Category: Winter

Spinach Cheese Balls

Published on by Alissa6 Comments

If you are looking for sneaking some veggies into an appetizer or if you need a great appetizer for your vegetarian friends, these spinach cheese balls are REDICULOUS. I think they have taken the place of my beloved sausage balls. Plus they are SUPER easy to whip up. I have made these three times during Christmas.

These taste so good and are packed with good greens that I didn’t feel too bad eating two or three or ten. Don’t judge!

I think these spinach cheese balls would be great on a sandwich, or in spaghetti as a vegetarian option for meatballs. You can make these ahead of time and freeze prior to baking. Pop the frozen balls in an oven preheated to 350 and bake for 20 to 25 minutes. They taste great when served with marinara sauce too.

Spinach Cheese Balls

Ingredients

  • 1 frozen package of spinach (10 oz), thawed and thoroughly drained
  • 2 cups of shredded mozzarella
  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup whole wheat pastry flour or all-purpose flour (may need more depending on moistness of spinach)
  • 1/4 cup bread crumbs
  • 1/2 teaspoon garlic salt
  • 2 teaspoon italian seasoning
  • 1 egg, beaten
  • fresh ground pepper
  • Marinara sauce for dipping

Instructions

  1. Preheat oven to 400F. Spray a rimmed baking sheet with nonstick spray or line with parchment paper.
  2. Mix all ingredients (expect marinara dipping sauce) in a medium bowl. Shape into 1 inch balls. Place on baking sheet and bake for 15 to 20 minutes.

Hoppin John

Published on by AlissaLeave a comment

Happy New Year!   Every year growing up, my mother would always fix black eyed peas for good luck. There have only been a few years where I haven’t had them….one such occasion was in college when I was broke down in Texas while on my way to the Orange Bowl. I settled for a bean burrito….I figured beans of any type would work. I think my car got stolen that year. So moral of the story….eat your black eyed peas people!

So, in keeping with that tradition, I make Hoppin John, which is a fabulous spicy black eyed pea and ham dish served over rice. My other tradition is to stay home and in my pajamas. So far, it has been a successful start to the new year.

Hoppin John (serves 6)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, small diced
  • 1 red or green bell pepper, small diced
  • 3 ribs of celery, small diced
  • 3 cloves garlic, chopped
  • 1 pound black-eyed peas, dried (soak overnight in 6 to 8 cups of water)
  • 1  smoked ham hock (plus extra leftover ham if you were lucky to wrangle some from your family from Christmas ham or other dinner)
  • 1 quart of low sodium chicken or vegetable stock (or water)
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 1/8 to 1/4 teaspoon ground cayenne
  • 1 teaspoon cajun seasoning
  • salt and pepper to taste
  • 1 cup long grain brown rice
  • 2 1/2 cups water
  • 1/4 teaspoon of salt

Instructions

  1. In a large Dutch oven or kettle, heat oil and add the ham hock and sear on all sides. Ad the onion, celery, bell pepper, and garlic and cook for 4 minutes. Add the soaked black-eyed peas, stock, bay leaf, and thyme.
  2. Bring to a boil, reduce the heat to medium-low, and simmer gently for 40 minutes to an hour. If you don’t soak the beans overnight, you can add unsoaked beans to the pot but will need to cook for 2 to 3 hours.  Peas will be creamy and tender. If liquid evaporates, add more water or stock.
  3. Remove the ham hock bone and cut off the meat. I usually add leftover ham from the holidays that I freeze.
  4. Remove and discard the bay leaf.
  5. Using the back of a wooden spoon, mash some of the peas against the side of the pot until the stewed peas have some body (slightly thick). Add the cayenne, salt, and pepper to taste. I like to top this with tabasco and green onions. Serve over brown rice.
  6. For Rice: Add 2 1/2 cups of water and salt to a medium pot and bring to a boil. Add 1 cup of long grain brown rice, cover, and lower heat to low and cook until the rice is tender, about 20 minutes.

Curried Lentil Stew

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Recently I bought Heidi Swanson’s Super Natural Every Day and I can’t put it down.  The recipes are creative and inspiring. The photographs are total food porn and I am in deep smit. This lentil stew is one of the first recipes that I made from her cookbook and it does not disappoint. It also makes a metric butt load, so be ready to EAT SOME STEW. Or invite people over…or freeze small portions for lunches like I did.

