Makes: 4 Servings
Prep Time:15 min.
Baking Time: 10 min.
Ingredients
Rosemary Butter4 - Tablespoons salted butter, room temperature
1 - teaspoon fresh rosemary, minced
Apple Mustard1/4 - cup no-sugar-added apple butter
1/4 - cup caramelized onions
1/4 - cup stone-ground mustard
Sandwich
8 - slices white extra sharp cheddar cheese
8 - slices fresh artisan levain bread (or other country-style bread)
1/2 - lb high quality smoked ham, thinly sliced
Directions
Rosemary ButterIn a small bowl, cream together butter and minced rosemary.
Apple Mustard In a blender or small food processor, blend together apple butter, caramelized onions, and mustard until smooth.
Sandwiches Spread rosemary butter on 1 side of each slice of bread. Place bread buttered side down. Spread apple mustard on the inside of one slice of bread for each sandwich.
Layer 1 slice of cheddar on each of the 4 slices of bread, then ham, then another layer of cheddar.
Cooking Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500°F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.
Tip To make Artisan Ham and Cheddar Cheese Sandwich into a breakfast sandwich, add an egg. While the sandwich is cooking in a hot oven using the open-face technique, cook the egg “over easy” on a skillet over medium heat . Close the sandwich with the egg inside and serve immediately.
Wednesday, October 5, 2011
Tuesday, October 4, 2011
Sausage Rolls
Makes 8 servings
Prep Time: 10 min.
Baking Time: 10 min.
Ingredients:
1 package Refrigerated Dinner Rolls
1 lb. regular pork sausage
Directions:
Preheat oven to 400° F.
Place each roll between sheets of waxed paper and roll thin.
Spread each with sausage and roll up. Place on baking sheet.
Place in oven and bake for 10 minute.
Prep Time: 10 min.
Baking Time: 10 min.
Ingredients:
1 package Refrigerated Dinner Rolls
1 lb. regular pork sausage
Directions:
Preheat oven to 400° F.
Place each roll between sheets of waxed paper and roll thin.
Spread each with sausage and roll up. Place on baking sheet.
Place in oven and bake for 10 minute.
Monday, October 3, 2011
Six-Layer Breakfast Casserole
Makes 6 servings (1/6 casserole each)
Prep Time: 10 min.
Chilling Time: 1 hr.
Baking Time: 1 hr.
Ingredients
1 package hot pork sausage roll
1 jalapeño pepper, seeded, finely chopped
1 garlic clove, minced
1 cup (4 ounces) shredded sharp cheddar cheese
3 slices wide-pan hearty country white bread (about 5x1-1/4 inches each)
6 eggs
1/4 - cup whipping cream
1/2 - teaspoon ground cumin
Directions
Preheat oven to 325°F.
In a large skillet, cook sausage, pepper and garlic over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet. Stir in cheese.
Place 1 bread slice on bottom of lightly greased 1-½-quart round casserole or soufflé dish; top with 1/3 of the sausage mixture. Repeat layers twice.
Beat eggs, cream and cumin in large bowl with wire whisk until well blended; pour over ingredients in casserole dish. Press down on sausage mixture with back of spatula to completely cover sausage and bread with egg mixture; cover. Refrigerate 10 minutes.
Bake, covered, 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes. Let stand 10 minutes before serving.
Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.
Prep Time: 10 min.
Chilling Time: 1 hr.
Baking Time: 1 hr.
Ingredients
1 package hot pork sausage roll
1 jalapeño pepper, seeded, finely chopped
1 garlic clove, minced
1 cup (4 ounces) shredded sharp cheddar cheese
3 slices wide-pan hearty country white bread (about 5x1-1/4 inches each)
6 eggs
1/4 - cup whipping cream
1/2 - teaspoon ground cumin
Directions
Preheat oven to 325°F.
In a large skillet, cook sausage, pepper and garlic over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet. Stir in cheese.
Place 1 bread slice on bottom of lightly greased 1-½-quart round casserole or soufflé dish; top with 1/3 of the sausage mixture. Repeat layers twice.
Beat eggs, cream and cumin in large bowl with wire whisk until well blended; pour over ingredients in casserole dish. Press down on sausage mixture with back of spatula to completely cover sausage and bread with egg mixture; cover. Refrigerate 10 minutes.
