Monte Cristo sandwich (Disneyland style)

BLUE BAYOU MONTE CRISTO SANDWICH

Ingredients:

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Directions:

1. Line a cookie sheet with paper towels; set aside.
2. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.
3. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
4. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
5. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.
6. Cook one at a time, and allow the oil to reach the desired temperature between each.
7. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

Saucy Hot Dogs

I am not a hot dog lover, but I loved these.  Be sure to buy good quality hot dogs and buns it makes all the difference.

Saucy Hot DogsRecipe by Our Best Bites

Ingredients:

3 slices bacon
1 medium onion, minced
3 cloves garlic, minced
1 bottle chili sauce (like Heinz, not like Sriracha)
1/4 cup dark brown sugar
1 tablespoon yellow mustard
1 1/2 tablespoon Worcestershire sauce
1/2 cup apple juice
8 high-quality hot dogs
8 hot dog buns
Desired toppings (like shredded cheese and chopped onions)

Instructions: In a large skillet, fry the bacon over medium heat until the bacon is crisp. Drain the bacon on a paper towel, leaving the drippings in the pan. Add the onion and garlic to the drippings and saute until the onions are tender and fragrant. Add the chili sauce, brown sugar, mustard, Worcestershire sauce, crumbled bacon, and apple juice and bring to a boil. Add the hot dogs and cook for 5-10 minutes until the sauce is thickened and the hot dogs are hot. Either serve immediately or transfer to a slow cooker set to the low setting. Serve with shredded cheese and chopped onions.

Hamburger Steak with Onion & Mushroom Gravy

Hamburger Steak with Onion & Mushroom GravyRecipe adapted from Cooking Light
Ingredients:
2-3 teaspoons extra-virgin olive oil
1 teaspoon butter
1 pound ground sirloin
kosher salt and freshly ground pepper
1 large white onion, vertically sliced (about 1 1/2 cups)
1 cup sliced mushrooms (like baby portobellos)
4-5 cloves garlic
1 tablespoon all-purpose flour
1 1/2 cups low-sodium beef stock
1 teaspoon red wine vinegar
Mashed potatoes (make ‘em with roasted garlic and buttermilk for extra deliciousness)
Instructions:
Divide the meat into 4 1/2″-thick patties. Season both sides with salt and pepper. Set aside.
Swirl 2 teaspoons in olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until cooked through. Remove the patties from the pan and set aside.
Heat the teaspoon of butter in the skillet. When melted, add the onions and sprinkle lightly with salt and freshly ground pepper. Cook, stirring frequently, until they become tender and start to caramelize, about 5-7 minutes (you may need to add an additional teaspoon of oil if the onions are burning or sticking). Add the mushrooms and garlic and cook until the mushrooms are tender, being careful not to let the garlic scorch.
When the onions and mushrooms are cooked, sprinkle them with 1 tablespoon of flour and stir quickly to combine. Add the broth and vinegar and cook until thickened. Add the beef patties and heat through. Serve each patty over mashed potatoes and top with mushrooms, onions, and gravy. Serves 4.

 Original recipe found HERE

Cheesy Grilled Pizza Sandwich

Cheesy Grilled Pizza Sandwich

Cheesy Grilled Pizza Sandwiches
Recipe by Our Best Bites
There are not specific measurements in this recipe, because you can make them to your liking depending on the size of your bread.

Ingredients
rustic style sandwich bread
butter or olive oil
pizza sauce
garlic bread seasoning
pepperoni or turkey pepperoni
Mozzarella cheese
(I also added tomoatoes and fresh basil)

Instructions
Lightly butter one side of each slice of bread, or brush lightly with olive oil.  Sprinkle garlic bread seasoning on each slice and gently pat on with clean hands.  Turn slices of bread over.  Spread pizza sauce on each slice and sprinkle with cheese.  Place pepperoni slices on one of the sandwich halves and then place the two pieces of bread together.
Grill on a panini press or hot skillet, or place under a broiler in the oven, flipping once, until both sides of bread are toasted and golden brown and cheese is melted.  Cool for 3-5 minutes before slicing in half and serve.

