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Pesto Pinwheel Rolls | Arugula and Walnut Pesto

February 9, 2012 by 7 Comments

There isn’t anything that is necessary to say about these rolls other than a resounding “WOW!” but not being a woman of few words, I’m going to say a bunch anyway. Once again, I break out what is now pretty firmly cemented as my best-loved bread dough of all time. But I should backtrack a bit…

Before my husband went on his mega-monster business trip, I went to the grocery store and panic purchased not just the toilet paper, paper towels and saltine crackers, but also massive cuts of meat, human-sized bags of oranges and potatoes, and food service packages of salad greens and arugula. After nearly three weeks of constant arugula consumption (not that I’m complaining) I realized I still had a large quantity of arugula that was near the end of its usefulness, and being a waste not want not sort of person, I knew there was no way it was going to be tossed. I decided to bust out the food processor and whip up a batch of arugula pesto.

Arugula pesto is one of those things I love madly but often forget to make. I think of pesto as a summer dish and spend almost the entire month of August up to my armpits in basil and olive oil and whatnot and then forget all about any pesto other than the stuff I’ve crammed into my freezer.

But really people. Have you been in Western New York in February? It’s usually awash in blinding white and gunmetal grey and various shades of brown. It’s not green. And when that third month of winter rolls in, I am so desperate for a glimpse of green, that I become a green food maniac: kale chips, spinach quiches, spanakopita, mustard greens, and so on and so forth. And arugula pesto is an uppercut of green. Every time I make it I think to myself, “WHY did I WAIT so LONG?” Just look at it.

What makes arugula pesto so special? Arugula greens are naturally peppery and bright in flavour that hold their own when combined with the earthy sweetness of toasted walnuts, salty pungency of Parmesan cheese, fragrantly kicky garlic and smooth olive oil. You’ll never miss the pine nuts with those toasted walnuts present. (And oofah! have you seen the price of those pine nuts? After tasting pesto made with walnuts you may never go back!)

After making that glorious pesto, I realized I had far, far more of it than we could possibly consume over pasta, roasted potatoes, rice, or whatever else I could rustle up and so took  inspiration from this beautiful pan of food and that brings me back to where I started…

I rolled out a double batch of my best beloved bread dough and slathered it generously with my verdant arugula pesto, rolled it up jellyroll style and cut it into rounds á la sweet rolls. I filled two cake pans and a muffin tin, just to see which we liked better, let it rise and then baked them off. Oh my. You know that magical smell that bread dough has when it’s baking? Yeah. That smell! It’s just that much more drool-inducing when it’s filled with garlic and toasted walnuts and Parmesan cheese and arugula and olive oil. Oh me.

When the rolls came out of the oven, we decided as a group that visually, the ones baked in the muffin tins were prettier with their tall, tight whorls, and smooth edges.

Texturally, though, we liked the ones in the cake pans because it was fun to unravel them (like you would a cinnamon roll. You do eat them that way, too, right?) and nibble away.

Both ways we baked them, the rolls were incredibly tender, soft, and packed with pesto flavour. The decision, therefore, is up to you. Bake them either way, just do bake them!

*You will please notice I said ‘we’. That’s right. Even the gruesome-twosome anti-vegetable contingent threw back these rolls like they hadn’t eaten in a week. In other words, THEY ATE VEGETABLES WILLINGLY. Score one for Team Big People. I’m telling you, these two honyaks WILL knowingly like vegetables if it kills me.

We made a dinner of these dinner rolls. I didn’t make another thing to serve alongside them because they were perfect on their own. Oh sure, they would’ve been grand alongside pasta, salad or soup, but I just wanted to taste them on their own. And hey, they’re chock full of arugula. That makes them healthy right?

So how would you serve these lovelies?

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Pesto Pinwheel Rolls | Arugula and Walnut Pesto

Yield: 24 rolls

Pesto Pinwheel Rolls | Arugula and Walnut Pesto

Fragrant, vibrant arugula pesto is rolled into tender, fine-crumbed, semolina dough to form these stunning and simple dinner rolls. Served alone or accompanying pasta, salad, or soup, they are a feast for the eyes as well as the body.

Ingredients

    For the Arugula and Walnut Pesto:
  • 4 cups baby arugula or mature arugula leaves with the stems removed, firmly packed
  • 3/4 cup walnuts
  • 3 large garlic cloves, peeled
  • 3/4 to 1 cup extra virgin olive oil
  • 1 cup freshly grated Parmesan or Romano cheese
  • salt and pepper to taste
    • For the Pesto Pinwheel Rolls:
  • 1 batch Semolina Bread Dough
  • 1 1/2 cups Arugula Pesto
  • non-stick cooking spray or olive oil to brush pans

Instructions

To Make the Arugula and Walnut Pesto:

Place a heavy-bottomed skillet or frying pan over medium heat, add the walnuts and toast them, shaking the pan frequently to prevent scorching, until the nuts are shiny and fragrant. When they reach this point, immediately turn them into the bowl of a food processor fitted with a metal blade.

Add the garlic and arugula leaves, fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until it reaches your desired consistency.

Scrape the pesto into a bowl and stir in the grated cheese, then taste and add salt and pepper to your liking.

Store tightly covered in the refrigerator for up to a week.

To Make the Pesto Pinwheel Rolls:

Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.

On a lightly floured surface, roll the dough into a rectangle that is about 24-inches by 18-inches.Spread the pesto over the surface of the bread dough, leaving about an inch of one long edge clean.

Gently but firmly roll the dough, beginning at the long edge that is spread with pesto, jelly-roll style, until you reach the clean edge. Pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down and cut first in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)

Lightly cover with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)

Preheat oven to 400°F.

Bake the rolls for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.

http://www.foodiewithfamily.com/2012/02/09/pesto-pinwheel-rolls-arugula-and-walnut-pesto/

 

Filed Under: Appetizers & Snacks, Bread, Comfort Food, Component Foods, kid food, Kitchen Techniques and Hints, Party Food, Rebecca, Vegetarian Tagged With: , , , , , ,

Spiced Orange Chai Concentrate

November 3, 2011 by 8 Comments

This is the time of year when I want nothing more than to traipse through the woods. The leaves have hit the deck and between the satisfying rustling sound they make, the scent of pine needles and apples, and the brisk air, a walk yields something that just might be the best feeling in the world. I’m getting ready to hunker down along with the bears, groundhogs, hobbits, squirrels, and other woodland creatures.

