"Simple Homemade Coffee & Tea Gelato"

December 7, 2017 Rich at Definitely Delish

So, as is my usual, I decided to play around in the Kitchen again..

What I ended up creating, for me an my Baby, were two "Three Ingredient Gelato's"

Well, truth be told, they went a little beyond three ingredients. I couldn't help it..

The First one was a scrumptiously tasty "Matcha Green Tea Gelato" followed by a delectably delicious "Chocolate Chip Espresso Gelato"

Now I know what you're going to say, there's four ingredients in Espresso Gelato-but really that's only cause I couldn't help tossing in several handfuls of mini semi sweet chips at the end, I mean could you have if you were me..

So each of these refreshing frozen treats involved Heavy Cream whipped til thick peaks formed an kept cool..

Then I mixed my other ingredient with either the home-brewed Espresso that I cooked down to thicken, or the Matcha Green Tea Powder I mixed with hot brewed Green Tea to liquify..

Folding each into its own batch of Whipped Cream, I then poured them into containers and put them into the freezer to set for a few hours..

Mmmm, they were both unbelievable..

So thick, rich and creamy tasting; and so easy to do as well..

The Espresso one was especially good; such a strong roasty smooth coffee flavor with the chips just adding that lil extra something special..

Of course I could be biased due to my love of all things coffee, think I could exist on it an nothing else some days. Lol..

But really both were excellent; have loved green tea ice cream since eating it at Bonbori's Sushi as a kid, so very much enjoyed both flavors immensely..

Definitely a Delish Dessert to make again as the warm summer days approach..

"Espresso Chip Gelato"

Ingredients:
4 cups whipping cream (3-4 tubs sugar or fat free cool whip)
Can sweetened condensed milk
6 tblspn instant coffee
3 tblsps espresso
1 tsp vanilla extract
Half cup or more mini semi sweet chocolate chips if desired

Directions:
1. Thaw Cool Whip or make homemade Whipped Cream..
2. Mix Instant Coffee with 3 tablespoons of brewed espresso or coffee..
3. Mix Sweetened Condensed milk with Espresso mixture, vanilla extract and heat in microwave for approximately 30 seconds; then stir to combine and set aside to cool..
4. Once Espresso mixture cools, fold into Whipped Cream or Cool Whip and mix lightly together until fully incorporated..
5. Finally add in mini semi sweet chocolate chips and fold together..
6. Pour into Tupperware and cover and cool in freezer at least three hours before serving. Keep in freezer to store..

"Green Matcha Tea Gelato"

Ingredients:
4 cups whipping cream (3-4 tubs cool whip)
Can sweetened condensed milk
7 tsp's green matcha powder
6 tblspns brewed green tea
1 tsp vanilla extract
2-3 packs stevia or 3 tblsps powder sugar
4 drops green food coloring if desired

Directions:
1. Thaw Cool Whip or make homemade Whipped Cream..
2. Mix Matcha Tea Powder with 6 tablespoons of brewed green tea..
3. Mix Sweetened Condensed milk with Matcha Tea mixture, Stevia, vanilla extract and heat in microwave for approximately 30 seconds; then stir to combine, adding green food coloring if desired and set aside to cool..
4. Once Matcha mixture cools, fold into Whipped Cream or Cool Whip and mix lightly together until fully incorporated..
5. Pour into Tupperware and cover and cool in freezer at least three hours before serving. Keep in freezer to store..

"Roasted Cauliflower, Broccoli & Brussel Sprout Soup"

January 17, 2017 Rich at Definitely Delish

I love roasting and eating vegetables..

I mean, if I can throw it onto sheet pan and drizzle it with oil—I will..

This recipe takes a simple side dish at dinner and adds in a few ingredients to create a perfect lunchtime or supper meal that's wonderful during these cold northeastern winters..

One of the first things I started with here is deciding on a mix of vegetables—so taking two recipes from my Thanksgiving side dish post, back in October, I got to work on what would become this delish soup recipe..

Going almost half Brussels sprouts and half cauliflower, with some broccoli thrown in for good measure—I tossed it all down onto my sheet pan and drizzled it with quality extra virgin olive oil with a little fine sea salt & pepper to finish. Then into the oven it went..

