Winter soup recipes to warm your heart & hands. Chilled Summer Soups, light & tasty. Sandwiches of all kinds & times, Summer & Winter!

Serves 6 - 8

What you need
     Chili is one of our favorite dishes, and here is an easy, light & healthy Chili Verdé, with a slight twist.  Its the perfect dish to make on a cold snowy day, when you really need a comfort food dinner without all the calories & fat.  Here we used de-skinned chicken thighs, quickly browned, then slow cooked with the rest of the ingredients. You can also use skinless chicken breasts, but reduce your cooking time so they don't dry out!!  Enjoy.
8 Large Bone-in Chicken Thighs (skin & fat removed)
2 tbsp Olive Oil
1/2 c. flour
2 tbsp Spicy BBQ Seasoning
2 tbsp Adobo Seasoning
1 tsp Chili Powder
1 tbsp Cumin
1 tbsp Italian Seasoning
Salt & Pepper to taste
1 pkg frozen chopped onions & peppers (or 1 onion & 2 peppers diced)
4-6 Cans White Beans (Progresso Cannelini or Goya Pinto)
6 cups Low Sodium Fat Free Chicken Broth
1/2 c. White Vermouth (I use the extra from the bottle of olives in vermouth!)
1 pkg Frozen Peas
1 pkg Frozen Corn
2 pkgs Creamed Spinach (its ok to keep them frozen) 


How to
     Clean and prepare thighs.  (You can use boneless if you wish).
     Whisk together Flour, BBQ Seasoning of your choice, Adobo, Salt & Pepper and Chili powder, the dredge each piece of chicken in the flour mixture and shake of excess.
Add Olive Oil to a HOT skillet or dutch oven (you can do this all in your slow-cooker if you have the one that sears & browns), then add half the chicken, browning each side until golden.  Remove chicken to a platter and add onions and peppers to hot oil, sauté until just translucent and return chicken to pot.  Deglaze with the Vermouth, scraping up the bits at the bottom of the pan.  
      Add the Chicken Broth and bring to a slow boil.  Rinse and Drain Beans, and add to pot, along with Corn & Peas.  
      If you do this on the stove - simmer about 1 hour; I put everything in the slow-cooker, set on High for 2 - 3 hours.  During the last hour, add the Creamed Spinach.  
       Cover and continue cooking until the chicken is just ready to fall off the bone, but not shriveled.  In a slow-cooker, on high about 3-4 hours, on low 5 hours; in a Dutch Oven at 400 degrees, about 2-3 hours.  
         When you’re ready to serve, remove the chicken pieces and take out the bones and nerve, the return shredded chicken to pot.  Done.  You will now have a beautiful chicken chili, or chicken soup depending on the amount of liquid.  We like ours a bit thick, so I added a slurry of 2 tbsp cornstarch and water, and let boil, stirring constantly, until thick.  Use paper-toweling placed lightly on top of the chili to absorb any excess chicken fat/grease. 
          Serve garnished with either grated parmesan, shredded cheese or Sour Cream; over chips, or rice, or couscous.  Healthy and Delicious.  

Serves 6 - 8

What you need

     Here is a simple and easy, low-fat chili recipe for you that is as full of flavor as regular chili, but with so much less fat and fewer calories.  We served it over brown rice for a complete healthy meal.

  • 2 tablespoons olive oil
  • 1 pkg frozen chopped onions & peppers (or 1 of each fresh)
  • 2 tablespoons garlic, minced
  • 2 pounds boneless, skinless chicken thighs, cut into bite size pieces 
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 package frozen corn
  • 4 cups fat free chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley

Deb's White Chicken Chili (an alternative to Chili Verdé)

How to

     In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onions & peppers and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the diced chicken, 1 teaspoon salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Use a ladle to scoop out most of the fat that came out of the chicken, then re-season.  
     Stir the flour into the chicken mixture over a lower heat, then be ready to add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced some and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. 
     If you would prefer the chili even thicker, as we do, add a couple of cans of fat free cream of chicken soup about half hour before its done.
     Ladle the chili into serving bowls over rice. Sprinkle with the Parmesan cheese and chopped parsley.

Serves 8 - 10

What you need
Slow cookers are a busy mom's best friend and chili in the slow cooker is a favorite. This white ground turkey version is full of flavor and gets a little extra kick topped with fried green onions.
4 tablespoons oil,, (divided)
1 pound ground turkey
1 small onion, chopped
1 small green pepper, chopped
1 can (4 ounces) diced green chiles, drained
2 c. fat free chicken broth (for the consistency you prefer)
2 cans cannellini beans, (drained)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground cayenne pepper
1 small bunch green onions
sour cream, for garnish


How to

Cook ground turkey, onion and green pepper in 2 tablespoons oil until turkey is no longer pink and vegetables begin to soften -- about 10 minutes. Drain well. Stir in green chiles, beans and seasonings until well blended. Pour into a slow cooker and lid tightly. Cook on LOW setting for 4 hours. 
     To make your own fried onions: Slice green onions thinly (white and green parts) and cook in remaining 2 Tablespoons oil until crisp and just beginning to brown.  Remove with a slotted spoon and spread on paper toweling to drain. Serve chili topped with sour cream and fried green onions. 
     For Meal No. 2, I take the leftover chili, add a bit extra chicken broth if necessary, add 2 packages (or more depending on how much is leftover) of Uncle Ben's 90 second rice (or any grain you like).  Cut whole peppers in half, clean out seeds and white connective tissue. Stuff with Chili mixture.  Top with Breadcrumb & parmesan mixture.  Bake 45 minutes at 450 covered, 15 minutes uncovered.  Enjoy.  

Serves 8 - 10

What you need
     As the evenings turn cooler we are in the mood for a warm dinner, but not too heavy just yet.  This is light Seafood Gumbo is one of our favorites.  Based on Emeril's original recipe, I've made some changes over the years to simplify Emeril's always long list of ingredients and make it according to what we keep in on hand.  Enjoy this served with hot rice, or some nice crusty bread.

1 cup extra light olive oil
1 cup all-purpose flour
1 pkg frozen chopped onions & peppers (1 c. of each fresh)
2 tablespoons minced garlic
One 12-ounce bottle amber beer
6 cups Stock
  (Seafood is recommended, but I use vegetable since I always   have vege & chicken broth in the pantry)
1/4 teaspoon dried thyme
2 bay leaves
2 teaspoons Worcestershire sauce
1 tablespoon salt
2 teaspoons cajun seasoning
  (If using Margaritaville Jerk Shrimp, as I often do, skip the cajun seasoning)
1 pound medium shrimp, cleaned (fresh or frozen)
1 pound white fish fillets, such as catfish, cod or sole
1 tablespoon Emeril's Original Essence, or similar seasoning
2 cups shucked oysters & liquor
   (or clams, or any other seafood you like)
1/4 c. chopped fresh parsley and/or tender green onion tops


How to
     Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming any foam or oil that rises to the surface.
     Season both the shrimp and the fish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add any other shellfish to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
     Garnish with the parsley and green onions and serve in shallow bowls over or top with white rice (or serve with crusty French bread.
Makes 3 quarts, 10 to 12 servings

photo below Emeril's Gumbo.  Deb's photo later this afternoon!!

Serves 4

What you need
   Yes, I know its warm, but this delicious soup from The Food Network kitchens is one of those summer dishes you cant resist.  Make it a meal with a nice light summer greens salad on the side. 

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)


How to
   Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. 
   Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. 
   Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.
   Add the corn to the pot and cook 3 minutes. 
   Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. 
   Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens

Serves 4

What you need
I made this recipe for my family a number of years, but lost the recipe. I
think then the recipe was in a cookbook from Bobby Flay or Emeril. So when
I came across this one I was thrilled. I thought..YUM, I must try that.
Then, the more I started thinking about it I thought it could be a little
strange for my family's liking. Knowing my (and their) love for peanut
butter however, I was willing to give it a try.
African Chicken & Peanut Soup
2 T. olive oil
2 onions, chopped
1 red or green bell pepper, chopped
2 large sweet potatoes, red or russet potatoes (I used 1 large sweet potato
and 3 small red potatoes)
2-3 chicken breasts, cut into cubes (or use 2-3 c. of precooked chicken)
2 garlic cloves, minced
1/2 inch fresh ginger, minced or grated
1 can diced tomatoes
1 jar (16oz.) salsa (if you like heat, use hot salsa)
6 c. chicken broth (or 6 c. water + 6 t. chicken base or bouillon)
1 can evaporated milk
2 T. brown sugar (optional--I liked a layer of sweetness to my soup)
1 t. chili powder
Salt and pepper to taste
1/2 c. crunchy or smooth peanut butter
1/2 c. uncooked brown or white rice

African Spicy Peanut Soup

How to
   1. Heat oil in a large stock pot over medium high heat. Cook onions, chicken
cubes, potatoes/sweet potatoes, and bell peppers until lightly browned and
tender, stirring in garlic and ginger when almost done to prevent burning.
(If using pre-cooked chicken, add the chicken at the end with the rice) Stir
in canned tomatoes, salsa, stock, pepper, and chili powder. Reduce heat to
low and simmer, uncovered, for 10 minutes.
   2. Stir in rice, cover, and simmer another twenty minutes, or until rice is
tender. Stir in peanut butter and milk and mix together until smooth. Serve
with crushed peanuts on top (optional)

Serves 8 - 10

What you need
     Tonight I'm making Gumbo.  I've been making this using so many recipies over the years - ever since I first saw Emeril do it on the Food Network 15 years ago - that I've developed my own.  Essentially I use whatever I have in the house at the time, and you can do the same, as long as you have Flour, Oil, Onions, Bell Peppers & Celery. (Although I tend to leave out the celery since I never have it in the house!)

