Tag Archives: Breads

Baked Onion Bread

9 Sep

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

  • one loaf sour dough bread, cut in pieces or halved
  • 1/4 cup butter
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped red onion
  • dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

Sloppy Joe Loaf

17 Jan

sloppy joe loaf 1

Easy and tasty.  I like to drain the mixture before topping the loaf.  Nobody likes a soggy sandwich.

Ingredients

  • 3/4 pound ground beef
  • 1/2 cup chopped onion
  • 14 1/2 oz. can diced tomatoes
  • 2 T brown sugar
  • 2 T white vinegar
  • 1 pound loaf Italian bread
  • 1 1/2 cups shredded nacho-and-taco cheese blend

Brown ground beef and onion in a large skillet over medium heat, stirring until beef crumbles; drain and return to skillet.  Add tomatoes, brown sugar, and vinegar; cook, stirring constantly, 3 minutes.

Slice bread in half lengthwise; place on an ungreased baking sheet.  Bake at 425 for 5 minutes or until toasted.  Spread bread halves with meat mixture, and top with cheese.  Bake at 425 for 12 minutes or until cheese melts and loaf is thoroughly heated.  Cut each half into 3 pieces.

sloppy joe loaf 2

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

Chicken Cordon Bleu Sandwiches

27 Jul

In the dead heat of summer I found a recipe on foodnetwork.com for a broiled chicken cordon bleu sandwich.  It’s essentially chicken cordon bleu without all the work of pounding and stuffing and breading.  There was only one problem: it utilized the oven.  When we are having 100+ degree temps for seemingly weeks on end, I don’t bake anything unless I absolutely have to.  So I took the recipe from the broiler to the grill and altered some ingredients to use what I had on hand; provolone instead of mozzarella and Sam’s spring mix instead of watercress and arugula.  The result: a delicious, easy summer meal that doesn’t turn my house into a furnace.

Ingredients

  • 4 skinless, boneless chicken thighs
  • EVOO
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 4 slices provolone or mozzarella
  • 1 baguette
  • 3 tablespoons dijon mustard
  • 1 bunch arugula or other baby lettuce, tough stems removed

Preheat the grill.  Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.  Grill chicken until cooked through.

While the chicken grills, slice baguette length-wise and cross-cut it into two sections; brush each piece with olive oil and sprinkle with salt and pepper.

Add bread, face down on grill.  Top each piece of chicken with 1 slice ham and 1 slice provolone.  Grill until cheese melts and bread is lightly toasted.  Season chicken with salt and drizzle with olive oil.

Spread the top halves of baguette with mustard. Toss the arugula with 1/2 tablespoon olive oil and season with salt and pepper.  Sandwich chicken and arugula between baguette halves.

Recipe inspired by foodnetwork.com

Photos by me, My Little Food Spot

Green Chile and Ground Beef Crescent Roll Pockets

4 Mar

This was a new recipe for me.  It was fairly simple and quick and I will definitely be making these again.

Ingredients

  • 1 1/4 pounds lean 90 percent ground round
  • 2 teaspoons salt, or to taste
  • 2 (8-ounce) packages crescent roll tubes
  • 2 (4-ounce) cans whole green chiles
  • 1 (8-ounce) pack shredded mild cheddar cheese
  • 1/2 medium onion, chopped
  • 1 pint light sour cream
  • 1 bunch scallions (about 8), diced
  • Black olives, chopped

Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps.

Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.

Recipe taken from foodnetwork.com

Photos by me, My Little Food Spot

Baked Parmesan Encrusted Tilapia Sandwich with Tomato-Basil Mayonnaise

27 Jan

My own little creation.  I had a second sandwich and probably shouldn’t have.  I cheated on the fish, but this took an easy frozen dinner to a whole new level.  I served it with some roasted cauliflower and tomatoes, seasoned with turmeric and cayenne and topped with fresh cilantro.  It looked really pretty and tasted pretty good, but I am undecided as to whether I would make it again.  It, therefore, does not currently meet mylittlefoodspot standards.

Ingredients

  • Frozen parmesan encrusted tilapia fillets, one for each sandwich (I used Treasures of the Sea, from Sam’s Club)
  • 1/2 cup real mayo
  • 1/4 cup finely chopped graped tomatoes, including their juices
  • 1 tsp. dried basil
  • 2 scallions, finely chopped
  • Tender baby greens
  • Hamburger buns, or sandwich bread of your choice

Bake fish according to package directions.  Combine mayo, tomatoes, basil, and scallions.  Spread on top side of sandwich buns.  Place fish on bottom bun and top with mixed greens.  Combine buns before serving and enjoy :0)

Recipe and photo by mylittlefoodspot

Tortilla Pie

17 Jan

Hadn’t made this one in a while and for some reason have never posted it.  It’s one of those I sometimes forget about, which is stupid because it is so easy and so good.  We had my mom over for dinner and we three adults finished it off (probably eating a little more than we should have).  I prefer it with the chicken but it doubles the amount of work because you actually have to break out a pan, unless you purchase pre-cooked chicken or have some extra on hand.  I’ve always used refried beans and the other night I used canned chicken and served it with a little sour cream on the side.

Ingredients:

  • 16 oz. can refried or black beans (whatever you prefer)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup salsa or picante sauce, divided
  • 8-12 oz. prepared guacamole, divided
  • 1 cup shredded cheddar or Mexican cheese blend, divided
  • 8 (8-inch) whole wheat flour tortillas
  • about 1 cup cooked shredded chicken (optional)

Combine the first three ingredients, stirring well.  Place one tortilla in a greased 9″ cake pan or casserole dish; spread with half of bean mixture (and chicken, if desired) and top with another tortilla.  Spread with half cup salsa and top with another tortilla.  Spread with half of the guacamole and top with another tortilla.  Sprinkle with half of cheese and top with another tortilla.

