Gourmet Veggie Wrap

Prepared by Chef Mike at JB's Sarnie Shoppe

Ingredients

• 1 Whole Wheat Wrap
• 2 small Roasted Portabella Mushrooms
• 4 pieces Roasted Asparagus
• 1 handful Spring Mix
• 2 Tomato slices
• 3 Cucumber slices
• 2 pinches Pine Nuts
• 2 slices Roasted Bell Pepper
• 1 tsp. Red Pepper Spread
• 1 tsp. Oil

Directions:

1. Place the whole-wheat wrap on a flat surface and spread with the red pepper spread.
2. Roast the mushrooms, asparagus and bell peppers in the oven at 475°F for 20-25 minutes.
3. Place the remaining ingredients on the wrap. Fold the wrap and enjoy!

 

 

Johnny Rockets Smokehouse Chicken Sandwich

Ingredients

• Grilled Chicken Breast
• Hamburger Bun
• 1/4 cup Ranch Dressing
• 1/4 cup BBQ Sauce
• 2 Onion Rings
• Slice of Swiss Cheese
• 2 Pieces of Bacon, cooked
• Slice of Pepper Jack Cheese

Directions:

1. Mix together Ranch Dressing and BBQ sauce to create the Smokehouse Sauce.
2. Spread the sauce on the top and bottom halves of the bun.
3. Add grilled chicken breast to bottom of bun.
4. Layer onion rings, Swiss cheese, bacon and pepper jack cheese on top of chicken breast.
5. Add top of bun and enjoy!

 

 

Black Bean n' Corn Chicken Salad Recipe

Ingredients

• 1 jar (16 oz.) Dei Fratelli Black Bean n' Corn Salsa
• 1 fully cooked white Rotisserie Chicken (approx. 3 lbs.)
• 1 Tbsp chopped fresh cilantro or flat leaf (Italian) parsley

Directions:

1. Break down whole chicken discarding skin and bones. Pull dark meat into coarse shreds.
2. Dice breast meat into cubes.
3. In a mixing bowl fold Dei Fratelli Black Bean n' Corn Salsa with prepared chicken (juices from salsa will be absorbed by chicken).
4. Fold freshly chopped cilantro or parsley into mixture.

Serving Suggestions:

Mix Black Bean n' Corn Chicken Salad with 16 oz. cooked Farfalle (Bow Tie) pasta. Place on a bed of mixed greens. Serve room temperature.

OR

Serve Black Bean n' Corn Chicken Salad on a whole-wheat baguette or bread of choice.

Irish Pressed Sarnie

Sarnie Ingredients:

• 2 Roasted Red Skin Potatoes
• 4 Cabbage Leaves
• 4 oz. Shaved Corned Beef
• Marble Rye Bread

Sauce Ingredients:

• 2 oz. Stout
• ¼ Cup Horseradish
• 2 Cups Sour Cream
• 1 Tbsp. Sugar

Directions for the Sarnie:

1. Layer thin sliced potato, wilted cabbage leaves and corned beef on Rye bread.
2. Brush the bread with oil and place sandwich in a press.

Directions for the Sauce:

1. Whisk together stout, horseradish, sour cream and sugar.
2. Serve on the side with the sarnie.

Grilled Tilapia with Mango Salsa

Ingredients:

• 1/3 Cup extra virgin olive oil
• 1 Tbsp lemon juice
• 1 Tbsp minced fresh parsley
• 1 clove garlic
• 1 tsp dried basil
• 1 tsp ground black pepper
• ½ tsp salt
• 2 (6 ounce) tilapia filets
• 1 large ripe mango, peeled, pitted and diced
• ½ red bell pepper, diced
• 2 Tbsp minced red onion
• 1 Tbsp chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 Tbsp lime juice
• 1 Tbsp lemon juice
• Salt and pepper to taste

Preparation:

1. Whisk together the extra virgin olive oil, 1 Tbsp lemon juice, parsley, garlic, basil, 1 tsp pepper and ½ tsp salt in a bowl and pour into a re-sealable plastic bag. Add the tilapia filets, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl. Add the lime juice and 1 Tbsp of lemon juice and toss well. Season to taste with salt and pepper and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the filets until the fish is no longer translucent in the center and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the filets. Serve the tilapia topped with mango salsa.

