An Inside Look at Healthy Living...

Friday, November 21, 2014

Traditional Italian Submarine Sandwiches

Traditional Italian Submarine Sandwiches


2 French Bread Rolls (9 -12 inches long)
4 slice of Provolone cheese
6 slices of Mortadella 
6 slices of Genoa Salami
6 slices of ham
1 cup of Italian pickled relish.
10-12 long toothpicks for sandwiches


Slice open the 2 French Bread Rolls, lengthwise.  Excavate the top half of the french rolls by scooping out some of the breading.  Lay out 2 slices of cheese onto each of the excavated bread.  Next, lay out an equal amount of meat slices on each of the bread.  Add 1/2 of the Italian pickled relish on top of the meat on each section of bread.  Cover the sandwiches with the bottoms of the bread.  Flip the sandwiches over so that they are face up.  Cut the sandwiches into small pieces and put a long toothpick through each piece of sandwich.  Serve on a serving plate or platter.  Enjoy!

Roasted Red Bell Pepper and Sun-dried Tomato Pesto

Roasted Red Bell Pepper and Sun-dried Tomato Pesto

2 roasted red bell peppers
1/4 cup of chopped parsley
1 clove of garlic, grated
1/8 tsp of dried oregano
6 pieces of Sun-dried tomatoes
1/8 tsp of crushed red pepper
1/2 cup of grated Parmesan cheese
1 cup of olive oil

Add all the ingredients together in a blender.  Mix the ingredients together into a puree.  

Authentic Meat Sauce for Pasta

Authentic Meat Sauce for Pasta

1  28 oz can of crushed tomatoes
1/4 teaspoon of crushed red pepper
3 cloves of garlic, grated
1/2 cup of chopped white onion
1/4 teaspoon of dried oregano
15 sweet basil leaves
8 drops of Tobasco sauce

In medium sauce pan, brown 1/2 pound of ground beef.  Drain the fat from the pan.  Add and sautee the garlic, onions and red pepper for 4-5 minutes over medium heat.  Add the crushed tomatoes, the basil, the oregano and the Tobasco sauce,  simmer for 5-7 minutes.  Serve your meat sauce sauce on pasta, pizza, or use for dipping.

Roasted Red Bell Peppers

Roasted Red Bell Peppers 

3 red bell peppers, chopped into wedges
1/4 cup of olive oil 
1/4 tsp of Italian seasoning

In a medium sized bowl, add the red pepper wedges and the olive oil, and gently toss these ingredients together.  Lay out the red peppers on a large baking sheet. Broil the red pepper for about 15 minutes.  Take take the red peppers out of the oven and allow them to cool on top of the stove.   

When they are cool enough to handle, peel the skins off the red peppers and place them on a serving plate.  Sprinkle drizzle them with a little more olive oil and sprinkle the Italian seasoning on top of the.  Serve and enjoy!