Category Archives: Western

Fisherman’s Wharf Seafood Cioppino

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This is one of our favorite seafood stews. I always like to call this dish as soup because it is very soupy. It is View more

Black Forest Ham Sandwich

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There are many ways of making a sandwich with different types of bread. It can be filled with vegetables, roasted View more

Bacon Spam Potato Chowder

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During this time, I always make soups for my husband. Soups are also one of his favorite dishes. This soup is very View more

Spicy Spam Potato Chowder

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This is a very simple and quick soup to have during the Fall and Winter seasons. It is very hearty hot and spicy soup to 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

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

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!

 

French Baguette with Raisin and Cranberry Bread Pudding

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This dish was made because I had a day or two days old French baguette breads left. I decided to use them View more

Blueberry Cheesecake

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It was such a joy to see a 87 years old grandpa (Ta Ta in Thai) to Max, Daniel and Oliver still enjoying cheesecake. I am referring View more