Dessert Delight

Dessert Delight

Paula and Bobby Dean's Goulosh

Ingredients Add to grocery list

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3   bay leaves
2 tablespoons Italian seasoning
2   (15-ounce) cans diced tomatoes
2   (15-ounce) cans tomato sauce
3 cup water
3   cloves garlic, chopped
2   large onion, chopped
2 lbs lean ground beef
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked


In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad

Rosemary Garlic Chicken Quarters (slow cooker)

Rosemary Garlic Chicken Quarters

3 carrots or celery ribs
5 lb chicken leg quarters
2 tbsp chopped fresh rosemary
2 tsp. Spanish paprika
2 1/2 tsp kosher salt, divided
1 1/4 freshly ground black pepper, divided
12 garlic cloves, sliced
3  Tbsp. olive oil
1/2 cup chicken broth
2 lb. fingerling Yukon gold potatoes, halved
1 tsp. olive oil
Garnish: fresh rosemary
  • Place carrots or celery in a single layer in a 5 qt. slow cooker.
  • Remove skin from chicken, and trim fat. Stir together rosemary, spanish paprika, 1 1/2 tsp salt, and 1 tsp pepper. Rub mixture over chicken.
  • Saute garlic in 3 tablespoon hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserved oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving dripping in skillet. Repeat with remaining chicken.
  • Add broth and garlic to reserved drippings in skillet, and cook 1 minutes, stirring to loosen particles from bottom of skillet pour over chicken in slow cooker. Cover and cook on High 2 hours.
  • Toss potatoes with 1 tsp oil and remaining 1 tsp salt and 1/4 tsp pepper; add to slow cooker. Cover and cook 2 more hours.
  • Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wine mesh strainer into a bowl; skim fat from juices. Serve immediately.

Rocky Road Cake

Spinach Casserole

This is recipe is from my new cook book Goose Berry patch 101 Cozy Casseroles.  This recipe is from Kay Daugherty of Collinsville, MS

2 10-oz pkgs. frozen chopped spinach, thawed and drained
salt and pepper to taste
10 3/4 oz. can cream of mushroom soup
8-0z, container sour cream
3/4 cup frozen chopped pepper, onion celery mix
1/2 sleeve round buttery crackers (ritz) crushed
3 eggs, beaten
2 cups shredded Cheddar cheese, divided

Place spinach in a large bowl; season with salt and pepper.  Combine remaining ingredients, reserving 1/2 cup cheese.   Pour mixture into a lightly greased 2 quart casserole dish.  Bake, uncovered at 350 degrees for 45 minutes, or until center is  set.

Top with remaining cheese.  Bake for an additional 10 minutes, or until cheese is melted. Serves 8 to 10.

Hummingbird Cake

This cake is one of the most requested desserts at Art Smith's Chicago restaurant, Table Fifty-Two.

Servings: Serves 12
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups chopped ripe bananas
  • 1 cup drained crushed pineapple
  • 1 cup vegetable oil
  • 2 large eggs , beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (4 ounces) finely chopped pecans
  • 8 ounces cream cheese , at room temperature
  • 1/2 cup (1 stick) butter , at room temperature
  • 1 pound confectioners' sugar (about 4 1/2 cups sifted)
  • 1 teaspoon vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

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Take Your Pick

You know that fruits and vegetables are an important part of a well balanced diet. But which form? canned, fresh or frozen. Which packs the biggest nutritional punch? Most people would answer fresh, and this is true, if you're picking from your own backyard or purchasing produce that is native to your area from a local farmer's market. But, if you are purchasing from a grocery-store chain or buying produce that is not currently in season, the fruits and vegetables have likely traveled across country (or farther) to arrive in your produce section.  When vegetables travel great distances, they are exposed to extreme temperatures which release their key nutrients, like vitamins A and C.  Often, these vegetables also have been harvested before they are ripe (before the vitamins and nutrients have a chance to fully develop within the vegetable).

