Category Archives: Lunch

Pesto Turkey Sandwich with a Crispy Parmesan Crust

pesto, turkey, sandwich

I don’t know how this happened…

This is my first sandwich on the blog. Say whaaaat?!

My husband is not happy about this. His response when I showed him my photos was and I quote — “How come you never make sandwiches?! You need to make more sandwiches because A) I really like sandwiches and B) you take good sandwich photos.” (<– Sincerity or flattery with an ulterior motive to get more sandwiches? Hmm…)

Either way… more sandwiches are in our future.

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And every single one of them is going to have a crispy Parmesan crust. Guar-an-teed.

This sandwich is really simple and really delicious.

It contains layers of melty Swiss, rich pesto, sliced turkey, and Roma tomatoes grilled to perfection. Nobody wants a cold sandwich when there’s a foot of snow outside so if you’re reading this, please send a summer breeze. Thaaanks. :)

Pesto Turkey Sandwich with a Crispy Parmesan Crust

  • Servings: 4
  • Time: 10 min.
  • Print

  • 8 slices of bread
  • 8-12 slices of deli turkey
  • 4 slices of Swiss (or Mozzarella)
  • 2 Roma tomatoes, sliced
  • about 1/4 c. basil pesto
  • about 1/2 c. Shredded Parmesan
  • Butter

Heat a nonstick skillet over medium heat. For each sandwich, spread butter on one side of two pieces of bread. On the non-butter side of one slice of bread, spread about 1 T. pesto, top with 2-3 slices of turkey and several Roma tomato slices. On the non-butter side of the other slice of bread, place 1 slice of Swiss. To toast the sandwich, put a big pinch of Parmesan (about 1 T.) in the skillet and immediately put one side of the sandwich butter side down on top of the Parmesan. Repeat for the other half of the sandwich. To help melt the Swiss, put a lid on the pan. Let the sandwich toast for a few minutes, then flip the Swiss half of the sandwich on top of the turkey half of the sandwich. Repeat the process for the other 3 sandwiches.

Tip: Heat the turkey slices in the skillet before assembling the sandwiches to ensure the middle of the sandwich gets heated as well. Wipe out the skillet then toast the sandwiches.

Author: Recipe or Not

Mediterranean Bean Salad

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Leafy green salads are the last thing I’m craving this winter. I bought some spinach a few weeks ago with every intention of making salads.

I used a handful here and handful there in non-salad recipes and eventually the rest sadly went bad in the bottom of the crisper drawer. Whoops.

I decided I needed an alternative. Something fresh and satisfying that I would actually eat this winter. So that’s how this recipe was born and I gotta tell ya, I love this bean salad.

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It’s fresh, filling, and chock full of ingredients that are good for you. And even better – it’s ridiculously easy, lasts a few days in the fridge and makes the perfect snack or lunch when it’s served with pita chips or piled into a pita pocket.

Mediterranean Bean Salad

  • Time: Prep: 10 mins; best if chilled for an hour before serving
  • Print

makes roughly 6 cups

  • 2 roma tomatoes, diced
  • 1 cucumber, diced (peeled, optional)
  • 3/4 c. red onion (about 1/2 medium onion)
  • 1 15oz can garbanzo beans, drained and rinsed
  • 1 15oz can kidney beans, drained and rinsed
  • handful of parsley, chopped

For the dressing:

  • juice of 2 lemons (about 1/4 c.)
  • 1/3 c. olive oil
  • 1/4 t. dried oregano
  • 1/4 t. ground cumin
  • pinch of salt & pepper

Pita chips or pita pockets for serving.

In a medium-large bowl, combine all of the beans & diced vegetables. Add the dressing ingredients and stir until everything has been thoroughly mixed. Let chill for an hour in the fridge and give it a stir before serving. Taste it and add a little more salt if needed.

https://recipeornot.wordpress.com/2015/01/21/mediterranean-bean-salad/

Autumn Salad with Maple Vinaigrette

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I have lots to share today so be sure to read all the way through!

Sometimes my favorite recipes are born out of necessity.

We indulged in some really good food the first two weeks here in Wisconsin. It was so fun trying new restaurants and there were so many great meals to choose from. I had all this inspiration to create the ultimate mac and cheese because, you know, that’s what you do when you move to America’s Dairyland.

However, I have yet to create the ultimate mac and cheese because after all that great food, I was definitely craving something much much lighter. (I promise to still create the ultimate mac and cheese though. :))

So that’s where this salad came in and I loved it from the first time making it (trust me, that doesn’t always happen). It’s super simple, fresh, and the dressing is my favorite part. It’s a slightly sweet, light vinaigrette that really ties in well with the apples and walnuts.

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Ok, first announcement — printable recipes! I’m very excited about this and hope this is helpful for you to print out recipes.

