Sandwich de Monte Cristo

(I am so funny. lol.) 

Have you ever had a Monte Cristo sandwich? I've always wanted to try one ever since I heard about them, so I ordered one on Thanksgiving. Yep, on Thanksgiving. (My family went out to eat on Thanksgiving this year, and I had already eaten a Thanksgiving dinner earlier in the week, so it was no big deal for me to NOT eat it on the actual day.)

Anyway, I brought some leftovers home and decided to see if I could make something similar to the one I ordered. Here is what I came up with:

YUM!!!

Here is what you need:

• 4 thick slices of meat (I used leftover turkey)
• 1/2 cup sauce (I used leftover cranberry sauce, but you could use raspberry or peach jam)
• 8 slices of cheese (I used smoked swiss/cheddar)
• veggie condiment (I used sliced red onion)
• smidge of mayo (just enough to spread on one slice of bread)
• 8 slices french bread
• 3 medium eggs
• 1/2 cup half & half or milk
• pinch nutmeg
• 2 tbs butter

Here is what you do:

• Put the eggs, half & half, and nutmeg in a shallow dish. Set aside.
• Put all remaining ingredients, excluding the bread and butter, in an assembly line.
• Slice bread and place in front of assembly line.
• Layer ingredients on bread and spread mayo on one piece.
• Heat skillet. Add butter.
• Whisk eggs until well combined.
• Place sandwich in egg batter and then into hot skillet; repeat with a second sandwich.
• Reduce heat to medium-low.
• Place heavy object over sandwiches, like a panini press. Cook for 2 minutes. (I used two large metal bowls and a piece of aluminum foil between so the bowls didn't get dirty.)
• Flip over and repeat.
• Repeat with last 2 sandwiches, adding 2nd tbs of butter to coat the skillet.
• Allow to rest on paper towel for 2 minutes before serving.
• Makes 4 servings.

Heavy object...

Seriously, you need to try this (or some variation that you come up with) soon. It is to die for!

Pinterest Recipes

For the past couple of weeks I haven't been posting recipes that I've come up with because I've been trying out some recipes that I've found on pinterest. And, can I just say that I have loved it! It has been so much fun to try new things, new cooking techniques, and new flavors. I thought I wasn't skilled enough to do certain cooking methods, but once I decided to TRY them, I found that they weren't so difficult after all. YAY!!!

Here are some recipes I've tried that I totally recommend. (I'll spare you from the ones I've tried that I don't recommend.) I haven't posted the complete recipes for these; instead, I've given you the link to the original blogger. The bullets below the pics of the dishes are what I did differently or something Iearned in the process. If you want to make the dishes, you'll need to click on the links.

Grilled Chicken Piccata

• I've already posted about this recipe.

Lime Chicken Tacos with Garlic Fried Rice
(This photo is of the lime chicken and it is from the original blogger.)

• I did not add cilantro to the chicken. 
• I added garlic salt, onion powder, and salt and pepper to the rice. (to taste)
• I made both of these recipes then combined them and it was delicious! Plus, it helps you use less chicken since you are adding rice to the taco (or burrito), which helps the budget.

Nutella Stuffed French Toast

• I used 2 slices of thick bread and just soaked one side of each, spread the nutella on one piece on the side that wasn't soaked and then combined the two like a PB&J sammie. 
• Then I added raspberries to the top with a bit of their natural juices.

Gnocchi Chicken Soup (like Olive Garden serves)

• The secret to making yummy gnocchi quickly is the shortcut of using potato flakes. (I used potato pearls from the LDS cannery.)
• Also, I learned that it is important to make the gnocchi SMALL. The recipe says 1/2" wide but it should be a little less than that, like 1/4" wide by 1/2" thick.
• For the soup, I doubled the recipe. 
• I used dried onions and dried carrots. (1/4 cup dry onions and 1/3 cup dry carrots)
• I also used an entire bag of fresh spinach instead of what it calls for. 
• I did not add celery.

