Smoked gouda and proscuitto panini

One of Robert's Christmas gifts this year was a panini maker.  I'm usually against appliances that only serve one function because they take up space but might not accomplish much.  I made an exception for a panini maker because a) we love a good sandwich around here, and b) I was tired of trying to recreate the effect by smashing sandwiches with a pan.  Also, the addition of our third child has impacted the frequency (or lack thereof) of my cooking, and this is an easy way to still have a delicious dinner without much effort.  Our first paninis on the new maker was this smoked gouda and prosciutto panini from Wolfgang Puck.  It was so delicious, we made them again the next day!

Smoked gouda and prosciutto panini 

(adapted from www.foodtv.com)

Serves 2

Ingredients

• 4 (1-inch) slices sourdough bread (about 8 ounces)
• 3 tablespoons olive oil or melted butter
• 4 ounces sliced smoked gouda
• 4 ounces thinly sliced prosciutto (1-2 slices per sandwich)
• thinly sliced red onion
• 4 slices tomato
• 2 ounces shredded fontina cheese

Directions

Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

Marinated cheese

 This was our second year to host our family Christmas Eve dinner and our menu had an Italian theme.  I like to have a few appetizers for people to munch on while I'm working in the kitchen, so I immediately bookmarked this marinated cheese recipe when I saw it on my friend Debbie's blog, Dining with Debbie.  I added an extra block of cheese (pepperjack, our favorite) because I was feeding 11 people. It was a big hit with everyone, and I expect Robert to request another batch soon!

1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons scallions, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
2 oz. jarred pimentos, drained
1 block cheddar cheese
1 block cream cheese
1 block pepper jack cheese


Cut all cheeses lengthwise, then into squares and alternate them on a platter.  Combine all other ingredients and mix well.  Pour marinade over the cheese and refrigerate overnight.  Serve with Ritz or or your favorite cracker.

Peanut butter Reese cup cookies

This recipe for peanut butter Reese cup cookies is an oldie but a goodie.  There's just something special about joining together peanut butter and chocolate- a match made in heaven!  These are simple to make and are always a crowd-pleaser.

Slow-cooker French dip brisket

It's Christmas, the most wonderful time of the year- but also the busiest!  May I recommend this delicious slow-cooker French dip brisket?  Prep it in the morning, then after a day of work, last-minute gift shopping, Christmas party hopping, etc, it will be there waiting for you.  Don't be afraid to get messy and dunk your bread in the sauce!!

Pumpkin snickerdoodles

This cookie recipe combines two of my favorites - pumpkin and snickerdoodles- so I knew it would be a winner.  They are light, fluffy, and full of yummy goodness.  This recipe makes 4 dozen, so it's a great one for teacher gifts, neighbor gifts, office parties, etc.  That is, if you can stand to part with them...

Red pork posole

Dinner last night was this red pork posole from Rachael Ray.  It was very good, but I have to be honest- it's a lot of work.  Several steps for all of the components, 2 1/2 hours for braising the meat, and lots of dirty pots.  The end result was delicious (ie: blog-worthy), but with a disclaimer about the time and effort required. The pickled onions and peppers are a must, and we substituted mozzarella cheese for the queso fresco.  Yum!

Espresso spice pumpkin muffins

These espresso spiced pumpkin muffins from Baking Bites are a repeat recipe for us, but we ate the first batch before I had a chance to post them!  These are moist and delicious, and my girls love them too.

(On a side note, I finally invested in a nice camera- you'll notice an improvement in my food photography!)

Pie Week: Quiche Lindsay

To wrap up Pie Week and to give your sweet tooth a break, our finale pie is a savory one- quiche!  Quiche is a great, flexible dish because you can add anything you like to it.  I made this one up out of thin air, hence the name Quiche Lindsay.  Clever, I know.

Ingredients:
1 refrigerated pie crust
shredded cheese (I used gouda and mozzarella.  Sorry, no measurement- depends on your preferred level of cheesiness)
3 eggs
1 cup heavy cream
1/2 cup skim milk
5 slices bacon, cooked and chopped
1 bell pepper
5 scallions, sliced
2 tomatoes, thinly sliced
salt and pepper

Preheat the oven to 350 degrees.  Place refrigerated pie crust in a 9-inch pie plate.  Layer  shredded cheese in the bottom of the crust.  In a large bowl, whisk together eggs, cream and milk.  Stir in the chopped bacon, bell pepper, and 4 of the scallions.  Season with salt and pepper, then pour mixture into pie crust.  Arrange tomato slices on top, then bake in the oven for 30-35 minutes.  Once the custard is set, broil for 3-4 minutes to brown the top.  Let set for 10 minutes before serving. Garnish with remaining scallion.

Pie Week: Tar Heel pie

I recently made this Tar Heel pie from the Pie cookbook by Ken Haedrich.  It is essentially a brownie in a pie crust, and the key is to underbake it ever so slightly so the center is soft.  This is ooey, gooey, chocolate deliciousness!

1 refrigerated pie crust
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips
2 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/8 tsp salt
3/4 cup chopped pecans
1/3 cup sweetened flake coconut

1. Place the refrigerated pie crust in a 9-inch pie pan.  Place it in the freezer for 15 minutes. Preheat the oven to 350 degrees.
2. Melt the butter in a medium-size saucepan over low heat.  When it is melted, turn off the heat and immediately add 1 cup of the chocolate chips to the pan. Swirl the pan so the hot butter runs over the chips. Set aside for 5 minutes, then whisk to smooth.  Scrape into a large bowl and let cool for 10 minutes.
3. In a separate large bowl, whisk the eggs, sugars and vanilla until evenly mixed. Stir in the cooled chocolate mixture.  Add the flour and salt and whisk just until evenly combined. Stir in the pecans, coconut, and remaining 1/2 cup chocolate chips.  Scrape the filling into the chilled pie shell.
4. Place the pie on the center oven rack and bake until the top has risen somewhat but the center still seems a little moist, 30-35 minutes. Check it with a toothpick, which should emerge with a bit of batter attached.
5. Transfer the pie to a wire rack and let it cool.  Serve just barely warm or at room temperature.

Pie Week: Coconut cream pie

It's Pie Week at Lindsay's Menu, and first up is this coconut cream pie from Sugar Crafter. I love coconut desserts, but Robert won't tolerate them in any form or fashion.  Thanksgiving was the perfect time to make this because I knew there would be plenty of pumpkin and pecan pie for Robert to nibble on, leaving more of this dreamy pie for myself.  Everyone wins!

Tomato basil soup

You may have seen this recipe for tomato basil soup floating around on Pinterest, touted as being a replica of the much loved La Madelaine restaurant version.  I looooooooooove tomato basil soup, and this recipe is so simple, yet SO delicious.  Robert made some toasted ciabatta bread croutons to go on top - Mmmmm!  (I didn't get a good photo, so I'm borrowing the one from the original poster, Girltalk).