You’ll Thank Me (But really… this is just how I cook)

I just concocted this deliciousness out of whatever I could find in the kitchen.  It’s the BEST veggie sammich I have EVER had, so I felt compelled to share it with you: 

(Note:  measurements are approximate, as I typically just throw things together)

The sandwich:
2 slices bread (or your favorite kind of bread, bun, etc.  I used two slices of the Cub brand wheat and it worked just fine)
1 veggie patty (I like Morningstar Farms, you can use what you like) 

The toppings:
Enough mixed greens to cover the patty
1/2 green zucchini squash (I bet yellow would work.  Or peppers.  Pick a veggie.  Seriously)
~ 1/3c. finely chopped onion (whatever kind of onion you like.  I used yellow)
handful of mushrooms (sliced)
fresh mozzarella (or your favorite cheese) 

The cooking sauces:
1 Tbsp or so of Dijon Mustard
1 tsp. or so of relish
EVOO (a couple of times around the pan every time you use it)
Red Wine (a sip or three)
Worcestershire Sauce (as much as you like.  Keep tasting to check it )

The dressing:
3 Tbs. mayo (or Miracle Whip, whatever you want)
3 Tbs. Bleu Cheese Dressing
A couple of drops of lemon juice (I used the fake stuff.  I’m sure the real stuff is even better) 

Here’s how I put it all together: 

I started with the onions and zucchini.  Start with a little EVOO in the pan, and add the onions.  Give those just a couple of minutes and then add the zucchini.  When those start to get tender, add the little bit of Dijon mustard and relish.  I think I might’ve also sprinkled some garlic salt and basil in there, but work with what you have and what you like.  This is pretty flexible.  When these are tender, and the flavors have combined (taste it to see how good it is!), take them out of the pan and on a plate covered in a paper towel (to drain some of the oil).

Add a little more EVOO and when that’s hot, add the mushrooms.  Leave them for just a couple of minutes on each side, then add the wine and worcestershire sauce.  Let these simmer until the sauce thickens a little, adding and tweaking the sauce and the wine until it suits your tastes.

When these are tender and delicious, take them off of the heat and place aside.  Add just a little more EVOO to the pan, and let that get hot again.  Add the veggie burger patties and cook according to instructions. 

A few minutes before they’re done, place the cheese slices on top and let them start to melt.  Then add the zucchini/onion mixture, followed by the mushrooms.  While these cook together, toast the bread.  

Mix the mayo, bleu cheese dressing and lemon juice together and spread on the toasted bread.  Place the mixed greens on top of the dressing, then add the patty, topped with all the goodness you just put on it.

Close the sammich, slice it in half, pour yourself a glass of wine (or a beer, or milk, or coke or whatever.  But I like red wine ), and enjoy.

You’ll thank me.

Life’s Good Between

Is it weird that Reese’s Mini Peanut Butter Cups now remind me of my family? I just found a smooshed one in my purse – one of the ones I’d taken out of the “Cousin-Mobile Snack Bag” over the weekend that had gotten too hot in the Alabama sunshine while we were out of the car.

Haha, that made me a little happy.

Chicken Chowder for the Office Girl’s Soul

I love me a good chowder.  Seriously.  My favorite is some sort of a crab/corn combo, but I’ll eat chicken, clam, whatever else can be done in chowder form.

Wow, I allow myself a 10 minute mental break from work and this is what comes out of my head?

Yikes.

DDW, Street Food Expert

I found my dream job on “Unwrapped” today. The guest, I think, was Sean Basinksi. (That’s what I found in all the Googling for Food Network + Street Food Expert + Unwrapped). Anyway, this guy founded the Street Vendor Project and is a “Street Food Expert.” He even teaches a class and gives tours!

It seems as though this primarily took place on the streets of NYC, and basically what this guy does is walk around through the city and samples all the traditional, non-traditional, ethnic, hot dog, ice cream, and every other kind of food vended on the streets of NYC.

I. Want. That. Job.

Pair my love of city exploration with my love of all things food, all things fresh, and all things deep fried, and I’m set. AND with all the walking that comes with eating on street corners, my metabolism would stay high and efficient enough to support this career!

I want this job. Or at least to take this guy’s tours.

Tavern at the Park

Ok, so I didn’t end up checking out that sushi place (see below). Believe me, we had every intention of doing so, right down to packing my giant purse with the Riesling and sake that Dad recommended. We met my dear friend and colleague for drinks and appetizers at a wonderful place across from Millenium Park called (appropriately), Tavern at the Park, where “drinks and apps” turned into probably the equivalent of a bottle of wine each between myself and Ms. Catherine, and my date/man-friend probably had a few (good) shots of brandy in his Brandy 7’s.

Then, our host, Ms. Catherine of Viacom fame (I’m being vague so as not to incriminate, ha), announced she happened to be practically related to the O&Os of said eatery. There were introductions and by the end of our “apps” (which ended up being an order of [amazing!] calamari, some mussels and pepperoni (at their recommendation – LOVED it!), and the shoestring fries/onions), the friendly folks at The Tavern had comped two rounds of champagne and a monstrous dessert! The three of us split some sort of white chocolate fondue business, complete with pokers for our bananas, strawberries, pretzel sticks, marshmallows and even Rice Krispy treats!

All in all, an AMAZING experience, great wine (and since the point of this whole thing is to note good wines, I’ll have to dig out the scrap papers where I wrote down the names of them!), and fantastic company (my date is HOT, and Ms. Catherine of Viacom is one of the sweetest, smartest, and most wonderful people with whom I’ve ever had the pleasure of both a professional relationship and friendship.

So we’ll do sushi next time. I’ve still got the sake.