Sandwiches & Hummus: the Perfect Pair

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This post was sponsored by The Women Bloggers, LLC and #SoapBoxInfluence. Special thanks to the Kendal King Group, creators of Bush’s #HummusMadeEasy Campaign. All opinions are my own.
I love sandwiches.  I mean, what’s not to love?

I grew up on white, butter, potato, or onion roll bread.  Now I’m on to wheat, harvest grain, sourdough, or focaccia – or a baguette, garlic bread, cornbread.  Is there really a bad bread – and we haven’t even touched the sweet breads yet!

Then, you add peanut butter and honey, banana and mayo, tomato and mayo and bacon, pimiento cheese, 5 cheese grilled cheese, peanut butter and jelly.  Or turkey and provolone, ham and swiss, blt, avocado and bacon to just about anything.

Then you have mayonnaise, mustard, relish, pickles, chips (especially bbq or doritos), salt and pepper…all the condiments.  And enter hummus.  Oh, yes, hummus.

I may have grown up on a simple grilled cheese or peanut butter and jelly – not organic or natural – just plain old peanut butter and jelly.  But, as I’ve matured, my taste in sandwiches have matured as well.  Don’t get me wrong, when I want a taste of my childhood, I still grab a tomato and mayo or peanut butter and honey with banana sandwich and it takes me right back to the orange groves and muscadines and strawberry fields of central Florida.

But, I do like to kick my sandwiches up a little, and as a mom, I need them still to be quick.  And healthy.  Bush’s Hummus Made Easy helps me be quick, easy, and a killer sandwich maker.

You may know Bush’s for their baked beans, and believe me, they are stellar for bbqs.  But, now, Bush’s makes a hummus that is super quick, cheap, and healthy – and adds a pack of flavor to any sandwich.

I used all three of their flavor profiles to add great touches to my sandwiches.

Perfectly gooey grilled cheese
Perfectly gooey grilled cheese


I used the southwest black bean hummus to add protein and spice to a Mexican grilled cheese.  Just spread some of the hummus on the inside piece of bread (I used a good sourdough), then top with any mexican cheeses that you want – grill your grilled cheese as normal.

Simple and cool pita perfect for summer months
Simple and cool pita perfect for summer months


I used the roasted red pepper to make a vegetarian Greek pita.  Just spread on the hummus on the inside of a warmed pita: and stack it full of cucumbers, red onions, tomatoes, and feta – all marinated in a greek dressing of your choice.  Super good, and light – perfect for the summer months.

Bacon and hummus make a great pair
Bacon and hummus make a great pair

And I used the classic hummus for a tasty turkey and bacon sandwich.  I used a regular whole wheat, added hummus, cheese, turkey and of course bacon.

This hummus, found at Wal-Mart next to the Bush’s Beans, is made with simple ingredients and absolutely no artificial preservatives. And while I love to make my own hummus, this is a simple, quick, and healthy alternative when I need a quick sandwich spread, appetizer, or snack


The Perfect Tuna Salad

Tuna salad can be a go-to lunch any day of the week!
Tuna salad can be a go-to lunch any day of the week!

One of the pieces of marital advice I give every newly engaged girl I know is simply this: Love God, Love your mister, and study both.

When you love God first, loving others becomes easier (not easy, just easier).

Love your mister – I’m assuming if you are going to marry him you already do.

Study both. The more you get to know God’s character and dwelling on the Gospel, the more you will actively live our the gospel.  Which every marriage needs.  And then when you study your mister – not memorizing every book and trying to make your mister into that person in the marriage book – you are well on your way to success in marriage.


Now, how does that marriage advice apply to tuna salad?

Well, my mister loves tuna melts and getting his tuna salad perfect has taken me almost 5 years.  So, when he tasted this the other day – I got a two thumbs up and don’t change a thing look – and he ate it all!

This tuna salad is also vertatile.  You can have a low carb lunch by putting it into a avocado half.  This is a delicious combination.  You can toast some bread, melt some cheese on top, and have a traditional tuna melt.  You can put it atop some greens for a salad.  You can eat it with whole grain crackers for a lighter lunch.  Or just eat it with a spoon.