If you can't find fresh vegetables or are looking for produce that is not in season, frozen is a good alternative. Frozen vegetables are picked at the peak of ripeness, then blanched and flash-frozen to remove bacteria and lock in their essential vitamins and nutrients.  The faster they are frozen after picking, the more nutrients they will retain. Plus, while fresh veggies have a lifespan of only a week to two at best, frozen veggies can last much longer in the safety of your freezer. For the most nutritious frozen fruits and veggies, select varieties prepared with little or no added salt, sugar or syrup and avoid choices with breading and sauces.

Canned vegetables can lose some of their vitamin C in the heating process during canning but when they are handled and canned quickly, much like frozen foods, the majority of nutrients are locked in and retained. If you opt for canned, do not purchase or use cans with dents, cracks, rust, punctures, or bulges, these are signs that the food inside could be unsafe. Immediately discard a canned product if it shows signs of swelling or it there's leaking from the can.

Country Ham Steak with Red Eyed Gravy

Ingredients Add to grocery list
1   beef bouillon cube (optional)
2 tablespoon butter
1/4 cup water
1/2 cup coffee
1   3-pound Country Ham, store bought (sliced)

Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.

Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits or mash potatoes.

Chopped Veggie Salad with Watermelon and Feta Cheese

Recipe and picture from Bonappeti


  • 1 pound Campari or plum tomatoes, diced, drained
  • 1 1/2 cup diced seeded watermelon
  • 1 large green bell pepper, seeded, cut into 1/3-inch cubes
  • 1 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
  • 1/2 cup very thinly sliced radishes
  • 3 tablespoons olive oil, divided
  • 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
  • 2 green onions, chopped, divided
  • 1/4 cup thinly sliced fresh mint leaves, divided
  • 1/2 cup plain Greek-style yogurt
  • 1 teaspoon dried oregano

  • Preparation
  • Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not overmix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at To see more recipes like this one, check out our Summer Salads Slideshow.

    Ingredient tip: Campari tomatoes are about the size and shape of golf balls. They're sold on the vine, and they're available at many supermarkets.

    Rozanne Gold is the author of Cooking 1-2-3 and Kids Cook 1-2-3.

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    Wild Mahi Fish Tacos

    This recipe comes from HEB that I had the other day and adored. So healthy, good for you and yummy.

    recipe is for (4 people)

    4 Mahi Fish steaks
    2 cups Dole Classic Coleslaw
    1 container of 3  oz Cilantro Cotija or Creamy Avocado
    Corn Tortillas
    Optional Toppings Fresh Avocado slices, guacamole, black beans, shredded cheese

    1. Thaw fish in refrigerator overnight. Lightly salt and pepper fish or you can use slap ya mamma seasoning or lemon pepper.

    2. Bake at 450 on a foil lined pan for 10 minutes per inch of thickness. Remove from oven when internal temperature reaches 150 degrees. Or you can pan fry with olive oil or a few tablespoons of butter.

    3. While fish is baking, toast tortillas in a hot, dry skillet or microwave briefly to soften.

    4. Remove cooked fish from pan and gently break into bite-size chunks with a fork.

    5. Place a portion of cooked fish in each warm tortilla.  Top with coleslaw and sauce.

    Tilapia in Brown Butter sauce with Capers

    Recipe from Yummy!

    2 medium-sized tilapia
          fillets (about 80 grams per fillet)
    sea salt and ground black pepper to taste
    2 tablespoons all-purpose flour
    2 tablespoons olive oil for pan-frying
    4 tablespoons unsalted butter
    1 lemon, peeled and segmented (see tip below)
    2 teaspoons capers, drained
    2 teaspoons flat-leaf parsley, coarsely chopped
    1 lemon wedge, seeded
    lemon zest sliced into strips (optional)

     Season tilapia fillets with salt and pepper, then dredge  in flour.

    2  Heat olive oil in a large skillet over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2 minutes on each side, turning only once. Transfer to a plate and keep warm.

