Archive for the ‘Sandwiches & Fixin’s’ Category


Today I was thinking left-overs for lunch. In the past week we’ve made special tomato and egg tapas for a high school spanish class, spaghetti (requested by all of the kids in the family) and a wonderful Cucumber, Avocado salad with Tomato & Cilantro (recipe to post soon).  I had a variety of food left over – or so I thought.  When I opened the fridge to find out what I was going to have for lunch, I found that it had mostly been devoured and there was nothing left!!  What a great problem to have!!

What I found was a couple of hard boiled eggs, tomatoes & an avocado.


See above where the stem of the Avocado was removed…

Given the ingredients, I had a few choices.  I could open a can of garbanzo beans and make an avocado hummus or cook some bacon and have a BLTA sandwich (both which just seemed like too much work).  I opted for an avocado, egg and tomato sandwich.  It’s as easy as it sounds… just chop up some hard-boiled eggs & mash in some avocado with a little salt and pepper!  I added some sliced tomato and called it lunch!

Now… for some reason, I thought this mixture needed a spoonful of mayo, but next time I will leave it out.  It did nothing for the flavor and who needs the extra added fat???  The avocado added all the ‘good’ fat that was needed.

Now let me share with you a little tip about your Avocado!!  In the past, I’ve had hit and miss luck with picking ‘good’ avocados.  Last year, I read somewhere that to determine if an avocado is turning brown on the inside you need to remove the little stem at the narrow end of it.  See in the photo how the color under the stem is nice and bright green?  If it it brown or any color but green, it’s not good.  I’ve found plenty of brown under those little stems I’ve removed but just passed them by and looked for the green.  I’ve not had a bad avocado since learning this trick!!  Try it!!

Have a great Day!!  Tee


Don’t worry, I’ve got you covered!!




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And not just this chick, my son gave it a big thumbs up too. Whew!  This is one of those last minute desperation meals I came up with when my son said…”Hey Mom! Whatcha got to eat?” and of course his dad and I had just finished polishing off the leftovers….oops. Uhhhh…”just a minute, honey!” and I started rummaging around in the fridge and freezer. Luckily for me he’s a big fan of chicken and I happened to have this package of Grilled & Ready Tyson Chicken Breast Fillets in the freezer. Yay!

Ok…chicken, check. What else? Think Bex!

Weeellll, he’ll ALWAYS eat bacon…(as will everyone else in the family, HA!)

So I gathered up a few more things and fired up the time-saving device of our generation!


  • Boneless Chicken Breast (pre-cooked, leftover or frozen)
  • Sandwich Roll
  • Butter or Margarine
  • Garlic Powder
  • 2 Slices Bacon
  • 1 Slice Provolone Cheese
  • Green Leaf Lettuce
  • Sliced Tomato
  • Ranch Dressing


Nuke up a couple slices of our family’s favorite food and follow the package instructions for the chicken.

Look how nice and juicy that chicken is! Not bad for a frozen product, huh?


Let the sandwich making begin!

Butter your sandwich roll and sprinkle on a little garlic powder. Toast on griddle until golden brown.


Add a slice of cheese.

Add warmed chicken breast.

Add Bacon, tomato slices, and lettuce.

Then add ranch dressing to the top bun.

Flip that lid…

This Chick Likes Bacon & Ranch (Sandwiches)

‘cuz they are FAST and EASY, and keep mom from feeling too guilty about scarfing up the leftovers!

Hope you like them too!

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I’d like to make an introduction.

Bacon, Please Meet Monte Cristo.

Sandwich, that is!


Now if you haven’t had a Monte Cristo, I’d advise you to make it a priority. Really. I mean it. This is seriously good eats. Sweet and savory….mmmm…so, SO good. Perfect for any time of the day!

I’d never really thought of trying to make it at home, seemed a bit daunting considering I’ve only ever had this in restaurants. But….ya know….I’ve had this bacon thing going on…(thank you, Denny’s) and I started thinking of all the things I could do with Maple Caramelized Bacon. If you missed yesterday’s post, click over and check it out. Go on…do it, click that link, you know you want to.

Go ahead, I’ll be here when you get back. I promise. 🙂

Take your time….

Drool a bit, get those taste buds going, then get on back here to find out how you can make this tasty sandwich yourself!

Fa la la, la la….(imagine a musical interlude here. Whatever you like, really, it’s YOUR choice!)

Back? Sounds good, huh?

Okay, now let’s get cookin!’

