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Pork and Fig Molletes | Mexican Open-Faced Toasted Sandwich

September 6, 2012 by 12 Comments

In one of those funny bits of irony that comes your way in life, my husband -who dislikes travel- has had to fling himself thither and yon regularly for his job. And I -the former exchange student gal who loved to go anywhere for any reason- found myself, for all intents and purposes, firmly rooted at home.

He refers to hotels as beds-in-a-box. He *gasp* doesn’t pack for a trip until he’s about to walk out the door. He dawdles as long as he possibly can before he leaves.

I think hotels are fun (provided they’re clean and quiet.) I make lists, double check them and pack my stuff the night before I leave. Sometimes, I even put my bags in the car the night before. I am ready to go because fifteen minutes early is on time.

And still we love each other madly.

I found myself at the Chicago O’Hare airport this summer* with a good sized layover and a better sized appetite. I glanced at the airport key to see what was available and saw “Frontera”. As in Chef Rick Bayless? No way. I had to check that out. I figured if it WAS indeed a Bayless operation, it would be too expensive, but I had to see it with my own eyes.

*It’s funny how things happen, isn’t it? Shortly after becoming okay with being the one who was home most of the time, opportunities started popping up for me to see more of the country. Its something for which I’m very grateful even though I’ve been pretty content to stay home wearing ripped jeans with my hair in a ponytail for the past few years.

I know I haven’t done as much travel as many people (read: my husband) in the past few years, but somehow I was under the impression that all food in airport was, well, airport food. As in gross and on par with hospital food. It turns out that in the nearly a decade of travel-less-ness I’ve had, some airports have really upped the ante in the food department.

Not all of them, mind you. I’m looking at you Terminal F. (You know who you are.)

I walked down through Terminal 1 and lo-and-behold, it actually WAS a restaurant opened by Chef Bayless in Chicago’s O’Hare. Furthermore it was affordable and further-furthermore, the food looked outstanding. I stood in the sizable line, placed my order for a Pork and Fig Mollete (warm open faced sandwich) and took my pager (at an airport?!?) to wait while they made my sandwich to order.

It was more than worth the little walk and the short wait. That sandwich was perfection. Doubt me? Read the Yelp reviews. I thought about that sandwich not only for the rest of that trip, but also during the other two trips I was on this summer. I kept hoping I’d have to be re-routed through Chicago so I could get another sandwich.

I am a bit of a sandwich snob. I think there is an art to the perfect sandwich; a perfect ratio that exists between bread and fillings and condiments. Torta Frontera’s ratio was flawless. The bread was soft, but the crust was chewy (without yanking your teeth out of your head). The fig preserves were there, but didn’t scream at you. The melted Chihuahua cheese on top? Swoon! A scattered handful of chopped cilantro made the whole thing taste fresh and the duo of salsas -red and verde- on the side were just spicy enough to remind you what salsa should be without being so pungent that you’d horrify your seat mate on the next plane. And this? This is why I had to recreate the sandwich.

I knew my two existing pulled pork recipes on Foodie With Family – Slow-Cooker Cuban Pork and Slow-Cooker Cola Pulled Pork- would work equally well for the meat on my recreated sandwich. This is one of the reasons I try to keep some of the pulled pork on hand at all times. The only thing that threw me for a bit of a loop in terms of ingredient sourcing was the cheese. There was nowhere around me that sold Chihuahua cheese. I made an executive decision like a boss and subbed in Queso Blanco.

Oh mommy.

It was exactly what I’d been hoping for; sweet figs just barely there under a coating of flavour-packed pulled pork, melted cheese and cilantro all perched on top of yielding yet chewy bread. I declared it a success. My husband declared it delicious and said -much to my surprise- that maybe he had something to look forward to on his next time through Chicago if the food in the airport was like this. Then he said something much more in character, “But why should I go there if you can make it for me here? I love home.”

Aw, that’s my honey.

He is right, after all… I’ll continue enjoying this sandwich every time I get the hankering and I won’t even have to brush my hair to do so.

P.S. He loves me even though I’m lollygagging around with messy hair and unkempt clothes. I think I can put up with his travel quirks.

 

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Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich

Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich

Succulent pulled pork pairs with sweet fig preserves and melted queso blanco cheese on soft Italian bread in this fabulously simple warm Mexican open face sandwich and homage to Chef Rick Bayless.

Serve as a quick weeknight meal or on game day. Instructions for cooking on the grill are included in the recipe making this a perfect tailgating option.

Ingredients

  • 1 loaf Italian bread (16 ounces, by weight)
  • 1/2 cup fig preserves
  • 3 cups shredded fully cooked pork like this, or this.
  • 1/2 cup crumbled queso blanco or grated Monterey Jack or Cheddar cheese
    • For Serving:
  • Chopped cilantro
  • Your favourite salsa(s)

Instructions

Preheat oven to 425°F. (Or grill to medium high.)

Halve the loaf of Italian bread horizontally from end to end like you're going to make a giant submarine sandwich. Open the bread and lay, cut side up, on a baking sheet or a piece of foil. Divide the fig preserves between the two halves and spread evenly and thinly. Divide the pork evenly between the two halves of bread and distribute the pork to cover all of the bread.

Put the baking sheet or foil into the oven or grill and bake for 6-8 minutes, or just until the pork is hot through and through. Scatter half of the crumbled or grated cheese evenly over one sandwich and the other half over the other sandwich. Continue to bake for an additional 2-4 minutes, or until the cheese is completely melted. Remove the sandwiches from the oven and cut each loaf in half. Serve with a sprinkling of chopped cilantro and the salsa of your choice.

http://www.foodiewithfamily.com/2012/09/06/pork-and-fig-molletes-mexican-open-face-toasted-sandwich/

Filed Under: Accessible Ethnic, Comfort Food, Main Dish, Meat, Party Food, Rebecca, Recipes Tagged With: , , , , ,

Waffle Iron Hash Browns and Chorizo Hash

August 2, 2012 by 11 Comments

I absolutely, unequivocally, unabashedly, whole-heartedly, borderline-medicably love potatoes in just about every form they can possibly be served; Mashed, fried, baked, smashed, roasted, grilled, and most especially in grated hash brown form. Oh hash browns, you are so magical. The crunch to soft ratio is so perfect on you. Every bite is a beautiful thing.

