Grilled Ham and Cheese Sandwich with Apples and Spinach

Here is a fun spin on a regular ham and cheese sandwich.  I added Granny Smith apple slices and spinach.  A smear of dijon mustard and a drizzle of honey add the perfect amount of zing to this sandwich.  Add as much cheese as you like, I went easy on the cheese for myself, but it is more decadent with 2-3 slices of cheese melting and oozing out everywhere.

Grilled Ham and Cheese Sandwich with Apples and Spinach
2 slices bread
4-5 thinly sliced ham (or turkey)
2-4 slices swiss cheese
1/2 Granny Smith apple, sliced
spinach
dijon mustard
honey
butter

Layer the first piece of bread with mustard, a drizzle of honey, cheese, ham, apple, spinach, more cheese, and top with second slice of bread.  Heat a skillet over medium heat, melt a pat of butter and place sandwich on top.  Grill until browned and toasty on first side.  Add another pat of butter to pan when flipping sandwich and grill second side until browned.  Remove from pan and serve.

Oven Fries

These oven fries are a delicious addition to any weekend breakfast.  We enjoy them with scrambled eggs and fruit.  They also are stellar with dinner if we're serving fried chicken, chicken fingers, sandwiches, steak, or grilled chicken.  The kids really love these and I like them on the crispy side, but bake them however you like them.  I start checking around 20 minutes or so and spear one with a fork to test.  Make sure they are cooked through, biting into an uncooked potato is the worst.

Oven Fries
3-4 large potatoes
1 T flour
1/4 cup parmesan cheese
1 tsp salt
1/2  fresh ground pepper
1 tsp.  smoked paprika or "season all"
olive oil - a few glugs
1-2 green onions - reserved

Heat oven to 400 degrees.  Wash potatoes and cut into wedges.  Drop onto a sheet pan lined with parchment paper.  Add all remaining ingredients  and toss with hands.  Spread out into a single layer and bake 25-35 minutes (depends on thickness of potatoes) until potatoes are cooked through and browned on edges.  Pull out of oven and add green onion, I just take a pair of kitchen shears and cut the onions over the top of the pan and serve with ketchup.

Crustless Quiche

On nights where we are gone for soccer practices or games I need to have something prepped and ready to eat the moment we come home so that we can avoid stopping somewhere on the way or snacking on things because we are too famished to wait for dinner.  Many nights I will have soups, stews, crock pot meals, quesadillas, or grilled sandwiches ready to go at a moments notice.  The other day I looked in the fridge and saw that I was running low on everything...so I threw this quiche together and was delighted that it turned out so great.  You really can't go wrong with additions to the egg base...bacon, ham, peppers, cooked onions or leeks, mushrooms, and more would be great flavors to add in.  It is a great way to use up lots of bits that are leftover from meals you made throughout the week.

Crustless Quiche

4 eggs

1 cup milk

1 cup spinach

1/2 cup cooked protein - I had leftover cooked turkey meatballs

10 cheery tomatoes, halved

1/2 cup broccoli florets

1/2 cup cauliflower florets

2 T chives

1/2-1 cup shredded cheese

salt and pepper

Mix everything in a bowl and pour into a prepared glass pie pan.   Bake at 350 degrees for 35-40 minutes or until egg mixture is set and most of the moisture is gone from the bottom on the pan.  Serve with a salad and a toasted bagel, pita, or hearty bread.

Avocado Egg Pita

Inspired by an image I saw on pinterest I assembled this quick and easy pita with avocado and a fried egg.  I wasn't prepared for how much I would like this simple little meal.  I toasted the pita over the gas burner on the stovetop while I gently fried an egg.  I smashed half an avocado over the pita, topped it with the egg, and then seasoned with salt and pepper.  It was so creamy and the toasted pita was a perfect base.  Delish!!

Baked Eggs

My husband went nuts over these baked eggs after the first bite.  He loves them and so do I.  They are really delicious and will elevate your breakfast experience.  It also makes a delightful breakfast in bed!!

Baked Eggs
Makes 2
1 T butter
1 small leek, white part only, washed and thinly sliced
1 large shallot, chopped
2 cups spinach washed and roughly chopped
2 slices canadian bacon or ham
2 large eggs
heavy cream
chives
cumin
salt
pepper

Preheat oven to 400 degrees and place two 8-oz buttered ramekins in a larger pan.  Melt butter into a medium sauté pan and cook leek and shallot until soft 7-10 minutes.  Add spinach salt, pepper, and cumin and stir until wilted.
Divide the filling into the two ramekins,  add a layer of canadian bacon or ham and then carefully break 1 egg into each ramekin.  Pour cream around each yolk, make sure that you do not cover the yolk.  Season the top with additional salt and pepper and then pour boiling water into the large pan and make sure the water comes halfway up on each ramekin.  Place in oven for 10-12 minutes until egg is set but yolk is still soft.  Remove and top with chopped chives and serve with crusty bread for dipping.