Tonight its Sausage, Shrimp & Chicken Gumbo

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 cups smoked andouille sausage sliced, or any smoked sausage 
  (or regular sausage that has previously been browned)
1 1/2 teaspoons salt
1/4 teaspoon cajun seasoning
3 bay leaves
1 can petite diced tomatoes, well drained
8 cups (or 2 boxes fat free) chicken stock
3 cups cooked shredded chicken (rotisserie or shortcuts or homemade)
2 lbs medium shrimp, peeled and deveined. 
1 tablespoon Cajun seasoning (or Essence)
2 tablespoons chopped parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder (optional)
2 cups cooked white rice

DEB'S GUMBO (sausage, chicken & shrimp)

How to
   Combine the oil and flour in a large cast iron or enameled cast iron Dutch
oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes,
make a dark brown roux, the color of chocolate.  This is your most important step.  Don't leave the stove, and stir with a wisk until its at least beyond the color of peanut butter.  (and be sure your veggies are chopped and ready)
   Then add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. 
   Add the smoked sausage (or whatever sausage you like) salt,
cajun seasoning, and bay leaves. Continue to stir for 3 to 4 minutes. Add the tomatoes and Add the stock, and Essence. Stir until the roux mixture and stock are well combined.Bring to a boil, then reduce heat to a simmer. 
    [**If you are going to use a slow cooker for this, now is the time to put all your ingredients in it, and proceed from there.  Cover the slow cooker, and let cook on low 4 - 5 hours, adding the chicken and shrimp about 1/2 hour before its done]
    Cook, uncovered and stirring occasionally, for 2 1/2 to 3 hours, skimming any fat that rises to the surface.
   Remove the bay leaves, and add the chicken and shrimp into the gumbo, cooking another 10 minutes or so until the shrimp are cooked through. 
   Remove the gumbo from the heat and stir in the parsley, green onions, and file powder. Serve the gumbo in deep bowls with the rice at the bottom, or in a little mound on top.

Serves 4 - 12

What you need
In this section we will be showcasing some of our favorite soups and sandwiches. You will find a number of light and healthy soups that would be wonderful for the Spring & Summer. But, of course, wont forget the hearty and warming comfort food soups - the ones that warm the soul.  Last, but certainly not least, Sandwiches: Subs, Po boys, heros, you name it, we'll have it.  

Soups & Sandwiches, Light & Healthy or Thick & Hearty

How to

   As you browse through our recipes on this page, you will find a wonderful array of chilled summer soups first, some of which will be sufficient for a main course, some for an appetizer and even some for dessert (don't miss the Plum/Raspberry puree).  This is the time of year to have fun with your vegetables, fruits and your blender.  Enjoy the flavors of the season!
   But, don't worry, for those of you who still want a hot steaming bowl of comfort soup, continue to browse down through the page and you will find another section full of your favorites (and some you may not ever have heard of) and they will be there all year 'round.  Just look for the steaming cauldrons!
    Then keep scrolling down and you will find our wonderful Sandwiches, Subs & Heros. Since its a great time of year for a picnic, maybe you want to start from the bottom up!
   Happy cooking. 

photo courtesy 

Serves 10

What you need

   Nothing like this cool and refreshing Gazpacho on a hot summer day.  It takes only minutes to make and blend, and the recipe serves 10, so its perfect for a summer barbeque!

  • 4 cups tomato juice
  • 1 pkg frozen chopped onions & peppers, or 1 onion and 1 green bell pepper, minced
  • 1 cucumber, chopped
  • 2 cups chopped tomatoes
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoons red wine vinegar
  • 1 teaspoon dried tarragon
  • 1/4 cup fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon brown sugar or honey 
  • salt and pepper to taste

Gazpacho (the definition of summer soup)

How to

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still with a bit of texture. Chill at least 2 hours before serving. Ladle into serving bowls and garnish with a dollop of creme freche and a sprig of basil.


Serves 6

What you need
   I'm going to have to sneak a few recipes from Bermuda here in the Soups section, because they were so cool and refreshing - and provide such inventive variations on our typical cold appetizers.  This is one of my favorites, a version of Gazpacho that you cannot help but love:

4 c. tomato juice
4 large cucumbers, peeled, seeded and coursely chopped
1 c. yogurt (low fat is fine)
1 tsp. Worcestershire Sauce
1 tsp. Outerbridge's Original Sherry Pepper Sauce
         (or another one you prefer and you can find)
Dash Tabasco sauce
Salt and fresh ground pepper to taste.
1 ripe Avocado
(and if you want to be a bit extravagant for company, 1 dozen peeled, deveined and cooked jumbo shrimp)

Tomato Cucumber Soup w/ Avocado

How to

Blend tomato juice and cucumbers until smooth.  Transfer to a glass bowl and wisk in yogurt and seasonings. 
Just before serving, peel avocado, remove pit, and cut into 4 inch dice.  Divide avocado among chilled bowls and pour soup on top.  If you are adding the shrimp, add the avocado and shrimp on the top of the soup just before serving.

Serves 6

What you need
   In keeping with the Bermuda soup theme, we were served this delicate chilled soup on board our ship, and it was the perfect light appetizer after a long day of heavy food and lots of sight-seeing:

2 c. cucumbers, peeled, seeded and diced
3 c. low fat Greek yogurt
1/4 c. low fat sour cream
1 tsp Dijon mustard
Juice of 1 lemon
Kosher Salt and White Pepper.

For Garnish: 1 cucumber, washed and shaved
Dill sprigs.

Chilled Cucumber & Yogurt Soup

How to

For soup: Place all ingredients into a food processor or blender and blend until smooth. Season with salt and pepper to taste. Transfer to a glass bowl and refrigerate for 2 - 3 hours.
When ready to serve, ladle chilled soup into bowls and garnish with shaved cucumbers and dill sprigs.

***If you would like a bit of a cocktail to go with this theme, try Royal Caribbean's Cucumber Cocktail:
2 thin cucumber slices, skin on.
1 oz fresh lime juice
2 oz gin
1 oz simple syrup (1/2 sugar, 1/2 water)
Combine cucumber and lime juice in a mixing glass. Using a muddler, mash cucumber until broken into small pieces. Add gin and simple syrup and transfer into an ice filled cocktail shaker. Shake well, pour into rock glass and garnish with a cucumber wheel.

Serves 4

What you need
   I wish I could take credit for this wonderfull chilled soup, but the recipe was perfect as is, perfect for a summer luncheon: "This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread." -- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina

2 pounds assorted tomatoes, roughly chopped
Coarse salt and ground pepper
1 small cucumber, roughly chopped
2 medium Fresno chiles or jalapenos, stemmed and chopped
1/2 small yellow onion, chopped
1 garlic clove, smashed and peeled
2 teaspoons white-wine vinegar
1 slice white bread, crust removed, torn into pieces
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
Chopped Egg and Garlic Vinaigrette (recipe below)
Croutons, crumbled cooked bacon, and sliced lettuce

Spicy Bacon, Lettuce & Tomato Soup

How to

  Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings

2 hard-cooked large eggs
1 garlic clove, mashed into a paste
1 tablespoon finely grated lemon zest
2 teaspoons lemon juice
1/3 cup extra-virgin olive oil
Coarse salt

Separate the whites and yolks of eggs. In a small bowl, mash yolks with a fork and stir in garlic, lemon zest, lemon juice, and olive oil. Roughly chop egg whites and add to bowl. Season to taste with salt

Serves 4

What you need
   This is a delicious, luscious soup.  Perfect for a summer evening.  However, see the recipe below for a dairy/lactose free recipe, just as tasty.

   4 ripe avocados
   2 cups low-fat buttermilk
   1/3 cup fresh dill sprigs, plus more for garnish
   1/3 cup diced red onion, or half a small onion
   1 tablespoon red-wine vinegar
   1 teaspoon coarse salt and fresh ground pepper
   1/2 cup chopped pistachios (optional)

   8 cleaned cooked jumbo shrimp.

Chilled Avocado Soup

How to
  1. Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.
  2. Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado, a few chopped pistachios and dill, if desired.
  3. Of course, a couple of peeled and cooked jumbo shrimp on top of each bowl would be extra-elegant if you're in the mood!

Photo by Martha Stewart Food, from which recipe was adapted.

Serves 4

What you need
   I know you have seen a few Avocado and Cucumber soup recipes already on these pages, but this one has no cream or milk for those of you who are lactose intolerant.  More importantly, this combined recipe, topped with the mildly spiced shrimp, is a combination I couldn't resist.  To Martha Stewart, thank you for the idea, but I needed to kick it up a bit!!  