With last week’s snowfall, I feel a little like Robert Frost ‘Stopping by Woods’ on a snowy evening even though it has all melted. It’s just something in the air.

Coming back from those walks, we turn to warm fires, family, good books, old movies, quiet music and great  roasts, mashed potatoes, pie, cookies and hot tea.

I know coffee is a perennial darling, but let’s talk tea for just a moment. Have you read the Little House books by Laura Ingalls Wilder? I remember them taking the edge off of the long, hard winters with strong, hot tea more than once.  There is something about tea that makes you slow down and relax because there is just something about tea.

The gnarly dried leaves unfurl and stretch in the hot water the way you do in the bath after a hard day. It’s impossible to watch that and not feel at least a little tension melt away. I think it must have something to do with the intensive manpower that goes into every cup of tea. Hand-picked leaves dried lovingly, packaged carefully and shipped to those who stand by, kettles in hand, ready to bring the water to a boil and coax every bit of flavour out of those tiny but potent shriveled leaves.

The glow of citrus, subtle sweetness and round but gentle heat of spices makes this Spiced Orange Chai Concentrate do exactly what all chai –all tea, for that matter- should do; it fills your belly and warms you from the inside out. Handily, the recipe makes a large amount and is good for up to a month in the refrigerator or up to three months in the freezer.

Chai is one of my favourite teas, but I don’t often get it when out and about because a.)I’m in the middle of nowhere and there’s no one to sell me one; b.)They often cost far more than I’m willing to pay for a cuppa; and c.)They’re often far too sweet. “C” is important. Great glugs of syrup cover up the flavour of the tea. You might as well just have hot spiced sugar water as many chai lattes available on the market.

An obvious advantage to making your own is controlling the amount of sweetness you add. Adjust it. Play with it. Get it perfect for your preferences. I suggest starting with less sugar and tasting it in milk. If it’s not sweet enough, simply add more until it is, as Baby Bear said,  “Just right!”
While I prefer it served hot with banks of steam rising from it on chilly autumn and winter days, it is superb served over ice, ice cream, or yogurt just to keep things interesting. I’ve even been known to stir a tablespoon or two into an apple pie or galette. If a walk in the woods is the best feeling in the world, a Chai Apple Pie comes in pretty closely behind it.

Yes, this is caffeinated, but that’s no reason to deprive the kids out of the delicious warming powers of chai. Use a trick from the Little House books; cambric tea. When Laura Ingalls Wilder was young, tea was considered too stimulating for children (although coffee, interestingly, was often not.) Mothers would stir a hint of tea into hot milk to warm their chilled chilluns and make them feel like grown-ups. That seems like a pretty wonderful tradition to revive to me. Put a much-more-milk-than-tea mug of this into your young ones’ hands and let them sit to warm through and through with you after a fall hike. It’s a memory in the making.

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Spiced Orange Chai Concentrate {Foodie With Family}

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Spiced Orange Chai Concentrate {Foodie With Family}

With spice and the glow of citrus, this Spiced Orange Chai Concentrate stands at the ready whenever you need a seriously fast dose of warmth.

Ingredients

  • 4 ½ cups water
  • 1 stick cinnamon, broken into large pieces
  • 1 piece fresh ginger root, 2-4 inches long (according to taste), unpeeled and roughly chopped
  • 8 whole cardamom pods
  • 2 whole star anise pods
  • 10 whole cloves
  • 8 whole black peppercorns
  • ½ teaspoon freshly grated or ground nutmeg
  • 1-3 slices of a fresh orange (according to taste), peel and all
  • 10 teaspoons green or black tea leaves ~or~ 10 green or black tea bags ~or~ an equivalent amount of green and black tea combined
  • ½ cup brown or raw sugar
  • 1 tablespoon honey
  • 1 tablespoon pure vanilla extract

Instructions

To Make the Concentrate:

Bring the water to a boil in a pan with a tight fitting lid.

Add all of the spices and tea, remove from heat, cover tightly and let steep 15-20 minutes, depending on the desired strength of the tea.

Strain into a large container and add the brown or raw sugar, honey, and vanilla. Stir to combine. Transfer to a large canning jar with a tight fitting lid. Store in the refrigerator for up to one month.

To Serve:

Mix 1 part of the concentrate to 1 part milk. You can mix it with steamed milk or with cold milk and then heat it together. Alternatively, you can serve it cold over ice. Brrrr

http://www.foodiewithfamily.com/2011/11/03/spiced-orange-chai-concentrate/

Stopping By Woods on a Snowy Evening
by Robert Frost

Whose woods these are I think I know.
His house is in the village though;
He will not see me stopping here
To watch his woods fill up with snow.

My little horse must think it queer
To stop without a farmhouse near
Between the woods and frozen lake
The darkest evening of the year.

He gives his harness bells a shake
To ask if there is some mistake.
The only other sound’s the sweep
Of easy wind and downy flake.

The woods are lovely, dark and deep.
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.


Filed Under: Accessible Ethnic, Beverages, Happy Healthy and Wise, kid food, Rebecca, Recipes, Stretching your dollars Tagged With: , , , , , ,

Mounds Bar Rice Pudding | Coconut, Almond and Dark Chocolate Rice Pudding

October 3, 2011 by 15 Comments

How does everyone feel about a week of desserts? I for one feel great. And since I’m the head honcho here (well, the only honcho at the moment) I say we’re having a week of desserts. Here is installment #1!

I’m going to be in some very deep trouble for writing this post. I just know it.

As I made this last night -stirred the pot, dipped my finger in and tasted, sniffed the steam- I became increasingly convinced that I was doing something evil. It was my Doctor Frankenstein* moment. I had created a monster. How bad could a dessert be?

*Frahn-kehn-STEEN! Thank you very much.

If I were to tell you that I had created a rice pudding that tasted exactly like a melted Mounds bar, what would you say? *

*Howzabout “Oh sweet mystery of life at last I’ve found you! At last I know the secret of it all!”?

Oh my goodness.

This is dangerous.

