Month: October 2013

Greek Salad Grilled Cheese Sandwich

Greek Salad Grilled Cheese Sandwich

This summer we planted tomatoes, cucumbers, peppers, beans, squash, and lettuces, along with herbs and strawberries. It was actually a very good year and we had an abundance of vegetables. As I looked at my counter top this past week, it was loaded with cucumbers…

Lemon Bars

Lemon Bars

My daughter loves cooking with me, and let’s just say the feeling is mutual, as I really love cooking with her. She has this amazing energy and drive that when she proposes that we cook together, or bake in her case, I simply cannot refuse.…

Chicken Caesar Salad Sandwich

Chicken Caesar Salad Sandwich

Are you like me, that when you go to a restaurant and get the opportunity to get a side salad that you immediately go for the caesar salad? I love a great caesar salad. The dressing just has that perfect salt and creaminess to it that it is just hard to resist. Did you also know that anchovies are used in the dressing? Please note, do not fear the anchovy. In my opinion, anchovies are the hidden flavor in so many great items such as Worchestershire sauce, and heck even green goddess dressing. This whole idea of making a sandwich out of a caesar salad all stemmed from me opening my spice cabinet and getting sight of a can of anchovy filets. Yep, just like that.

Chicken Caesar Sandwich

Another reason I wanted to make this is because I’m attempting to make homemade bread at least twice a week, and so this was a win-win for me.

Let’s get started.

Ingredients for the salad:

  • 3 cups of romaine lettuce, internal leaves, torn
  • 4 anchovy filets
  • 2 cloves of garlic, paste
  • 1 pinch of course salt
  • 2 egg yolks
  • 1/2 lemon, juiced
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • generous pinch of cracked black pepper
  • 1/2 cup of olive oil
  • 1/2 cup of finely grated parmesan cheese

Ingredients for the sandwich:

  • 12″ Italian loaf (I made steccas)
  • 1 whole boneless, skinless chicken breast, pounded to about 1/4 inch thick
  • salt
  • cracked black pepper
  • 4 tbsp grated parmesan cheese
  • 1 tbsp canola oil

Start by getting a large, non-stick skillet heated on the stove on medium heat. Season the pounded chicken breast with salt and pepper on both sides. Once the skillet is heated, add the canola oil, give a good swirl, then carefully add in the chicken breast. Cook on each side for a few minutes. It will not take long to cook as it is so thin. Once fully cooked, remove the chicken onto a plate and set it aside.

Next, lets make the dressing. Add the anchovies, garlic, and course salt to a cutting board. Use your knife and mash them into a paste. Add the paste to a mixing bowl.

Add the egg yolks, lemon juice, dijon, and worchestershire sauce to the bowl. Use a whisk and whisk until you have a very smooth consistency. Add in some cracked black pepper.

Next, slowly, and I mean slowly begin drizzling in the olive oil, while at the same time whisking, and whisking quiet rapidly.

How to make caesar salad dressing

Once the dressing has emulsified, add in the grated parmesan cheese, give a good stir, and get ready to build your sandwich.

Preheat your oven to 400 degrees.

Sliced your bread, not all of the way through, but far enough where you can spread it open. Lay this onto a baking sheet, or some foil. Let me just say, I love stecca. If you have never tried it, you will be sold, immediately.

Add the grated parmesan cheese on top of each side of the sliced bread.

Place into the oven for about 10 minutes, or just until the cheese melts and the bread gets slightly crisp. The bread is my crouton factor in this recipe. Smart, right?

Take the bread out of the oven, and let cool just for a few minutes. During this time, drizzle on some of the caesar dressing onto the romaine lettuce, and begin to toss the lettuce. Drizzle more dressing just until you have the consistency of dressing to lettuce ratio. You know how you like your caesar salad, so use as much or as little dressing as you desire.

Take the chicken breast and add that to the bread, then generously load the salad on top of the chicken. Press and close the sandwich.

How to make a Chicken Caesar Salad Sandwich

This chicken caesar salad sandwich was awesome. This is a fork and hand-style sandwich. The salad itself was a winner in my book, and when lettuce began to fall out, well, I just forked it up and continued to dig in. A salad and sandwich combination is perfect in my world, and when joined together, well, say no more. I hope you enjoy!