I’m going to say something everyone knows is true, but it’s unpopular to point it out. Potatoes need fat. Oh, yes they do. I don’t do skinny potatoes. (Unless we’re talking about fingerlings doused in melted butter.) Potatoes cry out for fat. It’s practically the law. And hash browns are no exception to that rule. In fact, they require a little more fat than the average tater.

Given my love for the ever wondrous hash brown, it should come as no surprise that when I saw this pinned on Pinterest, I about broke my neck getting to my waffle iron. Waffles are already in the “How do I love thee, let me count the ways” category of foods for me because of the crispy little pockets of syrup-catchery. The idea of putting hash browns in the waffle iron to better catch sour cream, bacon jam, hot sauce, etc… made instant sense to me. I grabbed a bag of frozen hash browns (keep frozen hash browns in case of potato emergencies), generously buttered my waffle iron plopped a massive pile of shredded frozen potatoes in place, added a dollop of bacon fat (don’t look at me like that) and closed the waffle iron. Then I stood there and watched while tapping my foot. Then I clenched my fists. Then I bit the counter. If you can behave better than that while potatoes are cooking then you’re a stronger person than I am…

The wait was so worth it. It was like the offspring of a potato chip and a hash brown. Terminally crisp, fluffy in the center. Oh my word. That day, I topped it with bacon jam and it was a very good thing. I knew, however, that the potato-tential of the waffle ironed hash browns far exceeded that simple treatment (that was, I repeat, a very good thing.) I thought chili, but I didn’t have all the fixings. Then I thought chorizo.

Chorizo is the magic meat. Chorizo makes everything just that much tastier. One of the beautiful things about using chorizo in a meal is that it is a self-contained flavour explosion so you really don’t have to add much more in the way of garlic or onion. So into the skillet went a pound of chorizo until browned and crisped in spots, then came black beans, tomatoes with green chiles, and a handful of corn at the end. I simmered just until the corn was hot through then spooned it over my wickedly delicious waffle iron hash browns. Another hash brown went on top, then a dollop of sour cream, a little salsa and a couple slices of candied jalapenos.

Holy swoon.

I about fell off of my chair I was so happy. I didn’t think there was any way it could possibly get better.

My brother commented “Add a poached or sunny-side up egg.” Well, duh. Of course. Next time, friends. Next time.

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Waffle Iron Hash Browns and Chorizo Hash

Waffle Iron Hash Browns and Chorizo Hash

Hash browns cooked in a waffle iron with plenty of butter or bacon fat topped with a spicy, flavourful chorizo, black bean and corn hash. Elevate it to the next level by topping with a sunny-side up egg or sour cream, salsa and a candied jalapeno slice or two.

Since chorizo is so full of spices and herbs, the simple hash comes together in mere moments without extra ingredients.

Ingredients

    For the Waffle Iron Hash Browns:
  • Frozen Hash Browns (or freshly shredded potatoes)
  • Butter (or a combination of butter and bacon fat)
    • For the Chorizo Hash:
  • 1 pound bulk Mexican style Chorizo
  • 2 cups cooked black beans (or 1 can black beans, drained and rinsed)
  • 1 standard sized can diced tomatoes with green chiles
  • 2 cups frozen or freshly cut sweet corn
    • Optional for serving:
  • Sour Cream
  • Salsa
  • Candied or Jarred Jalapeno Slices

Instructions

To Prepare Waffle Iron Hash Browns:

If you have a waffle iron that has different sections, put a 1/4-inch pat of butter in each section. If it is one big section, put about 3 pats of butter around the section. Pile about 2 to 3 inches of shredded potatoes on the base of the waffle iron, dot over each section as you did beneath the hash browns either with more butter or a dollop of bacon fat. Close the lid of the waffle iron and let it go to desired crispness. I like mine at about 8 minutes. Use tongs to remove to a pan and repeat until you have enough servings.

To Prepare the Hash:

In a heavy-bottomed skillet, break up the pound of chorizo. Cook, stirring frequently and breaking up chunks, until the chorizo is fully cooked and browned in places. If necessary, drain the chorizo after cooking then return it to the pan. If the chorizo is relatively lean, leave it in the pan.

Add the black beans and tomatoes with green chiles and stir. Bring to a simmer, add the corn and cook just until heated through.

To Serve:

Lay a piece of hash brown on a plate, top with a scoop of the chorizo hash, and another hash brown. If desired, top with a dollop of sour cream, a spoonful of salsa and a candied or jarred jalapeno slice.

...Or as my brother suggested, a poached or sunny-side up egg.

http://www.foodiewithfamily.com/2012/08/02/waffle-iron-hash-browns-and-chorizo-hash/

 

Filed Under: Breakfast Foods, Comfort Food, kid food, Party Food, Rebecca, Recipes, Stretching your dollars Tagged With: , , , , ,

Salsa Beef and Bean Lettuce Cups

June 1, 2012 by 9 Comments

I went to bed the other night all prepared to make delicious little calzones for the family’s dinner the next evening. The next day, the temperature outside was roughly that of the surface of the sun. And humid.

Now I don’t know about you, but when it feels like a giant sauna outside, I am not much disposed to baking. (That was a giant euphemism for you couldn’t PAY me to heat up the oven.)

The moral of the story is don’t menu plan.

Actually, the moral of the story is to be flexible. I took the ‘guts’ of the doomed calzones and turned it around into something quick and not at all oven-y. I fried up some bacon, added it to some browned ground beef then stirred in a can of our favourite chili beans and a fistful of chopped cilantro. Thanks to great sale on produce at our local-ish grocery, we were well stocked on lettuce. The result was a smoky, saucy, beefy, bacony, beany concoction that somehow managed to be filling without being heavy. We served it in crispy lettuce cups, topped it with grated cheese, velvety ripe avocado cubes and some spicy salsa, sat on the porch and let what little breeze there was cool us all down. Three cheers for switching it up!