Curried Lentil Stew (serves 8 to 10)

Ingredients

  • 2 tablespoons of extra-virgin olive oil (or coconut oil)
  • 2 large yellow onions, chopped
  • 1 cup of diced sweet potato
  • 1.5 Tablespoons curry powder
  • 1/2 cup wheat berries (can use farro, spelt, bulgur, or even wild rice mix)
  • 1 1/4 cups of green or black lentils, picked over and rinsed
  • 7 cups of vegetable broth (or water)
  • Salt and pepper to taste
  • 1 cup plain or greek-style yogurt (optional topping)
  • Grated zest and juice of 1/2 lemon (optional topping)

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Stir in onions and sweet potato. Cook until the onion softens, approximately 5 minutes. Add the curry powder and stir until the onions and sweet potatoes are coated with the curry powder.
  2. Add the wheat berries, lentils, and veggie broth. Bring to a boil.  Decrease the heat to a simmer, cover, and cook for 50 minutes. The wheat berries and lentils should be cooked through. Taste and season with salt and pepper. Ladle into bowls.
  3. (optional) In a separate small bowl, stir together the yogurt and lemon zest and juice. Add about 1/4 teaspoon of sea salt. Serve each bowl of stew with a tablespoon of this lemon zested yogurt. It really adds a great lift to the soup. Try it!

Stuffed Cinnamon Raisin French Toast Casserole

Published on by Alissa4 Comments

I’m generally not a french toast fan, but cinnamon raisin bread is a weakness of mine. So I figured that of all french toast recipes, one with cinnamon raisin bread and cream cheese-stuffed goodness would likely win me over.

This is a great make-ahead dish and it serves a group. The original recipe serves 10 to 12, which I have brought to work.  But the recipe I provide below has been reduced by half since I don’t normally feed a football team. But feel free to double or triple the recipe. It would be perfect for a brunch or even on Christmas morning. The warm smell of cinnamon makes me wobbly at the knees….ya, it doesn’t take much.

I adapted this recipe from Cooking Light, cutting down the sugar because the cinnamon bread provided plenty of sweetness. I also added apples, which provided a good tartness and brought this breakfast up to an 11…well, maybe an 8. I think it makes this dish a winner! Oh ya, and it’s stuffed with cream cheese…so duh…it’s good.

Stuffed Cinnamon Raisin French Toast Casserole (serves 6)

Note: A variety of fruits and nuts could be added to the filling. Think cranberries, apples, blueberries, toasted almonds, walnuts, or pecans.

Ingredients

  • 12 slices of good cinnamon raisin bread
  • 1.5 cups 1% milk
  • 4 eggs, divided
  • 1/2 cup of half and half
  • 1/4 cup of maple syrup (or sugar)
  • 1 apple, diced (granny smith works well)
  • 1 tablespoon brown sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh nutmeg
  • 1 (8 oz) block of 1/3 less fat cream cheese, softened

Instructions

  1. Trim crusts from bread. Spray a 11 x 8-inch baking dish nonstick cooking spray. Arrange half of the cinnamon raisin bread the bottom of the baking dish.
  2. Combine milk, 3 eggs, half-and-half, and 1/4 cup maple syrup in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1 egg, diced apple, brown sugar, vanilla, cinnamon, nutmeg, and cream cheese in a mixer until smooth. Pour this cream cheese mixture over moist bread in dish. Place the remaining cinnamon bread over the cream cheese mixture. Pour remaining milk mixture over cinnamon bread. Cover and refrigerate at least 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Uncover and bake at 350° for 45 to 55 minutes. Let stand 10 minutes before serving.

Peruvian Roasted Chicken

Published on by Alissa2 Comments

This is seriously the most flavorful chicken I have ever cooked. Sweet paprika and lemon really make this peruvian chicken amazing. Use a good sweet hungarian style paprika. Roasting a whole chicken is easy, so don’t let it scare you. And it looks pretty! Buying whole chicken is cheaper than chicken breasts. If you don’t have a whole chicken, use either a whole chicken cut into pieces or several bone in breasts or thighs.  For whole chickens, rinse and pat them dry prior to applying the marinade. 

Marinading chicken for several hours prior to cooking helps keep the pieces moist and adds more flavor. However, if you are running short on time, I’m sure you can skip this part and just rub the bird down with the marinade. Did I mention that I looooove this marinade? Seriously, you can throw this on just about ANYTHING and it will make it better.

This is a great one dish meal. The paprika and lemon make this recipe pop. For the roasted vegetables, use whatever you have on hand. I happened to have several sweet potatoes from the farmers market. I will be making this dish over and over and over. The leftovers were even better.