The Perfect Tuna Salad
Recipe type: Seafood
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A perfect tuna salad is great for parties, light lunches, or salads.
  • 2 cans whole chunk white albacore tuna in water (the quality of tuna is so important)
  • ¼ cup Duke's mayo and 1 T
  • 1 tsp dijon mustard
  • 3 hardboiled eggs (the cooking time for the recipe is all in the boiling of the eggs)
  • ½ tsp each of kosher salt and black pepper
  1. Mix all together.
  2. Eat.

Our State #1: Neal's Deli – Carrboro

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Here we go. This will be a journey. I picked up Our State – the edition with 100 counties and 100 restaurants you must eat in this wonderful state of North Carolina.
This quaint, slightly too small for everyone for eats there, deli is in the little town of Carrboro. If you still think you will be in Chapel Hill, you may be right. The two are so closely connected. When you cross through a red light you are in a new city.
Bill Neal, now deceased, who started such restaurants as Crook’s Corner (man, I wish they were open for lunch), is the father of Matt Neal, the man running the show. Their pretzel (brezel) rolls are fabulous and soft with just enough salt to make any sandwich better.
The sandwich that got my attention on the website was the local grilled zucchini and mozzarella sandwich. Tomatoes, basil, local mozz cheese, and fresh grilled thin slices of summer goodness of zucchini. With an olive tapenade. This such was great. I could have done without the green olive tapenade – too salty when mixed with the brezel roll. Still good – that basil. The fresh mozz cheese. The perfect tomato – fresh from a summer garden.
The other sandwich we decided to try was the egg salad on rye. I love egg salad but not a huge fan of rye. The two together – amazing. That was the best egg salad ever eaten (and I’ve eaten a lot). The perfect crunch of the lettuce added that toothy bite. The rye was not overwhelming which was very nice. No need to overpower perfectly good egg salad.
The only thing I would change would be the price. They are a little steep when you only get a sandwich and a pickle. I know you are paying for freshness, locavore food. That’s why I like – wish it was just a bit easier on the debit card.
Go, enjoy this local deli. Much better than the standard Panera or Bear Rock. Support your local growers!

Taste of Mooresville: Lancaster's BBQ

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What kind of BBQ fan are you? Is it a noun or a verb? Do you like Memphis, TX, Sonny’s, Eastern, Western, TN, KY – so many people out there and everyone with an opinion on BBQ. Well…
Here is mine…
I had one of the best BBQ sandwiches ever to be put in my mouth today. Definitely worth the 2 hour and 20 minute drive and the 3.85 per sandwich. The chopped cole slaw and the mild sauce (not vinegar) made this sandwich dynamite!
It is definitely a fave of my sister-in-laws and a gas station in Mooresville has it for sale on Sundays.
The homemade chips are great and not too salty – fun to eat when dipped in ranch dressing. They also come seasoned if you want them – cajun style – that is how Alan chose to eat his – dipped in their vinegar sauce.
So good – go now.

Foodie Night with Brandi

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I love my foodie friends!
Brandi and I worked together at SBTS before she went and had a baby. Last night was our last time to get together and hang out before I move on as well. Such is the life of seminary workers!

We had so much fun and I personally ate too much!
I made a huge salad: green leaf lettuce, roma tomato, cuk, feta cheese, pecans, dried cherries. YUM
Brandi made chuck bbq with Sweet Baby Rays sauce that she had slow cooked and then shredded. We ate it the only way you can: on a yellow bread roll that was garlic-ized in the oven on broil.
We also had baked doritos and baked ruffles.
For dessert: an eggo waffle topped with fruit, cinnamon, and maple syrup.

End the night with a Diet Doctor Pepper and my fave dude on TV solving a food-related murder – could it get any better?
I’ll definitely miss Brandi – and am thankful for social media and email!

Caramelized Red Onion and Feta Sandwich

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I think caramelized onions are some of the world’s most perfect foods! And today, on a snow day (we got 6 inches), it was amazing.

1/4 large red onion
1 tsp olive oil
splash of blush wine
2 T feta cheese
arthur thin – whole wheat

I sliced the onion, heated a little olive oil, got them going. Took about 20 minutes. Splash of wine and occassionally putting water in there. Topped it with feta and squirted a little mustard.
Tomorrow, I think I might make another one – maybe on a salad this time! My side dish was yummy homemade sweet potato baked fries.