The no-vegetable contingent had the toppings (meat and cheese, thankyouverymuch) over brown rice while the rest of us happily munched our lettuce cups. We ended up liking the dish so much we made it two nights in a row.  Then two nights later, we made it again. Thank heavens for bursts of inspiration!

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Salsa Beef and Bean Lettuce Cups

Salsa Beef and Bean Lettuce Cups

Crisp, fresh lettuce cups with a smoky, saucy, beef, bean and bacon filling are topped with lime-kissed ripe avocado cubes, shredded Cheddar cheese and a generous dollop of your favourite salsa for the ultimate hot-weather dinner. Easy enough for busy evenings but pretty enough to serve to company, you'll be sure to add this to your regular meal rotation!

Ingredients

    For the Beef Filling:
  • 1 1/2 pounds lean ground beef
  • 1/2 of a pound of sliced bacon
  • 1/2 an onion, peeled and finely diced
  • 1 clove garlic, peeled and minced or pressed
  • 1 can (15.5 ounces, approximately) chili beans in sauce
  • 1/4 cup chopped cilantro or parsley
    • To Serve:
  • Butter or Iceberg lettuce leaves
  • shredded extra sharp Cheddar cheese
  • cubes of ripe avocado with lime juice squeezed over them
  • salsa

Instructions

To Prepare the Filling:

Stack the bacon slices and cut cross-ways into 1/4- to 1/2-inch thick strips. Fry those over medium heat in a 12-inch, heavy-bottomed skillet or frying pan until crispy. Use a slotted spoon to transfer the bacon to drain on a plate lined with paper towels. Pour the remaining bacon fat from the pan and return the pan to medium heat.

Break up the ground beef into the hot pan and add the chopped onions and garlic. Use a wooden spoon to continue breaking the beef and working the onions and garlic into it as it cooks. When the beef is no longer pink in the center, drain off any fat (if there is any!) and return the pan to the heat. Add the can of beans with their sauce, stir well and bring up to a simmer. You can simmer it to thicken the sauce if necessary.

Remove the pan from the heat and stir in the cilantro.

To Serve:

Stack the lettuce leaves 2 to 3 thick to provide a little structure for when you lift it to eat it. Scoop about 1/3 to 1/2 cup of the beef filling in the center of the lettuce cup. Top with the shredded cheese, cubes of avocado and a dollop of salsa.

http://www.foodiewithfamily.com/2012/06/01/salsa-beef-and-bean-lettuce-cups/

Filed Under: Appetizers & Snacks, Comfort Food, Happy Healthy and Wise, kid food, Main Dish, Meat, Party Food, Rebecca, Recipes, Stretching your dollars Tagged With: , , , , ,

Supreme Spinach and Egg Breakfast Sandwiches | Make Ahead Mondays

April 23, 2012 by 17 Comments

I’ve been very listy lately. By that, I don’t mean I’m leaning markedly to one side but rather that I’ve been the Queen of List Making. This is how I keep track of what I’ve done and what I have to do. I’ve tried journal or diary keeping several times over the years and ended up destroying them within weeks of having written them because honestly?  I don’t want to read what I was thinking three weeks ago let alone three years or three decades ago. Egads. That’s why time moves on. Onward and upward.  But I was talking about lists…

Lists are the non-journaler’s way to keep track of what is/was/and will be.  They’re impersonal. They’re mysterious. You can enter things on a list like “Go you-know-where with you-know-who and buy you-know-what.” And there’s rarely a concern if someone else stumbles upon your lists. The chances of embarrassing secrets being discovered (like that time you sneezed and blew a giant booger onto the back of that old man’s head in church, hypothetically speaking) are low-to-nil. Ah lists.

I’ve heard it said that control freaks are list makers. I take issue with that. In fact, I have a joke to illustrate my point. Ready?

Me:  Knock Knock

You: (Who’s there?)

Me: Control Freak. NOW YOU SAY CONTROL FREAK WHO.

See? I don’t have any control issues at all. (As long as people do what I say.) Sigh. Lists are practical tools. I keep track of my grocery needs, appointments, assignments for the kids, things that need to be done, books I want to read, books I have read, and more.

But lists don’t have to be practical. That’s right. Sometimes lists are fun. Don’t look at me like that. I’m serious. Take this list, for example.

Things that always go together:

  • Raspberries + Chocolate
  • Peanut Butter + Chocolate
  • Peanut Butter + Jelly
  • Pickles + Ice Cream (Before you ask, let me assure you I’m not pregnant. But they DO go together. Try ‘em.)
  • Potato Chips + Tuna Fish Sandwiches
  • Pizza + Wings
  • Eggs + Spinach
  • Eggs + Hot Sauce
  • Eggs + Toast
  • Eggs + Cheese

It’s true. Those are matches made in heaven. Here on Earth, you don’t always get the best results when you combine these über-couples. I mean you wouldn’t really want Raspberries + Chocolate + Pickles + Ice Cream.  (Think Jennifer Aniston + Brad Pitt + Angelina Jolie. That didn’t go well, did it?) But there are those occasions when the sum of combined heavenly matches is greater than all its parts. I refer, of course, to the supreme combination of Eggs + Spinach + Hot Sauce + Toast + Cheese.

*Insert choir of heavenly angels here. Alison Krauss is an acceptable substitute.*

What you get when you put all those dreamy-on-their-own combos together is the Supreme Spinach and Egg Breakfast Sandwich. This sandwich is not served with a side of hyperbole. It really is superior not only in flavour, but also in convenience and thrift. Let me list the ways:

  1. The most prep you have to do is grate a little cheese and mince a little onion.
  2. What we have here is a wicked cheap recipe that makes a large amount and stores well.
  3. Hey! It’s good for you! Start breakfast out with vegetables, eggs, cheese and whole grain toast. Win/Win/Win/Win!
  4. It takes about ten minutes of hands on time to prepare ten to twelve breakfasts worth of the egg filling for the sandwich.
  5. Those portions, when frozen, keep for up to six months.
  6. …And furthermore, they take one and a half minutes to heat in the microwave while you’re making toast. (Alternatively, heat in the oven on toast for thirty minutes. Your choice!)
  7. I mentioned they were wicked cheap, but I’d like to re-emphasize that. We’re talking about in the neighborhood of ten dollars worth of materials to make ten to twelve very generous servings. So let’s call that one dollar (or less) per serving, shall we? That’s fabulous.
  8. My kids are each capable of grabbing an egg portion from the freezer and heating it in the microwave while making their own toast and rousting out the bottle of hot sauce. In other words, I get longer with my cup of tea because they can do it themselves!
  9. With a stack of these egg portions in the freezer, I don’t have to think in the morning. Believe me when I tell you that is a very good thing. At least until I have the third cup of tea on board.
  10. Finally -and most importantly- they’re just plain delicious and satisfying. They keep you full and happy for hours compared to a bowl of cold cereal or a breakfast bar.

