Tag Archives: simple

Mock Muffaletta

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I have never been a huge fan of Muffaletta sandwiches because they are overly salty and taste really fatty. My version of the muffaletta is scrumptious. I omit the ham, add chicken, use the mayo to add a creamy flavor and temper the saltiness of olives.  Instead of chopping olives, I simply open a jar of olive tapenade. I prefer green olive tapenade in this recipe.

The chicken adds lean protein to this sandwich and I use less salami than a traditional Muffaletta, so it has less fat. I enjoy this toasted, which makes the bread crusty, cheese gooey and sweats some of the fat off the salami. But you can eat this cold and if you do, it becomes one my “10 minute” recipes. It’s a great, easy sandwich either way. Enjoy.

Ingredients:

3 hoagies or Italian bread sliced into sandwich portions

1/3 cup mayonnaise

¼ cup green olive tapenade

½ cup shredded Manchego cheese (You can substitute Swiss or a Monterey Jack for mild flavor)

1 ¼ cups chopped rotisserie chicken breast, skin removed

Generous dash of Italian seasoning

6 slices large cut salami

Preheat oven to 400 degrees.

Stir together mayonnaise and olive tapenade. Divide the mixture in thirds and spread on the bread. Sprinkle cheese and chicken over hoagies and add a dash of Italian seasoning to each. Top each with two slices of salami.

Bake for 5-7 minutes until cheese melts and bread is toasty. Serve immediately.

Serves 3.

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Easter Macaroon Nests

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It’s not chicken, but it’s delicious. For the next few days, I am taking a break from my rotisserie chicken and sharing some great Easter desserts with you.

These macaroon nests are the BEST macaroons I’ve ever tried.

Instead of just egg whites, I use sweetened condensed milk. My husband came home the other night and I handed him a cookie and he said “I only want half.” I said “Trust me, you will want the whole thing. I used sweetened condensed milk.” That’s his weakness. He took a bite and said “You’re right. Can I have another?”

If children are going to be part of the celebration, you have to try my macaroon nests. These are absolutely delicious, and so easy for children to make. There’s only five ingredients and you mix it by hand, so you don’t have to mess with a beater and there’s no flour to spill all over the floor.

If the cookies don’t bake up into perfect rounds, when you take them out of the oven, you can shave off any edges and reshape them slightly while still warm. My recipe only makes about 10 cookies, but they are good size and the recipe can easily be doubled if that’s not enough.

Once you’ve filled the macaroon nests with jellybeans or a candy egg of your choice, them place them on a long platter and use it to decorate the center of the table.

If you don’t like the idea of food dye, leave them white.

These are gluten-free!

Macaroon Nests

Makes 10

1 egg white

1 teaspoon vanilla extract

½ cup sweetened condensed milk

2 1/3 cups shredded sweet coconut

4 drops green food coloring (optional)

Jelly beans or candy eggs of some sort

Parchment paper

Preheat oven to 325.

In a large bowl, whisk egg white for 20 seconds, until frothy. Whisk in vanilla and condensed milk and food coloring until combined. Stir in coconut until combined.

Spread a piece of parchment paper on a cookie sheet. Spoon about 1 ½ to 2 tablespoons onto parchment paper and form a nest. Use your thumb to press gently down on the center to make an indentation so you can fill it later, but be sure not to press all the way through. You just need a little spot in the center. If you press through, the cookie may not hold its shape.

Bake for 18-20 minutes. Cool before placing candy eggs in the nest.

Creole Fried Rice

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I love fried rice and this is my Southern version.

This rice is flavored with Cajun seasoning, oregano, Andouille, chicken, and the “Trinity” is still crunchy, adding depth to the texture.

If you’re not familiar with the “Trinity” or “Holy Trinity” term, it’s a combination of onion, bell pepper and celery. This is the foundation of Cajun and Creole cooking and a staple in our house. I am married to a Louisiana man.

There’s a lot of differences between Cajun and Creole cooking, but the biggest one is tomatoes. You will notice I called this dish “Creole Fried Rice” and that’s because I use tomatoes in it. If you’re down South and have a jambalaya or gumbo with tomatoes, you’re eating a Creole-style dish.

Cajun food is considered to be more from the country. Creole cuisine is considered more city food.

Here’s a very condensed history. The word Cajun comes from “les Acadians” which were French colonists who settled in Canada. After British conquest of that area, those French descendants settled in Louisiana in the region now called Acadiana. This was a swampy region and what evolved in terms of food was incredible fare using local resources. Rice is a staple and so are spices and seasonings. There’s a lot of one-pot dishes and just down home comfort. Plus, I am amazed at what humans can create when they don’t have much.

The “Creoles” lived in New Orleans and were upper class descendants of settlers. The influences in that cuisine were largely Spanish, French, and African slaves, so there’s more fusion in this cooking. Also, the Creoles had more money to buy ingredients and import ingredients so dishes can be a little more complicated.

In general, I prefer Cajun food, and I use more Cajun ingredients like Andouille, Boudin, and Tasso.

Of course, this is an over-simplification and both styles of food have evolved. My husband stays true to Cajun cuisine and if I try to put a modern or “Yankee” twist on that fare, he tells me I am “bastardizing” his food.

So I can say it’s a big compliment that he loved this dish – although it’s my Creole version, not Cajun.

Be careful when using Cajun seasoning in this recipe because a lot of grocery store brands are terribly salty. I use Joe’s Stuff, which I discovered at the New Orleans School of Cooking: http://www.neworleansschoolofcooking.com/

Just be sure you taste your Cajun seasoning before adding it to the dish.  If there’s another one you’d recommend, let me know. I am always interested in trying new foods. To date though, Joe’s Stuff is the best (you can order it online).

By the way, if you’re ever in New Orleans and enjoy cooking, take a cooking class at New Orleans School of Cooking. It’s fun and educational. I learned a lot there and will definitely take another class. Take a class with Kevin, if you can. He’s a riot and great teacher.

Now, back to my dish. This fried rice came together in about 15 minutes, which is perfect on a busy weeknight (and it was a busy weeknight when I created this).

It’s a great way to use up leftover white rice or if you plan ahead and are making rice on Monday, make a double batch and have leftover rice ready to go on Tuesday.

I hope you enjoy it.

Creole Fried Rice

1 teaspoon canola oil

1 medium red onion, chopped

1 cup chopped celery

2/3 cup chopped green bell pepper

2 Andouille sausages

2 cups day-old rice

1 cup chopped rotisserie chicken

¼ teaspoon Cajun seasoning

¾ teaspoon oregano

1 cup canned tomatoes with celery, onions and peppers

Chop all vegetables (or use a food processor). If you’re using a food processor, coarsely chop the vegetables.

Slice Andouille in half and then chop into bite-size pieces.

In a large skillet, heat oil over medium-high heat. When it’s hot, add onions and cook 2 minutes. Then add celery and Andouille and cook 5 minutes, stirring occasionally.

While that cooks, chop your chicken and set aside.

Add bell pepper and cook 1 minute (you want it to still be crisp). Now add rice, chicken, Cajun seasoning, oregano and tomatoes to the dish and cook another 3 minutes. You want to toss the rice so it’s coated in tomatoes, but don’t over-stir the rice or it will become gummy. Taste and add salt and pepper, if needed. Serve.cajun rice2