Monte Cristo Sandwich

I haven't had a Monte Cristo sandwich in years. While trying to think of something creative for lunch one day, the idea came to mind. Cautious, these sandwiches are addictive! Experiment a little and try using wheat bread and/or Swiss cheese or any of your favorite bread and cheeses.

4 Slices of Italian Bread
4 Slices of Cooked Ham
4 Slices of Cooked Turkey
4 Slices of American Cheese
2 Slices of Gouda Cheese
3 Tbsp Mayonnaise
2 Tbsp Spicy Mustard
Raspberry Jam (for dipping)
Powder Sugar

Batter
1 Egg
1-1/4 C Water
1 tsp Sugar
1-1/2 C Flour
Vegetable Oil (for frying)

1. Mix mayonnaise and mustard and spread on all four slices of bread.
2. In order, place ham, American cheese, turkey, Gouda cheese, ham, American cheese, and turkey on 2 slices of bread. Top with other bread slices.
3. Secure sandwich in corners with toothpicks.
4. Wrap sandwiches in plastic wrap and place in freezer for 15-20 minutes. This will make it easier to batter and fry.

Batter Preparation:

1. Beat together egg and water.
2. Add sugar and flour. Beat batter until smooth.
3. Dip sandwiches in batter covering all sides.
4. Carefully place in hot oil and fry both sides until golden brown.
5. Remove sandwiches from skillet and place on paper towel to cool.
6. Before serving slice sandwiches in half and sprinkle with powder sugar.
7. Serve with Raspberry jam.

Makes 2 sandwiches.

Banana Pancakes

These pancakes are a snap to make and sooo yummy! For thicker pancakes you can add more flour or if you prefer thin just adjust the milk.


3/4 to 1 Banana, diced
2 Tbsp Pine nuts, corsely chopped
1/4 C Maple Syrup
2 Tbsp Butter
1-1/4 C Flour, self-rising
1 Tbsp Sugar
1 C Milk
1 Egg

1. Melt butter in small frying pan. Add bananas, pine nuts, and syrup. Saute until bananas are soft. Set aside.
2. Combine flour and sugar. Add milk and mix well.
3. Slightly beat egg and add to batter. Mix well.
4. Add banana mixture to batter and mix.
5. Pour about 1/4 cup of batter into hot non-stick skillet and cook until golden brown on each side.
6. Serve with butter and your favorite syrup.

Stuffed Peppers

Mix this recipe up a little by using ground beef in place of the top sirloin. You can also use your preferred rice (Spanish or white) in place of the Rice Pilaf.


1 Box Rice Pilaf
4 Bell Peppers (we use a mix of red, green, and yellow peppers)
1 lb. top Sirloin, cut into small pieces
5-6 White Mushrooms, chopped
1 Onion, sweet or red, chopped
1 Tomato, diced
3 Gloves Garlic, minced
1/2 Cheddar Cheese, shredded
1 Pkg Bearnaise Sauce
1 Pkg Green Peppercorn Sauce
3 Tbsp Olive Oil
Ground Black Pepper
Salt
Parmesan Cheese

1. Cook Rice Pilaf according to package and set aside.
2. Prepare green peppercorn sauce according to package. Let cool.
3. Marinade the pieces of top sirloin in green peppercorn sauce for 10 minutes.
4. Strain the marinade from meat.
5. Heat olive oil over medium-high heat in large frying pan.
6. Add onions and mushrooms to frying pan and saute for about 1 minute.
7. Add garlic and saute for an additional minute - stirring frequently.
8. Add meat to vegetables and stir fry on high until meat is lightly brown.
9. Remove from heat.
10. Add Rice Pilaf, Tomatoes and Cheese to vegetable and meat mixture. Stir well and cover until cheese has melted.

Preparation for Bell Peppers

1. Slice tops off peppers, core and remove seeds.
2. Brush outside of peppers with olive oil and season with salt, pepper and Parmesan cheese.
3. Fill peppers with meat and vegetable mixture.
4. Bake in pre-heated 350 degree oven for 35 minutes.
5. While baking, prepare Bearnaise sauce according to package.
6. Before serving peppers sprinkle Parmesan cheese on top and drizzle with Bearnaise sauce.

Parmesan Biscuits

If you've ever been to Red Lobster then you've probably indulged in their famous biscuits. Now, you can enjoy the same taste at home. These biscuits are quick and easy to make and you don't have to go to a restaurant to enjoy them.

