FRENCH ONION GRILLED CHEESE

FRENCH ONION GRILLED CHEESE
1 tablespoon each safflower oil and butter, for frying

2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded
gruyere cheese to generously cover both slices of bread

½ cup wine-braised onions (see recipe below)
salt and pepper to taste

• Heat oil in frying pan over medium low heat. Add butter and allow to melt.
• Spread each slice of French bread with softened butter. 
• Add half the shredded cheese to one slice of bread
• Pile braised onions on top
• Sprinkle with the salt and pepper, then add the rest of the cheese. 
• Top with the other slice of bread, and gently press together.
• Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. 
• Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
• Remove the grilled sandwich from the pan and serve.

WINE BRAISED ONIONS
1 clove garlic per
2 onions
 (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
butter
beef stock

• Cut the onions in half lengthwise, then slice thinly again lengthwise.
• For every 1 large onion, heat about 1 teaspoon safflower oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. 
• Allow the garlic to soften (but not color), then add the onions. 
• Stir to coat the garlic and onions in oil+butter.
• Turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
• Add about 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes. 
• Remove from heat and set aside enough onions for grilled cheese sandwich.

BEAN & BACON ROLLS - perfect for camping or BRUNCH

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

• Preheat oven to 350˚.
• Spread Beans on each slice of bread.
• Roll bread up and secure with 2 slices of bacon with toothpicks.
• Bake for 30-45 minutes until bacon is crisp. 

SUBMITTED TO TEMPT MY TUMMY TUESDAY.

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.

I've made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion

1 1/2 tablespoons of French Island
1 fried egg, basted

• Make a basted egg.
• Saute the onions until slightly caramelized.
  
• Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
• Spread the French Island evenly on top.
• Layer onions in the dressing and top with the fried egg.
• Gently break the yolk.
• Top with remaining piece of bread and grill until toasted.
  

**1/2 1000 Island 1/2 French Remoulade

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.

I've made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion
1 1/2 tablespoons of French Island
1 fried egg, basted

• Make a basted egg.
• Saute the onions until slightly caramelized.
• Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
• Spread the French Island evenly on top.
• Layer onions in the dressing and top with the fried egg.
• Gently break the yolk.
• Top with remaining piece of bread and grill until toasted.

**1/2 1000 Island 1/2 French Remoulade

Comfort Food - California Roll my way!

Every now and then only comfort food will work to get you smiling again.

 

CALIFORNIA ROLL
Fresh baked croisant
Fresh sliced turkey
Fresh sliced avocado
Fresh sliced tomato
Are you seeing a pattern here yet?
Sliced Provolone
A little mayonnaise
salt and pepper to taste
and a smile

HAM SPREAD DIABLO

Remember when we were kids and there were all these neat spreads and sandwich makings?  Things Like Under World um I mean Underwood Deviled Ham.

Hubby loved it, but now that we are really watching what we put into our bodies I make everything fresh.  So, I set out to make a homemade ham spread for hubby's lunches.  Now back then we also ate things like this on processed white bread, but today's sandwiches were served on Oatnut bread.  I toyed with the idea of adding pineapple but hubby put the kibosh on that and ate it on the side.  I still think it might be good!

4 ounces cream cheese, softened
1 cup ham chunks
2 teaspoons Frank's Red Hot Pepper Sauce

• Process in batches in a small food processor until well blended.
• Adjust hot sauce to taste.
• Spread on sandwich.
• Enjoy!

CARROT SANDWICHES and my day of penance...

I originally came here to help with my aunt who has advanced Parkinson's disease.  She still believes that she can use these things, yet she has lived in an assisted living facility for years now and cannot do anything except exist.  Every little thing requires help and loads of time.  Today was slated for going through the craft closet and determine 3 things: keep, throw out (like dried up paints and glues) and donate.  She also wants to go out to lunch (a 3 hour ordeal under the best of circumstances, not to mention she wants McDonalds which I refuse to do) which would prevent us from accomplishing this all in one day so I decided to have lunch prepared in advance.

CARROT SANDWICHES
8 ounces cream cheese, softened
1 large carrot, grated
1/2 cup minced pecans or walnuts
1 teaspoon garlic salt
1 tablespoon mayonnaise
sliced cucumber
oatnut bread

• In a food processor process carrot until fine pieces.
• Add cream cheese and process until well blended.
• Add mayonnaise, garlic salt and walnuts and process again until well blended.
• Chill overnight.
• Spread mixture on oatnut bread and arrange cucumbers on top.
• Enjoy.

ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA

According to Wikipedia STROMBOLI is: a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables or a Greek Island or an Ingrid Bergman movie - you choose. The dough is Italian bread dough.

When I was much younger and elderly family friend always told me I looked just like Ingrid Bergman.  I didn't know then what a compliment that was.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman.  Other sources claim the stromboli was the brainchild of Mike Aquino, Sr., and that he created it in Spokane, Washington, in 1954.  The first claim is more credible, with most people remembering the advent of the stromboli at Romano's Italian Restaurant & Pizzeria in the early 1950s.

No matter what you call it, it is a family favorite around here.

