Showing posts with label Swiss cheese. Show all posts
Stuffed Cuban Pork Tenderloin
in Bread and butter pickles, Cheese, Cuban, Dijon mustard, Entree, Hot air balloon, Pork, Pork tenderloin, Swiss cheese on Sunday, April 15, 2012
We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago. While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!
Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine. However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.
This recipe for Stuffed Cuban Pork Tenderloin in Cooking Light magazine grabbed my attention and I knew I had to try it. It’s tangy with just the right amount of spice. I followed the recipe except for omitting 1/3 cup of cilantro and adding dried oregano. I’m just not “hooked” on cilantro at all. Anyway, this roast is tender and just melts in your mouth. We really like how flavorful this pork is from the first bite to the last.
Off the subject ~ I’d like to share with you the view out my back door this morning. As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon. There’s nothing like early morning peace and quiet and a cup of strong black coffee!
Now, back to the pork:
Stuffed Cuban Pork Tenderloin
Adapted
Ingredients:
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
Method:
Preheat grill to medium-high heat.
Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
Spread mustard evenly over pork and sprinkle with cilantro.
Arrange cheese and pickles over pork in a single layer.
Roll up, starting with long side; secure pork at 1-inch intervals with twine.
Combine salt, pepper and oregano and sprinkle over pork.
Place the pork on a grill rack coated with cooking spray.
Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.
Que rico! Buen apetito!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway. She’s judging “goodies” at the Iowa State Fair now!
Amazing Bacon Tomato Cups!
in Appetizers, Bacon, Biscuit dough, Onions, Swiss cheese, Tomatoes on Thursday, March 29, 2012
“I can resist anything but temptation.” I know Oscar Wilde said it years before my time but, it’s my motto!
And as an example, it’s that bacon and tomato thing that is hard for me to resist! If you need a savory appetizer in the near future, here’s the one to try! A friend gave me this recipe a while back. She told me she took the train into Chicago one day to visit an old family friend who served these delicious little bites. Joyce told me it was the best appetizer she could remember eating. Thankfully, her friend shared the recipe!
It combines the great flavors of tomato, bacon and mayo. But that’s not enough! Add a little chopped onion, some shredded Swiss cheese and a little dried basil if you want to; pile it all in biscuit dough lining a mini-muffin tin, bake and VOILA! You have a very divine little temptation that’s hard to resist!
You have to try it to believe it!
By the way, have you ever heard of a tomato called Radiator Charlie’s Mortgage Lifter? A West Virginia auto mechanic named M.C. Byles, aka Radiator Charlie, crossbred large tomatoes in the 1930’s and came up with a whopper that he sold for $1 a plant, making enough money that it was appropriately called the Mortgage Lifter. Now that’s a whopper tomato!
Now, here’s the recipe:
Bacon Tomato Cups
Ingredients:
8 slices of bacon, chopped and cooked crisp
1 medium tomato, chopped and seeds removed
½ small onion, chopped
3 ounces Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil, optional
1 can flaky biscuit dough*
Method:
Mix first 6 ingredients together.
Separate the biscuit dough into halves or thirds and shape them into greased mini-muffin tins.
Bake at 350 degrees for 10-15 minutes, until dough is golden brown.
*Pam’s note: I have also used crescent roll dough for this, dividing it into about 16 mini-muffin cups.
I think the next time; I’ll add some chopped shrimp to it! YUM!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
My Chopped Salad
in Bacon, Bell peppers, Cauliflower, Eggs, Olives, Onions, Salad dressings/Vinaigrettes, Salads, Sour cream, Swiss cheese on Monday, January 16, 2012
Farm fresh veggies
Do you eat salad most days? We do. I just really like salad whether it is a starter, side-dish or the main course. And the classic, old-fashioned chopped salad is especially good because of the variety of items included in it.
This is a great salad because the ingredients and amounts can be adapted for the number of people it will be serving. You can omit the cheese, bacon and eggs and go for a lighter dish or you can leave them in for a more substantial one.
Here is a list of ingredients for it other than lettuce: garbanzo beans, salami, tomatoes, turkey, corn, chicken, mozzarella, parmesan or Roquefort cheese, beef, red or white onions, scallions, croutons, green or black olives, artichoke hearts, chickpeas, celery, carrots, peppers, cucumbers, anchovies, ham, avocados, crumbled tortilla chips, bacon, hard cooked eggs, dill pickles, shrimp, tuna, and even cashews; let your imagination fly!
