Creamy, One Pan Mac n Cheese

Creamy, One Pan Mac n Cheese

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Happy Halloween everyone! We hope you have a spooktacular day with plenty of tricks and treats! For today’s Recipe Monday, we will be making Creamy, One Pan Mac n Cheese.

Mac n Cheese is one of those foods that we cannot deny. We love cheese and we love our carbs so Mac n Cheese is one of our all-time favorite foods. We have tried many different recipes for homemade Mac n Cheese, but this one stands out. It is different from other roux-based and egg-based Mac n Cheeses. Both of these styles of Mac n Cheese have a downside.

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Roux-based Mac n Cheese tastes pretty good fresh out of the oven. But when you reheat the leftovers the next day, the roux breaks and you are left with cheesy, butter-coated noodles. Not very good in our opinion. Egg-based Mac n Cheese tastes too much like egg and not much like Mac n Cheese at all.

Another wonderful aspect of this recipe is that it all takes place in one pan. It was also extremely quick to make and we had all the ingredients on hand. This recipe is definitely a keeper. It is creamy and cheesy, plus it still tastes delicious and fresh the next day!


To begin, combine 4 cups of milk, 1 t salt and macaroni in a large pan. Heat on medium.
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Bring to low boil and stir frequently.
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Cook until macaroni is tender and milk is almost all gone. Milk will have curdled slightly, which is good.
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Remove from heat and add 2/3 c milk, shredded mozzarella, shredded sharp cheddar, cream cheese, butter, Dijon, and pepper.
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Stir to combine. Look at the ooegy gooegy goodness!
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Return to heat on low to melt cheeses. Stir frequently. Salt to taste.
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Plate and enjoy!
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Someone’s ready for their close-up!
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If you want some spice, you could add a little freshly ground nutmeg or a dash of cayenne. We are Mac n Cheese purists and therefore did not add such invasive ingredients. 😉

We do like spice in our Pumpkin Spice Chocolate Chip Cookies, however, which you can read about in last week’s Recipe Monday. These cookies are perfect to welcome in November!

Creamy One Pot Mac n Cheese

Creamy One Pot Mac n Cheese

Ingredients

  • 4 2/3 cups whole milk, divided
  • 1 t salt
  • 3/4 lb elbow macaroni
  • 8 oz shredded sharp cheddar
  • 3 oz shredded mozzarella
  • 2 oz cream cheese cut into small pieces
  • 2 T butter cut into small pieces
  • 1 t Dijon mustard
  • 1/2 t ground pepper
  • Salt

Instructions

  1. In a large frypan, heat 4 cups of milk, 1 t salt and uncooked macaroni over medium heat.
  2. Bring to a low boil, being careful not to scald the milk. Stir frequently.
  3. Cook until macaroni is tender and most of the milk has been absorbed. There will be clumps of curdled milk, but that is good.
  4. Remove from heat and add remaining 2/3 cup milk, shredded cheddar, shredded mozzarella, cream cheese, butter, Dijon and ground pepper.
  5. Place back on burner at low heat, stir until smooth and creamy. Salt to taste.
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Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
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Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic – bad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400°F for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400°F.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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Super Easy and Yummy French Dip Sandwiches!

Super Easy and Yummy French Dip Sandwiches!

posted in: Food, Main Dishes | 3 | This post may contain referral links. See privacy policy for more.

French Dip sandwiches are always one of our top choices when we go to a cafe. They seem quite fancy, but they are easy to make for fine dining at home, especially if you make a brief stop at the deli.

You only need a couple of ingredients before you can devour this delicious sandwich: beef au jus, a soft hoagie roll, roast beef and cheese.
Super Easy French Dip Sandwiches

For the Au Jus

Beef au jus seems like a really fancy ingredient but today, it is very easy to come by without slaving over the stove. You can buy dry packet mixes to make the au jus, but recently we discovered this jar of amazingness: Better Than Bouillon Roasted Beef Base.
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Even though it is labelled as reduced sodium, we found it to be perfectly salty, and very meaty tasting. The preparation is also very simple, scoop a heaping tablespoon of the base into 2 cups of boiling water, stir and it’s done.
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Toast the Roll