Peruvian Roasted Chicken (serves 6)

Ingredients

  • 1 1/2 teaspoons expeller-pressed canola oil, plus more for oiling the pan
  • 1 1/2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons fine sea salt
  • 1 1/4 teaspoons ground black pepper
  • 5 cloves garlic, finely chopped
  • 2 1/2 tablespoons white wine vinegar
  • 2 large sweet onions, peeled and thickly sliced
  • 1 chicken (about 4 lbs), whole or cut into 10 serving pieces
  • 2 red bell peppers, cored, seeded and cut into chunks
  • 1 lb of sweet potatoes or new potatoes, diced in 1/2 inch pieces
  • 2 lemons, (quarter one of the lemons and slice the other lemon in thin rounds)

Instructions 

  1. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Reserve 2 tablespoons of the paste for roasted vegetables. Place onions, peppers, and sweet potatoes in a large bowl and toss with 2 tablespoons of the paste. Reserve remaining paste for the chicken.
  2. If using a whole chicken, pull off the excess fat around the cavity of the chicken and discard. Rinse and pat the chicken dry inside and out. Place the chicken over the sink or on a plate, rub the chicken all over with 2 of the lemon quarters, and discard the used lemon. Slip a finger under the skin at the edge of the cavity and run it along each breast to gently loosen the skin from the meat of the breasts and thighs. Rub chicken with remaining paste. Gently work a little of the paste between the skin and meat, trying not to tear the skin. If running short on time or using a cut up chicken, skip this part.
  3. Place the whole chicken or chicken pieces in a 2-gallon resealable bag and pour any remaining paste/marinade on top. Seal the bag. Turn the chicken several times to coat. Refrigerate for 3 to 8 hours or overnight.
  4. Preheat oven to 425ºF (220°C). Spray a roasting pan with nonstick spray. Adjust the oven rack to the middle position.
  5. Transfer the chicken to a baking dish or roasting pan. If using a whole chicken, squeeze the 2 remaining lemon pieces into the cavity of the bird, place the pieces into the cavity and tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt. If using chicken pieces, just place in prepared roasting pan and season with salt.
  6. Place onions, peppers, sweet potatoes, and sliced lemon around the chicken (or in a separate roasting pan). Roast the chicken in the oven, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 1 hour.  The bird will be done when the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.

Chewy Chocolate Chip Gingersnap Cookies

Published on by Alissa3 Comments

To break the chill in the air and to add a warm spiced aroma to my home, I decided to make these cookies as a treat. They are adapted from Heidi Swanson’s ginger cookies featured in here. These are sweet and a tad bit spicy from the ginger. Now, for you ginger-aholics, these are not THAT snappy or gingery…but you can ramp up that ginger by adding more ground or fresh ginger. I added diced semisweet chocolate chips to balance the spicy ginger and because my hubby was hankering for chocolate chip cookies. And like the good domestic flower of a wife that I am (cough cough), I made the cookies that I wanted (gingersnaps) and just added chocolate….win win…right?

Now, these cookies call for 1/4 cup of molasses. Make sure you use a good unsulphured molasses. I use Plantation brand which is organic, rich, and densely flavored, not harsh. These cookies are fun and easy to whip up. I make these cookies bite sized, using about 1/2 to 1 tablespoon of dough per cookie. I love the crunch of the large turbinado sugar that the cookies are rolled in for a finishing touch.

Chewy Chocolate Chip Gingersnap Cookies (makes about 40 to 50 tiny bite sized cookies)

Ingredients

  • 2 cups whole wheat pastry flour or all purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon of ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine grained sea salt
  • 1/2 cup (1 stick) unsalted butter, room temperature, cut into small cubes
  • 2/3 cup packed brown sugar
  • 1 tablespoon peeled and grated fresh ginger
  • 1 large egg, well beaten
  • 1/3 cup semisweet or bittersweet chocolate (chopped and/or shaved)
  • 1/2 cup large-grain raw sugar or turbinado sugar

Instructions

  1. Preheat oven to 350 F with racks in the top and bottom third of the oven. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ground ginger. Set aside.
  3. Heat the butter in a saucepan or microwave until it is just barely melted. Stir in the molasses, brown sugar, and fresh ginger. The mixture should be warm, but not hot. Whisk in the egg. Pour this mixture over the flour mixture and stir until barely combined. Stir in the chocolate. Chill for about 30 minutes or long enough to let the dough firm up.
  4. Place the turbinado sugar on a plate. Shape the dough into balls (using about 1/2 to 1 tablespoon each). Roll in the sugar to coat. Place 2 to 3 inches apart on the baking sheet.
  5. Bake the cookies, rotating the baking sheets halfway through the cooking time, until the edges firm but the centers are still slightly soft. This should take 7 to 10 minutes. The cookies will puff up, darken a bit, and crack slightly. The bottoms will be deeply golden. If you make larger cookies, they will take 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Spicy Black Bean Soup

