Monte Cristo Sandwiches

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These Monte Cristo Sandwiches take grilled cheese sandwiches to the next level – absolutely delicious!!

These grilled cheese sandwiches are quick to make, making them great for lunch, or an after school supper; you can have them on the table with some fries in less than a half an hour.

Monte Cristo Sandwiches
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 6 Slices of White Sandwich Bread
  • 4 Slices of Deli Turkey
  • 4 Slices of Gouda
  • 1 Tbsp of Mayo
  • 1 tsp of Prepared Yellow Mustard
  • 3 Eggs
  • Milk - a little less than ¼ cup
  • Seasoned Salt to taste
  • 1 Tablespoon of Vegetable Oil
  • 2 Tablespoons of Butter
Instructions
  1. in a small bowl mix together the mayo and mustard; aside.
  2. Monte Cristo Sandwiches prep1
  3. In a shallow wide bowl whisk together the eggs and milk – big enough to dip one side of the sandwich in.
  4. Monte Cristo Sandwiches prep 2
  5. Lay out three pieces of bread, spread a thin layer of the mayo on one piece and top with a slice of cheese and then a slice of turkey (I used several slices because I used thinly sliced). For the second piece of bread spread on a little more of the mayo mixture and top with another slice of turkey and place another slice of cheese on top and place the 3rd piece of bread on top of that to form the sandwich.(do not skip the last slice of cheese it is needed to hold the sandwich together when the cheese melts).
  6. Monte Cristo Sandwiches prep 3
  7. Monte Cristo Sandwiches prep 4
  8. In a nonstick skillet over medium high heat melt the butter along with the oil. Dip each side of the sandwich in the egg mixture like you are making french toast. Place in the skillet and cook until golden brown, flip, and continue cooking until nicely browned and cheese is melted.
  9. Monte Cristo Sandwiches prep 5

Adapted from Laura in the Kitchen

Frito Pie Hot Dogs

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With summer fast approaching I thought it would be a great time to put together these Frito Pie Hot Dogs. This recipe is simple and quick and you and your guests will love them.

This is a great recipe for a summertime party or looking into the future a great game day recipe.

Fire up the grill and enjoy.

Adapted from Blogchef.net

Frito Pie Hot Dogs
 
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Author:
Recipe type: Grilling
Serves: 8
Ingredients
  • 8 beef hot dogs
  • 1 bag shredded Colby-jack cheese
  • 1 can chili
  • A bag of Frito chips (coarsely crushed)
  • Sliced green onions (optional)
Instructions
  1. Preheat oven to 350F.
  2. Heat chili in a sauce pan; set aside and keep warm.
  3. Heat and prepare grill over medium high heat.
  4. Lightly toast buns cut side down on grill; set aside.
  5. Grill hot dogs until slightly charred and heated through.
  6. Place hot dogs on buns and spoon a generous amount of chili over each hot dog. Top with the corn chips and then sprinkle the cheese on top.
  7. Place hot dogs on a baking pan and bake at 350F until cheese is melted. Garnish with the green onions.

 

Pizza Spaghetti Bake

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This Pizza Spaghetti Bake recipe is quick and simple to put together and just requires a few ingredients.

Use your favorite spaghetti sauce and you can have supper on the table in less than an hour.

Pizza Spaghetti Bake
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 oz spaghetti
  • 3 eggs
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • ½ teaspoon oregano
  • 2 cloves garlic (crushed and minced)
  • 2½ cups spaghetti sauce
  • 3 cups shredded mozzarella cheese
  • 1 package pepperoni (3.5 ounces sliced)
Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Preheat oven to 375F.
  3. In the bottom of a large bowl whisk the eggs and milk together and then mix in the Parmesan cheese, garlic, and oregano and then mix in the cooked spaghetti.
  4. Spray a 13 x 9 casserole dish with cooking spray and pour the spaghetti mix into the casserole dish.
  5. Pour the spaghetti sauce over the top, and top with ½ of the pepperoni slices. Spread the mozzarella cheese evenly over the top and then top with the remaining pepperoni.
  6. Bake for 25 minutes or until cheese is melted and starts to brown.
  7. Let rest for 5 minutes and serve hot.

Adapted from

Pint sized treasures

Slow-Cooker Braised Steaks with Root Vegetables

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Spring is here and with a lot of yard work on today’s to do list I decided on this Slow-Cooker Braised Steaks with Root Vegetables recipe for supper to save some time during the day. This recipe is a delicious combination of sauce and vegetables and because it is done in the slow cooker the chuck steak is supper tender.

The next time you need to free up some time by using your slow cooker give this Slow-Cooker Braised Steaks with Root Vegetables recipe a try.

Slow-Cooker Braised Steaks with Root Vegetables
 
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Author:
Recipe type: Slow cooker
Serves: 4
Ingredients
  • 1 large onion (finely chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • 1 teaspoon canola oil
  • ¼ teaspoon dried thyme
  • ¾ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons instant tapioca
  • salt and pepper
  • 4 chuck steaks ( about 6 ounces each ¾ to 1 inch thick – I cut large steaks into 4 serving size pieces)
  • 12 ounces potatoes (skin on cut into 1 inch cubes)
  • 4 medium carrots (cut into 1 inch pieces – if large cut them in half lengthwise.
  • 4 parsnips (peeled cut lengthwise and cut into 1 inch pieces
Instructions
  1. place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
  2. Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
  3. Loosely tie the vegetables into a cheese cloth bundle and place them on top of the steaks.
  4. Cook for 8 – 9 hours on low or 5 – 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.

