Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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74 posts tagged lunch

Sweet and Spicy Sesame Chicken Sandwich 

This was so delicious. I made these sandwiches for lunch yesterday and both of us were like “Mmmf, this is so good…” ,  ”mmmfh, mmm, oh my god, so good”,  ”mmmpf, delicious”, “so good.”. Have you ever had that conversation? I hope so.

 Make a marinade with the juice of 1 tangerine or orange, 2 tblsp apricot jelly, 2 tsp soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, 1 inch of fresh grated ginger, 3 smashed and chopped garlic cloves, a big sprinkle of black sesame seeds, salt, pepper and red pepper flakes.

In a roasting pan,  place two or more pieces of organic chicken. Coat the chicken with the marinade. Bake at 425 for 15 minutes, reduce the heat to 350 and continue cooking for another 30 minutes, basting with the pan juices every 10 minutes or so, until the chicken is cooked through. A thermometer should read at least 165. 

Toast any bread you have, and dress with a little mayo. Add the sliced cooked chicken along with shredded purple cabbage and carrots, sliced peppers, cucumbers, green onions and top with miso dressing.

For the miso dressing combine: 2 tblsp Organic non GMO miso paste, 1 tsp organic sugar, 1 tblsp organic canola oil, 1tsp sesame oil, 1/2 inch grated ginger and 2 smashed garlic cloves, and 1 tblsp organic soy sauce.  Delicious!

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Lemony Kale Spaghetti This is delicious, easy, healthy, and very inexpensive if you’re already growing kale and basil. You can swap out any garden greens, like chard or spinach, for the kale in this recipe. I used spaghetti, but you can use any kind of pasta you like. Here’s how I made this delicious dish. Boil a pot of salted water for pasta. In a separate skillet, saute 1 chopped shallot in a little olive oil, season with salt and pepper. Wash, stem and chop any kind of kale, I used curly kale. Add it to the skillet and sauté. Meanwhile, cook pasta according to package directions. Keep stirring and cooking your kale until it’s cooked to desired doneness, I like mine to be cooked, but not mushy, and still have a bite to it. So I only cooked mine for about 10 minutes total. Squeeze the juice from 1/2 lemon over the kale in the skillet. Add a big handful of fresh chopped basil. Drain the noodles and toss them with the lemony kale.  Serve with parmesan cheese, a drizzle of olive oil and lemon wedges. Yum!

Lemony Kale Spaghetti

This is delicious, easy, healthy, and very inexpensive if you’re already growing kale and basil. You can swap out any garden greens, like chard or spinach, for the kale in this recipe. I used spaghetti, but you can use any kind of pasta you like.

Here’s how I made this delicious dish.

Boil a pot of salted water for pasta.

In a separate skillet, saute 1 chopped shallot in a little olive oil, season with salt and pepper. Wash, stem and chop any kind of kale, I used curly kale. Add it to the skillet and sauté. Meanwhile, cook pasta according to package directions.

Keep stirring and cooking your kale until it’s cooked to desired doneness, I like mine to be cooked, but not mushy, and still have a bite to it. So I only cooked mine for about 10 minutes total.

Squeeze the juice from 1/2 lemon over the kale in the skillet. Add a big handful of fresh chopped basil. Drain the noodles and toss them with the lemony kale. 

Serve with parmesan cheese, a drizzle of olive oil and lemon wedges. Yum!

Baked Brown Sugar BLT with Kale Chips and Crudités 

I made these delectable BLT’s with baked brown sugar bacon, small green and red striped garden tomatoes, and served them with homemade kale chips & crunchy delicious crudités on the side. This was so delicious! I look forward to home grown tomatoes all year long so I can have this sandwich. Yummmm.

This post is about cooking the bacon in the oven, with a little brown sugar and black pepper sprinkled on top. This way of cooking bacon is very easy, and it doesn’t mess up the stovetop. Yay for not having to clean something!

