RECIPE # 4413 - CUCUMBER & BACON SANDWICH, Thursday, December 17, - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4413 - CUCUMBER & BACON SANDWICH, Thursday, December 17, 2009

Posted:

JULIE HOFFMAN / COOKBOOK AUTHOR, "COLLEGE COOKING WITH JULIE"

Prep time: 15 min.

Cook time: 12 min.

Serves: 8-10

INGREDIENTS:

  • 1 pkg. turkey bacon
  • 2 French or Cuban bread loaves (from bakery section)
  • 8 oz low-fat cream cheese
  • Few sprinkles dill weed
  • 1/4 onion, thinly sliced
  • 1 English cucumber, thinly sliced (it has fewer seeds and more crunch!)
  • 2 handfuls of sprouts (I know, some are not a fan – but trust me)

 DIRECTIONS:

 1) Preheat oven to 400 degrees.

 2) Bake about 10 slices of bacon (5 pieces for each loaf) and let cool.

 3) Slice loaves in half and generously spread cream cheese onto both sides.

 4) Sprinkle dill weed and onion over cream cheese.

 5) Layer the bacon strips, cucumber and place the sprouts on top.

 6) Fold sandwich and cut into 1-1/2" slices.

 TIP:

To keep it together and pretty, place a toothpick in each piece (flag toothpicks add a little something extra to this dish).

 

MEXICAN SALAD

 Prep Time: 20 min.

Cook Time: 15 min.

Serves: 5-6

INGREDIENTS:

  • 3/4 box penne pasta
  • 3 chicken breasts
  • 1 pkg. taco seasoning mix
  • 2 bunches romaine lettuce
  • 2 tomatoes, diced
  • 1/4 onion, thinly sliced
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 large handfuls Mexican cheese
  • Few squirts Ranch dressing

 DIRECTIONS:

1) Boil and drain pasta according to box directions and refrigerate.

2) Cut chicken breast into bite-size strips, put into large pan on stove and cook with about

1/2 taco seasoning mix with a splash of water. Let cool after cooking.

3) Cut romaine lettuce, tomatoes and onion and place into large bowl.

4) Add in corn, black beans, pasta, chicken, cheese and Ranch dressing.

5) Toss it all together and serve chilled.

 TIP:

Add a few tortilla chips either crumbled on top or whole chips around the bowl. This adds a little extra crunch and an appealing look to the delicious fiesta!

  

ORANGE CUP SWEET POTATOES

 Prep time: 25 min.

Cook time: Little over 1 hour

Serves: 10

 INGREDIENTS:

  • 5 oranges
  • 5 medium sweet potatoes
  • Couple dashes cinnamon
  • Small handful brown sugar
  • 1/2 stick butter
  • 4 handfuls mini-marshmallows

 DIRECTIONS:

 1) Preheat oven to 400 degrees.

 2) Cut each orange in half and dig out the middle with a spoon. Leave the rind/cup looking pretty.

 3) Bake sweet potatoes for about an hour or until soft.

 4) Scoop out the inside of the sweet potatoes and place in a mixing bowl with cinnamon, brown sugar, butter and a few splashes of juice from the oranges (can add a little bit of zest as well). Mix together until smoothly blended.

 5) Fill the orange cups/rinds with the sweet potatoes and top with mini-marshmallows.

 6) Bake in the oven again at 375 degrees for about 15 minutes or until marshmallows turn golden brown.

 TIP:

Save the scooped out orange to snack on later or to add to your fruit salad.

 

 

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