Category Archives: Cheese

Denver Omelette Cups

I love breakfast, don’t you? It’s one of the first things I ever taught myself to make back in middle school (if not earlier), and it was the eggs that I started to master.  I still lean towards making eggs when I make breakfast for myself or for my family. Weekends are the best time for me to teach my kids how to make things like sausage egg mcmuffins or homemade egg mcmuffins, but recently I was sitting on some awesome leftover Nueske’s ham steak, and some fresh green bell peppers from my garden. This is when the light went off, to come up with a new twist on the Denver omelette.  I decided to create little Denver omelette cups, very similar to what I did in the past when making my taco cups.

Denver Omelette Cups

These Denver omelette cups were so fun to make, and super delicious. Did I mention they were awesome the following morning?

Ingredients:

  • 6 whole eggs
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup green bell pepper, diced
  • 1 large shallot, minced
  • 1 cup of thick cut, cooked ham, diced
  • 3/4 cup of shredded cheddar cheese
  • 2 tbsp unsalted butter
  • muffin tin

Crack the eggs in a large bowl. Add the salt and pepper to the eggs, and beat the eggs until they are slightly frothy.

Preheat your oven to 350 degrees.

Lightly butter about 8 of your muffin tins.

How to make Denver Omelette Cups

Ladle the eggs into 8 of the tins, about 90% to the top.

Add in the shallots, ham, and bell peppers into each of the cups. Gently stir each cup. Top each cup with shredded cheese.

Bake in the oven for about 20 minutes, or until the eggs are set and the cheese is nice and melted.

Use a knife and run it along the outer edge of each cup and gently lift the Denver omelette cup out of the muffin tin.

Plate and serve.

These things were awesome. They were everything you could ever want in a Denver omelette but in great little bite size muffins. The great thing is that you can get as creative as you want with these which I am a big fan of. These were great as leftovers as well and perfect for a quick bite before heading out the door for work. Hope you enjoy!

 

Chimichanga Suiza

One of my wife’s favorite dishes is probably the chimichanga. I could be wrong about that, but she has never turned one down, and any Mexican or Tex-Mex restaurant we have ever been to, she almost always orders the chimichanga. I used to deep fry the chimichangas, but now I have recently started baking them. It’s a lot easier, and a lot less of a mess, and that it right up my alley. My kids have also been turned onto the chimichanga, and as they can be picky eaters (yes, still), these still make a great dinner because I can make a variety including just plain chicken, or chicken and cheese, or chicken, refried beans, and cheese. So a couple of weeks ago, I decided to create my own, and for whatever reason I could not shake enchiladas suizas out of my head, and so that is the direction I went, however simplifying the cheese sauce by using some leftover baby Swiss cheese. It was awesome to say the least.

Chimichanga Suiza

Let’s get started.

Ingredients:

  • 1 large flour tortilla
  • 1 cup cooked chicken, shredded or cubed
  • 1/2 cup cooked refried beans
  • 2 tbsp diced green chilies
  • 3 slices of Swiss cheese
  • Hot sauce
  • Cooking spray or canola oil

Preheat your oven to 400 degrees.

How to make a chimichanga suiza

Heat a large flour tortilla in the microwave, or in a large skillet, only for a few seconds so that you can easily work with it.

Spread the refried beans onto the warm tortilla. Top with chicken,  and chilies. I added my fire roasted habanero salsa as well. Fold over both sides, then roll into a chimichanga.

Lightly spray with the cooking oil and place it onto a baking sheet.

Bake until a light, golden brown, roughly 15 minutes. Once golden, remove and place the Swiss cheese onto the chimichanga, covering the top. Return back to the oven and cook a few more minutes until the cheese is fully melted.

Chimichanga Suiza Recipe

Remove and dig in. I drizzle hot sauce on mine as I like some extra kick and serve it with some Mexican rice, sliced avocados, and a simple salad. Give this one a try. It’s really, really good, especially with that Swiss cheese. Hope you enjoy!

Chicago Style Hot Dog Pizza

Lately I have been obsessed with mastering pizza dough. It know, it sounds nerdy, but to me pizza is one of the best vehicles for delivering an amazing meal. I should also state that my wife purchased a Kettle Pizza for me for Father’s day, and that is another reason I have been tinkering with the ultimate pizza. It has really never been that uncommon for me to make a least a few pizzas during the week. I used to make batches of dough and have my kids create their own pizza, and for the most part that was always cheese and pepperoni. I would then create another ‘family-friendly’ pizza, and then I would always create one for myself, typically with hot peppers of some sort. But this time around I created something pretty darn amazing; the Chicago style hot dog pizza.

