Tag Archives: cooking with lazers

Sausage Sandwiches with Tangy Peppers and Onions

My best friend got me into spicy sausage with peppers on crusty Italian bread. This is basically the same yummy sandwich she makes but I wanted to try something a little different so I cooked the peppers and onions with garlic, capers, and Italian parsley and used red wine vinegar while sauteing. You can cook this meat on the grill, griddle, or skillet. I used my griddle. This makes about 4 smallish sandwiches and the ingredients are approximate. A little more or less of something is fine depending on your taste.

Ingredients

  • Spicy, sweet or a mix of both sausage
  • 1 Tbsp olive oil
  • 2 garlic cloves- chopped
  • Bell peppers, 1 yellow, 1 red- sliced
  • Yellow onion, 1 half-sliced
  • 1 Tbsp capers
  • Fresh parsley, a palm full- chopped
  • 2 Tbsp red wine vinegar
  • Crusty bread

Take your sausages and cut them lengthwise down the center making sure not to cut all the way through. (If you cut all the way through no problem just cook them in halves.) You want to keep the casing to be intact enough so the sausage doesn’t fall apart. Flatten out the sausages as best you can for easier sandwich shapes. Cook these on a med-high flipping occasionally until slightly charred.

While those are cooking heat olive oil in large frying pan on med heat. Add garlic and cook for about a minute or two. Add onions and cook till slightly translucent. Add peppers and raise heat to med-high. Add 1 Tbsp red wine vinegar and allow mixture to cook for approx 5 minutes or until liquid has cooked out, stirring occasionally. Add parsley, capers and the remaining 1 Tbsp of vinegar. Stirring mixture, and cooking till liquid is gone and the strong vinegar smell is weakened. Really scrape the bits off your frying pan to get all the flavors working. Salt & pepper to taste.

I used a rosemary and olive oil bread, a bed of lettuce, and a slice of provolone to make these super yummy, spicy, tangy sandwiches.

Yum!!

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Banana Pecan French Toast!!

Ooof, this was good. French toast is pretty basic as far as execution goes but there are a few tricks to make it perfect. Start with fresh bakery bread. Something soft. I used multi-grain for this because it was soft but had some texture still. Make sure you really let the bread absorb the egg goop. Add some extras like fruit, nuts, whip cream, bacon. Sliced cooked bananas and chopped pecans did the job today.

  • For about 4-5 slices whisk 3 eggs, 1/3 cup (soy) milk,a few big shakes cinnamon and nutmeg. Whisk till blended.
  • Soak bread in egg mix till bread almost falls apart.
  • Heat about 1 tsp butter (substitute) in a non stick skillet on med heat.
  • Add bread and cook till browned on each side.
  • Heat about 1 tsp butter (sub) in another non stick skillet, add thick sliced bananas and cook on med heat till slightly browned.
  • Top with chopped pecans and maple syrup.

Pork Roll, Egg & Cheez on a Cinnamon Raisin English Muffin

This is super basic but still really stands out amongst breakfast yummies. It’s perfect for those morning when you can’t decide between an omelet or pancakes.

I’ve heard you can only get, or used to only be able to get, pork roll (taylor ham) in Jersey, because the standard for meat is really low there.  So if that’s the case, you could use any salty breakfast meat. Bacon, sausage, ham, vegan “meat”… But if you have access to pork roll, I’d go for that. It’s really awesome.

Ingredients

(per serving)

  • 1 egg
  • 2 slices pork roll
  • ½ English muffin, cinnamon raisin
  • 1 slice cheez, pretty much of your choice, I’m using American
  • Maple syrup, grade b preferably, just not
  • Salt & pepper

Tools

  • Non-stick frying pan for eggs, with lid, or some aluminum foil
  • Frying pan for meat
  • Toaster

Start cooking your pork roll as per box instructions, or pretty much exactly like how you’d cook bacon; on med/hi heat.

When done to your liking, transfer to a few  paper towels, for degreasing.

While pork roll is cooking, start egg.  Heat non-stick frying pan on med heat for about 30 seconds. For more control, I’d recommend first cracking egg into a small bowl and then pouring it in.  Also, if you hold your frying pan at a slight angle, and the pan is hot, it’s easier to get your egg to stay where you want it.

Cover with lid, or use a piece of aluminum foil to lay over the pan. We want the heat to stay in, and cook the egg on top too.

Toast English muffin.

When egg looks pretty close to being done to your liking (I like mine a little runny, but, ya know) place slice of cheez over egg and replace lid or aluminum foil, till cheez melts.  Should take only seconds.

Plate English muffin, pouring some maple syrup on it. Then pork roll, egg and cheez.  Top with salt and pepper, and maybe add a bit more maple syrup to the plate.

BOOM!