And second announcement — Join me this Saturday, November 1st at 1pm CDT as I talk Thanksgiving dinner with Offers.com. I’ll be doing a live Google Hangout chat about helpful appliances and tips. I’m really honored to have this opportunity and would love for you to join! Click here to check it out. You can also check back here on Recipe or Not on Nov. 1st at 1pm CDT to watch the live chat. 

Autumn Salad with Maple Vinaigrette; Recipe or Not

  • Servings: 2
  • Time: 15 mins
  • Print

For the salad:

  • 2 handfuls of mixed greens
  • 1 cup of cooked, shredded chicken
  • 1 apple, diced
  • handful of walnuts, chopped
  • pinch of shredded Parmesan

For the dressing:

  • 2 T. white balsamic vinegar
  • 1 1/2 T. maple syrup
  • 1/2 t. dijon mustard
  • 1/3 c. olive oil
  • pinch of salt

Combine the ingredients for the dressing in a container with a lid and shake for 10-15 seconds until everything is completely blended together. Toss the greens, chicken, apple, walnuts, and Parmesan with the dressing.

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Asian Chopped Salad with Sesame Dressing

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I’m on a salad spree.

And by spree, I mean I posted a salad recipe last month and loved it so much I decided to create another one.

Ok, so it’s not really a spree but let me tell you why I’m so into these salads right now.

I’m an accountant and work in an office all day. I’ve learned the hard way that it’s best to avoid eating heavy lunches during the workday.

They make the already difficult 2:00 slump EVEN HARDER.

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That’s where this perky and colorful salad comes in. It’s packed with all sorts of good-for-you ingredients. Plus we’re adding some grains to make it more filling.

No more 2:00 crash with this for lunch and I’ve noticed I have more energy when I get home too! Soo, uh… you should.. *nudge nudge* … make this salad. ;)

It tastes as fresh as it looks with a smooth sesame dressing to drizzle on.

PS – Have you entered to win these kitchen goodies? The giveaway closes at 10:00pm CDT TONIGHT (9/4). There is still time to enter! Find out how here: Recipe or Not Giveaway.

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And one last announcement — next week I’ll be doing a series of some of my favorite snacks! A new snack will be in your inbox Monday, Wednesday, and Friday. :)

Asian Chopped Salad with Sesame Dressing; Recipe or Not

serves 4-5

For the salad:

  • 1 5oz. package spinach leaves (I tore mine into smaller pieces.)
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 2-3 green onions, diced
  • 1 1/2 c. shelled edamame
  • 2 c. cooked brown rice (or quinoa)
  • sesame seeds for garnish

For the dressing:

  • 1 garlic clove, minced
  • 1/2 c. olive oil
  • 3 T. soy sauce
  • 3 T. honey
  • 2 T. rice vinegar
  • 3/4 t. sesame oil 
  • Want to add some spice? Use sriracha or crushed red pepper flakes.

Combine the salad ingredients in a large bowl. In a mason jar or container with a tight light, shake the dressing ingredients until everything is completely mixed. You may need to use a fork or spoon to whisk/scrape the honey off the bottom before shaking the dressing.

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Homemade Chorizo Tacos with Mango & Red Onion

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Writing a food blog has made eating at restaurants more entertaining.

When I really like something it becomes this fun guessing game – “What kind of cheese is in this mac and cheese? Is it white cheddar? You know what… I think it’s a combination. Yeah, it has to be a combination.” It usually results in me asking the server –  “Excuse me, what kind of cheese is this?”

Getting inspiration for recipes from restaurants is easy. Recreating the recipes is another story. Especially when they use things like “house seasoning” or “house dressing”. I haven’t fine-tuned my tastebuds to that level of discernment yet.

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Luckily this recipe was restaurant-inspired, but not impossible to recreate. The restaurant it came from made their chorizo in house and thankfully, chorizo seasoning is not some kind of locked up family recipe requiring maximum level clearance to get access to. I did have to do quite a bit of Googling though. :) It took a couple tries but I’ve got it down now.

You can never go wrong with a salty sweet combo. I love all the spices of the chorizo combined with ripe, juicy mango. The red onion adds a nice bite while the cilantro brings a pop of freshness. This is a super easy recipe and would be a flavorful and quick weeknight dinner.

