Tiny #Kitchen, #Culinary Mission: #Sundried #Tomato #Goat #Cheese Open-Faced #Sandwich

Sundried Tomato Goat Cheese Open-Faced Sandwich

Sometimes you just need some quick, easy to make comfort food. This recipe is similar to the pesto pizza recipe we posted a few months ago, but uses goat cheese and sundried tomatoes.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: 2 servings

Ingredients

  • 4 pitas or naan
  • 5.3 oz pesto
  • 6.7 oz goat cheese
  • 2 oz sundried tomatoes

Instructions

  1. Begin by preheating an oven to 450 F, and spreading the pesto over the pita.
    IMG_20141021_202752

  2. Next, crumble the goat cheese on top.IMG_20141021_203247
  3. Finally top with sundried tomatoes.IMG_20141021_203304
  4. Bake the pizza for about 10 minutes or until the cheese begins to brown, and serve!IMG_20141021_205009
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Tiny #Kitchen, #Culinary Mission: Jalapeno #Popper #Sandwich

Jalapeno Popper Sandwich

Continuing the sandwich theme from yesterday, we are taking the concept of a jalapeno popper and forming it into a sandwich. The familiar cream cheese and jalapeno flavor is there, surrounded by crunch from crushed tortilla chips, followed by chewy ciabatta bread, and finished with a crispy buttery-fried exterior. It’s an interesting concept taking an appetizer and converting it to a more substantive entree. Even more impressive – these are arguably even easier to make than normal jalapeno poppers!

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Yield: 2 servings

Ingredients

  • 4 oz cream cheese
  • 2 tbsp mayonnaise
  • 2 jalapenos
  • 3 tbsp butter
  • 6 oz tortilla chips
  • 1 lb ciabatta bread loaf
  • 4 oz shredded colby jack cheese

Instructions

  1. Dice the jalapenos and mix with the cream cheese and mayonnaise in a bowl.IMG_20140927_204404
  2. Crush the tortilla chips and then set them aside on a plate.IMG_20140927_204850
  3. Slice the ciabatta loaf into 4 parts, then slice in half to make sandwiches.IMG_20140927_205418
  4. Butter the outsides, top and bottom, of all the bread slices.IMG_20140927_210119
  5. Fill the sandwiches with the jalapeno cream cheese mixture, then top with the tortilla chips, followed by the cheese.IMG_20140927_211046
  6. Close the sandwiches and heat up a pan over medium heat. When the pan is hot, add the sandwiches to the grill.IMG_20140927_211423
  7. After about 2-3 minutes or when the bottom is browned, flip the sandwich and cook another 2-3 minutes until the cheese is melted and both sides are browned.IMG_20140927_211819
  8. Repeat cooking with any remaining sandwiches, and serve!IMG_20140927_212032

Tiny #Kitchen, #Culinary Mission: #Orzo #Summer #Salad

Orzo Summer Salad

This is a recipe that looks great because of how colorful it is on a plate. It is incredibly simple, too. Apart from chopping a few ingredients, it doesn’t require much work at all but good ingredients are what make it stand out.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: 2 servings

Ingredients

  • 8 oz orzo
  • 2 oz green olives
  • 4 oz feta cheese
  • 1/2 bunch parsley
  • 1 large tomato
  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Begin bowling water in a pot for the orzo.
  2. While waiting for the water to bowl, remove the stem of the tomato. Dice it and put the tomato cubes in a large bowl.IMG_20140910_223534
  3. Remove the pit from the olives if necessary and slice in half, then add to the bowl.IMG_20140910_223742
  4. Roll up the parsley like a cigar and cut in ½ inch segments before adding. Be sure not to cut a segment more than once or it will weaken the flavor of the herb in the dish.IMG_20140910_224156
  5. Crumble the feta and add to the bowl.IMG_20140910_224601
  6. Add the olive oil, lemon juice, salt and pepper.IMG_20140910_225300
  7. The water should now be boiling, so add the orzo to the pot. Cook about 8-10 minutes or until al dente.
  8. When the orzo is done, strain it of its water and rinse with cold water until the pasta is cold.
  9. Add the cooled orzo to the bowl.IMG_20140910_231422
  10. Simply mix and serve!IMG_20140910_231644

Tiny #Kitchen, #Culinary Mission: #Penne with #Garden #Vegetables

 We are putting the pieces together today to give you our penne with fresh vegetables and mozzarella recipe. If you haven’t already checked it out, be sure to see our tips on cutting vegetables and small kitchen pasta tricks.

Before beginning, you will want to slice your veggies. Just a few tips on that:

  1. For the garlic, smash the clove with the flat side of a knife to more easily remove the skin, as well as make it flatter and easier for you to finely mince.
  2. Slice the zucchini, mushrooms, and squash about 1/4 inch – thick enough to provide some texture, but thin enough to fry well.
    1. Pro tip: Diagonally cutting the zucchini and squash makes for a more professional presentation.
  3. Dice your tomato with a sharp knife – santoku knives are great here since they are sharp yet provide an edge to make sure the wet tomato doesn’t stick to your knife. Unfortunately in our case, this was not possible as we only have one knife, but trying to use the point of that knife to lead your cut is a great way to avoid a big, sloppy mess.