The perfect roll for a French Dip is soft and easy to bite. These Francisco French sandwich rolls are perfect!
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Heat some butter in a frying pan to toast the inside of the roll.
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The end result is a beautifully toasted golden roll.
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Like Arby’s, We Have the Meats

We love Costco and we just recently discovered they have sliced deli meat that is both inexpensive and tasty. This roast beef is very yummy.
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To heat the beef, let it take a quick dip in the au jus made in the first step.
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Then put it directly onto the toasted bread.
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And Now, Some Cheese

Some people don’t put cheese on their French Dip sandwiches, but we are cheese lovers so we can’t resist. We went with this velvety baby swiss.
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Put the cheese onto the heated beef and let it melt.
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The last step is to ladle some of the au jus into a bowl.
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Et voilĂ !

A feast!
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Beautiful layers of beef.
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Going in for a dunk in the delicious au jus.
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The bread soaks up the au jus, making for a perfect bite.
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Super Easy and Yummy French Dip Sandwiches!

Super Easy and Yummy French Dip Sandwiches!

Ingredients

  • Better Than Bouillon Roasted Beef Base
  • Water
  • Francisco French Rolls
  • Butter
  • Sliced Roast Beef
  • Sliced Baby Swiss

Instructions

  1. For au jus: Follow instructions on jar, you may need to add more base to your liking.
  2. Toast the roll: Heat butter in a frying pan, open roll to expose inside, place face down in butter and toast until brown.
  3. Heat roast beef in the prepared au jus.
  4. Place heated roast beef on toasted roll, then top with cheese.
  5. Ladle au jus into a small bowl.
  6. Serve warm.
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Woof Trekking Dispatch #8: Tillamook Cheese Factory, July 2012

Woof Trekking Dispatch #8: Tillamook Cheese Factory, July 2012

posted in: Dispatches, Food, On the Road, Woof Trekking | 1 | This post may contain referral links. See privacy policy for more.

In our last dispatch, we left off at our visit to the Tillamook Forest Center. Today’s dispatch is all about cheese, more specifically, the Tillamook Cheese Factory! If you are ever in Western Oregon, this glorious cheese factory is a must see! Our family loves all kinds of cheese, but we really LOVE Tillamook Cheese.

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The Tillamook Cheese Factory is open every day except Thanksgiving and Christmas and is a working cheese factory.

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When you first pull up the factory, you see this massive boat, called the Morning Star. You can read more about the story of the boat in the picture below.

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There is a small walk-through museum of the Tillamook Company’s history and at the end there is a glorious sample table of all kinds of cheese.

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We may or may not have taken a couple trips through the sample line. ?

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Cheddar and more cheddar.

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Yummy pepper jack.

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After our cheese feast, we wandered up stairs to see the actual factory. But before you even see the factory, you see this ice cream stand. There were so many flavors to choose from.

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But we were too full to indulge in ice cream.

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There are two sides to the factory, one side there are these monster vats.

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Here is a description of what happens on this side of the factory.

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On the opposite side is where the blocks of cheese are cut. It was a beautiful sight to see the cheese marching its way through, starting as large blocks and ending up being packaged as small blocks.

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This panel describes what actually occurs on this side of the factory.

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After we were done being mesmerized by the cheese, we were hungry again. Luckily, it was supper time and they had a café with a menu based entirely around all the Tillamook cheese types.

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We got a huge helping of delicious mac and cheese along with a side salad topped with cheddar.

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We also got a grilled cheese with some of the awesome Tillamook cheddar and more salad topped with cheddar.

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Even though we were stuffed to the gills, we did indulge in Tillamook ice cream for dessert. However, it was so yummy, we forgot to take a picture. ?

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Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We love Mexican food, that is a fact. We have previously shared our recipes for chicken tacos, fresh corn tortillas, and pico de gallo. Tacos are one of our favorite foods. Today we want to share our mom’s recipe for ground beef tacos.

taco tuesday featured

This is the recipe we had growing up. It is delicious and spicy. It starts out with the traditional base of ground beef but it also contains a non-traditional ingredient: diced potatoes.

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The potatoes are an absolutely genius addition to tacos. The potatoes help cut some of the fat but they also absorb the spices and you end up with moist, spicy ground beef tacos.