Chicago Style Hot Dog Pizza

I love a great Chicago hot dog. I love the snap of the weiner, and the combination of pickle, peppers, tomato, and the great sesame seed bun. That’s when it came to me that I have never seen nor tried making a pizza in that style, and I knew that would be a real winner. It was.

Let’s get started.

Ingredients:

  • One batch of your favorite pizza dough
  • 2 Weiners, sliced into 1 inch rounds
  • 3 slices of dill pickle
  • 1 cup of shredded Mozzarella cheese
  • Sport peppers, as many as you desire
  • 3 cherry tomatoes, sliced
  • 1/2 tbsp dark sesame seeds
  • 2 tbsp yellow mustard
  • 1 shallot, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp celery salt
  • Medium grind corn meal

Start by shaping your pizza dough onto your bread board.

Sprinkle the corn meal onto your pizza wheel and then transfer the shaped pizza dough onto the wheel.

How to make a Chicago Style Hot Dog Pizza

Brush the olive oil onto the pizza dough. Drizzle the yellow mustard over the pizza dough, then top with your celery salt, cheese, shallots, sesame seeds, sport peppers, and hot dogs.

Slide the pizza into your oven, grill, or pizza kettle. My Kettle Pizza was about 680 degrees, which I find to be just perfect for cooking pizza in about 5 minutes or less, otherwise cook in a preheated 500 degree oven until cooked through and crisp.

Once cooked, remove the pizza onto your pizza tray and top with the cherry tomatoes, and sliced pickles. If you want the neon green relish, go for it, however the pickles did the trick for me.

This pizza was totally awesome. It was everything you would expect in a great Chicago hot dog, but served pizza style. What’s not to love about that! Have you tried a Chicago style hot dog pizza yet? What were your thoughts? Hope you enjoy!

Homemade Sausage Egg McMuffin

One of my guilty pleasures during weekend mornings is eating an egg McMuffin. I know that might sound strange coming from me, and as I never eat at McDonald’s for lunch or dinner for that matter, I do stop there for breakfast during busy weekday mornings. I always order the egg McMuffin, and nothing other. I’ve learned to make my own egg McMuffin, really for one reason, and one reason only and that is because I want to know what the heck I am eating, plus mine are actually a heck of a lot better. On our way back from a camping trip, we decided to leave earlier in the morning due to some rain issues, and I decided to stop at McDonald’s and treat my boy to breakfast. I can tell you this is probably only his second time in 11 years eating breakfast at McDonald’s so I could see the excitement in his tired eyes. He opted into trying the sausage and egg McMuffin, and instantly fell in love.

How to make a sausage and egg McMuffin

With my kid loving that sandwich so much, and as much as he likes to learn how to cook, I decided to teach him how to make his own sausage and egg McMuffin, and the result was the same. Much better than the original, and he was one happy camper.

Let’s get started.

Ingredients:

  • 1 English muffin, sliced and toasted
  • 1 egg
  • 1 round breakfast sausage, cooked
  • 1 slice of American cheese
  • 1 ring mold
  • 1/2 tbsp unsalted butter
  • Cooking spray
  • salt, to taste
  • cracked black pepper, to taste

Start by heating a skillet on medium-low heat. Spray the inside of a medium ring mold, something along the lines of these, and place the ring in the middle of the skillet. Add the butter into the middle of the ring, and once melted, crack in an egg into the ring. Swirl the egg with a fork to break up the yolk and egg white a bit, then season with salt and pepper.

How to make a Sausage Egg McMuffin Recipe

Place a cover over the skillet, and let cook for about 4 minutes or so. During this time, place your English muffins in the toaster, and to me I like to toast them just a bit longer to get a bit darker along the edges.

Now you are ready to place. Lay the bottom muffin on a plate, then the slice of cheese, the cooked, warm sausage, then using a spatula, remove the ring mold, and slip the egg on top of the sausage. Place the top muffin, and dig in.

All of this was created by my son. Not only was he proud, and myself for that matter, but ultimately it turned out to be one awesome sausage McMuffin sandwich. Sorry McDonald’s.