Heavenly Egg Sandwich

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Heavenly Egg Sandwich with home fries

Heavenly Egg Sandwich with home fries

Have you ever started to prepare a simple meal only to end up making something different or more elaborate than you had planned?

The other night after a long, tiring day we decided simple scrambled egg sandwiches would hit the spot. As I began gathering the eggs and utensils needed to fix the meal, we decided the eggs needed cheese. Since we couldn’t decide between Kraft Velveeta Sharp Cheddar and Sargento Provolone, I went with both.

Slicing tomato for Heaven Egg Sandwich

Slicing tomato for Heaven Egg Sandwich

Okay so now we’re having scrambled eggs and cheese sandwich. I had some fresh tomatoes from the garden, sliced deli-style ham, and fresh spinach in the refrigerator so naturally I had to add that as well.

Next came fresh green onion tips, basil and oregano from our back porch container garden. Can you see where this is going? The simple egg sandwich had quickly snowballed into a mammoth fare.

I began by cutting off about 3/4 of a loaf of French bread, slicing it lengthwise and toasting it in the oven for about two minutes on broil. When the bread came out of the oven, I covered both halves with mayonnaise, freshly ground black pepper and freshly ground kosher salt.

Step Two for Heavenly Egg Sandwich - The Surprised GourmetWhat I didn’t do (but should have considering what I finally added to the sandwich by the end) was scoop out some of the bread to make a cavity for the egg mixture. In my defense, when I prepared the bread I hadn’t decided to add all the extra ingredients at that time.

I mixed five large eggs with a dash of Lawry’s Garlic Salt and two slices of Velveeta Sharp Cheddar Cheese (torn into pieces) and cooked in a skillet over medium heat. I added just a splash of Step Three for Heavenly Egg Sandwich - The Surprised GourmetCanola Oil to the pan before adding the eggs. I cooked the eggs, stirring occasionally, until they were done but still fluffy.

The first layer I put on the sandwich was spinach followed by two slices of Sargento Provolone Cheese, four slices of ham (each folded in half and layered) and topped it off by sprinkling the green onion tops (finely chopped) over all of that.

Next I carefully added the eggs to the sandwich and topped them off Step Four for Heavenly Egg Sandwich - The Surprised Gourmetwith the oregano (finely chopped). I had sliced the tomato thin so I added it next. The last ingredient was the basil (finely chopped) sprinkled over the top of everything. You want to layer your flavors rather than combine them all together. The other half of the bread was added and the sandwich was complete.

I paired the HEAVENLY EGG SANDWICH with one of our favorite side dishes – home fries.

Step Five for Heavenly Egg Sandwich - The Surprised GourmetI had to press down gently on the sandwich to cut it into sections. You’ll have to be careful when cutting this yummy treat. It’s a tasty sandwich but quite messy with lots of wonderful ingredients trying to get out.

The combination of eggs, cheeses, fresh herbs, spinach, tomato and ham blends into a delectable infusion of flavors you won’t be able to resist. What started out as a simple egg sandwich turned Step Six for Heavenly Egg Sandwich - The Surprised Gourmetinto a delicious concoction for our taste buds and a sandwich we almost couldn’t handle. I call this Heavenly Egg Sandwich because when we began eating it, all we could do was go “mmmmm, oh this is so good it’s heavenly.”

Do you get carried away when you make scrambled egg sandwiches? What’s your favorite extra ingredient to add?

Thanks for stopping by today.

Cucina Felice!

