Tag: cheese

London Broil Grinder

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done1Grinder, Hoagie, Subway, Sub, Torpedo, Hero or Dagwood… whatever you like to call a big perfectly designed sandwich is up to you… but no matter how you slice it, this dish is pretty delectable.  London Broil as a deli meat is fairly new to me.  I love to make an actual London Broil Roast in the cooler months, but I was pleasantly surprised to find it available at my local grocer in the deli department!  Basically it is a kicked up sort of roast beef.  London Broil comes from a much more flat and narrow piece of meat, unlike your traditional roast.  This means the surface to flavor ratio goes up by quite a bit.

Fresh and flavorful ingredients are a great start to a good sandwich, but the key to a good grinder is all in the details of how to build your sandwich.  For example, I like my bread to be soft on the inside, but to have a toasty exterior.  There needs to be the correct meat to bread ratio. Then there are the seasonings.  In this sandwich we will season the meat and be sure to have oil and vinegar.

This sandwich is great for lunch, dinner or just a snack if you’re super hungry… It’s great for a meal on the go, a picnic or to cut up for Sunday Football!  It’s very versatile and travels well wrapped in foil.

Start with a good sandwich roll… this one happens to be a portuguese roll from a local bakery and is about 7-8″ long.

Take a serrated knife and cut along the side of the bread, careful not to cut all the way through.

Grab some good olive oil and pour it into a bowl for easy use.

Brush onto both exposed insides of the bread.

Once you have it moderately coated, stick it in under your broiler for a minute or two. With the oil this goes pretty quickly… I like my bread a little over toasty, but it that’s not your preference and you don’t like scraping black, watch the oven, don’t send a text, don’t answer the door… watch the bread.

Here is the London Broil meat. This one is Boar’s Head… I’m sure your local deli has either Boar’s Head or another brand, if not, you can use roast beef.

Once your bread is properly toasted, add on your deli meat individually.

Once your bread is properly toasted, add on your deli meat individually.

We are using a 1/4lb. of meat here, so you want to pile it on with some volume.

The outside of any good roast is usually a pretty yummy seasoning, however, the inside is usually in need of a little help. So, just a sprinkle of some kosher salt will do it.

Then a couple cracks of black pepper.

Can’t have a good sandwich without the right cheese… My favorite for this particular sandwich is a nice Provolone.

Now layer it on. You are going for full cheese coverage here. Again, pop this under the broiler for a minute or two, but watch it.

I am not a fan of burnt cheese, so this a nice melt and warm through was all I was after here.

Now I am brushing on a bit more olive oil.

Add on a good mayonnaise. If you want to roast some garlic in with your mayo, that would be really yummy here too. Of course you may be of the mustard persuasion and that’s o.k. too… but not me.

Evenly distribute your mayo. Here would be the step where you would add in any fresh veggies you would like to add… so lettuce, tomato, pickles etc… none for me thanks. I would rather have a salad on the side than to interrupt this perfectly balanced sandwich. (Also, if you want to add fresh veg. just be sure you aren’t traveling too far otherwise you may want to bring it along separately so they don’t get all wilty.)

Just one last addtion... the peppers... you can use sweet peppers of course, but there is something about the kick of a nice hot pepper ring that I love here. Pickled hot peppers also provide your sandwich with that briney vinegar... If you don't like peppers at all, still add in some vinegar for the flavor and balance.

Just one last addition… the peppers… you can use sweet peppers of course, but there is something about the kick of a nice hot pepper ring that I love here. Pickled hot peppers also provide your sandwich with that briny vinegar… If you don’t like peppers at all, still add in some vinegar for the flavor and balance.

Now add on those hot pepper rings. Don’t be shy about including a few drops of the yummy liquid they are kept in too!

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Recipe for London Broil Grinder:

(Serves 2)

1/2 lb. sliced deli style London Broil

4 slices deli style Provolone cheese

2 sub rolls, Portuguese rolls

1/8 cup olive oil

1/8 cup mayonnaise

1/8 cup hot pepper rings

kosher salt

fresh cracked black pepper

Directions:

Pre-heat broiler set to low. Prepare a sheet pan with a layer of foil or parchment paper.

