Archive for the ‘Sandwiches’ Category

Croque Madame

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SandwichWithTheBest #CollectiveBias

A “Croque Madame” sandwich sounds fancy schmancy and difficult to make but with my recipe it’s super easy to make and ridiculously delicious! Just 6 ingredients and you have a total ‘WOW’ meal!

Anytime I hear well, anything French, I think about my high school French teacher – Mrs. E. She was one of those ‘cool’ teachers in school that let you be a free spirit in class, pass notes and even ‘share’ answers. She would take our desks and put them all in a circle so we could have one large discussion. The only rule was you were not allowed to speak in English at all. Anything you said had to be in French and had to be correct. Now when you’re a Freshman you learned the important things – “can I go to the bathroom? I need to see the nurse. I don’t understand” and with that she worked with you. But by senior year you had to speak French as well as well, a native French person. Lord help you if you forgot one of those important things like “I have to go to the bathroom”. LOL

One thing Mrs. E shared with us with her love of France was her love of French foods.  We’d often have ‘French food days’ in class where we’d all pitch in and she’d bring in homemade French foods or better yet, make them in class. She’d make crepes, chocolate bread sandwiches, escargot – yes she fed high school students snails (and they rocked!) and then she made us Croque Madames.

Now if you’ve never had croque madame or even heard of one all you need to know is that they are AMAZING and you need it in your life ASAP! Now I’ll get into what goes into these beauties but when I tell you that you need one in your life/belly trust me on this.
Get your fancy schmancy on with this seriously delicious sandwich!

Classic Monte Cristo

You’ve not had an amazing grilled cheese sandwich until you’ve made this Monte Cristo!  Layers of salty ham, luscious gruyere cheese, tangy dijon mustard and sweet raspberry preserves dipped in this French toast mixture and then grilled to perfection!

I have a confession…

*hangs her head*

I’ve been holding out on you.  <deep sigh>  This recipe I made about a year ago *ducks to miss the shoe that someone just threw at me*. I’m sorry, I’m sorry, I’m sorry. For the past year I kept saying to myself “You have to post that sandwich. You need to get your butt in gear and post this. People will flip over it!” But I didn’t listen. Honestly there is no real reason why held out on sharing this.  Monte Cristo sandwiches aren’t a new thing but for some reason I posted everything but this. Like we’re talking recipes I literally just created, took the photos the same day and posted the recipe the next day.

I suck, I know.. but you still love me… right???

And I guess while I’m treating this like church, I might as well confess one more thing.  Mr. Fantabulous does not like this but he does not hate it either.  What that means is he refused to try it; not even a single bite. He said and I’m quoting here “That is NOT French Toast, that is NOT Grilled Cheese.  That is a Frankenstein concoction that I will not be a part of.”  Frankenstein?  I didn’t exactly create a monster here dude.  LOL big baby!
I’m telling you, make this once and you’ll be making this a thousand more times because you’ll fall in love with it!

Simmered in Tradition – Ragu Meatball Panini Dippers

Marrying into an Italian family, you learn a lot about tradition, family and dreams.  Often there is that patriarch of the family; that one person that essentially ‘started it all’. When the good folks from Ragu®  reached out to me they taught me their patriarch,  Assunta Cantisano. Assunta made the voyage from Italy to America with a little something extra up her sleeve, her family’s recipe for tomato sauce– a secret and sublime combination of vine-ripened tomatoes, fresh basil, fennel, garlic and ground pepper, meticulously writing down every detail and hiding it for safe passage. She must have known she was onto something when the neighbor’s raved about it. Then the neighbor’s neighbors. Word spread, and when people in Iowa started grabbing it off the shelves, well, the legend was off and running.

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Learn more about Assunta and a Giveaway!

Hot Sausage, Peppers and Onions

If you recall I posted these images when I did my review for the Nordic Ware FLARE pot (which is awesome btw!) but what I didn’t give you at the time was a recipe.  Now I’ll be honest, I hadn’t thought about giving you this as honestly I thought everyone knew how to make sausage, peppers and onions like you get at a fair.  I know, shame on me but I almost felt like if I posted a recipe like this it would be an insult to folks.  I envisioned emails of “Really Lori?  You give us that?  Everyone knows how to make that woman.  Geesh.” but instead you didn’t the opposite.

Hundreds of emails came in “Hey TKW, where’s the recipe?  That looks awesome!  Are you going to share?”

Hot Sausage3

So imagine my surprise when the requests started pouring in.  It just didn’t dawn on me.  Sorry.  This recipe has been in my family for decades.  I can remember my grandma making huge canning pots full of hot sausage, peppers and onions for our summer picnics and for Friday night football games when my brothers would play. This was ridiculously easy to make and fed a crowd.  Plus, like lasagna, it got better the next day! And it freezes beautifully too so when you’re too tired to cook, just take out a container of this stuff, heat it up and you’re ready to go.  Plus if you add this to scrambled eggs, well… you’re welcome is all I’m going to say.

This is the ONLY hot sausage recipe you’ll ever need!

Creole Cajun Shrimp Po’Boy

Every now and then there’s a recipe that literally blows my mind on one – how easy it is to make and two – how incredible it tastes.  These Cajun Shrimp Po’Boys are one of those recipes. Back when I created my Creole Shrimp Nachos, I honestly fell in love.. or was it lust.. maybe both *shrugs* all I know it was awesome. I went on this uber kick with not only the Creole Seasoning but also the Baja Cream Sauce.  Like I NEEDED these in my life.

Plus it happened to be that shrimp was at a super low price at the time so I seriously stocked up on it.  I was pushing the limits on how much shrimp one person should legally have.  For me since I do not have a cholesterol issue I’m okay to eat it regularly.  Though it contains a high level of cholesterol, shrimp contains both omega-3 and omega-6 essential fatty acids important for your brain and immune system health. Shrimp are relatively low in calories — 60 calories in a 3-ounce serving — and are packed with important minerals and vitamins.

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C’mon and join me for a Po’Boy!

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