Cheesy Tomato Melts

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband

Cheesy Tomato Melts

1 (16 ounce) loaf garlic bread, split  
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)

Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.

My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread. 
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.

Enjoy!

Brazilian Grilled Steak with Artichoke Salsa

This wonderful recipe is from Sook on My Fabulous Recipes Blog. I only changed it slightly; as noted in brackets.

It really IS fabulous, too!

Brazilian Grilled Flank Steak w/ Artichoke Salsa
Ingredients:

Meat:
1 flank steak [I used sirloin, use what cut you like]
2 tablespoons oil
6 garlic, minced
1 jalapeno, seeded and very finely chopped
Steak seasoning [such as Montreal Steak Seasoning]

For the Salsa:

4 fresh tomatoes, seeded and diced [I used cherry tomatoes, quartered or halved]
1 jalapeno, seeded and finely chopped
2 to 3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup jarred artichoke hearts, diced [I used canned]
1 to 2 tablespoons red wine vinegar
1/4 teaspoon salt

Directions:

Rub the all over with olive oil. Rub the steak with minced garlic and jalapeno and season it with steak seasoning. Place it in a resealable plastic food bag or in a flat glass container] seal well. Refrigerate it for at least 4 hours or overnight.

For the Salsa:

Place all salsa ingredients in a medium sized bowl and toss gently to mix well. Set aside.

On a hot grill, preferably outdoor grill (you can use indoor grill if that is more convenient for you), grill the flank steak until the meat is cooked the way you like it.

Slice the meat thinly to serve. Serve with salsa on the side or on top of the meat.

My notes: This also makes a wonderful burrito when wrapped in a warm flour tortilla, or as a sandwich on a split, toasted baguette. SO good!

I hope you enjoy it as much as we did.

Thank you to Sook the Cook, @ My Fabulous Recipes

Asian-style Mini Pork or Chicken Burgers with Cilantro Sweet Chili Slaw

Spicy Asian Style Mini-Burgers with Sweet Chili Slaw

Makes eight 2-ounce (mini-burgers) or four 4-ounce burgers

from the Kitchen of Once Upon a Plate

Important: At least an hour before planning to cook them make patties as directed and refrigerate for at least 1 hour, up to 8 hours. *

Ingredients:

1 pound lean ground pork, chicken or turkey

2 tablespoons Panko (dry Japanese bread crumbs)

1 small to medium size Granny Smith apple, peeled (if desired), and very finely diced or coarsely shredded

1 tablespoon finely grated fresh ginger root ~ do not substitute (omit if unavailable)

1/2 teaspoon ground white pepper

1 to 2 teaspoons hot chili sauce ( Sriracha or Sambal Oelek ), more if you like spicy

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon grated zest

1 tablespoon soy sauce

1 tablespoon scallions, thinly sliced (white and green parts)

2 to 3 tablespoons cilantro leaves (or flat leaf parsley), finely chopped

Spicy Mayo Spread (Can make ahead, refrigerate):

1/2 cup Best Foods (Hellmann's) mayonnaise, mixed with 1 teaspoon Sriracha or Sambal Oelek Hot Sauce, (add more to taste)

For the Slaw: (Mix together at the last minute while burgers cook as it quickly wilts)

2 cups finely shredded cabbage (lightly packed)

1 tablespoon cilantro leaves, chopped

1 tablespoon scallion (white and green parts), thinly sliced

2 to 3 teaspoons (or to taste) Sweet Chili Sauce

Optional Garnishes:

Additional Cilantro leaves

Chopped Cashews or Peanuts

Drizzles of dark, flavorful Sesame oil

Additional hot sauce, or sweet chili sauce

To make the patties:

Important: Refrigerate for at least 1 hour (up to 8 hours) This step is necessary to firm the patties so they hold their shape while cooking (there is no egg to bind them in this recipe)

Place the ground meat of choice in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat. Shape into 8 mini burgers, or 4 regular size burgers. Chill in refrigerator for at least 1 hour.

