Breakfast in Under 15 Minutes, Thanks Hamilton Beach.

 

When I first saw the commercial for Hamilton Beach's newest electric kitchen gadget, I knew I had to have one. The Breakfast Sandwich Maker does all in one little machine what takes me a toaster, skillet on the stove, and mixing bowl to do. Not only does it save me all the hassle and cleanup, but the food is still done my way and I know what ingredients are going into my breakfast sandwich. I don't have to buy premade breakfast sandwiches which never cook correctly no matter how closely you follow the directions.  No more I'm in a rush, so get a breakfast sandwich at the convenience store; like the store bought type, are not cooked correctly and what is in them exactly?

The unit comes in two parts, a molded plastic main section with nonstick plates, and a removable section of nonstick plates where most of the food cooking is done.  Warning: the entire unit gets very hot, so make sure to use an insulated mitt or pad when touching any part of the device.  Cleanup though is very easy, all food particles wipe up in a second with a wet cloth, paper towel or soft sponge.  Or remove the inner section for a thorough washup; use soap, water and soft sponge; no harsh chemicals or abrasive sponge.

Besides the unit itself, the only other main utensil you'll need is a small spatula to help push the cooked sandwich through the cooking rings and onto your plate, or napkin if you're on the go.



When it comes to the ingredients, your own taste and imagination will be your guide.  The choices for a bread are diverse; English muffin, roll, biscuit, flatbread, bagel thin, etc; whole grain, wheat, rye, seeded, unseeded, etc.  The rule for size is that the total two layers (top and bottom combined) should be no more than a half inch thick; each layer should be 1/4 inch maximum in thickness.  Now while an English muffin will fit inside perfectly, other breads may have to be trimmed slightly to fit the round cooking sections.  With thick items such as rolls and biscuits, a center section will have to be removed; save it for bread crumbs, feed it to the birds, or just nibble on it while waiting for your sandwich to completely cook.



Meats, cheeses, condiments and vegetables can be added according to your taste and desire.  The meat items must be precooked; cheese slices might have to be folded, or buy the rectangular brand that you can cut into square slices.  Condiments and vegetables can be added in the bottom section with the cheese or meat, or if using just a little, with the egg.  You can use a whole egg, egg whites only, or egg substitute; remember, you're making your breakfast sandwich your way.  Do not overload the cooking rings, pressing down the plates or lid will cause leakage and/or not having the food cook evenly.


Lets make a sandwich, so you can see how simple this little machine is...









As soon as you plug in the device (cooking plates are inside the unit and the lid is down), the red light will come on; it takes about five minutes to warm up and in that time you can get your ingredients all together.

Once the unit is ready to go, the green light will come on; carefully open up the lid and the first section of cooking plates.

















Place your bottom layer of bread inside, the side you want toasted facing downward.

















Place your cheese on top of the bread, then your meat or veggies; if using a bagel thin, place the meat first, then the cheese, or the cheese will ooze out of the bagel's opening once it melts.  Or you can plug the opening up with the part you needed to trim off, so the bagel thin would fit.












Put down the next section of the cooking plates, this is where your egg or egg product will go; if using a whole egg, puncture a hole in the yolk to allow it to cook evenly. 




















Add any condiments, it's a half teaspoon of ketchup for me, but you can spice it up with salsa or green chili.  Then put on your top layer of bread, the side you want toasted facing upward.










Close the lid, do NOT press down and wait for five minutes; at higher altitudes, add one more minute to your cooking time.  Now pour yourself another hot cup of coffee or tea, maybe a tall glass of juice and relax; make sure though that you're keeping track of the time.





Once done, carefully lift up the lid; slide the disk out of the egg section; you'll see the bread drop down a little, but use a spatula to press it down slightly.  

























As you lift up the bottom cooking ring, keep pressing the sandwich through to the bottom.  Use the spatula to slide it onto a plate or napkin.

There you are, a piping hot sandwich (wait about a minute before biting into it, it's that hot!) and the whole process took less than 15 minutes.  It probably took me a lot longer to write this post up, and maybe just as long for you to read it.

Now the only concern I have about the Hamilton Beach Breakfast Sandwich Maker is the plastic molded sections; will they continue to hold up to the high heat this device generates?  I have been using it for two weeks now, making one to two sandwiches daily depending on if hubby and I both want one.  So far, so good; but only time and continued usage will give me the answer.

Until then, if you enjoy delicious, hot and quickly made breakfast sandwiches...buy this!!!