Truly I love simple recipes like this with just a few dishes needed; one pan, one pot a knife and a spoon—what could be simpler and leave less work for you afterwards then that. Well a skillet meal like my frittatas, and mexi-skillet recipe, but I digress..

While my veggies went about becoming all roasty browned and tasty; I prepped the base for my soup which included some lean prosciutto, shallots, garlic & chicken stock..

Quicker than you'd think it was time to pull my roasty toasty vegetables out of the oven and spoon them into the pot with the soup base and bring it up to a nice low simmer for about 10 minutes..

Here is where an immersion blender is key if you want to save on spatters, dribbles, spills and sloshing as you attempt to blend a little of the soup at a time and then dumping into another dish—you're guaranteed to add to your after cooking clean up; and really, who wants that, right!

A few minutes of immersion blending later and you have a supremely thick soup that just needs a little seasoning for taste before it's ready to serve..

Garnish each bowl with some reserved roasted veggies, the slightly crispy cooked prosciutto and some shredded Manchego cheese an you'll have a beautiful dish that's sure to please..

I loved it and I'm sure if you try it for yourself that you will to; because it is, oh so "Definitely Delish"

"Roasted Cauliflower, Broccoli & Brussels Sprout Soup"

Ingredients:
16 oz cauliflower florets
16 oz Brussels sprouts, halved
8 oz. Broccoli florets
4 oz. lean Prosciutto, cut into small pieces (see notes for vegan options)
3-4 tbsp Extra Virgin Olive Oil
2 tablespoons Butter (see notes)
1/4 cup Shallots, chopped
2 cloves of Garlic, minced
3 1/2 cups low sodium Chicken Stock (see notes)
1 cup Vegetable Broth
1/2 teaspoon fine Sea Salt, plus more to taste
White Pepper, to taste
1 tablespoon fresh chopped Italian Parsley
Natural Olive Oil Spray

Directions:
1. Preheat oven to 450 degrees Fahrenheit..
2. Spray a large baking sheet with the Olive Oil Spray. Place the cauliflower, broccoli and Brussels sprouts cut side down on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with sea salt—then roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned..
3. Meanwhile, add 1 tablespoon of oil to your soup pot on medium heat and add your pieces of prosciutto—cooking until browned, then remove from the pot and reserve for later..
4. Now lower the temperature of the pot to low heat and melt the butter, then add the shallots & garlic. Cook until translucent, about 5 minutes..
5. Add the chicken stock and simmer 5 minutes..

6. Shut the oven, reserve about 1 cup or more of the roasted vegetables and keep warm on the baking sheet..
7. Transfer the rest to the pot and simmer for 5 minutes, covered..
8. Now, using an immersion blender, blend until a thick even consistency is reached. You may also enjoy it chunkier, so can stop when it reaches the style you enjoy..
9. Now simmer on low heat for 5 to 10 minutes, adding up to 1 cup of vegetable broth if thinning of the soup is needed. As well as adding sea salt and white pepper to taste. (Any last minute additions such as fresh herbs, rubbed sage, etc can be added to enhance the flavor if you desire)

Notes:
1. Serve in bowls topped with the some of the roasted vegetables, cooked prosciutto, chopped parsley and a drizzle of extra virgin olive oil..
2. You can also add a bit of fresh shredded 8 month Manchego cheese, which I did. (Optionally Romano or another cheese could be substituted) Serve immediately..

3. You can remove the prosciutto (or use vegan/vegetarian friendly option if available), substitute the butter for a non dairy version (Olio olive oil spread, or another) and replace the chicken stock with vegetable broth to make this soup Vegetarian or Vegan friendly....

"A Rose Tart by any other name would smell as Sweet"

April 6, 2016 Rich at Definitely Delish

Last night, as is my usual modus operandi, I decided to mess around in the kitchen...

Now it's not every day that I make a new dish, and a lot of times I'll make the same thing again and again-because, well, it's good an I liked it enough too...

