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Yearly Archives: 2016

Punjabi-Style Falafel

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Last night, my husband wanted some falafel for dinner. I know that it is a traditional Middle Eastern food but View more

Blackened Tilapia Open-Faced Sandwich

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For the past few weeks, I saw myself making lots of open-faced sandwich for our meal as we were constantly View more

Grits and Shrimps with Vegetables

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This is one of my favorite Southern dishes. I love grits cooked in any styles. It is one of the most popular and common View more

Crispy Fried Fish Fillet In Panang Sauce With Green and Red Bell Peppers

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This is one of my favorite dishes as it is simple and easy to prepare. You can make it spicy or mild to your View more

Matcha Swiss Roll with Red Beans

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Well, this is my third (I think) times making this cake. I could not say it is easy to make but for me it was View more

Chickpeas Hummus

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My husband loves any kinds of bean and garbanzo beans is one of his favorites. Well, he loves it cooked in any View more

Lamb Hunan Style

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I am not a fan for lamb but some of my family members love lamb and at time especially during the holiday I will cook View more

Organic Black Forest Ham and Handboiled Egg with Fruit Salad Open-Faced Sandwich

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This is an easy and quick sandwich to make if you are very hungry and no time to cook; and to me is one of the best ways.

 

 

Ingredients:

½ pound (Approx. 6 slices) Black Forest Ham slices or any deli meat of your choice, divided

3 slices Jewish Rye bread (Seeded/Seedless)

3 large hardboiled eggs, peeled and sliced

1 tablespoon organic mayonnaise, divided

1 tablespoon prepared Dijon mustard

3 slices Swiss cheese (optional)

 

Salad Garnish:

2 large white/yellow peaches, diced

2 large tomato, diced

1 tablespoon balsamic

2 tablespoons extra virgin olive oil

Salt and black pepper to taste

½ fresh lemon juice

 

3 sprigs fresh cilantro, coarsely chopped (optional)

1 stalk green onion, cleaned and chopped (optional)

 

Method:

Place all the ingredients for the salad garnish in a mixing bowl and mix to combine well. Set aside to marinade for 5-8 minutes.

Lightly toast the rye breads. Spread one teaspoon each mayonnaise and Dijon mustard evenly on the toast. If you do not like mustard, omit. Then lay two slices Black Forest ham on top of the sauce. Next, the sliced hardboiled eggs. If you like cheese, place the cheese before the egg slices.

Toss some salad mixture all over the open-faced sandwich. Top with some cilantro and green onions. Enjoy!

 

Steamed Mini BBQ Pork Biscuit Buns

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Last week, we invited some friends to come over to our humble home to join us for dinner. So make these View more

Chicken with Asparagus

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This is an dish easy to prep and cook. I personally love eating asparagus more than French beans. Well, you View more