1 English cucumber, peeled and cut into 1/4-inch cubes(about 2 cups)

2 avocados, pitted and peeled, and 1 additional avocado for garnish.
1/2 cup low-fat plain yogurt
3 tablespoons fresh lime juice
1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
1/3 cup sliced scallions
2 tablespoons chopped fresh cilantro
Coarse salt and ground pepper
1 teaspoon olive oil
12 medium shrimp (about 6 ounces), peeled and deveined
2 tbsp bbq seasoning rub (storebought or made from one of the recipes on our own Rubs & Marinades page)

Avocado Cucumber Soup w/ Shrimp

How to
  1. In a blender, combine the cucumber and 1 avocados with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 - 2 cups ice water depending on the consistency you want, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.  You may use an immersion blender for this.
  2. Season again with salt and pepper. Chill, about 1 hour.  Meanwhile, take the peeled, deveined shrimp and toss them in a ziploc bag with the seasoning of your choice.  In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until just opaque throughout, 2 to 3 minutes.
  3. Just before serving, cut the remaining avocado in half, remove pit and skin and cut into thin slices. Ladle soup into bowls; fan 3 or 4 slices of the avocado on top of the soup, and garnish with shrimp and remaining tablespoon cilantro.

This can be an appetizer soup, with 3 medium shrimp per person, or turn it into a meal, with jumbo shrimp, about 6 per person (serve them on a skewer across the top of the bowl, and a spring salad on the side.

Your soup will not look exactly like Martha's below, as you will be making a puree of the soup and using extra avocado as a garnish. Enjoy

Serves 4

What you need
   This cold soup, adapted from Martha Stewart own recipe, makes a lovely summer dessert, light andrefreshing! Make it in advance and keep it in a pitcher in the fridge until ready to serve in small cups or bowls.   

1/2 pounds (about 6) ripe red plums, plus 1 plum, skin on and cut into 1/4-inch dice for garnish
6 ounces raspberries, plus more for garnish
1 cup white wine
6 tablespoons sugar
3 sprigs tarragon, plus more for garnish
2 tablespoons triple sec, Cointreau, or Grand Marnier (optional)
1/4 cup water

Chilled Plum & Raspberry Soup

How to

   Bring a medium pot of water to a boil. Meanwhile, have a bowl of ice water ready.  Add plumsto boiling water and blanch until skin begins to peel, 2 to 3 minutes. Remove plums from water; place in the ice bath until cool. Remove plums from ice bath, reserving ice bath.

   Peel plums, remove pits, cut into chunks, and place in a medium saucepan. Add the raspberries, wine, sugar, tarragon, triple sec (if using), and the water to the saucepan; cover, and bring to a simmer over medium heat. Reduce heat to medium low, and allow to simmer until plums are falling apart, 15 to 20 minutes.
   Remove from heat, remove the tarragon sprigs and let cool.  Use and immersion blender to puree, or you can use your blender, working in batches. Serve garnished with diced plum and/or raspberries.

Serves 4

What you need
Using frozen corn and shrimp saves a lot of time in this no-cook soup from Martha's Everyday Food :

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Cold Southwestern Corn & Shrimp Soup

How to
  1. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
  2. Serve garnished with tomatoes, avocado, and reserved whole shrimp


What you need


How to
Recipes Below.  If you can't find what you're looking for, please ask and I'll get it for you!

Serves 2

What you need
1 lb carrots, peeled and chopped
1 tbsp ground ginger (or fresh)
1 shallot, minced
2 c. vegetable or chicken broth (I use the fat free one).
1/2 tsp salt
1/4 tsp coriander
1 tbsp olive oil.

thinly sliced green onions for topping (as in photo)

Carrot & Ginger Soup

How to
Heat oil over medium high heat.
Add minced shallot and saute until tender, about 5 inutes. Add ginger, chopped carrots, broth, coriander and salt and bring to a boil.
Reduce to a simmer and cook for about 20 minutes until carrots are very tender.
Use your immersion blender to puree directly in pot (or place in blender to puree).
Serve with thinly sliced green onions on top.

Serves 4 - 6

What you need

This recipe was adapted from Ina Garten's "The Barefoot Contessa Cookbook." However, with a few simplifications (like using canned beans), you can turn this 6 hour recipe into a recipe done in an hour. Enjoy!

  • 4 cans white cannellini beans, rinsed and drained.
  • 2 pkgs frozen chopped onions (or 3 whole, sliced)
  • 1/4 cup good olive oil
  • 2 tablespoons minced garlic
  • 1 large branch fresh rosemary (6 to 7 inches)
  • 2 quarts (boxes) fat free chicken stock
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Rosemary White Bean Soup

    How to
    In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes (but not browned). Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for about 30 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf.
    Here, Ina recommends that you "pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed."
    I simply took the pot off the heat and used and immersion blender directly in the soup pot, and blend until smooth. Return the soup to the pot to reheat and add salt and pepper, to taste.
    Done. Garnish with a drizzle of extra virgin olive oil and a dash of chili pepper or hot sauce, and serve hot

    Serves 4

    What you need
         In our family, we like to try different things, and I have made many unusual foods over the years. This soup comes close to one of the more unusual recipes I have ever made, but when I first saw a version of this recipe I thought...YUM, I must try that. We love peanut butter. Served with some thick country bread, and butter, I hoped it would be perfect. Wouldn't you know, this soup was strangely delicious!! I loved the spicyness of the soup, the creaminess of the evaporated milk, and the smoothness from the peanut butter. The peanut butter gave this soup such a different flavor. Almost Thai-like, but different because of the tomato and spice.  So give it a try.

    2 T. olive oil
    1 pkg of frozen chopped green peppers and onions
    2 large sweet potatoes, red or russet potatoes (I used 1 bag of frozen diced potatoes, or about 3 cups)
    2-3 chicken breasts, cut into cubes if raw (or use 2-3 c. of precooked chicken - I use Purdue Shortcuts, or Rotisserie chicken)
    2 garlic cloves, minced (2 tbsp minced garlic)
    1/2 inch fresh ginger, minced or grated (or 1 tbsp ground ginger)
    1 can diced tomatoes
    1 jar (16oz.) salsa (if you like heat, use hot salsa, we use mild))
    6 c. chicken broth (or 1 & 1/2 boxes fat free chicken broth)
    1 can evaporated milk
    2 T. brown sugar (optional--I liked a layer of sweetness to my soup)
    1 t. chili powder
    Salt and pepper to taste
    1/2 c. smooth peanut butter
    1/2 c. uncooked brown or white rice (or 1 pkg Uncle Bens 90 Second Rice - to reduce cooking time if you're using pre-cooked chicken)

    African Chicken & Peanut Soup

    How to
    1. Heat oil in a large stock pot over medium high heat. Cook onions, chicken cubes (if using raw), potatoes/sweet potatoes, and bell peppers until lightly browned and tender, stirring in garlic and ginger when almost done to prevent burning. (If using pre-cooked chicken, add the chicken at the end with the rice) Stir in canned tomatoes, salsa, stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 10 minutes.
    2. Stir in rice, cover, and simmer another twenty minutes, or until rice is tender. Stir in peanut butter and milk and mix together until smooth. Serve with crushed peanuts on top (optional)
    3.  If you all like a creamier soup, as I do, take your immersion blender to the pot (off the flame) and give the soup a buzz.  For a few seconds you will have a thick broth, with chunky vegetables.   If you keep buzzing, you will have a creamy soup without the cream. 
    4.  You can adapt this soup to your dietary needs.  For example, if you want it creamy, leave out the evaporated milk and use the blender instead.  You won't miss it.   

    Serves 4

    What you need
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium (about 1 pound) summer squash, diced
  • 3 teaspoon(s) chopped fresh herbs, such as thyme or oregano, divided
  • 1 can(s) (14-ounce) reduced-sodium chicken broth or vegetable broth
  • 1/4 teaspoon(s) salt
  • 1 cup(s) fresh corn kernels (from 1 large ear; see Tips & Techniques)
  • 1 teaspoon(s) lemon juice
  • 1/4 cup(s) crumbled feta cheese
  • Summer Squash & Corn Soup

    How to
    1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
    2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta

    Serves 8 - 10

    What you need


    2 lb 96% lean ground beef
    Hamburger seasoning or salt/pepper
    1 large onion, diced
    1 Tb light butter
    1 box (32 oz) Reduced Sodium Chicken Broth
    ~1/2-3/4 of a 2 lb log of 2% Velveeta Cheese
    1-1.5 pint Fat Free Half & Half
    1 Tb cornstarch
    1 Tb cold water (may take a bit more)
    3 medium tomatoes, diced
    1/2 head of lettuce, shredded

    Cheeseburger Soup

    How to

    In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used a steak seasoning. Drain and set aside.

    In a large soup pot, add 1 Tb light butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.

    Add the chicken broth, the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.

    In a small bowl, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture. Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).

    Add the ground beef to the soup pot, turn down to medium low heat. Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to heat.

    Servings: This makes about 14 cups of mixture—so 9 servings
    Per serving (1.5 cups);
    Calories: 359
    Fat: 12 g
    Fiber: .9 g
    WW pt : 8

    Serves 4

    What you need


    Light Cream of Broccoli Soup

    How to
    • In your soup pot combine onion and garlic with 1/4 cup of water. Simmer until onion is soft, about 10 minutes.
    • Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
    • Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving
    • Fresh chives brighten the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossoms.