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Heavenly Egg Sandwich

Rating 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • 5 Large eggs
  • 1 Medium tomato, thinly sliced
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • 2 Slices Sargento Provolone Cheese
  • 4 Slices lunch meat-style ham (or turkey)
  • 1 Tablespoon finely chopped fresh oregano
  • 1 Tablespoon finely chopped fresh basil
  • 1 Tablespoon finely chopped green onion tops
  • Spinach leaves (to taste)
  • Mayonnaise (to taste)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher or Sea Salt (to taste)
  • Lawry's Garlic Salt (to taste)
  • Canola oil
Instructions
  1. Cut bread in half lengthwise and scoop out the center of one half. Toast bread in oven on high broil for about 2-3 minutes. When cool, cover both halves with mayonnaise and sprinkle with fresh ground salt and black pepper to taste.
  2. Slightly beat 5 large eggs in a bowl, add a dash of Lawry's Garlic Salt and pour into a hot skillet coated with a splash of Canola oil. Add 3 slices of Kraft Velveeta Sharp Cheddar Cheese (torn into pieces) and cook until done but still fluffy.
  3. Begin layering one half of the sandwich with spinach (or lettuce if you prefer) followed by the 2 slices of Sargento Provolone Cheese. Add 4 slices of lunch meat-style ham (each slice folded in half and positioned slightly on top of each other). Top that off with the chopped green onion tops sprinkled all over.
  4. Next carefully add eggs to the sandwich and top with the chopped oregano. Add the tomato slices next and finish by sprinkling the chopped basil on top. Cover with the other bread half and carefully cut into desired pieces.
  5. Sandwich will be a bit messy.

 

 

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Simple Chicken Salad

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Baked tomato stuffed with leftover Chicken Salad

Baked tomato stuffed with leftover Chicken Salad

What is a simple dish that comes to mind when you think of summer?

For me there’s just something about chicken salad that says “summer.” Don’t get me wrong, I enjoy chicken salad year-round but it definitely has a place front and center when the temperature is hot.

There has got to be thousands of recipes for chicken salad. You just can’t go wrong eating chicken. I’ve tried numerous recipes from family and friends featuring grapes, nuts and fruit in the chicken salad. I finally decided to come up with my own take on this time-honored dish. I thought I’d incorporate some of the ingredients I like to see what I could create.

This is the tasty recipe that I came up with, but continue to tweet from time to time.

All the ingredients ready to mix for Simple Chicken Salad

All the ingredients ready to mix for Simple Chicken Salad

I start by using leg quarters that I skin and cook in a slow cooker overnight. I then debone the chicken, sometimes save the broth (depending on if I have some already on hand), and use the meat for the chicken salad. It’s not the traditional white meat thought of to make chicken salad, but it works just fine at a more affordable cost.

I put 4 cups of the cooked chicken in a large bowl and use a fork to shred it.

Next dice a large rib of celery into quarter-inch cubes and add to the chicken. Then add 3 cups sweet relish, 2 tablespoons dried minced onion, 1 teaspoon celery seed (I use Gold Medal), 3 tablespoons dried parsley, 1 cup mayonnaise, 2 teaspoons Lowry’s Garlic Salt, 1/2 teaspoon fresh ground black pepper, and 1 teaspoon fresh ground Kosher salt. Stir all of the ingredients well, making sure to scrape the bottom and sides of the bowl so everything is well incorporated.

Simple Chicken Salad on Cheese Bread for a tasty snack

Simple Chicken Salad on Cheese Bread for a tasty snack

The chicken salad is ready. This can be served immediately on a bed of spinach or lettuce or as a sandwich. I’ve gotten to where I use only spinach instead of lettuce as I found it easier to digest and really better for you. The chicken salad can be stored in the refrigerator covered for a couple of days.

This salad will have a bit of a crunch when you use the dried minced onion instead of a fresh minced onion.

This makes about 8 to 10 servings.

This SIMPLE CHICKEN SALAD recipe makes a great dish to serve for your summer outings. How do you enjoy chicken salad – on a sandwich or on a bed of lettuce or maybe even in a different dish altogether?

Thanks for stopping by.

Cucina felice!

