Mushroom, Bacon and Caramelized Onion on Naan Bread

Megan and I went to a Taste of Home Cooking School demo recently.  They demonstrated so many delicious recipes.  In our goodie bag was a sample of Naan Bread.  We decided to try an “open face” pizza-like sandwich for lunch and this is what we came up with.


1 tablespoon olive oil

3 slices of bacon

1 onion, sliced

1/2 red bell pepper, sliced

8 ounces sliced mushrooms

1 Tablespoon butter

pinch of sugar

1/2 teaspoon paprika

salt and pepper

Naan Bread

optional toppings:

goat cheese, sour cream, pesto, Pecorino Romano cheese

Preheat the oven to 400 degrees.  Cut the bacon into 1/2 inch pieces

Add about 1 Tablespoon of olive oil to a large saute pan.

Add the bacon to the cold pan, turn on the heat to medium-high.

While the bacon is cooking, slice the onions and peppers.

When the bacon is cooked, add the peppers and onions.  Cook until soft.


Add the sliced mushrooms.  Melt in the butter.  At this point add a pinch of sugar, paprika, salt and pepper.  Stir together and lower the heat.

Place the Naan Bread on a cookie sheet and put in the oven for 2 minutes, just to warm and soften them.

Now it is time to start building.  We had the ingredients for pesto, so we made a fresh one.  Prepared pesto works fine.  We spread goat cheese on one Naan and sour cream on the other.

Spread about one tablespoon of pesto on each.

Top with mushroom mixture.


Sprinkle some grated Pecorino Romano cheese over the top.  Place under the broiler for 2 minutes.


Ready to serve!

Sloppy “Megs” Sandwich

We are sure you  have heard of Sloppy Joes.  Well, here’s our twist on that and we are going to call it “Sloppy Megs”.

First we just had model our new aprons!  Thanks Erin,Chris and Haley!! We love them!



1 pound ground beef

1 medium onion, chopped

1 red bell pepper, chopped

1/4 cup brown sugar

1 Tablespoon red wine vinegar

1 Tablespoon Worcestershire sauce

1 cup tomato sauce

1 cup barbeque sauce

1/2 teaspoon chipotle in adobo, smashed

2 teaspoons salt, 1/2 teaspoon pepper

4 sandwich rolls of your choice

Cut the pepper lengthwise, then across.  Megan finds using this herb chopper easier than a chefs knife.

Chop the onion

Heat a large saute pan to medium high, add about one tablespoon of olive oil, then add the onions and peppers.

Saute the veggies about 5 minutes, then add the hamburger.  Cook until crumbly.

Drain off the fat, then return to heat.

Stir in the tomato sauce, barbeque sauce, brown sugar, chipotle, vinegar and Worcestershire sauce.

Lower the heat to simmer and cook anonther 5 minutes.

Slice the sandwich rolls in half and toast under the broiler.  Spoon Sloppy Meg mixture onto the sandwich and serve.


Mediterranean English Muffin Pizzas

Megan wanted to make some individual pizzas this week.  We put together this recipe with ingredients we had on hand.  You can change it up with artichokes, marinated mushrooms, …whatever sounds good.  This is super easy and a nice quick hot lunch.


olive oil

2 english muffins, sliced in half

1/4 cup salami, cut into bite-size pieces

1/4 cup roasted red pepper, chopped

1/4 cup pitted Kalamata Olives, cut in half

1/2 cup crumbled feta cheese

 Brush the sliced English muffins with olive oil.


 Place on a baking sheet and put under the broiler for a few minutes until toasted.

   Make the topping by placing cubed salami in a small bowl.

 Add the roasted red peppers

 and the Kalamata olives…

 Add the feta cheese and stir all together.


 Spoon the topping  on the toasted English Muffins and place under the broiler about 5 minutes until bubbly and brown on top.



Cool Greek Chicken Salad Flatbreads with Herb Dressing


We like this sandwich for a light dinner or lunch.  Serve with a cup of soup for a complete meal.


Herb Dressing: 

2 Tablespoons fresh parsley

2 Tablespoons fresh basil

2 green onions

1 cup plain Greek yogurt

1 Tablespoon fresh lemon juice

2 Tablespoons grated Myzithra cheese

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Roughly chop parsley, basil and green onions and place in a food processor, chop.

Place 1 cup of yogurt….

lemon juice…

red pepper flakes, Myzithra cheese and salt in the processor with the herbs.

Mix all together and set aside.

