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My Yanni’s Leftover Turkey Delight Sandwiches with Hondo Sauce

I’m all about the leftovers after a holiday, aren’t you?

Hours are spent planning, cleaning, shopping, cooking, serving, cleaning again and then …

*POOF* it’s all over.

But then you get to open the refrigerator  *insert angels singing*  and find all of the delicious leftovers just waiting to be enjoyed.

The other day as My Yanni was rummaging around in the fridge he gathered a most lovely collection of leftover delights for a soul satisfying sandwich topped with a splendid sauce.

Say that five times fast.

As I stood in awe watching him assemble his tasty treat, I immediately grabbed my camera, requested a sandwich for myself and began snapping away.

He bagan with two pieces of sour dough bread slathered with olive oil and sprinkled with some dried oregano.

While the bread was grilling on one side, he sliced the turkey.

By this time one side of the bread was grilled to perfection. After a flip, white cheddar cheese was added as the other side grilled.

Next he grabbed some leftover mesclun mix and tossed it with some rice wine vinegar, sun dried tomatoes and the oil from the sun dried tomatoes. I cannot tell you how much flavor the sun dried tomato oil added to the salad mix! Le yum.

It was the time to make the secret ingredient that sent this sandwich over the top!

The sauce.

My Yanni’s special “Hondo” sauce.

It’s only 3 ingredients and it’s divine.

Simply mix 2 tablespoons of low-fat yogurt with one tablespoon of Dijon mustard and one tablespoon of Sriracha sauce.

It’s healthy, slightly spicy and simply delicious!

By this time the bread was perfectly grilled and ready to go with the slightly melted cheese.

Next he slathered each piece with his special Hondo sauce.

Stacked on the slices of turkey,

placed a few handfuls of the salad mixture,

and topped it all off with some gorgeous juicy tomatoes!

I knew that I married this man for more than just his dashing looks.

Voila! Leftover turkey sandwich with My Yanni’s special Hondo sauce.

It will make your heart sing!

~Wenderly

 My Yanni’s Special Hondo Sauce

(makes 4 servings)

What You’ll Need:

2 Tablespoons low-fat yogurt
1 Tablespoon Dijon mustard
1 Tablespoon Sriracha sauce

What You’ll Do:

Mix all 3 ingredients until incorporated.

Leftover Turkey Delight Sandwiches

(makes 1 sandwich)

What You’ll Need:

2 slices of sour dough bread
2 slices of white cheddar cheese
4 slices of leftover turkey
4 slices of roma tomato
1 cup mesclun mix
2 Tablespoons sun dried tomatoes packed in oil
2 Tablespoons sun dried tomato oil
1 Tablespoon rice wine vinegar
olive oil for brushing bread
1/2 teaspoon dried oregano for sprinkling on bread

What You’ll Do:

Brush sour dough bread with olive oil and sprinkle with dried oregano.  Place bread on pre-heated grill.

Slice turkey into 1/4 inch slices.

In a bowl, toss mesclun mix with sun dried tomatoes, rice wine vinegar and sun dried tomato oil, set aside.

When bread has grill marks, flip to other side and add cheese slices on top of bread.

Once cheese has melted, remove from grill.

To assemble sandwich, spread Hondo sauce on top of cheese side of bread. Add turkey slices, salad mix and tomato slices. Place remaining piece of bread on top to make a sandwich.

ENJOY!

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Greek Fetish Hamburgers & Giveaway (Closed)

Last weekend we had a tailgate with friends. We all enjoyed a day filled with food, fun & football. I got busy setting the scene for the festivities and My Yanni who doubles as My Grill Master was in charge of the grill and cooked up a delicious storm. I’ve already shared our fun & easy idea for an everyday bratwurst…

A Brat-Kabob.

And now I can make you wait no longer to share the mouthwatering Greek Fetish Burgers.

These burgers are a crowd-pleaser that are packed with a big flavor punch. My Yanni (who happens to be Greek) and I are big fans of feta. We have an ongoing joke at our house that “everything tastes betta with feta.”

These burgers are no exception.

Greek Fetish burgers are filled with salty crumbled feta, diced sweet onion, tangy sun dried tomatoes and dried oregano.

I told you that they were packed with flavor.

We garnished our burgers with a mesclun mix that included a little (more) feta & red peppers tossed in olive oil & red wine vinegar.

And to take it a step further, topped it all with a dollop of tzatziki.

Oh heavens was that a tasty mouthful.

Can I hear an “OPA?”

We served our burgers with some delicious  Bush’s® Homestyle Baked Beans for the perfect hassle-free game day combination.

The down-home flavor of the Homestyle baked beans in a tangy sauce with specially cured bacon and brown sugar were the perfect match for My Yann’s Greek Fetish Burger.

