Croque Monsieur and Madame

 

Croque Monsieur and Madame are a French sandwich which is essentially a grilled cheese and ham sandwich with the addition of a Béchamel Sauce. The only difference between the Monsieur and Madame is that the Madame has a fried egg on top. 

After trying both sandwiches side by side I definitely think the Madame, the one with the egg is best. Something about the dippy egg on top just made the sandwich much better. The original calls for Gruyére cheese but I substituted it for Swiss cheese, which is similar but not as expensive.

Croque Monsieur and Madame

Ingredients:

Béchamel Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 cup milk, hot
• pinch black pepper
• pinch nutmeg

Croques

• 4 slices white bread
• 4 slices ham
• 6 ounces Swiss cheese, shredded
• fried egg for Croque Madame
• 2 tablespoons unsalted butter

Directions:

Béchamel Sauce

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and whisk continuously for 1 minute.
2. Slowly pour in the hot milk while whisking constantly. Continue to whisk constantly until thickened.
3. Whisk in the pepper and nutmeg. Remove from the heat and set aside.

Croque Monsieur

1. Preheat the oven to 375º F. 
2. Lightly toast the bread and place onto a baking sheet.
3. Place 1 slice of ham on each slice of bread. Spread 1 1/2-2 tablespoons of Béchamel Sauce on the ham. Sprinkle the Swiss cheese on top of each sandwich.
4. Bake for 15 minutes or until the cheese is melted and golden brown.

Croque Madame

1. While the sandwiches are in the oven, in a non stick skillet melt the butter over medium-low heat. Crack an egg into the skillet and cover the skillet. Cook until the egg whites are set and yolk is still a bit runny.
2. Once sandwiches are done place an egg on top.

Enjoy!!!

Notes:

If your ham is thinly sliced you will want more than 4 slices.

If cooking more than 1 egg you may need more butter.

Nutritional info includes eggs for every sandwich.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 559
Total Fat		34g
Saturated Fat		18g
Trans Fat		4g
Polyunsaturated Fat		2g
Monounsaturated Fat		0g
Cholesterol		309mg
Sodium		1344mg
Total Carbohydrates		22g
Dietary Fiber		1g
Sugars		6g
Protein		39g
Calcium		47%
Iron		8%
Potassium		488mg
Vitamin A		9%
Vitamin C		1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pudge Factor.

Read more ...

Make Again Monday: Sausage Cheese Shells

 

I do not know what it is about stuffed shells, but I really like them. They are so delicious. however I do not like stuffing them. I do not make stuffed shells often, because of how time consuming it is to stuff them. Even with one or both of my girls helping it seems to take forever.

These shells are definitely stuffed with lots of goodness and some healthy spinach to balance it out. I use cottage cheese in these, but you could use ricotta cheese if you do not like cottage cheese.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Spicy Sausage Rigatoni

I always feel better about a pasta dish when it has a homemade sauce and not a jarred sauce. This homemade sauce is easy and has some carrots snuck in for some added healthiness. I find it hard to get the recommended vegetable servings per day in so every little bits helps. 

The pasta sauce uses red wine and if you rather not use it, you can substitute any broth of your choice. This pasta has spicy sausage in it and you can always use sweet Italian sausage instead.

Spicy Sausage Rigatoni

Ingredients:

• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 yellow onion, finely diced
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 19 ounces spicy Italian sausage links, casings removed
• 1 1/4 teaspoons dried oregano
• 3/4 teaspoon red pepper flakes
• 3/4 teaspoon black pepper
• 3/4 cup red wine
• 28 ounce can whole tomatoes
• 2-14.5 ounce cans diced tomatoes
• 1/3 cup Italian dressing
• 16 ounces rigatoni
• shredded parmesan cheese

Directions:

