a new nothing with a speckled handle

i've been thinking lately...if you haven't tried this recipe for pot roast, you really need to.  you'll love it!  promise, cross my heart.   so, i made it a couple of weeks ago.  we ate it.  we loved it as always.  but i made so much, that we had oodles of leftovers.  who said leftovers can't be good?  i don't give my family the option to NOT eat them.  so, i threw the leftover beef on a bun, added a few things and voila!  a new dinner creation...the pot roast sandwich.  finger lickin' good!  (or was that chicken?) leftover pot roast, warmed buns cheddar cheese mayonnaise horseradish mustard warm the leftover pot roast just enough to get the juices running again.  slice buns in half and spread with a little butter.  toast just the bottom half first under a broiler until golden brown.  remove from oven.  this is where your creativity begins.  add whatever condiments you li...

one of our very favorite people in the whole world is going through something very devastating right now.  colon cancer.  so this post is dedicated to her.  it probably seems trivial and kinda weird to post a sandwich and dedicate it to a person, but hey, this is a cooking blog after all!  and this sandwich has superhero qualities.  each of the ingredients has antioxidants and cancer fighting powers.  as i looked around the world wide web for foods to fight colon cancer, i realized that i make this sandwich all the time and didn't know the powers that it has.  so it really is healthy and delicious.  and i'll tell you why. oops, i couldn't help but take a bite.  can you tell? first start with really healthy grain and seed bread.  i've been using dave's killer bread from coscto.   (the bread contains flaxseeds which some believe to be the most powerful plant food on the planet!   There’s some evidence it can help reduce yo...

i first got the idea for this dish from everyday food and i have been using my version for a long time. although, i'll be completely honest (come on, would i ever lie to you?), my version changes a lot. each time i make them i dump in a little of this or a little of that. that's what i love about this recipe...it's so versatile. and it's a great way to use leftover vegetables or the ones getting smushy in your fridge. i always use ground turkey because, well, i am just not a ground beef kinda gal (do you hate the word gal? cuz i kinda do, but i used it anyway). i never use ground beef except for the occasional hamburger and i usually try to fool the mr. by using ground turkey instead and until recently he had no idea. if you like ground beef then you could easily use it instead of ground turkey! cut up all your veggies about the same size and they blend right into the meat and your kids will never even see them! i think i got pretty lucky, though, because my ...

it has been so hot here lately, i've been trying to find recipes and make meals that don't use the oven. i found this recipe the other day, and since we love BLTs so much, i knew this, too, would be a hit. layt likes to call it the BELT (bacon, egg, lettuce, tomato). even though i've never seen the movie, i like to call it the spanglish. slices of good quality bread, lightly toasted slices of cheese (recipe calls for monterey jack. i used baby swiss.) bacon lettuce tomato fried egg mayo and mustard salt and pepper turn oven to 350 degrees. melt cheese on the bread. meanwhile on the other half, layer mayo, mustard, bacon, lettuce, tomato and a little salt and pepper. make a fried egg, just until egg yolk is slightly runny. put the egg on top of the tomato. top with cheese toast and enjoy! a great alternative to the BLT.

she sure knows how to please him with this oh-so-scrumptious sandwich. i'll tell you what, it made my guy happy and i'm sure it'll make yours, too. this is my take on it (at least last night's version)... 1 large sweet onion, cut into strips 1/2 green bell pepper, cut into strips 1/2 red bell pepper, cut into strips 3 left-over steaks (whatever kind you have), cut into strips 1/2 cup worcestershire sauce tabasco, as much as you like butter buns cheese (swiss, mozzarella, cheddar or pepper jack), sliced melt a few tablespoons of butter in a skillet over med-high heat. add onions and bell peppers when hot. let cook until caramelized, about 10 minutes. be sure not to burn them! turn the heat down to med-low. add steak, worcestershire and tabasco. put a lid on it and let warm for however long you need to fix the buns. for the buns: heat a few tablespoons of butter on a griddle. turn buns over on the griddle and cook until just golden brown. turn and ...

one of my favorite things to eat is smoked salmon. i don't get to eat it very often, though, because it is so expensive. so, i was overjoyed a few years ago to find philadelphia salmon flavored cream cheese. it is wonderful. i love to put a dollop of it on top of sliced cucumbers for a quick snack. yesterday, after going to the grocery store and finding bagelthins, i knew that my favorite cream cheese had just found a perfect complement. introducing my summer sammy...featuring philadelphia salmon cream cheese and bagelthins. 1 bagelthin (any variety) salmon cream cheese, as much as you like cucumber, sliced thinly, layered on the cream cheese top with lunch meat (chicken is my fav), other veggies or nothing at all