Weekend Cooking: Sandwiches

I took a vacation day from work yesterday and headed to Atlanta for an overnight girls' trip with my mom, sister, and three young nieces. The primary purpose of the visit was to go to the American Girl store, but we also added a ride on the historic Pink Pig train at the Lenox Mall Macy's; a precious play, Madeline's Christmas, at the Horizon Theater; and an impromptu lunch at Figo, where I had the most amazing sandwich.

The crusty roll with prosciutto and buffalo mozzarella was enhanced by peppery arugula, vine-ripened tomatoes, and rosemary mayonnaise.

I have long held the belief that the best sandwich is made for me by someone else. Given equal ingredients, even basic ones from the home refrigerator, another person is bound to make a better sandwich than I make myself. Why is that?

That said, I do have one go-to entertaining sandwich that never fails from the 2005 Southern Living Annual Recipes cookbook:

1 large deli-loaf focaccia or ciabatta bread

1 3.5-ounce jar prepared pesto

1/2 pound thinly sliced Black Forest ham

1/2 pound thinly sliced roasted turkey breast

6 provolone cheese slices

1/2 small red onion, thinly sliced

Cut bread in half horizontally using a serrated knife. Spread pesto evenly over cut sides. Layer remaining ingredients over bottom half of bread and top with remaining half. Wrap in aluminum foil and bake at 450 degrees for 10 minutes. Cut into 6 wedges or smaller portions for appetizers.

Weekend Cooking is hosted by Beth Fish Reads.

"Waiting On" Wednesday: Dear Strangers

"Waiting On" Wednesday is a weekly event, hosted here, that spotlights upcoming releases that we're eagerly anticipating.

This week's pre-publication "can't-wait-to-read" selection is:

Dear Strangers

By Meg Mullins

Publication Date: February 4

From Amazon:

In the high desert of the American southwest during the summer of 1982, the Finley family is awaiting the arrival of the baby boy they're due to adopt. Oliver, just seven, is eager for another playmate to join him and his sister in their idyll of swimming pools, climbing trees, and playing tag. But one hot afternoon, Dr. Finley dies suddenly and everything changes. Mrs. Finley, newly widowed, decides she cannot proceed with the adoption alone.

Twenty-one years later, Oliver believes he has finally found the brother his family was meant to adopt. Along the way, he also finds Miranda, an eccentric, charming photographer whose subjects are consenting strangers in their own homes after dark. Oliver and Miranda's love story collides with catastrophe when their worlds intersect in ways they could never have predicted.

What's your "waiting on" pick this week?

Want to participate? Grab the logo, post your own WoW entry on your blog, and leave a link in the comments section!

Weekend Cooking: Paula Deen's Hot Chicken Salad

Weekend Cooking is hosted by Beth Fish Reads.

I came down with a cold this week, and when I'm sick, my comfort food of choice isn't soup...it's any kind of casserole. I made one of my favorites last night that will carry me through the weekend. It may sound odd, but this Hot Chicken Salad, from the Paula Deen and Friends cookbook, is absolutely amazing.

I've made it without the almonds before...but whatever you do, don't skip the celery. It's a critical ingredient for flavor and crunch. YUM!

2 tablespoon fresh lemon juice

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 cup slivered almonds

1 cup diced celery

2 cups cooked chicken breast meat, cubed

1 cup mayonnaise

1 cup grated sharp cheddar cheese

2/3 cup crushed potato chips

Preheat oven to 350.

Spray a baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top.

Bake for 20 minutes, or until bubbly.

Note: I recommend using low-fat mayo in this recipe to keep it from being too greasy. Also, this is great hot, room temp, or even cold the next day!

"Waiting On" Wednesday: Model Home

"Waiting On" Wednesday is a weekly event, hosted here, that spotlights upcoming releases that we're eagerly anticipating.

This week's pre-publication "can't-wait-to-read" selection is:

Model Home

By Eric Puchner

Publication Date: February 9

From S&S Website:

Warren Ziller moved his family to California in search of a charmed life, and to all appearances, he found it: a gated community not far from the beach, amid the affluent splendor of Southern California in the 1980s. But his American dream has been rudely interrupted. Despite their affection for one another, Warren; his wife, Camille; and their three children have veered into separate lives, as distant as satellites. Worst of all, Warren has squandered the family's money on a failing real estate venture.

