My Bomb Falafel Sandwich

For Falafel:

1 (15 ounce) can chickpeas (garbanzo beans), drained

1 onion, chopped

1/2 cup fresh parsley

2 cloves garlic, chopped

1 egg

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1 dash pepper

1 pinch cayenne pepper

1 teaspoon lemon juice

1 teaspoon baking powder

1 tablespoon olive oil

1 cup dry bread crumbs

oil for frying

1 cup chopped tomatoes

4 Mediterranean flatbreads, no pockets (such as Toufayan)

Arugula, for garnish Cherry tomatoes, halved, for garnish

Greek Cucumber sauce. : AKA Tzatziki

1 cup plain whole-milk Greek yogurt

1 tablespoon tahini (sesame-seed paste)

1 tablespoon fresh lemon juice

1 tablespoon minced garlic

2 tablespoons freshly chopped parsley leaves

1/2 cucumber - peeled, seeded, and finely chopped

1 teaspoon dried dill weed

salt and pepper to taste

This is a great recipe for falafel. Until recently I though falafel was tricky to make....NOT! Everyone that I have made it for loves it. Yum! Falafel, a popular recipe from the Middle East, consists of seasoned pureed chickpeas that are shaped into patties and usually fried. Balls or patties it's all up to you.

It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. Make the sauce up to three days in advance and the falafel mixture up to one day ahead; bake falafel patties just before serving.

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mix well.

Chill for at least 30 minutes.

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

I hope you enjoy this delicious healthy meal!

1⁄2lb lean ground beef

1 egg, slightly beaten

2 tablespoons breadcrumbs

1 tablespoon parmesan cheese

1⁄2 teaspoon dried basil

1⁄2 teaspoon onion powder

5 3⁄4 cups chicken broth

2 cups chopped escarole or 2 cups chopped spinach

1⁄2 cup orzo pasta, uncooked

1⁄3 cup finely chopped carrot

grated parmesan cheese

In medium bowl combine, meat, egg, bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.

Return to boil reduce heat to medium.

Cook at slow boil for 10 minutes or until orzo is tender.

Stir frequently to avoid sticking.

Serve with additional Parmesan cheese sprinkled on top.

Very good. I have also made this with italian sausage and the longer you let it simmer the better the flavor. Wonderful taste.

This soup is incredibly easy and delicious!

Italian Wedding Soup

Atkinsons Orange Chicken

Here’s how to make Orange Chicken in the comfort of your own kitchen! It’s a very citrusy, very sweet chicken dish; Definitely worth trying if you’ve never had it before.

Vegetable Or Peanut Oil For Frying Chicken

4 whole Egg Whites

2 Tablespoons Cornstarch

4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite

Sized Pieces

Sauce:

1/2 cup Orange Juice

1 Tablespoon Soy Sauce

1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)

1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)

1/4 teaspoon Sesame Oil

Dash Of Salt

Dash Of Crushed Red Pepper, More To Taste

1 clove Garlic, Pressed Or Minced

2 teaspoons Minced Ginger

1 teaspoon Cornstarch (additional)

Zest Of 1 Orange (optional)

1/4 cup Water

2 whole Green Onions, Sliced

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.

In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

Ok all of you ROCKIN eatters this is for the Family or friends! Make something everybody will say was a bomb sanwich. This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you will be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings.

1/4 cup red wine vinegar

1 tsp. dried oregano

1/2 tsp. dry mustard

Salt and freshly ground pepper, to taste

1/2 cup extra-virgin olive oil

1 loaf Italian bread with sesame seeds, about 24 inches long, cut in half lengthwise

1/2 cup seeded and chopped pepperoncini

1/2 cup seeded and chopped cherry peppers

2 cups finely shredded iceberg lettuce

4 tomatoes, thinly sliced

5 oz. thinly sliced salami

5 oz. thinly sliced cappicola

5 oz. thinly sliced salami cotto

5 oz. thinly sliced mortadella

5 oz. thinly sliced provolone cheese

In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated.

On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes. Drizzle with a few tablespoons of the dressing. Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese.

Drizzle the remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in the plastic. Refrigerate for at least 1 hour or up to 4 hours to develop the flavors.

To serve, unwrap the sandwich and slice into large pieces 3 to 4 inches wide. Serves 6 to 8.

ATKS Brooklyn Italian Sandwich

ROCKIN Turkey Reuben

The Atkinson's Sandwich (aka Roast Turkey Reuben Sandwich)

1 tablespoon butter, room temperature

2 slices rye, lightly toasted

1/2 cup swiss cheese, shredded and at room temperature

1-2 slices roast turkey, warm

1/4 cup coleslaw or sauerkraut, squeezed, drained and coarsely chopped

1 tablespoon russian dressing or thousand islands dressing

Heat a non-stick pan over medium heat.

Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the turkey, coleslaw or sauerkraut, dressing, the remaining cheese and finally the other slice of bread.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

There is no better way to celebrate the wide variety of fresh vegetables that are coming to market now than with a lovely Grilled Marinated Vegetable Platter. This is also one of the sure fire ways to get your family to eat vegetables. Make up a platter of these grilled vegetables, put it out on your counter and just see what happens.