     In a small saucepan, add butter and swirl until butter is deep brown and you begin to smell a nutty aroma. The flavor comes from the caramelization of the milk solids in the butter. This happens really fast, so be careful not to burn the butter. (If it turns black, it’s already burned.)

    4  Once the butter is nice and brown, take the pan off  the heat and toss in lemon segments. The acid of the lemon stops the butter from cooking. Add capers and swirl to combine.

     Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley, lemon zest, and lemon wedges. Serve immediately.

    How to make lemon segments: Use a knife to peel the lemon by cutting the pith away. Remove the segments by slicing between the membranes. For a visual guide, click here.

    Photography by Aldwin Aspillera | Prop Styling by Zee Castro-Talampas

    Slow Cooker White Lasagna

    Recipe from Pillsbury!!!


    lb bulk Italian sausage
    bags (14.4 oz each) frozen bell pepper and onion stir-fry, thawed and well drained
    cans (18 oz each) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
    uncooked lasagna noodles
    cups shredded Italian cheese blend (12 oz)

    Garnishes, If Desired

    Chopped fresh basil or parsley
    • 1In 12-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in vegetables and cooking sauce.
    • 2Spray 4-quart slow cooker with cooking spray. Spoon 1 1/2 cups of the sausage mixture into slow cooker; top with 4 noodles, broken into pieces to fit. Sprinkle with 3/4 cup of the cheese. Repeat layers two more times--except do not top with remaining 1 1/2 cups of cheese. (Refrigerate remaining cheese while lasagna cooks.) Top noodles evenly with remaining sausage mixture, completely covering noodles.
    • 3Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 1/2 cups cheese. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle with basil. Cut into pieces, or spoon out to serve.

    Green and White Pizza

    • 5 oz fresh (or frozen, defrosted) baby spinach
    • Salt and pepper to taste
    • 2 Tbs water
    • 1 cup part-skim ricotta
    • 1/2 tsp garlic powder
    • 2 mini-pizza crusts (such as Boboli)
    • 1/2 cup shredded reduced-fat mozzarella
    • 2 Tbs grated parmesan
    • 1 Tbs olive oil
    1. Heat oven to 450 degrees. Put spinach in a microwave-proof casserole dish. Season to taste, and sprinkle with water. Cover with plastic wrap, and pierce to vent. Cook on high for two minutes. Drain cooked spinach well.
    2. Mix ricotta and garlic powder in a small bowl. Place the pizza crusts on an ungreased baking sheet. Spread half the ricotta mixture on each pizza crust. Top each pizza with cooked spinach, mozzarella, and parmesan. Drizzle with olive oil.
    3. Bake for 10 minutes, or until the cheese is melted. Cool slightly and cut each pizza in half to serve.
    Kid-Friendly RecipeHow kids can help: Sprinkle water on spinach; mix ricotta and garlic powder; put topping on the pizza.
    Per serving: 352 calories, 13 g fat (4 g saturated), 637 mg sodium, 24 mg cholesterol

    Ninfa's Green Sauce

    Ninfa’s Green sauce is popular in many Mexican Restaurants down here in Houston. Ninfa’s was one of the first restaurants to serve this sauce. Ninfa’s Green Sauce is a creamy sauce with a touch of heat. Don’t miss trying out the Ninfa’s Green Sauce. You get it when you get your salsa and chips before your meal.
    Ninfa's Green Sauce

    Ninfa’s Green Sauce

    Ninfa's Green Sauce

    • Author: 
    • Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, copyKat Recipes, Dips/Sauces
    • Prep time: 10 minutes
    • Cook time: 10 minutes
    • Serves: 1
    Ninfa's Green Sauce
    This sauce is very tasty! It makes a wonderful change from salsa!


