Dancing Hotdogs

By Divina

I am second generation Paraguayan American and I have benefited from my parents hard work. Growing up I don’t remember our family struggling financially.  We never lacked in food and clothes but thinking back I definitely wonder how my parents did it all, especially with the cost of everything going up and still manage to pay for college for three girls. 

Now that I am a parent I am in awe of them.  THANK YOU MAMA Y PAPA!

Parenthood and life is such a struggle; juggling work, family, bills and everything in between. It’s not surprising nearly 17 million children in the United States struggle with hunger. That is almost one in four children who may not have a healthy meal tonight.

That is why it was so great to be invited to attend the launch of the 2^nd Annual Bread Project with Food Network host of Ten Dollar Dinners, Melissa D’Arabian .  The Bread Art Project was created by the Grain Foods Foundation in hopes of raising awareness about the hunger problem facing many of our neighbors.

The Grain Foods Foundation will donate $50,000 to Share Our Strength plus an additional $1 for each qualifying Bread Art submission received at the www.breadartproject.com now through June 30, 2010.

So your $1 can help provide three nutritious meals to a hungry child and teach them how to be healthier eaters!

Check out Babyboy’s artwork.

And a quick picture of us with Melissa.

It was a fantastic program and an even better event.  And to help with Mother’s day hosting here are a couple of recipes from Melissa. I tried both of them and they are delicious.

Crispy Ham, Tomato and Mozzarella Sandwich
Recipe developed by Melissa d’Arabian for the Grain Foods Foundation

• 2 T olive oil plus 1 teaspoon, divided
• 1 t dried basil
• 1 garlic clove, peeled and smashed
• 4 thin slices ham
• 4 slices sandwich bread
• 4 slices mozzarella cheese
• ½ tomato, thinly sliced
• Salt and pepper

In a small bowl, mix 2 T of the olive oil, basil, smashed garlic clove and salt and pepper with a fork to release flavors and let sit while preparing the rest of the sandwich (at least five minutes).

In a small sauté pan, cook the ham in a teaspoon of olive oil over medium heat 2-3 minutes per side, or until beginning to crisp. Toast the bread. Lay the cheese on one slice of the toast and brush generously with the flavored olive oil, using a pastry brush. Add the ham, and top with tomatoes. Brush the tomatoes with the olive oil, and top with the second piece of toast. Repeat for the second sandwich.

Yield: 2 servings
Prep time: 10 minutes
Ease of preparation: Easy

BLT Tartlets
Recipe developed by Melissa d’Arabian for the Grain Foods Foundation

• 8 slices white bread
• 3 T light cream cheese, softened
• 1 T light mayonnaise
• 1 t garlic powder
• 1 t dried oregano
• 2 medium tomatoes, chopped and lightly salted
• 4 slices bacon, cooked crisp and crumbled
• ¾ cup red or green leaf lettuce, chiffonade (roll and cut into ribbon-like strips)
• Salt and pepper
• Olive oil for drizzling

Heat oven to 375°. Remove crusts from bread and, using a large spoon, gently press the slices of bread down flat until thin and almost doughy. Brush with olive oil on both sides. Place the slices in the muffin tin, pressing them into the muffin shape, to create a tartlet shell. Bake for 12-13 minutes, or until golden and crusty.

Meanwhile, in a small bowl, use a fork to mix the cream cheese, garlic powder, mayonnaise and oregano with salt and pepper until smooth and creamy.

Once the bread is golden, remove the shells and place them on a cooling rack to assemble. To make the tartlets, place a teaspoon of the cream cheese mixture on the bottom, followed by the bacon, tomatoes and the lettuce. Top with salt and pepper and a drizzle of olive oil.
Yield: 4 servings (2 tartlets per serving)
Prep time: 15 minutes
Ease of preparation: Easy