It’s been ages since I’ve made a sandwich as awesome tasting as this one. I used NEW Heinz Mayonnaise which really brought the flavors to life! This past weekend I had the honor and pleasure of attending Vegas Uncork’d with Heinz® which is where I first tried this pastrami watercress tomato sandwich. The event was crazy busy, exciting, exhilarating and a lot of fun. There were dozens of booths where celebrity chefs and amazing restaurants offered their recipe creations to the public. It was truly a fine dining experience.

Vegas Uncork’d was the perfect event to showcase and taste NEW Heinz Mayonnaise. For those that don’t know, NEW Heinz Mayonnaise is made with high quality ingredients like 100% cage free eggs, lemon juice and hand-selected vinegars and oil. You can really taste the subtle tanginess that comes from the lemon which is one of my favorite differences. The great taste and deliciously creamy texture make Heinz Mayonnaise the perfect condiment to upgrade any homemade sandwich.

All sandwiches at the Vegas Uncork’d Heinz Deli were custom created for Heinz by chefs from some of the best sandwich shops around the country. Each sandwich was very unique, delicious and tasted out of this world.

Here is the spicy grilled chicken sandwich by Cutty’s in Boston. It was made with marinated skinless chicken breast, petite arugula and Heinz Mayonnaise on soft baguette. It was simple, yet delicious.

I always think using high quality ingredients brings out the best in any recipe.

The next one was the PLTM by Fred’s Meat & Bread, Atlanta. It was made with pastrami, watercress, heirloom tomato and Heinz Mayonnaise on rye bread.

This was my own favorite. I love pastrami and the mixture with the tomato and mayonnaise I always thought to be a winner. It was juicy, creamy, tasty and very unique.

The Mean Dip by Mean Sandwich, Seattle was made with roast beef, sauteed mushrooms and Heinz Mayonnaise on homemade pretzel bread. I think this was one of the all-time favorites among events goers.

Here you can see a glimpse of the Heinz Deli at Vegas Uncork’d. It was truly and awesome set up and even though you can catch a little site of the sandwiches served at the event. They literally were flying off the shelf. I wonder why…

Out of the sandwiches presented at the Heinz Deli, for me, the pastrami watercress tomato & mayonnaise sandwich was one of my favorites, thus, I decided to recreate this one.

When it came time to get busy in my kitchen I was glad I made a few more sandwiches than needed since everyone in my family came back for seconds. For my pastrami watercress tomato sandwich version I used a different type of bread and tomatoes. The original recipe calls for rye bread and heirloom tomatoes, however, I used a multigrain sliced bread and red tomatoes. The flavors were still consistent with what I remember tasting at Vegas Uncork’d. This is the beauty about recreating recipes, as long as you keep the main ingredients consistent with the original recipe, you will always have a very similar result.

I think in the next few days I will be trying the spicy grilled chicken sandwich and I will also be creating my own sandwich variations with the Heinz Mayonnaise. It is truly a new and improved mayonnaise that my family really enjoyed. If you are looking for a mayonnaise that will bring your sandwiches to the next level you must try NEW Heinz Mayonnaise – you are not going to be disappointed.

Enjoy!

pastrami watercress tomato sandwich

Yield: 4 sandwiches

Total Time: 15 minutes

Ingredients:

• 6 oz uncured pastrami
• Rye bread (or any other bread of choice)
• 4 heirloom tomatoes, red tomatoes will also work
• 2 oz fresh watercress, any other greens will also work
• 8 tbs New Heinz Mayonnaise

Directions:

Regardless on the bread you are using spread one tablespoon of New Heinz Mayonnaise on each slide of bread. (You will need  slices of bread for 4 people)

Top 4 slices of bread with layers of pastrami, tomatoes, and watercress. Place the other piece of bread previously spread with mayonnaise over the pastrami, tomatoes and watercress.

Serve immediately with any sides of your choice.

The post Pastrami, Watercress, Tomato and Heinz Mayonnaise Sandwich appeared first on Eat Good 4 Life.

