My first attempt at making a panini....

So last week my boss gave me a Panini Press and I was excited to get to making some good sandwiches.  But what to make?  What bread should I use?  After some research of looking high and low on the internet and talking with friends in Facebook groups dedicated to food.  I had some up with a combination which sounded good to me and it was not one which was suggested.

What I ended up making was somewhat of a hybrid Turkey Club Sandwich.  I bought some seasoned herb bread, put down a layer of sun-dried tomato pesto, sharp cheddar cheese, shaved ham, bacon, more cheddar, shave smoked turkey, and then more cheddar where I then layered more sun-dried tomato pesto on the top bread piece.

Sprayed my panini press with pan release spray and also sprayed the sandwich top and bottom and then pressed into into the panini press.  After about 5-6 minutes, I then released the press lid and it looked well cooked.

While this was my first attempt this can be considered a learning experience.  Next time I will change the way my sandwich is placed in the press to change the way the press lines are orientated.

My next attempt will be on Saturday and I am planning to make a Caprese Panini.  Fresh Herb Bread, Fresh Hand Stretched Mozzarella, Fresh Basil along with Basil Garlic Infused Olive Oil.....

What panini's would you make or like????

South of the Border Shepherd's Pie (Mexican Shepherd's Pie)

Gather your ingredients

Rough dice on a mix of peppers

Rough dice jarred Jalapenos

Store brand medium salsa worked

Rough dice Red Onion

Shredded Carrots and Black Beans

I used this but you can make your own

Shredded three Roasted Chickens

Shred Cheddar for the top

Jalapeno rings for garnish

Sprinkle Bacon Crumbles on the top

Ready to bake

Baked and ready to eat!!!

Enjoy!

So where I work we usually have left over rotisserie chickens and are looking for ways to use them.  That and this week we had some extra mashed potatoes.  I was thinking of what we could do with them and thought why not make a "Mexican Shepherd's Pie" or South of the Border Shepherd's Pie.  Shepherd's Pie is traditionally made with Mutton (lamb), beef, or sometimes pork... it usually topped with mashed potatoes and sometimes has vegetables mixed into the meat mixture.  It is made from Ireland to Australia and worldwide and is thought to be the origination of a way to use left overs???

So this really works well into what we needed where I work.  We have leftovers and serve mainly comfort foods.  I for one do not like leftovers but have a love for comfort foods that are loaded with tons of flavor.  This dish that I am sharing with you, I think you shall find loaded with flavor and you can add as much or as little heat as you wish!  I also prepared this the day before I cooked it and it can be prepared ahead and frozen if so desired.  It will take additional baking time when frozen, times given in this recipe reflect a refrigerated pie... enjoy...

South of the Border Shepherd's Pie 

(Mexican Shepherd's Pie)

Filling

2-3 Roasted Chickens (cooled and de-boned, shredded)
2 cups Red Onion (diced)
1 cup Bell Pepper (Small dice, medley - red. yellow, green)
1 cup Carrot (shredded or small dice)
1/2 cup Black Beans (prepared)
1/2 cup Jarred Jalapenos (diced) 1-2 packets of Taco Seasoning (as hot as you want it)
+/- 1/2 cup Salsa (as hot as you want it!)
10 cups of Mashed Potatoes (prepared)  You can use your favorite mashed potato recipe!

Topping

2 cups Cheddar Cheese (shredded)
1 cup Bacon Crumbles
1/4 cup Jarred Jalapeno Rings for garnish (whole)

Preparation:

1. Shred your chicken and remove all bones, would hate to be choked on a small bone!
2. Dice and prepare your vegetables.
3. Mix Chicken and Vegetables, mixing in seasonings and salsa.  You want it to be just wet but not to dry.  If it is too wet, it will not set up after baking.
4. Cover with a smooth layer of Mashed Potatoes about and 1" thick.
5. Apply toppings in this order - Cheese, Bacon, Jalapeno Rings
6. Bake in 350 degree F oven for 12-15 Minutes, loosely covered.
7. Take out of oven and remove cover, return to oven for another 10 minutes, checking after 5 minutes to ensure the cheese has not burned.
8. Remove from oven when cheese is melted to desired done-ness.
9. Tent to hold heat and let it rest for 20-30 minutes to set up.
10. Serve in squares and enjoy!!!

Compound Butter

 Started with about 1 stick of softened butter (unsalted), half a small shallot (minced), small handful of Sun-dried Tomato (minced), about the same amount of bacon ♥ slices> (minced), 2 TB Blue Cheese, 14 stalks of parsley (de-stemmed & minced), 4 stalks of Green Onion (sliced thins or minced) and salt/pepper to taste.

Compound Butter

(French: "Beurre composé")

Compound Butter's bring additional flavor and moisture (causing a pleasant, mouth feel and taste), they can be made fairly simple using butter and what ever flavors you wish.  Simplist of Compound Butters can be as simple as Butter, Garlic, Parsley, and Salt/Pepper to taste, this goes well when eating a lot of Italian type dishes and when making Garlic Bread!

