I have created something that will change the world of sandwiches. I call it: Perfect
To make your own: grill your favorite chicken sausage – I used spinach and feta!
Pull out an Arnold Sandwich Thin/Deli Flat. Put one slice of mozzarella cheese on each half of the bread.
In the middle, place the sausages and add some sundried tomatoes and marinated artichokes.
Then PRESS! aka – put into your sandwich press or pan fry.
What ingredients go into your favorite sandwich?
I don’t know about you, but I’m still kind of sour over the fact that we barely had a fall this year. (I tend to hold grudges…) It went from sunny and warm to FREEZING and cold almost overnight! And since spring is nowhere to be found, I figured I’d try and re-live a bit of fall. Because there’s nothing that BAKING can’t fix 
Introducing: “If you close your eyes you’ll swear it’s fall” PUMPKIN MUFFINS!
You’ll need:
1.) Preheat oven to 375 degrees.
2.) Spray 12 2-1/2 inch muffin cups with nonstick cooking spray and set aside.
3.) In a large bowl, stir together dry ingredients and make a well in center of the mixture.
4.) In a separate bowl, combine egg substitute, milk and applesauce. Stir in pumpkin.
5.) Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter will be lumpy).
6.) Spoon batter into prepared muffin cups, filling about 2/3 full.
7.) Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. The batter makes 12 muffins!
These are incredible (and only 100 calories!) and you’ll notice they are very healthy! Although I assure you that they don’t taste healthy – no sir! These babies are so moist and jam-packed with fall flavor! And if you don’t want to re-live fall, that’s fine too — because pumpkin is perfectly acceptable all year round — right? Please tell me I’m not the only fall-obsessed crazie!
Snack ideas for pumpkin muffins:
Any other ideas?!
I’m about to commit a blogging FELONY. I am about to KNOWINGLY post a terrible photo. I know it is a terrible photo. I do not need to be told it’s a terrible photo, nor do I think you won’t notice it’s a terrible photo. Let’s just get that out of the way now.
Phew! Moving on…
Here’s the most delicious thing I have eaten all week (prepare yourselves for the aforementioned photo):
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are you ready?
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here it comes…
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OK, for real this time
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(wondering how many readers I’ve lost by now)
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BAM!
Now that wasn’t SO bad, was it? Are your eyes still in tact? No blood? Phew! See by making you believe the photo was FAR WORSE than it actually is, it doesn’t look too bad, does it? HA! Consider yourself foiled! Me= mind control genius
This sandwich was so incredibly simple but so undeniably delicious. Since the photo is just so terrible, I’ll break it down for you.
Simply toast the bagel, mash the ‘cado (it’s what the cool kids are saying, get on board) and spread on bagel, top with sliced tomato and season with a bit of salt. My aunt (foodie guru) swears by adding a bit of balsamic, as well, but I didn’t have any — NEXT TIME! As if I needed a reason to make this again!
Is my love of guac/avocado becoming a problem? I didn’t think so…
How do you like to show your love for this marvelous fruit? Yes folks, it IS a fruit.
Hello there! I’m so happy to hear that my sushi experience is inspiring many of you to give it a try, as well! Always trying to get better and BETTER for all of you, I’ve whipped up another simple dish for you to try (just in case you aren’t a sushi fan- the horror!) This recipe is great because it works so well for just two people or a large group! Just double/triple the ingredients accordingly.
To start, you’ll need a jar of your favorite pasta sauce — or 1 1/2 cups of HOMEMADE SAUCE
I received the following sauce from Bertolli as part of Foodbuzz’s Tastemakers program:
As soon as I received it, I immediately started brainstorming. I came up with what I think is an easy, simple and delicious dish! Plus, I got to use my new ALL-CLAD sauteuse!
In addition to a 1/2 jar of sauce (I highly recommend the Bertolli Arrabbiata flavor!), you’ll need:
1 tablespoon extra-virgin olive oil
1 package of fresh mushrooms
1 red bell pepper, sliced
1 cup chopped potatoes, skinned
2 cloves of garlic, minced
2 chicken sausages (like al fresco!)
First, coat a saute pan with 1 tablespoon of olive oil on medium heat. Add mushrooms and brown.
Next, add red peppers and cubed potatoes - cook about 8 minutes. Add sausage and cook about 8 minutes.
Add sauce and garlic, stir and let simmer for 5 minutes.
Top with mozzerella cheese and transfer to 350 degree oven. Bake for 5-10 minute, until cheese melts/browns.
I served this dish alongside garlic toast slices, which were perfect for dunking into leftover sauce!
To make: Melt 1/4 cup butter (I used Smart Balance) and combine with 1/4 cup Parmesan cheese. Add 1 tsp of garlic powder and stir. This becomes sort of paste-like. Spread on top of your favorite bread or baguette (I used three pieces, which I then halved) and broil 3-5 minutes, until browned – use the end pieces, they hold up better!
I love this recipe because it really does create the illusion that you spent hours in the kitchen (and let your guests think you did!). It’s a dish that’s really open to customization, as well. Don’t like garlic? Don’t add it! Like things more spicy? Add some black pepper! Just stir your favorite spices into the pot and voila! You’ll have a dish that really reflects your personal preferences.
What spices do you add to your sauces? Do you like your Italian dishes spicy or mild?
CALLING ALL FASHIONISTAS! Remember, the FASHION FRIDAY CONTEST is this week, so make sure you are emailing me your photos!
Tonight is my KICKBALL LEAGUE playoffs. WISH US LUCK!
How do you jazz up an otherwise medicore California burger (that’s not fair, they are actually quite delicious on their own…but I digress..)?
You add a sweet potato and a heck of a lot more guac! Well not technically guacamole, because I simply mashed up an avocado without adding anything extra, but you catch my drift don’t you, snowflakes?
My, oh my! This kinda meal makes my whole Lent situationnot so bad! And you KNOW that I used the other half of the avocado to smear on top of my sweet potato – another fantastic combo!
Don’t go too far, I’ll be back soon with Thankful Thursday!
What do you add to your burgers (veggie or reg!) to make them more flavorful?
