Josh LOVES these sandwiches. These are a meal all by themselves. I use ciabatta rolls.
BBQ Chicken, Roasted Potato Salad, corn on the cob
Roasted Potato Salad
Apron Strings Cookbook
4 C. quartered unpeeled new potatoes
6 slices bacon
1/2 C. sour cream
1/2 C. mayo
1/4 C. chopped green onions
1/4 tsp. salt
1/4 tsp. pepper
- Preheat the oven to 425 degrees
- Place potatoes on a baking pan sprayed with nonstick cooking spray.
- Bake potatoes for 40 minutes or until tender and golden brown. Remove from oven and cool slightly.
- Fry bacon in a large heavy skillet until crisp. Drain on paper towels and crumble.
- Combine sour cream, mayo, green onions, salt and pepper in a large bowl and mix well. Add the potatoes and bacon and toss gently to mix.
- Serve warm or at room temperature.
1 loaf frozen bread dough
1/2 lb. ham
1/4 lb. pepperoni
1/2 lb. provolone cheese
spaghetti sauce for dipping
- Spray cookie sheet and plastic wrap with oil and cover frozen dough to thaw. Place in a cool dry area (night before or first thing in the morning)
- Preheat oven to 350 degrees. Roll dough out in large rectangle. Layer out ingredients, roll up (not too tight) and ruck the ends underneath. Brush with whisked egg white. Bake 20-30 minutes and cool for 10 minutes.
Tilapia fillets with Mustard Pecans, Rice, steamed california blend vegetables
Tilapia Fillets with Mustard Pecans
1/2 C. mayonnaise
1/4 C. mustard (I use some dijon with regular mustard)
1 lb. tilapia fillets
1/4 C. chopped pecans
- Preheat oven to 350 degrees. Lightly butter a shallow baking pan. In a small bowl combine mayo and mustard.
- Pat fish dry. Arrange fillets in a baking dish.
- spread mustard mixture over each fillet. Sprinkle with pecans. Press down gently.
- Bake for 12 to 15 minutes, until fish flakes easily.