    • 3 medium Avocados
    • 3 medium Green Tomatoes
    • 4 fresh Tomatillos (find in your specialty fresh produce section of a grocery store)
    • 3 cloves Garlic
    • 2-3 Sprigs Cilantro
    • 1-2 Jalapenos
    • 1 1/2 cup Sour Cream
    • Salt to Taste


    Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth.

    Creamy Herb Polenta

    9 cups water
    1 tablespoon salt, plus extra for seasoning
    2 1/2 cups yellow cornmeal or polenta
    1 1/2 cups freshly grated Parmesan
    1 1/2 cups whole milk, at room temperature
    10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
    1/3 cup chopped fresh flat-leaf parsley
    Freshly ground black pepper

    Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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    Breakfast Sausage Surprise

    package (12 oz) bulk chorizo or spicy pork sausage
    cup chopped onion
    cup chopped bell pepper (any color)
    cup whipping cream
    cups shredded pepper Jack or Mexican cheese blend (8 oz)
    teaspoon red pepper flakes
    can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
    tablespoon vegetable oil
    • 1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
    • 2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
    • 3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
    • 4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

    Expert Tips

    Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.
    This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

    Salmon Patties

    Speedy Salmon Patties Recipe

    2 Cans of  Pink Salmon (without bones)
    2 eggs (whipped)
    2 sleeves of saltine crackers (I put them in a large baggie and roll with a rolling pin until finely smashed)
    1 small onion finely chopped
    dill (optional)
    flour (1 cup)
    salt and pepper - to taste
    1/4 cup canola oil

    Mix all the above together except for the flour.  When well blended, form into a pattie and dip each pattie in the flour and fry in a frying pan with about 1/4 cup of canola oil until each side is golden brown.

    Squeeze lemon juice over the top or serve with tarter sauce. Enjoy!

    Lemon Poppy Seed Angel Cake

    This recipe comes from the Diabetic Living magazine that I subscribe to. It is loaded with wonderful lemon flavor, light and fluffy.

    12 egg whites (1 1/2 cups)
    1 teaspoon cream of tartar
    1/2 cup sugar
    2 tablespoons poppy seeds
    1 teaspoon finely shredded lemon peel
    2 teaspoons lemon juice
    1/2 teaspoon vanilla
    1/4 teaspoon yellow food coloring
    1 cup cake flour
    1/2 cup sugar

    Lemon Glaze recipe:

    In a small bowl combine 1 cup powdered sugar, 2 teaspoons finely shredded lemon peel and 2 tablespoons lemon juice. Whisk until smooth.

    Preheat oven to 350 degrees. In a large bowl combine egg whites and cream of tartar.  Beat with an electric mixer on medium high speed 1 to 2 minutes or until frothy.  Reduce speed to medium; gradually add 1/2 cup of sugar.  Increase speed to medium high; beat egg whites until soft peaks form (tip curl).  Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring.  Beat 2 minutes more.

    In a separate bowl sift together cake flour and 1/2 cup sugar.  Using a rubber spatula, gently fold one fourth of the flour mixture into the egg whites.  Repeat, three times, folding in remaining flour mixture one-fourth at a time.

    Pour cake batter into a ungreesed 10-inch tube pan.  Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched.  Immediately invert cake in pan cool completely.  Loosen sides of cake from pan; remove cake from pan.  Just before serving; pour lemon glaze over cake. If desired, serve with dollops of thawed shipped dessert topping and additionally finely shredded lemon peel.

    Vegetable Lasagna

    This is another recipe from The Best of Cooking Light 2013.

    Most white sauces rely purely on cream.  Ours is based on fat free broth.  We add just a bit of heavy cream and an egg to give it a silky texture.


