Tomato Melt on English Muffin Toasting Breakfast Bread
Easy recipe: Two ways with an English muffin for dinner
A packet of muffins can be dinner for everyone if you play your cards right. Here's how to make a packet of English muffins into and easy dinner idea for you and the kids.
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Mini Ham and Cheese Quiche Recipe | Wilton
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These easy to make bite-sized egg, chive and cheese mini quiche are a delicious addition to any breakfast or brunch! You can create a large batch when you use the Wilton Mega Mini Muffin Pan, so you’re ready to feed any hungry crowd with this quick recipe!
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TOOLS & INGREDIENTS:
Perfect Results Mega Mini Muffin Pan:
2 packages refrigerated pie crusts (14.1 oz each)
1 cup shredded Cheddar cheese
3/4 cup Canadian bacon (about 4 oz, chopped)
2 tablespoons minced chives
1 jar Pimento (4 oz, diced, well drained)
1-1/3 cup half and half
4 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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The Best Breakfast Sandwich - One Pan Breakfast - Natasha's Kitchen
This breakfast sandwich recipe is cheesy, juicy, easy and so darn delicious! All you need is 5 minutes, 5 ingredients and 1 pan - perfect for breakfast on-the-go!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Breakfast Sandwich Ingredients:
►1 English muffin cut in half
►2 eggs
►2-4 slices of ham we love black forest but any kind will do
►1/3 cup finely shredded cheese we used Mexican cheese
►1 tsp chives finely chopped
►Salt and Pepper to taste
►1 Tbsp olive oil or butter to saute
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Green Eggs and Ham (Pesto Scrambled Eggs and Crispy Prosciutto) Recipe
We have talked about treating yourself many times in Chop Happy land (this easy fast brunch is decadent and reward worthy). This is soooo important! We are on the go, running through our day, and our week at lightning speed. Sometimes the only time we have to ourselves is to eat. So here is a fun tip to be “in the now” while eating. As you are chewing say “thank you” in your mind over again until done. This will keep your mind from wondering. There is magic in small sprinkles of “the now” that will bring brightness to your life. I hope this recipe celebrate you and brings you peace!
Ingredients
Sheet Pan Crispy Honey Prosciutto Ingredients:
6 slices prosciutto
1/4 cup honey
Pesto Scrambled Eggs
2 teaspoons pesto
6 eggs (3 eggs per person)
3 tablespoons butter
1 teaspoon sour cream
2 tablespoons chives
1 teaspoon salt
1 teaspoon pepper
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2 Savoury Muffins, 1 Easy Recipe
This is a very easy-to-follow recipe that you can easily bake at home.
Make it ahead of time and you’ll have a ready to eat breakfast especially when you are on the go.
These 2 savoury muffins will keep you coming back for more!.
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Fingerling Idaho® Potato Fritatta
Lisa Lin of Healthy Nibbles and Bits has us super excited about breakfast frittatas! Fingerling Idaho® Potato Frittatas to be exact.This simple frittata is filled with summer vegetables and served with a tangy sun-dried tomato pesto. Brunch, anyone? Find the full recipe here:
Bacon and Egg Breakfast Tart | One Pot Chef
Bacon and Egg Breakfast Tart is a wonderful baked dish, perfect for weekends with friends. Puff Pastry is topped with Sundried Tomato Pesto Sauce, bacon and eggs, then baked until golden and puffed. Easy, quick and very impressive - this dish will be a smash hit when entertaining on the weekend- give it a go!
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INGREDIENT LIST:
===============
1 Sheet of Frozen Ready Rolled Puffed Pastry (thawed)
3 Slices of Bacon (chopped into thirds)
2 Tablespoons of Sundried Tomato Pesto Sauce (or a sauce of your choosing)
1 Egg (beaten - for brushing)
4 Eggs (for tart)
All measurements and temperatures are in Australian Metric.
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How To Make Breakfast Burritos | Freezer Friendly Meal Prep
⭐️Freezer Friendly! ⭐️Breakfast burritos are crisp on the outside and filled with tender scrambled eggs, ham, and plenty of melty cheese. If you haven't tried sautéing breakfast burritos, you won't want them any other way.