Ingredients for the salad: 

2 cups cooked grilled chicken

1/2 head torn romaine lettuce

1/4 cucumber, peeled chopped

1/2 cup roasted red peppers

1/2 cup pitted Kalamata olives, chopped

1/4 cup chopped red onion

Prepare the salad by peeling, then chopping the cucumber

Chop the roasted red pepper…

Chop the Kalamata olives…

Chop the red onion…

Chop or tear the lettuce, place all in a large salad bowl.

Add the cooked chicken.

Place some of the dressing on the salad and toss well.

Place on warm flatbread and  spoon a little more dressing over the salad.

Serves 6

Roast Beef Hoagies with Onions and Peppers

We had quite a bit of prime rib left from Christmas dinner.  We made these sandwiches for dinner one night and they came out great!


3 cups very thinly sliced, cooked roast beef

1 onion, sliced

2 red bell peppers, sliced

4 slices deli sliced cheese ( we used Swiss)

4 hoagie rolls, sliced in half

1/4 cup mayonnaise

1/2 teaspoon creamy horseradish

Remove the outer skin from an onion, cut in half, then make thin slices

Make long, thin slices with the red pepper

Place a couple of tablespoons of olive oil in a large saute pan and turn on to medium high heat.

Place the onions and peppers in the pan and cook about 10 minutes, until soft.

Mix mayonnaise and horseradish together to spread on sandwiches.

Place sliced rolls on a cookie sheet under the broiler until lightly toasted.

Arrange sliced roast beef on one half of the toasted rolls.

Place the cooked onions and peppers over the beef.

Then a slice of cheese on each sandwich.

Return the sandwiches to the oven, under the broiler until the cheese melts and bubbles.

Spread the horseradish sauce on one side of the bun and serve!

Dressed-Up French Dip Sandwiches

French Dip Sandwiches can be an easy dinner or lunch. We decided to change it up a little by adding a couple of spreads and melting some cheese on top of the roast beef.


Here’s the ingredients you will need:

4 deli rolls of your choice

1/2 pound thinly sliced deli roast beef

4 slices of cheese ( your choice, we used Swiss Cheese)

1 packet of Au Jus mix

1/2 cup mayonnaise

3/4 teaspoon creamy horseradish (optional)

1 1/2 teaspoons grain mustard (optional)

First, we are going to make the spreads.  Put 1/4 cup of mayonnaise in a small bowl.

Add the mustard and mix together.

For the horseradish sauce, place the other 1/4 cup of mayonnaise in another small bowl.

Add the 3/4 teaspoon of creamy horseradish and mix together.

To make the Au Jus for dipping the sandwich in, place 3 cups of water in a medium suacepan.  Add the package of au jus mix and  bring it to a boil, while stirring with a wire wisk.  After it boils, turn the heat down to low and simmer until the sandwiches are ready.

Place the sliced deli rolls on a cookie sheet.

Place the cookie sheet under the broiler to toast the rolls.

Leave the oven door open just a little bit.  Keep an eye on them, they will toast quickly.

Remove them from the oven.  Place sliced roast beef on 1/2 of each roll.  Add one slice of cheese on top of the beef.

Place the cookie sheet back under the broiler.  Remove  when the cheese is melted and bubbly.

Serve the sandwiches with the au jus for dipping.  You can add the spreads if you wish.  Megan put the horseradish sauce on hers, I put the mustard on one side of my sandwich and the horseradish sauce on the other.

Easy and delish!!!

Chicken, Bacon, Pesto Melt also Known as “The New Light”

We decided to name this delicious sandwich after the Hippotherapy clinic my oldest daughter has.  A hippotherapy clinic is physical therapy on a horse.  Erin operates this clinic to help disabled children and adults gain strength and balance using horses as the therapy tool.

Ingredient List:

2 slices of sourdough bread

1 jar of pesto (can be found in the pasta section at the market)

2 slices of cooked bacon

2 slices of cheese of your choice (we used swiss)

1 tomato

1 package of cooked chicken strips ( found in the deli meat section at the market)

Spread pesto on both slices of bread

 Place one slice of cheese on top of each slice of bread

Place the bacon on one side of the sandwich.

Add the chicken on top of the bacon

Slice a small tomato

Place tomato slices on top of chicken

Put the other piece of bread on top to make the sandwich, then brush some olive oil on one side.

Place the sandwich with the olive oil side down in a grill pan or fry pan

You can place something heavy, like a bacon press or a cast iron skillet on the sandwich.

Brush the other side with olive oil and flip the sandwich over

Here’s the finished sandwich, delicious!