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Simple Chicken Salad

Rating 

Serves: 8 to 10 servings

Ingredients
  • 4 Cups cooked chicken
  • 1 Large rib celery
  • 3 Cups sweet relish
  • 2 Tablespoons dried minced onion
  • 1 Teaspoon celery seed
  • 3 Tablespoons dried parsley
  • 1 Cup mayonnaise
  • 2 Teaspoons Lowry's Garlic Salt
  • ½ Teaspoon fresh ground black pepper
  • 1 Teaspoon fresh ground Kosher salt
Instructions
  1. Place 4 cups of cooked chicken in large bowl and use a fork to shred it.
  2. Dice one large rib of celery into ¼-inch cubes and add to the chicken. Add all of the remaining ingredients and stir well. Scrape the sides and bottom of the bowl to be sure all the ingredients are well incorporated.
  3. The chicken salad can be served immediately on a bed of spinach or lettuce or as a sandwich. It also stores well covered in a refrigerator for the next day's enjoyment.
  4. *Skinned leg quarters cooked overnight in a slow cooker and then deboned were used for this recipe.

 

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Easy Bruschetta

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Easy Bruschetta is quick and simple to prepare

Easy Bruschetta is quick and simple to prepare

When I’m looking for a simple, quick and easy dish to prepare at the end of a long day, I turn to a recipe that’s a favorite at our house.

I found EASY BRUSCHETTA always seems to hit the spot for us. We even enjoy it for breakfast. I’ll top the bruschetta with over-easy fried eggs and it’s a hit at the picnic table for a breakfast outing.

When preparing this dish I sometimes use the oldest loaf of French or Italian bread I have on hand. The older bread works best as it doesn’t become too moist under the ingredients. You can even purchase day-old bread for this recipe.

I slice the bread diagonally and usually about ¾ to 1 inch thick. Be sure to preheat your oven to 350 degrees while you’re preparing your ingredients.

Shredded Mozzarella cheese added before baking

Shredded Mozzarella cheese added before baking

Place the bread slices on a baking sheet. You may want to put the slices in the oven for about a minute to lightly toast them before you begin layering the ingredients. Next cover the slices with the seasoned tomato sauce. If I’m in a hurry I just use plain old ketchup. It works fine, especially in a pinch. I use the back of a teaspoon to smooth the sauce (ketchup) out making sure the slices are covered completely with a generous amount. Sprinkle Italian Seasoning lightly over each slice.

Next layer your Canadian bacon over the sauce mixture. You can add as little or as much bacon as you wish. If you don’t have Canadian bacon on hand you can use regular sandwich-style ham, just cut it into sections to fit the bread slices.

Slice the tomato thinly and overlap it on top of the other ingredients. Here again, depending on your taste, you can cut down on the amount of tomatoes on each slice.

Top all this off with a generous amount of Mozzarella shredded cheese. Be sure to clean up any excess cheese on the baking sheet otherwise you’ll have a hard time cleaning up.

Place the baking sheet in the pre-heated oven for about 8 minutes. You’ll want to keep a close eye on it as ovens vary in temperature. When the cheese is melted like you want, turn the oven to broil on high and continue cooking for about 30 to 45 seconds to brown the slices slightly. Remove from oven, sprinkle with fresh basil, finely minced, and serve.

Easy Bruschetta recipe found at The Surprised Gourmet
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This dish makes enough for 3 to 4 people or you can enjoy the leftovers the next day. It keeps well in the refrigerator. This is also a recipe you can play with by adding any ingredients you like.

This is quick, simple and easy to make. It’s more filling then you might think.

One other note: you could even cut the slices into bite-size pieces, add a toothpick to each and have a tasty appetizer.

Have you made a dish like this before? What other ingredients would you try on it? Thanks for dropping by.

Cucina felice!