Mary Cokenour

Bernardone's Family Pizzeria in New Mexico

Bernardone's Family Pizzeria

933 West Main Street
Farmington, New Mexico, 87401

(505) 325-0303

Website: http://bernardonesfamilypizzeria.com/

Now being a former New Yorker who has grown up on Italian food, a good amount of it pizza, I was excited about trying out the cuisine at Bernardone's.  While I do judge pizza by New York standards, the use of a wood burning brick oven is pretty impressive; and it does a nice job on the dough.

 

Bernardone's has a sort of fancy look on the outside, but the interior is rustic with booths lining most of the walls while tables and chairs take up the central space.  There is a menu over the ordering area, but it does not have the entire menu listed, so go by the paper version.  Basically you order at the counter, pay and then a waitress will bring your drinks, appetizers and main dishes later on. The staff are friendly and will explain menu items; you will get things your way and with a smile.

To start off the dining experience, we chose the Baked Mushrooms alla Toscana; button mushrooms coated in olive oil, fresh bread crumbs, herbs and garlic.  It came to the table just as described on the menu, "piping hot from the oven".  The bread crumbs were crispy and flavorful;  the mushrooms were not soaking in olive oil, but had a mild flavor of it which was a nice touch.







There were four of us present, and since it was lunch time, kept the dishes simple; two pizzas, a calzone and a pasta (from the gluten free section).  Yes, I said "gluten free"; Bernardone's created this section of the menu to let diners indulge in pasta, but not suffer for it later on.


The Cheese Calzone contains Ricotta, Romano and Mozzarella cheeses; I did a little "create my own" by having meatballs added in.  I notice that calzones made out in the Southwest are definitely not like New York calzones.  I'm used to them being so stuffed with cheese, they're ready to explode; while the ones out here have thin layers of cheese in an airy pocket of dough.  Don't get me wrong, this calzone was delicious; but I missed all that cheese.  The marinara sauce served on the side was also delicious and I enjoyed the chunks of tomato it contained.  Being baked in the wood burning oven also gave the calzone a unique flavor overall.

Fusilli Campagnola was the gluten free pasta dish ordered; pasta sautéed with garlic, chicken, sun-dried tomatoes, calamata olives and mushrooms; topped with fresh basil and Romano cheese.  The portions at Bernardone's are generous and the diner who ate this dish merely stated that it was good.  It surely must have been because she basically left her plate clean...no leftovers!







Pizza Time!

First pizza ordered was the "Pizza Ultimo" 10 inch Personal size; pepperoni, Italian sausage, green bell peppers, red onions, black olives and mushrooms.  Second pizza was a "Create Your Own" 10 inch Personal size consisting of ground beef, green chiles, white onions, feta cheese and fresh basil.  Once again the wood burning oven gave the dough a crispy crust and unique flavor; overall the pizzas were delicious and certainly should be tried when you visit Bernardone's.  Did they live up to the standard of a New York pizza?  Of course not, this pizza was made in New Mexico, not New York; but I still would order one and enjoy it at Bernardone's.

Pizza Ultimo

A "Create Your Own" Pizza

When looking for an Italian eatery in Farmington, New Mexico, I would definitely recommend Bernardone's Family Pizzeria over some chain restaurant that imitates Italian cuisine.  Bernardone's makes their food the true Italian way...with love.

Mary Cokenour

Something New with Asparagus and Mushrooms.

Asparagus is not one of our favorite vegetables; its taste is harsh and overwhelms, even with baby asparagus. If I happen to receive baby asparagus with my Bountiful Basket, I usually make quiche or cream of asparagus soup; the last two bunches though I froze after blanching them in water. I still needed to figure out what to do with them, and the recipe I created was influenced by a mushroom appetizer we recently enjoyed at Bernardone's in Farmington, New Mexico.

Even though I had cut off the "woody" ends that had developed even on baby asparagus, the freezing process caused the ends to stiffen up, so they needed to be trimmed once again.  I had missed a few and it was immediately evident once hubby tried to chew on those tough ends.  Other than that, the asparagus flavor was still overwhelming when the dish was freshly cooked, but mellowed once it sat in the refrigerator for 24 hours and was reheated.  If you're an asparagus lover, you'll like this recipe with added mushrooms and a bread crumb and cheese topping.  Me?  No, I'm still not fond of asparagus, but at least I tried it to see how it tasted.

Baked Asparagus with Mushrooms

Ingredients:

2 lbs baby asparagus, ends trimmed
1 cup sliced mushrooms
1/2 cup olive oil, divided in half
1 cup plain bread crumbs
2 Tbsp Italian herbal mix
1/4 cup grated cheese

Preparation:





Preheat oven to 350F; spray a 3 quart baking dish with nonstick spray.  Spread the asparagus in the baking dish and drizzle 1/4 cup of olive oil over it.









