Thursday, April 10, 2014

Open Faced Crab Roll...



I just can't stop buying Torta Rolls! They are my new foodie obsession... for real.

I know I recently posted a recipe using them, but I had another recipe in mind for this week.

A crab roll.

Being that it is Lent, and our family abstains from meat on Friday... this was the perfect recipe for us.

I happen to love crab... anything seafood related, really. Oh, and bread, too! Knock on wood, that I do not ever develop a gluten problem. That would be a very sad day indeed.

I don't know how some of the gluten-free breads taste... but it just wouldn't be the same. I'm going to stop thinking about it, before I bum myself out.

Anyway... if you like crab, mayo, butter, cheese, and bread... you're gonna like this recipe.


Open Faced Crab Roll

For the Bread:

  • 1 Torta Roll or French Roll, Sliced Lengthwise in Half

For the Spread:

  • 2 Tablespoons Light Mayonnaise
  • 1 Tablespoon Butter, Softened
  • 1-2 Small Garlic Cloves, Minced
  • 2 Tablespoons, Shredded Cheddar Cheese

For the Crab Mixture:

  • 6 oz. Crab Meat, Prepared
  • 1 Green Onion Sprig, Minced
  • 1 Tablespoon Celery, Minced
  • 2 Tablespoons Light Mayonnaise
  • Splash of Fresh Lemon Juice
  • Pinch of Cayenne Pepper
  • Pinch of Sea Salt
  • Pinch of Black Pepper
  • Shredded Cheddar Cheese for Topping

Preheat the oven to 400 degrees (F).

In a small prep bowl, mix together all of the ingredients for the spread. Divide the spread in half and slather on both halves of the roll. Place both pieces on a baking sheet and into the oven for 5-8 minutes or until the cheese looks melted and the spread looks set.

Remove from the oven. Next, divide the crab mixture and top each roll half with it. Sprinkle each with shredded cheese, place back into the oven just until the cheese is melted. Serve with fries or a salad. Makes 2 servings. 

Enjoy!

Thursday, April 3, 2014

Margherita Panini with Pancetta...

 

Eeeek...

... I've been absent from the So Domesticated blog... and I apologize! I have been so unbelievably busy the past month or so, that I've barley had time for my family!

I love volunteering at the elementary school that my youngest daughter attends, but sometimes I can take on too much. We had a fundraiser recently, which took up a lot of my time.

Now I'm able to take a bit of a break, before the madness of upcoming birthdays and our planned vacation to California this summer.

I've been wanting to make a panini recipe for sometime now, and well, finally followed through with it!

I love the freshness of basil and mozzarella. So that was my starting point. I found some fabulous torta sandwich rolls at Costco and decided to you use those as my bread. I also wanted some crunch. The answer to that: crispy pancetta... yum!

All the flavors worked very well together, but don't take my word for it... try it for yourself...

Margherita Panini with Pancetta

  • 1 Torta Sandwich Roll
  • 5 Slices Pancetta
  • 4 Slices Fresh Mozzarella
  • 5 Slices Roma Tomatoes
  • Salt and Pepper, To Taste
  • 4 Large Fresh Basil Leaves
  • Extra Virgin Olive Oil
Preheat the oven to 400 degrees (F). Line a rimmed baking sheet with parchment paper; set aside.

Heat a griddle with grilling ridges on medium/low heat. Slice the torta roll in half, lengthwise, so it has a top and bottom to make a sandwich; set aside.

Once the oven is preheated, place the pancetta on the lined baking sheet about 2 inches apart. Bake in the oven for 10-15 minutes, or until the pancetta is the desired crispness. Remove to a plate lined with paper towels to remove any excess drippings. 

To assemble the panini:

On the bottom piece of the torta roll, add two slices of the mozzarella, then the tomato slices. Season the tomatoes with a pinch of salt and a pinch of pepper. Add the fresh basil, then the pancetta slices. Finally, add the last two slices of mozzarella and place the top of the torta roll to cover. 

Brush some olive oil on the heated griddle. Place the sandwich on the griddle. Cover and press the sandwich down with a very heavy pan, such as a cast iron skillet or the lid of a Dutch oven. Flatten the sandwich to your liking and grill until nice marks are prevalent and the mozzarella cheese is melted. Flip the sandwich and repeat the process. 

Slice in half and serve with fries. Makes one serving. 

Enjoy!

Tuesday, March 11, 2014

Dark Chocolate Chip Cookies...



Did anyone watch The Bachelor this season?

Anyone?

I was sucked into it. I usually skip a few seasons, then end up tuning in and become addicted.

At first I was excited that Juan Pablo, aka JP, was chosen. Then, after a few episodes, I was a little disenchanted with him. 

Here is my recap of this seasons Bachelor, because you totally need another recap:

1. Juan Pablo charms the ladies. 

2. Juan Pablo kisses the ladies... then uses his daughter as an excuse to not kiss the ladies. 

3. Juan Pablo says: "Lookatme, lookatme, lookatme" many times, as well as "What are you thinking," "It's okay," "I like you," "Aye, aye, aye."

4. Juan Pablo sends home many women, including Renee, my favorite. 

5. Sharleen leaves because she is struggling with her feelings for JP and thinks that they have no "cerebral connection" between the two of them. Yeah... she basically called him a dunce.  

6. Andi leaves after the Fantasy Suite when JP is insincere toward her... and he is totally oblivious why she feels that way. 

7. The last two women, Claire and Nikki, visit Juan Pablo's family, who inform them both that JP can be rude and difficult... and they both seem okay with that.

8. Juan Pablo makes a rude comment, off mic, to Claire... that she won't say out loud... yet, she stays for the final rose ceremony, in hopes she will be proposed to.