Slice into bread lengthwise with a serrated knife.  Be sure not to cut all the way through.  Brush with olive oil.  Pop under the broiler to toast.  Watch the progress.

Take out of the oven and build your sandwich.  Place each piece of London Broil on individually splitting between the two sandwiches.  Sprinkle with salt and pepper.  Add cheese up on top of each sandwich.  Again place under the broiler for one minute or so until cheese becomes melty.

Remove from oven and brush with a little more olive oil.  Then add on mayonnaise and hot pepper rings.  Close up and wrap in foil to keep warm.

Enjoy!

Chicken & White Bean Casserole

done1Sometimes you just need to look into your cabinets and freezer and find a meal with what you have on hand.  That was the inspiration for this yummy casserole.  As a matter of fact, I think that is the inspiration for most casseroles!  When you haven’t had a chance to make it out to the market, it’s nice to be able to depend on a well stocked freezer and pantry!  This Chicken & White Bean Casserole is something that I made a few weeks ago for precisely that reason.

It’s got all the elements of making everything separately, but you get to just saute and throw it all in a pot.  The best part is, it’s ready in under an hour.  Every food group is represented here as well… Healthy brown rice for your grain; carrots, onions and kale for your veggies; chicken, white beans and cheese for your protein; and a touch of butter and olive oil for your fat.  You also have a warm creamy body to this dish and what every good casserole needs, a crispy crunchy topping!

Start by getting your rice going:

I’m starting with my frozen chicken stock… if you have canned or fresh you can use that too… just be sure you have at least 3 cups.

Once warm add in 2 more cups of warm water to make 5 cups of liquid. Add in rice.

To this add a pinch of salt. Cover and allow to boil while you prepare all your ingredients. This allows time for the rice to cook before you add in ingredients.

Now prepare all your ingredients:

I LOVE these individually wrapped organic chicken breasts and I keep them in my freezer all the time. So great to have on hand. So, I need to defrost before I get going with my veggies… and in warm water, they defrost in about 10 minutes!

Chop an onion.

Slice up some garlic.

Then mince your garlic

Peel and slice up two carrots.

Peel and slice up two carrots.

When that chicken has defrosted, dice it up.

Then let it sit with some salt while you saute the veggies.

Now get that non-stick skillet (or cast iron skillet) out:

Start sauteing by adding your onion to some olive oil in a medium non-stick skillet over medium heat.

Add in your garlic.

Next add in your carrots. Continue to saute a couple of minutes.

Once they are all lightly browned, add them right into the cooking liquid and rice.

Now add your chicken to that same non-stick skillet, no rinsing of the pan is needed… the chicken will pick up the flavors of that onion and garlic.

Add in a Tbs. of butter and continue to saute.

Lightly brown.

Add chicken to rice when rice is nearly done cooking.

Rinse your Cannellini beans.

Add in beans.

Grab 1 Tbs. Italian seasoning mix, rub between your fingers to be sure to activate all the oils in the dried herbs. Also add in another pinch of salt and some fresh cracked black pepper (or white pepper if you prefer)

When your mixture is still wet, but just about all cooked through, get your casserole out.

This is a large casserole dish… No need to butter or anything.

Pour your mixture in and start your topping.

Taste your rice for flavor (add in more salt and pepper if needed) then pour your mixture in and start your topping.

Now, start your topping on that same non-stick skillet:

Again to the un-rinsed skillet, add in kale.  Remember, this is about what you have on hand, so if you have spinach, use that (fresh or frozen), if you have escarole use that etc any leafy green will do.

To the kale add in some butter.

Add in cream.

Saute until wilted.

Shred some cheddar cheese. I have white sharp cheddar, you can use whatever cheese you have on hand. A mild cheddar, a parmesan or even a pepper jack would be great here if you don’t mind the heat. Also, if you have extra cheese on hand, an additional cup of cheese would be really great added right into the rice when it gets transferred to the casserole dish.