    Serves 4 (or if using for shooters, about 12-16)

    What you need
    • The two following Curried Carrot Soups are a perfect shooter base, warm or cold, with or without the Turkey Wrapped in Bacon on top!  This one is a snap to make.  The next will have just a few more ingredients!  Enjoy.  

    • 2 tablespoons vegetable oil
    • 1 onion, chopped (or 1 bag frozen chopped onion)
    • 1 tablespoon curry powder
    • 1 medium garlic clove, smashed
    • 1 (1/2-inch) piece ginger, peeled and smashed
    • 2 pounds fresh or 2 bags frozen sliced carrots, chopped
    • 1 medium bay leaf
    • 4 cups vegetable broth
    • 1/2 cup canned coconut milk (optiona;)
    • 2 cups water, or as needed

    Curried Carrot Soup

    How to
    1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
    2. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

    Serves 6

    What you need
       The restaurant, Bar Frites, in Greenvale, NY, has been kind enough to publish its recipe for French Onion Soup, and it is fantastic.  I have not made any changes or shortcuts to this recipe.  So, for your dining pleasure:

    4 vidalia onions thinly sliced (if its not vidalia season,
                                                    sweet yellow onions)
    2 cloves garlic, minced
    4 sprigs of thyme
    1 bay leave
    1 tbsp unsalted butter
    2 quarts chicken stock/broth
    3/4 c. white wine
    1/4 c. sherry wine
    6 slices country bread
    2 cups gruyere cheese
    1 c. ememthaler cheese
    1 c. shredded mozzarella.

    Bar Frites Onion Soup

    How to
       Mix all three cheeses in a small bowl and reserve, along with the country bread.    
    In a heavy stock pot heat oil and saute' onions and garlic, stirring constantly until the onions are a deep golden brown, about 30 minutes.  (you may add the garlic in the last 5 minutes if you're afraid of burning it)
       Add butter, thyme, bay leaf, then deglaze onions in pot with white wine and sherry.  Continue cooking on low boil until liquid is reduced by half.  Add the chicken stock, remove the thyme and bay leaf, and season with salt and fresh ground pepper to taste.  Cook for 45 minutes to an hour at a simmer.  
       Ladle soup into oven-proof crocks or bowls, top with slices of country bread and the cheese mixture to cover top of soup to edges of crock. Place on a baking tray and place in preheated oven or broiler (keep a close watch) until golden brown.

    Serves 10 - 16

    What you need


    • 2 tablespoons canola oil
    • 1 bag frozen chopped onions,
    • 1 bag frozen sliced carrots
    • 4 garlic cloves, minced, or a tbs garlic paste
    • 1 box fat free chicken broth
    • 2 cups frozen whole kernel corn
    • 1 bag frozen pepper strips
    • 2 tablespoons chili powder
    • 2 teaspoons dried oregano
    • 2 teaspoons ground cumin
    • 1/4 teaspoon salt
    • 2 (28 ounce) cans crushed tomatoes
    • 2 (16 ounce) cans pinto beans, rinsed and drained
    • 2 (16 ounce) cans kidney beans, rinsed and drained
    • 2 (16 ounce) cans black beans rinsed and drained
    • 1 (6 ounce) can tomato paste
    • 1 cup fresh cilantro, chopped
    • 1 cup reduced-fat cheddar cheese, shredded

    NOTE:This chili is only mildly spicy as directed. Should you desire more spice in your chili, add Ancho or Chipolte Chili powder for a smokey spicy taste, or Cayenne powder for a hot buffalo type spicy taste

    Healthy Vegetable Chili**

    How to
    1. Heat oil in a large stockpot over med-highheat.
    2. Addthe frozen chopped onion, carrot, and garlic and saute 5 minute.
    3. Stir in 4 cups of the broth and next 12 ingredients (through tomato paste); bring to a boil.
    4. Cover, reduce heat and simmer 30-40 minutes, stirring occasionally
    5. When serving initially, serve over hot rice, and you can top with cilantro and shredded cheese, or a dollop of sour cream.
    6. Now for the fun part:
    After your first meal, depending on how many you're serving (for me its 5), I take the remaining chili, separate it into 2 containers and refrigerate or freeze them. When you are ready to make it into a real chili:
    **Meal 2: In a large skillet saute about 2 lbs ground beef, pork or turkey, drain grease, add chili and stir. Cook for about 15 minutes
    ***Meal 3: In a large skillet, saute 2 pkgs of Margaritaville jerk shrimp, or their lime shrimp, or even plain if you are not a lover of spice. You can also add cod, haddock or whatever you have handy. You can also add more broth and turn it into a fish gumbo or soup.
    ****Use your imagination and you can do wonders with this, including using the leftovers as the base for a Ribolita if there is even one serving left!  (Ribolita in the soup section)

    As you can see in the photo below, from Cooking Light, its also a perfect meal for Halloween night...

    Serves 10 - 12

    What you need
    This unique chili freezes well, but it doesn't last around my house - especially when I'm making it for Halloween Eve!

  • 3 pounds ground beef
  • 1 medium onion, chopped
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 2 bottles (12 ounces each) chili sauce
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • Pumpkin Chili (its better than you think!)

    How to
  • In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Serves 6

    What you need
    • 3 tablespoons olive oil
    • 1/2 lb bacon or salt pork or 3 - 4 Italian sausages, casings removed
    • 1 pkg frozen chopped onion  
    • 1 tablespoon minced garlic
    • 1/2 teaspoon dried crushed red pepper
    • 1 large head escarole, chopped (about 10 cups)
    • 2 boxes fat free chicken broth 
    • 4 cans Progresso Cannelini beans or Great Northern beans, rinsed, drained
    • Freshly grated Parmesan cheese (optional)



    How to

       Wash your Escarole. Wash it especially well as its one of the more sandier greens out there. I find the best way is to chop it twice the long way and then crosswise, then place it in a large colander placed in a large bowl of cold water. Mix it around until the sand falls to the bottom, dump the water and do this 2 more times. You don't want sand in your food. 
       In a large heavy bottom stock pot sautee the bacon (or other meat) just until the fat is rendered out and it begins to crisp. Add the onions and cook until translucent, then add garlic and red pepper flakes and cook about 30 seconds more. Then add the cleaned Escarole. (Its ok if its still wet). Stir immediately and let it wilt about 2-3 minutes and add the beans. Then add the chicken stock. If you want a side dish, add just enough to almost cover the beans and escarole. If you want a soup, add all 2 boxes of broth. Cook 5-10 minutes and you're done.
       We like ours with croutons on top (store-bought or homemade), grated parmesan and a drizzle of extra virgin olive oil.

    (Throw a few extra croutons into the leftover broth, and as with the leftover vegetable chili, this can also be the base for your Ribollita, below)

    Serves 6-8

    What you need

    Leftover Escarole and Beans (you will need at least 2 cups)
    2 cans petite diced tomatoes, plain or any flavor (I like the garlic and oil ones here)
    1 tbsp Italian Seasoning
    1 box Fat Free Chicken Broth
    1 bunch of heavy green leafy vegegtable (swiss chard, kale, cabbage, as you like)
    cleaned, stems off and chopped or cut in chiffonade [strips].
    2 tbsp tomato paste
    salt and pepper to taste
    Grated or shredded parmesan

    1 loaf French Baguette, or 6 or so slices dense country bread. Whole grain is ok.


    How to
    In a large heavy bottom stock pot, heat your leftover Escarole & Beans. Add the Italian seasoning and cook 1 or 2 minutes.
    Add the canned tomatoes, chicken broth and chopped leafy greens. Cook about 35-40 minutes until your greens are the desired tenderness. If you want your soup a bit thicker, add the tomato paste now and cook 10 minutes more. Add salt and pepper to taste.
    Toast the bread slices.
    Traditionally you would now immerse the bread in the soup until softened and blend. You could do that, sprinkle with cheese and olive oil and it will be delicious.
    I prefer to place the toasted bread slices in the bottom of a shallow bowl and pour the Ribollita over it. Then I would use a very coursely shaved parmesan and olive oil to garnish.

    Note: You can use the leftover chili in place of the escarole & beans. The point here is to impart the flavor of the spices, meats (or even fish) from your previous recipe into the Ribollita.

    Note: For a traditional from scratch recipe:

    Serves makes 4 quarts

    What you need
    6 cans black beans, drained
    1/2 c. butter
    2 stalks of celery, diced
    2 chopped carrots
    1 pkg frozen chopped onions (or 2 onions chopped)
    1 ham hock (optional)
    4 boxes fat free chicken broth
    1/2 tsp thyme
    Salt & Pepper to taste
    2 cups cooked diced ham (or omit if vegetarian and use vege stock)

    2 tbsp Sherry Pepper Sauce (or Chipotle Tabasco)

    Portugese Black Bean Soup

    How to

         In a heavy bottom pot, melt butter and lighty saute' clelry, carrots and onions. Add ham hock, if using.  (if not, you can use this time to throw in a half pound bacon until in renders its fat).  Add drained beans, tmato past, chicken sock, salt and pepper, bring to a boil.  Let simmer partially covered 1 1/2 hrs, then add chopped ham, thyme and pepper sauce.  Serve with black rum on the side.  Enjoy

    **Note, this will result in a chunkier soup, as pictured below.  If you like a thicker smoother soup, use your immersion blender and blend until almost smooth - you will want to see a few beans in there.  Then serve hot with some shredded cheese, or sour cream. 