Just remember to chop the pieces small so that every bite has several ingredients. Serve it in clear glass bowls or even use martini glasses for originality. It’s the perfect salad for spring and summer!
What ingredients are in your chopped salad?
Chopped Salad
Ingredients:
2 cups shredded romaine lettuce
2 cups shredded iceberg lettuce
4 large eggs, hard-cooked
1 cup chopped red onion
1 cup fresh cauliflower
1 cup chopped black olives
1 cup chopped red bell peppers
1½ cups mayonnaise
1 cup sour cream
1 tablespoon cider vinegar
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon pepper
½ pound Swiss cheese
8 slices crisp cooked bacon, crumbled
Method:
Place romaine and iceberg lettuce in bottom of a 10 to 12-cup clear glass bowl.
Finely chop the eggs and remaining vegetables and place in layers over the lettuce.
Mix mayonnaise, sour cream, vinegar, sugar, salt and pepper together and spread on top of salad.
Top with Swiss cheese and bacon and serve.
Makes 4-6 servings
ENJOY!!!
It’s one gorgeous, well-dressed salad!
Eleanor’s Quiche
in Bacon, Breakfast/Brunch, Cheese, Entree, Mom's recipes, Onions, Quiches, Swiss cheese on Thursday, December 1, 2011
Quiche around the world, Wikipedia
You know quiche is one of the best brunch dishes on this earth!
Quiche is a savory classic French dish; however, it actually was created in the medieval kingdom of Germany Lorraine
This is a recipe that Mom got from her friend Eleanor; hence, the name “Eleanor’s Quiche.” It sounds just like Quiche Lorraine to me and is a wonderful thing to have on your Easter table alongside ham.
This quiche can be prepared in advance, frozen and then baked when you are ready to enjoy it. It’s a great versatile egg dish and you can add whatever vegetables or meat that you want. It’s easy and it’s delicious, great for a crowd, what more could you want?
Eleanor’s Quiche
Ingredients:
1 partially baked 9” pie shell
8 slices bacon, fried crisp and crumbled
1 ¼ cups Swiss cheese, shredded
1/3 cup minced onion
4 eggs
2 cups half and half
¾ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon pepper
¼ teaspoon dry mustard
1/8 teaspoon cayenne pepper
Parsley flakes
Method:
Line the pie plate with pastry, prick with a fork, line with foil and weight with dried beans or rice.
Bake at 400 degrees for 8-10 minutes until crust begins to color.
Remove from oven and remove beans, let crust cool slightly.
Scatter bacon, cheese and onion on crust.
Beat eggs slightly.
Beat in remaining ingredients.
Pour custard over bacon mixture.
Bake at 425 degrees for 15 minutes.
Reduce heat to 300 degrees and bake for 30 minutes until set.
Serve warm
Even real men eat quiche, just ask Bill!
Butternut Squash Gratin
in Casseroles, Cheddar, Gruyere, Holidays, Panko, Parmesan, Side Dish, Squash, Swiss cheese, Vegetables on Friday, November 25, 2011
Freedom From Want
Norman Rockwell
It is doubtful if the Pilgrim’s had potatoes on their Thanksgiving table but, they most likely did have squash that the Indians brought with them to the feast. In fact, most of the food at their first Thanksgiving, being American foodstuff, was new to the Pilgrim’s. The main meal was corn meal mush with nuts and fruit, probably deer and game birds, squash and pumpkin. "Squash, so American that its very name is Indian: it is a shortening of the Narragansett 'askutashquash.' As this means literally something that is eaten raw, we are entitled to believe that this was the way the Indians ate it." - Eating in America , by Waverley
Did you like squash when you were a kid? I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it. One person's yummy food can be another person's yucky food but, new tastes can be acquired with just the right recipe! I don't get quite as emotional about it as Mario Batali does though, "You know, when you get your first asparagus, or your first squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. So now, Thanksgiving, is the perfect time for this delicious squash dish! It is wonderful with all the seasonings, panko and the tasty cheese topping.
Think of squash this way, "You can enjoy it with the added advantage of not needing a tennis court or a racquet." And if you don't have storage room for it, it will feel right at home sitting in your wine rack!
Did you like squash when you were a kid? I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it. One person's yummy food can be another person's yucky food but, new tastes can be acquired with just the right recipe! I don't get quite as emotional about it as Mario Batali does though, "You know, when you get your first asparagus, or your first squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. So now, Thanksgiving, is the perfect time for this delicious squash dish! It is wonderful with all the seasonings, panko and the tasty cheese topping.
