Apple, Cheddar & Bacon Monte Cristos

Every time I watch the Shrek 2 with the boys and the Fairy Godmother yells into the intercom for a Monte Cristo, I have wanted to try them. I never think of it when I am trying to come up with dinner ideas. As I was skimming the December issue of my Every Day With Rachael Ray, I came across this version with Apple, Cheddar and Bacon, a traditional Monte Cristo is ham, turkey and swiss. I knew that the bacon would go over well with the Doc and making this for dinner, meant that I got to try out my new Cuisinart 5 in 1 Griddler! Plus, who doesn't LOVE breakfast for dinner!!

What You Need:
12 slices good-quality bacon (I used applewood smoked bacon!)
8 slices good-quality peasant or round-loaf french bread
1/2 to 3/4 pound extra-sharp white cheddar cheese
2 golden delicious or gala apples, cored and very thinly sliced
3 large eggs
1/2 cup whole milk or half-and-half
A little freshly grated nutmeg
Butter, for greasing
Warm maple syrup, for drizzling

The Steps:
Bake the bacon on a broiler pan or a rack set over a baking sheet at 375° until just crisp, about 20 minutes.

Arrange 4 slices of bread with some cheese and the apples on top.

Beat the eggs with the milk (or half-and-half) and a little nutmeg. Heat a large griddle pan over medium heat. When ready, arrange 3 slices of bacon on each sandwich and top with a little more cheese and 4 more slices of bread. Coat each sandwich in the egg batter. Grease the griddle with butter and griddle the sandwiches until deep golden on each side and the cheese has melted.



Halve the sandwiches and drizzle with a little warm syrup. (I omitted this step!)

The Verdict:
These were so good! I would definitely make them again especially on a night when I don't feel much like cooking but didn't want to have to do take out! This is something that can be easily made with any cheese and or lunch meat. It was like eating a french toast sandwich! The applewood smoked bacon made this dish though. I served it with hash browns that I made by sautéing some thinly sliced onion in some butter and then adding some defrosted frozen shredded potatoes.

Chicken Marsala

I made this recipe for Chicken Marsala the other night for dinner when my cousin came over. I was trying to think of something I could make with chicken since it she was coming over for dinner the night before my weigh-in. I sent her a text asking her if she liked mushrooms, because well, if you don't like mushrooms then a dish like Chicken Marsala might not be for you! Obviously she said yes!

What You Need:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

The Steps:
1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

The Verdict:
YUM! A huge hit all around! This was delicious and so incredibly fast and easy to make. I served it with linguine, cooked just under al dente and then I transferred the linguine into the skillet that the chicken and mushrooms were in so the pasta could soak up the sauce. I actually regretted making this on the night before a weigh-in because it was so hard not to grab seconds! I am one of those "don't like mushroom" people and I still LOVED it, for me my dislike of mushrooms is a texture thing so it's no big deal for me to pick them out, which is EXACTLY what I did. Now if you're like my friend Ben you won't go near this dish with a 10 foot pole!

I cannot wait to make this one again. Especially since it was pretty much one of the easiest dishes that tasted gourmet I have made in a long time! Oh and to add the veggie factor, I roasted some fresh green beans in the oven, sprinkled with a little kosher salt and drizzled in olive oil (bake at 400 for about 10 minutes!).

P.F. Chang's Mongolian Beef & Garlic Noodles

As a gift, from my friend Susan, I received a cookbook called America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants. There were some really cook dishes in the book and I tried the Applebee's Crispy Orange Chicken Skillet. It was a huge hit, though not exactly figure friendly. I was out shopping last week and saw a copy of the second edition, More of America's Most Wanted Recipes: More Than 200 Simple and Delicious Secret Restaurant Recipes--All for $10 or Less! and bought it because it had a copycat recipe for one of our favorite dishes at the Cheesecake Factory, which was delicious, by the way! Tonight I decided to try the P.F. Chang's Mongolian Beef and serve it with the recipe for Garlic Noodles. While I have eaten at P.F. Chang's before, I have never had either dish so I wasn't sure what to expect, but everything turned out delicious.