Buttermilk Biscuits

I've tried plenty of biscuit recipes, but this one is my favorite to date.  So tender, tasty, and perfect with a drizzle of honey or a spoonful of jam.  These were enjoyed for breakfast, but would make a delicious addition to any dinner.

Buttermilk Biscuits
yields 5-6 biscuits

2 cups self rising flour*
1/3 cup shortening
2/3 cup buttermilk
melted butter

Heat oven to 450 degrees.  Sift flour into large bowl and then cut shortening into flour with a pastry cutter or a fork.  Add buttermilk and stir with a fork until it forms a shaggy ball.  Use hand to gather dough and knead 2 to three times until flour is incorporated.  Roll out and cut biscuits and place on a parchment lined pan.  Bake for 8-10 minutes or until light golden brown.  Remove from oven and brush with melted butter.

*I made my own self rising flour.  Here is the recipe.
1 cup cake flour
1 cup all purpose flour
1 t salt
3 t baking powder
Sift all into a large bowl and proceed with recipe above.

The Omelet Roll

This omelet roll is delightful...it is easy to put together, quick to bake, and impressive to serve.  It also lends itself to so many different flavor combinations.  I did a ham and cheese with chives, but it would taste great with any number of things including bacon, roasted vegetables, salsa, add a little grainy mustard between the egg and ham layer, change out the cheeses, etc.  I made this a light version by using 3 whole eggs and 3 egg whites, you can't tell that it is even missing the extra calories. Give it a try!

The Omelet Roll
3 whole eggs
3 egg whites
1/3 cup flour
1 cup milk
6-8 thin slices deli ham
cheddar cheese
chives or green onions
salt and pepper

Preheat oven to 375 degrees.  Prepare a 9x13 inch pan with cooking spray and parchment paper.  (I like to use both because the parchment paper makes it so much easier to roll the omelet.)  Whisk together the eggs, milk, flour, chives, salt, and pepper.  Add to the prepared cookie sheet.  Bake in oven for 15-20 minutes or until eggs are set and feel firm.  Remove from oven and sprinkle with grated cheese and add a layer of ham.  Begin rolling omelet.  Center omelet onto middle of pan or serving tray and sprinkle with additional cheese and chives before serving.  Slice and enjoy.

Healthy Vegetable Hash

This hash is perfect for breakfast, brunch, lunch, or dinner. It is so hearty and full of vegetables that you will be left feeling full and satisfied all day. You could add some ham, chicken or corned beef to it and this would make for a good dinner too.

Vegetable Hash with a Poached Egg
serves 3-4

1 sweet potato, peeled and diced
4-6 small yukon gold potatoes, washed and quartered
1 red bell pepper, large dice
1 small onion, large dice
1/2 pound brussel sprouts, halved or quartered-depends on their size
4 eggs, poached
1-2 T butter
salt and pepper
Steam the sweet potato and yukon gold potatoes until fork tender, 8-10 mins. Heat a sauté pan and add 1/4 cup water, red pepper, onion, and brussel sprouts. Cover and simmer until veggies are tender but still have a bit of a bite. Uncover and add potato mixture to sauté pan, season and add butter. Thoroughly mix.

Serve with a poached egg on top. A piece of toast and a sprinkle of chives or green onion would also make tasty additions.

Omelets

On a pretty regular basis we are the recipients of dozens of farm fresh eggs when my in-laws visit from Michigan. They pick them up and deliver them to us and all of my sister-in-laws. The last time they came I think both of my in-laws picked up eggs without knowing the other had and they brought a surplus. We ended up with dozens (and dozens) of eggs. So, we have been having a lot of eggs: omelets, poached on taost, hard boiled, frittatas, baking them in breads, and more.
Grace and I have been eating a lot of spinach, green onion, and cheese omelets. We like them with ketchup...and toasted bread. We eat them for lunch when it's just the two of us. I usually put a whole egg and two egg whites in the omelet so that it is a little lighter. How do you like your eggs?