    Serves more than 1

    What you need
         As I was working for you today, I came across the Muffalata Sandwich (recipe below) and I realized I had neglected a whole category of food!  I couldn't let that happen, and I couldn't just rely on "tea sandwiches."  Many of you will find that just fluff.  So, here you are, starting with the famous Louisiana Muffalata, and moving around in no  particular order, SANDWICHES, SUBS & HERO'S of all sorts.  

    Assorted Sandwiches, Subs & Heros of all sorts.

    How to
    As you look through the recipes, remember that they can all be multiplied by doubling or tripling the ingredients; or divided in the same way.  Happy Sandwich Making !

    Serves 10 - 12

    What you need

         A garlic-olive paste is the delicious difference in this hearty make-ahead sandwich, most definitely suitable for slicing into wedges and serving at a party.  Of course, you can cut the recipe and make individual sandwiches on roll's if you need to serve only a few.  Thank you to Eating Well or this surprising taste treat.

  • 1 cup pimiento-stuffed olives, finely chopped
  • 1 cup pitted ripe olives, finely chopped
  • 2/3 cup olive oil
  • 1/2 cup chopped roasted sweet red peppers
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 round loaf (2 pounds) unsliced Italian bread
  • 1 pound thinly sliced deli turkey
  • 12 ounces thinly sliced part-skim mozzarella cheese (about 16 slices)
  • 1 pound thinly sliced hard salami
  • 1 pound thinly sliced deli ham (or capicola, if you can get it)
  • Louisiana Muffalata Sandwich

    How to

    In a large bowl, combine the first seven ingredients; set aside. Cut bread in half horizontally. Carefully hollow out top and bottom, leaving a 1-in. shell (save removed bread for another use).

    Spread 1-1/2 cups olive mixture over bottom of bread shell. Spread remaining olive mixture over top of bread shell. In bottom of bread, layer the turkey, half of the cheese, salami, remaining cheese and ham. Replace bread top. Wrap tightly in plastic wrap. Refrigerate for 4 hours or overnight. Cut into wedges to serve. Yield: 12-14 servings.

    Serves 4

    What you need
    A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian Ivegan) version to another level (and add calcium) by melting Monterey Jack cheese (no longer vegan) onto the bean side of the sandwich.  Healthy & Delicious, and travels well

  • 1 15-ounce can black beans, or pinto beans, rinsed well and dried
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped pickled jalapeño
  • 1/2 teaspoon ground cumin
  • 1 ripe avocado, pitted
  • 2 tablespoons minced onion
  • 1 tablespoon lime juice
  • 1 16- to 20-inch-long baguette, preferably whole-grain
  • 1 1/3 cups shredded green cabbage
  • Tijuana Torta

    How to

    Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.

    Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

    Be sure to rinse your beans well if using canned beans. You can make the bean mixture ahead and refridgerate up to 3 days ahead. 

    Serves 2 (but multiplies easily)

    What you need

         Healthy tuna, luscious vegetables & spices, and crusty baguette, all put together to make not only a delicious, but healthy sandwich. 

    1/2 loaf crusty French baguette (use a whole baguette for 4 or more)
    1 clove garlic, cut in half
    4-6 basil leaves
    1 (6oz) can tuna
    3/4 cups Nicoise or Kalamata olives, sliced
    1/2 cup red bell pepper, seeded and sliced thin
    1/2 small red onion, finely chopped
    1/4 cup Italian flat leaf parsley, finely chopped
    1 jar or can artichoke hearts, drained and chopped (optional)
    1/4 cup blanched French green beans, sliced into thirds (optional)
    3 tablespoons fresh lemon juice
    6 tablespoons extra virgin olive oil, plus more for drizzling
    sea salt and freshly ground black pepper, to taste

    French Tuna Nicoise Baguette

    How to
    PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
    MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
    ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
    SERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple

    Serves 4

    What you need
        You are going to laugh at how simple and quick this BBQ Chicken recipe is.  If you do want to take the time to grill your own, or slow cook BBQ chicken, check out the grilling & slow cooker sections.  But if you want to take a shortcut to delicious "barbecued chicken" by combining shredded chicken, barbecue sauce, and jalapeños and serving the delicious mixture on hamburger buns.  Thank you to "Real Simple" for this real simple recipe
    • 1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
    • 1 to 1 1/2 cups barbecue sauce
    • 1/4 cup pickled jalapeños, roughly chopped (optional)
    • 4 hamburger burger buns or Kaiser Rolls
    • Potato chips (optional)

    Quick BBQ Chicken Sandwiches

    How to
    In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using). Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).

    Serves 4

    What you need
         This recipe is so healthy it should be in our Light Foods section, but if your serving it with chips, salsa and beer, you might as well read it here!  White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (you can find these in small cans in your local supermarket)
  • 1/4 teaspoon salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 15-ounce can white beans, rinsed
  • 1 ripe avocado
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons minced red onion
  • 4 8- to 10-inch whole-wheat wraps, or tortillas
  • Creamy Avocado & White Bean Wrap

    How to
    1. Wisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
    2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
    3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

    Serves 4

    What you need
         Its hard to say exactly what makes a Cuban sandwich so good. It might be the cheese, it could be the pickles, it is most likely the combination of all ingredients that make a Cuban sandwich so delicious, that delicious first bite when all the flavors come together. It is basically a grilled ham and cheese sandwich with a few extra ingredients, and cooked just a bit differently from a traditional grilled cheese. But the differences make a difference.
    Note: The Cuban sandwich traditionally calls for Cuban bread, which you can often find in a local ethnic market, but if you can't you can use a ciabatta or a day old loaf of French bread.
    •1 loaf of Cuban bread, cut into 8″ slice (other options, french roll, or seedless hoagie)
    •Sliced ham (use homemade, or the best deli boiled ham, thinly sliced)
    •Slow roasted pork cooked in mojo
    (this is a required ingredient and an entirely separate recipe which you will need to have made ahead of time. I will provide this for you at the end. It will make a delicious dinner, and you can use the leftovers for your sandwich!)
    •Dill pickle slices
    •2 slices of Baby Swiss Cheese, per sandwich
    •Mustard (optional)

    Cuban Sandwich

    How to
         Start by getting everything ready, and let the ingredients sit at room temperature for at least 30 minutes.
    When you are ready, you should use heavy cast iron skillets out if you have them, as you will need a heavy press. A pannini press will also work (not as well) or, use the old stand by, a heavy bottom pan and a brick wrapped in foil and heated in the oven.
         Start your sandwich by putting on the mustard, then the pickles on the bottom, then top with roasted pork, ham, and top with cheese. Don't be stingy with the cheese. Add about one tablespoon of butter to the skillet that is on medium-low heat. Take the sandwich and massage it into the butter. Take another tablespoon of butter and spread it on the top part of the bread. Lay another cast iron skillet (or brick) on top of the sandwich, and carefully press down. (or use your pannini press)
         Leave the sandwich alone for a few minutes on a medium heat. You do not want to burn the bread, so lower the heat after a few minutes. The goal of the sandwich is to build an amazing crust and have the cheese melt. After a few minutes, flip the sandwich over, add the skillet back to the top of the sandwich, give a little press, and cook another few minutes. The sandwich is done when the cheese is melted, and your crust is complete. You know the crust is complete when you tap on the sandwich and you have no give.
          Let the sandwich rest for a few minutes, then slice on a diagonal. The result, as you know, creates a unique combination of flavors and textures.
    p.s. try making it on your bbq grill!!

    •3 lbs of pork shoulder
    •1 head of garlic, skins removed, smashed
    •2 lemons, juiced
    •1 cup of orange juice
    •1 lime, juiced
    •2 tbsp salt
    •1/2 tsp Mexican oregano
    •1 tbsp olive oil
    For the pork, mix all of the ingredients, excluding the pork, in a bowl. Take a knife, and create large slits into the pork. Add the pork to a large, sealable plastic bag and dump the marinade into the bag. Massage the pork, seal, and let it marinate for at least four hours. When you are ready to cook, you can throw the pork, and marinade into a slow cooker, or roast in the oven until cooked.

    Serves 1 - 2

    What you need

       This was the 2009 Culinary Net Sandwich Championship winner.  That's a pretty significant accomplishment.  I just like it because of the peanut butter!

    • 1/2 red pepper
    • 1/2 yellow pepper
    • 1 small onion
    • 1/2 apple (any variety)
    • 2 tablespoons olive oil
    • 4 chicken breast slices or any deli lunch meat chicken
    • Hoagie/sub roll
    • 1/4 cup mozzarella cheese, shredded
    • 3 tablespoons Jif Creamy Peanut Butter
    • 1/2 teaspoon Worcestershire sauce
    • 1 teaspoon honey mustard
    • 2 teaspoons honey
    • 1/2 cup water

    Po-Boy Peanut Butter Chicken Cheesteak

    How to
    Cut peppers into strips; cut onions into rings and slice apples into strips. Put into sauce pan with olive oil and cook on medium heat until soft.

    Cook chicken breast slices and add to the pepper/onion/apple mix. (If you are using deli chicken, cut into strips and add it to the pepper/ onion/apple mix. The deli chicken is already cooked and just needs to be warmed.)