Roasted Veggies

• I can't believe I've never roasted veggies before. I have been missing out! It is incredibly delicious and EASY.
• I roasted brussel sprouts that were once frozen in a bag and one bunch of fresh broccoli. 
• I also roasted some red potatoes and added a little bit of garlic salt to those because they are so bland.
• After I tasted the finished product, my preference in order is: broccoli, brussel sprouts, then potatoes.

I've said it before and I'll say it again... I should be paid for advertising pinterest. lol. If I had a dollar for every time I told someone about it, I'd have over $400 by now. lol.

Peanut Butter Glaze

(As I write this, I have a smile plastered across my face!)

So, tonight I made a strawberry apple cinnamon roll cake based on this recipe. It originally calls for a 15 oz. can of pumpkin but I didn't have one. (Thought I did, but didn't.) Instead, I used 8 oz. of homemade strawberry jam and 7 oz. of applesauce to make 15 oz. of deliciousness.

I was worried that it may not turn out since I had to substitute an ingredient with two, but I was totally wrong. It is the bomb dot com. (If I do say so myself. lol)

Well, the recipe also called for a regular glaze of powdered sugar and heavy cream. I made it, but as I sat there waiting for the cake to be finished baking, I kept thinking I wanted something more than a regular glaze.

And then I had a light bulb moment. What if I add peanut butter? That'd be like it was a pb & j sammie, but all ooey and gooey like a cinnamon roll. I was worried that it would be disgusting, but again I was wrong. (See, I can admit when I'm wrong. lol)

Here is what you need:

• 1 1/2 cups powdered sugar
• 1/2 - 3/4 cups heavy cream or half & half
• 1 cup peanut butter

Here is what you do:

• Mix powdered sugar and cream until well blended
• Add in half of the peanut butter at a time and whisk until smooth
• If the mixture is difficult to whisk, that means it is too thick. Just add a TINY bit more cream, like 1 tsp at a time, until it is like a thick drizzle (think good quality honey consistency)
• Spread over the warm cake

This peanut butter glaze will change your life!

Creamy Chicken Piccata

My co-worker, Cait Moss, via pinterest told me about this recipe, and I made it tonight. And, let me tell you...it is de-FREAKIN-lish! You gotta go check out the Plain Chicken blog and get/make the recipe. It's a keeper, folks!

Photo from Plain Chicken Blog

The only things I did differently were:

• I did not use capers. (Gag.)
• I used shells instead of penne because that is what I had on hand.
• I added lemon zest to the sauce.
• I doubled the recipe for everything so I'd have plenty for the week for lunches.

ABC & S Pizza

"ABC & S" stands for Alfredo, Bacon, Chicken, and Spinach Pizza, which is synonymous with YUM!!!

Here is what you need:

• 1 pizza crust (I used one in a can from Pillsbury)
• 1 cup alfredo sauce (I used Ragu's roasted garlic flavor)
• 1 chicken breast, cubed
• 1 cup frozen spinach, thawed and drained
• 4 slices bacon
• 1 tsp garlic, minced
• 1/4 cup parm cheese
• 1 cup mozz cheese (or a little more...wink)
• salt and pepper, to taste

Here is what you do:

• Preheat oven according to instructions on pizza dough can
• Cook bacon; remove from skillet; place on paper towel to drain
• While bacon cooks, drain spinach and set aside; cube chicken
• Cook chicken in bacon fat; add a bit more veg oil if needed
• While chicken cooks, roll pizza dough out on pan, leaving a ridge around the edge
• Add spinach, salt, pepper, and garlic to cooked chicken
• While spinach cooks with chicken, spread alfredo sauce on pizza dough (add more if necessary)
• Cut bacon into bite size pieces and add to chicken and spinach; stir for about 1 minute
• Spread mixture over alfredo sauce
• Top with mozz cheese then parm cheese
• Bake according to the baking time on the pizza dough can

It is so DELICIOUS!!! I am already craving the leftovers. 

Spread mixture over alfredo sauce.

(Careful...its HOT!)

Top with cheese! 

Cake Bites...

...are not as easy as they seem, but they are lots of fun to make! Your kids will love it, too!

Last weekend I took a stab at making a batch of these little bites, and it took much longer than I thought it would, but it WAS a lot of fun making them and decorating them!