    3 large shallots, peeled and cut into 1/2 inch thick slices
    2 pounds baby pattypan squash
    3 tablespoons olive oil, divided
    3/4 teaspoon kosher salt, divided
    3/4 teaspoon black pepper, divided
    2 pints cherry tomatoes
    1/4 cup chopped fresh basil
    2 tablespoons chopped fresh chives
    2 tablespoons minced fresh garlic


    3 1/2 cups vegetable broth or fat free, lower sodium chicken broth
    5 tablespoons all purpose flour
    1/4 cup heavy whipping cream
    1 1/2 tablespoon Dijon mustard
    1 large egg, lightly beaten
    cooking spray
    9 cooked lasagna noodles
    1.5 ounces grated fresh Parmigiana-Reggiano cheese (about 1/3 cup)
    3 ounces fontina cheese, shredded (about 3/4 cup)
    2 tablespoon's torn fresh basil.

    To prepare vegetables, place a small metal roasting pan in oven, Preheat oven to 450 degrees.

    Toss Shallots and squash with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange vegetables in preheated pan; bake at 450 for 30 minutes, stirring once.

    Preheat broiler to high.

    Place tomatoes in a roasting pan; broil 10 minutes or until blistered.  Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.

    Reduce oven temperature to 350.

    To prepare sauce, heat a small saucepan over medium heat.  Add remaining 1 tablespoon oil; swirl to coat pan.  Combine broth and flour, stirring with a whisk; add mixture to oil.  Bring to a simmer stirring constantly with a whisk.  Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly.  Remove from heat; let stand 5 minutes.  Place egg in a small bowl; slowly add 1 1/2 cup sauce to egg, stirring constantly.  Return sauce to pan.

    Spread 1/2 cup sauce in bottom of a broiler safe 13x9 inch glass or ceramic baking dish coated with cooking spray.  Arrange 3 lasagna noodles.   Sprinkle with half of Parmigiana-Re
    Repeat layers with remaining noodles, squash mixture, and parmigiana reggiano, ending with noodles.   Pour remaining sauce over top; sprinkle with fontina.  Bake at 350 for 30 minutes or until bubly.

    Preheat broiler to high

    Broil 4 minutes or until lightly browned.  Sprinkle with 2 tablespoons of fresh basil.  Let stand 12 minutes.

    Snapper with Zucchini and Tomato

    Since my whole family love to fish this is a recipe that will please everyone and packed full of flavor.

    (pic and recipe from Best of Cooking Light 2013)

    4 teaspoon extra virgin olive oil divided
    1/2 teaspoon kosher salt, divided
    1/4 teaspoon freshly ground black pepper
    2 (6-ounce) snapper fillets
    2 tablespoons dry white wine
    1 cup diced zucchini
    1 1/2 tablespoons minced shallots
    1 teaspoon chopped fresh oregano
    1 teaspoon grated lemon rind
    1 cup halved cherry tomatoes
    1 tablespoon chopped fresh basil
    2 teaspoons fresh lemon juice

    Heat a large nonstick skillet over medium-high heat.  Add 1 teaspoon oil to pan; swirl to coat.  Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish.  Add fish to pan; cook 3 minutes on each side or until desired degree of doness.  

    Remove fish from pan; keep warm.  Add wine; cook until liquid almost evaporates.  Add zucchini, shallots, oregano, lemon zest, 1 teaspoon oil, and 1/8 teaspoon salt; saute for 3 minutes or until zucchini is tender.

    Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoon oil, basil and juice; toss gently.  Serve with fish.

    Muffaletta Sandwich




    • 2 boule or Italian round loaves, about 9 inches, sesame seeds on top preferred
    • 1 pound thinly sliced aged provolone cheese
    • 1 pound thinly sliced mortadella
    • 1 pound thinly sliced genoa salami
    • 1 pound thinly sliced hot capicola  Or ham
    • Olive Salad, recipe follows


     Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.

    Olive Salad:

    • 1 cup oil-packed black olives, pitted
    • 1 cup green olives, pitted
    • 1/2 cup olive oil
    • 1/2 cup roasted red peppers, drained
    • 1/4 cup capers, drained
    • 1/4 cup red wine vinegar
    • 1 teaspoon crushed red pepper
    • 1 teaspoon sugar
    • Kosher salt and freshly ground black pepper

    Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.