sandwich

chicken salad with fennel fronds, raisins & pears

I tried a new recipe this week. Well, okay I tried a few new recipes this week. One was for this chicken salad and another was a chicken dish consisting of little foil packets filled with fennel, carrots, red onion and large chicken breasts. Yes, large chicken breasts. I’m honestly a little grossed out at the largeness of most chicken breasts these days.

I’m sure I’d find some lovely AA size chickens grazing nearby at a local farm, but here at my neighbourhood Wegmans, they’re more like (rather definitely) DD’s. Because of their enormous size, ninety-nine percent of the time I cook with chicken (they say breast is best), I halve them, or butterfly them, to yield more appropriate and human-portioned fillets. Then, and only then, can I tolerate them, cook with them and eat them.

As I was saying, the other night for dinner we ate huge chicken breasts.… Continue reading

avocado, tomato and egg sandwich

This ain’t yer typical Egg McMuffin. No siree! It’s much better looking (even than a billboard McMuffin) and much better for you. This is just a simple variation of the many egg sandwiches I have made lately.

Pictured here is:
1 English Muffin, toasted
1 perfectly fried egg (in the tiniest pat of butter, salt and peppered)
3 slices of heavenly, garden-fresh tomatoes (dotted with extra virgin olive oil, salt and peppered)
1/2 of an avocado (sliced)
a sprinkling of grated Parmesan cheese

YUM. Oh my, yum. Like many of the foods I make and write about, this is perfect for any meal. It has good fill-you-up ingredients that are good for you and won’t bog you down nor bloat your belly. A perfect summer meal. I’ve made similar sandwiches with sautéed mushrooms, green peppers and white onion in place of the avocado, and Swiss cheese instead of Parmesan.… Continue reading

goat cheese sandwiches

Graham and I have been snacking and meal-ing on these little sandwiches quite a bit lately. They are absolutely perfect for summertime and you can mix and match your Matzo toppings based on what vegetables you have on hand (or are growing in your garden). I’ve found the trio of goat cheese, beautifully ripened tomatoes and crisp yellow peppers to be spot on time and time again.

We’ve eaten these sandwiches in the morning, afternoon and even prepared them for a midnight snack on occasion. They are an anytime of day pick me up and filler up. Each sandwich is topped with a drizzle of extra virgin olive oil, sea salt, ground pepper and fresh cut parsley.

Here, take a closer look:

So if you’re needing some snacking inspiration these days, or another lunch idea to add to your list, give this a try and pick up some goat cheese… Continue reading