Sometimes, if I'm trying something different with a dish I've done before, I might post it-like with the Caramelized Apple Almond Galette recently...

But mostly this week I've been doing various dishes that I've done plenty before-like last nights Lemon Chicken de Provence...

Though for a tasty visual treat I did decide to make for me and my Beautiful baby last night a "Vegetable Rose Tart" with a fresh mozzarella and herb'ed cream base.
Slicing up my Zucchini, Squash and Carrots with a vegetable peeler; I began wrapping them into my Roses...

Then inside the tart pan filled with puff pastry I added my mozzarella, sour cream and some fresh herbs-followed by all of my beautiful Roses...

*"Roasted vegetables almost to pretty to eat"*

Drizzled a little olive oil, with chopped fresh herbs and garlic, over top it to finish-then into the oven to bake...

Finally while it was cooking, I played around with setting up for the picture; which I got done just as it finished baking...

A couple of pretty pics later and it was finally time to dig in and eat..

Such a beautiful dish in it's presentation and oh so—"Definitely Delish"

"Vegetable Rose Tart"

Ingredients:
For Pastry Shell:
1 package Dufour all butter Puff Pastry (or your own puff pastry recipe)

For the Filling:
1/2 cup fresh Mozzarella
1/2 Sour Cream
1 tsp Sea salt
1 clove minced garlic
Fresh cracked Pepper to taste
1 tsp mixed Herbes de Provence (2 tsps if using fresh Herbes instead of dry)

For the Vegetable Roses:
1-2 medium Zucchinis
1-2 medium Yellow Squash's
2-4 Carrots (purple and other carrot colors if available)
Quality Olive Oil
1 clove minced garlic
1 tablespoon Fresh thyme and parsley, finely chopped
Sea salt and Pepper to taste

Directions:
For the tart shell:
1. Lightly grease a 8-9 inch loose base tart tin.
2. Roll the pastry out until you have a circle approximately 11 inches and lay it over the tart tin and press into the sides. Place in the fridge for 30 minutes.
3. Preheat the oven to 350 degrees Fahrenheit. Scrunch up a piece of baking paper and open it back up. Place on the tart shell and fill with baking beads.
4. Place in the preheated oven and cook for 10-15 minutes. Remove the beads and cook for a further 5-10 minutes until the base is cooked through.
5. Set aside to cool.

For the filling:
1. Chop the mozzarella into small pieces and place in a bowl.
2. Add the sour cream, garlic and mixed herbs then stir until combined.
3. Spread the filling over the base of the tart shell.

For the vegetable Roses:
1. Slice the vegetables into 1/8 inch or thinner slices. (Strips)
2. Preheat the oven to 375 degrees Fahrenheit.
3. On a chopping board, start with a piece of carrot and begin rolling it into a tight curl. Then wrap the Carrot with a piece of Zucchini and then a piece of Yellow Squash. Roll together the 3 vegetables into a rose shape. Place into prepared Tart shell with filling.
4. Continue this process until you have filled the tart with vegetable roses of various sizes.
5. Drizzle the top lightly with olive oil, sprinkle with fresh chopped herbs, finely minced garlic, sea salt and pepper.
6. Transfer the tart into the oven and bake for 40-50 minutes or until the vegetables are cooked and lightly golden. (Alternatively, you could partially pre-roast the vegetable strips before rolling into roses-adjust cooking time accordingly)
7. Serve with a salad for a main course or as a side dish with a main entree of your choice...

"Irish Coffee Fudge And St. Patrick's Day - A Match Made In Heaven"

March 17, 2016 Rich at Definitely Delish

St. Patrick's Day is Thursday and that means corned beef and cabbage will soon be boiling up, in pots, in homes and homesteads from one side of the Atlantic to the other...

So besides this classic staple of culinary corned beef perfection, green beers and soda bread what other Irish inspired indulgences might you partake of...

For me, a connoisseur of all things coffee, I turn to that wonderful staple the "Irish Coffee"

*"Whiskey and Fudge"-what a combination...*

This hot drink has long been a favorite in Irish pubs with a popularity that could be said to rival a great stout (as tough as that may be).