    For the sauce, heat a sauce pan on medium heat and add peanut butter, Worcestershire sauce, honey mustard, honey and water. Cook until creamy and soft. Add three tablespoons sauce to chicken/pepper/onion/apple mix. Stir together.

    Put chicken mixture on hoagie/sub roll and sprinkle with mozzarella cheese. Cut remaining half of apple and place it on a plate with left over peanut butter sauce for dipping

      Serves 4

      What you need
      No doubt that the Philly cheese steak belongs in the rarified company of the muffaletta, the BLT, or the po’ boy. This particular recipe for Philly Cheese Steak Sandwiches from Mr. Food is the closest version you can get without taking a trip to the City of Brotherly Love! This traditional Philly Cheese Steak recipe will surely win you raves!

      3 tablespoons vegetable oil
      2 large green bell peppers, cut into 1/4-inch strips
      2 large onions, thinly sliced
      1 1/4 pounds beef top round, thinly sliced
      1/2 teaspoon black pepper
      4 hoagie rolls, split
      1 cup Cheez Whiz, melted

      Philly Cheese Steak

      How to

           In a large skillet or flat grill, heat oil over medium-high heat. Add bell peppers, and saute 5 minutes. Add onions, and saute both 5 to 10 minutes, or until onions begin to carmelize. Transfer to a medium bowl, cover, and set aside.
           Add beef to the skillet and sprinkle with black pepper; saute 3 to 5 minutes, or until no pink remains in beef. Return peppers and onions to skillet and cook 2 to 3 minutes, or until heated through.
           Place mixture over hoagie rolls, drizzle with melted cheese, and serve immediately.

      Serves 4

      What you need
      Spicy Shrimp Po' Boys ( Adapted from Erin'  This is only one of many variations of Shrimp, oyster and crawfish Po' Boy sandwiches.  If you like them spice and not fried, this is the one for you.  You can substitute cooked crawfish tails here, or even lobster if you prefer.  The Remoulade sauce will give you most of the heat, so use less of that if you a "light spicer." 

      For the remoulade sauce:
      ½ cup plus 2 tbsp. light mayonnaise
      1 tbsp. stone ground mustard
      1 clove garlic, minced
      1½ tbsp. pickle juice
      ½ tsp. prepared horseradish
      ¼ tsp. cayenne pepper
      (you may want to adjust this up or down according to your taste, as cayenne packs a powerful punch)
      ¼ tsp. hot paprika
      Dash of hot sauce

      For the sandwiches:
      1 1/2 lb. medium-large shrimp, peeled and deveined
      1 tbsp. olive oil
      2 tbsp. Cajun seasoning blend
      1 baguette (or 4 sandwich rolls)
      Shredded lettuce
      Diced tomato

      Spicy Shrimp Po-Boy

      How to
      To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

      To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.

      Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.

      Serves 4

      What you need

            Only Emeril could come up with a Shrimp Scampi Po' Boy with 17 ingredients!  Well, that's why he's makin' the big bucks.  But I'm going to adapt his recipe to something manageable, you can make in a snap, with what you have in your cubbord. (Except for the shrimp which you should please buy fresh!)

    1. 1 1/2 pounds large shrimp, peeled and deveined
    2. 1 teaspoon Essence (or any cajun seasoning you prefer - sorry Emeril)
    3. 4 tablespoons butter
    4. 2 tablespoons olive oil
    5. 3 tablespoons chopped garlic
    6. 1/2 teaspoon paprika and/or a pinch cayenne
    7. salt & fresh ground pepper
    8. 1/4 cup dry white wine
    9. 2 teaspoons fresh lemon juice
    10. 2 tablespoons chopped fresh parsley
    11. 2 tablespoons chiffonade basil
    12. 1 loaf Garlic Bread, recipe follows
    13. Garlic Bread:
      1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise
      1 stick unsalted butter, softened
      2 teaspoons minced fresh parsley
      2 teaspoons garlic paste (either smash your own or you can buy it in a tube now)
      1/2 teaspoon fresh lemon juice
           Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.
           With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.  (freeze the extra bread for a panzanella salad another time)
           In a bowl, cream (mix well) together the soft butter, parsley, garlic and lemon juice, and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.

      Shrimp Scampi on Garlic Bread Po' Boy

      How to

           In a bowl, lightly season the shrimp with the Essence (cajun seasoning), and reserve.
           In a large skillet or saute pan, melt the butter and the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft but not browned, about 2 minutes. Add the wine and bring to a low boil, let simmer stirring occasionally, until the wine is reduced by about half. 
         Lower the heat to medium-high, add the shrimp, lemon juice and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 - 3 minutes.  Stir in the parsley and basil and remove from the heat when shrimp are just about opaque. Adjust the seasoning to taste.

      To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.

      Serves 4

      What you need
           The Po Boy Sandwich is a New Orleans Sandwich that dates back at least a couple of hundred years and probably even longer. The foods of New Orleans are influenced by the French and if your looking for New Orleans foods then the Po Boy is truly a New Orleans tradition. And one of the favorite foods of New Orleans is the Oyster Po Boy that is served on fresh baked delicious french bread. The oysters are deep fried and the oyster po boy is piled high with deep fried oysters, lettuce, sliced tomatoes and delicious homemade Spicy Remoulade Sauce that just breathes a oyster po boy sandwich into life and makes it so delicious you almost can't stand it because its oh so delicious.
      *See   For me, the Oyster Po Boy is the definition of Po Boy.  However, this recipe can be made just as well from crawfish, clams, shrimp, catfish, well...almost anything fish, and taste as delicious as the ingredient you choose.  So save this recipe!  Don't forget to look below for the Remoulade - essential in your Po Boy!
           Fresh baked french bread is an essential ingredient when making a real New Orleans style Oyster Po Boy Sandwich. You want to cut off about 12 inches of a fresh loaf of french bread and slice it almost in to side ways so you can open it like a book. When you get all your ingredients loaded up in the sandwich you want to close the bread as you would a book and mash it down.

      You need double breaded deep fried oysters to make your oyster po boy from, as follows:
      1 pint of oysters and you will need a bowl where you have
      2 cups of whole milk
      2 large eggs
      2 cups of all purpose plain flour
      1 teaspoon of salt and black pepper.
      1 teaspoon of cajun seasoning, if desired

      Oyster Po' Boy (and Po' Boy history)

      How to
      Place all wet ingredients into a small bowl and wisk together well. In another bowl, wisk together your dry ingredients.
      Dredge your oyster in the liquid, the dry, the liquid and the dry once again.
      All your oysters get double breaded and laid on a plate until you get ready to fry the oysters. Fry your oysters to golden brown and drain well on paper towels.  Try not to eat them before they go into the sandwich!)
      Next, you will want to separate lettuce leafs and thinly slice (or dice) your tomatoes

      Now your ready to make your Spicy Remoulade Sauce.
      1. 2 Cups Mayonaise
      2. 1/2 Cup Yellow Mustard.
      3. 1 Tablespoon Minced Fresh Garlic
      4. 1 Tablespoon Sweet Pickle Juice.
      5. 1 Tablespoon Capers.
      6. 1 Tablespoon Prepared Horseradish.
      7. 1 Teaspoon Ground Cayenne Pepper.
      Mix all of your above ingredients into the food processor and puree well until very well mixed. Place in a plastic container with lid so you can place the left over spicy remoulade sauce into the refrigerator.You will want to spread a generous layer of the spicy remoulade sauce over one side of your bread. 
      Once you have your spicy remoulade sauce made you can finish putting together your oyster po boy sandwiches and now your ready to enjoy one of the best tasting sandwiches you will ever eat.

      Serves It seems to depend on how many rolls you have!

      What you need

           This recipe for what is called a "Lonche" is sometimes called tortas, are the Mexican equivalent of a sub or hero or po’boy sandwich.  The difference between these and a regular sandwich is the time and care put into each ingredient, placement on the sandwich and its resulting taste.  This one is similar to the Cuban sandwiches which are so popular in southern Florida (which we'll get to later).Credit to Leslie at for this one.  
           Served on bolillo rolls, normally grilled, you can find them filled with a variety of meats and vegetables, but the most common items seem to be jamon [ham], queso [cheese], lechuga [lettuce], jitomates [tomatoes], and jalapenos. You can also use are arrachera [beef flank or skirt steak] and pierna [pork], as well as aguacate [avocado] or cebollas [onions]

      For this one you will need:
      Bolillo Rolls (you will need to go to a bakery or spanish market)
      Sliced onion
      Sliced tomato
      Slice avocado
      Mexican crema or sour cream
      Canned jalalpeños, whole or sliced (optional)

      Lonche (or Mexican Torta)

      How to
      Heat comal, griddle or skillet over medium-high heat. Meanwhile, cut bolillo rolls in half, lengthwise. Place about 1 tablespoon of butter on griddle, let it melt. Place bolillo rolls, cut-side down on griddle. Toast the bollilo rolls until they turn a light golden brown; turn bolillo rolls over to toast the other side.
      Place bolillo rolls on a plate; spread about 1 tablespoon of Mexican crema on cut-sides.
      Add another tablespoon of butter to the griddle and let it melt. Lightly brown 2 or 3 slices of ham; place ham on one of the bolillo roll halves. Top with slices of onion, tomato, avocado and jalapeño. Cover with other half and Enjoy!


