GLUTEN FREE ROAST TURKEY CLUB WITH AVOCADO AND BLUE CHEESE CRUMBLES

INGREDIENTS

4 slices Canyon Bakehouse Heritage Honey Bread, toasted
2 Tbsp. Mayonnaise
4 oz. Roast Turkey
4 Slices Bacon, cooked
Butter lettuce
Tomato Slices
Avocado Slices
Blue Cheese Crumbles
2 Eggs, cooked sunny side up

DIRECTIONS

Spread one side of each piece of toast with mayonnaise.
Layer the remaining ingredients as desired.

Prep: 10 min

Cook: 0 min

Yield: 2 sandwiches

Palm Beach Personal Chef

Fort Lauderdale Personal Chef

Miami Personal Chef

Freelance Chef

www.yadachef.com

https://canyonglutenfree.com/recipes/breakfast/339/Roast-Turkey-Club-with-Avocado-and-Blue-Cheese-Crumbles

Gluten Free Cookie Recipe

Traveling on a gluten-free diet can be as difficult as getting your kids to eat spinach. The following gluten-free travel snack (in this case a cookie) is easy. Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener. This is what you will need: 2 8-ounce (225 gram) cans gluten-free almond paste (see tips below) 2 extra-large egg whites 1/2 cup + 1/8 cup (81.33 grams) superfine sugar (see tips) 1/8 teaspoon almond extract 1/8 teaspoon vanilla extract This is what you will do: Preheat oven to 325°F / 163°C Line 2 large baking sheets with parchment paper or a silicone pad. Place almond paste in a food processor and pulse 3 times to break up then add the sugar and pulse until combined. Add egg whites and extract and puls...

The History Of Classic Diners: From Dining Cars To Fast Service Restaurants

How It Began All diners are built from the same blueprint, the same type of booth seating arrangements, neon signage and an esque format of a train carriage. But each diner has its own distinct character and soul. Diner look like rail carriages because they once were for the most part - they were converted into mobile eateries and built to replicate them. Learning how the trend started requires a time travel back in time to the 19th century and then forward to New Jersey which remains America's undisputed diner capital to this very day. Nowadays, there is a broad spectrum of eateries that claim as diners. There are national chains and there are independent establishments staffed by proprietors. There are even some trendy and hipster diners with more expensive menu items. But “mobile” is a word most people don’t associate with diners. But that is how they started off. In 1872, Walter Scott, a printer by trade, created the concept by inventing the night lunch wagon. He would t...

Lettuce Pesto Recipe

Recently we found ourselves with a glut of field greens. Lovely, green and deep purple, and eggplant with no one to eat them. We believe in using and eating food, not throwing it away. So what could be done to preserve the goodness at hand? Soup came to mind, but you can eat only so much soup and it has a tendency to get “grainy” when frozen. Juicing was another option, but our illustrious leader (Chef Ya) decided to go a different route. The sauce pesto originated in the northern region of Italy, Liguria, Genoa. According to Wikipedia The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle . The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word ...

St. Joseph’s Pasta with Sawdust Recipe

Serves 4 1lb/450g pasta, cooked according to package directions al dente (to the tooth) 2 tbsp/30ml olive oil 5 cloves garlic, chopped ⅛ tsp/.5ml red pepper flakes 1 cup/225ml onion, diced 1 bulb, 2 cups/450ml fresh fennel, cut into bite sized pieces 2 cans anchovies, drained and chopped 2 cups/794g crushed tomatoes 2 tbsp/30ml tomato paste 1 tbsp/15ml basil, chopped Heat oil in large pot, and saute in it the garlic and pepper flakes (30 seconds), add the fennel, onion and anchovies, saute until fennel is soft and onion is becoming translucent and anchovies “melt”(3-4 minutes). Stir in tomato paste and coat all vegetables (1-2 minutes). Add tomatoes and basil. Simmer 30 minutes. “Sawdust” 2 tbsp/30ml olive oil 1 tsp/15ml garlic, thinly sliced 2 tbsp/30ml pine nuts, chopped 2 tbsp/30ml basil, chopped 1 cup/225ml fine homemade breadcrumbs , toasted Pour oil and garlic in pan. Cook over low heat for 10 minutes. Remove from heat...