Joe Sheridan, it's creator, had the right idea when he first combined a robust Irish whiskey with rich, black coffee and created the original Irish Coffee Cocktail...

Despite some common shortcuts that have been taken in the past, a great Irish Coffee is not as simple as adding a shot of whiskey to a cup of coffee. No, this is a well-planned, carefully constructed coffee drink that should be mixed with the care of any modern latte or cappuccino...

For this sweet and indulgent recipe I took the incredible essence of my favorite Coffee Cocktail and worked it into a wonderfully decadent, mildly intoxicating, batch of deliciously sweet fudge...

Truly Saint Patrick and my wild Irish ancestors were with me on the day I decided to play around in my kitchen creating this...

So in honor of my Ó Céileachair (anglicized to Kelleher) ancestors, who immigrated here during one of the many famines to strike the heart of that beautiful Emerald Isle, I give you this addition to your next St. Paddy's celebration...

Trust me; just as Ó Céileachair means a "lover of company", your friends will be feelin' the luck of the Irish and loving you too after enjoying a few of these sinfully tasty little devils- because they are, oh so "Definitely Delish"

*"Cutting up something yummy for Family"*

"Irish Coffee Fudge"

Ingredients:
Coffee layer:
2 bags Semi-Sweet Ghirardelli Chocolate Chips (12 oz. each bag)
1 can Sweetened Condensed Milk (14 oz.)
8 tablespoons Jameson Irish Whiskey (½ cup)
2 tablespoons Espresso Powder (Nescafé Instant coffee is also a good alternative)
1 tablespoon Cornstarch

Irish Cream Layer:
1 ½ bags of Ghirardelli White Chocolate Chips (11 oz.)
1/4 cup Sweetened Condensed Milk
1/4 cup of Bailey's Irish Cream
2 teaspoons Cornstarch

Other:
Nescafé Instant Coffee, for dusting (2 teaspoons)
11x7 or 8x8 deep sided pan lined with plastic wrap

Directions:
1. Mix Jameson Whiskey, Cornstarch and Espresso powder in a microwave safe measuring cup. Then heat in the microwave for 40 seconds, stirring halfway through...
2. Set aside in fridge to thicken; then in a separate cup repeat with Bailey's Irish Cream and Cornstarch, also setting it in fridge to thicken slightly...
3. Meanwhile in 2 separate (large) Microwave safe bowls add the chocolate chips; both bags of dark chocolate to one, and the white chocolate in the other...
4. Add a full 14 oz. can of sweetened condensed milk to the dark chocolate chips, and a 1/4 cup of sweetened condensed milk to the white chocolate...
5. At this time pour the Jameson and Espresso mixture into the bowl of Dark Chocolate and heat in the microwave 20 seconds at a time, stirring in between heating’s until the chocolate has just melted—set aside and stir until a thick consistency is reached...
6. Pour and evenly spread the chocolate mixture into the plastic wrap lined baking dish or pan-then dust sparingly with Nescafe instant coffee...
7. Now add Bailey's Cream mixture to the white chocolate and heat in the microwave 20 seconds at a time, stirring, until chocolate just melts...
8. Continue stirring on the counter till smooth and then pour into prepared dish, overtop the dark chocolate—then spread smoothly covering the dark chocolate...
9. Dust sparingly with Nescafe Espresso powder, cover and cool in the refrigerator overnight—cut into 1 inch squares the next day and serve cool…
Note: Keep refrigerated until ready to serve; depending on pan size, makes between 60 and 80 pieces...

*"Perfect for the holiday or that Irish Coffee lover in your life"*

"Stepping out of my comfort zone with some Chicken Vindaloo"

February 23, 2016 Rich at Definitely Delish

Recently I decided to step out of my comfort zone and try a type of cuisine that I never had before; my decision of course was greatly influenced by two amazing, and awe inspiring, women that I've befriended here in the Foodie community...

The incredible Indian inspired dishes that both are always creating, on their own sites, always look so wonderfully delicious that I finally had to take the plunge and attempt one myself...

So in keeping with this, my culinary journey of discovery, I first did a small amount of searching, through various media, to decide on what to choose for my first attempt at Indian Cuisine...