Add in your cheese.

Add in your cheese.

Melt in all that cheese.

Melt in all that cheese.

Add your creamy kale to the top of your casserole.

Now cover the top with panko bread crumbs, a light sprinkle of salt and some dabs of butter. Bake uncovered for about 20 minutes at 350°F.

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Recipe for Chicken & White Bean Casserole:

(serves 6-8)

1 1/2 cups brown rice

3 cups chicken stock

2 cups water

2 chicken breasts, diced and lightly salted

2 carrots, sliced

1 onion. diced

2 lg. cloves of garlic, minced

1 can Cannellini beans, rinsed

3 cups kale, chopped

4 Tbs. butter, divided

1/2 cup light cream (or 1/2 & 1/2)

1 cup cheddar cheese, shredded

1/2 cup Panko bread crumbs

1 Tbs. italian seasoning

salt and pepper to taste

Directions:

Pre-heat oven to 350°F.

Before preparing ingredients, start by boiling chicken stock and water adding a pinch of salt and adding in rice.  (Doing this first allows time for the rice to cook before adding in ingredients – as we are using brown rice, it takes about 20 minutes longer than white rice to fully cook through – adjust this time accordingly if you decide to use white rice)  Next, start your dicing and mincing of veggies, chicken and shredding of cheese.

Once all your prep is complete, saute onions with olive oil over medium heat in a non-stick skillet.  Add in garlic and carrots.  Saute until lightly browned.  Add to pot with rice.

Without rinsing the skillet, saute the chicken. Add in 1 Tbs. butter, continue to saute until lightly browned.  Add in to pot with rice.

Add in beans and seasoning to pot of rice.

In the same un-rinsed skillet add in kale. Saute with butter, add in cream and cheese.

Once the liquid is almost all incorporated to the rice in the pot (but not quite) add to a casserole dish.  Top with kale topping.  Then add panko and dabs of butter to the top of that.

Bake 20 mins until top is golden.

Enjoy!

BCT Frittata (Bacon,Cheese & Tomato)

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done1Looking for a special breakfast to sit down to with your family?  Something delicious and easy? Something for Father’s Day or to feed a crowd? Maybe something you can mix up the night before and pop it in the oven in the morning? This Bacon Cheese & Tomato Frittata fits the bill.  I recently made a similar frittata for a girl’s bachelorette weekend… My husband loves bacon, so this one has thick cut bacon cooked right in.  A frittata is like a baked omelet.  And because it is baked, the eggs are light and fluffy and perfectly cooked throughout.

What you will need for this to come out perfectly is an oven safe non-stick skillet... if you don’t have this, no worries, just spray a baking pie dish with cooking spray or coat with butter and pour contents into that.

If you like or dislike any of these ingredients or if you happen to have something else on hand, substitute at will.  The important thing is to saute hard veggies like onions.  The frittata I made on the girl’s weekend was made up of onions, red bell peppers and sliced baked ham with a sharp cheddar.  I was also feeding a larger crowd, so I used 10 eggs instead of just 8 and I added a half cup of cream.  Customize it to what you like!

Start with your bacon. Cut up about 4 slices of thick cut bacon and start sauteing in the skillet.

Dice up some onions.

Add your onions right in with your bacon as it is cooking down.

Keep the onions and bacon going over medium heat until it's time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Keep the onions and bacon going over medium heat until it’s time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Dice up some cheddar... this is mild, sharp works well also.

Dice up some cheddar… this is mild, sharp works well also.

Cut up some sweet grape tomatoes.

Cut up some sweet grape tomatoes.

Crack 8 eggs into a bowl and scramble with a fork.

For this Frittata, I added in a smal pinch of Herbs de Provence... Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great... some thyme and parsley would be lovely here.

For this Frittata, I added in a small pinch of Herbs de Provence… Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great… some thyme and parsley would be lovely here.

add cheese

Add in a pinch of salt and freshly cracked pepper.

Add in a pinch of salt and freshly cracked pepper.