Adapted from Cooks Country

Bacon Wrapped Pork Chops with Roasted Potatoes for Two

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This is a recipe for 2 but it could easily be doubled. This Bacon Wrapped Pork Chops recipe is simple and only requires a few ingredients; it’s delicious.

Bacon Wrapped Pork Chops with Roasted Potatoes for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 12 ounces of small red potatoes (halved)
  • 2 tablespoons olive oil
  • salt and pepper
  • 6 slices of bacon
  • 2 boneless pork chops (¾ to 1 inch thick)
Instructions
  1. Preheat oven to 375F.
  2. In a large bowl generously season the potatoes with salt and pepper; toss in the olive oil to coat.
  3. Place potatoes cut side down in a rimmed baking sheet covered with aluminum foil – the potatoes should take up about ½ of the pan. Place on center rack of the oven and bake for 20 minutes or until just tender. (baking time could be a little longer depending on the size of the potatoes.)
  4. While potatoes are baking place the bacon on a large plate and weigh the bacon down using another plate – microwave for 3 minutes or until bacon starts to shrivel. (limp but not stiff) place bacon on paper towels to let cool.
  5. Wrap pork chops with 3 strips of bacon with ends down to secure the bacon.
  6. Remove the potatoes from the oven and place the pork chops on the other half of the sheet. Return to oven and bake until pork chops reach an internal temperature of 135F. (about 15 minutes depending on size)
  7. Preheat the broiler and place the pork and potatoes about 6 inches from the broiler element. Broil until bacon is browned and crispy and chops register 145F. Tent with aluminum foil and let rest 5 minute before serving.

 

Bacon Chicken Casserole

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Bacon Chicken Bake recipe picture

Bacon Chicken Bake recipe picture 3

The local market has deli chicken on sale so I decided to put this Bacon Chicken Casserole on the menu for supper.

This is a simple recipe that’s fairly quick to put together and doesn’t require a lot of prep time because the chicken is precooked.

If you have leftover chicken give this one a try it’s really good. Enjoy

Bacon Chicken Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 cups uncooked bow-tie pasta (8 ounces)
  • 1 box (9 oz) frozen baby sweet peas
  • 6 slices bacon
  • 1 large sweet onion (chopped about 1 cup)
  • 8 ounces package sliced fresh mushrooms
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 jars Alfredo pasta sauce (15 oz each)
  • 1 cup Parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions. During the last 3 minutes of cooking add the peas and cook until pasta is done; drain and set aside.
  3. In a large skillet cook bacon until crispy. Place on paper towels to drain, and then crumble; set aside.
  4. In the same skillet using the bacon drippings cook onion and mushrooms until tender. Add the mixture to the pasta and then mix in ½ cup Parmesan cheese, add the chicken and Alfredo sauce.
  5. Place the mixture in a 13 x 9 casserole dish lightly sprayed with cooking spray, top with the bacon and the other ½ cup of Parmesan cheese.
  6. Bake for 20 minutes or until bubbly and cheese starts to brown.

Adapted from Pillsbury.com

Roadhouse Burger Recipe

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This grilled Roadhouse burger is delicious. It is so thick it is hard to eat, but well worth the effort, because it is loaded with delicious condiments, with a garlic sauce defiantly highlighting the burger.

My son was home for the weekend when he made these I knew once the weather was nice enough I would fire up the grill and grill them myself. You can see the original recipe on my Sons blog at Blogchef.net

Roadhouse Burger Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Garlic Sauce
  • 6 tablespoons mayonnaise
  • 2 garlic cloves (pressed)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Burgers
  • 1 ½ pounds ground beef
  • salt and pepper (to taste)
  • 4 slices Swiss cheese
  • 8 slices bacon
  • 4 onion hamburger buns
  • 4 large frozen onion rings
  • 2 large onions (thinly sliced)
  • ½ cup water
  • 1 tomato sliced
  • 2 tablespoons vegetable oil
Instructions
  1. In a small bowl mix together the mayonnaise, garlic, lemon juice and 1 teaspoon of olive oil. Salt and pepper to taste; refrigerate until needed.
  2. Deep fry onion rigs in a deep fry at 375F until golden brown; set aside. (I placed these in the oven on warm)
  3. In a non stick skillet over medium high heat using the vegetable oil cook onions covered until onions begin to turn golden brown. Remove cove, add the water, and continue cooking until water is evaporated. Remove onions and set aside.
  4. In the now empty skilled cook bacon until browned and crispy; drain on paper toweling and set aside.
  5. Preheat and prepare grill on medium high heat. Form burger into 4 patties and generously season with salt and pepper. Just before burgers are done place the slices of cheese on the burgers, close lid, and continue grilling until cheese is melted. While burgers are grilling place buns cut side down on the grill to toast them. (these brown quick so watch them closely)
  6. To put it all together coat bottom half of buns with the sauce, place the cooked onions on the bun followed by the burger, bacon and then the tomato. Spread more sauce over the tomato and then top with a deep fried onion. Place top half of the bun on the mixture and enjoy.