What I ended up coming across again and again where recipes for "Chicken Tikka Masala"; to me it seems like it is the go to dish for anyone attempting Indian cooking for the first time, and that it's one of those dishes that any non-Indian always orders at a restaurant. Now there's nothing wrong with that of course, but for me, well I just have this need to be a tiny bit different...

It was then that I came across this photo for this wonderful dish, "Chicken Vindaloo" and I knew I had found what I was looking for; now I know what you might say, the origins for this dish aren't strictly Indian — but what the Goan's have done to make this dish their own is truly amazing and I hope that in the creation of my own version of this recipe, that I've honored the traditions of cooking they created...

So after lots of research, and a big comparison of recipes from all sorts of people and all sorts of sources I learned that this dish has it's roots in a Portuguese dish known as "Vinha de Alhos" which translates as "Wine and Garlic". You see; Goa was for a long long time a colony of Portugal and as such the transfer of cuisine, culture, religion and architecture flowed back and forth constantly between them. This dish is one such item, and a tasty one at that...

Another item of note before I get on to the good stuff. (The Recipe)
I've made this several times now and have fluctuated back and forth between using potatoes or not. I have enjoyed it both ways so I've included it as an option; but I was amazed to find out that besides being used as a way to stretch out the dish due to the expense of meat (potatoes are of course cheaper), but that it was partly due to a corruption and mistranslation of the name...

You see; the Portuguese dish "Vinha de Alhos" became over time "Vindalho" which finally became "Vindaloo" and funny enough "Aloo" is the Hindi word for "Potato"—what's the chance of that, right...

Regardless, though, whether you use potatoes or not, my recipe or a family favorite—this dish is, most assuredly, "Definitely Delish"

"Chicken Vindaloo"

Ingredients:
For Chicken and Base:
3-4 Skinless Chicken Breasts, cut into pieces
17 ounces chopped cooked Tomatoes
1-2 tablespoons Tomato Paste
1 Red Onion, finely chopped
1 small Sweet Onion, finely chopped
6 cloves of Garlic
2 tablespoons Olive Oil
4-5 small gold potatoes, halved (optional, see Notes)
2-3 tablespoons flour
Sea Salt and Ground Pepper, to taste

For Vindaloo Spice:
1 tsp ground Cumin
1/2 tsp ground Turmeric
2 teaspoons Garam Masala
1 tsp Mustard Powder
1 tsp ground Coriander
1/2 tsp cayenne pepper (or 3 red chiles, finely chopped)
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves
1 tsp Sugar
1/2 tsp Paprika
1 inch square fresh Ginger, finely grated
6 tablespoons White Wine Vinegar

Directions:
1. In a bowl; add all of the ingredients for the Vindaloo Spice blend, stir together and set aside till needed—then pre chop your onions and garlic so that they're ready...
2. Rinse, pat dry and slice Chicken Breasts into pieces and toss with flour—then sprinkle with a tiny bit of salt and pepper...
3. Pre-heat deep sided sauté pan or pot on medium high heat. Add 1 tablespoon of Oil, the Chicken and then cook to brown & sear on the outside, approximately 5 minutes. Remove Chicken from pan and set aside loosely covered in foil...
4. Reduce heat to medium (or medium low depending on stove top) and add the additional tablespoon of Oil as well as the Garlic and Onion, sautéing till softened—about 5-7 minutes. (be careful not to burn)
5. Stir in the tomato paste with the onion and garlic, cook for 1 minute— then add the tomatoes, Vindaloo spice, Chicken and Potatoes (if using).
6. Stir well and cover, bringing the mixture to a boil—then reduce heat to low and simmer for about 30 minutes. Be sure not to let the Chicken dry out, adding water a 1/4 cup at a time only if necessary...
7. When the chicken is cooked through and the potatoes (if using) are tender, taste, adding Sea Salt and Pepper if needed...

