Smoked Salmon and Cream Cheese Sandwich

Here is another great sandwich recipe. It comes from the Greek Gods according to Yeero Yeero's menu. They call it the Maxim Sandwich. I call it amazing! It is a warm roll full of cool cream cheese, capers, salmon, onion, lettuce and tomato. They are the only Greek restaurant left that offers this delicious sandwich. I first tried this sandwich years ago at another restaurant that has since closed. When I saw it on the Yeero Yeero menu I was thrilled! It is simple enough to make at home too. The secret here is grilling the roll and marinating the onions. Grilling the roll toasts the bread and makes it easier to spread the cream cheese. Marinating the onions takes a little of the bite out of them. The little bit of vinegar also supports the tangy capers. I just love the combination. It is creamy, tangy, smoky and fresh. A really delicious light sandwich!

Smoked Salmon and Cream Cheese Sandwich

Serves 1

Ingredients

1 Tbsp onion, thinly sliced

2 tsp white vinegar

6” poboy, sub or hoagie roll

2 tsp light butter

3 Tbsp light cream cheese

1 tsp capers

1.5 oz smoked salmon

1/4 cup shredded lettuce

1 tomato slice, cut in half

Salt and pepper, to taste

Directions

Place onion in a small bowl and drizzle with vinegar, set aside. Slice open roll into two equal slices leaving one side attached. Butter the inside or cut side of the roll. Place face down in a medium high skillet. Grill until golden brown and remove from the skillet. Remove onion from vinegar and drain on a paper towel. Spread cream cheese on the bottom half of the roll. Layer ingredients on top of cream cheese in the following order; capers, smoked salmon, onions, lettuce, and tomato. Season tomato with salt and pepper. Close the sandwich with top half of roll, slice in half and serve!

Note: I can make three sandwiches from a 4 oz package of smoked salmon.

Linking to:
My Turn for Us: Freedom Fridays
My Mixing Spoon: Random Recipe Roundup
The Chicken Chick: Clever Chicks Blog Hop
Call Me PMc: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Kansas and Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Buns In My Oven: What's Cookin Wednesday
Carole's Chatter: Food on Fridays - Sandwiches
Food of the World Greece

Lemon Chicken and Vegetable Soup

Many years ago I discovered Tyler Florence's Chicken Stock recipe. I saw him on an episode of Food 911. He taught a college student how to make chicken stock and how to make three different soups with the chicken and the stock. I have made all three recipes, some several times. They are all very delicious. Below is a link to each of the recipes and a mini review. You can use his stock to make any of them or make your own recipe like I did Sunday.

Mexican Tortilla Chicken Soup

This has to be my favorite. I love everything about it. 

It is so delicious! I love the tomato and jalapenos in the broth. 

I have made this recipe three or four times.

Chicken Noodle Soup

This soup is comfort food at its best. One of the best chicken noodle soup 

recipes I have ever made. I have made it more than once.

Thai Coconut Chicken Soup

This soup is very good, but I have only made it once. 

I had a hard time finding kaffir lime leaves and lemongrass.

Sunday I used the stock to re-create a Greek soup I had at a local restaurant. Yeero Yeero is the fanciest drive-thru restaurant you will ever come across. They turned an old Short Stop into a very unique dining experience. You can go inside and enjoy their formal dining room or drive-thru. For such a small place they sure have a big Greek menu. You can get all the standard Greek items but they are all uniquely Yeero Yeero. They serve a soup called Lemon Chicken Vegetable it is twist on avgolemono soup. It is a delicious chicken soup loaded with vegetables and lemon flavor. It its perfect if you are feeling under the weather. My sister has a friend that will drive-thru and pick some up any time she or her daughter is sick. 

My version of this soup starts with making Tyler's stock. He uses a turnip in the stock. If you haven't tried it you should. It really adds something to the flavor. The stock is unsalted but very flavorful. So when you see a tablespoon of salt later in the recipe don't be alarmed. After the stock cooked and I removed the chicken. Then I removed all the other solids and strained the stock through cheese cloth so the broth is clear. I sauteed all the veggies I could identify in Yeero's soup; leeks, carrots, celery, potato and zucchini. I did add one more, a yellow squash. I like lots of veggies and this one definitely adds sunny color. This soup really comes together fast once the stock has been made. So you could easily make it with a rotisserie chicken and boxed stock if you are short on time. The only tricky part is tempering the eggs. Really it is not difficult you just need to whisk the hot stock in very slowly. We want to warm the eggs slowly. If you dump the hot stock in you will end up with egg drop soup. Not attractive. I love how this egg, lemon and stock mixture turns the soup a creamy pale yellow. It looks like cream has been added but it is actually more protein. One other thing if you are persnickety about rice, you may want to cook it separately. You can add it when adding the chicken or add it to each serving. The rice does continue to absorb the soup and can be get mushy if cooked to long. If you plan this as a make ahead meal definitely add the rice and egg mixture just before you serve it. If you like lemon pepper chicken you are really going to love this soup.

