Potatoes and Eggs

by | posted in: Potatoes and Eggs, Sandwiches | 0


Potatoes and Eggs 1

Potatoes and Eggs is a staple in every Italian household that I know.  This is great on a sandwich or just in a plate.  Easy, fast and economical.
Ingredients
4 Eggs
1 Potato – cooked and diced
¼ Cup Parmesan Cheese
¼ Cup half & half
2 TBSP Butter
Salt & Pepper

 

Instructions

Melt the butter over low heat in a sauté pan.  Add the cooked, diced potato to the butter and season with salt and pepper.

Whisk the eggs, half & half and cheese together.  When the potatoes are starting to brown, add the egg mixture.   Move the eggs around to allow them to set.  When they are mostly set, flip.  Cook until the underside is golden brown.  Remove from heat, sprinkle with parmesan cheese, serve.

**The cooked potatoes can be boiled, leftover baked, microwaved or even leftover French fries. 

**Before serving, try adding some mozzarella to the top and melt under the broiler.


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This pasta salad is great any time of the year. Why wait until summer, make it this weekend.
Click here for the recipe

Chicken Cutlet with Mozzarella, Red Pepper and Pesto

by | posted in: Chicken Cutlet with Mozzarella Red Pepper and Pesto, Sandwiches | 0


Chicken Cutlet, Mozz, Pesto, Red Pepper 1

I had this at a catered event and just fell in love with it.  The combination of pesto, fresh mozzarella and chicken cutlet is out of this world.  
Ingredients
2  Slices Rye Bread or a Hard Roll
1 Fried Chicken Cutlet
1 Jar Pesto
2 Roasted Red Peppers
4 Slices Fresh Mozzarella
Butter
Instructions
If you are using Rye bread, lightly toast both pieces.  Lay both slices of bread on the work surface.  Spread pesto on both pieces.  Top one piece with 2 slices of fresh mozzarella, 1 roasted red pepper and a chicken cutlet.  Top the chicken cutlet with the second slice of bread, pesto side down.
Serve.

Grilled Mozzarella with Pesto

by | posted in: Grilled Mozzarella with Pesto, Sandwiches | 0


Grilled mozz with pesto 1

There is nothing more of a staple than grilled cheese.  Now kick it up with Mozzarella and Pesto.  Delish!! 
Ingredients
2  Slices Rye Bread or Rolls
1 Jar Pesto
2 Roasted Red Peppers
4 Slices Fresh Mozzarella
Butter
Salt

 

Instructions

Spread butter on one side of the bottom piece of rye bread.  Place it butter side down in a shallow pan.  Spread pesto on the side facing up.   Top it with 2 slices of fresh mozzarella and 1 roasted red pepper. Sprinkle with salt.   Spread pesto on the second piece of bread and place the pesto side on top of the roasted pepper.  Spread butter on the last side of the bread.

Grill on low until the bread is brown and the cheese is starting to melt.  Flip the sandwich over and continue to cook on low heat until the second side is brown.

Serve.


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Classic Grilled Cheese

by | posted in: Classic Grilled Cheese, Sandwiches | 0


Grilled Cheeese
Classic Grilled Cheese is a staple in every home in America.  You can add tomato and bacon and really kick it up, or just eat it the way it was intended.  Bread and Cheese, it’s heaven. 

Ingredients
2 Slices White Bread
2 Slices American Cheese
Butter

 

 

 
Instructions
Lightly spread butter on one piece of bread.  Place it face down in a grill pan. Top the bread with 2 slices of American cheese.  Grill the sandwich on low heat until the bread is brown and the cheese is melted.  Flip over and brown the other side.  Enjoy

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White Bean Spread with Garlic and Rosemary

by | posted in: Starters, White Bean Spread with Garlic and Rosemary | 0


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This spread is so easy when you are entertaining.  A pretty bowl with bread slices and your done.  Your guests will love this one.
Ingredients
2 TBSP Olive Oil, plus extra for drizzling
2 Garlic Cloves, peeled
2 tsp Fresh Rosemary, minced
1 (16 oz) can White Beans, undrained

 

 

 
Instructions
Place the olive oil, garlic and rosemary in a skillet.  Heat pan until ingredients start to sizzle.  Add the beans and their liquid.  As the beans cook, mash them with a wooden spoon or potato masher.  Cook until the mixture is a loose spread consistency.  It will thicken as it cools.