Southwestern English Muffin Breakfast Sandwiches

I’m pretty sure I’ve written about my love of breakfast sandwiches before. Interestingly, they’re not something I typically have for breakfast (except for the occasional fast food indulgence), but I love making them for dinner. And the sandwich combinations (in addition to eggs, bacon, sausage, etc.; you know, the usual suspects) are absolutely endless.

When I made this particular sandwich, I was thinking of the avocado eggs Benedict with chipotle hollandaise I’ve made before. They’re absolutely delicious, but between the poaching of the eggs and the making of the hollandaise sauce, they’re a little bit fussy. This sandwich hits the same flavor notes with much less fuss.

The sandwich starts with crispy bacon, which is balanced out perfectly by a few slices of creamy avocado. Pepper-jack cheese adds the perfect amount of spice, and a fried egg adds a silky, luxurious texture. I spread a thin layer of store-bought chipotle mayo on the sandwiches to add some smoky heat (you could easily make your own). The English muffin, with its nooks and crannies for catching the egg yolk, mayo, and avocado, is the perfect vehicle for the sandwich. These were a big hit with both Joe and me.

Southwestern English Muffin Breakfast Sandwiches

English muffins, split and toasted
Eggs, fried to desired doneness
Bacon, cooked to desired crispness
Pepper-jack cheese
1 avocado, thinly sliced
Chipotle mayonnaise

Layer an egg, a few strips of bacon, a slice of cheese, and sliced avocado on the bottom half of an English muffin. Spread the top half of the English muffin with chipotle mayonnaise and add to the top of the sandwich, pressing slightly to break the egg yolk. Serve immediately.

Farfalle with Bacon, Onions and Gouda

My husband has a new favorite cheese. It used to be Muenster, but after these burgers introduced him to gouda, there was no going back. We always, always have gouda on hand for his sandwiches (and, thankfully, I can always find it for pretty cheap at one of my very favorite places to shop).

Recently, when I was feeling uninspired to meal plan, I was going through a folder of saved recipes on my computer and stumbled across this gem. I knew that not only would Joe love it, but that the kids and I would love it too. And, not surprisingly, we did. The onion, gouda, and bacon all complement each other perfectly with a great balance of flavors. The onions are slightly sweet, the gouda is deliciously creamy, and the bacon is crispy, smoky and salty. I served the pasta with a side of steamed broccoli, and it was a delicious dinner that came together really fast.

As Joe said, “That’s some goud-a pasta.” He’s corny. It’s one of the reasons I love him.

Farfalle with Bacon, Onions and Gouda
adapted from Tasty Kitchen

1 pound bow tie pasta
7 slices bacon, chopped
1 medium onion, thinly sliced
1 tablespoon butter
1 cup heavy cream
1 cup shredded gouda cheese
Salt and pepper to taste

1. Cook the pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large skillet over medium-high heat, cook the bacon until crispy. Remove to a paper towel to absorb some of the drippings. Drain all but one tablespoon of bacon drippings.

3. Add butter to the remaining bacon drippings. Add onion and sauté until tender.

4. Add cream to the pan. Let simmer on low heat for a few minutes, until the cream sauce begins to reduce and thicken. Stir in the reserved bacon and the gouda. Taste for seasonings and add salt and pepper to taste.

5. Add the pasta to the skillet, and stir until all of the ingredients are incorporated and the pasta is coated with the sauce. Serve warm.

Weekly Meal Planning, Week of 2.27.12

As I type this, my kids are being so quiet. I know I shouldn't type that because it will surely jinx this wonderful thing that is happening, but I can't help it. They're getting along so well and playing so nicely and peacefully together. So I'm going to post this meal plan all quick-like so I can bask in the quiet while it lasts.

Monday: I'll be in a meeting at work late, so Joe and the boys are on their own. They'll have pizza or spaghetti, I'm sure.

Tuesday: Cashew chicken wraps, chips. Yes, these are on the menu for the third week in a row, and I still haven't made them! I have no excuse for this.

Wednesday: Chicken-bacon bundles, steamed broccoli. My friend Leigh e-mailed me about these last week because she thought they sounded like something I'd enjoy (she knows me so well!), and I couldn't wait to put them on our menu.

Thursday: Chicken Caesar sandwiches, fries. I pinned these sandwiches on Pinterest a long time ago, and when I saw that Stephanie made them and loved them, I knew I needed to get around to making them.

Friday: Greek tacos. I think these look so good. I'm going to make some tzatziki sauce to go with them, too.