1 pkg of Tastefully Simple's Perfect Parmesan Biscuit Mix
1/2 c Cheddar Cheese, shredded
1/2 c Cold Water
2 Tbsp Butter, melted
Seasoning Salt

1. Fix biscuits according to package.
2. Add just a couple of shakes of seasoning salt to melted butter and drizzle over warm biscuits.

Tostadas Deliciosos

These Tostadas are so simple and quick to make and absolutely scrumptious. We keep the ingredients on hand for those meals where we're pressed for time and need something quick and easy.

6 to 10 Corn Tortillas
Vegetable Oil
Parmesan Cheese, grated
1 lb Ground Beef
1 pack Ole El Paso Taco Seasoning
1 can Ole El Paso Refried Beans
1 heaping Tbsp Cream Cheese
Shredded Cheddar Cheese
Salt and Pepper to taste

1. Deep fry tortillas.  Deep fry each tortilla until lightly brown and hard. Dab fried tortilla with paper towel to remove excess oil.  Sprinkle both sides of tortilla with Parmesan cheese. Set shells aside.
2. Beans. Place beans in small pot and add cream cheese. If the beans are too thick, add a little milk. Warm over medium-to-low heat.
3. Beef. While beans are warming, fix ground beef with taco seasoning according to directions on taco seasoning pack. 
4. Spread beans on top of tostada shell, top with seasoned ground beef and shredded cheddar cheese. Add salt and pepper.

Variations:
Add chopped green pepper to ground beef while browning.
Add a small layer of sour cream on beans before topping with seasoned ground beef.

Broiled Pork Chops - Jersey Style

This is a recipe Michael created on his own one night and it is amazing. He served it with baby white potatoes with pesto.

3 Boneless Center Cut Pork Fillets, 1" thick
1 tsp Ground Coriander
1 tsp Ground Fennel Seed
1-1/2 tsp Onion Powder
1 tsp White Pepper
8 Dashes of Salt
6 Tbsp Extra Virgin Olive Oil
2 tsp Liquid Smoke
Pork Seasoning
Parmesan Cheese
Tastefully Simple's Pomegranate Chipotle Sauce 1 tsp Dried Rosemary

1. In mixing bowl combine all ingredients except Pork Seasoning and Parmesan Cheese. Mix well.
2. Place mixture in large marinating zip lock bag.
3. Pound meat until 3/4" thickness.
4. Place meat in marinating bag and mix meat around to cover well with seasoning.
5. Place in freezer for 30 minutes.
6. Pre-heat oven on high broil and move rack to highest level.
7. Sprinkle both sides of meat with Pork seasoning and Parmesan cheese.
8. Place meat on baking pan and broil for 7 minutes on each side.
9. Remove and let cool for 3 minutes.
10. Glaze meat with Tastefully Simple's Pomegranate Chipotle Sauce
11. Serve with Fennel leaf as garnish.

Staten Island Crab Cakes

These go great with a Remoulade, Tartar or Curry Mayo sauce and lemon. You can also use pink salmon in place of the crab.

1 lb jumbo lump crap meat
1 egg
1/3 c mayonnaise
1-1/2 tsp. spicy mustard
1-1/2 tsp. Tastefully Simple's Garlic Garlic seasoning
2 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 c fresh breadcrumbs from Italian bread
1 Tbsp. chopped fresh parsley
2 Tbsp. butter
1 Tbsp. olive oil

1. Drain the crab meat and pick through it to make sure there are no shells. Dice and set a side.
2. In a small bowl whisk together the egg, mayonnaise, mustard, garlic seasoning, lemon juice, and Worcestershire sauce.
3. Pour the mixture over the crab meat and gently mix until well combined.
4. Add the breadcrumbs and parsley and continue to gently mix until well combined. Don't over do it.
5. Cover and refrigerate for 2 hours.
6. Shape the mixture into about 8 cakes.
7. In skillet, heat butter and olive oil over medium heat.
8. Add the crab cakes when the butter gets frothy.
9. Cook on both sides until golden brown - about 4-5 minutes per side.
10. Serve with lemon wedge and sauce (Remoulade, Tartar, or Curry mayo).

Best Ever Mexican Dip

A friend gave me this recipe several years ago. It's quick and easy to make and is always a big hit.