When your onions and bacon are good and caramelized, you will know it’s time to drain off some of the fat add in the eggs.

Add in your egg mixture.

Add your tomatoes.

Bake in the oven at 350°F for about 10 minutes.

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Recipe for BCT Frittata:

(serves 4-6)

8-10 eggs

1/2 onion diced

4 slices thick cut bacon, cut into 1″ pieces

3 oz. cheddar, cubed

8-10 grape or cherry tomatoes

1 small pinch kosher salt

4-5 cracks of fresh black pepper

1 small pinch Herbs de Provence (optional)

Directions:

Render bacon in a non-stick oven safe skillet.  Add in diced onions.  In a separate bowl, scramble eggs.  Add in Herbs de Provence, salt and pepper.  Add in cheese.
Once onions and bacon are caramelized, add in egg mixture. Top with tomatoes.

Bake at 350°F for about 10-12 minutes until set.  (Eggs will slightly puff when done)

*note – this is a gluten-free recipe

 

Simple Chicken Quesadillas

done1_edited-1Happy Cinco de Mayo!  The day when Mexican-American’s and those who love them celebrate Mexico’s victory over France at the Battle of Puebla in 1862 during the Franco-Mexican War.  I say Mexican-Americans because, although also recognized in Mexico, it is a holiday far more upheld for those of Mexican decent living here in the U.S. as more of a celebration of culture and heritage.  I happen to love such holidays as they give us cause to look into the beautiful cultures surrounding us and allow us to partake in all they have to offer culturally.  For me, that usually means following a traditional recipe or working my own spin on a dish widely identified with said culture.

In today’s case Chicken Quesadillas are on the menu.  My husband and I are starting to eat low-carb, so you will see salad is there where rice and beans would normally be and I am using a low-carb whole wheat tortilla.  But, the essence of this famed Mexican dish is still here.  It is essentially my nod to the Mexican culture and their rich culinary contribution to the American diet.

Thank-you Mexico for such a delicious part of our weekly cooking, as we definitely have quesadillas as a staple in this home.  Let me share one of my favorite preparations with you today.

Start with a plain, boneless, skinless chicken breast.

For this recipe, I don’t like to overwhelm the chicken with too much spice… So, as you can see here, I sprinkle on the spices to just one side of the chicken before I slice it in preparation for cooking.  Here, I have sprinkled on a couple of shakes of Hungarian Paprika.

Continue by sprinkling on a couple shakes of garlic powder and cumin.

Lastly, I sprinkle on some salt. More salt will be added once the chicken is in the skillet.

Thinly slice the chicken.

Chicken is ready for the pan. Now you can prepare the non-stick skillet over medium heat with about a teaspoon of veggie oil.

Give the chicken a few minutes in the pan. Don’t fuss with it, you are trying to achieve a gentle browning.  At this point, sprinkle the chicken with some more kosher salt.

After a few minutes, turn the chicken and do the same to the other side.

colby jack

Now you will want to work with your cheese. I chose to use two types of cheese today because it’s a special day. Sometimes I just use one and sometimes I use whatever I have in my fridge that melts nicely. My first choice is a hunk of Colby Jack Cheese.

 

pepper jack

My next choice is a hunk of Pepper Jack.

shredded

Shred both.

Place a whole wheat tortilla (in my case one that is high in fiber) on a heated non-stick skillet (med/high) . Then spread half the cheese on one side.

add chicken

Now, add the cooked chicken on top of the cheese.  Add the Pepper Jack on top of that as sort of a delicious glue.

Fold tortilla over the cheese and chicken and cook on high/med heat.  After a few minutes, don’t forget about it, this happens fairly quickly, flip and do the same to the other side.

cut

Slice quesadilla into four pieces like so.  Serve with salsa and a dollup of sour cream.