The Greek Fetish Burgers and beans filled the bellies of all the fans and made our game day tailgate a success! Be sure to make some at your next tailgate!

Now it’s time for a fun giveaway from Bush’s Beans! Enter to win this awesome prize package that will make your game day entertaining even more fun! The giveaway includes the following…

 • One black Bush’s branded cooler with speaker
       Cooler has side zippered pocket with jack to allow for compatibility with MP3 player and front pocket to store accessories

• Two royal blue Bush’s branded folding chair
        Chairs have built in cup holders on each side

• One hamburger press with handles
        Prep two perfect burgers with this two-piece press, an easy way to make neat and uniformly sized patties

• One hot dog/brat griller
        Six-slot stainless steel cooker produces professional-style results while keeping foods from failing through the grill

• Vouchers for Bush’s Baked Beans to serve up to 20 guests (or 5 cans)

We have a WINNER!!!

Congratulations to Joanne who said,

“My favorite game day food is hamburgers cooked on the grill!”

Congratulations Joanne! I’ll be contacting you about your prize! 

****This Giveaway is now CLOSED****

To enter this giveaway, simply leave me a comment below telling me YOUR favorite game day food! The giveaway begins today Tuesday, October 25, 2011 and will end on Friday, October 28, 2011 at 3:00 p.m. EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime Friday after 3:00 p.m. EST .Please make sure to leave a valid email address so that we can notify you about prize details!

 

   Disclaimer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

Greek Fetish Burgers

(makes 12 burgers)

What You’ll Need:

3 pounds of your favorite ground meat (we used ground sirloin)
3 ounces crumbled feta
4 ounces sun dried tomatoes packed in olive oil -chopped
1 medium sweet onion -chopped
3 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper

What To Do:

Mix all ingredients in a big bowl until incorporated. Shape into 12 burgers about 1/2″ thick patties and about 6 inches in diameter. Place on med-high grill (or a skillet) and cook for 4-6 minutes (3 minutes on each side) until cooked through. (Note: heat temperatures, thickness of burgers etc. can effect cooking time.)

 ENJOY!

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Spicy Brat-Kabobs

Last Saturday My Yanni and I hosted a tailgate at home to cheer on the Buckeyes on as played (and beat) Illinois. It was a splendid sunny day despite the crazy winds and we all had a ball eating, cheering & chatting and eating some more.

I mean what’s game day without delicious food after all?

I spent the morning setting the scene with some festive and easy DIY decorations  while My Yanni also known as My Grillmaster, got busy preparing the food for the grill. I don’t know about you, but when it comes to tailgating, whether I’m at home or at the stadium, I like great food without the fuss. So that’s exactly what we did, made great food that came together in no time flat.

We served Spicy Brat-Kabobs that were as simple to put together as they were delish.

All you need are spicy Brats, red peppers and onion. We decided to use red & white to keep the theme of the buckeye colors but you could use any peppers or veggies that you fancy.

My Grillmaster used one brat per kabob, cut into five pieces and alternated a piece of brat-pepper-onion-brat, for a yummy and eye pleasing ratio of veggies and meat.

What can I say, he’s an a Renaissance man. That’s why I love him so much.

Make sure to cut the peppers and onion the same diameter as the brat so that they will cook evenly. We used wooden and metal skewers (if using wooden make sure to soak them for at least an hour before using to ensure that they don’t catch on fire.)

And that’s it for the prep. Now that’s what I call no fuss.

Once your brat-kabobs are assembled it’s time for the grilling. Grill the kabobs for about 30 minutes, turning occasionally, until cooked through.

While the kabobs were grilling, I got busy preparing the side.

*wink*

We served Bush’s Country Style Baked Beans.

The Bush’s® Country Style baked beans are slow-cooked with extra brown sugar, in true country fashion, and infused with the robust taste of hickory smoked bacon.

Which meant that all I had to do was open the can and heat the beans.

I’d say that keeps with my theme of great food and no fuss, wouldn’t you?

Just look at that gorgeous piece of hickory smoked bacon. Um…yum.

The Country Style paired perfectly with the spicy brat-kabobs.

It’s a game day dream.

Stress-free & delicious. This is my kind of tailgating.

Which left plenty of time for what’s really important….enjoying good company and…oh yeah, watching some football too!

Thanks so much for stopping by! Hope you’ll come back for the succulent Greek Fetish Burgers and a fun giveaway from Bush’s Beans!

Happy Tailgating!

~ Wenderly

Disclamer: The tailgate and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

Spicy Brat-Kabobs

Makes 12    Cook Time: 30 minutes

What You’ll Need:

12 Spicy Bratwurst Sausage
3  red peppers
2   large sweet onion
12 metal or wooden skewers

What To Do: 

Cut each bratwurst into 4-5 pieces. Clean red peppers and onion, cut into square pieces the same diameter as the brats to ensure that they will cook evenly.

