Dad's Croque Monsieurs

We have recently started calling my dad a "Croque Head" because of his new obsession with these cheesy, French sandwiches.  His recipe is a combination of his favorite croque monsieurs had at restaurants from New York City to Birmingham in his delicious attempt to find the best of the best.   But, in my opinion, his is the best.  With creamy béchamel, a cheesy topping, and salty ham, this sandwich is quite indulgent.  Here is how you can make your own...

What You Need:

For Béchamel: 

5 Tablespoons Unsalted Butter

4 Tablespoons Flour

3 Cups Milk

Salt & Pepper

Pinch of Nutmeg

For the Sandwich:

Ham (3 slices per sandwich)

Gruyere Cheese

Parmesan Cheese

Bread (something thick and hardy) 

Begin by making the béchamel sauce for the sandwich.  This sauce is thick and delicious and adds moisture to the sandwich as well as an extra layer of flavor.  In a medium sauce pan on medium- high heat, cook together the butter and flour.  Allow the rue to cook for a minute to rid itself of the raw flour flavor before adding the milk.  Whisk milky mixture together until well- incorporated.  Add salt and pepper to taste and a couple of pinches of nutmeg.  Let the sauce cook until thick and creamy and set aside until you're ready to assemble your sandwiches.  

Next, you should grate the gruyere.  For the parmesan, it is best to buy the already flaked parmesan cheese found in the grocery store.  Now, you are ready to assemble your sandwich.  Begin by laying out pieces of bread (two per sandwich).  Apply about two tablespoons of béchamel to each piece of bread.  Then, top half the pieces with an even layer of gruyere and cover with a slice of ham.  On the piece of ham, sprinkle a layer of parmesan cheese topped with another piece of ham.  Continue by topping the second piece of ham with another layer of gruyere covered with a third piece of ham.      

Place the second piece of bread on top of the third slice of ham, and coat the top of the sandwich with the creamy béchamel.  Add one more layer of gruyere cheese to the top of the sandwich before baking in the oven at 350 degrees.  The sandwiches should bake until warmed through (about ten minutes).  To brown the top, turn the oven to broil, and allow the top to become browned and delicious.   

Enjoy!

  

Fizzy Lifting Drink

My friend Lucy and I came up with this effervescent cocktail while at the beach this past week.  We started out just using random things we found in the kitchen, and the drink turned out quite delicious.

What You Need:

Pineapple- Orange Crystal Light Packets

3/4 Cup Vodka

Water

2 Light Beers (We used Bud Light)

A Splash of Grenadine

Ice

To Start: Pour drink mix into a large pitcher and fill with ice.  Next, fill with enough water to reach just under 3/4 of the pitcher.  Now, pour two beers in with the mix, and add a splash of grenadine.  Stir well and serve over ice.  

This drink is so simple and can be made into any flavor you like by replacing the drink mix.  Just take the pitcher outside and get ready for the sunset.

Enjoy!

Sliders with Bacon, Cheese and Chipotle Slaw

This slider is the perfect way to fill your burger craving, and still have room for dessert.  Sliders are perfect for parties and great for children, but are truly yummy any time.  These sliders are topped with cheddar cheese, smokey bacon, and a spicy chipotle slaw.  Absolutely delicious!

What You Need:

Lean Ground Beef

Wheat Rolls

Cheddar Cheese

Bacon

Shredded Cabbage

Chipotle Mayonaise

To Start: Season ground beef as you like.  I used salt, pepper, and worcestershire sauce.  Begin forming  the ground beef into small hamburger patties (look at the size roll to determine how large the patty should be).  Cook the bacon in the microwave and set aside until assembly.  To make the chipotle slaw, simply use a package of shredded cabbage and Kraft Chipotle Mayo.  I started out wanting to make my own chipotle mayonnaise until I came across this delicious gem in the grocery store.  Mix the cabbage and the mayo until it reaches the consistency that you prefer.  Next, cook the meat, toast the buns, and assemble your burger using the cheddar, bacon, and slaw.    

Enjoy!

Cheesy Quiche With An Herbed Crust

I love quiche.  I find that quiches are like a blank palate where you can be creative and put together interesting flavors.  They are also a great way to get rid of leftovers.  I made this quiche using ingredients I already had in my house, but this recipe could be used with many different ingredients.  The herbed crust is packed with flavor, and the egg filling is rich and cheesy.  Quiche is perfect for breakfast, lunch, or dinner, and is beautiful enough to serve to guests.  

