Bagel Sandwiches for a Quick Fix

Sometimes we all need an easy dinner.
Tonight was one of those nights.
So CarboLoading Bagel Sandwiches it is.

The Deets
(for 2)
2 Bagels (Einstein Brothers Whole Wheat)
Thick Cut Chicken (I used Carving Board Turkey)
Extra Sharp Cheddar
Spicy Sprouts (Alfalfa & Radish Sprouts)
Spinach
Tomatoes

The Assembly 
Toast Bagels
Add Cheese while Bagels are hot to melt it a bit
Add toppings

Serve with Salad, Kale Chips or another healthy side and dinner is served.

Plate, Pray & Enjoy!

It's Sandwich Time! Grilled Edition.

Short, Sweet and to the Point:

I Love Sandwiches.

I especially Love Grilled Sandwiches.

Here is my idea of A Perfect Sandwich:
2 Slices Whole Wheat Bread (I Love Big Sky Bakery & Alpine Valley Organic)
2 Slices of Uncured Hard Salami
Extra Sharp Vintage White Cheddar (Tillamook)
1/2 Avocado
1/2 Tomato
1 handful Spinach
1 handful Sprouts
Butter

The Construction
Butter Bread, layout cheese & cook over medium low until golden brown
Once bread is golden brown & cheese is melted add Salami & Veggies
Add a Pickle & you're good to go!

For the Love of Cheese...Ode to the Cow

     If I were to make a list of my favorite things  {all things not just food} Cheese would be very near the top of the list.  I've already professed my love of fresh mozzarella. This post is dedicated to a few of my favorite Cow Milk Cheeses, I am a big fan of both sheep & goat cheeses but today is all about my favorite animal, the Cow. {Seriously I love cows - they are the most selfless animals on the planet. Think of all they give us - Milk, Cheese, Ice Cream, Butter, Steaks, Cheeseburgers, Leather [i.e. shoes]... I love cows!} 
     I should warn you that I am not a maitre fromager, I don't know the lingo, I just know what I like.  Someday, I'll take a few lessons on the craft but until then, here's my simple analysis of the creamy goodness.
I've got a Soft Spot for Soft Cheeses
Delice de Bourgogne is a French Triple Cream made from Cow's milk. Hands down my favorite soft cheese. I love love love Delice de Bourgogne. It's so good I don't even know where to start, it's rich and buttery and oh so creamy. I think Delice de Bourgogne is The Perfect Cheese. You must try this cheese!

Saint Nectaire is a French cheese made from cow's milk raised in the volcanic Auvergne region.  If you like a little more pungent cheese, Saint Nectaire is for you. It's rich, creamy, and nutty with a slightly grassy mushroomy flavor. 

Mt Tam from Cowgirl Creamery in California. Mt Tam is a slightly firmer version of the triple cream. It's buttery and mellow.  This is a great starter cheese for the faint of heart who aren't into stronger flavors.  It's much milder than a Brie.

Something New!
Mountina When I saw Mountina at Whole Foods the first thing I noticed was the byline "An Alpine Cheese from the Mountains of...Montana" How could I not try a cheese from my home state? I have to be honest, I wasn't expecting much, Montana is known for a lot of great things but dairy isn't one of them. I was pleasantly surprised, the Mountina has some serious depth! Mountina is a semi-firm raw cow's milk cheese with a mild washed rind. It's nutty, it's sweet, it's creamy, it's fantastic! Mountina is slightly reminiscent of raclette, but milder and in my opinion better.

Something Just a Little Different
Sottocenere is one of my favorite "special" cheeses. Sottocenere is an Italian semi-soft raw cow's milk cheese with slivers of black truffle. I Love this Cheese! It's a delicate, silky, aromatic, slightly nutty cheese.  It is one of my personal favorites.

The Everyday
If you haven't noticed by now, I am really trying to each less processed foods.  This applies to snacks, meats and yes, even cheeses.  It can be hard to find small brand cheese in a lot of locals.  My favorite national brand is Tillamook. Tillamook is an Oregon Co-op, that's right, the farmers are the owners. If you visit the Oregon coast, you will see lush farms with pretty Dairy cows dotting the land. It's beautiful, the cows really do look happy & the people are so nice. I love knowing that is where my cheese comes from. If they had a Nordstrom & an Anthro, I'd move there - that's how picturesque Tillamook is. And the cheese, oh the cheese, best Cheddar ever! My favorite is the Vintage White Extra Sharp Cheddar. But the Medium just so happens to be the "World's Best". Don't believe me? They've got the award to prove it.