To Assemble:

You’ll use one bratwurst per skewer. Start with the end piece and assemble end-to-end placing a piece of onion and pepper between each until you’ve used all of the pieces.

Place kabobs over medium-high heat and cook, turning occasionally, for 30 minutes or until brats are cooked through.

ENJOY!

 

  

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Greek Style Chicken & Potatoes

Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.

Greek Style Chicken and Potatoes

As the daylight hours grow shorter and my schedule grows busier, I find myself craving savory meals that tantalize all of my senses. It’s amazing how the stress of a hectic day can melt away as the house fills with the fabulous aromas of a sumptuous meal cooking in the oven. But let’s face it, who has the time and energy to whip up a fancy meal on a weekday?

YOU do! With this easy, delicious, one-pan meal you’ll enjoy the snuggly feeing of a Sunday night dinner any day of the week.

Recently I have fallen in love once again with the Greek style chicken and potatoes that dates back to my first Sunday night dinners with My Yanni. After drying a plethora of herbs from our garden that were practically screaming at me to make chicken and potatoes, I decided that I could wait no longer. I forgot just how easy and delicious this meal really is, wait until you see!

You’ll need one lemon, olive oil and some dried oregano, thyme and rosemary (and salt & pepper that didn’t make it into my photo).

Greek Style Chicken and Potatoes

 

My mother-in-law says that it’s best to put all of the dried herbs, salt and pepper together into a small bowl.

Greek Style Chicken and Potatoes

 

So I did.

Next you’ll need six peeled potatoes…

Greek Style Chicken and Potatoes

 

and one whole chicken pre-cut into pieces. Now you could use a whole chicken if you’d like, I just happen to be very wimpy when it come to raw chicken and it’s easier for me to work with the pieces. As a side note, I have found that the pieces are more flavorful when seasoned individually.

Trim the fat and wash your chicken pieces in cold water,

Greek Style Chicken and Potatoes

 

and pat them dry. This wasn’t exactly easy for me, I’ve always had a love/hate relationship with chicken fat. I do believe that it started when I was just a wee little nipper dancing to my beloved “Chicken Fat” song. Oh how I loved the chicken fat song. Ever since then, it’s been downhill in the chicken fat department. I just wash my hands about 346 times while working with it, shudder and gag a few times and then it’s all over and life is good.

O.k. moving right along…

Nestle the chicken and potatoes into a roasting pan, cut your lemon in half, squeeze the juice all over every single inch and then to add even more flavor, rub the cut side of the lemon all over the chicken too. The little pieces of pulp fall off and really give an extra added punch. (You can thank Yaya for this handy tip as well). Next, pour olive oil all over the chicken and potatoes and give a good rub with your hands to make sure every knook & cranny is slathered. Lastly, sprinkle the dried herbs, salt & pepper mixture all over the chicken making sure to rub the herbs with palms of your hands as you go to release all of the fabulous oils.

Greek Style Chicken and Potatoes

 

Bake uncovered at 375° for 1 1/2 hours, flipping the chicken every 30 minutes.

WARNING…the aroma that will fill your house will be intoxicating.

The end result will be gorgeous golden chicken and potatoes.

Greek Style Chicken and Potatoes

 

It is a perfect meal every time.

Greek Style Chicken and Potatoes

 

One-pan, no fuss, soul satisfying goodness.

Now that’s what I’m talking about.

Bon Appetite!

Wenderly

Greek Style Chicken & Potatoes
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6
Greek style chicken and potatoes is a one-pan, no fuss, soul satisfying meal that your family will devour any day of the year.
Ingredients
  • One whole chicken cut into pieces
  • 6 peeled potatoes- cut into wedges
  • 4 Tablespoons olive oil
  • 1 lemon
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried thyme
  • 2 Tablespoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
Instructions
  1. Trim fat from chicken, wash in cold water and pat dry.
  2. Peel and cut potatoes into wedges.
  3. Place chicken and potatoes into a roasting pan.
  4. Cut lemon in half, squeeze juice all over chicken and potatoes, then rub cut side all over chicken as well.
  5. Pour and rub olive oil over both sides of chicken and potatoes.
  6. Mix all herbs, salt & pepper together in a bowl then rub into palm of hand as you sprinkle the mixture all over (both sides of chicken) and tops of potatoes.
  7. Place into a pre-heated 375° oven and bake uncovered, for 1 1/2- 2 hours, flipping the chicken every 30 minutes.
  8. Enjoy!