By the way, lists are an extremely helpful way to keep track of your Make Ahead Mondays projects. Did you whip up Soup Dumplings, Pulled Pork, Meatballs, Mini Fruit Pies and Sloppy Joes? Make a list and post it to the front (or top, as the case may be) of your freezer. Cross off each item as you use it or make a note that you’re getting low. Control freak who?

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Supreme Spinach and Egg Breakfast Sandwiches | Make Ahead Mondays

Supreme Spinach and Egg Breakfast Sandwiches | Make Ahead Mondays

Hearty, healthy, frugal and filling, these simple egg and spinach breakfast sandwiches are the happy combination of a spinach, egg and cheese bake that is made ahead of time and frozen in individual portions. When it's time to eat, just reheat as many portions as you need. What a great way to start the day!

Ingredients

    To Make the Supreme Spinach and Egg Breakfast Bake:
  • 2 dozen eggs
  • 1/2 cup milk
  • 4 cups fresh baby or tender spinach leaves, pre-washed or washed and dried
  • 3 cups grated Cheddar, Pepper Jack or Monterey Jack Cheese (or a blend)
  • 1/4 cup to 1/2 cup finely minced onion
  • freshly ground black pepper and salt to taste
  • nonstick cooking spray or softened butter for the pan
    • To Make Each Breakfast Sandwich:
  • 1 piece of the Supreme Spinach and Egg Breakfast Bake
  • 2 pieces of bread, toasted ( English Muffin Bread is an obvious choice! )
  • hot sauce to taste

Instructions

To Make the Supreme Spinach and Egg Breakfast Bake:

Preheat oven to 350°F.

Generously butter a 9-inch x 13-inch x 2-inch baking pan or spray well with non-stick cooking spray. Be sure to get the corners and sides well, too.

Evenly distribute the spinach leaves over the bottom of the prepared pan. Scatter the onions over the spinach, then about half of the grated cheese and set aside.

Crack all of the eggs into a large mixing bowl. Add the 1/2 cup of milk and use a whisk to beat together until the mixture is an even colour. Pour gently and evenly over the spinach, onions and cheese. You can gently shake the pan a little from side to side to get the egg to fill in spaces around the spinach leaves if necessary. Scatter the remaining grated cheese over the top and bake for 22-25 minutes or until the eggs are set in the center (no longer liquidy, but they can still have just a little shimmy to them.) and golden brown around the edges and in places on top.

Remove the pan from the oven and let cool for 10 minutes before using a knife or thin spatula to run around the edges and loosen the cooked egg. Lay a cutting board on top and invert the pan and board carefully together. The egg should come out (mostly) in one piece. Allow it to cool for 10 more minutes before slicing into 10 to 12 pieces. I like bigger sandwiches, so I tend to cut it into 10 pieces. For a more delicate sandwich, cut into 12 pieces.

To Eat a Sandwich Right Away:

Place one piece of the egg bake on one piece of toast, drizzle with hot sauce to taste, top with the remaining piece of toast and eat! These are nice and moist, so you may wish to wrap one end of the sandwich with a towel or paper towel.

To Freeze the Supreme Spinach and Egg Breakfast Bake:

Place a single layer of plastic wrap down on a tray or pan. Use a spatula to arrange the pieces of egg bake on the plastic wrap with a little space between them. Cover loosely with plastic wrap and set in the freezer until solid. When they are firmly frozen, wrap each piece of egg bake with plastic wrap.

Transfer the wrapped pieces to a resealable freezer bag. Mark the date and contents and freeze for up to 6 months.

To Reheat the Frozen Egg Bake and Make a Sandwich:

Unwrap one piece of egg bake, place on a plate and cover loosely with the plastic wrap that contained it in the freezer. Heat for 1 to 1 1/2 minutes on HIGH in the microwave. Remove plastic wrap, carefully move the egg bake to a piece of toast (because it will be hot!), drizzle with hot sauce, and top with the remaining piece of toast. Happy Breakfast!

http://www.foodiewithfamily.com/2012/04/23/supreme-spinach-and-egg-breakfast-sandwiches-make-ahead-mondays/

 

 

Filed Under: Breakfast Foods, Component Foods, Eggs, Freezer Pleaser, Happy Healthy and Wise, kid food, Make Ahead Mondays, Rebecca, Recipes, Vegetarian Tagged With: , , , , , , ,

English Muffin Bread Pizzas

April 11, 2012 by 14 Comments

I’ve entered that parenting stage where I am, apparently, running a taxi service for my children. I always thought the whole “Mom’s Taxi” thing was a cliché. It isn’t. Clearly.

I mean wow. I’m still having trouble mentally adjusting to the fact that I’m a grown up, let alone that  I have an honest-to-goodness teenager and one on the cusp and three coming close behind. Eep.

Two to three days out of the week, I find myself on the campus of our local private college for various kid related activities; classes, youth group, etc… Early on in this weekly invasion schedule, I realized -in a grand shock to my system- that I was likely the oldest person in the student center and that I did. not. look. like. the. students. I got the vapours, folks.

I’m resilient though. I take one look at those five little men who keep me hopping and smiling -I know I’m living the life- grab a head and deliver a loving maternal noogie and race my kids back to the van to head home and whip up a batch of something that is going to make everyone happy in the kitchen before we’re off to our next commitment.

