Turkey Caprese Wrap
1 (3.5-ounce) jar pesto
2 tablespoons mayonnaise
4 (8-inch) whole-wheat tortillas
8 ounces thinly sliced turkey
2 (4-ounce) fresh mozzarella balls, thinly sliced
2 heirloom tomatoes, thinly sliced
24 fresh basil leaves
Salt and pepper
In a small bowl, combine pesto and mayonnaise. Spread a thin layer on tortillas. Add layers of turkey, mozzarella, tomatoes, and fresh basil leaves evenly. Sprinkle with salt and pepper.
Starting from one side, roll tortillas, and secure with a wooden picks. Slice on the diagonal in between picks. (These can easily be cut smaller to be an appetizer.) They also can be warmed in a 300˚ oven until cheese melts.
BBQ Sweet Potato Chips
2 sweet potatoes
2 tablespoons olive or canola oil
2 tablespoons BBQ rib rub
Preheat oven to 400˚.
Thinly slice sweet potatoes (peel on), and place in a bowl. Drizzle with olive oil, tossing to coat both sides thoroughly. Add rib rub, and toss until well coated. Place on parchment-lined baking sheets, allowing plenty of space between slices. (You will probably need two baking sheets.)
Bake for 15 to 20 minutes or until potatoes are golden brown and crisp.
Zesty Fridge Dill Pickles
Makes 1 pint
3 to 4 pickling cucumbers, thinly sliced horizontally
2 garlic cloves, halved
1 jalapeño or other hot chilepepper, halved
3 to 4 sprigs fresh dill
1 teaspoon mustard seeds
Pinch of red pepper flakes
1/2 cup water
1/2 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
Place cucumber slices, garlic, pepper half, and next 3 ingredients in a pint-size jar. (I like to arrange them so they are pretty on all sides.)
Heat water, vinegar, salt, and sugar in a small saucepan on medium-high about 1 minute or until salt and sugar dissolve. Allow to cool for 5 minutes.
Pour over cucumber mixture in jar. Allow to cool at room temperature, and then place in the refrigerator. Cucumbers will be lightly pickled after 1 day but best after 4 to 5 days. They will keep for several weeks in the refrigerator—if they aren’t eaten up quickly!
Oven-Fried Shrimp Po’boys
4 tablespoons flour
2 tablespoons beer
1 teaspoon garlic powder
Salt to taste
2 tablespoons water
2 cups Panko breadcrumbs
1 tablespoons Cajun seasoning
1 pound shrimp, peeled and deveined, tails removed
4 French po’boy rolls, or one long baguette cut into fourths
2 heirloom tomatoes, thinly sliced
2 cups shredded iceberg lettuce
Jalapeño Tartar Sauce (recipe below)
Preheat oven to 400 degrees.
Lightly spray baking sheet with nonstick cooking spray; set aside,
In a small bowl, lightly whisk egg; add flour, beer, garlic powder, salt, and water. Continue to whisk until batter is thoroughly combined and smooth.
In another small bowl, combine breadcrumbs and Cajun seasoning.
Pat shrimp dry with a paper towel. Holding shrimp with a pick, dip shrimp into batter and then into breadcrumb mixture, and place on baking sheet. Repeat with remaining shrimp. Spray coated shrimp with nonstick cooking spray.
Bake for 10 minutes, flip shrimp over, and bake another 8 to 10 minutes.
To assemble po’boys: Lightly broil bread halves. Spread Jalapeño Tartar Sauce on bottom half of each roll; add 2 tomato slices, shrimp, and shredded lettuce evenly. Spread the top of each roll with a thin layer of cocktail sauce. Top and dive in!
Learn from Leslie: For the Po’Boys, cut the bread almost in half, but not all the way to create a hinge-like side. This will help hold in the shrimp and extra toppings.
Jalapeño Tartar Sauce
1 cup mayonnaise
2 tablespoons capers, drained and chopped
Juice of ½ lemon
2 tablespoons chopped jalapeño
Dash or 2 of hot sauce
Salt and pepper to taste
Combine all ingredients in a small bowl, at least an hour in advance of serving if possible. It will keep for several days in the refrigerator.
Makes 8 sliders
8 slider buns, halved
½ cup yellow mustard
6 slices Swiss cheese, quartered
8 (1/2-ounce) thin slices ham
8 ounces pulled smoked pork
16 dill pickle slices
1 tablespoon butter
To assemble sandwiches, spread a thin layer of mustard on the top and bottom of each bun. To the bottom bun, add a cheese quarter, ham slice, another cheese quarter, pork, another cheese quarter, pickles, and then top of bun. Repeat process with remaining buns.
Melt butter in a cast-iron skillet over medium heat. Reduce heat to low, and add assembled sandwiches (in batches if necessary for fit). Lightly spray the top of the sandwiches with cooking spray. Heat another cast-iron skillet over medium-low heat until warm. Place on top of sandwiches, and gently press. Cook for an additional 6 to 8 minutes, or until cheese is melted and sandwiches are heated through. Serve immediately.