Try some new recipes this fall!
Included in the ebook are recipes such as Tomato Sauce, Ketchup, How to peel fruit the easy way and much more.
Just $8.00
click the Buy Now Button & your ebook you will receive the book via download. I’m available for questions via email, [email protected]
You still have time in zones 9/10 to get another round of onions, carrots, potatoes, beets, turnips, and radish in. Don’t forget to plant more lettuce, kale etc. Need a salad garden design? Email me
Plant your early spring flowering seeds and bulbs, Dahlias (tubers or seeds), sweet peas, tulips, narcissus, & ranunculus,
visit the bulb shop at your local nursery.
Even though you can pick up some tomato plants I’m waiting a week or two to start mine, it’s pretty cold out there right now, even if they go in later this month or next they’ll easily catch up to plants that go in now.
When the soil is too cool the roots just sit there until they get warmer weather.
If you’re shopping for tomato plants remember to choose plants that have thick stalks (like the size of a pencil) with no fruit or flowers. When you first plant them you want the roots to grow and grow to get big & strong to support heavy loads of super juicy fruit! Be sure to stake or tie up early.
More Organic Edible Gardening & Flower Classes coming in 2023
Starting tomatoes from seed soon
For vegetables and fruits to plant now and mid-month visit
Debs Kitchen
and for more reading click below
Edible Gardening
NOW Booking for Vegetable & Flower Garden consult & Design
For now, citrus picking has been going strong when it dries out for a little while. They won’t pick when the trees are wet and can’t get into the muddy fields. Our tangerine favorites this time of year are the Ojai Pixie tangerines and the trees are loaded with fruit & should be readily available at your supermarket or from Melissa’s Produce! New crop just picked.
New Cheese Education & Demo Class with lunch
Take home a free copy of my book, A Little Book of Cheese
and a cool Chefs gift bag
Sat. March 25th 12-3
$125.00, BYOB
Menu:
Charcuterie Board
Spring Salad
Cheese Stuffed Shells
Ojai Pixie Tangerine Cheesecake
We’ll be serving one glass of wine with lunch as well but you’re welcome to bring your own!
Cheese and Charcuterie
Individually they are fantastic, but together they are even better! This exciting and informative class will teach you the principles of pairing the finest cured specialties with an incredible array of artisan cheeses to create a perfect match that’s all your own. There’s a delicious and tasty education coming your way
Class will be presented in a beautiful professional kitchen
Ethos Culinary
Carlsbad, Ca.
Address given with payment
would like to send you warm and safe wishes for the upcoming holiday!
I’m reposting this great appetizer recipe for you to enjoy. Cheers to a New Year!
Easy to make ahead of time and bake off at the last minute, make extra they go fast!
Preheat the oven to 350° and line a baking sheet with parchment paper.
Mix the maple syrup and salt together, add the walnuts and stir until coated.
Spread the nuts on the baking sheet and bake for 12 - 15 minutes or until the glaze is bubbly and coats the walnuts well. Remove from oven and let cool.
Turn the oven up to 425° and line a baking sheet with a new piece of parchment paper.
Slice dates lengthwise and remove pits.
Scoop a small amount of Boursin cheese with a spoon and fill the date with the cheese, press a glazed nut into the cheese.
Wrap dates with a slice of bacon, and secure with a toothpick to hold bacon onto date. Place the dates on the parchment on their side and bake for about 7-8 minutes or until browned on the bottom and turn to the other side continue to cook for another 7-8 minutes or until the bacon is cooked and a little crispy, and the cheese is slightly melted.
Let cool and serve warm or at room temperature.
These are my family favorites for the Thanksgiving Holiday, these recipes will serve 6-8 people. Many of the recipes can be made ahead of time making it easier to pull together the entire meal on one day. Make ahead the stock, gravy (add pan drippings later), mashed potatoes, dressing (I don’t stuff my turkey any longer and because I don’t I can cook a large bird in about 2 hours), green beans and of course the apple pie! I hope you enjoy and have a safe and tasty holiday!
Debbi & The Debettes (Sue & Barbara)
Watch my YouTube videos with Christina Peters on making Turkey/Chicken Stock and how to make successful gravy! Click here to watch!
Both recipes can also be found in my book, ‘What’s In Your Pantry’ pages 43, 44 and in the video’s.
Order my book here, next day shipping!
Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until well combined.
Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
Remove orange zest and cinnamon. Using a potato masher, mash cranberry mixture until desired consistency is reached.
Let cool completely.
Old fashioned stuffing recipe but I cook it as a ‘dressing’ rather than stuffing a turkey. For one reason it’s safer (temperature-wise) and the turkey cooks faster if it’s not stuffed. If you stuff a turkey the stuffing needs to reach 165° to kill any bacteria, but that means the turkey is well past 185°, overcooked and dry. The spice that makes this dressing the bomb is Penzy’s Poultry seasoning, penzys.com, it’s definitely my go to herb blend!