Notes:
1. Potatoes are optional, have done both with or without. When using baby golds and reds are good, I especially like these French sweets available by me as it cuts some of the heat nicely...
2. Serve with oven warmed Naan bread and some sides, Pilau Rice or some other Indian inspired dishes...
3. This is a little less spicy version then some I've seen; but, if you prefer it to be even more so—just add additional 1/4 tsp's of cayenne, cinnamon or red pepper flakes...
4. I served my dish with both a Rice and Couscous; as well as a Scallion Pepper Spinach dish, a Mint & Cumin Yogurt sauce, Harissa Hummus and Naan bread...

"Look under recipes for additional Side Dishes to use alongside the Chicken Vindaloo"

"Pastelitos for all Occasions"

February 20, 2016 Rich at Definitely Delish

So recently I played around with this wonderful pastry recipe that had been floating around in my head for more than a little bit...

This of course was the "Pastelitos" or Cuban Pastries I made and posted not so long ago...

Of course, at the time, I had only done the one version (Inspired by the movie "Chef" in no small part—definitely watch it if you haven't yet); it was a sort of mini Cubanos sandwich pastry which I just loved for it's scrumptious mix of savory and sweet...

This time, though, I decided to go all out and create a veritable multitude of "Pastelitos Pastries" to bring in to work. (As well as a few for friends & family to enjoy at home)

So to get down to the details, and without any further ado, I give you my four delectable and delicious Cuban Puff Pastries....

Pastelitos de Carne, Queso, Cubanos and Nutella Queso...

Each different but equally wonderful; from the sweetened cream cheese filling off the one to the savory meaty picadillo filling off another. (Love the capers and pimento stuffed olives mixed in–Yum)

"Love the sweet outer shell of puff pastry"

Everyone ate them up lickety-split and now are constantly asking when I'm bringing in more for them. (I think it's the sugary syrup coating on top of each–I could eat that all day)

Such a wonderful, easy and enjoyable dish to make and share and oh so—
"Definitely Delish"

"Pastelitos"

Ingredients:
For Puff Pastry:
10 ounces unsalted Butter
1/2 cup cold water
1 teaspoon fine Sea Salt
2 cups all-purpose flour

For Simple Syrup:
1/2 cup white sugar
1/2 cup water

For Egg Wash:
3 eggs, beaten
2 ounces water

For Filling:
Nutella
2 (8 ounce) packages Cream Cheese
1 teaspoon Lemon juice
1/4 cup white Sugar
2 tablespoons Milk
(see notes for other options)

Directions:
For Puff Pastry:
1. Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside...
2. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses...
3. Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process...
4. Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough...
5. Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough...
6. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm...

For Pastelitos:
1. Pre-heat oven to 350 degrees Fahrenheit; then prepare simple syrup by mixing water and sugar in a small saucepan and bringing it to a boil, then lowering the temperature to low and simmering for 5 minutes-afterwards remove from heat and allow to cool...
2. For the Cream Cheese mixture; take two packages of cream cheese at room temperature. Then with an electric mixer, mix in two tablespoons milk and lemon juice and blend until smooth. Gradually add sugar and continue mixing until fluffy...
3. Now take the sheet of puff pastry you've constructed and cut it into shapes; circles, triangles, squares or whatever you like...
4. For cream cheese filled add a small amount of the cream cheese mixture to the center of each piece of puff pastry...
5. For the Nutella and sweetened cream cheese filled; add a small amount of nutella (best if you've pre-measured onto wax paper in heaping teaspoons and frozen in freezer), followed by a heaping tablespoon of cream cheese mixture...
6. Moisten the edges of the dough strips with a little water. Cover each filling covered piece of dough with the remaining two dough pieces. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands...
7. Brush the top with an egg wash (3 eggs beaten with 2 ounces of water), then bake in the oven for 30 to 40 minutes -- pastry should be crisp on top and lightly browning...
8. Remove the pastries from the oven and brush with the simple syrup (recipe above). Return to oven and bake an additional five or six minutes...
9. Let cool slightly, and then enjoy...

"Definitely can not get enough of that deliciously sweet dough"

Notes:
1. You can make all sorts of other filling types for meat filled, cuban sandwich style (which I've done) and any and all sorts of other interesting ideas-be creative and have fun with it...