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Hot Ham & Swiss Sammies

The Fourth of July is anxiously waiting right around the corner. Can you believe it? It seems like just yesterday that I was decorating our neighborhood float in my driveway. My fingers would be stained in a myriad of rainbow colors from stuffing tissue squares into chicken-wire structures that would magically transform into spectacular floats for the Fourth of July parades. Every year my dad would volunteer to design, build and pull the neighborhood float behind his beloved Jeep. We (including me) would be decked out in thematic attire, role playing whatever particular character we were slated to be. I always loved the weeks leading up to the big day, as our neighborhood community bonded together almost every evening to share in hard work, fun, food & of course firefly hunting. I still remember the year that I was Mr. Greenscenes. I was to be the cheerful farmer dressed in green overalls tending to my beautiful garden. I poured pretend water out of an enormous watering can upon each beautiful human flower and then ever-so-theatrically acted AMAZED as each flower grew.  After 5 miles my arm felt like lead and my face muscles where so violently spasming I was quite certain that I’d never smile again.

Such glorious memories.

The reward for all of this hard work was being awarded best overall float which set a standard and a tradition that continued for years come. Another tradition was our annual 4th of July tennis party. From the time the parade ended until the fireworks began our house was a buzz with crowds of friends and families. The adults indulged in a tennis tournament while the kids were enthralled with volleyball, croquet, Chinese jump rope, and dandelion necklaces. There were tables of food for as far as the eye could see. We would munch on a variety of salads, huge juicy watermelon wedges, chips & dips, homemade ice cream made with rock salt and my mom’s famous hot ham & Swiss sammies.

My sister and I would look forward to those 4th of July parties all year round. Still to this day I can retrieve those reels of memories that have been so carefully tucked into the crevices of my mind and enjoy them over and over again. I now have my own two daughters and the 4th of July is still a treasured holiday full of new traditions. But one thing will remain the same…hot ham & Swiss sammies. PERFECT for all of the 4th of July festivities. They are simple to make, can be prepared and baked ahead and they travel with ease.

I give to you- hot ham & Swiss sammies.

The secret to these scrumptious sammies is in the sauce, er, actually the butter. Poppy seed butter.

It’s so easy to make and gives such great taste. You’ll need softened to room temperature butter, Dijon mustard, Worcestershire sauce and poppy seeds.

The star of this spread is the unique flavor and subtle *pop* of the poppy seeds.

 

Mash up the softened butter with a fork in a bowl. Add the Dijon mustard, Worcestershire sauce and finally the poppy seeds.

Isn’t that pretty?

It’s as tasty as it looks.

Now it’s time for your assembly line. You’ll need thin slices of honey baked ham, honey turkey tastes great too.

Swiss cheese.

Some wonderful soft buns. That sounds funny…but roll with me here. (sorry, I couldn’t help myself) In this case soft buns are what we’re looking for. I used wheat buns, but you could use any bun that tickles your fancy.

After you’ve got all of your goodies out, begin by generously slathering the poppy seed butter on both sides of a bun.

Then a slice of Swiss cheese.

Layer on some honey baked ham.

Put the other half, slathered with poppy seed butter, on top…and you’re done!

Isn’t that a sweet little sammie?

Place your sammie on a square of aluminum foil.

And wrap it up all up like a little package. After you’ve made all of your sammies and nestled them into aluminum packages, place them on a baking sheet and bake for 30 minutes at 400º.

At this point in time you could take them right out of the oven and put them into your picnic basket for a parade, picnic, tailgate you name it. They bake and travel with ease.

Or you could open one right that very minute…

and indulge in the warm savory poppy butter sauce, melted cheese, sweet salty cooked ham and ever-so-crispy bun.

Just sayin.

Wishing you a splendid fun and festive 4th of July!

May you savor the moments that will melt into memories.

Wenderly

Here’s the recipe:

Hot Ham & Swiss Sammies
 
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 12
A perfect sandwich that travels with ease!
Ingredients
  • 2 sticks salted butter – softened to room temperature
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 Tablespoons poppy seeds
  • 2 lbs. thinly cut honey baked ham
  • 12 slices Swiss cheese
  • 12 wheat buns (or any kind of bun you like)
Instructions
  1. Combine butter, Dijon mustard, Worcestershire sauce, and poppy seeds. Spread mixture on both sides of buns. Add one slice of Swiss cheese and three pieces of ham. Wrap each sandwich in a square of aluminum foil and bake in a 400º for 30 minutes.
 

 

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Ham & Cheese “Souffle”…It’s What’s for Brinner

I had the pleasure of being invited to host an Eggland’s Best “Brinner” the other night. I’m certain that you’ve heard of Eggland’s Best Eggs but you may be asking yourself “what in the world is a “Brinner”?  A Brinner is breakfast for dinner…brinner. Get it? Clever isn’t it? Wish I could take credit for the clever term however, I cannot.