Think of squash this way, "You can enjoy it with the added advantage of not needing a tennis court or a racquet." And if you don't have storage room for it, it will feel right at home sitting in your wine rack!
Ingredients:
1 T. butter
½ white onion, chopped
1 garlic clove, minced
1 ½ lb. butternut squash, peeled, seeded and cut into ¾” chunks
1t.brown sugar ½ c. chicken broth
4 oz. gruyere or swiss cheese, shredded
4 oz. extra-sharp cheddar cheese, shredded
½ c. panko bread crumbs
¼ t. dried sage
¼ c. grated parmesan cheese
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
Melt butter in skillet, stir in onions and garlic. Cook until onions are soft and golden, about 10 minutes.
Add squash and brown sugar.
Continue cooking and stirring until the squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more.
Scrape the squash into prepared baking dish and pour in the chicken broth.
Wrap tightly with aluminum foil.
Bake in oven until the liquid has been absorbed and the squash is tender, about 45 minutes. In a bowl, toss together the Gruyere and cheddar cheese, breadcrumbs and thyme until evenly combined.
Remove foil from the baking dish and sprinkle cheese mixture over squash.
Sprinkle parmesan on top.
Place back in oven and bake uncovered for 15 minutes, until the top is slightly crunchy and golden brown.
Serves 6
ENJOY!
Open-Faced Crab Portobello Sandwich
in Bacon, Crab, Dijon mustard, English muffins, Entree, Fish/Seafood, Mushrooms, Olives, Onions, Parmesan, Swiss cheese on Thursday, November 3, 2011
Last evening, I put the tuna aside and thought crab meat. Adding Portobello mushrooms, bacon, swiss cheese and a few other ingredients, it has the makings of a tasty dish that is a change of pace. This recipe has what it takes for a yummy lunch, a light delicious supper or cut into pieces, a savory appetizer. It’s a great recipe and it just may become your favorite sandwich!
Open-Faced Crab Portobello Sandwich
Ingredients:
4 slices bacon, cooked and crumbled
2 large Portobello mushrooms
¼ c. finely chopped onions
1 c. crabmeat, shredded
1 c. swiss cheese, shredded
1/3 c. grated parmesan cheese
½ c. may0nnaise
½ t. Dijon
8 large green or black olives, sliced
4 halves English muffins
¼ t. cayenne pepper
Cook bacon crisp.
Slice mushrooms thick, total 4 slices.
Saute mushrooms and onions in drippings.
Remove mushroom slices, set aside.
Mix onion with bacon.
Mix crab, swiss and parmesan cheese and mustard with mayonnaise.
Add bacon, onion mixture.
Top each muffin with one Portobello.
Spread ¼ of crab mixture on each muffin.
Top with sliced olives and cayenne pepper.
Place on cookie sheet.
Bake at 400 degrees for 15 minutes, till hot.
Serve and enjoy!
Super Green Salad
in Almonds, Bacon, Garlic, Lemons, Lettuce, Parmesan, Salad dressings/Vinaigrettes, Salads, Swiss cheese, Tomatoes on Monday, October 10, 2011
Due to the snow storm, our internet service was out yesterday and I could not post. We have about 9” of snow!
The title says it all! It is super! It is unbelievably delicious!
A friend where I worked brought this is to work one day and it was eaten up in a flash. The tangy dressing begins as a paste and is beaten into a dressing. Next, the interesting combination of ingredients are added, making it an instant hit. Besides romaine lettuce, it is filled with Swiss cheese, bacon, toasted almonds and Parmesan cheese with some croutons thrown into the mix.
This recipe makes quite a bit so it is great for a small group. You know how people can get bored with a green salad; I guarantee you it won’t happen with this one. You just do a little chopping, dicing and slicing and you have a wonderful tossed salad. I absolutely love this salad! It is without doubt my favorite green salad!
Super Green Salad
Ingredients:
3 tablespoons lemon juice
2 or 3 garlic cloves, crushed
1 teaspoon salt
¼ teaspoon pepper
¾ cup salad oil
¼ pound bacon or use ½ cup bacon bits
2 heads romaine lettuce
2 cups cherry tomatoes, halved
1 cup Swiss cheese, coarsely grated
2/3 cup slivered almonds, toasted
1/3 cup Parmesan cheese
1 cup croutons
Method:
In a small bowl, mash garlic and salt with flat side of knife to make a paste.
Combine in large bowl the lettuce (washed, dried and torn into small pieces), tomatoes, Swiss cheese and almonds (which have been toasted in 2 tablespoons butter), Parmesan cheese and bacon. Toss with dressing and add croutons.
