Category Archives: Cooking

Croque Madame Style Sandwich

Good evening everyone. I hope you all are well. I have been in the mood lately to try some different types of meals for my family, to experiment out of my realm of comfort, and the other morning I saw an interesting recipe on Home and Family on the Hallmark channel. I decided to try my own variation of their recipe, and let me say it was delicious. As an added bonus both my one year old and nine year old also loved it.



Croque Madame Style Sandwich


Serves: 1

Prep Time: 5 minutes

Cook Time: 10 – 15 minutes


Ingredients-

  • Two slices of thick bread
  • Three thinly sliced pieces of smoked Gouda cheese
  • 4-5 Baby spinach leaves
  • 2-4 thinly sliced pieces of avocado
  • 1 egg
  • Two pads of butter
  • 1 Tbs of olive oil
  • 1 pinch of dried garlic
  • 1 pinch of dried basil leaves
  • 1 pinch of black pepper
  • 1 pinch of dried onion

    Directions-

    1. Heat medium sized pan to medium heat while collecting the ingredients.                                                                                                                     2.  Slice the butter, cheese, and avocado on a cutting board.           3. Cut the stems off of the baby spinach leaves if you prefer.           4.  Place the olive oil and one pad of butter in the pan and heat until melted then add the spices into the pan.                                               5. Place the bread then a slice of cheese, then spinach, then avocado, then another piece of cheese in the pan.                                  6. Move the sandwich around in the pan until the bread is toasted.                                                                                                                             7. Place the other piece of bread on the sandwich, and remove from the heat.                                                                                                                8. In the pan crack the egg and cook until the white is cooked but the yolk is slightly runny.                                                                                         9. Remove the egg, add the second pad of butter and spices in the pan.                                                                                                                                     10.  Place the non- toasted side of the sandwich down into the pan and place the egg on top of the sandwich.                                       11. Cook the sandwich until the bread is toasted then remove from the pan.                                                                                                              12. Place third slice of cheese on the sandwich top over the egg and put in oven until the cheese softens.                                                   13. Serve warm, and enjoy!


    We enjoyed ours with some butternut squash soup but they are tasty by themselves as well.  As always please let us know what you thought of this recipe if you tried it out, and feel free to post your pictures in the comment section.

Thank you for reading,

The Momnipresent Mother

Toasted PeppAcado and Cheese Sandwich

Hello everyone. I hope you all are well today. It seems like everyone here is finally over this nasty virus that was going around. My husband and youngest were terribly miserable with it. They barely wanted to eat a thing, which for them is extremely out of ordinary. Well, now that everyone is feeling up to something more than plain told nothing fancy soup I can start cooking more for them again.

Yesterday my oldest asked for a toasted cheese sandwich for lunch so I obliged. However, I didn’t want to give him a boring old toasted cheese, sorry plain toasted cheese, mostly because I was sick of so much bland food these past few weeks. So I dug around to see what I could add to the sandwich, and to decide if I thought my son, Little A would actually like it.

Now, in our house you have to eat what you are given regardless if you kind of sorta don’t like that food today. We don’t force them to eat it all but if they don’t finish they don’t get their after meal snack/desert so It isn’t like it would go to waste if he decided it had something on it he didn’t like. I just don’t go out of my way to make a food I know my son won’t enjoy eating.

After digging around and weighing my options for awhile I decided on some left over avocado I had in the fridge from making some awesome salads. I also decided on adding some sort of meat to it. We had some left over chicken also from our salads, and some pepperoni left over from our experiment with pizza stuffed waffles. (What a Mess.) I decided to try paring the pepperoni with the avocado, and add some seasoning to the toasted side of the bread.

If I may say so myself it was pretty darn delicious. Both my sons agreed wholeheartedly after downing their sandwich(s). My oldest asked what was in them so I told him Pepperoni, avocado, and cheese, and he repeated but in a way that sounds like peppacado so I decided to stick with that name. Thus, his new favorite sandwich, The PeppAcado toasted cheese was born.

If you are interested on the specifics on how to make your own Toasted PeppAcado and Cheese Sandwich below is the recipe.




