Throwback Patty Melts

Some nights you are just not going to feel like cooking--maybe even most nights--but you gotta eat! So, make it worth even the littlest effort you are willing to put forth...might as well be good, right?

Let's take a look at the quick-fix-TV-dinner-era for some inspiration, ie the '70's, but let's make it better. Specifically, let's talk about the infamous patty melt!! 

Essentially this is just a hot, open-faced sandwich with melted cheese--thats really all there is to it--the limiting factor here is only your creativity!

Ready? Here are a few classic, obvious and novel options:

1. Pizza Patty Melt

2. Cheeseburger Patty Melt

3. Classic 70's Tuna Melt

Pepperoni Pizza Patty Melt

Equipment:

Toaster oven or regular oven

Cookie sheet or metal tray

Ingredients:

Turkey Pepperoni

Low-Fat Organic Mozzarella Cheese

Marinara or Pizza Sauce

Dried oregano, thyme, basil

Red Pepper Flakes

English Muffins, halved

Olive oil

Salt & Pepper

Instructions:

1. Wash your hands. 

2. Toast muffin halves with a splash olive oil, salt & pepper.

3. Add 1 Tbls marinara.

4. Add dried herbs.

5. Add layer of cheese.

6. Add pepperoni.

7. Repeat cheese and meat. 

8. Finish with splash of cheese, herbs and red pepper  flakes.

9. Heat in 350F degree oven x 5-10 min.

10. Broil x 30 sec or until golden brown.

Cheeseburger Patty Melt

Ingredients:
1 lb ground hamburger, seared and browned
Sharp cheddar cheese, grated
Ketchup
Mayo
Mustard
Pickles

Instructions:
1. Wash your hands.
2. Brown your meat.
3. Toast your muffins.
4. Add ketchup, mustard, mayo.
5. Add ground meat.
6. Add pickles (optional)
7. Add cheese

70's Classic Tuna Melt

Ingredients:

1 can of tuna

1/2 cup mayo

1 medium onion, finely diced

Salt & Pepper to taste

Sharp cheddar cheese

Hard-boiled eggs, chopped or whole slices (optional)

Pickles / Relish

Instructions:
1. As above--get your muffins toasted.
2. Combine all of the ingredients into a bowl.
3. Add a scoop on top of your toasted muffins.
4. Add some grated cheddar on top.

Parmesan Chicken Tenders

Having dinner ready every night is quite challenging in and of itself; and, having something different or adding variety just adds to the dilemma, because most of us really want to enjoy the flavors and food we are consuming rather than eating for eating's sake.

This recipe from Giada is one of those recipes that makes dinner easy--it's quick to put together, easily made right after work or a long day of studying, and without extensive time in the kitchen.  Plus, it tastes good and serves many.  Add these bits of goodness to a fresh bowl of white rice or rice pilaf.  Drizzle with lemon juice and salt & pepper for a fantastic flavor combo.  

Note: To make these crisp-ier, try NOT to line the chicken strips directly next to each other. And one more tip: The other benefit to this recipe is that you make as many as you need.

Equipment:

Large baking sheet

Foil

Large mixing bowl, for buttermilk soak

Flat plate or pyrex dish, to hold bread crumb mixture

PAM Spray

Ingredients:

Chicken Tenders, as many as you want to make and fit comfortably on baking sheet

1-2 cups of Buttermilk

3/4 -1 cup Italian Bread Crumbs

1 1/4 - 2 cups Freshly grated Parmesan (or store bought)

Salt & Pepper

3-4 Tbls of Olive Oil

Instructions:

1. Preheat oven to 500F degrees.

2. Wash your hands.

3. Add tenders and buttermilk into a large bowl and marinate for 15-30 minutes.

4. Line your baking sheet with foil, spray with PAM, and drizzle 1-2 Tbls of olive oil across sheet.

5. Combine the parmesan and bread crumbs  in a pie dish or pyrex or something with edges.

6. Remove chicken tenders and dredge in the cheese-crumb mixture and line on baking sheet.

7. You may need extra crumb mixture if you make a lot of tenders.

8. Space tenders, ideally, so that they are not touching each other.

9. Drizzle the remaining 2-3 Tbls of olive oil over tenders.

10. Bake until crispy / golden brown, approx 12-15 minutes.

11. Have some rice started (see previous blog) before preparing your tenders and it will be done when the tenders are finishing up.

Great leftover in case you make a few extra or have leftovers.  Doubtful, but possible.