It’s a good looking salad too! It is the best!
Bill’s Garlic Parmesan Turkey Deluxe Sandwich
in Bill's recipes, Sandwiches, Swiss cheese, Turkey on Sunday, September 18, 2011
I want to tell you about something I recently discovered, the new line launched at Meijer Stores ~ Meijer Gold. With nearly 100 products at budget-friendly prices, Meijer Gold has something to offer everyone, and yes, that even includes those with “finicky” appetites!
What makes Meijer Gold unique is its collection of original recipe ingredients that are either made by a local company within the Meijer structure or by a family-owned business. The line also features interesting foods indigenous to a specific area. All the products have a story behind them; such as the Meijer Gold mustard that is prepared from an age-old German recipe by a long-time Midwest company. And I love one product in particular, which I will tell you about shortly.
Bill is one of the best when it comes to making great sandwiches! He can make a fierce grilled cheese sandwich but, yesterday he made an outstanding turkey sandwich! He piled layers of fresh sliced turkey, Swiss cheese, tomato, red onion, and lettuce on a great crusty French bread; but, the star of the sandwich was the Meijer Gold Garlic Parmesan Spread! Spectacular! It has an amazing tangy taste that complemented the sandwich perfectly.
I read on the label that the Gold Garlic Parmesan Spread was created by a chef with a renowned, family-owned Texas
I wish there was a way to give you all a sample of Bill’s tasty turkey sandwich through this computer but, since I can’t, I will give you the recipe and you can run out to your local Meijer Store to purchase the makings. Just don’t forget the Meijer Gold Garlic Parmesan Spread! You will love it, I guarantee!
Bill’s Garlic Parmesan Turkey Deluxe Sandwich
Ingredients:
Rustic Italian bread
Roasted deli turkey breast, sliced thin
Swiss cheese
Lettuce
Tomato
Red onion
Meijer Gold Garlic Parmesan Spread
Spread both slices of bread generously with Meijer Gold Garlic Parmesan Spread.
Layer all of the ingredients on bread, making a sandwich.
Bill’s note: My policy is that if you’re going to make a sandwich, take the extra effort and make a deluxe sandwich!
Pam’s note: That is one big sandwich, we shared it!
The best! Absolutely delicious!!!
UPDATE: The Garlic Parmesan Spread was provided by Meijer Stores as part of a small gift basket to see how I would utilize it. Thank you, Meijer Stores!
UPDATE: The Garlic Parmesan Spread was provided by Meijer Stores as part of a small gift basket to see how I would utilize it. Thank you, Meijer Stores!
Cuban Sandwich
in Cheese, Cuban, Ham, Pork, Sandwiches, Swiss cheese on Thursday, September 8, 2011
Have you ever had the pleasure of eating a Cuban Sandwich? It is the Latin variation of ham and cheese that is believed to have been first served in restaurants in Cuba South Florida to work in the cigar factories; it became daily cafeteria fare there. The traditional flattened and toasted Cuban sandwich was made using a special press called a plancha.
The first time I had ever heard of or eaten a Cuban sandwich was in Key West
The key to a great, versus good Cuban sandwich is the manner in which it is grilled. It takes a heavy hand on the press or it can be weighted down on the grill or in a skillet to infuse the cheese and meat juices, thereby making it flat and giving it the great crunchy crust. It is one of the best sandwiches you will ever eat!
Cuban Sandwich
Ingredients:
1 loaf Cuban bread or Panini type bread
1 pound ham, cooked and sliced thinly
1 pound roasted pork, cooked and sliced thinly
½ pound Swiss cheese, sliced thinly
Dill pickles, sliced
Mustard
Method:
Use a Panini press or preheat a griddle or skillet on medium heat.
Method:
Use a Panini press or preheat a griddle or skillet on medium heat.
Cut the loaf of bread into quarters, slice each quarter in half lengthwise.
Spread mustard on the bread.
Layer ham, pork and cheese.
Lightly coat the cooking surface of griddle or skillet with butter or cooking spray.
Place one sandwich onto the hot surface.
Put a clean, heavy skillet on top of the sandwich to flatten it.
Press the bread down to about 1/3 of its original size.
Leave the skillet on top of the sandwich and grill for one to two minutes.
Lift the heavy skillet, flip the sandwich over repeat process for the other side of the sandwich.
Cheese should be melted and bread golden brown and crisp.
Slice each sandwich in half diagonally and serve.
Makes 4 sandwiches.
Once you’ve had a Cuban Sandwich, you will be craving them!
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