It’s at times like these that fancy is all wrong for all kinds of reasons. Every so often (and more often than not depending on circumstances) you just need good food good and fast. It doesn’t have to be pretty. It doesn’t have to be refined. And in fact, it’s better if it isn’t.

This is when you toss things, scatter things with abandon, pause to kiss a little one walking by, and slap something into the oven (not the kid, not the kid, I tell ya!). Life is moving fast. We need to, too.

Here’s the just the thing for it. English Muffin Bread Pizzas. This riff on one of my own childhood favourites -my Mom’s English muffin pizzas- is lightening fast and ever so satisfying. It won’t win awards for its looks or its sophistication, but that does not make it any less crave-able or smile-producing. English Muffin Bread ends up being an even better vehicle for super fast pizzas than English muffins because it lets the little bit of olive oil drizzled over the top soak down to the bottom to give you a crisp bottom crust.

A crispy crust, gooey and stretchy cheese, favourite pizza toppings… That’s good enough, right? There is just nothing better than something that tastes so good with so little effort.

Because I promise there’s almost no work to this. Here’s the thing. You put bread on the pan, drizzle with oil, toast, toss a bunch of toppings on it and bake. The messier you get with tossing on the toppings the better! Little bits of cheese and toppings that fall between the slices get crunchy and snackable. Pinky swear.

…Just when I was looking like an adult.

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English Muffin Bread Pizzas

English Muffin Bread Pizzas

A crispy crust, gooey and stretchy cheese, favourite pizza toppings and done in minutes to boot. Serve with a salad for a fast meal, or as a snack or part of your game day munchies. Comfort food is where it's at!

Ingredients

  • 12 slices (about 1/2-inch to 3/4-inch thick) English Muffin Bread or 6 English muffins, split
  • 2 tablespoons of extra virgin olive oil
  • 3/4 cup pizza sauce
  • 2-3 cups shredded mozzarella
  • Optional:
  • Diced, cooked ham
  • Pepperoni
  • Thinly sliced onions
  • Pineapple tidbits, well drained
  • Black or green olives
  • Italian sausage, cooked
  • ...Whatever floats your pizza boat!

Instructions

Preheat oven to 425°F. Line a rimmed baking sheet (or two) with heavy duty foil or parchment paper.

Arrange the slices of English Muffin Bread (or the English muffins) closely on the lined pan. There should be just a small amount of space between the slices. Drizzle the olive oil evenly over the slices. Place the pan in the oven and bake for about 6-8 minutes, or until the olive oil is bubbly on the bread and the edges of the bread are golden brown. If you lift a piece of bread, the oil should have soaked through and be bubbly on the bottom, too.

Remove the pan from the oven and set on a heat-proof surface. Evenly divide the pizza sauce among the slices of bread and spread with the back of a spoon to the edges. Scatter the cheese over the tops of the bread, not taking too much care. There will be cheese that falls between the slices. That is not just okay; it's desirable! Scatter any additional toppings you like over the cheese and return the pan to the oven.

Bake for 10-18 minutes (depending on how browned you like your cheese). Let the pizzas cool for 3-5 minutes on the pans before using a spatula to transfer to a platter. Use the spatula to scrape up any crispy brown bits from the pan and toss those over the tops of the pizzas on the platter.

Serve hot, warm or room temperature.

http://www.foodiewithfamily.com/2012/04/11/english-muffin-bread-pizzas/

 

 

 

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

Southwestern Egg Rolls | Make Ahead Mondays

March 5, 2012 by 20 Comments

My love of all foods Southwestern is deep and abiding. From tacos to burritos (breakfast and otherwise), quesadillas, nachos (grande or humble), tortilla soup and everything in between, I can’t resist. Well, maybe I can resist, but I’ve honestly never tried because I don’t want to give up any opportunity for any of those heavenly goodies.

These Southwestern Egg Rolls are currently the top of the heap of the goodness that is southwestern food for me right now. And most conveniently, they’re as easy and delicious when cooked from frozen as they are when you first roll them up. That makes them the perfect subject for today’s Make Ahead Monday feature.

I can’t think of anything I like much better than bright, festive onion, corn, red bell and jalapeno peppers, spinach, parsley or cilantro, melted pepper jack cheese, mild and moist chicken, substantial and creamy black beans and smoky spices wrapped up in a crunchy, crispy, dark brown egg roll wrapper. Hubba hubba. Or should I say ‘arriba!”? No really, should I? I have no idea if that’s even appropriate here.

All I know is this. These egg rolls make me happy. Very, very happy. They make my husband happy. Extremely happy. And they make my two eldest sons so insanely happy they’re almost weepy. The middlest son? Well, he loves the chicken, corn, black beans, spinach and cheese, but he’s on the fence over the bell peppers and onions. The gruesome-twosome anti-veg contingent? They’re not going anywhere near this many vegetables all mingled together even if it is in a deep-fried, hand-held package. Oh well. More. For. Me.

One day they will be filled with bitter regret for all the delicious vegetables they passed up at the table. In the meantime, I will continue to eat what is left on their plates, much to my waistline’s chagrin, to better absorb the unavoidable body check that will be used to knock me out of the way when they finally realize how delicious these things are.

Let’s get down to some nitty-gritty customization options in this dish, shall we?

  • Use whichever leftover chicken you have whether it’s dark or white meat. I had a combination of leftover thighs and chicken breasts, so I picked the meat off and coarsely chopped it. Rotisserie chickens, leftover roast chicken, or almost whatever you have on hand will do the job. Just try not to toss something that is too strongly flavoured or overly saucy (for instance, chicken tikka masala or some such) into the mix.
  • If you’re sensitive to spicy foods, you can omit the jalapeno pepper and swap in Monterey Jack for the pepper jack.
  • You’ll note the recipe calls for ‘cilantro ~or~ parsley’. In short, use cilantro if you like it, use parsley if you don’t!
  • You can deep-fry or bake these. It’s entirely up to you. Regarding this…

If you want that shatteringly crispy exterior, you are going to want to take the plunge and deep-fry these. There’s just no way to get the same effect from baking them. I’m not going to say don’t bake them, because they really are tasty when prepared that way, too, it’s just they’re different.