Sun Dried Tomato, Artichoke, and Goat Cheez French Bread Pizza with Balsamic Reduction, and Grilled Zucchini

This guy is full of flavor. You could make it as an appetizer or a meal. There’s a bit of prep work, but nothing too difficult. This recipe serves 2.

** I made this with sun dried tomatoes, chopped, and cooked in olive oil, but I would recommend either using a food processor to chop the tomatoes and using that to make a paste, or just buying a sun dried tomato spread.

Ingredients

  • Sun dried tomatoes, chopped as fine as possible
  • 1 garlic clove, chopped
  • 1 can quartered artichoke hearts, washed
  • 2 zucchini, cut
  • 1/2 loaf french bread, cut in half, length wise
  • 1 tbsp pine nuts
  • 1 pkg goat cheez
  • 1 1/2 cup balsamic vinegar, or more if you want to make extra to store
  • Olive oil, have about 2 cups on hand
  • Olives of your choice, optional

Tools

  • Sauce pan
  • Skillet
  • Griddle
  • Baking sheet

To make the balsamic reduction just heat vinegar in sauce pan on low heat to release steam.  Let vinegar reduce by a bit more than half and set aside to cool. ** Don’t waste your money on expensive balsamic for this. Reducing the vinegar makes it taste amazing, no matter what.

Preheat oven to 375.

Cut the veggies and set each aside.

In frying pan add about 1 tbsp olive oil and artichokes. Cook on med/hi heat till golden brown. Set aside.

Toast pine nuts on med heat. These will cook very quickly, so keep and eye on them. Set aside.

In sauce pan heat about 1/2 cup olive oil and garlic, on med heat. Add chopped tomatoes and cook for about 10 minutes, stirring regularly. ** Like I said before tho, in the future I would just buy some sun dried tomato spread and use that. This was quite tasty, but didn’t sink into the bread as much as I would have liked.

Season zucchini with olive oil, salt and pepper.  Heat griddle to med/hi and cook for roughly 6 minutes each side, or till slightly charred.

Cut bread and hollow out some of the middle.

Drizzle olive oil over bread; add tomatoes, artichokes and goat cheez. Drizzle a bit more olive oil over pizza.  Place on baking sheet and cook for roughly 10-15 minutes, or to liking.

Plate zucchini, olives and pizza. Top pizza with toasted pine nuts and balsamic reduction. Mmmm.

Filet Mignon with Stuffed Green Olives

Filet mignon is the easiest to cook.  When you’re buying it you want to look for a pinkish red, not a dark color.  It’s also good when you can see fat marbled through the meat, making it prime.  It’s on the more expensive side but not out of control.  I spent about 20 bucks at the grocery store for this meal for two. $10 for the meat and the rest on olives and salad stuff.

Ingredients

Filets

  • Filets, 1 per person
  • 2 tbsp olive oil
  • salt and pepper

Dressing

  • 2-3 large olives, or 4-5 small guys
  • 2 tbsp cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp brine from olive jar
  • 1/4 tsp dijon mustard
  • pepper

Also

  • Stuffed specialty olives, with garlic, pimento, almonds, whatever you like
  • Salad, of your choice. I used mixed greens, orange pepper, cucumber and tomatoes

Tools

  • Skillet
  • Blender

Preheat your oven to 375.  Season filets with salt, pepper, and a few drops olive oil. Add olive oil to pan and heat on hi. Once olive starts steaming, add filets.

Sear filets; roughly 2 or 3 mins each side.

Turn off stove and place skillet with filets into oven. Cook for 5-6 min for rare, 8-10 for med, and over 10 for well done.  All ovens can be different so be sure to cut center of steak and check out if the coloring suits you.

While those are cooking, make your salad.

In blender add dressing ingredients…

.. and blend.

Once meat is cooked let sit for a few minutes. Then plate salad, olives, and filets.  **I pour a little of the dressing on to the steak. This goes really well with a bloody maria.

Ceviche Style Fish with Whipped Avocados, and Salad

I love this salad. It’s really light and fresh, but still manages to fill you up.  The three parts of this salad work very well together, but you can use them separately in other recipes. This recipes serves 2 as a meal, or 4 as a side.

Ingredients 

Salad

  • Mixed greens
  • 1 yellow bell pepper, sliced
  • 1 cucumber, peeled and chopped
  • Few handfuls of grape tomatoes, cut in half 

Ceviche Style Fish

  • Tilapia fillets, 1 large or 2 small per person
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 limes
  • 1 bunch cilantro, finely chopped
  • ½ small red onion finely chopped 

Whipped Avocados

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar, white would be best to keep coloring in avacados
  • Salt and pepper
  • 1 ½ avocados
  • ¼ cup water

Tools

  • Bowl
  • Large ziplock
  • Mixing bowl
  • Large skillet
  • Blender

Prep fish by combining olive oil, 1/2 lime, salt, pepper and fish, in bowl, and coat. Store in fridge till ready to use.

