This is the best fluffy gluten free waffles recipe you’ll ever try. Fluffy gluten free waffles are delicious and easy to make. Add seasonal spices to make them festive and flavorful such as cinnamon or pumpkin pie spice. The best fluffy gluten free waffles Gluten free baking is always a challenge. Gluten free flours have improved greatly over the years making one to one substitutions far more attractive to the average baker. For this recipe I recommend the following flour mixes for the best flavor and texture. King Arthur all-purpose gluten free flour (multi-purpose flour) Namaste gluten free perfect flour blend A delicious gluten free breakfast How to achieve fluffy gluten free waffles Before you begin this recipe make sure you read through all the steps and directions. A key step to achieve fluffiness and great texture in the waffles is to separate the eggs and whip the egg whites into a stiff peak . This is a step many bakers will want to skip. But I ensure you, it is what will take your average gluten free waffle to a new level. You may not even notice a difference between gluten free and regular waffles in terms of flavor and texture. You will need a whisk (or a hand-held electric mixer) and a large mixing bowl to whip up the egg whites separately. Fluffy gluten free waffle batter We love waffles in our house. They make a great weekend brunch item. If you’d like to freeze the waffles you can. Allow them to cool completely, then store in an air-tight zip lock bag and freeze. My favorite way to serve these fluffy gluten free waffles is simply with maple syrup and butter, but fresh homemade blue berry sauce is also delicious. What you’ll need mixing bowls (2 large and 3 small) rubber spatula whisk or electric hand-held mixer waffle iron 1 1/2 cups all-purpose gluten free flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt 1 tbsp granulated sugar 1 tbsp neutral oil or melted butter 3/4 cup milk 4 large eggs, separate the yolks from the whites (set aside both for the recipe) 1 tsp vanilla extract optional seasonal spices (1 tsp cinnamon or 1 tsp pumpkin pie spice) Instructions Pre-heat the waffle iron. In a large mixing bowl, combine all the dry ingredients (flour, baking powder, baking soda, salt, sugar and optional spices). Lightly whisk the ingredients together. In a small mixing bowl, mix together the milk, oil (or melted butter), vanilla extract and egg yolks. In a separate large mixing bowl, whisk the egg whites. Whisk (or use a hand-held mixer) until stiff peaks form. (It almost resembles whipped cream topping at this point). Add the wet ingredients from the small mixing bowl (milk, oil, vanilla, egg yolks) to the dry ingredients. Blend together with a rubber spatula. Finally, slowly fold in the egg whites into the batter. Slowly incorporate the egg whites so the batter remains light and fluffy. Spray the waffle iron with non-stick cooking spray. Follow the waffle iron cooking instructions and cook about 3 minutes per side. (Usually about 3/4 cup of batter per waffle). Each waffle iron varies a little. Serve hot. Fluffy gluten free waffle stack I hope you enjoy these fluffy gluten free waffles as much as we do! Leave me a comment. Scroll down for the recipe card if you’d like to print out the recipe. Happy cooking, Michelle Fluffy gluten free waffles This is the best fluffy gluten free waffles recipe you’ll ever try. Fluffy gluten free waffles are delicious and easy to make. Prep Time 20 mins Cook Time 7 mins Total Time 27 mins Course: Breakfast Cuisine: American Keyword: waffles Servings: 4 people Author: Michelle Ingredients 1 1/2 cups all-purpose gluten free flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt 1 tbsp granulated sugar 1 tbsp neutral oil or melted butter 3/4 cup milk 4 large eggs separate the yolks from the whites (set aside both for the recipe) 1 tsp vanilla extract optional seasonal spices (1 tsp cinnamon or 1 tsp pumpkin pie spice) Instructions Pre-heat the waffle iron. In a large mixing bowl, combine all the dry ingredients (flour, baking powder, baking soda, salt, sugar and optional spices). Lightly whisk the ingredients together. In a small mixing bowl, mix together the milk, oil (or melted butter), vanilla extract and egg yolks. In a separate large mixing bowl, whisk the egg whites. Whisk (or use a hand-held mixer) until stiff peaks form. (It almost resembles whipped cream topping at this point). Add the wet ingredients from the small mixing bowl (milk, oil, vanilla, egg yolks) to the dry ingredients. Blend together with a rubber spatula. Finally, slowly fold in the egg whites into the batter. Slowly incorporate the egg whites so the batter remains light and fluffy. Spray the waffle iron with non-stick cooking spray. Follow the waffle iron cooking instructions and cook about 3 minutes per side. (Usually about 3/4 cup of batter per waffle). Each waffle iron varies a little. Serve hot. Notes Equipment you’ll use: mixing bowls (2 large and 3 small), rubber spatula, whisk or electric hand-held mixer. Waffle iron. #waffles

Chicken and harvest apple wraps incorporate the spicy flavors of fall in a healthy wrap. Chicken and harvest apple wraps are flavored with a harvest apple vinaigrette with a hint of cinnamon. These wraps make a delicious lunch or an easy week night meal when served with a delicious fall soup like butternut squash with ginger and nutmeg or 10-minute tomato soup . Chicken and harvest apple wraps I love wraps and I love a classic chicken salad sandwich or wrap. These chicken and harvest apple wraps are a twist on that classic chicken salad without the heavy calorie laden mayo. The light apple vinaigrette with a hint of cinnamon is a delicious dressing for any fall salad. It pairs deliciously with cooked chicken, veggies, Craisins, sliced almonds and green apple. I found this harvest apple vinaigrette by Private Collection at my local QFC (Kroger stores). Harvest apple vinaigrette This harvest apple vinaigrette was a great fall find. I’ve enjoyed it on green salads dressed up with fall flavors like pears, apples, dried cranberries and spicy pecans. I like serving a small portion on the side with the wraps for dipping. Chicken and harvest apple salad What you’ll need To make this chicken and harvest apple wrap you’ll need the following ingredients: 2 cups cooked chicken, cubed 1 small green apple, chopped 1/4 cup Craisins or dried cranberries 1/4 cup sliced almonds or walnuts 2 cups classic coleslaw mix (plain green cabbage and carrots shredded) 1 large rib of celery, chopped 1 tbsp sweet onion, diced 3 tbsp harvest apple vinaigrette by Private Collection salt and pepper to taste burrito sized flour tortillas or wraps of your choice Wraps are a great way to use up any left over chicken. You can use a couple of grilled chicken breasts