Healthy Taco Salad

Ingredients:

• 1 medium sweet onion, finely diced
• 1 lb ground chicken breast (white meat only, no fat and you can use veggie burgers)
• 1/4-1/3 cup lime juice, plus 1 lime, zested
• 1 package taco seasoning mix
• 1 head romaine lettuce, thinly sliced
• 1 mango, peeled, seeded and cut into 1 & 2 inch chunks
• 1 tomato, cored and cut into 6 to 8 wedges
• 1 cup shredded carrot
• 1/2 cup thinly sliced scallion
• 3/4 cup cooked canned white beans or black beans (rinsed and drained)
• 1 avocado, peeled, seeded and cut into 8 wedges
• 1 (16 ounce) jar sugar-free, fat-free salsa
• 16 baked corn tortilla chips
• 4 pickled jalapeno peppers

Preparation:

1. In a medium pan saute over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes.
2. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning.
3. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes.
4. Add citrus juice, zest, and taco seasoning mix, stir until well combined.
5. Taste and adjust seasonings.
6. Set aside to cool.
7. Arrange lettuce on large platter with remaining ingredients.
8. Top with chicken, garnish with baked chips and jalapenos.

Mulled Cider

Ingredients:

• 1 quart fresh cider
• 1 large cinnamon stick
• 1 lemon, zested
• 1 dash clove powder
• 3 grates fresh nutmeg

Preparation:

Combine all ingredients in saucepan. Bring to simmer. Strain and serve.

Red Wine Sangria

Ingredients:

• 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 2 Tbsp sugar
• 1 Shot brandy
• 2 Cups ginger ale or club soda
  

Preparation:

1. Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine.
2. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy.
3. Chill overnight.
4. Add ginger ale or club soda just before serving.

If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Additional ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.

Quick and Easy Lunch
Box Ideas Kids Will Love

Try some of these kid-approved ideas:

• Wrap sandwiches can be filled with anything from peanut butter and jelly to turkey and cheese with mustard. Lay the filling ingredients on top of a flour tortilla and roll, tucking the ends in as you go. (For easier rolling without rips, heat the tortilla in the microwave for 10 seconds before filling and rolling.)
• Ants on a Log equals celery stuffed with peanut butter sprinkled with raisins.
• Leftover grilled chicken cut into strips with ranch dressing for dipping.
• Veggies like celery sticks, baby carrots and cucumber slices with dip.
• Cut up apples with caramel dip. (To keep the apple slices from turning brown, brush with a little bit of lemon juice.)
• Yogurt - Try sending along some granola or a crunchy cereal for your child to add in.
• Fruit - Grapes, orange wedges, whole plums or peaches are the easiest and most nutritious foods in your child’s lunchbox.
• Cherry tomatoes hollowed out and stuffed with cream cheese.
• Whole wheat or bran muffins with a container of honey nut cream cheese and a plastic knife.
• Mini pocket pitas stuffed with cheese and salsa, turkey and Swiss or even tuna salad.
• Peanut butter on whole wheat bread with banana slices and a drizzle of honey. Any sandwich catches a child’s eye and taste buds if the crusts are cut off and it’s cut into a fancy shape with a cookie cutter.
• Rice cake sandwiches – Carefully cut a rice cake in half, using a sharp knife. Spread one half with peanut butter and jelly and top with the other half.
• English muffin pizzas – Toast an English muffin and spread a little pizza sauce on it then sprinkle with shredded mozzarella cheese. Broil until cheese melts.

