Tag Archive for French Bread

How Do You Like Your Toast?

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How do you like your toast seems to be a simple questions on the surface. However, it can lead to numerous possibilities and everyone has their own special way.

Reading an article recently online about how to butter your toast got me to thinking. While a simple procedure, there are many ways to do it. There is no right or wrong way to butter toast, just whatever way makes you happy is the best.

First, there are several ways to make toast. Some use the oven, some use toaster ovens and others just use a toaster. How long to toast bread depends on what you like – soft toast, slightly crisp, burnt and so on.

Then, you have to consider what type of bread to use. Is it really toast if you don’t use traditional loaf bread? Sure it is, if that’s what you want. For instance, in our house toast is generally made using French bread, but we also use Garlic bread, English muffins, Cheese bread, Ciabatta rolls, and just about anything we have a taste for. Technically, it may not be toast but it serves as toast for us. I’d say 90 percent of the time we use a toaster, but occasionally use the oven depending on how much time we have and the type of bread we’re using.

Now the hard part. How to butter your toast and when to butter it.

You can spread cold butter on your bread before you toast it. This way can cause your bread to tear. Sometimes you also get more butter in spots causing your bread to be soggy.

You can spread butter on your bread after you’ve toasted it. This works okay. You have to be careful though or you’ll have a tub of butter that’s full of bread crumbs. Every time you spread butter on the toast, you come away with a few crumbs on your knife that go into your butter.

The only way that wasn’t mentioned in the article is the one way I think is the best way to butter toast. For me the best way is by melting my butter, using a pastry brush and spread the desired amount of delicious wonder on my bread after it’s toasted. I melt just a small amount of butter needed for the toast. This way, there’s no crumbs in my tub of butter, the butter spreads evenly over the bread and it’s not soggy.

Oh no, I forgot. There’s also liquid butter you can squeeze onto your toast from a bottle. See, a simple tasty staple of the breakfast menu has so many possibilities.

Thanks for dropping by today. So tell us, how do you like your toast buttered? Do you even use butter or do you prefer jam or jelly instead or just plain toast?

Cucina Felice!

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Crab Salad Sandwich

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Crab Salad Sandwich - The Surprised Gourmet

Crab Salad Sandwich is a quick and easy meal

This tasty Crab Salad Sandwich came about as a result of the Mac and Cheese recipe I recently made.

Having an extra package of the Louis Kemp Crab Delights Leg Style Imitation Crab Meat, I thought I’d see what kind of sandwich I could make from it. I wanted it to be similar to the Crab Salad but with a twist.

Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), 1/4 cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and 1/2 teaspoon celery seed. Mix these ingredients well. It’s best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.

Cut the top out of a loaf of French bread like you’re making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.

Be sure to have plenty of napkins on hand as this delicious Crab Salad Sandwich is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.

Thanks for stopping by. Do you enjoy making sandwiches out of items you wouldn’t otherwise think of using? If you decided to give this a try, be sure to stop back by and let me know how it turned out for you or if you post it online, tag it with #thesurprisedgourmet. I always enjoy knowing how recipes turn out for you.

Cucina Felice

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Crab Salad Sandwich

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Serves: 4-6 servings

A quick and easy sandwich the family will enjoy
Ingredients
  • 1 Roma tomato (seeded, chopped)
  • ¼ Cup minced sweet onion
  • 1 Cup chopped spinach
  • 2 Large boiled eggs (chopped)
  • 8 Ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat
  • ½ Teaspoon celery seed
  • French Bread or Pita Bread
Instructions
  1. Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), ¼ cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and ½ teaspoon celery seed. Mix these ingredients well. It's best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.
  2. Cut the top out of a loaf of French bread like you're making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.
  3. Be sure to have plenty of napkins on hand as this delicious dish is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.

 

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Shrimp Scampi for a Scrumptious Meal

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Plate of Delicious Shrimp Scampi - The Surprised Gourmet

Delicious Shrimp Scampi is a quick and easy dish

If you’re looking for a quick and easy dish the family will enjoy, then look to Shrimp Scampi for a scrumptious meal.

This tasty seafood delight is loaded with flavor. Pair it with a salad and French bread for a delicious meal for the family or a special occasion with friends.

Boil enough water in a stock pot for 8 ounces of Angel Hair pasta. Cook the pasta according to the package directions.

Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add 1/2 cup white wine. Cook another minute and remove from heat.

Shrimp Scampi and French bread - The Surprised Gourmet

Shrimp Scampi paired with French bread and a salad, yum!

Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.

This delectable dish will receive rave reviews from hungry mouths and they demand more.

Thanks for dropping by today. Are you a fan of shrimp? What are your favorite ways to prepare it? If you give this a try, be sure to drop back by and let me know how it turns out. If you post it online, just add the tag #thesurprisedgourmet. I love to know how the dish turns out for you.