When tragedy strikes, the Zillers are forced to move into one of the houses in Warren's abandoned development in the middle of the desert. Marooned in a less-than-model home, each must reckon with what's led them there and who's to blame -- and whether they can summon the forgiveness needed to hold the family together.

What's your "waiting on" pick this week?

Want to participate? Grab the logo, post your own WoW entry on your blog, and leave a link in the comments section!

Weekend Cooking: Cleaving

Weekend Cooking is hosted by Beth Fish Reads.

I have to hand it to her...when Julie Powell sets her mind to something, she gets it done. Following her now-famous project of cooking her way through Julia Child's Mastering the Art of French Cooking, Powell experiences a familiar bout of restlessness and decides to tackle...meat.

After unsuccessful attempts at finding a butcher apprenticeship in Manhattan, Powell ventures outside the city, landing at Fleisher's in Kingston, where she just honestly proclaims that she wants to "learn how to turn a cow into a steak."

Breaking down animals into their various cuts of meat (and holding her own in a typically men-only domain) keeps her from thinking about what's really going on in her life...a two-year complex affair with a man from her past and its enormous impact on her marriage.

It's gruesome and difficult work, but as her physical strength builds, so does her resolve to get her personal life in order. As her horizons are broadening, her life at home seems small in comparison.

So, while the first part of the book focuses on her apprenticeship, the second covers her travels to Argentina, Africa, and Ukraine, where she comes across the following dish, which I'm going to have to try after reading that it's "like a Ukranian translation of your favorite childhood comfort food."

2 cups sour cream

1 cup white or yellow cornmeal

2 tablespoons butter

Salt to taste

1/4 cup crumbled feta cheese

Place the sour cream in a small pan over medium-low heat, stirring constantly, until hot but not yet boiling.

Gradually add the cornmeal, stirring often, not letting the mixture come to a boil. Cook for about 15 minutes. The consistency should remain somewhat liquid; if it begins to get too dense, stir in more sour cream, a tablespoon at a time.

When you judge it to be about done, stir in the butter and salt to taste and take off heat. Let sit, covered, for five minutes.

Serve in four bowls with cheese crumbled on top.

I have to say that Powell's latest mission didn't resonate with me nearly as much as her last...or, really, at all. My eyes started to glaze over during some of the very specific details of butchering meat, but I appreciated the process for what it ultimately was...taking back her life and staving off losing herself.

She's incredibly honest, sharing her less-than-flattering thoughts and behavior. And, Cleaving, like Julie and Julia, inspires you to do something. Set a goal outside your comfort zone, tackle the roadblocks, and see what happens. All in all, it's a fascinating read.

"Waiting On" Wednesday: Lies of the Heart

(I realized that my logo was in serious need of some updating. So, here's the new one!)

"Waiting On" Wednesday is a weekly event, hosted here, that spotlights upcoming releases that we're eagerly anticipating.

This week's pre-publication "can't-wait-to-read" selection is:

Lies of the Heart
By Michelle Boyajian
Publication Date: April 15

From Amazon:

Katie Burelli is living a wife's worst nightmare. Her husband, Nick, a speech therapist, has been killed, shot at point-blank range by Jerry, one of his mentally handicapped patients. Now, she sits in the courtroom, playing and replaying the events that led up to the murder.

As the trial progresses and Katie searches her own recollections for answers, she begins to confront the truth about her marriage and her own responsibility for its dissolution. In chapters alternating between the past and present, Lies of the Heart unravels the truth behind the mourning widow's grief.

What's your "waiting on" pick this week?

Want to participate? Grab the logo, post your own WoW entry on your blog, and leave a link in the comments section!

Cook from the Book: Breakfast Wellington

For brunch this past weekend, I wanted a departure from my typical egg/grits/sausage casserole. I remembered making a note of this recipe awhile back and decided to give it a try. It was delicious, different, and very attractive (I need to get in the habit of taking food photos to accompany recipes).

This is from Secret Ingredients, from the Junior League of Alexandria, Louisiana. The original recipe called for a 10-ounce package of chopped broccoli, but I omitted that. It also called for a garlic cheese roll, which I think has been discontinued by Kraft.

1 pound ground sausage (I used hot)
1/2 cup sour cream
6 oz. Velveeta (as substitute for garlic cheese roll)
2 (8 ounce) cans refrigerated crescent roll dough
1 egg, beaten

Preheat oven to 325 degrees.

Brown and drain sausage.

Add in sour cream and cheese and cook until cheese is melted and mixture is well blended. Season with garlic powder, if desired. Let mixture stand off heat for 10 minutes or until thickened.

