Grilled Cheese with Canadian Bacon and Apple

Megan made-up this sandwich.  We tried it with both Canadian Bacon and sliced turkey.  Both are delicious!

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Ingredients:

1 slices of sourdough bread

mayonnaise and Dijon mustard

2 slices of Canadian Bacon

3-4 wedges of Manchego cheese

thinly sliced apple

olive oil for grilling

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Mix mayonnaise and mustard together in a small bowl.

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Spread on both pieces of bread.

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Build the sandwich on one side of the bread starting with the Canadian Bacon.

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Next, add the Manchego cheese.

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Cover the cheese with thin slices of apple.  We used a mandolin to get thin slices.

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Brush olive oil on both sides of the sandwich.

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Grill the sandwich until the cheese is melted and the bread is well toasted.  We used our panini grill, but a grill pan or saute pan on the stove works also.

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Slice in half and enjoy!

Summer Tomato Basil Bruschetta with Grilled Steak

There’s nothing better than bruschetta with vine ripened summer tomatoes and fresh basil.  They are easy and delicious.  We added some grilled steak for a tasty lunch.

Ingredients:

8-10 slices of artisan french bread

butter or olive oil for grilling the bread

3 fresh tomatoes, chopped

1/3 cup fresh basil, chopped

2 Tablespoons olive oil

splash of red wine vinegar

salt and pepper to taste

8-10 slices of grilled steak

1/2 cup grated pecorino romano cheese

 

Brush both sides of the bread with melted butter or olive oil.  We had some compound lemon basil butter and used that.

Chop the tomatoes and basil.

Haley was over helping Auntie Megan cook today!

Place the tomatoes and basil in a bowl.  Add olive oil, a splash of vinegar and salt and pepper.  Stir to combine.

 

Place the bread on a grill pan.  Toast until grill marks appear, 2-3 minutes on each side.  Add the steak slices also to warm them up.

 

Remove the bread to a plate, then place steak slices on top.

Spoon tomato and  basil mixture on top of each bread slice.

Sprinkle grated pecorino romano cheese over the top of all and serve.

Yum!

Banana Blueberry Bread

We have a “tried and true” banana bread recipe.  This week, we decided to tweek it a little, replacing shortening with applesauce to make it healthier.  We also added blueberries, which made it a pretty color and very moist.  Give it a try!

Ingredients:

1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

1 cup mashed ripe bananas

1 cup frozen blueberries

2 eggs, slightly beaten

1/2 cup walnuts

Preheat oven to 350 degrees.  Spray a large loaf pan with cooking spray, or grease.

In a large bowl, mix flour….

2/3 cup sugar…

The rest of the dry ingredients, baking powder, salt and baking soda.  Mix all together.

Mix in the applesauce

Peel the bananas and mash them in a small bowl.  You can add more banana if you want, it will make it even moister.

Add the bananas and the blueberries to the bread mixture.

Beat the 2 eggs in a small bowl and add to the batter,  mix all together.

Fold the walnuts in last.

Spread the batter evenly in the loaf pan.

Place in a preheated 350 degree oven for 55 minutes to 1 hour.  It is done when a toothpick inserted in the center comes out clean.

Egg in a Hole

This is an old favorite I showed Megan recently.  She loves it and makes it often for breakfast now.  You can dress it up by adding fresh tomato and avocado slices to the top.

Ingredients:

1 slice of bread

1 egg

butter

salt and pepper

Using a biscuit cutter or glass, cut a hole in the middle of the bread.

Spread butter over one side of the bread.

Place a small saute pan on medium-high heat.  Melt 1 Tablespoon of butter

After the butter melts, add the piece of bread, butter side up.

Crack an egg in the hole in the bread.  Season with salt and pepper.

When the bread is toasted, flip it over and cook the other side.

Remove from the pan when the egg is cooked the way you like it.  Megan likes hers well done!