The day before you make the dressing tear the bread into 1-inch pieces and place on a baking sheet, set atop your stove for the bread to dry out slightly.
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Melt the butter in a large skillet over medium heat. Add the leeks, shallots, celery, salt, and pepper, and sauté until tender and translucent.
Place the bread into a large bowl and pour the vegetable mixture onto the bread cubes, add the poultry seasoning and parsley and toss lightly until coated. Add 1 cup of the chicken stock & toss again, the bread cubes should be fairly wet, if not add more stock and mix well until it is wet.
Before you add the eggs, taste the dressing, and adjust any seasoning. Then add the eggs and mix in well. *For a heartier dressing add Melissa's Steamed and Peeled Chestnuts (chop them into bite sized pieces and mix in). See link below.
Transfer to the prepared baking dish and bake, covered, for 30 minutes, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
Dried Herbs or ‘Poultry Seasoning’ from Penzy’s Spices
Melissa’s Steamed & Peeled Chestnuts
*Recipe for Chestnut Dressing can be found on page 120 in ‘What’s In Your Pantry’
These are similar to my Grandmother’s Famous Green Beans but I replace her garlic with Caramelized Shallots.
Cook bacon until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
Add olive oil to the pan with the bacon drippings then add the quartered shallots and sauté until browned. Add the vinegar, stir well, then add the green beans and toss until coated with oil, cook for another minute then season with salt and pepper and toss with bacon, serve hot.
To blanch green beans: Fill a large bowl with ice and cold water leaving room for green beans. Bring a large saucepan full of water to a boil and add green beans and a good helping of salt, cook for 1-2 minutes, drain the beans and plunge them into the bowl of ice water. Let them cool, drain and dry well.
Cut the potatoes into like sized pieces so they all cook at the same rate. Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes.
Drain the potatoes and return to the dry pot. Shake over low heat for about 1 minute. This helps make the potatoes fluffy as it whisks off excess moisture.
Mash the potatoes until there are no lumps
Heat cream, milk and butter in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
(If you have a potato ricer or mill, pass the potatoes through into a bowl. If you don’t have a food mill you can mash the potatoes with a potato masher), slowly add cream mixture while tossing gently, season with sea salt and pepper and mix in sour cream.
Take the potatoes out of the refrigerator about 3 1/2 hours before serving time. Stir the potato mixture well. Remove the potatoes from the dish and place it in a 4- or 5-quart crockpot. Cover and cook on low heat for 3 to 4 hours, stirring once or twice.
add more melted butter, sour cream or milk if you want a softer consistency. The potatoes can be held in the slow cooker an additional 30 minutes or more on low. Or turn the crockpot to "keep warm" for another hour or two.
*Melissa’s Dutch Yellow Potatoes can be found at Gelsons, Bristol Farms and Lazy Acres or order from their website (link below).
Preheat oven to 425°
Remove turkey from refrigerator and let rest for 1 hour before cooking. Carefully rinse and dry turkey inside and out, dry well. Select a roasting pan where the turkey will fit snugly but doesn’t hang over the side. Place ½ of the herbs into the pan as a bed for the turkey, roughly chop the remainder of the herbs and stuff inside the turkey. Squeeze the lemons over the turkey and place the rinds into the pan with the herbs.
Place the turkey inside the pan and rub with butter, season with sea salt and pepper.
Insert probe thermometer and set for 165°. The turkey will cook for approximately 2 hours. Pour wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.
Baste after 1/2 hour, if you don't have enough juice in pan use some stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil. If the breast starts to brown too much, loosely cover with foil and turn oven down to 400°.
Let turkey rest for 15 minutes before carving.
*Pick up a probe digital thermometer here
To make sure your oven is the correct temperature use an oven thermometer
Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.
Add the butter and process until the mixture is crumbly and the butter is pea size.
Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.
Roll chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.
Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry, or pinch the edges to your liking.
Cover and refrigerate for 30 minutes or while you prepare filling.
Your pie crust should be rolled out into the pie pan and be resting in the refrigerator.
Preheat oven to 375˚F. Place your rack in the center of the oven.
Peel, core, and thinly slice apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 teaspoon cinnamon.
Melt butter in a medium saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly. Whisk in water and sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.
To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Spread the crumb topping evenly over your apples, place pie onto a baking sheet and bake uncovered for 50-60 minutes or until the center of the pie registers 175˚F. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.
*Cinnamon, I like using Penzey’s Spices ‘Baking Spices’ instead of just cinnamon.
