Lunch today:Roast beef and two-chile grilled cheese sandwich on onion rolls
Onion rolls
Sliced roast beef
Mayonnaise
Pepper jack cheese
Whole green chiles (Canned. I removed seeds and rinsed it off.)
Spread mayo on both sides of onion roll. Layer meat and a flattened whole chile on one side of an onion roll; put slices of cheese on top. Put both sides under the broiler until cheese is bubbly.
Fab-u-lous. My only tweaking plan: roast beef was over-cooked; rare would taste better.
Dinner tonight:Central American Slaw (varied to create more color, to use ingredients already in the frig, and to make a bit more flavor)
Green cabbage (approx. 2 lbs.)
Red pepper (one)
Red cabbage (I used enough to add color, about 1/4 of small)
Jicama (one small)
3 nectarines
1/2 fresh pineapple
2 T (plus if desired) cilantro
Shred cabbages and pepper (you can use a cheese grater, or chop finely.)
Chop jicama, nectarine, and pineapple into small chunks
Chop cilantro finely
Add all ingredients to a large bowl.
Dressing:
1/2 cup mayonnaise
1/4 cup plain yogurt
3 T lime juice
1 t cumin, freshly ground
1 t salt
Lots of freshly ground pepper, to taste
Several dashes of tabasco, to taste
Mix all ingredients, add to vegetables in the large bowl.
Chill. Can be kept covered and refrigerated for up to 2 days.
The initial taste test had me adding the pineapple. The dressing is fantastic, but it needed some more flavors to mix with. Love the pineapple addition. I'll let you know how it tastes after one and two days of flavor mixing.