The Toasted PeppAcado

and Cheese Sandwhich

 

Serves: 1
Prep Time: 5 minutes
Cook time: 3-5 minutes

Ingredients-
  • 2 slices of whole wheat bread
  • 3 thinly sliced pieces of Colby jack cheese
  • 4-5 baby spinach leaves
  • 4-8 slices of pepperoni
  • 2-4 slices of avocado
  • 2 pads of butter
  • 1 tbs olive oil
  • a pinch or two of dried basil leaves
  • a pinch or two of garlic powder
  • a pinch of ground black pepper

Directions-
  1. Collect all your ingredients near a cutting board, and slice the cheese, avocado, and butter.
  2. Meanwhile heat your pan up to about medium heat.
  3. Place one of the sliced pads of butter in the pan until it melts completely and add the spices.
  4. Put one slice of bread in pan and slide it around in the butter to fully coat the bread.
  5. Then place a slice of cheese or two, the avocado slices, spinach leaves, pepperoni, and then another one to two slices of cheese on the bread in the pan.
  6. Cook until the bread is golden brown and toasted.
  7. Next remove the bread and add another pad of butter and let it melt and sprinkle in the spices.
  8. Then place the second slice of bread on the sandwich and lay the whole sandwich non-toasted side down in the pan until it is toasted as well.
  9. Remove from heat and let sit to cool a bit before eating. This also lets the cheese to melt some more.


    If you try out this recipe let us know what you think in the comments section below.

Thank you,

The Momnipresent Mother

Crockpot Chicken and Vegetable Pasta Sauce

Are you hungry? Are you looking for a great pasta dish for the family? Then look no further. I have a habit of just using what we having lying around the house to cook our meals, and so many times the resulting dish ends up being a family favorite. This is one of those dishes.  This like a good many of my dishes is a crock pot meal, but could just as easily be tweaked to be cooked alternative ways. I think the only downside to this dish may just be that it gets eaten so quickly it doesn’t last long.




Crockpot Chicken and Vegetable Pasta Sauce

(This hopefully will be renamed once I can think of something better. Feel free to comment with your ideas.)

Serves: 6-12
Prep time: 5-10 minutes
Cook time: 4-6 hours
Ingredients-
  • 3 lbs boneless skinless chicken breast
  • 2 24 oz jars of spaghetti sauce
  • 1 24 oz jar of diced tomatoes with peppers
  • 1 lb bag of frozen chopped greens
  • 1 lb bag of frozen sweet corn
  • 1 lb bag of frozen mixed vegetables
  • 1 cup water
  • 1 tbs garlic powder
  • 1 tbs paprika
  • 1 tbs onion powder
  • 1 tbs dried basil
  • 1 tbs dried oregano
  • 1 tsp ground pepper

Directions-
  1. Turn the crock-pot on high.
  2.  Grease the inside of you crock-pot to prevent sticking. (This is optional.  I only do it maybe 1/4 the time and I have no trouble cleaning my crock pot even if things do stick to the sides)
  3. Place the chicken breasts in the bottom of the crock-pot.
  4. Pour the water over the chicken breasts in the crock-pot.
  5. Sprinkle the spices over the chicken breasts in the crock-pot.
  6.  Pour the spaghetti sauce and diced tomatoes over the chicken.
  7. Add the frozen vegetables into the tomato sauce and stir slightly to mix them into the sauce.
  8. Add the chopped greens into the mixture and stir slightly again.
  9. Cook on high for 4 hours.
  10. After 4 hours check the chicken and shred if it is thoroughly cooked.
  11. Cook to more hours.
  12. Check to make sure the chicken is done if it wasn’t previously  and shred if it is.
  13. Stir the mixture together and serve over your choice of noodles with grated Parmesan cheese on top.


Now, with this recipe as so many you can adjust ingredients as you see fit. You can also reduce the serving sizes by scaling down the measurements if that is what you need to fit your dining plan. You could even scale it up if you are feeding more people. Change it up if you would like or try it out the way it is listed. It is all up to you, the wonderful cook.

We hope you enjoy this recipe and stay-tuned for more tasty meals.

Thank you for reading,

The Momnipresent Mother

Beefy Vegetable Kale and Spinach Stew

Hello everyone,

If you have read my other blog posts you will know that I have two children. A one year old, M, and a nine year old, Little A. I am also currently a stay at home mother and homeschooling our oldest. He is in forth grade and has some trouble learning new topics. Once he knows them he runs with them. It is just the initial learning he struggles with. So, the majority of my day is teaching, cleaning, and playing with my kids.