Lemon Chicken and Vegetable Soup

Makes 4 quarts; Serves 8

Ingredients

1 Tbsp olive oil

1 leek, chopped

2 carrots, diced

2 ribs celery, diced

1 potato, chopped

1 zucchini, diced

1 yellow squash, diced

1 recipe of Tyler Florence’s Chicken Stock (approx. 11 cups)*

1 Tbsp salt, or to taste

1-1/2 tsp pepper, or to taste

1/2 tsp oregano

1 bay leaf

1/2 tsp thyme

1/2 tsp Cavendars Greek Seasoning

1/2 cup rice, uncooked

2 cup chicken, precooked and shredded

2 eggs

1/2 cup lemon juice

Directions

Sauté leek, carrots, celery, potato, zucchini and squash in olive oil until vegetables begin to soften. Add chicken stock and seasonings. Bring to a boil. Remove 1 cup of stock and set aside. Add rice and reduce heat to a simmer. When rice begins to cook add chicken. Meanwhile beat two eggs and lemon juice in a medium bowl until well combined. Slowly add broth to the lemon and egg whisking the whole time. When chicken is heated through add the lemon, egg and broth mixture. Reduce heat to low, do not boil. Let it cook until flavors combine. About 10 minutes. Taste for seasonings, adjust if necessary and serve.

Note: You can use stock from a box, be sure to adjust the salt amount accordingly.

Linking to:

My Turn for Us: Freedom Fridays

My Mixing Spoon: Random Recipe Roundup

The Chicken Chick: Clever Chicks Blog Hop
Call Me PMc: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Kansas and Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Buns In My Oven: What's Cookin Wednesday
Call Me PMc: Saturday Dishes - Soups
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Food of the World Greece

Moussaka Soup

The first time I heard about Moussaka was a scene in the movie My Big Fat Greek Wedding. Toula was getting teased as a young girl for bringing Moussaka for her lunch. I had to try it after hearing it mentioned in the movie. I love Moussaka! It is ... like a Greek lasagna? Without pasta and loaded with eggplant and at my Greek restaurant zucchini and potato too. It also has a fluffy, creamy, cheesy topping that is so different. Try it if you haven't, it is delicious.

Well a few days ago I got the idea to adapt my Spicy Beef Vegetable Soup into a soup with Greek flavors. Moussaka has beef and vegetables and seemed the perfect candidate to turn into a soup. This soup is loaded with roasted veggies and Greek flavor. I substituted roasted eggplant, zucchini, squash and red bell pepper for the mixed veggies. I also for went the pasta sauce for can tomatoes I could spice with Greek flavors. The spices are what make this so different. Usually cinnamon, allspice and cloves are used for baking. Here they are what makes the soup reminiscent of Moussaka. Without them this soup would be more Italian than Greek. The topping is also a important touch; it is the perfect creamy, cheesy garnish for this soup. Maybe Toula could have avoided the teasing if she could have said she just had soup for lunch.

Again my dear sister is keeping my blog stylish.
Thanks for the new place mats Sis!

Moussaka Soup

Yield: 6 servings

Ingredients

1 eggplant, cut into 1/2-inch dice

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

2 Tbsp extra-virgin olive oil

Olive oil cooking spray

1 lb lean ground beef

1 onion, chopped

4 garlic cloves, minced

Salt, to taste

Black pepper, to taste

Red pepper flakes, to taste

1/4 tsp ground allspice

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 tsp oregano

1 tsp basil

1 (28 oz) can crushed tomatoes

1 medium potato, chopped

4 cups beef broth

1 Tbsp brown sugar

Topping:

1 Tbsp light butter

1 Tbsp all-purpose flour

1 cup skim milk

2 Tbsp grated Parmesan cheese(plus more for garnish)

1/4 tsp salt

1/16 tsp nutmeg

Preparation

Preheat oven to 425º. In a large bowl combine the eggplant, zucchini, squash, red bell pepper and olive oil. Toss to coat vegetables with oil. Transfer to a large baking pan coated with cooking spray. Season with salt, black pepper and a little red pepper flake. Bake for 20 minutes.

Heat a large pot(at least 3-1/2 quarts) over medium-high heat. Add beef and cook over medium high heat until brown. Add chopped onion and garlic; continue to cook until translucent. Season with salt, black and red pepper. Add other spices; ground allspice, through basil; cook 1 minute, stirring constantly. Stir in tomatoes, potato, roasted vegetables, beef broth and brown sugar; bring to a boil, reduce heat, and simmer 30 minutes or until potatoes are tender, stirring occasionally.

Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese, salt and nutmeg. Remove from heat, and cool slightly.

Serve in individual soup bowls; top with a drizzle of topping and additional Parmesan cheese.

Nutrition Facts: Per Serving; Calories 335, Carbohydrates 32g, Fat 12g. Protein 27g, Calcium 17g, Fiber 7g. 8 WW Points +

Linking to:
Ms. enPlace: See Ya in the Gumbo
Buns In My Oven: What's Cookin Wednesday
Mondays with Countrified Hicks Blog Hop 
My Mixing Spoon: Random Recipe Roundup Linkie Party
Carole's Chatter: Food on Friday - Eggplant
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
The Tumbleweed Contessa: Cinnamon Saturday Dishes
Food of the World Greece
Kahakai Kitchen: Souper Sundays