I shoved two of these under my husband’s nose; one baked, one fried. He looked at both and went for the fried one first. He gobbled that down then tried the baked one and it was gone in a trice, too. When I quizzed him afterward about which he had preferred, he said, “I don’t know! They were both good, just different!” So there you have it. Both good, just different. If it helps you to decide, he ate the fried one with his hands and the baked one with a fork.

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Southwestern Egg Rolls | Make Ahead Mondays

Southwestern Egg Rolls | Make Ahead Mondays

These crispy Southwestern egg rolls are filled with bright, festive onion, corn, red bell and jalapeno peppers, spinach, parsley or cilantro, melted pepper jack cheese, mild and moist chicken, substantial and creamy black beans and smoky spices.

Made and frozen in advance, these make dinners a snap on busy nights and are eagerly anticipated by all.

Ingredients

    To Make and Freeze the Egg rolls
  • 6 cups cooked, cubed chicken (or shredded chicken)
  • 2 cups frozen spinach, thawed and squeezed dry
  • 2 cups frozen corn, thawed
  • 2 cups cooked or canned black beans, drained and rinsed
  • 4 green onions, thinly sliced
  • 1 small onion, peeled and diced
  • 1 red bell pepper stemmed, seeded and diced
  • 1 jalapeno, stemmed, seeded and minced (omit if you prefer milder, less spicy food)
  • 2 garlic cloves, peeled and minced or pressed
  • 1 tablespoon vegetable or canola oil
  • 12 ounces, about 2-3 cups, depending on how coarsely you grate it, pepper jack cheese (use regular Monterey Jack if you prefer less spicy food.)
  • ¼ cup chopped cilantro or parsley
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • salt and pepper to taste
  • 40-50 egg roll wrappers
  • water in a bowl to moisten and seal the egg roll wrappers
    • To Cook the Egg Rolls:
  • canola, peanut or vegetable oil (for deep frying)
  • ~or~
  • non-stick cooking spray or oil (for baking)

Instructions

To Make and Freeze Egg Rolls:

Heat the vegetable oil in a heavy-bottomed skillet over medium high heat. Add the green onions, onion, red bell pepper, jalapeno pepper, and garlic cloves along with a pinch of salt and stir to combine. Cook over medium high heat for about 2 minutes, or until the peppers and onions are crisp tender. Transfer the contents of the skillet to a large mixing bowl. Stir in all of the remaining ingredients except for the egg roll wrappers and water.

Line 2 large baking sheets with parchment or waxed paper.

Lay one egg roll wrapper out like a diamond with one tip pointing at your stomach. Scoop between ¼ and 1/3 cup of the filling neatly near the center of the egg roll wrapper, just a little bit closer to you than the center.

Pick up the corner closest to you and lift it, draping it over the filling. Use the wrapper to help compress the filling and distribute it so you have a tube of filling.

Fold the left corner over toward the center.

Do the same with the right corner.

Dip your fingers into the bowl of water, moisten along the edges of the top corner, then roll the bottom of the egg roll up toward the top, tightening the roll as you go.

When you roll it up and over the top corner, press lightly against the work surface to help seal it.

Place your sealed egg roll onto the lined pan. Repeat with the remaining filling and egg roll wrappers, trying to leave a little space between the egg rolls on the pan to prevent them from sticking together.

Cover the pans with plastic wrap and place in the freezer until the egg rolls are frozen through, about 4 hours. Transfer the frozen egg rolls into a re-sealable zipper-type freezer bag. Keep frozen for up to 6 months, using them as needed.

To Deep-Fry the Prepared Egg Rolls Before Freezing:

Heat about 2-inches of canola, peanut or vegetable oil in a high-sided heavy-bottomed pan until the oil is shimmery. If you have a deep-frying thermometer, you want the oil to be at 350°F. Carefully lower the desired number of egg rolls into the hot oil, taking care not to crowd the pan. If necessary, fry them in batches to avoid overcrowding. Fry the egg rolls, flipping once if necessary, for about 4 minutes, or until the egg roll wrapper is deep golden brown and the filling is hot all the way through. Transfer to a paper-towel lined plate or pan and let cool for a couple of minutes before serving.

To Deep-Fry Frozen Prepared Egg Rolls:

Heat about 2-inches of canola, peanut or vegetable oil in a high-sided heavy-bottomed pan until the oil is shimmery. Preheat oven to 350°F. If you have a deep-frying thermometer, you want the oil to be at 350°F. Carefully lower the desired number of frozen egg rolls into the hot oil, taking care not to crowd the pan. If necessary, fry them in batches to avoid overcrowding. Fry the egg rolls, flipping once if necessary, for about 6 minutes, or until the egg roll wrapper is deep golden brown and the filling is hot all the way through. Transfer to a paper-towel lined pan. Cut one open to test the heat in the center. If they are not hot, you can remove the paper towels from the pan and put the pan in the oven to finish heating through. Alternatively, you can heat the fried egg rolls for 30 seconds to 1 minute after frying if the centers are not hot. When the filling is hot in the center, let cool for a couple of minutes before serving.

To Bake the Prepared Egg Rolls Before Freezing:

Preheat the oven to 425°F. Spray the desired number of egg rolls all over nonstick cooking spray or brush with oil. Place on a rimmed baking sheet and bake for 10-15 minutes, flipping occasionally, or until the egg roll wrappers are golden brown all the way around and the filling is hot all the way through. Remove the pan from the oven and let stand for 5 minutes before serving.

To Bake the Frozen Prepared Egg Rolls:

Preheat the oven to 425°F. Spray the desired number of egg rolls all over with nonstick cooking spray or brush with oil. Place on a rimmed baking sheet and bake for 15-20 minutes, flipping occasionally, or until the egg roll wrappers are golden brown all the way around and the filling is hot all the way through. Remove the pan from the oven and let stand for 5 minutes before serving.