  

1 8oz cream cheese, softened

1 heaping Tbls Mayo

1 small jar of your favorite Salsa ( I like Sting-N-Linger's Flame Roasted)
1 cup shredded Mexican style cheese (blend of Monterey Jack, Mild Cheddar, Queso Quesadilla & Asadero Cheeses)
1 tomato, chopped
1/2 green pepper, finely chopped
2 scallions, chopped
Your favorite white corn chips

1. In medium bowl blend cream cheese and mayo. Spread onto serving plate.
2. Top cream cheese with desired amount of salsa.
3. Top with cheese.
4. Next layer with (in order) tomato, green pepper, and scallions.
5. Dip with white corn chips.

Quick and Simple Baked Potato Soup

The Tastefully Simple Perfectly Potato Cheddar Soup Mix already has potatoes in the mix, but I like adding just a little baked potato to the recipe. I served the soup with Tastefully Simple's Perfect Parmesan Biscuits. Try drizzling a little melted butter mixed with Seasoned Salt on the biscuits while they're still warm.


1 package of Tastefully Simple Perfectly Potato Cheddar Soup Mix
2 medium potatoes
Shredded medium cheddar cheese
1 scallion, chopped
5-6 slices of bacon, fried and chopped

1. Wash potatoes and place on plate. Cover with cling wrap and cook in Microwave for 5 minutes.
2. Let potatoes cool and then dice. Set aside.
3. Mix Perfectly Potato Cheddar Soup Mix according to package.
4. Add diced baked potatoes.
5. Simmer according to soup mix package.
6. Spoon soup into individual bowls and top with desire amounts of shredded cheese, scallion, and bacon.

Orange Roughy with Peach Tarragon Salsa

I haven't cooked a lot of fish, so I wanted to experiment a little and expand upon what little I know about preparing it. Michael and I found the original recipe in "Entertaining at Home with America's Top Chefs," which was foreword by Emeril Lagasse.  We made a few changes of our own and, I must say, was quite surprised at how well we both liked it. I was worried that the peach salsa wouldn't taste good, as it does have a strong tarragon taste, but coupled with the fish, the flavors really went well together. We served the fish with steamed asparagus, which added to a great combination of flavors.


2 Orange Roughy fillets
4 white peaches
1 Tbsp minced fresh tarragon leaves
1 lime, juiced
2 tsp cracked black peppercorns
3 Tbsp butter
2 Tbsp vegetable oil
2 medium cloves of garlic, minced
1 shallot, minced
1 egg
Flour, for breading
Italian bread crumbs, for breading

Peach Salsa

1. Cut peaches in half and remove pits.
2. Chop peaches into 1/4" pieces and place in medium bowl.
3. Add tarragon leaves, lime juice, and cracked peppercorns.
4. Lightly toss and set aside.

Orange Roughy

1. Heat oil, butter, and garlic in medium frying pan.
2. Add shallots to pan and saute until tender.
3. Whisk egg in a small to medium bowl.
4. Roll fish in flour.
5. Dip floured fish in egg and then roll fish in Italian bread crumbs.
6. Place fish in pan and cook approximately 4 minutes per side or until desired doneness.
7. Place fish on plate and top with peach salsa.

Apple Turnovers

3 Granny Smith apples, peeled and sliced
3 Fuji apples, peeled and sliced
3 tsp butter
4 oz brown sugar
2 tsp cinnamon
1 egg yolk
2 tbsp water
1 piece puff pastry (can be found in grocer's freezer section)
8 oz cream cheese
2 oz walnuts, chopped
Powdered sugar
Honey

1. Saute sliced apples, with butter, brown sugar and cinnamon until apples are tender, but not mushy.
2. Pour apple mixture into bowl and let cool.
3. Roll puff pastry out on floured surface and cut into 3-1/2" to 4" squares. You will need 2 squares per turnover.
4. Place 1/2 of the squares on a greased baking pan. On each square place 1-2 tbsp of the apples, 1 tbsp of cream cheese, and top with about 1 tbsp of the chopped walnuts.
5. Place the other half of pastry squares on top of pastry with filling. Crimp edges with fork.
6. Whisk egg yolk and water in small bowl.
7. Brush pastry with egg.
8. Sprinkle powdered sugar on top of pastry.
9. Bake in 350 degree pre-heated oven for 15 minutes or until golden brown.
10. Place pastry on serving plate and top with powdered sugar.
11. Drizzle honey on top of pastry.
12. Enjoy!

