Philadelphia Roll Stacks

Of all the weird, interesting, different foods I’ve tried to make over the years, one specific food has never appealed to me: sushi. I loooooove me some sushi for EATING… but learning to MAKE sushi has never sounded like much fun. I’m sure that one day, I’ll suddenly feel a need to make sushi, and I’ll run out and buy $50 worth of tools and supplies, and then come back here to declare to you how much I LOVE, OMG, LOVE making sushi at home… but for now, my sushi-eating remains in restaurants, where someone ELSE puts together my dinner.

Philadelphia Roll Stacks (with smoked salmon and avocado)

All that being said: this meal is really, really sushi-like, without 90% of the fuss. Last week, my mom and sister and I threw a wedding shower for a dear family friend, and when it was all over I had an extra package of smoked salmon left. I thought for a while about what to do with it, and eventually it lead me to the idea of a Philadelphia roll! The Philadelphia roll is one of my favorites – smoked salmon, cream cheese, and avocado (though I’ve also had it with asparagus, on occasion). I figured that rather than rolling it up, I could just make it into a nice little stack, and it would taste much the same… and I was right!

Philadelphia Roll Stacks (with smoked salmon and avocado)

This dish is SO light and refreshing. I added a sauce to the whole thing, partially because I knew I had to incorporate soy sauce to give it a genuine sushi taste and feel, and partially because I wanted to add a little spice (a Philadelphia roll doesn’t typically have a spicy sauce in it, but this is the advantage of making my own rules in my own kitchen). I went to the trouble of making the presentation really nice, but it’s worth noting that my husband’s second and third servings (yes, he had three servings) consisted of all the ingredients piled on to a plate unceremoniously, and the taste was just as fantastic.

Philadelphia Roll Stacks
serves 4 as a light dinner, or starter course

4 oz cream cheese (I use the light version)
2 cups cooked brown rice
2 medium avocados, diced small
4 oz smoked salmon, 1/2″ dice
1 T sesame seeds
1/3 cup soy sauce
1 T sriracha
1 T mirin (or 2 t brown sugar, if you don’t have mirin)
1 T rice wine vinegar
1/4 tsp garlic powder
kosher salt and pepper

Philadelphia Roll Stacks (with smoked salmon and avocado)

*To make these neat and pretty stacks, I used a 3″ biscuit cutter to layer my ingredients into. You can certainly use a cleaned tuna can with both the top and bottom taken off, or another shape of cookie cutter, or just stack everything together all willy-nilly. Your taste buds won’t know the difference, I swear.

1.) Start by cooking your rice; I always use the 90-second microwave bags of rice, because they’re quick, easy, and I don’t end up ruining an enameled cast iron pot by burning the rice (not that I’ve ever done that… RIP Martha Stewart dutch oven). While the rice cooks, whisk together the ingredients for the sauce: soy sauce, sriracha, mirin, rice wine vinegar, garlic powder, and a small pinch each of salt and pepper. Feel free to add more sriracha to taste. While the rice is still warm, pour about 2/3 of the sauce over it, and stir to combine. The warm rice will absorb the sauce as it sits.

2.) Toss the sesame seeds into a dry pan over medium low heat, and toast them until they’re lightly golden brown and fragrant. Set aside.

3.) For each serving, spread one ounce of cream cheese as the base. Top with half a cup of the brown rice mixture, then half a diced avocado. Once you’ve added the avocado, sprinkle that layer with some kosher salt – don’t be shy, the avocado really needs the salt for optimal flavor! Finish with an ounce of diced smoked salmon, and a sprinkle of toasted sesame seeds. Feel free to add more sauce, if you’d like. Serve immediately.

Philadelphia Roll Stacks (with smoked salmon and avocado)

Yeah, so, we’ve already agreed to put this one on a regular rotation. It’s just so good – and so EASY! It really took about 10 minutes to make, and that’s because I was insistent on making it into a neat, fancy stack. It’s super filling (one stack made a great dinner for me, though I’d add a simple green salad on the side next time), and also really healthy – good fats, lots of protein, whole grains. I mean, what’s better than a dinner that makes you look like some kind of fancy rock star chef, because the presentation is so pretty, but also allows you to feel SUPER SMUG about how health-conscious and virtuous you are?? Win-win, my friends.

“Oh, this? I just whipped it up real quick, it was NO BIG DEAL!”
Tina

chicken milanese with green apple salad.