This leaves little time for much else, but I love to cook. This is where my crock-pot swoops in to save the day. I seriously love that thing.  It is such a time-saver, and is so easy to make large batches of food for the three men, My husband, Little A, and M, who love to eat.  I can put as little effort or as much effort as I like into my meals I make in the crock-pot.

My go-to meal is stew. I love having that one pot have all the food groups in it, other than the fruit my family eats as desert. Although I have made desert in my crock-pot as well.  I tend to rotate different meats I use so it isn’t the same old thing every day. I also try and mix up the other ingredients that I add in with the meat for my stews and my oldest son loves making up new names for them while he is chowing down.

Tonight is a beef night, so we will be having some sort of beef stew tomorrow. I like to cook everything at night before we all start going to bed so that it is all done for the next day.  Today was my husband’s early day so he got home before the boys were in bed and was able to spend some time with them while I cooked. This means I got more time in the kitchen to cook.  So while you can just make this recipe a throw it all in and go crock-pot recipe, I added a few extra steps since I had the time .



This is Beefy Vegetable Kale and Spinach stew

(but could be renamed by my 9 year old when he eats it)

Serves : 6-12
Prep time: 30 minutes
Cook time: 2-4 hours

 


Ingredients-
  • 5lbs ground beef
  • 3 medium sweet vidalia onions chopped
  • 2 cups chopped kale leaves
  • 4 cups spinach leaves
  • 3 lb frozen vegetables
  • 1lb chopped carrots
  • 15.5 oz can of garbonzo beans/chickpeas
  • 2 24oz jars of spaghetti sauce
  • 1 24 oz jar of stewed tomatoes
  • 2 tbs Badia Complete Seasoning spice
  • 1 cup water

Directions-
  1.  Grease the inside of you crock-pot to prevent sticking. (This is optional.  I only do it maybe 1/4 the time and I have no trouble cleaning my crock pot even if things do stick to the sides)
  2. Add your frozen vegetables to the crock-pot along with the 1 cup of water. (I like to get multiple small bags so I can mix up the different vegetable blends)
  3. Add the chopped carrots to the crock-pot. (I like to mix them in with the frozen vegetables but that isn’t needed.)
  4. Pour in the garbonzo beans/chickpeas. (you can drain the liquid off but do not have to .)                                                                                                        
  5.  Place your ground beef, and Badia seasoning into a pan and cook it on high until browned.
  6. Wash, peel, then slice your onions and add them to the ground beef.
  7. Stir ground beef/onion mixture until mixed thoroughly.
  8. Wash Kale leaves, then cut the leafy parts from the stiff stem.
  9. Chop the Kale leaves up finely and them to the beef and onion mixture.
  10. Stir beef, onion, and kale mixture until the beef is browned,  and the onions and kale are softer.                                                                              
  11.  Wash the spinach and remove the stems from the leaves.
  12. Add the spinach leaves to the crock-pot.
  13. Drain the oil from the beef, onion, and kale mixture.
  14.  Add the ground beef, onion, and kale mixture to the crock-pot.
  15.  Pour in the spaghetti sauce and stewed tomatoes over-top of the beef mixture. (you may need to stick a spoon in to the bottom to make sure the sauce drains to the bottom and doesn’t simply rest atop the rest.)
  16. Let the crock-pot sit for an hour or more if you would like and then stir the mixture slightly.
  17. Let the crock-pot sit for 2-3 more hours. (Or let it sit until the frozen vegetables are cooked to your liking. My husband prefers squishier vegetables over crisp.)
  18. Enjoy!                                                                                             

Now, with this recipe as so many you can add or remove things you like or dislike. You can also reduce the serving sizes by scaling down the measurements if that is what you need. You could even scale it up if you are feeding more people. Change it up if you would like or try it out the way it is listed. It is all up to you, the fabulous cook.

We hope you enjoy this recipe and stay-tuned for more tasty morsels. (Christmas is coming soon so you may well see some sugary, or not so much in our case, but still sweet , treat recipes.)

Thank you for reading,

The Momnipresent Mother