Spread mushrooms over asparagus.












Mix bread crumbs with the herbs and spread evenly over the vegetables.











Drizzle remaining olive oil over the bread crumbs; place dish in oven and bake for 45 minutes.

 

Spread grated cheese over bread crumbs and bake for an additional 15 minutes.








The asparagus and mushrooms will absorb the flavor from the olive oil and be tender.  The bread crumbs will only crisp up slightly.  If you want a crispier topping; sauté the bread crumbs in the olive oil for 3 minutes; top the vegetables and bake for only 30 minutes before adding the grated cheese and baking the additional 15 minutes.

Makes 8 servings.

Mary Cokenour

Converting a Salsa into a Side Dish.

At the end of my post on Mexicali Corn I hinted at a new recipe that this ingredient, and my Confetti Salsa, would create. Now while each item separately is considered a type of side dish, I'm going to throw some noodles into the mix to bind the two together.  Let me introduce you to...

 

Fiesta Noodles

 

Ingredients:

1 package (8 oz) narrow egg noodles

4 Tablespoons of salted butter

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

2 Tbsp flour

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp garlic powder

1 can (10.5 oz) chicken broth 

1 cup whole kernel corn (if using frozen, defrost to room temperature)
 

Preparation:
 

Cook noodles according to package directions.  In a large saucepan, melt butter on medium=high heat; sauté' bell peppers in butter until softened slightly, about 3 minutes.  Whisk in flour until the roux turns golden brown; stir in thyme, parsley, garlic powder and broth, bring to a boil.  Reduce heat to medium, add in corn and noodles; let cook for 5 minutes to bring all to an evenly hot temperature.

Makes 6 servings.

Mary Cokenour

Winter Winds call for something Wicked.

Another snow storm hit Monticello this past weekend and it's not even officially winter yet!  The neighbors and I were digging out vehicles from the snow dunes the winds had created around them; and of course the piles of ice boulders at the end of the drive from the snow plows coming through.  Inside though, the slow cooker was creating so tender you can cut it with a fork beef, melt in the mouth vegetables and a rich gravy of orgasmic quality.  During the day the outside thermometer kept needling closer and closer to zero degrees, the wind chill factor putting the temperature into the negative.  Inside though, the scent from the slow cooker created an intoxicating aroma that caused incessant drooling.  It took a good ten hours for this ultimate comfort food meal to finish, but it was worth every cup of coffee or hot tea to keep the appetite at bay.

I call this slow cooker meal, "Wicked Pot Roast", but what makes it wicked you might ask?  The tang from the red wine vinegar and the heat from the green chiles merge with the other ingredients to make the beef, vegetables and gravy so decadent, so rich; you feel so wicked indulging in it.  Don't believe me; next snow storm on the horizon, get your slow cooker going with this recipe and you will believe; oh yes, you will believe. Oh, don't forget some nice warm, crusty rolls to sop up the gravy, or lick the bowl clean; either way works well.

Wicked Pot Roast

Ingredients:

3 large carrots, peeled and cut into 1/2 inch pieces

4 large potatoes, cut into 1 inch pieces and parboiled
2 stalks celery, diced
1 large onion, chopped
1/4 cup flour
4 lb. beef roast
1 can (14.5 oz) diced tomatoes with green chiles
1 can (10.5 oz) beef broth
1 packet onion soup mix
1 tsp garlic powder
1/8 cup red wine vinegar

1/8 cup Worcestershire sauce

Preparation:

Spray a 6 quart slow cooker (crock pot) with nonstick cooking spray.  Place veggies in bottom of cooker and sprinkle flour evenly over all; center roast on top of veggies.

In a medium bowl, whisk together tomatoes, broth, soup mix, garlic powder, vinegar and Worcestershire.  Pour mixture over roast, making sure that it flows down the sides and onto veggies below.

Set cooker on low; cook for 10 hours; roast will come apart easily; carrots and potatoes will be fork tender.

Makes 8 servings.

Mary Cokenour

Mexicali Corn, Just Another Name for Corn Salsa.