Crockpot chicken tacos

Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own or Pace are my favorites)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Baked Caprese Pasta

I made this tonight and my family devoured it.  It was fresh and delicious. I was thinking next time I might substitute Chicken fingers for the mozzarella sticks. Original recipe found HERE.
Baked Caprese Pasta

Ingredients

• 3 tbsp butter
• 2 cloves garlic, minced
• 3 tbsp flour
• 1 1/4 C chicken broth
• 1 1/2 C milk (Fat content lower than 1% not recommended)
• 1/8 tsp red pepper flakes
• 1/3 tsp kosher salt
• 1 lb penne pasta, cooked
• 1 pint grape tomatoes, halved
• 1/3 C mozzarella, cubed
• 1/2 C fresh basil, chopped
• 1 (8 oz) box Mozzarella Sticks

Instructions

1. Preheat oven to 375 degrees.
2. Melt butter in a medium-sized sauce pan and add garlic. Let cook until fragrant, about 1 minute and stir in flour, cooking an additional minute.
3. Whisk in broth and milk, stirring constantly until thickened enough to coat the back of a spoon. Remove from heat and stir in salt and red pepper.
4. In a 9x13" casserole dish, place 1/2 of the pasta into the bottom and top with 1/2 of the tomatoes, and basil, and all of the mozzarella. Repeat with the remaining pasta, tomatoes and basil.
5. Pour garlic sauce evenly over the pasta.
6. Cut each mozzarella stick into a several pieces and place across the pasta in an even layer. Cover with foil.
7. Bake for 20 minutes, uncover, and bake for an additional 10-15 minutes or until the mozzarella sticks are melted and crisp and the sauce is bubbling.

Stovetop Ribs

These ribs are so good and they don't take as long to cook as some Rib recipes take.  The recipe says to let them boil in the water until the water has evaporated and that should take about 20 minutes, but the few times I have cooked them it has taken more like 45min.  I have also used beef ribs and I actually like them better than the pork because they were less greasy. Recipe found HERE

INGREDIENTS:

10 pork spareribs 1/2 cup soy sauce 10 cloves garlic, crushed 1 tablespoon dried rosemary 1 tablespoon dried oregano

2 bay leaves 1 lime, juiced 10 sprigs fresh parsley ground black pepper to taste 2 limes, cut into wedges

DIRECTIONS:

1.	Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
2.	When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

Baked Sweet and Sour Chicken

I don't think I will ever buy sweet and sour chicken from a restaurant again, this recipe is  just as good as anything I have ever bought.  Original recipe found here .  The only thing I do different is 1 1/2 the sauce recipe and instead of browning my chicken in 1/4 cup oil I only use Pam.

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Served with a delicious fried rice tops off this dish perfectly.

Taco Braid

My family LOVES this. We also do a variation of Pizza Braid.

I have used the Pantry Secrets bread recipe.. You can also find the recipe HERE.

or the Our Best Bites Breadstick recipe (i like this recipe better, but it takes longer to make)

Taco Braid Filling
4 oz of Cream Cheese, softened
1/2 cup Salsa (i just tried with salsa verde and it was delicious)
1/2 lb ground turkey, beef or chicken seasoned and cooked with a Taco seasoning mix (I used 1 lb of ground turkey)
1 can (15oz) of black beans (drained)
1 cup of shredded cheddar cheese
olive oil
garlic salt

1. Preheat oven to 400 degrees. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.
3. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
4. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.
5. Cover and let rise for 20 minutes.
6. Bake at 400 degrees for 20 minutes.
7. Remove from oven and place on cooling rack or cutting board with 2 spatulas.

precooked 

Original recipe found HERE.

Chili Verde

This recipe is for 16-20 people. I halved for my family.

Ingredients

• 6 pounds lean pork
• 1/4 cup vegetable oil or lard
• 2 large yellow onions, chopped
• 6 large cloves garlic, minced
• 1 tablespoon sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon cumin
• 8 medium poblano chiles, seeded and chopped ( i couldn't find at the store so I used canned chilies)
• 4 large jalapenos, seeded and minced
• 2 large yellow bell peppers, seeded and chopped
• 4 1/2 quarts chicken stock
• 3 pounds fresh tomatillos, husks removed
• 1 bunch cilantro leaves, chopped

Directions

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Sloppy Joes

This is for a sweeter Sloppy Joe. It's nothing like Manwich.

2 lb. Hamburger (I use ground turkey)

1 Cup Ketchup

1 tsp. Dry Mustard

1 TBS. Vinegar

1 medium onion

1 tsp Salt

1/4 tsp. Pepper

1/2 c. Brown Sugar

1 TBS. Worcestershire

1 tsp. chili powder (optional-I never add).

Brown hamburger(or turkey) and onion; drain fat off. Combine all other ingredients. Add to hamburger and onion. Top on toasted buns and enjoy.

