Monday, February 26, 2018

Lunch Ideas

SoBA and LBA are permitted to order hot lunch at school once a week.  The rest of the time it's on me to make their lunches in the morning.  If I'm particularly motivated, I will "get ready to get ready" by packing those items not requiring refrigeration the night before and have their lunch bags ready to finish in the morning.

LBA is a fan of the "sandwich" pepperoni and mozzarella on a sandwich (he's recently turned to pita bread) as opposed to the slider and SoBA likes that as well but usually opts for the ham wrap (sliced ham on a small tortilla.  Maybe I can get SoBA interested in these (though those tomatoes may be a non-starter). Via BuzzFeed.

Ham and Cheese Kebabs
Serves 1

  • 2 cherry tomatoes, cut in half on a diagonal
  • 2 slices of ham
  • 2 cubes of cheddar cheese
  • 2 pieces of diced sandwich bread
  • 1 orange (optional)
  • Crackers (optional)
  • Carrots sticks (optional)
Place one cherry tomato (cut-sides facing each other), a slice of ham, a cube of cheddar cheese, and a piece of bread on each skewer. Serve with an orange and carrot sticks.

Monday, February 19, 2018

Patty Melts

Patty Melts are one of those things that if they are on the menu, I'm going to order them (same for escargot).  So why wouldn't I make this at home?  The better question is "why aren't I" now that the Pioneer Woman has told me how?

Patty Melts
Prep Time: 10 Minutes
Difficulty: Easy
Cook Time: 25 Minutes
Servings: 4

  • 1 stick Butter
  • 1 whole Large Onion, Halved and Sliced
  • 1-1/2 pound Ground Beef
  • Salt And Pepper, to taste
  • 5 dashes Worcestershire Sauce
  • 8 slices Swiss Cheese 8 slices Rye Bread
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.

In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.

Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Monday, February 12, 2018

Rosemary Garlic Fried Potatoes

We worship the Pioneer Woman at the Launchpad.  She is our "go-to gal" for many recipes.  We have started making hash browns at the Launchpad on weekends to go with the egg sandwiches that we often have.  And her Onion Straws are a staple for us.  SoBA is not a huge fan of the roasted potato, but I bet I could sell him on these.

Rosemary Garlic Fried Potatoes
Prep Time: 5 Minutes
Difficulty: Easy
Cook Time: 30 Minutes
Servings: 8

  • 3 pounds Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks
  • Vegetable Oil, For Frying 
  • 6 whole Rosemary Sprigs
  • 12 cloves Garlic, Sliced
  • Kosher Salt, for sprinkling
  • Smoked Paprika (optional), for sprinkling 

Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.

Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the back burner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic.

Serve with steak, chicken, or fish (or salad!)