Mongolian Beef

What You Need:
For the Sauce:
2 tsp vegetable oil
1/2 tsp minced peeled fresh ginger
1 Tb chopped garlic
3/4 cup packed dark brown sugar
1/2 cup soy sauce

1 pound flank steak
1/4 cup cornstarch
1 cup vegetable oil
2 green onions sliced

The Steps:
1. To make the sauce, heat the 2 teaspoons vegetable oil in a medium saucepan and saute the ginger and garlic, stirring continuously. Do not let the garlic burn. Add the brown sugar, soy sauce, and 1/2 cup of water. Dissolve the brown sugar by whisking vigorously. Bring the mixture to a boil and let the sauce thicken, then set it aside until read to use.

2. Slice the flank steak into 1/4-inch-thick pieces. Be sure to cut against the grain of the meat so that it remains tender. Coat each piece lightly in the cornstarch and refrigerate for 10 minutes.

3. Heat the oil in a wok or large skillet. Add the beef, working in batches, and fry until each piece is slightly golden brown. Remove to a paper towel and drain. Discard the oil.

4. Heat the wok over medium heat and return the meat to stir-fry for 1 minute. Add the sauce and simmer for 1 minute, then add the green onions. Stir fry for another minute, then transfer to a serving platter.



Garlic Noodles

What you Need:
Cantonese Stir-Fry Sauce
1/4 cup water
1 Tb chicken bouillon powder
1 Tb sugar
1 Tb Shao Hsing (or dry vermouth or the book recommends a medium dry Sherry)
1 Tb oyster sauce
1/2 tsp salt
1 tsp cornstarch

Noodles
1 Tb minced garlic
2 Tb chopped chile pepper
2 Tb canola oil
1 Tb sugar
2 Tb white vinegar
1 lb fresh Chinese noodles or vermicelli (cooked according to package directions)
1/2 tsp red pepper flakes
2 Tb chopped fresh cilantro
1/2 tsp Asian sesame oil

The Steps:
1. Make the Cantonese sauce by combining all the sauce ingredients in a small bowl and whisking to blend well. Set aside.

2. Heat a wok or skillet and stir-fry the garlic and chile pepper in the canola oil, about 1 minute. do not let the garlic burn.

Add the sugar and vinegar and stir to blend. Add the cooked noodles with the red pepper flakes and cilantro, then add 1/2 cup of the Cantonese sauce.

Drizzle the sesame oil over everything in the wok and stir to mix, allowing the sauce to thicken.

The Verdict:
Not exactly the healthy dinner I should have made, but it was so very yummy! I was bad and even got seconds it was so good.


Next time I make this, I will use vermicelli or a thinner Chinese noodle. The noodles above are wide Chinese Lo Mien noodles and they worked but I prefer a thinner noodle. I also missed the part about adding a 1/2 cup of water to the Mongolian stir-fry sauce. So perhaps our sauce was more concentrated? I don't know or care for that matter because it didn't affect the taste, and that is really all that matters!

If you wanted to make this dish healthier, you could always grill the flank steak first, then slice it and stir-fry it. It wouldn't be as bad as frying the stead with the cornstarch. The downside is that you wouldn't get the same texture on the meat. Another way to save calories would be to serve it with brown rice, which was my intention, until I saw the recipe for the garlic noodles.

The best part is that this is super easy and fast to make. The sauces can be made ahead of time and refrigerated too. I really don't think this one will disappoint!

Eggs Florentine Get Wacky with Waffles

Eggs Florentine Get Wacky with Waffles is Rachael Ray's title, not mine! But this is something I have made a couple times now that and I wanted to share because it is really good, fast and the kids like it! This dish comes from her Yum-o cookbook.

