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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Chicken Salad Wraps with Garden Fresh Aioli

Published by: Sarah

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  • Feb
  • 13

For the Aioli 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 1 anchovy fillet or 1 tsp. anchovy paste 2 teaspoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup low fat plain yogurt 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and […]

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For the Aioli
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet or 1 tsp. anchovy paste
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup low fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

 Place all the ingredients, except the salt and pepper, in the bowl of a food processor.
Blend until the mixture is smooth.
Transfer the aioli to a medium bowl.
Season with salt and pepper.

For the Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

 Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat.
Heat tortilla’s 1 at a time about 30 seconds each side.
Place the warm tortillas on a work surface.
Spread with the chicken mixture, leaving a 1/2-inch border.
Sprinkle the arugula over the chicken mixture.
Carefully roll up the tortillas, jelly roll fashion.
Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
Serve.

 

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Sexy Ham & Cheese Panini with Dijon Bechamel Sauce

Published by: Sarah

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  • Feb
  • 8

6 T Butter, divided 1 T Flour 1 C ½ & ½ or Heavy Cream 1 tsp Dijon Mustard ¼ C Sweet Onions, sliced thin Country White Bread, un-sliced 4 Slices Honey or Maple Ham 4 Slices Gruyère Cheese In a sauce pan over medium high heat, melt 1 T butter & whisk in flour. […]

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6 T Butter, divided
1 T Flour
1 C ½ & ½ or Heavy Cream
1 tsp Dijon Mustard
¼ C Sweet Onions, sliced thin
Country White Bread, un-sliced
4 Slices Honey or Maple Ham
4 Slices Gruyère Cheese

In a sauce pan over medium high heat, melt 1 T butter & whisk in flour.
Once well blended, whisk in ½ & ½.
Continue to whisk until thickened.
Immediately remove from heat & whisk in mustard.
Set aside.
In a sauté pan, melt 2 T butter & add onions.
Sauté until golden browned. BE CAREFUL NOT TO BURN!
Remove from heat & let cool slightly.
Slice bread on an angle into two ¾” thick slices.
Brush the inside part of the bread with the Dijon béchamel.
Layer the ham, onions & cheese on the bread & close.
Spread outside of bread with remaining butter.
Grill over medium low heat until cheese is melted & outside is golden.
Serve with a small salad, chips & extra Dijon béchamel on the side.

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Apple & Bacon Grilled Cheese

Published by: Sarah

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  • Mar
  • 17

2 T Apple Butter 2 T Honey 2 T Grain Mustard 1 Apple, thinly sliced & skin on 4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven Good Sharp Cheddar, sliced thin A good loaf of dense Bakery Bread, sliced ½” thick (16 slices) Combine the apple butter, honey & mustard. Set […]

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2 T Apple Butter
2 T Honey
2 T Grain Mustard
1 Apple, thinly sliced & skin on
4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven
Good Sharp Cheddar, sliced thin
A good loaf of dense Bakery Bread, sliced ½” thick (16 slices)

Combine the apple butter, honey & mustard.
Set aside.
Spread the inside of each slice of bread with the apple honey mustard.
Build sandwich as follows: Cheese, 2 bacon slices, 2-3 apple slices & more cheese.
Close & butter both of the outsides of bread.
Place on a griddle or in a Panini press.
Cook until cheese is well melted.

Serve with “Celery Root Soup”

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Grilled Vegetable Hero

Published by: Sarah

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  • Dec
  • 19

Saw this made on food networks Down Home with the Neeley’s. They like spicy foods so I just omitted a few ingredients. For the Veggies: 1 Zucchini, sliced 2 Red Peppers, quartered 1 Red Onion, sliced 1 pt. Cherry Tomatoes EVOO Salt & Pepper Drizzle veggies with EVOO & season with salt & pepper. Stir […]

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Saw this made on food networks Down Home with the Neeley’s. They like spicy foods so I just omitted a few ingredients.

For the Veggies:
1 Zucchini, sliced
2 Red Peppers, quartered
1 Red Onion, sliced
1 pt. Cherry Tomatoes
EVOO
Salt & Pepper

Drizzle veggies with EVOO & season with salt & pepper.
Stir to coat.
Grill to tender crisp (can also roast in a 400° oven for 30 minutes).

For the spread & to assemble:
2 cloves Garlic, pressed
Zest of ½ a Lemon
Juice from ½ a Lemon
¾ c. Mayonnaise
Salt & Pepper to taste.
1 loaf Italian Bread, cut in half lengthwise
8 slices Mozzarella Cheese
6 Fresh Basil Leaves

Combine 1st five ingredients & set aside.
Grill bread until lightly browned.
Spread mayonnaise mixture on both sides of bread.
Build your hero with the veggies.
Top with the cheese & basil leaves.
Cut as desired & serve.

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Herb Cream Cheese Sandwich

Published by: Sarah

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  • Oct
  • 13

When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.” 8 oz. Low Fat Cream Cheese, […]

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When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.”

8 oz. Low Fat Cream Cheese, softened
1 lg. bunch Curly Parsley, tops only – no stems
Pinch Salt
2 sl. Whole Wheat Bread
4-5 Grape Tomatoes, halved
1/4 Avocado, sliced
Alfalfa Sprouts
Ranch Dressing (I prefer Hidden Valley Light)

In a food processor, zap cream cheese, parsley tops & salt.
Spread some of the herb cream cheese on both pieces of bread.
Top with tomato halves, avocado slices, sprouts & ranch dressing.
Store the herb cream cheese in the fridge for up to 2 weeks.

The original “Healthy” also had sliced mushrooms & cucumbers. 

NOTE: The Herb Cream Cheese is great on crackers or as a stuffing for cherry tomatoes!

 

 

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Roasted Veggie & Goat Cheese Wrap

Published by: Sarah

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  • Jul
  • 6

1 Red Bell Pepper, cored, seeded & chopped 1 sm. Red Onion, chopped 1 Zucchini, chopped 1 Summer Squash, chopped EVOO Salt & Pepper Whole Wheat Wraps Goat Cheese Arugula Creamy Balsamic Preheat oven to 400 degrees (or heat grill to high) Combine veggies with EVOO & season liberally with salt & pepper. Spread on […]

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1 Red Bell Pepper, cored, seeded & chopped
1 sm. Red Onion, chopped
1 Zucchini, chopped
1 Summer Squash, chopped
EVOO
Salt & Pepper
Whole Wheat Wraps
Goat Cheese
Arugula
Creamy Balsamic

Preheat oven to 400 degrees (or heat grill to high)
Combine veggies with EVOO & season liberally with salt & pepper.
Spread on a baking sheet in a single layer. **
Bake 30 minutes stirring every 10.
Remove & cool.
Spread a wrap with goat cheese.
Add  some veggies.
Drizzle with balsamic & top with arugula.
Roll up & cut in half to serve.

** Use a grill pan if you are grill the veggies. Cook for about 20 minutes on high heat stirring occasionally.

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    Sarah prepared an excellent feast for my son's wedding rehearsal dinner aboard a cruise ship. She was easy to work with and made good suggestions for the menu, which had to be packed in coolers to carry on board....

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    My Story

    Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.

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