I mean who doesn’t just love breakfast for dinner?

My nephew Fritz sure does…

If that doesn’t say happy camper than I don’t know what does.

I decided that the perfect scene for our Brinner would be our dining room.

The evening began with family and friends gathering around the table to enjoy each other and a delicious meal.

Henry couldn’t wait to dig in.

There were cousins full of fun and mischief,

followed by tender moments,

that turned into,

tickle fingers,

and uncontrollable giggles and grins.

There were precious moments.

Followed by million dollar smiles,

and delightful conversation,

while dining on fabulous food.

It was a night to remember.

Even Oakley wanted to join in on the fun.

Unfortunately, he was told that Brinner is for humans.

So he curled up at our feet in defeat instead.

I decided to make a cheese and ham “souffle” that my mother in law has made for years. It. Is. To. Die. For. Heavy on the calories mind you, but the perfect hearty dish to serve for a Brinner. We’ve also had much debate on whether or not this delish dish is actually a souffle or not. But for the sake of many years or it being referred to as such, I have chosen to keep the name.

The star of the dish is of course our Eggland’s Best Eggs.

We just love eggs at our house. They are delicious, nutritious and pocketbook friendly. What’s not to love?

Here’s how I make this delectable dish.

The recipe begins with the crust.

Melt *ahem* 1 1/4 sticks of butter (I told you it wasn’t calorie friendly) and pour it into a casserole dish.

Next add 4 ounces of Feta (because everything is betta with feta) and a half cup of Parmesan cheese and mix with a fork.

Once incorporated add 8 Tablespoons of flour one Tablespoon at a time.

Pat the crust with a fork until even, cover the dish and let it sit on the counter for an hour. I do realize that this sounds like a strange request, but my mother in law said to do it, so I did and it turned out to be incredible. So now I’m telling you to do it too.

Trust me.

After an hour cut some honey baked ham into rectangles.

Cover the entire crust with one layer of the ham. Then place Swiss cheese in a single layer on top of the ham.

I know. Decadent, right? But so worth it my friends. So worth it.

Now it’s finally time for the eggs. Crack 7 Eggland’s Best Eggs into a bowl (make sure that there isn’t any shell left behind)

beat the eggs until they are mixed together.

Continue beating as you pour in heavy cream…

this is a rich, creamy heavenly dish y’all. And no I’m not from the south but it just seemed appropriate to say y’all.

Place into a pre-heated 350º oven for 45 minutes until golden brown on top and a fork comes out clean.

It’s heaven in a dish.

I served mine with a mescaline mix salad and rolls. Really, this dish doesn’t need much as a side, a fruit salad would pair nicely as well.

And there you have it!

Brinner.

I highly recommend it. You should try it. You’ll love it.

Wenderly

Disclamer: I was not compensated to do this post. Eggland’s Best sent me a Brinner Box and paid for the groceries that were enjoyed for the brinner.  And as always, my opinions, thoughts and photos are 100% my own.

We have a WINNER!

A big thanks to all who joined in the fun and to the nice folks at Eggland’s Best Eggs!

Congratulations to Star who said…

Yum!! Looks delicious! And such a handsome family too!!! I might do a brinner at my house, I feel inspired! I think I’d make creme brulee french toast…it’s been on my list for a while.

Star I will be contacting you with details!

Happy Brinner!

A Giveaway! ****Closed*****

The nice folks at Eggland’s Best sent me this fun “Brinner Box” to help me out while participating in this fun event and they are also offering one as a giveaway for one lucky reader.

The Brinner Box will include:
* 2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)
* 1 Free EB Hard Cooked and Peeled variety coupon
* 4 EB ramekins
*  1 EB apron
* 1 EB whisk
* 1 EB spatula
* 1 EB egg timer
* 1 EB eco bag
* 1 EB plush egg

Just leave me a comment below telling me what YOU would serve at Brinner and you are entered to win.

Giveaway starts today Tuesday June 21, 20011 and will end Friday June 24, 2011 at noon. One person will be randomly selected and will be announced sometime Friday.

Here’s the recipe:

Ham & Cheese Souffle

Adapted from my mother in law

(serves 8-10)

Here’s what you’ll need for the crust:

1 1/4 sticks salted butter (melted)
4 ounces feta (crumbled)
1/2 cup Parmesan cheese
8 Tablespoons flour

How to make the crust:

Melt the butter and pour into casserole dish. Add feta and Parmesan mix with a fork until incorporated. Add flour one tablespoon at a time mixing between each addition. Pat mixture flat with fork. Cover and set aside on counter for one hour.