I'm getting ready to make a noodle side dish to go with my seared chicken and wanted to add corn to it. In my pantry I find a can of Mexicali corn, it has corn and diced bell peppers in it, so that would work fine. The corn is a nice yellow color and firm; the peppers, however, have much to be desired as in "where the heck are the diced bell peppers!?!" They're more like flakes than actual pieces of the vegetables; there are also listed sugar and salt on the can and I'm wondering why do I need sugar in a vegetable dish? Think about the cost too; an 11 ounce can of Mexicali corn is approximately 25 to 50 cents more in cost than a 14.5 ounce can of whole kernel corn. Believe me, flakes of bell pepper do not justify a smaller quantity costing more; and if I want sugar and salt in my vegetables, I'll add them myself, thank you very much!

What exactly is Mexicali corn (aka Fiesta corn) anyway?  The name infers a cuisine fusion of Mexico with California, but both areas have corn and bell peppers; where is the distinction?  Looking up recipes in books and on the internet I have made a profound discovery; Mexicali corn is nothing more than a salsa and ingredients are determined more by the cook's tastes than locale.

Well then, instead of wasting my money on a canned product which obviously has ingredients I do not want, and actually is pretty useless altogether; I might as well make my own.  Oh wait, I already have and I named it Confetti Salsa.

Confetti Salsa

Ingredients:

 3 medium sized tomatoes, ripe and firm
1 ¼ cups whole kernel corn
1 small red onion, diced
1 large jalapeno pepper, seeded and diced
¼ cup each diced red, green and orange bell peppers
2 tsp minced garlic
1 tsp fine sea salt
¼ cup lime juice
¼ cup chopped, fresh cilantro

Preparation:

Cut tomatoes in half and scoop out fleshy pulp and seeds; cut into strips and dice. Steam the corn over boiling water until just tender; place in refrigerator to cool. Into a medium mixing bowl, add all ingredients and gently mix. Refrigerate for one hour before serving.

Makes 4 cups of salsa.


When I make the noodle side dish, I will be leaving out the tomatoes, jalapeno pepper, lime juice and cilantro; as I said, it's up to the cook's tastes.  The complete recipe?  That's for another posting at another time.

Mary Cokenour

Bruschetta Without the Bread.

Whenever Bruschetta is on a menu, it is usually listed under "Appetizers"; an Italian antipasto made with grilled bread as the base ingredient. Recently I received an eggplant and figured I would make the same old, same old eggplant parmigiana; Roy and I don't like eggplant, so this dish usually goes to his mom. Then I saw a recipe on Facebook that used eggplant as the top and bottom of a sandwich type appetizer/main course item with spaghetti and sauce as the filling. While the photo looked pretty, I truly didn't see the point of it; but it did get my mind going into a creative direction.

To the refrigerator I went to look for ingredients that would work with the eggplant; Roma tomatoes and mozzarella cheese, but then I spied the chicken cutlets I had defrosted for another recipe.  Suddenly the picture of the recipe I was to make came into my mind like little photos, and I was off!  The eggplant would be the base ingredient, just as bread was for bruschetta; olive oil, garlic, , Italian herbs, tomatoes and cheese were a given.  The chicken, however, would give the entire dish a new dimension in flavor and texture; this would be one of those recipes that could be an appetizer or a main meal.

Enough chit chat and lets get to cooking...

Eggplant-Chicken Bruschetta

Ingredients:

1 medium sized eggplant cut into 12 (1/4" thick) slices

3 tsp salt
1 tsp garlic powder
4 Tbsp olive oil, divided in half
1 Tbsp Italian herbal mix
6 pieces boneless, skinless chicken breasts (1/4" thick, cut to equal or slightly larger size than eggplant slices)
6 slices Roma tomatoes
6 slices mozzarella cheese
3 tsp grated Parmesan cheese

Preparation:

 

 

 

Line a platter or baking sheet with paper towels; lay out eggplant slices, sprinkle with salt and cover with additional paper towels.  Wait a minimum of one hour before pressing the paper towels onto the eggplant to remove excess water that has been drawn out by the salt. 

 

 

 

 

 

Heat 2 tablespoons of oil, medium-high heat, in a large skillet; place eggplant into skillet, brown one side, turn to brown other side and sprinkle garlic powder over first browned side.  Remove to paper towels.

 

Put remaining oil into skillet plus herbal mix; place chicken into skillet and brown both sides; remove to paper towels.  Preheat oven to 375F; line a baking sheet with aluminum foil.

 

Build a stack: eggplant slice, chicken piece, tomato slice, cheese slice, eggplant slice.  When all stacks are made, place on the baking sheet and top with 1/2 tsp of grated cheese.  Bake in oven for 5 to 7 minutes to allow mozzarella cheese to melt.

 

Makes 6 servings for an appetizer; Makes 3 servings for a meal.

Mary Cokenour