Flag Hanging Dos and Do Nots

Honor Old Glory by following the Flag Code's proper display guidelines By Katelin Hill of This Old House magazine There's more to consider when hanging this patriotic symbol than the hardware you choose. In 1942, President Franklin Delano Roosevelt signed into law the Flag Code, which states the proper guidelines for displaying the American flag. Treat Old Glory with respect by following these rules. Orient it correctly Whether hung vertically or horizontally, the flag should be positioned with the field of stars at the top left. If it's displayed in a window, always remember that the viewer is considered to be outside. Leave a light on Traditionally, the flag is to be displayed outdoors only from sunrise to sunset, but it can stay there 24 hours a day if it's properly illuminated. To meet this requirement, try solar lights that charge throughout the day and shine bright at night, or a garden spotlight set on a timer. Consider the weather The flag...

Cream Puffs Recipe

A Special Occasion Calls For A Cream Puff Cream Puffs Recipe Yield: 10-12 cream puffs Ingredients 3/4 cup/185ml water 1/2 teaspoon kosher salt 3 ounces/85g unsalted butter 3/4 cup/94g unbleached all-purpose flour 3 extra-large eggs, at room temperature (plus one egg for glazing, whisked) Whipped cream or ice cream for filling Cocoa powder for finishing Optional sauce or topping Optional garnish (berries, mint leaves, etc.) Directions Preheat the oven to 400F/204C/Gas 6 Line the bottom of two 12 x 18 inch/j30 x 46 cm sheet pans with parchment paper. Put the water, salt and butter in a medium saucepan and bring to a boil over medium heat. Add the flour gradually, stirring continuously until a ball forms and comes away from the sides of the saucepan. Remove from heat. Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. NOTE: Do not use the whisk attachment; you do not want to incorporate air. Beat on medium speed for 1 min...

Junk Food Makeover: Hostess Cupcake

We challenged nutritionist Tricia Williams to healthy-up the king of packaged cupcakes At first glance, you might be fooled: These cupcakes look exactly like the real deal. But a bite into the denser, less-springy cake makes it obvious that they aren't the packaged originals--though mostly in a good way. The dark chocolate and coconut combination is tasty, since the coconut is subtle. (Actually, the flavor reminded us a little of Mounds bars.) Like Tricia said, the quinoa's earthiness showed up in the slight aftertaste. There wasn't as much creamy filling, but that was ok. Our only complaint was that the "ganache" frosting on top hardened like a candy bar after being refrigerated. All in all, you definitely feel like you're eating a cupcake, so it's a great substitute. -- Danielle Walsh "Hostess" Cupcakes Recipe by Tricia Williams and Elisabeth Nelson Makes 24 cupcakes INGREDIENTS Cake: 1/4 cup coconut oil 2/3...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

Cheese Puff/Gougeres Recipe

If you want to indulge, but don't want those nasty day glow orange things that make you mouth, fingers and EVERYTHING the same colour. Try this classic and easy to make recipe for French Cheese Puffs or Gougeres. Here is the recipe adapted from Mastering the Art of French Cooking. You can make them more orange by using Mimolette Cheese. The Photo of the gougères is by famed cookery author David Lebowitz. Makes about 2½ dozen small gougères Ingredients 1 cup/250ml water 6 tablespoons/86g butter 1 teaspoon/5ml salt 1/8 teaspoon/.5ml pepper pinch nutmeg ¾ cup/94g flour 4 eggs 1 to 1½ cup/111-167g grated Gruyère cheese (Gruyère is a cream-colored Swiss-type cheese, but you can use any semi-hard cheese you like) 1 egg + 1 teaspoon/15ml water for egg wash optional: additional grated cheese or chopped fresh herbs for topping DIRECTIONS Preheat oven to 425F/218C/Gas7 In a heavy saucepan, bring water to a boil with butter, salt, pepper and nutmeg and boil until ...

YaDa Chef Private and Personal Chefs

Search This Blog