I was afraid the filling mixture wouldn’t turn out as I wanted it to but to my surprise it actually worked better than expected.

I love chai spice flavor anything. I am thinking of making a sponge cake with this flavor as well as the frosting. I have not made a sponge cake in forever and since my birthday is just around the corner I think this type of cake would be the perfect contender.

I am probably going to make some ice pops this flavor as well. I love making my own ice pops around this time of year. They are so easy and versatile and I believe my kids will enjoy them too.

Anyways. I kept the base of the pie quite simple with only 2 ingredients. I actually have a recipe for energy balls just using these two ingredients. The mixture is delicious just by itself so if you like to make a bit more and make balls with it go ahead. I did so I could have some to take for school during the week.

I am planning on making more no bake pies this summer. I will be using the same base for the filling. I think the sky is the limit when using cashews to make vegan pies. I intent to try one with a lemon/lime flavor. I love lemon anything  as well so I think that will work well.

Anyways, I won’t bored you any further with none of my recipe ideas so I hope you get to try this no bake chai spice pie that it is vegan and gluten free. It is perfect for any gathering or healthy dessert.

Enjoy!

No bake chai spice pie

Miryam's original recipe

Yield: 12 servings

Total Time: 4 hours

Ingredients:

Base

• 2 cups pitted dates
• 2 cups unsweetened shredded coconut
• 2-3 tbsp water

Filling 

• 3 cups raw cashews, soaked overnight and drained
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1 tsp cardamon powder
• 1/2 tsp cinnamon
• 1/4 tsp clove powder

Topping

• 1/2 cup chopped pecans
• 1/3 cup dark chocolate, melted, vegan if need be

Directions:

In a food processor add the crust ingredients and pulse until you obtain a mixture that will adhere together.

Transfer the mixture to a removable pie pan of your choice. I used a rectangular one. Press the mixture to the bottom of the pan without going up the sides.

Add the filling ingredients to the food processor and pulse until you obtain a homogenous mixture. About 2-3 minutes.

Transfer the mixture to the pan and spread evenly. Arrange the chopped pecans around the edge of the pie and freeze for about 3-5 hrs.

Take the pie out of the freezer and drizzle the chocolate over the pie and serve.

NOTE: Store pie in the freezer and take out 30 minutes before serving.

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I love nothing more than making grilled cheese sandwiches especially when I am in a hurry and I want something comforting and tasty. This caprese grilled cheese sandwich was just perfect for dinner tonight paired with some creamy soup. It is the perfect combination.

There is nothing better than gooey, melty, warm cheese. Grilled cheese sandwiches are very versatile, I love the fact that you can make pretty much endless variations. I have done different types of grilled cheese sandwiches already but never tried a caprese version before today. I really don’t know what I was waiting for, especially given the fact at how much it is that I love tomato and basil together.

One of the most important components to getting perfect tasty grilled cheese sandwiches is to make them with the best quality ingredients. If you have been visiting my blog you probably noticed that I like to consume the best possible ingredients when making food. My kids love cheese and whenever they have tried a funky type they have noticed right away. Their palate is already refined enough to identity artificial ingredients when trying new foods.

Arla sliced cheese is available in four naturally delicious flavors including Havarti, Gouda, Fontina and Muenster. To browse their products and find out sale locations near you make sure you visit ArlaUSA.com

For this caprese grilled cheese sandwich I used Havarti cheese, which is perfect for grilled cheese sandwiches. It has a buttery and gentle creamy taste, is semi-soft and has a mellow aroma that melts perfectly on a grilled cheese sandwich. I also used Fontina which is semi-soft with a slightly sharp edge that adds the perfect upgrade to an every day sandwich. You can use any of the other type of Arla sliced cheese if you like. You can’t go wrong with any of them.

Also, if you are like me and love basil, add more if you like. It gives the sandwiches a great flavor. As far as the bread is concerned, I used mutigrain bread but you can use any other hearty type of bread.

