Tag Archive for Kraft Velveeta Sharp Cheddar Cheese

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

Rating 

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Total time: 

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 , , , , ,

Potato Pancake Florentine

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Potato Pancake for breakfast - The Surprised Gourmet

Potato Pancake Florentine is delicious for breakfast or dinner

Lately we seem to be on a food merry-go-around of sorts using the same ingredients everyday, but coming up with different dishes is how I created my Potato Pancake Florentine meal.

One of the main ingredients I tend to use a great deal is spinach. I use it instead of lettuce and find that I’m using it in more and more dishes. It’s one of those foods that we enjoy and besides, it’s good for you.

With my busy work schedule we only get to enjoy breakfast as a family on weekends and then sometimes only on Sundays. Because of this and the fact that it’s a meal we really enjoy, we have a habit of eating breakfast for dinner from time to time.

Deciding to combine breakfast and dinner the other evening I came up with these tasty potato pancakes filled with nutritious julienned  spinach.

It all started with 1 cup of leftover mashed potatoes. This is one dish that is so handy I’m tempted to make extra potatoes when I prepare them just so I’ll have leftovers to use in some other dish.

Potato Pancake - The Surprised Gourmet

A tasty dish the family will enjoy anytime of day

Putting a non-stick skillet on medium high, I gave it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, I slightly beat 2 large eggs, added the mashed potatoes, 1/4 cup milk, 1/4 cup plain flour, 1/4 teaspoon baking powder, a pinch of baking soda, 1/2 teaspoon Lawry’s Garlic Salt, 1/2 cup julienned deli-style ham, 1/3 cup julienned spinach, 5 leaves of basil (julienned), 1/4 cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). I combined all the ingredients until it was a batter-consistency.

Using 1/3 cup measuring cup, I dropped the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. I cooked them about 2 to 3 minutes until they were golden brown and could be flipped over without tearing apart.

Tasty Potato Pancakes - The Surprised Gourmet

Quick and easy Potato Pancake Florentine

In a cast iron skillet I scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that I added 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.

Mashed potatoes (or creamed potatoes to some) are always good. I love potatoes just about any way you can prepare them. Are you a mashed potato fan? Have you used them in any other dishes as an ingredient?

Thanks for poppin in. Hope you’ll give this a try. If you do, 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.

Cucina Felice!

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Potato Pancake Florentine

Rating 

Prep time: 

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Total time: 

Serves: 4 servings

You can enjoy this delicious Potato Pancake Florentine recipe for dinner or breakfast
Ingredients
  • 1 Cup mashed potatoes
  • 1 Tablespoon Canola oil
  • 2 Large eggs
  • ¼ Cup milk
  • ¼ Cup plain flour
  • ¼ Teaspoon baking powder
  • A pinch of baking soda
  • ½ Teaspoon garlic salt
  • ½ Cup deli-style ham, julienned
  • ⅓ Cup spinach, julienned
  • 5 Leaves of basil, julienned
  • ¼ Cup shredded Mexican Blend cheese
  • Fresh ground black pepper (to taste)
  • Fresh ground kosher salt (to taste)
  • GARNISH
  • 1 Large egg
  • 1 Slice Velveeta sharp cheddar cheese
  • 1 Tablespoon julienned ham
  • Dollop of sour cream
  • 1 Roma tomato, cut into wedges
Instructions
  1. Put a non-stick skillet on medium high, give it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, slightly beat 2 large eggs, added the mashed potatoes, ¼ cup milk, ¼ cup plain flour, ¼ teaspoon baking powder, a pinch of baking soda, ½ teaspoon garlic salt, ½ cup julienned deli-style ham, ⅓ cup julienned spinach, 5 leaves of basil (julienned), ¼ cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). Combine all the ingredients until it is a batter-consistency.
  2. Using ⅓ cup measuring cup, drop the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. Cook about 2 to 3 minutes until they are golden brown and can be flipped over without tearing apart.
  3. In a cast iron skillet scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that add 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.

