to go well with the Potato Soup and Rustic Minestrone as well. I got out the electric griddle and set up a Grilled Cheese Sandwich Bar. Luckily, I had mini cocktail bread coming out my ears already since my mom brought me a half of loaf that she wasn't going to use and I had a loaf that I bought to make another appetizer and never go around to doing it. I pulled out an assortment of cheeses including American Cheese, for the kids that were in attendance. I thought the kids would've enjoyed making their own sandwiches but, it was the adults that liked it the most. :)I included sides of grilled onions, spinach and roasted red bell peppers along side American, Provolone, Havarti with Dill and Muenster cheeses. It was a huge hit! I imagine this will become an even bigger grilled sandwich bar for my next party or get together where I'll add ham, turkey, pepperoni, bacon, pickles, sweet pepper jam or relish, tomatoes and a ton of other sandwich ingredients. :)The best part is that these mini sandwiches are literally three bites each so you can try a ton of different combinations without having to eat a whole sandwich or fill up on a lot of bread. Perfect for your next soup night or as a fun take on Sandwich night with the kiddos where they could make their own creations. Come up with your own favorite combinations and enjoy! Here's to a happy and healthy New Year everyone!Mini Grilled Cheese Sandwiches
1 loaf of Rubschlager® Cocktail Sourdough BreadAssorted cheeses, cut into 2" squares (I used American, Provolone, Havarti with Dill, Muenster)Grilled onionsRoasted red peppersFresh spinach leavesDill PicklesPepper Jam or Sweet Pickle Relish 1/2 cup salted butter, meltedPreheat griddle to 350 degrees.Melt butter in small ceramic bowl and then place the bowl on griddle to keep warm. Using a basting brush, brush melted butter on one piece of mini bread and place butter side down on griddle. Add cheese and toppings desired. Butter another slice of bread and place on top, butter side up. Let sandwich grill for about 4-5 minutes and then flip over. Grill on other side until cheese is melted ~3-4 minutes. Enjoy and Repeat!Other recipes to try:Chicken Panini w/Swiss Chard and Leeks Garlic Cheese Bread Ciabatta Chicken Sandwiches
After a few months of no blog cooking, I finally made some time to cook. Yay! The weatherman had threatened rain last Saturday, which kept me home and wanting to cook. My inspiration for this recipe came from Crockpot Salsa Chicken. You know the recipe, chicken breasts and a jar of salsa...so simple and so good! It's a staple in my house. My girlfriend, Gina had made it the other night while I was over and it inspired me to try an Italian version of shredded chicken. Even though it never rained last weekend, the weather was cool and cloudy. I threw these amazing sandwiches together with a few items I had on hand; chicken breasts, red and green bell peppers and some leeks were the basic ingredients. I also had some Italian dressing mix and some pepperoncini as well. Throw the whole thing in the Crockpot with some garlic, basil, butter and white wine and you're in business. Toast up these soft Ciabatta rolls with fresh basil butter, melted mozzarella cheese and top with this amazing chicken...yum! Enjoy!
Ciabatta Chicken Sandwiches with Peppers and Leeks Makes 8-10 sandwiches
3 boneless, skinless chicken breasts2 small leeks, white and light green parts, sliced and well rinsed (about 1 cup)1 green bell pepper, diced (1 cup)1 red bell pepper, diced (1 cup)3-4 cloves of garlic, sliced1/4 c sliced pepperoncini 1 packet of dry Italian Dressing mix1/2 t dried basil3 T of butter, unsalted, divided1/4 cup white wine or waterMozzarella cheese 8 Ciabatta rollsBasil Butter (1/4 cup butter, softened with 4 leaves fresh basil, finely chopped)Prepare all vegetables. Add about half of the leeks, peppers and garlic to the bottom of the slow cooker. Add the chicken and sprinkle with half of the Italian Dressing mix. Top chicken with the remaining vegetables and sprinkle with the rest of the Italian dressing mix. Add pepperocinis, dried basil and place 1 tablespoon of butter on the top of each vegetable covered chicken breast. Add wine and cook on high for 5 hours. Shred chicken. Set aside while you prepare the basil butter and the rolls. Spread basil butter on both sides of Ciabatta rolls and add mozzarella cheese to the top bun. Place under a broiler to melt the cheese and toast the buttered side for about 3 minutes or until the cheese is melted. Remove from the broiler, pile high with shredded chicken and serve hot. Enjoy!Other recipes to try:Veggie Sandwiches with Black Bean Hummus and Sunflower SproutsSliders with Pickled Onions and Spicy MayoChicken Panini with Swiss Chard and Leeks
I'm taking a little detour from Halloween foods today to stroll into everyday meal territory with this amazing Garlic Cheese Bread.