Chicken Caesar Salad Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Ingredients for the salad:
  • 3 cups of romaine lettuce, internal leaves, torn
  • 4 anchovy filets
  • 2 cloves of garlic, paste
  • 1 pinch of course salt
  • 2 egg yolks
  • ½ lemon, juiced
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • generous pinch of cracked black pepper
  • ½ cup of olive oil
  • ½ cup of finely grated parmesan cheese
  • Ingredients for the sandwich:
  • 12" Italian loaf (I made steccas)
  • 1 whole boneless, skinless chicken breast, pounded to about ¼ inch thick
  • salt
  • cracked black pepper
  • 4 tbsp grated parmesan cheese
  • 1 tbsp canola oil
Instructions
  1. Start by getting a large, non-stick skillet heated on the stove on medium heat. Season the pounded chicken breast with salt and pepper on both sides. Once the skillet is heated, add the canola oil, give a good swirl, then carefully add in the chicken breast. Cook on each side for a few minutes. It will not take long to cook as it is so thin. Once fully cooked, remove the chicken onto a plate and set it aside.
  2. Next, lets make the dressing. Add the anchovies, garlic, and course salt to a cutting board. Use your knife and mash them into a paste. Add the paste to a mixing bowl.
  3. Add the egg yolks, lemon juice, dijon, and worchestershire sauce to the bowl. Use a whisk and whisk until you have a very smooth consistency. Add in some cracked black pepper.
  4. Next, slowly, and I mean slowly begin drizzling in the olive oil, while at the same time whisking, and whisking quiet rapidly.
  5. Once the dressing has emulsified, add in the grated parmesan cheese, give a good stir, and get ready to build your sandwich.
  6. Preheat your oven to 400 degrees.
  7. Sliced your bread, not all of the way through, but far enough where you can spread it open. Lay this onto a baking sheet, or some foil. Let me just say, I love stecca. If you have never tried it, you will be sold, immediately.
  8. Add the grated parmesan cheese on top of each side of the sliced bread.
  9. Place into the oven for about 10 minutes, or just until the cheese melts and the bread gets slightly crisp. The bread is my crouton factor in this recipe. Smart, right?
  10. Take the bread out of the oven, and let cool just for a few minutes. During this time, drizzle on some of the caesar dressing onto the romaine lettuce, and begin to toss the lettuce. Drizzle more dressing just until you have the consistency of dressing to lettuce ratio. You know how you like your caesar salad, so use as much or as little dressing as you desire.
  11. Take the chicken breast and add that to the bread, then generously load the salad on top of the chicken. Press and close the sandwich.
  12. This chicken caesar salad sandwich was awesome. This is a fork and hand-style sandwich. The salad itself was a winner in my book, and when lettuce began to fall out, well, I just forked it up and continued to dig in. A salad and sandwich combination is perfect in my world, and when joined together, well, say no more. I hope you enjoy!

 

Hong Kong Fried Noodles

Hong Kong Fried Noodles

If you have never had Hong Kong fried noodles before, well then, good. I only say that because you are going to love this recipe. The Hong Kong fried noodles are essentially a crispy fried noodle that when coated with an awesome stir fry and…

Patatas Bravas

Patatas Bravas

It was a bit of a gloomy weekend in Milwaukee, and I was pretty much down for that. To be honest, I actually like a rainy weekend as it lends itself to slowing down, being lazy, and well, cooking comforting food. As I was looking…

Apple Turnovers

Apple Turnovers

Well, I still have not been able to make an apple pie with all of the apples we recently acquired from our apple picking a couple of weeks ago. Yes, even after every kid gets their daily apple for lunch, we are still left with plenty of more apples. As I thought of making another batch of apple crisp, I wanted to surprise my daughter with a new dessert, and one that she has never had before; the apple turnover. If you have never had an apple turnover, it is essentially a pastry that is stuffed with either something sweet, or something savory, but typically something sweet. When you see the baked pastry, it often reminds me of an empanada or strudel.

Apple Turnovers

This dessert is really easy to make, super delicious, and bakes in less than 20 minutes.

Let’s get started.

Ingredients:

  • 1 lb Puff Pastry Sheets
  • 1 egg, beaten
  • 2 tbsp butter, melted
  • 3 apples, peeled, cut into 1/4 inch dice
  • 1/2 lemon, juiced
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 2 tsp corn starch
  • 2 tbsp all purpose flour

To a mixing bowl, add the sugar, cinnamon, nutmeg, clove, and cornstarch, and give a good mix.

To a large baking sheet, add a sheet of parchment paper and lightly brush with some of the butter.

Add the diced apples to the sugar mixture, and stir to coat. Add in the lemon juice, and stir again.