Bake, covered, 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes. Let stand 10 minutes before serving.
Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.
Sunday, October 2, 2011
Breakfast Sausage Peppers
Makes: 6 servings (1 stuffed pepper each)
Prep Time: 15 min.
Baking Time: 25 - 28 min.
Ingredients
6 poblano peppers
1 package hot pork sausage roll
1 cup (4 ounces) shredded cheddar cheese
1/2 - cup chopped onion
6 eggs
1/2 - cup whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons butter
Salt and black pepper to taste
Directions
Preheat oven to 350°F.
Cut off pepper tops. Remove seeds and membranes and discard. Cook peppers in boiling water 5 minutes; drain. Cool.
In large bowl, mix sausage, cheese and onion just until blended. Spoon into polbano peppers; place in shallow foil-lined baking pan.
Bake 25-28 minutes or until sausage is thoroughly cooked.
Meanwhile, beat eggs, cream and parsley in large bowl with wire whisk until well blended. When peppers have baked 20 minutes, melt butter in large skillet over medium heat. Add egg mixture; cook 5-6 minutes or until set, stirring occasionally.
Spoon eggs onto 6 serving plates; season with salt and black pepper. Top with stuffed peppers.
Alan’s Kitchen Tip: To microwave poblano peppers before stuffing as directed, place seeded peppers in 9-inch microwaveable pie plate. Add ¼ cup water. Cover with vented plastic wrap. Microwave on HIGH 4-5 minutes or just until peppers are crisp-tender.
Prep Time: 15 min.
Baking Time: 25 - 28 min.
Ingredients
6 poblano peppers
1 package hot pork sausage roll
1 cup (4 ounces) shredded cheddar cheese
1/2 - cup chopped onion
6 eggs
1/2 - cup whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons butter
Salt and black pepper to taste
Directions
Preheat oven to 350°F.
Cut off pepper tops. Remove seeds and membranes and discard. Cook peppers in boiling water 5 minutes; drain. Cool.
In large bowl, mix sausage, cheese and onion just until blended. Spoon into polbano peppers; place in shallow foil-lined baking pan.
Bake 25-28 minutes or until sausage is thoroughly cooked.
Meanwhile, beat eggs, cream and parsley in large bowl with wire whisk until well blended. When peppers have baked 20 minutes, melt butter in large skillet over medium heat. Add egg mixture; cook 5-6 minutes or until set, stirring occasionally.
Spoon eggs onto 6 serving plates; season with salt and black pepper. Top with stuffed peppers.
Alan’s Kitchen Tip: To microwave poblano peppers before stuffing as directed, place seeded peppers in 9-inch microwaveable pie plate. Add ¼ cup water. Cover with vented plastic wrap. Microwave on HIGH 4-5 minutes or just until peppers are crisp-tender.
Saturday, October 1, 2011
White Cheddar - Eggs on a Roll
Makes: 12 servings
Prep Time: 10 min.
Cooking Time: 15 min.
Ingredients:
24 slices Quality bacon 1 lb.
12 (2 oz.) fresh baked Kaiser (or sandwich ) roll
2 sticks (1 cup) butter, softened
12 large eggs
12 (1 oz. each) slices Sharp white Cheddar cheese
To taste Kosher salt
To taste Fresh ground pepper
Directions:
Cook bacon until crisp. Drain and keep warm. Toast roll until hot and crispy. Butter each cut side of roll with 1/2 Tablespoon butter.
For each egg, heat 1 teaspoon butter in a non-stick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
Place a slice of cheese on one cut side of roll. Top with 2 slices bacon and fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave oven for 30 seconds, if desired, to melt cheese. Serve immediately.
Prep Time: 10 min.
Cooking Time: 15 min.
Ingredients:
24 slices Quality bacon 1 lb.
12 (2 oz.) fresh baked Kaiser (or sandwich ) roll
2 sticks (1 cup) butter, softened
12 large eggs
12 (1 oz. each) slices Sharp white Cheddar cheese
To taste Kosher salt
To taste Fresh ground pepper
Directions:
Cook bacon until crisp. Drain and keep warm. Toast roll until hot and crispy. Butter each cut side of roll with 1/2 Tablespoon butter.
