Tuesday, April 7, 2015
Sometimes I feel like a mad scientist in the kitchen. Well, the idea usually starts on the couch when I’m watching the food network. A couple of weeks ago on Diners Drive-ins and Dives, I saw someone make a fried grilled cheese PB&J sandwich. I don’t like peanut butter (I know, it’s a crime). However, my creative wheels starting spinning.
I had been craving duck in the worst way and the craving peaked in April, which I believe is grilled cheese appreciation month. Talk about perfect timing, right? The wheels were spinning. Then it hit me…”let’s throw some breakfast in this as well”. What I would like to present to you, is the Duck Grilled Cheese French Toast Sandwich. I couldn’t help but laugh when I typed that. However, the sandwich is INCREDIBLE.
Duck Grilled Cheese French Toast Sandwich
½ Duck Breast – cooked, skin removed and sliced thin
1/8 cup Fresh Spinach
2 slices Sharp Cheddar Cheese
2 slices American Cheese
2 Slices Wheat Bread
1/8 cup Caramelized Onions
1 Egg - Beaten
3 Tablespoons Cinnamon
½ Teaspoon Vanilla
¼ cup Heavy Whipping Cream
½ cup Milk
½ cup Pamko Bread Crumbs
2 Tablespoons Butter
1. In a large bowl, combine all of the ingredients for the bread batter. Set aside
2. Spread the Pamko on a large plate.
3. Dip one side of each slice of the bread. Press the dipped side into the Pamko. Set aside with the dipped side down.
4. Assemble the sandwich in the following order: 1 slice of bread, 1 slice of cheddar, 1 slice of American, duck, spinach, caramelized onions, 1 slice of American, 1 slice of Cheddar, remaining slice of bread.
5. In a medium skillet, melt the butter over medium heat.
6. Grill the sandwich on both sides for roughly 6 minutes, or until the cheese is completely melted and the bread is golden brown.
Thursday, March 19, 2015
Now that spring is finally here, it’s time to start eating
somewhat healthy again. Obviously I have to ease into it because pulling a 180
on the diet would cause minor pain and panic. I’m exaggerating of course. What
I find to be the easiest way to eat slightly healthier is to substitute
ingredients I love for healthy alternatives.
What I’ve done here is substitute white pasta for
whole-wheat pasta. I also substituted pork sausage for chicken sausage. As you
can see I still used heavy whipping cream because like I said, not pulling a
This recipe is full of flavor and packs a little heat. It’s
a great leftover meal as well. Enjoy!
Penne Pasta w/ Chicken Sausage
3 cups Whole Wheat Penne Pasta
3 Chicken Sausage Links
1 Cup Broccoli Florets
½ cup Yellow Onion – chopped
1 Tablespoon Garlic – chopped
6 oz Tomato Paste
1 Cup Diced Tomatoes
½ Cup Heavy Whipping Cream
1 Teaspoon Black Pepper
½ Teaspoon Salt
1/3 Cup Basil – Chopped
1 Tablespoon Red Pepper Flakes
½ cup Pecorino Romano Cheese
2 Tablespoons Olive Oil
1. Preheat oven to 400 degrees.
2. Place the sausages on a baking sheet and cook for 15-20 minutes. Chop and set aside.
3. Bring a large pot of water to a boil and cook the pasta according to package instructions. Set aside.
4. Heat olive oil in deep skillet over medium heat. Sauté the broccoli, onion and garlic for 7 minutes.
5. Add the diced tomatoes, heavy whipping cream, tomato paste, black pepper, salt and red pepper flakes. Stir occasionally for 8 minutes.
6. Add the pasta, sausage, cheese and basil. Toss to coat and let simmer for another 3-5 minutes. Serve!
Thursday, March 5, 2015
Bacon, egg, and cheese…a perfect breakfast combination, right? In my book it’s a perfect anytime of the day combination! Brunch has quickly become a staple in the lives of many people. You tend to see a greater menu variety. In addition, incredible combinations are created!
The classic BLT mixed with a bacon, egg, and cheese sandwich…wrapped inside a fried wonton! I shall say no more. Enjoy!
Brunch BLT Wontons
6 Wonton Wrappers
2 Small Eggs - scrambled
3 strips Bacon – cooked and chopped
1/8 cup Cheddar Cheese - shredded
1/8 cup Lettuce – shredded
1/8 cup Tomato – finely chopped
¼ Teaspoon Salt
¼ Teaspoon Pepper
Pinch of Parsley
Vegetable Oil for frying
Dipping Sauce – Maple Mustard
¼ cup Spicy Brown Mustard
3 Tablespoons Maple Syrup
1/8 cup Mayo
1. In a medium sized bowl, combine the eggs, bacon, cheddar cheese, lettuce, tomato, salt, pepper and parsley.
2. Heat about a half-inch of vegetable oil in a frying pan over medium heat.
3. Lay the wonton wrappers out on a workstation.
4. Brush water on two adjacent sides of the wrapper.
5. Place about 1 tablespoon of filling into the center.
6. Connect two opposite corners of the wrapper, creating a half moon shape with the filling inside. Pinch the edges.
7. Fry the wontons for about 3 minutes per side.
8. Set aside on a paper towel to dry.
9. Wisk the dipping sauce in a bowl and set aside.