Add chopped cilantro, onion, and juice of 1 and 1/2 limes to large mixing bowl. Put in fridge till ready to use.

Peel and chop cucumbers, halve tomatoes, slice pepper. Add veggies and mixed greens to ziplock, and store in fridge.

Add fish and liquid to large frying pan, and cook on med/hi heat. Cook fish for about 5 minutes on each side, then chop fish using the edge of your spatula. Cook for another 5 minutes, stirring occasionally. **Traditional ceviche uses acid from the citrus to cook the fish.  I do this because it’s much faster and still tastes really good.

Combine cooked fish and ceviche mix.

In blender combine ingredients for whipped avocados; blend. If mixture has difficulty blending add a little more water, stir, and blend.

Mix salad, and plate. Top with fish mixture and whipped avocados; eat!

Bacon Belgium Waffle with Hot Apple Topping: with photos

This went over really well with my roommates. It’s salty, sweet, tangy, and has lots of bacon. What else could you want, right? Apple and bacon flavors work so well together, it’s not even fair.

I know a waffle maker isn’t of the most practical appliances, but it really is fantastic to have. If you don’t have one I recommend you throw it on your wish list.

 Ingredients 

  • Waffle mix, usually with eggs, milk and oil. **Follow mix instructions.**
  • Bacon, about 4 strips per person

Apple Topping

  • Granny smith apples, about 1 per person
  • Butter, about 1 or 2 tsp per person ** more to taste
  • Few generous shakes nutmeg and cinnamon **more to taste
  • 1/3 cup water
  • About 1 tsp brown sugar per person **more to taste

Tools

  • Waffle iron
  • 2 large skillets
  • Large mixing bowl
  • Whisk

Start by peeling and slicing your apples.

Turn on your waffle maker, and make your waffle mix as per box instructions.

Cook bacon on med/hi in large skillet.

Cook till bacon is crispy but not burned. Once cooked transfer to a few paper towels, to drain excess grease and cool. Side aside 1 piece of bacon per person for garnish, and chop the rest of the bacon.

Heat 2nd skillet to med/hi and melt butter.  Once melted, mix in spices, water, sugar, and apples. Let this cook, stirring occasionally. Allow water to cook out of the apples. Approx 10 minutes, or until soft and golden.

Once waffle maker is ready, pour in mix and top with bacon.

Cook using your waffle maker’s instructions. Approx 2 mins.

Plate waffle, top with apple mixture, 1 hand torn slice of bacon, and some maple syrup to taste. Yum!

French Toast with Ham, Mushrooms and Cheez, and a Side Salad with Hazelnut Raspberry Vinaigrette

This is a really easy recipe for a killer breakfast, brunch, or even dinner. When you’re choosing breakfast food it’s always hard to choose between sweet and salty; this combines the two very nicely. The dressing for this salad is really nice. I’m not a huge fan of fruity dressings but this is so light and refreshing.

Ingredients  

  • Loaf of cinnamon raisin bread, thick slices, 1 per person
  • 3 eggs
  • ¼ cup soy milk, or milk
  • Generous dashes of cinnamon
  • Few shakes of nutmeg
  • Thin sliced deli ham
  • Good sliced cheese, mild Swiss, cheddar, or American
  • Mushrooms, button/white or of your choice
  • Maple syrup
  • Mixed greens
  • ¼ cup hazelnut oil
  • 2 tbsp white balsamic vinegar, preferable raspberry flavoured, if not add splash of fruit juice
  • Few shakes onion powder
  • Few dashes dried parsley
  • Few dashed dried basil
  • Salt and pepper 

Tools 

  • 1 large mixing bowl
  • 2 large frying pans
  • Blender
  • Whisk or fork

Start by slicing your bread into thick pieces.

 

 

Add eggs, milk, cinnamon, and nutmeg to mixing bowl and whisk.

 

 

Add bread to bowl and allow to soak while you prepare the rest. Flip bread a couple of times while soaking.

Clean mushrooms and slice.

Add mushrooms to pan along with about a 1/4 cup of water and begin to cook on med/high heat. Adding water gets to mushrooms cooking and allows them to release their fluid easier. Season with salt and pepper and a few dashed onion powder. Mushrooms will shrink in size and darken, approx 7-10 minutes.

To make the dressing, add to blender: hazelnut oil, balsamic, few shakes onion powder, dried parsely, basil, and salt and pepper to taste. 

Blend. Taste. Adjust if necessary.

Add a little butter to your frying pan and begin cooking french toast. About 5-7 minutes each side on med/high heat or until golden brown.

