Tag: Cheese

Breakfast Sandwiches

I make breakfast sandwiches every Sunday night along with making dinner. Josh has a quick breakfast before work everyday and though I can make these sandwiches fresh in the morning, I choose to make them in bulk on Sunday night, freeze 3 of them and let the others sit in the fridge. Once the ones in the fridge are gone, you have to start defrosting the frozen ones in the fridge the night before. To warm up the defrosted sandwiches, I microwave them unwrapped on a small plate for 25 seconds. I also add a slice of cheese to my sandwiches, but I’ll also add lunch meat or sausage patties if I have any.
Also, my fried egg looks a bit burnt, however, my butter fats just burnt a bit, that is why it has such a dark color. I also cook my eggs to over easy, so when it’s bitten into the yolk runs everywhere. Freezing the sandwiches doesn’t change the yolk’s runniness.

  1. First, toast 10 pieces of bread for 5 breakfast sandwiches. Place on a plate. Begin to heat a small frying pan on medium.
  2. Add about 1/2 Tbsp of butter to the frying pan and coat the bottom of the pan. Crack one egg into the frying pan. Throw away the shell and wash your hands.
  3. Returning to the egg. Once the bottom of the egg is fully opaque, shake the pan to make sure the egg moves, if not, free the egg from the bottom of the pan with your spatula carefully.
  4. Once free, slip your spatula under the egg and carefully flip the egg using gravity and little “force”. Cook until the white around the yolk is firm. Remove from heat and transfer onto a set of toast.
  5. Repeat steps 2-4 for the remaining sandwiches.
  6. Finally, add a slice of cheese and any meats to each sandwich. Wrap each sandwich individually with saran wrap. Freeze or refrigerate as desired.
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J’s Family Stromboli

Stromboli isn’t exactly the right term for this dish. This dish it more of a calzone than a stromboli, but this is what Josh’s family call it. This is only the second time that I’ve made this recipe, and though my first time didn’t come out as well as this time, that was also my first time making dough from scratch. I’ve also made a couple tweaks to the recipe that I received, but most of the recipe is the same.

  1. Into a bowl, bloom 3 3/8 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
  2. Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
  3. Punch down dough, remove from bowl, and split in half.
  4. Preheat oven to 400 F
  5. Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of over 12 inches.
  6. Spray your baking sheets with non stick spray.
  7. Place half of your dough on the sheet with half hanging off. On the half that is on the sheet, place 8 oz of pepperoni/salami, 8 oz of shredded mozzarella cheese, and 6 oz of Mild banana pepper rings with some of it’s juice sprinkled over top. Fold dough in half and pinch the edges shut. Add vent holes on the top with a knife or a fork.
  8. Bake for 20 minutes. The top should have a nice crisp sound when tapped.
  9. Repeat step 7 and 8 for second round.
  10. Brush each stromboli with 1 Tbsp of melted butter and sprinkle with parmasean, oregano, and basil.
  11. Wait 7 minutes before cutting into strips and serve. This meal can easily feed a family of five with 3 boys and still have leftovers! For just the two of us it will be over 5 meals.
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Easy Carbonara

The first time I made Carbonara was in junior high cooking class. We were making dishes from around the world, and it was so delicious I’ve made it many times since!

When I make carbonara, I try to make everything go as smoothly as possible while also moving as quickly as possible. I also like to have a second pair of hands to help me move along quickly too.

I’ve also used many types of parmasean/romano mixes. I’ve used fresh cheeses and dried cheeses. And though they have always worked, fresh is best, but Aldis brand bottled cheese is the best bottled I’ve worked with. These is also a Kraft brand bottle that has real cheese in it, and that works too, but Aldis melts quicker and more evenly.

  1. Bring to a boil 7 cups of water. Add 12 oz of Spaghetti and cook for 15 minutes while stirring occasionally.
  2. In a big serving bowl, mix together 2 eggs and 3/4 cup of grated parmasean and romano mix cheese.
  3. Once the spaghetti is cooked, move quickly. Put 1 cup of spaghetti water into the egg and cheese mixture and stir like crazy until homogeneous. Place to the side one extra cup of spaghetti water, strain the spaghetti, shake twice, then quickly transfer into serving bowl and immediately start stirring. Stir until everything looks homogeneous, add 1 tbsp of butter, and if desired add extra water to loosen the cheese sauce.
  4. Serve and enjoy!
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Lasagna with Cottage Cheese

Like my recipe for stuffed chicken breast, you have the option to use ricotta instead of cottage cheese, however I tend to have cottage cheese more often than ricotta. I don’t make lasagna very often, but it’s a good option for lots of leftovers, and can provide more than one meal for a small family. It would also be very good with some Texas toast, buttered Italian bread, or some cheesy garlic bread.

  1. Preheat oven to 375 F
  2. Brown your ground beef/venison and break into chunks of your desired size. Once cooked, add one jar of pasta sauce and cook till hot.
  3. In a bowl, mix 24 oz of large curd cottage cheese, 6 oz of mozzarella, one egg, and 2 Tbsp of Italian seasoning. Mix till seasoning and egg is evenly distributed.
  4. Spray a 9×11 baking pan with nonstick spray. Place 1/2 a cup of meat sauce in bottom of pan and evenly coat the bottom. On top, layer noodles, 1/2 of cheese mixture, 1 cup of sauce, another layer of noodles, the rest of the cheese mixture, another cup of meat sauce, a top layer of noodles, and topped with remaining meat sauce.
  5. Bake for 30 minutes. Remove from oven and top with an additional 1/2 cup of mozzarella. Bake for an additional 5 minutes. Remove from oven and allow to cool for 15 minutes before serving.
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Stuffed Chicken Breasts

This was my first time making a stuffed chicken breast, however, I know many people enjoy stuffed chicken breasts. I probably cut too far when i was butterflying the chicken, since a lot of the cheese leaked out of the tail of the breast. I also used this mixture, because I will be using the rest of the mozzarella and cottage cheese to make Lasagna later this week. I also chose cottage cheese for it’s nostalgia, but you can also use ricotta if that’s something you have. I served it with french cut green beans and Knorr’s Chicken Broccoli Fettuccine. Josh and I also split 1 breast since we get big chicken breasts from Aldi’s, and usually 1 breast is big enough to share when we have sides.

  1. Preheat oven to 425 F.
  2. Butterfly your chicken breasts by cutting them in half with a sharp knife. Open up the breast to stuff.
  3. Mix 1/2 a cup of cottage cheese, 1/2 of mozzarella, and 1 Tbsp of Italian seasoning. (This is enough to stuff 2 large breasts). Place 1/2 a cup of cheese mixture onto opened breast, then close.
  4. Place chicken in the oven and bake for 30 minutes or until the internal temperature is 165 F.

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