Published on by Alissa1 Comment

This is hands down the best black bean soup I have ever had….and I have tried multiple black bean soup recipes. This one is soooo flavorful and addictive. It makes quite a bit, but you will be thankful for the leftovers because it tastes better the second day (if that is even imaginable). This recipe also freezes well. Reheat the frozen portions for a quick lunch or dinner. Or bathe in it…because it is THAT good.

Don’t let the long list of ingredients spook you. It is such a flavorful soup and so easy to throw together. If you don’t have smoked paprika, you can leave it out. But I think it adds a nice flavor along with the bacon. Mmmm. For a vegetarian version, you leave out the bacon and use vegetable broth instead of chicken broth.

(Note: Ketchup can be used in place of the tomato paste and maple syrup.)

Spicy Black Bean Soup (serves 6 to 8)

Ingredients

  • 6 slices of smoked all natural bacon, diced in 1/4″ slices
  • 2 medium onions, diced
  • 6 cloves of garlic, minced
  • 1 jalapeño, diced (keep seeds for a kick or deseed if want a milder soup)
  • 1 medium sweet bell pepper, diced
  • 1 15 oz can of chicken stock (or vegetable stock)
  • 1 15 oz can of diced tomatoes, undrained
  • 1 Tablespoon of chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons of worcestershire sauce
  • 2 Tablespoons tomato paste
  • 2 teaspoons of maple syrup
  • 4 15 oz cans of black beans, drained but not rinsed
  • 1 bunch of cilantro, chopped (about 1 cup)
  • kosher salt and cracked pepper to taste
  • juice of 1/2 lime or 1 Tablespoon of lime juice
Instructions
  1. Cook bacon over medium heat in a dutch oven until bacon is cooked but not crispy, about 5 minutes. Drain a portion of the grease out, leaving just enough to sauté the onions.
  2. Add onions and cook until translucent, about 4 minutes. Add sweet bell pepper, jalapeño, and garlic. Cook for about 2 minutes.
  3. Add broth, tomatoes, spices, tomato paste, and maple syrup. Heat to boiling. Reduce heat to medium low and cook covered for 5 minutes.
  4. Add black beans. Increase heat to medium until boiling. Reduce heat to medium low and cook an additional 10 minutes, covered.
  5. Stir in 1/2 cup of the chopped cilantro, salt and pepper to taste, and lime juice. Heat until soup thickens, about 5 minutes.
  6. Allow to cool for 5 minutes. Ladle into bowls and top with remaining chopped cilantro, sour cream or greek yogurt.

Fresh Garden Tomato Soup

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On cold days, one of my favorite cozy lunches is grilled cheese and tomato soup. It warms me down to the bone….along with a fabulous pair of wool socks. Grrrrr. Now seriously, who doesn’t love a great tomato soup. Canned varieties of tomato soup don’t hold a candle to freshly made creamy tomato soup. I bought 10 lbs of bruised tomatoes, also known as seconds, at the farmers market. I got them at a fraction of the price…$1/lb instead of the $3/lb. These are great for canning, roasting, or cooking down into sauces. However, you have to either can these suckers quickly or cook them. If you let them sit around, you will have an entire family of fruit flies moving into your kitchen.  So with all these tomatoes and the cool fall weather setting in, a huge batch of tomato soup seemed appropriate.

This is a great recipe if you have a bumper crop of tomatoes. Buuuuut, if you are like the rest of us and had a depressing tomato season then either buy seconds or you can use a large can of crushed tomatoes. Although I really love this soup, next time I will roast the tomatoes for 1 hr at 400 F before putting them in the soup to add a deeper flavor. I add a carrot and red bell pepper for extra veggie oomf, but you can leave these out for a pure tomato basil soup.