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INGREDIENTS FOR BREAKFAST BURRITOS:
►6 medium 8-inch diameter flour tortillas
►1 Tbsp oil
►1/2 lb about 8 medium Button Mushrooms
►1 Tbsp butter
►6 large Eggs
►1/2 cup Sour Cream divided (2 Tbsp for eggs & 1 Tbsp per tortilla)
►Salt and Pepper to taste
►2 oz Ham cut into strips or squares, optional
►4 oz 1 cup shredded Mozzarella cheese,
►1 medium tomato diced
►2-4 Tbsp oil to saute
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Pesto Chicken Wrap
1 cup chicken, cooked and shredded
¼ cup goat cheese OR cream cheese, room temperature
2 tbsp pesto sauce (Recipe Below)
lettuce
tomato slices
In a small bowl combine chicken, goat cheese and pesto sauce.
Mix well with a fork.
On a large tortilla layer tomato, lettuce and pesto chicken mixture.
Wrap and enjoy!
Basil Pesto Sauce
2 cups fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup olive oil
¼ cup parmesan cheese, freshly grated
salt and pepper
In the bowl of a food processor combine basil. garlic and pine nuts and pulse for 30 seconds.
Add olive oil slowly while the blade is still running until you reach the desired consistency.
Season with parmesan, salt and pepper.
Refrigerate for up to a week.
Enjoy!
Steak Wrap
2 tbsp mayonnaise
1 tsp prepared horseradish
3-4 oz steak, thinly sliced OR sliced roast beef
½ cup arugula
½ red bell pepper, cut into strips
In a small bowl combine mayonnaise and horseradish.
On a large tortilla layer horseradish mayo, arugula, red pepper and
beef.
Wrap and enjoy!
Avocado & Egg Salad Wrap
3 eggs, boiled, peeled and chopped
2 tbsp Greek yogurt
½ lemon, juiced
¼ cup celery, finely diced
¼ cup green onion, finely diced
salt and pepper
tomato slices
avocado slices
In a medium bowl mix eggs, green onion, celery, yogurt, lemon juice, salt and pepper.
On a large tortilla layer tomato, avocado and egg mixture.
Wrap and enjoy!
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More than just a dip! -Bacon, Basil Pesto and Egg Pies
Mediterranean Chunky Dip is the perfect addition in these delicious and simple little pies.
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Beth's Mini Quiche Recipe
Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche.
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BETH'S MINI QUICHE RECIPE
Makes 8
4-Mini Quiche
For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water
For Egg Custard:
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard
For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese
Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced
Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley
Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto
METHOD:
Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
Preheat oven to 350F (175C).
Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
Then prepare all the fillings and have everything measured out and ready to go.
Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
For each pastry add the cheese first. On the bottom.
Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.
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The Ultimate Ham, Cheese and Spinach Breakfast Loaf Recipe
See What we made with... Devondale 3 Cheese Blend! This Ultimate Breakfast Loaf is not just any ordinary sandwich! With wow-factor for days, this recipe is certainly on the breakfast bucket list.
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EGGS BENEDICT WITH BASIL PESTO
How to make basil pesto, to poach eggs and how to put together a perfect Eggs Benedict.
Basil Pesto Ingredients:
1.5 lightly packed cups of basil leaves (or a mixture of basil, arugula, spinach, etc.)
1/4 cup toasted pine nuts or walnuts (for extra flavor but not necessary)
3 or 4 tablespoons of grated parmesan
2 medium garlic cloves
1 tbsp lemon juice or vinegar
1/4 tsp salt, 1/8 tsp black pepper
Blend all ingredients in a food processor or a blender until smooth. It's ready to use. Don't forget that pesto is like a salad dressing, by itself it should taste more sharp and more strong. But once you add it to a salad, eggs or bread, all that strong flavor will become more mild since it's mixed with other food.
Poaching eggs
Bring 2.5 inches ( 6.5 cm ) of water to a light simmer in a pot. Adjust the heat so that the water surface has a gentle movement but no bubbles breaking the surface. Add 2 tbsp of vinegar for each 1 liter (4 cups) of water, which will help the egg white from breaking apart.
Break the egg into a small cup, touch the water surface with the edge of a cup and quickly but gently dump the egg into the water in a certain order (clockwise for example) so that you remember which egg to remove first. It takes about 3.5 minutes to poach.
Remove the eggs from the water with a spatula and put it on a paper towel for a few seconds to drain the water. It's ready to be served.
Or, you can poach eggs in advance. Put them straight into a container with cold water to stop the cooking and refrigerate. When you want to serve them, just put it again into simmering water for 45-60 seconds.
If you are pre-poaching the eggs in advance, you should keep them in simmering water for only 3 minutes, since you are going to finish cooking them later.