These are best served hot with a selection of sauces, like Ninfa’s Green Sauce , Smoked Paprika and Chipotle Sauce ,Roasted Red Pepper Sauce , or your favourite commercial or homemade salsa.
http://www.foodiewithfamily.com/2012/03/05/southwestern-egg-rolls-make-ahead-mondays/

Filed Under: Appetizers & Snacks, Comfort Food, Freezer Pleaser, kid food, Main Dish, Make Ahead Mondays, Party Food, Rebecca, Recipes Tagged With: , , , ,

Waffle-Iron Ham and Cheese Paninis

January 24, 2012 by 12 Comments

We all know how I feel about ham and cheese. It’s no secret that I love it truly, madly, deeply…

The world’s simplest ham and cheese is good enough, no doubt, but everyone knows a toasted ham and cheese is even better.

And when you compress that sandwich while it’s toasting -á la panini- you get some serious hubba hubba working.

Now, I’ll be honest, as much as I love kitchen gadgets, I’ve never been able to justify buying a panini maker. There’s no panini maker big enough (that I’m aware of) to make a large amount of sandwiches simultaneously, and since I’m making meals for seven at a time, paying big kitchen gadget bucks to stand there pressing and grilling one sandwich at a time just doesn’t sound like my idea of good money management. Plus, it’s another thing on the shelves taking up space. On the other hand, pressed and grilled sandwiches… Sigh.

I’ve tried every trick out there for pressed sandwiches. Wrapping a brick in foil and heating it in the oven worked well, but dangit! I had to wrap a brick in foil and preheat it. I don’t always think that far in advance of my desperate need for a sandwich.

I tried heating up two cast iron skillets at the same time and laying one on top of the other, but then you get to scrape toasted cheese off of the bottom of an otherwise clean cast iron skillet. Since I’m firmly in the no-soap-on-cast-iron camp, that, too, was a pain in the rear.

I even bought a slimline cast-iron panini “lid” thingie. Cute, yes. But it was yet another “heat up the second component” thing and darned if it didn’t fall out of the cabinets onto my toe. That hurt enough that the item got its very own special trip to the thrift store.

One day last week, while I was cleaning and putting away my beloved waffle maker, the proverbial light bulb over my head flickered and went BING! Big, fat, hairy DUH! How had I not thought of this before? My waffle maker could be my panini maker, too! Granted, I was still only going to be able to turn two sandwiches out at a time but hey! We’re talking about two extraordinary sandwiches, no extra gadgetry on the shelves and multi-tasking. If there’s anything I love almost as much as pressed, toasted sandwiches, it’s multi-tasking: delicious, nutritious, cheapola multi-tasking.

A word about waffle makers before I go any further; I adore my waffle maker. This is my waffle maker.

What the picture doesn’t show is that the lid is “free-floating”. In other words, it can rise or fall depending on the bulk of what you have in it. This makes it the perfect ad hoc panini press. (The fact that it turns out the best waffles I’ve ever had in my life is nothing to sniff at either. Oh! And you want one that cleans up beautifully? This is the one for you. The waffle/grill plates snap out and the housing is stainless steel. Yes, it gets hot to the touch, but it doesn’t melt. What? You, unlike me, can manage not to melt the cool-touch waffle makers? So, it’s just me who melts plastic waffle makers? Huh. Who knew?)

Now, the sandwiches.

My all-time favourite sandwich filling is, as I’ve said, ham and cheese, but I have sandwich related Obsessive Compulsive Disorder. Yes, it’s surprising, I know, because I am so very moderate in everything else in my life. Ahem. Anyway…

Here’s my idea of the perfect sandwich construction layer-by-layer.

  1. Soft but sturdy bread spread with mayonnaise and Dijon mustard.
  2. Three or four very thin slices of ham (depending on the size of the bread) draped and not laid flat. This comes from my time working at a deli. I like a pretty sandwich. I swear I can feel the difference between a pretty sandwich and a sad, depressed, flat sandwich blindfolded. But really, no, I am sane!
  3. One thin piece of cheese. You can rip the cheese to cover the meat and reach the edges of the bread, if you’d like. And I do.
  4. Baby or tender arugula or leaf lettuce.  If you put a sandwich in front of me with iceberg on it, I’ll eat it -don’t misunderstand- because I love sandwiches of all kinds. But if I’m talking perfect world sandwich, which is rather the point here, iceberg has no business being in the mix.
  5. Paper thin slices of sweet onion, preferably Vidalia. And since I’ve already gone down the high-maintenance sandwich preference road, I’m going to say another thing here. For cryin’ out loud (onion joke), please make the onion slices in half moons. That way, when you take a bite, you’re not going to pull an entire slab-o-onion off the sandwich when you pull away with a mouthful.
  6. More arugula!
  7. More cheese!
  8. More ham! Still draped! (Don’t make me come fix your sandwich to prove it!)
  9. One more piece of bread with mayonnaise and Dijon mustard.
  10. Cut it in half, for the love of all that is good in the world. I realize that’s not technically a layer, but to me, it’s part of the enjoyment of the sandwich, so don’t skip it!

And when you butter the outside of both ends of that sandwich and shove it in a waffle iron or panini maker you get the most heavenly, shatteringly crunchy exterior to a toasted ham and cheese you’ve ever seen. Golden-brown, crisped bread that is still tender inside with gooey cheese, salty ham, peppery arugula, sweet onion, pungent Dijon mustard and smooth mayonnaise; this sandwich is everything a sandwich aspires to be. Whether you serve these as part of a meal or as part of your game day party food, you are sure to score big.

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Waffle-Iron Ham and Cheese Paninis

Waffle-Iron Ham and Cheese Paninis

Golden-brown, crisped bread that is still tender inside with gooey cheese, salty ham, peppery arugula, sweet onion, pungent Dijon mustard and smooth mayonnaise; this sandwich is everything a sandwich aspires to be. Whether you serve these as part of a meal or as part of your game day party food, you are sure to score big.

Ingredients

    Per Sandwich:
  • 2 slices (about 1/2-inch thick each) soft but sturdy bread. (Like this. )
  • 1 tablespoon, approximately, softened butter
  • 6 very thin slices deli ham (Black Forest or Virginia Style, preferably)
  • 2 thin slices provolone cheese
  • 1 fistful baby or tender arugula
  • paper thin slices sweet onion, to taste
  • Dijon mustard, to taste
  • mayonnaise, to taste

Instructions

Preheat your waffle iron or panini maker according to manufacturer's instructions.