seasoned simply with salt and pepper or one of my all time favorites ~ left over rotisserie chicken. Since the amount of seasoning and salt will vary depending on the kind of chicken you are using, once you combine all the ingredients into a bowl and dress it up taste it. Adjust the seasoning as necessary. You may need a little more salt and pepper or dressing as you prefer. Making chicken and harvest apple wraps Directions Making the wraps is very easy. Use a burrito sized flour tortilla or your favorite kind of wrap. Spoon out a 1/4 of the chicken and harvest apple salad in the middle of the tortilla. I simply fold in two opposite sides and begin to roll the wrap up. Tuck in the ends of the wrap. Slice it in half and serve. Serve with a green salad and extra dressing on the side. Combine all the ingredients into a large salad bowl. Toss with 3 tbsp of harvest apple vinaigrette. Taste and then adjust the salt, pepper and additional vinaigrette as needed. Lay out one fourth portion in the middle of a flour tortilla. Fold in two sides of the wrap and begin rolling. Tuck in the ends of the wrap. Slice the wrap in half and serve with extra dressing on the side for dipping. Repeat the process for the other three wraps. Chicken and harvest apple wraps make a delicious lunch I use a classic coleslaw mix of cabbage and carrots in this wrap for the veggies. If you don’t like cabbage no worries. You can substitute this veggie mix with mixed salad greens of your choice. It will still taste great. I love a little extra crunch from the sweet tart apple and celery. The dried cranberries add a burst of sweetness and texture as well. It is all married together with the warm notes of cinnamon in the harvest apple vinaigrette. I hope you enjoy this recipe. Please leave me a comment below if you tried it. Happy cooking, Michelle Chicken and harvest apple wraps Chicken and harvest apple wraps are flavored with a harvest apple vinaigrette with a hint of cinnamon. Prep Time 10 mins Cook Time 5 mins Total Time 15 mins Course: Lunch Cuisine: American Keyword: apple, chicken, wrap Servings: 4 people Ingredients 2 cups cooked chicken cubed 1 small green apple chopped 1/4 cup Craisins or dried cranberries 1/4 cup sliced almonds or walnuts 2 cups classic coleslaw mix (plain green cabbage and carrots shredded) 1 large rib of celery chopped 1 tbsp sweet onion diced 3 tbsp harvest apple vinaigrette by Private Collection salt and pepper to taste burrito sized flour tortillas or wraps of your choice Instructions Combine all the ingredients (except wraps) into a large salad bowl. Toss with 3 tbsp of harvest apple vinaigrette. Taste and then adjust the salt, pepper and additional vinaigrette as needed. Lay out one fourth portion in the middle of a flour tortilla. Fold in two sides of the wrap and begin rolling. Tuck in the ends of the wrap. Slice the wrap in half and serve with extra dressing on the side for dipping. Repeat the process for the other three wraps. Notes Harvest apple vinaigrette with a hint of cinnamon is by Private Collection and available at Kroger stores. #apple #chicken

Michelle’s baked home fries are crispy potatoes baked in the oven in extra virgin olive oil and a mix of spices. I serve these crispy little potatoes with steak for dinner or eggs for breakfast. My favorite condiment to serve them with is HP sauce or garlic mayo. Heart healthy baked home fries Michelle’s baked home fries are a quick and easy potato side dish. These tasty potato morsels are versatile and reheat very well. So, if you have left-overs, there are many ways to use them up. You can even pop them into a veggie frittata like this healthy Mediterranean vegetable frittata . Yukon gold potatoes cut into wedges I prefer to use Yukon gold or red potatoes and leave the skins on for this recipe. I prefer the texture, flavor and the way the potatoes crisp up with the skins left on. That being said, if you don’t like potato skins, there is no reason why you can’t still prepare this recipe exactly the same, just without the skins. Spices used in Michelle’s baked home fries I select a good quality mild extra virgin olive oil for roasting these baked home fries. Extra virgin olive oil is a heart healthy choice and offers a nice mild flavor that compliments the herbs and spices. Michelle’s baked home fries are seasoned with a mix of spices including fine Mediterranean sea salt, dried parsley, onion powder, garlic powder, paprika and black pepper. I recommend finishing the baked home fries with fresh chopped scallions for an extra boost of fresh flavor and texture. Baked home fries served with HP sauce Are you familiar with HP sauce? It’s the famous House of Parliament sauce. It has a little spicy kick and isn’t quite ketchup nor quite BBQ sauce. It falls somewhere more along the lines of steak sauce. I love it with these baked home fries or a nice grilled steak. You’ll find it either in the international section or the condiment section of your local grocery store if you are shopping in Washington. I don’t usually talk much about the past in my recipe blog, but my baked home fries are inspired by a café I used to frequent when I was a young adult in Canada. It was across the street from the police station where I worked one summer and everyone could not get enough of their home fries. They used to serve them piping hot, with the chopped scallions and HP sauce on the side. I’m pretty sure they deep fried their home fries as most restaurants would. So, these are a slightly healthier version. A great memory. Baked home fries on a large jelly roll pan In the instructions below you’ll notice I start off at a slightly lower temperature for most of the bake. The reason for this is because olive oil is a delicate oil. It burns quickly at high temperatures and can leave a bitter flavor behind. I bump up the temperature of the oven for the last 10 minutes of the total bake time to get more of the crispy edges once the potatoes are mostly cooked all the way through. What you’ll need 2 lbs Yukon gold or red potatoes, skins on cut into small wedges 1 generous tsp fine sea salt 1 tsp dried parsley ¼ tsp onion powder ¼ tsp garlic powder ¼ tsp paprika ¼ tsp freshly ground black pepper 2 tbsp extra virgin olive oil 1 scallion, chopped Versatile and delicious baked home fries If you’re in the mood for some crispy potatoes, give Michelle’s baked home fries a try. I think you’ll like them. This is also a great base recipe that you can change up and make your own. Happy cooking, Michelle Michelle’s baked home fries Michelle’s baked home fries are crispy potatoes baked in the oven in extra virgin olive oil and a mix of spices. Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Course: Side Dish Cuisine: American Keyword: fries, potatoes Servings: 6 people Author: Michelle Ingredients 2 lbs Yukon gold or red potatoes skins on, cut into small wedges 1 tsp fine sea salt generous tsp 1 tsp dried parsley 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika 1/4 tsp fresh ground black pepper 2 tbsp extra virgin olive oil 1 scallion chopped Instructions Preheat the oven to 375 F Wash the potatoes removing any eyes or blemishes. Leave the skins on. Cut them into bite sized wedges. Place the potatoes in a large mixing bowl. Combine the seasonings in a small bowl (salt, parsley, onion and garlic powders, paprika and pepper). Add 2 tbsp extra virgin olive oil on the potatoes. Add the seasonings and mix until the potatoes are thoroughly coated. Transfer the potatoes to a large jelly roll pan. Spread them out evenly. The potatoes should bake for 40 minutes total. Bake them for 30 minutes at 375 F and 400 F for the last 10 minutes of the bake time. Move the potatoes around with a metal spatula at least twice during this time. Garnish with the chopped scallion and serve. Reheat any left overs in the oven or in a non-stick frying pan. Notes #homefries #potatoes

Crab and shrimp make a great pair in these tasty crab and shrimp salad wraps. I use fresh cooked Dungeness crab and cooked and peeled salad shrimp in this recipe. But you can use other kinds of crab as well. Crab and shrimp salad wraps make a delicious lunch. Crab and shrimp are a great combo in this wrap The crab should be cooked and picked over of any shells. If your crab was previously frozen let it completely thaw and gently press out any excess moisture with a paper towel. You don’t want a mushy wet crab and shrimp salad. Crab and shrimp ingredients These crab and shrimp salad wraps have simple yet flavorful ingredients that enhance the flavor of the crab and shrimp. I use fresh parsley, chives, lemon, salt, pepper and a dash of cayenne pepper for seasonings. If you like your crab and shrimp with more kick, you can always add a 1/2 tsp of Old Bay Seasoning as well. My kids don’t like them too spicy. But feel free to add in your favorite spice. Catch of the day ~ Dungeness crab In the summer months we spend afternoons out on the Puget Sound catching Dungeness crab. There is nothing better than fresh caught cooked crab, especially with melted garlic butter for dipping. We often have extra crab meat left over. We portion out the crab meat and freeze it for other recipes like these tasty crab and shrimp salad wraps. Crab and shrimp salad filling The crab and shrimp salad wrap filling is super delicious on it’s own as well on top of a fresh garden salad. There is more than one way to enjoy a crab and shrimp salad. Crab and shrimp salad wraps Crab and shrimp make a great pair in these tasty crab and shrimp salad wraps. I use fresh cooked Dungeness crab and cooked and peeled salad shrimp in this recipe. Prep Time 10 mins Cook Time 5 mins Total Time 15 mins Course: Main Course Cuisine: American Keyword: crab, shrimp, wrap Servings: 4 people Author: Michelle What you’ll need 1 cup crab, cooked and no shells 1 cub salad shrimp, cooked and peeled 1/4 cup mayonnaise 1 large celery rib, finely chopped 1 tsp fresh Italian parsley, chopped 1 tbsp fresh chives, chopped 1/4 cup red bell pepper, chopped 2 tsp lemon juice 1 pinch fine sea salt and freshly ground black pepper 1/4 tsp cayenne pepper 1/2 tsp Old Bay Seasoning (optional only if you like it extra spicy) handful green leaf lettuce burrito sized flour tortillas or wraps of your choice Directions These crab and shrimp salad wraps are so easy to make. Make sure any excess water is gently pressed out of the crab and shrimp. Gently combine all the ingredients (except lettuce and wraps) in a large glass mixing bowl. Use a rubber spatula to mix everything together (gently so as not to break up the delicate crab and shrimp meat). Lay out 1/4 of the crab and shrimp salad in the middle of the wrap. Top with a small amount of green leaf lettuce. Fold in two opposite sides of the wrap and begin rolling inward. Tuck in the ends of the wrap. Slice the wrap in half and serve. Crab and shrimp salad wraps And that’s a wrap! I hope you enjoy these crab and shrimp salad wraps. It makes a great lunch when you’re in the mood for fresh seafood. Happy cooking, Michelle #crab #shrimp

Homemade Chex mix is a burst of salty, savory, nutty and crunchy flavors and textures. It is a party favorite or tasty snack for movie night or football games. You can adjust the level of spice to make it spicy or not. Add in dried fruit like Craisins, currents or dried apple chips to add in sweetness if so desired. Salty, savory and spicy homemade Chex mix Homemade Chex mix is an old family favorite. This recipe pre-dates commercially packaged Chex mix varieties and may be one of many that inspired such commercial creations. My family used to refer to this homemade Chex mix recipe as “Nuts and Bolts.” The nuts and bolts name refers to the mix of round and square shapes from the cereal and the variety of whole nuts used. Prepare homemade Chex mix in a large roasting pan This homemade Chex mix recipe is quite large. You’ll need a large roasting pan, like the kind your mom roasts a turkey or ham in over the holidays. If you do not have a large roasting pan, cut the recipe in half and use a large heavy-bottomed pot instead. Store homemade Chex mix in air tight storage containers Store homemade Chex mix in an air-tight container such as a cereal container or Tupperware containers. It makes a great snack mix for hikes or lunch boxes. You can customize homemade Chex mix to your liking. You can use a variety of nuts such as walnuts, cashews or pecans. I often like to use a mix of cashews and walnuts. I think you’ll love this homemade Chex mix recipe. Please leave me a comment below if you’ve tried it. Happy cooking, Michelle Use a blend of whole nuts in homemade Chex mix Homemade Chex mix Homemade Chex mix is a burst of salty, savory, nutty and crunchy flavors and textures. It is a party favorite or tasty snack for movie night or football games. Prep Time 5 mins Cook Time 1 hr Total Time1 hr 5 mins Course: Side Dish Cuisine: American Keyword: Chex mix, peanuts, Snack mix Servings: 12 people Author: Michelle What you’ll need A large roasting pan 4 cups Cheerios 4 cups corn Chex cereal or Shreddies cereal 12 oz box of Cheez It crackers (regular or Parmesan flavor) 1 lb lightly salted peanuts 2 cups of plain whole nuts, such as walnuts, cashews or pecans 1 small package of pretzels 1 cup melted unsalted butter 1 tsp garlic powder 2 tsp paprika 1 1/2 tsp onion powder 1 tsp fine sea salt 2 tbsp Worcestershire sauce 1/4 tsp cayenne pepper, optional Instructions Preheat the oven to 250 F. Combine the cereals, Cheez It crackers, nuts and pretzels in a large roasting pan. Melt 1 cup of unsalted butter. Pour the melted butter over the Chex mix and gently mix it in. In a small bowl, combine the garlic powder, paprika, onion powder, sea salt and cayenne pepper (if using). Sprinkle the spices into the Chex mix and gently stir. Add the Worcestershire sauce over the Chex mix and gently stir. Bake the Chex mix for 1 hour, stirring every 15 minutes. Allow the mix to completely cool before serving and storing. Notes Add in dried fruit like Craisins, currents or dried apple chips to add in sweetness if so desired. #Chexmix #peanuts #snackmix