Cucina Felice! 

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Shrimp Scampi for a Scrumptious Meal

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Serves: 4-6 servings

A quick and easy meal that is loaded with flavor
Ingredients
  • 8 ounces Angel Hair pasta
  • 1 Stick (1/2 cup) butter
  • 2 Tablespoons chopped onions
  • 1 Tablespoon chopped oregano
  • 1 Tablespoon chopped green onion tops
  • 12 ounces (60-80 small count) raw shrimp
  • ½ Cup white wine
  • Fresh grated Parmesan cheese (to taste)
Instructions
  1. Boil enough water in a stock pot for 8 ounces of angel hair pasta. Cook the pasta according to the package directions.
  2. Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add ½ cup white wine. Cook another minute and remove from heat.
  3. Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.

 

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Fried Chicken Sandwiches

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Fried Chicken Sandwich - The Surprised Gourmet

Fried Chicken Sandwich made with leftover Steak Fried Chicken

Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.

I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.

Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.

I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.

After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.

Layers of the Fried Chicken Sandwich - The Surprised Gourmet

Adding strips of Provolone cheese to the Fried Chicken Sandwich

I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.

When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.

The fried chicken made the sandwich so much better than just using grilled or baked chicken.

Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.

Cucina Felice!

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Fried Chicken Sandwiches

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Serves: 2 Servings

Fried chicken taste good when made into a sandwich too
Ingredients
  • ½ Loaf French bread
  • Olive oil (to taste)
  • Garlic salt (to taste)
  • Mayonnaise (to taste)
  • Spinach (to taste)
  • Thinly sliced sweet onion (to taste)
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
  • 2 Pieces leftover Steak Fried Chicken
  • 1 Roma tomato, thinly sliced
  • 1 Slice Provolone cheese, cut into strips
Instructions
  1. Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
  2. Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
  3. After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
  4. Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
  5. Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.

 

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Posted in Leftovers, Main, Recipes, Sandwich tagged with , , , , ,

Woohoo French Toast

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Making French Toast - The Surprised Gourmet

French toast is a delicious dish for breakfast

Let’s say, “Woohoo French toast.” Just about everyone has tried French toast and knows it’s one of the simplest dishes to prepare for breakfast.

French toast is known around the world by many names – “eggy bread, German toast, gypsy toast, or Spanish toast.” It’s a dish made by soaking bread in a mixture of beaten eggs and then fried.

It’s that egg mixture where people sometimes get carried away. You could add all sorts of ingredients to it. But to me, simple is always the best. I use 2 eggs, 1/4 cup of milk and 1/4 teaspoon of vanilla flavoring. I blend these together in a deep dish using a battery operated frother like an immersion blender.

This makes enough mixture for 2 slices of bread – the bread I use is French bread (well, it is French toast after all). I cut 2 slices on the diagonal about an inch thick.

I dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, I turn the bread slices after about 3 to 4 minutes when they’re golden brown. Repeat on the other side and remove.

Instead of using syrup to top these off, I use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.

Slice of French Toast - The Surprised Gourmet

Yummy French toast with a sprinkle of cinnamon sugar and Cinnamon Sour Cream topping

Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle 1 tablespoon of this sugar equally over the two slices of toast. Then add the remaining Cinnamon Sugar to 1/4 cup sour cream making Cinnamon Sour Cream that you spoon on top of the French toast.

Using French bread instead of regular loaf bread gives the egg mixture more texture to soak into without falling apart. Don’t you just hate picking up a slice of bread coated in eggs only to have it fall apart before you get it to the skillet. Try it with French bread, I think you’ll like the results.

This recipe for French toast isn’t real sweet, but it’s oh so tasty. The fluffiness of the eggs with the hint of cinnamon will have your mouth watering. If you give this a try, be sure to come back and let me know how it turned out for you or tag it with #thesurprisedgourmet if you post it. I’d love to know what you think of it

Cucina Felice!

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Woohoo French Toast

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Serves: 2

This delicious breakfast dish will bring the entire family to the table on the run
Ingredients
  • 2 Large eggs
  • 2 Slices of French bread
  • ¼ Cup milk
  • ¼ Teaspoon vanilla flavoring
  • Dab of butter
  • Splash of oil
  • CINNAMON SUGAR
  • 3 Tablespoons sugar
  • 1 Teaspoon cinnamon
  • CINNAMON SOUR CREAM TOPPING
  • 2 Tablespoons Cinnamon Sugar
  • ¼ Cup sour cream
Instructions
  1. Use 2 eggs, ¼ cup of milk and ¼ teaspoon of vanilla flavoring and blend together in a deep dish.
  2. This makes enough mixture for 2 slices of bread - using French bread (well, it is French toast after all). Cut 2 slices on the diagonal about an inch thick.
  3. Dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, turn the bread slices after about 3 to 4 minutes when they're golden brown. Repeat on the other side and remove.
  4. Instead of using syrup to top these off, use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
  5. Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle a tablespoon of cinnamon sugar equally over the two slices of toast. Add ¼ cup sour cream to the remaining Cinnamon Sugar to make Cinnamon Sour Cream and spoon on the top.

