Recipe: Potato Sandwich “With a Spin”

Potato Sandwich “With a Spin”

This recipe was submitted by Lail of “With A Spin”. Check out their website! Looks fun and sounds yummy!!!




  • 2 large potatoes
  • 2 tablespoon oil
  • 1/2 cup onions, chopped
  • 1-2 green chili
  • 2-3 garlic cloves, crushed
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric
  • 1 cup mixed vegetable (chopped carrots, peas, green beans, cauliflower) (Optional)


  • Whole grain sandwich bread
  • Lettuce
  • Cilantro for garnish

Directions to cook the filling:

1. Boil potatoes until soft.

2. Peel the boiled potatoes and semi mash keeping few small chunks. Set aside.

3. Heat pan and add oil.

4. Add onion and garlic and sauté until slightly brown.

5. Add cumin seeds and green chili.

6. Add mixed vegetables, if using.

7. Mix smashed potatoes in the oil mixture.

8. Add turmeric and mix well.

9. Cook 3-4 minutes stirring often until everything is mixed.

Directions to assemble sandwich:

1. Take two slices of bread.

2. Toast, if desired.

3. Add filling, lettuce and enjoy.

art-piece-sandwich-9 art-piece-sandwich-8

Notes :

i. I like this sandwich in untoasted whole grain bread. It tastes great on toasted bread too.
ii. The filling will be great with other breads, such as naan, tortilla, etc.
iii. You may add boiled and sliced eggs to the filling.

Preparation Time: 5
Cooking Time: 15


Recipe: Honey Mustard Grilled Chicken

I recently found this recipe on All and think that it could work for a working mother. It calls for grilling — I’m big on grilling indoors, with a grill pan ontop of the stove-top. But now that it’s Spring you can try it outdoors too!!! Enjoy!

Makes 4 servings

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves


  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Prep time: 10 minutes

Cook time: 20 minutes

Nutritional Information open nutritional information

Amount Per Serving Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mgPowered by ESHA Nutrient Database


Recipe: Breadcrumbs!!!

I know that this recipe entry seems like a cop-out. And those that know me know that I’m not Martha Stewart and ohhh, by the way, you can BUY breadcrumbs in a store. But honestly – it is really, really easy and the food just tastes so much better. Plus, you get a chance to work through all of those crusts that you cut off of your sandwiches for your kids (if you’re like me). I wind up saving a bunch of crusts, and also working through the end-pieces of a loaf of bread, or even using up baguette-type bread that it turning on the stale-side.

This is a great combination with Flat Meat, particularly if it is chicken. So, so easy. And I can really taste a difference from the boxed-stuff.


  • several slices of bread
  • dried spices — garlic powder, oregano, basil, …. …..


  • Break up a slice of bread at a time and put in a mixer or food processor.
  • Continue to add broken up pieces of bread
  • Add and mix dry spices at the end

Prep time: 5 minutes

I then flatten chicken and put in milk and roll around in the fresh bread-crumbs. I fry up in olive oil for about 5-10 minutes on each side (depending on how thin you flatten the meat). I put in a dish and let it sit, covered, until the rest of the dinner is ready.

So good. So easy.

I have not tried it, but I betcha you could probably keep some of the (unused) breadcrumbs in the refrigerator for several days.

– Mama K

Recipe: Sweet, Salty, and Sour Marinade

As a follow up to my posting on Marinades, I thought I would share the below marinade recipe sourced from Bon Appetite.  It uses some rarer ingredients so this may not work for all families.  I also included the “formula to a good marinade” below.



Sweet, Salty, and Sour Marinade

Makes about 1 cup, enough to marinate 2 lb. of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops)


  • 3 oz. palm sugar, chopped, or 6.5 Tbsp. light brown sugar
  • 1/2 cup fresh lime juice
  • 1/2 cup fish sauce (such as nam pla or nuoc nam)
  • 1/2 cup coarsely chopped fresh cilantro [I use chopped cilantro cubes in the freezer section at Trader Joes)
  • 2 TBsp. chopped peeled fresh ginger [You can use jarred Ginger, or I use ginger powder these days too)
  • 4 red Thai chiles or 6 Fresno chiles, thinly sliced
  • 3 Tbsp. minced lemongrass (from peeled bottom 4″ of 2 large stalks)
Ingredient information:  palm sugar is available at Indian and Asian markets.  Fish sauce is sold at Asian markets and better supermarkets.


