Any Day Turkey Sandwich

Years ago when I was still living in Beaumont, California my friend Messe whom I went to church with and knew for several years had a sandwich shop in Beaumont called "The Sandwich Stoppe." He was and is a gifted chef, his sandwiches were amazing.  One particular sandwich was my favorite, and I still think about it too this day.  That sandwich was called the Black Friday sandwich, it was a turkey sandwich on toasted dark rye bread with cranberry sauce and his wife's spinach dip and lettuce.  Honestly I don't know the rest of what was on that sandwich, but I've made it at home with variations these past few years whenever my homesickness gets the better of me.  This morning while driving to the library with my oldest daughter Isabella I played the Wilson-Phillips album "California" starting with the song "California."  Today my thoughts turn to California missing my parents and siblings and the support they have always been to me in my life.  This sandwich reminds me of home.  The sandwich is easy, doesn't require any chef skills or even any hard core food prep.  You are welcome to make it at home with the little fuss I put into mne today, or you can put your own spin on it.  You may enjoy it on any day besides the day after Thanksgiving.  

 The flavors are perfect together, pairing well in a simple sandwich.

Ingredients:

2 Slices Whole Grain Bread
4 ounces sliced Turkey
1 Romaine Lettuce Leaf
2 tablespoons Spinach Dip
1 1/2 tablespoons Cranberry Sauce

I suggest using whatever favorite whole grain bread you like, dark Rye is also an option.  The spinach dip and cranberry sauce are from Trader Joe's any spinach dip and cranberry sauce you find that you enjoy are acceptable.  You may even want homemade and by all means that is also delicious, I've made homemade with very good results as well.  For the sliced turkey, choose a sliced turkey meat you enjoy, or use leftovers after Thanksgiving for a more fresh sandwich.

Toast the bread until just lightly toasted, spread cranberry sauce on one slice of bread and the spinach dip on the other slice of bread. 

Place turkey and washed lettuce on the sauce and dip and place both halves of your sandwich together.

Enjoy!

Any Day Turkey Sandwich

Ingredients:

2 Slices Whole Grain Bread
4 ounces sliced Turkey
1 Romaine Lettuce Leaf
2 tablespoons Spinach Dip
1 1/2 tablespoons Cranberry Sauce

Process:

I suggest using whatever favorite whole grain bread you like, dark Rye is also an option.  The spinach dip and cranberry sauce I used are from Trader Joe's but any spinach dip and cranberry sauce you find that you enjoy are acceptable.  You may even want homemade and by all means that is also delicious, I've made homemade with very good results as well.  For the sliced turkey, choose a sliced turkey meat you enjoy, or use leftovers after Thanksgiving for a more fresh sandwich.

Toast the bread until just lightly toasted, spread cranberry sauce on one slice of bread and the spinach dip on the other slice of bread. 

Place turkey and washed lettuce on the sauce and dip and place both halves of your sandwich together.

Enjoy!

Crunchy Beef Tacos

My family participates in Taco Tuesday.  We loved the Lego Movie, as you can tell.  Good thing is, we're eating tacos on Tuesday for dinner and not trying to Kragle each other.  Tacos are one of my favorite foods.  Since Tuesday is taco night, I try to make a different type of taco each week to spice up our menu.  On a particularly busy night, a couple weeks ago, I introduced my children to Taco Bell's family pack of tacos with both soft and crunchy.  Well needless to say, the crunchy tacos were a hit.  Last week I tried to make my own crunchy tacos, and well they weren't as big of a hit.  This week I decided to try and re-create the Taco Bell flavor, minus the weird ingredients that I knew had to be in those tacos.  While researching the ingredients in Taco Bell crunchy beef tacos, I learned the main ingredients, the normal ones and decided I could use those as a starting point.  Here before you, for your viewing and maybe your eating pleasure, is the recipe I came up with.  These tacos were indeed delicious.  I actually used fresh ingredients and no dried or powdered substitutes.

 Oh my goodness, are those some beautiful looking tacos.

Ingredients:

12 Crunchy Taco Shells
1 1/2 lbs. Ground Beef
1 1/2 cups Whole Canned Tomatoes in Sauce
1/4 cup Water
1/4 Yellow Onion
2 Dried Chili Peppers
4 Baby Bella Mushrooms (You can substitute 1/2 beef bouillon cube)
1 clove of Garlic
1 teaspoon Sea Salt
1/2 teaspoon Cocoa Powder
1 head of Romaine Lettuce
1 Tomato
1 cup shredded White Sharp Cheddar or Monterey Jack Cheese

Using a blender blend the tomatoes, cocoa powder, onion, garlic, mushrooms, chili peppers,
and water until smooth.  I used my trusty Vita-Mix and created a very smooth sauce.
A little back story to adding the mushrooms.  Mushrooms are high in the molecule
responsible for the umami flavor or beefy flavor.  I used the mushrooms as a natural way to
 boost the beefy flavor of the taco meat.  If you want to, you could use bouillon instead.
Taco Bell uses autolyzed yeast to add beefy flavor.

 Smooth sauce, see how pretty it is?

Pour sauce into small sauce pan over high heat.  Bring to a boil, then reduce to a simmer.
Simmer for 15-20 minutes.  

Dice the tomatoes, cut the lettuce, and shred the cheese.  These will be your taco toppings.
You may also add sour cream and salsa.  We were out of sour cream.  I know, for shame.  

Cook the beef in a large skillet over medium high heat.  If you have a wok spatula, use that, or a
flat wooden spatula.  Cook and break up the beef into small chunks just until cooked through. 

Add the sauce and stir to combine.  Simmer for another five minutes to allow
flavors to come together.

I heated up our taco shells on a small cookie sheet in our toaster oven on low heat
before serving the tacos.  

Spoon some of the beef mixture into the shell and spread some lettuce tomatoes and
cheese on the beef.  Top with Sour Cream and salsa.

Enjoy!

Crunchy Beef Tacos

Ingredients:

12 Crunchy Taco Shells
1 1/2 lbs. Ground Beef
1 1/2 cups Whole Canned Tomatoes in Sauce
1/4 cup Water
1/4 Yellow Onion
2 Dried Chili Peppers
4 Baby Bella Mushrooms ( You can substitute 1/2 beef bouillon cube)
1 clove of Garlic
1 teaspoon Sea Salt
1/2 teaspoon Cocoa Powder
1 head of Romaine Lettuce
1 Tomato
1 cup shredded White Sharp Cheddar or Monterey Jack Cheese

Process:

Using a blender blend the tomatoes, cocoa powder, onion, garlic, mushrooms, chili peppers, and water until smooth.  I used my trusty Vita-Mix and created a very smooth sauce.

Pour sauce into small sauce pan over high heat.  Bring to a boil, then reduce to a simmer.  Simmer for 15-20 minutes.  

Dice the tomatoes, cut the lettuce, and shred the cheese.  These will be your taco toppings.  You may also add sour cream and salsa.  

Cook the beef in a large skillet over medium high heat.  If you have a wok spatula, use that, or a flat wooden spatula.  Cook and break up the beef into small chunks just until cooked through. 

Add the sauce and stir to combine.  Simmer for another five minutes to allow flavors to come together.

You can also heat up the taco shells on a small cookie sheet, in a toaster oven or an oven on low heat, before serving the tacos.  

Spoon some of the beef mixture into the shell and spread some lettuce tomatoes and cheese on the beef.  Top with Sour Cream and salsa.

Enjoy!