Fried Bologna Breakfast Sandwich

I was first introduced to fried bologna, I believe when I was living in Indiana as a young kid. I mean probably first grade. I could be wrong as age is getting to me, but I recall my Dad searing it on a hot skillet on the stove top. I always try to bring back those types of memories to my kids whether it be teaching them how to make a proper omelette or a simple thing like making stove top popcorn.  When I recently shopped I had the idea of a McMuffin on my mind, and then as I was ordering some ham, I took a gaze over at the bologna and decided to go straight for it as I knew one of my boys loves it as well. That’s when I decided to come up with the fried bologna breakfast sandwich.

Fried Bologna Breakfast Sandwich
Fried Bologna Breakfast Sandwich

To me, this is a perfect breakfast, or brunch sandwich and it has everything I love for breakfast (yes, I’m a fan of the egg McMuffin), but substitutes Canadian bacon with thick cut bologna, about 1 inch thick.

Let’s get started.

Ingredients:

  • 1 slice thick cut beef bologna
  • 1 telera roll, lightly toasted
  • 1 tbsp unsalted butter
  • 1 egg, cooked sunny side up
  • 1 slice American cheese
  • salt and pepper to taste

Start by heating a large skillet on medium high heat. Slice your roll and lightly toast it on both sides. Remove and set aside once it is toasted.

Next add the sliced bologna and cook it until it is nicely seared on both sides. It will curl up on you, but don’t worry. To me it is the vessel to hold the egg. If your skillet is large enough, keep it cooking while you cook your egg. If not, remove and cook your egg.

Turn the heat back down to medium, and add the butter. Crack your egg and using a spatula, lightly break that thick egg white and let it run around. Season with salt and pepper.

Fried Bologna Breakfast Sandwich
Fried Bologna Breakfast Sandwich

I like to cook the egg when the white edges get nice and crispy, but cook it however you like.

Add the fried bologna to the bottom bun, top with the egg, and add the American cheese. Cover with the top white bun, push it down a bit to create that yolk gravy, and get to town.

It’s salty, crisp, and just down right delicious. Get to it, you’ll love it. Hope you enjoy!

 

 

Thai Steak

It has been awhile since we have had beef, so I figured since the weather has finally been improving that I would fire up the grill, splurge on some steaks and get to town. This time instead of just salt and peppering the steak, I decided to go with a Thai steak. It was a great decision on my part. This marinade would be fantastic with any protein, but it goes really well with beef.

If you want to use leftovers, try making my Thai steak McMuffin sandwich, that is if you have any leftovers (I’m surprised I did).

Grilled Thai Steak
Grilled Thai Steak

Ingredients:

  • 2-3 New York strip steaks, or t-bone steaks
  • 3 tbsp soy sauce
  • 2 tbsp shaoxing rice wine
  • 2 tbsp dark sesame oil
  • 1 tsp cracked black pepper
  • 1 tbsp sugar
  • 4 cloves garlic, minced or roughly chopped
  • 1 tbsp minced ginger
  • 2 pinch of salt, to taste
  • 1 shallot, minced

Combine all of the ingredients, excluding the meat, in a large bowl.

Grilled Thai Steak
Grilled Thai Steak

Add in the steak, mixing to coat all of the beef. Let this marinate for 1-4 hours. When you are ready to cook, heat up your grill and grill to your liking. We go medium for the most part on the steaks. Serve with rice and vegetables. Enjoy!

Thai Steak McMuffin

The weather was so nice this past weekend in the Milwaukee area. When I say nice, let’s just say it around 60 degrees. You don’t know what that did to us. It lifted us up, we opened windows, we were smiling, and I could probably keep going on and on. It’s funny what a change in weather can do for you to lift the spirits. With that said, my first instinct, instead of going (or making) a Friday night fish fry was to fire up the grill, and with beef being on sale, I decided to splurge and buy some steaks for the family. I knew exactly what I was going to do with it, and that was to make some Thai beef.

I was surprised to say the least that we had leftover beef after dinner, but that actually drew some excitement within me because I knew that was going nowhere to waste. So the following morning I figured I would make a Thai steak mcmuffin. I know that mcmuffin is trademarked and all, but anything I put on a n English muffin becomes a ‘mc’ something!

Thai Steak McMuffin Recipe
Thai Steak McMuffin Recipe

You can make this easy breakfast sandwich without going Thai style, and that recipe will be coming shortly, but the combination of tender steak with creamy eggs and cheese really makes a great weekend morning.