Most people use Compound Butters on meats or to season vegetables, when using add at the time just before you take them off the heat source or when you are plating them up and they should always be room temp so that they melt.  (Do not want a cold piece of butter on your beautiful food! Unless you are serving something cold?)  The potential for different flavor combinations and concoctions is limitless, what are you serving?  Steak, Fish, Lamb, Pork, Asparagus, Green Beans (haricots verts), Baked Potato???

What will you use?  Butter (unsalted), Parsley, Garlic, Shallots, Onions, Ginger, Tomatoes, Wine, Cilantro, Basil... I think you get the picture!!!

This Compound Butter was just something I threw together in anticipation of a nicely grilled Rib Eye Steak!  It about tripled in size to a regular stick of butter.

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Cooking in American Regional Cuisine - Maple-Soy Ozark Trout & Brussels Sprout with Mushrooms

 Maple-Soy Ozark Trout &   

Brussels Sprout with Mushrooms

MAPLE-SOY GLAZED

OZARK TROUT

Yield: 6

INGREDIENTS:

            4 ea                  Pan-dressed trout

            ½ tsp               Salt

            ¼ tsp               Ground black pepper

            1/3 cup                        All-purpose flour

            1 ½ tsp                        Butter

            1 tblsp             Vegetable oil

            ¼ cup              Maple syrup

            4 tsp                Soy sauce

            4 tsp                Sesame seeds

METHOD:

1.      Rinse the trout well in cold water.

2.      Combine the salt, pepper, and flour in a shallow pan.  Dredge the trout in flour and shake off any excess.

3.      Heat the butter and oil in a skillet over high heat until very hot.  Add the trout and reduce to medium-high heat.  Sauté without moving on the first side for about 4 minutes, or until the skin is golden brown.  Turn the fish once and finish cooking on the second side for another 3-4 minutes.

4.      Remove the trout from the skillet and keep warm.  Add the maple syrup and soy sauce to the pan.  Increase the heat to high and reduce the mixture until thickened, about 2 minutes.

5.      Return the trout to the skillet and turn to coat evenly with maple-soy glaze.

6.      Serve trout sprinkled with sesame seeds.

BRUSSEL SPROUTS WITH MUSHROOMS

Yield: 6

INGREDIENTS:

            24 oz               Brussels sprouts

            2 oz                 Bacon, diced

            4 oz                 Butter

            4 oz                 Onion, cut into small dice

            1 tsp                Garlic, minced

            6 oz                 Mushroom, quartered

            To taste           Salt and black pepper

           

METHOD:

1. Trim the bottom of the Brussels sprouts and score an X into the bottom of each one with a pairing knife.
2. Cook the Brussels sprouts in boiling water until tender in the center.  Shock.
3. Sauté the bacon over medium-high heat in sauté pan until it is crisp.
4. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions are translucent.
5. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
6. Cut the Brussels sprout in half and add to the onions and mushrooms.
7. Season to taste with salt and pepper and sauté until thoroughly heated.

BBQ Baked Beans

I wrote this recipe for Heartland Range & Shooter's Saloon where I was the GM. Goes well with any grilled or smoked foods. So if you are planning to BBQ, give this a try! Enjoy!

BBQ Baked Beans

1 Large Can of Bush's Baked Beans (flavor of your choice)

1 Small Onion Diced

1/4 c Crumbled Bacon

1/8 c Dark Brown Sugar

1/8 Cup BBQ Sauce (your favorite flavor, I use Sweet Baby Rays)

1 TBL Ground Cinnamon

1/8 tsp Red Pepper Flakes

Combine all ingredients in a mixing bowl. Place in a greased cast iron or heavy oven proof pan and bake in a 325 degree oven. Bake approx. 35-45 minutes or until bubbly on the edges.

Serve Hot...

Creamy Herb Chicken Soup

Creamy Herb Chicken Soup

2 TB Olive Oil
4 TB Butter

1/8 cup Roux
3-4 prepared Chicken Breast - chopped (Boiled, Grilled, or Baked)
2-3 slices Bacon (crumbled)
1 medium sized Onion (chopped) - could use Green Onion
1 TB Fresh Garlic (chopped) - I used 2 cloves
1 qt Whipping Cream (Heavy Cream)

1 qt Milk -Less to make thicker

1 can low sodium Chicken Broth
1/8 tsp Coarse Ground Black Pepper
Pinch of Sea Salt
1/8 cup of Chives (reserve for garnish)

3 Sage Leaves
1/8 cup Fresh Grated Parmesan Cheese (reserve 1/2 for Garnish)
Fresh Parsley (for Garnish) can use vivid green freeze dried

Using a heavy bottomed Stock Pot, melt butter and add Olive Oil, heat til oil is hot. Saute' onion, stirring frequently about 3-4 minutes until almost translucent. Add chicken and continue saute' another 2-3 minutes to heat through then add garlic. Make a roux by adding about an 3 TB flour to pan, then slowly add Cream or Milk and can of Chicken Broth. Add seasonings, bring to a low boil, if you bring it to a full boil you risk the chance of curdling the milk & creeam, reduce heat to a simmer. Stir in 1/2 of Parmesan Cheese and continue simmering for 10 minutes until thickened.