Grilled Summer Marinated

Vegetable Platter

Have I convinced you? Good. Now a word of caution. You may think this is an easy peasy whip it up kind of recipe. Well, it is and it isn't. There's a whole lot of chopping, marinade making and standing in front of a grill involved. You reduce the work a bit by using your favorite bottled salad dressing as your marinade, but do give yourself enough time to make this dish. Start to finish, the vegetable platter you see in the picture at the top here took me three hours. I know, that's a lot of time, but I made a lot of vegetables...and did I mention how good the leftovers are?

Let's make a Grilled Marinated Vegetable Platter, shall we?

Grilled Marinated Vegetables

Begin with Fresh Vegetables

8 medium tomatoes

2 medium zucchinis

2 medium yellow squash

1 pound button mushrooms

1 medium eggplant

1/2 pound fresh green beans

1 pound fresh asparagus

3 medium red peppers

3 medium yellow peppers

For the marinade (substitute your favorite bottled dressing)

1/2 cup extra virgin olive oil

4 Tablespoons red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons fresh basil, chopped

Directions

First make the marinated tomatoes. Refrigerate. Prepare the remaining vegetables. Slice the squash and the egg plant lengthwise about 1/4 inch thick. Do this carefully in order to keep the thickness consistent. Wash and cut the stems off the mushrooms. Discard the stems. Cut the stem end off the green beans and cut about 1/3 off the stalk of the asparagus. Cut the peppers lengthwise into strips, about 8 per pepper.

Place the squash and eggplant in a 13X9 inch glass baking dish and toss with 1/3 of the marinade. Place the mushrooms and peppers together in a large bowl and toss with 1/3 of the marinade.

Blanch the green beans and the asparagus. Fill a large pot with water and 1 tablespoon of salt. Bring the water to a boil. Place the green beans in the pot and set a timer for 3 minutes. Fill a large bowl 2/3 full with ice and water (an ice bath for the vegetables). When the timer goes off remove the beans from the pot with a slotted spoon or kitchen spider and immediately transfer to the ice bath. Now put the asparagus in the pot with the boiling water.

I tied my asparagus together with a piece of kitchen twine, so it would be easy to remove them from the water. Set the timer for two minutes. Remove the green beans from the ice bath and drain. add more ice to the ice bath if necessary. After two minutes remove the asparagus from the pot and submerge the spears in the ice bath. Whew! You're done with that.

Drain the asparagus. Place the asparagus and the beans in a bowl and add the remaining 1/3 of the marinade. Toss lightly being careful not to break the tops off the asparagus.

Preheat your grill. It's time to cook the squash, eggplant, peppers and mushrooms.

Place the various vegetables directly on your grill, grilling each side for 2-3 minutes until your get some nice blackened grill markets. When you remove them from the grill go ahead ad return them to the same dish your marinated them in. You'll add more of the marinade flavor as they cool in the dish.

You can chill the vegetables in their respective bowls until you are ready to use them or arrange them on a platter prior to chilling.

Fantastic Lunch

Continue Back To ROCKIN Recipes

Unsalted Butter - 2 Tbsp.

Yellow Onions - 2 medium (halved lengthwise & sliced crosswise into 1/2

Whiskey - 3 Tbsp.

Caramelized Onion Garlic Seasoning - 1 Tbsp.

Granulated Sugar - 1 Tbsp.

Kosher Salt - 1 1/2 tsp plus a pinch

All-Purpose Flour - 1 1/2 Tbsp.

Ontario Fresh/Frozen Garlic - 1 clove (finely chopped)

Dark Irish Beer (such as Guinness) - 1/2 cup (optional)

Beef Stock or Broth - 6 1/2 cups

Freshly Ground Black Pepper - 1/2 tsp

Day-Old Baguette - 8 - 3/4

Sharp Cheddar (preferably Irish cheddar) - 8 - 1/4

In a large skillet set over medium heat, melt the unsalted butter. Once the butter has melted and the white foam subsides, add the sliced onions. Cook, using a wooden spoon to stir occasionally, until the onions are soft and golden, about 20 minutes.

Add the Irish whiskey, if you have a gas burner, carefully tilt the pan toward the flame to flambe the onion-and-whiskey mixture. Stir in the granulated sugar. Cook, stirring occasionally, until the onions turn a darker shade of brown, 4 to 6 minutes. Stir in the pinch of kosher salt, caramelized onion garlic seasoning, all-purpose flour, finely chopped garlic. Cook until the garlic is fragrant, about 2 minutes. Then, while stirring, pour in the dark Irish beer. Simmer, stirring occasionally, until the dark beer is reduced by one-third, about 5 minutes.

Add the beef stock, remaining 1 1/2 tsp kosher salt (to taste), freshly ground black pepper. Bring the soup to a simmer. Reduce the heat to medium-low and cook for 20 minutes.

Adjust an oven rack to the upper-middle position and heat the broiler to high. Divide the soup among 4 oven-safe bowls and set them on a rimmed baking sheet. To each bowl, add 2 bread slices. Cover each slice of bread with 2 pieces of the sliced sharp cheddar. Set the rimmed baking sheet on the upper-middle oven rack and broil until the cheese is melted, golden and bubbling, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary). Remove from the oven and serve immediately.

Onion & Garlic Whiskey Soup

The marinated chicken in these popular wraps is mouthwatering. They go together in a snap and always get raves!

4 tablespoons canola oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 flour tortillas (8 inches), warmed

Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

.In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.

Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half.

Serve with cheese, taco sauce, home made salsa or guacamole and sour cream.