      What you need
          Similar to the Lonche above, however; this one is made with Avocado and is meatless. Did you know that Mexico is the world leader in growing and eating avocados, where they have been an integral part of the culture for centuries? Avocados from Mexico are available year-round, with their peak of the season being from September though May – yes, they are truly a winter fruit! This may be my new favorite way to eat avocados: in a golden crisp Lonche de Aguacate con Queso (Avocado & Cheese Sandwich). Lonches de Aguacate con Queso are very popular during Cuaresma (Lent) when some can't eat meat. Me? I'd eat them year round! 
      Bolillo Rolls
      Mexican Crema
      Queso Fresco
      Avocados, sliced
      Tomato, sliced
      Red onion, sliced
      Canned jalapeño peppers, sliced

      Lonche de Aguacate con Queso

      How to
      Slice bolillo rolls in half lengthwise. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Place the bolillo rolls, cut-side down in the skillet and toast for 1 to 2 minutes until light golden brown. Flip over the bolillo halves and immediately spread the cut-side with Mexican crema. Top one of the bolillo halves with slices of queso fresco.
      Transfer the toasted bolillo halves to a plate. Top the other bolillo half with slices of avocado
      Top with slices of tomato, onion, and canned jalapeño peppers. Enjoy!!!

      Serves 4

      What you need
           I know, I almost couldn't believe it myself.  I read through the list of ingredients myself and then, I read it again.  Could it be - an egg foo young sandwich?  It was.  My first thought was, just go buy your favorite egg foo young and slap it between 2 slices of white bread.  There, that's my short-cut.  But, sometimes, you just have to do it your self.  Here's what I found:
      "The St. Paul sandwich is a uniquely St. Louis specialty. You can't get them in St. Paul. Go figure."  But, as aptly noted in, "A St. Paul Sandwich is egg foo yung served on white bread with a generous slathering of mayonnaise (both slices please), shredded lettuce and pickles. A staple of cheap chop suey dives, the kind where you order through a plexi-glass window, St. Paul Sandwiches are tickets to heaven."  We'll see about that. 

      4 eggs
      salt and pepper to taste
      1 c. bean sprouts
      2 scallions, chopped
      1 t. soy sauce
      1 t. Worcestershire sauce
      1/4 t. cornstarch
      1/4 c. chopped ham
      1/2 c. chopped, cooked shrimp
      8 slices white bread
      shredded lettuce
      bread and butter pickles
      oil for frying far, so good

      St. Paul Sandwich

      How to

           Put 1 T. cooking oil in a wok** and stir fry the bean sprouts and scallions for four to five minutes. Remove and let cool.
           Whisk together the eggs, salt and pepper, the sauces and the cornstarch. Fold into the cooled bean sprouts. Stir in the ham and shrimp.
           Lay out the bread slices, spread well with mayonnaise, and have the shredded lettuce and pickles at the ready.  (omg, I cannot belive I am reposting this recipe)
           Put an inch of oil into the wok. Get it hot. Pour in 1/4 c. of the egg mixture. Fry for two minutes, flip and fry one minute more. Remove from oil, let drain (if not on a rack then on paper toweling, place on a slice of bread, top with the lettuce and pickles and devour while still hot.

      **every kitchen should have a wok, even a cheap one that goes right over the stove.  But don't despair if you are wok-less.  Use a very small fry pan, or a small sauce pan and only use the bottom inch or so.  We can always find a way to make do!
      ***This may be close to the top of my unusual, and beware, because I have not tried it yet.  But I am going to because I can guarantee my kids are going to love this (I sit here shaking my head).  I'll let you know.

      Serves 4

      What you need
           Be assured, I've never heard of this sandwich before. The Israeli specialty pairs fried eggplant with hard boiled eggs, hummus, a fresh salad, and some kind of spicy component. But the component of eggplant (you can bread and bake them, instead of frying) caught my attention at, and I knew it would be fun, simple and I needed to share. Enjoy!

    14. 4 eggs
    15. 4 pieces pita bread
    16. 8 cherry tomatoes, ends trimmed, finely diced
    17. ½ English cucumber, finely diced
    18. ½ small white onion, minced
    19. 1 tablespoon lemon juice from 1 lemon
    20. 1 large eggplant, peeled, halved and sliced ¼-inch thick
    21. Canola oil
    22. 1 cup hummus
    23. ½ cup fresh parsley, chopped
    24. mango pickle, harisa (careful, very HOT), or hot sauce of choice
    25. Sabich (Eggplant S'wich w/ Eggs)

      How to
      1. (I shouldn't have to tell you how to hard boil eggs, but it was already in here!) Pour 1 ½ quarts cool water into medium-sized saucepan. Carefully add eggs. Turn heat to high and bring to a bare simmer, about 180°F. Turn off heat and let sit for ten minutes. Transfer eggs to ice water and let cool. Then peel under cool running water, dry with paper towels, and thinly slice.
      2. Meanwhile, preheat oven to 200 degrees. Add pita bread and let warm in oven.
      3. Toss together tomatoes, cucumber, onion, and lemon juice in medium-sized bowl. Season with salt to taste.
      4. Pour enough oil to coat bottom of 12-inch stainless steel skillet set over medium-high heat. When shimmering, add as many eggplant slices as will fit in one layer. Cook for about four minutes a side, or until they are well browned on each side. They will suck up the oil at first, but after a few minutes, they should purge some of it. Remove slices and drain on paper towel. Add just enough oil to cover bottom of the skillet again. Repeat process until all of the eggplant slices have been cooked.

      5. Remove pita from oven. Add a few slices of eggplant, slices of hard-boiled egg, tomato salad, parsley, and hot sauce of choice.

      Serves 4

      What you need
      A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce. This recipe first appeared in the April 2011 of Savuer magazine.

      1 tbsp. canola oil
      6 slices bologna
      1 8″ crusty Italian roll, toasted
      2 cups cooked thick-cut french fries
      (you can make homemade, or buy frozen and bake them)
      ⅓ cup ketchup
      Piri-piri sauce , to taste
      (Although you can use any hot sauce, you can find this one in any supermarket now, and it is essential to the taste of this sandwich)
      ½ cup shredded iceberg lettuce

      The Gatsby

      How to
         Heat oil in a 10″ skillet over medium-high heat and add bologna; cook, turning once, until browned, 1–2 minutes. Split roll and top bottom half with bologna. Cover with fries, ketchup, and piri-piri. Add lettuce; cover with top half of roll.

      Serves 2

      What you need
           The sandwich has been around since the 1920′s and was invented in Louisville, Kentucky at the Brown Hotel, a hotel which still exists to this day, as does the sandwich. The sandwich is simple, yet luscious. It is a sandwich unlike most other sandwiches, not just because it resides on thick bread, or because it is smothered in a mornay sauce, but it also has the wonderful thick sliced tomatoes, and is topped with smokey bacon! (

      Ingredients and method for the Mornay Sauce:

      • 2 tbsp unsalted butter
      • 2 tbsp all purpose flour
      • 1/8 tsp grated nutmeg
      • 2 cups of heavy cream
      • salt
      • pepper
      • 1/4 cup of Pecorino Romano cheese, grated
      • Begin by melting the butter in a sauce pan. Once melted and it begins to bubble, add in the flour. Stir to mix all of the ingredients, and continue to stir for a few minutes, until you have a nice golden brown. Just be careful not to burn it. Slowly add in the cream, and begin whisking at a slow pace. Continue to whisk until the sauce begins to thicken and the flour mixture is nice and smooth.  Remove it from the heat, add in the cheese, the nutmeg, and season with salt and pepper, to taste. Set this aside.

      Ingredients for the Hot Brown Sandwich:

      • 4 slices of Texas toast bread, crusts trimmed
      • 1 cup of roasted turkey
      • 1 large tomato, cut into 1 inch slices
      • 4 slices of cooked bacon
      • Reserved bacon fat, optional
      • Pecorino Romano Cheese, grated
      • Flat leaf parsley, chopped, optional


      Kentucky Hot-Brown

      How to

      Preheat your broiler to 450 degrees.

      To an oven proof serving plate, add the slices of bread, and lightly brush with some of the bacon fat on both sides. Place into the broiler oven for a few minutes to lightly toast, then remove the plate from the oven.

      Stack two slices of the bread onto individual, oven safe plates. I used a cast iron, fajita-style plate for this sandwich. To each sandwich, top with the roasted turkey, then two slices of tomato, then coat the sandwich with the mornay sauce. Sprinkle with some pecorino romano cheese. Place back into the broiler oven for about 5-7 minutes, or until the cheese is really bubbly and begins to turn brown in some areas.

      Remove from the oven, top each sandwich with two slices of bacon, and shower the sandwich with chopped parsley.