Deadly.

I mean, really, think about it.

Rich, smooth, coconut rice pudding topped with toasted almonds and coconut, shaved dark chocolate and whipped coconut cream… This rice pudding is seriously puttin’ on the Ritz. Are you capable of resisting it? I made double batch of it last night and let’s just say it’s no longer here.

The fact is that the boys and I ate it for breakfast. Then lunch. We’re having it again for dessert tonight. I needed to develop a strategy to deal with this*.

*”We’ve all of us got to behave normal.”

My strategy involved making everyone else eat it so a shortage in the key ingredients would develop and I’d have to cut back our consumption of it by necessity.

Never mind. I can’t do this to you. Don’t make it. Run away. Run far, far away to the land where Mounds Bar Rice Pudding has never existed. Where you’re safe. Where you only eat fruit for dessert. Where you don’t whip the cream from full-fat coconut milk into a frothy topper that could also be dolloped into your hot chocolate or hot lattes or directly onto your tongue.

Wait! Where are you going?… I was going to make espresso!

A little serious advice. When you go buy the coconut milk for this recipe, try to avoid the pre-sweetened ones and the low-calorie or lite versions. They just don’t pack the flavour-oomph necessary to deliver the goods here.  And if you go whole hog and add the whipped coconut cream, you absolutely, positively need that full-fat coconut milk or the process will fail after the first step. The other sorts cannot deliver the fluffy, creamy texture that the good stuff does.

Don’t cheat and use another kind of rice here. Arborio rice is the sort used in risottos, which makes it spot-on for rice pudding. Creamy, creamy, creamy; that’s what you get with arborio!

One last note: Don’t be scared by the forty or so minute cook time. As long as you walk into the kitchen during the commercials on Jeopardy to stir it once in a while, you’ll have this ready in time for viewing Young Frankenstein,  Psych,  Top Chef, Mad Men or whatever show or movie makes you giddy with anticipation.

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Mounds Bar or Almond Joy Rice Pudding | Coconut, Almond and Dark Chocolate Rice Pudding

Prep Time: 5 minutes

Cook Time: 1 hour

This rice pudding, when warm, tastes like a melted Mounds or Almond Joy candy bar. Creamy coconut rice pudding, topped with a decadent array of toasted coconut and almonds, whipped coconut cream and shaved dark chocolate is how the ultimate in comfort foods meets the ultimate candy bar.

Ingredients

  • 1 can coconut milk (unsweetened)
  • 1 can evaporated milk
  • Whole milk or half and half
  • 1/2 cup arborio rice
  • ¼ cup raw sugar
  • vanilla bean, split and scraped
  • a pinch of salt
  • shaved or chopped dark chocolate
    • Optional Toppings:
  • Whipped coconut cream (see recipe below)
  • Toasted coconut
  • Toasted sliced almonds

Instructions

Pour the coconut milk and evaporated milk into a four cup measure. Add enough whole milk or half and half to measure 4 cups evenly.

Stir together the milk mixture, rice, raw sugar, vanilla bean (both the bean halves and the scrapings), and salt to a medium sized, heavy-bottomed saucepan over medium high heat.

Bring the mixture to a boil, stirring frequently, then lower the heat to medium low and allow it to simmer for 45-60 minutes, or until the rice is tender and the liquid is thickened. It will continue to thicken as it cools.

Let it cool several minutes, covered, before transferring to serving dishes.

To Serve Warm (my preference):

Top the warm pudding with shaved or chopped dark chocolate, whipped coconut cream, and toasted coconut for Mounds bar pudding or add almonds with everything else for Almond Joy pudding.

To Serve Cold:

Cover the portioned pudding with plastic wrap directly on the surface of the pudding. Chill for at least an hour (but up to 3 days in advance) before serving. Top the chilled pudding with shaved dark chocolate, whipped coconut cream, and toasted coconut for Mounds bar pudding or add almonds with everything else for Almond Joy pudding.

http://www.foodiewithfamily.com/2011/10/03/mounds-bar-rice-pudding-coconut-almond-and-dark-chocolate-rice-pudding/

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Whipped Coconut "Cream"

Coconut cream is unbelievably decadent. When you take into consideration that it is a one-ingredient (at most, two) recipe, it is mind-boggling. Rich, creamy, and smooth as silk, this cream is equally at home topping desserts, hot chocolate, stirred into lattes or just eaten with fruit. Bonus: You can serve this to your vegan, lactose-intolerant friends.

Ingredients

  • 1 can full-fat, unsweetened coconut milk (I like Thai brand.)
    • Optional: 1 teaspoon confectioner's sugar

Instructions

Put the unopened can of coconut milk into the refrigerator for at least 2 hours. Do not shake the can.

Open the can and scoop the thickened coconut cream from the top of the can into a mixing bowl. (You can reserve the remaining coconut water to drink, add to cocktails or cook into other recipes.)

If you choose to add sugar, do so before using a hand mixer or stand mixer to whip the coconut cream until it is smooth and creamy.

Transfer to a covered container and refrigerate until ready to use. This is good for up to a week in the refrigerator.

http://www.foodiewithfamily.com/2011/10/03/mounds-bar-rice-pudding-coconut-almond-and-dark-chocolate-rice-pudding/

Filed Under: Breakfast Foods, Desserts, kid food, Kitchen Techniques and Hints, Party Food, Rebecca, Recipes, Stretching your dollars Tagged With: , , , , ,

Fancy-Pants Bacon Jam, Spinach, Egg and Asiago Breakfast Pizza and a Giveaway!

August 16, 2011 by 84 Comments

Updated 8/19/11: Winner announced below the contest rules!

Sometimes you just know something is going to be good. Sometimes you have to pat yourself on the back. Today’s lunch was one of those moments.

While digging madly through the cupboards to find fast lunch ideas for my already starved* children, I realized I was out of bread, cheese, tortillas, apples, and all sorts of other things I rely on to fill their hollow legs quickly.

*Or so they said repeatedly and loudly while clinging to my legs.

Thankfully, a perusal of the refrigerator revealed a big bucket of my special no-knead semolina pizza dough and some leftover cooked spinach. Serendipitously, they were resting right next to a fresh jar of bacon jam and a dozen fresh eggs from our chickens. I knew I had the ingredients to make a great lunch but what I didn’t know was just how epic and satisfying that lunch would turn out to be.

