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Thursday, September 26, 2013

Rustic Tuna Salad with Artichokes on Gorgonzola Garlic Bread

Tuna Salad Ingredients

Serving size: About 3-4 cups

2 cans of tuna in water
15 grape tomatoes halved
1.5 TBSP minced garlic
1/4 cup chopped red onion
1/2 cup celery
1/2 cup shredded cheddar cheese
1 artichoke heart chopped (or four quarter pieces if you buy the pre-cut jarred artichokes)
1 TBSP capers (if they are larger capers, cut them in half)
1/2 cup Hellman's Creamy Balsamic mayo
Dill, Parsley, Oregano, Salt, and Pepper (use however much you desire - I used about a teaspoon of Dill, Parsley, and Oregano and a small amount of salt and pepper)

Directions for the Tuna Salad

1.  Combine all ingredients in a medium sized bowl and mix together well.  

2.  Spread mixture onto slices of bread to make a sandwich or to eat open-faced.  I spread the tuna salad on Gorgonzola Garlic bread.  I got the recipe for this bread at Thibeault's Table ( ).  The only difference is that I used a larger loaf so that I would have larger bread slices.  The combination of tuna salad and a hint of Gorgonzola was incredible and very rich!

Rustic Caprese Salad

Ever since I traveled to Italy and had a caprese salad in a restaurant in Florence, I have loved the fresh tomato, mozzarella, and basil combo.  Below is a recipe for my version of the caprese salad.  I hope you enjoy!


Serving size: 1 caprese salad

1 sliced vine ripe tomato
2-3 slices of mozzarella cheese
1 TBSP minced garlic (I used jarred garlic)
3 whole wheat toasted english muffin halves
Fresh basil leaves
Olive oil
Balsamic vinegar 


1.  Toast your english muffin halves and slice your tomato horizontally into about 5-6 slices.
2.  Cut or tear the mozzarella slices into fourths
3. Layer the tomato slices, mozzarella, and toasted english muffin halves as shown in the pictures
4.  Take a basting brush and dip it into the jar of minced garlic.  Spread the minced garlic all over the tomato, mozzarella, and muffin halves.  You may also garnish the sides of the plate with a little minced garlic if you would like.  If you used fresh garlic, sprinkle it all over the tomato, mozzarella, and muffin halves. 
5.  Tear apart the fresh basil leaves into smaller pieces and sprinkle on top of the salad.
6.  Put a few splatters of the olive oil on the plate next to the salad.
7.  Pour desirable amount of balsamic vinegar on the salad and on the sides.  ENJOY!

Friday, September 20, 2013

Pimento Cheese and Ham Melt Recipe


Servings:  1 sandwich

2-3 TBSP pimento cheese (I used store bought pimento cheese but feel free to make your own!)
2-3 slices of cooked ham
1/3 cup swiss cheese
1 TBSP Hellman's Creamy Balsamic Mayo (you can use whatever type of mayo you prefer)
1/2  TBSP butter
1 whole wheat English muffin

*Optional:  Banana pepper rings
                Bread and butter pickle slices


The accompanying photos to this recipe show 2 sandwiches being made: one with the regular ingredients and one with the optional ingredients.

(1) Spread butter on the outsides of both halves of the english muffin in order to prevent the english muffin from sticking to the skillet and to add a little more flavor to the bread.

(2) Spread the mayo on the insides of both halves of the english muffin.

(3) On the inside of the bottom half of the english muffin, spread pimento cheese.

(4) Place the slices of ham on top of the pimento cheese.  Put the optional ingredients on top of the ham.  

(5) Sprinkle the pimento cheese on top of the ham.

(6) Put the other half of the english muffin on top of the swiss cheese and transfer sandwich over to your skillet.  There is no need to spray the skillet with cooking spray since you coated the outsides of your bread with butter.  Cook the sandwiches over medium-high heat and flip when the bottom side is a golden brown.

(7) When both outside halves of the muffin are golden brown, remove sandwich from skillet and enjoy!

Pimento Cheese and Ham Melt with Optional Ingredients
Pimento Cheese and Ham Melt 

Mini Savory Pie Recipe

I found the base of this recipe on Betty Crocker's website:

The above link to Betty Crocker's website gives you tips and details on how to make mini chicken pot pies using Bisquick.  Using their tips and base recipe, I created my own mini pies with a unique filling.
For all of my recipes feel free to use either store bought pre-prepared items or prepare the items yourself.  For example, I sometimes use pre-cooked meat or pre-prepared sauce or spread.  Feel free to make your own sauces or spreads or prepare your own meats. 

This recipe worked out really well and was delicious! My husband said that it is one of his favorite things I have made for him!  Hope you enjoy!