Spread the top of one piece of bread with mayonnaise and Dijon. Arrange 3 pieces of the ham on the bread, top with 1 piece of the provolone cheese, half of the arugula, the onions, the other half of the arugula, last piece of cheese, and the remaining 3 slices of cheese. Finally, spread the remaining piece of bread with more Dijon and mayonnaise and put that side down on top of the sandwich. Generously butter the top of the bread.

Open the waffle iron, hold the sandwich together and carefully invert it so the buttered top is facing down on the waffle iron. Quickly butter the piece of bread that is now on the top and close the waffle iron. You may need to weight the top of the waffle iron down until the sandwich begins to compress. A heavy pan or can of something that will not be damaged by heat is a good bet.

Toast until the sandwich is compressed and the outside is a crispy, deep golden brown. In my waffle maker, set on high, that took about 5 minutes.

Use tongs or a spatula to carefully remove the sandwich from the waffle iron and transfer it to a cutting board. Cut in half (or quarters) and serve hot.

http://www.foodiewithfamily.com/2012/01/24/waffle-iron-ham-and-cheese-paninis/

What are you favourite sandwich fillings? Are you a cold or hot sandwich person or not a *GASP* sandwich person at all?

 

Filed Under: Comfort Food, kid food, Kitchen Techniques and Hints, Main Dish, Meat, Party Food, Rebecca, Recipes Tagged With: , , , ,

One Pot Tex Mex Pasta Toss

November 22, 2011 by 2 Comments

Yesterday, I banged the drum for playing with your food and above is my proof of why that is a virtuous kitchen activity. You are looking at a creamy tomato pasta with chorizo, black olives, cilantro, sour cream and candied jalapenos. …And scene.

No. It doesn’t really end there, although since we are two days away from Thanksgiving, I will keep this short and sweet.

If no one ever played with their food there would be no such things as Buffalo wings, nachos, baked potatoes, lentil soup, pickles, jam or olives (among other things.) Seriously. Have you ever tasted an unbrined olive? Big, fat, alum-laden ew. The point is, someone did it.

Someone has to do it.

You don’t have to go whole hog and start developing recipes from the ground up. Just tinker. Substitute one herb for another, try shallots instead of onions or vice versa, use Greek yogurt in place of sour cream… Look at what’s similar. What makes it similar? Is it texture, flavour, smell? Think of cooking as a puzzle where you’re fitting different things together in the best possible way. But here’s where it’s better than a puzzle. A puzzle can only be put together in one way. Foods have a nearly limitless number of combinations. Isn’t that a great thought? There is a perfect dish out there for everyone. It’s just up to us to find it!

This dish was borne of playing with the dish I posted yesterday. If you make them both you’ll see that while they are two dishes that use the same method and have textural similarities, that they are two completely different meals!

… Now before I share this with you and scoot off to make pies and whatnot I want to lay a little homegrown truth on you. I appreciate each and every one of you who visits here on a daily, weekly, monthly, yearly basis. Your presence and feedback makes Foodie With Family such a rewarding project for me that I can’t imagine what I’d do without you all. For each of you, I am grateful. Thank you for making this so fun for me. May your Thanksgiving Day be as wonderful as you hope!

With love,

Rebecca

 

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One Pot Tex Mex Pasta Toss

Ingredients

  • 1 pound Mexican style chorizo
  • 1 onion, peeled and diced
  • 5 cloves of garlic, peeled and diced or pressed
  • 1 dried arbol chili pepper, whole
  • 1 can (14-ish ounces) tomatoes (You can use diced, crushed or puree.) ~or~ 1 1/2 cups chopped, diced or crushed tomatoes
  • 1 cilantro stem, whole
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon ground cumin
  • 5 cups chicken stock
  • 1 pound uncooked dry shaped pasta (I used Campanelle. Other good choices would be small shells, cellentani, fiori and rotini, or any other pasta with hollows to hold sauce and meat.)
  • 1/4 cup grated Monterey Jack cheese
  • 4 ounces (half of an 8 ounce brick) cream cheese or neufchatel cheese, cut into squares
    • Optional for garnish:
  • Minced fresh cilantro
  • halved or chopped black olives
  • chopped sweet onions
  • sour cream
  • candied jalapenos

Instructions

Break up the chorizo into a stockpot over medium heat, stirring and breaking up further with a sturdy spoon. Cook until chorizo is cooked through (browning is not necessary... just cook it through!), then use a slotted spoon to move the chorizo to a plate. If you are using a homemade, lean chorizo, you will need a little additional fat for the next step. If you are using a fattier chorizo, you can use the drippings in the next step.

Drain all but about 1 tablespoon of the drippings from the pan (if using lean chorizo, add 1 tablespoon of peanut oil or canola oil) and return the pan to the heat, dropping the temperature to low. Add the onion and garlic and whole arbol chili and cook, stirring frequently, for about 5 minutes, or until the onions are translucent and soft.

Pour in the chicken stock and tomatoes then raise heat to medium high, bringing the mixture to a boil. When it is fully boiling, stir well, then add in the noodles and half of the reserved chorizo and the cilantro stem, oregano and cumin, using tongs to toss it until the noodles soften enough to be submerged. Add the lid, drop the heat to low again, cover tightly, and simmer for about 10-12 minutes, stirring occasionally, or until the noodles are al dente (cooked mostly through with just some resistance in the center when bit.) Remove the pan from the heat.

Stir in the grated cheese and the cubed cream or neufchatel cheese, cover again and let stand for 5 minutes. When the 5 minutes are up, toss the noodles in the sauce until the cream cheese is melted and the sauce is thickened.

Serve the noodles garnished with the remaining chorizo, and chopped fresh cilantro, black olives, sweet onions, sour cream and candied jalapenos, if desired.

http://www.foodiewithfamily.com/2011/11/22/one-pot-tex-mex-pasta-toss/

Filed Under: Comfort Food, Comfort Food, kid food, Main Dish, Meat, Pasta, Rebecca, Recipes Tagged With: , , ,
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