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Easy Bruschetta

Prep time: 

Cook time: 

Total time: 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • *Seasoned tomato sauce
  • 3 ½ ounces Canadian bacon
  • 1 Large tomato, thinly sliced
  • Shredded Mozzarella (to taste)
  • Italian Seasoning (to taste)
  • Fresh Basil (6 to 8 leaves, finely minced)
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Cut the bread diagonally into ¾-inch slices. Place the slices on a baking sheet. You can toast the bread lightly for about a minute before adding any ingredients.
  3. Cover each slice of bread generously with the seasoned tomato sauce. Sprinkle with Italian Seasoning. Put slices of Canadian bacon over each slice. Add the thinly sliced tomatoes and top off with a good amount of shredded Mozzarella cheese.
  4. *Seasoned tomato sauce is just combining a can of tomato sauce with a mixture of herbs such as oregano, thyme, basil or Italian Seasoning.
  5. Place in oven for 8 minutes or until the cheese melts to the desired texture you want. Change oven to broil on high and cook for another 30 to 45 seconds until golden brown. Remove and top with fresh basil, finely minced, and serve.

 

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Alabama Restaurant Week

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I Love Alabama Food logoWhen it comes to food, there’s nothing like home cooking. But there are times you just want to get out of the kitchen and let someone else do the cooking.

I’m a firm believer in patronizing local restaurants. It’s a great way to help your community thrive. Having said that, I also enjoy exploring new restaurants, trying new types of cuisine and discovering great new dishes. While doing that, you get to meet some amazing new people and find new places to visit along the way.

With that in mind I want to tell you about a fun and exciting event that begins today in the great state of Alabama where I live.

The Alabama Tourism Department is hosting Alabama Restaurant Week. This culinary event actually runs for 10 days (Aug. 14-23) and unites the diverse range of cuisine the state has to offer. It’s highlighted as “Savor the cuisine of Sweet Home Alabama with specially priced meals featured at restaurants during this I Love Alabama Food special event.”

Check out the restaurants participating in #Alabama Restaurant Week
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Restaurants participating in the event are asked to offer customers a pre-fixed two-course lunch and/or a three-course dinner. The two-course lunch is supposed to include a main course and either a starter or dessert. The fixed price per person for the lunch menus is $5, $10 and $15 (not including tax, tip and drink). The three-course dinner meal is supposed to consist of a starter, main course and dessert. The fixed price per person for the dinner menus is $10, $20 and $30 (not including tax, tip and drink). Patrons have to ask for the ‘Alabama Restaurant Week meal’ at a participating restaurant to get the special rate.

Not all restaurants in the state are participating as most chain restaurants don’t qualify. The tourism department wants to highlight restaurants owned and operated in the state. Sadly in some counties there are no restaurants participating. I found that a couple of restaurants in my county and in a surrounding county are participating so I’ll be checking them out.

If you live in Alabama or plan to visit during this special event, you can find out which restaurants are participating by clicking on the Alabama Restaurant Week website.

The restaurants participating in this event are a very diverse group accumulating in a smorgasbord of tasty meals to enjoy.

Have you ever tried a new restaurant as a result of a special event like this? If so, what was the outcome? Hop in the car and head to Alabama during this 10-day event to enjoy Alabama Restaurant Week.

Felice mangiare (Happy eating)!!

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BLT With A Twist

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Fried BLT on a plate - The Surprised GourmetDo you sometimes just need a quick and easy meal? Then why not give the tried and true BLT a try with a little twist for a different taste?

When preparing this dish, I used a loaf of Italian Bread, but you could use French bread just as easy. I didn’t use regular loaf bread as that follows the traditional recipe and we’re looking to give this a few twists.

To begin with, I cut a large semi-ripe tomato into ¼-inch slices. I would have preferred to use a green tomato but didn’t have one handy at the time. I battered the slices in a mixture of corn meal mix, Lawry’s Garlic Salt, and fresh ground black pepper. Then I fried the slices in a skillet using Canola oil. When the slices were golden brown, I placed them on a paper towel to drain.Fried BLT shown open - The Surprised Gourmet

While the tomato was frying, I fried the bacon in a second skillet until it was crispy. If you prefer your bacon a little more flexible, that works too. Place the bacon on paper towels to drain when it reaches the desired texture you want.