Here’s what you’ll need for the souffle:

7 eggs
6 ounces of thinly sliced honey baked ham (cut into rectangles)
4 ounces of sliced Swiss cheese
1 pint heavy whipping cream

Here’s what you’ll do:

Place ham rectangles in one layer on top of crust. Then layer Swiss cheese on top of ham. Beat eggs until incorporated in a bowl. Slowly pour heavy whipping cream into eggs while continually whipping the mixture.  Pour egg and cream mixture over top of crust, ham and Swiss cheese. Bake at 350º uncovered for 45 minutes until golden brown and a fork comes out clean.

Serve and enjoy your Brinner!

 

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Bringing Family Together with Bush’s Beans & French Marinated Flank Steak

As I’ve said before, when I think of cookouts, I think of tradition, family and fabulous food.

I simply adore the idea of gathering those I love to relish in a moment, indulge in good food and make memories to cherish for a lifetime.

And that’s exactly what we enjoyed this past weekend.

I decided to set the scene with my great-grandmother’s antique blue Transferware dishes. There’s just something so comforting and personal about entertaining with items that have been passed down from one generation to the next.

So simple and elegant.

Fresh cut lilacs from the yard made for lovely and fragrant centerpieces.

Some fresh appetizers kept everyone busy while the main meal was being prepared and My Yanni was getting the grill ready to go.

Family mingled and reveled in the day.

Aunt Marcey and Sweet Cheeks enjoyed many a moment together.

We relaxed as my youngest entertained us with her own rendition of  “There She Goes” by the La’s (she’s an alternative music lover, I raised my girl right).

There’s just something so medicinal about an acoustic guitar.

Meanwhile My Yanni prepared the flank steak for the grill.

For as long as I can remember, a delicious flank steak has been the backbone of our family cookouts. I can still feel the sting of the sun on my cheeks and the crunchy dried chlorine in my hair as I peddled my bicycle home from the pool as fast as I could to enjoy our family summer cookouts.

My Yanni prepared a delicious French marinade that we all loved!

These are the ingredients,

Herbs De Provence, Dijon mustard, balsamic vinegar, red wine, olive oil and garlic.

I on the other hand was slaving away in the kitchen.

I prepared the savory, smokey, delicious baked beans.

This is my secret…

I opened a can of Bush’s Grillin’ Smokehouse Traditional baked beans…

poured them in a pot…

Heated them and poured them into one of my great-grandmother’s gorgeous antique bowls.

Voila! That’s all there is to it.

My Yanni grilled the flank steaks to perfection.

Would you just look at all of that gorgeous food?

The flank steak was so melt-in-your-mouth-tender and juicy.

It paired beautifully with the smoky flavor of the beans and the crunch of the salad.

Once grace was said, we just couldn’t dig in without giving a traditional lemonade toast.

As I glanced around the table smiles where spreading amongst the guests…

as they enjoyed the fabulous food,

phenomenal company,

and the many faces of Uncle George.

Magical moments where captured as Nana gazed upon…

her granddaughters,

 

and more sweet melodies were served up,

along side the strawberry shortcake.

It was indeed a day full of indulging in fabulous food, enjoying all that family has to offer and relishing in the traditions that make memories to last a lifetime.

Make sure you enter the Grillin’ Kit Giveaway below!

Happy Grilling to you & yours!

Wenderly

Here is the scrumptious flank steak recipe:

French Marinated Flank Steak
serves 6-8

1-2 pounds flank steak

Marinade:
1/2 cup Bordeaux wine
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
2 Tablespoons Herbs De Provence
2 garlic cloves- crushed
1 teaspoon salt & pepper

Here’s what to do:

First grab a fork and poke some holes all over the flank steak. This will help all of the yummy marinade absorb into the meat.

Place steak into a large plastic storage bag, add all marinade ingredients. Make sure bag is completely sealed, then squeeze and massage the bag until all ingredients are incorporated and the meat is thoroughly covered. Let meat marinate in refrigerator for at least two hours or overnight.

Grill steak on medium heat about ten minutes on each side to desired temp. Cover steak with aluminum foil and let rest, thinly slice across the grain.

Enjoy!

Now don’t go anywhere…

Don’t forget to enter the fabulous giveaway for the Grillin’ Kit below.

Bush’s Grillin’ Beans Grilling Kit includes:

  • Emile Henry Dutch Oven
  • Rosle Barbecue Tools
  • Bush’s Apron, Can Opener, and Grillin’ Beans
  • $50 Visa Gift Card

To enter the giveaway just leave me a comment below answering this question:

What’s your favorite cookout memory?

This giveaway begins today and runs until Monday, May 30, 2011 at midnight EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime on Tuesday May 31, 2011 EST. Please make sure to leave a valid email address so that we can notify you about prize details!

Disclamer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

 


Categories
Eat Main Courses

Green Chilies and Cheese Quiche Recipe

This quick and delicious quiche recipe will instantly become a staple in your kitchen. It’s a savory dish that we enjoy for dinners as well as breakfast, lunch and brunch.