Raspberry Chipotle Glaze

Ingredients:

• 1 Tbsp Olive oil
• 1 Onion, diced
• 2 tsp. Garlic, finely chopped
• 2 tsp. Chipotle, canned
• 2 pints Fresh raspberries
• 1/2 cup Raspberry vinegar
• 3/4 cup Sugar

Preparation:

1. Heat olive oil in saucepan until tender.
2. Add garlic and saute 1-2 minutes.
3. Add chipotles, constantly stirring.
4. Add raspberries and cook until soft.
5. Add vinegar and sugar.
6. Bring to a boil.
7. Lower heat and simmer and while stirring until thickened.
8. Remove from heat.
9. Strain in sieve.
10. Apply to meat during the last 5-10 minutes of cooking.

Lemon Ice Cream

Ingredients:

• 2 cups sugar
• 2 cups milk
• 2 cups half-and-half
• 2 teaspoons grated lemon rind
• 1 cup fresh lemon juice
• 6 drops yellow liquid food coloring
• Garnish: fresh mint sprigs

Preparation:

1. Stir together first 6 ingredients in a large bowl. Pour mixture into a 13- x 9-inch pan; cover and freeze at least 2 hours. Process half of mixture in a food processor or blender until smooth. Remove from processor, and set aside. Repeat procedure with remaining mixture. Return all of mixture to pan.


2. Cover and freeze at least 4 hours or until firm. Garnish, if desired.
   Yield
   1 1/2 quarts

Vanilla Ice Cream

Ingredients:

• 1 Tablespoon Sugar
• 1/2 Cup Milk
• 1/4 Teaspoon Vanilla
• 6 Tablespoons Rock Salt (or regular salt if you can't find rock salt)
• 1 Gallon-size Ziploc bag
• 1 Pint-size Ziploc bag
• Ice

Preparation:

1. Fill the larger Gallon-size bag about half-way with ice, then add salt and seal it up. Mix the sugar, milk and vanilla in the small bag and seal it. Open up the large bag and put the smaller one inside (keeping the small one sealed). Re-seal the larger bag and shake well for about 5 minutes. You’ll see your mixture turn into ice cream right in front of your eyes! Open up the smaller bag, place in a bowl for Dad and add his favorite toppings. Enjoy!.

Gourmet Stuffed Hamburgers

Ingredients:

• 2 tablespoons melted butter
• 1 cup seasoned stuffing
• 1 egg, beaten
• 1 can (4 oz) chopped mushrooms, drained
• 1/4 cup beef broth
• 1/4 cup thinly sliced green onion
• 1 teaspoon lemon juice
• 3 pounds ground beef
• 1 teaspoon salt

Preparation:

1. In a mixing bowl, combine melted butter, stuffing, egg, mushrooms, broth, green onion and lemon juice; set aside. In a separate bowl combine ground beef with salt; form into 16 patties (about 1/4 cup each).


2. Top 8 patties with a scant 1/4 cup of stuffing mixture then cover with remaining patties. Pinch edges to seal stuffing in. Place on a greased grill or grill container and grill over medium coals for about 10 to 12 minutes per side. Makes 6 to 8 large burgers.

Pomegranate Salad

Ingredients:

• Romaine lettuce
• Spinach
• Purple onion
• Pomegranate seeds
• Poppy seed dressing
• (optional: roasted almonds)

Preparation:

1. Tear romaine lettuce and spinach into bite size pieces. Dice purple onion. Seed a pomegranate and toss seeds into salad. (Be careful, these seeds stain clothes.) Serve with a poppy seed dressing.

Apple Chicken Salad

Ingredients:

• 2 cups chopped cooked chicken breast
• 1/4 cup finely-diced Red Delicious apples
• 1/4 cup finely-diced celery
• 1/4 cup finely-diced sweet onions
• 1 Tbsp grated carrot
• 1 Tbsp mayonnaise
• 1/4 cup ranch dressing
• Salt and freshly-ground pepper to taste
• Lettuce and tomatoes

Preparation:

1. Gently toss chicken breast, apple, celery, sweet onions, carrot, mayonnaise, ranch dressing, salt and pepper until well-combined.