Note: You can use a pot with 5-6 inches of water to achieve the best shape for your poached eggs - tear drop. In this case you will have more loss of an egg white (you'll have a bigger parachute).
Bon appetit!
Just a few words about how to make the best eggs Benedict.
To be honest, even though I used a basil pesto recipe in my Eggs Benedict recipe, the traditional
Hollandaise sauce sometimes tastes better. But I don't want the sauce that is made of 90% butter on my Eggs Benedict. Even though I like the taste.
So I went with a basil pesto because it's healthier and it's more versatile. Just put it in a fridge. No need to re-warm it every time you want to serve it like the Hollandaise sauce. Use this recipe for basil pesto and enjoy it on your sandwich, whether you serve it with a grilled chicken breast or just vegetarian. Mix basil pesto with a little mayonnaise and the smoked canned sardines and you'll have a to die for sandwich spread.
So, the best Eggs Benedict recipe is really what YOU like.
Also, you don't even have to poach the eggs. You can simply fry them and put them on top of your English muffin which you have primed with a topping of your choice. That smoked sardine spread will make a great Eggs Benedict.
Just remember, you always want your egg yolks runny. It is true that choline in the yolk, if uncooked, is a tremendous memory booster and a medicine. Runny yolk = good health.
Cholesterol in the egg is a myth.
I don't want to recommend you all the books that I've read mentioning the subject. Just look for choline in Wikipedia and you'll know that the best Eggs Benedict recipe is when the yolk is runny!
And one last suggestion when making your own basil pesto recipe.
You can make it without cheese or toasted nuts. You can mix basil with any healthy greens. You can omit basil and use only spinach. I always add cilantro and parsley to make a healthy basil pesto.
You can always make a lot of that pesto and easily make pasta with basil pesto. Or add a little heavy cream and little more garlic and make your pasta with Creamy basil pesto, and this one is one of the simplest to-die-for pasta recipes.
And twist the recipe for a healthy diet any way you like
Enjoy.
how to make Ham, Tomato, and Mozzarella Breakfast Treats
how to make Ham, Tomato, and Mozzarella Breakfast Treats
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Mini Bacon Egg Toast Breakfast Cups: Mother's Day Brunch
A new fun way to eat breakfast! Full recipe here:
I recommend these mini bacon egg toast cups for your next brunch!
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Molly Makes Egg-in-a-Hole Sandwich with Bacon and Cheddar | From the Test Kitchen | Bon Appétit
Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
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Layered Tomatoes, Squash and Potato Recipe - Eat Clean with Shira Bocar
Vegetables have never tasted so good! This surprisingly simple baked dish is perfect as a side or for eating as a healthy snack. The fresh thyme leaves lend an herbaceous aroma and flavor. In just 30 minutes you’ll have a beautifully colorful and nutritious dish!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Layered Tomatoes, Squash and Potato Recipe - Eat Clean with Shira Bocar
BREAKFAST QUESADILLAS - 3 Easy Ways
Breakfast quesadillas are a one-pan breakfast. We were inspired to make these from a viral TikTok video and our family loved them.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR 1 BREAKFAST QUESADILLA:
►1 flour tortilla (8” in diameter)
►2 large eggs
►Pinch of Salt and Pepper
►1/4 cup shredded cheese (Mexican cheese, cheddar or mozzarella)
SELECT YOUR MEAT/PROTEIN:
►3 oz Breakfast Sausage (2 patties)
►2 slices (2 oz) ham, chopped
►2 slices (2 oz) bacon, chopped
►1/4 cup (1 oz) Shredded Cheese
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15 Tasty Back To School Lunch Ideas
It's time to send the kiddies back to school, so it's the perfect time to wow your kids with a delicious packed lunch. These recipes aren't your normal sandwiches, but packed with tasty ingredients, leaving your children's classmates super jealous.
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Timestamps:
00:04 - Chicken Bacon Club Shooters
00:53 - Stuffed Crust Pizza Bagels
01:39 - Giant Italian Deli Sandwich
03:57 - Chicken Fajita Wrap Bombs
05:34 - Ham And Cheese French Toast Pockets
06:26 - Fajita Kebabs
07:18 - Crispy Buffalo Chicken Lettuce Cups
08:45 - Muffin Tin Cheeseburgers
09:46 - Philly Cheesesteak Grilled Cheese Sliders
10:51 - Fajita Pasta Salad
11:49 - Pizza Taquitos
12:35 - Chicken Caesar Bacon Pasta Salad
13:36 - Big Mac Triangles
14:35 - Pizza Lasagna Pockets
15:36 - Big Mac Pasta Salad
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Mediterranean Diet Stuffed Tomatoes Recipe
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Chicken Pesto Roll-Ups Recipe - Easy Stuffed Chicken
These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! These taste like fine dining with Tuscan flavors but they are so easy to make.