 

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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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Posted in Breakfast, Main, Quick Meal, Recipes, Sandwich tagged with , , , , , ,

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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Simple Pleasures Breakfast

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Enjoying breakfast outdoors

Enjoying breakfast outdoors

Do you and your family have a favorite breakfast ritual? Is there anything special that y’all do concerning breakfast on those days everyone can enjoy it together?

For our family, it’s eating outdoors on the picnic table when the weather permits. And we have been known to eat out there even when the wind was blowing so hard you had to anchor everything down to keep it on the table.

The pleasures of breakfast outdoors
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There’s just something about eating outdoors, looking out over the lake that enhances any meal. Maybe it’s because the experience relaxes you and you’re able to enjoy your meal that much better without the interruptions you have indoors from TVs and such.

You can take simple dishes and make them an enjoyable meal. You have little stress preparing the food and the time to enjoy the simple pleasures of those you’re with.

Cutting the ingredients for the muffin

Cutting the ingredients for the muffin

One of our favorite breakfast meals is homemade fries and an English muffin filled with ham, scrambled egg and a slice of Kraft Velveeta Sharp Cheddar Cheese. Pair that with a cup of fresh ground Dark Italian Roast coffee and you have a delicious combination.

A meal doesn’t have to always be fancy and elegant to be enjoyed. The time you spend enjoying the meal with family and friends is what makes it special.

I start with four average size potatoes, wash and pat dry. Then cut them into wedges leaving the skins on. Put enough Canola oil in a skillet to cover the potatoes completely. Turn the oil on high to begin with. Once it’s heated up, turn the heat to medium, add potatoes carefully and cook until golden brown, turning occasionally.

The home fries cooking in Canola oil

The home fries cooking in Canola oil

While the potatoes are cooking, cut English muffins in half and toast. Just pop them in the toaster to achieve your desired texture.

Using a cookie cutter (or plastic Tupperware container like I do), cut the ham and cheese into circles the same size as the muffins. Scramble your eggs, but leave them in an omelete-like texture so you can also cut circles out of them. You can add the excess pieces from the circles to the muffins if you want a little extra in your muffin. You can add butter, mayonnaise, mustard or nothing to your muffin before you begin assembling it.

Ready to enjoy

Ready to enjoy

When the potatoes are done, carefully remove them and place on paper towels to drain. Quickly sprinkle your choice of seasoning on them. I use Lawry’s Garlic Salt and fresh ground black pepper for a nice bite.

Assemble your muffins and home fries on a plate, grab a cup of coffee and joins us at the picnic table. It’s a great way to enjoy good food, good company, and watch the boaters go by.

Cucina felice!

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Simple Pleasures Breakfast

Rating 

Serves: 2

Ingredients
  • 4 Average size potatoes
  • 2 Large eggs
  • 2 Slices Kraft Velveeta Sharp Cheddar Cheese
  • 4 Slices cooked sandwich ham
  • 2 English muffins
  • Canola oil
  • Lawry's Garlic Salt
  • Fresh ground black pepper
Instructions
  1. Wash and dry potatoes, cut into wedges. Heat Canola oil in skillet (enough to completely cover potatoes). Once oil is hot, turn down to medium heat and carefully add potatoes. Cook until golden brown, stirring occasionally.
  2. Scramble eggs in a splash of Canola oil. Cook until the texture of an omelet and remove.
  3. Cut English muffins in half and toast.
  4. Using cookie cutter, cut circles the size of the muffins in the eggs, ham and cheese. Excess from the circles can be added to the muffins.
  5. You can add butter, mayonnaise, mustard or nothing to the muffins and then begin your assembly. Place the ham, cheese and egg on a muffin half, top with the other muffin half and place on a plate.
  6. When the home fries are golden brown, carefully remove from oil and place on paper towels to drain. Sprinkle your choice of seasonings (garlic salt, black pepper, etc.) on the fries while they are piping hot. Add to plate with English muffin and serve.
  7. The home fries are good by themselves or dabbed in your favorite condiments.

Yum

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