Turkey or Chicken Club Sandwiches

  Turkey or Chicken Club Sandwiches

Hi everybody,

My smiley face is not in its place today because I'm deeply saddened. Before I get into my post...

I would like to send out my condolences to all those dealing with the terrible losses that hit the school of Sandy Hook Elementary in Connecticut. The tragic senseless killings are affecting us all. The killing of innocence little children is unimaginable, unthinkable, and unspeakable; yet it happens.  My thoughts and prayers are with those families, for their lives are forever changed, because they have experienced the unimaginable, the unthinkable, the unspeakable.

If you so happen to see a child nearby;
Show him or her some love, 
Give a child a hug today...
And pass the love along.     

Concluding, on to the recipe, this is a simple, basic, whatever you like on your club sandwich recipe. I used the two smaller Sourdough French Rolls  for the bread, but you can use whatever bread you like. Here's what I did...

Turkey or Chicken Club Sandwiches

Ingredients

Sourdough French Rolls or Bread of your choice
Turkey or Chicken; Deli Slices, I used Smoked Turkey Breast with Sun-dried Tomato
Shredded Lettuce (not shown)
Tomato Slices
Cheese Slices, your choice
Mayonnaise
Chives or Onion Slices
Guacamole, homemade or store-brought
Honey Mustard
Dill Pickle, slices
Salt & Pepper to taste (not shown)
Garlic & Herbs Butter, homemade or store-brought

Split rolls in half horizontally, butter halves with garlic butter and toast lightly.

In a small bowl mix together 2 tablespoon chopped chive and 1/4 cup mayonnaise.

Spread on the toasted sides of the breads along with honey mustard and guacamole.

Add turkey slices to one halve of the toasted bread along with lettuce and tomato, sprinkle with salt & pepper, if desired and top with cheese slices.

Place top halve over the cheese slices and serve with dill pickles slices.

This is my favorite way to eat my club sandwich, but this "recipe" can easily be adapted. 

ENJOY! Come again... 

Linked to:
Think Pink Sunday @ Flamingo Toes Get Your Party On 
Everyday Moms Meals  
Nifty Thrifty Sunday  
Miss Information: I Freakin' Did It Friday 
Foodie Fridays @ Designs By Gollum
Foodie Friday @ Simple Living 
The Better Baker Weekend Potluck
Six Sister's Stuff: Strut Your Stuff Saturday 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms   
Marvelous Mondays @ This Gal Cooks
The Chicken Chick: Clever Chicks Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes 
Flour Me With Love: Mix it up Monday!

White Acre Peas & Okra: Fond Memories

White Acre Peas & Okra

Hi everybody :)

If you've being following my blog from the beginning, you've heard me mentioning my mom a couple times. She would have been 73 this month. She lost her battle with breast cancer back in October 2004. Another milestone...when times like these roll around I cherish the fond memories of her and hold them tightly.

Today I'm sharing one of my fondness memories of her with you. Every Spring and Fall we would plant a garden. Sometimes we would spend hours working in it, just she and I. She love to planted peas, okra, corn, squash, collards, tomatoes, the list goes on and on. Whatever she plant, it just seem to thrive, she definitely was born with a green thumb. I inherited my green thumb for her too, not a year went by without me having a garden...although not as big as the ones we did together but a garden nevertheless.

I remember us shelling peas whenever harvest time rolls around. She would cook some of them to eat then and blanch and freeze the rest for later. I love being in the kitchen watching her cook. I picked up a lot of my cooking talents from her also. Which brings me to today recipe,  so lets get it started...

White Acre Peas & Okra

Ingredients

6 cups peas (I used frozen white acre peas)
1 pound smoked turkey meat: wings, drumstick, (cut into pieces) or tails ( I used turkey tails)
1 teaspoon Better than Bouillon Chicken Base, reduced sodium
Water; enough to cover the meat
Salt & Pepper to taste
2 tablespoon butter
1 1/2 cup okra (I used frozen)

Cook smoked turkey meat on simmer in a medium pot with enough water to cover until tender. (I cooked mine for 1 hour.)

Remove from heat, allow to cool enough to remove fat and bones from the meat and return to pot with the stock.

Meanwhile in the same pot with the turkey meat and stock add the peas, chicken base, salt,  pepper and butter. Cook, covered, on simmer until peas are tender. (I cooked mine for 40 minutes.) Remove from heat and add okra.

Gently press okra down into stock and cover with lid. (The heat from the pot will cook the okra.) Let sit for 5 minutes and serve.

Before I go, I want to leave you with a little word of advice; MAKE EVERY MOMENT COUNTS. I didn't know it at the time, but I know now...those moments with her were life timeless treasures and I'm so grateful I had the chance to experience them. Tell your family and friends that you love them, not only tell them but show them. The word;  love is a verb and requires action.

Here's to you, Mom.

ENJOY! Come again...

Linked to  
Tastetastic Thursday @ A Little Nosh
Full Plate Thursday @ Miz Helen's Country Cottage 
 The Mandatory Mooch Tasty Thursday 
Show Case Your Talent @ What's Cooking Love
Carole's Chatter: Peas or Green Beans Food Link Friday

Trina's Turkey Nachos

Trina's Turkey Nachos

Hi everybody. :)

My daughter is home from law school, so she's taking over the kitchen today. YES! One of her favorite things to make is Turkey Nachos. She on this heath kick about only eating  ground beef  that's over 89 percent lean or none at all. That stuff is EXPENSIVE so ground turkey it is. 

Turkey Nachos 
Ingredients: 
3 lbs. ground turkey

2 cans diced tomatoes , 2 -3 large tomatoes, diced

1 tsp. red pepper flakes
1 tsp. Accent
1 tsp. garlic powder
1 onion, chopped
1 package taco seasoning
1/2 cup water

Brown and drain the turkey in a skillet over medium heat. Add the remaining ingredients, cook mixture until onions are tender.