Serving: 10-12 mini pies

For the pie fillings:

2 TBSP cooking oil
1 TBSP minced garlic
1 small bunch of chives (see photo below)
2-3 TBSP chopped pimentos 
1/3 cup chopped onion
1 cup celery
1-2 cups shredded cheddar cheese
1-2 cups cooked chopped ham
1 cup cooked chopped boneless skinless chicken breast
Salt, pepper, poultry seasoning (use whatever amount you prefer)

For the Bisquick mix:

1/2 cup Bisquick mix
1/2 cup milk
2 eggs

For the cheese topping:

1.5 cups shredded Swiss cheese
1 TSP thyme
1 TSP garlic powder
1 TSP olive oil
Salt and pepper to taste


Small bundle of chives


(1) Preheat oven to 375º and spray a regular muffin pan with cooking spray or use a nonstick muffin pan. Heat oil in a medium skillet and cook chopped onions on a medium setting until they start to become translucent.  Add the chives, celery, pimentos, garlic, salt, pepper, and poultry seasoning and cook for an additional 5-8 minutes.  When the celery starts to become translucent and the mixture seems blended well, add the cooked chopped ham and boneless chicken pieces to the mixture and cook for an additional 2-3 minutes.  Make sure you stir continuously. 

(2) Remove the skillet from the heated stove and allow to cool for 5 minutes.  Next, add the mixture to a mixing bowl and stir in cheddar cheese.

(3) Thoroughly mix together your bisquick ingredients (bisquick, milk, and eggs) and set aside.

(4) Take your nonstick muffin pan and add 1 TBSP of bisquick mix to each cup.  Next, add 1/3 cup of your savory mixture to each cup and then top with another 1 TBSP of bisquick mix. 

**Optional:  I mixed each 1/3 cup of mixture with 1 TSP of sauce to add a little extra flavor.  I used 1000 island dressing, BBQ sauce, Hellman's Balsamic Mayo, and Ranch dressing.  If you decide to do this, take your 1/3 cup of mixture and mix it together with 1 TSP of your sauce of choice before putting it into the muffin pan cup.  Adding this extra step really did make the flavor more bold and each mini pie more interesting!

(5) Place in the oven and cook for about 30 minutes or until the tops of the muffins are golden brown.  You can use the toothpick check to see if the muffin is done by inserting a toothpick into the center of a muffin and seeing if it comes out clean.  However, for this recipe I preferred my pies to have a little gooeyness so I just watched the pies closely until the tops began turning golden brown and the mixture was not bubbling near as much.  While the pies are in the oven, prepare your cheese topping by mixing together the swiss cheese, thyme, garlic powder, pepper, and olive oil in a small bowl.  When the pies begin turning a golden brown and are only a few minutes from being done, take the muffin pan out, add the cheese topping to each pie, and put back in the oven until the cheese is melted.

(6) Remove the muffin pan from the oven once the cheese is melted.  Allow the muffins to cool for five minutes.  Remove the muffins with a knife and place them on a cooling rack for an additional 10 minutes.  Then...Enjoy!!
Mini Savory Pies
Mini Savory Pies
Mini Savory Pies

Mini Savory Pies

Wednesday, September 18, 2013

Tangy Turkey and Roast Beef Sandwich with Smoky Island Sauce Recipe

Ingredients for Tangy Turkey and Roast Beef Sandwich Recipe:

Servings: 1 sandwich

2-3 slices of turkey
2-3 slices of roast beef
1-2 slices of tomato seasoned with salt and pepper
1/3 cup shredded sharp cheddar cheese
1 whole wheat english muffin

*Optional:  banana pepper rings
                  bread and butter pickle slices


          1. Preheat oven to 360º
          2. Toast bottom half of english muffin (set aside the top half)
          3. Layer the turkey, roast beef, seasoned tomatoes, and optional ingredients on lower toasted half of muffin
          4. Sprinkle cheese on top
          5. Place in preheated oven and cook until cheese is melted
          6. Toast top half of muffin while your sandwich is in the oven
          7. Prepare your sauce of choice (see below for Smoky Island Sauce Recipe)
          8. Remove sandwich from oven, spread sauce on top half of english muffin, place on sandwich....and ENJOY!

Ingredients for Smoky Island Sauce:

Servings: 1/3 cup sauce

1 (heaping) TBSP of Hellman's Creamy Balsamic Mayo®
1 TSP 1000 Island Dressing
1/2 TSP of BBQ sauce
1/2 TSP minced garlic
1/4 TSP chopped chives
1/4 TSP chopped green onion
1/4 TSP hot sauce

1.   Thoroughly mix together all ingredients in a small bowl
2. If adding to sandwich, spread sauce on sandwich half and voila!

....Finished Product....

© Kate's Rustic Bohemian Realm