 

Cranberry Pecan Muffins for Two

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Cranberry Pecan Muffins for Two pictur 2

I had some frozen cranberries on hand so I decided to give this Cranberry Pecan Muffins Recipe a try. In all honesty I didn’t think it was going to be that good, but what a surprise they are delicious!!

if you have fresh or frozen cranberries on hand give this one a try.

Cranberry Pecan Muffins for Two
 
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Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • Streusel Topping
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ teaspoons butter
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 3 tablespoon chopped pecans
  • Muffins
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ½ cup pecans (toasted and cooled)
  • ¼ cup granulated sugar
  • 1 large egg (room Temperature)
  • 3 tablespoons milk
  • 1 ½ tablespoons butter (melted)
  • ½ cup fresh cranberries
  • 1 teaspoon confections sugar
Instructions
  1. Directions for topping
  2. In a small bowl mix together the flour, butter, brown sugar, salt, and granulated sugar until mixture resembles wet sand. (a fork works good for this or use your hands) Mix in the pecans and set aside.
  3. Muffins
  4. In a medium size bowl whisk together the flour, baking powder, and ¼ teaspoon salt; set aside.
  5. Place the pecans and sugar in a food processor and process until mixture resembles coarse sand.; and place mixture in a large bowl.
  6. Mix in the egg, milk, and melted butter until thoroughly combined. Add the flour and mix until just moist; set aside 30 minutes until thickened.
  7. While batter is resting preheat oven to 375F and spray 4 muffin cups with cooking spray. Place cranberries, confections sugar, and a pinch of salt in the food processor and process until coarsely chopped.
  8. Mix the cranberry mixture into the muffin batter and divide the batter equally among the 4 cups. Top evenly with the Streusel topping and bake for 18 – 20 minutes or until golden brown and a tooth pick inserted comes out clean.
  9. Let cool for 10 minutes on a wire rack, remove from tin, and cool for at least another 10 minutes before serving.

Adapted from Cooking for 2 Cookbook – Cooks Country

Classic Chili for Two Recipe

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This Classic Chili for Two Recipe is the perfect amount for two people and doesn’t require a lot of prep or cooking time. It is seasoned perfectly for my taste, that being just slightly on the hot side; but if you like it hot; you can turn up the heat by increasing the spices.

If you like chili and your cooking for two give this one a try.

Classic Chili for Two Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2
Ingredients
  • 1 tablespoon vegetable oil
  • 1 small onion (finely chopped)
  • ½ green or red bell pepper (cut into ½ inch pieces)
  • 1 ½ tablespoons chili powder
  • 3 garlic cloves (crushed and minced)
  • 1 teaspoon ground cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon oregano
  • salt
  • ⅛ teaspoon cayenne pepper
  • 12 ounces lean ground beef
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can tomato sauce (8 ounces)
  • 1 can kidney beans (drained and rinsed)
Instructions
  1. in a large sauce pan using the oil over medium heat cook the onion, green pepper, and garlic seasoned with the cumin, coriander, red pepper flakes, cayenne pepper, and ¼ teaspoon salt; cook until vegetables start to soften. (3 – 5 minutes) break the ground beef up inco the mixture and continue cooing until ground beef is no longer pink inside.
  2. Stir in the diced tomatoes, tomato sauce and kidney beans, bring mixture to a simmer. Cover and cook for 45 minutes stirring occasionally. Remove lid and continue cooking until chili starts to thicken. (if chili is already thickened skip the last step – if chili starts to stick add ¼ cup water.
  3. Serve hot and enjoy.

 

 

classic chili for 2 recipe picture

Adapted from Cooking for Two Cookbook

Chicken Alfredo Penne Casserole Recipe

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Chicken Alfredo Penne Casserole Recipe picture

This Chicken Alfredo Penne Casserole is simple and quick to put together; you can have supper on the table in about an hour. Basically this recipe is just Penne pasta, chicken tenders, and Alfredo sauce sprinkled with some cheese and baked; I thought it was really good.

Chicken Alfredo Penne Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 box penne pasta (16 ounces)
  • 2 tablespoons cooking oil
  • 1 pound chicken tenders (cut crosswise into 1 inch pieces)
  • Salt
  • Pepper
  • 1 package frozen broccoli cuts (thawed)
  • 2 jars Alfredo sauce (16 ounces each)
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions to al dente; drain.
  3. While past is cooking salt and pepper chicken. In a large skillet over medium high heat cook chicken until no longer pink inside.
  4. Using a slotted spoon add the chicken to the pasta and then mix in the Alfredo sauce and then fold in the broccoli.
  5. Spoon the mixture into a 13 x 9 casserole dish and top with the cheese. Bake for 30 – 40 minutes until heated through and cheese is melted.
  6. Serve hot.

Adapted from Pillsbury.com