Cafe' Momma's Favorite Sandwich

Doesn't it look divine? That's because it is.





I make this one pretty regularly, because it's delicious, easy, and moderately healthy.


And it feels luxuriously sophisticated to eat!





So, on to the recipe...

Orowheat Double Fiber english muffins
Precious Fresh Mozzerella
Garlic Pesto
Tomatos (sliced)

Toast english muffins
Top with pesto, sliced mozzerella, and sliced tomatos.

I really like the double fiber english muffins, because they are soft and healthy.
I also really like the new precious fresh mozzerella, it's more "authentic" than the normal mozzerella aisle stuff.


Bon Apetite'!

Not your mama's BLT's

Or, if you grew up in my family-maybe they are!

Bacon, Lettuce, and Tomato...are just the basics! We like to mix it up-think onion, avacado, peppers, cheese, mustard, garlic, spinach...

Whatever you add, the two keys (In my opinion, of course) are the crispy, evenly cooked bacon, and well toasted bread.

I was, once-upon-a-time, the employee of a red-hatted fast food resteraunt, and it was there that I discovered that you can bake bacon. I have used this method ever since, because as we all know, I am picky about my meat. For bacon, this translates to a deep need for crispy, evenly cooked strips-not floppy and raw. Ick.

Bake bacon in a casserole or broiling pan, with or without a rack. Heat oven to 375, and check it after 15 minutes, though it may take 25. You don't want burnt bacon. Once it has been cooked to your liking, drain on paper towels.

For toasting of bread, I switch the oven to broil and move the rack up. This allows you to toast all of the bread for everyone's sandwiches at once-just remember to leave the oven door propped open, and watch that bread closely.

We don't use much iceburg lettuce around our house-I think it's lacking in flavor.
Our creation pictured at the top was made with potato bread, mayo, spinach, tomato, onion, avacado, and crispy bacon.

Here's to lunch!

Sausage Fettucini with Fresh Veggies

Dinner Monday was one of my favorites-a nice, fresh fettucini dish.

I use whatever veggies (and some fruits) that I have on hand, and sometimes I also saute' them prior to adding to the dish-but, you can improvise on your own.

Here's what I created this time around:

Sausage Fettucini w/fresh veggies

1/2 lb Fettucini (uncooked)

6 oz (1/2 pckg) Bistro Naturals Kielbasa (John Morell)

1 lb Fresh Asparagus (uncooked)

1 lg or 3 Mini Yellow Bell Peppers (uncooked)

1 lg Tomato (uncooked)

Extra-Virgin Olive Oil

Shredded Parmasean Cheese

Boil fettucini to taste (I prefer mine just past al dente)

Slice and saute kielbasa (it is fully cooked, just adding a little extra flavor and texture)

Slice, cut, chop veggies to preferance (I used just the heads of the asparagus)

Drain pasta, and toss with EVOO and parmasean cheese

After dishing up fettucini, top with sausage and veggies-enjoy!

I only list brand names when it really matters-I'm super picky about my meat, and have been accused of being a vegetarian. If the texture is wrong, or there's too much gristle, etc-I'd rather not eat it.

Also, I usually just dish up the fettucini (with the olive oil and cheese), and then let everyone add their own meat and veggies.

Happy dining!