Prosciutto sandwiches and Gnocchi

Original recipe found on this beautiful post.

Pumpkin, Prosciutto & Basil Tea Sandwiches

Packed with the subtle flavor of honeyed pumpkin and the salty hello of prosciutto, this here is a combination that can't be beat.
4 oz. mascarpone or cream cheese
1/4 cup pumpkin puree
1 T. honey
8-10 slices prosciutto
12-15 leaves fresh basil
1 loaf sourdough bread

In a small bowl, combine mascarpone, pumpkin, and honey. Whip together.
Spread pumpkin mixture on slices of sourdough bread. Top with prosciutto and basil. Slice crusts off of sandwiches, then cut into thin, vertical strips. Serve immediately.

Golden Gnocchi with Caramelized Carrots & Onions
in a Clarified Butter SauceThis delightful recipe is so beautiful, no one will believe how simple it is, either.
1 stick butter + 1 Tbsp.
1 package of gnocchi1/2 c. sweet yellow onion, sliced
1/2 c. shredded carrots
1 Tbsp. brown sugar
1/4 tsp. ginger
1/4 tsp. dill
Salt to taste
*Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.

*

Sweet and Sour Chicken

Sweet and Sour Chicken recipe found here
Ingredients:

• 6-8 chicken tenders, cut into bite sized chunks
• 1 green pepper, sliced into chunks
• 1 can of pineapple chunks
• 2 carrots, sliced (my addition)
• 8 oz. Russian dressing
• 8 oz. apricot jam
• 1 packet onion soup mix
• 1/4 cup water
• rice

Directions:

1. line a 9x13 pan with foil. lay the chicken strips on the bottom. layer green pepper, carrots and pineapple chunks on top.

2. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

Chicken & Wild Rice Soup
recipe found here.

Ingredients:

• 1 box (4.3 oz) or Rice-o-Roni's Long Grain and Wild Rice Original
• 1 1/4 c. water
• 1 chicken bouillon cube
• 1/2 c. each of carrots, celery and onion-chopped
• 1/4 c. butter
• 1/4 c. flour
• 1 c. cream
• 3 c. chicken broth
• 6 chicken tenders or 3 chicken breasts
• olive oil (to cook chicken)
• S&P to taste

Directions:
1. combine water, rice, and seasoning pkg into a baking dish. Bake @ 325 for 45 mins. to an hour-until rice is tender.
2. cube chicken and cook thoroughly.
3. in a large pot, melt butter and saute veggies until soft. Add flour in small amounts to veggies to avoid clumps.
4. to large pot, slowly add chicken broth and blend until smooth.
5. add cream and bouillon cube
6. add rice and chicken. S&P to taste and simmer to combine flavors.

4 adult servings.

perfect for those cold winter night. serve with a grilled cheese on sourdough or garlic bread and a green salad.

Chicken Spaghetti

2cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry’s Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper-

Salt & Pepper to taste-
additional cup grated sharp cheddar cheese
Boil chicken for as longs as you can and cut up chicken two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional one cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

recipe found here

Chicken Cordon Blue

1 package pepperidge farm puff pastry sheets, thawed

1 1/2 cups cooked chicken, chopped

8 slices of deli ham

1 cup swiss cheese, grated

1 egg beaten

Heat oven to 350 degrees. Roll out puff pastry and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.

Kalua Pork

Recipe found here.

Kalua Pig
1 - 5 to 6 lb. pork roast (butt, shoulder, whatever is cheapest)
2 T liquid smoke
1 T sea salt

Combine ingredients in a crock pot and cook on low for 8 or so hours. The fattier the meat the better. It will just fall apart. Shred with two forks. Taste and add more liquid smoke and sea salt to taste. Serve with sticky rice and panipopo.

Panipopo
Fresh or frozen bread dough to make 18 rolls (I make a 2 # batch of dough in my bread maker or use Rhodes frozen rolls)
1 can coconut milk
2/3 c sugar
1 T cornstarch

Let rolls rise in a cake pan. Meanwhile combine coconut milk, sugar and cornstarch in a bowl. Pour over risen rolls (be generous) and bake at 350 for 15-20 minutes. Serve with Kalua Pig.

Classic Chicken Curry

Recipe found here

CLASSIC CHICKEN CURRY

1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked white rice
1/2 c. fresh basil leaves, torn (optional)
1/4 c. (1 oz.) almonds, roughly chopped (optional)

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture. (I do.)

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.

Yield: Makes 4 servings