I found that I was on auto-pilot setting when I noticed I automatically pre-heated my oven to four hundred and seventy five degrees without thinking after setting the bucket of dough on the counter*.

*That is the temperature at which I cook all of my pizzas, but this is the subject of an upcoming post. Oooh, spoilers! A tease and a Doctor Who reference all in one sidebar. I’m not proud.

Apparently I was making pizza for lunch. Well, why not? I decided to go with the auto-pilot. I rolled out the dough, spread on a little bacon jam and topped the jam with spinach that had been squeezed dry, topped it with a little grated asiago and slid it into the hot oven. Four minutes into cooking, I gently slide a cracked egg on top of the spinach. When the egg was set, I removed it from the oven…

…showered the top generously with more asiago and shook an indecent amount of hot sauce over the whole thing. I cut it in half, paused for a quick picture, admired the runny yolk, and there was a knock at the door.

Sigh.

Half an hour later, I was able to dig in. I can honestly tell you this tastes incredible at room temperature… I’m equally certain that it would taste most amazing hot, but at least I can tell you it’s better than just okay when cool.

The pizza crust has a crackling crisp underside due in part to the (hubba hubba) semolina flour in it. The insides are chewy. The upper crust takes on a deep golden brown and then we get to the bacon jam. Oh, bacon jam. Do you guys remember my bacon jam recipe? I didn’t think it was possible to love it more than I already did when I wrote that post but I was wrong. Every single way I’ve used it has made me love it better.*

*I guess maybe that one time I tried to use it as perfume didn’t work out really well… But everything else? Golden.

The salty, smoky, meaty, sweet, perfect umami bacony goodness that is bacon jam on pizza crust topped with spinach (hello, lover), an egg that I just took out of the coop this morning and a shower of finely grated asiago cheese? You could say this auto-pilot lunch was inspired. So, I thanked the source of all inspiration and blessings and ate my really excellent cold lunch pizza.

Pssst. I’m sharing my pizza dough recipe with you here today so you can get it in your refrigerator and use it both for this recipe and upcoming ones. This is a big hint. BIG HINT.

Now. Another giveaway! And hoo-doggy it’s a hot one. The generous folks at Smuckers offered to send one of Foodie with Family’s readers a pretty amazing gift basket. And when I say pretty amazing I mean four seriously pretty pink and green striped ice cream REAL (as in not plastic) bowls, an ice cream scoop, some of their new ice cream toppings (Blueberry and Hot Caramel) some of their classic toppings (Hot Fudge), some sweetened condensed milk (Used to make their dead easy 3-ingredient ice cream for which they include the recipe!) and -wait for it- a $75 gift certificate to Cooking.com.

So what does this have to do with a fancy-pants breakfast pizza? What goes better with pizza than a milkshake, I ask you? Not a thing, as far as I’m concerned.  And if I accidentally dolloped some of that caramel sauce into the blender with my ice cream and milk then I might have accidentally really loved it, too. I highly recommend accidentally doing that. Happy, happy day.

What do you need to do to enter this contest? This is one of my patented super complex entries. Leave a comment. Tell me what you like to eat with your milkshakes, what you would do with the $75 gift certificate, what your favourite ice cream topper is (Smuckers or otherwise), about the time you poured Magic Shell over your brother’s head, or what you like on your breakfast pizza. That’s it! Not too shabby for a chance to win all those goodies, eh? The winner will be chosen by random.org and announced here on Friday, August 19th.

Our winner is:

TiffH Well here in Oklahoma I love me a Strawberry milkshake with crinkle cut fries from Braum’s Ice Cream. And as far as cooking gift card I would get the ice cream maker I’ve been wanting (cuz I don’t have one) and use it with all that spiffy Smucker’s ice cream toppings and bowls… yeah! Can you overnight me some of that pizza because it looks delicious, and the egg on top genius!

TiffH, email me your mailing address and whatnot and I’ll send that right onto the folks at Smuckers!

Oh, and do me a favour? Since they’re being so generous, show them a little love and head on over to their website. They have some pretty fine dessert recipes posted!

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Fancy-Pants Bacon Jam, Spinach, Egg and Asiago Breakfast Pizza

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This inspired breakfast pizza is topped with the salty, smoky, meaty, sweet, perfect umami bacony goodness that is bacon jam on pizza crust, spinach (hello, lover), a fresh egg, and a shower of finely grated asiago cheese. While it looks and tastes like a big deal, it's incredibly simple to make.

Ingredients

    Per Pizza:
  • 1 navel-orange sized piece of Semolina Olive Oil Dough (see following recipe) or favourite pizza dough
  • 2 tablespoons Bacon Jam warmed to slightly over room temperature
  • 1/4 cup cooked spinach, squeezed to remove most of the liquid
  • 2 tablespoons finely grated asiago cheese, divided
  • 1 egg, cracked into a shallow bowl or measuring cup
    • Optional for serving:
  • hot sauce

Instructions

Preheat oven to 475°F with a pizza stone in place (if you have one.)

On a clean, floured surface, roll or press out pizza dough until it is about 1/4-inch thick in the center and slightly thicker around the edges.

Gently spread the bacon jam from the center of the dough to within 1/2-inch of the edges, taking care not to stretch the dough. (Heating the jam ahead of time helps it to spread more easily.)

Sprinkle 1 tablespoon of the asiago over the bacon jam and scatter the spinach over the top.

Sprinkle semolina or cornmeal over a pizza peel (if using a pizza stone) or a baking sheet (if no stone is available.) Transfer the dough, carefully, to the dusted peel or pan. If using the stone, slide the pizza directly onto the stone, if using the sheet, slide the sheet directly into the center of the oven.

Bake for 4 minutes then open the door of the oven and pour the cracked egg directly into the center of the pizza. This is easiest if the bowl or measuring cup is held right next to the pizza to minimize the egg running.

Bake an additional 8-14 minutes or until the egg is done to your liking. I pulled mine when the whites were firmly set and the yolk was still mostly runny.

Transfer the pizza to a cutting board, sprinkle with the remaining asiago cheese.