Place 1 package of crescent rolls flattened on a cookie sheet. Press together seams. Cover with sausage-cheese mixture, leaving a one-inch border around.

Cut remaining crescent rolls into strips and place on top of mixture length and width (lattice).

Brush top and edges with egg.

Bake in preheated oven until golden brown, about 20 minutes. Cut into squares to serve.

Cook from the Book Cookbook Challenge is hosted by Tales from the Fridge.

Weekend Cooking: "Sinful" Roasted Chicken

How much do I love, love, love Top Chef??

The latest cookbook from the Bravo television series is out, Top Chef: The Quickfire Cookbook. I have it in my TBR stack, but its release reminded me that I needed to pull out last year's release, Top Chef: The Cookbook, and make one of my favorite recipes.

Elia cooked this on season two to represent pride in the seven deadly sins challenge, calling this a very "proud" chicken. I know everyone is "poultried out" right now, but this is definitely one to keep on file!

One 7-pound organic roasting chicken, rinsed and patted dry
4 tbsp. unsalted butter, softened, plus one stick unsalted butter, melted

3 medium carrots, cut in diagonal chunks

2 zucchini, thickly sliced

8 ounces button mushrooms, stemmed and halved

1 pound fingerling potatoes, halved

1/2 cup low-sodium chicken stock

4 fresh rosemary sprigs

8 fresh thyme sprigs

Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie the legs loosely together.

In a large bowl, combine vegetables. Add the melted butter and toss to coat. Add salt and pepper to taste.

Put chicken in roasting pan and scatter vegetables around. Pour in the stock and top with herb sprigs.

Roast chicken at 400 degrees for 1.5 to 2 hours, turning the vegetables a few times, until chicken is golden brown.

Weekend Cooking is hosted by Beth Fish Reads.

"Waiting On" Wednesday: The Gin Closet

"Waiting On" Wednesday is a weekly event, hosted here, that spotlights upcoming releases that we're eagerly anticipating.

This week's pre-publication "can't-wait-to-read" selection is:

The Gin Closet

By Leslie Jamison

Publication Date: February 16

From Publishers Weekly:

Jamison's beautifully written debut follows independent young New Yorker Stella and her estranged aunt Tilly as they form some version of a family. Stella is disenchanted with her life and job as a journalist's personal assistant; Tilly is a professional lost soul, a former prostitute, and an unsuccessful recovering alcoholic. To all appearances, Stella is the savior, finding Tilly, who's been shunned by the family, to rescue her; but through alternating first-person accounts, the reader grows to view the two women as equals. The relationship between Stella and Tilly is compelling, as are their relationships with auxiliary characters, but what truly drives the novel is Jamison's gorgeous prose.

What's your "waiting on" pick this week?

Want to participate? Grab the logo, post your own WoW entry on your blog, and leave a link in the comments section!

Weekend Cooking: Best Squash Casserole

As adults, my sister and I have taken over the "sides" portion of Thanksgiving at my parents' house. We leave the turkey and dressing to them...and we split up the rest between us. I have my list of standards, but I always throw in one new dish each year, too. So, I hit my cookbook closet for this year's addition.

I collect Junior League cookbooks from across the South, and among my favorites is one from my own city, Tables of Content. It has a recipe for Best Squash Casserole that I have been wanting to try (how can you not, with a name like that?). I gave it a test run last night, and it will definitely make this year's table!

10 yellow squash
2 eggs

1/2 cup mayonnaise

1 envelope ranch salad dressing mix

1 cup shredded mild Cheddar cheese

12 butter crackers, finely crushed

1/2 tsp. garlic salt
1/2 tsp. ground pepper

Additional shredded mild Cheddar cheese

8 butter crackers, finely crushed

Preheat the oven to 325 degrees. Combine the squash with enough water to generously cover in a saucepan and bring to a boil. Boil for 10 minutes or until tender and drain. Let stand until cool and slice. Drain the sliced squash in a colander, pressing with the back of a spoon to extract any remaining moisture. The cooked squash should measure 5 cups.

Beat the eggs in a bowl until blended. Stir in the mayonnaise and salad dressing mix. Fold in the squash, 1 cup cheese, 12 crushed crackers, the garlic salt, and pepper. Spoon the mixture into a 2-quart baking dish and sprinkle with additional cheese and 8 crushed crackers. Bake for 30 minutes.

Weekend Cooking is hosted by Beth Fish Reads.