Quiche gets a bad rap.

I’ve never really understood exactly why that is the case.

You know the saying, “real men don’t eat quiche”? Well I’m here to ask the question, “can real men make quiche?” and to be even more exact, “can real men make quiche…for their Queen?”

And I’m not talking about the Queen of England folks, although many people are this week.

Nope.

I’m talking about all of the soon-to-be-pampered-like-a-queen mom’s out there!

Mother’s Day is almost a week away and I’m here to help all of those men (and sons’ & daughters’) that are looking for an easy and delicious way to start their Queen’s Day.

This quiche is a delish, one dish meal that will dazzle and impress any royalty. I serve it for breakfast, brunch, lunch and dinner.

Not all on the same day of course.

I do spread the love…

And tell me, what’s not to love about a warm, cheesy, slice of savory pie?

Nothing if you ask me.

The point is, you can’t go wrong whilst wooing your special Queen with this dish.

This is all you’ll need.

Eggs.

Some shredded cheese, cottage cheese and flour.

Melted butter, green chilies and baking powder.

Beat the eggs.

Grab a 9 inch pie plate and spray it with some non-stick spray.

Pour the eggs in.

Add flour, baking powder and melted butter, give a stir.

Add some cottage cheese.

Shredded cheese and green chilies and mix until all ingredients are incorporated.

Pop it in a preheated 400º oven for 10 minutes, turn temperature down to 350º and bake for another 25-30 minutes until quiche is golden brown on top and cooked through.

Isn’t that divine!?

Serve with a side of fresh fruit and I’d say that’s a treat fit for any Queen!

Wishing all you mom’s out there a beautiful (early) Mother’s Day and may you get the royal treatment that you deserve!

And by the way, I love you mom.

Wenderly

Green Chilies and Cheese Quiche Recipe (Fit for a Queen)
Recipe Type: Quiche
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6-8
This quiche is a delish, one dish meal that will dazzle and impress any royalty. I serve it for breakfast, brunch, lunch and dinner.
Ingredients
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 2 Tablespoons melted butter
  • 5 large eggs
  • 1 (12 oz) small curd cottage cheese
  • 1 (4.5 oz) green chilies, chopped
  • 2 cups shredded Monterey Jack cheese
Instructions
  1. Preheat oven 400º
  2. Beat the eggs. Then in a greased 9 inch pie plate, pour in eggs, flour, baking powder and melted butter, mix well. Then add cottage cheese, shredded Monterey Jack cheese and green chilies, stir again until all ingredients are incorporated.
  3. Place quiche in preheated 400º oven for 10 minutes, turn oven down to 350º and bake for 25-30 minutes until top is golden brown and quiche is cooked through.
  4. Enjoy!
Serving size: 8

 

Categories
Eat Main Courses

Sunny Side Up

Beautiful, vibrant, fabulous color is what I’m craving right about now. So I decide to dish myself up some (pun intended).

Would you just look at all the scrumptious color on that plate?

I haven’t seen that much color since, since…

…summer.

Ahhhhhhhh, Summer.

Just saying the word makes me homesick for it.

I have had it with winter.

I look out the window with my nose pressed so hard against the cold glass that it fogs instantly) and all I can see is snow, snow, snow and more snow. I am doing all that I can right now to fight the winter blues. I look like a crazy person walking around my house in shorts while slathered in suntan lotion wearing sun glasses and flip flops (freezing my tookus off mind you) all in an attempt to feel like I am someplace (anyplace) besides a gloomy, cold, snowy place.

I take vitamin D.

I visualize myself laying out on a gorgeous white sandy beach.

I count the days until Spring.

But alas, I am still knee deep in winter.

Blech.

So I turned to food for some comfort. And not the usual go to comfort food either. Nope. This was serious so I pulled out the big guns, I needed something delicious AND nutritious so I whipped up a packed-full-of-vitamins-put-a-happy-smile-on-my-face-breakfast this morning and now I feel that I can hold on until the sun shines warmly upon my face again.

Have you ever heard of egg-in-the-hole? Well this is a healthy take on that concept. I believe that I saw this idea in one of the 325 magazines that I am constantly flipping through but I can’t be sure of which one. Or exactly how they made it come to think of it. But I’ve been thinking about peppers and eggs for months now and I finally gave it a shot today and I’m happy to report- it’s easy. It’s scrumptious. AND it made my frown turn up-side-down.

Or sunny side up in this case.

All you need are eggs…

And a pepper.

I chose to use a red pepper but you could use any color you like. I happen to love red peppers and so do my kiddos. Not to mention Valentine’s Day is just around the corner so red seems to be the happenin’ color right now.