Ingredients:
2 tablespoon extra virgin olive oil (EVOO), divided
2 tablespoons butter, divided
1/2 small onion, chopped
Salt and freshly ground black pepper
1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out
A little freshly grated nutmeg
1 tablespoon flour
1/2 cup milk
1/2 cup chicken stock
4 frozen whole grain frozen waffles
4 slices Canadian bacon
8 eggs, beaten
A couple dashes of hot sauce (optional)
1 vine-ripe tomato, sliced into 4 pieces
1 cup grated Gruyère or Swiss cheese

The How To:
Pre-heat broiler to high. Set rack on second slotting from the top.

Place a medium size skillet over medium-high heat with one turn of the pan of EVOO, about one tablespoon, and one tablespoon of butter.

Once the butter has melted, add the onion and garlic and season with a little salt and pepper. Cook, stirring every now and then, for 2-3 minutes or until the onion starts to get tender. Add the spinach, season with a little nutmeg and stir to combine.


Sprinkle the spinach with the flour, stir to combine and cook for one minute. Add the milk and chicken stock and bring up to a bubble and simmer until thick, about 3-4 minutes. Turn off and cover to keep warm.



While the spinach is thickening, toast up your frozen waffles.

Place a second large nonstick skillet over medium-high heat with one turn of the pan of EVOO, about one tablespoon. Add the sliced Canadian bacon and cook on each side for 1-2 minutes until lightly browned, then remove and cover to keep warm. Return the skillet to medium-low heat and add the remaining tablespoon butter.

While the butter melts, beat the eggs with a splash of water, some salt, pepper and a couple of dashes of hot sauce. Add the eggs to the skillet with the melted butter and cook, while stirring, until desired doneness.

To serve, assemble the Canadian bacon on top of the toasted whole grain waffles, top with the spinach, followed by the eggs, sliced tomato and the cheese. Transfer to the broiler to melt the cheese, a couple of minutes, then serve.





The Verdict: David really like scrambled eggs and waffles so he really liked this dinner. I am not sure he cared much for the spinach but he at least tried it!


I make this as a dinner because generally I am too lazy in the morning, and if I want a fancy breakfast I prefer to go to Jac's and order their delicious french toast! I am the kind of person who loves to have breakfast for dinner. I also like it because it's quick and I generally have all the ingredients on hand. Tonight we substituted the canadian bacon for regular bacon and we used swiss cheese. I prefer the gruyère but it's much more expensive so we generally don't use it.

Sausage and Kale Soup

This is a great soup for those cool nights that will be creeping upon us shortly. It's also super fast and super healthy!

This makes about 6 servings

Ingredients:
* 2 links chicken sausage
*2 links HOT Italian sausage
*1 sweet onion, diced
*4 tsp bacon pieces (the real bacon bits)
*2 tbsp minced garlic
*6c water
*2 tbsp Chicken better than Bouillon (or enough cubes for the amount of water)
*1 1/2c mini potatoes cut in half (I get these gumball sized potatoes at Trader Joes, if you can't find them use 2 medium potatoes cubed)
*1/4 bunch of kale, chopped to bit size
*3/4c heavy cream

The Making:
In a large pasta pot, or dutch oven heat about 1 tbsp olive oil. Squeeze the sausage out of the casing and sautes until crumbled and cooked through. Remove and reserve in a separate bowl.

Add a bit more oil and saute onion, garlic and bacon pieces till onions are tender.

Add water and bouillon making sure to scrape all the good bits off the bottom of the pan. Bring to a boil.

Add potatoes and sausage and cook until potatoes are tender, about 10-15 minutes.

Reduce heat to a simmer and add kale.

When kale is wilted, add the cream.

Tips and Talk:
Phil thought this was really great, and Miles liked it too! With the kale and the sausage and the potatoes this is such a well rounded meal, I only served it with some garlic toast. You can use all chicken sausage and just add red pepper flakes instead of the Italian sausage to make it even healthier, or if you like it really spicy add some more red pepper flakes.

Ham and Cheese "Magic Bread"

If I ever had a cooking show it would probably have something to do with skipping going to the grocery store every time you want to make something new and using what you can find in your fridge and pantry. As Phil says, we could probably eat for a week off of everything we have stocked in the cabinets, freezer and fridge, but most people don't know how to combine it all together. So here's what I came up with one evening.

