make THIS at home

Vegan Grilled Cheese with Marinara

Posted on December 18, 2018 by Sandford Schirmer | 0 Comments

 

The best tofu “ricotta” and basil sandwich- all crispy, hot and amazing.This is an excellent recipe, loaded with flavor and crunchy goodness. The Nicer Slicer adds a fun twist. Not only do you used less bread, but by turning the slicered bread inside out, you add nutty crunchy goodness to the inside of the sandwich. The soft interior of the toasted slice is perfect for butter and grilling.

Servings: 3 Sandwiches     Author: Lauren Hartmann

Ingredients
1/2 block extra firm tofu
1 to 2 cloves garlic
2 Tbsp. nutritional yeast
2 tsp. olive oil
1/2 tsp. salt
2 Tbsp. lemon juice
Pinch of black pepper
3/4 cup marinara sauce
1/4 cup. fresh basil
6 Slices crusty bread, such as sourdough
1/4 cup vegan butter at room temperature, such as Earth Balance

Instructions
Slicer and toast 3 slices of bread. Arrange on plate with toasted side up.

Place the tofu in a paper towel or kitchen towel, and squeeze it over the sink to get as much liquid out as you can. It will crumble, but no worries, you will be crumbling it anyways.

Crumble the tofu into a food processor or blender. Add garlic, nutritional yeast, olive oil, salt, lemon juice and pepper.

Process for a minute or so, scrapping down the sides as needed until it is smooth but with a little texture so it looks like ricotta cheese. Taste and adjust seasoning.

On each set of 2 slices, spread crunchy side of one piece with vegan ricotta mixture, the other crunchy side with marinara and a few pieces of basil. Put the sandwiches together with soft sides out.

Heat non stick pan to medium heat. Spread soft sides of sandwiches with additional vegan butter.  Place in pan, cooking on each side for 3-5 minutes, reducing heat as needed. Flip and cook until bread is brown and crispy, hot and delicious. Serve immediately.

Posted in grilled sandwiches, slicering

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.

 

 

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!