These easy sautéed collard greens with garlic, onions and red wine vinegar are a healthy and flavorful way to get your vitamins. These dark leafy greens contain a variety of vitamins such as vitamins A, C, K, potassium, calcium and folate. Adding a small amount of red wine vinegar brightens the greens and helps cut bitterness which collard greens may sometimes have. Sautéed collard greens with garlic and onions If you are a vegetarian, you can serve sautéed collard greens with roasted vegetables, beans, rice and even veggie tacos. They are a very versatile and comforting vegetable. They also compliment vegetable casseroles such as this eggplant, zucchini and tomato gratin . Collard greens contain vitamins A, C, K, potassium, calcium and folate As a side dish, they compliment many chicken, beef or pork dishes as well. And they are especially good with BBQ. Meat recipes to try with sautéed collard greens Buttermilk marinated roast chicken Country style apple honey spare ribs Succulent fall off the bone BBQ pork ribs Collard greens in the skillet What you’ll need 1 bunch collard greens, rinsed and rough stems trimmed 1 tbsp extra virgin olive oil Sliced or diced sweet onion (about 1 tablespoon, finely diced) 1 clove garlic, medium to large sized 1/3 cup vegetable broth or chicken broth Red chili pepper flakes, 1 pinch 1/4 tsp fine sea salt and fresh ground pepper to taste 1 tbsp red wine vinegar Instructions Heat the extra virgin olive oil over medium-high heat. Add the diced onions and sauté for a minute until they begin to go translucent. Stir in the minced garlic. Next, add the greens, broth and season with red chili pepper flakes, sea salt and ground pepper. Turn up the heat until it begins to simmer. Cover and lower the heat slightly. Cook for about 5 minutes. Then remove the lid and continue cooking until liquid has evaporated. Stir in the red wine vinegar and serve immediately. Easy sautéed collard greens I hope you enjoy this recipe for sautéed collard greens. Give this delicious wintery vegetable a try. Please leave me a comment below. Happy cooking, Michelle Sautéed collard greens These easy sautéed collard greens with garlic, onions and red wine vinegar are a healthy and flavorful way to get your vitamins. Prep Time 5 mins Cook Time 7 mins Total Time 12 mins Course: Side Dish Cuisine: American Keyword: collard greens Servings: 4 people Author: Michelle Ingredients 1 bunch collard greens 1 tbsp extra virgin olive oil 1 tbsp sweet onion diced 1 clove garlic minced 1/3 cup vegetable broth or chicken broth 1 pinch red chili pepper flakes 1/4 tsp fine sea salt and fresh ground pepper 1 tbsp red wine vinegar Instructions Heat the extra virgin olive oil over medium-high heat. Add the diced onions and sauté for a minute until they begin to go translucent. Stir in the minced garlic. Next, add the greens, broth and season with red chili pepper flakes, sea salt and ground pepper. Turn up the heat until it begins to simmer. Cover and lower the heat slightly. Cook for about 5 minutes. Then remove the lid and continue cooking until liquid has evaporated. Stir in the red wine vinegar and serve immediately. #collardgreens

Meatball stroganoff with a creamy gravy and mushrooms served with egg noodles makes for a comforting and delicious week-night meal. You can make this meatball stroganoff in 30 minutes. Garnish with fresh Italian parsley and freshly grated Parmesan cheese. Meatball stroganoff is a delicious week-night meal Left-overs from this meatball stroganoff reheat easily and make a great next-day lunch. The creamy and savory gravy is made with beef (or chicken) broth, mushrooms and sour cream. It pairs perfectly with Italian-style meatballs. Buy premade Italian-style meatballs in the frozen section of the grocery store. I recommend either “Cooked Perfect” brand or “Kirkland Italian-style beef” meatballs from Costco. These pre-cooked meatballs are seasoned well and flavorful without being too spicy for children to enjoy. Use Italian-style frozen meatballs I like this meatball stroganoff because it is layered with essential fresh vegetables for flavor, but it’s quick and easy taking advantage of premade frozen meatballs. I serve meatball stroganoff family-style in a large deep pasta bowl garnished with fresh parsley and a small amount of freshly grated Parmesan cheese. A simple salad pairs well with this dish. Let them dig in. How to make meatball stroganoff gluten free If you are gluten free, you will need to make some product substitutions in this recipe. If you are unable to find premade frozen gluten free meatballs, you can make your own meatballs ahead of time. Make a large batch and freeze them for later use in many meals. Follow my recipe for homemade Italian meatballs and use Udi’s gluten free bread for breadcrumbs. When making gravy, thickening sauces or soups, I recommend using King Arthur brand all-purpose gluten free flour mix in place of regular all-purpose flour. This brand has the closest flavor profile and small amount of thickening agents that works best for sauces and gravies. Finally, you will need to substitute the egg noodles with your favorite gluten free pasta. Commercial gluten free egg noodles are difficult to find. So, I recommend substituting with gluten free spiral or penne pasta. What you’ll need 3/4 of a 12 oz package of wide egg noodles 4 tbsp unsalted butter, divided (2 tbsp each) 1 tbsp extra virgin olive oil 2 tbsp red onion, finely diced 1 clove garlic, minced 8 oz fresh mushrooms, sliced 1 tsp dried parsley 1/4 tsp fine sea salt 1/4 tsp freshly ground black pepper 1/4 cup all-purpose flour 3 cups warm beef or chicken broth 1 tbsp Worcestershire sauce 1 to 1.25 lbs frozen Italian-style meatballs (approximately 20 dinner sized meatballs) 1/4 cup sour cream Fresh Italian parsley and freshly grated Parmesan cheese (amount to taste) for garnish, optional Served family-style on the table I recommend using a large extra deep skillet for this recipe. If you do not have one, a large heavy-bottomed pot will do. I have made meatball stroganoff with both beef broth or chicken broth. Interestingly, my family prefers it made with chicken broth. I prefer Swanson’s brand chicken or beef broth. The amount of salt you’ll need to adjust for will depend on how salty the broth and meatballs are. Use your judgement and taste the dish at the end before adding more salt. Instructions In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 – 2 minutes of the cooking time). Drain but do not rinse the noodles. In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften. Add the remaining 2 tbsp of butter. Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs. Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream. Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat. Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately. I hope you enjoy this family-style meatball stroganoff recipe. Please leave me a comment. Happy cooking, Michelle Meatball Stroganoff Meatball stroganoff with a creamy gravy and mushrooms served with egg noodles makes for a comforting and delicious week-night meal. You can make this meatball stroganoff in 30 minutes. Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Course: Main Course Cuisine: American Keyword: meatball, stroganoff Servings: 4 people Author: Michelle Ingredients 3/4 of a 12 oz package of wide egg noodles 4 tbsp unsalted butter, divided divide into 2 tbsp each 1 tbsp extra virgin olive oil 2 tbsp red onion, finely diced 1 clove garlic, minced 8 oz fresh mushrooms, sliced 1 tsp dried parsley 1/4 tsp fine sea salt 1/4 tsp freshly ground black pepper 1/4 cup all-purpose flour 3 cups warm beef or chicken broth 1 tbsp Worcestershire sauce 1 to 1.25 lbs frozen Italian-style meatballs about 20 dinner sized meatballs 1/4 cup sour cream fresh Italian parsley and grated Parmesan cheese for garnish amount to taste (optional) Instructions In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 – 2 minutes of the cooking time). Drain but do not rinse the noodles. In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften. Add the remaining 2 tbsp of butter. Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs. Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream. Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat. Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately. Notes The blog post contains gluten free substitutions and brand recommendations for ingredients. Recipe serves 4 to 6 people. #meatballs #mushrooms #stroganoff

Spinach and ricotta stuffed shells is an easy vegetarian dish. Large shell pasta is stuffed with spinach, ricotta and Parmesan cheese then topped with tomato sauce, mozzarella and baked in the oven. Spinach and ricotta stuffed shells is an easy Italian casserole Many spinach and ricotta stuffed shell recipes use a simple marinara sauce. It is delicious and you can’t go wrong if that is what you have. I decided instead to use vodka sauce which offered a smooth creamy tomato sauce. It paired perfectly with the spinach, ricotta and Parmesan cheese filling. Spinach is a great vegetable. It has plenty of nutrients and a mild flavor. Like most spinach and ricotta stuffed shell recipes, I sautéed some onion and garlic for the filling. I also add a scant pinch of ground nutmeg which pairs well with the spinach and the cheese. This seasoning with the vodka sauce was an nice unexpected twist on this classic recipe. Serve this hearty dish with a side salad or additional vegetables Spinach and ricotta stuffed shells can be made ahead of time, covered and left in the fridge until you are ready to bake it. It is a delicious family meal you can prepare on the weekend and pop in the oven when you get home from work. I usually serve this tasty meatless dish with a fresh salad. It’s perfect for meatless Monday. What you’ll need Jumbo pasta shells (like Barilla jumbo shells) EVO onion garlic ground nutmeg, salt and pepper 2 bunches fresh spinach (4 cups) ricotta cheese Parmesan cheese egg mozzarella cheese vodka sauce (one jar, or marinara sauce) Italian parsley or basil for garnish (if desired) How to prepare spinach and ricotta stuffed shells To make the stuffed shells, there are basically 3 main components. First, cook the pasta el dente. Second, prepare the filling. Third, stuff the shells and bake. They can be prepared ahead of time, covered in the fridge with plastic wrap and baked at another time or next day. Sauté and season the spinach Spinach cooks quickly. A giant pile of spinach will wilt to a much smaller quantity. If necessary, sauté one bunch of spinach with the seasonings, transfer to a bowl and then wilt the second bunch. Once the spinach has cooled you can chop it further and add it to the cheese mixture. Stuffing the shells with the filling Combine the sautéed spinach in a bowl with the ricotta cheese, parmesan cheese and egg. Stir it up to combine. The shells are now ready to be stuffed. Next spread about 1/2 of the sauce in the bottom of the baking dish. I use a 9×9 square casserole dish. Stuff each shell with a spoonful of filling. As you can see from the picture below, the shells are not overstuffed, but are generously filled. Line the shells face up in the baking dish. Line an oven safe baking dish with the stuffed shells face up Next, top the shells with the remaining sauce and shredded mozzarella cheese. At this point you can cover it and refrigerate or bake it. Stuffed shells topped with shredded mozzarella cheese Bake the stuffed shells in a preheated oven (375 F) for 20-30 minutes or until it is bubbly and the cheese has melted. Spinach and ricotta stuffed shells with vodka sauce I find the stuffed shells to be quite filling. This recipe is enough for my family of four. You’ll need a square or smaller rectangle oven safe baking dish approximately 9×9 in size. Serve this dish with additional vegetables or a hearty salad and you’ll be satisfied. I hope you enjoy this delicious spinach and ricotta stuffed shells recipe. Please leave me a comment below. Happy cooking, Michelle Spinach and ricotta stuffed shells Spinach and ricotta stuffed shells is an easy vegetarian dish. Large shell pasta is stuffed with spinach, ricotta and Parmesan cheese then topped with tomato sauce, mozzarella and baked in the oven. Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Course: Main Course Cuisine: American, Italian Keyword: pasta, spinach Servings: 4 people Author: Michelle Ingredients 15 jumbo pasta shells 1 tbsp extra virgin olive oil 1 small onion, diced 1 clove garlic, minced 4 cups fresh spinach 1/4 tsp ground nutmeg 1/4 tsp fine sea salt 1/4 tsp fresh ground pepper 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg 1 1/2 cups vodka sauce sprigs of fresh Italian parsley or basil for garnish if desired Instructions Preheat the oven to 375 F. Cook the jumbo pasta shells according to the package instructions. Drain. In a large skillet, heat the extra virgin olive oil. Add the onion and cook until it becomes tender. Add the minced garlic and cook for one more minute. Add the spinach and cook for about 2-3 minutes until it wilts. Add the ground nutmeg, salt and pepper to season. Work in batches if necessary. Transfer the spinach to a large bowl to cool. Add the ricotta, Parmesan and egg. Stir to combine creating the filling. Spread about 1/2 of the sauce into the bottom of a 9×9 oven safe baking dish. Stuff the shells with a spoonful of filling and lay face up in the dish. Top the stuffed shells with the remaining pasta sauce and shredded mozzarella cheese. Bake in the oven for 20-30 minutes or until it is bubbly and the cheese has melted. Top with sprigs of Italian parsley or basil for garnish. Serve hot. Notes You can substitute creamy vodka sauce for marinara sauce if preferred. 4 cups of fresh spinach is approximately two bunches of spinach. Use a 9×9 oven safe baking dish. #Pasta #shells #spinach

Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste great with your favorite taco toppings. For a plant-based alternative, use Vegan feta cheese. They make a terrific meatless Monday dinner idea. Potato and cauliflower tacos are savory and spicy Yukon gold potato wedges and cauliflower florets seasoned with cumin, smoked paprika and ancho chili powder turn savory and spicy when roasted in the oven. These potato and cauliflower tacos are incredibly satisfying. I serve them with Spanish rice and restaurant style beans. Homemade guacamole is also always a favorite. Roasted and seasoned potatoes and cauliflower for tacos This recipe should be enough for four people along with any additional traditional side dishes you like to serve with tacos. If you are cooking for a larger group, double the recipe and use two or three large baking sheets. You want to space out the potatoes and cauliflower on the baking sheets so they roast and crisp rather than steam. Potato and cauliflower tacos make a delicious lunch or dinner, but the filling is also very tasty reheated and served alongside a fried egg for breakfast. Sliced avocado and salsa make great accompaniments to this left-over breakfast. Serves four What you’ll need 1 generous tsp cumin 1/4 tsp ancho chili powder 1 tsp smoked paprika 4 tbsp extra virgin olive oil 1 lb Yukon gold potatoes, peeled and cut into bite sized wedges 1 head of cauliflower, cored and florets cut into medium size (they will shrink when roasted) 1 tsp fine sea salt 1/4 tsp fresh ground pepper corn or flour taco sized tortillas, warmed 1 1/2 to 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based) bunch of cilantro, chopped for garnish can of pickled jalapenos, optional for garnish Ready for the oven Instructions Roasting vegetables for tacos is incredibly easy. Simply clean, cut and prepare the vegetables and place them in a large mixing bowl. Toss the vegetables with the extra virgin olive oil and spices. Lay the vegetables out on a parchment lined baking sheet. Space out the vegetables and do not overcrowd the pan. Use two pans if necessary. Bake in the oven at 375 F for approximately 30 – 40 minutes or until the potatoes pierce easily with a fork and the cauliflower browns. Move the vegetables around on the pan (turning them over to roast all sides) at least once halfway through the baking time. And that’s it! Serve a generous helping on warmed tortillas. Top each taco with queso fresco (or feta cheese) and cilantro. Add additional taco toppings to taste. A satisfying dinner of potato and cauliflower tacos I hope you enjoy these tasty potato and cauliflower tacos with queso fresco. Let me know how they turned out for you in a comment below. Serve potato and cauliflower tacos with Easy Spanish rice Happy cooking, Michelle Potato and cauliflower tacos Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste great with your favorite taco toppings. For a plant-based alternative, use Vegan feta cheese. Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Course: Main Course Cuisine: Mexican Keyword: cauliflower, potatoes, tacos Servings: 4 people Author: Michelle Ingredients 1 tsp cumin generous tsp 1/4 tsp ancho chili powder 1 tsp smoked paprika 4 tbsp extra virgin olive oil 1 lb Yukon gold potatoes peeled and cut into bite sized wedges 1 head of cauliflower cored and florets cut into medium-size (they will shrink when roasted). 1 tsp fine sea salt 1/4 tsp fresh ground pepper corn or flour taco sized tortillas, warmed 1 1/2 – 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based diet) 1 bunch of cilantro, chopped for garnish amount to taste can of pickled jalapenos, optional for garnish Instructions Preheat the oven to 375 F Clean, cut and prepare the vegetables. Place them in a large mixing bowl. Toss the vegetables with the extra virgin olive oil and spices. Lay the vegetables out on a parchment lined baking sheet. Space out the vegetables and do not overcrowd the pan. Use two pans if necessary. Bake in the oven for approximately 30 – 40 minutes or until the potatoes pierce easily with a fork and the cauliflower browns. Move the vegetables around on the pan (turning them over to roast all sides) at least once halfway through the baking time. Serve a generous portion on warmed tortillas. Top each taco with queso fresco (or feta cheese or Vegan feta cheese) and cilantro. Add your favorite taco toppings to taste. These are tasty with pickled jalapenos or pickled Mexican vegetables on top as well. #cauliflower #potato #tacos

Love avocados? You’ll love my homemade guacamole recipe. This is an authentic guacamole recipe made with simple ingredients from scratch. Delicious homemade guacamole Avocados are a highly nutritious fruit. Avocados are high in potassium and monounsaturated fat. They are also known to contain many anti-oxidants. A classic way to enjoy guacamole is to serve it with tortilla chips. Guacamole and chips makes a delicious appetizer or snack. A green superfood Making authentic guacamole from scratch is as easy as 1, 2, 3. First you’ll need fresh ripe avocados. You don’t need any fancy kitchen tools. All you need is a bowl, a knife, a cutting board, some measuring spoons, a fork and some common spices from your spice rack. What you don’t need is a seasoning packet from your local grocery store. No need for that! Fresh and authentic guacamole Fresh is always tastier and healthier than pre-packaged. You’ll love the fresh taste of homemade authentic guacamole. How to make homemade guacamole You’ll need about three large ripe avocados. You’ll know when an avocado is ripe and ready to eat when it yields to gentle yet firm pressure . It should feel slightly “soft” but not “mushy.” The color of the avocado will tend to be a bit on the darker shade as well. I prefer to use a fork to smash up the avocado flesh. What you’ll need 3 large ripe avocados 1 – 2 tbsp sweet onion, diced 2 tbsp fresh tomato, chopped 1/4 