Broccoli & Swiss Cheese Quiche

1 lb. broccoli florets
1 medium yellow onion, peeled and sliced
4 mushrooms
2 tbsp. butter
1 9" ready-made pie crust
4 eggs, beaten
3/4 c. cream
1-1/4 c. milk
Salt & pepper to season
1/2 lb. Swiss cheese, grated

1. Clean and cut broccoli.
2. Saute broccoli and onion in butter until tender.
3. Place vegetables in the bottom of pie crust.
4. Mix eggs, cream, milk, salt and pepper.
5. Pour mixture over vegetables in pie crust.
6. Top with Swiss cheese.
7. Bake in 375 degree pre-heated oven for 30-40 minutes or until knife inserted in middle comes out clean.
8. Cool and enjoy.

Oreo Pie (also known as Dirt Pie)

This recipe was submitted by my great friend and co-worker, Dessi. It's simple and easy to make. If you're in a rush you can buy and use ready-made Oreo crust. Also, instead of using the 13x9x2 pan, you can use a trifle bowl and make multiple layers - no crust needed, just use all the crushed cookies for your layers. For Halloween, try adding a few gummy worms!

1 lb of Oreo Cookies
2 cups of sugar
2 8 oz of whipped cream
1 8 oz of cream cheese whipped
1 package of instant chocolate pudding (vanilla pudding is good too)
1 cup of margarine (I really use only half a cup)
1 13x9x2 pan

Crush 1 pound of Oreo cookies.

Set aside 1 cup crushed cookies. Put the rest of the crushed cookies in the pan and add margarine. Press cookies to make the crust in the pan (refrigerate for 30 min to an hour).
In separate bowl mix 1 cup of sugar, 8 oz of whipped cream, and 8 oz of cream cheese.

Layer the mixture over cookie crust. Mix chocolate instant pudding for 5 min and layer over the cream cheese mixture. Then, spread the other bowl of whipped cream over the layer of pudding and sprinkle the 1cup of cookies over the whipped cream.

Spinach and Bacon Quiche

Quiche is one of the easiest dishes to make. Simply combine ingredients for the filling, pour into a pie crust, and bake. Be creative with the filling. Try using some of your favorite foods. Broccoli, ham, tomatoes, Swiss cheese, asparagus, garlic, sausage are just a few examples of items that can be used.


6 oz Frozen Spinach, cooked and drained well
1/2 lb. Bacon, cooked & crumbled
5 Eggs, slightly beaten
1/2 c. Fresh Mushrooms, sliced
1 c. Milk
1-1/4 c. Sharp Cheddar Cheese, shredded
2 Scallions, chopped
Salt and Pepper to taste
1 9" Pie Crust, uncooked


1. Combine first 7 ingredients.
2. Pour mixture into pie crust.
3. Bake at 400 degrees for 35 minutes or until middle is done.

Beef Bourguignon

While my daughter was visiting we watched the Julie/Julia movie which is about a woman, Julia, cooking through Julie Child's entire cook book and then blogging about her successes, mishaps, and down right disasters. The movie inspired me to try my hand at Beef Bourguignon, which was the first major meal Julie Child cooked. With Michael's help, the meal was a great success. We served it with garlic mashed potatoes and french-style green beans.


2 lb topside or round steak, cubed
Plain flour seasoned with salt and pepper
3 Tbsp. oil
4-5 slices of bacon
12 small pearl onions
1-1/4 c red wine (I used a Merlot)
2 c beef broth
1 tsp dried thyme
6 oz button mushrooms
2 bay leaves
1 tsp garlic powder
1 tsp onion salt

1. Heat oil in large pan and fry bacon until crisp. Take out of pan and crumble into medium-sized pieces. Set aside.
2. Toss the beef in the seasoned flour shaking off excess and brown each side well in same pan that you fryed bacon in. Remove and set aside.
3. Add onions to the pan and cook until golden.
4. Add remaining ingredients, still leaving beef and bacon aside.
5. Bring to boil, reduce heat and simmer, covered for 1-1/2 hours, stirring occasionally and adding the beef and bacon the last 15 minutes.
6. Enjoy!

Ribalicious Pork on the Barbie

Pork Ribs
1 Tbsp. of Tastefully Simple Garlic Garlic Seasoning
Pepper to taste
Best Barbecue Sauce (see recipe)

1. Season ribs with Garlic Garlic seasoning and pepper. Place in crock pot, cover with water and let cook either on the low setting for 6 hours or the high setting for four hours.
2. Remove ribs from crock pot and place on medium high grill.
3. Baste top of ribs with barbecue sauce. Let bottomside of ribs char slightly. Flip and baste top with barbecue sauce. Let the 2nd side char slightly.
4. Remove from grill and enjoy!

Best Barbecue Sauce

I originally got this barbecue sauce from a "Fine Cooking" magazine, which is a great magazine to subscribe to for some excellent meals. I added a few of my touches and everyone absolutely loved it at our next barbecue. Great for chicken and ribs.

