Eating My Sammie with a Fork!

About once or twice a month - I think it's easy and fun to have breakfast for supper!

This recipe if from Rachael Ray's Open House cookbook - this is a one of my favorites of hers! Lots of great recipes that are dressed up and down!

I wish that I had been able to find challah bread - I live in rural OK and we just don't have the access that I would like. I know that this recipe would have been so much better with a firm bread.

As it was - I had potato bread - it was still pretty yummy! I love the mix of sugary french toast and smoked cheddar/baked ham!

Hubby was quick to point out - that while he really liked it - a little Monte Cristo goes a long way!

One the day that we made it - the kids were not really receptive to eating it - they all said it was gross...but the next day when I re-heated the left over sammies...they were all over them.
I think this had a lot of do with the fact that they were a little soggy...due to the potato bread - which firmed up in the fridge.

This is a definite 5 spooner as far as left overs are concerned!!

Morning Monte Cristos
Rachael Ray - Open House Cookbook

Morning Monte Cristos

1 recipe Pain Perdu batter (recipe below)
10 slices firm white toasting bread, crusts trimmed
5 tsp all fruit apricot jam
10 slices Golden Delicious apple
5 slices baked ham
5 slices smoked cheddar
Butter, for frying
Powdered Sugar, for topping

Pour 1/8 inch batter into a 9 X 13-inch baking dish. Spread 5 slices of bread with 1 teaspoon apricot jam each and set them, jam side up, in dish. Top each with 2 thin slices of apples, a slice of ham folded to fit the bread, and a think layer of smoked cheddar cheese. Top remaining 5 slices bread and pour the rest of the batter over the tops of the sandwiches. Lift sandwiches out of batter and transfer to a dish to keep break from getting to soggy. Fry sandwiches in a lightly greased nonstick skillet over medium heat until golden on each side, adding a little butter to pan as needed. Keep sandwiches in a low=temperature oven till all are completed. Cut sandwiches in half diagonally and arrange on platter. Sprinkle with a touch of powdered sugar and serve warm.

Pain Perdu: Lost Bread
Rachael Ray - Open House Cookbook

This is a great recipe for using up stale bread. The batter is soaked up nicely and brings the bread back to something that is not only edible - but also fabulous!

Ingredients:

2 eggs
1 cup sugar
1 Tbsp cornstarch
2 or 3 drops of vanilla extract
1 cup milk
2 or 3 pinches ground nutmeg

Beat eggs 2 to 3 minutes with an electric mixer.
Add the sugar and continue to beat. Add cornstarch and vanilla and beat in.
When well mixed add in milk and nutmeg and mix well again.
Pour batter into pie dish.
Heat a grill or skillet over medium heat.
Rub grill with a touch of butter - dip stale bread in batter and coat each side well.
Cook slices until golden brown on each side and serve with a sprinkle of powered sugar or warm maple syrup.

Nana Flora's Awesome Potato Salad

I wanted to share with you my mother, Nana Flora's, awesome potato salad recipe. The flavor of this salad is outstanding. Really. Of course I wouldn't be my mother's daughter if I didn't play with the recipe a bit and add my own twist! When I saw these beautiful garlic scapes at the farm stand down the street I knew I wanted to try substituting these for the scallions in this recipe.

Nana Flora's Awesome Potato Salad

*

Ingredients:
8 red potatoes, scrubbed and sliced
1/2 lb. of fresh green beans, stemmed and sliced
1/4 cup sliced scallions OR 1/4 cup cup garlic scapes chopped
1 tsp. salt
1/2 tsp. black pepper
3 Tbsp. Fresh Tarragon chopped (or 3 tsp. dried)
3 Tbsp. Fresh Dill chopped (3 tsp. dried)
3 Tbsp. Fresh Chives chopped
3 Tbsp. White Vinegar
2 Tbsp. Extra Virgin Olive Oil
3 Tbsp. chicken broth
2 Tbsp. Spicy Brown Mustard

Boil potatoes 6-8 minutes.