Ingredients:
*3/4 package of Hormel All Natural Deli Ham
*1c shredded mozzerella
*4 wedges of Laughing Cow Light Swiss Garlic and Herb cheese
*1 small package crescent roll dough

The Making:
Preheat the oven to 375 degrees.

Stack the ham into one big pile and cut into 1/2 inch pieces. In a bowl combine the ham, mozzarella, and the Swiss (broken apart and crumbled). Mix until all of the ingredients are thoroughly combined.

Open the crescent package and separate the triangles. Place so the the long straight side is to the right, and the short straight side is towards you. Put a heaping tablespoon (or more) of the ham mixture on the bottom of the dough. Fold the bottom corners up and start rolling towards the point. Place on a pizza stone (or a baking sheet lined with parchment). Bake according to the crescent package directions. Serve warm.

Tips and Talk:
Miles named this, and it will forever be known as "Magic Bread" so I think he liked it. I made this with Whole Steamed Artichokes and salad and it made a really nice weeknight meal. I'm sure you could substitute the ham for pepperoni, broccoli, spinach, anything you have. These could also make great appetizers for a party if you cut the dough in half before rolling.

Shepherd's Pie

We pregnant women get cravings, and those craving don't always like to wait to be satisfied. Tonight I was craving Shepherd's Pie, and I needed to make it fast! This recipe took me about 30 minutes (though it is not a Rachel Ray recipe) and was very delicious!

Ingredients:
- 4 medium red potatoes, cubed (peeled if you want)
- 2 tbsp sour cream
- 1 egg (separate yolk and white and reserve both)
- 1/2c half & half
- 4 tbsp butter (divided into 1 tbsp, 1tbsp, and 2 tbsp measurements)
- 1lb ground beef
- 1 yellow onion chopped
- 2 tbsp all-purpose flour
- 1c beef stock
- 2 tsp Worcestershire Sauce
- 1tsp garlic powder
- salt and pepper to taste
- 1c frozen corn, thawed

The Making:
Boil potatoes in salted water till tender, about 12 minutes

Meanwhile, beat the egg white until stiff. Transfer to a mug and set aside.

In a small bowl combine the half & half, egg yolk, and sour cream and set aside.

In a large high-sided skillet melt 1 tbsp butter over medium heat. Add onions and saute until they begin to soften. Add ground beef and crumble and brown.

Lower heat to medium-low and pushing the meat to one side of the pan get the juices on the other side. Add the butter to the juices and let melt. Add the flour and mix until there are no lumps.

Add the broth, Worcestershire Sauce, garlic powder, salt and pepper and combine with the meat mixture. Let the gravy begin to thicken and take off heat.

Drain potatoes and add to mixer bowl with 2 tbsp butter. Start mixing and slowly add the sour cream mixture. When potatoes are smooth season with salt and pepper to taste and gently fold int he beaten egg whites.

Preheat the oven to broil on high.


Spoon meat mix into individual ramekins or a casserole dish. Top with corn and potatoes and place under broiler until browned. Serve warm.

Tips and Talk:
The potato topping on this comes out so light and fluffy from the beaten egg white and it really just kind of melts in to the corn and meat mixture. The only thing I can say is that it maybe could have used a bit more butter, but come on, I may be allowed to splurge and gain all this weight now, but at some point I'm going to have to lose it. I think the same flavor could be achieved if I had cut the garlic powder and used 2 tbsp minced jarred garlic in the beginning with the onion.

Phil had a meeting tonight and was unable to try this dish. He tells me that he really doesn't like Shepherd's pie, but will try it since I made it. Miles loved the potato topping, but wasn't thrilled with the meat (he doesn't usually like ground beef anyways, but I figured I'd try). For me, it definitely satisfied my craving in a timely manner.

As you can see from this one and the Chicken Pot Pie recipe, I like to use ramekins. That's because I'm not a huge fan of casseroles and dishes where you make this huge thing and as you serve it it falls over and nobody ever gets the same amount of the good stuff. Also, the ramekins make it so easy to wrap leftovers and heat them the next night, or transport them to work the next day for lunch.