Spinach, Green Onion, and Cheese Omelet
1 whole egg and 2 egg whites
a splash of milk
salt and pepper to taste
a small handful of fresh spinach
1 green onion
1/4 cup (more or less) of your favorite cheese
Heat a pan over medium low. Melt a small pat of butter in the pan. Crack the eggs into a small mixing bowl with the milk, salt, and pepper. Mix thouroughly. Add to warm pan. Sprinkle egg mixture with spinach (I like to tear the leaves before tossing in) and I cut the green onion with a pair of kitchen shears directly into the pan. Once the bottom of the omelet is set, lift up the sides with a spatula and tilt the pan to get some of the uncooked liquid to go underneath and cook. Alternately, I sometimes let the bottom set up and then broil the top for a few seconds to finish cooking. Sprinkle with cheese and fold over to serve if desired.

We also like to mix in some of these from time to time : feta cheese, ham, mushrooms, or roasted veggies.

Breakfast Toasts

These two breakfast toasts were inspired by two Barefoot Contessa recipes I have made before as appetizers. The first makes a great appetizer without the egg on top...but makes an even more delicious and complete breakfast "toast." I think the egg really enhances the entire dish. The second is super simple. Here I used a store-bought ricotta cheese and added a little flavor with green onions. The original recipe uses multiple herbs with dill being the main flavor component you taste...but this simpler version turned out super tasty as well.
1 Tuscan-style loaf, sliced
1 clove garlic, peeled
3-4 oz. prosciutto
6 eggs, cooked over easy
fresh mozzarella cheese
1 cup fresh ricotta cheese
2 green onions, thinly sliced
parsley
salt and pepper

Cut 6 slices of toast in half and lay out on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place under broiler until browned and crisp on edges. Remove and rub with clove of garlic while still the bread is still hot.
Lay a few slices of prosciutto on 6 of the slices of bread. Place a slice of fresh mozzarella on top of each or grate some regular mozzarella cheese on top. Place one egg on top of each toast and sprinkle with chopped parsley. In a bowl, mix ricotta cheese, sliced green onion, salt and pepper. Spread mixture onto each of the remaining 6 slices of toast. Enjoy with a hot cup of tea for a delicious breakfast!

Steak Salad

This steak salad was delicious. It has a few steps, but I think I only used one pan, one pot, and the grill. The polenta croutons are so good. Make more than you think you should!!!

Steak Salad

1 Porterhouse or NY Strip

Lettuce - I used half red leaf and half romaine

1 red pepper

1/2 onion, sliced thin

1 cup mushrooms, sliced

Prepared polenta, see recipe here

Prepared blue cheese dressing

In a hot cast iron pan add 2 teaspoons of olive oil, mushrooms, salt and pepper. Saute over medium heat until mushrooms are cooked through and starting to brown. Remove from pan, add a little more olive oil and sliced onions and seasonings. Cook until tender. Remove from pan. Wipe pan out and add enough oil to coat bottom of pan.

Cut polenta in 1-inch squares lightly toss in flour and fry in olive oil until browned on both sides. Drain on paper towel.

While cooking above, heat grill. Coat red pepper with a little oil and place directly on hot grill. Cook until blackened on all sides. Place in a paper bag for 5 minutes. Remove from bag and peel skin off. Slice into strips. Place seasoned steak on grill and cook until desired doneness.

Assemble all on plate and enjoy!

This would also be delicious with a fresh buttermilk blue cheese dressing and a little extra blue cheese on top.

Asian Chicken Lettuce Wraps

These make a great appetizer...or light entree. I made these along with another appetizer for the four of us and it was a perfect dinner with enough leftover for lunch the following day. Again the recipe is just a guide...I did it by feel...don't be afraid to try a bit of this or a bit of that.

Asian Chicken Wraps
2 Boneless Skinless Chicken Breasts, cubed
1 small onion, halved and sliced thinly
1 large carrot, julienned
1/2 green pepper, julienned
vegetable oil
1 T rice wine vinegar
2 T soy sauce
1/4 c teriyaki sauce
1-2 T honey or corn syrup - this is to taste...adjust according to your palette

Cover bottom of skillet with a thin layer of oil. Over medium, slowly cook onions and chicken until onions are softened and chicken is white on the outside. Add carrots and green pepper, you may want to add a splash of water if the pan seems dry. Once vegetables are soft add remaining ingredients and let simmer for a few minutes. Serve with boston lettuce cups.

Raspberry Tart

The three little raspberry "roots" that we planted two years ago exploded this summer. Now we have a deck surrounded by brambles...but we love it. We don't love the amount of bees that like to hang around the deck now, but I guess we'll deal with them if it means we get raspberries like this. It has been wonderful this year. The kids love, I mean love, to pick the berries. It is hard to save any to cook with since they just eat them hand over fist.