Next using about ¾ of the Italian loaf, I cut the bread in half lengthwise. You can use the entire loaf if you so desire, depending on the amount of sandwich you want to make. I covered each half of the bread generously with mayonnaise. To add even more of a twist you could add mustard or use it instead of the mayo.

I placed a layer of spinach on one half the bread and topped that off with the slices of Kraft Velveeta Sharp Cheddar Cheese. Next I added the bacon and finish the sandwich off with the slices of fried tomato. Add the top half of your sandwich, press down and then cut into desired sections. This sandwich can be a bit messy so be sure to have plenty of napkins handy.

Fried BLT - The Surprised GourmetThis Fried Tomato BLT can be served alone or with a portion of homemade potato wedges (you can find out how to prepare them here).

When you finish with your frying, don’t throw the oil away. Save your bacon drippings and any oil left from the fried tomato. Put the oils in separate glass containers, cover them, refrigerate and use within a few days. You can filter the oil through a cheese cloth to remove any unwanted sediment.

Try this BLT with a Twist, it quick and easy with lots of flavor
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Have you ever tried a Fried Tomato BLT before? Do you even like Fried Green Tomatoes? Care to share a family favorite sandwich or a quick meal with us?

Thanks for visiting, here’s the recipe.

Cucina felice!

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BLT With A Twist

Rating 

Serves: 2 to 3 servings

Ingredients
  • ¾ Loaf Italian Bread (or French Bread)
  • 1 Pack (12 ounces) Bacon
  • 1 Large Semi-Ripe Tomato
  • 1 Cup Spinach, Packed
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • Mayonnaise
  • Lawry’s Garlic Salt (to taste)
  • Fresh Ground Black Pepper (to taste)
  • ½ Cup Corn Meal Mix
  • Canola Oil
Instructions
  1. Fry the bacon until crispy and set aside on paper towels to drain. You can bake the bacon in the oven if you prefer.
  2. Cut the tomato into ¼-inch slices and batter in a mixture of corn meal mix, Lawry’s Garlic Salt and fresh ground black pepper. Fry the tomato in Canola oil (enough to cover the slices) until they are golden brown, set aside on paper towels to drain.
  3. Cut the bread in half lengthwise. Cover each side with mayonnaise to taste.
  4. Put a layer of spinach on top of one half of the bread and top with the slices of Kraft Velveeta Sharp Cheddar Cheese. Place the bacon next followed by the slices of Fried tomato. Put the top on the sandwich, pressed down and then cut into desired sections.

 

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Stuffed Jumbo Shells

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Inside a Stuffed Jumbo Shell - TheSurprisedGourmetIt’s always fun to make a pasta recipe, even if it does take a little extra time.

There’s nothing like Stuffed Jumbo Shells to hit the spot when you’re craving a gooey goodness.

Jumbo Shell Mixture
This is how the sauce mixture should look as it cooks.

This recipe takes a little time, but has so many possibilities. If there are leftovers you can make so many other recipes from that. A good thing about being the cook to me is that you get to taste your mixture as you go along.

As you prepare the cottage cheese mixture, finely chop the spinach. I never use baby spinach anymore. I found that the regular spinach contains small leaves and the cost is much more reasonable.

The cottage cheese mixture comes together with the chopped spinach

This Stuffed Jumbo Shells dish is most delicious right out of the oven, but it is one you can prepare ahead of time, refrigerate and warm up when guests arrive. It also makes a lovely dish to share with someone having a house-warming party, birthday or get an old-fashion get-together.

While this meal is cooking you can sit back and relax with your favorite wine or beer. Some might suggest certain wines or beer to go with this dish, I say just enjoy your favorite beverage whatever it might be. Check out the directions below and try your hand at this tasty entrée.

**You can adjust the amounts of seasoning in this recipe to your taste. I’m of Italian descent and tend to go toward a stronger flavor in my dishes.

