I don’t know if you are like me, but boring sandwiches can be, well, boring. These are some ideas for interesting sandwiches. Most of them do involve some cooking – they are not the type of sandwiches that are just slapped together.
This recipe comes from McCormick. It is similar to a quiche or frittata. It would be great for brunch, breakfast for dinner, or an appetizer. You could cut it into wedges or into small squares for an appetizer portion.
About This Recipe For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400; this recipe is baked at 425. A Dutch oven would work well too. I have saved a step and used…
I’ve been trying to follow the suggestions from the Sunday Strategist at Cooking Light magazine. So far I am very happy because I am losing weigh slowly (naturally) and am feeling great and eating lovely food. They call this a vegetarian hash because it consists of vegetables cut up small and no meat.
New research (again with the new research) indicates that eating whole eggs may be better than sticking with just the egg whites. Good news for me as I like the yellow color of whole scrambled eggs much better than washed-out white.
We love Spanakopita (Greek Spinach Pie) and I make it all the time. This is a nice variation and goes over well at large gatherings. It is especially terrific because it tastes so good no matter if it is served warm, cold, or room temperature!
I really like food that uses other food for seasoning. In this case I am talking about cheese used in place of salt to season the spinach. This is my version of a Greek Spanakopita. It is usually served as an appetizer or snack, but we like it as the main dish for a meal. …