Serve hot or cold with hot sauce, if desired.

http://www.foodiewithfamily.com/2011/08/16/fancy-pants-bacon-jam-spinach-egg-and-asiago-breakfast-pizza-and-a-giveaway/

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No-Knead 10-Day Semolina Olive Oil Pizza Dough

Prep Time: 15 minutes

This is, without a doubt, the best pizza dough I've ever made and eaten. The fact that it is no-knead and incredibly simple to make adds to its already ample charms. It bakes up as a beautifully crisp bottomed, chewy pizza crust but can also be made into pita bread and focaccia. It's like the bass-o-matic of pizza doughs!

Inspired by Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.

Ingredients

  • 5 1/2 cups room temperature water
  • 3 tablespoons instant yeast
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar (raw or granulated)
  • 1/2 cup extra virgin olive oil
  • 11 cups (2 pounds, 15 3/4 ounces by weight) all-purpose flour
  • 2 cups (11 ounces by weight) semolina flour

Instructions

Mix the yeast, salt, sugar, olive oil and water in a 12 quart capacity bucket. (This recipe can be halved if you do not have a large enough container.)

Stir in the flour until no dry pockets remain. You do not have to knead it, but I find the easiest way to have it thoroughly mixed is to wet one hand and forearm and use that one to mix it in completely.

Cover lightly (Do not put a lid on tight. Trust me.) and let rest at room temperature until the dough has doubled and collapsed. (Or at least until dough is very, very puffy.) This takes a less than 2 hours in warm weather and more than 2 hours in cool or cold temperatures.

You can use the dough immediately. If you have leftovers, you can store them in the container, lightly covered (again, do not use a tight lid!) for up to 10 days. If you need to store the dough beyond that time, divide into individual pizza sized servings. Freeze in re-sealable plastic bags that have about a teaspoon of olive oil smeared around inside each for up to 3 months.

http://www.foodiewithfamily.com/2011/08/16/fancy-pants-bacon-jam-spinach-egg-and-asiago-breakfast-pizza-and-a-giveaway/

Filed Under: Appetizers & Snacks, Bread, Breakfast Foods, Main Dish, Rebecca, Recipes, Snacks, Stretching your dollars Tagged With: , , , , ,

Cinnamon Swirl Bread

August 1, 2011 by 17 Comments

AH- HAHAHAHAHAHAAH!

Bwahaha-HA!

Ha-ha-ha-ha-ha.  HA-ha!

Evil laughs are so hard to put into words, but I really have to give it a shot here.

I have three reasons to guffaw as though I’m the baddie who conquered MetroCity.

  1. I’ve discovered (or rather I discovered that King Arthur Flour discovered) the secret to a super moist cinnamon swirl and it doesn’t require buying a special cinnamon spread in teeny-tiny jars.
  2. I fed raisins to two unsuspecting children who swear they hate them and they loved them.
  3. The first two reasons are related.

Please allow me, in the grand tradition of super villains, to fill in the back story a little bit.

First, a friend asked me whether I had a recipe for cinnamon schmear (what many commercial bakeries use to fill their cinnamon rolls and bread) a while back. She had a hankering for bakery-type cinnamon rolls with the distinctive, moist filling that they turn out. I did a little research but all of the recipes seemed to be missing something crucial. I wrote off the search for a while.

Second, I have two kids who just plain don’t like raisins. I can’t blame them, really, I’m not certain those little shriveled grapes are my favourite things in the world, but unlike them, I’ll eat ‘em. And when you stuff them in an oatmeal cookie, I’ll eat them quite happily. Those two, however, are the anti-raisin police. If raisins are suspected to be in the vicinity, these normally sanguine children clamp down, dig their feet in and steadfastly refuse to even try the item in question. What’s the big deal? Well, the fact that these same two children pretty much despise all fruit, for one. And raisin cinnamon bread, for another. The rest of the crew can’t get enough raisin cinnamon bread. Ever.

That puts me in a bind.

If I sally forth making raisin cinnamon bread, I have two little faces with big saucer eyes that stare at me sadly as if to accuse me of deliberately making something that looks delicious “except for those shrunken bits there.” I can almost hear them thinking, “Why don’t you just make a plain old cinnamon swirl bread, Mama?”

“Because of the moisture the raisins bring to the bread!” I cry back at them in my brain*.

*Aren’t you glad you’re not in my brain?

This internal debate intensified when one of the feed-me-no-raisins twosome specially requested cinnamon swirl bread.

And along rides valiant King Arthur to the rescue on his cookbook steed…

I thumbed through the index and saw a recipe for ‘Cinnamon Swirl Bread’. There was no mention of raisins anywhere so I figured it was a good bet. When I opened the page, I scanned the ingredient list and saw (you know what’s coming) raisins. Oh geez.  For some reason, I decided to read the blurb about the recipe anyway and boy am I ever glad I did.

This was the bit that got me:

“First, for a deep-dark, moist cinnamon swirl inside the bread, whirl sugar, cinnamon and raisins or currants together in a blender or food processor until smooth. The fruit adds moistness as well as subtle flavor to the filling.”

Well, hello. This seemed like it would solve all sorts of problems. With the raisins obliterated in the food processor, I would get the moisture I desired from them without setting off the no-raisin-radar. Smooth, moist, deep-dark cinnamon swirl? That sounded remarkably like the cinnamon schmear my friend was seeking.

I gave it a whirl and wow. (Cue evil laugh again.)

They didn’t just like it, they loved it. Luh-uh-uh-huhved it. I made a double batch and it was gone after breakfast. The raising hating duo couldn’t get enough of the bread. I pleased them all! I texted my friend and told her I’d found her holy grail of cinnamon swirliness. I was on a roll.

It’s not just cinnamon swirl bread.  It’s a soft, white bread with a hint of cinnamon kneaded into the dough that is rolled around the most deep, dark, moist cinnamon filling ever. It holds together beautifully when sliced thanks (again) to the King Arthur Flour Bakers Team’s genius idea to use an egg wash instead of brushing the dough with butter. If you are the sort who is inclined to dismantled your bread along swirl lines while eating it -as I am- you’ll find that the bread de-swirls beautifully with just a little encouragement from your fingers and teeth. There’s more though. Those clever Arthurians topped the bread with a streusel topping. Is that gilding the lily? Perhaps, but it’s really tasty gilding.