Serve in large bowls and garnish with Parmesan Cheese, Chives, and Parsley and a side of Garlic Cheese Bread.

What do you like on your Baked Potato?

What do you want on your baked potato?

When we go out to eat at a nicer style place to eat, there is usually a choice of potato. Sometimes chips, fries, wedges, seasoned fries, waffle fries, and then there is the glorious baked potato. The server usually ask, would you like butter and sour cream with that?

Yes please, is my usual response. Sometimes you can even get bacon on it, chives, or parsley. But in the restuarant you are not going to get much more of an option. I think it was a fast food place that offered baked potatos with cheese, brocolli, chili, and anything else, I am not sure. I go to one restuarant here in town that has a loaded baked potato. They claim it is a one pound monstrosity and comes loaded with cheddar cheese and Applewood-smoked bacon for an extra fee. I usually eat it when I go there because it is still less expensive than most things and filling as well! It is pure comfort, add a cup of soup and it is a very fulfilling meal. (By itself it is a meal also) The cost of a potato makes it an economical choice for any household.

When I managed the steakhouse in IL, we had baked potatos and also a special option of a baked sweet potato. Loaded with butter and brown sugar and dusted with cinnamon, I have even seen them offered with a bit of whipped cream to top them off. (HEAVENLY) I am not sure which I prefer? Leftover potatos were the reincarnated in other dishes: Cow Chips, Fried Tators, Potato Soup, stew, etc.

But the simplicity of the baked potato wins out more days than not. I can microwave one in about 5 minutes: wash it, wrap it in wax paper, and then put it in the microwave for 5 minutes, turning halfway thru cooking. My daughter aptly pointed out the other night that her mother does not wrap her potatos. I told her it was not neccesary but I prefered to wrap mine to keep the skin moister. If you have to do several for a large group you can always place them in a 400 degree oven for 40-50 minutes or so depending on their size. Wash them and then I will rub them in oil to make them shine and dust them with sea salt for added flavor. You can wrap them in foil and even cook them on the Grill outside while grilling other foods.

Now they are ready to eat, so I return to the question, What do you want on your baked potato?

Keep in mind the potential is unlimited: Butter, sour cream, chives, cheese (shredded or sauce),alfredo sauce, garlic, mushrooms, spinach, feta, tomatoes, green peppers, pizza sauce, onions (fresh or saute'd), bacon, brocolli (any veggie you like), chili, pulled pork, steak, shrimp, chicken, sausage, chopped pepperoni, ham, philly cheese steak toppings??? If you like it, you can try it!

A baked potato is the ultimate in comfort food, it can be like life at the core, simple. Simple you say! Come on do not laugh, we all are born and we all must die, how can it get any simpler than that? Sure in between birth and death, there is life to be lived, when we are younger we attend school, as we age, we have to find jobs, pay taxes and other bills, but what we add to our lives adds flavor and makes it what we enjoy! So again I ask, "What do you like on your Baked Potato?"

Responses to question:

surfergirl from California: These 3 toppings make it ideally delish for me.. Butter, sour cream, & chives RT @skipsrecipebox

CookingAsshole from Portland OR: @skipsrecipebox sour cream, cheddar cheese, chives/garlic spears, and bacon....

LJ from IL: i like...bacon..real bacon..not bacos...cheese...sour cream...and butter...salt...pepper... I like chili n cheese sometimes too… and broccoli n cheese.

joykeepin from TX: @skipsrecipebox chives, and butter :)

Add your topping choices to the comments, thanks!

Southwest Breakfast Bagel

Southwest Breakfast Bagel

4 Egg Bagels

4 Large Eggs

4 Slices of Bacon (thick cut)

8 Cheese Slices

Southwest Sandwich Spread (Recipe follows)

Cut 4 Bagels in half, toast lightly before assembling sandwich. One at a time, lightly beat eggs and cook like an omolet, season to taste with salt & pepper. Your bagel should be popping up about the time the egg is completed. Spread a heaping teaspoon of Southwest Sandwich Spread on each bagel half. Place a slice of cheese on the bottom. Fold a third of the egg over on itself and then fold once more in half.

Layer on top of the bagel and cheese then place second piece of cheese on top of egg. Rip one piece bacon in half and layer both halves on top.

Then top with Bagel top and enjoy!

Southwest Sandwich Spread

makes 4 to 6 servings

2T Hellmans Mayo

2T Koop's Arizona Heat Mustard

2T Cilantro (Chopped)

2T Green Onion (Minced)

Put all ingredients into a small bowl and fold together with a spoon. Hold any spread not used in an airtight container upto a week.