Category: Cheese

Fried Bologna Breakfast Sandwich

Dax Phillips Leave a comment

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!

 

 

Chicken Poblano

Dax Phillips Leave a comment

One of my colleagues recently told me about something he was watching someone next to him eat at one of his go to Mexican restaurants. As you may be aware, my go to at any Mexican restaurant is tacos or a torta, hands down. But what he was describing was intriguing to say the least. Chicken smothered in cheese and loaded with thinly sliced onions and poblano peppers. What was I supposed to do when I could not shake that thought off my mind? You got it, I went to this place (Casa de Alberto), ordered this dish and was so blown away that I had to recreate it, and I nailed it. This dish is not only way too easy to make, but my wife actually sent me a text as she has been eating the leftovers, that it is one of her new favorites. It’s not only about the cheese, or simplicity, but the combination of all of the ingredients.

Chicken Poblano Recipe
Chicken Poblano Recipe

Let’s get started.

Ingredients:

  • 2 lbs chicken tenders (or chicken breasts, pounded)
  • 1 tbsp salt
  • 1 tbsp cracked black pepper
  • 5 medium sized poblano peppers, seeds removed, thinly sliced
  • 3 cups Chihuahua cheese
  • 2 whole yellow onions, thinly sliced
  • Mexican rice, cooked
  • 1 can refried beans, cooked
  • corn tortillas, warmed, optional
  • 2 tbsp canola oil

Preheat your oven to 375 degrees.

Heating a large skillet on medium to high heat. Add in one tablespoon of the canola oil and swirl that around. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for a few minutes on each side.

To another skillet, add the remaining canola oil on medium heat. Add in the onions and poblano peppers and cook just until slightly tender. You still want a bit of a crunch to them. Remove from the heat and top them to the top of the chicken.

Add the cheese, covering the chicken and peppers and place into the oven.

Chicken Poblano Ingredients
Chicken Poblano Ingredients

Cook for about 15 minutes or until the cheese is completely melted.

Remove the skillet from the oven (make sure you have your oven mitt), and get ready to plate.

Using a spatula or large spoon, dig out some chicken, peppers and onions, and serve with the cooked refried beans, rice, and tortillas.

This dish is a stunner. That cheese alone will rock your world, but all together, this is one fantastic dish. Hope you enjoy!

Cacio e Pepe

Dax Phillips Leave a comment

Have you ever had, or made Cacio e Pepe? If not, you are missing out. Not only is it super easy to make during the week, but it is divine. Creamy, and peppery, this Roman dish with cheese, pasta, and black pepper. Lots of cheese and pepper. I was thinking, in particular of my wife and kids as they are pasta lovers. Me? If I am eating some type of pasta, I like it in Asian cuisine. Don’t get me wrong, I will take down lots of Italian food, but I don’t crave it as much as my wife and kids do.

Cacio e Pepe Recipe
Cacio e Pepe Recipe

Let’s get started on this super simple recipe.

Ingredients:

  • 1 lb of pasta (spaghetti, linguine, fettuncine), chose one and cook before al dente
  • 1/4 cup of salt, more to taste
  • 2 tbsp unsalted butter
  • 2 cups of finely grated parmesan cheese, or pecorino romano (preferred)
  • 1 cup reserved pasta water
  • 2 tbsp slightly course cracked black pepper
  • 2 tbsp good olive oil to finish, optional

Start by bringing a large pot of water to a boil. Add in the salt once boiling, then add in your pasta. Cook the pasta slightly before al dente, and then reserve a cup or so of the pasta water.

Next, have a skillet ready large enough to hold the pasta. Melt the butter, then add about a cup of the pasta water to the butter. Feel free to whisk this for a few seconds.

Cacio e Pepe Ingredients
Cacio e Pepe Ingredients

Add the cheese to the water and butter, and stir. Add a bit more water, maybe a quarter cup, and keep stirring. Add in the black pepper, and stir some more. Now add your pasta to the skillet.  Toss the pasta to evenly coat it with the cheese sauce.  If you see the pasta drying up a bit, add some more water. You want this pasta to be velvety, not lumpy.

Once you are satisfied, feel free to let it rain with more pepper and cheese and a good drizzle of olive oil.

This is one of those dishes my kids loved. It seemed like I blinked my eye and BOOM, gone. That’s always, always a great sign. Hope you enjoy!

Nueske’s DALT (Duck, Avocado, Lettuce, Tomato) Sandwich

Dax Phillips 1 Comment

One of my favorite things to do on any given weekend is cooking for my family. It is something I look forward to, and as soon as my kids wake up and say good morning, I immediately question them with ‘what can I make you for breakfast?’. I await a challenge, hoping that someone might say ‘how about eggs benedict?‘ or ‘toad in a hole?‘. Nope. I get things like scrambled or sunny side up eggs with toast, or pancakes. Heck, I will even get excited if someone says waffles! I then make another attempt at lunch time. That’s when I got a sell from my wife. After we tried the Nueskes’s smoked duck breast the other week, I knew it would be perfect on a sandwich, and as I had that to use up along with a tomato and an avocado, well I knew exactly what I was going to propose to my wife for lunch. A loaded Duck, Avocado, Lettuce, and Tomato sandwich!

Nueske's Smoked Duck Sandwich Recipe
Nueske’s Smoked Duck Sandwich Recipe

Let’s get started.

  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste

Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil.  Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.

Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.

Nueske's Smoked Duck Sandwich Ingredients
Nueske’s Smoked Duck Sandwich Ingredients

Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape.  You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

Now I knew this was going to be a phenomenal sandwich. How? Well in my book, nothing really beats a BLT, especially when you have great produce, but then I was introduced to the Nueske’s smoked duck breast and it was a total game changer. My wife who did not speak much during her lunch… well that is always a great indicator how awesome that sandwich was. Search for Nueske’s and stock up. I have never, ever been disappointed. Hope you enjoy!

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Nueske's DALT (Duck, Avocado, Lettuce, Tomato) Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste
Instructions
  1. Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil. Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.
  2. Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.
  3. Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape. You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).