Cinnamon Swirl Bread. It’s what’s for breakfast.

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Cinnamon Swirl Bread

Cinnamon Swirl Bread

Cinnamon Swirl Bread taken to another level: tender white bread topped with a cinnamon streusel crown and filled with the most deep, dark, moist cinnamon swirl imaginable. This makes the ultimate cinnamon toast.

Adapted gently from King Arthur Flour

Ingredients

    For the dough:
  • 3 cups (12 3/4 ounces) all-purpose flour
  • 1/3 cup (3/4 ounce) instant potato flakes or 1/4 cup (1 1/2 ounces) potato flour
  • 1/4 cup (1 1/4 ounces) nonfat dry milk
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons (1 1/4 ounces) granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 4 tablespoons (1/2 stick or 2 ounces) butter, softened to room temperature
  • 1 cup (8 ounces) water
    • For the Filling:
  • 1/4 cup (2 ounces) raw sugar
  • 2 1/2 teaspoons cinnamon, divided
  • 1/4 cup (1 1/2 ounces) raisins or currants
  • 2 teaspoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 large egg, beaten with 1 tablespoon of water until smooth
    • For Topping:
  • 2 tablespoons (1 ounce) cold butter
  • 2 tablespoons (7/8 ounce) granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup all-purpose flour

Instructions

For the Dough:

Combine all of the dough ingredients in a large mixing bowl (or the work bowl of a stand mixer), mixing until the dough comes away from the sides of the bowl.

Knead until the dough is smooth and satiny. By hand, this will take about 10 minutes. By mixer, it will take between 5 and 7 minutes.

Oil a large mixing bowl or proofing bucket and transfer the dough to it, covering lightly with plastic wrap.

Set aside in a warm, draft-free place to rise until puffy and nearly doubled in bulk.

For the Filling:

Pulse together the raisins, raw sugar, 1 1/2 teaspoons of the cinnamon, and all-purpose flour until the raisins have been obliterated and the sugar forms clumps. It will resemble this:

Stir together the remaining cinnamon and granulated sugar in a small bowl and set aside.

To Assemble:

Lightly oil your work surface and transfer the dough to it.

Gently roll the dough into a rectangle that is approximately 16" x 8".

Brush the dough with about 1/2 of the egg wash, scatter the raisin/cinnamon mixture evenly over the top, then sprinkle the cinnamon sugar evenly over everything else.

On the short end of the rectangle, begin rolling the dough up log-roll style. Keep it tight but don't be so heavy handed that you stretch the dough. Making a tight roll eliminates air pockets in the swirl.

Pinch the seams and ends closed.

Tuck the ends under and move the log into a greased 8 1/2" x 4 1/2" standard loaf pan.

Cover with lightly greased plastic wrap or parchment and let rise at room temperature for about an hour, or until the dough has risen just above the edge of the bread pan.

To Top and Bake:.

Preheat oven to 350°F.

Combine the butter, sugar, cinnamon and flour with a pastry blender (or in a food processor) until crumbly.

Brush the top of the risen loaf with the remaining egg wash and sprinkle all the topping over the egg wash. very gently press the topping into an even coating.

Bake the bread for about 45 minutes. If it begins browning too quickly you can tent it with foil in the last 15 minutes of baking.

Place bread pan on a cooling rack for five minutes, then run a butterknife around the edges of the loaf to loosen it.

Place the pan on its side and slide the loaf out (this should minimize the amount of streusel topping that falls off.) Turn the loaf upright and cool completely before slicing.

http://www.foodiewithfamily.com/2011/08/01/cinnamon-swirl-bread/

Filed Under: Bread, Breakfast Foods, kid food, Recipes Tagged With: , , ,

Bacon Cheddar Bubble Bread

July 19, 2011 by 14 Comments

I’ll be honest with you. You’re probably certifiably loony if you make the recipe I’m about to give you during this heatwave. Wacky. Nutso. Your cheese has slid off your cracker.

…Like me.

There are some days when -no matter what the temperature is- you just need something cheesy, bacony, bready, gooey, salty, savoury. You need bacon and you need cheese and you need bread and baby, you need it badly.

When bacon and cheese talk, you’d better be ready to listen. Thankfully, it’s easy to listen when this is what you’re craving. Made of leftover bacon, shredded cheese, refrigerated bread dough, butter, and a handful of herbs and spices, this throws together in five minutes and bakes in thirty.

The result? We’re talking about soft, buttery pull-apart bread with each piece clinging to crispy bits of bacon and gooey melted cheese and capped by a layer of cheese that has melted and crisped.

In a nod to the oppressive heat, forget turning the bread out of the pan. Simply let it cool until the pan is comfortable to the touch. Slide that pan into the middle of the table with a big tossed salad and a pitcher of lemonade and watch the smiles flit around from face to face like fireflies.

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Bacon Cheddar Bubble Bread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 Servings

Crispy cheese capping soft, buttery bread that is studded with bacon and more melted cheese.

Ingredients

  • 1 pound refrigerated (or thawed, previously frozen) bread dough
  • 1/2 cup butter, melted
  • 1 1/2 cups finely shredded Cheddar cheese (or a blend of Cheddar and Monterey Jack), divided
  • 1 cup crumbled leftover cooked bacon
  • 2 tablespoons chopped fresh chives, parsley, or a combination of the two
  • 1 tablespoon minced onions, optional
  • nonstick cooking spray or additional butter or oil for the pan

Instructions

Preheat oven to 350°F.

Generously grease (or spray with nonstick cooking spray) an oven-safe 12-inch skillet or a bundt pan.

In a small mixing bowl, stir together the butter, 1 cup of the cheese cheese, bacon, chives or parsley, and minced onions. Set aside.

Divide the bread dough into 32 pieces and place the pieces in a large mixing bowl.

Pour the butter mixture over the bread and toss gently to distribute everything evenly and coat all the dough well.

Use your hands to arrange the dough evenly over the bottom of the greased pan.

Sprinkle the remaining cheese over the top of the dough.

Bake for 25-30 minutes or until the cheese on top is fully melted and crisped and the bread is golden brown.