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We use two types of salsa in our recipe, Herdez Medium Salsa (pictured above âŹ†ïž) and La Victoria Taco Sauce (pictured belowÂ âŹ‡ïž). Herdez brings the spice and the La Victoria acts as a thickening agent.

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Since we live in the southwest, our local supermarkets carry all kinds of picante sauces and salsas. We recently discovered two new sauces that go well with these tacos.

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The first is Valentina Salsa Picante. The second is Tapatio Salsa Picante. Now both of these sauces have “Salsa Picante” in their name but that’s nearly all they have in common.

Valentina is a thick sauce that we would rate as being of medium spiciness. It is not too vinegary and has some additional spices that tickle your tongue, perhaps oregano. Tapatio has more of a Tabasco consistency. When splashed on the tacos, it adds a lovely smokey flavor. Tapatio is definitely the spicier of the two.

Glorious Ground Beef Tacos with Potato and Onion

Glorious Ground Beef Tacos with Potato and Onion

Ingredients

  • 2 T olive oil
  • 2 cups diced potatoes
  • 2 cups diced onion
  • 3 pounds freshly ground beef
  • 1 16oz jar Herdez medium salsa
  • 1/4 cup La Victoria Taco Sauce
  • Salt and Pepper
  • Toppings: Shredded lettuce, shredded cheese, diced tomato, salsa

Instructions

  1. Heat a large fry pan to medium heat.
  2. Add oil, potatoes and onion and cook until potatoes brown.
  3. Add ground beef, cook until browned.
  4. Drain the rendered fat.
  5. Add salsa and taco sauce.
  6. Season with salt and pepper to taste.
  7. Let cook for half an hour.
  8. Top with your favorite toppings (see ingredients above).
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Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs (GIFT #1)

Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs (GIFT #1)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Last week we announced that we were going to start a new blog series about Grandma Inspired Fantastic Treats (GIFTs). This recipe kicks off the series and is most definitely inspired by our grandma, the original foodie in our life. We previously blogged about her love of Greek food in this post about Chicken Souvlaki.

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Our grandma was very matter-of-fact, with a limited filter (aka she said exactly what was on her mind). A couple of years ago, our family travelled to the Midwest for a wedding. After the wedding, we spent some time at the bride’s house with our grandma’s sister-in-law.

The family had made a nice dinner and when we arrived at the house, they were still preparing the appetizer, bacon-wrapped, blue cheese stuffed, dried dates. Naturally, we jumped into help.

The new groom, showed us how to put them together, “First, you take the dried fig and then
” Our grandma jumped in before he could even finish his sentence.

“That’s NOT a FIG, that’s a DATE!” she proclaimed emphatically.

We all turned red, embarrassed by our grandma correcting this man she had just barely met.

“GrandMA,” we hissed at her.

“Whaaatt? That’s a date not a fig.” She showed no signs of self-consciousness.

The groom continued on like nothing happened and we eventually enjoyed the dried dates with melted blue cheese and crispy bacon.

While our grandma never made this tasty treat, as you can tell from this funny story, she definitely inspired it.

Finding Fresh Figs

We found the fresh figs for this recipe at Costco in the freezing, walk-in refrigerator room. According to an article by The City Cook, figs are in season from June to September. This jives with what we found out from the produce guy at our local Trader Joe’s.

More Bacon Recipes for You!
Luscious Bacon-Wrapped Steak Fit for a Queen
Sweet and Salty, Bacon-licious, BBQ Baked Beans
Mouth-Watering, Almost Healthy, Prosciutto-Wrapped Asparagus

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Here we have our fresh figs! Plus some frying bacon – always a welcome sight!

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While your bacon is frying, score those figs and get your blue cheese ready for action.

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Cool bacon on paper towels and stuff figs with blue cheese.

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Wrap stuffed figs with bacon and bake for 15-20 minutes at 350°F.

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FIGS, GLORIOUS FIGS!

Another variation of this appetizer incorporates a pecan or walnut inside the fig with the cheese. We were not so keen on the idea at first, but after tasting this version, we believe the addition of a pecan would be absolutely perfect!