      Serves 4

      What you need
            This well-known peanut butter and banana sandwich has had many variations but will always be known as an Elvis sandwich. Some people say that this unhealthy sandwich may have contributed to Elvis's death; others have called it a genius. Whatever you think of this odd concoction of food, Tennesseans are proud to claim it.
           Elvis' love of this sandwich is legendary. However, bacon is not always a part of the recipe although in a
      book about Elvis' mom, Gladys Presley, it is claimed that he consumed and even wolfed down his favorite sandwich with crisp bacon.  Another story says that he ate his sandwiches with peanut butter, caramelized banana and crispy bacon. The Good, the Bad, and the Yummy states that "Elvis might have been horribly misguided about drugs and sequins, but he got one thing right -- peanut butter and banana sandwiches". They recommend using one half of a banana and one piece of bacon on each sandwich and then grilling it all together in a pan with melted butter." 
        I'm going to give you the simple PB & Banana without the bacon, then other variations.  You decide.  

      Basic Elvis Sandwich Recipe  (serves 1)
      2 slices bread
      Smooth peanut butter
      1 banana
      Melt the butter on medium heat in a skillet. Spread peanut butter on both slices of bread. Slice the banana length wise and lay it on one slice of bread. Cover with the other slice of bread. Fry the sandwich on both sides (2 minutes each) until the peanut butter is melted.

      The Elvis Presly fried Peanut Butter, Banana & Bacon

      How to
      2 tablespoons butter, softened
      8 slices white bread
      1/2 cup smooth peanut butter
      1 large, ripe banana, sliced
      1/4 cup honey
      12 slices bacon, Sauteed until crispy (optional)
      Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
      Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.

      3 tablespoons peanut butter

      2 slices white bread
      1 banana, peeled and sliced
      3 slices cooked bacon
      1 1/2 teaspoons butter
      Spread the peanut butter on one side of one slice of bread. Top with sliced banana, then slices of cooked bacon. Cover with the other slice of bread. Spread butter on the outside of the sandwich.
      Heat a skillet over medium heat. Fry the sandwich on each side until golden brown and peanut butter is melted, about 4 minutes total.

      There are more, and they vary by: adding jam or preserves, powdered sugar or brown sugar to the outside, mashing the bananas.  You, of course, can use your imagination.  But these are the traditional recipes you can use to begin!

      Serves 4

      What you need
           I don't know how many people would put lobster and grilled cheese together, but for me, they are 2 of my favorite things.  When I came upon this recipe on-line, I could not resist sharing it, and I will be making it too!!
      (recipe: Chef Chris Mills, adapted from closet

      1 pound lobster (cooked, shelled and diced)
      1/4 pound brie (diced)
      1/4 cup mayonnaise
      1/2 teaspoon tarragon (chopped)
      2 green onions (sliced)
      1 tablespoon grainy mustard
      1 clove garlic (chopped)
      1/2 lemon (juice)
      salt and pepper to taste
      8 slices bread
      4 slices cheddar cheese
      salted butter (room temperature)

      Lobster & Grilled Cheese Sandwich

      How to
      1. Mix the lobster, brie, mayo, tarragon, green onions, grainy mustard, garlic, lemon juice, salt and pepper in a bowl.
      2. Butter one side of each slice of bread and assemble sandwiches with the buttered sides of the bread facing out and fill with a slice of cheese and a quarter of the lobster mixture.
      3. Grill until the bread is golden brown on both sides and the cheese is melted on the inside.

      Serves 4

      What you need
           We're going to have to add just a few more sandwiches before our classic sandwiches list is complete.  This is one classic you cannot miss.  It seems at first like the French version of a grilled ham & cheese, but this taste combination is so much more than that, you won't mind your cholesterol reading shooting up a bit!

    26. 1 Tablespoon unsalted butter plus more for buttering the bread
    27. 1 1/2 Tablespoons flour
    28. 1 cup hot whole milk
    29. 1/2 teaspoon salt
    30. 1/4 teaspoon pepper
    31. pinch nutmeg
    32. 6 ounces Gruyere cheese, grated (about 2 1/2 cups)
    33. 1/4 cup grated Parmesan cheese
    34. 8 slices white sandwich bread
    35. Dijon mustard
    36. 8 thin slices of ham
    37. French Croque Monsieur

      How to
      1. For the Mornay sauce: In a small saucepan melt the butter. Add the flour to the butter to form a paste and cook for 1-2 minutes stirring constantly. Pour the hot milk into the flour mixture and cook for about 3-5 minutes or until sauce has thickened and coats the back of the spoon. Remove mixture from the heat and add the salt, pepper, nutmeg, Parmesan, and Gruyere cheese. Stir to combine. Set aside the Mornay sauce.
      2. Before assembling the sandwiches, preheat a grill pan or skillet to medium high heat. Slightly toast the bread either in a toaster or in the skillet so that the bread does not get soggy when the Mornay sauce is added.
      3. Spread butter on one side of each piece of bread and place each slice butter side down. Spread the other side of each piece of bread (the side facing up) with Dijon mustard. To assemble, spread a tablespoon or so of Mornay sauce on the bottom piece of bread. Next place two slices of ham and about 1/2 cup Gruyere cheese on top of the Mornay sauce. Top with the second piece of bread with the butter side facing out.
      4. Brush grill or skillet with butter and place the sandwich on the pan and cook for 2-3 minutes per side. Remove from the pan. Cut in half and serve.
      5. *Note: If serving this for a fancier occasion such as brunch after removing the sandwich from the pan, top the sandwich with additional Mornay sauce and some Gruyere cheese and place under the broiler for 3-5 minutes or until the cheese gets bubbly and starts to brown.  This is the classic way to serve it, to be eaten with a knife and fork. 

      Serves 2

      What you need
           A croque-madame is a variation on the croque-monsieur, above. Instead of dipping the sandwich in egg before sautéeing in butter (as you would for a croque-monsieur), grill the sandwich first and top with homemade Mornay Sauce, cheese, and sunny-side up egg.  It deserves its own space. 

      2 tablespoons melted butter
      slices sourdough or white sandwich bread
      4 slices good-quality cooked ham

      1 1/2 tablespoons Dijon mustard (optional)

      1 cup grated Gruyère or Emmentaler cheese, divided

      1 cup
      Mornay Sauce  (use recipe from above croque monsieur)
      2 eggs, cooked sunny-side up or over easy

      French Croque Madame

      How to

      1. Preheat broiler. Heat a large ovenproof skillet over medium-high heat. Butter bread on all sides, and top 2 of the slices with ham and, if desired, a smear of Dijon. Top with 1/2 cup cheese, and cover with remaining bread slices. Place sandwiches in skillet, pressing gently with back of spatula. Let cook about 1 to 2 minutes or until bottom is lightly golden.

      2. Top sandwiches in skillet with Mornay Sauce and remaining 1/2 cup cheese. Place skillet in oven, and broil 2 to 3 minutes or until golden and bubbly, taking care not to burn. Top with egg, and serve immediately.

      Serves 2 for brunch

      What you need
           Really, I was going to end the sandwich section with the last one, but then I came across this recipe created by Larry Edwards, at, and I knew I had to copy it for you exactly.  This is his take on it "The Cosmo very well may be the most international sandwich ever created. Why? Well, it emcompasses French food, Italian food and Southwestern food. As with most foods considered "gourmet" it is incredibly easy to prepare and becomes memorable the moment your teeth crunch into the bread and your tongue gets the first taste of the two melted cheeses, the peppers and the pancetta! By-the-way, I dubbed this open-face sandwich the "Cosmo" because it epitomises the word 'Cosmopolitian.'"

    38. 2 thick slices French Bread
    39. Dijon-style or yellow mustard
    40. Brie cheese (triple-cream Brie if you can find/afford it), softened
    41. Jalapeno peppers, stemmed, seeded and minced
    42. Pancetta (as thinly sliced as possible)
    43. Parmesan cheese (finely grated on grating plane)

      Chef's note:  There is no real recipe amounts for the Cosmo. The secret is more in the ingredients. Though you can always substitute whatever you wish, you will lose the perfect marriage of textures and the taste sensations each of the ingredients lend to one another. The photo below is shown served around some slightly roasted grape tomatoes. With some fresh in-season fruit and a tall white wine spritzer, enjoy the ultimate brunch with the Cosmo!

    44. The International Cosmo Sandwich

      How to
      1. Pre-heat your broiler.
      2. Lightly spread the tops of the sliced bread with the mustard.
      3. Spread the Brie cheese over the bread and then sprinkle with some of the jalapeno pepper.
      4. Fold the pancetta over the brie and then top with the finely grated Parmesan cheese.
      5. Place on a baking sheet and place under the broiler for about 3 minutes (or until the cheese barely begins to turn golden).
      6. Remove from the broiler, cut each in half and serve

      Serves 1

      What you need
         This may very well be my new favorite sandwich.  I love peanut butter, spicy, chicken and avacados.  Now take all that and put it in a grilled sandwich?  I never would have come up with this myself!  A chicken grilled cheese sandwich with a Thai style spicy peanut sauce, slices of creamy avocado and plenty of melted cheese.

      1 tablespoon butter, room temperature
      2 slices bread
      1/2 cup cheddar cheese, shredded and room temperature
      1/4 cup chicken satay or plain chicken, shredded and warm
      2 tablespoons spicy peanut sauce
      1/2 avocado, sliced
      1 tablespoon cilantro, torn
      sriracha hot sauce to taste

      Spicy Peanut Grilled Cheese Sandwich

      How to
      Warm a pan over medium heat.
      Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, then top with the chicken, spicy peanut sauce, avocado, cilantro, sriracha and the remaining cheese followed by the remaining slice of bread, buttered side up.
      Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.