What You Need:

For The Crust:

1 Cup All Purpose Flour

6 Tablespoons Butter

3 Tablespoons Iced Water

1 Tablespoon Dried Rosemary

1 Tablespoon Dried Thyme

1/2 Teaspoon Salt

For The Filling:

6 Eggs

2/3 Cup Milk

3 Slices Turkey or Ham

1 Cup Shredded Cheddar Cheese

Fresh Chopped Parsley

Salt & Pepper

To Start: Begin by making the crust.  I don't know who spread the rumor that making a crust is so hard, because it is quite easy, especially with a food processor.  Into a food processor, add flour, salt, rosemary, thyme and blend together.  Continue by cutting the butter into small cubes and adding it to the processor (the butter should be cold to create a flaky crust).  Pulse together until the mixture looks crumbly.  Add really cold water one tablespoon at a time, pulsing the dough in between tablespoons until the dough comes together.  On a floured surface, dump out the dough and begin kneading with the palm of your hand.  Knead only until the dough comes together and is smooth.  Wrap the dough in cellophane and place it in the refrigerator for about 30 minutes.  Preheat over to 425 degrees.

After 30 minutes, remove the dough from the refrigerator and place again on a floured surface.  Take of the cellophane and begin rolling out the dough with a floured rolling pin.  To form a circle, start from the center of the dough and roll outwards in all directions.  Roll flat until dough reaches a thickness of about 1/4 inch.  Pick up the dough by rolling it over the rolling pin and place it in a greased pie plate.  Cut of extra dough around the edges and use a fork to crimp the outer ring of dough.  Prick the dough with your fork to allow steam out, and bake in the oven for about 8- 10 minutes (just until its barely cooked).  Remove crust and turn the oven down to 375 degrees. 

For The Filling: Whisk together eggs, milk, 1/2 cup shredded cheddar cheese, chopped turkey, 1/4 chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Pour mixture into the cooled crust and bake in the oven for about 35 minutes or until completely firm.  Sprinkle the top with the rest of the cheddar, and place back into the oven until the cheese has melted.  Slice and serve.  

Enjoy!

Chicken Farfalle with Sage Cream Sauce

I made this pasta for some friends the other day, and they loved it.  It is creamy, delicious, and packed with big flavors.  It was great for dinner and just as good cold the next day (maybe even better).

What You Need:

Bag of Farfalle (Bow-tie) Pasta

Olive Oil

1/2 Tablespoon Minced Garlic

1/2 Cup Pancetta

1 Cup Frozen Green Peas

1 Package White Button Mushrooms

Store Bought Roasted Chicken

2/3 Cup Dry White Wine

1 Cup Low- Sodium Chicken Broth or Stock

2/3 Cup Cream

1/3 Cup Chopped Fresh Sage

1/3 Cup Freshly Grated Parmesan Cheese

Some Butter

Fresh Lemon Juice

Salt & Pepper

To Start: First, go ahead and boil water for the pasta while preparing the rest of the ingredients.  Dice the pancetta and cook in a small amount of olive oil until crispy, and place aside in a small bowl for later.  Take the stems off the mushrooms and clean them using a wet paper towel.  Slice the mushrooms and sauté in a bit of butter.  At this point you can add the garlic, salt, and pepper to the pan and continue cooking until mushrooms are soft and brown.       

Next, take the skin off the roasted chicken and tear into bite size pieces.  Add the chicken to the pan of mushrooms, and toss in the green peas and the cooked pancetta.  Allow the ingredients to cook for a few minutes until the peas are warmed through but not mushy.   

Pour the mixture into a bowl and set aside until time for assembly.  Your water should be boiling by now, so liberally salt the water, add a splash of olive oil, and toss in the whimsical farfalle.  

The Sauce: To make the sauce, pour the wine into the same sauté pan used to cook the meat and veggies.  Allow the wine to cook down for about a minute or two before adding the chicken stock.  Again, allow the liquids to cook down for another minute or two.  Next, add the cream and sage to the sauce.  Squeeze in the juice of a lemon and add two tablespoons of butter.  Add 1/2 a teaspoon of salt and 1/2 a teaspoon of pepper. Taste the sauce for seasoning.  (Don't forget about the noodles! They should be done by now.) If the sauce is too acidic, add more cream. If the sauce is too creamy, add more wine or chicken stock.  Add more salt or pepper if it needs it.  Slowly bring the sauce to a boil and allow it to thicken.  The sauce should be thick enough to coat the noodles, but not as thick as an Alfredo sauce. (Note: To expedite the process, you can add a slurry of corn starch and water.  Just about a 1/2 a tablespoon of water with corn starch mixed in a small bowl before being added). Turn down to simmer. 