Bacon-Wrapped, Blue Cheese Stuffed Fresh Figs (GIFT #1)

Bacon-Wrapped, Blue Cheese Stuffed Fresh Figs (GIFT #1)

Ingredients

  • Fresh Figs
  • Blue Cheese Crumbles
  • Bacon

Instructions

  1. Preheat oven to 350°F
  2. Cover baking sheet with aluminum foil
  3. Par cook bacon so some of the fat is rendered but still soft enough to bend
  4. Let bacon cool slightly
  5. Quarter figs from the bottom, being careful not to slice completely
  6. Place cheese crumble into cavity
  7. Wrap bacon around the fig and use a toothpick to hold it all together
  8. Place on prepared baking sheet
  9. Bake for 15-20 minutes
  10. Let cool slightly
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

steak and egg breakfast sandwich 1

Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
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Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Coolfreshing Fish Taco Sauce

Coolfreshing Fish Taco Sauce

posted in: Food, Sauces | 0 | This post may contain referral links. See privacy policy for more.

When you get a hankering for a fish taco, you just can’t let it go. The quickest way to make a fish taco at home is to use frozen fish sticks. Pop them in the oven and 15 minutes later, you have the base of your fish taco.

We had these fish tacos for lunch yesterday, topped with pico de gallo, a tangy white sauce, shredded cheese and lettuce. We were inspired by a recent rerun of Chopped, Grandma vs. Grandma, in which one of the four Grandmas made Fish Tacos.

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Our tacos ended up not only being big in flavor with this tasty sauce but also big in size since we only had burrito-sized tortillas on hand.

The sauce is smooth, tart and made with everyday ingredients. We’ve called it coolfreshing because when we called it cool and refreshing, it just didn’t sound as catchy. Portmanteau words are the best.

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It begins with equal part mayonnaise and greek yogurt, mix in some spices and finish it off with some juice from the pico de gallo. If you don’t have pico de gallo then the liquid can be substituted with lemon or lime juice. You could also try sriracha.

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Click here for our Pico de Gallo recipe.

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Seven simple ingredients. One perfect white sauce for fish tacos. It’s quick and easy, too!
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Super Cool, Refreshing Fish Taco Sauce

Super Cool, Refreshing Fish Taco Sauce

Ingredients

  • 1/2 c mayo
  • 1/2 c plain greek yogurt
  • 1/2 t cumin
  • 1/4 t dill
  • 1/4 t cayenne
  • 1/4 t salt
  • 2 T citrus juice

Instructions

  1. Combine all ingredients in a bowl.
  2. Add more citrus juice if you enjoy a runnier sauce.
  3. Serve on fish tacos with salsa, lettuce, and cheese.
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Café-Style Ham and Cheese Croissant Panini

Café-Style Ham and Cheese Croissant Panini

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

This panini was inspired by two sandwichs I’ve had about town.

The first was a sandwich that I had at my beloved Borders at the in-store Seattle’s Best Coffee Shop. I was starving so I ordered a simple ham and cheese (with mustard, I think) and then the guy asked it I wanted it toasted. I was like sure, ¯\_(ツ)_/ÂŻ, why not? It was SO GOOD! I was so sad when they closed in 2011. ?

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The second sandwich was one I had at Panera: The Cuban Chicken Panini. It was the first time I had ever had a Cuban. It was like the ham and cheese I had eaten at Borders, on steroids! So amazingly tasty. But then they got rid of it! ?

So where does a girl go to get her favorite sandwich?

She makes it herself!

Luckily, I already have a Panini Press that I received as a gift from my super generous Aunt! It is a Breville Panini Duo Nonstick Panini Press, pictured below. Now let’s get cooking!

What’s great about this recipe:

1. Salt. Oh yeah. It’s a salty one.

2. Melty cheese. Mmm. Luscious cheese.

3. Crisp pickles. Crunchy, crunchy.

4. Croissant. Fatty, flaky, yummy.

5.Vinegary mustard. Zing. Feel the acidic tingle.

Enjoy this brief, but beautiful video of the process:

 

Ingredients

Croissant
2 slices Black Forest Ham
1 slice Baby Swiss
1 pickle, sliced (preferably Claussen)
Dijon Mustard

 

Instructions

Preheat panini press.