1. In a large skillet, over medium-high heat, melt the butter. Add in the garlic, onions, celery and carrots. Sauté for 10 minutes or until the vegetables are softened.
2. Add in the sausage, oregano, red pepper flakes and pepper. Cook, breaking up the sausage, until it is completely cooked.
3. Pour in the red wine and stir until the wine has reduced. Add in the whole and diced tomatoes, breaking the whole tomatoes up with a spoon. Stir in the Italian dressing. Allow the sauce to simmer for 20-30 minutes or until it reduces a bit and is not runny.
4. Meanwhile, cook the pasta according to the package directions and drain well. 
5. Once the sauce has reduced a bit and the pasta is cooked and drained add the pasta to the sauce and stir to combine.
6. Top each serving with a bit of parmesan cheese.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 531
Total Fat		19.9g
Saturated Fat		6.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		53.3mg
Sodium		998.1mg
Total Carbohydrates		58g
Dietary Fiber		4.9g
Sugars		9g
Protein		23.3g
Calcium		21.5%
Iron		13.3%
Potassium		383.4mg
Vitamin A		172.1%
Vitamin C		7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pinch of Yum.

Read more ...

Samoa Brownies

I love Samoa Girl Scout cookies, love them so much I do not buy them because I have no self control if they are the house. So to satisfy my sweet tooth for that cookie, I make other desserts inspired by those delicious flavors.

These rich chocolatey brownies are topped with a sweet caramel and coconut topping, then drizzled with more melted chocolate. I may have used a bit too much chocolate on the top, but that's okay we all deserve a sweet treat every now and then.

Samoa Brownies

Ingredients:

Brownies

• 10 tablespoons unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 tablespoon espresso powder
• 1/2 teaspoon baking powder
• 2 eggs
• 2 teaspoons vanilla extract
• 2/3 cup all purpose flour
• 1/2 cup semi-sweet chocolate chips

Coconut Caramel Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into cubes and softened
• 1/2 cup heavy cream, room temperature
• 2 1/2 cups sweetened shredded coconut

Chocolate Drizzle

• 1/4 cup semi-sweet chocolate chips

Directions:

Brownies

1. Preheat the oven to 350º F. Line a 9x9 inch baking pan with parchment paper and lightly spray with cooking spray.
2. In a medium saucepan, add in the butter and cook over medium heat until light brown and caramel in color, about 5-10 minutes. Keep an eye on the butter so it does not burn.
3. Pour the browned butter into a large bowl. Add in both sugars, cocoa powder, espresso powder and baking powder. Stir until well combined. Allow the mixture to rest for 5 minutes or until the mixture has cooled down.
4. Add in the eggs and vanilla, mixing until well combined.
5. Fold in the flour and stir just until combined, do not overmix.
6. Pour the batter into the prepared baking pan. Bake for 20-25 minutes or until and inserted toothpick comes out clean.
7. Allow the brownies to cool completely.

Coconut Caramel Topping

1. In a medium saucepan, add in the sugar and heat over medium heat. Stir the sugar constantly for 5-10 minutes or until it is melted and golden brown. As the sugar melts it will start to clump up, this is normal. Remove the saucepan from the heat immediately after the sugar is melted and golden brown and stir in the butter. The mixture will get bubbly, this is normal.
2. Slowly pour in the heavy cream while mixing. Mix until well combined.
3. Place the mixture back on the stove over medium heat for about 30 seconds, while stirring to thicken the mixture. Once the mixture has thickened remove from the heat and stir in the coconut.
4. Allow the coconut mixture to sit and thicken up a bit before spreading on the brownies.

Assembly

1. Once the brownies have completely cooled and the coconut mixture has thickened a bit, spread the coconut mixture over top of the brownies in the pan.
2. Melt the chocolate chips in a microwave safe bowl and drizzle over top of the coconut mixture.
3. Allow the chocolate drizzle to set before cutting into bars.

Enjoy!!!

*Adapted from Chef Savvy.

Read more ...

Make Again Monday: Jalapeño Popper Stuffed Chicken

 

Lately the chicken breasts I have been buying are thick at one end and thinner on the other end. This makes slicing a chicken breast in half horizontally difficult. But that will not stop me from making this delicious chicken.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Brown Sugar Banana Pancakes

When you already have 3 bags of bananas in the freezer and some ripe bananas on the counter that nobody will eat, you find something to make with them, like these delicious fluffy pancakes.

Every time I add bananas to pancakes I feel like I am making them a bit healthier. With these pancakes I feel like that banana helps to counter act the added brown sugar. However you look at it, just know that these pancakes are easy to make and make for a delicious breakfast.