Either turn out onto a serving plate or wait until the pan is comfortable to the touch before serving.

http://www.foodiewithfamily.com/2011/07/19/bacon-cheddar-bubble-bread/

Filed Under: Appetizers & Snacks, Bread, Party Food, Rebecca, Recipes, Stretching your dollars Tagged With: , , , , ,

Cinnamon Rolls on a Stick

May 20, 2011 by 6 Comments

Why is it that when you put food on a stick it tastes better? This isn’t just a Minnesota/Midwest thing. This is worldwide. Every country on earth has a favorite food-on-a-stick.

Is it that we all secretly want to be Paul Bunyan, able to uproot pine trees and use them as toothpicks? Do we all have a lumberjack-giant-in-a-flannel-shirt complex? Maybe we all want to be Harry Potter, wand at the ready to make delectable treats magically appear. Accio Corndog! Engorgio Hot-Chocolate-on-a-Stick! Yes, please. And now.

Whatever the reason, even if it’s a simple an explanation as the desire to hold food in one hand and a cold drink in the other with no interruption, the universal appeal  is undeniable. The next time you hit a county fair or -God love you- a state fair, have a look at the faces of everyone flitting around the corndog, candy apple and pickle-on-a-stick vendors. I guarantee smiles.

And while we’re on the subject of food that makes everyone happy, let’s talk about cinnamon rolls for a moment. It was an awfully brilliant thing to do, that first ever cinnamon roll. Surely they’ve achieved sainthood for that alone. These days there are more versions of cinnamon rolls out there than you can possibly count but they are all essentially bread, butter, sugar, and cinnamon packaged up nicely for your eating pleasure.

Anyone who has spent a little time slogging around food blogs has probably heard of Pioneer Woman’s cinnamon rolls. They’re everywhere. Everyone is making them. Everyone including my little sister, Christina, (an accomplished chef) who called me and said, “Have you MADE these yet? The dough is a dream. Grandma and Grandpa said they’ll buy ingredients if Aunt Gerri promises to keep them in cinnamon rolls. You have to make them.” This was followed by a call from my stepmom who said, “They really are good. And I did a bunch of different versions with them. You need to try them.” Okay. I can take a hint. Subtle as they were, I was picking up on the fact that they really liked the rolls.  I whipped up a batch of the dough and parked it in the refrigerator for a couple days (PW handily pointed out that it would sit comfortably in the chill chest until you were ready to make zee rolls.)

For no good reason at all, I waited until the last possible moment to make the rolls. Inspiration had left the building with Elvis. I was feeling very not-cinnamon-roll-makery. However, I hate to waste food, so I dragged myself to the kitchen in a “get it over with” frame of mind. While getting out my rolling pin, I knocked down a package of caramel apple sticks and Elvis reentered the house arm-in-arm with inspiration. I was going to put my cinnamon rolls on a stick, dangit.

Christina and Val were right. The dough rolled out like a dream, I poured on melted butter, shook on raw sugar and loads of Korintje Cinnamon, then rolled, sliced, and skewered like a mad woman*.

*If you’re familiar with her recipe, you know that it makes approximately 4,000 cinnamon rolls per batch. I put half of the batch on sticks and stuck the other half into greased pans, as specified. If you want to skewer the whole batch, you’ll need more candied apple sticks than I had or a good source of popsicle sticks. Because I love you, I’ve halved her recipe for this situation so that you don’t have cinnamon rolls on a stick coming out of your ears.Yes. Me. I halved a recipe. This is a banner day.

In lieu of glazing all of the cinnamon rolls I opted to up the ante and make it that much more fun. I made a creamy, warm vanilla bean dippable glaze. I misjudged the quantity needed and ended up with roughly a gallon of the stuff. My kids were happily dunking their mitts into the container long after the cinnamon rolls were gone. There were glazed handprints on doors, windows, dressers, mirrors and the back of my shirt. I promise you the glaze recipe has been appropriately sized since then.

Can you imagine the joy of cinnamon rolls on sticks? My kids went bonkers for them. They lounged around, feet up, munching happily through the entire batch. And there were smiles. Oh. The smiles were abundant.

P.S. Picture these, wrapped up with cellophane and ribbons at a bake sale. I bet they would sell so quickly they would practically vaporize.

P.P.S. On a completely unrelated note, I get a fit of the giggles every time I write a recipe up that includes the instructions “Cool to lukewarm.” I have a little brother named Luke.  You see the issue? I visualize everyone testing their lukewarm mixture against my brother.  He’s a cuddly guy. He might not mind.

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Cinnamon Rolls on a Stick
Author: 
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Melt-in-your-mouth, buttery, tender Cinnamon Rolls on a Stick served with warm, creamy Vanilla Bean Glaze as dip. Breakfast just got seriously fun.
Ingredients
Ingredients for cinnamon roll dough:
  • 2 cups whole milk
  • ½ cup canola or vegetable oil
  • ½ cup sugar
  • 2¼ teaspoons instant yeast (or 1 packet active dry yeast)
  • 4 cups +1/2 cup, separated, all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons kosher salt
Ingredients for filling:
  • 1 stick (8 tablespoons) melted butter
  • 1 cup raw sugar
  • ¼ cup ground cinnamon
Ingredients for Vanilla Bean Glaze Dip:
  • 4 cups powdered sugar
  • ½ cup warm whole milk or half and half
  • 2 tablespoons melted butter
  • 1 tablespoon pure vanilla extract (preferably with flecks of real vanilla bean)
  • Optional: 1 teaspoon ground vanilla (see below recipe for source)