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INGREDIENTS FOR CHICKEN ROLL-UPS:
4 med/large (2 lbs) chicken breasts,
Garlic Salt, to taste
Black Pepper, to taste
½ cup (8 Tbsp) Pesto sauce (We love Costco's pesto!)
8 oz Shredded mozzarella cheese (reserve 2 oz for topping)
1 large or 2 medium tomatos, thinly sliced into 12 rings
1 cup cherry tomatoes, optional
Fresh basil leaves, shredded, optional garnish
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Egg Muffin Cups
Egg muffin cups - delightful, delicious, delectable baked egg cups with bacon, tomato and other goodies. A great morning muffin! SUBSCRIBE:
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Healthy, paleo, gluten-free, dairy-free, tasty, amazing, what's not to love. Watch Janine make this recipe in Janine's Gluten Free Kitchen.
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INGREDIENTS
Eggs
Bacon
Silverbeet
Asparagus
Cherry tomatoes
Pesto
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Beth's Ham & Cheese Galette (Real-Time Recipe!) | ENTERTAINING WITH BETH
Learn how to make my Ham and Cheese Galette Recipe in 15-minutes in my Real-Time Recipe format. A family favorite we enjoy while traveling in France.
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School Gardens are implemented to support a nutritious diet, supplement the meals of students, and improve the overall health of the community members. In addition, School Gardens provide a central location for students and community members to practice with new tools, or partake in advanced agricultural techniques and training. Community committees, groups or student clubs are responsible for maintaining and caring for the Gardens. Depending on the community, and the country, community members can grow a variety of nutritious foods and / or herbs, which include fruits, vegetables, herbs, spices, and flowers for beautification. School Garden produce supplement the school nutrition program while the profits from harvest sales go directly to the school.
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BETH'S HAM & CHEESE GALETTE RECIPE
Makes 4-5 Galettes
INGREDIENTS:
1 cup (120g) Buckwheat Flour
½ tsp (2.5 ml) salt
1 ¼ - 1 ½ cups (300-350 ml) of milk
2 eggs
1 cup (240 ml) grated Swiss cheese
8 pieces Black Forrest or French Ham
2 tbsp (30 g) butter (1/2 tbsp per each galette)
1 package of triple washed mixed lettuce
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) white wine vinegar
3 tbsp (45 ml) Grapeseed oil
METHOD:
Heat pan on high, lightly grease with vegetable or grapeseed oil.
Meanwhile, whisk together flour and salt. Slowly add milk, whisking until smooth. Whisk in eggs.
Once pan is very hot, ladle 2 ladle fulls of batter into the pan, swirling pan until batter is covering the bottom and up the sides of the pan in a thin layer. Allow to cook until galette is dry and turning brown around edges. Then with a metal spatula, life up the galette and gently flip it with your finger tips. Allow to cook 1-2 mins more on the other side.
Then slide galette out of the pan and on to a cutting board. In the inside place a layer of the cheese shaped in a square design, place ham on top.
Fold opposite horizontal sides over the middle to meet and the middle do the same with the other sides. Forming a square.
Lower heat on pan, place a pat of butter in the pan, and place galette in the pan to brown in the butter, and then flip, and allow the other side to brown a bit and for the cheese to melt.
Meanwhile in a salad bowl, add mustard then vinegar, whisk to combine slowly add oil whisking until emulsified. Season with salt and pepper if desired. Toss with salad.
Place galette on plate and serve with salad on the side. Then serve with hard cider! Enjoy!
Walnut Pesto
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EASY Baked eggs made 3 WAYS - QUICK Breakfast or Brunch idea.
Make you stay home/quarantine meal situation easy and fun with this quick Baked Eggs that I have shown 3 different ways to flavor up. You don’t have to restrict to it, and this will give you an idea how to treat baked eggs as a lovely blank canvas. Needs few key ingredients, about 5 minutes of prep time and 15 to 17 minutes of baking time. #playfulcooking #bakedeggs #eggs
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Eggs Caprese with Rita Smith
An instant favourite in my family! Quick and easy to make and super-delicious. Here is the link to my Pesto recipe and process for you to use in summertime: Pesto freezes perfectly.
