Monte Christo Sandwich

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Hello all!  This is a quick and easy recipe that I thought I would share.  There’s not a lot of fancy pictures as I quickly thought to take a picture before I dove right in.  You can have a quick tasty breakfast sandwich using a few ingredients in just a matter of minutes.  Here’s what you will need:

Ingredients:

  • Bread (white, wheat, Texas toast. (The better the bread- the better the sandwich)
  • Sliced ham
  • Mayonnaise
  • Tomato
  • Cheese (The original recipe calls for Gruyere cheese, I used Monterey Jack.  But any light cheese will do)
  • Butter
  • 2 Eggs, beaten
  • Powdered Sugar

Start by slicing your tomato and adding it to a greased pan and cook till tender about 2-3 minutes. Put mayonnaise on both sides of your bread, add your cheese and top with ham.  This is where I close the sandwich and butter one side of the bread.  Once buttered, put the butter side in to the egg mixture to coat.  While the butter side is soaking, butter the other side and turn over in the egg mixture.  Place sandwich into a hot butter pan and grill each side  2-3 minutes or until toasted.  Sprinkle with powdered sugar and serve.  You can also serve with a side of your favorite jam.  This is a tasty sandwich which is always a hit.

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Monte Christo Sandwich

  • Servings: 2
  • Difficulty: easy
  • Print

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Ingredients:

Bread (white, wheat, Texas toast)
Sliced ham
Mayonnaise
Tomato
Cheese
Butter
2 Eggs, beaten
Powdered Sugar

Start by slicing your tomato and adding it to a greased pan and cook till tender about 2-3 minutes. Put mayonnaise on both sides of your bread, add your cheese and top with ham.  This is where I close the sandwich and butter one side of the bread.  Once buttered, put the butter side in to the egg mixture to coat.  While the butter side is soaking, butter the other side and turn over in the egg mixture.  Place sandwich into a hot butter pan and grill each side  2-3 minutes or until toasted.  Sprinkle with powdered sugar and serve.

Enjoy!

 

 

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Guest Post: Orange Luthje Wood Ice Bucket

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Hi there! I’m Brian, Jeff’s friend and fellow thrift store hunter. He asks me to collaborate now and then when I find something amazing during our excursions.

I was on my own at a Goodwill in the older part of town when this orange ice bucket caught my eye. I love anything orange, and if you came to my house you would completely agree. Tucked among the tired plastic ware and ugly trays was a very cool looking Danish Modern ice bucket by Luthje Wood.

Of course I had never heard of Luthje Wood, but as I excitedly stood in line I Googled more about this fantastic piece of classic Danish design.

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Although The Danish Modern movement began in the 1920’s, it truly began to become popular in the mid century and 1960’s. Catherineholm is a popular designer of serveware and the gold standard of beautiful Danish design. But Luthje Wood also produced an amazing array of beautiful items from ice buckets to cheese boards. I couldn’t believe someone had parted with this fantastic little gem, but I was happy to scoop it up.

The best part of thrifting is realizing you’ve found a little piece of history. And at $5.99…it’s worth a text to your BFF to brag about the amazing deal you’ve found. This lovely piece of Danish Modern serve ware is displayed proudly on my countertop…a testament to persistence and a little bit of luck from shopping at the local thrift shop.

 

-Brian T.    Las Vegas, NV

Chicken Enchilada Casserole With Chipotle Cream

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Ok, I promised that I wouldn’t do another slow cooker recipe for awhile and I kept my promise.  This recipe is not quick, but it is definitely worth the effort.  Today I’ll be sharing with you my chicken enchilada casserole recipe. The recipe will be using things that I have in the freezer, fridge and pantry.

Here’s what the complete list of ingredients looks like:

  • 2 boneless skinless chicken breasts
  • Small white onion
  • 1 can diced green chilies
  • 1 can black beans
  • 1 can whole kernel corn
  • Chipotle peppers
  • 2 cloves of garlic, minced
  • Olive Oil
  • Flour
  • Chili Powder
  • Salt & Pepper
  • Oregano
  • Cumin
  • Brown sugar
  • Tomato paste
  • Chicken Stock
  • Small corn or flour tortillas
  • Sour cream
  • Shredded Mexican Cheese

 

Let’s start with the enchilada sauce.

Red Enchilada Sauce Ingredients:

  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons flour
  • 4 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 2 tablespoons brown sugar (if you like a sweetened enchilada sauce)
  • 2 tablespoons tomato paste
  • 2 cups chicken or vegetable stock

 

Heat the oil and flour and stir until thick.