Here is what you need:

• 1 box cake mix
• 1 can frosting
• Toothpicks or popsicle sticks
• Patience
• Lots of time
• Chocolate bark
• Decorations like sprinkles, crushed cookies, coconut, chopped pecans, etc

Here is what you do...in a pictorial:

Make your cake like it says to on the box. Cool completely.

Crumble cake in a large bowl then mix with half the can of frosting. You want your cake and frosting to be similar colors. I used yellow cake mix and cream cheese frosting. This picture shows the end of the batch. (I forgot to take a pic at the beginning of the process.) (This is the part your kids will love to help with...just make sure they wash their hands REALLY REALLY REALLY well before they dive in. lol)

The cake mix should be a mold-able consistency. Roll small amounts of the mix into small little balls, about the size of a nickel in diameter. Any larger and its just too much to handle in one bite. Plus, they are way too rich.

Place one toothpick or popsicle stick in each cake ball and place them in the freezer (covered) overnight. This is crucial! (Thanks for the tip, C!) I only let them set in the fridge for an hour and 15 minutes and it wasn't enough time. I struggled when it came time to cover them in chocolate and decorations.

The next day when you're ready to finish the process, get all of your decorations in one place and prepare your chocolate for melting. (The toothpicks are in this pic because I put them in the cake balls when I took them out of the fridge. But, you'll want to do this step the night before when you put them in the freezer.)

Cover each cake ball in chocolate and then put them back in the fridge for a few minutes to allow the chocolate to set a little bit...but not too much! You want it to be just long enough that you can handle them without the chocolate falling off the cake part but you want them still soft enough that your decorations will stay in place. (And, a good thing about adding decorations: if your chocolate isn't "pretty" then the decorations will cover any imperfections!)

**The chocolate didn't work out for me...couldn't get it smooth enough. So, instead, I used the other half of the can of frosting mixed with a little milk (about 1/3 cup) and powdered sugar (about 1 cup) to make a glaze. I had to put them in the fridge for a long time so it would set up.**

When you're finished decorating them, put them back in the fridge until you're ready to serve them.

Shredded Beef and Stuffing Bake

This casserole reminds me a lot of the Almost Thanksgiving casserole I made up last year when I was craving Thanksgiving food. However, it is slightly different because it uses shredded beef and you'll never guess what else...cheesy potato soup! Honestly, your taste-buds will thank you for making it!

9 x 9 casserole dish

Here is what you need:

• 1 box Stove-Top stuffing (chicken or turkey flavor will work)
• 1 1/2 cups corn
• 2 cups shredded beef (this is a great leftover recipe because it utilizes your roast leftovers)
• 2 cups crockpot potato cheese soup
• 1/2 cup grated cheese
• salt and pepper to taste

Here is what you do:

• Heat oven to 375
• Cook the stuffing according to the package instructions
• Cook the corn while the stuffing cooks
• Shred the roast and grate the cheese
• Layer the ingredients starting with the stuffing, then corn, then beef, then the soup, then the cheese
• Add salt and pepper to top
• Since everything is already cooked, all you do is heat it up in the oven for 15-20 minutes or until the cheese is melted and the sides are bubbling
• A 9 x 9 pan makes about 6 servings

It is so delicious and incredibly filling. It pairs nicely with salad...the lightness of the salad is refreshing against the heartiness of the casserole.

Crockpot Potato Cheese Soup

I accidentally discovered this recipe. lol. I was trying a new way to make mashed potatoes, and I ended up making soup instead because I added too much liquid. But, it is a happy little accident because the soup turned out delicious!

Here is what you need:

• 5 medium potatoes (red potatoes work best for a smooth texture, but any other potato will work, too--it just won't be as smooth)
• 4 cups water*
• 4 tsp chicken bouillon paste*
• 2 tbs butter
• 2 1/2 cups grated cheese, reserve 1/2 for topping
• 3/4 cup sour cream (I used fat free)
• salt and pepper, to taste
• bacon, to taste

*If you don't have bouillon paste, you can use 4 cups of chicken broth or stock instead of the 4 cups of water and paste. 