You should have already strained the noodles and put them back in the cooking pot.  Pour the bowl of meats and vegetables you have already cooked into the creamy sauce and toss together until everything is warm again.  Pour the sauce over the noodles and combine all together.  Serve and top with a bit more parmesan cheese. 

Enjoy!  

Mango Salsa

I recently made this delicious mango salsa for my family on a beach trip.  My sister accompanied it with her homemade corn chips, and it was the perfect snack while watching the sunset.  It uses a few simple ingredients, but packs great flavor.  

What You Need:

For The Salsa:

1 Large Mango

1/2 Cup Purple Onion

1/2 Cup Green Bell Pepper

1/2 Cup Red Bell Pepper

1/3 Pickled Jalapeno

Salt & Pepper

For Corn Chips:

Corn Tortillas

Salt & Pepper

Garlic Salt

Cooking Spray

To make the salsa, simply dice all the ingredients roughly the same size and stir together in a bowl.  Add salt and pepper to taste, and serve with your favorite chips or crackers.  To make you own easy homemade chips... 

Begin making these chips by cutting corn tortillas into smaller pieces using a pizza cutter or a knife.  My sister made triangles, but this is an opportunity to be creative and choose any shape you like.  Lay the triangles on a baking sheet and spray equally with cooking spray (Note: It is okay if the pieces overlap a bit).  Sprinkle salt, pepper, and garlic salt on the pieces, and put in the broiler until brown and crispy.

  

Enjoy!

Embossed Note Cards

I have always liked to make things rather than buy them in a store, so when I ran out of all the thank you cards I have been given as gifts over the years, I decided to make my own.  I wanted something that looked  simple and natural while having an offbeat elegance.  These are great for thank you notes or personal letters, and make great gifts.  The best part is that with a different stamp, a different color or style notecard, or a new color embossing powder, you can completely change the look.  The possibilities are endless!

What You Need:

Heat Gun

Notecards of Your Choice

Stamp of Your Choice

Embossing Ink Pad

Embossing Powder (Color of Your Choice)

Begin this project by cleaning and drying your stamp, so that its ready for the ink pad.  Press your chosen stamp in the embossing ink and immediately stamp it on the notecard, wherever you want to image or text of your stamp.  

                       

 

Quickly pour the embossing powder over the stamped image.  Shake the paper around to make sure it is covered and tap the excess back into the jar.  There may be some extra particles you have to wipe off with your hand, but be careful not to mess up the image, because the powder is barely hanging on.

Use your heat gun to change the matte powder into a glossy, raised image.  Hold the gun about two inches from the notecard and watch the magic (Note: A hairdryer WILL NOT work for this.  A heat gun does not blow heat the way a hairdryer does, and a hairdryer will blow the powder instead of embossing it).   

The initial cost of a heat gun is worth it considering how much thank you notes often cost.  I bought a pack of fifty notecards with envelopes for less than six dollars and with the natural brown, I can use any stamp or color to change up my design.

                           

Another fun thing is not just to make it personal for yourself, but for the person to whom you are sending the notecard.  If you so choose, you can also emboss the envelope, but remember to save room for the mailing address.  

By buying smaller cards or cutting down the ones you have, you can also create great name tags for gifts.  Using tone on tone would create an interesting and subtle look while contrasting colors would be playful and fun.  The paper, image, and colors you choose can give these cards a look to satisfy any aesthetic.  Again, the possibilities are endless!

Create!

Colorful Shrimp Tacos

These simple shrimp tacos are full of flavor and low in fat.  With a few ingredients, these tacos make the perfect lunch or light dinner.  I recently made them for my family at the beach, and they were a huge hit.  The combination between protein, carbs, and veggies leaves you full, but not weighed down (perfect for swimsuit season- YIKES!).  

What You Need:

Shrimp- Peeled and Deveined (amount depends on amount of people)

Olive Oil

Salt & Pepper

Garlic Salt

Red pepper

Cumin

Corn Tortillas

Shredded Cabbage

Avocado 

Greek Yogurt

Fresh Cilantro

Lime

Pickled Jalapenos (really just the juice from the jar)

To Start: Coat the shrimp in a small amount of olive oil.  Sprinkle with salt, pepper, red pepper, garlic salt, and cumin.  The amounts depend on the number of shrimp.  You want to flavor the shrimp without going overboard with the spices.  Next, lay the shrimp in an even layer on a broiling pan.  I like to bake my shrimp this way because it is quick and easy, and leaves the shrimp perfectly cooked.  Bake in the over at 350 degrees until curled and pink.  Be careful not to overcook your shrimp.  They should be firm and tender, but never rubbery.  