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Next, add your chili powder, salt, garlic powder, oregano and brown sugar stir for a minute and slowly add your chicken stock and tomato paste and stir until fully mixed.

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Reduce heat and simmer for 10-15 minutes stirring frequently until the sauce starts to thicken.

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Once the sauce is thickened, remove and set aside.  (and try to stay out of it as I find myself with a spoon eating it directly out of the pot….sigh)

Onto the chicken.

Ingredients:

  • 2 boneless skinless chicken breasts
  • Olive Oil
  • 1 can diced green chilies peppers
  • 1 small white onion
  • 2 cloves garlic minced
  • Salt & Pepper
  • Garlic powder
  • Cumin

Take two boneless, skinless chicken breasts and season with salt, pepper, cumin and garlic powder. Cook chicken in a pan until lightly browned and cooked throughly about 20 minutes.

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Remove from pan and let rest till cool and either shred with a fork using a mixer.  (Yes, you heard me right.. Mixer)  I learned this tip a few years ago and it is perfect for shredding meat.  I’ve done it with chicken, beef and pork.  It’s quick, easy and comes out perfect)

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Add oil to the pan and cook the onion, diced green peppers and garlic until tender.

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Once the onion, green chilies and garlic are tender, add the shredded chicken and 1/4 cup of the enchilada sauce and mix well.

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Now it’s time to put it all together.  Start with finding a large casserole dish and place a small amount of enchilada sauce on the bottom.  Layer with tortillas, chicken, black beans, sauce and cheese.

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Repeat layers and top with cheese.

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Bake in a preheated 350 degree oven for 25-30 minutes until cheese is melted.

To make the chipotle cream, add 3 tablespoons of sour cream, 1 tablespoon of diced chipotle peppers and 1 tablespoon of milk, mix well.

Chicken Enchiladas With Chipotle Cream

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

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Ingredients:

2 boneless skinless chicken breasts
Small white onion
1 can diced green chilies
1 can black beans
1 can whole kernel corn
Chipotle peppers
2 cloves of garlic, minced
Olive Oil
Flour
Chili Powder
Salt & Pepper
Oregano
Cumin
Brown sugar
Tomato paste
Chicken Stock
Small corn or flour tortillas
Sour cream
Shredded Mexican Cheese

Red Enchilada Sauce
2 tablespoons vegetable or olive oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon cumin
2 tablespoons brown sugar (if you like a sweetened enchilada sauce)
2 tablespoons tomato paste
2 cups chicken or vegetable stock

Heat the oil and flour and stir until thick.
Add your chili powder, salt, garlic powder, oregano and brown sugar stir for a minute and slowly add your chicken stock and tomato paste and stir until fully mixed.
Reduce heat and simmer for 10-15 minutes stirring frequently until the sauce starts to thicken.
Once the sauce is thickened, remove and set aside.

Chicken:
2 boneless skinless chicken breasts
Olive Oil
1 can diced green chilies peppers
1 small white onion
2 cloves garlic minced
Salt & Pepper
Garlic powder
Cumin
Take two boneless, skinless chicken breasts and season with salt, pepper, cumin and garlic powder. Cook chicken in a pan until lightly browned and cooked throughly about 20 minutes.
Remove from pan and let rest till cool and either shred with a fork or using a mixer.
Add oil to the pan and cook the onion, diced green peppers and garlic until tender.
Once the onion, green chilies and garlic are tender, add the shredded chicken and 1/4 cup of the enchilada sauce and mix well.
Layer with tortillas, chicken, black beans, sauce and cheese in large casserole dish.
Repeat layers and top with cheese.
Bake in a preheated 350 degree oven for 25-30 minutes until cheese is melted.
To make the chipotle cream, add 3 tablespoons of sour cream, 1 tablespoon of diced chipotle peppers and 1 tablespoon of milk, mix well.

 

Enjoy!

 

Cheeseburger Soup

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Wow!  I’m beginning to notice that I’m doing a lot of slow cooker recipes.  It must be that time of the year.  I promise that I’ll move away from doing only slow cooker recipes.  So, let’s make this one extra good!

I never had cheeseburger soup until last year.  I stumbled upon it in a local resturant that was serving it as their soup of the day.  Since I wasn’t in the mood for vegetable barley, I gave this one a try and boy am I happy I did.  This hearty soup hits the spot, keeps well and will be a hit for the whole family.  I changed the original recipe by adding chopped dill pickles which gives the soup and extra kick. Here’s what you’re going to need.