A chicken cutlet is a chicken cutlet, but the real standout here is the salad on top. Arugula is one of those “eh” greens in our house, but turns out by adding some apple, and some parmesan, it makes a great topper and a delicious, quick weeknight supper! (Cheese makes salad better? Breaking news.)

chicken milanese with green apple salad.

Chicken Milanese with Green Apple Salad.
via Just a Taste

4 medium boneless, skinless chicken breasts (buy cutlets to make it even faster)
1 cup all-purpose flour
3 large eggs
2 1/2 cups Panko breadcrumbs
Olive oil

for the salad:
1 tbsp minced shallots
2 tbsp Dijon mustard
1/4 cup freshly squeezed lemon juice
1 tbsp honey
1/4 cup olive oil
3 cups arugula (this would work just as well with baby spinach, or even baby lettuces)
1 large Granny Smith apple, chopped
1/3 cup shredded Parmesan cheese

Start with your chicken. If you’re not using pre-made cutlets, place chicken breast on a cutting board and a piece of wax paper on top. Pound with a mallet until it’s as thin as you can get it (I never can get it as thin as recipes request, let’s be honest).

Next, get three shallow dishes. Place flour in one, eggs in the next, panko in the third. Lightly beat the eggs. Season chicken salt and pepper, then coat each with flour, then egg, then press the panko into cutlets.

In a large skillet over medium-low heat, heat enough olive oil to thoroughly coat the bottom of the pan. Add cutlets to skillet (oil should sizzle), and cook 2-3 minutes. Turn, and continue cooking until cutlets are golden brown and cooked through. Remove to a paper-towel lined plate to drain. Serve with salad topping.

To make the salad:
Add shallots, dijon, lemon juice, honey and olive oil to a mason jar, and shake vigorously to combine. Season to taste with salt and pepper.
In a medium bowl, add arugula, parmesan and apple slices. Toss with dressing.

Did y’all think we forgot about you?
jcristg

Lemon Cupcakes with Cream Cheese Frosting

Just to remind me that I am getting really, really old, one of my nephews had the nerve to go and graduate from high school last weekend. As if it’s not bad enough that I continue to grow gray hairs with the proficiency of someone three times my age, my nephew had to go and turn into an adult overnight! Please excuse me while I polish my bifocals.

Lemon Cupcakes with Cream Cheese Frosting

For me, family celebrations = cooking and/or baking. For my nephew’s graduation, I made oatmeal heath bar cookies (his favorite), devil’s food chocolate cupcakes with salted caramel buttercream (by request), and lemon cupcakes, just to switch things up a bit. These cupcakes might be my new favorite! I love the brightness of the lemon in desserts… it adds a freshness that cuts through the sweetness of all the sugar.

Lemon Cupcakes with Cream Cheese Frosting
makes 24

2 sticks butter, at room temp
2 cups granulated sugar
4 large eggs
1 tsp vanilla
zest of 8 lemons
1 c milk (2% or whole is best)
1/2 c freshly squeezed lemon juice
3 cups all-purpose flour
2 t baking powder
1 t kosher salt

For the frosting:
3 eight ounce blocks of cream cheese, at room temp
12 T salted butter, at room temp (but not warm)
2-4 cups powdered sugar

Lemon Cupcakes with Cream Cheese Frosting

1.) Preheat your oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until they’re very light and fluffy, about 3 minutes. (Of course, you can use a hand mixer for this!)

2.) Add each egg one at a time, mixing until well-combined after each addition. Add the vanilla and lemon zest, and mix well.

3.) Combine the milk and lemon juice in a measuring cup, and whisk the flour, baking powder, and salt together in a small bowl.

4.) Add 1/3 of the flour mixture to the bowl, and mix until just combined. Then add half the liquid, another 1/3 of the flour, the rest of the liquid, and the rest of the flour – mixing until just combined after each addition.

5.) Line your muffin tins with cupcake liners. Fill the cups about 2/3 full (I like to use a 4T cookie scoop for ease and consistency). Bake for 15-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should NOT brown at all.

6.) While the cupcakes bake, make your frosting. Combine the cream cheese, butter, and two cups of the powdered sugar in the stand mixer, and beat until the frosting is very smooth, 2-3 minutes. Taste the frosting, and add more powdered sugar if needed. I prefer my cream cheese frosting to be more tangy than sweet, but adjust to your taste.

7.) Once the cupcakes have completely cooled (at least one hour), pipe the frosting on however you like! (If you are not going to decoratively pipe the frosting, you can cut the frosting recipe in half.)