Assemble the following:



  • Butter
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1/3 cup Milk or Half & Half
  • 1 Tablespoon Flour
  • Pinch of Kosher Salt
  • 1/4 teaspoon freshly Ground Pepper
  • 1 teaspoon Cinnamon (or as much as you like. Think French Toast Batter here.)
  • 1/4 teaspoon Grated or Ground Nutmeg (if you’re grating it fresh, just eyeball it.)


  • 3 slices Sourdough Bread (or bread of your choice)
  • Honey Dijon Mustard
  • Butter
  • Mayo if you like
  • 2-3 ounces Turkey (get the good stuff from the deli)
  • 2-3 ounces Ham (do I need to repeat myself?)
  • 1-2 slices Provolone Cheese
  • 1-2 slices Muenster Cheese (These are what I had on hand. The classic calls for Swiss or Gruyere. Use whatever kind you like.)
  • Powdered Sugar, Jam, or Syrup for topping.


Let’s get cracking! With the eggs, I mean. (I promise to use a different color bowl next time I’m making an egg batter.)

Add Vanilla. Feel free to add more than a teaspoon if you like.

Measure out some milk. Use half & half for a richer batter. (And a fatter bottom, my friend!) Now I know I said 1/3 of a cup earlier, and this actually looks more like 3 ounces. So what. Gonna make something of it? HA! Obviously this is another ingredient that can be adjusted to your personal preferences….or my sloppy measuring!

Add a tablespoon of flour to thicken the batter slightly.

Add a pinch of salt. I always have Kosher, Sea Salt (less sodium), and the regular old table variety. Use what you have.

See those fat fingers? (sadly, it’s not just my bottom that’s a little chubby…) I really do mean just a pinch! Grate in a little fresh black pepper too. Yeah-yeah, I forgot to photo this step. It takes both hands to work my pepper grinder!

 Add Cinnamon.

This is something I never measure when I’m making French Toast, so the above amount is really just a recommendation.

I guess I should be honest here….I actually never make French Toast! That’s my hubby’s job, and he’s soooo good at it, I won’t even eat in restaurants anymore! Honey, are you listening? How about this weekend???? Purty Pleeeeaazzze???

Oh sorry, got a little side tracked there.

Back to business.

I have a fancy nutmeg grater. Have I mentioned that before? Are you jealous?

Does anyone know where you can still get these? My friends all want one!

Whisk it all together.

On to sandwich assembly!

I used three slices of sourdough bread.

White, wheat, egg bread…really anything will work.

Spread some honey dijon mustard on the inside of slice 1.

Butter the inside of slice 2. Or you can use mayo if you prefer. Or more mustard. Your call.

Pile on some turkey. Don’t be skimpy.

Now, add some of that tasty Maple Caramelized Bacon!

Regular will work fine too, but why not go for the gutso? Errr, I mean G-U-S-T-O!  LOL

Now, cheese me please! I used Muenster on the turkey half.

Cover with slice 2, buttered side down. Spread mustard on the top of slice 2.

Flip it over and cheese me some more! Provolone on this half.

More bacon! Yay!

Now it’s time for the ham. I used 3 slices.

Butter (or mayo) the inside of slice #3.

Flip it over on top of your architectural masterpiece and slice into 3 triangular wedges.

Melt about 1/4 – 1/2 stick of butter in a non-stick pan. 

Dip sections one at a time in batter. It helps if you have some long toothpicks to secure the wedges together. Let them soak it up a bit, but don’t leave them too long. Again, no picture. Sorry folks! My hands were all goopy with batter and I couldn’t touch the camera!

Brown in butter over medium-high heat. Start with the edges to seal in the goodness. 

In a restaurant they deep fry this bad boy, but the pan method seemed to work just fine.

Brown on all sides.

 Don’t forget to pull out those toothpicks!  I used tongs once the sections were well set.

Serve dusted with powdered sugar and jam. Or if you prefer, maple syrup.

Warning! I’m about to make a serious product plug here. Try St. Dalfour’s Red Raspberry Fruit Spread. It’s heavenly!

You can get it at Whole Foods or farmer’s markets like Henry’s or Sprouts. It’s a little pricier, but it has less sugar and it’s soooo good. I really recommend it.

Can’t ya just taste this? Pardon me, I’m going to eat now.

Oh man…only one more bite…

I’m sad now. I want more. 

Gosh those other two wedges look pretty enticing….

No, Bex! Stop! Those are for the guys!!!!

Whew. That was close. I managed to exert some self-control and save this for my hard-working men.

Hope you enjoy it as much as we all did!