For the Sauce: Mix greek yogurt in a small bowl with chopped cilantro.  Add the juice of a lime and salt and pepper to taste.  For extra flavor, I splash in a bit of juice from a jar of pickled jalapenos.

To assemble: Heat up the corn tortillas in either the microwave or oven.  Top with the shrimp, cabbage, sliced avocado, and cilantro sauce.  

Enjoy!

Breakup Pappardelle with Mushroom Sauce

My sister recently went through a breakup and I thought I would fill her belly and distract her mind by attempting to make homemade pasta.  I am happy to say she and her boyfriend are back together, and I like to think this pasta had a little something to do with it.  

What You Need:

For the pasta:

1 1/2 Cups All Purpose Flour

1 1/2 Cups Semolina Flour

3 Eggs

A Bit of Water

A Pinch of Salt

For the sauce:

1 Package of Mixed Mushrooms

1/2 Package of Baby Portabella Mushrooms

1 Teaspoon Minced Garlic

Some Butter

1/2 Cup Marsala Cooking Wine

3/4 Cup Beef Broth

Some Cream

Salt & Pepper

Pinch of Nutmeg

Grated Parmesan Cheese

Chopped Fresh Parsley

The Pasta: I think making your own pasta seems quite daunting to most people, and I thought so too, until recently.  I looked up a few pasta recipes before I made up my own and most were either made with all purpose flour or semolina flour, so I figured why not combine the two.  I used a stand mixer instead of the traditional pile of flour with a well in the middle, but either method will work for this recipe.  

If opting for a stand mixer, use the hook attachment to make the pasta dough.  If you are using the classic approach, follow the same directions, but think of your counter or bowl as the mixer.  Blend together the two types of flour with a pinch of salt.  Create a well in the center of the flour with your hand, and crack three eggs into the hole.  

If using a mixer: Turn it on low at this point an slowly increase the speed until the dough forms a ball.  If using the well method: Use a fork to scramble the eggs in the center while slowly incorporating the flour until it forms a glutenous mixture.  

Water (a little bit at a time) might need to be added if the mixture is too dry.  Olive oil can be substituted in place of water for added flavor.    

Once a ball is formed, knead the dough for a minute or two until it is smooth and a bit sticky.  If the dough is too sticky then a bit of flour can be added.  Form the dough into a ball and cover with saran wrap.  Set the dough aside for about twenty minutes at room temperature.  

When the dough is rested, unwrap and begin kneading on a floured surface.  Now, this is where I began the tedious process of rolling the dough out by hand.  I HIGHLY recommend you invest in a pasta machine.  You don't have to get a nice electric machine, a hand crank will work fine, but rolling it out with a rolling pin was exhausting, and it didn't deliver the thinness I desired in my noodles.  I have also heard of people using a clay roller for pasta, which works in the same way.      

When rolling out by hand:  roll out the dough thin, then fold it on top of it self, and continue to roll thin again.  Repeat this process a few times, and then roll out your dough to your desired thickness. 

If using a machine: Flatten the dough and feed it through the machine, folding it on itself, and changing the setting to thinner after each pass through.  Continue until the pasta is as thin as you prefer.  If your pasta machine comes with cutting attachments, use the style of your choice. If not, use a pizza cutter or a knife to cute the size and shape pasta you enjoy most.  I chose the wide ribbons of pappardelle, because I find them delicately beautiful while still holding up to the thick mushroom sauce.

The noodles should be cooked in boiling, salted water for no more than a minute or two.  Fresh noodles cook much faster than dried noodles, and too much cooking with change the texture.  These noodles would be delicious with any sauce, but here is a simple and delicious recipe... 

The Sauce:  Clean both packages of mushrooms, and slice the baby portabellas.  I prefer to leave the mixed mushrooms whole for more texture.  With a bit of butter in a pan (or olive oil if you prefer) cook the mushrooms on medium- high heat until they start to soften.  Add the garlic and cook together with the mushrooms for about a minute.  Next, pour the acidic Marsala into the garlicky mushrooms, scraping up any bits that may be stuck to the bottom of the pan.  Allow the wine to cook down a bit before adding the broth and cream.  I suggest using a couple of big splashes of cream, but not too much to dilute the flavors of the wine and broth.  At this point, taste the sauce for seasoning, adding pepper and salt to taste.  A pinch or two of nutmeg is an added surprise to this creamy mix.  Let the sauce cook down for a few minutes until it has thickened a bit.  If the sauce is not thickening as you want, make a rue using butter and flour and add it to the sauce. Throw in a handful of chopped parsley and some grated parmesan cheese, and you have yourself a delicious sauce.  Toss the noodles in with the sauce for even coating and serve with a bit more parmesan on top.

Enjoy!