Fresh Garden Tomato Soup (4 – 6 servings)

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 carrot, diced (optional)
  • red bell pepper, diced (optional)
  • 3 lbs tomatoes, cored and diced (or 1 28 oz can of crushed tomatoes)
  • 1 Tbsp honey
  • 1 cup vegetable broth
  • 1/4 cup fresh basil or 1 Tbsp dried basil
  • salt and fresh cracked pepper
  • Fresh parmesan (optional)
Instructions:
  1. Heat olive oil in dutch oven over medium-high heat. Add onions and cook for 5 minutes, until onions are translucent. Add minced garlic, carrots, bell pepper and cook for another 5 minutes, or until carrots begin to soften.
  2. Add diced tomatoes, honey, and broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  3. Puree the soup with an immersion blender or transfer the soup to a blender (in batches) and puree. Return to pot.
  4. Stir in basil, salt and pepper to taste.
  5. Top with fresh parmesan.

Butternut Squash, Chickpea, and Swiss Chard Stew (Three Ways)

Published on by Alissa4 Comments

It is STEW weather!!!! The temps have dropped and I already find myself craving big bowls of comforting stews, sweatpants, a hot cup of tea, and a good book. It has been difficult to go for runs this week with temperatures in the 40s (for highs), but it makes it worthwhile when I can come home to a big steamy bowl of stew.

This stew is chocked full of nutrients and contains the best of what is in season right now….winter squash and swiss chard. If you don’t have swiss chard, you can sub spinach. Swiss chard is like king of greens and nutrients. As the seasons go cold and many of us are fighting off colds, eating these leafy greens will help boost your immune system.  Slice the leafy portion in 1 inch strips and cut the stalk in 1/4 inch sections, discarding larger portions of the stalk due to toughness.

Butternut squash is a hearty winter squash that stores very well. I successfully grew a few this year in my garden and have them stored in my basement. You could probably use sweet potatoes instead of butternut squash in this recipe, but if you have never ventured down the butternut squash path…do it. It’s surprisingly sweet when cooked. I love it roasted too, adding a caramely sweetness. Cutting one up does take a bit of effort. Slice it in half, scoop out the seeds, and slice the halves vertically and remove the rind. You can also find diced butternut squash in the freezer section of your local grocer.

Now this stew is very versatile. I made it as a curry, but it would be great with a tuscan or italian flare and even a mexican twist.  For the three varieties, here are the different combos that you could add to the stew:

  • Curry Style – Add chickpeas (garbanzo beans) and loads of curry powder.
  • Tuscan Style – White beans (navy beans or cannellini), basil, and thyme.
  • Mexican Style – blackbeans, red bell pepper, green chilis, chili powder (chipotle or regular), and cumin.
To make this stew creamy, I use an immersion blender to blend part of the butternut squash into a puree. If you do not have an immersion blender, then transfer some of the soup into a blender or food processor. Pureeing part of the stew gives a creamy base to the stew without adding heavy cream.
Butternut Squash, Chickpea, and Swiss Chard Stew (serves 6 as main dish)
Ingredients
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3 cups of diced butternut squash
  • 15 oz can diced tomato, undrained
  • 3 – 4 cups of low sodium chicken broth (may sub half water)
Curry Style Add-ins:
  • 1 to 2 Tbsp curry powder
  • 15 oz can chickpeas, drained and rinsed
  • 1 bunch of swiss chard, cleaned and chopped
  • 1 tsp salt (or more to taste)
  • fresh cracked pepper to taste
  • fresh cilantro (optional)
Tuscan Style Add-ins:
  • 1 tsp thyme
  • 15 oz can of navy beans or cannellini beans, drained and rinsed
  • 1 tsp salt (or more to taste)
  • 1 bunch of swiss chard or kale, cleaned and chopped
  • fresh cracked pepper to taste
  • 1 Tbsp fresh basil or 1 tsp dried basil
  • 1/4 cup fresh parsley, chopped
  • shaved parmesan cheese (optional)
Mexican Style Add-ins:
  • diced red bell pepper
  • 8 oz can of diced green chilis
  • 1 – 2 Tbsp chili powder (chipotle or regular)
  • 1 Tbsp cumin
  • 15 oz can of black beans, drained and rinsed
  • 1 bunch of swiss chard (or spinach), cleaned and chopped
  • salt and pepper to taste
  • fresh cilantro (optional)
Instructions:
  1. Add 1 Tbsp olive oil to a large pot over medium high heat. Add diced onions and cook for approximately 5 minutes or until onions are translucent. Add garlic and sauté for 1 minute.
  2. Add diced butternut squash, stirring to coat with olive oil. Saute for approximately 5 minutes.
  3. Add broth, spices (except basil and parsley if going tuscan), beans, and tomatoes (add red pepper and chilis at this stage if going the mexican-style route). Bring stew to a boil. Reduce heat to medium-low and cover. Cook for 15 minutes or until squash becomes tender.
  4. Add chard and simmer for about 5 to 10 minutes or until chard stems become tender. Stir in the final touches…parsley, basil, or cilantro, depending on the stew that you are making.