Ingredients:

  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled, diced potatoes
  • 1/4 cup flour
  • 2 cups cheddar cheese
  • 1-1/2 cups milk
  • salt & pepper
  • 1/4 cup sour cream
  • 1/4 cup diced pickles

 

Brown your ground beef and set aside using another dish.

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Chop your onion, carrots, parsley (if using fresh) and celery and dice your potatoes so they are fairly small.

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Place a tablespoon of butter in the same pan you used to brown your ground beef and sauté your onions, carrot, celery and parsley until they are tender.

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Once the veggies are tender remove and place in your slow cooker with the ground beef, diced potatoes and chicken stock.  Cover and simmer for 2-3 hours or until the potatoes are cooked.

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In a small skillet melt remaining butter.  Add the flour and cook for 3-5 minutes until bubbly.  Add to the soup and turn up the heat to a boil, stir for 2-3 minutes.  Stir in your cheese, milk, salt & pepper and pickles and cook until the cheese melts.

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Turn off the heat and remove from burner and stir in your sour cream.

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Serve with sliced bread.

Cheeseburger Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

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Ingredients:
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups peeled, diced potatoes
* 1/4 cup flour
* 2 cups cheddar cheese
* 1-1/2 cups milk
* salt & pepper
* 1/4 cup sour cream
* 1/4 cup diced pickles

Brown your ground beef and set aside using another dish.
Chop your onion, carrots, parsley (if using fresh) and celery and dice your potatoes so they are fairly small.
Place a tablespoon of butter in the same pan you used to brown your ground beef and sauté your onions, carrot, celery and parsley until they are tender.
Once the veggies are tender remove and place in your slow cooker with the ground beef, diced potatoes and chicken stock.  Cover and simmer for 2-3 hours or until the potatoes are cooked.
In a small skillet melt remaining butter.  Add the flour and cook for 3-5 minutes until bubbly.  Add to the soup and turn up the heat to a boil, stir for 2-3 minutes.  Stir in your cheese, milk, salt & pepper and pickles and cook until the cheese melts.
Turn off the heat and remove from burner and stir in your sour cream.

Serve with sliced bread.

Enjoy!

 

Note:  The recipe was adapted from the Taste of Home October/November 1996 issue.  Taste of Home Cheeseburger Soup

 

Slow Cooker Pork Adobo

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Here’s another one of my “go to” recipes when I want something that is simple and just plain good-  Filipino Adobo!

When it comes to Filipino Adobo everyone has their own recipes and versions.  This is MY version, it stays close to a traditional version- but this is my disclaimer.  (No one has really complained about that taste)

Here’s what you’re going to need:

Ingredients:

  • 2 lbs pork cut into chunks (anything that has a little fat can be used)  I used thick pork chops.
  • 1 head garlic, chopped
  • 1 large green onion chopped
  • 1 tsp ground pepper (I used whole peppercorns)
  • 1 cup rice wine vinegar
  • 3/4 cup water
  • 4-6 bay leaves
  • 1/4 cup light soy sauce
  • 1/4 cup brown sugar
  • salt & pepper
  • 1/2 tsp seasame oil
  • 1/2 tsp olive oil
  • 1 tsp cornstarch
  • 4 hard boiled eggs (optional)
  • seasame seeds

Note:  Since I only had two thick pork chops, this recipe was made by reducing all ingredients by 1/2.

Place pork, garlic, green onion, pepper, vinegar, water, bay leaves and soy sauce in your slow cooker and bring to a low simmer boil for 3-4 hours until it is easily pierced with a fork.  The last 30 minutes of cooking  you can add your hard boiled eggs to soak up the flavor, this is optional.

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Once the pork is fork tender, remove from the slower cooker and add to a pan with olive oil and seasame oil. Quickly fry to braise, be careful to not dry out the pork.

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While the pork is braising, strain the juice from the slow cooker to another pan and reduce by 1/2.

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Once reduced, add cornstarch with water to thicken sauce and boil for 1 minute.  Add pork and coat with sauce.   Serve with rice, hard boiled eggs and garnish with seasame seeds.