Cut croissant in half.

Place ham, cheese, and pickles on the bottom half.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Apply desired amount of mustard to top half.

ham, cheese, pickle, dijon, mustard, panini, croissant

Combine top and bottom halves and place on panini press.

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ham, cheese, pickle, dijon, mustard, panini, croissant

Close lid. Press down. Leave sandwich in until golden brown.

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ham, cheese, pickle, dijon, mustard, panini, croissant

Cut in half to serve.

ham, cheese, pickle, dijon, mustard, panini, croissant

 

Café-Style Ham and Cheese Croissant Panini

Café-Style Ham and Cheese Croissant Panini

Ingredients

  • Croissant
  • 2 slices Black Forest Ham
  • 1 slice Baby Swiss
  • 1 pickle, sliced (preferably Claussen)
  • Dijon Mustard

Instructions

  1. Preheat panini press.
  2. Cut croissant in half.
  3. Place ham, cheese, and pickles on the bottom half.
  4. Apply desired amount of mustard to top half.
  5. Combine top and bottom halves and place on panini press.
  6. Close lid. Press down. Leave sandwich in until golden brown.
  7. Cut in half to serve.
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A Skeptic Tried Gluten-Free Cauliflower Pizza: Here’s What Happened

A Skeptic Tried Gluten-Free Cauliflower Pizza: Here’s What Happened

posted in: Food, Main Dishes | 5 | This post may contain referral links. See privacy policy for more.

I have heard many extol the virtues of gluten-free pizza crust made from cauliflower. As a die-hard pizza fan, I found all this hype to be overblown. How can a “crust” made from cauliflower be that good? Could it be as good as a flour, gluten-filled pizza crust?

Well, curiosity finally got the better of me. I do enjoy cauliflower every now and then so, cauliflower plus cheese plus tomato sauce can’t be that bad, right?

Absolutely, right! It is one of the most delicious “healthy” meals I have ever eaten.

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Before I go through the cooking steps, let’s first discuss cauliflower.

When looking at cauliflower pizza recipes, the quantity of cauliflower seems to be quite variable – as variable as the size of cauliflower you may encounter at your local grocery store. What is a small one? What is a regular sized one? I have no idea.

My cauliflower head measured up as follows:

  • I would describe the head of cauliflower I used for this recipe as large or perhaps extra-large.
  • The weight of the cauliflower florets without stem: 844 grams or 1 pound 12.7 ounces.
  • After ricing, I was left with 4 and 3/4 cups of packed, riced cauliflower.

Now the question is: Is that too much or too little for the label of one cauliflower?

Answer: Maybe so. The amount worked for this recipe. However, I have not tried the recipe with a smaller cauliflower. I’ll have to get back to you on that.

If you’re already feeling exhausted, perhaps one of these gluten-free pizza crust options might be an alternative.

If you’re still ready to soldier on, here’s the recipe:

Cauliflower Pizza

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes

Yield: 6 pieces

Serving Size: 3

Cauliflower Pizza

Ingredients

  • 1 large head of cauliflower
  • 3 medium cloves of garlic
  • 2 large eggs, beaten
  • 1 1/2 cups of mozzarella
  • 3 T parmesan
  • 2 t Italian seasoning
  • 1/2 t salt
  • Pizza toppings of your choice (jarred spaghetti sauce, mozzarella cheese, parmesan, and turkey pepperoni)

Instructions

  1. Preheat oven to 450°F.
  2. Prepare the cauliflower as follows: Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.
  3. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows: Bake for 10 minutes (could hear the sizzling of the moisture being cooked off). Remove pan and stir (some spots brown, but not a lot). Bake another 10 minutes (some sizzling but not as much). Remove pan and stir again (still a little moist so cook until slightly more brown). Bake another 5 minutes (no more sizzling). When done the baked cauliflower looked like toasted panko.
  4. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)
  5. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 12 x 1/4 inches).
  6. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.
  7. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
  8. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!

Notes

Equipment needed: large mixing bowl, spatula, food processor, sheet pan, aluminum foil, parchment paper

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Instructions

  1. Preheat oven to 450°F.
  2. Prepare the cauliflower as follows. Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.

2. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows.