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Sounds like that old dog treat commercial, huh? Ha! I promise you this is not for your dog! (unless he’s REALLY spoiled.)

It’s almost not breakfast without bacon. Do you agree? Heck, it’s almost not lunch or dinner without it sometimes. Bacon seems to be universally loved. In fact, I JUST met the first person ever who says they don’t like it. Gotta say, I was floored.

Anyhoo, I’ve been seeing lots of recipes online that call for Caramelized Bacon. Mmmmm…Doesn’t that just sound delicious? I’d never made it, so I decided to give it a whirl. Easy. Simple. No frying mess. Tasty. I promise you all of these things.

In honor of making Caramelized Bacon for the first time, Tam & I will devote the next few recipes to this sweet and savory ingredient. Speaking of honoring Bacon…don’t you think there should be a holiday or something? Guess I’ll have to investigate that, huh? I’ll get back to you on that and if there isn’t one, let’s start one!


  • Bacon (duh) I used a thick-sliced applewood smoked style
  • Maple Syrup
  • Brown Sugar

That’s it. You are just 3 simple ingredients away!


Preheat oven to 375º

Line a cookie sheet (with edges) with foil or parchment paper (next time I’m going to add a rack)

Lay out strips of Bacon

Brush with Maple Syrup           

Flip ’em over and brush the other side too!

Sprinkle on some brown sugar and spread it around with the brush so each bacon slice is evenly coated. Or not. Maybe you might like it a little clumpy? Go ahead, get creative if you must. Hey, maybe even add some cinnamon! Just thought of that…I’ll have to try that next time!


Bake 20-25 minutes in preheated oven, turning once, until desired crispness.

Check at 15 minutes, then watch closely. Depending on your oven you may need to adjust your time. Mine actually took closer to 30 minutes.

Add to your favorite sandwich, try it for a change of pace at breakfast or brunch. Or just eat it all by itself! And if you really can’t figure out what to do with it, just check back with Fat Bottomed Friends™ in the coming days and we’ll help you out!

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Father’s Day…. A day like no other (except maybe Mother’s Day – and that’s totally different!).  When we get together with family for fun in the summer – it almost always includes one (or all) of the Dad’s at the grill and everyone else in the pool – until it’s time to eat!  This day is a little different… as we celebrate our terrific Dad & Papa, it’s only right that he get the day off and the girls do the food in the kitchen (’cause we are  not ALLOWED at the grill!).  This day is Sub day!  Homemade subs are simply sensational (hence the name).  I don’t know anyone who has had one of these subs who hasn’t raved about it and admitted that those sub shops like Subway and Quiznos would be flat out of business if we ever decided to open our own shop! 🙂  There are tons of variations to the subs that we make – I’m going to give you the basic’s and you can go wild with excitement over what you can add to them!!

We start with fresh rolls.  Don’t these look fantastic?  Can’t you just smell the freshness of the breads?  Kudo’s to Kelly for picking out the rolls (and getting everything else too)!!!  We use sandwich rolls and dinner rolls.  The dinner rolls are the perfect size for those little hands to hold on to!

A variety of deli meat – and it’s got to be deli meat… the pre-packaged stuff just doesn’t cut it.  We usually buy whatever is on sale – for this day we (um, Kelly) splurged and bought what we liked (ham, roast beef & turkey) even if it wasn’t on sale!

A variety of cheeses, ’cause we’re so cheesy.  We like to get this at the deli too… our choices are mozzarella, cheddar & provolone!

The only other must have item is sliced red onion.  If you are one of those onion haters… you can skip the “O”, just know that you are really missing out!!  Next step?  Assembly.  It’s very important to put all the meat on one side of the roll and the cheese on the other side… NOT!! That’s just the way we do it.  Then we place the lovely red onion on the meat… or the cheese… and it’s ready for the oven.

The oven really IS an important step.  These subs will not taste as good if they aren’t toasted & melted in the oven!  Hey!!!  Do you see that little hand sneaking a piece of cheese right off his roll???  Place baking sheet (without little hand) on the top rack at 350° for about 10 – 15 minutes.

I’m not really sure what could have happened next… I didn’t remember to take pictures of the subs as they came out of the oven all melty and toasty… I didn’t remember to take pictures of what we added to the subs like tomato, lettuce, pickles, pepper rings (another must for me!), mustard & mayo for some, salad oil & vinegar for others….  So go ahead and assemble your subs the way you like… grab a couple of bags of chips or make a quick salad for a nice healthy side dish and there you have it…

Our Simply Sensational Sub with a nice healthy salad!!!

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