Here is what you do:

• Add water, butter, and bouillon paste to crockpot
• Set crockpot to med-high
• Cube potatoes with the skin on...it saves time and keeps nutrients in (of off if you prefer)
• Add potatoes to crockpot and cook for 2 - 3 hours, or until the potatoes are fall-apart tender
• Mash contents inside crockpot
• Cook bacon in skillet
• Add salt, pepper, cheese, and sour cream to crockpot; mix well
• If the soup isn't a consistency you want, add a little more cheese; it should be thicker than a normal soup and stick to the back of a spoon
• Serve with crumbled bacon and extra cheese sprinkled on top

Enjoy! This would be a wonderful soup to serve in a bread bowl. Yum!

Hearty Potato, Onion, and Chicken Soup

I've been looking at a lot of soup recipes this week since it has been in the 30's to 50's here in Utah (brr!) and I've found a handful that I want to try. But, I would need to go buy some miscellaneous ingredients but didn't want to brave the cold OR spend extra money when I had perfectly good food at home. So, this morning I had an idea of a soup I could create with some ingredients I already have: potatoes, chicken, onions, chicken stock, and onion soup mix! And it is SO easy! Plus, this is a perfect meal to start in the morning, forget about it, and eat it after a long day at work or on the slopes! 

It looks brownish because of the onion soup mix.
Trust me...it's delicious!

Here is what you need:

• 2 medium chicken breasts
• 1 regular can cream of chicken soup
• 2 cups chicken stock or broth
• 2 large red potatoes (or 4 small)
• 1/2 yellow onion
• 1 pkt onion soup mix
• 1/2 cup milk (I used fat free skim because that's what I buy)
• 1 cup grated cheese (only if you want to add it)
• 1 tbs butter
• 2 tsp salt

Here is what you do:

• Add cream of chicken soup, stock, and soup mix to crockpot; mix well
• Dice onions and cube potatoes
• Add whole chicken breasts, diced onions, and cubed potatoes, making sure all pieces are covered with broth mix
• Set for 8-10 hours on low
• After the 8-10 hours of cooking time, remove the chicken and shred it
• While chicken is still out of the crockpot, take an immersion blender and smooth out the remaining soup (if you want it a bit chunky, stop blending the soup when the potatoes are a chunkiness that you prefer)
• Add chicken back in and add the butter; mix until melted (this gives the soup the velvety, rich texture and flavor--it's a secret that restaurants do)
• Mix milk and salt in until well incorporated
• Serve with grated cheese and your favorite bread!

Add shredded chicken.

Add butter. 

Your tummy will be so happy and warm after eating this! It's prefect to eat while snuggled up with a blanket!

Pepperoni and Egg Sammie

When I was in High School, my friend's dad made us a pepperoni and egg sandwich for breakfast one Saturday morning. I turned my nose up at it because it sounded NASTY, but I ended up trying it and LOVED it. (I had to eat my words, but it ended well.)

I have since made this breakfast many times and have introduced it to a few people. I'm not sure if they've ever made it again, but hopefully they have. It's so delicious!!!

Here is what you need:

• 2 slices of bread
• 6 - 9 pepperoni (depending on how much you like pepperoni)
• 2 - 3 eggs (depending on how hungry you are)
• sprinkle of grated cheese
• 1 tsp butter

Here is what you do:

• Cook the pepperoni in a skillet until it is translucent and starting to get a tiny bit crispy on the edges
• While pepperoni cooks, whisk eggs and cheese together in a small bowl
• Add egg mix to skillet (you don't need any other oil because the pepperoni has taken care of greasing the pan)
• Turn temp to med-low and leave skillet alone for a minute or so until it starts to look like an omelet (the egg will turn white and will firm up a bit...see pic below)
• Turn heat off and carefully lift the egg mix and flip it over so the other side can cook (it will most likely flip in large sections...that's what you want)
• When the other side is cooking, toast bread
• Spread with butter and then layer the egg and pepperoni mix between slices

Seriously. Don't be afraid. Just try it! If you like eggs, cheese, pepperoni, and toast then you'll LOVE this meal! You can even make it for dinner.