Well, I hope you like these caprese grilled cheese sandwiches. They are for sure the perfect comfort food for the family

Enjoy!

*Made with milk from cows not treated with rBST.  No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows.

caprese grilled cheese sandwich

Miryam's original recipe

Yield: 4 sandwiches

Total Time: 15 minutes

Ingredients:

• 2 tomatoes, sliced about 1/2 inch thick
• 2-4 tbsp olive oil
• 4 tbsp pesto sauce
• 4 oz Arla® sliced Fontina cheese
• 4 oz Arla® sliced Havarti cheese
• 12-15 basil leaves
• 8 slices whole grain bread

 

Directions:

Heat a large griddle or skillet over medium heat.

Brush the outsides of each slice of bread with olive oil, then brush the other side with pesto. Layer sandwich with one slide of Havarti and Fontina cheese, followed by tomatoes and basil. Finish with a slice of bread. Place sandwiches in the prepared griddle until cheese is melty and each side is golden, about 3-5 minutes per side. Serve immediately.

The post caprese grilled cheese sandwich appeared first on Eat Good 4 Life.

I love making sandwiches especially because they are so convenient and easy to make. Today I wanted to change things up and make something more elaborate and substantial so I decided to make these chicken caesar sandwiches.

These chicken caesar sandwiches came out so good my family wanted me to make them again the following day. I always make sure I keep my recipes on the healthy side and this sandwich was an example. This sandwich was full of protein, fiber, vitamins and minerals. Using Bolthouse Farms Caesar Salad Dressing allowed for the sandwich to be packed with flavor. In addition, by using their products you can lighten up your favorite meals and snacks with these simple swaps. A win win situation.

These sandwiches are also great to pack on the go. They would make an awesome lunch, a healthy meal for a post workout or a light dinner.

The chicken can be prepared two different ways. You can grill it or cook in a saute pan, thus if you don’t have a grill pan you can always use a skillet and cook the chicken breasts 3-4 minutes on each side.

You can also use any type of vegetables you like. I used avocado, and fresh greens by you can’t go wrong with using your own combo and getting creative.

I know I will be making these chicken caesar sandwiches for time to come. A great quick healthy recipe that I am sure you will like.

Enjoy!

Chicken caesar sandwich

Miryam's original recipe

Yield: 4 sandwiches

Total Time: 20 minutes

Ingredients:

• 4 chicken breast
• 1/3 cup Bolthouse Farms caesar salad dressing
• 2 oz fresh green
• 2 avocados
• 8 slices whole grain bread
• 1 tbsp olive oil

Directions:

Preheat your grill pan. Brush 1 tbsp olive oil over each side of the chicken breast. Grill the chicken breast 3-5 minutes on each side depending on thickness. Alternatively you can heat 2 tbsp of olive oil in a medium skillet over medium high heat and cook chicken flipping once, until cooked through.

Let the chicken rest 5 minutes before slicing across the grain.

On the meantime, grill the bread on each side until you see grilled marks and the bread is toasted. Spread 2 tbsp of caesar dressing over one slice of bread. Arrange chicken breast, avocados and greens over 4 slices of bread. Add more caesar salad dressing if desired over the greens and place the other slice of bread.

Serve.

The post Chicken caesar sandwich appeared first on Eat Good 4 Life.

In case you haven’t notice by now, I have a very sweet tooth. Because of that, I must have some sort of sweet treat each day. Luckily for me, because I like baking, I am able to make my own goodies.  These are always healthier than if I were to buy them store bought.

Many of them turn out to be no bake, and since I am lately press for time these superfood chocolate truffles were just perfect.

I was able to add some flaxseed meal to them. I love using flaxseed meal on no bake desserts as well as in smoothies. It is rich in Omega 3’s, which is a natural anti-inflammatory as well as being very rich in soluble fiber.

If you suffer from high cholesterol know that soluble fiber will lower your cholesterol naturally. Cholesterol recycles in the body but by consuming soluble fiber, this attaches to cholesterol and gets excreted from the body later on. So there….a natural alternative to lowering cholesterol.