We have a favorite pizza - ITALIAN GARLIC SUPREME from Round Table Pizza.  This pizza is full of pepperoni, Italian sausage, Roma tomatoes, white mushrooms, green onions and lots of chopped garlic and is baked with a blend of 3 cheeses in a creamy garlic sauce.  Unfortunately they are not a national chain.  We have spent horribly disappointing meals  out trying to find a local replacement for this pizza.  I have since decided the best replacement is the one I make myself.  Hubby whole heartily agreed! We decided to push the envelope though and make that same recipe into a sandwich.

ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA

ITALIAN GARLIC SUPREME PIZZA

CRUST
1 cup of warm water (105 degrees)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast

• Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
• Gradually add the flour and olive oil until well blended.
• When the mixture gets too heavy to mix, start kneading the dough with your hands.
• Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
• Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
• Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
• Lightly oil a cookie sheet with olive oil and sprinkle with cornmeal.
• Pre-Bake dough at 400 degrees for 5 minutes.

TOPPINGS 

1 package John Morrell pepperoni

3 Italian sausages, cooked and crumbled 

1 can Contadina tomato paste with basil and oregano or homemade sauce

1/2 pound mushrooms, thinly sliced

1 large bunch green onions, thinly sliced including the majority of the tops

6 cloves garlic, finely minced

1 Roma tomato, diced small

2/3 cup grated mozzarella cheese

2/3 cup grated provolone cheese

2/3 cup grated Romano cheese

Extra light olive oil

• Whisk together the tomato paste, garlic and 1 teaspoon olive oil to make the sauce.
• Brush pre-baked dough with a small amount of olive oil and then an even layer of the sauce.
• Evenly sprinkle the crumbled sausage over the sauce followed by half of the pepperoni.
• Top with the mushrooms, green onions and tomatoes.
• Evenly sprinkle the cheese over it all
• Top with the remaining pepperoni.
• Roll up and place on the center of the pan.
• Bake the sandwich pizza at 400-450° F for about 20-25 minutes until the crust is golden.

Stuck in a Time Warp

Back in 1988 I was having a particularly tough time at work- no details, but let's just say a man was trying to make my life miserable and I needed a mental health day.  I decided to go to a movie that had just been released, Working Girl.  After all, Harrison Ford was in it!  I thought it would be a fun chick flick and bring my spirits up.

I was right.  My spirits saw the underdog, a woman no less, rise above the BS and succeed, or at least get her opportunity to succeed.  So, what is my point?  Do you remember that scene at the very end when Melanie Griffith, er Tess McGill in Working Girl combines Trask and radio to succeed?  It was almost like an Oprah AHA moment!

Well, I had an AHA, or Trask/radio idea! Chili and Grilled Cheese.  You eat cheese on your chili don't you?  So, why not eat chili on your cheese, grilled cheese that is.

There's no real recipe here - you get the picture!

CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

Cadillacs - check them out!

CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.

PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

• Heat 1 tablespoon butter over medium heat in a small skillet.
• Saute' onions until JUST tender.
  
• Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
• Toss roast beef with onion mixture until heated through and well blended.
• Grill the tomatoes until cooked through.
  
• Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  
• Press bread buttered side down on hot grill.
• Add grilled tomatoes.
• Top with shredded cheese.
• Top with roast beef mixture.
  
• Spread mayonnaise on top slices of bread and top sandwiches.
• Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
• Flip sandwiches and grill until golden.

*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

CROQUE MADAME

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I'd share with you. I LOVE wikipedia - if you have a question, they have an answer!

To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer ("to crunch") and the word monsieur ("mister")—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur's first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust's In search of lost time.

A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the "Our Favorite Sandwiches" episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman's hat. According to the Petit Robert dictionary, the name dates to around 1960.

I made one of each and added mustard for hubby on the ham.

CROQUE MADAME
PER PERSON
2 slices white or whole-wheat sourdough bread
2 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
3 ounces smoked ham, such as Black Forest, sliced into thick slices
1 JUMBO egg
1 + 1 tablespoon unsalted butter
sea salt, to taste
freshly cracked black pepper, to taste

• Melt butter in griddle.
  
• Place half of the slices of bread in butter and cover them with the cheese slices, making sure they don't extend past the edges of the bread.
  
• Place 2 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham.
• Grill the sandwiches, turning once.
  
• Place on serving plates.
• Crack eggs into separate bowls and check that the yolks aren’t broken.
  
• In a non-stick skillet, melt half of the butter over medium-high heat, until it starts to bubble.
• Add eggs into pan, being careful not to break the yolks or crowd the eggs.
  
• Add a teaspoon per egg of water to pan, sprinkle the eggs with salt and cover the pan with lid.
  
• Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm.
  
• Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.
  

SLOPPY JOES

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

• Heat olive oil and add ground beef.
• Generously salt and pepper.
  
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.
• Serve on fresh baked buns.

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

• Melt butter on skillet
• Lay all four slices on skillet to brown.
• On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
• Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

TUNA MELTS

1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

• Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
• In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
• Chop the sweet pickles and green onions extremely fine.
• Fold tuna, pickles and onions into Mayonnaise mixture.
• Chop egg finely and fold into mixture.
• Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  
• Toast all 4 slices of bread while still frozen*.
• When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
• Add the tuna to 2 slices and close them up.
• Continue cooking until golden on all sides and heated through.