Month: March 2016

Whenever I make roasted meat and have some left over I use it up by making soup, tacos or sandwiches. Using left over Easter brisket I made baked sandwiches that I served with soup. Crusty bread, cheese and meat is the best combination.

 

8 whole wheat buns

8 oz brisket

half medium onion

1/2 bell pepper any color

4 tbs mayonnaise

10 slices provolone cheese

Stir fry Onions, mushrooms and peppers until wilted.

While stir frying the vegetables prepare buns.

In a baking dish line buns. Spread with half of the Mayonnaise and layer with five slices of cheese. spread out vegetables across all buns and top with the rest of the Provolone cheese.

spread bun tops with the rest of the Mayonnaise.

Bake at 300 20-25 minutes or until cheese is melted.

 

 

 

 

last year was probably the most  busiest year of all year’s for me. Summer flew by and I barely could have a glance. But thank you God for the wonderful fall we had this year in Minnesota. It was longer than usual so far with little snow. Winter passed and spring is here. Time for lighter dishes and cooking as less as possible. Zoodles is a new thing everyone wants to diet. I just like good food. especially after Easter goodies…. this is delicious

Ingredients

3 large zucchini

12 Oz salmon

3 tbs butter

Salt and pepper

2 garlic cloves

1/2 cup parmesan cheese

To prepare

Bring a pot of salted water to a boil.

While water is being  boiled.

Preheat frying pan add 1 tbs butter and sauté salmon until  no longer pink about four minutes per side.

Using Madelin, julienne zucchini into long spaghetti like noodles.

Blanch for two minutes remove and drain in colander.

Melt butter add  garlic to butter  mix and then toss with noodles. Top with salmon and Parmesan cheese and purple onion (optional)