Bob Recipe: French Grilled Ham & Cheese

from:  Essential Everyday
Product:  Deli style Colby Jack Cheese

Bob Recipe:  French Grilled Ham & Cheese
Active time:  20 minutes  Total time:  20 minutes  Amount:  4 servings

4 large croissants, cut in half
1/4 cup chive & onion soft cream cheese
4 teaspoons spicy brown mustard
1 lb thinly sliced smoked ham
4 slices deli style colby jack cheese
3 large eggs, beaten
1/2 cup half & half

Spread bottoms of croissants with cream cheese and mustard.  Top with ham, cheese, and tops of croissants.  Set aside.

In shallow dish, combine eggs and half & half; salt and pepper to taste.  Dip each side of sandwiches in egg to coat croissants.

In a flat skilled over medium heat, melt enough butter to coat pan.  Place sandwiches on skillet; cook until golden brown on both sides and cheese is melted (about 2-3 minutes per side).
cream cheese


Bob Recipe: Blazin’ Burger Bites

from:  Essential Everyday
Product:  Deli Style medium cheddar Cheese

Bob Recipe:  Blazin’ Burger Bites
Active Time: 30 minutes  Total time:  30 minutes  Amount:  12 burgers

1/2 cup mayonnaise
5 tablespoons chopped jalapenos, divided
1 teaspoon ground cumin, divided
3/4 teaspoon chili powder, divided
3/4 teaspoon garlic powder, divided
1/4 teaspoon cayenne pepper, divided
2 pounds lean ground beef
6 slices deli style medium cheddar cheese, halved
12 silver dollar buns, toasted

In small bowl, combine mayonnaise, 2 tablespoons jalapenos, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder and 1/8 teaspoon cayenne; salt and pepper to taste.  Set aside.

In medium bowl, combine beef, remaining jalapenos and remaining spices; salt and pepper to taste.  Shape into 12 mini patties.

Heat a large skillet over medium heat.  Add burgers and cook, turning occasionally, until internal temperature reaches 160 F (about 6-8 minutes).  Top with cheese; place burgers on toasted buns and top with jalapeno mayonnaise.


Bob recipe: Tilapia Reuben

Tired of old fish sandwich recipe?  You got to try this awesome recipe!

from:  Essential Everyday
Product:  Deli Style Swiss Cheese

Bob recipe:  Tilapia Reuben
Active time: 30 minutes   Amount:  4 servings

1/4 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups finely crushed sea salt and vinegar kettle potato chips
4 (4 oz) tilapia fillets
3 tablespoons olive oil
4 slices deli style swiss cheese
8 slices rye or wheat bread
4 tablespoons Thousand island dressing
1 cup prepared creamy coleslaw
softened butter

Place flour in a shllow dish; salt and pepper to taste.  Place beaten eggs in a second shallow dish and crushed potato chips in a third shallow dish.  Dust fish fillets with flour, dip into egg and coat with potato chips.  Set aside.

In a large skillet, heat oil over medium heat.  Add fillets and cook until golden brown and fish flakes easily with a fork (about 10 minutes per inch of thickness), turning occasionally.

Top fillets with cheese.  Spread 4 slices of bread with Thousand island dressing and place fillets on bread.  Top with coleslaw and remaining bread.  Butter bread and place sandwiches back in skillet.  Cook until golden brown on both sides.

Cheezy ‘n Chunky Egg Salad

It’s a  brand new year and my “no-recipe” egg salad sandwich filling needs a make-over — for a change!

1/2 package (1/2 cup/4 oz) cream cheese, softened
1/2 cup grated cheddar cheese
1/2 cup mayonnaise
1 to 2 tablespoons sweetened condensed milk (or honey)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
6 hard-boiled eggs, peeled and chopped (See instruction below on boiling eggs)
1/2 cup finely chopped jarred pimiento or roasted bell pepper (container had 2 pimiento and I fished out and used the bigger of the 2)
1 celery stalk, finely chopped

Combine 1st 6 ingredients in a large mixing bowl using electric mixer.   Mix in chopped eggs and pimiento, and gently mash with aid of a fork (no big chunks of eggs and pimiento).  Stir in chopped celery, mixing well.   Cover with plastic wrap and chill in fridge for at least an hour.   Spread on bread or dinner rolls (perfect with potato rolls, recipe to follow).

Instruction for No-fail hard-boiled eggs:  Place eggs in a small saucepan and cover with cold water.  Bring to a boil over high heat.   Turn off heat and place a lid on the saucepan.   Let sit for 15 minutes.  Rinse in cold water.  When cool to the touch, peel and chop.

Sarah’s Cheezy Cheese Pimiento Sandwich Spread

Enough of the “jarred” peanut butter and nutella for a sandwich spread.   After baking a double batch of pandesal (Filipino bread), it’s about time to make some “good and delicious” sandwich spread — and I thought of Cheese Pimiento right away….I’ve got 2 small jars of pimiento sitting in my pantry, a block of medium cheddar cheese and mayonnaise.  But I just don’t want an ordinary cheese pimiento spread…I want some butter in it too, some cream cheese and some sweetness “courtesy of sweetened condensed milk”.   I played a bit with these ingredients and here’s the recipe for a really yummy Cheese Pimiento sandwich spread.

Sarah’s Cheezy Cheese Pimiento Sandwich Spread

1/2 cup finely chopped jarred pimiento or roasted bell pepper (container had 2 pimiento and I fished out and used the bigger of the 2)
1/2 cup (4 oz) regular cream cheese, softened
1/2 stick (1/4 cup) regular butter (salted)
1/4 cup good quality mayonnaise
1/4 cup sweetened condensed milk
1/4 to 1/2 teaspoon salt
3 cups grated medium cheddar cheese

Use electric mixer to mix all these ingredients, it’s a breeze to make.  I love it chilled first before spreading on pandesal.  Yummy, yummy, yummy!

Loco over Jibarito

Jibarito is a “huge” Puerto Rican burger and is one of those things that can make my mouth water in a good way.

So you can imagine my excitement when I stumbled on a recipe of Jibarito, my favorite Puerto Rican crisp and yummy-ful plantain and steak sandwich.   You can enjoy jibarito (green plantain version) or jibarita (ripe plantain version) this any day of the week at La Palma Restaurant (1340 Homan Ave., Chicago).   Steak is my choice but you can also have pork or chicken.

Jibarito (from internet)

Canola oil, enough to fill 6 inches of a deep, heavy skillet
1 green plantain, peeled and sliced lengthwise into 4 pieces
2 tablespoons olive oil
1/2 yellow onion, sliced
Dash of salt
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
8 ounces skirt steak, cut into strips
2 tablespoons mayonnaise
1 tomato, sliced
4 lettuce leaves
Freshly ground black pepper, to taste

Fill a deep, heavy skillet with 6 inches of canola oil and heat over medium-high. Using heatproof tongs, place the plantain pieces in the oil and fry them. Remove, blot them on a paper towel and then fry again. Place them on paper towels on top of a cutting board. Place another cutting board over them and, pressing down, flatten the plantains.

Heat the 2 tablespoons olive oil in a frying pan. Add the onion and a dash of salt and saute until softened. Add the garlic, cayenne pepper and skirt steak, and fry until the steak is cooked through.

Assemble the jibaritos by dividing the mayonnaise between 2 plantain slices, and top with equal amounts of steak, sauteed onions and garlic, tomato slices and lettuce. Sprinkle with pepper and place the remaining 2 plantain slices over the filling.   Serve hot.   Makes 2 servings.

And if you think Big Mac is “big”, Jibarito is super big!