Lemon Cupcakes with Cream Cheese Frosting

You can make the cupcakes a day ahead (place them on a platter, and cover it with tinfoil), but the frosting should be made the day you plan to serve them.

Like I said, these are definitely a new favorite. The cake is light and moist, the frosting is rich and tangy, and they deliver a serious punch of lemon! If you wanted to get super fancy, you could pipe some lemon curd into the center of the cakes… But these are pretty perfect as they are, if you ask me.

BRB, gotta go yank some more grey hairs,
Tina

Grilled Artichoke Subs

Do you have Penn Station subs where you live? We have a few near me – one by my office, and one by my house that’s pretty new. I’ve had their subs a few times over the years, and I usually just select some kind of turkey sub, as is my standard at a sub shop. Probably about a year ago, I realized they had a grilled artichoke sub – and I was immediately intrigued, as I love artichokes, and the only thing better than a plain artichoke is one that’s covered in cheese. Needless to say, it was love at first bite! And it only took me about 9 months to realize, DUH, I could make one of these at home! (Of course, there’s nothing wrong with getting one from the sub shop… but Penn Station also serves fresh-cut fries, and I think in Michigan it’s illegal to exit an establishment that sells fresh-cut fries without BUYING any fresh-cut fries, and I don’t want to go to jail, so I always end up with a bucket of fries in addition to my sub… and let’s just say that’s not doing anything positive for my waistline.)

Grilled Artichoke Subs

Please note: you could also leave the top of the bread off this sandwich, cut the cheesy artichoke bread into 2″ pieces, and serve it as an appetizer. Versatility!

Grilled Artichoke Subs
serves 2

2 demi baguettes (or one regular baguette)*
3 T mayo (low-fat is fine)
2 cloves of garlic, grated or minced
juice of half a lemon
2 cans quartered artichoke hearts (packed in water, not oil)
1 T olive oil
1/2 T butter
kosher salt
black pepper
pinch of red pepper flakes
1/2 tsp dried oregano
1/4 cup grated parmesan cheese
4 slices provolone cheese

Grilled Artichoke Subs

*In general, I prefer a baguette with a good, crisp crust. However, for these specific subs, I like to look for a baguette that’s slightly softer. Since we’re baking the subs, the exterior will have plenty of time to crisp up – and if you’re starting with a baguette that’s already pretty hard, the roof of your mouth will get destroyed as you try to enjoy your dinner. Just my 2 cents.

1.) Preheat your oven to 375°. Drain the canned artichokes well, and then lay the artichokes in a single layer on some paper towel to drain further; water gets trapped in between the leaves, so you want to make sure to get rid of as much of that moisture as possible to avoid having a soggy sub!

2.) Heat a non-stick skillet over medium heat. Add the olive oil and butter to the pan, and once it’s hot, add the artichokes. Season the artichokes with a pinch each of salt and pepper, the red pepper flakes, and the dried oregano. Stir until everything is well-combined, and then leave the artichoke mixture alone for a couple minutes, so they will start to crisp and brown a bit on the bottom.

3.) Once the artichokes have started to brown nicely, add the grated parmesan, and stir well. Let the artichokes cook another minute or so, and the parmesan will start to brown and crisp a bit, too.

4.) While the artichokes crisp up, make your mayo. In a small bowl, mix together the mayo, lemon juice, and grated garlic. If you don’t love the taste of raw garlic, you can cut this back to one clove, or use a dash of garlic powder instead. Set the mayo aside.

5.) Slice your baguettes in half, leaving the “hinge” intact on the back side of the bread. I like to scoop out some of the bread from the interior of the baguette to make adequate room for artichokes (and as a bonus: the interior of the bread is excellent in a kale panzanella salad).

6.) Spread the bottom of each baguette with the garlic mayo, and top with half of the artichokes. Lay the provolone slices over the top of the artichokes, and bake the subs for 10-15 minutes, until the edges of the bread are golden brown, and the cheese is nicely melted and browned. Serve immediately.

Grilled Artichoke Subs

I mean… seriously. These subs are so cheesy, and gooey, and delicious! And despite being meatless, they still feel and taste hearty and filling, because the artichokes are pretty meaty (as vegetables go). Crisping up the parmesan in the pan adds just a bit of nutty flavor, and the lemon in the mayo lends a little acid to cut through the richness of the cheese. In recent months, we’ve had these subs for dinner at least once every 10 days or so – paired with a salad, or some roasted chickpeas, or some variety of roasted vegetable. Fast, easy, and satisfying.

My household is basically keeping the artichoke industry in business,
Tina