Repeat layers with remaining ingredients, except cheese.  Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese.  Bake, uncovered, another 3 to 5 minutes.  Cut into wedges to serve.  Garnish with sour cream and additional salsa and guacamole.

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

French Burgers

4 Nov

This is a Grandma Young signature dish.  We make it often, and while they’re never quite like hers, I have gotten Derek hooked on them as well.  It’s kind of like a barbecue-y, cheesy meatloaf, minus the dried, crumbled french roll, on a fresh buttery, garlic french roll.  I know which one I’d choose :0)

I tried for the first time today, to prepare the meat mixture in my food processor and it worked like a charm.  I shredded the cheese first then put the metal blade in, added the other ingredients and vroom vroom.  My 7-cup processor was borderline too small, so make sure yours is at least that big before trying it.

So as not to be wasteful, I also take the torn out middles of the rolls, brush them with butter, sprinkle with garlic salt and bake alongside the burgers for 15 minutes or so for some tasty homemade croutons.

Ingredients

  • 1 lb ground beef
  • 1 bunch green onion, chopped
  • 1 can chopped black olives
  • 1 1/2 cup grated cheddar cheese
  • 6 T barbecue sauce
  • 6 french rolls
  • butter
  • garlic salt

Mix ground beef, green onion, olives, 1 cup cheese and barbecue sauce.

Cut french rolls in half and scoop out soft center. Butter outside edge and bottom of each half. Sprinkle lightly with garlic salt.

Place on foil covered cookie sheet and fill with meat mixture. Sprinkle with remaining cheese. Bake @325F for 45 minutes.

Recipe by my grandma, Barbara Young
Photo by knorrbuzz

Mozzarella Wedges

24 Oct

IMG_2429Derek, Trevor and I tried this today for the first time.  We all loved it.  Trevor ate two whole crescent rolls with cheese and probably would have eaten more if Derek and I hadn’t already finished it off–whoops.

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 lb. thinly sliced fresh mozzarella cheese
  • favorite pizza toppings (optional)

Roll out crescent dough and press onto a preheated baking stone.  Brush with olive oil; sprinkle with garlic powder and evenly layer cheese and optional toppings on dough.

IMG_2420

Bake at 375 degrees F for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges.

Recipe and photo by me, MyLittleFoodSpot

Biscuits and Sausage Gravy

7 Apr

I have a thing with dishes that consist of soggy bread.  I’m appreciating more textures as I mature but I just never liked biscuits and gravy…until I tasted Derek’s mom’s version.  Now I’ll eat them elsewhere but hers are still my favorite (and no, I’m not just kissing up to my mother-in-law).  She (and I) usually make them with Pillsbury Grands biscuits because a) it’s easier and b) most of us actually prefer them.  Occasionally, though, I will have all of the ingredients EXCEPT the refrigerated biscuits on hand so needed a good biscuit recipe to fall back on.  These really are almost as easy as the tube biscuits and are pretty good as far as homemade biscuits go.

Ingredients

For Biscuits:

  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 -4 tablespoons shortening
  • 2/3-3/4 cup milk

For Gravy:

  • 1 lb. tube breakfast sausage, I generally use Farmland because it’s good and cheap (dependent upon who I’m cooking for, I often use HOT breakfast sausage)
  • 1/2 to 1 can chicken broth
  • 1-2 cups milk
  • 1/2 cup or more flour
  • salt and freshly grated pepper, to taste

In a deep skillet or small pot, cook sausage over low heat and crumble well, retaining juices.  While sausage is browning, prepare biscuits.

Sift flour with baking powder and salt.  Cut in shortening till mixture resembles coarse crumbs.  Add milk all at once and mix till mixture follows fork around bowl.  Turn out on lightly floured board.  Knead gently for about 1/2 minute.  Roll or pat 1/2 inch thick.  Flour rim of glass or biscuit cutter and cut out biscuits.  Put on (ungreased) cookie sheet and bake at 450° for 12 to 15 minutes.

While biscuits are baking, sprinkle the browned sausage with flour until juices are absorbed.  Add chicken broth and milk.  Bring to a low boil and heat until desired amount and consistency is reached.  Serve over warm biscuits.

Gravy recipe by my mom-in-law, Cathy Knorr

Biscuit recipe by food.com

Photos by me, My Little Food Spot

Creamed Eggs On Toast Cups

7 Apr

Every Easter morning, after my brother and I were finally exhausted of egg hunting, my family would reduce our collection of boiled eggs by preparing creamed eggs on toast.  For one reason or another I never really cared for it as a child, but now I’ve introduced it to Derek and we enjoy it from time to time.  But this recipe posted here is not exactly my mother’s recipe.  With the addition of the toast points, I have taken this comfort food to a whole new level, worthy of an elegant Easter brunch.  The toast cups are really no more difficult than toasting a slice of bread but add so much.  And the great part is you can toast everybody’s bread at once.  No more waiting or trying to keep that toast warm and crispy while the final batches finish up.

Ingredients

  • 6 boiled eggs, peeled and chopped
  • 2 T butter
  • 2 T all-purpose flour
  • 2 cup milk
  • salt and pepper to taste
  • six slices bread, crusts removed and cut into large squares

Gently press bread slices into muffin tins and bake at 350 for 8-10 minutes, or until lightly toasted on edges.

Melt butter in saucepan; add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

Stir the salt, pepper and chopped eggs into the sauce; stir until the eggs are heated.

Serve over toast cups.

Recipe by mom

Photo by mylittlefoodspot