Saturday: Chicken tetrazzini. I'm trying my own version this time. I've tried lots of different recipes for this classic dish, but I haven't been completely happy with any of them. Let's see what I can come up with on my own!

Sunday: Chicken with boursin mushroom cream sauce, mashed potatoes, steamed broccoli. This dish is full of my favorite things!

Turtle Cheesecake

Oh hi there! I have to apologize, once again, for my absence in this space. We’ve been dealing with some more sickness in my house, this time of the type that is not appropriate to speak of on a food blog. Needless to say, food has been the last thing on my mind as of late.

But let’s talk about more pleasant things, shall we? Let’s talk about cheesecake. Cheesecake is one of the most decadent, delicious, indulgent desserts I can think of, and in my opinion, the richer it is, the better it is. If you’re going to indulge in some cheesecake, you might as well make it the most luxurious piece of cheesecake possible, right?

I made this turtle cheesecake for a recent family gathering*, and it was a massive hit. Everyone absolutely loved it, and rightfully so. Turtles by themselves are already so rich, but when you add caramel, chocolate, and pecans to cheesecake? Well, the result is unimaginably delicious. There is absolutely no way to go wrong with that combination.

You know what I might try when I make this again? A pretzel crust, instead of a vanilla wafer one. How good would that be?!

Turtle Cheesecake
adapted from Allrecipes

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter, melted
14 ounces individually wrapped caramels, unwrapped
1 5-ounce can evaporated milk
1 cup chopped pecans
3 8-ounce packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup semisweet chocolate chips, divided

1. Preheat oven to 350 degrees. Butter one 9-inch springform pan.

2. Toast the pecans for 6 minutes. Remove pecans and set aside.

3. Combine vanilla wafer crumbs with the melted butter and press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes. Remove and allow to cool.

4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour half of the caramel over the cooled crust. Sprinkle half of the nuts over the top, then 1/4 cup of the chocolate chips.

5. In a bowl, combine the cream cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Gently stir in 1/2 cup chocolate chips. Pour the batter over the caramel layer.

6. Bake at 350 degrees for 40 minutes or until barely set. Let cool at room temperature.

7. When cheesecake is cooled, spread remaining caramel over the top. Sprinkle with the remaining pecans. Melt the final 1/4 cup of chocolate chips and drizzle over the top. Chill until serving.

*Christmas. I can’t believe it’s taken me so long to share this with you.

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce

You guys know I'm a sucker for an enchilada, so when I saw this shrimp version on Pinterest I was instantly intrigued. Shrimp isn't something I cook with a whole lot, and Joe loves it, so I thought he'd appreciate this take on enchiladas where shrimp features prominently.

I was intrigued by the filling for these enchiladas; in addition to shrimp, they contain spinach and cole slaw mix. I really liked the flavor and textural combinations that these elements provided. You get the sweetness of the shrimp, the earthiness of the spinach, and the crunch of carrots and cabbage in each bite. The enchiladas are topped with a simple jalapeno cream sauce, which tastes absolutely divine.

I will say that, with all the bold flavors in these enchiladas, the flavor of the shrimp got a little lost. It's such a subtle flavor, and when it was paired with all of the other flavors, it was somewhat overtaken. This could easily be solved by either adding more shrimp or reducing the amount of spices, so keep that in mind if you make these.

I couldn't get the boys to touch these, not surprisingly, but Joe was certainly a fan. So they're definitely husband-approved!

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce
adapted from Gimme Some Oven

For the enchiladas:

2 tablespoons butter
1 pound peeled, devined shrimp
2 cloves garlic, peeled and minced
Half a white onion, peeled and finely chopped
3 cups cole slaw mix
3 cups fresh baby spinach
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 cup green enchilada sauce
1 tablespoon honey
8-10 flour tortillas
2 cups Monterey jack cheese

For the sauce:

2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro

1. Preheat the oven to 375 degrees. Grease a 9 x 13-inch baking dish.

2. In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle 1/2 teaspoon of chili powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30 to 60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.

3. Melt the remaining butter in the pan. Add the garlic and onion, and cook until just tender, about 5 minutes. Add the cole slaw and spinach, as well as the other 1/2 teaspoon of chili powder, plus the cumin, oregano, and salt and pepper to taste. Stir well, and cook for another 1 to 2 minutes, until the spinach just begins to wilt. Add the shrimp back in and stir to combine. Stir in green enchilada sauce and honey, heat through, then remove pan from heat and set aside.

4. To  make the sauce, melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2 to 3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

5. To assemble the enchiladas, place a tortilla on a flat surface. Fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

6. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. Garnish with additional cilantro, cheese, and/or sour cream, if desired.