To cook:

Preheat a heavy frying pan (well seasoned cast iron works great) over medium heat until hot. Add about 1 tablespoon vegetable oil. Add meat patties to hot oil (don't crowd). Cook for 6 to 7 minutes per side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked. (Mini burgers cook more quickly) Remove to a plate and allow to rest for 5 minutes; keep warm by tenting loosely with foil

To assemble:

Toast bun halves until golden, spread lower portion of bun surface with a generous amount of spicy mayonnaise, place burger on mayo, top generously with sweet-chili slaw and offer addtional condiments if desired.

*Note: The patties must be made ahead and allowed to chill in the refrigerator to help them hold their shape while cooking.

I serve the burgers on my own homemade sandwich buns, however, they would be wonderful in pita, on whole wheat buns, etc.

Enjoy!

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Delicious One Hour Sandwich Buns

For years Moomie's Sandwich Bun recipe has been my "go to" favorite, but recently my friend Lori on her blog "All That Splatters" shared this one, I bookmarked to make them. Oh my, they are wonderful and the fact that they can be prepared and baked in about an hour is an added bonus.

The only thing I changed was to use Agave Syrup instead of honey, and I used my Kitchen Aid stand mixer, first with the paddle beater ~ then switched to the dough hook in lieu of hand kneading.

Homemade Hot Dog or Hamburger Buns ~ In About an Hour
As shared by the kitchen of Once Upon a Plate, (With GREAT thanks to Lori!)

1 cup milk
1/2 cup water
1 tablespoons honey (I used a scant tablespoon of Agave Syrup)
1/4 cup unsalted butter
1 egg, room temperature
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast (2-1/4 teaspoons)
1 1/2 teaspoons salt

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.

Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.

When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. [See note above; I used my stand mixer, beating with the paddle attachment, then switched to the dough hook to knead. Adding a little more flour while mixing with the dough hook, a little at a time until dough is no longer sticky.]

Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silcone mat (such as Silpat) covered baking sheet.

I cover loosely with plastic film and allow to rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.*

*If desired, after buns have risen, brush tops with beaten egg for a shiny glaze, you may also add sesame seeds, sauteed minced onions (cooled), coarse salt, etc. to the brushed tops, then bake.

If you are making hotdog buns Lori recommends to roll the dough out into a large rectangle and cut into smaller rectangles. Allow them to rise with sides touching.

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Grilled Turkey Burgers with Middle Eastern Flavors on Pita Bread

This is best made with dark meat ground turkey; I didn't have that so I used white meat ground turkey and added a a little extra olive oil and scant tablespoon of water to make up for the lack of turkey fat. (I'd rather eat olive oil than turkey fat any day! :))

Turkey Burgers with Middle Eastern Flavors, on Whole Wheat Pita Bread and Spicy Cucumber Salad

Serves 4

1 1/2 lb. ground turkey meat (because of our dietary requirements I reduce the amount of turkey, 4 ounce patties are about right for us.)

2 medium cloves garlic

Kosher salt

1/4 cup lightly packed chopped fresh mint

1/4 cup lightly packed chopped fresh parsley

2 tablespoons olive oil

2 teaspoons sweet paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

Cucumber and Yogurt Sauce (recipe follows)

In a large bowl break the meat into large pieces . Mince the garlic, sprinkle with 1 1/2 teaspoon salt, and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape, the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire (or stove-top grill pan.) Grill the burgers until nice grill marks appear and just cooked through (an instant-read thermometer inserted in a burger should read 165 degrees F), 4 to 6 minutes per side.

Serve with Whole Wheat Pita Bread (click for the recipe) and Cucumber and Yogurt Sauce.



Cucumber and Yogurt Sauce

Makes about 1 cup (I love this, so I always make a little extra)

1/2 cup peeled, seeded, and finely diced English cucumber

2 tablespoons finely chopped red onion

Kosher salt

1/2 cup plain whole-milk or lowfat yogurt, preferably Greek (I use non-fat Greek yogurt)

2 tablespoons finely chopped fresh cilantro

Pinch of sugar

Pinch of cayenne or Aleppo pepper; more to taste

Combine the cucumber, onion, and 1 teaspoons salt in a bowl. Allow to set at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it is still salty, rinse and drain again.

In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop.

Season to taste with salt and cayenne.

Adapted from "Fine Cooking" magazine # 94

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