Inspired by the chipotle turkey panini the Godfather and I used to enjoy at the Storm Surge Cafe on the University of Miami campus, this panini makes a tasty and quick lunch or dinner!
We recently returned from a family vacation/family visit to Florida, and a conversation between the Godfather and I made this recipe seem exceptionally appropriate to share. You see, we visited campus. By “campus” I refer to the University of Miami main campus, our undergraduate alma mater, where we met, and where we have many fond memories. We hadn’t planned to stop by this trip, but were looking for a t-shirt for Princess A to wear on game days, and a onesie for #2. After spending over 30 minutes finding parking (memories!), we ducked straight into the bookstore and out again in 10 minutes. We also realized how much older we are than the current students, and instead of bothering us, we found it funny. (more…)
This Turkey Reuben Sandwich recipe is inspired by my daddy. For as long as I can remember, my dad has loved Reuben sandwiches. If we go to a restaurant that offers a Reuben sandwich, there’s an 80% chance that will be what he orders unless the restaurant is really really known for something else, and even then, there’s no guarantee he won’t pick the Reuben. (more…)
You know that feeling when you need an appetizer dish for a potluck, you have less than two hours until you need to be there, you aren’t ready yet so a trip to the store is out of the question, and you don’t want to buy something because of course you signed up to bring something hot and not chips and salsa? That’s how this recipe came to exist in our lives about seven years ago, because I am the perpetual over-committer. But we have really juicy, delicious meatballs that taste amazing, and are just a little different than your “usual” meatball recipe, so maybe in this situation a little over-commitment turned out for the best. (more…)
Do you remember that scene in “Lady and the Tramp” when Lady and Tramp shared a plate of spaghetti and meatballs under the stars? Of course you do. I bet you even tried slurping your spaghetti at least once, much to your mother’s dismay, and thought about sharing one long spaghetti with a special someone. That doesn’t work by the way, the Godfather and I tried it and it’s really rather difficult.
Thankfully, spaghetti squash will spare you the embarrassment because while it does have a spaghetti-like appearance, there are no extra long strings of carb-laden pasta goodness. What you get instead is a very versatile, nutrient rich fruit (yes, it’s a fruit), that averages only about 40 calories per cup, and is an easy substitute in almost all spaghetti recipes if you are watching your carb intake, or just want a healthier option than traditional pasta. We have enjoyed it for years, prepared in all sorts of ways, but our favorite way to enjoy spaghetti squash is this – a simple preparation that allows the flavor of the squash to shine, accented with delicious meatballs made by the Godfather (usually beef or turkey, like today’s).
To prepare the spaghetti squash today, I baked it, but there are many other ways to prepare spaghetti squash including the slow cooker and the microwave, so please feel free to use your preferred method if you have one.
If you are allergic to nuts, you may substitute panko bread crumbs for the almond meal (it will not be Whole30 anymore), or 2 tbsp coconut flour. You may also omit it altogether, but your meatballs may end up a little more dense and dry since you must cook ground poultry to well done (160 F) for food safety reasons and it’s very very easy to accidentally over-cook. The nut meal/panko/coconut flour retains some of the moisture, making it more difficult to dry out the meatballs.
I can’t believe Thanksgiving Day is tomorrow! I hope you have the opportunity to celebrate with family or friends near to your heart, a bountiful table, in a warm home filled with love. We will be sharing our first Thanksgiving with A with my baby sister, her husband, their dog, and two friends from our last assignment who just moved here, and I know it will be a wonderful way to begin the Christmas season. I’m really looking forward to it!
If you are fortunate enough to have the same, be thankful for your blessings. If you are a public servant spending the holiday at work, thank you for watching over us. If you are a military family with a deployed (or otherwise unable to join you) service member, thank you. I can’t say anything to bring them home, but having been there, I know how you feel and I’m praying with all my heart your family is together again soon, safe and sound. If you have to work retail, I’m sorry commercialism has driven stores to feel the need to open. I wish you nothing but pleasant shoppers and many of those little moments that can make working retail fun. I know I may not personally know all of you who read this, or your individual situation, but whether you get to enjoy Thanksgiving traditionally or not, know I’m thankful for you. I appreciate you, and you are one of the many many blessings I will reflect upon and be very thankful for tomorrow and every other day.
Enjoy your Thanksgiving, eat lots of amazing food, and should you have leftover turkey, I hope you’ll try one of the recipes I’ve posted on the blog this past week. 😉
Like my makeshift sandwich press? I refuse to purchase one and this is my solution. It worked beautifully.
We can’t do Thanksgiving leftovers without at least one turkey sandwich or sandwich variation, it’s downright un-American, and this year’s variation in the Godmother household is inspired by my slow cooker. This year, I discovered the wonder of slow cooker caramelized onions. Instead of spending 30-40 minutes near my stove while the onions slowly reach a lovely golden brown, I spend 10 minutes slicing and let my slow cooker do the rest of the work for 10 or so hours while I was free to do a host of other things.
I’ve used these onions in sandwiches, pasta, eggs, on crackers, they’re very versatile. While I haven’t tried freezing them yet, I have read that you can, something I may try with a future batch. We just go through onions quickly, but I’m tempted to make a really big batch in my larger crock pot. This “recipe” is so easy! I almost didn’t post it, but the sandwiches were really amazing and the onions just added that perfect finishing touch. Enjoy!
Toss the onion slices with the olive oil and salt and place into your slow cooker.
Set the slow cooker on low and allow to cook 8-10 hours.
If the onions are not brown enough after 8-10 hours, stir and crack the lid for an hour or so to allow some liquid to escape. If they still need more time after that, cover fully again and check in a few hours.