*While Cheese is an excellent source of calcium and vitamin D, it's important to eat full fat cheese in moderation* 

Chicken Parmesan

A Lighter Version of the Classic Chicken Parmesan. It's made with fresh ingredients, Pan Seared Chicken (Not Fried) & Whole Wheat Pasta.
The Deets For the Chicken
4 Boneless Skinless Chicken Breasts Butterflied
1/8 Cup Flour
1/4 Cup Italian Seasoned Bread Crumbs
1 Egg
1 TBS Olive Oil
The How To
Dredge Chicken in Flour
Dredge Chicken in Egg wash
Dredge Chicken in Bread Crumbs
Heat Oil over medium high in Medium Skillet
Add Chicken & cook for 2 minutes on each side
Remove from Heat and Cover

The Deets For the Sauce
3 Cups Tomatoes Diced (or 2 Cans) Today I used Yellow Sunshine Baby Tomatoes - hence the yellow sauce instead of traditional red
5 Leaves of Basil Roughly Chopped
1 Clove Garlic Minced
1 Shallot Chopped
1/4 Cup Extra Virgin Olive Oil
1 pinch Sugar
1 tsp Salt
1 tsp Pepper

The How To

In Medium Sauce Pan Heat Oil, add Garlic and Shallot until clear
Add Tomatoes,  Basil, Salt, Pepper and Sugar
Cook over Medium Heat for 10 minutes

The Deets for Assembly 
Tomato Sauce prepared above
1/4 Cup Parmesan Cheese
8 Slices Fresh Mozzarella
4 Large Basil Leaves

The Assembly 

Place Chicken Breasts on Baking Sheet
Top each with 2 TBS Tomato Sauce
Sprinkle with Parmesan
Top with Basil & Mozzarella
Bake at 450 for 10 Minutes

Add Cooked Whole Wheat Spaghetti to left over Tomato Sauce Top with Parmesan. Add your favorite Salad or Vegetable

Plate, Pray & Enjoy

Grandma G's Cheese Strata

Strata is something that I was not familiar with until now...

One of Husband's family Christmas traditions is Grandma G's Cheese Strata

So being the good wife I am {he he shameless pat on the back} I called my sister-in-law & got Grandma G's Recipe.

The Deets

8-12 Slices of White Bread 

1/2 Cup Sharp Cheddar

1/2 Cup Swiss Cheese

5 Eggs

2 Cups Milk

1 tsp Seasoned Salt

1/2 tsp Garlic Salt

Assembly

In buttered casserole dish alternate layers of bread & cheese

Combine remaining ingredients in bowl & mix until smooth

Pour over Bread & Cheese

Cover & place in fridge overnight

Place in larger dish of water  

Bake at 325 for 55 minutes

And that is Gramma G's Cheese Strata. Enjoy. 

Mozzarella in the Making

I have a confession to make, I love cheese. No, I really, really love cheese.  My sisters and I are big, big cheese lovers.  We love cheese so much that fondue, raclette and cheese tastings are often part of our sister time. We love all types of cheeses, but one of our favorites is fresh Mozzarella. Nothing really compares to a fresh ball of Mozzarella. You can slice it up with some fresh tomatoes, basil, balsamic vinegar and a splash of extra virgin olive oil and make a great Caprese Salad.  You can toss it in a light pasta or bake is in perfect Italian style pizza. You can't go wrong with fresh Mozz


A few weeks ago when I decided to resurrect the blog, I thought of all the things I love about food, and one of the first things that came to mind was the discovery process - I love discovering new foods.  I decided it was time to share what is probably the best food discovery in Denver - Marczyk's Mozzarella.  Several years ago I stumbled upon Marczyk Fine Foods located at 17th and Clarkson in Downtown Denver. Marczyk (pronounced Mar-zik) is a locally owned fine foods grocery store featuring local produce, meats and cheeses as well as fine imported foods.  They also have a large wine selection (if you're into that).  My favorite thing about Marczyk is the Cheese.  Their motto is "From around the World and Around the Corner ".  What a great concept!  Literally, the best of both worlds. 



Upon my first experience in the fine foods wonderland I discovered fresh Mozzarella, made on site.  I of course had to try it.  To my astonishment and delight it was the best Mozzarella I've had outside of Italy. Since then, I have become a regular drive-by Mozzarella poacher, running in grabbing my Mozzarella and running out before I am sucked into the delicious vortex of Marczyk's other items. Don't get me wrong, I still often peruse the isles filling my basket with scrumptious delicacies, but usually I'm on a strict Mozzarella mission.

A few of the delectable temptations

A few weeks ago, I did a quick Mozzarella mission, when I got home with my bounty, I couldn't get over just how good the Mozz was (as always). I decided it was time to take action, so I sent an raving praise email to Marczyk, expressing my love of their Mozzarella, then I got brave and told them about my little blog (I was even honest & told them I don't think anyone actually reads it) and asked if I could watch them make the Mozz.  To my delight they said yes.  So I met Christopher, the head Maitre Fromager bright and early to watch the magic of the Mozzarella.   

I won't bore you with what I think is a fascinating process, so I'll give you the picture version. It all starts with fresh curds straight from Wisconsin, then the Curd is Heated.

 

    Then it rests in warm water

Then Christopher works his magic, folding and resting the hot cheese. 

 

Once the Mozz gets the perfect "you know it when you feel it" texture and shine, Christopher starts forming the Mozzarella Balls.

 

Once the Perfect Balls are formed they take a soak in a warm brine before being wrapped for your enjoyment.

The finished product.  

Here are a few of my Mozzarella Meals

Day 1 Caprese Salad

 Day 2 Mozzarella, Basil, prosciutto and tomato pizza

No matter how you slice it Fresh Mozzarella is the King of Cheese.

I'd like to send a special thanks to Marczyk for their great hospitality and great food.  Thanks for the Good Eats! Love you guys!