We have had enough to to make a few smoothies, a few to top pancakes or waffles, and some to dip in nutella. Yum. That got me thinking and I swiped a few berries while the kids were sleeping to make this beauty. Delicious! Super easy...bake an empty pie crust...I just pricked it lightly with a fork. Spread nutella all over the bottom of the cooled crust. Decorate with berries and drizzle with raspberry sauce or warmed jam/jelly. Eat it with ice cream and you'll be super happy!

Raspberry Tart
1 prebaked pie crust
nutella
raspberries
raspberry jam/jelly

Spread nutella on the bottom of a pre baked pie shell.  Arrange raspberries on top of nutella.  Drizzle or burst on warm raspberry jam or jelly on top of tart.  Serve with whipped cream or ice cream.

Baked Egg Cups

These petite baked eggs are so simple and easy you'll be kicking yourself for not discovering them sooner. They are so impressive for the amount of effort required that you'll want to have a brunch party just to serve them to guests. Try them, you'll be glad you did.

Baked Egg Cups
Make as few or many as you like. This morning I put one in the muffin tin and threw in a couple of muffins I had in the freezer for my son. Both baked up perfectly together.
1 egg
1 slice ham (I used honey cured.)
salt
pepper
herbs of your choice (I used a mix called Bouquet Garni)


Spray muffin tin with cooking spray. Place 1 (or 2) pieces of deli ham in each cup. Crack an egg into the ham-lined cup. Sprinkle with salt, pepper, and herbs. Bake for 10 to 15 minutes at 375 degrees. I also broil for 1 minute at the end since I can't handle a "jiggly" egg white, but do as you like.

Foccacia Panini

Nothing could be easier than making sandwiches. We have our fair share of sandwiches around here, but I love to dress up our plain ham and cheese and make it something special. Sometimes we grill them, add special sauces, or extra veggies. Today, however, I went to the grocery store and picked up a loaf of foccacia bread to go with our sandwich fixings. I didn't think much of it, I just figured it would make our dinner a little more interesting. So, when my husband bit into his panini-that took just minutes to prepare-and went on and on about how much he liked it, I was surprised. After I sat down and gave it a try I was pleased with myself and my bread selection as well. These were truly tasty sandwiches. These were out of the ordinary and quite delicious.
These ham and provolone sandwiches were good. The bread had crisped up nicely in the panini press and they had a good bite to them. I also liked the fact that I could buy one round of foccacia, make one big sandwich, and share it between us. I'm pretty sure we're going to be having these often. They will definitely be replacing the regular old sandwiches and would be a great option for serving to lunch guests. I can't wait to play with other meat and cheese combinations.

Foccacia Panini

1 loaf foccacia, sliced

deli meats and cheeses of your choice

olive oil

Drizzle a little olive oil on the insides of the bread. Assemble the sandwich to your liking. Drizzle a tiny bit of olive oil on the outside of the bread. Place in a preheated panini press until browned and crisp. (If you do not have a panini press, you could use a griddle, grill pan, or saute pan and either place a heavy cast iron pan on top of the sandwich or use a tin-foil wrapped brick on top of the sandwich to press it down.)

Sticky Buns

Gabe and I are on our own this week and I've been trying to keep things fun to make it easier on both of us. Today we made sticky buns together and enjoyed them while watching cartoons on tv.

Of all the dough recipes I've tried for cinnamon rolls or sticky buns I have to say this is the most fantastic one I've come across. This is the same dough recipe I shared a few weeks ago for the challah bread we made...but here it has been transformed.

You should definitely give this recipe I try. It is so easy and delicious...the only drawback is that it's hard to stop eating them!!! Check out this Steamy Kitchen blog post for an in-depth tutorial on making and assembling these rolls.

Challah Bread

I've made quite a few yeast bread recipes in the past. I probably make pizza dough every other week and I regularly make rolls, pita bread, cinnamon rolls, or a loaf of bread to have around. So, when I stumbled upon this recipe I was thrilled because there is no kneading and much less rise time involved than a typical yeast bread recipe. No Knead bread has been popular for the past year or so, I've seen it everywhere on nearly every blog, but I still hadn't given it a try until I saw this recipe for a Nutella Challah Bread over on the Steamy Kitchen blog. It just looked too good to resist so I whipped up a half batch of her master challah dough recipe in about 5 minutes last night. It is seriously easy...dump, stir, and cover. That was it. I only had to wash a wooden spoon and a couple of measuring cups. I didn't even put the dough in a clean bowl.