Homemade Chorizo Tacos with Mango & Red Onion; Recipe or Not

makes 10-12 crispy tacos

For the chorizo:

  • 1 lb. ground pork
  • 3 garlic cloves, minced
  • 2 T. apple cider vinegar
  • 1 1/2 T. smoked paprika
  • 1 1/2 t. salt 
  • 1 t. chili powder
  • 1/2 t. ground cumin
  • 1/2 t. ground coriander
  • 1/2 t. dried oregano
  • 1/4 t. ground cinnamon
  • 1/4 t. cayenne pepper, optional
  • big pinch of black pepper

For the tacos:

  • 1 mango, diced
  • 1/2 red onion, finely diced
  • 10-12 crispy taco shells
  • cilantro for topping

Heat a skillet on medium heat. In a bowl, combine the ground pork and all of the seasonings until the seasonings are evenly mixed. Cook the chorizo, breaking it into small pieces with a spatula or spoon every couple of minutes. Cook until the chorizo until no longer pink inside (as best you can tell since it is tinted red from the paprika), about 12-15 minutes or so. Fill the taco shells with a spoonful or two of chorizo, top with mango, red onion, and cilantro.

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Greek Power Salad with Lemon Vinaigrette

greekpowersalad

The first time I tried kale it tasted like straight chlorophyll.

I like to push myself to give new foods a chance so I made an effort.

Kale chips. Kale salad. Kale in soups.

Welp, I tried. Moving on.

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Then I had an idea for a Greek salad packed with nutrition and irresistible flavor.

I had a hunch to give kale one more chance. (Always follow your hunches…unless your hunch is telling you to make a tuna cheesecake. Don’t follow that one.)

I threw in a bunch of colorful veggies, made sure it had plenty of flavor with feta and a lemon dressing, and added chickpeas and quinoa for protein.

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The salad turned out perfect. Nutritious and irresistibly good.

So the lesson today is – don’t give up on foods if you don’t like them at first. :)

Is there a food you’ve had to try several times before you liked it? Leave a comment and share.

Here’s to health and new foods!

Greek Power Salad with Lemon Vinaigrette; Recipe or Not

Salad:

  • 1 bunch kale, torn into bite size pieces and massaged gently with clean hands for 30-60 seconds
  • 1/2 c. uncooked quinoa, cook according to directions
  • 1 cucumber, diced
  • 1/2 pint grape or cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 can chickpeas or garbanzo beans, rinsed and drained
  • 1 cup diced olives
  • crumbled feta for topping

Dressing:

  • 1/3 c. fresh lemon juice (about 2 large lemons)
  • 2/3 c. olive oil
  • 1 garlic clove, minced
  • 1/4 t. dried oregano
  • pinch of salt
  • sprinkle of black pepper

Cook the quinoa according to the directions. While the quinoa is cooking, prepare the other salad ingredients. Combine all of the salad ingredients in a large bowl or platter. Combine the dressing ingredients in a mason jar or container with a tight lid. Shake until the lemon juice and oil are completely combined, 30 seconds or so. Toss the salad with dressing and crumbled feta.

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Simple Pasta with Roasted Broccoli & Asparagus

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My current food obsession: roasted broccoli.

This is coming from a girl who doesn’t really like broccoli. Yes, I love vegetables and try to eat a lot of them. But you know how it goes… there’s always that one thing you just don’t like.

Broccoli is that thing for me. But you know what? I have been eating roasted broccoli like its candy.

Seriously! This one simple method of cooking has revolutionized my broccoli eating habits. I now make roasted broccoli all the time and I’m about to turn green.

Kidding about the last part. ;)

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I attempted to make a version of pasta primavera one night which involved roasted broccoli and sautéed asparagus. Then it dawned on me – why not roast the asparagus too?

So I did and it was even better! I couldn’t wait to share the recipe with you!

This truly is a simple pasta dish. The sauce is merely olive oil and sautéed garlic. I wanted to keep it simple so the roasted, caramelized flavors would be the spotlight. Parmesan and fresh basil on top give it a lovely Italian flare.

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So fresh and so green! This is a fantastic weeknight meal and would be perfect on its own or with some grilled or baked chicken.

Simple Pasta with Roasted Broccoli & Asparagus; Recipe or Not

serves 2

  • 8 oz. pasta (I used fusilli.)
  • 1 head of broccoli, cut into florets
  • 1 bunch asparagus, cut into 1-2 inch pieces
  • 1/4 c. olive oil
  • 2 garlic cloves, minced
  • Grated Parmesan for topping
  • Fresh basil for topping
  • Salt and pepper to taste

The Prep: Preheat oven to 400°. On two separate baking sheets, toss the broccoli and asparagus in a little olive oil then sprinkle with some salt and pepper. Spread the veggies out on the pans and bake in the oven for 20-25 minutes. While the vegetables are roasting, cook the pasta as directed. Once the pasta is done, heat the 1/4 cup olive oil in a skillet over medium heat. Once heated, throw in the minced garlic, stir the garlic for a minute or two then remove from the heat. Toss the pasta in the olive oil sauce and sprinkle with a little salt and pepper. Once the veggies are done, combine them with the pasta. Sprinkle with grated Parmesan and basil. Enjoy!

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