9. Nikki still can't get JP to say "I love you," to her and cries in her hotel sweet, the night before the final rose ceremony.

10. Juan Pablo totally disses Claire and tells her she is not the one, even thought he has lead her to believe otherwise. Claire then gives him a piece of her mind. You go girl!

11. Juan Pablo chooses Nikki. Although, he doesn't give her a ring, but the last rose. Can you say akward!?!

And... the end. Well, except for the after show, where it got just a tad bit uncomfortable, when JP still wouldn't give us the goods on whether or not he loves Nikki.

Geez... I needed some chocolate after all that...

... so I made these cookies. You are welcome.

Dark Chocolate Chip Cookies
  • 1-3/4 Cups Flour
  • 1/3 Cup Cocoa
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 3/4 Cups Granulated Sugar
  • 1/2 Cup Butter (1 Stick), Softened and Divided
  • 2 Whole Eggs, Room Temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 2- 10oz. Bags of Dark Chocolate Morsels
Preheat the oven to 350 degrees (F).

Line cookie sheets with parchment paper for easy clean-up; set aside.

In a double boiler, melt half of the butter with one bag of the dark chocolate morsels, stirring to keep from burning. When done take off the heat and set aside.

In a small bowl, measure the flour, cocoa, salt, and powder. Whisk to combine; set aside. In a medium or large bowl, cream the sugar and other half of the butter. Add the eggs, one at a time, just until combined. Scrape down the sides of the bowl with a spatula as you go. Add the vanilla and the melted dark chocolate mixture that was set aside previously. 

Mix the flour mixture into the wet ingredients a little at a time to form the cookie dough. Finally, fold in the second bag of dark chocolate morsels. 

Form the dough into 1-1/2 to 2 inch balls and bake on the parchment lined sheets two inches apart for 12-14 minutes, or until the cookies are set. Cool a few minutes, then transfer to cooling racks to cool completely. Makes 28-30 cookies.

Enjoy!

Thursday, February 20, 2014

Pork Tostadas with Spicy Slaw...


 
Cravings... you know what I'm talking about, right?

I will crave the most unusual foods sometimes.

For instance... tostadas.

Yes, I said tostadas. Love the things.

I grew up eating them. A lot.

So, the other week, I was craving something savory and crunchy. Immediately, pork tostadas came to mind.

Then, thinking about the pork, lead me to think of coleslaw. That's a pretty funny thing, because if I have a choice of coleslaw and other sides, I will choose one of the other sides.

This time though, it sounded good to me. Not just any, run of the mill coleslaw, but something spicy.

With my thoughts gathered, I put my recipe plan into action.

Here's what I came up with...

Pork Tostadas with Spicy Slaw

  • 2 lb. Pork Shoulder Butt Roast
  • 1 Packet Taco Seasoning
  • 2 Cups Water
  • Corn Tortillas
  • 1 Cup Vegetable Oil, For Frying
  • Monterey Jack Cheese, Shredded, For Topping Tostadas
  • 8 oz. Pre-Packaged ShreddedVeggies for Coleslaw
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Siracha Sauce, Plus Some for Garnish (Optional)
  • 1 Teaspoon White Vinegar
  • 1/4 Teaspoon Granulated Sugar
  • Pinch, Salt
  • Pinch, Black Pepper
Place the pork, taco seasoning, and water in the crock pot. Cook on high for 6 hours or low for 8 hours.

In the meantime, in a small bowl, combine the coleslaw veggies, mayonnaise, Siracha, vinegar, sugar, salt, and pepper. Mix together and adjust the seasonings if needed. Store in a container and place in the refrigerator until ready to use.

Once the pork is done, shred with a fork. Let it rest in the crock pot on the warm setting. 

While the pork rests, heat 1 cup of vegetable oil in a small frying pan, until it reaches around 350 degrees. Line a plate with paper towels; set aside.

Once the oil is heated, add the tortillas, one at a time. Using tongs, carefully flip the tortilla back and forth, until crispy and hard on both sides. Place the fried tortillas on the paper towel lined plate to drain off any excess oil.

To build the tostadas, layer some pork, then slaw, and finally cheese onto the fried tortilla. Add some Siracha Sauce, if you want more heat. Makes 8-12 tostadas.

Enjoy!

Wednesday, February 12, 2014

Simple Valentine Treats...

 


My daughter spotted some sporty dog tag Valentine's a few weeks back. The only problem was that they did not come with envelopes and they were quite small.

My solution was a trip to the grocery and dollar store and to use craft supplies I already had on hand.

I love when I can create a cute DIY treat with hardly any effort at all! Yes, there is some measuring of paper and the cutting of paper, but it really isn't difficult.

If you like to craft, I guarantee you will most likely have many of the supplies needed to make this Valentine Treat!

Even if you don't, you will not need to break the bank to create it...


Simple Valentine Treats

  • Small Zip Seal Treat Bags, (Approx. 3.75 by 5.75 inches)
  • Valentine Candy
  • Card Stock
  • Stapler and Staples
  • Hole Punch (Optional)
  • Washi Tape or Ribbon (Optional)
  • Valentine Stickers
  • Valentine's of Your Choice
Fill the treat bags with the Valentine Candy, and close the zip seal. Using a paper cutter, cut card stock in squares that can be folded in half and that will fit the top width of the treat bags. 

Fold the cut card stock in half and sandwich the top of the zip seal treat bags in between the folded card stock. Use a stapler to staple the card stock on. If you'd like, staple with colored staples.

Now, depending on the type of Valentine's you have, punch a hole into the card stock, then the Valentine if needed, and tie the Valentine onto the treat bag with ribbon.

You can also use Washi tape to adhere the Valentine to the card stock. 

Finally add Valentine stickers to complete the treat bags.

Have fun!

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