I like to use organic, nitrate free bacon. It’s more expensive, but much better for you, as far as eating bacon goes. Since I rarely eat bacon anyway, it’s worth it to buy the best I can get.  

Heat oven to 375. Place bacon strips on a cookie sheet lined with foil. Sprinkle with about 1-2 tsp brown sugar and freshly ground black pepper. You don’t need to add salt because bacon is pretty salty already. Bake for 15 to 20 minutes until crisp, turning once. Drain on paper towels.

While the bacon cooks, slice cucumbers, carrots, and celery into strips for crudités garnish.

On another cookie sheet, sprits olive oil spray and add freshly washed, dried, and stemmed kale. Spritz witha little more olive oil spray. Season with kosher salt, pepper, and smoked paprika. Toss the kale around on the cookie sheet to coat evenly. Bake for about 3-6 minutes at 375 until they crisp up. Keep a close eye on them because they cook pretty fast depending on how dry it is outside.

Toast whole wheat bread. Add a little mayo, salt and pepper, sliced garden tomatoes, lettuce, avocado slices, and the brown sugar bacon. Serve with the kale chips and crudités. 

Yum!

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Banh Mi Steak Sandwich & Potato Salad This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot! Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours. For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad. For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper. Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi!  (Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)

Banh Mi Steak Sandwich & Potato Salad

This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!

Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.

For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.

For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.

Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi! 

(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)

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Spicy Cheddar Scramble This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy. In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash. Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender.  Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies. Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

Spicy Cheddar Scramble

This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy.

In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash.

Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender. 

Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies.

Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

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Greek Salad with Feta and a side of Dolmas This was my delicious lunch today. I love Greek salad! It’s so good. When I went grocery shopping today, the red bell peppers, cherry tomatoes, purple onions and cucumbers were on sale. I still had a small block of Goat’s milk Feta from earlier this week, so I decided to make Greek salad. Wash and spin romaine lettuce, chop red bell peppers, slice cherry tomatoes in half, slice 1/4th of a purple onion into slivers, chop feta cheese into small cubes, peel, quarter and chop hothouse cucumber. Place all the salad ingredients on a plate with some kalamata olives. Dress with lemon vinaigrette. For the lemon vinaigrette: 2 tsp red wine vinegar, juice of 1 lemon, salt and pepper, 1/4 tsp oregano, 1 smashed open garlic clove (I just let it sit in the dressing to flavor it) and about 3 tblsp olive oil. Whisk and serve with Greek salad. I didn’t make the dolmas, they were sold in a can next to the Greek olives, so I bought them. I’ve been wanting to try making dolmas for so long, and I bought grape leaves and everything. I’m going to learn how to make them this weekend. But for today, these organic canned ones will do. This was as delicious as any salad I’ve ever had! Yum!

Greek Salad with Feta and a side of Dolmas

This was my delicious lunch today. I love Greek salad! It’s so good. When I went grocery shopping today, the red bell peppers, cherry tomatoes, purple onions and cucumbers were on sale. I still had a small block of Goat’s milk Feta from earlier this week, so I decided to make Greek salad.

Wash and spin romaine lettuce, chop red bell peppers, slice cherry tomatoes in half, slice 1/4th of a purple onion into slivers, chop feta cheese into small cubes, peel, quarter and chop hothouse cucumber. Place all the salad ingredients on a plate with some kalamata olives. Dress with lemon vinaigrette.

For the lemon vinaigrette: 2 tsp red wine vinegar, juice of 1 lemon, salt and pepper, 1/4 tsp oregano, 1 smashed open garlic clove (I just let it sit in the dressing to flavor it) and about 3 tblsp olive oil. Whisk and serve with Greek salad.

I didn’t make the dolmas, they were sold in a can next to the Greek olives, so I bought them. I’ve been wanting to try making dolmas for so long, and I bought grape leaves and everything. I’m going to learn how to make them this weekend. But for today, these organic canned ones will do.

This was as delicious as any salad I’ve ever had! Yum!

