And I'm not talking about heat.
Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.
CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls
Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.
*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.
These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos

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HOMEMADE DONUTS
Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.
I'm just
linking to the recipe. The photos were very helpful to me the first time around.
Amended: I changed the topping though. The melted butter turned the granulated sugar into an unappealing goo. Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water. (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set. There was enough glaze to double dunk (or one on each side) one tube of biscuits. I just love when my family thinks I'm so wonderful to feed them such delicious food!
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From the same cookbook as the donuts above, and my new favorite
macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.
CHICKEN LETTUCE WRAPS
3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in
If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.
Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.
Rice Sticks:
Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out
the original recipe, and go almost halfway down the page.
To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.

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Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.
HOMEMADE BLACK BEAN DIP / HUMMUS
1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder
Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.