Come to think of it, this would make a perfect Valentine’s Day breakfast in bed treat by the way!

Hint, hint in case my handsome and strong wonderful husband happens to be reading this.

Slice your peppers into rings and remove the seeds.

A word of advice: when I tried my first egg-in-the-red pepper, the egg escaped from under the pepper slice so I decided to dip the pepper ring into some flour before putting it into the pan.

Worked like a charm.

Meanwhile, melt a pat of butter in a pan on med-high heat.

Drop the pepper, floured side down, into the bubbling butter and slightly press down with a spatula to help seal the edges.

Let the pepper cook for a few minutes and then crack the egg right into the center of the pepper.

Cook the egg until you’ve achieved your desired firmness, add some salt and pepper and dig in!

The sweet crunch of the red pepper paired with the savory fried egg is heavenly to say the least.

Now if this doesn’t turn your winter blues frown sunny-side-up then I don’t know what will.

Unless of course you live in Florida.

And if you do happen to live in Florida, can I come stay with you for awhile?

Just kidding. Kinda.

Wenderly

Here’s the recipe!

Red Pepper Egg-In-The-Hole

(serves 1)

You’ll Need:

1 pepper (color of your choice)
1 egg
1 pat of butter

What To Do:

In a medium-sized pan heat a pat of butter over medium-high heat.

While the pan is warming up slice the pepper into rings and remove seeds. Next dip one side of a pepper ring into a shallow bowl of flour and then place into sizzling skillet. Gently push the pepper ring down with spatula to allow pepper to stick to the bottom of the skillet. Let the pepper cook for 1-2 minutes .

Crack one egg into the center of the pepper and let cook until desired firmness.

Season with salt & pepper.

Enjoy!

Categories
Eat Main Courses Sides Snacks

P B & J Snowman Sandwiches

I look out the window at the moment and all I see is snow, snow, snow.

Beautiful, quiet, white snow stretched out over the grass like one big blanket.

When my girls were younger *sniff* and would get all bundled up in their darling snow gear, eyes glistening while anxiously dancing around until they could finally skip outside for a day of winter wonder, I was always thinking of fun ways to welcome them back into the warmth. Hot cocoa with fluffy marshmallows was a must but one day I decided to get creative with lunch. I peeked outside to see them working diligently on a snowman and thought how fun it would be to bring their creation inside! It was then that the snowman peanut butter & jelly sandwich was born.

As I’ve been watching it snow here in suburbia I’ve been a bit nostalgic remembering those carefree-snow-fun-filled-days as I run my teenage daughter to mall & organize play-dates for my 10 year old rather than bundle them up their darling snow gear.

*sniff*

Then I remembered the precious little snowman sandwich…and a smile spread across my face (and heart) and I got to work.

A little food therapy.

What could be better than that? It’s not a culinary breakthrough mind you but rather a sweet reminder of being a kid again, in the snow, without a care in the world building snowmen until your cheeks turn pink and numb.

This is all you need! Your favorite peanut butter & jelly, 2 slices of bread & 2 circular cookie cutters (1 small & 1 medium size).

There is just nothing like a fresh jar of peanut butter is there? That sound of the seal breaking as you unscrew the lid…

that intoxicating smell of peanuts wafting up into your nostrils as you remove the paper seal.

That first virgin dip of the knife into the smooth surface…

Heaven.

See? I really do find food and the process of making food to be therapeutic…anyone else with me?

Spread the peanut butter on one slice of bread.

Then open the gorgeous sweet jelly…

O.k. actually that happens to be strawberry preserves because I prefer preserves over jelly but a “peanut butter & strawberry preserve sandwich” just doesn’t have the same ring to it, ya know?

And spread the jelly (or preserves) onto the other slice of bread.

Place the two slices of bread together, push your small cookie cutter into the bread,

and you’ll get a sweet little circle that will become the head of your snowman. Repeat with the larger cookie cutter for the body.

Next you’ll need some fun little candy embellishments!

I used sprinkles, silver dragees, non-pareils and some fruit tape, but you could use whatever you like!

You’ll definitely need some snow…

That’s how all this fun started after all! I used powered sugar.

Now for some creativity! It’s time to decorate the little fella! Let your imagination run wild! Kids love this part as well!

I made a cap & scarf out of the fruit tape and topped with a cotton candy pomp.

An orange sprinkle as his nose and 2 blue non-pareils for his eyes,

some dragees for buttons and then a sprinkling of powdered sugar for snow!

The final touch, puffy cotton candy clouds from which a few candy snowflakes fall and you’ve got yourself the perfect little wintertime lunch for all the kids to enjoy.

I mean who wouldn’t enjoy that?

No matter what the age.

AND you get to play with your food!

Happy snowman making!

Wenderly