Happy New Year to all!
Unfortunately, we are still dealing with a pandemic and since infections & hospitalizations are on the rise Cal State Fullerton’s Arboretum has decided not to host indoor classes at this time. We are trying to arrange ‘al fresco’ cooking classes but for comfort (weather-wise) they won’t be offered until a little later in the spring. But we WILL be back, patience for good food!
In the meantime, I’ve been falling back on my other love, Edible Gardening. Most of you know I’ve been gardening for over 20 years. Last year I was asked by a local (Oceanside) college to teach online Zoom classes in vegetable gardening. They are going so well we decided to add more Edible Gardening classes this winter/spring. I will add those to my website when registration is live. I’ve also added extra classes to my own company, Debs Kitchen, classes are 2-2 ½ hours in length with the last half hour dedicated to sharing a recipe. I hope you’ll join me.
YES! Spring tours will be back! Mary & I are in the process of setting up some new, local, So. Cal farm tours & educational seminars & tastings. Send us an email on what you’d like to see, do, taste!
On Line Classes begin Jan 29
Registration is live! For the moment, all classes will be Zoom classes
Register Here for all Classes
Sign Up for Current Class Schedule
Growing produce from Seeds, Seed Starting Basics
Jan. 29th 11:00-1:00, $30.00
Growing Cut Flowers in Your Vegetable Garden & How to Use Edible Flowers in Cooking
Feb. 5th 11:00 – 1:30, $40.00
Growing a Spring Salad Garden & Salad Harvest Demo
Feb. 26th 11:00 – 1:30, $40.00
Organic Vegetable Gardening & Cooking Demo
March 26 11:00 – 1:30, $40.00
Remove any summer crops that are starting to fade and prepare soil with mulch, mycorrhiza, compost. Re-plant with fall/winter crops or cover crops.
Plant last round of heat loving crops
(early) tomatoes with harvest dates within 50-60 day range
Summer/winter squash (same requirements)
Peppers
Mid-season planting in August
Basil
Beans
Beets
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Chives
Cilantro
Cucumber
Dill
Lettuce
Kale
Mustard Greens
Onion, Shallots, Green onions
Radish
Peas, plant 2 rounds, August and again in Sept for fall/spring harvest
Spinach
Turnips, baby white turnips & regular
Late summer (end of Sept) plant cover crops for any areas where you won’t be planting any winter crops.
Some cool season vegetables should probably be protected from the hot months of Sept into Oct. But by planting these vegetables/fruits now they will benefit from the warmth of the soil and the longer days. If you wait too long, late Oct, the soil is already cooling down and the sun is leaning towards winter, the days growing shorter.
Need more help? Send me an email with questions. I have video’s available for guidance, contact me, [email protected]
Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in one’s blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit. To get the most of the nutrition from an apple, eat organic apples with the peel on, most of the pectin lies just below the skin.
How to choose and store your apples…..
Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin
Select firm fruit with no bruises or scars and treat them gently.
Don’t wash your apples until you’re ready to use them.
Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, ethylene, which will ripen your other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.
How to choose which to use for baking or eating? Here’s a quick list:
Cooking
Ambrosia
Braeburn
Cameo
Golden Delicious
Honeycrisp
Jazz
Jonagold
Jonalicious
Jonathon
McIntosh
Pink Lady
Red Delicious
Fresh Eating
Ambrosia
Envy
Fuji
Gala
Golden Delicious
Honeycrisp
Jazz
Opal
Pink Lady
Sweetie
Serves 2 to 4
Brine the pork chops if you have time, brining the pork makes it more tender and juicier.
Bring 1 cup of the water to a boil, add the salt, garlic, peppercorns and bay leaf to the water, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and with the brine, if the chops aren’t covered add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven to 400°. Put a skillet that can hold the chops into the oven while it heats.
If you brined the chops remove and dry both sides, rub with olive oil and season with salt and pepper.
When the oven is preheated remove the skillet and set over a medium high heat on the stove. Sear the chops on both sides quickly, if they brown quickly turn the heat down slightly. You might want to open your windows and turn on a fan, the chops may smoke when you add them to the pan. When browned slide a probe thermometer into the middle of the chop without touching the bone and set to 140°, place the pan in the oven and cook until the thermometer’s alarm goes off. Remove the chops to a plate and let rest about 5 min. They will cook fast, 5-10 min. DO NOT OVERCOOK.
Serve with homemade applesauce and oven roasted potatoes.
Preheat oven to 400°.
Place potatoes on foil lined baking sheet; season with salt and pepper and toss with just enough oil to lightly coat potatoes.
Bake for approximately 35 minutes. The last 10 minutes add shallots and herbs.
Toss with butter or olive oil.