Croque Madame (a.k.a. Best Ham, Egg, and Cheese Sandwich You Will EVER Have)

Published on by Alissa3 Comments

October has been crazy. I have been trying to post this amazing recipe for over a week now.  I promise I did not abandon you…. Hopefully this amazing breakfast dish will make you love me again and forgive me.  What is better than a ham and cheese sandwich….throw extra cheese sauce, butter, and an egg on top. Ya. This is the breakfast that I make for special occasions because, well, otherwise my butt would not fit through a door without being greased with butter….on the outside.  I made this for my best girl friends. It is one that they request and it is a breakfast that I loooove making.

I first had this sandwich when I was in Paris many years ago. I was tired from jet lag and stopped into a cafe. My french was terrible but I recognized the few ingredients in the Croque Madame…and I love anything with cheese and an egg. I nearly passed out from the pure divinity of this sandwich. Every bite is like falling in love. No, i’m not being dramatic…try it. you will agree. Money back guarantee.

Gruyere cheese makes this sandwich. It is a type of swiss cheese and you can find it in the specialty cheese section at your grocer. I’ve made this sandwich with expensive imported aged gruyere cheese and also with a cheaper and more affordable gruyere. Imported and aged is better, but seriously…both taste like a million bucks. So do whatever your pocket book allows….But whatever you do…just do it! You won’t regret it.

Traditionally, this sandwich is made with two slices of sourdough bread with ham, béchamel sauce, gruyere, and topped off with an egg. To cut down some of the calories, I make this an open faced sandwich and cut out one of the pieces of bread. Also, the bread is usually buttered on both sides and toasted, but again, to cut down on a few calories, I don’t butter the toast. But if you are feeling like you need more butter in your diet, feel free to butter away.

The béchamel sauce is a bit time consuming and is not something that you can walk away from. You can make this sauce ahead of time (1 hr or so) and cover with plastic wrap until you need to use it. Bechamel sauce is basically butter, flour, milk, gruyere cheese and a dash of nutmeg. mmmmm. Again…traditionally this sauce is made with whole milk….to give your badunkadunk some more dunk.  However, I use 2% milk, but I have used 1% in a pinch and I think it tasted plenty rich.  Any leftover sauce can be used towards a veggie lasagna, other sandwiches, on top of baked eggplant….on a spoon. 🙂

Now, you can also make this sandwich without the egg (who knows why you would do this), but, if you do (i’ll think you are crazy), it is referred to as a Croque Monsieur.

Croque Madame (serves 4…generously)

Ingredients

Bechamel Sauce

  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1 1/4 Cup 2% milk
  • 1/8 tsp salt
  • 1/8 tsp cracked black pepper
  • dash nutmeg
  •  1/2 to 3/4 cup shredded gruyere cheese (divided)
Sandwich
  • 4 slices of good sourdough bread
  • 4 tsp dijon mustard
  • 1/2 lb thinly sliced black forest ham
Instructions
  1. Melt 2 Tbsp butter over medium to low heat in a saucepan (1 to 1 1/2 quart pan). When the butter has melted, whisk in the flour and make a roux. Stir constantly until smooth and cook for approximately 2 minutes (keep stirring).
  2. Slowly add the milk. Whisk constantly and cook until thickened. Remove from the heat and stir in the salt, pepper, and nutmeg. Stir in 1/4 cup to 1/2 cup of gruyere cheese. Set aside.
  3. Preheat broiler.  Spray 8×8 or 9×13 pyrex dish with nonstick spray.
  4. Toast four slices of sourdough bread. Place toasted bread in a single layer on the bottom of the dish.
  5. Spread approximately 1 tsp of dijon mustard on the top of each sourdough slice.
  6. Add several thin slices of ham on top of the dijon.
  7. Top the ham with appoximately 1/4 to 1/3 cup of bechamel sauce.  Sprinkle the top of the open faced sandwiches with remaining gruyere cheese.
  8. Place in oven beneath broiler for about 3 to 5 minutes or until gruyere is melted and lightly browned.
  9. While the open faced sandwiches are in the broiler. Spray a skillet with nonstick spray. Cook each egg separately to your liking. I prefer sunny side up or poached.
  10. Remove open faced sandwiches from oven. Place each one on a plate and top with your “fried” egg. 
  11. Enjoy heaven!