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten until frothy
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • steak, cooked medium, thinly sliced
  • 1 slice cheddar cheese
  • English muffin, sliced and toasted
  • 1 tbsp unsalted butter

Start by heating a skillet on medium-low heat. Add the butter and let it come to a bubble. Swirl that butter around. Season your eggs with salt, pepper, and water. Mix that up.

Add the sliced steak to warm it up (or warm it through via a microwave). Remove the steak from the skillet and set it aside.

Add the eggs to the skillet, and using a spatula, move it around. Swirling if you will.

Thai Steak McMuffin Ingredients
Thai Steak McMuffin Ingredients

Once the eggs are nice and fluffy, add the steak back into the skillet and top it with a slice of cheddar cheese.

Toast your English muffin, and once toasted, slide the egg, steak and cheese onto the base of the English muffin. Top with the remaining muffin, push down a bit (get excited) and dig in.

The result is a great, and subtle punch of the Thai steak along with the creaminess of the egg and cheese as well as the crunch from that toasted muffin. I could probably eat one of these every day (or week), and is something that should be made by all of you. Yes, it’s that good.  Enjoy, and have an amazing week!

Nacho Pot Pie

It’s starting to ramp up to comfort food season. Not like that has stopped me year round to make most any type of comfort food, but this fall season in particular has already yielded a variety of soups and casseroles. This is one of those recipes. While thinking of a warm recipe for a cool day, I thought of what my wife and kids would eat, and eat well. Nachos! But how could I turn a simple, or complex plate of nachos into something warm and comforting?

I looked around to check on my inventory, and granted I was looking at pie dough and thinking of chicken pot pie, a thought I had to quickly shake out of my mind, and then again back to the nacho thought. How about a riff on chicken pot pie but go nacho style? How about a nacho pot pie?!

Nacho pot pie it was, and not only super easy to throw together, but everything you love about nachos in a luxurious pot pie style, sans the pie crust.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Granted this is not the prettiest of all dishes, but again what pot pie is when you plate it? This is forkalicious delicious.

Let’s get started.

Ingredients:

  • 1 lb ground beef, or chuck, cooked and fat removed
  • 1 cup onion, diced
  • 15 oz can diced green chilies
  • 2 cloves of garlic, minced
  • 1/4 cup of taco seasoning
  • 1/3 cup water
  • 6 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 1/2 cup of milk
  • 2 cups of water or stock
  • 1 cup of canned black beans, drained
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black
  • 1 bag of tortilla chips
  • 2 cups of shredded cheddar cheese
  • 1 head of iceberg lettuce, shredded
  • sour cream, optional
  • hot sauce, optional
  • salsa, optional
  • black olives, optional
  • any other favorite nacho toppings

Think nachos. Think pie. Good, let’s go.

Preheat your oven to 350 degrees.

Get a large skillet on your burner over medium-high heat. Add the ground meat and cook until browned. Drain any fat, and then add the taco seasoning, green chilies, onion, garlic, and 1/3 cup of water. Give a good stir, and cook until the onions are softened, about 5-7 minutes.

Place the meat mixture into a casserole dish and return the skillet to the heat.

Add the butter and let it completely melt. Once melted, add the flour and stir (and keep stirring) until all of the flour is incorporated. Cook this through for a few minutes.

Slowy stir in the milk, and use a whisk if you want to ensure that the mixture gets nice and smooth. No clumps needed here.

Once smooth, add in the remaining water or stock, and stir again. Season with salt and pepper, and let the mixture come to a boil, stirring frequently. The goal here is to make a thicker sauce.

Nacho Pot Pie Ingredients
Nacho Pot Pie Ingredients

Once the sauce thickens, add in the black beans, and return the meat back into the skillet. Stir well and cook for another 5-7 minutes.

Add shredded cheese to the top, then crumble a generous amount of tortilla chips over the top.

Place the skillet (if it is oven safe, otherwise put everything in the skillet before adding the cheese and chips) into the oven and bake for about 15-20 minutes.

Now you are ready to serve.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Scoop out your desired amount onto your plate and top with your favorite toppings. In my case it was black olives, shredded lettuce, avocado slices, sour cream, and hot sauce. Feel free to have a bowl of chips on standby for any additional scooping!

The result is spectacular. It is so comforting and everything we loved about a pie or a plate of nachos, all bundled together! Hope you enjoy!