*Dutch Yellow Potatoes are available from Melissas Produce
Order potatoes from Melissas Produce, click here
Preheat oven to 350°F with rack in middle. Butter a baking dish.
Cake:
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
Frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.
Pressure cooker or Instant pot:
Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.
Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.
Get one now!
While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!
Serves 2
Remove any stems from the spinach and place in a salad serving bowl.
In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.
Serve while still warm.
Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.
Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.
Taste and season with salt, pepper, oil, and lemon juice to taste.
Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.
Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.
Yield: 10 puffs
Preheat oven to 400°. Grease round or square muffin pan.
Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.
In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.
Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
Lightly brush with the melted butter.
Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.
Pesto
In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.
Preheat oven to 425° and put a pot of water on to boil for the pasta.
Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.
Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.
Cook the pasta until al dente, reserving about 1 cup of the cooking water.
Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.
Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.
Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.
Serve with sauce.
Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
I’m guessing you all noticed that summer finally arrived and so did the desire NOT to cook anything. Here are a few recipes to help you navigate through this heat wave, some recipes are no cooking at all but there are a couple using an Instant Pot or Pressure Cooker and a Slow Cooker. So, break out those appliances that are probably stashed away somewhere.
Make vinaigrette:
In a small bowl whisk together vinegar, mustard, basil, salt and pepper. Slowly add oil while whisking constantly to emulsify. If using right away, let sit at room temperature. Refrigerate after using but let come to room temperature before using.
Spoon dressed romaine onto a large plate and arrange with peppers, artichokes, olives, pepperoncini, tomatoes, onion and cold cuts.
Whisk vinaigrette again and drizzle over salad. Serve with some crusty bread and butter.
Serves 2-4
Rough chop the vegetables and add to a blender, for a chunkier texture process in a food processor instead of a blender.
Squeeze the water from the French bread cubes and add to a blender along with the vegetables. Add olive oil and vinegar and blend to a puree. Season with salt, pepper (if needed), lemon juice, zest and Worcestershire sauce. Refrigerate over night for best flavor.
To serve, check for seasoning again before pouring into a bowl. Garnish the top of the soup with the chopped avocado and shrimp if using.
Goes very well with a nicely toasted slice of cheesy garlic bread.
Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the peppers, add a strip of arugula, provolone cheese and tomato. Top with the artichoke bruschetta then olives, sliced red onion and drizzle lightly with the balsamic glaze.
Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and serve or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
Makes 4 Cuban sandwiches
Preheat a pancake griddle or large fry pan to medium hot.
Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter & mustard on both halves (inside.)
Make each Cuban sandwich (Cubano) with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!
Spread a little butter on the hot griddle or fry pan and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)
Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano sandwiches are done.
Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.
Slice the sandwich in half diagonally and serve.
Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your Cubano sandwich.
You may substitute French bread if you must, but NOT a baguette! Additional bread options: hoagie roll, Mexican bolillo, or ciabatta bread rolls.
Put vinegar, garlic powder, shallots, mustard and herbs together in a bottle or medium bowl, whisk in enough oil to emulsify dressing. Season to taste with salt and pepper. Set aside.
Toss all salad ingredients together in a large bowl. Add a little dressing and toss again, taste and add more dressing as necessary.
*Blanch and cool green beans: Bring a large pot of water to a boil. Meanwhile prepare an ice water bath, a large bowl filled with ice and water.
When the water boils add the green beans and a good amount of salt, boil for 3 minutes then plunge them into the ice water bath.
Serve with optional ingredients sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa
Cut flank steak into 6 or 8 pieces and marinate in lime juice and oil for about 30 minutes.
Add all the ingredients except tortillas into the crockpot and mix well.
Cook on low for 8 or 9 hours, until the beef is tender and can be shredded easily.
Remove from slow cooker and shred the meat. Return meat to slow cooker and stir.
For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.
If you can’t find flank steak, you can substitute skirt steak, london broil or flat iron steak
Cut the pork into several pieces so that it fits into the Instant Pot below the fill line. Season the pork with salt and pepper, then brown it on all sides on the searing or frying setting.
Add the onion, celery and carrot around the pork and cover with chicken stock keeping below the fill line. Add the lid to the pot and make sure to turn the steam release vent to the sealing position. Cook on manual for 1 hour. Let the pressure release naturally for 10 to 20 minutes
Remove the pork and slice or shred, add any sauce you like. I use plain shredded or sliced pork for my Cuban Sandwiches.
The meat freezes well for up to 6 months.
Serves 4
Mix together pudding mix and milk according to package directions. Let
thicken slightly and spoon into parfait glasses leaving 2" at the top.
Before serving, whip cream and add a little powdered sugar to your liking. Top
pudding with a layer of pie filling and finish with a spoonful of whipped
cream.
