The Chocolate Yankee (Bon Appetit!)

Posted on February 06, 2017 by Tina Bozzuto | 0 Comments

Looking for something to go with your morning coffee? Want a quick and easy treat that delivers the Nicer Slicer trifecta of benefits- better taste, less calories and less cost? Try this. I call it my American take on the French classic pastry, pain au chocolat. It also makes a great after school snack that kids love.

Ingredients:
1 everything bagel
hazelnut spread (such at Nutella)
very good coffee (French Roast is ideal)
makes 2 sandwiches

Start by brewing your coffee, so you can enjoy this treat while it’s still warm. Toast both halves of the bagel, then slicer them for a total of 4 slices. Slather the spread onto the bottom two pieces and cover with the top
pieces of the bagel. Pour yourself some coffee and say “Bon Jour!” to the day.

 

Posted in bagels, breakfast sandwich

Breakfast Grilled Cheese Sandwiches

Posted on March 22, 2016 by Sandford Schirmer | 0 Comments

With two hungry, growing boys at my house, I'm always looking for healthy recipes that include protein. After poking around on Pinterest, I was inspired to create this breakfast sandwich. My focus group loved it!

Makes 4 Servings

Ingredients:

  • 2 eggs

  • 2 tablespoons milk

  • Salt and pepper (to taste)

  • 4 teaspoons butter (divided)

  • 4 slices whole wheat bread

  • ½ cup shredded  cheddar-jack cheese

  • 4 slices crispy cooked bacon

Instructions:

Step 1: Toast the wheat bread and use the Nicer Slicer to slicer each piece of toast into two pieces.

Step 2: In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large flat folds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet.

Step 2: Heat the skillet to medium heat. Spread the remaining 4 teaspoons of butter the soft side of each slicered bread. Place 2 sandwiches in the skillet each topped  with cheese, scrambled eggs, bacon.

Step 3: Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.

 

Posted in cheese, grilled sandwiches, slicering

Skinny Burgers: Cook More, Eat Less

Posted on July 13, 2015 by Sandford Schirmer | 0 Comments

We're cooking more, eating less and, thanks to Weber’s “Way to Grill” cookbook, having a lot of fun with our grill. We modified their recipe for California Burgers with Guacamole Mayonnaise recently and loved the results! This photo story shows how we used the Nicer Slicer to stretch the ingredients, create a tasty sandwich and ensure that we’re not eating more than we need. Makes 10 sandwiches. Scroll to the bottom to download the recipe.

Guacamole Mayonnaise                   California Skinny Burger

2 Tbsp. grated onion                          1 or 2 poblano peppers
1 ripe avocado                                    1 1/2 lbs. ground chuck (80% lean)
2 Tbsp. mayonnaise                           1 1/2 tsp. salt
2 plum tomatoes, chopped                 1 tsp. black pepper
2 Tbsp. finely chopped cilantro           5 pieces fresh rye bread
2 tsp. fresh lime juice
2 garlic cloves, minced

 

 

Cooking Skinny Burgers


Grate onion, chop tomatoes and cilantro. Mash avocado and mayonnaise together. Stir onion, cilantro, tomatoes, garlic and lime juice into mayonnaise mix, taste and season with salt.

Prepare grill for direct cooking over high heat

Grill chiles over direct high heat, with lid closed (except to check progress). Turn occasionally until skin is blackened on all sides.

 Put chiles in a plastic bag, zip closed and gently rub to loosen blackened skin.Rise chiles under cold water to remove rest of skins.

Cut chiles into 1/4" dice.

In a large bowl mix chiles, hamburger, salt and pepper and shape patties.

Grill patties over high heat with lid closed (except to check progress) and cook until medium for 8 to 10 minutes.

Toast and slicer the rye bread using a sharp knife with an 8" blade. Bring patties in from grill and insert one into your Nicer Slicer.

Pull handles closed firmly, but do not squeeze the patty.

Applying gentle downward pressure, slicer through each patty.

Set aside until all patties are cut.

Assemble sandwiches using 1 slicered burger and 2 pieces of slicered rye toast and a dollop of mayonnaise.

 

These thin profile hamburger sandwiches are delicious!


Download the recipe and enjoy!

 

 

Posted in avocado mayonnaise, grilled sandwiches, hamburgers, The Nicer Slicer, toast

The Very Best Way to Make Chicken Picatta

Posted on February 20, 2015 by Sandford Schirmer | 0 Comments

Chicken piccata is a great weekday dinner. It’s fast, easy and delicious. The traditional recipe calls for chicken cutlets, which are not as easy to find as boneless, skinless chicken breasts. However, butterflying a chicken breast into two thin slices with just a knife is tricky business.

Several years ago while starting to make this recipe, I had a kitchen aha moment. I pulled The Nicer Slicer down from the shelf and laid a chicken breast in it. I pulled the handles together, stood the device upright and sliced down vertically. When I opened the slicer, I had two evenly sized cutlets and realized I had discovered yet another way to use this kitchen tool!

So, on to the recipe. This comes together very quickly, so set the table set and get the salad made before you start.

Serves two.

1 boneles, skinless chicken breast, slicered in half
2 Tbs. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup chicken broth
2 Tbs. fresh lemon juice
1 Tbs. capers, drained
2 Tbs. butter
about 7 fresh lemon slices (not wedges)

Season cutlets with salt and pepper. Dust with flour and shake off excess. Add vegetable oil to a saute pan and heat over medium-high heat.

Saute cutlets 2-3 minutes on one side till golder brown, then flip over, saute for 1-2 minutes with pan covered (which puts moisture into the cutlets.) Transfer cutlets to a plate. Pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is just slighly brown and liquid is almost gone, about 2 minutes, Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfet each cutlet to a plate. Finish sauce with butter and lemon slices in pan. Once butter melts, pour sauce over cutlets. Sit down and enjoy!




Serve bagels at your next cheese tasting

Posted on January 12, 2015 by Sandford Schirmer | 0 Comments

Stack o Cheese
Turns out that the cheese does not stand alone. We love hearing from our customers about how they use The Nicer Slicer. They come up with all sorts of techniques and recipes. I recently received this idea from a user in Northwest Ohio.
 
“Over the holidays, my daughters brought 7 or 8 fancy cheeses home. They wanted to taste and compare some blue cheeses and other varieties before offering them to guests at an upcoming party.

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Posted in bagels, cheese, party food, slicering

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