Stop by thesurprisedgourmet.com and check out the recipe for Stuffed Jumbo Shells
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Thanks for stopping by today and viewing this recipe. I hope you give it a try. If you do, let me know what you think.

Cucina felice!

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Stuffed Jumbo Shells
Jumbo Shells ready for the oven
Ingredients
  • 12 ounce package Jumbo Shells
  • SAUCE:
  • ½ Onion, cut into ¼ inch dice
  • 3 Tablespoons Canola oil
  • 2 Medium ribs of celery, leaves included (cut length-wise, then dice into ¼ inch pieces
  • 3 Heaping Tablespoons minced garlic (or 6 whole cloves of garlic, finely minced)
  • 3 Tablespoons dried Italian Seasoning
  • 6 ounces tomato paste
  • 8 ounce can tomato sauce
  • 2 (14 ½ ounce) Cans diced tomatoes
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon fresh ground salt (Sea or Kosher)
  • 2 Cups water
  • STUFFING MIXTURE:
  • 2 Cups cottage cheese
  • 1 ½ Tablespoons dried oregano
  • 2 Cups Italian Cheese Blend (Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)
  • 2 Cups packed fresh spinach, then finely chopped
  • ½ teaspoon fresh ground salt (Sea or Kosher)
  • 1 Large egg, beaten
Instructions
  1. Put Canola oil in 6 quart sauce pan on medium heat. Add onions and celery to oil and sauté for 3 minutes. Turn down the heat just a little so the garlic won’t burn and then add garlic of your choice. I use Spice World Minced Garlic, but you can use 6 whole cloves of garlic finely minced. Continue to cook for another minute.
  2. Add the Italian Seasoning and let cook until the seasonings releases some of its flavors. Next add the tomato paste and tomato sauce. Give it a good stir combining all the ingredients well and cook another one minute stirring occasionally. Add two (14 ½ ounce) cans of diced tomatoes. Stir well, add ground salt, black pepper and water. You can add more salt and pepper as needed for your taste.
  3. Turn down the heat, cover and simmer on low for approximately an hour, stirring occasionally to keep the mixture from sticking.
  4. While the sauce is cooking, prepare the stuffing mixture.
  5. Meanwhile, heat about 4 quarts of water in another 6 quart pan for the shells. Read the directions on your pasta package to regulate the right amount of water for the amount of pasta you’re using. You may need more or less water boiling depending on the amount you’re preparing.
  6. Use an immersion blender and puree the cottage cheese. Add oregano and stir. Next add the cheese blend and mix well. Finely chop the spinach and add to the cottage cheese mixture. Add salt and mix well. It’s not necessary to use baby spinach as the regular pack of spinach works just as well at a better price. Finish the stuffing by adding the egg, well beaten, to help bind the ingredients. Cover and set aside. Pre-heat oven to 350 degrees.
  7. When ready to prepare the shells, pour a portion of the sauce mixture into a large casserole dish. Drain the shells and fill with the cottage cheese mixture and place in the casserole dish on the sauce mixture. Use about 1 ½ to 2 tablespoons of mixture or fill to your desired thickness. Fill shells carefully as they will tear apart, but not to worry you can easily repair them. After the shells are laid out in the casserole dish, ladle sauce over the top of them.
  8. If you have shells (broken or otherwise) left over, don’t worry. You can use them in another pasta dish or you can chop them up and put them in any leftover sauce you might have from this recipe.
  9. After the shells are covered in sauce, place aluminum foil over the casserole pan. Place the dish in a pre-heated 350 degree oven and bake for 30 minutes. Take from oven, remove foil, top with shredded cheese (any flavor of your choice such as sharp cheddar or fresh grated Parmesan) and place back in the oven just long enough to melt the cheese topping. The cheese will actually begin to melt and you don't necessarily have to put it back in the oven if you desire not to.
  10. Garnish with sprigs or finely minced fresh basil for a splash of color and enjoy.

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