For each egg, heat 1 teaspoon butter in a non-stick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
Place a slice of cheese on one cut side of roll. Top with 2 slices bacon and fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave oven for 30 seconds, if desired, to melt cheese. Serve immediately.
Thursday, September 8, 2011
Baked Caribbean Chicken
Makes 4 servings
Prep Time:10 min
Baking Time:24 min - 25 min
Ingredients
2 - Tablespoons No Salt Caribbean Citrus Seasoning Blend
4 - boneless, skinless chicken breasts
2 - Tablespoons red onion cut into 1/4 inch slices
2 - teaspoons fresh ginger, cleaned and chopped fine
1 - garlic clove, chopped fine
cooking spray
Directions
Preheat oven to 350° F. Spray 9 x 9 x 2 inch baking pan with cooking spray.
1) Toss chicken breasts, onion, ginger and garlic with Caribbean Citrus Seasoning Blend.
2) Place vegetables and chicken, smooth side down, in baking pan. Top loosely with foil.
3) Place in oven for 15 minutes. Remove foil. Turn right side up and continue to cook for 10 minutes or until juices run clear.
4) Remove from oven and cover lightly with foil to rest. Spoon vegetables over chicken and serve.
Prep Time:10 min
Baking Time:24 min - 25 min
Ingredients
2 - Tablespoons No Salt Caribbean Citrus Seasoning Blend
4 - boneless, skinless chicken breasts
2 - Tablespoons red onion cut into 1/4 inch slices
2 - teaspoons fresh ginger, cleaned and chopped fine
1 - garlic clove, chopped fine
cooking spray
Directions
Preheat oven to 350° F. Spray 9 x 9 x 2 inch baking pan with cooking spray.
1) Toss chicken breasts, onion, ginger and garlic with Caribbean Citrus Seasoning Blend.
2) Place vegetables and chicken, smooth side down, in baking pan. Top loosely with foil.
3) Place in oven for 15 minutes. Remove foil. Turn right side up and continue to cook for 10 minutes or until juices run clear.
4) Remove from oven and cover lightly with foil to rest. Spoon vegetables over chicken and serve.
Wednesday, September 7, 2011
Baked Baja Chicken Breasts with Oranges & Jalapeno
Baked Baja Chicken Breasts with Oranges & Jalapeno
Makes 4 servings
Prep Time:25 min
Baking Time:30 min - 35 min
Ingredients
3/4 cup fresh orange juice
1/3 cup chopped red onion
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
2 Tbsp. No Salt Fiesta Lime Seasoning Blend
1/2 teaspoon grated lime zest
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
2 oranges, cut into wedges
1 lime, cut into wedges
Directions
1) In a blender, combine the orange juice, red onion, jalapeno, garlic, No Salt Fiesta Lime Seasoning Blend, and lime zest. Puree until blended.
2) Coat a shallow baking dish with cooking spray. Place chicken in prepared pan and pour orange juice mixture over top. Cover with plastic and marinate for at least 15 minutes and up to 24 hours (refrigerate chicken if marinating longer than 1 hour).
Preheat oven to 375ºF.
1) Bake chicken 30 to 35 minutes, until cooked through. Serve chicken with extra marinade spooned over top and orange and lime wedges on the side.
Makes 4 servings
Prep Time:25 min
Baking Time:30 min - 35 min
Ingredients
3/4 cup fresh orange juice
1/3 cup chopped red onion
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
2 Tbsp. No Salt Fiesta Lime Seasoning Blend
1/2 teaspoon grated lime zest
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
2 oranges, cut into wedges
1 lime, cut into wedges
Directions
1) In a blender, combine the orange juice, red onion, jalapeno, garlic, No Salt Fiesta Lime Seasoning Blend, and lime zest. Puree until blended.
2) Coat a shallow baking dish with cooking spray. Place chicken in prepared pan and pour orange juice mixture over top. Cover with plastic and marinate for at least 15 minutes and up to 24 hours (refrigerate chicken if marinating longer than 1 hour).
Preheat oven to 375ºF.
1) Bake chicken 30 to 35 minutes, until cooked through. Serve chicken with extra marinade spooned over top and orange and lime wedges on the side.
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