I just happened to have Tomato and Fresh basil on hand so I warmed them on the grill for my everyday egg sandwiches that I make on busy mornings. They turned out sooo yummy!! Hubby was very impressed
1 english muffin, crusty bread, or bagel, split and toasted
1 egg, fried
grated or sliced mozz cheese
2 large fresh basil leaves..slightly warmed/grilled
2 or 3 slices roma tomato..slightly warmed/grilled
1 slice bacon, cut in half
combine to make a breakfast sandwich!!
Thursday, August 12, 2010
Wednesday, August 11, 2010
Easy Italian Meatball Sandwiches
My family really loves meatball sandwiches and this is super easy
frozen meatballs (I get the big bag from Costco)
1 jar spaghetti sauce
Mozzarella cheese
1 or 2 loaves fresh french bread from the super market
Put meatballs and sauce in the crockpot and let simmer 1/2 a day on low..just need to warm the meatballs.
Assembly:
slice french bread
smear sides with sauce and place 3 meatballs on each sandwich top with cheese and place in toaster oven to toast bread slightly and melt cheese
serve with salad.....yummy!
frozen meatballs (I get the big bag from Costco)
1 jar spaghetti sauce
Mozzarella cheese
1 or 2 loaves fresh french bread from the super market
Put meatballs and sauce in the crockpot and let simmer 1/2 a day on low..just need to warm the meatballs.
Assembly:
slice french bread
smear sides with sauce and place 3 meatballs on each sandwich top with cheese and place in toaster oven to toast bread slightly and melt cheese
serve with salad.....yummy!
Monday, August 9, 2010
Ham slices with delicate mustard cream sauce
This dish has amazing flavor and is my prefered way to eat ham. From Julia Child's cookbook
TRANCHES DE JAMBON A LA CREME
[Sauteed Ham Slices--Fresh Cream Sauce]
For 6 people:
2 1/2 to 3 lbs. cooked ham, sliced 1/4 inch thick
2 Tb butter
1 Tb oil
A 9- to 10-inch skillet
2Tb shallots or green onions
2/3 cup Madeira or port and 3 Tb cognac
A wooden spoon
-----
Trim off excess fat, cut the ham into serving pieces and dry on paper towels. Brown the slices lightly on each side in hot butter and oil and set them aside. Pour all but a tablespoon of sauteing fat out of the skillet, stir in the shallots or onions, and cook slowly for 2 minutes. pour in the wine and
cognac and, scraping up the coagulated saute juices with a wooden spoon, boil rapidly until the liquid has reduced to 3 or 4 tablespoons.
-----
2 cups whipping cream
2 Tb Dijon-type prepared mustard mixed with 1Tb tomato paste and
2 Tb whipping cream
Big pinch of pepper
-----
Add the cream to the skillet, beat in the mustard mixture, and the pepper. Simmer slowly for 10 to 15 minutes, until the cream has reduced to about 1 1/2 cups and has thickened lightly. Correct seasoning, but do not oversalt.
--
Return the ham slices to the skillet and baste them with the sauce.
(*) May be done ahead to this point.
--
Shortly before serving, bring to the simmer, cover and simmer for several minutes until the ham is reheated and tender. Arrange the ham on a hot platter or on the bed or spinach. Spoon the sauce over the ham and serve.
TRANCHES DE JAMBON A LA CREME
[Sauteed Ham Slices--Fresh Cream Sauce]
For 6 people:
2 1/2 to 3 lbs. cooked ham, sliced 1/4 inch thick
2 Tb butter
1 Tb oil
A 9- to 10-inch skillet
2Tb shallots or green onions
2/3 cup Madeira or port and 3 Tb cognac
A wooden spoon
-----
Trim off excess fat, cut the ham into serving pieces and dry on paper towels. Brown the slices lightly on each side in hot butter and oil and set them aside. Pour all but a tablespoon of sauteing fat out of the skillet, stir in the shallots or onions, and cook slowly for 2 minutes. pour in the wine and
cognac and, scraping up the coagulated saute juices with a wooden spoon, boil rapidly until the liquid has reduced to 3 or 4 tablespoons.
-----
2 cups whipping cream
2 Tb Dijon-type prepared mustard mixed with 1Tb tomato paste and
2 Tb whipping cream
Big pinch of pepper
-----
Add the cream to the skillet, beat in the mustard mixture, and the pepper. Simmer slowly for 10 to 15 minutes, until the cream has reduced to about 1 1/2 cups and has thickened lightly. Correct seasoning, but do not oversalt.
--
Return the ham slices to the skillet and baste them with the sauce.
(*) May be done ahead to this point.
--
Shortly before serving, bring to the simmer, cover and simmer for several minutes until the ham is reheated and tender. Arrange the ham on a hot platter or on the bed or spinach. Spoon the sauce over the ham and serve.
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