Friday, September 30, 2016

Mann's Muffulettas

New Orleans is famous for the muffuletta- a delicious sandwich loaded with Italian cold cuts, cheeses and a marinated mixed olive salad. Growing up, I had my fair share of muffulettas from all over town, but it wasn't until I was in college that I found my favorite version. I was going to school at UNO and there was a hole in the wall daiquiri shop and cafe right down the street from school that did something I had never seen before- they toasted theirs! Every other place I had been served them cold, but once I tried their version with melty cheese and toasted bread that was soaking up all of the juices from the olive salad I was hooked!
Cooking Contest Central and Mann's is hosting a blogger recipe contest using their Broccoli Cole Slaw and my entry combines their delicious and healthy slaw mix with the classic flavors of a toasted muffuletta sandwich! The slaw is delicious on it's own, but it really gives a great crunch and texture to this sandwich!
Mann's Muffulettas
1 (12 oz) bag Mann's Broccoli Cole Slaw
1/3 cup sliced black olives
1/3 cup sliced green olives
2/3 cup chopped giardiniera (jarred mixed pickled vegetables)
1/2 cup Italian dressing
1/2 teaspoon salt
6 ciabatta rolls
18 ounces shaved deli ham
6 ounces slices soppressata
9 ounces sliced provolone cheese
Pre-heat oven to 350 degrees. 
In a medium sized mixing bowl toss together the Broccoli Cole Slaw, sliced black and green olives, chopped giardiniera, Italian dressing and salt until well combined. Set in the refrigerator to chill.
Place the ciabatta rolls cut side up on a large cookie sheet. Top each roll bottom with equal amounts of ham, soppressata and then provolone cheese. Place the cookie sheet in the oven for 5-7 minutes, or until the cheese is melted and the bun tops are lightly toasted.
Remove the tray from the oven, top each sandwich bottom with an equal amount of the muffuletta broccoli slaw and then the toasted sandwich top. Serve immediately. Makes 6 servings.

Monday, September 26, 2016

Mexican Street Corn Panzanella Salad

If you've ever visited this blog you know I have a big crush on all things Mexican Street Corn. Charred sweet corn, fresh cilantro, creamy mayo, smoky chili powder and a hit of lime is a combo I can't get enough of! So when I saw that Concord Foods was having a summer recipe contest using their lime juice, it wasn't long before I knew what to create. Luckily, the judges loved it just as much as my family did and I won first place in the Salads and Sides category! A $200 gift card is on the way and I'm so excited to have won!
Mexican Street Corn Panzanella Salad
3 cups cornbread cut into 1 inch cubes
1 large ear of fresh corn
3 ounces crumbled cotija cheese
¼ cup packed cilantro leaves, chopped
¼ cup sliced green onion
¼ cup mayonnaise
3 Tablespoons Concord Foods Reconstituted Lime Juice
1 teaspoon chili powder
¼ teaspoon salt
 Lay the cornbread cubes on a small cookie sheet, and place in a 350 degree oven for 10-12 minutes, or until lightly browned and toasted.

Heat a grill pan or outdoor grill to high heat. Grill the ear of corn until well charred, about 10 minutes. Remove the kernels from the cob and place in a large mixing bowl.

Add the cotija cheese, cilantro, green onion, mayonnaise, lime juice, chili powder and salt to the corn and stir until it’s well mixed. Add the toasted cornbread cubes to the bowl and stir gently. Serve immediately.

Friday, September 16, 2016

Easy Salmon Buffalo Lettuce Cups

This is my entry for the Alaska Gold's Easy Salmon Recipe Contest!
I took our love of salmon and buffalo wings to make a super delicious lettuce wrap that my whole family loved. This recipe took me a total of 20 minutes to make, and the kids loved putting together the lettuce cups themselves. The Buffalo Salmon is smoky and a little spicy which pairs perfectly with the cool and creamy blue cheese celery and carrot salad!
Easy Salmon Buffalo Lettuce Cups
½ cup shredded carrots
½ cup thinly sliced celery
¼ cup thinly sliced green onions
2 Tablespoons good quality blue cheese salad dressing
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
3 Tablespoons unsalted butter
3 Tablespoons hot sauce
8 butter lettuce leaves

In a small bowl stir together the carrot, celery, green onion and blue cheese dressing until evenly combined. Set in the fridge to chill.

In a small mixing bowl stir together the salmon, salt, garlic powder and paprika.

In a large non-stick skillet, melt the butter over medium high heat. Add the salmon to the melted butter and sauté for 3-5 minutes. Stir in the hot sauce and turn the heat off.

Spoon an equal amount of chilled carrot and celery salad into each lettuce cup. Top with salmon and serve immediately.

4 Servings

Winner Winner Salmon Dinner

Thank you to everyone that voted for my entry in the Pier 33 Gourmet Contest! I am so thankful for the support! I won the 2nd AND 4th place prizes (a $100 Visa gift card and an Apple iPad Air)
My kids are super jealous and Brianna thinks the iPad will be for her......haha! Not a chance!
Also, Facebook reminded me this morning that it was two years ago today that I won the Extended Stay America Cookoff! What an amazing time. I wish I could do it all over again!

Pickle Baked Chicken Tenders with Creamy Chili Honey Sauce

Thanks to Hellmann’s 100% Recycled Plastic Bottles and the “Real Taste, Less Waste” challenge I get to share with you a kitchen hack that...