Roasted Yukon Gold Potatoes and Peppers

Yukon Gold potatoes are creamy and wonderful for roasting! 

4 Yukon Gold Potatoes, Washed and Sliced into Wedges

1 Onion, Sliced

2 Bell Peppers, I used Yellow and Orange, Yellow, Orange and Red Bell Peppers are Sweet

2 Tablespoons Paprika

1/2 Teaspoon Oregano

2 Teaspoons Kosher Salt

1/2 Teaspoon Fresh Ground Pepper

3 Tablespoons Canola or Olive Oil

Cut washed potatoes into wedges...

Add the sliced Onions...

Add the peppers...

Add all of your spices, salt and pepper...

Add the oil... 

Toss with your hands... 

Spread he potatoes in a large sheet pan... 

Roast for 45 minutes... 

Caramel Banana Pecan Ice Cream Topper

I love warm sauces over some ice cold creamy ice cream.  This sauce literally takes about 5 minutes to make and is the most amazing thing you will ever put on ice cream!!!

1/2 Stick of Butter

1/2 Cup of Brown Sugar

1 Cup Pecans, Roughly Chopped

1 Teaspoon Vanilla 

1/2 Cup Heavy Cream

1 Banana, Chopped

Gently toast the pecans in a large skillet. 

Warm a heavy bottom pan and gently melt the butter.   

Never letting the pan get too hot add the brown sugar and cook for about 2 minutes.  Add the vanilla.  

Whisk in the heavy cream and cook for about 2 minutes.  

Add the Pecans and the Bananas.   

Serve hot over ice cream.  

Blueberry Lime Mojito

1 Cup Fresh Blueberries

1 Small Container of Frozen Limeade Concentrate

8 Fresh Mint Leaves

8 Oz Light Rum

8 Oz Triple Sec

Seltzer Water

Ice

In a tall glass combine 1/4 of the blueberries, 3 heaping tablespoons of the frozen limeade, and 2 mint leaves.  

Using a muddle stick mash the ingredients well.  

Add 2 oz tripe sec, and 2 oz rum.  Mix well.  Pour into a glass full of ice and top with seltzer water. ENJOY!!! 

Crunchy Marinated Radish Salad

Simple and delicious... 

9-12 Radishes

1 Red Onion

1/4 Cup Cilantro, Chopped

1 Teaspoon Sugar

1/4 Teaspoon Salt

1/4 Cup White Viengar 

Wash Radishes very well... 

Cut ends off...

Slice thinly... 

In a large bowl combine the Radish, and Onions... 

MMMmmm fresh Cilantro... 

Add the cilantro... 

Combine the sugar, salt and vinegar... 

Mix well... 

Cover and allow to rest in fridge for at least 1 hour... 

Pressed Turkey Cubano Sandwich

Okay... so this sandwich was inspired by a sandwich I entered into a food contest (cross your fingers for me) I love Cubano Sandwiches but the original is VERY high in calories and made with pork (which I don't eat).  I am not sure how many calories this version has but I know it is much less!

1 1/2 Pound Turkey Breast, Sliced into 4 Slices, and Pounded Thin

1/2 Teaspoon Oregano

1/2 Teaspoon Cumin

Salt & Pepper 

3 Tablespoons Canola Oil

4 Ciabata Rolls

8 Slices Swiss Cheese

4 Arugula Leaves

Dijon Mustard

Pepperoncini Peppers, Sliced

Roasted Red Peppers, Sliced

You need to divide the turkey breast to make 4 pieces... 

I put a large zip lock bag over the top and pound until about 1/4 of an inch thin

This is the brand of Pepperoncini and Roasted Red Peppers I used... 

Divide the Oregano, Cumin, Salt & Pepper onto the 4 slices of turkey... 

Heat the oil in a large skillet and place the turkey in the pan... 

Cook until brown on both sides... 2-3 minutes on both sides...

Slice your rolls...

Generously spread with Dijon Mustard... 

Place a Slice of Swiss Cheese on bottom half...

Follow by the Turkey Breast...

Slice the Pepperoncini's... 

Place on top of the Turkey...

Slice the Roasted Red Peppers... 

Add to top of the turkey... 

Place another slice of Swiss Cheese and then the Arugula...

This is what your sandwich should look like before it is pressed...

Place the sandwich in a large skillet...  

Place a flat plate over the top... 

Set your stove on to medium & put the heaviest pot you have on top... 

Press sandwich for 3 minutes on each side... 

Slice in half...