Heat the apple mixture on medium heat for about 5 minutes, then set aside and let cool.

How to make apple turnovers

During this time, lightly flour your pastry surface.

Unfold one sheet of the puff pastry onto the surface. Dust the top with a bit of flour, then use a rolling pin to roll out the dough so that it is about 12 inches long and wide.

Cut the dough into four squares.

Using the egg wash, brush the edges of the dough.

Preheat the oven to 400 degrees.

Add about 1/4 cup of the cooled apple mixture into the center of each square.

Fold over the dough to match each corner, then use a fork and gently push down onto the edges to seal each turnover. Use a strong spatula to move each sealed turnover onto the baking sheet.  Use a sharp knife and add two small slits onto the top of each turnover so that it release the steam while baking.

Repeat with remaining squares, and remaining sheet of puff pastry.

Once all of the turnovers are on the baking sheet, brush with the remaining egg mixture, the pour over any remaining sauce from the apple mixture.

Place the baking sheet into the preheated oven and bake for about 20 minutes or until golden brown.

Once cooked, remove the turnovers from the oven and set aside to let cool, about 10 minutes or so.

Apple Turnovers

When my daughter came home, and my wife for that matter, they were not only surprised by the awesome smell inside of the house (you can’t beat that apple, cinnamon smell), but their eyes lit up, and they both immediately asked ‘what are those!?’.

After I asked them to take one (I’m not a big fan of eating dessert before dinner), they were both blown away. They almost remind you of those warm apple pies you used to eat as a kid when you went to McDonalds, but much, much better. The exterior is nice and sticky from the sauce being cooked on top (I could just eat that alone), and then you get this warm, flaky crust that you can just peel apart the layers. The warm, and gooey interior is nothing short of comforting. The clove really makes the apple mixture pop and makes you wanting more.

These were a perfect dessert and a perfect snack for the family over the course of a couple of days. I hope you enjoy.

Apple Turnovers
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb Puff Pastry Sheets
  • 1 egg, beaten
  • 2 tbsp butter, melted
  • 3 apples, peeled, cut into ¼ inch dice
  • ½ lemon, juiced
  • ½ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 tsp corn starch
  • 2 tbsp all purpose flour
Instructions
  1. To a mixing bowl, add the sugar, cinnamon, nutmeg, clove, and cornstarch, and give a good mix.
  2. To a large baking sheet, add a sheet of parchment paper and lightly brush with some of the butter.
  3. Add the diced apples to the sugar mixture, and stir to coat. Add in the lemon juice, and stir again.
  4. Heat the apple mixture on medium heat for about 5 minutes, then set aside and let cool.
  5. During this time, lightly flour your pastry surface.
  6. Unfold one sheet of the puff pastry onto the surface. Dust the top with a bit of flour, then use a rolling pin to roll out the dough so that it is about 12 inches long and wide.
  7. Cut the dough into four squares.
  8. Using the egg wash, brush the edges of the dough.
  9. Preheat the oven to 400 degrees.
  10. Add about ¼ cup of the cooled apple mixture into the center of each square.
  11. Fold over the dough to match each corner, then use a fork and gently push down onto the edges to seal each turnover. Use a strong spatula to move each sealed turnover onto the baking sheet. Use a sharp knife and add two small slits onto the top of each turnover so that it release the steam while baking.
  12. Repeat with remaining squares, and remaining sheet of puff pastry.
  13. Once all of the turnovers are on the baking sheet, brush with the remaining egg mixture, the pour over any remaining sauce from the apple mixture.
  14. Place the baking sheet into the preheated oven and bake for about 20 minutes or until golden brown.
  15. Once cooked, remove the turnovers from the oven and set aside to let cool, about 10 minutes or so.
  16. When my daughter came home, and my wife for that matter, they were not only surprised by the awesome smell inside of the house (you can't beat that apple, cinnamon smell), but their eyes lit up, and they both immediately asked 'what are those!?'.
  17. After I asked them to take one (I'm not a big fan of eating dessert before dinner), they were both blown away. They almost remind you of those warm apple pies you used to eat as a kid when you went to McDonalds, but much, much better. The exterior is nice and sticky from the sauce being cooked on top (I could just eat that alone), and then you get this warm, flaky crust that you can just peel apart the layers. The warm, and gooey interior is nothing short of comforting. The clove really makes the apple mixture pop and makes you wanting more.
  18. These were a perfect dessert and a perfect snack for the family over the course of a couple of days. I hope you enjoy.