I was at the grocery store last week and picked up this huge loaf of french bread, fresh from the bakery, for only 99 cents. A. Total. Steal. All I could think of was getting it home to make my Mom's Garlic Cheese Bread. This is her copy cat recipe for Black Angus Restaurant's Cheese Bread and it is the most amazing, fattening and delicious garlic bread you will ever eat. It is literally a meal in itself...like a monster grilled cheese sandwich! In fact, we ended up eating only this bread for dinner the night I made it. What do you know...I just didn't get to the rest of the meal once it came out of the oven all hot bubbly and cheesy. :)
This recipe makes a full loaf that can feed 8-9 people because it is so rich. If you don't have a crowd, you don't have to bake both halves, you can freeze the other half and pull it out of the freezer for another meal. I intended to freeze half but realized I was out of plastic wrap. Darn. I had no choice but to bake both halves and we had to have this cheesy garlic bread for the next 4 nights...that's probably why I've gained 5 pounds the week I made this garlic bread. sigh* It was so worth it. Enjoy!Garlic Cheese BreadServes 10-12
1 large loaf of french bread, sliced lengthwise1/2 cup butter, softened 1 cup Asiago cheese, grated1 cup Jack cheese, grated 1/2 cup mayonnaise2 cloves garlic, minced 1 bunch green onions, chopped
Preheat oven to 350 degrees. Mix all ingredients in a small bowl and spread generously over french bread halves. Place bread on a parchment lined cooking sheet and bake 10 minutes, then place under the broiler for about 3 minutes longer. Remove from oven and let cool for 3 minutes before cutting. Cut into 1.5" wide slices. Can be frozen: Wrap each half loaf in plastic wrap and then foil or a ziploc bag, then freeze. Thaw before baking.
Other recipes to try:Chicken Panini with Leeks and Swiss ChardVeggie Sandwiches with Black Bean Hummus and Sunflower SproutsHam, Cheddar and Onion Scones
During our trip to San Luis Obispo over Spring Break, I ordered a veggie sandwich from the Old Custom House Restaurant in Avila Beach. You're probably thinking...veggie sandwich? Why not just order a salad? In a way, I guess I could argue that this is a salad between to rather large croutons. :) But, not just my love of veggies was at work when it came to ordering this sandwich. The decision was made when I saw that it had sunflower sprouts on it. I was so excited because I love sunflower sprouts! They are my favorite sprout. They taste like green sunflower seeds. They are so delicious but hard to find in groceries stores, let alone something you find in restaurants. I ordered it and I was glad I did, not only was the sandwich utterly delicious but it inspired me to try a version of it here at home.
Sunflower sprouts are hard to find, so I just grow my own. (Sprouts Market used to sell them but the last time I went there they didn't have any,,,bummer) The good news is that sprouts are super easy to grow. Plant sunflower seeds in a shallow pot, keep the soil moist and in two weeks you'll have beautiful sunflower sprouts. You don't even need a garden, they will grow nicely on your kitchen counter all year round. Once they sprout, cut, wash and use them in salads and sandwiches or eat them all by themselves. They taste like sunflower seeds but only in vegetable form. Unused sprouts can be stored in the refrigerator for about a week or so. I used them here along with some clover sprouts in my version of the Old Custom House Veggie Sandwich. 