Brown Sugar Banana Pancakes

Ingredients:

• 2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup mashed ripe banana
• 2 1/2 tablespoons unsalted butter, melted
• 1 egg
• 1 cup buttermilk
• 1/3 cup brown sugar, packed
• 1 1/2 teaspoons pure vanilla extract

Directions:

1. In a large bowl, whisk together the flour and baking powder.
2. In another large bowl, whisk together the mashed bananas, butter, egg, buttermilk, brown sugar and vanilla. 
3. Add the wet ingredients to the dry and stir just until combined. Do not overmix.
4. Heat a griddle over medium-low heat and grease with some butter. Using 1/4 cup measuring cup, scoop out he batter and drop onto the griddle and spread into an even circle. Cook for 3-4 minutes or until bubbles begin to form and bottom is golden brown. Flip the pancake over and cook on the other side for 2-3 minutes or until golden born. Continue with the remaining batter.

Enjoy!!!

Nutrition Facts
Servings: 9 pancakes
Amount Per Serving
Calories: 200
Total Fat		4g
Saturated Fat		2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		33mg
Sodium		180mg
Total Carbohydrates		35g
Dietary Fiber		1g
Sugars		12g
Protein		5g
Calcium		11%
Iron		1%
Potassium		131mg
Vitamin A		1%
Vitamin C		5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Celebrating Sweets.

Read more ...

Chicken Pot Pie Tater Tot Casserole

 

Chicken pot pie meets tater tot casserole. I have one daughter that likes tater to casserole and one who likes chicken pot pie. So I thought combining the two would be a good compromise and everyone would love dinner. Boy was I wrong! They didn't hate it, but they each would have rather had the "original" and not this combination. Oh well, it was still a good dinner and I enjoyed it.

Chicken pot pie usually takes a bit of work and so does this version. However, just like chicken pot pie the work is worth it. I might actually enjoy this tater tot version better than the pie crust version. 

Chicken Pot Pie Tater Tot Casserole

Ingredients:

• 6 tablespoons unsalted butter, divided
• 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 small yellow onion, diced
• 1 cup diced celery stalks, about 3
• 3 garlic cloves, minced
• 6 tablespoons all purpose flour
• 2 cups low sodium chicken broth
• 2 1/2 cups milk
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 16 ounces frozen mixed vegetables
• 8 ounces cheddar cheese, shredded
• 32 ounces frozen tater tots

Directions:

1. In a large pot over medium-high heat, melt 2 tablespoons butter. Add in the chicken and cook stirring occasionally for 7-10 minutes or until the chicken is completely cooked. Remove the  chicken from the pot and set aside.
2. Melt the remaining 4 tablespoons of butter in the pot. Add in the onions and celery and cook, stirring occasionally for 5-7 minutes or until tender. Add in the garlic and cook stirring constantly for 1 minute.
3. Preheat the oven to 400ºF. Lightly spray a 9x13 inch baking dish with cooking spray.
4. Sprinkle the flour over the vegetables and stir until well combined. Cook stirring constantly for 1 minute.
5. While stirring, slowly pour in the chicken broth followed by the milk. Simmer over medium heat, stirring constantly for 5-7 minutes or until the mixture has thickened to a gravy consistency.
6. Stir in the thyme, nutmeg and black pepper. Stir in the frozen vegetables and the cooked chicken.
7. Transfer the mixture to the prepared baking dish. Sprinkle the cheddar cheese on top followed by the tater tots.
8. Bake for 40-45 minutes or until hot and bubbly and the tater tots are golden and crispy.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 681
Total Fat		34.1g
Saturated Fat		14.9g
Trans Fat		0g
Polyunsaturated Fat		3.3g
Monounsaturated Fat		9.6g
Cholesterol		170.1mg
Sodium		1307.8mg
Total Carbohydrates		42.2g
Dietary Fiber		4.1g
Sugars		6.8g
Protein		48.5g
Calcium		30.6%
Iron		9.9%
Potassium		1020.5mg
Vitamin A		16.7%
Vitamin C		12.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Modern Eats Farmhouse.

Read more ...