Tuesday, January 31, 2012

Ultimate Breakfast Sandwich

This sandwich is perfect for a morning where you slept too late and it's really closer to lunch time than breakfast time. What do you eat at lunch? A sandwich. What do you eat for breakfast? Bacon and eggs.

Do you see where I'm going here?

The real show-stopper on this sandwich is the Palmetto cheese. I could talk about the stuff all day. It's pimento cheese with cream cheese and jalapenos. I know. I just drooled too.

(Coming soon! I'm gonna try to remake the stuff so I don't have too pay $4 a tub for it)

One last thing on Palmetto cheese, it was mentioned in Southern Living recently as one of their favorite mail-order spreads. I find it at Publix or Sam's Club.

And seriously the last thing about this spread, it makes an AMAZING grilled cheese. I'm finished now. I promise.

You'll need: bread, an egg, bacon, and Palmetto Cheese (or regular cheese if that's what you got).

Start by frying up some bacon. Nothing smells better than this...

While it's frying, throw 2 slices of bread into a toaster.

Remove the bacon to a plate to drain and pour off most of the bacon grease.

Save your bacon grease! It adds great flavor to greens, corn, or any other vegetable you normally wouldn't be thrilled to eat.

Now crack an egg into the same skillet you cooked the bacon in. I like mine fried, but scrambled would work fine as well.

While your egg is cooking, start assembling your sandwich! Take one of the pieces of toast and spread liberally with the pimento cheese.

Next tear up the bacon and layer on top of the cheese.

By now your egg should be cooked, so plop it on top of the bacon.

Slather the other piece of toast with pimento cheese and top your sandwich off!

Mmm... the hot egg and bacon melts the pimento cheese and the runny yolk just tops it off.

If you're really hungry, increase the number of eggs to 2 or 3.

And yes, that is a Disney princess plate. My name is Elizabeth and despite the fact that I'm preparing for grad school, I still love Disney.

Ultimate Breakfast Sandwich
Serves: 1

  • 2 slices bread
  • 3 slices bacon
  • 1 egg
  • 4 Tbsp Palmetto Cheese
  1. Start frying the bacon and put the 2 pieces of bread in the toaster. When the bacon is finished, remove to a paper towel lined plate to drain and pout the excess grease out of the pan.
  2. Fry the egg. While the egg is cooking, slather both pieces of toast with the cheese. Next top one of the bread slices with the bacon, and then the cooked egg. 
  3. Top with the other piece of toast (cheese side down) and enjoy!

Friday, January 13, 2012

Chili Relleno Salad

Like I said in my previous post, I had a good bit of leftover chili relleno filling. Turns out, this filling goes great on top of a salad. I decided on a ranch dressing to cool down the spice a bit.

Let me tell you, this salad was good. I ate the entire big plate. Plus, it's simple.

For the dressing, you need: Ranch dressing (make your own if you're feeling motivated), chives, and taco seasoning.

Pour some ranch dressing in a bowl.

Add the chives

And the taco seasoning.

Stir it up and set aside.

For the rest of the salad you will need: a bunch of stuff in bags. Just kidding. You need salad mix (whatever blows your skirt up), cheese, cucumber, and bell pepper. I love the minis because I can use all of the colors without having a bunch of half cut up bell peppers in my fridge.

Chop up your bell pepper...

And your cucumber.

Throw your leftover filling in a bowl and microwave until hot.

Throw some lettuce on a plate.

Top with the peppers.

And cucumbers.

Next crumble some queso fresco on top.

And top with the hot filling. This ordering is very important. It makes sure that the cheese gets kinda melted. Mmm...

Cover with the ranch dressing we made earlier and tada! Easy lunch. Not to mention, tasty.

So good. My wise older sister likes to become a vegetarian from time to time. She learned from this that the key to a good salad is to have more toppings than lettuce. This is not a vegetarian salad, but it follows the rule and it's so good!

Chili Relleno Salad
Serves: 1

  • 2 Tbsp Ranch dressing
  • 1 tsp chives
  • 1/4 tsp taco seasoning
  • 1 cup leftover chili relleno filling
  • salad mix
  • 3 mini sweet peppers, chopped
  • 2 inches cucumber, chopped
  • 1/4 cup queso fresco
  1. Mix together first 3 ingredients and set aside.
  2. Reheat the chili relleno filling.
  3. Place on a large plate in this order: salad mix, peppers, cucumber, cheese, and filling.
  4. Top with ranch dressing and enjoy!