The restaurant's version had red bell pepper hummus and huge slices of red onion, where I opted for my spicy black bean hummus and pickled onions. I love the sweet tang of the pickled onions, they really make the sandwich stand out along with the Latin spiced hummus. And of course the fresh green nutty flavor of the sprouts...just delicious! Enjoy!Veggie Sandwiches with Black Bean Hummus & Sunflower Sprouts
Black Bean HummusTomatoesCucumbersPickled Onions Avocados Sunflower and Clover Sprouts SpinachWhole grain wheat bread, toastedLayer ingredients on toasted wheat bread and dig in!
After our little excursion to San Luis Obispo's Farmer's Market over Spring Break, I had renewed inspiration seeing all that gorgeous produce. Prior to our little trip, I'd been nursing a pretty serious case of cooking block...my culinary equivalent to writers block. It was self imposed actually. I filled up my days, taking on tasks and responsibilities that honestly weren't fun. They dominated my time and zapped my creativity. When I'm not in the kitchen or writing I am not a happy camper and since most of what I write is inspired by food and cooking, it makes sense, that if one goes, the other follows. But thankfully my cooking block was lifted with just a little inspiration in the form of Rainbow Swiss Chard. 
The vivid colors grabbed my attention at first, but the discovery that these ruffled, leafy greens weren't bitter, was what sold me. I knew very little about Swiss Chard, so I read up a little about it. Swiss chard is a member of the beet family, but unlike beets that are mostly grown for their roots, Swiss chard is grown only for its leaves. And it comes in many different colors. See how beautiful it is with it's multi-colored stems, how could you not buy some? Incredible! I love to cook, but I'm not a trained chef by any stretch of the imagination. I like to stumble along and throw this and that together and hope it tastes good in the end. Trial and error makes for some pretty good recipes but you still have to eat through the bad ones. What a delicious metaphor for life, right? Luckily, this recipe is one of the good ones. Paninis are basically glorified grilled cheese sandwiches. I pulled these together using some left over chicken and muenster cheese. Adding the Swiss chard and leeks, just kicked it up to fancy land, but don't be intimidated. It is so simple that you'll wonder why you've never made Paninis before. If you don't have left overs, you can also use some sliced deli meats, turkey or ham or whatever you prefer. Enjoy!
Chicken Panini with Swiss Chard and LeeksServes 4-6
4-5 leaves of Rainbow Swiss Chard, thinly chopped 1 leek, white and light green parts only, thinly sliced and rinsed well2 cloves garlic, chopped 1 T olive oilsalt and pepper to taste 2 cooked chicken breasts, sliced (I used left over herb chicken)Muenster Cheese 8 slices of San Luis Sourdough with Rosemary and Olive OilButter
Prepare vegetables. Take care to rinse the chopped leeks to remove all the fine sand and dirt. Place Swiss Chard, leeks, garlic and olive oil into a large skillet and saute vegetables until they are softened, about 12 minutes. Salt and pepper to taste and set aside. The chard is so beautiful with it's spots of color confettied against the green.Slice the chicken and set aside. Butter the outside of the bread and layer one slice of muenster cheese on the dry side of the bread. Add a single layer of sliced chicken and then the Swiss Chard and Leek mixture. Top with another slice of cheese and the other piece of bread, butter side up. Place sandwich in a Panini Maker or a George Foreman Grill...or if you are like me and don't have either of those things...make your own makeshift grill.
I placed the sandwich on my grill pan (or skillet) and topped the sandwich with a small cookie sheet which I weighted down with 2-3 cans of canned beans. Grill sandwich for about 5 minutes to melt the cheese and toast the bread. Take a peek to ensure it is browning evenly and to your desired taste. Add time as needed. Next, remove the cans and small cookie sheet and flip the sandwich over, grilling the other side for another 5 minutes. Remove from pan, cut along a diagonal and enjoy! .