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp fine sea salt and fresh ground pepper 1/4 tsp cayenne pepper (or chili powder, or fresh jalapeno pepper finely diced, amount to taste) handful of fresh cilantro, chopped Juice of half a large lime How to prepare it Insert a sharp knife into the middle of the avocado until it reaches the pit. Gently hold and turn the avocado and knife all the way around the avocado. Twist each half of the avocado in opposite directions. It should open, yielding two halves of bright green avocado flesh and the pit on one side. Scoop out the flesh into a bowl. Using a fork, mush up the avocado. It can be chunky if preferred. Next, stir in the onion, tomato, spices and cilantro until mixed. Squeeze lime juice over the guacamole and stir it in. Garnish with more fresh cilantro leaves. The guacamole will become creamier in texture as the lime juice is stirred in. Guacamole is best eaten right away fresh. But if you’d like to make this a couple hours ahead of time you can. Don’t throw away the avocado pits. Push them into the guacamole. Cover the bowl tightly with plastic wrap and refrigerate the guacamole. This surprisingly helps keep it from discoloring from the air. Homemade guacamole is the best! I prefer to use garlic powder over fresh minced garlic. I love garlic but find fresh minced garlic in a dip overpowering. All I taste is the garlic. Garlic powder is less invasive but still gives a slight garlic flavor. If you prefer fresh garlic, you can substitute. Feel free to adjust the amounts of cayenne or chili powder to your tastes. I sometimes add more depending on if we’re in a spicy mood. I absolutely love homemade guacamole. It’s the perfect side for so many Mexican dishes. I also love it on top of burgers or tucked into grilled chicken salad wraps. Skip the mayo and use guacamole on top of cooked chicken. You may like these recipes with guacamole Classic ground beef tacos Instant Pot carnitas tacos Roasted jalapeno guacamole burgers I hope you enjoy this homemade authentic guacamole recipe. I’d love to hear your comments. Happy cooking Michelle Homemade guacamole recipe Love avocados? You’ll love my homemade guacamole recipe. This is an authentic guacamole recipe made with simple ingredients from scratch. 3 large ripe avocados 1-2 tbsp sweet onion, diced 2 tbsp fresh tomato, chopped 1/4 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp fine sea salt and fresh ground black pepper 1/4 tsp cayenne pepper or chili powder (or fresh jalapeno pepper diced) 1 handful fresh cilantro, chopped 1 juice of half a large lime Insert a sharp knife into the middle of the avocado until it reaches the pit. Gently hold and turn the avocado and knife all the way around the avocado. Twist each half of the avocado in opposite directions. It should open, yielding two halves of bright green avocado flesh and the pit on one side. Scoop out the flesh into a bowl. Using a fork, mush up the avocado. It can be chunky if preferred. Stir in the onion, tomato, spices and cilantro until mixed. Squeeze lime juice over the guacamole and stir it in. Garnish with more fresh cilantro leaves. Guacamole is best eaten right away fresh. But if you’d like to make this a couple hours ahead of time you can. Don’t throw away the avocado pits. Push them into the guacamole. Cover the bowl tightly with plastic wrap and refrigerate the guacamole. This surprisingly helps keep it from discoloring from the air. Feel free to add in more cayenne pepper or chili powder to your tastes. We sometimes add more depending on how large the avocados are or if we feel like more spice. Appetizer Mexican avocado, guacamole #avocado #guacamole

Pappardelle with sausage and peppers is a sweet and savory Southern Italian classic. Pappardelle is a long, broad, flat noodle. It’s shape is perfect for soaking up the luscious tomato sauce and herbs in this tasty dish. Pappardelle with sausage and peppers I learned how to make pappardelle with sausage and peppers while attending a cooking school along the Amalfi Coast. It is a perfect family style dish to share with a group of friends. Left overs are also a treat! I love dishes that I can make once and serve twice. This dish calls for sweet Italian sausage rather than spicy. You can add red chili pepper flakes to your sauce if you like it spicy. This allows you to control the level of spice more to your tastes. This recipe will serve 4-6 people easily. If you are gluten-free, substitute the pappardelle pasta with an alternative gluten-free pasta of your choice. I suggest gluten free penne pasta. Pappardelle with sausage and peppers is a family favorite What you’ll need 2 tbsp peanut or vegetable oil 2 – 3 red bell peppers, cut lengthwise into long strips 2 tbsp butter 3 tbsp olive oil ½ small sweet onion (about 1/2 cup), diced 1 lb sweet Italian sausage links 1 package fresh cherry tomatoes, cut in half or quarters (about 2 cups) 5 fresh basil leaves, torn 2 pinches sea salt 1 – 1 ½ cups plain tomato sauce Package of pappardelle pasta (about ½ lb) Handful freshly grated parmesan cheese The cooking technique Pappardelle with sausage and peppers is a relatively easy pasta dish to prepare. But there are a few steps worth going over to ensure great flavor. An important step in this recipe is to saute the red bell peppers until they are soft. Bell peppers or “sweet peppers” are also known as capsicum. They are the fruit of a group of plants referred to as “nightshade” plants. Bell peppers are highly nutritious and are high in vitamin C. They are more easily digested by many people sensitive to nightshade plants if they are cooked down. In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft. Transfer the peppers onto paper towel and set aside. Next, we’ll cook the onion and the sausages. In a large deep skillet or pan, melt the butter and olive oil. Add the onion and cook until soft and golden brown. Add the sausage to the pan and sear on all sides. Cover the pan and cook for about two to three minutes. Pierce the sausage with a fork on all sides. Add the peppers back to the pan placing the sausages on top of the peppers. Cooking down the red bell peppers The sauce in this dish is made from plain tomato sauce and cherry tomatoes. You simply add the tomatoes, basil, salt and tomato sauce to the pan and allow it to simmer. Reduce the heat to low. Cover and cook for thirty minutes. Remove the sausage and cut into small pieces, then return them back to the pan. Follow the package directions to cook the pasta until al dente. Drain the pasta and add it to the sauce. Don’t skip this step. Adding the pasta back to the pan allows it to absorb the sauce. It imparts great flavor into the pasta. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated Parmesan cheese and serve. A Southern Italian treat! Pappardelle with sausage and peppers Pappardelle with sausage and peppers is a sweet and savory Southern Italian classic. Pappardelle is a long, broad, flat noodle. It’s shape is perfect for soaking up the luscious tomato sauce and herbs in this tasty dish. 2 tbsp peanut or vegetable oil 2-3 red bell peppers (cut into lengthwise long strips) 2 tbsp butter 3 tbsp olive oil 1/2 small sweet onion (about 1/2 cup, diced) 1 lb sweet Italian sausage links 1 package fresh cherry tomatoes (about 2 cups, cut in half or quarters) 5 fresh basil leaves (torn) 2 pinches sea salt 1-1 1/2 cups plain tomato sauce 1 package pappardelle pasta (about 1/2 lb) 1 handful freshly grated parmesan cheese In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft. Transfer the peppers onto paper towel and set aside. In a large deep skillet or pan, melt the butter and olive oil. Add the onion and cook until soft and golden brown. Add the sausage to the pan and sear on all sides. Cover the pan and cook for about two to three minutes. Next, pierce the sausage with a fork on all sides. Add the peppers back to the pan placing the sausages on top of the peppers. Add the tomatoes, basil, salt and tomato sauce. Reduce the heat to low. Cover and cook for thirty minutes. Remove the sausage and cut into small pieces, then return them back to the pan. Follow the package directions to cook the pasta until al dente. Drain the pasta and add it to the sauce. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated parmesan cheese and serve. Source: northwestspoon.wordpress.com #bellpeppers #Pasta #sausage

I love a great Italian deli sandwich. You can make this ultimate Italian sub sandwich easily at home. A soft hoagie bun is filled with Genoa salami, prosciutto, mortadella, pitted kalamata olives, roasted peppers, smoky provolone cheese, tomatoes, fresh basil and arugula. When served with pickled peperoncini on the side, it’s fantastic! The ultimate Italian sub sandwich is picnic perfect My version of an ultimate Italian sub sandwich is inspired by my experiences with these amazing deli sandwiches I had while living in Southern Italy. There was always this amazing mix of artisan deli meats in the sandwich. The meat was complimented by roasted red and yellow peppers in extra virgin olive oil and arugula as the choice of lettuce. Arugula has a peppery and almost bitter like quality to it. It’s flavorful and brings a great texture to the sandwich that regular ice burg lettuce doesn’t have. Italian sub sandwiches make a hearty lunch The ultimate Italian sub sandwich is quite versatile. My family will eat these up for a big hearty lunch. Or you can cut them into smaller portions and serve them up on a platter for appetizers or as a buffet item. The best part about this Italian sub sandwich is all the layers. Each layer offers a new flavor and texture that all marries perfectly together. Ingredients for ultimate Italian sub sandwich What you’ll need for the ultimate Italian sub sandwich You can find everything you need for this Italian sub sandwich at your local Northwest grocery store. 6 inch hoagie buns Genoa salami Prosciutto Mortadella (similar to bologna) Sliced provolone cheese Tomatoes Arugula Fresh basil Roasted peppers in extra virgin olive oil Pitted kalamata olives Red wine vinegar Salt and pepper Toothpicks A hearty appetite You will be able to find Genoa salami, prosciutto, mortadella (which is similar to bologna) and sliced provolone cheese at the deli counter. Hoagie buns are the perfect sub sandwich bun. They are usually in the bakery section of your grocer. The other items aside from the tomatoes, basil and arugula can be found in the condiment isle. I have some product recommendations below for you. This post contains affiliate links. See policy for more information. Cento red and yellow roasted peppers in extra virgin olive oil Private selection pitted kalamata olives Mezzetta golden Greek peperoncini (sliced or whole) on the side Peppers on the bottom, then the meat layer How to layer the ultimate Italian sub sandwich Making these ultimate Italian sub sandwiches is quite easy. You’ll feel like you are building a magnificent tower with each layer. Get all your ingredients out and ready prior to assembly. It makes it go faster. Start the bottom layer on the soft hoagie bun with roasted peppers. Drizzle some of the extra virgin olive oil from the jar onto the peppers and bun. Next layer the meat. Next, layer sliced provolone and tomatoes After the meat, add the provolone cheese and sliced tomatoes. Season the tomatoes with salt and pepper. The final layers are olives, torn basil leaves and arugula. Sprinkle some red wine vinegar on top of the arugula. Add the top of the bun and secure it with toothpicks. This helps hold it all together. Toothpicks are particularly important if you plan to slice the sandwiches into smaller portions for sharing. Use one toothpick per portion. Ready for a picnic lunch I think the ultimate Italian sub is the perfect lunch for a picnic or day out at the beach. Pair it with an icy cold drink, some potato chips and you are set. I hope you enjoy this recipe for ultimate Italian subs. Do you have a favorite kind of sandwich? Let me know in the comments. Happy cooking or in this case sandwich building. Michelle Ultimate Italian Sub Sandwich Serves 4 Prep 20 mins Cook 0 You can make this ultimate Italian sub sandwich easily at home. A soft hoagie bun is filled with Genoa salami, prosciutto, mortadella, pitted Kalamata olives, roasted peppers, smoky provolone cheese, tomatoes, fresh basil and arugula. 4 six inch hoagie buns 5 oz package Genoa salami (141 g) 4 oz package sliced mortadella (140 g) 4 oz package prosciutto roasted peppers in extra virgin olive oil 8 slices provolone cheese 2 tomatoes, sliced pitted kalamata olives handful fresh basil leaves, torn handful arugula leaves salt and pepper 2 tablespoons red wine vinegar toothpicks golden Greek peperoncini (optional on the side) Start the bottom layer of the sandwich with a few roasted peppers along on the hoagie bun. Drizzle some of the extra virgin olive oil from the roasted pepper jar over the peppers and bun. Next layer the deli meat slices, Genoa salami, prosciutto and mortadella. Next layer provolone cheese. I cut each slice in half. Add to your taste. Next add sliced tomatoes. Season the tomatoes with salt and pepper. Add pitted Kalamata olives, a few torn basil leaves and arugula on top. Drizzle some red wine vinegar over the arugula. Add the top of the hoagie bun. Secure it with toothpicks. One on each side of the sub. Serve immediately or wrap in paper. Keep cold until ready to eat. These are delicious served with Greek pepperoncini (sliced or whole) on the side. Source: northwestspoon.wordpress.com #sandwich #sub