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.

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.

Individual Chicken Pot Pies

Hello Foodies!

I asked Boston Pam if I could join in on the food blogging fun, so here I am! A word of caution form me-I am Italian. This means that some of these recipes are not exact (since most of my cooking is done by look, smell, or taste). I'll try my best to make the measurements into cooking terms, but there may be time where I refer to such measurements as shakes handfuls.

I've made this recipe (adapted from the Neely's) twice now (both on rainy summer days) and it is really great comfort food. I love chicken pot pie, but I hate making a big one since you get too much filling and not enough crust and you always have some left over. These are great the next day, since you can just pop them in the microwave or oven for a quick lunch or dinner!

This will make about 6-8 servings (depending on the size of your ramekins)

Ingredients:
*4 cups of chicken broth (though I use 3 since I like my filling a bit thicker)
*1 bouillon cube (or 1 tsp Better than Bouillon)
*1 stick salted butter
*1 medium onion, chopped
*2 large carrots, cut in 1/2 inch rounds (or about 10 baby carrots cut the same)
*2 ribs of celery, sliced
*3 tablespoons of fresh chives chopped
*2 cloves of garlic, chopped fine (I use already minced garlic- and a lot of it! 2 cloves probably equals 1 tbsp from the
jar, and I probably use 3 tbsp)
*Salt and pepper to taste
*1/2c All-Purpose flour
*2 teaspoons cornstarch (optional for a thicker filling)
*1/4c heavy cream
*3 tablespoons dry sherry
*1 store bought rotisserie chicken, cut in chunks
*4oz frozen peas (about half a small bag)
*2 store bought pie crusts
*1 egg beaten with a tbsp water

The Making:
Preheat the oven to 375degrees.

In a large saucepan heat the chicken broth and bouillon cube to a boil (if you use the Better than Bouillon you can skip this step entirely and add these ingredients later).

In a dutch oven or large pasta pot, melt butter over medium heat. Add onions , carrots, celery, chives, can garlic and saute until tender. Season with salt and pepper. Add the flour (and cornstarch) and stir together until it becomes pasty and lump- free. Stir in the broth ( and bouillon if you skipped above step), heavy cream, sherry, chicken, and peas. Bring to a slow boil then reduce to simmer (stirring to be careful not to burn the bottom though!) Turn off and cover while rolling dough.

Flouring you counter top, roll out dough an extra inch. Using the ramekin for a guide cut out dough to cover the tops with about a 1/2 inch overhang.

Ladle filling into ramekins and cover with the rounds. Crimp edges, brush with egg mixture and cut small slits in the top. Place on baking sheet and sprinkle with salt.

Bake for 35 mins or until the filling is bubbling and the tops are a golden brown. Serve warm with a side salad and your favorite drink!

Tips and talk:
So this is a huge hit in my house. Phil loves it, and though he is not a leftover kind of guy, he eats these day after day for lunch or dinner. Miles is not such a fan of the whole thing together and won't eat a whole ramekin, but I usually leave some of the plain chicken and peas to the side for him. The whole recipe takes about an hour to do (maybe longer depending on your kids!) and guarantees a couple of meals for the week. Enjoy!