Banana and Butternut Squash Bread

We had a fun time at Nothing To It Culinary Center in Reno recently.  Megan, Erin and I  took a class called “Cooking With Pumpkin and Squash”.  We would like to thank “Nothing To It” for allowing us to use this recipe in our blog. It is simple and delicious and I think you will enjoy it!

Chef Lara Ritchie with Megan andTerri at the cooking class

Here’s the ingredients you will need:

1 cup sugar

1/2 cup unsalted butter, softened

3/4 cup mashed very ripe banana

1 cup cooked and mashed  butternut squash or other winter squash

2 large eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground mace

1/2 teaspoon ground or freshly grated nutmeg

1 cup chopped nuts

1/2 cup toasted pumpkin seeds or sunflower seeds

**Preheat oven to 350 degrees.

In a large bowl and using an electric mixer, beat together the sugar and butter on medium speed until light.

 

Beat in the mashed banana and squash.

Add the eggs and beat until smooth.

Then mix in 1 teaspoon of vanilla

In another bowl mix the dry ingredients.  First, 2 cups of flour and 1 teaspoon of baking soda.

Followed by 1/2 teaspoon of baking powder…..

1/2 teaspoon of salt….

1 teaspoon ground mace….

…and 1/2 teaspoon ground nutmeg.  Stir all the dry ingredients together.

Add the flour mixture to the butter mixture and beat with your mixer until it is smooth.

Add the nuts and stir in with a spoon.

Prepare a 9×5 loaf pan by spraying all sides with cooking spray or spread with butter.

Spread the batter into the pan. Sprinkle the pumpkin seeds or sunflower seeds on top if you wish.

Place the bread in the oven and bake 50-60 minutes until a toothpick inserted in the center comes out clean.

After the bread has completely cooled on a rack, remove from the pan.

Tuscan Tomato and Bread Soup (Pappa al Pomodoro)

This week we had some leftover french bread to use up.  Tuscan Tomato and Bread Soup is a perfect way to use up some stale bread you just don’t want to throw away.

My mom and I went over to my sister Erin’s house today and had an afternoon of baking and cooking.  This is where we put together our soup for dinner.

Here’s Haley, Erin and I.  We are wearing our t-shirts we wore at the Buddy Walk for Down Syndrome last Saturday in Sparks, NV.

 

 

 

 

 

 

 Ingredient List:

 2 14-ounce cans chopped tomatoes

 1/2 loaf stale french bread

 1 26-ounce container of chicken stock

 1 onion

 Fresh Basil leaves (about 12)

 Salt and Pepper

 Parmesean Cheese, grated to put on top of the  soup

Slice the bread on a cutting board.

 

 

 

 

 

 

 

Now cut the bread into cubes.

 

 

 

 

 

 

 

 

Place the bread cubes in a large bowl and pour the chicken stock over the top. Press the bread down so it soaks up all the stock.  Leave it for about an hour.

 

 

 

 

 

 

 

Chop the onion for the soup.  First cut it in half.

 

 

 

 

 

 

 

Peel back the paper-like outer skin.

 

 

 

 

 

 

 

 

Now, slice the onion across the middle.

 

 

 

 

 

 

 

Then, make several slices on the long side.

 

 

 

 

 

 

 

Now, slice it the other direction.

 

 

 

 

 

 

 

The chopped onions should look like this.

 

 

 

 

 

 

 

Place about 2 Tablespoons of olive oil to a large pot and add the onions.  Cook over medium-high heat until they become soft, about 6 minutes.

 

 

 

 

 

 

 

Add the tomatoes and continue cooking.

Squeeze the chicken stock from the bread.

 

 

 

 

 

 

Add the bread and the stock to the pot and stir.

 

 

 

 

 

 

 

Tear the basil leaves into the soup.  Season with salt and pepper to your taste.

 

 

 

 

 

 

 

Serve with grated Parmeasan cheese and a drizzle of olive oil on top.

Give this a try, it is easy and delicious on a cold night!!