If you like to use any other nuts besides raw almonds you could do so. Any type will work.

To purchase flaxseed meal, hulled hemp seeds or any healthier ingredients you may need for your baking and cooking visit Bob’s Red Mill. They have everything you will need for your healthy cooking and baking.

I wish I doubled the batch when making these superfood chocolate truffles. They will last for a while in your fridge so whenever you have a sweet craving these are perfect. I have also packed them up on my kids lunch boxes. The love treats like these so whenever I get to make some half the batch is for them.

Next month I start school so I know I will be making plenty of superfood bites. They are just the perfect pick me up.

Enjoy!

This recipe is sponsored by Bob’s Red Mill.  The opinions and text are all mine. The end.

Superfood chocolate truffles

Miryam's original recipe

Yield: 28-32 truffles

Total Time: 30 minutes

Ingredients:

• 2 cups pitted dates
• 1 cup raw almonds
• 1/3 cup flaxseed meal
• 1 tbsp acai powder
• 2 tsp vanilla extract
• 2-3 tbsp water
• 1 cup dark chocolate, vegan if need be
• 1 tbs coconut oil

 

Directions:

Place all the ingredients, except chocolate and coconut oil, in your food processor and pulse until it comes together. Shape dough into desired individual shapes. I choose to do a few balls and a few squares using a square silicone mold.

Melt chocolate and coconut oil in a microwave safe bowl at 30 seconds intervals until completely melted. Dip each truffle into the melted chocolate and place on a baking sheet previous lined with parchment paper. You can sprinkle any toppings on each truffle if you like. I used some cacao nibs and hulled hemp seeds.

Place truffles in the freezer for 10 minutes until the chocolate sets. Store in an airtight container in the fridge for up to two weeks.

The post Superfood chocolate truffles appeared first on Eat Good 4 Life.

I think as a bigger patty these Thai fish burgers work great. Ever since I came back from Thailand I have been wanting to make the fish cakes bigger and yesterday it was the day.

This past weekend I got to make them regular size, smaller fish cakes, since I became the Thai chef for the night for a friend’s graduation and birthday party. It was not an easy task because there were 15 people total to feed, however, since I did a bit of prep ahead, it turned out beautifully.

As a matter of fact, the menu was such a success that everyone kept raving about the food. Even, two of the couples wanted me to host their dinner party next. Don’t get me wrong, I was super flattered but being a chef for such events is a lot of work!

On another note,  I want you to know that the classic fish cake recipe contains cornstarch. I have added it twice to make them before, however, I like it best without. I think the cornstarch makes the burgers chewy so I have stopped using it when making them.

One thing I will note in the recipe is that if you use frozen fish, which you can, make sure you drained it well, otherwise the taste may not come through and while cooking the burgers they oil will splatter all over the place.

Anyways, I hope you like these Thai fish burgers. I know they are going to become a staple in my house for time to come.

Enjoy!

Thai fish burgers

Miryam's original recipe

Yield: 8-10 burgers

Total Time: 30 minutes

Ingredients:

• 2 lbs wild caught fresh cod, or any firm fish
• 2 eggs
• 1-2 tbsp red curry paste
• 2 tbs fish sauce, or soy sauce
• 4-6 kaffir lime leaves, cut thinly
• 3-4 oz fresh green beans, chopped
• 2-4 tbsp olive oil

Directions:

Place the fish, curry paste, eggs and fish sauce in a food processor and pulse until the mixture is pureed and it comes together.

Transfer the mixture to a mixing bowl and add the kaffir lime leaves and green beans. Combine with a spatula.

With your hands, form large patties and place on a plate.

Over medium to low heat, place the olive oil in a non-stick or cast iron pan. Add the burger patties and cook for 3-4 minutes on each side. Transfer them to a plate and serve as desired.

NOTE: You can use any frozen firm fish you like for this recipe, however, make sure that you drain the fish well and that there is no excess moisture.

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