Once your breach is crispy on one side- flip, and top cooked side with ham, mushrooms and cheez. Allow bread to finish cooking.

In a ziplock bag add mixed greens and about 1 and 1/2 tsp of dressing to bag (or to liking but in my opinion less is more) and shake. This is my favorite way to dress salad. **Some sliced fruit or berries would go great with this salad, but I didnt have any.

Pour a generously sized pool of maple syrup on plate and place french toast on top so it’s sitting in it. Top with few shakes dried parsely and course salt. Plate salad, and viola! A yummy savory and sweet dish!

Seared Scallops with Black Berries, Vegetable Ribbons, and Noodles, in Peanut Sauce

This is a really yummy meal with nice flavor combinations. I actually thought it up and tried it for the first time tonight. Win! Its super easy and takes about 20 mins from start to finish.

Ingredients

  • lg ocean scallops, 5 per person
  • noodles of your choice, I used whole wheat lo mein, per person width of bunch should be about the circumference of a quarter
  • 2 carrots
  • 1 scallion
  • black berries, about 3 per person, cut in half
  • 2 big handfuls of snow peas/snap peas
  • bottled peanut sauce, or make your own
  • 2 dashes ginger
  • 1 tsp balsamic vinegar
  • salt and pepper
  • 1 tbsp butter

Tools

  • 1 pot, for noodles
  • 1 large frying pan for scallops
  • 1 small frying pan for berries
  • vegetable peeler

Ok, start by prepping your veggies. Chop scallions and set aside..

Trim ends off snow peas and slice long ways.

Use peeler to make ribbons out of carrots.

Begin cooking noodles as directed on package. Keep and eye on this and be mindful not to overcook.

Trim muscle off of scallops by simply pulling it off. You can find this by feeling the edge of the scallop; the muscle will feel tougher.  You can see it here. Season scallops with salt and pepper.

Add butter to lg frying pan on med/hi heat. Allow butter to melt and spread around by tilting the pan. Add scallops.

Let the scallops cook on med/hi heat for roughly 7 minutes each side, or until golden brown.

Once noodles are cooked, strain, return to pot, and add carrots, snow peas, and 1 tbsp of peanut sauce to the noodles. Stir this up and add more peanut sauce, to taste. The heat from the noodles will slightly wilt veggies, but still leave them crisp and fresh tasting.

Add berries, ginger, and balsamic vinegar to small frying pan, and cook on med heat.

Press berries with utensil, soften and mash a bit to make a sauce. This should be done in about 5 minutes, or less.

Plate noodles, and scallops. Top scallops with berry sauce, and add scallions to entire plate.

Mmmmmm…

Mini Burgers with Leeks, Goat Cheez, and Carrot Fries: with Photos

These little burgers really fill you up. Plus, they look cute.  The carrot fries are definitely winners. Tasty side without all the bad fat.

Ingredients

Burgers

  • Ground beef or sirloin (per lb.)
  • 1 tbsp worcestershire
  • 1 tsp chopped garlic, fresh or jarred
  • few shakes onion powder
  • 1 small shake chili powder

Carrots

  • Carrots, preferably organic
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • few shakes onion powder
  • salt and pepper

Leeks

  • 1 leek stalk
  • 1 tsp butter
  • 1 1/2 tbsp worcestershire

Rest

  • Goat cheez
  • Small rolls

Tools

  • Frying pan
  • Griddle, or another frying pan
  • Baking dish
  • med/lg bowl
  • lg ziplock bag

Ok, first quarter your carrots length wise. **Be very careful. I’m right handed and the easiest way for me to do this is cut them in half, starting at the middle and pulling right, then flipping it around and finishing the remaining side. Same process for quarters.

Put carrots in ziplock bag and add ingredients.

Seal the bag, trying to keep a lot of air in it. Shake. Set aside.

Cut leek into small slices.

Fill a bowl with cold water, add leeks and seperate. Dirt will fall to bottom of bowl; scoop leeks off top and place on a couple paper towels. Set aside.

Preheat oven to 400 degrees.

Add ground beef and ingredients to bowl, and mix with hands. Ewww. Form into little burgers and put in fridge.

Put carrots in baking dish and stick in oven. Cook for about 15-20 minutes.

Add leeks and ingredients to frying pan, and cook on med heat.

Cook these till mildly wilted and darkened. Turn off stove top.  **If these cool too much before serving, heating them on med/hi for less than a minute will do.

Turn griddle to med/hi and begin to cook burgers. About 5 minutes each side.

Once 2nd side has been cooking for 5 minutes, poke center with prong, or sharp knife. If the liquid that comes out is too pink, let cook a little longer.  Judge how cooked the meat is by this liquid.

Toast rolls and plate, adding goat cheez to top roll. Assemble burgers, carrots, yum..