Add the green beans and cook another 3 minutes. If you're using scapes add these to the boiling water at the same time as the green beans to soften them up a bit.While the vegetables are cooking mix vinegar, EVOO, Chicken Broth, Spicy Brown Mustard, Salt & Pepper together to make the dressing. Set aside.

Drain potatoes, rinse in cold water and drain again. Add your chopped herbs.

Pour on the dressing and stir gently.

My pictures do not do this salad justice. The flavors of the dressing and fresh garden herbs are out of this world. I particularly like that there is no mayo in this potato salad. It's wonderful at summer dinners, barbecues and picnics and the flavor just gets better as it sits over night.
Enjoy!

Our boys will not eat ANY potato salad but all of the adults at the 4th of July barbecue gave this a definate 5 spoons!

Taking It Easy

For the weekend we thought we would take it easy...just post a quote, picture or short food article.

Thanks so much for joining us in our kitchens!

Strawberry -Coconut Daiquiri Mocktail

4 strawberries cut into fourths
1 Tbsp sugar
1/2 lime
4 to 5 ice cubes
Water for blending

This was the original recipe that I found...but since I have a mini blender and 4 kids - I had to make them mocktails and 1 at a time.

Place strawberries in blender with enough water to cover blades, sugar - blend until smooth.

Making sure to save a slice of lime for garnish - squeeze remaining juice from half the lime into blender.
Add ice cubes and blend until smooth.

Cut one slit in the bottom of strawberry and slide onto rim along with lime slice.

Enjoy!

P.S. I am betting this would be fabulous with rum...here's to hoping that I get a chance to try it out this summer!

Creamy Lemony Blueberry Pie

Warning:  Do not click-zoom this photo if you are hungry.

Happy 4th of July, everyone!  I thought I'd post an easy dessert recipe that is perfect for summertime get-togethers.  It's cold, creamy, and with a hint of lemon; heaven on a hot summer day.
We rate this recipe a Big 5 Spoons Up!  Have a safe and fun weekend!

Enjoy!




Crust
1 large store-bought graham crust (the one that says it serves 10)


Lemon Curd
adapted from Joy of Baking
3 eggs
1/3 cup fresh lemon juice (not bottled)
3/4 c. sugar
1/2 Tbsp. lemon zest
4 Tbsp. unsalted butter, room temp, sliced into 4 pieces

In a saucepan over medium heat, whisk together eggs, sugar, and lemon juice.  Whick constantly until mixture thickens and coats a spoon (and looks like hollandaise sauce).  Remove from heat and whisk in lemon zest and butter, whisking until butter is completely melted.  Pour into graham crust, cover with wax paper, and chill until cream cheese filling is ready.  Lick the whisk and smile.


Blueberry Topping
adapted from Mom's recipe
1/2 c. sugar
1 1/2 Tbsp. cornstarch
2 1/2 c. blueberries (fresh or frozen)
1/4 c. water

Mix sugar and cornstarch in a saucepan.  Gradually stir in and water and 2 cups of the blueberries.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.  Remove from heat and stir in remaining 1/2 cup blueberries.  Allow to cool while you make the cream cheese filling.


Cream Cheese Filling*
Mom's recipe
8 oz. cream cheese, room temp.
1/4 c. sour cream
1/2 c. sugar
1 tsp. vanilla
8 oz. Cool Whip, thawed

In a large bowl, with a mixer on medium speed, cream together cream cheese, sour cream, sugar, and vanilla.  Mix in Cool Whip on low speed, scraping bowl often with a spatula.

* Note:  You can use all lowfat and/or lowsugar ingredients for this portion.  You just may need a bit more time in the refrigerator for it to set up.  But it still tastes yummy, I can vouch for it.

Final Assembly:
Spread cream cheese mixture over chilled lemon curd layer.  Top with cooled berries and refrigerate until ready to eat.

If you put a small strainer over your measuring cup, the seeds and pulp won't fall in.

The lemon curd will continue to thicken as it cools.

Wax paper keeps it from forming a "skin" on top.

Assembled!