Cucumber Subs 4 Ways
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Smoked Salmon Cucumber Sub
Servings: 4
INGREDIENTS
4 cucumbers
½ cup cream cheese
½ red onion, chopped
¼ cup dill
8 pieces smoked salmon
PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. In a small mixing bowl, combine the cream cheese, red onion, and dill, and mix until well incorporated.
4. Spread the cream cheese mixture on both sides of the prepared cucumber, top with smoked salmon, and close the sandwich.
5. Enjoy!
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Turkey Bacon Guacamole Cucumber Sub
Servings: 4
INGREDIENTS
4 cucumbers
½ cup guacamole
4 slices turkey
8 slices bacon
PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread guacamole on both sides of the prepared cucumber.
4. Layer the turkey on one half of the cucumber and bacon on the other half, and close the sandwich.
5. Enjoy!
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CUCUMBER SUBS 4 WAYS
Triple Decker Sub
Servings: 4
INGREDIENTS
4 cucumbers
¼ cup mustard
¼ cup mayonnaise
8 slices roast beef
4 slices turkey
4 slices ham
8 slices cheddar cheese
PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread mustard on one half of the prepared cucumber and mayonnaise on the other.
4. Layer the roast beef, turkey, ham, and cheddar cheese, and close the sandwich.
5. Enjoy!
INSPO:
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Tomato Mozzarella Cucumber Sub
Servings: 4
INGREDIENTS
4 cucumbers
¼ cup pesto
20 pieces of mini mozzarella balls
2 tomatoes, sliced
PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread the pesto on both sides of the prepared cucumber.
4. Fill one side of the cucumber with mozzarella and the other with tomatoes, and close the sandwich.
5. Enjoy!
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Chicken Cordon Bleu Casserole
Chicken cordon bleu is rich, creamy, savory, and delicious. It originated in Switzerland and has the primary ingredients of chicken or veal, ham, cheese, and bread crumbs. We have taken most of the ingredients from the original cordon bleu recipe, except for the bread crumbs, and incorporated them into a casserole. The great thing is, the dish can be made in about half an hour which makes it a great midweek meal.
As always, you can alter some of the ingredients and methodology according to your liking. For example, we use three simple spices: salt, pepper, and a bit of dried parsley. You can add some garlic, onion powder, etc. if you are so inclined. A few croutons or bread crumbs might be nice, as well. We use Philadelphia cream cheese, but any brand can be used. It’s important the cream cheese be at room temperature, however, to make it easy to work with. If you find the cheese and butter mixture is a bit dry, don’t be afraid to add a bit more butter or some milk to make it spread easily over the chicken. In terms of the Swiss cheese, this recipe uses the slices, but it could be grated too. I find that boneless, skinless chicken breast are the best as they are easy to work with and healthy. Lastly, we use table cream, but if you're diet conscious, milk will suffice.
Our chicken cordon bleu casserole always goes nicely with a garden salad and a glass of white wine. Give it a try and let us know what you think.
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All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Betty's Grilled Pepperoni-Pesto Sandwiches
Betty demonstrates how to make Grilled Pepperoni-Pesto Sandwiches. These are made with sliced Italian bread, and filled with mozzarella cheese, pesto sauce, pepperoni, and pizza sauce, and then grilled to perfection on a stove top.
Grilled Pepperoni-Pesto Sandwiches
(Makes 4 sandwiches.)
about 8 oz. sliced mozzarella cheese, or as desired
(8) 1-inch thick slices Italian bread
¼ cup pizza sauce
¼ cup pesto sauce
20 to 24 slices pepperoni
2 tablespoons butter, softened
For one sandwich: Place 1 cheese slice on top of a slice of Italian bread. Spread evenly with pizza sauce. Top with another cheese slice, and spread evenly with pesto sauce. Top with another slice of cheese, and arrange 5 or 6 pepperoni slices over the top. Top with another cheese slice and finish the sandwich with a second slice of Italian bread. Spread a small amount of butter on top of the sandwich. Invert the sandwich onto a hot nonstick skillet or griddle, and cook over medium heat until browned. Spread a small amount of butter on the ungrilled side of the sandwich. Turn, and cook until brown. Serve immediately. This is one way you can use the pesto sauce we made recently. Tomorrow I will be showing you how to use pesto sauce with pasta—stay tuned! Love, Betty ♥
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