Like many of you, I spend Monday through Friday at the office. We use our lunch hours to email teachers and coaches, call dentist and doctor offices, scratch out lists and to-dos in our planners, and sprint up the post office stairs just in time to run back to work with disheveled hair, looking like we were out for a dash of afternoon delight.
You and I share a common bond. We want tasty and effortless weekday meals—simple to plan, easy to shop for, and speedy to toss together. Sandwiches are becoming exceedingly ingenious but we don’t always have time to invent something outlandish.
I like to recreate my favorite restaurant meals at home. That way, I have control over the quality of ingredients. There used to be a restaurant in Pipestone, Minn. called the Villager. A simple turkey melt was my favorite.
Whether you have a short half hour at home for lunch or are jetting off to the ice rink after supper, you have time to grill yourself and your family a crisp, melty sandwich. Since you need precooked bacon, fry up an extra pound of bacon on weekends and store it in the freezer. You’ll love how many times it comes in handy.
Grilled Turkey Cheddar ‘n’ Bacon
1 tablespoon butter
2 slices bread
2 slices cheddar cheese
deli turkey, approximately 1/4 pound
2 or 3 slices cooked bacon
dashes of pepper sauce to taste (my favorite is Cholula Hot Sauce)
- Melt half a tablespoon of butter in a small saucepan over medium high heat.
- Place one slice of bread in the melted butter.
- Top with one slice of cheddar.
- Lay out deli meat on the cheese.
- Dash with onion salt, pepper, and pepper sauce.
- Arrange bacon on meat.
- Top with cheese.
- Cover with second slice of bread.
- When the bottom bread is golden brown, lift up the sandwich with a spatula and toss the other half tablespoon of butter in the saucepan. Let it melt and then put the sandwich back down, flipping it on the ungrilled side.
- When both sides are golden brown, remove from pan and eat.
I also like to dip my sandwich in Arby’s sauce. (pictured above)
Sweet & simple wishes,
Posted in Kid Approved, Meals, Sandwiches | Tagged bacon, bread, cheddar, lunch, quick meal, sandwich, turkey | 3 Comments »
You are enough. Have you ever really thought about what you mean to people – what you really mean to people? Not how they like your shirt or boots (not boobs either), or if they think you are thin enough or are having a bad hair day? Not what car you are driving or if it has a mound of gravel dust on it?
You may not know who, but you ARE an inspiration to someone. I bet you’ve uplifted or made someone smile today. Isn’t that enough?
Posted in Baking, Random Stories | Tagged #imEnough, beauty, motherhood, Parenting, self esteem | 1 Comment »
Not everyone cooks for a family of four. Or five. When it’s just you on a cozy Saturday morning and you crave the nostalgic waft of cinnamon drifting from the kitchen, a small batch of monkey bread with warm caramel seeping down the sides will appease.
One tube of biscuit dough and a few sweet ingredients and you can’t even take a shower in the time it takes to bake them.
Bake in mini pie tins, 4″ springform pans, mini loaf pans, one loaf pan, cookie sheet, mini muffin tin, or any other small oven-proof pan.
I used mini pie tins – three of them – and I’m glad I baked them on a cookie sheet because the caramel oozed over the top. Next time I’ll still only make three, but I’ll drizzle some of the caramel in between layers instead of dumping it all on top. You might like it better in four.
I confess, two of us ate this batch. Now go take your shower.
Sweet Saturday wishes,
Flying Solo Monkey Bread
Serves 1 or 2 people depending on how much you want to share
5 tablespoons butter
1/4 cup plus 1 tablespoon brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 (7.5 ounce) package refrigerated buttermilk biscuit dough
- Grease 3 mini pie tins or whatever smaller pan you choose to use.
- Melt butter and brown sugar together. Stir until brown sugar is dissolved. Remove from heat. Set aside.
- Stir together white sugar and cinnamon.
- Cut each piece of biscuit dough into four chunks and drop into the cinnamon and sugar. Lightly toss around until each is completely coated.
- Toss dough into pans, using equal amounts in each pan if using more than one. Pour some of the melted butter mixture over the biscuits before all of it is in the pan.
- Once all the biscuits are in the pan(s), drizzle the remaining caramel over the biscuits. Place pan(s) on cookie sheet.
- Bake at 350° until top of biscuits are slightly crispy. For mini pie tins, that’s approximately 12-14 minutes. Do not over bake. For one loaf pan, it may take approximately 20-22 minutes.
- Remove from oven and turn pan(s) upside down onto plate, remove pan, scrape the excess caramel onto the monkey bread.
Posted in Baking, Bread, Breakfast & Brunch, Kid Approved, Muffins | Tagged breakfast, caramel, cinnamon, monkey bread | Leave a Comment »