 

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Smoked Sausage Scramble

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Smoked Sausage Scramble is a tasty meal for the entire family

Smoked Sausage Scramble is a tasty meal for the entire family

Meals in our house tend to be a combination of ingredients put together because they are foods that we enjoy thus the creation of Smoked Sausage Scramble.

What may start out as a simple dish of fried potatoes quickly evolves into a full meal with savory results.

I began by washing and drying 4 medium potatoes. I then diced them into 1/4-inch cubes leaving the skins on. The potatoes were placed in a hot skillet with about 1/4 cup Canola oil (enough to completely cover the potatoes) and fried on medium high until they were golden brown tossing occasionally to make sure all sides were brown. I added 1/4 teaspoon of Lawry’s Garlic Salt over the potatoes as they cooked Depending on your stove’s temperature, this should take about 10 minutes.

While the potatoes cooked, I removed the casings from a pound of fully cooked smoked pork sausage and then I diced them into 1/2-inch cubes.

Smoked pork sausage and potatoes cooking together

Smoked pork sausage and potatoes cooking together

When the potatoes were ready, I added the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it’s already cooked. Next I added 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fresh ground kosher salt, 1 tablespoon minced garlic (I use Spice World), and 1/2 medium sweet onion (like Vidalia) finely chopped.

In a small bowl I mixed 4 large eggs, 1/4 cup milk, 1/2 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and 1/4 cup sour cream.

When the sausage and potato mixture had cooked for that extra 2 to 3 minutes, I added the egg mixture, stirring to combine and then cooked until the egg was set (about 2 minutes).

When the egg was set, I removed the scramble from the heat. Placing it in plates, I topped the mixture with shredded sharp cheddar cheese (about 1/2 cup total) sprinkled over the top. Finishing off the dish, I added garlic toasted French bread as side.

Sometimes a side dish can quickly become a full meal if you just add the right ingredients. In the case of the Smoke Sausage Scramble, it was just ingredients that struck my taste buds that night.

Smoke sausages are quite versatile and can be adapted to enhance various dishes. Do you have a favorite smoked sausage recipe you’d like to tell us about?

Thanks for checking us out today!

Cucina Felice!

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Smoked Sausage Scramble

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Serves: 4 servings

Smoked pork sausage cooked with potatoes, fresh herbs and spices makes a delicious dish
Ingredients
  • 4 medium potatoes, diced into ¼-inch cubes
  • 1 Pound fully cooked smoked pork sausage, remove casing, diced into ½-inch cubes
  • ¼ Cup Canola oil
  • ¼ Teaspoon Lawry's Garlic Salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon fresh ground kosher salt
  • ½ Medium sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 4 Large eggs
  • ¼ Cup milk
  • ¼ Cup sour cream
  • ½ Teaspoon finely chopped fresh basil
  • 1 Teaspoon finely chopped fresh oregano
  • ½ Cup shredded sharp cheddar cheese
Instructions
  1. Wash and dry 4 medium potatoes. dice them into ¼-inch cubes leaving the skins on. Place the potatoes in a hot skillet with about ¼ cup Canola oil (enough to completely cover the potatoes) and fry on medium high until golden brown tossing occasionally to make sure all sides are brown. Add ¼ teaspoon of Lawry's Garlic Salt over the potatoes as they cook. Depending on your stove's temperature, this should take about 10 minutes.
  2. While the potatoes cook, removed the casings from a pound of fully cooked smoked pork sausage and dice into ½-inch cubes.
  3. When the potatoes were ready, add the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it's already cooked. Next add ¼ teaspoon fresh ground black pepper, ¼ teaspoon fresh ground kosher salt, 1 tablespoon minced garlic, and ½ medium sweet onion (like Vidalia) finely chopped.
  4. In a small bowl, mix 4 large eggs, ¼ cup milk, ½ teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and ¼ cup sour cream.
  5. When the sausage and potato mixture has cooked for that extra 2 to 3 minutes, add the egg mixture, stirring to combine and then cook until the egg is set (about 2 minutes).
  6. When the egg is set, remove the scramble from the heat. Place it in plates, top the mixture with shredded sharp cheddar cheese (about ½ cup total) sprinkled over the top. Finish off the dish, add garlic toasted French bread as a side.

 

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