Vic's Croque Madame

We've discussed it many times over the years and we all agree that breakfast for dinner is so cozy and comfortable.  How about a quasi-French breakfast sammich?  By itself or with a steamy bowl of soup?

Read along and let's see what my friend Vic came up with...

4 tablespoons butter
1 rounded tablespoon all-purpose flour
1/2 cup milk
1/2 cup half-n-half
Salt and pepper
1/8 teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
2 slices whole grain bread (or bread of your choice)
2 large eggs
4 slices Genoa salami
2 slices Swiss cheese
Chopped green onions for garnish

In a small pot over medium-low heat, melt 2 tablespoons of butter.  Whisk in the flour and cook for about 3 to 5 minutes.  Whisk in the milk and the half-n-half and bring to a bubble.  Drop the heat to low and season with salt and pepper, the Dijon and the nutmeg.  Once the sauce coats the back of a spoon, turn off the heat and cover the pot.

In a non-stick skillet, heat 1 tablespoon of butter over medium heat.  Once the butter begins to foam, add the bread and lightly toast.  Turn the bread and generously ladle the sauce on each slice of bread, then add two slices of salami to each and one slice of Swiss cheese each.  Transfer the toast to a plate

Return the skillet to the stove and add the remaining tablespoon butter.  Add the eggs keeping the whites separate.  Once the eggs are cooked, top each piece of toast with an egg.

 

 

Larry, You have to know this makes me think of you, King of the Egg Sammich!

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Huevos Rancheros

We're not normally traditional big breakfast eaters in the morning.  Breakfast food for dinner and we're all over it! 

None of us can eat as soon as we get up.  During the week with work and school or now that it's summertime, the girls have soccer conditioning very early every morning, we don't eat a traditional breakfast.  On the weekends from time to time, I decide I want to make a big breakfast and EVERYONE better eat it!

When A.J. and I were on our honeymoon, he ordered Huevos Rancheros every morning for breakfast.  Being the Stepford wife that I am (NOT), I wanted to try my hand at Huevos Rancheros.  I looked over several recipes online and kind of tailored one I wanted to try. 

I have to be honest, this was a pretty labor intensive undertaking and totally worth the work.  We all loved it!  The portions I served were way more than our appetites could handle.  Cut the serving size in half because this is way too delicious to waste.  

1 (15-ounce) can whole peeled tomatoes, undrained
1/2 yellow onion, diced
2 tablespoons fresh cilantro plus 1 tablespoon, finely chopped
1 large clove garlic
1 jalapeno pepper (seeded)
1/2 teaspoon salt
5 ounces Mexican chorizo, casings removed
Canola or Vegetable oil
4 (6-inch) flour or corn tortillas (2 tortillas per person)
1 (16-ounce) can refried beans
4 eggs
1 avocado, pitted, peeled and diced
3/4 cup grated Monterrey Jack cheese
2 tablespoons light sour cream

Open the can of re-fried beans and place in a small pot.  Heat over low heat, partially covered, until heated through.

In a food processor, puree the tomatoes and juice, onion, 2 tablespoons of the cilantro, garlic, jalapeno, and 1/2 teaspoon salt. Place mixture in a medium skillet and heat to a simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.  Talk about smell good!

In a large skillet over medium-high heat, break up and cook the chorizo until browned. Using a slotted spoon, remove the Chorizo to the skillet with the tomato mixture and keep covered.  Leave the Chorizo fat in the large skillet, this is major flavor!

Add 1 tablespoon of canola or vegetable oil to the Chorizo fat in the large skillet, reduce heat to medium. Using tongs, place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for another 30 seconds. Transfer to plates, two tortillas per plate. As you are cooking the remaining tortillas, add a little bit more oil to the skillet because the tortillas will absorb the oil.

Since all that's left to cook is the eggs, and they will cook quickly, you will need to begin assembling.  Spread the re-fried beans on the tortillas.

Begin cooking the eggs by adding another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more. Place one egg on each tortilla and ladle the tomato mixture over the eggs garnish with the diced avocado, shredded Monterrey Jack cheese, and a dollop of sour cream.  Top with the additional  cilantro.
So if you have the time and inclination this weekend and the daddy in your house enjoys this type of cuisine, surprise him!  He will appreciate the pampering.

Happy Father's Day to all you dads out there!

Quiche That Even a Real Man Will Eat

There's nothing like a quiche.  Think of all of the possibilities; the combinations of flavors and cheeses.  Besides all of the possibilities, quiches are quick and easy and just the ticket on a busy weeknight. The to put it over the top, I happened to catch Paula Deen making a quiche with a hash brown crust!  I am so there baby!

The homegirlz ask for this quiche all the time now and now I have a dirty little secret to share.  A.J. doesn't know it's a quiche, we told him it's a casserole.  You see, A.J.'s motto is, "Real men don't eat quiche".  They do now, but don't tell him...ignorance is bliss; at least in our house it is.

To get started, here's what you'll need:

*Remember, you can change out the sausage for crab meat, ham or whatever you're craving!

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3 breakfast sausage patties, cooked and crumbled
1/2 cup diced green onions
1 cup shredded cheddar cheese
Salt and black pepper to taste

Preheat your oven to 450 degrees.

Press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

While the hash brown crust is baking mix the rest of the ingredients in a large mixing bowl.  Once the hash brown crust is ready, pour the egg mixture in the crust and return it to the oven. 

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffy.

So much better and lighter than pie crust.  Give it a try!

Apple Sausage Hash with Sunny Side Up Fried Eggs

In our house, we are big fans of breakfast food for dinner.  Hash and eggs, so simple, so comforting and so easy to make.  Sometimes it’s the simplest ingredients that give you really big flavors.   This will certainly lift your spirits and make you feel warm all over.

3 russet potatoes diced into 1/2-inch cubes
2 teaspoons olive oil
1 lb. Apple Sausage or smoke sausage diced into 1/2-inch cubes
1/2 medium sized yellow onion, chopped
1/2 medium sized green bell pepper, chopped
2 teaspoons minced garlic
1/2 teaspoon dried thyme leaves
1-1 /2 teaspoon of your favorite Creole Seasoning
1 cup of grated sharp cheddar cheese
Salt and Black Pepper
Fried Eggs Sunny Side Up, recipe follows
2 tablespoons chopped fresh parsley leaves, for garnish

Place cubed potatoes in a large pot with enough salted water to cover by 2 inces. Bring potatoes to a boil. continue boiling potatoes about 10 minutes (until tender). Drain and reserve.

While potatoes are boiling, add olive oil to a large skillet and heat over medium-high heat. Add the cubed sausage and brown. Remove the sausage from the skillet with a slotted spoon and drain on a paper towel lined plate. To the same skillet, add the onions and bell peppers and saute for about 3 to 4 minutes. Then stir in the garlic and cook for another minute. Add the potatoes, thyme, Creole Seasoning and stir thoroughly to combine. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes start to crisp and turn golden brown. Return the sausage to the pan, stir to combine.  Cook until heated through.

Remove from the heat and season with salt and pepper to taste.

To serve, spoon a generous helping of the sausage hash and top with one to two sunny-side up fried eggs.  Garnish with chopped fresh parsley and serve immediately.

Fried Eggs Sunny Side Up:

1 tablespoon butter (or margarine)
2 large eggs
Salt and black pepper

In a medium skillet, melt the butter over medium-high heat. While the butter is melting, carefully crack two eggs into a bowl and season with salt and pepper.  When the butter is foamy, carefully pour the eggs into the skillet. Cook until the whites are firm, 2 to 2 1/2 minutes.

Remove from skillet with a flat spatula and to plate and serve.