Double Chicken Dumpling Stoup

Anyone who has ever watched 30 Minute Meals on the Food Network knows that Stoup is thicker than a soup and thinner than a stew! I stumbled across this dish, Double Chicken Dumpling Stoup on the Every Day with Rachael Ray website and made it tonight for dinner!

Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1-1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking

The How To:
1.In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2.Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.


The Verdict:
This was a solid dish. It is different take on Chicken Noodle Soup and any dish that has gnocchi in it is going to be a winner in my book! Again I can't stress enough how amazing 30 Minute Meals are. This was done in no time and with very little prep. This is the perfect dish to make on a night you just don't want to cook but still want something healthy and tasty!

Bon Appétit

Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

I have never been a fan of pork chops unless they were of the Shake 'n Bake variety. As someone who now prides herself as a home cook, Shake 'n Bake just no longer cuts it (wink). That was when I came across this 30 Minute Meal and I thought the concept of a spinach salad served over a pan seared pork chop would definitely put that Shake 'n Bake to shame!

Ingredients:
1/2 pound orzo pasta
1/2 cup balsamic vinegar
1 pint strawberries, quartered
1/2 cup basil leaves, torn
1 cup baby spinach leaves, sliced
Extra virgin olive oil (EVOO), for drizzling
4 slices prosciutto, sliced into 1/2-inch strips
Four 1-inch-thick pork chops
Pepper
3 tablespoons butter
1 pinch cinnamon
1 pinch nutmeg
1/3 cup pine nuts, toasted

The How to:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

In a saucepan, boil the balsamic vinegar until reduced to 2-3 tablespoons, 5 minutes. In a bowl, toss the strawberries, basil and spinach with the balsamic glaze.

In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the prosciutto strips and cook for 5 minutes. Transfer to paper towels to drain. Add another drizzle of EVOO to the skillet. Season the chops with salt and pepper and cook, turning once, until cooked through, 8 minutes.

In another large skillet, cook the butter over medium heat until brown, about 3 minutes. Add the pasta, cinnamon and nutmeg and toss; season with salt. Stir in the nuts.

Spoon the salad over the chops and top the orzo with the prosciutto.

The Verdict:
I have to admit that I was surprised by just how good the flavors of the spinach, strawberries and balsamic vinegar went together. I was skeptical. When I eat a salad it is usually romaine lettuce with bacon bits, so this was out of my comfort zone. It was very good. The Doc had his dry (of course) and was quite nauseated by the smell permeating the kitchen from the balsamic reduction. While it was great served over the pork I would have been happy to just eat the salad. The orzo was really great too. It was the hint of nutmeg and cinnamon that really did it for me. I omitted the prosciutto; I don't mind prosciutto but I am not a huge fan. This dish was one of the easiest 30 Minute Meals I have made to date but you wouldn't have known from the way it tasted. For those who don't consider themselves a great cook, it would be very hard to mess this one up!

Two Sauce Weeknight Lasagna Bowls

This dish, Two Sauce Weeknight Lasagna Bowls, has become a favorite of mine to make for pasta nights. I love this dish, because not only does it taste delicious, but it's easy to make! Got to love a good 30 Minute Meal!

Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef (what is known as meatloaf mix)
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped

Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.

The Verdict:
This is a great dish for a night that you're in the mood to have lasagna but you don't want to spend all the time cooking your noodles, making your sauce, layering your noodles and baking it. Last night I didn't have the campenelle (which is a really fun pasta to use) so I used what I had on hand (penne). I also didn't have the red wine so I ended up using some Marsala cooking wine that I had and I didn't notice any big difference in the flavor. The other deviation from the original recipe was using some leftover Asiago cheese that I had in the fridge instead of the Parmigiano-Reggiano. I love using the Béchamel sauce along with the meat sauce, they work really well together.

The boys love anything that is pasta related so they both had seconds!

Last nights Two Sauce Lasagna Bowl (with the Penne)