Ingredients

  • 8 oz fresh mozzarella
  • 8 oz penne
  • 5 ounces fresh mushrooms, sliced
  • 1 large tomato, diced
  • clove garlic, minced
  • 2 small zucchini, sliced
  • 1 small yellow summer squash, sliced
  • 1/4 cup finely shredded Parmesan cheese
  • 1 tbsp peanut oil
  • 1/2 tsp oregano
  • Black pepper

Instructions

  1. Prepare the penne according to the package instructions (or roll your own – instant street cred).
  2. Pour cooking oil into a large pan or skillet and heat over medium-high. When a splash of water sizzles, throw in the garlic and fry for about 15 seconds.
  3. Add zucchini and summer squash and fry for 3 minutes or until they just begin to brown. Add the mushrooms and cook 1 minute more (or until they begin to brown), then add in the tomato, oregano, and a pinch of pepper and cook 2 minutes more.
    IMG_20140813_213747        IMG_20140813_213927
  4. Turn off the heat, then add the  penne and both the fresh Parmesan and fresh mozzarella. Quickly mix, then season with pepper to taste.IMG_20140813_214511

Quiche

#Quiche is a great filling food that isn’t too hard to make once you get the basics down. Here is a Nowcado-approved recipe that you can use as a base to make any quiche.

Ingredients

  • 9-inch pie crust
  • 1-2 c filling (e.g. your favorite meats or veggies can be swapped in here to make most any style of quiche)
  • 1-2 c cheese (e.g. Swiss, Gruyere, Cheddar, Fontina, etc.)
  • 3 eggs
  • 1 c milk
  • 1/2 c cream
  • 1 tsp salt

Instructions

  1. Line a 9-inch cake or pie pan (or even a spring-form pan) with wax or parchment paper, then grease the insides. Roll out the pie crust and fit into the tin, trimming away any overhang. Freeze for 30 minutes. Preheat the oven to 350.
  2. Line the pie crust with more parchment paper and put weight on top of it so it lies flat against the pan and cook for 20 minutes. Remove the weights and parchment paper and cook another 10-15 minutes until brown, then cool.
  3. Pan-fry the filling ingredients (possibly with oil, if necessary) until they are dry.
  4. Sprinkle half the cheese(s) over the pie crust, then the filling, and top with the remaining cheese.
  5. Whisk together the eggs, milk, cream and salt and pour over top of the pie.
  6. Bake the now fully assembled quiche for 30-40 minutes so the edges set. Let cool for 20-30 minutes.

 

#Brunch Week: #Mascarpone #FrenchToast w/ #Caramel #Banana Sauce

We found a great #cheese stuffed French toast recipe at bhg.com to kick off our brunch week! This series will cover several drinks and meals that you can make at home for brunch. Remember to check out nowcado.com to get a great deal on the ingredients.

Ingredients

  • 12 slices Texas toast
  • 8 oz softened cream cheese
  • 4 oz mascarpone
  • 1/2 c chopped pecans or macademia nuts
  • 11 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 6 eggs
  • 3 c milk
  • 1/2 c whipping cream
  • 1/2 c butter
  • 2 tbsp plain sugar
  • 1.5 tsp water
  • 1 tsp vanilla
  • 1 banana

Instructions

  1. In a medium saucepan stir together whipping cream, butter, 3/4 c (e.g. 9 tbsp) brown sugar, 2 tbsp plain sugar, and water. Bring to a boil over medium-high heat, whisking occasionally, and reduce to medium. Boil for 3 minutes, then remove from heat.
  2. Stir in vanilla and 1/2 tsp salt. Pour into small bowl, then cool to room temperature.
  3. Thinly slice banana and stir in to mixture. Put the caramel-banana sauce to the side for now.
  4. Arrange half of the bread slices in a single layer in a 3-quart baking dish.
  5. Combine cream cheese, mascarpone cheese, pecans/macademia nuts, 2 tbsp brown sugar, cinnamon, and 1/4 tsp salt in a small bowl.
  6. Spread cheese mixture over the bread in the baking dish, then top with the remaining bread slices to make six stacks.
  7. In a medium bowl, whisk eggs, milk, and 1/4 tsp salt. Pour egg mixture over bread stacks, covering all the tops. Cover with plastic wrap and chill between 2-24 hours in refrigerator.
  8. Preheat oven to 375 F. Line a 15x10x1 baking pan with parchment paper and arrange bread stacks in the pan.
  9. Bake 1 hour or until golden, turning stacks every 15 minutes. Serve warm with the caramel-banana sauce.