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Recipe for Simple Chicken Quesadillas:

(serves 2)

1 boneless, skinless chicken breast

2 whole wheat tortillas (shown here are a low carb kind. with only 6 net carbs per wrap)

4 oz Colby Jack

4 oz Pepper Jack

1 Tbs. Canola oil

sprinkle of Hungarian Paprika

sprinkle of cumin

sprinkle of garlic powder

Directions:

Prepare chicken by seasoning with a sprinkle of each of the spices.  Slice chicken and cook with canola oil on medium heat to finished. Sprinkle with another pinch of kosher salt once in pan. Set chicken aside.

In a non-stick skillet or cast iron one, heat some Canola Oil on med/high heat.  Add in tortilla.  Then cover half with 1/2 Colby Jack, then chicken, then Pepper Jack. Fold tortilla in half over the contents. Cook about 2 minutes on both sides until golden brown on the outside.

Cut into 4 wedges and serve with salsa and sour cream.

Enjoy!

 

Southwest Veggie Omelet

done2It is really hard to find a good omelet!  Maybe I’m just picky, but I prefer eggs made at home to those out in a restaurant any day.  This Southwest Veggie omelet is light and fluffy, perfectly seasoned and has some key elements that make it ‘Southwest’.

Once you get my simple techniques down you can make this into any type of omelet you like.  Add ins in this beauty include mushrooms, scallions and pepper jack cheese.  Maybe you aren’t into spice, that’s O.K. substitute with a Swiss or a Cheddar.  Maybe you like some meat in your omelet, have at it.  As long as you get some key techniques down, you can rock your non-stick skillet like a cooking superstar!

Some things to keep in mind: First lets start with the ingredients, the basic to any good omelet is your egg to milk ratio.  I like 2 eggs to 1/4 c. milk.  If you want to substitute out an egg for egg white, be sure you use 2 egg whites for every one egg.  And DO NOT salt until the egg is in the pan, we will go over this in the tutorial.  Also, be sure your burner is set to medium heat, you don’t want to scorch your eggs here, have patience.  A good omelet needs some TLC.

ingredients

The ingredients you will need for this omelet are: 2 eggs, 1/4 c. milk, 1/2 cup sliced mushrooms, 1/4 c. sliced scallions, 2-3 oz. pepper jack cheese and a pinch each of kosher salt and fresh cracked black pepper.

butter in pan

Use a 10″ non-stick skillet (save yourself a headache). Even though the pan is non-stick, you are going to want to butter it up… So add one pad of butter.

mushrooms

Saute the mushrooms in the butter. DO NOT add salt as you don’t want to draw water from the mushrooms. Let them gently brown.

add scallions

After a few moments, the mushrooms will be nicely browned, but not overcooked. Add in the sliced scallions. I like to keep the scallions at about inch long pieces for this recipe because I feel like they can stand up to the mushrooms at this size. Any smaller and they could get lost.

add milk2

While the veggies are sauteing, take a minute to beat the eggs and milk together with a fork, vigorously.

add more butter

Once you have sautéed the scallions in with the mushrooms for a couple of minutes, add in another pad of butter. Move the butter about the pan to add an additional layer of protection for your eggs. You do not want the eggs to stick,

add egg

Gently pour your eggs in over the veggies. The eggs will naturally spread the veggies. Once poured, just make sure you redistribute the veggies throughout the egg.  Once poured, sprinkle your kosher salt, just a pinch and your fresh cracked black pepper.

technique1

Pretty immediately the eggs will start to set up. Take a minute to go around the pan and gently lift some of the set eggs to allow for the runny part to take its place in the pan. This is where the fluffiness factor comes in with my omelets. This is a crucial step.  Do this all the way around the pan, lifting in 2-4 spots.

technique2

Once you have made your omelet fluffy, you will want to get it to one edge of your pan. Due to the two layers of butter that were added, this should not be too difficult. If you are struggling a bit with a gentle shimmy, just go around the pan with a spatula and loosen the edges. Then flip. I did an air flip, so I couldn’t take a picture as I did not have the hands for it. I would encourage you to try the air flip if as it is quick and easy. As Julia Child would say “You just have to have the courage”. But, if you aren’t feeling particularly courageous, you can just use your largest spatula to help you to maneuver your eggs over to their other side.

add cheese

Immediately apply the cheese to one side of your omelet to allow for maximum melting time. And lift the non-cheese side over the cheese side. Slide the omelet off the skillet and onto a plate. This process is pretty quick because the majority of your egg is already cooked from the first side and the fluffing technique.