3/4 cup firmly packed dark brown sugar
1/4 cup honey
1 Tbs. onion salt
1-1/2 tsp. celery seeds
1-1/2 tsp. Tastefully Simple Garlic Garlic Seasoning
1-1/2 tsp. chili powder
1 tsp. finely ground black pepper
1 tsp. ground cumin
2 cups tomato ketchup
1/4 cup white vinegar; more to taste
2 Tbs. hot and spicy mustard
1 tsp. fresh lemon juice
1 tsp. liquid smoke (I use Mesquite flavor)
4 Tbs. butter, cubed and chilled


Combine all ingredients except for butter in a medium saucepan. Bring to a slow boil, stirring to dissolve the sugar.  Reduce heat and simmer for 25 minutes while stirring occasionally. Whisk in butter cubes a couple at a time. Use over favorite meat.

Amazing Grilled Cheese

For each sandwich you will need:
2 Slices of Bread
2 Slices of American Cheese
1 Slice of Tomato
Butter
Pepper
Grated Parmesan Cheese


Pre-heat pan to medium on stove top. Butter 1 side of each bread slice, sprinkle with pepper and parmesan cheese. Place 1 slice of bread in pan with butter side down. Top with 1 slice of cheese, tomato, and 2nd slice of cheese. Tomato should be between the 2 slices of cheese. Cover with 2nd slice of bread with butter side up. Grill until golden brown and flip to brown other side.

RP Pork on the Fly

One morning before work Michael and I were discussing what to have for dinner that night. We had pork tenderloin and wanted to experiment with a new recipe. We just started writing down ingredients that we thought would be good with pork. I give you our "pork on the fly."

1 Pork Tenderloin
1/4 cup Peanut Oil
1/2 cup Soy Sauce
1/4 cup Malt Vinegar
3 Tbsp Honey
1/2 tsp Grated Fresh Ginger
2 Tbsp Orange Juice
1 tsp Pepper
2 tsp Tastefully Simple Seasoned Salt
1/2 tsp Curry Powder
3 Gloves Garlic Minced
Tastefully Simple Pompegranate Chipotle Sauce

1. Place pork in a large zip lock bag.
2. In medium bowl, mix together next 10 ingredients.
3. Pour mixture into zip lock bag over pork and zip bag.
4. Place bag in refrigerator and let pork marinade for the day or overnight.
5. Take pork out of bag and place in shallow baking dish with fat side up.
6. Bake in pre-heated 350 degree oven for approximately 40 minutes or until meat thermometer reads 140-150. Don't over cook or the pork will be dry.
7. Take pork out of oven and let set for 10 to 15 mintues before slicing.
8. Pour Pompegranate Chipotle Sauce over slices and enjoy!

Garlic Parmesan Beer Bread

1 box of Tastefully Simple Bountiful Beer Bread
12oz Beer
1 Tbsp Tastefully Simple Garlic Garlic Seasoning
1 Tbsp Grated Parmesan Cheese
3 Tbsp Butter Melted
Grated Parmesan Cheese for Top

1. Mix first 4 ingredients and stir for 20-30 seconds. Don't over stir.
2. Pour batter into 9x5 greased loaf pan.
3. Pour melted butter over batter.
4. Sprinkle desired amount of grated parmesan cheese on top.
5. Bake in pre-heated 375 degree oven for 50-55 minutes or until golden brown.
6. Let cool in pan for 30 mintues before taking out.
7. Slice and enjoy!

For a little something extra:

1. Slice bread and place slices in baking pan.
2. Rub slices with butter.
3. Sprinkle slices with grated parmesan cheese and pepper.
4. Add a little shredded mozzarella cheese to each slice.
5. Toast in broiler until brown.
6. Enjoy!

Merlot Steak

2 Steaks - I use New York Strip (better if frozen)
McCormick Montreal Steak Seasoning
Tastefully Simple Merlot Sauce

1. Season the steaks with Montreal Steak seasoning and let set for about 30 minutes.
2. Preheat oven on broil high.
3. Rub Merlot sauce on 1 side (top side) of steak.
4. Broil the side with Merlot sauce up in oven on top rack for 6 minutes for medium rare.
5. Turn steak over and rub other side with Merlot sauce.
6. Broil 2nd side of steak for 6 minutes.
7. Get steak out and let set for a few minutes before cutting.
8. Slightly cut center to check for doneness. If too rare, place back under broiler for 1 minute.