Instructions
  1. Stir together milk, oil, and sugar in a large, heavy saucepan over medium high heat.
  2. Stir frequently until it is quite hot and bubbles form around the edge of the pan.
  3. Remove the pan from the heat and cool to lukewarm.
  4. When the milk mixture is lukewarm, sprinkle the yeast over it and let it sit, undisturbed, for 1 minute.
  5. Mix 4 cups of all-purpose flour into the milk and yeast mixture until there are no dry pockets of flour.
  6. Let rise for an hour in a warm, draft-free place.
  7. After an hour, stir in the baking soda, baking powder, and remaining cup of flour until you have a cohesive dough.
  8. Place pan in the refrigerator, lightly covered with plastic wrap, for up to 2 days.
To prepare the rolls:
  1. Line 4 cookie sheets (or half sheet pans) with parchment paper, silpats or teflon baking liners (or grease generously.)
  2. Sprinkle a clean counter generously with flour.
  3. Turn the dough onto the counter and pat into a rectangle.
  4. Roll out into a long rectangle that is about ¼-inch thick.
  5. Pour the melted butter evenly over the dough.
  6. Scatter the raw sugar evenly over the butter.
  7. Sprinkle the ground cinnamon evenly over the sugar.
  8. Starting at the edge closest to you, roll the dough tightly into a tube then pinch the seams to seal.
  9. Use a bench knife or other knife to cut the dough into 1-inch thick rounds.
  10. Transfer each round to the prepared pans, being sure to leave 3-4 inches between each roll.
  11. Carefully insert a popsicle stick or caramel apple stick into the side of each roll of dough. Gently turn the stick a little from side to side while pushing further into the roll. The stick should go almost all the way through stopping just short of exiting the other side.
  12. Let rise for 30-40 minutes, or until puffy.
  13. Bake for 18-20 minutes, or until the rolls are deep golden brown.
  14. Cool on pans for 15 minutes before transferring to racks to cool completely. (See notes.)
  15. When rolls are completely cool, whisk together the powdered sugar, warm milk, melted butter, and vanilla(s) until smooth. Serve the warm glaze with the cooled cinnamon rolls.

Notes
If you try to eat these off of the stick while still warm, they have a tendency to disintegrate. It’s best to serve them completely cooled with warm glaze for dip.

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Ground Vanilla BeansKorintje Cinnamon

Filed Under: Bread, Breakfast Foods, Rebecca, Recipes, Vegetarian Tagged With: , , ,

Sausage, Egg and Cheese Breakfast Sandwiches

April 4, 2011 by 5 Comments

There are a lot of things I’m good at in my kitchen. Making hot breakfasts for seven people (or more if we or the boys have overnight guests) before a whole pot of seriously caffeine fortified tea isn’t one of them. I’m just not enough of a breakfast person to warrant the effort most times. Still, though, I feel like it’s important for my kids to have the option. The slow-cooker does the work most nights while I sleep and dream of Victorian-era nannies and housekeepers showing up on my doorstep saying they thought my children were so wonderful they wanted to work for us for free and could they start right away…  Many mornings the unnaturally large-capacity bellies of my skinny children are filled with overnight-ed oatmeal, jook, bread pudding or somesuch. But there are also many corn flake and raisin bran mornings when I forgot to set up the slow-cooker before going to bed; More than I’d care to admit.

While flipping through the archives of a friend’s site, I happened upon her recipe for Breakfast Sandwiches. Brilliant! The concept was smack-your-head-on-the-table simple. Make and assemble all the components for breakfast sandwiches (similar, at first glance, to those available from The Golden Arches, but much better for you and mu-uh-UH-ch better tasting) then let them cool completely.

Wrap and freeze. Then BANG! Just reheat those beautiful, substantial lovelies in the microwave of eeeee-vil.*

*A prize to the first person to identify that quote. What kind of prize? I have no idea. I’ll work on that idea. Any suggestions?

Here’s the point. They play to my strong suit. Namely, cooking in the afternoon. I can whip up a dozen or more of these, have them wrapped, bagged, and frozen while the kids watch an episode of Phineas and Ferb. Stashed in the freezer, they are a serious solution to the breakfast dilemma. Whether you’re just low on time in the morning rushing to get everyone out the door or you want variety available, these Sausage, Egg and Cheese Breakfast Sandwiches are the answer to your problem.

Scale this recipe up or down as you like, just keep in mind the one English muffin + one egg + one quarter-cup of cheese ratio;  Keep in mind, though, that since you’re already heating up the oven, skillet and toaster, you might as well make as many as you can reasonably eat in a month. Around here, that’s quite a few…

3.0 from 1 reviews

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Sausage, Egg and Cheese Breakfast Sandwiches
Author: 
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

These hearty breakfast sandwiches are cooked, assembled and frozen ahead of time. They reheat easily in the microwave, making them the ideal solution for the morning rush or substantial after school snacks.
Ingredients
  • 12 eggs
  • 12 English muffins
  • 12 breakfast sausage patties
  • 3 cups of shredded cheese or 12 slices cheese(Colby Jack, Cheddar, or Pepper Jack)
  • 1 tablespoon chopped fresh parsley
  • a pinch of dried mustard powder
  • salt and freshly ground pepper to taste
  • Optional for serving: arugula and hot sauce

Instructions
  1. Toast English muffins and set aside.
  2. Cook sausage patties completely, until nicely browned. Transfer cooked patties to a paper towel lined plate and set aside.
  3. Preheat oven to 400°F.
  4. Crack all the eggs into a large bowl, whisk until evenly yellow. Whisk in dried mustard, chopped parsley, salt and pepper. Spray a 12-cup muffin tin or 12 ramekins generously with nonstick cooking spray or grease well with butter. Divide the beaten eggs evenly between the 12 cups. Bake for 10-12 minutes, or until the eggs are set up and mostly cooked through.
  5. Remove from the oven and top each muffin or ramekin cup with about ¼ cup (or 1 slice) of cheese. Return to the oven just until the cheese is melted.
  6. When cheese is melted, remove the pans from the oven and let cool before carefully removing each egg and cheese round.
  7. Assemble each sandwich as follows: Base of the English muffin + one sausage patty + one egg and cheese round + top of English muffin.
  8. When they are completely cool, wrap each sandwich individually with plastic wrap and put the wrapped sandwiches into a resealable zip-top bag. Store in the freezer for up to one month.
  9. To reheat: Remove plastic wrap, wrap sandwich in a paper towel and microwave on HIGH for 1½ minutes, checking at 30 second intervals.

Notes
After reheating, I like to carefully separate the sandwich between the egg and sausage and stuff it with a healthy fistful of arugula and a squeeze or two of hot sauce before re-assembling and stuffing into my face.

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Filed Under: Breakfast Foods, Kitchen Techniques and Hints, Rebecca, Recipes, Snacks Tagged With: , , , , ,
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