  • Stir palm sugar and 3 Tbsp. water in a small sauce pan over low heat until sugar is dissolved.  Remove from heat.
  • Combine lime juice, fish sauce, and 3 Tbsp. water in a medium bowl.  Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze).
  • Stir in cilantro, ginger, chiles, and lemongrass.
  • Put pork or seafood in a glass, stainless-steel, or ceramic dish.  Toss with marinade.
  • Cover and chill for at least 3 hours or overnight.
  • Remove pork or seafood from marinade, pat dry, and grill.
The finish:
Simmer marinade and reserved palm sugar syrup n a small saucepan until reduced to 3/4 cup.  Brush glaze onto meat or fish during the last few minutes of grilling.

source:  Bon Appetite, July 2011


“Marinade Math”

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

source:  Bon Appetite, July 2011

Recipe: Zucchini pizzas

This recipe was submitted by Mama J from San Mateo, CA.   Very creative Mama J!   I should send you some pictures of things that I’ve seen and have you replicate it!   Sounds yummy!

“Saw a picture of these online but no recipe so I made it up”.

Zucchini pizzas

Serves 4.


  • 2 larger diameter zucchini (not the little skinny ones)
  • 2 tomatoes
  • 2 cloves garlic
  • 2 tsp fresh chopped basil
  • shredded mozzerella
  • olive oil
  • salt


  • Slice zucchini in half lengthwise, use a small spoon to carve out the seeds in each half.
  • Put zucchini shells in 400 oven while you prep the sauce.
  • Chop up tomatoes and 1/2 the insides of the zucchinis.
  • Heat 1 T of olive oil and then lightly sauté the tomatoes, zucchini insides, garlic and basil (I used the frozen cubes of garlic and basil you can buy at TJ’s), until it becomes a pizza-like sauce consistency. Salt to taste.
  • Remove zucchini shells and scoop sauce into them, then top with a little shredded mozzerella cheese.
  • Return to oven and bake until cheese melts and browns a little at the edges.
Preparation time:  10 min
Cook time:  20 min

Slow Recipe: O’Sullivan Chicken

I know this one isn’t quick but it is EASY. Slow-cooker easy. I’m going to add slow-cooker recipes here now too, since this one sounds awesome and since I have many myself that are super good.

This recipe was submitted by Mama K O’Sullivan – sounds SUPER easy and yummy! Thank you Mama K!

“Easiest recipe ever…. My children, 9 and 10 love this one”

O’Sullivan Chicken


  • 4 chicken breasts
  • 24 oz. jar of salsa
  • 1 can of black beans
  • 1 can of corn (drained)
  • Directions:

  • Put everything in a slow cooker
  • Cook on low for 4 – 6 hours
  • Shred chicken
  • Serve in or with corn tortillas
  • Prep time: 5 min
    Cook time: 4 – 6 hours

    Recipe: F-ing good Baked Fish

    We had an amazing dinner tonight. All kids except for one (Twin Husky was too busy throwing a toy snake in the air) had such a good dinner that their bellies were sticking out all over the place. I don’t know if it was REALLY that good, or if it was the wine I was drinking. In any event, here it goes:


    • fresh fish (I used salmon)
    • 1 lemon
    • olive oil
    • dried dill
    • sea salt


    • Pre-heat oven to 400 degrees
    • Put fish in baking dish (I used a clear glass one)
    • Drizzle with olive oil
    • Sprinkle with dill and sea salt
    • Squeeze the lemon juice on top — I actually had quite a bit of lemon juice in the pan
    • Cover with foil and bake about 15-20 minutes depending upon thickness of fish

    Prep time: 5 min
    Cook time: 15 – 20 minutes

    F!!! It was so f-ing good!!!

    Recipe: The trick to a good marinade; Mojo Marinade

    I was going through an old Bon Appetit magazine on a recent flight and I came across a great series on marinades – essentially including a number of great marinade ideas that you can use to marinade meat in for 3+ hours or overnight, while reserving 2/3 of the creation as a sauce after the meat is grilled.

