* 2 tablespoons Dijon mustard
* 8 slices rye bread
* 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
* 8 ounces smoked turkey, thinly sliced
* 2/3 cup sauerkraut, drained and rinsed
* 1/4 cup fat-free Thousand Island dressing
* 1 tablespoon canola oil, divided

Preparation

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

* 16 chicken tenders or 4 boneless chicken breasts each cut into 4 equal strips
* House Seasoning, recipe follows
* 2 cups buttermilk
* 3 cups self-rising flour
* Peanut oil or lard

For the french fries:

* 6 large red potatoes, skins on
* Oil, for frying
* Salt and freshly ground black pepper

For Paula’s mozzarella sticks:

* 1 cup seasoned bread crumbs
* 1/2 cup freshly grated Parmesan
* 1 1/2 teaspoons dried thyme
* 1 1/2 teaspoons dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* Pinch ground red pepper
* 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
* 4 large eggs, beaten

For assembly:

* 3 large rolls, sliced
* Marinara Sauce, jar or homemade
* Lettuce, sliced or shredded
* Tomatoes, sliced

Directions

For the Lady and Sons chicken fingers:

Sprinkle chicken tenders with House Seasoning. Dredge chicken in flour; dip into buttermilk and back into flour.

Preheat oil to 350 degrees F. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.

For the french fries:

Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees F. Par-fry the potatoes for 8 to 10 minutes or until brown. Remove potatoes and place onto paper towels and allow to drain on paper towel, and while still hot, season with salt and pepper.

For Paula’s Mozzarella Sticks:

Stir the breadcrumbs, 1/2 cup of Parmesan, thyme, basil, oregano and 1/2 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates

For “Fat Darrell” Sandwich Assembly:

On the bottom half of the rolls add chicken fingers and mozzarella sticks. Load on french fries and top with marinara sauce, lettuce and tomato. Cover with the tops of rolls and serve.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and place in a shaker near the stove. Use in place of salt and pepper for all your cooking needs.

* 2 6-ounce cans chunk light tuna, drained
* 1 plum tomato, chopped
* 1/4 cup crumbled feta cheese
* 2 tablespoons chopped marinated artichoke hearts
* 2 tablespoons minced red onion
* 1 tablespoon chopped pitted kalamata olives
* 1 teaspoon capers, rinsed and chopped
* 1 teaspoon lemon juice
* Freshly ground pepper to taste
* 8 slices whole-wheat bread
* 2 teaspoons canola oil

Directions

Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Ingredients
Garbanzo Bean Spread:

* 1 (15 1/2-ounce) can garbanzo beans, drained
* 2 cloves garlic
* 1/4 cup fresh mint
* 2 teaspoons lemon zest
* 3 tablespoons lemon juice
* 3 tablespoons extra-virgin olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Panini:

* 1 cup pitted black olives, finely chopped
* 2/3 cup extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
* 1 (13 3/4-ounce) can quartered artichoke hearts, drained
* 8 mini baguettes, sliced in 1/2 lengthwise
* 2 cups arugula
* Special equipment: Brown parchment paper for wrapping the sandwiches

Directions

To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.

Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

Ingredients

* 4 Middle Eastern flatbread (pita bread rounds without pockets)
* 1 tablespoon olive oil
* 1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
* 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
* 1/2 cup lightly packed fresh basil leaves, finely chopped
* 1/4 cup toasted walnuts, finely chopped
* 1 garlic clove, pressed or finely minced
* 1/4 teaspoon salt
* 2 tablespoons vinaigrette or light balsamic salad dressing
* 2 cups mixed baby salad greens or spinach leaves
* 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
* 2 large plum tomatoes, sliced

Method

1 Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.

2 While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.

3 Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef’s knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.

Makes 12 servings.

* 3 split (1 1/2 whole) chicken breasts, bone in, skin on
* Olive oil
* Kosher salt
* Freshly ground black pepper
* 1 1/2 cups good mayonnaise
* 1/3 cup dry white wine
* 1/4 cup chutney (recommended: Major Gray’s)
* 3 tablespoons curry powder
* 1 cup medium-diced celery (2 large stalks)
* 1/4 cup chopped scallions, white and green parts (2 scallions)
* 1/4 cup raisins
* 1 cup whole roasted, salted cashews, chopped
* 6 tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

* Peanut oil, for frying
* 2 everything NY bagels, sliced in 1/2
* 4 eggs, lightly beaten
* 1/4 cup milk
* 1 cup self-rising flour
* 6 ounces smoked salmon, thinly sliced
* 1 red onion, sliced thin
* Chive cream cheese, recipe follows
* Fried tomatoes, recipe follows
* Fried capers, recipe follows

Directions

Preheat oil to 375 degrees F.

Beat eggs with milk in a 9 by 9 by 13-inch baking dish. Dip the bagels in the egg mixture and dredge in flour. Carefully transfer bagels into the deep fryer. Remove when golden and brown; turning once half way through the cooking process. Transfer to a paper towel lined sheet tray to drain with tongs. Let cool completely.

Top with chive cream cheese, slices of smoked salmon, thinly sliced red onion, fried tomatoes and fried capers.
Chive Cream Cheese:

* 1 (8-ounce) package cream cheese, room temperature
* 2 tablespoons finely chopped fresh chives

Stir together cream cheese and chives in a mixing bowl until evenly combined.

Fried Tomatoes:

* 1 large firm tomato
* 1/2 cup buttermilk
* 1 cup self-rising flour
* Vegetable oil, for frying
* Salt and freshly ground black pepper

Preheat deep-fryer to 375 degrees F.

Slice the tomatoes 1/4-inch thick and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. Dip the tomatoes in buttermilk, then dredge them in the flour. Deep-fry until golden brown, 1 to 2 minutes, turning them halfway through the cooking process with tongs. Drain on paper towels and season with salt and pepper. Keep warm until serving.

Fried Capers:

* Vegetable oil, for frying
* 1/4 cup capers, drained

Preheat deep-fryer to 375 degrees F.

Dry capers on a paper towel. Fry for 40 seconds. Remove with a spider or fine sieve to a paper towel lined sheet tray to drain.

* 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
* 1 (1-pound) package sliced bacon
* 2/3 cup firmly packed brown sugar
* 2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.