Thursday, January 12, 2012

Chili Rellenos

Yesterday I was watching Food Network (like always) and a Lean Cuisine commercial came on and they happened to mention poblano peppers. Immediately I was craving chili rellenos. I'm sure normal people don't think about food as much as I do, but it's a curse I have to live with.


If you've never had them, TRY THEM. They are filled with tasty veggies and are very good for you. Bonus: there is no need for a side dish. You pretty much mix everything together and stuff it in the pepper. Pretty neat, huh?

Cool story: since I am not an organized person by any means, I couldn't find the recipe I usually use when I make these beauties. So, I made my own. Not to toot my own horn or anything, but they were good. Super spicy. But good.

You will need: Ready rice (or normal rice if you're a more motivated person), chorizo, cheese, ground chicken, fire roasted tomatoes, corn, black beans, onion, garlic, a little butter (which I shockingly forgot to include in this photo), and some roasted poblano peppers.

To roast the peppers, fire up the broiler.

Place the peppers on a baking pan and put them on the top rack. Let them broil until they are nice and charred.

Like this. These could actually stand to be blistered a bit more but I was hungry.

Turn the peppers over and throw them back in.

Now THIS is what you want. Lots of charring and blistering.

Place them in a big ziplock and let them steam for a bit. While they steam, go watch some Paula Deen and make yourself even more hungry.

Now just grab some skin and peel away! If you don't get all of it, it's not a big deal. You just want most of it off. I don't know why, but I really enjoy this part. I'm odd like that.

Now throw the chicken and chorizo in a large skillet and chop and cook. Be sure to remove the casings from the chorizo. It's not edible.

This smell will make you very hungry.

While the meat is cooking, chop some garlic...

And onion.

Once the meat is completely cooked, throw in the onion and garlic. Seriously, cook the meat. It's pork and chicken, we aren't looking for medium rare here.

Once the onion is translucent, throw in the corn.

And the tomatoes, with the juice.

Stir it around and let it simmer for a bit.

While the filling is cooking, slice open the pepper and scrape out the seeds. There will also be some juice in there so pour that off.

It will look all grody like this when you're done.

Keep going until all of the peppers are split. Put them back in the pan you roasted them in. I'm all about not washing more dishes than I have to. Although usually my sweet roommates do the dishes for me since I made dinner.


Next you want to add the black beans...

And the rice. Stir it up. Take a few bites just to check the seasoning. Now take a few more because the smell of this is making you hungry.

Now spoon the filling into each pepper. Don't be shy here. Really load 'em up.

Like so.

Now crumble some cheese on top of all the peppers.

Now throw this under the broiler...

Until it looks like this.

Chow time.

These were so good and spicy. Unfortunately, they were a little too spicy for one of my roommates so if you aren't a huge spice fan, I recommend halving the amount of chorizo. Or buying a more mild brand.

Also, I had a good amount of leftover filling so you might want to either half the filling or buy a few extra peppers. Next post: what to do with leftover Chili Relleno filling!

Chili Rellenos
Serves: 5

  • 1 lb. ground chicken
  • 8 oz. chorizo (casings removed)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can corn, drained
  • 1 can fire roasted tomatoes
  • 1 can black beans
  • 1 1/2 cups rice, cooked
  • 1 Tbsp butter
  • 2 cups of shredded or crumbled cheese 
  • 5 Roasted poblano peppers, split open with seeds removed
  1. Preheat the broiler to 500.
  2. Brown chicken and chorizo in a large skillet. 
  3. Once this has finished cooking, add the onion and garlic to the same pan.
  4. When onions are translucent, add the corn as well as the tomatoes with the juice. Let this simmer for 10 minutes.
  5. Add the black beans to the skillet. Melt the butter into the rice and then add that as well.
  6. Stir this around and stuff the peppers with the mixture.
  7. Top with crumbled cheese and stick under the broiler until the cheese is browned and melted.
  8. Enjoy!