  • Bake for 10 minutes (could hear the sizzling of the moisture being cooked off).
  • Remove pan and stir (some spots brown, but not a lot).
  • Bake another 10 minutes (still hear sizzling but not as much).
  • Remove pan and stir again (mixture was still to moist so cook until slightly more brown).
  • Bake another 5 minutes (no more sizzling).
  • When done, the baked cauliflower looked like toasted panko.

3. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)

4. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 10 x 1/4 inches).

5. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.

6. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
7. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!

And the result is a beautiful, gluten-free pizza! It was actually extremely T-A-S-T-Y!

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While I will admit that the final product was delicious, it was not really pizza.

I could not pick it up and eat it like a slice of pizza. The crust was not exactly crispy.

This issue may be remedied by pressing out the rectangle, so it is larger and thinner. Another possible solution is baking the pizza on aluminum foil instead of parchment paper.

Overall, the cauliflower pizza turned out fantastic. This recipe is a keeper for sure!

What are your thoughts on cauliflower pizza?


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Easy, Dreamy 7 Layer Dip

Easy, Dreamy 7 Layer Dip

posted in: Food, Side Dishes | 4 | This post may contain referral links. See privacy policy for more.

This weekend is huge in the football world. Wild Card games Saturday (AFC) and Sunday (NFC). NCAA Championship on Monday.

It’s a great time to be a football fan, especially for the tailgating food.

I get massive cravings for all foods associated with Super Bowl parties as soon as the clock strikes 12:00AM on January 1st every year.

Luckily, we don’t have to wait until February to enjoy chips, dip, and all the other glorious snacks.

7 layer dip is probably at the top of my list of pre-game appetizers.

Side note: The other thing that comes to mind this time of year is the infamous Jim Mora line comes to mind – “Playoffs?” (See this article from ESPN if you are unfamiliar with the quote.) It’s difficult to articulate exactly how much joy that line and his disgusted face give me. Thank you Coors Light for introducing me to it (See it for yourself on bleacher report).

First come the beans.

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Then the sour cream.

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Then, one of the best-tasting green foods known to man, guacamole!

I made this myself, but I have used store-bought, namely the Wholly brand.

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Salsa.

Again, this is homemade (check out my recipe), but Pace or Herdez would be excellent replacements.

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Shredded cheddar cheese. Mmmmm. My tummy is a-rumbling!

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Last touch: olives.

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And there she is!

What a wondrous sight!

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Another angle on the multi-layered masterpiece.

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For those of you keeping track, you will have noticed that there are technically only six layers in this seven layer dip.

Well spotted, you! See the note below.

Easy, Dreamy 7 Layer Dip

Easy, Dreamy 7 Layer Dip

Ingredients

  • 1 can (16 oz) refried beans*
  • 1-2 cup sour cream
  • 1-2 cup guacamole
  • 1-2 cup salsa
  • 1 cup shredded cheese
  • 10 olives, sliced

Instructions

  1. Heat up the beans on the stove or in the microwave. (Beans will be easier to spread when warm- not necessarily hot.)
  2. Add the sour cream, guac, salsa, cheese and olives in the order pictured, or however you want to!
  3. Dive into the divine dip with tortilla chips of your choice.

Notes

*Rosarita refried beans are my fav. The vegetarian kind actually taste better in my opinion that the traditional. I also like the green chile & lime and the zesty salsa varieties. Yummy.

Quantities of all ingredients can be varied specifically to your taste. I don't care for raw tomatoes, so I just put pico de gallo as a layer. Therefore, this dip technically only has six layers. Yet I insist on calling it Seven Layer Dip. So yeah. Just do you!

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As for the football, I’m picking Chiefs, Steelers (Sorry, Bengals- I want to root for you, but Andy’s out), Vikings, and Redskins. But all I really care about is my Cardinals. We did well this season so we don’t have to play until January 16th. Yessssss.

I’m super torn about the NCAA Championship. Bama and Clemson are both among my favorite college football teams (mostly because I like their coaches and their work ethic). I guess I’m gonna have to root for Clemson because even though they are ranked first, I think they are still somehow underdogs. It should be a fantastic game!

BYOG!

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