This was so easy and it was a big hit with the boys. Gabe loves rolling the bread "snakes," painting the egg wash on, and licking the leftover Nutella off of the spoon. I almost think he could do this recipe alone because it is just that easy. Give it a try...it is worth it. Here are a few other options for this dough and a couple of very similar recipes. The sticky buns look scrumptious!!
No-Knead Nutella and Hazelnut Challah Bread
No-Knead Sticky Pecan Caramel Cinnamon Rolls
Original No-Knead Bread
I'm also reposting the master Challah Bread Recipe just so that it is easy for me to find the next time I want to make it.

Master Challah Bread Recipe
as posted on Steamy Kitchen from Artisan Bread in 5 Minutes a Day

Mix the master dough first and place it in the refrigerator overnight. You'll be using about a grapefruit sized piece for one batch of cinnamon rolls or one braided challah bread recipe. Leave the rest in the refrigerator for another use, it will last for days. This amount would make about 4 loaves...I made half of this and it worked perfectly.
1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until flour is completely incorporated. Cover with plastic wrap and stick it in the refrigerator overnight, or up to 4 days. The longer you leave it in the refrigerator, the better tasting the dough will be.

Bacon and Egg Crostini

We've had a couple of rough nights in our house. Gabe developed a double ear infection the other day. He seems fine most of the day and then the terrible drainage begins a couple hours after putting him to bed. Once it starts he's up repeatedly through the night and he isn't easily consoled. Two nights of interrupted sleep have taken their toll, mainly on my husband. This morning I came down to find the little one sprawled out on top of Joseph...both sound asleep on the couch with Mickey Mouse playing on the tv. Mickey Mouse happens to be recorded on our Tivo because, at times like these, he is the only one that can bring calmness back into our lives.

Feeling greatly appreciative of Joseph's help I decided to surprise him with a tasty breakfast. I've only tackled poached eggs a time or two, so I was pleased with this morning's outcome. He even had seconds so I know he really liked it.

Bacon and Egg Crostini

1 baguette

olive oil

1 clove garlic

4 slices bacon (cooked-we had leftover from yesterday's BLTs so I just reheated them)

2 eggs

1 tsp vinegar

salt and pepper

flat leaf parsley

Slice bread into two 3/4" slices. Drizzle with olive oil and broil on high until lightly browned. Remove and rub with the raw garlic clove. Place cooked bacon on top of bread. Place in oven (turn the heat off first and they will stay warm from the residual heat.)

Bring a medium pot of water to a simmer, add a splash of vinegar (about 1 teaspoon). Crack each egg into a small cup or bowl. Slide the egg into the water and cook over a low simmer for 3 minutes. Once cooked, remove with a slotted spoon and place on top of the bacon. Poke egg to allow the yolk to ooze out and sprinkle with salt, pepper, and parsley.

Easy Bread Pudding with Almond Streusel

We love our french bread and baguettes around here, but I always end up with a third of a loaf leftover. That leftover bread dries out so quickly that we just don't make use of it and I feel awful everytime I pitch the remains in the garbage. I normally don't like bread pudding...so I don't know what possessed me to make this yesterday but I'm glad I did. I think I might be reformed. I love this bread pudding. It wasn't overly soggy or wet and the streusel topping is a must, in my opinion!

(I winged it, so here is the basic idea.)
Bread Pudding with Almond Streusel Topping

1/3 loaf french bread, cubed (about 3-4 cups total)
1 1/2 cups milk
2 eggs
1/4 cup sugar (I used slightly less)
1/4 cup raisins, soaked in water for 5 minutes (next time I'll bake them on the bottom as I don't like the shriveled dry ones that were on top.)
1 t cinnamon

Topping
3 T butter
1/4 cup brown sugar
3 T flour
1-2 t cinnamon
pinch of salt
1/4 c slivered or sliced almonds

Place bread in a buttered baking dish. Combine remaining ingredients and pour over. Gently toss to coat. While the bread soaks, combine topping ingredients with a fork. Sprinkle over bread mixture. Bake 30-40 minutes at 350 degrees.

Chorizo Hash

We felt like something a little different this morning so I went for this chorizo hash. I don't usually have chorizo, a spicy mexican sausage, around so I knew it would definitely change up our usual breakfast fare. We really liked this combination of sausage, green peppers, onions, and potatoes. I enjoyed mine with a generous amount of ketchup, but if you're like my husband you'll like it as is.



Chorizo Hash

1/4 cup crumbled chorizo
1 1/2 cups diced potato
1/2 diced onion
1/2 diced green bell peppers
salt and pepper to taste

Choose a large skillet and place a pat of butter and a swirl of oil to the pan. On medium heat add the chorizo, stir occasionally until browned. Add remaining ingredients and cook until tender 7-10 minutes. Season to taste and serve with eggs and toast.