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Vegetarian Breakfast Sandwich with Tomatoes and Basil This was a delicious breakfast! The carrots & basil were grown in our back yard. Cook veggie sausage, fry an egg, top the cooked egg with a little grated cheddar cheese and let it melt. Toast some sourdough bread or any kind of bread you have. Serve with tomato slices and fresh chopped basil, salt and pepper. Garnish with carrot sticks and more basil. Yum!

Vegetarian Breakfast Sandwich with Tomatoes and Basil

This was a delicious breakfast! The carrots & basil were grown in our back yard.

Cook veggie sausage, fry an egg, top the cooked egg with a little grated cheddar cheese and let it melt. Toast some sourdough bread or any kind of bread you have. Serve with tomato slices and fresh chopped basil, salt and pepper. Garnish with carrot sticks and more basil. Yum!

Grilled Cheddar and Tomato on Sourdough

This was my delicious lunch, with a salad from the garden. It’s not a recipe so much as it is fresh tomato slices cooked into a grilled cheese sandwich on sourdough. I like to serve mine the way my friend Grace does, with Dijon mustard. Yum!

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Gorgonzolla Pecan Salad with Green Beans This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad. Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking. For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment.  Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans. Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

Gorgonzolla Pecan Salad with Green Beans

This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad.

Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking.

For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment. 

Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans.

Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

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Curried Chicken Salad Sandwich This is so yummy and is a great way to use up leftover chicken. My husband loved it!  Chop leftover cooked chicken into cubes. Mix 2 tblsp plain Greek style yogurt, 2 tblsp mayo, the juice of 1/2 lemon, 1/2 tsp rice vinegar, 1 tblsp honey, 1/2 tsp curry powder, celery salt and pepper, chopped celery, shredded carrot, 1/4 cup chopped onion and a small handful of raisins or chopped grapes. Serve on toasted sourdough bread with garden greens & a side of pickled giardiniera. You could also wrap this  into sandwich wraps for a lighter version. Yum! 

Curried Chicken Salad Sandwich

This is so yummy and is a great way to use up leftover chicken. My husband loved it! 

Chop leftover cooked chicken into cubes. Mix 2 tblsp plain Greek style yogurt, 2 tblsp mayo, the juice of 1/2 lemon, 1/2 tsp rice vinegar, 1 tblsp honey, 1/2 tsp curry powder, celery salt and pepper, chopped celery, shredded carrot, 1/4 cup chopped onion and a small handful of raisins or chopped grapes. Serve on toasted sourdough bread with garden greens & a side of pickled giardiniera. You could also wrap this  into sandwich wraps for a lighter version. Yum! 

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Sausage with Peppers and Eggs We made these sandwiches for breakfast today. I still have poppy seed buns so I decided to make a Chicago style breakfast sandwich. This was so yummy! I used soy breakfast sausages here, but you can use any kind of breakfast sausage or any kind of sausages you have.  Slice 1/2 onion and 1/2 red bell pepper and sauté in a little olive oil spray. Season with salt and pepper. Cook sausages. Scramble eggs with some grated cheddar cheese. Slice a few basil leaves. Once the sausages and peppers are cooked, cook the egg in a little butter. Serve on a toasted roll with the basil sprinkled on top and maybe a little grated white cheddar. Yummy!

Sausage with Peppers and Eggs

We made these sandwiches for breakfast today. I still have poppy seed buns so I decided to make a Chicago style breakfast sandwich. This was so yummy!

I used soy breakfast sausages here, but you can use any kind of breakfast sausage or any kind of sausages you have. 

Slice 1/2 onion and 1/2 red bell pepper and sauté in a little olive oil spray. Season with salt and pepper. Cook sausages. Scramble eggs with some grated cheddar cheese. Slice a few basil leaves. Once the sausages and peppers are cooked, cook the egg in a little butter.

Serve on a toasted roll with the basil sprinkled on top and maybe a little grated white cheddar. Yummy!

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