    I thought this would be a great combination with the Mama K Flat Meat recipe.   Also, most of these marinades can be mixed in the evening and you can marinade your meat overnight (the recipe below calls for an eight hour marinade, so it may be possible to mix the marinade the night before but don’t put in your meat until the AM).  So I thought this would be great for working mamas.

    I’m going to give you the formula below, and a sample marinade to follow.   I will follow up with a series of other marinade recipes over the next several weeks.  Enjoy!!


    Essentially, the article says that all good marinades are built upon the same general formula:

    + Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

    + Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

    + Alliums (garlic, shallots, or onions are a must for a muscular marinade)

    + Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

    + Chiles (where there’s smoke there should be fire)

    + Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)


    Mojo Marinade

    Makes about 2.5 cups, enough to marinade 2 lb. of pork (tenderloin, shoulder, or bone-in-chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops).


    • 1.5 cups fresh orange juice
    • 1/2 cup fresh lemon juice
    • 1/2 cup fresh lime juice
    • 1/2 cup fresh oregano, coarsely chopped
    • 1/3 cup corn or vegetable oil
    • 10 garlic cloves, minced
    • 3 jalapenos, sliced into rounds
    • 1.5 tsp. kosher salt


    • Combine all ingredients in a medium bowl and whisk until salt is dissolved.
    • Reserve 2/3 cup marinade for sauce.  Put pork or seafood in a glass, stainless-steel, or ceramic dish.  Toss with remaining marinade and cover.
    • Chill for 3 – 8 hours.
    • Remove pork or seafood from marinade, pat dry and grill.

    source:  Bon Appetite, July 2011

    Recipe: Italian Meat Loaf with Fresh Basil and Provolone

    This recipe was submitted by Mama J from San Mateo, CA.  Thank you!!!   She stole it from elsewhere but loves it so try it out!!!

    Mama J:  “This is a recipe that kids and adults love. And a nice comfort food. I double the recipe and make it on the weekend, then divide the doubled recipe into 3 or 4 meatloaves (depending on how many you want to serve with each). Then, I make one of them that week and freeze the others for later. Defrost, put a little ketchup on the top, and bake and voila! Yummy dinner. Does require an hour to bake, so you have to plan ahead to do that or have an oven timer.”


    • 1 cup boiling water
    • 1/2 cup sun-dried tomatoes, packed without oil
    • 1/2 cup ketchup
    • 1 cup seasoned breadcrumbs
    • 3/4 cup finely chopped onion
    • 3/4 cup chopped fresh basil
    • 1/2 cup (2 ounces) shredded sharp provolone cheese$
    • 2 large egg whites
    • 2 garlic cloves, minced
    • 1 pound ground round
    • Cooking spray
    • 1/3 cup ketchup


    1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
    2. Preheat oven to 350°.
    3. Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.


    Recipe: Chicken Breasts with Tomato-Herb Pan Sauce

    I was going through an old Bon Appetit magazine and I came across a recipe that I must confess, I have not tried, but I think it has potential in the homes of busy working mamas.  See what you think and let me know!


    “2 servings.  They key to this saute:  cook the tomatoes with the bits of chicken left over after you’ve seared it in the pan.  When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.”


    • 2 Tbsp. (1/4 stick) unsalted butter, room temperature
    • 1 garlic clove, minced
    • 1.5 tsp. chopped fresh marjoram or oregano
    • 1/2 tsp. sweet paprika
    • Kosher salt and freshly ground black pepper
    • 2 skinless, boneless chicken breasts
    • 2 cups mixed cherry tomatoes (11 – 12 oz)
    • 1 Tbsp. chopped fresh flat-leaf parsley


    • Mash butter, garlic, marjoram, and paprika in a small bowl to blend.  Season marjoram butter to taste with salt and pepper.
    • Melt 1 Tbsp. marjoram butter in a medium heavy skillet over medium heat.
    • Season chicken with salt and pepper.
    • Add chicken to skillet, cover, and cook until no longer pink in the center, about 5 minutes per side.
    • Transfer chicken to a plate.  Tent chicken with foil to keep warm.
    • Increase heat to high.  Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes.
    • Add remaining marjoram butter to skillet.  Crush tomatoes slightly to release juices; stir 1 minute
    • Season sauce to taste with salt and pepper.  Spoon over chicken.  Garnish with parsley.
    Prep time:  10 min
    Cook time:  20 minutes

    source:  Bon Appetite, July 2011

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