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Slow Cooker Pork Adobo

  • Servings: 6-8
  • Difficulty: Easy
  • Print

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Ingredients:
2 lbs pork cut into chunks (anything that has a little fat can be used)  I used thick pork chops.
1 head garlic, chopped
1 large green onion chopped
1 tsp ground pepper (I used whole peppercorns)
1 cup rice wine vinegar
3/4 cup water
4-6 bay leaves
1/4 cup light soy sauce
1/4 cup brown sugar
salt & pepper
1/2 tsp seasame oil
1/2 tsp olive oil
1 tsp cornstarch
4 hard boiled eggs (optional)
sesame seeds

Place pork, garlic, green onion, pepper, vinegar, water, bay leaves and soy sauce in your slow cooker and bring to a low simmer boil for 3-4 hours until it is easily pierced with a fork.  The last 30 minutes of cooking  you can add your hard boiled eggs to soak up the flavor, this is optional.
Once the pork is fork tender, remove from the slower cooker and add to a pan with olive oil and seasame oil. Quickly fry to braise, be careful to not dry out the pork.
While the pork is braising, strain the juice from the slow cooker to another pan and reduce by 1/2.
Once reduced, add cornstarch with water to thicken sauce and boil for 1 minute.  Add pork and coat with sauce.   Serve with rice, hard boiled eggs and garnish with seasame seeds.

Enjoy!

 

 

 

Jasco Spice Of Life Warming Tray

Jasco spice of life warming plate
Jasco Spice of Life Warming Tray

Today’s find uncovers an original Jasco Spice of Life warming tray.  (Another accessory piece to enhance the Corningware Spice of Life line)

Jasco manufactured many different styles of warming trays in the late 70’s.  Some warming trays were simulated wood grain, atomic, geometric and floral patterns and many resembled pieces from the Corningware series.  Some trays only had one warmer while others could have three.  These warming trays were a big hit back in the day for entertaining as you could bring out your dish from the oven (or your coffee or tea), place it on the warming tray it and would stay warm for the duration of the dinner or party.  The tray itself was only around 35watts, so you don’t have to worry about things boiling over.  These trays bring back lots of memories and I’m sure you remember someone in your family that had one.

This warming tray was found at the local Goodwill for $2.99 and was tested and it does indeed work.  Current online retail prices for these warming trays are between $20-$40.  I can’t wait to pull this beauty out for my next retro party.

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Shop.Collect.Enjoy!

Thai Chicken Satay With Spicy Peanut Sauce

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Anyone who knows me can tell you- I LOVE Thai food!  Here’s my version of the classic chicken satay with peanut sauce. It can either be made in the oven (using the broiler) or on the grill. The version I’m making will be done on the grill. Let’s get started.

Ingredients:

2 large skinless chicken breasts pounded thin.

  • For the marinade :
  • 1 large clove of Garlic, crushed
  • 1 chili pepper, chopped
  • 2 tablespoons Soy sauce
  • 2 tablespoons  oil (vegetable or olive)
  • 1 tablespoons seasame oil
  • 1 teaspoon Honey
  • 1 bay leaf
  • Wooden skewers, soaked in water for a minimum of 1 hour
  • For the sauce:
  • 2 tablespoons  oil (vegetable or olive)
  • 2 green onions, chopped
  • 1 chili, chopped
  • 1 clove of Garlic, crushed
  • 2 heaping tablespoons Peanut Butter
  • 1 teaspoon Honey
  • 1/2 can Coconut milk
  • 1 teaspoon Fish sauce
  • 1 tablespoon Soy sauce

Pound your chicken breasts till the are approximately 1/4-1/2 thick and cut in 1″ x 3″ slices and place in a non reactive bowl.  Combine the garlic, chili pepper, soy sauce, oils, honey, bay leaf and mix well.  Pour the marinade mixture over the chicken, stir and coat well.  Cover and allow the chicken to marinade at least 4 hours or overnight.  (Notice the new Autumn Harvest mixing bowl. It was purchased at the local Salvation Army for $1.49 what a great way to showcase my new purchase.)

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Next get your wooden skewers soaking, they need to soak for at least 1 hour in water.  If you don’t have wooden skewers on hand, metal skewers work just fine.

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Time to make that awesome peanut sauce.  Combine the oils,green onions, chili, garlic, peanut butter, honey, coconut milk, fish sauce and soy sauce. Mix or blend well.  I usually use a small food processor.

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Now comes the fun part, the assembly.  Take your skewers and carefully thread the chicken over and under so it will stay secure while you grill.  Place 1-2 pieces of chicken (depending on the size) on each skewer leaving at least 3 inches at the bottom of the skewer.

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Spray your grill with cooking spray and preheat your grill  to atleast 350-400 degrees.  Using tongs, grill each side for approximately 6-8 minutes or until done.  You want the juices to run clear but you don’t want the chicken dry.

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I like to heat my peanut sauce so it is warm when I serve.  I usually just add it to the top rack of the bbq while I’m making the satay.  (gotta love that Corningware) Serve with warm rice and a small salad.

If you have tried my recipe, I would love to hear your feedback!

Enjoy!