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Enjoy!

Recipe for Southwest Veggie Omelet:

(serves 1)

2 eggs

1/4 cup milk

1/2 cup mushrooms, sliced

1/4 cup scallions, sliced

2-3 oz. pepper jack cheese

pinch of kosher salt

pinch of fresh cracked black pepper

2 pads of butter or margarine

Directions:

Beat eggs with milk.  Set aside.

Saute mushrooms in butter in a non-stick 10″skillet.  Add in scallions once mushrooms have browned.  Add in an additional pad of butter.  Add in beaten eggs.  Sprinkle with salt and pepper.  Lift gently along the sides allowing unset eggs to run under set eggs.

Flip.  Add cheese to half the omelet.  Flip the remaining half over the cheese.  Serve.

Enjoy!

*note – this is a gluten-free recipe

Hotdog Griller

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My love for cooking began when I was a kid.  I think I made my first batch of brownies by myself when I was about 8 years old.  I made all manner of things from grilled cheese to pancakes from scratch… mac and cheese from the box and PB&J on Ritz crackers! And by the time I was 11, I made a full pot of Portuguese soup for my Vavó on a trip to Portugal.  I was always curious.  Always wanting to learn.  I don’t quite remember how I came upon this recipe.  It could have been on T.V. or in a kid’s magazine or a cookbook somewhere.  But, I vividly remember this concoction on a summer vacation when I was a kid.  And I loved it!

If you want to get your kid’s started on learning to be self-sufficient in the kitchen, the best place to start is with things they love.  Then you can work up from there.  Then you get a little more adventurous asking them to pick out veggies at the market and make creations.  So, to start them off, this is a no brainer.  What kid doesn’t love hotdogs?  What kid doesn’t love grilled cheese?  And what kid doesn’t love being creative?  And so the Hot Dog Griller was born.

ingredients2

Start off with these simple ingredients. A non-stick skillet, spatula and some patience.

butter bread

The first thing you are going to want to do is warm up your bread if it’s not fresh from the bakery. 5-10 seconds in the microwave should do it. Then butter one side.

cook hotdog

Next, cook your hotdog in which ever method you like best. Here, I am steaming it in the same skillet I will use for the grilling. There is about 1/8 c. water. The same amount can be used for two hot dogs. I would add a bit more for any more than that.

finish hot dog

Once your water is just about gone, your hotdog should be ready. If kid’s are doing this with you, let it cool for a minute before working with it.

cut hotdog in half

Cut your hotdog in half lengthwise.

add cheese

Place one piece of sliced American cheese on the unbuttered side of your bread. (American cheese bends best, but if you prefer something else, go for it)

add hot dog

Now, place one half the hotdog in the center of the bread and cheese. Fold diagonally and grill like a grilled cheese.

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And here is what you get. The hotdog is cooked, so really you just need the cheese to melt and the bread to brown. Hotdog Griller!

 

Recipe for Hot Dog Griller:

(serves 2)

2 slices whole wheat bread (any square sliced bread will work fine)

1 hotdog (regular size, any brand)

1 T. margarine

2 slices American cheese (or whatever you like best)

1/8 cup water (if steaming hot dog)

Directions:

Steam hot dog in 1/8 cup water.  When water fully evaporates, the hot dog should be done.  Cut in half lengthwise. Set aside.

Spread margarine on one side of each of the slices of bread.  Turn over, place cheese and half a hot dog.  Fold in half forming a triangle.  Grill as you would a grilled cheese until both sides are golden brown.  Cut in half making two smaller triangles or leave as one large triangle.  (If your child loves mustard either use as a dipping sauce or place on hot dog when building sandwich, my suggesting would be to try as a dipping sauce first to ensure they still like mustard with the cheese.

Enjoy!